Gall Stone Pain wary, Often At Ulcer Pain Diagnosis

Gall Stone Pain wary, Often At Ulcer Pain Diagnosis

Gallstone disease is one of the many health problems experienced by the community. Still, a few patients with gallstones initially thought that the pain is only common digestive disorders like ulcers.

As revealed by Dr. Rino Alvani Gani, Sp.PD (KGEH), a specialist in internal medicine from Bintaro International Hospital, Tangerang, many patients who did not realize he often complained of heartburn, when actually experiencing pain of gallstones. "In fact, symptoms of gallstones is a lot like heartburn. Not a few people with frequent trips to the doctor and given the ulcer drug, but did not improve," said Rino in the discussion of Gall Stone Treatment at the Hospital International Bintaro on Thursday (18 / 9) It may happen because the complaint is felt in places adjacent, ie, stomach and gallbladder, where both are located in the gut. If one of these organs becomes inflamed, it's almost the same. "People think a lot of heartburn and bloating. But after several examinations there was a rock in a bag or bile channel," said Rino.

To distinguish with ulcer, said doctors who had become the best researcher in the Faculty medical UI, it should be noted propagation and frequency of pain. "If the frequency of ulcer pain usually slowly until finally the pain was so intense. But when gallstones pain suddenly arises with great and then go away," he explained. Inflammation of the sac and duct also cause pain below the ribs a little bit to the right. Potentially radiating pain down to the waist to the right and the right shoulder. When the stomach is inflamed, the pain was less upward solar plexus and to the left. "The pain usually occurs within 2-4 hours after eating fatty foods. The incidence of sudden often between the hours of 9 pm to 6 am," he explained.

Gallstones usually form in the gall bladder or bile ducts and liver channels. This stone can trigger inflammation and infection of the gallbladder and on other channels when a stone out of the gallbladder and cause blockage in other channels. "Gallstones are small is more dangerous than large stones. Because of the small chance to relocate or travel to another place and trigger other problems," he said.

Dr Rino Alvani Gani, Sp.PD (KGEH) adds, pain experienced by patients with gallstones and West Asia triggered by different causes. Research shows, gallstone disease in Asia is generally caused by infection in the digestive tract, while in the West triggered four risk factors, namely female gender, age above 40 years, high-fat diet, and fertility.

In Asia, including Indonesia, trigger an infection can be caused by germs that come from food consumed. Infection can spread to the bile duct to the gallbladder. "In Indonesia, the most important cause is not due to fat or cholesterol, but due to infections in the gut. The infection is spread unnoticed tract and cause inflammation of the gallbladder resulting in fluid in the gallbladder and cause the stone to settle. Infections are particularly causes of gallstones, said Rino, was typhoid or typhus. "Typhoid germs estuary or terminal was last in the gallbladder can cause local inflammation that is not perceived patient does not feel pain or fever .. Habits of the patient to discontinue antibiotic medication to completion can also lead to gallstones. Bacteria will continue to be in the gallbladder because of the journey will lead to cycles in the gallbladder. "Therefore, antibiotics should be spent so that the bacteria in the gallbladder is completely discharged.

READ MORE - Gall Stone Pain wary, Often At Ulcer Pain Diagnosis

Lifestyle Safe For Chronic Kidney Patients

Lifestyle Safe For Chronic Kidney Patients

Setting Food and Drink (Diet)
Food and drink are important to everyone, but more importantly in patients with CKD. Why? When kidney disorder / damage, metabolic waste substances and excess fluid and not required to be disturbed exile so that accumulate in the blood. Depending on the severity of the disease, this buildup can cause a variety of complaints that disturb ranging from nausea, vomiting, swelling (edema) and so on. By limiting and regulating the amount and type of food and drink into the body, substances remaining and less fluid will accumulate in the blood so that the complaint is reduced and the body more comfortable. These are 5 basic things that should be of concern:

A. Reduce intake of protein (especially for non-dialysis CKD patients routinely).
• Why?
Our bodies need protein in sufficient quantities. Among other useful protein to build and repair body tissues (eg muscles) that were damaged. The use of protein in the body produces waste materials in the form of a substance urea, which will usually expelled from the body by healthy kidneys. However, the kidneys are impaired will have trouble throwing the substance of urea from the body. As a result, there is accumulation of urea in the blood, causing what is called an increase in Blood Urea Nitrogen or BUN. One way to prevent this is to reduce the intake of protein. Although it should be limited, but patients with CKD still needs the protein intake for the body to function properly. Therefore, restriction of protein intake is not simply just 'reduce' alone but should be regulated by a doctor / nutritionist competent. In general, regulation of protein intake is based on the levels of GFR patients with CKD is concerned, by following the example as follows:


Protein intake is restricted to the PGK1
GFR (mL / min) protein intake (g / kg / day)
> 60 ---------- ------------------> protein restriction is not recommended

25-60 ---------- ----------------> 0.6 - 0.8 g / kg / hr, including> 0:35 g / kg / hr protein with high biological value.

5-25 ---------- -----------------> 0.6 - 0.8 g / kg / hr, including> 0:35 g / kg BW / day protein with high biological value or an additional 0.3 g of essential amino acids or a ketoacid.

<60 (nephrotic syndrome) --------> 0.8 g / kg / hr (plus 1g protein / g proteinuria or 0.3 g / kg addition of essential amino acid or ketoacid)

References:
1. Suwitra K. Chronic Kidney Disease. In: Sudoyo AWdkk. Textbook of Medicine. Publishing Center Department of Medicine Faculty of Medicine, University of Indonesia. Jakarta in June 2006.


• Protein intake TIPS Set
CKD patient's body is more capable of using this type of protein with high biological value. Therefore, in choosing the type of protein consumed, it is recommended to include a protein with high biological value, such as chicken, fish, lean meats, milk and cheese.

B. Reducing Salt Intake
• Why?
Salt (sodium) is holding water. If you reduce salt intake, fluid in the body is not too many pile up, swelling of hands and feet that often occur when excessive body fluid will also be reduced, and the work of the heart and lungs also become lighter, thereby reducing the complaints of tightness and difficulty breathing. In addition, if you reduce the salt, the thirst will also be reduced so that the frame does not drink too much water.

• TIPS Reducing Salt Intake
1. Check food labels in the supermarket if it will buy the food. Choose foods do not contain too much sodium / sodium (preferably less than 400mg sodium / serving).
2. Expand the consumption of natural foods like fresh vegetables or fruit. Avoid canned food or instant food. Use a small cup so you do not drink too much.
3. Reduce salt in food will be consumed. Use other seasonings such as garlic, lemon, cinnamon, etc. to give a sense of cuisine that is not too fresh.
4. If using salt substitutes, choose one that does not contain potassium.

C. Reducing the Intake Air / Fluid
• Why?
Kidneys healthy and functioning normally would regulate fluid balance in the body, including the amount of fluid discharged through the urine. If the kidney is damaged / disturbed, this arrangement will be disrupted. Therefore, the liquid should be regulated, and if it needs to be reduced (per physician).


• TIPS Reduces Intake Air / Fluid
1. Sip-sucking piece of lemon, sour candy / gum to moisten your mouth from getting too dry / thirsty.
2. Drink only when really hungry for it.
3. Reduce foods that are too salty that are not easily thirsty.
4. Do not eat too many biscuits or crackers or snacks that are too salty.
5. If you are diabetic, you also need to control blood sugar levels from getting too high. High blood sugar levels also make it easier for you thirsty.


D. Reducing Intake of Potassium
• Why?
Potassium is a type of mineral that the body needs and can be obtained from food. As with the sodium salt and water, potassium levels are also regulated in the body by the kidneys. Therefore, the damaged kidneys can result in increased blood potassium levels, so the restriction of potassium from food may be needed so that potassium is not excessive. Excessive levels of potassium can cause problems such as heart rhythm disturbances that can be fatal.

• TIPS Reducing Intake of Potassium
1. Read food labels to find out the amount of potassium contained, and limit consumption of foods containing high amounts of potassium (eg spinach, tomatoes, potatoes, bananas, dried beans, and oranges).
2. Boiling starchy foods like potatoes with lots of fresh water that can reduce the amount of potassium contained in it. Do not forget to drain and discard cooking water before serving.

