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This Is What Will Happen [Someone says in an article] When You Drink Coconut Water For A Week

Friday, April 29th, 2016

coconut water drink image www.newcures.info

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1. Youll Strengthen Your Immune System

Daily consumption of coconut water has the ability to strengthen your immune system. It also has the ability to remove bacteria in the body that causes gum disease and urinary tract infections. Coconut water combats viruses that cause you to catch a cold, typhus or infectious diseases. Even during cold season, you find your health is exceptional.

2. Youll Start to Feel More Energetic

Coconut water enhances the thyroid gland hormones, which gives you an energy boost at a cellular level. After a week of consuming coconut water consistently, you may just see a spring in your step that wasnt there before.

3. Youll Feel Better Internally

4. Youll Notice Improvements in Your Digestive System

Coconut water is excellent for the digestive system as it gives us a lot of our daily requirements for fiber. Its not always easy to obtain the amount of fiber per day that your body requires. When you consistently drink coconut water for a week, youll find yourself becoming more, ahem regular. When gastric acid is eliminated regularly, youll have a lot more energy because the body is able to run at an optimum level.

5. Youll Lose Weight

When you consistently drink coconut water for a week, you may find yourself shedding some pounds. Its more of an indirect result, as youre able to drink coconut water in large amounts because its low in fat, which curbs your appetite. When you drink a lot of coconut water, your appetite will be reduced and youll possibly eat less. Also, the amount of energy you gain may just have you doing more exercise.

6. Youll Relieve Certain Types of Headaches For Good

If youve suffered from headaches, you know how terrible they can be. Coconut water can be used as a means of hydrating yourself properly and subsequently preventing headaches daily. Coconut water may be the answer if your headaches have something to do with hypertension or dehydration.

If youre suffering from headaches due to dehydration, its because youve lost essential fluids. This may have happened due to physical activities when you lost too much fluid or perhaps you have a hangover. Coconut water is a headache-solver, in most cases, due to it being a natural elixir packed with electrolyte-balancing nutrients. Through drinking coconut water youll regainthe fluids that youve lost, putting you back on the mend quickly.

7. Youll Notice More Radiant Skin

One cup of coconut water will ensure that your skin is radiant thanks to the incredible effects of hydration. Skin, of course, is thelargest organ in the body and if youre not hydrated, your skin suffers greatly. If you consistently drink coconut water daily, your skin will see noticeable improvements. By adding coconut water to mineral water, youll find yourself drinking more fluids and getting maximum hydration. Positive effects are seen throughout the body but the skin may take some time to shine.

8. Youll Feel Younger

If youre tired of eating carrots in the hopes of saving your eyesight, coconut water may just be your answer. Coconut water has the ability to reverse visions problems such as glaucoma and cataracts. Through drinking coconut water, youll have boosts of energy, your risk of heart attacks and strokes will bereduced, and the aging process will be slowed down at a cellular level.

v6ib7

Henry Sapiecha

The salt and ice combo: this dangerous new trend giving teens permanent scars

Friday, January 30th, 2015

Latest teen craze: Salt and ice react to burn the skin.

Latest teen craze: Salt and ice react to burn the skin.

When salt is mixed with ice on top of human skin, a reaction occurs which burns the skin in a way similar to frostbite, potentially creating second- or third-degree burns (if not permanent nerve damage) within seconds.

Yet, that’s what a group of teenagers were doing to themselves at a recent sleepover on Queensland’s Sunshine Coast, much to their parents’ horror.

Termed the salt and ice challenge, the dangerous stunt is the new way for teens to make fools – and physically injured fools, at that – of themselves on social media.

Rebecca Etherington’s 14-year-old daughter, Hannah, will have a permanent scar on her leg as a painful reminder of what she thought was “harmless fun”.

Mrs Etherington had never heard of the “salt and ice challenge” until she saw the open wound on Hannah’s leg last week.

Hannah told her she had been at a sleepover with a friend and they had taken part in the challenge, which involves pouring salt on the skin and then pressing an ice cube to the area.

The “challenge” first made headlines in the U.S. back in 2012, but it appears it may have

made its way to Australia.

