Rawatan Alternatif Untuk Sakit Jantung dan Sakit Buah Pinggang

Rawatan alternative untuk sakit jantung dan sakit buah pinggang.

Bulan November 2013, cik abang dimasukkan ke hospital kerana serangan jantung. Ambulan dipanggil dan cik abang segera di bawa ke HKL.  Sebaik tiba di hospital terus dibawa masuk ke unit kecemasan, para doktor dan dotor pelatih mengerumuni cik abang. Doktor bagi tahu saya yang dia beri ubat cair darah untuk memudahkan pengaliran darah di dalam salur darah.  Doktor siap bagi tahu akan kemungkinan bila mereka bagi ubat ni, boleh berlaku pendarahan dan jika pendarahan itu di bahagian otak, cik abang sama ada boleh dapat stroke atau tak dapat diselamatkan. Saya tawakal saja, dan suruh doktor teruskan.

Tak lama lepas tu, denyutan jantung cik abang makin lemah dan perlahan, tekanan darah merudum, maka doktor buat keputusan untuk guna alat Direct Current Shock, tekan di dadanya. Sorang demi sorang doctor cakap kat cik abang yang masih separa sedar, “Encik, kami nak buat direct current shock ya, keadaan encik parah.” “Encik banyakkan berdoa ya.” “Keadaan encik parah ni, berdoa ya.”  Yang paling tak best bila salah sorang cakap, “ Encik, keadaan encik parah. Encik boleh mati.” Cakap tak berlapik langsung! Bertambah sakit la jantung orang yang sedang sakit. Semua bersedia nak gunakan alat tu sambil doktor beri isyarat hold on sambil baca kadar denyut nadi dan tekanan darah dan sebagainya. Memang cemas dibuatnya terutama bila doktor keep counting sambil bagi isyarat untuk tekan alat tu kat dada. Kemudian, tiba-tiba doktor bagi isyarat batalkan guna alat tersebut sebab degupan jantung muncul semula walaupun perlahan.

Keadaannya agak parah sebab berdasarkan rekod doktor, jantung bahagian depan, kiri dan kanan dah rosak.  Doktor juga menganggarkan yang ada tiga bahagian jantung yang tersumbat.  Cik abang kena tahan wad 10 hari dan diberi cuti 40 hari. Tak dibenarkan bawa barang berat dan tak dibenarkan bawa kereta dan macam-macam pantang.

Bila dah sakit tu, ramai le kengkawan dan sedara mara yang nasihatkan jangan terlalu bergantung kepada ubat doktor sebab ada kesan sampingans.  Sebab masih baru, kami bercadang untuk betul-betul ikut makan ubat doktor, bila dah okay nanti cari la ubat alternative.

Sementara tu kami menunggu masa untuk ke IJN, susulan dari rawatan CRW. Sambil tu, kami cuba jugak cari rawatan alternative sebab tak nak buat pembedahan jantung.

Nak dijadikan cerita, tak sempat lagi nak cari ubat alternative, sekali lagi terpaksa panggil ambulance dan suami dimasukkan ke hospital bulan March 2014.  Sekali lagi terpaksa lalui trauma macam bulan November 2013. Aduhai….. (Nota: Kali pertama kena serangan jantung, kami belum berkahwin)

Ada kawan cadangkan pergi buat rawatan alternative kat seorang pak cik di Pantai Remis kerana suaminya dia pernah sakit jantung dan buat rawatan di situ, now selepas 5-6 tahun, tak ada masalah jantung lagi dan tak jadi buat pembedahan jantung.

Kami pun pergi lah ke tempat tu dengan tersalah simpang dan berpusing merata. Suami dah buat rawatan sekali dan bakal buat rawatan susulan kat situ. Alhamdulillah kesihatan suami kian baik. Semuanya dari Allah, kita cuma berusaha.