E. Reduce intake of phosphate
• Why?
Dairy products (milk, cheese, and yogurt), dried nuts, and chocolate, contain large amounts of phosphate. Consumption of these foods can raise levels of phosphate in the blood. If this excess can not be removed entirely by the kidneys, can have an effect weakens the bones in the body.


• TIPS Reducing Intake of Phosphates
Doctors may prescribe phosphate binders to help the body to reduce excessive levels of phosphate. The medication is best taken with food to prevent phosphate absorbed into the bloodstream, so that phosphate levels are not increased. However, nutritional and fluid needs of each person is not always the same. Therefore, always consult a doctor or nutritionist to find the right settings for your nutrition. You may have been told by a doctor about the amount of your daily drinking needs. Bring the water containing the appropriate amount of water you need for that day, and drink water only from a place that's all, so you can control the amount of water you drink and not drinking excessively.

READ MORE - Lifestyle Safe For Chronic Kidney Patients

Avocados are known as advocates of foreign or avocado pear

Avocados are known as advocates of foreign or avocado pear, have a remarkable texture. Delicate flavors such as peanut can give the tongue on one incredible pleasure with the soft touch like silk.

At first many experts argue that the original avocado from Central and South America. Especially when it found the report explorer Cortez Herman (1519) when he arrived in Mexico, that the Indians Aztec, Maya and Inca are very accustomed to eating avocado. But it was just avocado crop arrivals in America. The original plant is from Persia. That's why the botanical name of the American avocado or Persea Persea Gaertn gratissima, which belong to the family Lauraceae.

Types of avocado

Presumably there are hundreds of types of avocado varieties cultivated (cultivars). In Indonesia is known about twenty species. Superior varieties and delicious avocado has the characteristics of thick fleshy fruit, soft, tender, tasty, not fibrous and not bitter. Yan avocado flesh yellow and coconut milk was called avocado butter. All varitaas avocado has the nutritional content and health benefits are excellent, no matter which type of butter or milk type (white flesh).

Fruit shape and skin color is distinguished as a type of round green, long green (ellipse), the length of red copper, red copper round. According to the Ministry of Agriculture, the tasty avocado green is a long, blunt edges and form the base shrink. When I was young, fresh green fruit, the more mature the color changed to red copper.

Nutritional Ingredients

Many people still misunderstand the nutritional content of avocado, because very fatty. Avocado have high fat content among all types of fruits. But the total calories are not high because the carbohydrates are limited. Alpukaaat fats including monounsaturated fats, so it will not cause weight gain.

One avocado contains nutrients calcium 23 mg, phosphorus 95 mg, iron 1.4 mg, 9 mg sodium, potassiummm 1.368 mg, Vitamin D 660 Iu, 8.6 mg niacin and vitamin C 82 mg.

Benefits of Avocado

Avocado is the only fruit that is rich in fat. Levels more than twice the fat content of durian. However, fat avocados including healthy fats, because they mostly monounsaturated fatty acid oleic that are powerful antioxidants. Avocado fat helps lower bad cholesterol (LDL) and raise good cholesterol (HDL), thus significantly reduce the risk of stroke and heart attack. This ability is reinforced by the content of beta-carotene, chlorophyll, vitamin E and vitamin B complex that is widely available at the avocado.

Avocados are rich in minerals potassium, but low in sodium content. This comparison encouraging atmosphere alkaline in our body. Decreased acidity of the body will suppress the emergence of diseases caused by the body is too acidic conditions such as allergies, dizziness, panic, respiratory disorders, digestive disorders.

Levels of folic acid and vitamin E are also high, potassium avocado is more effective in reducing hypertension and increase blood flow. Different from other fruits, avocado contains almost no starch, a little sugary fruit, but many contain cellulose fibers. That is why the avocado is highly recommended for diabetics.

In the avocado also contains iron and copper are very important substance in red blood cell formation and prevention of nutritional anemia. Blend of vitamin C, vitamin E, iron, potassium and manganese make good avocados to keep skin and hair.

Ancient times people think of avocado as a virtual food that is able to keep joints moving freely. In an avocado contains 300 calories, 88 percent contribution as fat. That is why no wonder that the avocado is able to provide lubrication (lubrication) are naturally on the bones of the body joints such as the neck, elbow, wrist, hip, knee and ankle.

Consumption of avocados

Utilization of avocado is still limited to a juice or a mixture of ice stoned. Though avocados can be used for healthy meals everyday. Avocado can be used as mixed salads and can be used as a dip dab called the Mexican-style guacamole by mixing avocado with gram, chili or pepper powder, olive oil, lemon juice, garlic, celery.

Avocado juice can be combined to create a tomato and a little garlic. At the time of manufacture of fruit juice, choose a ripe avocado, make sure you do not cut the meat. Keep the outer membrane under the skin, because it stores all the excess minerals avocado.

Avocado (avocado) is one of the popular fruit. Avocado flavor is savory and delicious makes it a much-loved. Avocado can be used as juice, fruit ice, or mixed salad.

Many people are worried about the fat in avocados, however this should not have to worry about because the fat in avocados is healthy fat.

Actually, what the hell are contained in the avocado?

The following will be reviewed in the avocado nutritional content and health benefits:

1. Calorie

One medium sized avocado has about 150 grams of fruit flesh. Each serving of avocado (about 30 grams) contains 50 calories. Was one whole avocado fruit contains about 250 calories.

2. Fat

Most of the calories in an avocado comes from fat. Per serving of avocado contains 4.5 grams of fat, so about 35 calories from fat, total calories 50.

The good news is, most of the fat in avocados is monounsaturated fat (monounsaturated fat) which is about 3 grams, and each serving contains only 0.5 grams serving of saturated fat (saturated fat).

This makes the avocado as one of the food sources of healthy fats. So, get rid of the fear of bad fats contained in the avocado.

3. Vitamins and Minerals

Avocados contain nearly 20 vitamins and minerals are different, although in small amounts, and can provide about 10% of the daily requirement of vitamins and minerals in each serving.

Some vitamins and minerals that are most in the avocado fruit is vitamin C, vitamin K, folate, potassium, iron, vitamin E, and vitamin B6.

4. Lutein

One of the most important nutritional content of avocado is lutein, a carotenoid, a natural antioxidant and phytonutrient.

A serving of avocado contains 81 mcg of lutein that may help eye health. Eating lutein may reduce the risk of macular degeneration of the eye due to age.

5. Other Ingredients

Sodium (Sodium) and the cholesterol contained in avocados can be ignored because a serving of avocado contains only 1 gram of protein.

In addition, avocados contain 3 grams of carbohydrates in each portion and 1 gram is fiber foods (dietary fiber). Therefore, avocados be a good choice for people who are low-carb diet.

6. Benefits to Health

A serving of avocado contains 0.5 grams of omega-3 fatty acids and omega-6 which has a number of potential health benefits, including the brain to improve health, reduce risk of cancer, and reduce the risk of heart disease.

Another benefit of avocado for the health when used as a substitute for butter and cheese, avocados will be able to reduce the intake of cholesterol, saturated fat, and sodium.

