υγεία – Page 10

Blood pressure is a measurement of the pressure in your arteries during the active and resting phases of each heartbeat. Here’s what the numbers mean:

Systolic pressure. The first (top) number in a blood pressure reading, this is the amount of pressure your heart generates when pumping blood through your arteries to the rest of your body.
Diastolic pressure. The second (bottom) number in a blood pressure reading, this refers to the amount of pressure in your arteries when your heart is at rest between beats.

Current guidelines identify normal blood pressure as lower than 120/80 mm Hg.

Although you can get an accurate blood pressure reading at any given time, blood pressure isn’t always the same. It can vary considerably in a short amount of time — sometimes from one heartbeat to the next, depending on body position, breathing rhythm, stress level, physical condition, medications you take, what you eat and drink, and even time of day. Blood pressure is usually lowest at night and rises sharply on waking.

Blood pressure: How low can you go?

What’s considered low blood pressure for you may be normal for someone else. Most doctors consider chronically low blood pressure too low only if it causes noticeable symptoms.

Some experts define low blood pressure as readings lower than 90 mm Hg systolic or 60 mm Hg diastolic — you need to have only one number in the low range for your blood pressure to be considered lower than normal. In other words, if your systolic pressure is a perfect 115, but your diastolic pressure is 50, you’re considered to have lower than normal pressure.

A sudden fall in blood pressure also can be dangerous. A change of just 20 mm Hg — a drop from 110 systolic to 90 mm Hg systolic, for example — can cause dizziness and fainting when the brain fails to receive an adequate supply of blood.

And big plunges, especially those caused by uncontrolled bleeding, severe infections or allergic reactions, can be life-threatening.

Athletes and people who exercise regularly tend to have lower blood pressure and a slower heart rate than do people who aren’t as fit. So, in general, do nonsmokers and people who eat a healthy diet and maintain a normal weight.

But in some rare instances, low blood pressure can be a sign of serious, even life-threatening disorders.

Conditions that can cause low blood pressure

Some medical conditions can cause low blood pressure. These include:

Pregnancy. Because a woman’s circulatory system expands rapidly during pregnancy, blood pressure is likely to drop. This is normal, and blood pressure usually returns to your pre-pregnancy level after you’ve given birth.
Heart problems. Some heart conditions that can lead to low blood pressure include extremely low heart rate (bradycardia), heart valve problems, heart attack and heart failure.These conditions may cause low blood pressure because they prevent your body from being able to circulate enough blood.
Endocrine problems. Thyroid conditions — such as parathyroid disease — adrenal insufficiency (Addison’s disease), low blood sugar (hypoglycemia) and, in some cases, diabetes can trigger low blood pressure.
Dehydration. When you become dehydrated, your body loses more water than it takes in. Even mild dehydration can cause weakness, dizziness and fatigue. Fever, vomiting, severe diarrhea, overuse of diuretics and strenuous exercise can all lead to dehydration.Far more serious is hypovolemic shock, a life-threatening complication of dehydration. It occurs when low blood volume causes a sudden drop in blood pressure and a reduction in the amount of oxygen reaching your tissues. If untreated, severe hypovolemic shock can cause death within a few minutes or hours.
Blood loss. Losing a lot of blood from a major injury or internal bleeding reduces the amount of blood in your body, leading to a severe drop in blood pressure.
Severe infection (septicemia). Septicemia can happen when an infection in the body enters the bloodstream. This condition can lead to a life-threatening drop in blood pressure called septic shock.
Severe allergic reaction (anaphylaxis). Anaphylaxis is a severe and potentially life-threatening allergic reaction. Common triggers of anaphylaxis include foods, certain medications, insect venoms and latex. Anaphylaxis can cause breathing problems, hives, itching, a swollen throat and a drop in blood pressure.
Lack of nutrients in your diet. A lack of the vitamins B-12 and folate can cause a condition in which your body doesn’t produce enough red blood cells (anemia), causing low blood pressure.

