yoga tingkatkan ereksi;))

satu jam sehari selama 12 minggu, tempoh yang diperlukan seseorang lelaki mengamalkan yoga yang bukan sahaja mampu untuk memantapkan dan memanjangkan masa ereksi, tetapi juga untuk kekal tenaga sewaktu beraksi dan meningkatkan tahap kepuasan.

nasi beryani yang tinggi kalori;))

nasi beriyani, panggilan negara ini.hakikatnya terdapat banyak versi nasi beriyani termasuk turkish pilaf,iranian beriyani, quaboli, indonesian beriyani, sindhi beriyani,idiyappam beriyani dan kashmiri beriyani.
apa pun namanya, nasi beriyani kini menjadi antara hidangan kegemaran masyarakat di negara ini. keenakan rasanya membuat beriyani cukup popular terutama sebagai hidangan di majlis2 perkahwinan,sambutan perayaan atau acara istemewa.
biarpun begitu nasi beriyani tidak disarankan diambil setiap hari ataupun terlalu kerap.ini kerana kandungan kalori nasi beriyani bersama seketul ayam dan kuah dianggarkan mengandungi 643kalori dengan lemak sebanyak 26.7g, karbohidrat 74.8g, protein 26g, dan kolestrol 23g.
jika pengambilan ini diambil oleh orang dewasa dengan keperluan kalori seharinya ialah 2,000 kalori, sepinggan nasi beriyani ini telah memenuhi 27% keperluan karbohidrat, 26% protein dan telah memenuhi hampir 50% keperluan lemak dalam satu hari.

ia bukan mengejutkan kerana setiap lima cawan beras ,secawan minyak sapi akan digunakan utk memasak nasi beriyani(beras dicampurkan dalam minyak sapi sebelum ditumis dengan rempah ratus).

bagi menambahkan keenakannya, satu tin susu sejat dicampurkan.ia akan memberikan rasa lemak , manis, bersari kepada nasi yang dimasak.oleh kerana, ia hidangan nasi ,ia perlu diambil bersama dengan lauk beriyani.

seperti nasi beriyani,daging juga disedikan dengan cara yang sama. setengah cawan minyak sapi dipanaskan dalam kuali.kemudian pes beriyani ditumis sebelum daging dimasukan. selain daging, ayam,ikan, udang,kambing juga boleh digunakan.

memandangkan kandungan lemak yang tinggi bagi satu hidangan, nasi beriyani tidak digalakan diambil dengan kerap.jumlah kalori bertambah sekiranya ada penambahan lauk lain seperti rendang daging,dalca dan sebagainya.

ia boleh memberi ekstra kalori antara 100-200 kalori.dicadangkan pengambilan hanya sekali dalam tempoh dua hingga tiga bulan.pilih pengambilan hidangan nasi biasa yang rendah kalori seperti nasi ayam hainan atau nasi putih bersama ikan bakar dan sayur tumis air.

kandungan utama:
5 cawan beras basmati
1 cawan minyak sapi
1 cawan susu sejat

jumlah tenaga(lebih 600 kalori)

untuk membakar kalori ini anda perlu sejauh 25km dalam masa sejam atau berbasikal menaiki bukit selama setengah jam.

ayuh tidur seperti bayi;))

anda jemu minum segelas susu panas sebelum tidur untuk mendapatkan tidur yang lena ? kini anda boleh mencuba menghirup secawan jus ceri. kajian terlebih dahulu mendapati ceri membantu anda untuk cepat tidur, mendapat tidur yang lena dan lebih lama. kandungan melatonin yang lebih tinggi dalam buah ceri didapati merangsang hormon tubuh untuk tidur lena seperti bayi.selain serat dengan sitokenis , ceri juga bertindak sebagai anti inflamasi yang tinggi dan merangsang badan untuk menetapkan kitaran tidur dan bangun anda.

anggur legakan kaki;))

jadikan buag anggur sebagai penganti snek anda setiap hari.Joseph Marroon, penulis buku perubatan menerangkan jus buah ini boleh melegakan sakit lutut, mengelakan osteoartritis dan reumatoid artritis. hal ini terjadi kerana buah tinggi antioksidaan mengandungi resveratrol yang terbukti mampu bertindak sama seperti aspirin dan ubat anti inflamasi. tindakbalas kandungan kimia buah anggur menghalang molekul keradangan dalam tubuh badan daripada berlaku.

cake penuh bernafsu..wahahahaha!! :))

angin ahmar;))

Angin ahmar atau strok ialah masalah kesihatan yang diakibatkan oleh salur darah tersumbat dan bekalan darah ke sebahagian otak diganggu. Bahagian otak tersebut tidak lagi menerima oksigen yang mencukupi dan oleh itu, sel-sel otak akan rosak atau mati, dan mengakibatkan bahagian badan yang dikuasai oleh bahagian otak itu tidak berfungsi. Angin ahmar ialah kecederaan saraf yang serius dan gejalanya ialah kehilangan fungsi saraf secara tiba-tiba.

Gangguan peredaran darah biasanya terjadi pada sisi arteri peredaran itu, walaupun gangguan ini juga boleh terjadi pada sisi vena. Angin ahmar telah dikategorikan sebagai kecemasan perubatan yang boleh menyebabkan kerosakan saraf yang kekal serta juga kematian jika tidak dikesan dan dirawat dengan cepat. Penyakit ini ialah penyakit ketiga yang menyebabkan paling banyak kematian dan kehilangan upaya di kalangan dewasa Amerika Syarikat dan negara-negara perindustrian di Eropah. Pada puratanya, satu kejadian angin ahmar terjadi pada setiap 45 saat, dan seorang mati setiap 3 minit, akibat angin ahmar. Bagi setiap lima kematian tersebut, 2 kematian adalah orang lelaki dan 3 kematian ialah orang wanita.