READ MORE - Avocados are known as advocates of foreign or avocado pear

Watermelon for health benefits

Watermelon for health benefits

Usefulness / Benefit of watermelon consumption
DIET FOOD. In addition to fresh fruit, watermelon is also useful for those who are dieting, fat-free fruit that is newsworthy menu that you must consume the fruit. With the combination of a limited sugar levels and has an abundance of moisture content, it can quickly filling in the stomach. Simply eating watermelon, your stomach, too, already feel full. So when the time is a big meal, you replace a half-full portion. As a result, your diet, too, succeeded.
DRUG sprue. When peeling the fruit watermelon, green part near the skin should not be discarded, because it is precisely the most important part that you should eat. Besides of course the fresh fruit. Which is also a potent cure canker sores.
COPING WITH HYPERTENSION & Anemia. For those of you who suffer from hypertension, it is advisable to consume watermelon as often as possible, because the water content and high potassium can neutralize blood pressure.
AS ANTIOXIDANTS. Another benefit is that it can help the body cells remain healthy, because it has antioxidants including beta-carotene and vitamin C. That way, it can stimulate the release of urine gets more from the water content is useful for those who experience problems urinating.
NATURAL VIAGRA. It turns out that a lot of fruit was first discovered in Egypt 5,000 years ago has a property which is quite astonishing, that is based on research showing that sitrulin compounds present in it, containing the same astonishing afrosidiak effects with Viagra. But unlike these drugs are Viagra, watermelon is naturally without side effects at all.
IMPROVING THE QUALITY OF SPERM. In experiments conducted All India Institute of Sciences New Delhi on 30 men infertile or impotent (barren) aged 23-45 years who were given 20 mg of lycopene twice daily for 3 months, showed an increase in sperm count, sperm structure improved, and increased sperm motility. Of the 30 respondents, 6 of them managed to impregnate his wife.
Heart healthy. Watermelon is also intensify the work of the heart.
COPING WITH WASTE WATER INTRUSION. Watermelon also serve to stimulate more rapid discharge of urine so it is good for those with impaired urination.
CLEANING THE KIDNEY. By eating watermelon will increase the discharge of urine, so as to cleanse the kidneys.
Fever-lowering & halitosis. Watermelon can be used to reduce fever, is by eating fresh watermelon flesh as much as 500-1000 g. Should be done 2-3 times a day.
ANTI-FREE RADICALS. Free radicals are going out of control, either because of the chaotic eating patterns, pollution or negative thoughts, decreased immune. As a result of various diseases and any body skin becomes dry, dull and sagging. With the lycopene found in watermelon, free radicals can be directly resolved.
ANTI-CANCER. Lycopene in watermelon are able to crush the seeds of cancer. Many eating watermelon, even every day was no problem, it can shrink the risk of cervical cancer and pancreatic cancer in women. Against gastrointestinal cancers, lycopene watermelon unable to stop until the risk is reduced by half, such as oral cavity cancer, esophagus cancer, stomach cancer, colon cancer, rectal cancer. Similarly with prostate cancer.
MAKE A FACE BRIGHT & SMOOTH. The content of lycopene is also useful to create a glowing face, looking fresh and younger. The trick is to dry skin dried watermelon, and then milled to a powder. Put two tablespoons of powder into the juice was made from a single stem of aloe vera and cucumber in a medium sized one. After being mixed, use as a mask. Should be done 2-3 times a week, until visible results.
POWER HELPS REMEMBER. For the elderly, the melon not only help restore the health problems more quickly, but also help improve memory and mental acuity.
Cope with hair loss. Watermelon rind is rubbed on the scalp can prevent hair loss. Should be done in the afternoon, and leave overnight to soak. The next morning, the hair can be washed thoroughly. Do it once a week.
Itchy Skin TREATMENT FOR POISONOUS PLANTS. To cope with itching on the body due to exposure of toxic plants, way is by rubbing body parts itching and redness by using the fruit and rind of watermelons.
TREAT ACNE, scabies, prickly heat. Watermelon rind that has been boiled, used to wash face with acne, scabby skin, or prickly heat.
DRUG malnutrition. The trick is dried watermelon seeds to dry, then milled to a powder. Take the powder as much as a spoon, then pour boiling hot with three-fourths cup. Once warm, add one tablespoon of honey. Toss well and drink immediately as well. Do it twice a day.
COPING WITH HEAT dizzy from the sun. Also called heat stroke, namely a sense of weakness, nausea, headaches from too long under the hot sun. By drinking as much as 1-2 cups of watermelon juice, can be repeated 2-3 times a day, until the body feels good.
Over diabetes. The trick is as follows: (a) Cut the watermelon rind (30 g) and guava fruit is still young (1 fruit), then boiled with three cups of water until the remaining one cup and drink when cool. Do it every day, 2-3 times a day. Or (b) Boiled watermelon seeds (a handful) with one liter of water to boiling (45 minutes) in a covered pan. After chilling, drinks such as tea and do every day.

READ MORE - Watermelon for health benefits

Pomegranates contain antioxidants

Pomegranate
In Iraq and Iran, the pomegranate juice made ​​mouthwash before you drink to help cleanse the mouth and teeth, and prevent infection and help eliminate bad breath odors. Eating slowly pomegranate and remove seeds can clear a hoarse voice and throat from drying out. Among other benefits, the content of tannins in pomegranate substances can anesthetize roundworms, pinworms and tapeworms in the intestine so that they can be excreted in the stool. This method is already used by the inhabitants of Egypt and Vietnam.

Pomegranates contain antioxidants, antiviral and anti-tumor material. Not only that, the fruit has many seeds are also rich in Vitamins A, C and E and folic acid. Even the content of antioxidants in pomegranate fruit three times more than wine or green tea.

The benefits of pomegranate can be obtained in various ways. You can get it in the form of juice or it can also eat seeds, syrup, pasta or pomegranate concentrate. Traditionally, the pomegranate is used to cleanse the skin and reduce inflammation of the skin. Pomegranate juice also can reduce the suffering laryngitis. According to research conducted by the American Journal of Clinical Nutrition, pomegranates are rich in antioxidants can prevent oxidation of LDL or bad cholesterol in the body.

Besides those already mentioned earlier, for the health benefits of pomegranates, among others, can be for diseases such as stomach disorders, heart disorders, cancer, dental care, arthritis, anemia and diabetes.

Foods that have a tremendous benefit to health is often considered a superfood.

Pomegranate is an ancient food that has a symbolic meaning and is mentioned in the Old Testament and the Homeric Hymns Ancient Greece.

Science has shown that ancient symbolic food is also very beneficial for health.

Pomegranates are loaded with nutrients and contain lots of vitamin C, potassium, and pantothenic acid (B5).

Pomegranates are rich in polyphenol anti-oxidants such as tannins and flavonoids.

Polyphenols are the most plentiful in pomegranates are ellagitannins, punicalagins, catechin, gallocatechins, and anthocyanins. Nutrition has a tremendous effect to fight free radicals.

Antioxidant capacity of pomegranate is 2860 units per 100 grams, making it one of the richest sources of anti-oxidants will.

Potent anti-oxidant against oxidative stress, making pomegranate telling to prevent degenerative and inflammatory diseases such as cancer, heart disease, and arthritis.

In 2008, the Journal of Agricultural and Food Chemistry puts pomegranate juice as the healthiest fruit juices.

For comparison, researchers using the four tests and evaluation of antioxidant potential of total polyphenol content.

Research shows that anti-oxidant polyphenols in pomegranates effectively prevent lipid oxidation and endothelial tissue that can lead to atherosclerosis and heart disease.

Anti-oxidants pomegranate has also been shown to have significant influence and is able to stabilize blood pressure.

The composition of pomegranate polyphenols shown to significantly increase the Th1 which is part of the immune system. Th1 immune system into action if there is an antagonistic organisms invade the body.

This makes the pomegranate can also serve as anti-infectives and cancer destroyer.

However, people with a dominant Th1 function may have problems with pomegranate. Be sure to monitor how the body reacts to fruit and pomegranate juice.

Pomegranates have a high sugar content so it advisable to eat the whole fruit or drinking the juice in small quantities.

Pomegranate contains a lot of fiber which will slow release of sugar into the bloodstream.

READ MORE - Pomegranates contain antioxidants

Pineapple aids digestion of proteins and accelerate the healing process

Pineapple aids digestion of proteins and accelerate the healing process
Pineapple fruit is rich in the enzyme bromelain. Useful for throat and helps digestion. The enzyme bromelain digest protein in the food and prepare it to be easy to be absorbed by the body. Pineapple can also be used to fatten meat. In addition to usability in above. pineapple contain citric and malic acid that gives a sense of sweet and sour on the fruit. These acids make the pineapple into a food that is widely used to make sweet and sour dishes. Bromelain helps the process of wound healing and reduce swelling or inflammation in the body. Pineapple is a good option for patients before and after surgery.

Functioning as a cleaner
Pineapple fruit is clean. The enzyme bromelain helps cleanse the body and offset the acidity in the blood. Pineapple kadarbasa increase the blood and helps relieve edema disease by reducing excess water in the body. Pineapple is one of the few fruits that have a content of aspartic acid, which is quite high. Aspartic acid serves as an amino acid in our body thus helping the body's metabolic processes. This acid also helps remove ammonia acid in the body. Ammonia is a poison that is harmful to the central nervous system.