Medications that can cause low blood pressure

Some medications you may take can also cause low blood pressure, including:

Diuretics (water pills), such as furosemide (Lasix) and hydrochlorothiazide (Microzide, Oretic)
Alpha blockers, such as prazosin (Minipress) and labetalol
Beta blockers, such as atenolol (Tenormin), propranolol (Inderal, Innopran XL, others) and timolol
Drugs for Parkinson’s disease, such as pramipexole (Mirapex) or those containing levodopa
Certain types of antidepressants (tricyclic antidepressants), including doxepin (Silenor), imipramine (Tofranil), protriptyline (Vivactil) and trimipramine (Surmontil)
Sildenafil (Viagra) or tadalafil (Cialis), particularly in combination with the heart medication nitroglycerin

Types of low blood pressure

Doctors often break down low blood pressure (hypotension) into different categories, depending on the causes and other factors. Some types of low blood pressure include:

Low blood pressure on standing up (orthostatic, or postural, hypotension). This is a sudden drop in blood pressure when you stand up from a sitting position or if you stand up after lying down.Ordinarily, gravity causes blood to pool in your legs whenever you stand. Your body compensates for this by increasing your heart rate and constricting blood vessels, thereby ensuring that enough blood returns to your brain.
But in people with orthostatic hypotension, this compensating mechanism fails and blood pressure falls, leading to symptoms of dizziness, lightheadedness, blurred vision and even fainting.

Orthostatic hypotension can occur for a variety of reasons, including dehydration, prolonged bed rest, pregnancy, diabetes, heart problems, burns, excessive heat, large varicose veins and certain neurological disorders.

A number of medications also can cause orthostatic hypotension, particularly drugs used to treat high blood pressure — diuretics, beta blockers, calcium channel blockers and angiotensin-converting enzyme (ACE) inhibitors — as well as antidepressants and drugs used to treat Parkinson’s disease and erectile dysfunction.

Orthostatic hypotension is especially common in older adults, with as many as 20 percent of those older than age 65 experiencing orthostatic hypotension.

But orthostatic hypotension can also affect young, otherwise healthy people who stand up suddenly after sitting with their legs crossed for long periods or after working for a time in a squatting position.
Low blood pressure after eating (postprandial hypotension). Postprandial hypotension is a sudden drop in blood pressure after eating. It affects mostly older adults.Just as gravity pulls blood to your feet when you stand, a large amount of blood flows to your digestive tract after you eat.
Ordinarily, your body counteracts this by increasing your heart rate and constricting certain blood vessels to help maintain normal blood pressure. But in some people these mechanisms fail, leading to dizziness, faintness and falls.

Postprandial hypotension is more likely to affect people with high blood pressure or autonomic nervous system disorders such as Parkinson’s disease.

Lowering the dose of blood pressure drugs and eating small, low-carbohydrate meals may help reduce symptoms.
Low blood pressure from faulty brain signals (neurally mediated hypotension). This disorder causes blood pressure to drop after standing for long periods, leading to signs and symptoms such as dizziness, nausea and fainting.Neurally mediated hypotension mostly affects young people, and it seems to occur because of a miscommunication between the heart and the brain.
When you stand for extended periods, your blood pressure falls as blood pools in your legs. Normally, your body then makes adjustments to normalize your blood pressure.

But in people with neurally mediated hypotension, nerves in the heart’s left ventricle actually signal the brain that blood pressure is too high, rather than too low.

As a result, the brain lessens the heart rate, decreasing blood pressure even further. This causes more blood to pool in the legs and less blood to reach the brain, leading to lightheadedness and fainting.
Low blood pressure due to nervous system damage (multiple system atrophy with orthostatic hypotension).Also called Shy-Drager syndrome, this rare disorder causes progressive damage to the autonomic nervous system, which controls involuntary functions such as blood pressure, heart rate, breathing and digestion.Although this condition can be associated with muscle tremors, slowed movement, problems with coordination and speech, and incontinence, its main characteristic is severe orthostatic hypotension in combination with very high blood pressure when lying down.

