No smoking

In the pursuit to make Malaysia a non-smoking nation, the Ministry of health Malaysia has come up with this poster.

When I first saw this poster, I was doing my Community Medicine posting. I felt really disturbed when I saw this poster. Instead of trying to read the prints, I was thinking to myself: "Is there a freak show circus going on this town that features this creature?"

I didn't think at all to read that the poster was how a human's body could end up after many years of smoking.

And when Little Aleya saw this poster in the hospital the other day she asked me:
"Ni manusia ke apa ni? (Is this human or what?)

T - 9: shaken, not stirred

aku pergi TESCO sama jo-ee kelmarin. nak beli barang dapur and toiletries sket. berlambak la juga orang kat sana. tapi sebab aku dah sehari suntuk menatap subjek gynae, i just take my chances la. kuar jap. kurang kan pressure build up dalam cranium ni.

biasa arr aku, kalau pergi hypermart ke, kedai runcit ke, kedai accessories ke, kedai kasut ke, janji yang namanya "kedai", aku punya habit: aku suka tengok benda. walau la benda tu dah seratus kali aku tgk, aku tetap akan belek lagi. saja je. pastu, kalau benda pelik, aku baca ke, aku tanya macam mana nak guna/masak ke, atau aku tangkap gambar.

buat apa tangkap gambar? tunjuk kat korang la. ok tengok ni. ko tengok yang sebelah kiri tu, yang tu, aku tak sentuh, cuma pusingkan botol tu aja pada paksinya. ko nampak tak gumpalan sediment kat bawah tu? what is that???

then, lepas aku goncang botol tu, ko cuba tengok yang belah kanan tu, dia jadi keruh. kalau ko amik tengok dekat2, you could see percipitates dalam tu. like, ewwwwww......

mesti korang nak tau amenda ni kan?


rasa REd, ni kordial kott. jo-ee kata, sebab tu la jangan beli air yang derang jual kat pasar malam, they use this kind of cheap stuffs yang terlalu banyak additives and chemicals. then aku check la harga sebotol berapa. rm4.49. aku cakap kat jo-ee, tak mungkin la kott sebab orang jual air kat pasar malam tu mesti pakai kordial yang lebih murah, dan of course lebih bahaya.

REd: baik aku dehydrated dari minum air macam ni.

PIG this!

disclamer: i am not against pork eating just because i can't. i personally think it is unhealthy and filthy. i found this online, and i want to educate pork eaters of what they are consuming.

*A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.

*The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.

*When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.

*Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.

*Pigs and swine are so strong that you can hardly kill them with strychnine or other poisons.

*Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.

*When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal's flesh. In a few days the swine flesh is full of worms.

*Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts,and eggs will be killed.

*Pig meat has twice as much fat as beef. A 3 oz T bone steak contains 8.5 grams of fat; a 3 oz pork chop contains 18 grams of fat. A 3 oz beef rib has 11.1 grams of fat; a 3 oz pork spare rib has 23.2 grams of fat.

*Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine's one stomach takes only about 4 hours to digest its foul diet, turning its toxic food into flesh.

*The swine carries about 30 diseases which can be easily passed to humans.

*The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS (multiple sclerosis), meningitis, gall bladder trouble, or acute alcoholism.

*The pig is so poisonous and filthy, that nature had to prepare it a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth its body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig.


adapted from: http://www.ensignmessage.com/archives/porkfacts.html

pressure that is not too sweet

Blood Pressure Range

High blood pressure is also known as hypertension. It is measured in mm Hg(millimetres of mercury).

Blood pressure is always given as two numbers- systolic pressure (when the heart beats) and diastolic pressure (when the heart relaxes). When the measurements are written down, both are written one above or before the other with the systolic being the first number. It is measured using an instrument called the spygnomanometer. It can also be measured digitally.

this criteria is according to the BRITISH HYPERTENSION SOCIETY (i made this table for you guys k....)

High Blood Pressure Range:

210 120 Stage 4
180 110 Stage 3
160 100 Stage 2
140 90 Stage 1


Normal Blood Pressure Range:

130 85 High Normal Blood Pressure
120 80 Normal Blood Pressure
110 75 Low Normal Blood Pressure


Low blood pressure level:

90 60 Borderline Low blood Pressure
60 40 Too Low Blood Pressure
50 33 Dangerously Low Blood Pressure


Note:

• When systolic and diastolic pressure falls into different categories, the higher category should be used to classify the blood pressure level example 160/80 mm Hg would be considered as Stage 2 High Blood Pressure.