Another benefit of pineapples
Almost the same with bananas, pineapples also contain fibers that are useful to aid the digestive process. Lowering cholesterol in the blood and reduce the risk of diabetes and heart disease. Than 150 grams of pineapple fiber is equivalent to half of the orange. besides vitamins and minerals makes the pineapple good source for vitamin C and various other vitamins. Chlorogen acid, which is an antioxidant that is widely available in fruits can also be found in the pineapple. These acids block the formation of nitrosamines, substances that can cause cancer. Nitrosamines are formed when fed processed meat preservative is heated at high temperatures. The study mentions the pineapple has a non-essential amino acids and essential to help strengthen the body's immune system, overcome fatigue and improve stamina and energy, valine and leucine substances contained in the pineapple is also needed by our body for growth and repair muscle tissue. This substance is also one of the essential substances needed to maintain our body's energy levels. Non-essential amino substances, proline, it is important to maintain joint function and strengthen the tendons and heart muscle. Fruit Pineapple contains cystine which is useful for the formation of skin and hair, it is important for the formation and speed healing of skin wounds. Cystine also help slow the aging process.

Fruit Pineapple has Side Effects

Although the pineapple fruit has many benefits, there was also the side effects caused by the pineapple fruit if consumed excessively.
Can abort the womb. There is a myth that says that eating pineapple can cause death of young womb. Some studies suggest potential as a young pineapple drug content. It is therefore recommended to pregnant mothers not to consume young pineapple.
Improving blood sugar levels. Ripe pineapple fruit has turned out to contain a fairly high sugar content. Diabetics should not consume excessive pineapple.
Cause arthritis. According to some studies, in the process of digestion, pineapple fruit has fermented into alcohol that can trigger arthritis. For rheumatism and arthritis sufferers should limit consumption of pineapple.

For some people, eating too much pineapple can cause headaches. Pineapple fruit can cause allergic reactions in some people. Some people may experience allergic symptoms such as skin becomes red and itchy after eating pineapple. To avoid this, cut and dip the pineapple into the salt water before consumption. In the case of a serious allergy, lips and mouth can become swollen after eating pineapple. Besides pineapple can also cause diarrhea or nausea in some people. This can happen if people are allergic to pineapple pineapples consumed in large quantities.

Some tips on choosing a good pineapple
Pineapple fruit can be colored green or yellow color, when choosing a pineapple, pineapple choose a weight. This indicates the level of freshness. To see if your chosen pineapple is ripe or not, rely on your sense of smell. Ripe pineapple fruit has a strong smell, sweet and distinctive. Pineapple fruit is not ripe feels very wry. When the pineapple is not ripe harvested from plants. The fruit will not be able to become more mature again. Pineapple fruit is not ripe it will begin to rot. Because the pineapple does not have a backup that can be converted into sugar.

READ MORE - Pineapple aids digestion of proteins and accelerate the healing process

Benefits and efficacy of Guava

Benefits and efficacy of Guava (Guava, Psidium guajava Linn)

Guava (Guava, Psidium guajava Linn) originated from Central America. This plant can grow well in lowlands and highlands. Commonly planted in yards and on farms. Guava tree is a much branched shrubs, the height can reach 12 m. The amount of fruit which the diameter varies from 2.5 cm up to more than 10 cm.

Guava is favored by the people generally are soft and thick, fleshy, sweet, seedy little and large-sized fruit. Several types of seeded guava guava, among others, Sunday Market, Bangkok Guava, guava Palembang, cashew breadfruit, cashew apples, guava juice, guava and cashew brittle red.

Several types of guava are widely known include:

1. Guava is sweet

Round fruit shape tapering to the stem, the fruit skin is thin and pale yellow when ripe. White flesh, many seeds. It was sweet and fragrant.

2. Guava guava deflated or milk

Round fruit shape slightly oval with tapered kepangkal. Her skin was thick and if the slightly yellow color of ripe fruit, white flesh, not many seeds, taste less sweet and fragrant.

3. Guava pomegranate

Round fruit shape and billed dipangkal, rather thick skin, red flesh, many seeds, sweet taste.

4. Guava Piit (sparrow)

Shape into small round, thin skin, ripe yellow fruit, white flesh is sweet and fragrant.

5. Guava

Round oval shape larger than the type no. 1 s / d 4, thick skin, ripe fruits yellow, red flesh, not many seeds, it was a bit sour, it smells like guava usual.

6. Guava breadfruit

Large round, thick leather, yellow color of ripe fruit, almost no seeds, taste bland, fragrant smell.

Among the various types of fruit, guava contains the highest vitamin C and contain enough vitamin A. Compared to other fruits such as oranges which has vitamin C content of 49 mg/100 grams of material, vitamin C content of guava two-fold. Vitamin C is very good as antioxidants. Most vitamin C guava concentrated on the outside skin and flesh is soft and thick. Vitamin C content of guava peaked near mature. In addition to a reliable supplier of vitamin C, guava is also rich in fiber, especially pectin (soluble fiber), which can be used for material for the gel or jelly. Another benefit is the pectin that binds to cholesterol lowering cholesterol and bile acids in the body and helps expenditures. Research by Singh Medical Hospital and Research Center Morrabad, India showed guava can lower total cholesterol and blood triglycerides and blood pressure in essential hypertensive patients.

Guava also contains tannins, which cause a sense of Sepat on fruit but also serve to facilitate the digestive system, blood circulation, and is useful for attacking viruses.

Guava also contains potassium, which works to increase the regularity of the heartbeat, activating muscle contractions, regulating delivery of nutrients to other cells of the body, control fluid balance in tissues and cells as well as lower total cholesterol and blood triglycerides, as well as lowering blood pressure high (hypertension). According to Drs. James Cerda by eating guava 0.5 to 1 kg / day for 4 weeks the risk of heart disease can be reduced by 16%.

In guava also found that lycopene potential nirgizi substances other than fiber. Lycopene is karatenoid (important pigment in plants) found in blood (0.5 moles per liter of blood) and has anti-oxidant activity. Lycopene epidemiologic research on a study conducted by researchers in Italy, including 2706 cases of oral cavity cancer, tekek, esophagus, stomach, colon and rectum, if consuming lycopene increased, especially on the guava fruit is red, seedy and tasteless sweet have any effect on the body provides protection from some types of cancer.

Besides the benefits of guava to maintain a healthy heart and blood vessels and prevent the emergence of cancer, strengthen the immune system against disease, promote health gums, teeth and capillaries and helps iron absorption and wound healing. Guava is also efficacious anti-inflammatory, anti-diarrhea and stop bleeding, for example in patients with dengue hemorrhagic fever

READ MORE - Benefits and efficacy of Guava

Pear fruits help to overcome discomfort in the stomach due to excessive levels of acids derived from high-calorie foods

Pear fruits help to overcome discomfort in the stomach due to excessive levels of acids derived from high-calorie foods, oily and spicy. Pear juice can also be mixed with apple and lemon.

Pears, which belong to the genus Pyrus, is a plant that grows in various places in the world, from the coast to temperate regions, from western Europe to north Africa and Asia.

There are 30 species of pear, Pyrus communis include, Pyrus nivalis, and Pyrus salicifolia. Pears and apples are the two plants are related, so that several species of fruit is sometimes difficult to distinguish. But in fact both can be distinguished easily. Meat peaches have a stone cell, while the apple is not. If apple can float on water, then the pear will sink.

Pears are popular in the form of fresh, canned, juice, or dried. Pears can also be made into jelly or jam, often mixed with other fruits. Pears can be cooked at room temperature, will be even more precocious when placed near a banana. Cooling in the refrigerator will slow down this process of maturation.

In terms of health, a pear is a source of fiber and vitamin C is good. In addition, pears also contain potassium, calcium, vitamin A, sugar, and protein. Fibers contained in a pear is an insoluble fiber, this means that the pear has a good efficacy as drugs laksansia / laxative. The cells contained stones in pear flesh can reduce polyps in the colon, thus reducing the risk of colon cancer. Most of the content of vitamin C and fiber found on the skin of pear fruit.

In addition it is said also that the pear is useful to reduce inflammation / inflammation of the mucous membranes, colitis, gall bladder disorders, arthritis, and gout.