The ketogenic diet

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat difficult-to-control (refractory) epilepsy in children. The diet forces the body to burn fats rather than carbohydrates. Normally, the carbohydrates contained in food are converted into glucose, which is then transported around the body and is particularly important in fuelling brain function. However, if there is very little carbohydrate in the diet, the liver converts fat into fatty acids and ketone bodies. The ketone bodies pass into the brain and replace glucose as an energy source. An elevated level of ketone bodies in the blood, a state known as ketosis, leads to a reduction in the frequency of epileptic seizures.^[1]

The original therapeutic diet for paediatric epilepsy provides just enough protein for body growth and repair, and sufficient calories^{[Note 1]} to maintain the correct weight for age and height. This classic ketogenic diet contains a 4:1 ratio (although a 3:1 ratio has also been used^[2]) by weight of fat to combined protein and carbohydrate. This is achieved by excluding high-carbohydrate foods such as starchy fruits and vegetables, bread, pasta, grains and sugar, while increasing the consumption of foods high in fat such as nuts, cream and butter.^[1] Thus, an individual’s diet is composed of 90% and 86% of calories coming from fat, respectively.^[2]

Most dietary fat is made of molecules called long-chain triglycerides (LCTs). However, medium-chain triglycerides (MCTs)—made from fatty acids with shorter carbon chains than LCTs—are more ketogenic. A variant of the classic diet known as the MCT ketogenic diet uses a form of coconut oil, which is rich in MCTs, to provide around half the calories. As less overall fat is needed in this variant of the diet, a greater proportion of carbohydrate and protein can be consumed, allowing a greater variety of food choices.^[3]^[4]

In 1921, Rollin Woodyatt reviewed the research on diet and diabetes. He reported that three water-soluble compounds, β-hydroxybutyrate, acetoacetate and acetone (known collectively as ketone bodies), were produced by the liver in otherwise healthy people when they were starved or if they consumed a very low-carbohydrate, high-fat diet. Russel Wilder, at the Mayo Clinic, built on this research and coined the term ketogenic diet to describe a diet that produced a high level of ketone bodies in the blood (ketonemia) through an excess of fat and lack of carbohydrate. Wilder hoped to obtain the benefits of fasting in a dietary therapy that could be maintained indefinitely. His trial on a few epilepsy patients in 1921 was the first use of the ketogenic diet as a treatment for epilepsy.^[14]

Wilder’s colleague, paediatrician Mynie Peterman, later formulated the classic diet, with a ratio of one gram of protein per kilogram of body weight in children, 10–15 g of carbohydrate per day, and the remainder of calories from fat. Peterman’s work in the 1920s established the techniques for induction and maintenance of the diet. Peterman documented positive effects (improved alertness, behaviour and sleep) and adverse effects (nausea and vomiting due to excess ketosis). The diet proved to be very successful in children: Peterman reported in 1925 that 95% of 37 young patients had improved seizure control on the diet and 60% became seizure-free. By 1930, the diet had also been studied in 100 teenagers and adults. Clifford Barborka, also from the Mayo Clinic, reported that 56% of those older patients improved on the diet and 12% became seizure-free. Although the adult results are similar to modern studies of children, they did not compare as well to contemporary studies. Barborka concluded that adults were least likely to benefit from the diet, and the use of the ketogenic diet in adults was not studied again until 1999.^[14]^[18]

the Atkins Nutritional Approach

The Atkins Diet, officially called the Atkins Nutritional Approach, is a low-carbohydrate diet promoted by Robert Atkins from a research paper he read in The Journal of the American Medical Association published by Alfred W. Pennington, titled “Weight Reduction”, published in 1958.^[1]

Atkins used the study to resolve his own overweight condition. He later popularized the method in a series of books, starting with Dr. Atkins’ Diet Revolution in 1972. In his second book, Dr. Atkins’ New Diet Revolution (2002), he modified parts of the diet but did not alter the original concepts.

