Статьи Май 8th, 2009

• THE CASE FOR LOW G.I. FOODS

  Дата: 2009.05.08 | Категории: БЕРЕМЕННОСТЬ И ДИАБЕТ | Комментарии: 0

  Imagine that it is possible to carry a reservoir or an extra store of carbohydrate to use when needed in the small intestine (not the stomach).
  

  A meal containing carbohydrate must be eaten about two hours before strenuous exercise, such as a race, allowing time for the food to leave the stomach and reach the small intestine. You may experience nausea and stomach cramps if you eat too close to the race, e.g. less than an hour beforehand.
  

  The problem is that by allowing a gap of about two hours, the carbohydrate in most foods would have been burnt as fuel well before the race begins. The small intestine would be empty and no longer acting as a reservoir of carbohydrate. There is one other possibility. What if you could package the carbohydrate in such a way as to make it be released more slowly from the small intestine during the event?
  

  What is needed is a food that is so slowly digested that it remains in the small intestine for hours after consumption. Only some foods have their carbohydrate packaged in such a way as to make it slowly digested and absorbed and gradually released from the small intestine.
  

  In the same way that certain drugs have been formulated as lente (the Italian word for slowly) or ‘slow-release’ compounds so that the drug’s action is evenly maintained throughout the day, it is possible to do this with the carbohydrate in food, too.
  

  It shouldn’t come as a surprise to learn that nature originally provided carbohydrate in a slow-release form or as lente carbohydrate. Starch and sugars in raw, unprocessed foods are packaged in a cell matrix surrounded by fibre and only gradually broken down by the enzymes of the gastrointestinal tract. In the days of hunter-gatherers, when early humans literally ran for their lives from predatory animals, slow-release carbohydrate gave them the ultimate survival advantage. Before the introduction of horses, American Indians ran for miles rounding up bison and herding them over the cliffs to their death. The traditional foods of these people provided a slow-release source of glucose for the exercising muscle.
  

  Fortunately, there are still some foods in our modern diet that remain slowly digested and absorbed. These foods have a G.I. factor less than 55. They include all kinds of pasta, barley, whole grains, porridge, All-Bran and some varieties of rice, and bread made with softened whole grains. They also include many foods made with lentils, chick peas, couscous and barley. The traditional Mediterranean diet was high in legumes, which have exceptionally low G.I. factors.
  

  Low G.I. foods have been proven by Australian researchers to extend endurance when eaten alone one to two hours before prolonged strenuous exercise. When a pre-event meal of lentils (low G.I. factor) was compared with one of potatoes (high G.I. factor), cyclists were able to continue cycling at high intensity (65 per cent of their maximum) for 20 minutes longer when the meal was lentils. Their blood sugar and insulin levels were significantly higher at the end of exercise, indicating that carbohydrate was still being absorbed from the small intestine even after 90 minutes of strenuous exercise.
  

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• FAT LOSS, BIOLOGICAL INFLUENCE: THE SATIETY GENE

  Дата: 2009.05.08 | Категории: Методы снятия эмоционального напряжения. | Комментарии: 0

  All of the above suggests that obesity is a ‘polygenic’ disorder, or that there are a number of genetic components to obesity. Major excitement was aroused in scientific circles in late 1994 because of the identification of a gene apparently linked to ‘switching’ on and off hunger, called a satiety gene. The history of this discovery is fascinating and helps provide an understanding of the complexity of the problem.
  

  It has been known for some time that substances must exist in the blood which signal the state of energy stores to the brain so that hunger can be turned on and off. In the early 1950s, a mechanism called an ‘appestat’ was hypothesised to operate like a thermostat in ‘switching off hunger after a certain level of food intake. This was further supported in the 1960s and 1970s by some ingenious research carried out by Dr Douglas Coleman at the Jackson Laboratory in Maine with two inbred strains of obese mice (called ‘db’ for diabetes and ‘ob’ for obese). Coleman joined these mice with normal lean mice (a process called ‘parabiosis’) so they both had the same circulatory system. In doing so, strange things happened.
  

  When a normal mouse was joined with a ‘db’ strain mouse, the lean mouse actually starved to death—even in the presence of abundant food. This suggested that the ‘db’ strain had an over-supply of some substance in the blood to tell it to stop eating, but that this wasn’t working in the ‘db’ mouse. When an ‘ob’ and a ‘db’ mouse were joined, the ‘ob’ mouse died from starvation, but the ‘db’ mouse increased its weight by over-eating. Again, this suggests that the ‘db’ mouse was over-supplying a ‘switch off substance which was not working with it, but which worked excessively well with the ‘ob’ mouse. Finally, when a normal mouse was joined with an ‘ob’ mouse, the ‘ob’ mouse lost weight and became normal. All this suggested that normal mice have a normal amount of a substance which the ‘ob’ mouse does not have, and which the ‘db’ mouse has too much of, but which has no effect (i.e. does not reach a receptor) in the ‘db’ mouse.
  