Punca angin ahmar termasuk kelanjutan umur, darah tinggi, kencing manis, kolesterol tinggi, dan merokok. Merokok merupakan punca boleh ubah suai yang paling penting. Istilah "serangan otak" kini semakin digunakan di Amerika Syarikat untuk angin amar, disebabkan penyakit ini adalah padanan untuk "serangan jantung" yang merupakan masalah kesihatan yang diakibatkan oleh salur darah tersumbat dan bekalan darah ke sebahagian jantung diganggu.

rempah ...sedap dimakan begitu sahaja;))

WHAT IS SPICES;

centuries ago the taste for spices kindled international trade and sparked voyages of discovery. Today spices are still prized for the variety they lend to the diet.

For thousand or years spices have been used as flavoring medicine perfumes ,dyes and even as weapon of war. they can stimulate the appetite and flavor and interest humdrum dishes characterized by pungent aromas and flavor , spices are the fruits, flowerbuds, roots, or bank of plant. While they rich in mineral also used in minute amount nutritional value its use to be lose pungentcy from exposure to light, heat, and air store them in dark and dry place.
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. Flavoring may be to hide other flavors.In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.

Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable.

history
Early history

Humans were using spices in 50,000 BC. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper, and in East Asia (Korea, China) with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. The word spice comes from the Old French word "espice" which became "epice" and which came from the Latin root "spec", the noun referring to appearance, sort, kind ('Species' has the same root.) By 1000 BC, China, Korea and India had medical systems based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.

Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC.

In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices.

In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name. Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region. Historians believe that nutmeg was introduced to Europe in the 6th century BC.

The ancient Indian epic of Ramayana mentions cloves. The Romans had cloves in the 1st century AD, as Pliny the Elder wrote about them.

Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. The most important discovery prior to the European spice trade were the monsoon winds (40 AD). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.

Middle Ages

"The Mullus" Harvesting pepper. Illustration from a French edition of The Travels of Marco Polo.

Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given the medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent pandemics.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

Early modern period

The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new spices available there.

The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.

With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century.

In the Caribbean, the island of Grenada is well knownfor growing and exporting a number of spices, including the nutmeg, which was introduced to Grenada by the settlers.


Spicy remedies;
allspice
Pimento, or Jamaica Pepper, familiarly called Allspice because it tastes like a combination of cloves, juniper berries, cinnamon and pepper. The principle oil extracted from allspice is eugenol, the same oil extracted from cloves.

Blackpepper
In the Kitchen: Pepper stimulates the taste buds and helps to promote digestion. Whole peppercorns are used in pickling, marinades and stews, ground pepper adds it flavor in savory dishes. Keeping peppercorns whole, and grinding just when required keeps the flavor.

Star anise
Sweet and very aromatic, Anise liquorice-like taste compliments cookies, cakes, adds a great flavor to lasagna,aniseed is used in producing alcoholic beverages, such as Arak (Morocco) and Ouzo (Greece).

caraway
The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give rye bread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings.
The familiar seed that adorns dark rye bread is a member of the carrot family, and has tiny while or red tinged flower clusters. Each "seed" is half of a caraway fruit is used whole or ground in cooking and herbal medicine. All parts of the plant are edible, roots, leaves and seeds. Native to Africa, it now grows wild over most of North America.

Regional Traditions :Middle East




cardamon
Cardamom is a perennial reedlike herb native to Asia and southern India that grows up to 13 feet tall. A relative of ginger, the fruits contain small reddish-brown seeds from which the essential oils is extracted.

Regional Traditions :Ayurvedic
Cardamom was often used in Eastern aphrodisiacs, although it is not certain whether it has any physiological effect in this area

cinnamon's
The distinct, spicy aroma of cinnamon bark, Cassia, or Chinese cinnamon, is the spice sold as cinnamon in the United States. Ceylon cinnamon is considered the true cinnamon in most of the rest of the world. The two are similar in taste, though Ceylon cinnamon has a sweeter, more delicate flavor. These two plants are very similar in looks, flavor and taste. The oils of both contain cinnamic aldehyde as the major component, with cassia having the larger amount.

Regional Traditions :Ayurvedic * Southeast Asia *
Cinnamon was one of the first known spices. The Romans believed Cinnamon's fragrance sacred and burned it at funerals

clove
Flowers:Small, aromatic flowers, when dried are the cloves.
Plant Class:Evergreen tree
Leaves:Shiny leaves
Fruit: small, oblong fruit with little pulp, similar to the java plum
Preferred Habitat: Humid, warm tropical climate with lots of water year-round
Flowering Season: The flowers are picked and dried before blooming, and the essential oil is extracted from them
Distribution:Native to the Molucca Islands (islands of Eastern Indonesia, once known as the Spice Islands.) Cultivated in Madagascar, Indonesia, and Zanzibar (Tanzania)


Regional Traditions :Ayurvedic *
The ancient Egyptians, Greeks and Romans all used cloves. Courtiers in second century China freshened their breath with cloves before seeking an audience with the Emperor.

coriender
The leaves of young cilantro plants, which resemble flat-leaved parsley, are staples in Mexican, Chinese and Thai cooking, as are the roots. The seeds are referred to as coriander, a key spice in in Indian curries. The seeds lose flavor quickly when ground, it is best to buy whole seeds and grind just before using. Coriander seeds can also be lightly toasted to enhance flavor. In India, roasted seeds are a common snack.