The New Atkins for a New You (2010) is based upon a broad array of information gained over the last decade not covered in previous editions, including nutrient-rich foods. The New Atkins for a New You Cookbook was released in 2011 by Colette Heimowitz to provide dieters with simple, low-carb recipes.

The diet involves limited consumption of carbohydrates to switch the body’s metabolism from metabolizing glucose as energy over to converting stored body fat to energy. This process, called ketosis, begins when insulin levels are low; in normal humans, insulin is lowest when blood glucose levels are low (mostly before eating). Reduced insulin levels induce lipolysis, which consumes fat to produce ketone bodies. On the other hand, caloric carbohydrates (for example, glucose or starch, the latter made of chains of glucose) affect the body by increasing blood sugar after consumption (in the treatment of diabetes, blood sugar levels are used.^[2]) Fiber, because of its low digestibility, provides little or no food energy and does not significantly affect glucose and insulin levels.

In his early books such as Dr Atkins’ New Diet Revolution, Atkins made the controversial argument that the low-carbohydrate diet produces ametabolic advantage because “burning fat takes more calories so you expend more calories”.^[3] He cited one study where he estimated this advantage to be 950 Calories (4.0 MJ) per day. A review study published in Lancet^[4] concluded that there was no such metabolic advantage and dieters were simply eating fewer calories due to boredom. Astrup stated, “The monotony and simplicity of the diet could inhibit appetite and food intake”.

The initial stage of the Atkins Diet is referred to as the induction phase and is considered a ketogenic diet. In ketogenic diets there is production of ketones that contribute to the energy production in the Krebs cycle.^[11] Ketogenic diets rely on the insulin response to blood glucose. Insulin is a hormone produced by beta-cells in the pancreas in response to high levels of blood glucose (i.e. after digestion of a carbohydrate meal). The main function of insulin is to shuttle glucose from the blood to peripheral tissues, where they will be needed for fuel or stored as fat. Thus, insulin is a regulator of blood glucose that is too high.

Because ketogenic dieters eat few carbohydrates, there is no glucose that can trigger the insulin response. Therefore, the body must seek an alternate fuel source to fulfill its metabolic needs. During this diet, the main sources of fuel for human cells (glucose) is now at less than adequate supply, cells must take alternate steps to convert stored fuel to glucose. Other than carbohydrate ingestion (which is directly converted into glucose and then immediately available for use as fuel when it enters the blood), the cells must rely on glucose production from conversion of either protein (amino acids) or stored fat.

When blood levels of glucose are low, regulating hormones are released to signal for the need to elevate blood sugar. This is in contrast to the actions of insulin. Since the body is less able to compensate for a state of hypoglycemia, than it is for hyperglycemia, hormones (growth hormone, epinepherine, cortisol, and glucagon) are released causing a cascade resulting in glycogen release from the liver and adipose(fat) cell conversion of triacylglycerol to fatty acids.

Blood glucose levels have to decrease to less than 3.58 mmol/L (64.5 mg/dl) for growth hormone, epinephrine, and glucagon to be released to maintain energy metabolism.^[11] In the adipose cells, growth hormone and epinephrine initiate the triacylglycerol to be broken down to fatty acids. These fatty acids go to the liver and muscle where they should be oxidizedand give acetyl-CoA that enters the Krebs cycle directly.^[11] However, the excess acetyl-CoA in the liver is converted to ketones (ketone bodies), that are transported to other tissues. In these tissues they are converted back into acetyl-CoA in order to enter the Krebs cycle. Glucagon is produced when blood glucose is too low, and it causes the liver to start breaking glycogen into glucose. Since the dieter does not eat any more carbohydrates, there is no glycogen in the liver to be broken down, so the liver converts fats into free fatty acids and ketone bodies, and this process is called ketosis. Because of this, the body is forced to use fats as a primary fuel source.^[11]