  Dr Jeremy Friedman and his team from Rockefeller University in New York then isolated a gene which codes for the production of a protein from fat cells, which tells the brain when satiation has been reached. The protein has since been identified, synthesised and injected into obese mice and found to reduce their body weight The substance has been called ‘leptin’ (after the Greek word ‘leptos’ meaning ‘thin’), and the race is now on to develop drugs which may be useful in human obesity. Most scientists, however, warn that the discovery is not likely to be as simple a remedy as some have claimed, and that much more work still needs to be done.
  

  There are likely to be few, if any, human equivalents of the ob or db mice which have major single gene abnormalities. In humans, there may however, be gene variations which result in some people being less able than others to switch off their appetite. Genetic influences in human obesity are indicated by some simple factors such as:
  

  • Presence of lifetime or long term obesity in one or both parents. Studies have shown that the chances of being obese are around 80 per cent if both parents are obese, 40 per cent if one parent is obese and only 7 per cent if neither parent is obese.
  

  • Presence of obesity since childhood. Genetically influenced obesity is usually manifest early in life, particularly before or around adolescence. For this reason someone who has always had a problem, particularly if the problem is also in the immediate family, is more likely to be genetically influenced.
  

  • Presence of type I obesity. Abdominal obesity, particularly in men, is generally regarded as being environmentally determined. Ovoid-shaped fatness, together with the factors mentioned above, may suggest genotypical influences.
  

  Although the factors mentioned above provide no certainty about genetic influence, they may give some indications that fat loss is likely to be a more difficult proposition in an individual who is genetically predisposed to fatness and that efforts to prevent fat gain may need to be lifelong; therefore, this person needs long term goals which are realistic. Special attention may also need to be given to hunger and behavioural cues and to maintenance of body weight after slimming.
  

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• PRODUCTION OF ADENOSINE TRIPHOSPHATE FROM FOOD SOURCES

  Дата: 2009.05.08 | Категории: Методы снятия эмоционального напряжения. | Комментарии: 0

  Now we have outlined the source, storage depots and measurements of energy, the next step is to examine the production of the energy rich molecule adenosine triphosphate (ATP), the energy currency of the body. This is made up of adenosine with three phosphate groups attached. ATP is found in every cell. It is the common pathway for energy production for driving bodily functions. At the microscopic muscle filament level, the reduction of ATP to adenosine diphosphate (ADP) is the energy source used for contraction. That is, energy liberated from the reduction of ATP to ADP allows the basic protein filaments of muscle, actin and myosin, to slide across each other to cause muscular contraction.
  

  Energy is derived through the cleaving-off of high energy phosphate bonds from the ATP molecule to form ADP+P.
  

  The energy for the re-synthesis of ATP from ADP+P comes from nutrients as they get broken down in their catabolic pathways or from the small energy reserves in muscle called the creatine phosphate system The direct breakdown of nutrients only occurs by itself at very high temperatures. However, in the human body it must occur at normal body temperature (36.5 to 37.5°C), and this is done through a series of stepped chemical reactions, which are catalysed by many different enzymes. Enzymes are proteins that have the ability to promote specific chemical reactions without the need for high temperatures and without being changed or degraded themselves in the process. They can therefore be used over and over again.
  

  Myth-information. Corset-like ‘sweat pants’ sold to reduce fat around the buttocks have only the superficial effect of tightening’ bulges. They cannot and do not reduce body fat.
  

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• BABY AND CHILDHOOD DIGESTIVE SYSTEM DISORDERS: PAINFUL ANUS (ANAL FISSURE)

  Дата: 2009.05.08 | Категории: Что такое психосоматические заболевания. | Комментарии: 0

  An anal fissure is one of those diabolical things that cause an awful lot of pain for a child and a lot of worry for mum. Junior simply hates having a normal bowel action and instead refuses to budge— often, but not always. So the child becomes constipated. Bowel actions become less frequent, and when they do occur the motions are often hard and like pellets. The harder the faecal matter, the more difficult it is to pass. So, this tends to dilate/the anal passage more and in turn produces even greater amounts of pain.
  

  A fissure is a tear, often very small and hardly detectable. Its size has no direct bearing on the intensity of pain produced. Parents often look in disbelief when they see how tiny it is. It is usually located right at the anal orifice; and as the hole distends, it is also stretched, hence the pain. In fact, the child will often yell its head off. Sometimes there is bright red blood in the motions. Generally it happens in the under 2 age group.
  

  Treatment
  

  Treatment is fairly simple and straightforward. Most cases are not self-diagnosed but usually the doctor will discover it first.
  

  Relieving constipation is the first essential step. (Read the section on constipation, earlier in this chapter, for the general principles). Plenty of fluids is the best starting point.
  