Hannah’s mother went on to explain that her daughter and her friends discovered the challenge “on social media”.

Searching “salt and ice challenge” on YouTube returns 233,000 results. Some of the most-watched videos include “DEADLY ICE BUCKET CHALLENGE” and “Kid Dies From Salt & Ice Challenge (Almost)”.

It’s not the first time a dangerous challenge has been spread across social media. Two years ago, parents were concerned about the cinnamon challenge, in which teens (and adults) attempted to eat a tablespoon of dry cinnamon without gagging.

When the cinnamon challenge didn’t go as planned, the cinnamon could find itself up the nose of the person trying to consume it, which created a strong burning sensation. There was also the possibility that the cinnamon would be inhaled, becoming lodged in the lungs, potentially causing pnuemonia.

But the salt and ice challenge is a different kettle of fish, because injuring yourself isn’t what happens when things go wrong, it’s actually the whole point of the exercise.

Mrs Etherington told the Sunshine Coast Daily that, while many families would see such behaviour as a cry for help, the challenge divorces self-harm from emotional turmoil.

“They’ve turned what used to be something done by kids who are emotionally damaged into the latest craze.”

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Henry Sapiecha

COPPER WATER PIPES & IS THERE A LINK TO CANCERS

Saturday, November 23rd, 2013

DOES COPPER CAUSE CANCER WHEN WATER USED IN CU PIPES?

copper water pipes image www.newcures.info

Copper’s bad reputation seems to be growing. The metal, already framed as one of the main environmental factors that trigger the onset and enhance the progression of Alzheimer’s, is now being linked to the accelerated growth of cancer cells.

According to a study led by Douglas Hanahan, researcher at the École polytechnique fédérale de Lausanne and holder of the Merck Serono Chair in Oncology, copper in drinking water – given at the maximum levels permitted in public water supplies – accelerated the growth of tumours in mice.

The research, published at Proceedings of the National Academy of Sciences (PNAS), provides direct evidence that copper can enhance the proliferation of cancer cells in humans as well.

“The biggest surprise was that a small amount of copper added to drinking water accelerated the growth of tumours, indicating that copper is an essential nutrient for them, said Seiko Ishida, one of the paper’s authors.

Tap water coming through copper pipes, red meat and shellfish as well as fruit and vegetables are all sources of dietary copper, which is vital to keep a healthy body. The catch is, says the researchers, that over certain levels it can also cause accelerate the growth of tumours.

The researchers, however, do not think that copper causes cancer. Exposure of healthy mice to the same amount of copper provided via drinking water to sick mice, for up to two years, did not result in an increased incidence of cancer. The authors suggest their findings show that copper levels should be monitored in cancer patients as a way of controlling the expansion of the disease.

They propose that minimizing copper in the patient’s system may be beneficial in cancer therapy, especially when combined with certain drugs in order to starve cancer cells, which tend to require much higher amounts of energy than normal ones.

AAA

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DRINKING MORE WATER MAKES YOU LOSE WEIGHT

Thursday, July 4th, 2013

THE WATER WEIGHT LOSS PROGRAMME HAS BENEFITS

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(Reuters Health) – Dieters who drink more water have greater weight loss, according to a new review of several prior studies.

In one study that asked dieters to drink water before a meal, for instance, “the water enhanced the weight loss,” said Brenda Davy, a professor at Virginia Tech who led some of the work included in the review.

Researchers said there is not yet enough evidence, however, to say for sure that drinking more water will help people shed the pounds.

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Rebecca Muckelbauer, a researcher at the Berlin School of Public Health, Charité University Medical Center Berlin in Germany, led the new review of the water studies.

She said that, as a nutrition researcher, people had often asked her about whether they should drink water to lose weight, and she didn’t know the answer.

She and her colleagues decided to examine all of the studies on weight and water consumption.

Eleven studies fit their criteria.

Three of them showed that increased water intake among dieters was tied to greater weight loss.

A study by Davy’s group found that middle aged and older adults who drank two cups before a meal lost about four pounds more than a group that didn’t drink the extra water.