Flowers:shortly-stalked umbels, five to ten rays, pale mauve, almost white, delicately pretty.
Plant Class:Annual Herb, 1 to 3 feet high
Leaves:Stems are slender and branched. The lowest leaves are stalked and pinnate, the leaflets roundish or oval, slightly lobed. The segments of the uppermost leaves are linear and more divided. Intensely aromatic
Fruit: Seed clusters are very symmetrical and the seeds fall as soon as ripe
Preferred Habitat:Cultivated, full sun
Flowering Season:
Distribution:Native to southwestern Asia west to north Africa. Coriander grows wild over a wide area of the Near East and southern Europe, which forced Zohary and Hopf to admit that "it is hard to define exactly where this plant is wild and where it only recently established itself.1


Regional Traditions :Ayurvedic * Middle East
Prehistory:Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. 1
Egyptians:Coriander was found in the tomb of Tutankhamun, and was cultivated by the Egyptians. Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 B.C. and is one of the plants which grew in the Hanging Gardens of Babylon. Ancient Hebrews added Cilantro to an herb mixture used in the ritual of Passover. 2
Greeks:cultivated in Greece since at least the second millennium BC. It was employed by Hippocrates and other Greek physicians.2
Medieval Europe::Coriander was one of the herbs brought to Britain by the Romans. Widely used in medieval cuisine
North American: The Coriandum sativum herb is believed to have been one of the earliest plantings in North America - dating back to 1670 in Massachusetts

cumin
Flowers:small, rose-coloured or white, in stalked umbels
Plant Class:Flowering annual- 1-2 feet tall
Leaves: The leaves are divided into long, narrow segments like Fennel, but much smaller and are of a deep green colour, generally turned back at the ends
Fruit: Seeds, yellow-brown, resemble caraway
Preferred Habitat:Hot, arid climate
Flowering Season:June, July
Distribution:Asia, India, Mediterranean


Regional Traditions :Ayurvedic * Middle East *

Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.3



During the Middle Ages it was believed that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony.


ginger
Flowers:In Hawaii, ginger flowers and pinkish, white. Chinese species bear yellowish, green flowers
Plant Class:Tuber- perennial reed-like
Leaves:Swordlike leafy stems that branch off a corn-like stalk
Rhizome: Fleshy, aromatic and covered with a light green skin. Older roots, like most seen in grocery stores have a light tan skin.
Preferred Habitat:Tropical
Flowering Season:Spding
Distribution:Native to East Asia and tropical Australia

The ginger family of plants is a tropical group, and the genus Zingiber includes about 85 species of aromatic herbs from East Asia and tropical Australia. Ginger flowers have an aromatic smell, but the gingerroot, properly called a rhizome, is considered the most useful part of the plant. The odor of ginger is penetrating and aromatic, its taste spicy hot and biting.


Regional Traditions :African * Ayurvedic * Southeast Asia * Traditional Chinese Medicine *

How to Grow Ginger Root: In the United States ginger can be grown outdoors only in the Southernmost states, and it thrives in Hawaii. It can be grown indoors as a container plant in colder climes, it requires bright light, warm conditions and high humidity. young ginger roots, look for greenish skins) are the best for planting. Chinese food markets are a good source. Planters should be at least 10 inches deep.

Zingiber officinale has been cultivated for so long that its exact origin is unclear. Used for a millenia in both China and India, it reached the West at least two thousand years ago. The Spanish conquistadors brought ginger from Spain, and it was established as a commercial crop in Jamaica.

Juniper berries
May be taken as a tea, sprinkled on food or added to smoothies. To prevent loss of essential oil, juniper berries should not be ground, crushed, or rubbed until just before use. Juniper essential oil is for external applications.
The Juniper is a small shrub, 4 to 6 feet high, widely distributed throughout the Northern Hemisphere.

Regional Traditions :European
Juniper was burned as incense and was one of the many aromatic shrubs thought to ward off evil spirits. It was used in Tibet for both religious and medicinal purposes. Juniper was one the primary flavoring in gin.

mustard
Flowers: Bright yellow, fading pale, 1\4 to 1\2 in. across, 4-parted, in elongated racemes; quickly followed by narrow, upright 4-sided pods about 1\2 in. long appressed against the stem.
Stem: Erect, 2 to 7 ft. tall, branching.
Leaves: Variously lobed and divided, finely toothed, the terminal lobe larger than the 2 to 4 side ones..
Flowering Season: June—November.
Preferred Habitat: Roadsides, fields, neglected gardens.
Distribution: Common throughout our area; naturalized from Europe and Asia.

Now, there are two species which furnish the most powerfully pungent condiment known to commerce; but the tiny dark brown seeds of the Black Mustard are sharper than the serpent's tooth, whereas the pale brown seeds of the White Mustard, often mixed with them, are far more mild. The latter (Brassica alba) is a similar, but more hairy, plant, with slightly larger yellow flowers.


Regional Traditions :Middle East

The kingdom of heaven is like unto a grain of mustard seed, which a man took and sowed in his field: which indeed is less than all seeds, but when it is grown, it is greater than the herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof. Biblical parable

nutmeg
This tropical tree is found in the Moluccas, the Antilles, Sumatra, Java and India and grows to a height of 45 feet producing up to 2,000 nuts per year. The stone of the fruit is enclosed in a husk, when dried is known as mace.

Nutmeg is widely used in cosmetics and in flavorings in dental creams, often in combination with peppermint, methyl salicylate and cloves. Historically, nutmeg has been used as a form of medicine to treat many illnesses ranging from those affecting the nervous system to the digestive system. Nugmeg has been used as the active ingredient in commercial cough and congestion preparations such as Vicks cough syrup and in herbal pain relieving ointments. In Ramedica Herbal Wonder Balm, nutmeg oil was again one of the active ingredients.

Saffron, the worlds most expensive spice, is spice derived from the dried stigma of the flower of the saffron crocus. The use of saffron comes down to us from anitquity, and was used by ancient Greeks, Indians and Egyptian in both cooking and medicine. Traditional uses of saffron extend far beyond the kitchen. Saffron has been used to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. The bitter glucoside picrocrocin is responsible for saffron's flavour.

Saffron yields a deep, rich yellow that has given its mark to the robes of Tibetan monks, and just a single thread can flavor a whole meal, Saffron contains more than 150 volatile and aroma-yielding compounds.
Saffron, whole stamens Crocus sativus Origin- Spain

Turmeric is a mild aromatic stimulant used in the manufacture of curry powders and mustards. In the same family as ginger, cardamom and zedoary. Used as a "poor persons" saffron to color rice.

