sebab utama strokes atau angin ahmar

 Menurut artikel ini menyebut risiko tinggi mendapat stroke disebabkan banyak faktor. Faktor yang utama:

tekanan darah tinggi, merokok, lemak yang banyak diperut, makanan yang tidak sihat, serta kurang bersenam atau exercise. 

Kalau kurang bersenam akan menyebabkan badan jadi berat dan banyak lemak..

Jadi kita kena semua kena lah mengeluarkan peluh setiap hari..

 

untuk dikongsi bersama 

 

**Ten causes of a stroke: Scientists pinpoint triggers for 90% of cases****

Ditulis oleh David Derbyshire 19th June 2010 utk dmail

A pot belly and a lack of exercise are two of the ten risk factors that account for 90 per cent of stroke cases (posed by model)

Just ten lifestyle choices and medical conditions account for nine out of ten strokes, doctors say.
The newly identified checklist includes smoking, a pot belly, lack of exercise and high blood pressure.
The ten factors were identified by researchers after they compared the lifestyle of 3,000 stroke patients with a 'control' group of 3,000 healthy people.
Most of the risk factors mirror those linked to heart attacks, say the Canadian researchers.
Around 150,000 people have a stroke in Britain every year. Around a third die, a third recover, and a third are left with a serious disability.
The study identified five factors that account for 80 per cent of cases  -  high blood pressure, smoking, a fat stomach, poor diet and lack of exercise.
When the researchers added another five factors  -  diabetes, excess alcohol, stress and depression, heart disorders and the presence of blood fat molecules called apolipoproteins  -  they could account for 90 per cent of all the risk factors for stroke.
Dr Martin O'Donnell, from McMaster University in Hamilton, Ontario, said: 'Our findings suggest that ten risk factors are associated with 90 per cent of the risk of stroke.
'Targeted interventions that reduce blood pressure and smoking, and promote physical activity and healthy diet, could substantially reduce the burden of stroke.'
The findings, reported in the medical journal The Lancet, come from Interstroke  -  an study covering 22 countries.
Strokes kill 67,000 in the UK each year, making them the third most common cause of death after heart disease and cancer.
More than 300,000 Britons are living with a disability caused by a stroke.
Strokes occur when the brain is starved of oxygen. The most common type is an ischaemic stroke, which usually happens when a clot blocks an artery supplying the brain.

Strokes can also occur when a blood vessel bursts, causing bleeding in the brain.
Of all the factors, high blood pressure was by far the most important, accounting for a third of all stroke risk, the study found.
Those who had a history of high blood pressure were more than two and a half times more likely to suffer a stroke than those who did not. Smoking was another major hazard, and was associated with one in five strokes.
Smokers had double the stroke risk of non-smokers. Andrea Lane, from The Stroke Association, said: 'This is an in-depth study so it's great to see that the findings support previous research and reflect the preventative advice provided by association.'

acknowleged: art from dmail 19 June written by d derbyshire

khasiatnya bawang

Kajian yang telah dijalankan keatas khasiat bawang menyatakan bawang amatlah elok untuk kesihatan. Kandungannya amat elok untuk merawat dan mengelakkan penyakit yang tertentu.
Ini artikel sahaja untuk dikongsi bersama. Tapi bila sakit pergilah buat ujian dan dapatkan rawatan serta jaga makan kita. Pastikan jangan lupa bersenam. Anak anak pastikan orang tua bersenam, kalau dia nak pergi shopping biarkan. Sekurang kurangnya dia berjalan dan bersenam dan menggerakkan otot dan menguatkan aliran darah serta aliran. Ajarlah anak anak memakan makanan berbawang dan masakan yang menggunakan kunyit.dan berempah..elok untuk mereka..

berbalik kepada cerita bawang - cara masakan kita suka makan bawang potong campur cili letak kicap, sambal cili bawang, air asam bawang campur cili perah asam limau sebagai cicah semuanya elok dan berkhasiat.
Jadi katanya  Bawangmerah  seperti sepupunya bawang  putih kaya dengan bahan berunsur semula jadi. Yang menjadikan ianya berasa lidas atau tajam serta memberikan bau dan rasa  adalah disebabkan kandungan sulfur. Kandungan sulfur ini mempunyai khasiat yang amat elok untuk kesihatan.