Yet another study found that women who increased their water consumption while they dieted lost more weight than those who kept it below one liter a day.

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It’s not clear how water might help people shed pounds.

One possibility, said Davy, is that water could squelch feelings of hunger.

“This may have helped them reduce their calorie intake,” she told Reuters Health.

Muckelbauer agreed that increased fullness is the most likely explanation, but another possibility is something called “water-induced thermogenesis.”

The idea is that “drinking water itself increases energy expenditure of your body. It has an energy consuming effect. This is not very well studied,” Muckelbauer told Reuters Health.

The Institute of Medicine recommends that adults consume between 91 ounces of water for women and 125 ounces for men (2.7 – 3.7 liters) each day, but this total can come through food, plain water or other beverages.

While the experimental studies suggest that drinking water may aid in weight loss, the surveys Muckelbauer examined don’t always show that people who drink more water are slimmer.

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In fact, some found that obese or overweight adults drank more water than people of normal size, while others did not find such a link, Muckelbauer’s team reports in the American Journal of Clinical Nutrition.

“We don’t have conclusive evidence that increasing water intake reduces weight, but there are certainly other benefits to increasing our intake,” said Davy.

She said people in the U.S. typically drink about 400 to 500 calories a day from other beverages, and replacing them with water is not a bad idea.

weightloss tape

One study found that women who drink water, rather than sweet drinks, had a slightly lower chance of developing diabetes (see Reuters Health story of May 31, 2012 here:).

And women who don’t drink plenty of water have greater odds of getting kidney stones (see Reuters Health report of March 29, 2012 here:).

“There’s not a lot of risk for recommending (increased water intake) for individuals,” Davy said.

Muckelbauer said it will be helpful to have larger experiments looking at the potential weight loss benefits of adding more water to the diet.

SOURCE: bit.ly/17EdiFq The American Journal of Clinical Nutrition, online June 26, 2013.

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Henry Sapiecha

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HEART HEALTH BENEFITS OF DRINKING WARM DRINKS WHILST EATING

Monday, January 21st, 2013

Heart Attacks And Drinking Warm Water 

This is a very good article. Not only about the warm water after your meal, but about    Heart Attacks. The Chinese and Japanese drink hot tea with their meals, not  cold water, maybe it is time we adopt  their  drinking  habit while  eating.
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For those who like to drink cold water, this article is applicable to you. It isvery Harmful to have Cold Drink/Water during a meal. Because, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by  the  intestine faster  than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to  cancer .  It is best to drink hot soup or warm water after a meal.

French fries and Burgers are the biggest enemy of heart health. A coke after that gives more power to this demon. Avoid them for your Heart’s Health.

Common  Symptoms Of Heart Attack. 

A serious note about heart attacks – You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the  jaw line.

You may never have the first  chest  pain during  the course of a heart attack.  Nausea and intense  sweating are  also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up.  Pain in the jaw can wake you from a sound sleep. Let’s be careful and be aware.  The more we know, the better chance we could survive.  
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A cardiologist says  if everyone who reads this message sends it to 10 people,  you can be sure that we’ll save at least one life. Read this & Send to a friend. It could save a life… So, please be a true friend and send this article to all your friends you care about.

This article  was sent to me via email & is here unaltered.TRUE OR FALSE?
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Received & published by Henry Sapiecha

COLIFORM BACTERIA TEST OF WATER VIA A ‘LITMUS PAPER’ STYLE TEST FOR SAFETY

Wednesday, May 2nd, 2012

CATCHING A COLIFORM BACTERIA INFECTION WHEN SWIMMING IS NOT PLEASANT

Nothing can put a dampener on a summer holiday like a coliform bacteria outbreak. But even worse than being told to keep out of the water in the event of an outbreak is not being told to keep out of the water in the event of an outbreak and ending up paying the price. Researchers at McMaster University have now developed a paper strip test that is cheap to produce, extremely portable, simple to use, and detects E. coli in water in 30 minutes.