Kalau ada sesiapa yang ada masalah jantung dan buah pinggang, boleh lah mencuba rawatan pak cik yang dikenali sebagai Pak Long Haji Mohamad di Kampung Tebuk Yan di Pantai Remis, Perak.  Boleh hubungi Pak Long di talian 012-5093304.  Tentang bayaran, bayar seikhlas hati untuk rawatan yang dibuat. Untuk ubat (cuka kurma, madu, etc) ada la sedikit bayaran.

Pak Long juga boleh beri rawatan khas untuk lelaki kalau nak tambah umphh.  Itu kena sembang sendiri dengan Pak Long.

Itu aje perkongsian info. Moga memberi manfaat kepada yang memerlukan.

Nota kaki 2017: Suami masuk hospital lagi dua kali pada tahun 2015. Suami enggan dibedah. Jadi kami cuba beberapa rawatan alternatif. Alhamdulillah guna air semburan Polilex dan minum air rebusan daun pecah beling seolah beri tenaga dan dia semakin sihat. 
Sekarang ni sudah dua bulan mencuba air yang dikisar bersama timun, lemon, halia dan daun serta batang sup; diminum pagi dan malam. Alhamdulillah kadar kolesterolnya turun ke tahap normal. Kita berusaha, Allah tentukan kesembuhannya. 

Healthy Dinner less than 400 Calories

6 Quick, Healthy 400-Calorie Recipes for Dinner

By The Editors of EatingWell Magazine | Shine Food – Fri, Jan 25, 2013 3:19 PM EST

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By Michelle Edelbaum, EatingWell Digital Editor

Trying to eat healthier and maybe even lose a little weight? Science shows that when it comes to losing weight, what's most important is how much you're eating. (See what a 1,200-calorie day of food looks like.)

Must Try: 5-Day 1,500-Calorie Diet Meal Plan & Shopping List

Here are some delicious, satisfying and healthy 400-calorie recipes for dinner that are ready in 40 minutes or less to help you eat better and keep your calories in check so you can maintain or lose weight. Serve them with a small side salad to get an extra serving of vegetables for few additional calories.

Don't Miss: 12 Soups That Boost Your Metabolism
30-Minute Low-Calorie Dinners

Shrimp Fried Rice
Makes: 4 servings, 2 cups each
Active time: 40 minutes | Total: 40 minutes
Cost per serving: under $3

This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you'll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.

1 1/2 cups water
1 cup instant brown rice
2 tablespoons hoisin sauce (see Tips)
4 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
4 teaspoons canola oil, divided
2 large eggs, lightly beaten
8 ounces peeled and deveined raw small shrimp (51-60 per pound; see Tips)
2 tablespoons minced fresh ginger
4 cups stringless snap peas (12 ounces)
1 medium red bell pepper, cut into
1/2-inch pieces
2 medium carrots, halved lengthwise and thinly sliced
4 scallions, chopped

1. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
2. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
4. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
5. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.

Per serving: 307 calories; 11 g fat (2 g sat, 5 g mono); 165 mg cholesterol; 34 g carbohydrate; 2 g added sugars; 17 g protein; 5 g fiber; 462 mg sodium; 523 mg potassium. Nutrition bonus: Vitamin C (157% daily value), Vitamin A (147% dv), Folate (23% dv), Magnesium (21% dv), Iron (18% dv), Potassium (15% dv).

Tips:
Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.

Chicken Coconut Curry
Makes: 6 servings, about 1 1/2 cups each
Active time: 50 minutes | Total: 1 hour
Cost per serving: under $3.50

At once comforting and exotic-tasting, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using "lite" coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.

1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
6 teaspoons curry powder, divided
3/4 teaspoon salt, divided
2 tablespoons coconut oil or canola oil, divided
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 14-ounce can "lite" coconut milk
1 14-ounce can reduced-sodium chicken broth
4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
1 cup sliced carrots
1/2 cup chopped celery
3/4 cup frozen peas
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar

1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

Per serving: 346 calories; 12 g fat (8 g sat, 1 g mono); 63 mg cholesterol; 31 g carbohydrate; 2 g added sugars; 29 g protein; 5 g fiber; 574 mg sodium; 934 mg potassium. Nutrition bonus: Vitamin A (77% daily value), Vitamin C (29% dv), Potassium (27% dv), Iron & Magnesium (16% dv).