A perennial plant native to India cultivated in China, Bengal and Java for it's rhizomes. It needs warm tropical temperatures and plenty of rainfall to thrive.

urmeric contains at least two chemicals, curcumin and curcuminoids, that act to decrease arthritis inflammation much like NSAID COX-2 inhibitors. High concentrations of various prostaglandins are present in the joint fluid of people with rheumatoid arthritis and other inflammatory joint diseases. These chemicals produced by the body that account for the inflammation, swelling, pain, stiffness, redness and warmth exhibited by arthritic joints. 27, 36

Skin Care: It is also recommended to ingest a small amount of turmeric everyday to help give your skin a healthy glow.

Weight Loss New studies of turmeric also suggest it can be a powerful aid in the fight against obesity. Curcumin, a compound in turmeric, has a remarkable potential to limit the growth of fatty tissue, when supplementing a high fat diet. This is great news for food lovers, as this healthy and inexpensive spice is also great for cooking. To get the weight loss benefits, however, you may want to supplement your diet with turmeric in capsule form, to be sure to get enough.

Cancer This bright yellow spice has been shown to help remove the carcinogens that smoking puts into your lungs, while at the same time you just might be reducing your chances of getting breast cancer, cataracts and Alzhemimers

Handling spices

A typical home's kitchen shelf of spices as would be seen in the United States or Canada.

A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life so can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice is roughly two years; of a ground spice roughly six months. The "flavor life" of a ground spice can much shorter. Ground spices are better stored away from light.

To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or mill.

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.


How to process spices.
If you want to know exactly what it is you're eating, spice processing is an important thing to know about. If you're interested in knowing what you're eating, or simply want to create more flavorful foods, you should learn the basics of spice processing. It's simple and results in excellent flavors.

Instructions
1Harvest or otherwise collect the spice. If you have the raw product delivered to you, make sure that it's in acceptable condition for your processing.

2Clean the spice. Separate the spice from any larger contaminants, such as rocks, leaves or sticks. Then wash it with clean water until the water ceases to have any trace of dust or dirt in it.

3Dry the spice. This part of the process is not unlike the drying of meat: it effects the flavor of the spice and is necessary for long term preservation. If you do it improperly, your spices can mold. You can dry spices in the sun on bamboo mats to achieve a good result, but be careful of contaminants if you dry them this way.

4Grade the spice. Since you know what you're looking for in a spice, separate out those that don't cut the mustard and discard them. Reprocessing won't help them.

5Grind those spices that you're going to use soon and store them well. If you don't store them properly, the spice's flavor may escape and the result is less savory.

6Store the spice. If humidity is high and the spice is whole, you can store the spice in sacks. Otherwise, you might want to invest in some polypropylene for storage, as it seals in the flavors better than most materials and keeps the humidity off of the spice.









Symbolism of spice.

Did you know spices can improve your love life?

Spices have been used for centuries for their health and vitality benefits. For example, in ancient times Cleopatra was known to use Saffron as an aphrodisiac.

Today, research continues to support the amazing benefits of adding spice to your cooking and your life. Of course, it is important to use spices in moderation to avoid unintended effects. For example, too much saffron can put you to sleep.

Here are eight ways to add spice for love:
Understand the symbolism associated with spices. While sage is known to symbolize friendship, saffron is thought to symbolize marriage. If you add Bay seasoning, you are sending a message of loyalty and faithfulness. And, there is always Rosemary which is said to symbolize remembrance. Symbolism is something to consider when adding special touches with spices.
Consider adding spices to your cooking. Saffron, vanilla and nutmeg are all thought to have aphrodisiac qualities when used in moderation.
Add fresh mint in beverages and/or chew on parsley for the absolute freshest breath.
Relax with a soothing massage using scented oils such as Almond, Eucalyptus or Peppermint.
Enliven your senses with fragrant candles such as Jasmine, Vanilla or Island scents.
Brighten your home with an herb and spice wreath, herb basket centerpiece or a dried herb bouquet.
Savor a spiced drink to arouse your senses and relax your mind.
Before you mail that special Valentine, add a touch of your favorite spicy cologne or perfume on the envelope.







Types of Spices
(Favorite Spices and their uses)

Did you know that Americans consume almost 1 billion pounds of spice each year? Add that number to the variety of Types of Spices enjoyed by the rest of the world and there's a lot of spice being consumed.

There are so many kinds of spices available today that a list will never be all inclusive. These are just a few basic favorites.

Cinnamon: A sweet spice, Cinnamon is great with fruit, desserts and cake. Try it also on sweet potatoes, or even added to a glass of almond milk.
Vanilla: When buying vanilla extract, look for "pure vanilla extract" (35% alcohol). Vanilla is good for desserts but is also interesting with seafood (lobster, scallops, etc.).
Saffron: Saffron is the most expensive spice in the world. The best quality is deep red. Many cultures use saffron in different styles of cooking often with vegetables, chicken or seafood.
Red Pepper:Red Pepper is always on my kitchen table.
It makes it very easy to spice up a meal. It's good in chili, many vegetable recipes and certain soups.
For example, it is great in this Spicy Crab Soup recipe.
Nutmeg: Native to Indonesia, nutmeg is popular in many countries. In fact, a clove of Nutmeg is the symbol in the Grenada flag and is one of this island's main crops. Nutmeg is often used for desserts. It's also perfect with egg nog during the holidays.
Ginger: Fresh and dried ginger is another popular spice used around the world. Many Asian recipes use ginger. Ginger is also known for its health benefits (especially for soothing upset stomachs). And, of course, it is also good in many holiday cookie recipes, such as Gingerbread Cookies.