READ MORE - Pear fruits help to overcome discomfort in the stomach due to excessive levels of acids derived from high-calorie foods

Benefits of carrots

Benefits of carrots

The orange one is a favorite food of rabbits. Perhaps, we should also make carrot as our favorite foods. Why? Because carrots offers many benefits to our health. Here are 10 health benefits that we can get from eating carrots:
Vision: Everyone knows that carrots are very good for eyesight. Carrots contain vitamin A and vitamin A for good eye health. People who are very difficult to see at night. The good, try to eat carrots. In addition, studies suggest carrot helps reduce the chances of cataracts.
Obesity / Excess Weight: Carrots may help in reducing weight. This is because carrots contain lots of fiber, which helps the intestines to work better and helps remove impurities through the body. Berata want to reduce weight? Decrease in eating, Diligent exercise, and eat carrots.
Lowering Cholesterol: Carrots also contain soluble fiber calcium pectate in large numbers. Bile acids help the body to pull cholesterol from the bloodstream. cholesterol is then excreted out of the body.
High Blood Pressure: Sodium can cause high blood pressure. Sodium in the body to retain fluid and ultimately increase blood pressure. Substances that are good for combat is Potassium Sodium. Potassium in carrots helps remove sodium from the body.
Dental Cleaning: Vegetables orange this one can help you to clean your teeth, and is the best way to keep your mouth clean after eating. The minerals contained in carrots helps to kill germs in the mouth, sehingg avoid tooth decay.
Anti-oxidants: Carrots contain beta-carotene functions as an antioxidant, which helps the body to fight the damaged cells.
Diarrhea: The fiber contained in carrots can help relieve digestive system problems, including stomach and intestine, and can help to slow or stop the growth of bad bacteria in the stomach. For people with diarrhea should be given carrot juice or carrot soup.
Cancer: Beta carotene found in carrots help reduce the likelihood of cancer, especially lung cancer.
Reduce Blood Sugar Levels: carotenoids found in carrots affect the level of insulin resistance in the body, so it naturally helps control blood sugar levels.
Headaches: If you suffer from headaches, there is a good idea to try carrot juice. Carrot juice helps the body to send blood to the brain, which will help to reduce the pain of headaches.

READ MORE - Benefits of carrots

TOMATO not only interesting because of its bright red

TOMATO not only interesting because of its bright red. However, tomatoes are also rich in antioxidants that are very good to maintain a healthy body. Therefore, do not forget to put the tomatoes into your diet list.

One of the content in tomatoes is lycopene, the most useful. Lycopene is one kind of natural vital antioxidants. Antioxidants are part of family pigment called carotene. Carotene is a natural component that causes the color to fruits and vegetables. For example, beta carotene is the orange pigment found in carrots.

Lycopene works against the formation of cancer cells and various types of complications of other health problems. Lycopene can fight free radicals that enter the body.

Lycopene is not produced naturally in the body. So, our bodies need food from outside sources.

This antioxidant can be found in other types of fruit pink, watermelon and some other foods. However, the content of lycopene in foods is only slightly compared with the amount contained in tomatoes. Thus, tomatoes are the best friend to get lycopene.

Studies have shown that tomatoes are not only effective in preventing cancer but also prevents heart disease and high cholesterol. Cancers such as prostate cancer, rectal cancer, stomach cancer, mouth, esophagus has been shown to be prevented by consuming large quantities of lycopene

The researchers include lycopene into cultured cancer cells. Lycopene proven to prevent the growth of cultured cancer cells. This is strong evidence for the health benefits of tomatoes.

In addition, tomatoes are also useful for:
Eating tomatoes in large amounts can improve skin texture and color
Tomatoes are excellent for purifying the blood
Tomatoes serves to protect the liver from cirrhosis and serves to destroy kidney stones
Tomatoes are also a natural antiseptic to prevent infection, nicotine acid in tomatoes can lower cholesterol, so it can prevent heart disease
Vitamin K is contained in tomatoes helps prevent bleeding.

If consumed when fresh tomatoes are very rich in vitamin C. However, better tomatoes consumed after cooking. Tomatoes contain a lot of water. At the time of cooking, this water will evaporate. Thus, the concentration of lycopene in tomatoes that have been cooked will be higher. When cooking, avoid temperatures that are too high because it will kill most of the vitamins contained in it.

100 grams of tomato contains nutrients as follows:
Vitamin A: 1000 international units (IU)
B vitamins: thiamine as many milligrams 00:56
Vitamin C: 23 milligrams
Vitamin K: the number is not necessarily
Calcium: 11 milligrams
Iron: 6 mg
Phosphorus: 27 milligrams
Potassium: 360 milligrams
Protein: 1 gram
Calories: 20

READ MORE - TOMATO not only interesting because of its bright red

Benefits Jengkol

Benefits Jengkol, If you are a fan of traditional food, you definitely know the things that are round flat, thin brown skin, odorless and many people consumed. The object is Jengkol. Jengkol or Jering or Pithecollobium Jiringa or Pithecollobium Labatum is typical of plants in the Southeast Asia region, including those popular in Malaysia, Thailand and Indonesia especially in West Java, which consumed 100 tons a day.

Jengkol Plant a tree whose height can reach 10-26 feet. The fruit is a pod-shaped flattened and convoluted. Violet color of old men. After the old, the shape becomes convex and fruit pods in place that contain seeds increased its size. Each pod can contain 5-7 seeds. Ari seeds are thin skinned and glossy brown.

Jering or jengkol (Archidendron pauciflorum, synonyms: A. jiringa, Pithecellobium jiringa, and P. lobatum) is typical of plants in the Southeast Asia region. Seeds are popular in Malaysia, Thailand, and Indonesia as a food ingredient. Jengkol including tribal legumes (peas and Fabaceae. The fruit is a flattened convoluted form a spiral shape, old lavender. Ari seeds thin-skinned fruit with a shiny brown color. Jengkol can cause odor in urine after being processed and processed by the digestion, especially when eaten fresh as a salad.

Jengkol known to prevent diabetes and is diuretic and is good for heart health. Jengkol plants are also expected to have the ability to absorb the high ground water making it useful in conserving water somewhere

Jengkol seeds can be eaten fresh or processed. The most common are processed disemur, and known by the Sundanese as ati Maung or "tiger heart". Jokingly people also refer to it as "Levis buttons" because its shape is round buttons associated with the Levi's jeans. Seeds are soft and tender. Texture is what makes it preferable. The aroma is rather like a banana but much weaker. However, not so when it is removed from the urine.

Health Disorders Caused By Jengkol
Besides disemur, jengkol seeds can also be made into chips as well as chips from melinjo, by way of ground / bullied until flattened, dried and fried in hot oil.

The negative effects of smell can actually be reduced by soaking or boiling. The smell of urine at a time can be reduced if taken before and after flushing the urine with a sufficient amount of water.

Besides the smell jengkol can disrupt a person's health due to excessive consumption jengkol cause buildup of crystals in the urinary tract, called "jengkolan". This occurs because jengkol jengkolat high acidic and soluble in water at an acidic pH. Excessive consumption will lead to the formation of crystals and interrupt urination. Risk of jengkolan known to vary in each person, and influenced by genetic and environmental.

Benefits Jengkol
Behind the odor generated jengkol, it contained useful benefits for health. According to various studies show that jengkol also rich in carbohydrates, protein, vitamin A, vitamin B, vitamin C, phosphorus, calcium, alkaloids, volatile oil, steroids, glycosides, tannins, and saponins.

Especially for the content of vitamin C contained 80 mg in 100 grams of seed jengkol, whereas the recommended dietary allowance rate per day is 75 mg for adult women and 90 mg for adult men.

In addition, Jengkol a good source of protein, which is 23.3 g per 100 g of material. Protein levels far exceeding the tempe which is known as a source of vegetable protein, which is only 18.3 g per 100 g. Protein needs of each individual course, vary. In addition to helping the growth and maintenance, the protein also serves to build enzymes, hormones, and immunity. Therefore, the protein substance is often called the builder.

For iron, Jengkol containing 4.7 g per 100 g. Iron deficiency can cause anemia. The symptoms of people suffering from iron deficiency anemia are fatigue, weakness, pale and less passionate, headaches and irritability, inability to concentrate, as well as susceptible to infection. Patients with chronic anemia show the shape like a spoon and brittle nails, cracked at the corners of the mouth, tongue, difficulty in swallowing.

Adolescents, pregnant women, nursing mothers, adults, and vegetarians are most at risk for iron deficiency. In the body, iron partially located within the red blood cells as heme, a pigment-containing nucleus of an atom of iron.

Jengkol also very good for bone health because of the high calcium content, ie 140 mg / 100 g. The role of calcium in general can be divided into two, namely to help build bones and teeth, and regulate biological processes in the body.

Purposes of the largest calcium is at its infancy, but in adulthood is highly recommended adequate intake to maintain bone health. The recommended calcium intake in adults is 800 mg per day.

