...FOOD...the real serpent?

seribulan

Adam 'fell' due to an apple- food...ironically, nowadays we still 'fell' (sick, that is)
because of food...

Why is it difficult to resist this TEMPTATION?



[ Last edited by  seribulan at 9-9-2007 05:52 PM ]

True-X

food = heaven

no food or too much food = hell :@

seribulan

Bulan puasa = bulan kemeriahan dengan pelbagai makanan.

seribulan

from my mail...

"Eat Right 4 Your Type"  -  Blood Type Diet      
   
The concept to "Eat Right For Your Type" - or "Blood Type Diet " is based on research conducted
by Peter D'Adamo, ND, who claims that people fare better (including with weight management) when
tailoring their diet to their specific blood types.  He advises:

     Type A types should basically stick to fruits and vegetables (high carbs / low fat).

    They have thicker blood than other blood types, a sensitive immune system,

    and should not consume dairy products, animal fats and meats.  They are at

    a heightened risk for cardiovascular disease, diabetes and cancer.


     Type B types should consume a balanced diet (fruits and vegetables, grains, fish, dairy, meat,

    but avoid chicken).  They have the best chance of bypassing or overcoming

    everyday types of diseases, including heart disease and cancer.


     Type AB types should consume a mostly vegetarian diet, and only on rare occasions some

    fish, meat (no chicken), and dairy.


    Type O types should basically stick to a high protein diet (including red meat), low carbs, and

    enriched with fruits and vegetables.  They should limit the intake of wheat germ,

    whole wheat products, corn, and avoid dairy products and most nuts.

    Type O types are commonly affected with hypothyroidism, high stomach acid

    (leading to ulcers), and thinner blood with greater resistance to blood clotting.


Additional research on blood types beyond the basic ABO group may be forthcoming in the future.
In support of his theories, P. D'Adamo proposes that lectins cause agglutination (clotting) of blood cells
in an individual with the wrong blood type, and which in turn may create serious liver or kidney problems
as visible under a microscope (lectins are sugar-containing proteins found on the surface of some
foods that may cause various molecules and some types of cells to stick together).

He theorizes further that elevated urine indican levels - prevalent in many gastrointestinal diseases such
as celiac disease, diverticulitis, pancreatic insufficiency, inflammatory bowel diseases and others - can
also be attributed to specific blood types affecting the interactions of foods with intestinal bacteria, and
creating polyamine abnormalities.

In addition, different blood types - according to P. D'Adamo - affect the body's secretory performance
in respect to digestive juices, whereby a blood Type O for instance is capable of producing higher than
average stomach acid levels, which could lead to a greater incidence of gastric ulcers.

How do different Blood Types compare to various medical conditions?

There are some known blood type / disease-risk associations, such as pernicious anemia, diabetes,
or certain types of cancer being slightly more prevalent with Type A compared to Type O individuals,
while in contrast to Type A, Type O individuals have a marginally higher incidence of ulcers / H. Pylori
infections.  Types O and B also have greater susceptibility to infectious diseases such as scarlet fever,
cholera, typhoid, or the bubonic plague, while Type A shows greater susceptibility to the smallpox virus,
and it is more prone to blood clotting.  Blood-sucking insects (that carry diseases) prefer Type O blood.

seribulan

How does that help doctors and their patients?

Unfortunately, it doesn't.  For instance, gastritis modestly prevails in blood groups A and O, so with
more than 80% of the world population being part of the A or O group, not only would it be impractical
or pointless to suggest dietary changes for preventative or therapeutic purposes, but what should the
recommendations be?  Since there is such a wide variety of possible causes for gastritis, there are
no universal therapeutic or dietary solutions that can be safely applied to such a large percentage of
the population.  The same circumstances apply when trying to formulate diets around blood types for
any other medical disorders, as not one single disease is exclusive to one particular blood type.

