Showing posts with label diet. Show all posts
Showing posts with label diet. Show all posts

Thursday, April 9, 2009

How to Freeze Eggs, Leftover Wine, Spices, Apples, Zucchini, Squash, Milk, Nuts, Butter, Fresh Herbs, Tomatoes, Bananas & Celery.

Here are instructions for freezing some foods you may have never thought of freezing: 

Eggs
Mix the yolks and egg whites together, and pour into an ice cube tray. Two cubes are the equivalent of one large egg.

Milk
Store in its original container, but pour out enough milk to allow for expansion – approximately a cup per gallon of milk. Thaw in the refrigerator, and shake well before using.

Butter
Store in its original container. Thaw in the refrigerator to use.

Bananas
Freeze in peel. Then, simply thaw and peel to use in smoothies and breads. Note: the peel will turn black, but that won't effect the quality of the banana at all.

Celery
Wash and chop to desired size. Then, flash freeze on a tray, and transfer to a freezer bag or another air-tight container. To use: add the frozen celery directly to soups or other heated dishes.

Tomatoes
Wash thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once fully frozen. 
**More About How to Freeze Tomatoes 1 (Below)

Fresh Herbs
Chop finely. Then, place in an ice cube tray along with a small amount of water. To use: simply drop frozen cubes directly into heated dishes.

Did You Know? Herbs aren't the only thing that you can freeze in an ice cube tray: More Clever Uses for Ice Cube Trays 2(Below)

Nuts
Freeze (either in shell or shelled) in a freezer bag or another air-tight container.

Zucchini and Other Squash
Wash and chop to desired size. Then, blanch for three minutes; allow to cool; and freeze in an air-tight container.

Apples
Freeze whole or chopped, peeled or unpeeled. 

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Freeze tomatoes when they're in season, and you'll never have to settle for those pricey, mealy orbs that they try to pass off as tomatoes during the winter. 

To Freeze:
Wash thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once fully frozen.  http://hallosushant.blogspot.com/
OR
Wash and remove the ends of the tomatoes. Blanch; remove the skins; and freeze whole in bags. 
OR
Wash and remove the ends of the tomatoes. Then, blanch; chop and freeze in bags. 

Just choose the method that works best for you, and freeze away. 

Tips:
1. Frozen tomatoes should be used in cooked recipes only. Freezing changes the texture and makes them too soft for eating raw. 

2. Freeze some tomatoes whole and chop others to accommodate a variety of recipes. 


Clever Uses for Ice Cube Trays
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Do you have a stack of ice cube trays sitting unused in a cabinet or drawer? Then, put them back to work with these clever ideas:

1. Store Baby Food
Homemade baby food is great for baby, and easy to store when you freeze it in an ice cube tray. Fill each compartment to the top with your pureed blends, and freeze. Then, take out the desired number of cubes at mealtime. http://hallosushant.blogspot.com/

Not sure how much baby should eat? 

Here's an easy guide: 
4-6 months = 2 cubes 
6-9 months = 4 cubes 
9-12 months= 6 cubes 

Note: These numbers are estimates based on store-bought food sizes. 
Always consult your doctor to determine how much your baby should be 
eating. 

2. Freeze Spices
Do you grow your own spices? Then, freeze some for use during the winter months. Fill the compartments of an ice cube tray with your spices and just a bit of water. Then, thaw a cube any time you need to season a dish. 

Note: If you'll be using your spices in a heated dish, there's no need to thaw. Just drop your cube directly into the pan, and proceed with your recipe. http://hallosushant.blogspot.com/ 

3. Freeze Leftover Eggs
Have a recipe that calls for egg yolks? Don't ditch those egg whites! Freeze them instead. They can be stored in an ice cube tray, and thawed when needed.

4. Make Popsicles
You don't need a fancy popsicle mold to make your own popsicles. Just fill an ice cube tray with juice, pudding or mashed fruit. Then, cover with foil, and poke a popsicle stick through the foil and into each compartment. 

5. Freeze Leftover Stock or Sauces
Have a bit of soup stock, tomato juice or sauce leftover after you've prepared a meal? Ice cube trays are the perfect way to store it. Just fill a tray with your leftovers, and freeze. Then, transfer the cubes to a freezer bag once they're completely frozen. 

How much liquid does a cube hold? One ice cube is generally the equivalent of one ounce or two Tablespoons. 

Here are some conversions to help you determine how many cubes you'll need to use in a recipe: 
2 cubes = 1/4 cup 
4 cubes = 1/2 cup 
6 cubes = 3/4 cup 
8 cubes =1 cup 

6. Freeze Leftover Wine
Having difficulty finishing off that bottle of wine? Then, pour the extra into an ice cube tray, and save it for use in a future recipe. Just pop the desired number of cubes into a pan, and heat; there's no need to thaw them out before use. 

7. Use as a Candy Mold
Want your homemade chocolates to look professionally made? Then, use an ice cube tray as a candy mold, and all of your confections will be uniform in size. 

8. Use as a Soap Mold
Designate an ice cube tray for craft use, and create melt-and-pour soaps that are the perfect size for a guest bathroom or gift giving. 


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Lucky enough to have an apple tree or access to cheap apples? 
Here's how to freeze them for year-round use: 

Option 1: Wash the apples thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once frozen. 

Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen. 