The Atkins Nutritional Approach gained widespread popularity in 2003 and 2004. At the height of its popularity one in eleven North American adults was on the diet.^[19] This large following was blamed for large declines in the sales of carbohydrate-heavy foods like pasta and rice: sales were down 8.2 and 4.6 percent, respectively, in 2003. The diet’s success was even blamed for a decline in Krispy Kreme sales.^[20] Trying to capitalize on the “low-carb craze,” many companies released special product lines that were low in carbohydrates.

In 2003, Atkins died from a fatal head injury due to a fall on ice,^[21] and while he had a history of heart disease, Mrs. Atkins was quoted as stating that the circumstances of his death from an epidural hematoma had nothing to do with his diet or history of viral cardiomyopathy.^[22]^[23]

On July 31, 2005, the Atkins Nutritional company filed for Chapter 11 bankruptcy protection after the percentage of adults on the diet declined to two percent and sales of Atkins brand product fell steeply in the second half of 2004.^[24] The company continues to operate and the diet plan remains popular, although it has not regained its former popularity

External links

Wikibooks Cookbook has a recipe/module on

Atkins Diet Cooking

Official Atkins Corporate Site
Atkins diet at DMOZ
New England Journal of Medicine: (vol 348, p 2082) A randomized trial of a low-carbohydrate diet for obesity.
New England Journal of Medicine: (vol 359, p 229) Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet (July 17, 2008)

Harris–Benedict equation

The Harris–Benedict equation (also called the Harris-Benedict principle) is a method used to estimate an individual’s basal metabolic rate (BMR) and daily kilocalorierequirements. The estimated BMR value is multiplied by a number that corresponds to the individuals’s activity level. The resulting number is the recommended daily kilocalorie intake to maintain current body weight.

The Harris–Benedict equation may be used to assist weight loss — by reducing the kilocalorie intake to a number below the estimated maintenance intake of the equation.

Step 1 – calculating the BMR

The original Harris–Benedict equations published in 1918 and 1919.^[1]^[2]

Men	BMR = 66.473 + (13.7516 x weight in kg) + (5.0033 x height in cm) – (6.7550 x age in years)
Women	BMR = 655.0955 + (9.5634 x weight in kg) + (1.8496 x height in cm) – (4.6756 x age in years)

The Harris–Benedict equations revised by Roza and Shizgal in 1984.^[3]

Men	BMR = 88.362 + (13.397 x weight in kg) + (4.799 x height in cm) – (5.677 x age in years)
Women	BMR = 447.593 + (9.247 x weight in kg) + (3.098 x height in cm) – (4.330 x age in years)

Step 2 – applying the Harris-Benedict Principle

The following table enables calculation of an individual’s recommended daily kilocalorie intake to maintain current weight.^[4]

Little to no exercise	Daily kilocalories needed = BMR x 1.2
Light exercise (1–3 days per week)	Daily kilocalories needed = BMR x 1.375
Moderate exercise (3–5 days per week)	Daily kilocalories needed = BMR x 1.55
Heavy exercise (6–7 days per week)	Daily kilocalories needed = BMR x 1.725
Very heavy exercise (twice per day, extra heavy workouts)	Daily kilocalories needed = BMR x 1.9

The body mass index (BMI)

The body mass index (BMI), or Quetelet index, is a measure of relative weight based on an individual’s mass and height.

Devised between 1830 and 1850 by the Belgian polymath Adolphe Quetelet during the course of developing “social physics”,^[2] it is defined as the individual’s body mass divided by the square of their height – with the value universally being given in units of kg/m².