Smoked Turkey, Kale & Rice Bake
Makes: 6 servings, about 1 1/3 cups each
Active time: 20 minutes | Total: 40 minutes
Cost per serving: under $2.50

This hearty one-skillet dinner is loaded with celery, kale, tomatoes and quick-cooking brown rice. It's easy to make the recipe vegetarian by substituting smoked tofu for the turkey.

1 tablespoon extra-virgin olive oil
2 cups thinly sliced leeks, white and light green parts only
1 cup thinly sliced celery
4 cups slivered kale leaves
1 28-ounce can diced tomatoes
1 cup low-fat, no-salt-added cottage cheese
1 cup instant or quick-cooking brown rice
6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
1/4 cup water
1 teaspoon freshly ground pepper, or to taste
1 cup shredded extra-sharp Cheddar cheese

1. Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.
2. Meanwhile, position rack in upper third of oven; preheat broiler.
3. Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Per serving: 266 calories; 11 g fat (5 g sat, 4 g mono); 33 mg cholesterol; 26 g carbohydrate; 0 g added sugars; 18 g protein; 4 g fiber; 605 mg sodium; 596 mg potassium. Nutrition bonus: Vitamin A (147% daily value), Vitamin C (60% dv), Calcium (26% dv), Magnesium (18% dv), Potassium (17% dv).

Spaghetti Carbonara with Peas
Makes: 4 servings, about 1 1/2 cups each
Active time: 30 minutes | Total: 30 minutes
Cost per serving: under $1.50

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you're concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

8 ounces whole-wheat spaghetti
2 cups frozen peas, thawed
3 cloves garlic, minced
4 strips thick-cut bacon
2 large eggs, at room temperature (see Tip)
3/4 cup finely shredded Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 1/2 cup Parmesan, salt and pepper and whisk until combined.
3. Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don't scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.

Per serving: 385 calories; 10 g fat (4 g sat, 4 g mono); 111 mg cholesterol; 53 g carbohydrate; 0 g added sugars; 23 g protein; 10 g fiber; 659 mg sodium; 320 mg potassium. Nutrition bonus: Vitamin A (33% daily value), Magnesium (28% dv), Calcium (25% dv), Iron & Vitamin C (22% dv), Folate (21% dv), Zinc (20% dv).

Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Half-Hour Chili
Makes: 6 servings, about 1 1/3 cups each
Active time: 15 minutes | Total: 30 minutes

This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it's a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.

1 tablespoon canola oil
3 medium onions, chopped
1 carrot, chopped
1 tablespoon finely chopped jalapeño pepper
2 cloves garlic, finely chopped
1-2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can plus one 14-ounce can whole tomatoes, chopped, with juices
1 teaspoon brown sugar
1/4 teaspoon salt
2 15-ounce cans red kidney beans, rinsed
1/3 cup bulgur (see Note)
1/2 cup nonfat plain yogurt for garnish
1/3 cup chopped scallions for garnish
1/4 cup chopped fresh cilantro for garnish

1. Heat oil in a Dutch oven over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 minutes.
2. Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.
3. Garnish with yogurt, scallions and cilantro, if desired.

Per serving: 217 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 40 g carbohydrate; 1 g added sugars; 10 g protein; 13 g fiber; 697 mg sodium; 854 mg potassium.
Nutrition bonus: Vitamin A (49% daily value), Vitamin C (43% dv), Potassium (25% dv), Folate & Iron (24% dv), Magnesium (20% dv).

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that-cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Bean & Barley Soup
Makes: 4 servings, 2 1/2 cups each
Active time: 30 minutes | Total: 45 minutes
To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
Cost per serving: under $4

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

1 1/2 cups cooked barley along with the broth in Step 2.
4 teaspoons extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 teaspoon dried basil
1 15-ounce can cannellini or other white beans, rinsed 

1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
3/4 cup quick-cooking barley
1 5-ounce package baby spinach (6 cups)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground pepper

1. Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
2. Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

Per serving: 323 calories; 7 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 55 g carbohydrate; 0 g added sugars; 13 g protein; 13 g fiber; 767 mg sodium; 795 mg potassium. Nutrition bonus: Vitamin A (98% daily value), Vitamin C (67% dv), Folate (28% dv), Potassium (23% dv), Calcium (20% dv), Iron (18% dv).