The content of phosphorus in jengkol (166.7 mg/100 g) is also very important for the formation of bones and teeth, as well as for storage and energy expenditure. Thus, actually many benefits derived from eating jengkol and this is just an input only, not a doctrine that requires you to believe and follow in order to consume jengkol, but only you know that there are benefits behind this smelly vegetable pods.

READ MORE - Benefits Jengkol

Jamur Enokitake

Jamur Enokitake

This fungus is widely used in a variety of soup in Japanese cuisine, Korean, Chinese cuisine, and Vietnam. Mushrooms have a crisp texture and fresh flavor. The roots need to be cut before it is used in cooking. Resistant fresh mushrooms stored in the refrigerator for up to one week.

Enokitake very easily cultivated mushrooms and has been cultivated in Japan since more than 300 years ago. Enokitake can be grown at home as long as the temperature is cool enough. In China, these fungi are often used in traditional medicine to treat a bowel obstruction.

This fungus is usually used in food - food that smells of Asia. This fungus is also widely used as salad ingredients (where the best taste of these mushrooms can be enjoyed), soups and also often fried with vegetables and meat.

Enokitake mushrooms contain lots of fiber. These mushrooms also contain lots of protein and some vitamins such as B vitamins, and minerals. One cup of raw mushrooms is estimated to provide 20 calories. These mushrooms also contain no sugar so it is safe for consumption by diabetics and can also be a choice food for diet.

Enokitake Mushrooms also contain compounds which are compounds flammulin anti-cancer and tumors. Fungi Enokitake also believed to stimulate the immune system and also has anti-viral activity and anti-bacterial. In addition, in fungi there are also other compounds that function as lowering blood pressure and lowering cholesterol. Research also informs that Enokitake lymphomia and useful in the treatment of prostate cancer.

READ MORE - Jamur Enokitake

Shiitake mushrooms (Lentinus edodes)overcome the flu

Shiitake mushrooms (Lentinus edodes)overcome the flu

The most widely consumed and produced in Japan, China, and South Korea. About 10% of total world production of mushrooms shiitake mushrooms.

Shiitake is also called 'Chinese Black Mushroom'. This type of fungus known as mushroom consumption since 2000 years ago in the plains of Asia. Shiitake mushroom production in industrial mass was first performed in Japan in the 1940s. Yet the traditional culture has been started since the past 900 years in China.

overcome the flu

In China and Japan, shiitake mushrooms have been used for centuries to fight fever and flu. Lentinan, which was isolated from shiitake mushroom stems, expressed stimulates the immune system, helps fight infection, and showed anti-tumor activity.

Shiitake (Lentinula edodes) or fungi hioko and is often written as shitake mushroom is a fungus food of East Asian origin are known worldwide by its original name in Japanese. Literally means shiitake mushrooms from Shii tree (Castanopsis cuspidata) because the trunk had rotted a place to grow shiitake mushrooms.

This species was once known as Lentinus edodes. English botanist Miles Joseph Berkeley named named this species as Agaricus edodes in 1878.

Shiitake is widely cultivated in China, Korea and Japan and can be found in the wild in the mountainous areas in Southeast Asia.

Shiitake xiānggū in Chinese called "fragrant mushroom", while the high quality with a thicker umbrella called Donggu "winter mushroom" or huāgū "flower mushrooms" because on the top surface of the umbrella there are motifs such as cracks bloom.

In Indonesia, sometimes called mushroom jengkol, because the shapes and smells like jengkol although for some people a sense of this fungus as a banana flavor.

Shiitake is also known as Chinese black mushrooms, because it is derived originally from mainland China and has been cultivated since 1,000 years ago. The first written history of cultivating shiitake Sang Kuang Wu was written in the Song Dynasty (960-1127), although these fungi are eaten by people in mainland China since 199 AD.

In the Ming Dynasty (1368-1644), a doctor named Wu Juei wrote that shiitake mushrooms can be used not only as food but also as a remedy for respiratory disease, blood circulation, relieve liver disorders, fatigue and restore energy boost chi. Shiitake is also believed to prevent premature aging.

Shiitake mushrooms fresh or in dried form is often used in a variety of cuisine in many countries. Fresh shiitake mushrooms are usually eaten before the umbrella of the bottom changes color. Shiitake stems rather hard and generally not used in cooking.

Some people prefer dried shiitake than fresh because the dried shiitake shiitake has a more fragrant scent (hard). Shiitake dried processed by drying in the sun and need to be soaked in water before cooking. Basic broth called dashi Japanese cuisine derived from soaking dried shiitake in water.

In Japan, shiitake is the content of miso soup, fried as tempura, mixed chawanmushi, udon and various other types of cuisine. Shiitake also fried until crisp and sold as shiitake chips.

Russia also produce shiitake in large quantities and sold as pickled in bottles.

Mushrooms are actually originated from China and known as 'Chinese Black Mushroom' was more popular as the typical Japanese mushroom called Shiitake. This fungus is sold in various stores of dried food in Asia. Aside from being a source of food, Shiitake mushrooms are also widely used as medicine. These mushrooms contain amino acids that are needed by the body such as thiamin, riboflavin, and niacin, as well as several types of fiber and enzymes. Shiitake mushrooms also contain ergosterol, which will be processed the body into vitamin D when skin is exposed to sunlight.

Amino acid content of shiitake mushrooms boost the immune system functioning, and overcome digestive disorders, help the process of cholesterol in the liver, relieve colds attack, and blood circulation. Health experts have now discovered that this fungus contained in lentinan could be anticancer, treat high blood pressure, lower cholesterol, and overcome interference with the heart. In addition the research also showed that shiitake mushrooms proved very effective to treat hepatitis B. Shiitake mushrooms proved capable of producing antibodies. The invention was tested on 40 people with chronic hepatitis B. They consume 60 grams of fresh shiitake mushrooms every day for four months. The result, almost all patients with hepatitis B have a reduction in symptoms and 15% hepatitis B virus can be disabled.

Although called black fungus, mushrooms are actually a variety of colors ranging from light brown, dark brown, to gray. Actually, only the surface of the mold with the color of umbrella freckle called by the name of Shiitake Mushrooms. Due to scarce, the price becomes very high. The most expensive type of Shiitake mushrooms Shiitake an umbrella is thick and has a wavy edge that so often referred to as the "Mushroom Flower". In many countries such as Hong Kong, Taiwan, China, Japan and Korea, this fungus is widely used in a variety of local cuisine. Mushrooms are also a typical scented favorite foods in a vegetarian because it is considered as delicious with meat.

READ MORE - Shiitake mushrooms (Lentinus edodes)overcome the flu

Mushroom Merang

Mushroom Merang

Mushroom (Volvariella volvacea, synonyms: Volvaria volvacea, volvaceus Agaricus, Amanita virgata virgata or Vaginata) or Toadstool jeramoe in Acehnese language is one food that many species of mushrooms cultivated in East Asia and Southeast Asia to tropical or subtropical climates.

Approximately 16% of the total world production of edible mushroom fungi. Mushroom (Volvariella volvacea, synonyms: Volvaria volvacea, volvaceus Agaricus, Amanita virgata virgata or Vaginata) or Toadstool jeramoe in Acehnese language is one food that many species of mushrooms cultivated in East Asia and Southeast Asia to tropical or subtropical climates. This fungus has long been cultivated as food for fungi species are categorized as the most tasty and have good texture.

mushroom straw is very good for health, because many contain many properties, among others as antibacterial, antiviral, antioxidant, antitumor, normalize blood pressure, lower cholesterol, boost immunity, strengthen nerves, and be able to reduce stress

Mushrooms are a source of food or foods that contain high nutrition and protein, vitamins, carbohydrates, fiber, minerals, amino acids assensial, fats and unsaturated fatty acids. Just a few years of industrial products ie mushrooms began to receive attention as a raw material for vegetable food, Nugget, Meatballs, chips, even as fresh mushrooms fermented in the bottle

READ MORE - Mushroom Merang

Portabella Mushroom Benefits

Portabella Mushroom Benefits
Venturing culinary journey this time is about portabella mushrooms. This experience I get when I visited her Sunday morning recently GMU is certainly on the day of tho week he3x.

When I pass a stand who sell fried mushrooms, I immediately rushed want to see if it's the food?