Fast fact: Today, many spices are available as grinders (e.g. Cinnamon, etc.) for added flavor and freshness.
World Spices
Information about spices from around the globe, including: Asian Spices, Caribbean Spices, Spice Island Spices and many others

The Spice Route was the most important trading route in the world for hundreds of years. Despite long and dangerous journeys, spice traders sailed to the Spice Islands of Southeast Asia to acquire unique and exotic spices.

Today, wonderful spices come from all over the world. Just a few of the regions are discussed here. However, on the bottom of this web-page, you are invited to discuss your favorite spice and where it was originally made.

Asian Spices: Asian Spices such as cinnamon, cardamom, turmeric and ginger are well known and enjoyed worldwide.
Caribbean Spices: The most common spices in the Caribbean are jerk seasoning blends using a variety of spices. The island of Grenada is known for growing and exporting a number of spices, including nutmeg.
Indian Spices: Since India has different climates in various parts of the country, they produce a variety of spices. Spices are typically heated in a pan before being added to a meal.
Italian Spices: While oregano is most often thought of for Italian cuisine, many other spices are often used such as Garlic, Bay leaves, Basil, Fennel, Mint, Chili pepper, Parsley, Rosemary, Sage and Thyme.
Moroccan Spices: Many spices are used in Moroccan food. Common spices include cinnamon, cumin, turmeric, ginger, pepper , paprika, anise seed, sesame seeds, coriander, parsley, saffron and mint.
Spice Island Spices: With a very luxuriant landscape including rain forests,the Maluku Islands (also known as the Spice Islands) in Indonesia produce many well known and well loved spices such as nutmeg, cloves and mace.
Fast Fact: Curry is not considered a spice in India, rather is a term used for a type of side dish in Indian cuisine. The word "curry" often refers to a gravy or sauce

pastry 2;))

a) ingredients in the making orange cakes:
calculated the weight required for each;

ingredients amount baker percentage
castor sugar 300g 100%
soft flour 300g 100%
eggs 111g 37%
butter 135g 45%
baking powder 13.5g 4.5%
oranges juice 135g 45%
oranges zest 13.5g 4.5%

total weight 1008g 334%



b) convert temperatures
450f =232.2
190C = 374

c)preparation of choux pastry ;

ingredients
soft flour/strong flour 125g
margarine 100g
water 1/4l
eggs 3nos
salt a pinch
sugar a pinch

method
1. bring the water ,fat and sugar to a boiling stage. remove from the heat and add in the flour and salt.
2. Stir the mixture quickly with a wooden spoon until it forms a ball and full away the inside of the pot.
3. Allow the mixture to cool for 15 minutes
4. add in whole eggs, one at time until it binding together
5. using large star tip placed into a piping bag and pipe according to the varieties that you need onto the grease baking tray.


I) history of gateaux st honore
St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens.

This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honore piping tip

ii)Paris breast;

is a large circular gateu which made from choux pastry. The pastry placed into a piping bag and using star nozzle is pipe into circle. It is then dredged generously with flaked almonds and baked in oven. when cooked ,it is allow to cool before being split through the middle. the top and bottom of gateau are then sandwiched together using cream chantilly which has been flavoured with praline or italian butter cream with coffee flavour.
There are two version of history of paris brest. Some claim that it was created in 1912, by french patisser, to commemorate the opening of the british railways line called agence cook. The line ran between the french cities of faris and brest, which took place in the same year. They insist that was made to resemble the shape of bicycle wheel.

eclairs
An éclair is a long thin pastry made with choux dough filled with a cream and topped with icing.
The dough, which is the same as that used for profitelo, is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured pastry cream (crème pâtissière), custrad, whipped cream or chiboust cream and iced with fondant icing. Other fillings include pitacho and rum flavoured custard, fruits flavoured fillings, or cchestnut purée. The icing is sometimes caramel in which case the dessert may be called a bâton de Jacob.
Other old variants use petit four dough.

d) preparation of puff pastry(laminated dough)
ingredients amount
strong flour 500g
water 250g
margarine 100g
salt 1/2tsb
pastry margarine 250g
cream of tartar a pinch

method
1. sift the flour and mixed fat and salt together using rubbing method.then make a well in the centre .add the water and egg to well.
2. Mix with four finger until the salt disolves.
3. Use the plastic pastry scraper to pull the flour into well and mix until the mixture dough.
4. Work the pastry into a sticky ball with the pastry scraper.
5. Make an x-shaped incision on top of the dough cover with the tea towel and then refrigerate for about 30 minutes.
6. Roll the dough into rectangle shape and the place the fat in the centre of the dough like an envelope .
7. Light tap the top of the pastry with rolling pin to seal the edge and to enlarge and flatten the square a little. Then roll out the pastry to long rectangle about 17.5 cm wide and 52.5 long.
8. The edge of the rectangle should be even and staright.
9. Fold the bottom third of the rectangle up toward the centre carefully aligning the edge.brush off any flour.
10. Fold the top third down to make a neat square and brush off any flour.
11. You will have a neat square of pastry with the fold on the bottom.
12. Give the square a quarter turn to left. Maxximium rising it is important that you always rotate the pastry in same direction so seam is always on the same side.
13. The fold should be then at the side
14. roll out the pastry into a long rectangle
15. again fold into thirds.gently press 2 fingertips into pastry to indicate that 2 turns have been completed.
16. Wrap the pastry and refgerate
17. give the pastry 2 more turns. Then mark it with 4 fingerprints to indicate a total of 4 turns have been completed . Rewrap the pastry and return it to the refrigerate for another 30 minutes.( after 4turns the pastry may refrigerate for 2 days or frozen). Give the pastry another 2 turn and mark it with 6fingerprint . Then warp and refrigerate it for 10 minutes more before rolling out for shaping and baking.








