This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 4 title
This is default featured slide 5 title
 

Monthly Archives: July 2018

Info of Antioxidant Products

For this reason, synthetic antioxidants, such as butylated hydroxytoluene (BHT), were extensively used to delay, retard, or prevent the lipid oxidation by scavenging chain-carrying peroxyl radicals or suppressing the formation of free radicals. However, because of the concern over the safety of these synthetic compounds, extensive work is being carried out to find novel and naturally occurring compounds to delay the oxidative degradation of lipids, improve quality, and maintain the nutritional value of foods. Thus, natural antioxidants have greater application potential in the meat industry because of the consumers’ acceptability over the synthetic antioxidants. However, the application of plant extracts, herbs, spices, and essential oils with antioxidant effects is still distant for the major reasons of limited data about their effects in different meat products.

The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic antioxidants. Fruits, vegetables, by-products, and other plant materials provide good alternatives. Some of these antioxidants, apart from oxidation inhibition, may also affect other quality attributes positively or negatively, and ultimately affect consumer acceptability of the product. It has been shown that treatment with some natural sources can cause changes in the color of meat or meat products. Spices have shown to affect the flavor profile of treated meat and poultry products. Depending on the product, these flavors may be viewed as negatively or as positively by sensory panels. Some ingredients negatively affect the technological properties of meat and meat products, such as texture and emulsion properties. The safe edible use of these natural sources also depends on their health-related issues because some of these may also contain anti-nutritional or even toxicological factors. Thus, while establishing a new source of natural antioxidant for use in the meat and meat product at small, medium, or commercial level, following should be considered:

· The in vitro antioxidant activity should be based on various different analytical techniques. The activity should also be confirmed in targeted products during various processing conditions; thus, the effects of cooking, pressure, product ingredients, and so on, on antioxidant potential should be confirmed.

· The active ingredients/molecules of crude, concentrated or/and raw material should also be identified, and efficient conditions for extraction/separation of that particular molecule possessing potent antioxidant activity should be studied.

· Apart from oxidation inhibition, other product attributes should also be considered. Thus, the overall cumulative effect of identified antioxidants should be evaluated in different products before reaching to a conclusion. For example, if one source is a very potent antioxidant, it can also affect the color and sensory properties negatively and lower the acceptability of the final product; then a proper conclusion should be drawn to establish these negative implications. Some natural antioxidants are also sensitive to light, temperature, and pH which results in reduction of antioxidant potential. Thus, future studies should also be directed towards exploring the storage and processing environment effects on the antioxidative potential of natural antioxidants.

· Economics is the other main factor on which sustainability of any industry depends. Thus, economical extraction conditions should be well addressed relative to yield, time, infrastructure requirements, treatment materials, as well as the availability of natural sources. The correlation between economics of antioxidant use and economics of oxidation spoilage should also be considered before making any conclusion for the meat industry.

Lung Transplants

A lung transplant is not an easy treatment, it is not everyone and certain things about a patient are suggestive of the fact that he/she is not a good candidate for the transplant. Every patient is examined individually to make the transplant a success. Complications can arise in a lung transplant and it can be fatal for the patient, there are some risks associated with a lung transplant:

1. Rejection – This is one of the major risks in lung transplant. Our immune system defends us against whatever it perceives as a foreign element invading our body. If the immune system perceives the lung as something foreign then it will attack it which can result in a lung failure. This danger is highest after the transplant and reduces with time. Some drugs are given to the patient to prevent this organ rejection.

2. Anti-Rejection Drugs – Medication is given to the patient to prevent this rejection of lungs by the immune system and, there are some cases where these drugs prove to be fatal because of their side effects. These drugs, called “immunosuppressants”, can be usual like weight gain, stomach problems and acne but these can also develop new conditions and can cause blood clots, kidney damage and even cancer.

3. Infection – These anti-rejection drugs, if worked properly, will suppress your immune system which makes you further vulnerable to the infections and not surprisingly this vulnerability is most intense in the lungs. You have to be extra careful to be safe and have to cultivate habits like regularly washing your hands, brushing your teeth and protecting your skin from any scratches.