Bawang ini mengandungi propyl disuphide dan juga sangat kaya didalam chromium, mineral yang membantu sel bertindakbalas kepada insulin, vitamin C, dan jenis flavonoid yang paling berkesan diantaranya quercitin.


Merendahkan gula didalam darah
Semakin tinggi jumlah bawang dimakan, semakin rendaj tahap glukos dikesan semasa ujian berkaitan glukose dilakukanmelalui oral atau intravenous.Experiment dan ujian klinikal mendapat bukti yang allyl propyl disulfide yang memberi kesan untuk tindakbalas ini. allyl propyl disulfide ini merendahkan kandungan gula dengan meninggikan pengeluaran insulin.

 Allyl propyl disulfide melakukan proses yang sama dengan bersaing  dengan insulin didalam tubuh. Insulin ini juga adalah  disulphide. Allyl propyl disulfide meresap dibahagian hati dimana insulin tidak aktif. Disebabkan ini peningkatan jumlah insulin berlaku dan insulin memproses glukos kepad sel menyebabkan penurunan gula didalam darah.

Chromium - bawang adalah sumber chromium semulajadi - salah satu mineral utama didalam faktor penyebab glukos tolerant(GTF glucose tolerance factor). Molekul didalam chromium yang menggalakan sel bertindak balas secara positif dengan insulin.
Kajian klinikal untuk pesakit diabetik telah menunjukkan yang chromium boleh menurunkan tahap gula didalam darah, memperbaiki tahap GTF, merendahkan tahap insulin dan menurunkan jumlah cholestrool dan  tahap kolestrol triglyceride diwaktu yang sama meningkat kan tahap kolestrol yang elok HDL- good cholestrol levels
Chromium boleh berkurang dengan pengambilan gula halus dan bahan berunsur tepung putih(  refined sugars and white flour products) serta kurang bersenam.****
satu cawan bawang mentah mengandungi 20%jumlah keperluan harian untuk mendapat kesan dari  mineral ini.

kebaikan untuk kardio atau jantung:
Kegunaan bawang seperti sepupunya bawng putih telah disahkan dapat mengurangkan tahap kolestrol dan tekanan darah tinggi.Kedua dua fungsi ini dapat menolong menghalang atherosclerosis and diabetic heart disease dan merendahkan risiko serangan sakit jantung atau stroke.
Kesan khasiat bawang ini adalah kerana kandungan sulfur didalam bawng, chromium dan vitamin B6 yang dapat menghalang serangan sakit jantung dengan merendahkan tahap homocysteine dimana homocysteine juga adalah satu penyebab besar serangan jantung dan stroke.
Bawang telah di uji dan di sahkan sebagai salah satu sayuran didalam jumlah jenis sayur dan buah buahan yang apat membantu kepada penurunan yang tinggi kepada risiko sakit jantung melalui system kajian analisa yang sangat mendalam didalam 7 kajian prospek. Didalam 100,00o individu yang mengambil bahagian didalam kajian ini, mereka yang memakan nakanan seperti bawang, teh, apples dan brokoli - paling kaya dengan khasiat flavonoids - mendapat 20 peratus penurunan didalam risiko sakit jantung.
Untuk kesihatan  Gastrointestinal
Pengambilan bawang seminima satu atau 2  setiap minggu dikatakan dapat merendahkan risiko mendapat kolon kanser. Bawang mengandungi jumlah flavonoid yang paling dikaji adalah quercitin telah ditunjuk menghentikan perkembangan kanser kolon.
Ianya juga melindungi bahan yang melindungi sel di kolon yang disebabkan oleh penyebab kanser.
Selain cara memasak perlu diambil kira, memasak daging dengan bawang mungkin dapat merendahkan jumlah karsinogen dihasilkan bila memasak daging menggunakan bahan api yang kuat.