Option 3: Peel, core and slice apples to desired size. Then, sweeten with sugar and spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen. To use: simply drop the frozen apples into a pie crust; cover them with dough and cook. 
(Note: you'll probably need to increase the bake time for your pies ) 

To Avoid Browning: Dip the apple slices in lemon juice, salt water or an ascorbic acid solution prior to freezing. You can also, pack them in sugar syrup, or blanche them for one and a half minutes to stop the enzyme action that causes browning. 

Tips: 
1. Frozen apples can be used to make apple butter, apple sauce, pies, cakes, baked apples and other baked dishes 

2. Since freezing changes the texture of apples, they are not as well suited for eating raw 

3. Some spices lose their potency when frozen, so you may find that it works best to add your pie spices just prior to baking 

4. Freeze some apples whole and chop others to accommodate a variety of recipes. 

By Erin Huffstetler, About.com 
From: www.frugalliving.about.com

Friday, March 27, 2009

Tips To Reduce Sodium with low sodium diet, recipes & foods


A key to healthy eating is choosing foods lower in salt and sodium. The current recommendation is to consume less than 2.4 grams (2,400 milligrams[mg] ) of sodium a day. That equals 6 grams (about 1 teaspoon) of table salt a day. The 6 grams include ALL salt and sodium consumed, including that used in cooking and at the table. For someone with high blood pressure, the doctor may advise eating less salt and sodium, as recent research has shown that people consuming diets of 1,500 mg of sodium had even better blood pressure lowering benefits. These lower-sodium diets also can keep blood pressure from rising and help blood pressure medicines work better.



Tips To Reduce Sodium:

* Use reduced sodium or no-salt-added products, such as no-salt-added
canned vegetables or dry cereals that have no added salt.

* Be "spicy" instead of "salty"-in cooking, flavor foods with variety
of herbs, spices, wine, lemon, lime, or vinegar. Be creative!

* Avoid the salt shaker on the table, or replace it with an herb
substitute.

* Eat more whole, unprocessed foods-choose fewer processed, canned,
and convenience foods.

* Avoid condiments such as soy sauce, teriyaki sauce, and MSG, or
use lower sodium versions.

* Read food labels to become aware of high sodium foods and to
select lowest sodium varieties. See tips below.

* Limit cured foods (such as bacon and ham), foods packed in brine
(such as pickles, pickled vegetables, olives, and sauerkraut), and
condiments such as mustard, horseradish, ketchup, and Worcestershire
sauce.

Modify recipes:

* Omit salt from recipes. Start by cutting amount of salt in half.

* Use lemon juice, vinegar, and herbs and spices to enhance flavor.

* Replace salt- and sodium-containing ingredients with lower sodium alternatives.



When eating out:

* Ask how foods are prepared. Ask that foods be prepared without
added salt, MSG, or salt-containing ingredients. Most restaurants
are willing to accommodate your request.

* Know the terms that indicate high sodium: pickled, soy sauce,
in broth, cured.

* Move the salt shaker away.

* Limit such condiments as mustard, ketchup, pickles, and sauces
with salt-containing ingredients.

* Choose fruits or vegetables, instead of salty snack foods.

Thursday, March 26, 2009

Diabetes Mellitus [type 2] Diet Menu plan and Guidelines


Contrary to what you may have heard, there is no " diabetes diet,"  per se -- and that's good news! The foods recommended for a diabetes diet to control blood glucose (or sugar) are good for those with diabetes -- and everyone else. This means that you and your family can eat the same healthy foods at mealtime. However, for people with diabetes, the total amounts of carbohydrates consumed each day must be monitored carefully. Of the different components of nutrition --carbohydrates, fats, and proteins -- carbohydrates have the greatest influence on blood sugar levels. Most people with diabetes also have to monitor total fat consumption and protein intake, too.


To keep your blood sugar levels in check, you need to make healthy food choices, exercise regularly, and take the medicines your health care provider prescribes. A dietitian can provide in-depth nutrition education to help you develop a personalized meal plan that fits your lifestyle and activity level, and meets your medical needs.

Learn the ABCs of a Diabetes Diet
The goal of nutrition for people with diabetes is to attain the ABCs of diabetes. The A stands for the A1c or hemoglobin A1c test, which measures average blood sugar over the previous 3 months. B is for blood pressure, and C is for cholesterol. People with diabetes should attain as near as normal blood glucose control (HbA1c), blood pressure, and healthy cholesterol level.

Alcohol and Diabetes

Use discretion when drinking alcohol on a diabetes diet. Alcohol is processed in the body very similarly to the way fat is processed, and alcohol provides almost as many calories as fat. If you choose to drink alcohol, only drink it occasionally and when your blood sugar level is well-controlled. It's a good idea to check with your doctor to be sure drinking alcohol is acceptable.

Diabetes and Glycemic Index

For years, researchers have tried to determine what causes blood sugar levels after meals to soar too high in those with diabetes. Potential culprits have included sugar, carbohydrates, and starches, among other foods. The glycemic index is a ranking that attempts to measure the 
influence that each particular food has on blood sugar levels. It takes into account the type of carbohydrate in a meal and its effect on blood sugars.

Foods that are low on the glycemic index appear to have less of an impact on blood sugar levels after meals. People who eat a lot of low glycemic index foods tend to have lower total body fat levels. High glycemic index foods generally make blood sugar levels higher. People who eat a lot of high glycemic index foods often have higher levels of body fat, as measured by the body mass index (BMI).