• A blood pressure of 130/80 mmHg would be considered as high blood pressure for people with diabetes or chronic kidney disease.

http://www.medindia.net/patients/patientinfo/diet-high-blood-pressure-range.htm

Normally, your blood glucose levels increase slightly after you eat. This increase causes your pancreas to release insulin so that your blood glucose levels do not get too high. Blood glucose levels that remain high over time can damage your eyes, kidneys, nerves, and blood vessels.

Several different types of blood glucose tests are used.

• Fasting blood sugar (FBS) measures blood glucose after you have not eaten for at least 8 hours. It often is the first test done to check for diabetes.



• 2-hour postprandial blood sugar measures blood glucose exactly 2 hours after you eat a meal.



• Random blood sugar (RBS) measures blood glucose regardless of when you last ate. Several random measurements may be taken throughout the day. Random testing is useful because glucose levels in healthy people do not vary widely throughout the day. Blood glucose levels that vary widely may indicate a problem. This test is also called a casual blood glucose test.



• Oral glucose tolerance test is used to diagnose prediabetes and diabetes. An oral glucose tolerance test is a series of blood glucose measurements taken after you drink a sweet liquid that contains glucose. This test is commonly used to diagnose diabetes that occurs during pregnancy (gestational diabetes). This test is not commonly used to diagnose diabetes in a person who is not pregnant.

Blood glucose

• Fasting blood glucose: 70–99 milligrams per deciliter or less than 5.5 mmol/L



• 2 hours after eating (postprandial): 70–145 mg/dL (less than 7.9 mmol/L)



• Random (casual): 70–125 mg/dL (less than 7.0 mmol/L)

High values
The American Diabetes Association (ADA) criteria for diagnosing diabetes are met when any of the following results have been repeated on at least two different days:

• A fasting blood glucose level is 126 mg/dL (7.0 mmol/L) or higher.



• A 2-hour oral glucose tolerance test result is 200 mg/dL (11.1 mmol/L) or higher.



• Symptoms of diabetes are present and a random blood glucose test is 200 mg/dL (11.1 mmol/L) or higher. Symptoms of diabetes include increased thirst and frequent urination (especially at night), unexplained increase in appetite, unexplained weight loss, fatigue, erection problems, blurred vision, and tingling or numbness in the hands or feet.



• If your fasting blood glucose level measures in the range of 100 mg/dL (5.5 mmol/L) to 125 mg/dL (6.9 mmol/L), you are considered to have prediabetes (impaired fasting glucose), and you have an increased chance of getting diabetes.

Low values
A fasting glucose level below 40 mg/dL (2.2 mmol/L) in women or below 50 mg/dL (2.8 mmol/L) in men that is accompanied by symptoms of hypoglycemia may mean you have an insulinoma, a tumor that produces abnormally high amounts of insulin.

http://diabetes.webmd.com/blood-glucose

.....in the end, we all have to have a "balanced diet".....

press 9 for diet tips (i hope it works, for me at least)

Who ever says that dieting is easy, that person needs to be sent to an ASYLUM ASAP! seriously, what is dieting actually? mindful eating? calorie counting? portion controlling? eating the "right' food? moderation? aiisshhh.... i think, dieting is like beauty, it is in the belly of the beholder. nevertheless, these are some key tips to keep those weights at the correct par. so, good luck!

Tip No. 1: Drink plenty of water or other calorie-free beverages.

Before you tear into that bag of potato chips (or after, so that you feel less guilty. roooiiiiiggghhhtttt....), drink a glass of water first. People sometimes confuse thirst with hunger (this is true. i applied this to meself), so you can end up eating extra calories when an ice-cold (burns more cals than warm water) glass of water is really all you needed. If plain water doesn't cut it, try drinking flavored sparkling water or brewing a cup of fruit-infused herbal tea.

DRINK! by hook or by crook (just be mindful of the source yeah. we don't wanna end up with diarrhea!!)

Tip No. 2: Be choosy about nighttime snacks.(do not ignore your hunger at ANY TIME at all!)

Mindless eating occurs most frequently after dinner, when you finally sit down and relax. Snacking in front of the TV is one of the easiest ways to throw your diet (if ever you were on one) off course. Either close down the kitchen (under nuts and bolts if you really can't control yourself) after a certain hour, or allow yourself a low-calorie snack, like a 100-calorie pack of cookies or a half-cup scoop of low-fat ice cream, or fruits (not durian or bananas or avocados).

down everything you ever desired to snack on before you start the mindful snacking regime. heheheheh this is so discouraging, eh?

Tip No. 3: Enjoy your favorite foods. (really?)