e)The process of chocolate making(from the cocoa beans stage)

cocoa pod
(harvesting)
cocoa seed
(fermentation)
fermented cocoa
(dying)
dry cocoa beans
(cleaning ,preheat,breaking and winnowing)
cocoa nibs
(roasting, grinding)
cocoa mass
(pressing)
cocoa butter cocoa crumble
(grinding )
cocoa powder










f) preparation of sacher torte:
ingredients amount
eggs whites 7
eggs yolk 7
bread flour 85g
soft flour 42g
cocoa powder 43g
ground hazelnuts 43g
sweet dark chocolate 43g(melted)
butter 100g
castor sugar 170g
baking powder ¼ tsp
apricot glaze
apricot jam 225g
castor sugar 45g
water 40ml

method
1. beat 85g of castor sugar with yolks until light and fluffy.
2. Sift the flour with the cocoa powder and baking powder
3. melt the chocolate and butter together
4. beat the egg white until foamy and then add in sugar gradually to obtain.
5. Folk the yolk mixture into the meringue
6. fold in the flour
7. divide into two equally low moulds or one and bake at 180c for about 20 minutes.
8. Cool and spread with apricot glaze
9. then cover the ganache
10. write the word SACHER on top as a decorative motive
apricot glaze :
place all ingredients in a saucepan and bring to boil over medium heat.
Cool and spread as required.


g) preparation marble cake:
ingredients amount
soft flour 500g
baking powder 1tsp
salt 1tsp
sugar 500g
butter 500g
eggs 10nos
orange juice 2tsp
esen vanila 2tsp
oreange zest ½ tsp
cocoa powder ½ cup
fresh milk 1/3 cup

method:
1. beat butter ,essen vanila and sugar until light and fluffy.
2. Beat egg one by one until mixture together
3. put flour and mix together
4. spread mixture 2 part.
5. Put in side orange juice and orange zest of first mixture
6. put cocoa powder and milk for second mixture.
7. Brush can cake with butter and cover with parcement paper.
8. Pour both of mixture one by one or step by step until finished.
9. Baked cake with 170c until 45minute.


h) preparation of linzer torte:

Ingredients
2 cups all-purpose flour
2 cups ground hazelnuts or walnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 dash ground cloves
1 cup cold butter (no substitutes)
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1 1/3 cups raspberry jam
confectioners' sugar
method:
1. In a bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
2. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

malaysian guide food;))

*The Food Guide Pyramid helps by providing practical food guidelines to people so that they will apply the nutrient standards to plan a healthy balanced diet.The Food Guide Pyramid helps by providing practical food guidelines to people so that they will apply the nutrient standards to plan a healthy balanced diet..

*What should you eat? How much should you eat? Can you be sure of meeting your nutritional needs? Follow the guidelines and you will be well informed of what to eat to enjoy a healthier and more fulfilling life-style.

*The basic concept is to eat according to our needs and maintain a well-balanced diet. Yes, we?re going to discuss the Food Guide Pyramid.

*The Food Guide Pyramid is not as sensational as some new-fangled diet ideas that are abound. It is based and validated by scientific research. Compelled by the evidence, the World Health Organisa-tion (WHO), governments and mainstream health professionals are happy to acknowledge that it?s safe and sensible. More importantly, it is proven to work by helping people eat right for good health.

*Sure, we admit that there are other dietary systems out there but they are mostly developed for people with health conditions. Some are associated with health risks or side effects that are usually not mentioned.

If you are healthy and want to stay that way, take this simple advice: follow the Food Guide Pyramid. In other words, your daily meals should consist more of the foods from the lower levels of the Pyramid and the least from the upper levels. It?s amazingly simple

So according to the Guideline, the Malaysian Food Pyramid is a visual tool that is used as a guide in designing a healthy diet. It is developed as a guide to provide a framework for the types and amounts of food that can be eaten in combination to provide a healthy diet. A food pyramid consists of levels that represent various food groups. Indicated beside each food group is the recommended number of servings per day from each group. From the bottom to the top of the food pyramid, the size of each food group becomes smaller indicating that an individual should cat more of the foods at the base of the pyramid and less of the foods at the top of the pyramid.

Another important terminologies related to dietary and nutrition are:

Adequate diet
An adequate diet provides enough energy, nutrients and fibre to maintain an individual’s health. A diet that is adequate for one individual may not be adequate for another

Balanced diet
A balanced diet is a diet that contains the combination of foods that provide the proper balance of nutrients. The body needs many types of foods in varying amounts to maintain health. The right balance of nutrients needed to maintain health can be achieved by eating the proper balance of all healthy foods including fruits, vegetables and meats.

Food group
A food group puts together foods of similar nutrient content and function. There are five food groups. These food groups contain foods that are similar in calories, carbohydrate, protein and fat content.

Healthy diet
A healthy diet is a diet which provides the proper combination of energy and nutrients. Four characteristics explain a healthful diet adequate, balanced, moderate and varied

Moderation
Moderation is key to a healthy diet. Moderation refers to eating the right amounts of foods to maintain a healthy weight and to optimise the body’s metabolic process.

Recommended Nutrient Intake (RNI)
Recommended nutrient intake is the daily intake which meets the nutrient requirements of almost all (97%) apparently healthy individuals, in an age and sex-specific population group. The range of intakes encompassed by the RNI and the tipper tolerable nutrient intake should he considered sufficient to prevent deficiency, maintain optimal health while avoiding toxicity.

Serving size
In the dietary guideline, serving size is the recommended amount of foods consumed daily in household measures used for foods and drinks, for example cup, plate, bowl, tablespoon and teaspoon. A serving size defined in the Malaysian Food Pyramid may not equal to a serving size defined in a food label.

Variety
Variety refers to eating many different types of foods each day and to ensure better selection of healthier foods. By selecting a variety of foods, the chances of consuming the multitude of nutrients the body needs are optimised.

So the two key important messages by the guideline are:

Key recommendation 1 : Choose your daily food intake from a combination of foods based on the Malaysian Food Pyramid.

Key recommendation 2 : Choose your daily food intake according to the serving size recommended.