While many popular recreational waters are regularly tested for coliform outbreaks, the methods used are generally slow and cumbersome, with samples often having to be sent to a lab for amplification before testing. The new paper strips developed at McMaster overcome all these problems. They work quickly, they are portable, they are simple to use, and they are cheap and easy to produce.

Using inkjet-printing technology, the paper strips are coated with chemicals that change color in the presence of E. coli. Concentrations of the bacteria are indicated by different colors on the strip. While the strips can quickly indicate if water is safe for swimming, they aren’t sensitive enough to identify if it is safe for drinking – a standard that is hundreds of times tighter than for safe swimming water.

However, the McMaster team, led by chemistry professor John Brennan, is planning to conduct field-testing on the prototype strips to help in their refinement that may lead to the development of strips capable of testing the safety of drinking water.

The test strips have been validated by scientists from the Sentinel Bioactive Paper Network, which receives funding from the National Sciences and Engineering Research Council of Canada (NSERC). The NSERC is now funding the next stage of pre-commercial development of the strips, with a possibility the final product will become commercially available in two to three years.

The team’s research is detailed in a paper appearing online in the journal Analytical and Bioanalytical Chemistry.

Sourced & published by Henry Sapiecha

THEY SAY HAVE LOTS OF WATER DAILY??? TEA IS BETTER

Sunday, February 13th, 2011

What do you do when told to drink lots of water daily?

YOU DRINK TEA AND OTHER BEVERAGES


After all, tea comes packed with healthy antioxidants — and the researchers say there’s clear evidence that three or four cups a day will lower your heart risk. Other studies have linked tea to better bones, lower cancer risk, and even longer lives.

Drinking cancer

‘Probable carcinogen’ found in water supply

It’s cancer in a cup: U.S. drinking water is contaminated with a toxic chemical that your own government calls a “probable carcinogen.”

So what’s that same government doing about it? Same thing it always does: Nothing!

Drink up, everyone.

The chemical is called hexavalent chromium, and if the name sounds a little familiar then you’ve probably seen the film “Erin Brokovich.” It’s the toxic compound that set off her battle with Pacific Gas & Electric after it was found in the groundwater of Hinkley, California.

Now, we all may as well be living in Hinkley — because tests by the Environmental Working Group on water in 35 cities across the country found the chemical in 31 of them.

Twenty-five of those cities had hexavalent chromium levels in excess of limits being proposed by California. And if you’re in Norman, Oklahoma, congratulations — you’re drinking 200 times that proposed limit.

We have to go by California’s proposed limit because the EPA doesn’t have one — proposed or otherwise.

And that’s where this gets really bizarre… because while the EPA doesn’t set limits for hexavalent chromium, it does care about total chromium levels.

In other words, it lumps this toxic compound into the same category as the essential mineral trivalent chromium.

One is needed by the body to control blood glucose levels, the other might give you cancer, wreck your kidneys and liver, and maybe even kill you — but it’s all the same to Uncle Sam.

Why sweat the details?

But let’s look on the bright side here: Hexavalent chromium probably isn’t the worst thing in your water right now.

Heck, it’s positively healthy next to the rocket fuel, cocaine, aspartame, hormone drugs, and more regularly found in U.S. drinking water — and I’m not talking about isolated incidents here.

From coast to coast, our water is toast — and if you want to know more about WHY these chemicals are turning up, read the September, 2009 issue of The Douglass Report.

Sourced & published by Henry Sapiecha


ASTAXANTHIN FROM SEAFOODS ARE A NATURAL HEALING COMPOUND.READ MORE…

Wednesday, December 1st, 2010

Astaxanthin Introduction

Astaxanthin is a natural occuring compound responsible for the distinctive pink coloration in sea food like salmon, crustaceans, crayfish, shrimp, krill, trout, and some microalgae.  The compound is a phytochemical carotenoid. But unlike other carotenoid found in fruits and plants, astaxanthin is not converted into vitamin A in the human body. Vitamin A will have a toxic effect to the body when taken in excessive amounts but astaxanthin does not produce this adverse effect. Different studies have revealed the potential health benefits of the compound to the body. And astaxanthin demonstrates strong antioxidant property which was found to be 500 times stronger than vitamin E.