Talk to your doctor, a registered dietitian, or a diabetes educator and ask if the glycemic index might work to help gain better control of your blood sugar levels.

The glycemic load takes into account the effect of the amount of carbohydrates in a meal. Both the type of carbohydrate and the amount have an effect on blood sugars.


Eating Right on a Diabetes Diet

If you have diabetes, it's important to eat right every day to keep your blood sugar levels even and stay healthy. 

Here's some easy tips:

* Be sure to eat a wide variety of foods. Having a colorful plate is the best way to ensure that you are eating plenty of fruits, vegetables, meats, and other forms of protein such as nuts, dairy products, and grains/cereals.

* Eat the right amount of calories to maintain a healthy weight.

* Choose foods high in fiber such as whole grain breads, fruit, and cereal. They contain important vitamins and minerals. You need 25 to 35 grams of fiber per day. Studies suggest that people with type 2 diabetes who eat a high fiber diet can improve their blood sugar and cholesterol levels. Similar results have been suggested in some studies in people with type 1 diabetes.

Serving Sizes and Diabetes


Be sure to eat only the amount of food in your diabetes meal plan. Excess calories result in excess fat and excess weight. In people with type 2 diabetes, excess body fat means less sensitivity to insulin.
Weight loss in overweight and obese people with type 2 diabetes helps improve blood sugars and reduces those risk factors which lead to heart disease. Your dietitian can help you determine the appropriate serving sizes you need, depending on if you need to maintain your weight, gain weight, or lose weight, and if you have high or low blood sugar levels.

* In women with gestational diabetes, it's important to eat multiple meals and snacks per day as recommended.

* Do not skip meals.

* Eat meals and snacks at regular times every day. If you are taking a diabetes medicine, eat your meals and take your medicine at the same times each day.


Note: 
If you are taking some of the newer diabetes medicines, some of these tips may not apply to you; ask your health care provider the tips you should follow.

The Sweet Truth about Food and Diabetes

You might have heard that, as a person with diabetes, you shouldn't have any table sugar. While some health care providers continue to promote this, many -- realizing that the average person lives in the real world and will probably indulge in a bit of sugar every now and then -- have adopted a more forgiving view. Most experts now say that small amounts of sugar are fine, as long as they are part of an overall healthy meal plan. Table sugars do not raise your blood sugar any more than similar amounts of calories from starches, which is found in many foods that we consume. It is important to remember that sugar is just one type of carbohydrate.

When eating sugar, keep these tips in mind:

* Read food labels. Learn how to determine how much sugar or carbohydrates 
are in the foods that you eat.

* Substitute, don't add. When you eat a sugary food, such as cookies, cakes, or candies, substitute them for another carbohydrate or starch (for example, potatoes) that you would have eaten that day. Make sure that you account for this in your carbohydrate budget for the day. If it is added to your meal for the day, then remember to adjust your insulin dose for the added carbohydrates so you can continue to maintain glucose control as much as possible. In other words, readjust your medications if you do add sugars to you meals.

* Sugary foods can be fattening. Many foods that have a lot of table sugar are very high in calories and fat. If you are watching your weight (and many people with diabetes must), you need to eat these foods in moderation!

* Check your blood sugar after eating sugary foods and talk to your health care provider about how to adjust your insulin if needed when eating sugars.

* Ultimately, the total grams of carbohydrates -- rather than what the source of the sugar is -- is what needs to be accounted for in the nutritional management of the person with diabetes.


Diabetes Diet Myths

Before you start a diabetes diet, get the facts. So many people believe that having diabetes means you must avoid sugar and carbohydrates at all cost, load up on protein, and prepare "special" diabetic meals apart from the family's meals. Wrong! Most individuals with diabetes can continue to enjoy their favorite foods, including desserts, as long as they monitor the calories, carbs, and other key dietary components and keep a regular check on their blood glucose levels.

Diabetes Diet Q&A
What Is the TLC Diet for Diabetes?

People with diabetes who have abnormal cholesterol levels will likely be placed on a diet known as a "TLC" diet. The TLC diet will help reduce the intake of cholesterol- raising nutrients. As part of this diet you may be asked to lose weight and increase physical activity levels -- all 
of these are components that will help lower bad LDL cholesterol. Looking at food labels will help you become more knowledgeable about your intake of fats and cholesterol.

Specifically, the TLC diet calls for the following:

* Total fat consumption should be 25%-35% or less of total calories eaten
per day.

* Saturated fats should be less than 7% of total calories eaten in a day.

* Polyunsaturated fats (from liquid vegetable oils and margarines low in trans fats) should be up to 10% of the total calories per day consumed.

* Monounsaturated fats (derived from vegetable sources like plant oils and nuts) should be up to 20% of total calories per day eaten.

* Carbohydrates should be 50%-60% of total calories per day eaten

* We should eat 20-30 grams of fiber per day. These can be derived from oats, barley, psyllium, and beans.

* The amounts of protein in the diet should equal about 15%-20% of total calories eaten per day.

* Cholesterol content of the diet should be less than 200 milligrams per 
day.


How Much Fat Is Acceptable on a Diabetes Diet?

People with diabetes have higher than normal risk for heart disease, stroke, and disease of the small blood vessels in the body. Controlling blood pressure and limiting the amount of fats in the diet will help reduce the risk of these complications.

Limiting the amounts of saturated fats, increasing the amount of regular exercise, and receiving medical treatment can lower bad LDL cholesterol. This has been repeatedly shown in medical studies to help people with diabetes reduce their risk of heart disease and reduce the risk of death if a heart attack does occurs in a diabetic person.

