Wednesday, 23 August 2017

A low-calorie diet IS the key to youth

A low-calorie diet may be key to youth, scientists claim after finding the link between the body's biological clock and aging.

Researchers at the University of California found a low-calorie diet was the best thing to keep the cells' energy-regulation process 'humming', keeping the body younger.

Lead author Dr Paolo Sassone-Corsi said the study presents a 'molecular holy grail' that clearly shows the cellular pathway that controls aging.

The clock-controlled circuit that directly connects to the process of aging is based on the cells efficient metabolism of energy.

Read the full article @ http://www.dailymail.co.uk/health/article-4778798/A-low-calorie-diet-key-youth-scientists-claim.html

You may want to read Health tip: Dr Mahathir Mohamad shares his secret to looking young

Dr Mahathir is already in his nineties, yet he is still working like a young man. His secret? Diet and weight. (Image source: Dr Mahathir blog) 

Health tip: Honey and Cirrhosis


It has been recently discovered that honey contains an active protein named royalactin.

Ingestion of this protein is the cause of differentiation of queens and workers instead of genetics as it was thought before. Lots of research has been done concerning this protein. It is very active against apoptosis which is a mechanism of liver damage.

In theory royalactin, thus honneybee, may be beneficial for chronic liver disease, nevertheless, it has never been cleared. It is a matter of research.

Ref: https://www.researchgate.net/post/What_is_the_best_diet_for_cirrhosis_and_how_much_grams_of_bee_honey_to_be_adivisable_for_patients_per_day

You may want to read Sugarcane juice can help treating jaundice and diabetes

Health tip: Seborrheic keratoses, skin tags and TCM

One may find the result of decades of dampness in the body by searching the skin and finding the following lesions: white or dark colored patchy and rough raised splotches around the eyes due to cholesterol deposits, skin tags due to toxic damp-heat in the skin and seborrheic keratoses due to chronic damp-heat in the skin.

white or dark colored patchy and rough splotches under eyes

seborrheic keratoses

skin tags

The author has found that the daily drinking of a decoction (tea) made from dried flowers (seed pods) of the Roselle (Hibiscus sabdariffa) and Ju Hua (Chrysanthemum flower) is very effective in drying up these type of lesions.

One must make the tea very concentrated for it to be effective. Results may not become visible for as long as a year and longer due to the number of years the condition has been building. If the tea is too weak, there is no affect. If the tea is too strong it may cause constipation. Each person will need to determine their effective dose for themselves through trial and error.

Of course, one may ask a doctor to remove these unsightly skin surgically.

Ref: http://www.diamondhead.net/dampness.htm

Foods that stay edible for years

Honey

The durability is due to its low water content and high in sugar, bacteria cannot thrive in it. Honey also contains small amounts of hydrogen peroxide, which inhibits the growth of microbes. Honey will never get spoiled, theoretically.


Dried pulses


Drying pulses increases the pulses' sugar concentration and lowers the water content, which makes it hard for bacteria and molds to grow on them.


Soya sauce



Combination of salt and fermentation process result in soya sauce has the potential to last at least 3 years.


Vinegar



Its acidic nature, traditionally achieved using Acetobacter bacteria to ferment it, means other bacteria struggle to grow in it, and so it can last a very long time.


White rice

Low temperature and a lack of oxygen appear to be important for white rice to be stored many years in tight containers. Brown rice, which contains unsaturated fats, can turn rancid much quicker, hence shorter shelf-life.


Sugar and salt



A preservative is a substance or a chemical that is added to products such as food or beverages to prevent decomposition by microbial growth or by undesirable chemical changes.

Sugar and salt are good preservatives. Hence they are added to many food products to extend their shelf-life. Sugar and salt draw water out of the food so that bacteria cannot grow on the food.

Ref: http://www.straitstimes.com/singapore/foods-that-stay-edible-for-years