Quercitin- adalah antioksidant didalam bawng, curcumin -  jenis jintan - dikenali sebagai phytonutrient terdapat didalam kunyit dan kari. Bahan ini juga disebut boleh merendahkan saiz dan jenis lesion sebelum pra kanser didalam usus manusia- seperti dicadangkan oleh jurnal Klinikal Gasteroenterology dan Hepatology.
Kajian keatas 5 pesakit yang ada sejarah pra kanser polips didalam perut dikenali  familial adenomatous polyposis (FAP) diberi rawatan yang regular  dengan doses dari curcumin dan quercetin selama lebih dari 5 bulan. Kajian tersebut menunjukkan purata jumlah pengurangan polip turun 60.4 peratus dan purata saiz polip turun 50.9 peratus.

FAP selalunya satu penyakit yang ada didalam keluarga yang bermula dengan pertumbuhan polips (seperti kolorektal adenomas) dan seterusnya menjadi kolon kanser. NSAID seperti nonsteroidal anti inflammatory drugs  seperti aspirin dan ibuprofen untuk merawat pesakit denga masalah ini tetapi ubatan seperti ini menghasil kesan sampingan menurut ketua penyelidik Francis M. Giardiello, M.D., at the Division of Gastroenterology, Johns Hopkins University.
Kajian Sebelum ini terhadap populasi yang mengambil kari dan juga kajian berunsurkan haiwan telah mencadangkan dengan kuatnya bahwa curcumin didalam kunyit salah satu bahan masakan dan kandungan didalam kari mempunyai kesan yang kuat dan berkesan terhadap rawatan kanser di kolon.
Begitu juga dengan quercetin, an anti-oxidant flavonoid found in a variety of foods including onions, green tea and apple,telah menunjukkan halangan pertumbuhan sel kanser di kolon.

Didalam kajian ini penurunan jumlah polip dikaji dalam tempoh 5  keatas 4 dari 5 pesakit dan 4 dari 4 pesakit selama 6 bulan.
Setiap pesakit diberi curcumin (480 mg) and quercetin (20 mg) orally 3 x sehari selama 6bulan. Sungguh pun jumlah quercetin adalahdidalam jumlah yang dimakan harian, curcumin yang diberi diberi adalah tinggi dari jumlah diet kerana kunyit hanya mengandungi purata 3-5 peratus curcumin bagi setiap berat.
Walau pemakanan harian   kari dan bawang adalah tidak meninggal  kesan dramatik tapi kesan yang di hasilkan didalam kajian ini jelas menunjukkan bahwa penggunaan bawang yang liberal dan kunyit didalam kajian ini dapat membantu memainkan peranan yang melindungi dari perkembangan kolorektal kanser.





Bawang dan bawang putih sebagai perlindungan dari pelbagai jenis kanser
Dengan menjadikan bawang dan bawang putih sebagai dari bahan asas didalam pemakanan yang sihat secara menyeluruh dapat merendahkan risiko beberapa jenis kanser secara amnya.

( large data set of case-control studies from Southern European populations (Galeone C, Pelucchi C et al, American Journal of Clinical Nutrition).
Study participants consuming the most onions showed an 84% reduced risk for cancer of the oral cavity and pharynx, 88% reduced risk for esophageal cancer, 56% reduced risk for colorectal cancer, 83% reduced risk for laryngeal cancer, 25% reduced risk for breast cancer, 73% reduced risk for ovarian cancer, 71% reduced risk for prostate cancer, and 38% reduced risk for renal cell cancer, compared to those eating the least onions. Similarly, those eating the most garlic had a 39% reduced risk for cancer of the oral cavity and pharynx, 57% reduced risk for esophageal cancer, 26% reduced risk for colorectal cancer, 44% reduced risk for laryngeal cancer, 10% reduced risk for breast cancer, 22% reduced risk for ovarian cancer, 19% reduced risk for prostate cancer, and 31% reduced risk for renal cell cancer, compared to those eating the least garlic.


Bawang sebagai makanan yaang dapat melindung dari kanser ovari

Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. In addition to onions, foods richest in kaempferol include tea (nonherbal), broccoli, curly kale, leeks, spinach, and blueberries.