Ever since first becoming aware of the "eat-right-for-your-type" proposition, I was as curious and
intrigued as many other researchers and practitioners to clinically apply those theories by comparing
patients' blood types to their medical disorders - looking for trends or a pattern.

It quickly became apparent that high blood sugar, high blood pressure, or high stomach acid types
shared the same blood groups with those exhibiting low blood sugar, low blood pressure, or low
stomach acid.  As expected, the same applied to people with a lifelong tendency for weight gain,
weight loss, nearsightedness, farsightedness..., as well as other "hyper" versus "hypo" conditions.
So the verdict on a blood type / disease connection hasn't changed from a "reduced resistance"
to some diseases noted by the scientific community all along.

How do different Blood Types compare to a patient's chemical / nutritional profile?

Since the "eat-right-4-your-type" concept mainly focuses on dietary lifestyles being matched to blood
groups, it would stand to reason that blood types should match the chemical and nutritional profiles of
an individual - sort of like the Metabolic Typing of patients - where diets are adjusted according to
someone's biochemical or genetic make-up.

Unfortunately, there is no practical or clinical match whatsoever - just like eye color and hair color
are not a practical or clinical indication of a person's present or future medical risks (other than those
with blue eyes or red hair being more prone for sun damage).  Years ago, plotting the Biorhythm of an
individual was another popular concept that had its followers track someone's physical, intellectual and
emotional well-being (to identify critical days), although this method equally lacked scientific support.

  ===================================================================


    Blood Groups:   Type O Type A Type B Type AB


    Global Distribution:   62 %   21 %   16 %     1 %


    Europe:     45 %   42 %     10 %     3 %


    Africa:     68 %   17 %   12 %     3 %

    Arabia:     34 %   31 %   29 %     6 %

    East Asia:     32 %   30 %   28 %    10 %

    India:     37 %   22 %   33 %     8 %


    America (US):    46 %   40 %   10 %     4 %

    American Natives:   98 %   1.7 %   0.3 %     0 %

    Australian Aboriginals:   69 %   30 %   1.0 %     0 %

seribulan

Of course there are people who claim that since following the "eat-right-4-your-type'' recommendations
they had lost some weight, or otherwise felt better, however when asked about any specific changes
made, they invariably consisted of lifestyle changes that are universally considered to be beneficial -
regardless of someone's blood type - such as cutting out junk food, and/or eliminating foods which
either cause, or have an unfavorable impact on specific medical problems one is suffering from.

The decision to increase certain foods, or to eliminate food sources that someone has an intolerance
or allergy to (dairy, wheat, eggs, meat, nuts, seafood, certain fruits or vegetables...) will definitely have
a positive impact on someone's health and is clinically necessary and important, but the need to do so
has mostly a genetic basis and has nothing to do with blood types A, AB, B, or O.

Some patients' medical complaints improve, or completely clear up after avoiding dairy products, or
other suspect foods such as wheat, shellfish, nuts, etc., however this happens with all blood types -
not just certain blood groups as claimed by "eat-right-4-your-blood type" proponents - so subsequently
this does not support, but rather discredit the "Blood Type Diet" concept.

The notion that individuals with certain blood types suffer from specific medical problems (i.e. "Type O
is commonly affected with hypothyroidism, high stomach acid [leading to ulcers], and thinner blood...")
is incorrect -- there is a major difference between a "risk factor" or "reduced resistance" and actually
suffering from a disorder.  Many conditions change over a lifetime, but would have to remain fixed
according to the premises of the "Blood Type Diet."

Fluctuating nutritional requirements as a result of aging also invalidate "eat-right-4-your-blood type"
concepts, where a blood group-specific lifestyle is supposed to be maintained throughout a lifetime.
For instance, a lot of changes take place post middle age.  Along with the usual hormonal slowdown,
an individual's stomach acid, potassium, or zinc levels frequently decline, while phosphorus and/or
sodium levels tend to increase - independent of dietary intake or blood type.