Can I Use Artificial Sweeteners on a Diabetes Diet?

Artificial sweeteners can be added to a variety of foods and beverages without adding more carbohydrates to your diabetes diet. Using non-caloric artificial sweeteners instead of sugar also greatly reduces calories in your favorite foods.

Keep in mind that foods with artificial sweeteners are not necessarily 'no' carbohydrates foods. Many have carbohydrates; therefore, you must read the food labels to determine the gram amounts per serving that these have in order to take into account the effect that these carbohydrates have on your glycemic control. Foods labeled with artificial sweeteners can affect your blood sugars.

As long as you are aware of the content of carbohydrates you can adjust  your meal or medication to maintain blood glucose control. Sugar free means no sugar has been added, but you must remember these foods still contain carbohydrates which does affect your blood sugars.

Examples of artificial sweeteners you can use include:
* Aspartame
* Acesulfame-k
* Saccharine
* Sucralose
* Other non-nutritive sweeteners

Pregnant or breastfeeding women should avoid saccharine, and people who suffer from phenylketonuria should not use aspartame. People with phenylketonuria are unable to metabolize phenylalanine, an amino acid that's a common part of many proteins.

Some artificial sweeteners -- such as xylitol, mannitol, and sorbitol -- have some calories and do slightly increase blood sugar levels.

The American Diabetes Association cautions that eating too much of any artificial sweetener can cause gas and diarrhea.

Top 20 Most Obese People in the World


Further to THIS popular post, research suggests that morbid obesity is not just a phenomenon of current times.

The attributes the people in the following list have in common are their extreme level of obesity & the fact they are all deceased. The only British contender is a Mr G.Hopkins (at no.19) of Wales who lived in the 18th Century. He is said to have been brought to a London fair in a sturdy cart pulled by four teams of oxen, where an enterprising promoter displayed him in a stall alongside some prize hogs that were too fat to stand up.

The still living contender for the world’s most obese person is Manuel Uribe,  a Mexican. Although since then he claims to have lost 990 lbs or, around half a ton.

In times past, their condition would have been described as gluttony, particularly in Christian societies where it was one of the 7 Deadly Sins.

Nowadays, morbid obesity, also known as clinically severe obesity, is an abnormal obesity defined as the condition of having body weight over 100 lbs over an ideal body weight or having a body mass index (BMI) of 40 or higher. The causes of morbid obesity are not well understood though, it usually comes about as the result of several factors, including diet, environment, genetics, metabolism and mental health.

The list below was complied by Dimensions Magazine

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1. 

Carol Yager (1960 - 1994) of Flint, MI; 5 ft 7 in, estimated to have weighed more than 1600 lbs at her peak. She had been fat since childhood. In 1993, she was measured at 1189 lbs when admitted to Hurley Medical Center, suffering from cellulitis. She lost nearly 500 lbs on a 1200-calorie diet, but most of that weight was thought to be fluid, and she regained all of it and more soon after being discharged. Her teenage daughter, a boyfriend, and a group of volunteers helped take care of her. Despite extravagant promises by diet maven Richard Simmons and talk-show host Jerry Springer, Yager received little practical assistance in return for her media exposure (though Springer continues to profit from her appearance on his show, having rebroadcast that episode at least four times). She was refused further hospitalization on the grounds that her condition was not critical, despite massive water retention and signs of incipient kidney failure, and these problems led to her death a few weeks later.


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2. 

Jon Brower Minnoch (1941 - 1983) of Bainbridge Island, WA; 6 ft 1 in, estimated as weighing “probably more than” 1400 lbs in 1979, at which point it took 13 people just to roll him over in bed. Minnoch, like many of the heaviest people, suffered from massive edema: his weight was augmented by at least 900 lbs of fluid at its peak. The former taxi driver had always been unusually heavy, reaching 400 lbs in 1963, 700 lbs in 1966, and 975 lbs in 1976, but he claimed to have been in no way handicapped by his size until a 500-calorie diet sapped his muscle strength and left him at the brink of death. Subsequent hospitalization brought him down to 476 lbs in 1981, mostly through the loss of 12 to 14 pounds of fluid per week. He was readmitted later that year after regaining 200 lbs in seven days. Although physicians at University Hospital in Seattle persisted in treating him with a 1,200-calorie diet, he weighed about 800 lbs at the time of his death. Other details of his physical condition were withheld from the press. Minnoch was the father of two children by his 110-lb wife, Jeannette.


3. 

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Roselie Bradford (b. 1944) of Sellersville, PA; 5 ft 6 in, measured at 1053 lbs, but estimates that she weighed more than 1200 lbs at her peak two years earlier, a claim accepted by Guinness. Already over 300 lbs when she dropped out of college, Bradford became an exercise instructor, running seven miles three times a week, but continued her steady gain in weight. At 374 lbs she underwent an intestinal bypass operation, which caused serious complications. She was back to 350 lbs when she married her husband Bob in 1973, reached 500 lbs after the birth of her son, and as her body grew, so did her appetite. After contracting septicemia in the early 1980s, she spent most of the next decade in bed, eating - as much as 15,000 calories per day. It wasn’t unusual for her to put away three large pizzas in 40 minutes (washing them down with diet soda), then ask for dessert. At her peak, she measured eight feet wide, and took up two reinforced king-size beds. Her bustline measured over 100 inches, and her hips carried 200-lb “saddlebags” that hung down her thighs as far as her knees. “People would visit me and sit on the bed, not realizing they were sitting on part of me,” she recalled. When she fell out of bed, rescue workers used an inflatable cushion designed to right overturned cars to get her back into place. After being treated for symptoms of heart failure, she was eventually persuaded by Richard Simmons to embark on a five year diet, an experience she described as hellish. Tortured by hunger, by fast-food commercials, and by dreams in which she ate without limit, she nevertheless got down to under 300 pounds, setting a world’s record for weight loss. She later sued the Star tabloid for suggesting that she couldn’t have intimate relations with her husband at over half a ton.