After-jubel crowded with many people, finally I got the fried mushrooms, directly deh I menyantanya, just once bite but wow it feels "MAK NYUSS ..." (not a pack Bondan know hehe). Out of curiosity then I ask ya-ya's nguleni powdery mildew is dg + eggs. Apparently the name is a mushroom portabella mushrooms,

Maybe I could say "ndeso" because I just found out about these mushrooms hehe ...

Because I'm addicted dg mushrooms, the next day I was looking directly into the alpha supermarket, but the result was nil hiks2 .. Instead Mbak guard who dont know about the fungus L (wow I mean baseball ndeso ya hehe) .... In the afternoon I went to Hypermart (Intention tenan hehe) and was the same alias hasinya nil but there is the name champignon mushrooms, is similar but smaller in size .. Oops have to look where else that portabella mushrooms huh?

So, for readers of this article, please information about which areas are selling so portabella mushrooms, essential nih hehe ...

Well, to know more about the portabella mushroom, this explanation I give ya a little about mushrooms tersebutJ may be useful.

Portabella mushroom is the result of new development of champignon, mushroom compost or button mushrooms (Agaricus bisporus, Agaricus campestris).

Portabella mushroom Agaricus brunescens has the Latin name and be called by or brown mushroomatau (some call it Portobello mushrooms)

Well, from the Latin names of the above can be seen if the button mushrooms (champignon) and portabella mushrooms are one Genus, but different species of it ..

If you want to know the scientific classification

Kingdom: Fungi
Division: Basidiomycota
Class: Homobasidiomycetes
Subclass: Homobasidiomycetidae
Order: Agaricales
Family: Agaricaceae
Genus: Agaricus

Species: If portabella mushroom Agaricus brunescens =

If the button mushrooms = Agaricus bisporus, Agaricus campestris

Then differentiate how ya? Above I show the shape in the form of images (seen ya) if you do a bit black and portabella mushrooms in the colors white button mushrooms.

Innovation of this fungus is the result of the hard work of the experts the United States "(WAH INDONESIA WHEN Mushrooms can make innovation yes, but Indonesia's rich natural resources will really) hehe ..." Let us empower our human resources to exploit our natural resources hehe. .

Portabella Mushroom Benefits

The content of chemical compounds contained in the portabella mushroom fruit body quite a lot too you know ... In addition to protein and fat are very low, there is also a B-complex vitamins-riboflavin, niacin, and panthotenat-as well as some minerals such as Na (sodium), K (potassium), and Se (selenium) and other materials as anti-oxidants and anti-cancer properties.

It is not surprising that the presence of sufficient portabella equipped with a compound useful / efficacious always associated with the benefits and usefulness for (among others) preventing / treating malignancies of the present.

As a health food, portabella very good / suitable for those who are dieting to lose weight (NIH THIS MY Addicted BANGET BIKIN D hehe). Because in addition to low fat content, high fiber content of this fungus.

Portabella also be a food that is full of benefits for people with diabetes mellitus / diabetes mellitus and hypertension / high blood pressure. This fungus is very helpful in the regeneration of body cells, especially after illness.

The same fungus is believed to be prevented as early as possible as well as inhibit the growth of cancer cells, especially for prostate cancer and breast cancer (but I have not found research).

Other efficacy is to prevent the blockage of blood vessels that lead to strokes and high blood pressure, eg on the head until there is bleeding.

Thus, portabella mushrooms consumed regularly can help maintain and improve fitness and health.

READ MORE - Portabella Mushroom Benefits

Champignon, mushroom compost or button mushrooms

Champignon, mushroom compost or button mushrooms (Agaricus bisporus, Agaricus campestris) is a species first cultivated wild mushrooms since hundreds of years ago. This fungus has the organoleptic (taste, aroma and appearance) is high, exciting, and delightful, than the value of a profitable business because of the many fans. Button mushrooms are particularly popular in the region has four seasons as some regions in Europe, the United States, also Asia and Africa.
In fact, through engineering technology by choosing the high ground and maintaining indoor environmental regulation, at several places in Indonesia such as Bandung, Dieng, Bumiayu, and Brastagi, cultivation of mushrooms can be implemented properly. Mushroom, mushroom rice, supa pare (volvaceae Volvariella, Volvariella esculenta) is a type of wild mushrooms are cultivated both for having organoleptic value, good business, and profitable, especially in the tropics. Champignon mushroom rice and mushrooms, including non-timber group.
While the shiitake mushrooms or hioko and donko (Lentinus edodes) is a fungus that first timber of wild life (as an example is found in the forests of East Kalimantan) with a stick on dry or weathered wood. Wood fungus was first cultivated it also has high organoleptic value and medicinal, so quickly accepted by society. Shiitake for example, can lower cholesterol and sugar content in blood.
In the late 1990s, the order of the type of commercial yeast produced on a large scale everywhere because it has huge business value to billions of U.S. dollars, among others: champignon, produced up to 1.25 million metrik-ton/tahun. Shiitake produced up to 265,000 metrik-ton/tahun, mushroom (manufactured to 70,000 metrik-ton/tahun), and there is a new additional type, namely winter mushroom (Flammulina velutipes) with production of up to 68,000 metric tons. Ear fungus, supa lember or Hiratake (Auricularia polytricha) produced up to 65,000 metric tons. In Indonesia in terms of amount, the highest ranking are retained by the fungus of rice, followed by ear mushrooms, oyster mushrooms, shiitake mushrooms, and champignon.
However, judging from the business value and extent of trade, then the first rank is held by a shiitake mushroom, champignon, ear fungus, followed by mushroom rice. You see, mushroom rice in Indonesia related to pesticide residues has been dragged along with rice straw (as a raw material cultivation), so that only eligible for local consumption only. In the highlands champignon which was originally produced in the Dieng plateau highlands are now moving to Bumiayu (Brebes-Noida border) and Pangalengan (Bandung). This fungus appears to have potential markets and generate higher income, both as fresh commodity (untreated) or as processed commodities grown in Indonesia is Agaricus bisporus. Seed from the Netherlands, Taiwan, and the United States. The color white mushroom Agaricus bisporus with hood size 3-5 cm in diameter. High stalk to 6 cm, while the size of buds 2-3 cm diameter. There are also types of Agaricus campestris from Australia and France, which has a size and color is almost identical to the first.
Unfortunately Indonesia does not include champignon producer countries, although Indonesian products in the form of fresh or processed products have entered the world market. The Indonesian market is primarily in Singapore, Hong Kong, Australia and the United States, although still in limited quantities. United States listed as the first country's largest producer of champignon (246,000 metric-tons), followed by France (160,000 metric-ton), China (140,000 metric-tons), Netherlands (93 000 metric-ton), English (84 000 metric-ton), and Taiwan (59 000 metric-ton). Other countries which include producing fungi are Italy, Spain, Germany, South Korea, Canada, and so although the average is still below the 15,000 metric-ton. Portabella mushrooms Population United States and Europe is more recognized as a type of Agaricus mushrooms that have been cultivated, both commonly known as the champignon, white fungus, mushrooms, button mushrooms and a list of names of other regions. Although then the population began to identify and cultivate local fungi-for example in Indonesia with a mushroom / mushroom rice-champignon presence remained to be excellent.
This fungus was not able to be shifted by other fungal species. Agaricus with various kinds became part of the life of the population that can not be separated anymore. Therefore, do not be surprised if later emerged a new kind other than Agaricus campestris Agaricus, Agaricus bisporus and Agaricus bitorquis. Emerged as the result of new development Agaricus brunescens commonly known by the name of portabella mushrooms, portobello mushrooms, or brown mushrooms, the hard work of the United States experts. Cultivation of mushrooms is great interest in the United States, especially the kind for consumption. In fact, later developed also have medicinal mushrooms by various bodies of research and development related. The presence of portabella mushroom-common name in the United States-be competitors tight shiitake mushrooms previously by experts predicted would be a kind of prima donna in the United States, beating the fungus from Japan or China that dominated previously. Whether on the production side as well as from the business, excellence is not much different portabella mushrooms with champignon. The difference is the size of the fungus that 2-3 times larger than the usual champignon and color. When the usual clean white champignon (Agaricus bisporus) or grayish white (Agaricus campestris), the portabella mushroom Agaricus brunescens or brown with the size of the fruit body 2-3 times greater.
Portabella mushroom cultivation generally did not differ with champignon. Required media / compost dipasteurisasikan place, an environment that cold, moist, free / protected from the presence of residual contamination (eg chemical compounds from pesticides), as well as microbial contamination, either bacterial or wild mushrooms. Efficacy portabella mushroom Surprisingly the microbiologist and expert on chemical compounds perjamuran is content contained in portabella mushroom fruiting bodies. In addition to protein and fat are very low, there is also a B-complex vitamins-riboflavin, niacin, and panthotenat-as well as some minerals such as Na (sodium), K (potassium), and Se (selenium) and other materials as anti-oxidants and anti-cancer properties. It is not surprising that the presence of sufficient portabella equipped with a compound useful / efficacious always associated with the benefits and usefulness for (among others) preventing / treating malignancies of the present. As a health food, portabella very good / suitable for those who are dieting to lose weight. Because in addition to low fat content, high fiber content of this fungus. Portabella also be a food that is full of benefits for people with diabetes mellitus / diabetes mellitus and hypertension / high blood pressure.
This fungus is very helpful in the regeneration of body cells, especially after illness. The same fungus is believed to be prevented as early as possible as well as inhibit the growth of cancer cells, especially for prostate cancer and breast cancer. Other efficacy is to prevent the blockage of blood vessels that lead to strokes and high blood pressure, eg on the head until there is bleeding. Thus, portabella mushrooms consumed regularly can help maintain and improve fitness and health.