	$\mathrm{BMI}$	$= \frac{\text{mass}(\text{kg})}{\left(\text{height}(\text{m})\right)^2}$
	$\mathrm{BMI}$	$= \frac{\text{mass}(\text{lb})}{\left(\text{height}(\text{in})\right)^2}\times 703$ ^†

^† The factor for Imperial or US customary units is more precisely 703.06957964, but that level of precision is not meaningful for this calculation.

BMI can also be determined using a table^{[note 1]} or from a chart which displays BMI as a function of mass and height using contour lines, or colors for different BMI categories, and may use two different units of measurement.^{[note 2]}

The BMI is used in a wide variety of contexts as a simple method to assess how much an individual’s body weight departs from what is normal or desirable for a person of his or her height. There is however often vigorous debate, particularly regarding at which value of the BMI scale the threshold for overweight and obese should be set, but also about a range of perceived limitations and problems with the BMI.

Even though many other differently calculated ratios have been invented,^{[note 3]} others haven’t been used as often.

pumpkin

Fight cramps

Packed with fiber, vitamins and minerals, pumpkins are known to help prevent arteriosclerosis or hardening of the arteries. Like to munch? Pumpkin seeds contain phytosterols, which can help to lower cholesterol levels and improve heart health.

Protect your skin

High levels of phytosterols in pumpkin are also a great way to boost your immune system during cold and flu season.

Lose weight

Like all orange fruits and veggies, pumpkin is full of powerful anti-aging nutrients called cartenoids that protect your skin from the sun. High levels of vitamin E also help to support smooth, youthful skin.

Reduce risk of cancer

Low in calories and packed with healthy fiber, pumpkin is the perfect food for dieters. At just 50 calories per serving, you can fill up fast without worrying about your waistline. If you are looking to reduce the calories in your baked goods this season, consider replacing butter or oil with pureed pumpkin. It will keep recipes moist and delicious without all the extra calories.

High in phytonutrients like alpha- and beta-carotene, pumpkin packs a punch against cancers including lung, colon, bladder, cervical, breast and skin. The sterols in pumpkin seeds are also an excellent protection against cancer.

Do not make it a secret … SPREAD!

cholesterol, blood glucose, lipids, and triglycerides

Weekly for 4 weeks, buy at the fair or supermarket, pumpkin pieces. Should not be the pumpkin squash and pumpkin rather large, which is usually used to make candy. Daily, peel 100 grams of pumpkin, place the pieces in a blender (raw), along with water (WATER ONLY!), And mix well, making a vitamin pumpkin with water. Take this vitamin fasting, 15-20 minutes before breakfast (breakfast / breakfast). Do this for a month, every time your blood needs to be corrected. Can control the outcome, making analysis before and after treatment with other pumpkin. According to the doctor, there is no contraindication; because it is just a natural vegetable and water (do not use sugar!). The teacher, excellent chemical engineer, studied the pumpkin to know which of the active ingredients it contains and concluded, at least partially, that it is present in a solvent of low molecular weight cholesterol: cholesterol more harmful and dangerous – LDL. During the first week, urine has a large amount of LDL (low molecular weight), which results in cleaning of arteries, including the brain, thereby increasing the person’s memory

..PUMPKIN …

Bladder stones

Bladder stones are hard masses of minerals in your bladder. Bladder stones develop when urine in your bladder becomes concentrated, causing minerals in your urine to crystallize. Concentrated, stagnant urine is often the result of not being able to completely empty your bladder.

Bladder stones don’t always cause signs or symptoms and may be discovered during tests for other problems. When symptoms do occur, they can range from abdominal pain to blood in your urine.

Small bladder stones sometimes pass on their own, but you may need to have others removed by your doctor. Left untreated, bladder stones can cause infections and other complications.

GALL BLADDER CLEANSE

Continue reading “Bladder stones”

Psyllium

Psyllium /ˈsɪliəm/, or Ispaghula /ˌɪspəˈɡuːlə/, is the common name used for several members of the plant genus Plantagowhose seeds are used commercially for the production of mucilage.