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4. 

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Michael Edelman (1964 - 1992) of Pomona, NY; Guinness listed him at 994 lbs, but his mother estimates that he weighed some 1200 lbs at his heaviest. He had already reached 154 lbs at age seven, and left school at ten because he could no longer fit into the desks. After that he spent most of his time in bed, or sharing massive meals with his 700-pound mom. Michael liked to start the day with four bowls of cereal, toast, waffles, cake, and a quart of soda, and end it with a whole pizza with the works for a bedtime snack. Mother and son tried every new diet that came along, “but after a few days, we’d reward ourselves with a chocolate cake. Then we’d call for a pizza and that would be it.” When the two were evicted from their Wesley Hills home in 1988, Michael had to be moved by forklift. After his exposure in the press, dozens of hospitals and diet promoters vied to get him in a weight-loss program, but Michael was determined to get thin on his own. He appeared in three different tabloids in one week when he publicly vowed to lose enough weight to consummate his relationship with 420-lb Brenda Burdle, but the couple grew apart when they both gained weight instead of losing it. After the sudden death of Walter Hudson (below), with whom he had formed a long-distance friendship, Michael developed a pathological fear of eating. He rapidly lost several hundred pounds, taking nourishment only when spoon fed. At about 600 lbs, he literally starved to death.


5. 

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Walter Hudson (1944? - 1991) of Hempstead, NY (born in Brooklyn, NY); 5 ft 10 in, measured at 1197 lbs (though the industrial scale broke in the process of weighing him). His chest was measured at 106 inches, his waist at 110. Hudson was discovered by the press in 1987, when he became wedged in the door of his bedroom and had to be cut free by rescue workers. An agoraphobic, he’d spent most of the past 27 years in bed. Hudson lived with his family, where his appetite was always indulged, and gave every indication that he was content with both his weight and his situation. “I just ate and enjoyed it,” he said. Despite his massive size, Newsday reported that he was extraordinarily healthy: his heart, lungs, and kidneys all functioned normally, while astonished doctors noted that his cholesterol and blood-sugar levels “showed the chemistry of a healthy 21-year-old.” Even so, activist-turned-nutritionist Dick Gregory managed to convince Hudson that losing weight was necessary to save his life. Gregory used Hudson to promote his Bahamian Diet, and claimed that his protegé lost at least 200 lbs (sometimes claiming as much as 800 lbs) under his care, but when Hudson refused to perform for the cameras on cue, Gregory summarily abandoned him. Other celebrities and diet promoters also claimed to have helped him lose massive amounts of weight, thoughNewsday noted that Hudson never seemed to look any thinner. (Gregory threatened to sue his rivals for $50 million.) Hudson himself gave conflicting stories, sometimes claiming to weigh as little as 480 lbs or as much as 1400. He only allowed himself to be weighed once. Hudson died in his sleep after years of intermittent starvation dieting, a few weeks after announcing wedding plans. His body was found to weigh 1125 lbs, and his massive coffin required twelve pallbearers.


6. 

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Francis John Lang, aka Michael Walker (b. 1934) of Gibsonton, FL (born in Clinton, IA); 6 ft 2 in, believed to have reached a maximum weight of 1187 lbs. Lang had weighed only 150 lbs as a soldier in Korea. He blamed his masssive weight gain on prescription drug abuse, claiming that his narcotic of choice had the side effect of giving him an uncontrollable appetite. Though unable to walk (a handicap that kept more than one fat lady out of the side show), Lang found a unique way of capitalizing on his situation: he had a mobile home built with observation windows, and traveled the country putting himself on display at carnivals and fairs. Lying nearly nude on an oversize circular bed, he preached to the curious about the evils of drugs, using his own body as the moral lesson. His peak weight, claimed for him by Christian Farms of Killeen, TX, in the summer of 1971, was unverified, but Guiness Superlatives found photographic evidence to be reasonably conclusive. In early 1972 Lang was hospitalized in Houston for a suspected heart attack, at which time he was estimated to weigh between 900 and 1000 lbs. His symptoms proved to be caused by an inflamed gallbladder, probably aggravated by his weight loss, and the examining physician declared his heart to be “unusually normal.” By 1980, Lang had reportedly reduced to 369 lbs.


7. 

Johnny Alee (1853 - 1887) of Carbon (now Carbonton) NC; said to have reached a maximum weight of 1132 lbs. Alee developed a ravenous appetite at the age of ten, and put on pounds so rapidly that by age 15 he could barely support his own weight. Grown men couldn’t get their arms around one of Alee’s thighs, and he could no longer squeeze through his own front door. Getting from his armchair to the dinner table, with plenty of help, was all the mobility he could manage. He was said to have died after falling through his cabin floor, and his postmortem weight was determined on the coal company scales. Guinness was never able to verify this story.