Heat Stroke

Heat Stroke Symptoms

  • Vomiting
  • Headache
  • Confusion or agitation
  • Muscle weakness
  • Not sweating in the heat
  • Seizures
  • Nausea
  • Fast pulse or rapid breathing
  • Fainting
  • Loss of appetite

Heat Stroke Prevention

  • Stay hydrated! Staying hydrated prevents you from losing too much liquid in your body by sweating.
  • Wear loose clothing. As much as you want to wear as little clothing as possible, wearing loose, billowy clothing is actually much better for keeping you cool because of how little it actually touches your body, while also protecting you from the sun’s harmful rays.
  • WEAR SUNSCREEN!!! This should go without saying, but sunscreen should be applied regularly, and only contain SPF 30 or higher.
  • Try to avoid being outside. Less exposure to the sun means less risk.
  • Try not to drink very much alcohol or coffee. Both of these drinks are dehydrating, and being hydrated is one of your main defenses against heat stroke.
  • Avoid heavy exercise
  • Invest in a fan. For a floor fan, try this bestselling, oscillating one.
  • Eating foods with heavy water concentrations, such as watermelon, cucumbers, and celery

Heat Stroke First Aid

  • Call 911 immediately if you suspect someone has heat stroke. The longer you wait for medical treatment, the worse the condition.
  • Keep them as cool as possible. Move them to an air-conditioned area, if you can, or at least as far out of direct sunlight as you can find.
  • Put them in cold water, such as a shower or bath. Natural bodies of water work too, as long as they’re cold and the patient has no risk of drowning.
  • Fan them while spraying them with cold water.
  • Put them in an ice bath, BUT only if they got heat stroke from exercising. It’s dangerous to put children or senior citizens in an ice bath, and especially if it wasn’t sustained while exercising.
  • Put ice packs in sensitive places close to blood vessels. Ice packs are best around the neck, armpits, groin, back, and inner knees. You can buy a pack of 24 disposable ice packs, and keep them in your first aid kit in case of an emergency.
  • Have them drink lots of water
  • Check their body temperature regularly
  • Make sure they’re lying down, with their feet slightly propped up

Higher Risk for Heatstroke Included People with:

  • Diabetes
  • Alcoholism
  • High blood pressure
  • Physically exhausting jobs, such as gardening
  • Recreational drug usage
  • Mental illnesses
  • Certain medicines, including antihistamines, diuretics, SSRIs, antipsychotics, and heart medicine.

Never leave children or pets in the car on a hot day. Between the year 2000, and 2017, over 500 children have died from being left in the car. Pets, especially dogs, are even more susceptible to heat. The inside of a parked car can quickly reach 120 degrees Fahrenheit. Leaving a window cracked does not do very much, and it has been recommended that you bring your pet to the storefront, and leave it in the shade with a bowl of water, if possible. Children have occasionally been forgotten in the back seats of cars. There are many ways to avoid this, such as leaving your wallet in the backseat next to them. If a child is left on purpose in a car, the guardian can be liable to prosecution.

Natural Minerals

FACT- Our body’s immune system requires a minimum of 60 ‘natural minerals’ per day to enable it to carry out its function which is to protect us from all sorts of ailments and illnesses.

FACT – Imagine what is happening to your body IF you do not feed it sufficient ‘natural minerals for IT to do its job effectively.

FACT – These ‘natural minerals’ are transferred from the soil into the food that is grown there, but unfortunately they are ‘no longer’ available in the quantities we require due to over farming, chemicals and pesticides.

FACT – Over the past 50 years and more this natural 100% supply has diminished to an alarming extent – by as much as 75% in most Countries across the World. In fact there is one State in the USA where there has been a 100% depletion of them!

FACT – The above came from a World Wide survey carried out by the World Health Organisation some 50 and more years ago – and WE are only just being told about it.

Well there is ‘one’ way YOU can make sure both yourself and your family feeds your bodies with the necessary amount of ‘natural minerals’ on a daily basis – and that is with a daily “Natural Sizzling Minerals” drink – or some “Natural Mineral Powder” sprinkled over the veg or other food you and your family eat on a daily basis.

By the way, there is ONLY Company in the World providing this benefit – and they are NOT available in the shops either.

Finally – a little note – whilst I would personally agree that ‘organic’ fruit & veg are better for you than all the other stuff we tend to buy just remember that even ‘organic’ food is mostly grown in ‘depleted’ soil. Just a thought.