A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus). Int J Cancer. 2007 Apr 30; Am J Clin Nutr. 2004 May;79(5):727-47.



Boost Bone Health



Milk isn't the only food that boosts bone health. Onions also help maintain healthy bones, suggests a study published in the Journal of Agricultural and Food Chemistry.

A compound newly identified in onions with the long complex name of gamma-L-glutamyl-trans-S-1-propenyl-L-cysteine sulfoxide, GPCS, for short, inhibits the activity of osteoclasts (the cells that break down bone). The more GPCS given in this animal study, the more the bone resorptive (breakdown) action of osteoclasts was inhibited.



Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause. Fosamax (Alendronate), the drug typically prescribed to prevent excessive bone loss, works in a similar manner, by destroying osteoclasts, so they do not break down bone. Potential negative side effects of Fosamax include irritation of the upper gastrointestinal mucosa, acid regurgitation, esophageal ulcers and erosions. Potential negative side effects of eating onions: onion breath.



Anti-Inflammatory and Anti-Bacterial Activity



Several anti-inflammatory agents in onions render them helpful in reducing the severity of symptoms associated with inflammatory conditions such as the pain and swelling of osteo- and rheumatoid arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold. Both onions and garlic contain compounds that inhibit lipoxygenase and cyclooxygenase (the enzymes that generate inflammatory prostaglandins and thromboxanes), thus markedly reducing inflammation. Onions' anti-inflammatory effects are due not only to their vitamin C and quercitin, but to other active components called isothiocyanates. These compounds work synergistically to spell relief from inflammation. In addition, quercitin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.
















Onions, raw


1.00 cup equals 160.00 grams     60.80 calories    

Nutrient Amount DV             %) NutrientDensity           World's Healthiest           Foods Rating

chromium                                     24.80 mcg                              20.7 6.1                                very good


vitamin  C                                 10.24 mg                                  17.1 5.1                                  very good


dietary fiber                               2.88 g                                      11.5 3.4                                    very good


manganese                                  0.22 mg                                 11.0 3.3                                            good


molybdenum                                 8.00 mcg                               10.7 3.2                                         good


vitamin B6 (pyridoxine)                   0.19 mg                               9.5 2.8                                          good


tryptophan                                  0.03 g                                     9.4 2.8                                           good


folate                                         30.40 mcg                                7.6 2.3                                          good


potassium                                  251.20 mg                                 7.2 2.1                                          good


phosphorus                                52.80 mg                                  5.3 1.6                                          good


copper                                       0.10 mg                                   5.0 1.5                                           good

World's Healthiest


Foods Rating                                                           Rule

excellent                               DV>=75% OR Density>=7.6 AND DV>=10%


very good                           DV>=50% OR Density>=3.4 AND DV>=5%


good                                   DV>=25% OR Density>=1.5 AND DV>=2.5%







In-Depth Nutritional Profile for Onions



References



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Augusti KT. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.). Indian J Exp Biol. 1996 Jul;34(7):634-40. Review 1996.

Challier B, Perarnau JM, Viel JF. Garlic, onion and cereal fibre as protective factors for breast cancer: a French case-control study. Eur J Epidemiol 1998 Dec;14(8):737-47 1998. PMID:13640.

Cruz-Correa M, Shoskes DA, Sanchez P, Zhao R, Hylind LM, Wexner SD, Giardiello FM. Combination treatment with curcumin and quercetin of adenomas in familial adenomatous polyposis. i>Clin Gastroenterol Hepatol. 2006 Aug;4(8):1035-8. Epub 2006 Jun 6. 2006. PMID:16757216.

Dorant E, van den Brandt PA, Goldbohm RA. A prospective cohort study on the relationship between onion and leek consumption, garlic supplement use and the risk of colorectal carcinoma in The Netherlands. Carcinogenesis 1996 Mar;17(3):477-84 1996. PMID:13660.

Dorsch W, Ettl M, Hein G, et al. Antiasthmatic effects of onions. Inhibition of platelet-activating factor-induced bronchial obstruction by onion oils. Int Arch Allergy Appl Immunol. 1987;82(3-4):535-6 1987.

Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California 1983.

Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.

Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996.

Fukushima S, Takada N, Hori T, Wanibuchi H. Cancer prevention by organosulfur compounds from garlic and onion. J Cell Biochem Suppl 1997;27:100-5 1997. PMID:13650.

Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. 2006 Nov;84(5):1027-32. 2006. PMID:17093154.

Gates MA, Tworoger SS, Hecht JL, De Vivo I, Rosner B, Hankinson SE. A prospective study of dietary flavonoid intake and incidence of epithelial ovarian cancer. Int J Cancer. 2007 Apr 30; [Epub ahead of print] 2007. PMID:17471564.

Gee JM, Hara HT. Suppression of Intestinal Crypt Cell Proliferation and Aberrant Crypt Foci by Dietary Quercetin in Rats. Nutr Cancer 2002;43(2):121-126 2002.

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Huxley RR, Neil HAW. The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies,. European Journal of Clinical Nutrition (2003) 57, 904-908. 2003.

Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004 May;79(5):727-47. 2004. PMID:15113710.

Moon JH, Nakata R, Oshima S, et al. Accumulation of quercetin conjugates in blood plasma after the short-term ingestion of onion by women. Am J Physiol Regul Integr Comp Physiol. 2000 Aug;279(2):R461-7 2000.

Riley DM, Bianchini F, Vainio H. Allium vegetables and organosulfur compounds: do they help prevent cancer. Environ Health Perspect 2001 Sep;109(9):893-902 2001. PMID:13600.

Sheela CG, Kumud K, Augusti KT. Anti-diabetic effects of onion and garlic sulfoxide amino acids in rats. Planta Med. 1995 Aug;61(4):356-7 1995.

Vanderhoek J, Makheja A, Bailey J. Inhibition of fatty acid lipoxygenases by onion and garlic oils: Evidence for the mechanism by which these oils inhibit platelet aggregation. Bioch Pharmacol 29 (1980):3169-73 1980.

Wagner H, Dorsch W, Bayer T, et al. Antiasthmatic effects of onions: inhibition of 5-lipoxygenase and cyclooxygenase in vitro by thiosulfinates and "Cepaenes". Prostaglandins Leukot Essent Fatty Acids. 1990 Jan;39(1):59-62 1990.

Wetli HA, Brenneisen R, Tschudi I, Langos M, Bigler P, Sprang T, Schurch S, Muhlbauer RC. A gamma-Glutamyl Peptide Isolated from Onion (Allium cepa L.) by Bioassay-Guided Fractionation Inhibits Resorption Activity of Osteoclasts. J Agric Food Chem. 2005 May 4;53(9):3408-3414. 2005. PMID:15853380.

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Acknowlege:Article/Taken data from WH FOOD see references.

Masakan mencelur atau rebus

Sayur terung di belah setengah kemudian dimasukkan air yang mendidih selama 4 -6 minit. Kemudian toskan dengan air sejuk, sedap dimakan dicicah sambal air asam..

Cili ikut suka pedas- cili besar 4 batang atau 10 biji cili akar atau cili padi atau cili hijau, bawang besar 2 biji, belacan saiz ibujari, kalau nak lebih sukahati..  Blender dengan air asam pekat pekat sikit baru sedap, ditambah sedikit gula utk perisa.  Dah siap cicah sesuai untuk ulam ulaman seperti petola celur, daun turi celur, sayur sayur ulam kampung dan moden.Tu dah ada balance diet ..

tapi jangan lah ikut selera tambah berpinggan pinggan..

Sambal Kacang Segera cuma tambah air panas..Perusahaan KPW Daerah Kinta

Ini penulis  nak beritahu sesiapa yang ada baca - sambal kacang segera ni cuma tambah air panas sahaja.. Penulis belum cuba lagi kuah rojak nya. Tapi tambah air kalau nak lagi mesrakan bahannya didihkan sekejap.. senang nak buat pegi jalan memang mudah..

Ini pun penulis dapat dari kawannya...

Memang rekemenlah. Orang yang bekerja senang sahaja kalau nak masak cepat untuk keluarga yang kecil..sambal kacang..