Instead of cutting out your favorite foods altogether, be a slim (how i wish....) shopper. Buy one fresh bakery cookie instead of a box, or a small portion of candy from the bulk bins instead of a whole bag. You can still enjoy your favorite foods — the key is moderation (mama's fav quote. she should have it registered).

i heart cereals

Tip No. 4: Eat several mini-meals during the day.

If you eat fewer calories than you burn, you'll lose weight. But when you're hungry all the time, eating fewer calories can be a challenge. "Studies show people who eat 4-5 meals or snacks per day are better able to control their appetite and weight," says obesity researcher Rebecca Reeves, DrPH, RD. She recommends dividing your daily calories into smaller meals or snacks and enjoying most of them earlier in the day (have breakfast like a KING!! well, i know i do...) — dinner should be the last time you eat.

mini lamb cutlets: nak buat taik gigi pun tak cukup ni...

Tip No. 5: Eat protein at every meal.

Protein is the ultimate fill-me-up food — it's more satisfying than carbs or fats (and less guilty) and keeps you feeling full for longer. It also helps preserve muscle mass and encourages fat burning. So be sure to incorporate healthy proteins like lean meat, yogurt, cheese, nuts, or beans (i live and breath soy, especially edamame!!!) into your meals and snacks.

protein, meet friend. friend, meet protein.

Tip No. 6: Spice it up. (some like it hot!)

++ spices or chillies to your food for a flavor boost that can help you feel satisfied. "Food that is loaded with flavor will stimulate your taste buds and be more satisfying, so you won't eat as much," says American Dietetic Association spokeswoman Malena Perdomo, RD. When you need something sweet, suck on a red-hot fireball candy. It's sweet, spicy, and low in calories. Plus the heat that is generated by heat-producing spices actually increases the metabolic rate!

Chillies: hate them, love them. simply put, i can't live without them.

Tip No. 7: Stock your kitchen with healthy convenience foods.

Having ready-to-eat (healthy) snacks and meals-in-minutes on hand sets you up for success. You'll be less likely to hit the drive-through or call in a pizza order if you can throw together a healthy meal in five or 10 minutes. Here are some essentials to keep on hand: frozen vegetables, whole-grain pasta, reduced-fat cheese, canned tomatoes, canned beans, pre-cooked grilled chicken breast, whole grain tortillas or pitas, and bags of salad greens.

my (dream) pantry: filled with dried soy beans, tonnes of cereals, powdered skim milk, fruits, diet sodas.

Tip No. 8: Order children's portions at restaurants. (even if you are 87!)

Ordering a child-size entree is a great way to cut calories and keep your portions reasonable. This has become such a popular trend that most servers won't bat an eye when you order off the kids' menu. Another trick is to use smaller plates. This helps the portions look like more, and if your mind is satisfied, your stomach likely will be, too. Use small utensils too, it actually make you think that you are eating more than enough.

Carl's Junior anyone?

Tip No. 9: Swap a cup of pasta for a cup of vegetables.

Simply by eating less pasta or bread and more veggies, you could lose a dress or pants size in a year. "You can save from 100-200 calories if you reduce the portion of starch on your plate and increase the amount of vegetables," says Cynthia Sass, RD, a spokeswoman for the American Dietetic Association.

i like veggies. so, no prob for me. great recipes at www.fatfree.com

.....lemme know if it works.....(-_-")

10 BEST foods that SHOULD find their ways down your throat

1. Beets
These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor underneath their rugged exterior.

Why they're healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments -- called betacyanins -- that give beets their color have been proved to be potent cancer fighters in laboratory mice.

How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.
You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.


2. Cabbage
Why it's healthy: One cup of chopped cabbage has just 22 calories, and it's loaded with valuable nutrients. At the top of the list is sulforaphane, a chemical that increases your body's production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. In fact, Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical.

How to eat it: Put cabbage on your burgers to add a satisfying crunch. Or, for an even better sandwich topping or side salad, try an Asian-style slaw. Here's what you'll need:

4 Tbsp peanut or canola oil
Juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.



3. Guava
Guava is an obscure tropical fruit that's subtly acidic, with sweetness that intensifies as you eat your way to the center.

Why it's healthy: Guava has a higher concentration of lycopene -- an antioxidant that fights prostate cancer -- than any other plant food, including tomatoes and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you'll find in a medium banana. And guava may be the ultimate high-fiber food: There's almost 9 grams (g) of fiber in every cup.

How to eat it: Down the entire fruit, from the rind to the seeds. It's all edible -- and nutritious. The rind alone has more vitamin C than you'd find in the flesh of an orange.