Rawatan Stroke / Angin Ahmar. Reverse brain damage after stroke.

'Oxygen reverses brain damage after stroke'

By Indo Asian News Service | IANS India Private Limited – 22 hours ago

Tel Aviv, Jan 24 (IANS) High levels of oxygen reverse brain damage caused by a stroke, traumatic injury or metabolic disorder even years after the event, an Israeli study says.

Shai Efrati of Tel Aviv University's Sackler Faculty of Medicine and colleague Eshel Ben-Jacob, professor of physics and astronomy, recruited post-stroke patients for hyperbaric oxygen therapy (HBOT) - sessions in high pressure chambers that contain oxygen-rich air - which increases oxygen levels in the body tenfold.

Analysis of brain imaging showed significantly increased neuronal (brain cell) activity after a two-month period of HBOT treatment, compared to patients who did not undergo treatment, says Efrati, the journal Public Library of Science ONE reports.

Patients experienced a reversal of paralysis, increased sensation, and renewed use of language. These changes can make a world of difference in daily life, helping patients recover their independence and complete tasks such as bathing, cooking, climbing stairs, or reading a book, according to a Tel Aviv statement.

According to Efrati, there are several degrees of brain injuries. Neurons impacted by metabolic dysfunction have the energy to stay alive, but not enough to fire electric signals, he explains. HBOT aims to increase the supply of energy to these cells.

The brain consumes 20 percent of the body's oxygen but that is only enough oxygen to operate five to 10 percent of neurons at any one time. The regeneration process requires much more energy.

The tenfold increase in oxygen levels during HBOT treatment supplies the necessary energy for rebuilding neuronal connections and stimulating inactive neurons to facilitate the healing process, explains Efrati.

The researchers based their study on post stroke patients whose condition was no longer improving.

Kentang vs Keledek, Potato vs Sweet Potato

Food Face-Off: Which is Healthier?

Mana lebih menyihatkan? Kentang atau Keledek?

By Amanda Oaklander
Wed, Jan 09, 2013

White Potato (baked, unsalted)	Category	Sweet Potato (baked, unsalted)
108	Both are nearly identical in calories	103
2 g	…and in protein	2 g
8%	…and in carbs!	8%
10%	Sweet potatoes start shining in thefiber department.	15%
1.8 g	Though they live up to their name with more natural sugar	7.4 g
1%	They also come with more calcium.	4%
4%	Both are good sources of iron	4%
8%	And magnesium.	8%
9%	Regular spuds have morephosphorus	6%
18%	And more of that famous potatopotassium.	16%
0.3%	Sweet potatoes have a pinch moresodium.	1.7%
24%	But are way higher in vitamin C.	37%
7 mcg	Sweet potatoes clobber white withbeta carotene.	13,120 mcg
9%	Still, white potatoes eke out a win with niacin, aka vitamin B3.	8.5%
11%	They also contain much more folate,which powers brain neurotransmitters.	2%
0.2%	But sweet potatoes really bring their A game with oodles of vitamin A.	438%
Baked Potato: 6	WINNER: TIE	Sweet Potato: 6

THE BOTTOM LINE: News flash: Both potatoes are good for you! It’s technically a tie, but we love sweet potatoes for their insane amounts of vitamin A and beta-carotene. They may be sweeter, but they’ve got the fiber to make it work.

WHAT TO BUY: Always, always spring for organic potatoes. Conventional potatoes are subjected to multiple rounds of fungicide and herbicide treatments, and you can’t wash all the chemicals off.

JUST SO YOU KNOW: We used the National Nutrient Database for Standard Reference from the USDA. These figures reflect your average white potatoes and sweet potatoes
.

How to Lose 100lbs?