These chemical changes may result in elevated blood sugar, water retention, or high blood pressure,
and despite being Type O, may require a reduced intake of meat and other phosphate sources, and
a higher intake of dietary or supplemental potassium and zinc.  One could consider another Type O
individual who has been enjoying and tolerating a high protein (red meat) diet all his life, and who eats
E.Coli-contaminated hamburger, ending up with kidney damage.  Obviously, his blood type is still Type
O, but unless he changes more to a "Type A Diet" now (more fruits, oxalate-free vegetables, low purine
diet), he will either soon encounter his first gout attack, or worse, he'll be soon on dialysis.

In a Type O female who was previously hypothyroid (supposedly being prevalent with Type O), the
menopause-related hormonal changes now trigger hyperthyroidism as a result of naturally declining
estrogen and manganese levels.  To continue thyroid-stimulating strategies as per "blood type diet /
eat right 4 your type" guidelines in this and other countless examples, instead of following proper
medical procedure, could have disastrous consequences.

===========================================================
  
Blood Types don't change, so recommended Diets according to the
"Eat right 4 your Type / Blood Type Diet"  concept remain fixed and
don't change either, however many medical conditions change over
a lifetime,  and as a result require a change in medications and Diet.
  
===========================================================

Now when considering the proposed link between Type O and higher stomach acid levels -- it would

certainly help if the people who come up with these novel ideas actually took the time and measured
stomach acid levels in those with different blood groups so they could speak from experience instead
of simply making things up while writing a book.  Not only are high and low stomach acid levels found
with every blood type, but low levels commonly outnumber high levels, with Type O being no exception.

At the same time, the question of whether someone is better off following a mostly vegetarian - rather
than a mixed diet, should be equally based on an individual's biochemical make-up or organ functions
- which are ultimately affected by any such diet - rather than on blood types (where Type A is supposed
to avoid animal products).  There is nothing worse than seeing a protein-starved, iron-deficient, and
anemic patient who was made to believe that following some ancestral, prehistoric diet outlined in a
book would resolve all of one's medical complaints.

Health problems are not predetermined by blood types; only the reduced resistance to some diseases
can at times be attributed to a particular blood group.  The ultimate Achilles heel of the Blood Type Diet
lies in the fact that most medical conditions have a genetic basis that can be equally affected by trauma,
pathogens, medications, toxic exposure, and many other factors.  This alone would quickly negate Peter
D'Adamo's "eat-right-4-your-type" proposition if at birth, his blood type hypothesis was indeed valid.

Mansairaku

mungkin bukan food yang the real culprit here ...
but "temptation" ...

Agul

What we should have is choices. Choices for everyone to get healthy food easily and affordably...

dutchy

it't not the food per se that we can consider as the serpent
it's more what is inherent in human beings and one of the seven deadly sin

GREED

seribulan

CANCER CELLS FEED ON:


a. Sugar is a cancer-feeder.

By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in color. Better alternative is Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract.

Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soya milk cancer cells are being starved.

c. Cancer cells thrive in an acid environment.

A meat-based diet is acidic and it is best to eat fish, and a little chicken rather
than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially
to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains,seeds, nuts and a little fruits help put the body into an alkaline environment.

About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easilyabsorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live
enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine.
Green tea is a better alternative and has cancer-fighting properties. Water-best to drink purified water, or filtered, to
avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines
become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body's own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.
Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment.

Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

CANCER UPDATE FROM JOHN HOPKINS HOSPITAL, U S - PLEASE READ

1. No plastic containers in micro.
2. No water bottles in freezer.
3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals causes cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic.

Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers.

This especially applies to foods that contain fat.  He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or
ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant
ramen and soups, etc., should be removed from the container and heated in something else.

Paper isn't bad but you don't know what is in the paper. It's ust safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away rom the foam containers to paper. The dioxin problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.

Cover food with a paper towel instead.

This is an article that  should be sent to anyone important in your life.

[ Last edited by  seribulan at 30-9-2007 05:52 PM ]