Several studies point to a cholesterol reduction attributed to a diet that includes dietary fiber such as psyllium. Research published in The American Journal of Clinical Nutritionconcludes that the use of soluble-fiber cereals is an effective and well-tolerated part of a prudent diet for the treatment of mild to moderate hypercholesterolemia. Although the cholesterol-reducing and glycemic-response properties of psyllium-containing foods are fairly well documented, the effect of long-term inclusion of psyllium in the diet has not been determined.

Choking is a hazard if psyllium is taken without adequate water as it thickens in the throat^[1] (see Psyllium seed husks). Cases of allergic reaction to psyllium-containing cereal have also been documented.^[2]

Uses

Psyllium is mainly used as a dietary fiber, which is not absorbed by the small intestine. The purely mechanical action of psyllium mucilage absorbs excess water while stimulating normal bowel elimination. Although its main use has been as a laxative, it is more appropriately termed a true dietary fiber and as such can help reduce the symptoms of both constipation and mild diarrhea. The laxative properties of psyllium are attributed to the fiber absorbing water and subsequently softening the stool. It is also one of the few laxatives that does not promote flatulence.^[3]

Psyllium is produced mainly for its mucilage content. The term mucilage describes a group of clear, colorless, gelling agents derived from plants. The mucilage obtained from psyllium comes from the seed coat. Mucilage is obtained by mechanical milling/grinding of the outer layer of the seed. Mucilage yield amounts to about 25% (by weight) of the total seed yield. Plantago-seed mucilage is often referred to as husk, or psyllium husk. The milled seed mucilage is a white fibrous material that is hydrophilic, meaning that its molecular structure causes it to attract and bind to water. Upon absorbing water, the clear, colorless, mucilaginous gel that forms increases in volume by tenfold or more.

The United States is the world’s largest importer of psyllium husk, with over 60% of total imports going to pharmaceutical firms for use in products such as Metamucil. In Australia, psyllium husk is used to make Bonvit psyllium products. In the UK, ispaghula husk is used in the popular constipation remedy Fybogel. Psyllium mucilage is also used as a natural dietary fiber for animals. The dehusked seed that remains after the seed coat is milled off is rich in starch and fatty acids, and is used as chicken and cattle feed.

Psyllium mucilage possesses several other desirable properties. As a thickener, it has been used in ice cream and frozen desserts. A 1.5% weight/volume ratio of psyllium mucilage exhibits binding properties that are superior to a 10% weight/volume ratio of starch mucilage. The viscosity of psyllium mucilage dispersions are relatively unaffected between temperatures of 20 and 50 °C (68 and 122 °F), by pH from 2 to 10 and by salt (sodium chloride) concentrations up to 0.15 M. These physical properties, along with its status as a natural dietary fiber, may lead to increased use of psyllium by the food-processing industry. Technical-grade psyllium has been used as a hydrocolloidal agent to improve water retention for newly seeded grass areas, and to improve transplanting success with woody plants.

It is suggested that the isabgol husk is a suitable carrier for the sustained release of drugs and is also used as a gastroretentive carrier due to its swellable and floatable nature. The mucilage of isabgol is used as a super disintegrant in many formulations.

Growth habit

Plantago ovata is an annual herb that grows to a height of 30–46 cm (12–18 in). Leaves are opposite, linear or linear lanceolate 1 cm × 19 cm (0.39 in × 7.48 in). The root system has a well-developed tap root with few fibrous secondary roots. A large number of flowering shoots arise from the base of the plant. Flowers are numerous, small, and white. Plants flower about 60 days after planting. The seeds are enclosed in capsules that open at maturity.