READ MORE - Champignon, mushroom compost or button mushrooms

Oyster Mushroom

Oyster Mushroom (Pleurotus sp.)

China is a major producer of oyster mushrooms. About 25% of the total world production of mushrooms oyster mushrooms. Oyster mushrooms / shimeji also known as a popular name and scientific name Oyster Mushroom Pleurotus ostreatus. Stalk hood resembles oyster shells with the middle slightly concave and white to cream colored.

There are several types of oyster mushrooms and white oyster mushrooms, pink oyster mushrooms, oyster gray, brown and oyster mushrooms. Oyster mushrooms are best known and most appreciated by the public so that the most widely cultivated oyster mushrooms are white.

In the wild, oyster mushrooms can be found almost year-round in the cool mountain forest areas. Fruiting bodies are seen piled up on the surface of an already decaying tree trunks or main stems of trees had been felled.

Mushroom cultivation is relatively simple. Oyster mushroom growing medium is usually maintained with sterile sawdust packed in a plastic bag.

Usefulness of Fungi

Fungal efficacy for health is evident. Besides containing a variety of essential amino acids, fats, minerals, and vitamins, there is also an important substance that affects the medical aspect. Since centuries ago, the fungus has become a special diet so many people become fans.

It's hereditary Japanese society and China complement the menu with the mushrooms. Not only the delicacy of flavor, but also high in nutritional value. The ancient Greeks believed, eat fungi cause a person to become stronger and healthier. The result they are more powerful, brave and mighty. Pharaoh, King of Egypt, a famously nasty, heavy hobbyist eat mushrooms. So special, the king described the fungus as a food of the gods.
Nutritional

Not only tasty, nutritional yeast has a pretty good. Contained chemical composition depends on the type and place of growth. From the research, the average mushrooms contain 19-35 percent protein. Compared to rice (7.38 percent) and wheat (13.2 percent), it is higher protein yield. Essential amino acid found in mushrooms, some are nine types of the 20 known amino acids. What is special about 72 percent unsaturated fat, mushrooms also contain various kinds of vitamins, including B1 (thiamine), B2 (riboflavine), niacin and biotin. In addition to micro elements, mushrooms also contain various types of minerals, including K, P, Ca, Na, Mg, and Cu. Fiber content from 7.4 to 24.6 percent started very good for digestion. Mushrooms have a very low calorie content making it suitable for dieters.

The results of the study at Massachusetts University concluded that riboflavin, Nicotinat acid, Pantothenat, and biotin (Vitamin B) is still well maintained even though the fungus has been cooked. The results of the Beta Glucan Health Center said that the oyster mushroom (Pleurotus ostreatus) contain compounds Pleuran (in Japan, oyster mushrooms called Hiratake as medicinal mushrooms), protein (19-30 percent), carbohydrates (50-60 percent), amino acids , vitamin B1 (thiamin), B2 (riboflavin), B3 (Niacin), B5 (panthotenat acid), B7 (biotin), Vit C and the minerals Calcium, Iron, Mg, Phosphorus, K, P, S, Zn. Can also as antitumor, lowers cholesterol, and antioxidants.

Researchers from Ujagar Group (India) expressed, that the oyster mushroom has a very good nutritional value with reason: 100 percent of the vegetables and clean; high in protein and rich in vitamins, minerals; low-carbohydrate, fat and calories; good for the liver, patients with diabetes , and lose weight; high in fiber helps digestion; antiviral and anticancer; easy to cook and easy to digest, and the oyster mushroom is a fungus that most tasty mushrooms than any other food.

From the research the Department of Science, the Ministry of Industry of Thailand, oyster mushrooms (Oyster Mushroom) have content: protein 5.94 percent, 50.59 percent carbohydrates, fiber 1.56 percent, 0.17 percent fat, ash 1.14 percent. Per 100 grams of fresh oyster mushrooms, contains 45.65 calories, 8.9 milligrams (mg) of calcium, 1.9 mg iron, 17.0 mg of phosphorus, 0.15 mg vitamin B-1, 0.75 mg vitamin B- 2, and 12.40 mg of Vitamin C. Mushrooms also contain folic acid, which is quite high, supposedly able to cure anemia.

For comparison, tempeh is made from soy are rich in fiber and also as a source of various nutrients such as calcium, B vitamins, and iron, have the following content: 204 calories, 17 grams protein, 8 grams fat, 15 grams carbohydrates, 80 mg calium, Fe (Iron) 2 mg, and 0.2 mg Zn.

Can be compared to chicken meat protein content 18.2 grams, 25.0 grams of fat, but carbohydrates and 0.0 grams of Vitamin C is also 0.0 grams. Thus, nutritional yeast is still more complete, so no one when it is said fungus is a food of the future.

Antikolesterol

Mentioned that the researchers suggest that the cancer disease should humans consume red meat no more than three ounces per day or less. The meat is beef, buffalo, goats, and pigs that can lead to higher risk as a cause of colon cancer, and also the possibility of breast, prostate, pancreas, stomach, and kidney cancer. Small chance of getting cancer when eating chicken and fish, and in some cases may even fight cancer. In this connection, to the happy eating a burger recommended interspersed with chicken, seafood, vegetables, and mushrooms (Anonympus, 1999).

Currently some of the mushrooms used as drugs to fight cholesterol, cancer, and AIDS. Active compounds contained mushrooms reportedly can be as antifungal, antibacterial, and antiviral can boost the immune system and can kill insects and nematodes. In 1960, the researchers managed to find some mushrooms as an antitumor effect. The active component in question is polysaccharida, and in particular is a Beta - D - glucans. As a standardized product of the oyster mushroom (Plurotus ostreatus and P. eryngii) called Plovastin the market as a cholesterol-lowering supplements. Plovastin is the active component of statins, as well inhibit the metabolism of cholesterol in the human body.

Results of the study Bobek (1999) from the Research Institute of Nutrition, Bratislava on "Natural products with anti-oxidant hypolipemic and effect". Studies have been conducted in a group with 57 men: women = 1:1, age middle-aged, with cases of hyperlipoproteinemia. During one month they consume 10 grams of oyster mushrooms on a regular basis. Conclusion, statistically very promising, namely serum cholesterol and down 12.6 percent and 27.2 percent triglycerol down. Oyster mushrooms also have antioxidant effects with lower results in peroxidation in erythrocytes.

Beta-1, 3/1-6-Glucan polysaccharida naturally derived from the intensively studied since 1950 as an antitumor and immunostimulating device (trigger immunity). Pleuran is a Beta-1.3 / 1-6-Glucan isolated from oyster mushrooms that have a high content of polysaccharida, commonly used for creams, ointments, suspensions, and powders for skin care in the world by researchers and cosmetics companies for formulation (Example; Estee Lauder and Clinique). Concentration from 0.5 to 2.00 percent. This facial treatment is useful to bind water, moisten the skin and anti-inflammatory. Experiments on 121 patients with chronic acne, given daily for 21 days, his condition improved results are 73.5 percent, 18.2 percent of total recovered.

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