8. 

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Robert Earl Hughes (1926 - 1958) of Monticello, MO (buried in Mt. Sterling, IL), 6 ft 1/2 in, weighed 1069 lbs in February, 1958. Hughes began life at a healthy 11 1/2 lbs, and progressed to 203 lbs at 6 years, 378 lbs at 10, 546 lbs at 13, 693 lbs at 18, and 947 at 27. His weight made him a national celebrity: even his custom-made blue jeans made news. At his peak, he claimed a chest girth of 124 inches and a 122-inch waistline. His untimely death was due to kidney failure following a bout with measles: unable to fit through the door of a hospital room, he’d been treated in a truck trailer parked outside. The story that he was buried in a packing case made for a grand piano is untrue. His coffin was built to order, and he was eulogized as a man whose heart was as big as his body.Life magazine called him a relatively light eater.


  9. 

Mohamed Naaman (b. 1946) of Kenya; 6 ft, a tabloid story says he attained a maximum weight of 1055 lbs, though he managed to reduce to a mere 770 lbs, with an 87 1/2 inch waistline. “I’ve had to learn to drink tea without milk,” he says. Naaman is the father of 21 children by five wives.


10. 

Man, name withheld (ca. 1939 - ca. 1986), of New York State; just under 5 ft 7 in, 1050 lbs. His death was due to complications following a massive panniculectomy (”tummy tuck”) to remove fat tissue, performed at Long Island Jewish Medical Center, New Hyde Park, NY. His peak weight was determined by adding the weight of the tissue removed by the operation (104 lbs) to the patient’s postmortem weight of 946 lbs. According to his physicians, he was healthy when he checked in, and his “past [medical] history was unremarkable except for extraordinary weight all his life.”


11. 

Carol Haffner (1936 - 1995) of Hollywood, FL; 1023 lbs. Haffner had been a regular at the Seminole Tribe Bingo parlor, where the operators bought a special chair to accomodate her girth. But after the death of her husband, depression and advancing weight kept her bedridden, and she spent her last five years in her trailer - leaving only once, with the assistance of a crew of firefighters, during a hurricane evacuation. Friends said she had been on the phone with talk shows and diet promoters, trying to finance a trip to a Boston- based obesity program, but she’d resisted hospitalization for her breathing difficulties, and died of heart failure two weeks after her 59th birthday.


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12. 

Mike Parteleno (b. 1958) of Struthers, OH; 6 ft (some sources say 6 ft 3 in), claimed a maximum of 1022 (or 1023) lbs while a spokesman for Dick Gregory’s Bahamian Diet. Prior to his association with Gregory, Parteleno claimed to weigh a mere 645 lbs, and was a popular favorite in belly-flop contests.

 

 

 


13. 

Mills Darden (1798 - 1857) of North Carolina; 7 ft 6 in, 1020 lbs. Darden was an acromegalic giant. His wife, who bore him three (some sources say five) children before her death in 1837, weighed only 98 lbs.


14. 

John Finnerty (b. 1952) of Amity Harbor, NY; 1012 lbs. He surfaced in the media only once, when firemen were called to take him to Brunswisk Hospital Center for treatment of bronchitis. “He was laying on a queen-size mattress, and rolls of fat just hung off both sides,” said the local fire chief. “He moved like a big bowl of Jello.” Finnerty was taken to the hospital on a flatbed truck, and was said to be responding well to treatment. His subsequent history is unreported.


15. 

Jerry Currant (b. 1938) of Los Angeles, CA; 6 ft 2 in, “more than” 1000 lbs. According to the tabloids, Currant was a gourmet chef who kept his weight under 600 lbs until 1983, but then began gaining steadily. Weighed on a meat scale in 1987, he topped 976 lbs, but remained mobile until September of 1988. In 1989 he was diagnosed with colon cancer by a visiting doctor, and transferred to a hospital through a hole cut in his apartment wall. He claimed to have no interest in losing weight.


16. 

Sylvanus “Hambone” Smith (1941 - 1997?) of Tifton, GA; 6 ft 2 1/2 in, aprox. 1000 lbs. Smith claimed to have weighed almost 16 lbs at birth, and 275 lbs by age 11. At his peak, he had a 103-in hip girth and 70-in thighs. He worked as a chef until his increasing weight left him confined to bed, then ran a pawnshop out of his home. Smith underwent a stomach-stapling operation in 1981 (at 602 lbs), served as a spokesman for Dick Gregory’s Bahamian Diet in 1987 (at 730 lbs), and was attempting yet another drastic weight loss program, sponsored by Geraldo Rivera, at the time of his death. He had also recently married 20-year-old Tammy Humphries, who weighed only 125 lbs. Smith was the father of one son and four daughters by a previous marriage. His children ranged in weight from 312 to 587 lbs at ages 22 to 30.


17. 

David Ron High (1953 - 1996) of Brooklyn, NY; 5 ft 10 in, aprox. 1000 lbs. High was touted as Dick Gregory’s biggest success story in 1986, when he reduced from 823 lbs to 427 lbs on a year-long fast supplemented by fruits and vegetables. (He lost three inches in height as well, shrinking from a peak of 6 ft 1 in.) High had been fat since childhood, and claimed he used to eat just one meal a day - all day. “The pizza shop loved me,” he recalled. “I was a great customer - and they even named a pizza after me. It was the only pizza in the world with spaghetti on it!” A decade after his graduation from Gregory’s International Health Institute, a team of city firemen needed a hydraulic lift remove the ailing High from the Brooklyn apartment where he’d spent the last five years. He was taken to the obesity center at St. Luke’s-Roosevelt Hospital, where he died after less than a month on another weight-loss program.