Environmental requirements

Climate

P. ovata is a 119- to 130-day crop that responds well to cool, dry weather. In India, P. ovata is cultivated mainly in North Gujarat as a “Rabi” or post–rainy season crop (October to March). During this season, which follows the monsoons, average temperatures are in the range of 15–30 °C (59–86 °F), and moisture is deficient. Isabgol (P. ovata), which has a moderate water requirement, is given 5 to 6 light irrigations. A very important environmental requirement of this crop is clear, sunny and dry weather preceding harvest. High night temperature and cloudy wet weather close to harvest have a large negative impact on yield. Rainfall on the mature crop may result in shattering and therefore major field losses.

Soil

Isabgol grows best on light, well drained, sandy loams. The nutrient requirements of the crop are low. In northern Gujarat, the soil tends to be low in nitrogen and phosphorus and high in potash with a pH between 7.2 and 7.9. Nitrogen trials under these conditions have shown a maximum seed yield response with the addition of 22 kg/hectare (20 lb/acre) of nitrogen.

Seed preparation and germination

P. ovata has small seeds; 1,000 seeds weigh less than 2 grams. Under ideal conditions of adequate moisture and low temperature 10 to 20 °C (50 to 68 °F), 30% of seeds germinate in 5 to 8 days. The seed shows some innate dormancy (3 months) following harvest. Attempts to eliminate this dormancy period by scarification, or by exposure to wet or dry heat, cold, ethylene, or carbon dioxide, are ineffective. Post-dormancy seeds show reliable germination in excess of 90% at 29 °C (84 °F), with lower rates of germination as temperature is increased.

Cultivation

The fields are generally irrigated prior to seeding to achieve ideal soil moisture, to enhance seed soil contact, and to avoid burying the seed too deeply as a result of later irrigations or rainfall. Maximum germination occurs at a seeding depth of 6 mm (1/4 in). Emerging seedlings are frost sensitive; therefore, planting should be delayed until conditions are expected to remain frost free. Seed is broadcast at 5.5 to 8.25 kg/hectare (5 to 7.5 lb/acre) in India. In Arizona trials, seeding rates of 22 to 27.5 kg/ha (20 to 25 lb/acre) resulted in stands of 1 plant/25mm (1 inch) in 15 cm (6 inch) rows produced excellent yields. Weed control is normally achieved by one or two hand weedings early in the growing season. Control of weeds by pre-plant irrigation that germinates weed seeds followed by shallow tillage may be effective on fields with minimal weed pressure. Psyllium is a poor competitor with most weed species.

Plantago wilt (Fusarium oxysporum) and downy mildew are the major diseases of Isabgol. White grubs and aphids are the major insect pests.

The flower spikes turn reddish brown at ripening, the lower leaves dry and the upper leaves yellow. The crop is harvested in the morning after the dew is gone to minimize shattering and field losses. In India, mature plants are cut 15 cm above the ground and then bound, left for a few days to dry, thrashed, and winnowing.

Harvested seed must be dried below 12% moisture to allow for cleaning, milling, and storage. Seed stored for future crops has shown a significant loss in viability after 2 years in storage.

The Fast Metabolism Diet

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Haylie Pomroy has helped countless clients lose up to 20 pounds in just 4 weeks –all through the fat-burning power of food. Hailed as “the metabolism whisperer,” Haylie reminds us that food is not the enemy, it’s the rehab needed to rev-up your sluggish, broken-down metabolism and turn your body into a fat-burning furnace.

On this plan you’re going to eat a lot. You’re going to eat three full meals and at least two snacks a day – and you’re still going to lose weight. What you’re not going to do is count a single calorie or fat gram. You’re going not to ban entire food groups. You’re not going to go carb-free or vegan or go cold turkey on the foods you love. Instead, you’re going to rotate what you’re eating throughout each week according to a simple and proven plan carefully designed to induce precise physiological changes that will set your metabolism on fire.

Phase I (Monday-Tuesday): Lots of carbs and fruits
Phase II (Wednesday-Thursday): Lots of proteins and veggies
Phase III (Friday-Sunday): All of the above, plus healthy fats and oils
Continue reading “The Fast Metabolism Diet”

Conscious Eating