The biggest natural source of astaxanthin is haematococcus pluvialis, a microalgae that produces the most amount of astaxanthin in nature. But the compound can also be synthesized but is not recommended for human consumption due to its content of stereoisomers. A kilo of naturally produced astaxanthin is worth around $7000 in the market.

Astaxanthin is usually used as a feed supplement for animals and seafood. The compound is also used to enhance the color of salmon and make it look pinker. But astaxanthin used for this purpose is usually made synthetically from petrochemicals. On the other hand, the production of astaxanthin for human consumption is derived from natural sources, usually from microalgae. It is used as a food supplement due to its powerful antioxidant property. It has also been found to be beneficial against neurodegenerative, inflammatory, immune, and cardiovascular diseases. The compound has also exerted its effects in lowering the risk of developing cancer. The production and use of astaxanthin as a food supplement and aquaculture feed is regulated in the US by the Food and Drug Authority.

A Summary of the Potential Health Benefits of Astaxanthin

A new review on the potential health benefits of astaxanthin shows that the compound can reduce the risk of metabolic syndromes and improve skin health. Researchers from the Molecular Nutrition and Food Research in China conducted a series of controlled clinical studies evaluating the health benefits of astaxanthin.

The industry of astaxanthin both as a fish and animal feed and as food supplement is expected to have an annual turnover of $200 million by 2015. The compound is also used on fish products to enhance its pink color and make them more salable. The cost of astaxanthin for human consumption is estimated to be worth around $35 to 60 million according to a private firm Frost and Sullivan.

Astaxanthin food supplements are primarily used to improve skin and eye health. But the compound has also been found to improve joint health and prevent diseases caused by oxidative stress; the antioxidant property of astaxanthin has been found to be 500 times stronger than vitamin E according to clinical studies.

The review on the health benefits of astaxanthin concluded that the protective benefits of the compound against diseases are most likely to be caused by its antioxidant mechanism that prevents cellular damage caused by oxidative stress. Astaxanthin also inhibits the production of inflammatory substances like cytokines and improve the cells sensitivity and response to insulin.

The other health benefits of astaxanthin includes the reduction of damaged and abnormal cells in the liver, protection against eye damage caused by UV rays, alleviation from stress, prevention of neurodegenerative diseases like ALS, Parkinson’s and Alzheimer’s disease and protection against the development of cancer cells in the breast, uterus, bladder, bowels, oral cavity and the tongue. Astaxanthin has also been found to boost the immune system by stimulating the production of more antibodies and help the body better protect itself against diseases.

Other Clinical Studies on the Health Benefits of Astaxanthin

Different studies on the potential health benefits of astaxanthin against cancer have been performed on laboratory animals like rats. One study showed that astaxanthin protected mice from the carcinogenesis of the urinary bladder. The study used two groups of mice fed with carcinogens for a period of 20 weeks. The second group was fed with astaxanthin for another period of 20 weeks; the first group did not receive astaxanthin supplementation. The researchers observed that the control group has 42 percent incidence of bladder carcinoma while the second group only had 18 percent incidence rate. The study also evaluated the effects of astaxanthin on oral and colon cancer prevention. And similar to their first observation, there was also a significant reduction in cancer risk.

Another study showed that astaxanthin is effective in preventing ameliorating retinal injury and the degeneration of photoreceptors due to ageing. This proves the eye health benefits of astaxanthin. A different study concluded that astaxanthin is useful in preventing and treating neuronal damage linked to muscular degeneration brought by senility. The researchers also suggested that the compound has potential benefits against Parkinson’s disease, Alzheimer’s disease, and in treating ischemic reperfusion injury, other injuries in the central nervous system and the spinal cord.

Sources, Safety and Dosage

A study on the recommendable dietary dosage of astaxanthin in order to obtain its health benefits without subjecting the body to potential toxicity ranges from 4 to 16 milligrams a day depending on the person’s body type. It is not an essential nutrient but the increased intake of the compound has been found to have numerous health benefits to the body. A natural source of astaxanthin is salmon which contains approximately 1 milligram per serving but pacific salmon may contain around 4 to 5 milligrams. Astaxanthin has a very low level of toxicity but this may become dangerous in young children, nursing and pregnant women and individuals with kidney and liver disease.