18. 

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Michael Hebranko (b. 1954) of Brooklyn, NY; 6 ft, “nearly” 1000 lbs. Hebranko weighed an average 8 1/2 lbs at birth, but weighed 350 lbs by the time he was 16. Hebranko says his appetite kept pace with his expanding size: “I had a dozen eggs, a loaf of fried bread and syrup for breakfast - then I really started eating.” He first came to public view as a spokesman for diet promoter Richard Simmons in 1989, claiming in infomercials and talk-show appearances that Simmons had helped him to go from 907 lbs to less than 200 lbs. In fact, Hebranko actually lost at least 50 lbs to a panniculectomy, and had additional fat tissue surgically removed from his arms, chest, and legs; he also suffered from severe edema, and had lost a great deal of water weight. In 1996, Hebranko made news again when he was taken to a hospital for treatment of a gangrenous infection. Rescue workers had to remove a bay window to make an opening big enough for his 110- inch waistline, and carried him in a stretcher designed for transporting killer whales. He had been unable to move from a loveseat in his home for the previous ten weeks, during which time he had added as much as 150 pounds to his already 850-pound physique, most of it fluid. Simmons tearfully vowed to slim him down again.

 

 


19. 

G. Hopkins (late 18th century?) of Wales; 980 lbs. Hopkins was said to have been brought to a London fair in a sturdy cart pulled by four teams of oxen, where an enterprizing promoter displayed him in a stall alongside some  that prize hogs were too fat to stand up. The enormous Welshman astonished the paying crowds as much by his appetite as by his unparalleled bulk. After one stupendous meal, though nearly stuffed to bursting, Hopkins tried to grab a tasty morsel that was just out of reach and toppled off his bench. He landed on a nursing sow, killing the poor animal, and flattening her piglets beneath him “like salted herrings.” It took fifteen sturdy men to hoist him back onto his seat, and then only with great difficulty, for his stomach was packed so full of food that the skin around his middle was stretched tighter than a drumhead, and no one could get a grip on it. Hopkins’ weight (measured on a steelyard built for weighing fully-loaded wagons) is variously reported: this presumably authoritative figure is taken from a 19th-century medical encyclopedia.


20. 

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Denny Welch (b. 1960) of Hamilton, OH, 980 lbs. Welch achieved notoriety as a frequent guest on the Jerry Springer Show, first in his role as a female impersonator, and later (as his weight climbed to more than 800 lbs) as the fat man in Springer’s TV sideshow. In 1996, after Welch had been unable to leave his bed for four weeks, Springer paid to have a contractor remove a wall of Welch’s home and transport him to a Cincinnati hospital for weight reduction, recording the entire spectacle for broadcast. Welch lost about 200 pounds, but by the fall of 1997 he had regained it all and had developed heart and respiratory problems along the way, possibly as a result of his treatment with diet pills. In April 1998 he was back in the hospital, suffering from severe edema and congestive heart failure. His mother told the press that he now weighed 980 lbs., and “his body was so swollen, it looked like it was ready to burst.”

Wednesday, March 25, 2009

Natural Anti-Inflammatory Herbs - healing capacity,supplements,vitamins herbs,ayurvedic herbs


There are hundreds of plants used all over the world, which are used in herbal medicine as treatments for inflammation. Below you will find a list of some of the most accessible and most reliable.

Arnica Suave is a rich blend of quartz silica, amber resin and the pain-relieving power of arnica in a special massage-in suave designed by Andrew for his practice and is a part of his new "Crystal Inspirations" product line.

Boswellia has unique anti-inflammatory action, much like the conventional non-steroidal anti-inflammatory drugs (NSAIDs) used by many for inflammatory conditions. Unlike NSAIDs, however, long-term use of boswellia does not lead to irritation or ulceration of the stomach.

Bromelain is a plant-enzyme. Bromelain is not actually a single substance, but a group of protein-digesting enzymes found in pineapple juice and in the stem of pineapple plants. Local swelling is the releasing of histamines in a localized area causes the vasodilation and increased permeability of blood vessels. Bromelain has an anti-inflammatory effect and is a very effective treatment for Rheumatoid Arthritis. It is recommend taking 200 to 400 milligrams three times a day on an empty stomach at least ninety minutes before or three hours after eating. Discontinue use if you develop any itching or rash.

Cayenne Pepper (Capsaicin) A cream containing small amounts of Capsaicin can help relieve pain when rubbed onto muscle pain and arthritic joints, according to the results of a double blind study. It does this by depleting the nerves of a pain-mediating neurotransmitter known as substance P. Although application of capsaicin cream may initially cause a burning feeling, the burning will lessen with each application and soon disappear for most people. A cream containing 0.025–0.075% of capsaicin can be applied to the affected joints three to five times a day.

Devils Claw: An analgesic and anti-inflammatory. Dosage: one to two grams, three times daily.

Ginger: An anti-inflammatory. Ginger has been used in Ayurvedic and Chinese medicine as an anti-inflammatory. Taking 6–50 grams of fresh or powdered ginger per day indicated that ginger might be helpful. Suggested Dosage: 0.5 to 1 mg of powdered ginger daily

Ginger Tea: Add one grated teaspoon of fresh ginger to a cup of hot water. Take two times daily.