Diet to slim down your body, as Michelle Mohr's slim down from 210lb to 110lb.
Dare to take the challenge?

Breakfast: 2 scramled egg whites, 1/2 cup fat-free cottage cheese, an apple, a slice of toast and 9 almonds.

Lunch: Salad with chicken, chickpeas, mushrooms, celery and tomato.

Snack: String cheese and 1/2 cup grapes.

Dinner: Grilled chicken with zucchini and half a sweet potato.

Dessert: Sugar-free fudge pop

8 Easy Way To Cut Calories & Be Slim

8 Easy Way To Cut Calories & Be Slim 

It's December! We're on holiday mood again. So many invitation for so many occasion whether it's wedding, festive or  parties etc.  So much for food galore and you wonder whether your waistline will still be the same next month. But then, who could resist delicious food and drinks huh.

If you want to watch your calorie intake and watching your waistline, adopt below easy way to cut down calorie but still enjoy the food and stay slim. No matter what season or what reason, lets be healthy and happy.

1. WATER.  Always choose water.  It's guilt free and no calories. Switch your drink to water at any time of the day, any place.  A can of soda give you 140 to 170 calories. Water = 0 calorie.  Count how many times a day that you drink soda, coffee, alcohol etc.  You will be amaze on how many calories that you cut down by choosing water instead. If your taste bud really can't take the plain-ness of water, drop a little bit of honey or  a few drop of lemon juice into that plain water.

2. SAY NO TO FRIED FOOD. Totally reject fried breaded food.  Fried food have high calories. Breaded fried food contained even more unneeded oil, which translated into more calories. Switch to bake or grill food instead.

3. SWITCH SAUCES.  Forget a sweet and sour sauce on your stir fry.  Seasoning it with soysause and ginger.  For barbecue, use salt and pepper instead.  Sauce and gravies have more calories than what you needed.  The food taste better with less sauce.

4. SWITCH OIL.  If you love to bake, instead of using vegetable oil, replace it with unsweetened Applesauce.  Your food still be delicious with the same great taste but you cut down the calories in that food.

5.  CHOOSE FRESH FRUIT. Instead of canned fruit which was laced heavily with syrup (more unwanted calories for you), eat fresh fruit instead.  If can't be avoided, consider to rinse the syrup from canned fruit before you eat it.

6.  SAY NO TO FRENCH FRIES.  Choose baked potato instead. French fries may taste good but the calories will give you extra inch to your waistline if you regularly eat it.

7.  MUNCH FRUIT instead of chips or snack.  If you love to munch in between meals, choose the non sweet fruit such as guava which loaded with vitamin C.  Or eat cucumber instead.  It's curb your hungry but didn't add your calories intake.

8.  CUT YOUR PORTION.  Control your food intake.  The easy way to do it is to drink a glass of water about 20 minutes before your meal.  It will lessen the urge to scoop more food into your plate.  Consider change your plate to a size smaller. If currently you are using 8" plate, change it to 6" instead.  The smaller the plate, the lesser chances of over loaded it with food. But remember, once you clear the food from that plate, don't take a second serving.

Lets switch to a healthier happy life today.  Small changes will make a different.  Enjoy the food sensibly for a better healthier you.

Cinnamon Roll Healthy Recipe

Meleleh air liur tengok cinnamon bun nih.... lapar la plak.  Utk sesiapa yang minat dengan cinnamon bun tapi nak yg kurang kalori, boleh cube resepi nih. :) Enjoy....


 

Credit: iStockphoto/ThinkstockCinnabon Classic Cinnamon Roll Recipe
- Devin Alexander,


INGREDIENTS
For the frosting:
•1 1/2 cups confectioners' sugar
•3 tablespoons reduced-fat Neufchâtel
•3 tablespoons light butter from a stick, softened
•1/2 tablespoon fat-free milk
•1 teaspoon vanilla extract

For the buns:
•Butter-flavored cooking spray
•2 tablespoons light butter from a stick
•1 cup fat-free milk
•1/3 cup granulated sugar
•1/4 cup artificially sweetened fat-free vanilla yogurt
•1 egg
•1 egg white
•One 1/4-ounce packet active dry yeast
•4 cups unbleached flour, plus more as needed
•1 teaspoon plus 1 tablespoon ground cinnamon
•1/2 teaspoon salt
•3 tablespoons corn syrup
•3 tablespoons packed brown sugar
•1/2 teaspoon vanilla extract

DIRECTIONS
For the frosting:
In a mixing bowl, combine the sugar, Neufchâtel, butter, milk, and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high.

Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon.

For the buns:
Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften.

In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar, and the remaining butter. Microwave on high power until the milk is hot (130 degrees), 2 minutes.

Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved.

In the bowl of an electric stand mixer fitted with the dough hook or in a large mixing bowl, combine 2 cups of the flour, 1 teaspoon of the cinnamon, and the salt.

Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Add the remaining flour, mixing or stirring until absorbed.

Lightly flour a work surface. Turn the dough onto the work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all of the dough and starting the kneading.)

Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size, about 1 hour.

Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon, and the vanilla extract. Stir to blend well. Set aside.

When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes.

Lightly mist an 11-by-7-inch nonstick baking dish with cooking spray. Set aside. Using your hands or a floured rolling pin, press or roll the dough into an 18-by-12-inch rectangle.

With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish.

Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise for another 30 minutes.

Preheat the oven to 350 degrees.

Bake until very lightly browned but slightly doughy in the center, 22-28 minutes. With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 ½ tablespoons of frosting over the top and ½ tablespoon down the sides. Repeat with the other 7 rolls.

SERVING SIZE
Makes 8 cinnamon buns

Diabetes & Gout - an alternative treatment

Diabetes : Rawatan alternative

Berikut petua yang diberikan oleh arwah Imam Mazlan.

1) Kencing Manis yang dah berkudis
Kulit batang duku,
Kulit batang manggis,
Kulit batang jambu bol (jambu - kulit warna maroon.yg mahal tu) 
Air 
Rebus kesemua ini dan minum air setiap hari. Insya-allah boleh sembuh.

2) Kencing Manis Yang Belum Berkudis
7 - 8 biji air kelapa
Kulit batang mata kucing
Masak kedua-dua bahan dan minum 3 x sehari. Insya-allah boleh sembuh.

3) Gaut
Ambil betik muda 1 biji. dan diletakkan (salai) atas api dapor. Jangan belah betik tu. Bila betik itu panas, gelekkan di kaki/tempat yang sakit. Kat tumit tu pijak buah betik tu macam mesin refleksi tu

Speed up your metabolism - Easy way

Ways to Speed up Metabolism

1. Keep Hydrated I'm sure the general population thinks dietician sound like a broken record when it comes to the whole water thing, but it really is important. Drinking the recommended eight cups of water a day will help your body function at peak performance levels.

2. Keep Calcium Levels Up Current obesity research shows that a dip in calcium levels can trigger the same hormone that causes the body to hold onto fat to be released. Choose low-fat dairy, cheese, yogurt, salmon, tofu, and oatmeal.

3. Ditch the Drinks Happy hours and late night cocktails can do a number on your metabolism the next day. Research shows that the day after a night of drinking, there is a significant dip in your metabolic rate. Combine this with hangover cravings, and you've got a double disaster.

4. Eat Constantly Snacking does not have to be a bad thing. If your stomach is growling, it means that you need more fuel. Not providing your body with food is a surefire way to slow down its basic functions. Choose high-fiber, high-protein snacks like low-fat cheese, fiber crackers, fruits, veggies, or Greek yogurt. Starving your body will sabotage all of your dieting efforts.

5. De-stress Yourself Stress raises the amount of cortisol in your body. Cortisol is a hormone that tells the body to hold onto fat in case of a stressful situation (think more natural disaster-level stress, not a bad day at work-level). Experiment with yoga or meditation as ways to lower stress levels and clear your mind.

6. Decrease Diet Soda Although it's low in calories and seems like an easy swap for high calorie beverages, diet soda may actually have adverse effects on your metabolism. Water and seltzer are better options, but if you must drink diet soda, limit your consumption to two cans (not Big Gulps!) per week.