  Applying an ointment containing a local anaesthetic is the next step. The doctor will prescribe this, probably one containing xylocaine which is popular and effective. This ointment should be applied half an hour before you expect the infant to have the next bowel action—often it is after a normal feed.
  

  Long term, following the general principles to avoid constipation will help check recurrences after the fissure has healed. Using very soft toilet tissue or napkins, and applying lanoline after bowel actions, keeps the area soft.
  

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• SCHOOL DAYS

  Дата: 2009.05.08 | Категории: Что такое психосоматические заболевания. | Комментарии: 0

  Finally, the child is a baby no longer. Toddling days are over, and infancy passes. It is finally the stage when the youngster is ready to head off to school. This is the start of an exciting new era, for both child and parents, especially when it is baby number one.
  

  But the variety and nature of the food eaten during school days is extremely important. Sad to say, many parents give little thought to this vital aspect of living, and growing, and developing.
  

  The food children eat at school is vitally important to their health. In fact, bad habits that commence in childhood often persist throughout life. Problems in adulthood almost always start during the younger years. In this respect, food and eating habits probably top the list.
  

  High cholesterol levels and heart disease account for the majority of deaths of Australians. In fact, it now stands around 50000 a year—about 1000 a week. Frequently, many of these sudden unplanned disasters can be traced back to faulty eating routines that started during school days. Overweight, the problem confronting about five million (or more) Australians, generally has its origins in school days, or even earlier. It is now well established that overweight children invariably develop into overweight, obese adults. The number of diseases that strikes this group is legendary.
  

  So, as a parent it is largely up to you to guide your child’s eating routines from the first day of commencing school. Leaving the youngster’s food requirements to chance, and to the chance that the school tuck-shop will fulfil the youngster’s dietetic needs, is tantamount to disaster.
  

  The majority of school tuck-shops are run as commercial undertakings; therefore, most tend to sell the products that are most saleable and asked for in greatest frequency. Almost invariably these are the cheaper, high-starch products. They include sweets in all forms, pastries, cakes, biscuits, bread products and similar high-calorie foods. Aerated beverages come high on the list also.
  

  The food value of these products is very low. Certainly they provide calories, which are often equated with energy. But excessive amounts are merely laid down as rolls of fat. The vitamin levels are small. The protein content is usually very small also. These two items are essential for body growth and the normal wear-and-tear repair of the system. These are the products that should be emphasized in any juvenile diet, together with coarse grain products called complex carbohydrates.
  

  It is far better to prepare your child’s food each day before school. This is superior planning, and will be of greater value to the child than relying on the products sold at tuck-shops. Unless your school has a health-orientated canteen, tuck-shops are best let alone.
  

  It is pleasing to note that some schools, usually those run by parent organizations, are at long last realizing the value of good-quality food in the tuck-shop. Some have completely thrown out all sweet lines and products that are dietetically useless. These have been replaced by high-protein, high-vitamin and complex carbohydrate (grains, etc.) lines of definite value to the growing child. Such action is to be condoned. It is hoped other schools will follow this trend. But, unfortunately, the over-whelming majority are still slumming along with the sort of food they’ve been selling since mum was in pigtails.
  

  Quite apart from the high-calorie, high-cholesterol level of most of the average tuck-shop fare, the high-sugar levels are proving a disaster as far as teeth are concerned. Not long ago a survey was conducted to check schoolchildren’s teeth. It was equated with the nature of food sold at tuck-shops. There was a distinct relationship: children regularly consuming large quantities of high-sugar products suffered far more adversely with dental caries (tooth decay) than children who ate a sensible, lower-sugar diet.
  

  As researchers pointed out, the saving in cost in dental bills far exceeded any increased cost incurred by the better-quality (and marginally more expensive) foods. In short, pay a bit more for good-quality food and you more than recoup this in fewer dental accounts.
  

  Generally speaking, the foods that should be soft-pedalled include products that contain three basic ingredients: Sugar, refined flour and potato.
  

  This may not seem serious, hut it actually involves many commonly used foods. ‘Sugar’ means sugar in all its forms; this includes sweets, lollies, chocolates, fizzy drinks (usually laden with sugar), cordials and icy-blocks; syrupy, stewed (and tinned) fruits, icings in cakes, pastry, etc. Sugar is contained in many desserts. Honey is merely another form of sugar.
  

  Refined flour is widely used in our modern society. Its uses include bread, cakes, scones, pastry, biscuits, many sweet dishes, pancakes, doughnuts, porridge and many cereals.
  

  Potato comes in many forms. The most popular with children are potato chips, crisps and ‘straws’. But mashed, boiled or baked potato are just as high in calories and low in protein. They are best used in moderate helpings only.
  

  Many mothers will probably claim they could not possibly do without these items. Nobody is recommending «complete cessation in their use. However, moderation in their use is strongly recommended. This is even more important if your child shows a tendency to be overweight. These products will only aggravate the condition, and may produce long-term problems. There are many simple substitutes, or more healthy variations to the items already listed.
  

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