4. Swiss chard
Why it's healthy: A half cup of cooked Swiss chard provides a huge amount of both lutein and zeaxanthin, supplying 10 mg each. These plant chemicals, known as carotenoids, protect your retinas from the damage of aging, according to Harvard researchers. That's because both nutrients, which are actually pigments, appear to accumulate in your retinas, where they absorb the type of shortwave light rays that can damage your eyes. So the more lutein and zeaxanthin you eat, the better your internal eye protection will be.

How to eat it: Chard goes great with grilled steaks and chicken, and it also works well as a bed for pan-seared fish. Wash and dry a bunch of Swiss chard, and then chop the leaves and stems into 1-inch pieces. Heat a tablespoon of olive oil in a large sauté pan or wok, and add two garlic cloves that you've peeled and lightly crushed. When the oil smokes lightly, add the chard. Sauté for 5 to 7 minutes, until the leaves wilt and the stems are tender. Remove the garlic cloves and season the chard with salt and pepper.



5. Cinnamon
Why it's healthy: Cinnamon helps control your blood sugar, which influences your risk of heart disease. In fact, USDA researchers found that people with type-2 diabetes who consumed 1 g of cinnamon a day for 6 weeks (about 1/4 teaspoon each day) significantly reduced not only their blood sugar but also their triglycerides and LDL (bad) cholesterol. Credit the spice's active ingredients, methylhydroxychalcone polymers, which increase your cells' ability to metabolize sugar by up to 20 times.

How to eat it: You don't need the fancy oils and extracts sold at vitamin stores; just sprinkle the stuff that's in your spice rack (or in the shaker at Starbucks) into your coffee or on your oatmeal.



6. Purslane
Although the FDA classifies purslane as a broad-leaved weed, it's a popular vegetable and herb in many other countries, including China, Mexico, and Greece.

Why it's healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin -- an antioxidant that may inhibit cancer growth -- than any other fruit or vegetable tested.

How to eat it: In a salad. Think of purslane as a great alternative or addition to lettuce: The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. Look for it at your local farmer's market. It's also available at some Whole Foods stores, as an individual leafy green or in premade salad mixes.



7. Pomegranate juice
Why it's healthy: Israeli scientists discovered that men who downed just 2 ounces of pomegranate juice daily for a year decreased their systolic (top number) blood pressure by 21 percent and significantly improved bloodflow to their hearts. What's more, 4 ounces provides 50 percent of your daily vitamin C needs.

How to drink it: Try 100 percent pomegranate juice. It contains no added sugars, and because it's so powerful, a small glassful is all you need.



8. Goji berries
These raisin-size fruits are chewy and taste like a cross between a cranberry and a cherry. More important, these potent berries have been used as a medicinal food in Tibet for over 1,700 years.

Why they're healthy: Goji berries have one of the highest ORAC ratings -- a method of gauging antioxidant power -- of any fruit, according to Tufts University researchers. And although modern scientists began to study this ancient berry only recently, they've found that the sugars that make goji berries sweet reduce insulin resistance -- a risk factor of diabetes -- in rats.

How to eat them: Mix dried or fresh goji berries with a cup of plain yogurt, sprinkle them on your oatmeal or cold cereal, or enjoy a handful by themselves.



9. Dried plums
You may know these better by the moniker "prunes," which are indelibly linked with nursing homes and bathroom habits. And that explains why, in an effort to revive this delicious fruit's image, producers now market them under another name.

Why they're healthy: Prunes contain high amounts of neochlorogenic and chlorogenic acids, antioxidants that are particularly effective at combating the "superoxide anion radical." This nasty free radical causes structural damage to your cells, and such damage is thought to be one of the primary causes of cancer.

How to eat them: As an appetizer. Wrap a paper-thin slice of beef or turkey bacon around each dried plum and secure with a toothpick. Bake in a 400°F oven for 10 to 15 minutes, until the plums are soft and the bacon is crispy. Most of the fat will cook off, and you'll be left with a decadent-tasting treat that's sweet, savory, and healthy.



10. Pumpkin seeds
These jack-o'-lantern waste products are the most nutritious part of the pumpkin.

Why they're healthy: Downing pumpkin seeds is the easiest way to consume more magnesium. That's important because French researchers recently determined that men with the highest levels of magnesium in their blood have a 40 percent lower risk of early death than those with the lowest levels. And on average, men consume 353 mg of the mineral daily, well under the 420 mg minimum recommended by the USDA.

How to eat them: Whole, shells and all. (The shells provide extra fiber.) Roasted pumpkin seeds contain 150 mg of magnesium per ounce; add them to your regular diet and you'll easily hit your daily target of 420 mg. Look for them in the snack or health-food section of your grocery store, next to the peanuts, almonds, and sunflower seeds.