Glucosamine sulfate (GS), a nutrient derived from sea shells, contains a building block needed for the repair of joint cartilage. GS has significantly reduced symptoms of osteoarthritis. All published clinical investigations on the effects of GS in people with osteoarthritis report statistically significant improvement. Most research trials use 500 mg GS taken three times per day. Benefits from GS generally become evident after three to eight weeks of treatment. Avoid if you have any allergic reactions to shell fish.

Glucosamine stimulates the production of the specific elements of cartilage and protects them. It helps your body repair worn cartilage, reduce pain and improve function. Chondroitin attracts fluids into proteoglycans, the molecules dispersed through out the cartilage that give the tissue its shock-absorber quality, and protects the cartilage against breakdown. These are substances the body already produces for itself in small amounts.

Glucosamine is found in almost all tissue; it has a role in the repair and maintenance of joint cartilage. Chondroitin sulfate is a major component of cartilage and is thought to inhibit the enzymes that contribute to the breakdown of cartilage.

S-adenosyl methionine (SAMe) possesses anti-inflammatory, pain-relieving, and tissue-healing properties that may help protect the health of joints.SAM-e is derived from methionine, an essential amino acid; it may promote cartilage formation and repair. Glucosamine and chondroitin sulfate are usually sold together. In clinical studies, the supplements had to be taken for several weeks before providing any pain relief. Don't forget the truly natural and proven methods for battling osteoarthritis, lose excess weight and exercise.

Licorice root: An anti-inflammatory. Long-term use can elevate blood pressure and increase potassium loss. Dosage: one-eighth to one-quarter teaspoon of a 5: 1 solid extract up to three times daily.

Turmeric: An effective anti-inflammatory. Dosage: 400 mg three times daily; take on an empty stomach and combine with 1,000 mg of bromelain

White Willow Bark: Anti-inflammatory and pain-relieving effects. White Willow bark has anti-inflammatory and pain-relieving effects. Extracts providing 60–120 mg salicin per day are approved for people with rheumatoid arthritis. Although the analgesic actions of willow are typically slow-acting, they last longer than aspirin.

Essential Oils for Inflammation

Basil: contains several antioxidants in its volatile oils that act just like some non-steroidal anti-inflammatory drugs such as ibuprofen and Celebrex. When isolated at high enough concentrations these oils worked as well as ibuprofen, naproxen, and aspirin in research trials.

Camphor is a white transparent waxy crystalline solid with a strong penetrating pungent aromatic odor. As an antimicrobial substance, camphor is readily absorbed through the skin and produces a feeling of cooling similar to that of menthol and acts as slight local anesthetic. In larger quantities, it is poisonous when ingested and can cause seizures, confusion, irritability, and neuromuscular hyperactivity. Found in our Muscular/Pain Remedy Blend.

Clove: this intense oil, most commonly used to relieve dental pain and infection, is also used to dissolve the eggs deposited by intestinal worms. It is delicious but overwhelming in both smell and taste. It is an antiseptic, carminative, warming, and very aromatic oil.

Eucalyptus: reduces pain, spasms and inflammation, and stimulates local blood circulation and the removal of waste products and toxins from the tissues.. It is used to treat muscular aches and pains, strains, sprains, and other traumatic injuries of the muscles, ligaments and tendons. It also helps to reduce nerve inflammation and pain and is useful for the treatment of the various kinds of neuralgia such as sciatica. Eucalyptus reduces pain and inflammation due to chronic arthritic conditions. It also has a mild clearing and stimulating effect on the mind which helps to reduce fatigue.

Ginger: This rich, spicy oil so often used for nausea also helps normalize blood pressure either by raises blood pressure by restricting external blood flow, or lowers it by dilating surface blood vessels. This oil is warming and an antiseptic.

Menthol is actually a compound obtained from peppermint oil or other mint oils or made synthetically. Menthol has local anesthetic and counterirritant qualities. It is contained in nonprescription products for short-term relief of minor sore throat and minor mouth or throat irritation. Menthol is also contained in combination products used for relief of muscle aches, sprains, and similar conditions. Menthol is often used with other ingredients such as camphor and eucalyptus for pain relief. Menthol is considered an antidote for many homeopathic remedies and should be avoided by people taking them. Found in our Muscular/Pain Remedy Blend.

Peppermint: acts as a muscle relaxant, particularly in the digestive tract, and it can also reduce the inflammation of nasal passages and relieve muscle pains. When massaged into the skin, peppermint oil plays an innocuous trick on the nerves: It stimulates those that produce a cool, soothing sensation and desensitizes those that pick up pain messages.

Rosemary: Studies show that this oil improves general circulation.

Tea Tree: has a wide range of topical applications and is commonly used to treat skin and respiratory infections. Surprisingly, the oil is active against all three categories of infectious organisms: bacteria, viruses and fungi. Tea tree oil is an effective treatment for many skin conditions, such as cold sores, the blisters of shingles and chicken pox, verrucae, warts, acne, large inflamed spots and nappy rash. It is also effective against fungal infections, such as ringworm, athlete's foot and thrush, as well as dandruff--a mild form of seborrheic dermatitis.


Andrew Pacholyk, MS, L.Ac(Author)

http://www.peaceful mind.com/ herbology. htm

Therapies for healing mind, body, spirit