It is very important that an individual ensures getting appropriate foods and incorporates the principle of good nutrition such as variety, a balanced intake of nutrients and moderation. The best way to meet the daily requirements is to eat a varied diet that combines cereals, fruits and vegetables, meat, fish, poultry, legumes and dairy products.

Eating a variety of foods daily as guided by the Malaysian Food Pyramid should provide all the nutrients needed by the body. Therefore, supplements are not necessary for most individuals. Nutrient supplements should only be taken on the advice of nutritionists, dietitians or medical doctors.



























2. The importance of the Malaysian Dietary Guidelines


*Consistent and scientifically sound messages on eating right should be given to the public.

*DIETARY guidelines have become an almost universally accepted tool in nutrition education, promoting appropriate dietary patterns.

*To give and make sure dietary of a patients had discuss the concept, rationale, and approaches to the preparation of dietary guidelines in this write-up. The focus shall be on developments in this country.

*FAO/WHO guidance, were urged to provide dietary guidelines to the public, relevant for different age groups and lifestyles and appropriate for the country’s population.

*The consultation provided guidance on the development of guidelines as well as how the guidelines could be use to improve dietary practices.

*In this way, priorities in establishing dietary guidelines can address the relevant nutrition-related public health concerns.

*It can broad targets for which people can aim for while RNI indicate what should be consumed on the average every day.

These can developed in a specific socio-cultural context and need to reflect relevant social, economic, agricultural, and environmental factors affecting food availability and eating patterns. Public health issues should determine the direction and relevance of dietary guidelines. These guidelines need to be positive and encourage enjoyment of appropriate dietary intakes.

*dietary guidelines have guidelines for specific groups, e.g. pregnant and lactating women, adolescents, in addition to a general set of guidelines for the wide spectrum of the population.

*Dietry guidelines in malaysians provided different visual guides to the public to help them make food choices and the amounts of each food group to be consumed. These include pyramids, plates, rainbow, and even pagodas. Malaysia has been using the food pyramid and this form of visual guide will remain in the revised dietary guidelines.

*A set of dietary guidelines was prepared to promote healthy eating practices, including some aspects of food safety, nutritional labeling, weight management, and exercise. The food pyramid was also introduced in the country for the first time in 1997.

*it is including the improvement of the health and nutritional status of the population through the promotion of healthy diets and lifestyles.

*To ensure effective implementation, monitoring, and evaluation of the Plan of Action, strategies of the plan are oriented into the Foundation, Enabling, and Facilitating Strategies.

*To identified the need to promoting healthy eating and active living. And one of the five facilitating strategies calls for ensuring all have access to nutrition information.

*These dietary guideline cover the whole range of food and nutrition issues, from importance of consuming a variety of foods to messages for guidance on specific food groups.

*The revised guidelines also include specific messages to encourage physical activity, consuming safe food and beverages, and making effective use of nutrition information on food labels. A new food pyramid shall also be revealed!

*It guidelines will become the guiding principles of nutrition advice to the public. This helps to ensure that consistent and scientifically sound messages are given.

*Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians.
























3)Malaysian RNI and its functions.





Are individualized assessment of daily energy expenditure and intake to get an idea whether a person is taking enough or not. This involves some calculation and understanding of the calories contents of foods and calories expenditure during certain activity within 24 hours.

*in planning for porcuring food supplies ,stokpile of food emergence, as tool for monitoring for nationalfood supplies.

*in food programe, to ensure adequeta nutrient are present in food intervertion programmes.

*evaluting dietry intake of high risk group and indentfying nutrient at risk of being consumed in inaquated amaount by certain group.

*nutrition education as part of food selection guide and guidelines for obtaining nutritionally adequate diets.

*as are references point for the nutrition labeling of food and dietry supplement and making nutrient claims on food products.

*in food products development and food fortification.

*in marketing to assist food industry to communicate product benefits. to educate consumer and to contribute to competitive between brands.

*in clinic diettetic practice for example to develop therapeutics diet manuals plan modified diets,assess individual diets and plan menus and food served in a variety of institutions.

*evaluation of nutritional quality of foods by calculating the nutrients density index.

*as a references standart for nutrient value when communicating findings of various intake and epidemiological studies.

4. Briefly explain the process of metabolism and how the body finally absorbs nutrients in the body.

*Metabolism is a constant process that begins when we're conceived and ends when we die. It is a vital process for all life forms — not just humans. If metabolism stops, a living thing dies.

Here's an example of how the process of metabolism works in humans — and it begins with plants. First, a green plant takes in energy from sunlight. The plant uses this energy and the molecule cholorophyll (which gives plants their green color) to build sugars from water and carbon dioxide in a process known as photosynthesis.

When people and animals eat the plants (or, if they're carnivores, when they eat animals that have eaten the plants), they take in this energy (in the form of sugar), along with other vital cell-building chemicals. The body's next step is to break the sugar down so that the energy released can be distributed to, and used as fuel by, the body's cells.


4)Briefly explain the process of metabolism and how the body finally absorbs nutrients in the body.

Metabolism is the essence of what nutrition is all about. It is the sum of all of the chemical and physiological processes by which our bodies break down and rebuild the foods we eat. Digestion is the mechanical and chemical breaking down of food into smaller components that can be absorbed into a blood stream.

Metabolism is a process using several chemical reactions. These reactions take place in the body’s cells. Metabolism is all about change. Metabolism changes the food we eat into the energy that is needed by the body to move, think, grow, to heal and repair cells. All living beings need metabolism to live.


The reactions that make up metabolism are constantly happening and started when we were conceived and are needed for life. If metabolism ceases, so does the life of the organism. Metabolism is vital for turning food into the energy needed by the body to perform many essential functions.

The process of metabolism begins with plants. You have probably heard of photosynthesis? It all starts with the plant taking in energy from the sun’s rays. The plant uses the energy it absorbs from the sun and chlorophyll in order to build sugars from water and carbon dioxide. The process of doing this is called photosynthesis.