7. Don't Forget Your ZZZ's Getting a least seven to eight hours of sleep every night is crucial to a healthy metabolism. Anything less can adversely affect your body's ability to burn calories. Surprisingly, excess sleep may do the same thing. It's best to keep a consistent bedtime and wake up close to the same time every morning

8. Soak Up the Sun Research shows that when a person spends long periods of time in a darkened, dull environment, it stimulates the same physiological functions in the body as gaining weight and sleep. The best daylight hours are between 11 a.m. and 3 p.m., so make it a point to get up from your desk and take a brisk walk outside. Aside from soaking up rays, you'll rev up your heart rate and benefit from the fresh air.

9. Work Out in the Cold Doing any type of cardio exercise in the cold can increase the ability of brown fat in the body to work at maximum capacity. Newly published research indicates that brown fat helps efficiently burn the white fat in your body, which is the considered that "bad fat."

10. Drink Kombucha Tea This tea, which is made from the Kombucha black mushroom, has racked up accolades in almost every health area-claims range from easing arthritis to detoxifying the liver. The detoxifying nature of this beverage may help your body function at an optimal level, which means a healthy metabolism.

11. Increase Weight-Bearing Exercises One pound of muscle burns 35 to 50 calories, while one pound of fat burns a measly 5 to 10 calories. Increasing your muscle mass can increase your body's basal metabolic rate (BMR) by up to 40%. There's no need to hit the weights hard, either, simply using light weights at high repetition has been proven to tone muscle and burn fat.

12. Up Your Vitamin C Vitamin C and calcium are partners in crime when it comes to your metabolic rate. Calcium speeds up metabolism, while vitamin C helps the body absorb this mineral, creating an overall win-win situation.

13. Vitamin B is Key Getting in all over your vitamin B, which you can do by incorporating small amounts of nuts, seeds, lean chicken, beef, and fish into your diet, helps maintain a healthy metabolism. Legumes are also a great source of B vitamins; plus they're chock-full of fiber.

14. Drink Green Tea The polyphenols, specifically EGCG, in green tea have properties that rev up your metabolic rate. However, green tea takes dedication. You have to drink about 4 to 5 cups a day to see results.

15. Avoid High Fructose Corn Syrup It's one of the most controversial issues in nutrition: Studies show that HFCS can make the body insulin-resistant. Also, when given the choice, the body stores fructose as fat before it does glucose.

16. Try Interval Training Aside from curing workout boredom, interval training allows you to burn more calories in less time. This is a great way for busy people with less time to get in a maximum workout.

Dangerous Drink-and-Drug Interactions

Dangerous Drink-and-Drug Interactions

Molly Raisch

Friday, October 12, 2012

Before you wash down medication with just any beverage, watch out; common drinks, from fruit juice to coffee, can lessen the effectiveness of certain drugs as well as pose serious health threats when combined with some prescriptions. Medical toxicologist Lesile Dye, MD, FACMT outlined the top alarming combos.

Grapefruit juice negatively interacts with more than 50 medications, including statins. Because the effects of the citrus juice last more than 24 hours, simply taking your meds at a different time won't solve the problem.

An enzyme found in pomegranate juice can break down several blood pressure prescriptions.

Calcium can interfere with the effectiveness of thyroid medication. Wait at least 4 hours after dosage to drink any calcium-rich beverages.

Caffeine can pose a serious health threat when taken with stimulants. Avoid a cup of joe when taking ephedrine (appetite suppressants), asthma prescriptions, and amphetamines (such as Adderall).

The potassium in sports drinks can be dangerous when coupled with some heart failure or hypertension drugs. Bananas are also very rich in potassium.

Skip the dinnertime glass of wine when taking antidepressents; the combo can cause hypertension, headaches, fast heart rate, and stroke. The same goes for energy drinks.

Vitamin K, also found in broccoli and kale, can decrease the effect of blood thinners such as coumarin or warfarin.

Careful with what you consume while taking medication.