Astaxanthin as Antioxidant

Well-funded studies have been conducted in different countries to determine the potential health benefits of natural substances against oxidative stress. The damage of cells caused by free radicals had been linked to several diseases including cancer and neurodegenerative diseases. Carotenoids, the natural pigmentation in fruits and plants and plants, have shown significant effects against oxidative stress. Astaxanthin being a carotenoid also demonstrates this value. But further study is still needed to establish the health benefits of astaxanthin.

Sourced & published by Henry Sapiecha

MERCURY AND ITS DANGER TO MANKIND IN THE OCEANS OF THE WORLD

Tuesday, June 29th, 2010

Why Mercury Is

More Dangerous in Oceans

Science (June 28, 2010) — Even though freshwater concentrations of mercury are far greater than those found in seawater, it’s the saltwater fish like tuna, mackerel and shark that end up posing a more serious health threat to humans who eat them.


The answer, according to Duke University researchers, is in the seawater itself.

The potentially harmful version of mercury — known as methylmercury — latches onto dissolved organic matter in freshwater, while it tends to latch onto chloride — the salt — in seawater, according to new a study by Heileen Hsu-Kim, assistant professor of civil and environmental engineering at Duke’s Pratt School of Engineering.

“The most common ways nature turns methylmercury into a less toxic form is through sunlight,” Hsu-Kim said. “When it is attached to dissolved organic matter, like decayed plants or animal matter, sunlight more readily breaks down the methylmercury. However, in seawater, the methlymercury remains tightly bonded to the chloride, where sunlight does not degrade it as easily. In this form, methylmercury can then be ingested by marine animals.”

Methylmercury is a potent neurotoxin that can lead to kidney dysfunctions, neurological disorders and even death. In particular, fetuses exposed to methylmercury can suffer from these same disorders as well as impaired learning abilities. Because fish and shellfish have a natural tendency to store methylmercury in their organs, they are the leading source of mercury ingestion for humans.

“The exposure rate of mercury in the U.S. is quite high,” Hsu-Kim said. “A recent epidemiological survey found that up 8 percent of women had mercury levels higher than national guidelines. Since humans are on the top of the food chain, any mercury in our food accumulates in our body.”

The results of Hsu-Kim’s experiments, which have been published early online in the journal Nature Geoscience, suggest that scientists and policymakers should focus their efforts on the effects of mercury in the oceans, rather than freshwater.

Her research is supported by the National Institute of Environmental Health Science.

In the past, most of the scientific studies of effects of mercury in the environment have focused on freshwater, because the technology had not advanced to the point where scientists could accurately measure the smaller concentrations of mercury found in seawater. Though the concentrations may be smaller in seawater, mercury accumulates more readily in the tissues of organisms that consume it.

“Because sunlight does not break it down in seawater, the lifetime of methlymercury is much longer in the marine environment,” Hsu-Kim said. “However, the Food and Drug Administration and the Environmental Protection Agency do not distinguish between freshwater and seawater.”

Mercury enters the environment through many routes, but the primary sources are coal combustion, the refinement of gold and other non-ferrous metals, and volcanic eruptions. The air-borne mercury from these sources eventually lands on lakes or oceans and can remain in the water or sediments.

The key to the sun’s ability to break down methylmercury is a class of chemicals known as reactive oxygen species. These forms of oxygen are the biochemical equivalent of the bull in the china shop because of the way they break chemical bonds. One way these reactive oxygens are formed is by sunlight acting on oxygen molecules in the water.

“These reactive forms of oxygen are much more efficient in breaking the bonds within the methylmercury molecule,” Hsu-Kim said. “And if the methylmercury is bonded to organic matter instead of chloride, then the break down reaction is much faster.”

Tong Zhang, a Ph.D. candidate in Hsu-Kim’s laboratory, was first author on the paper.

Sourced & published by Henry Sapiecha