As humans and animals eat the plants and other cell-building chemicals the body breaks the sugar down so that the energy is released and carried to the body’s cells through the bloodstream. Sugar is not the only source of energy, amino acids and fatty acids can also be used as energy sources by the body.

After these sources of energy enter the cells, other enzymes then act to speed up or regulate the chemical reactions that are involved in the metabolizing process. The process allows the body to either use the energy, or store it. Energy can be stored in body tissues, like the liver, muscles and also stored as body fat.

The whole process of metabolism is a balancing act between two different types of activities that happen at the same time which are:

The building up of body tissues and the energy store.

The breaking down of body tissues and energy stores in order to generate more energy for bodily functions.

perbezaan antara satu sama lain...kasih n sayang;))

1.Kwashiorkor vs Marasmus

Both marasmus and kwashiorkor are diseases that arise due to an inadequate diet and starvation. There are subtle differences between the two conditions. Let us take a look at what they are:

Symptoms

A kid who is suffering from marasmus can be identified at a glance. He will have dry and lose skin hanging over the glutei. The child loses adipose or fat tissue from normal areas of the body like the buttocks and the thighs. The child is usually irritable and has an exceptionally strong appetite. The child also has alternated layers of non pigmented or pigmented hair.

A patient with kwashiorkor suffers from damaged absorption. He may also display abnormal burns, nephrosis or a chronic liver disease. The child may also suffer from loss of muscular mass, edema or other immunodeficiency symptoms. The child also suffers from vomiting, infections and diarrhea.

Causes

Marasmus is caused by a severe nutritional deficiency in general. It is usually found in very young infants and very young children. It can be prevented by breastfeeding. It is actually caused by the total or partial lack of nutritional elements in the food over a period of time.







Kwashiorkor is actually the result of a lack of protein in the diet. It is different from marasmus, which is a total lack of nutrition in the diet. The term kwashiorkor is derived from an African term which means ‘first- second child’. This is because it usually affects children who are weaned away because of the birth of a second child.

Who does it affect?

Due to the reason behind the condition, marasmus usually affects very young children. However, kwashiorkor affects slightly older children.

Kwashiorkor is usually rampant in those parts of the world where babies become deficient in proteins because of their weaning habits. The diets do not lack in calories as is typical in children suffering from marasmus. It is found in third world countries suffering from starvation. However, it can affect anyone who suffers from a lack of protein in the diet, and an excess of carbohydrates.

Treatment

Kwashiorkor is usually treated with the addition of protein in the diet, usually in the form of dried milk. It also includes a nutritious diet where at least 12% of the calories come from protein and 10% from fat.
Marasmus is usually treated by adding vitamin B and following a nutritious diet in general.

Summary:
1. Marasmus patients suffer from a peeling and alternately pigmented skin. Kwashiorkor patients are characterized by a distended stomach, burns on the skin and diarrhea.
2. Marasmus affects kids because of a lack of nutritional elements in the diet. Kwashiorkor affects kids who do not receive enough protein in the diet.
3. Marasmus affects infants and very young kids. Kwashiorkor affects kids who are a bit older.
4. Marasmus patients need to be treated with additional doses of vitamin B and a nutritious diet. Kwashiorkor patients are treated by adding more protein in their diet.


2.Fat-soluble vitamin vs water-soluble vitamin

Both fat-soluble vitamins and water-soluble vitamins are very nutritious. This is why a lot of people think they are the same. However, the truth is, these two have many significant differences. There is a very big difference on how your body receives and breaks down these vitamins. There is also a difference on how these vitamins are being utilized by your body. Knowing the difference between these two vitamins can help you gain optimum health and stay physically fit. How these two dissolve in your body is one of their major differences. One dissolves in fats and the other in water. If you use them appropriately, your body will get exactly what it needs, especially in terms of health.

Vitamins that are fat-soluble vitamins are vitamin K, vitamin E, vitamin D, and of course vitamin A. Lipid is another word for fat, which is why it may also be called a lipid soluble vitamin. This vitamin will dissolve in the stored fat inside your body. This will be accessed by the vitamins needed for energy or nutrition when it is released after the fats break down. The four vitamins that are in the fat-soluble vitamins are fundamental for your body to maintain optimum health. It can help your intestines, liver, heart and other parts of your body. Taking this vitamin everyday is not needed, because the body has the ability to store this vitamin in your body and will be released when needed by the body.

All eight B vitamins and vitamin C comprises the water-soluble vitamins. The eight B vitamins are B1, B2, B3, B5, B6, B7, B9 and B12. These vitamins must be taken daily, because these vitamins are not stored in your body. By taking these vitamins daily, you will be able to obtain optimum health. There is no overdose for these vitamins because they will just be filtered out in your urine. These vitamins pose no threat or danger to your body. Because they are filtered out easily in your urine, this is another reason why you must take a daily dose of these vitamins. The intestines will absorb these vitamins, then they will be transported into the bloodstream to be used or filtered.

Knowing the differences between these two will help you in obtaining or maintaining the optimum health you want for your body. With the right knowledge between the two, you will be able to determine which one you need to be healthy.

1.

Fat-soluble vitamins dissolve in fats or lipids, while water-soluble vitamins dissolve in water.
2.

Fat-soluble vitamins are stored in your body, which means you do not have to take a daily dosage of these. The water-soluble vitamins on the other hand are not stored in you body and are easily filtered out through your urine, which is why taking a daily dose of this is very important.
3.

Fat-soluble vitamins are vitamin A, D, E, and K, while water-soluble vitamins are the eight B vitamins and vitamin C.


3.heme iron n non heme iron

Body iron stores accumulate by the absorption of dietary iron, including heme iron and non-heme iron. In experimental studies that used controlled meals, the absorption of heme iron was shown to be more complete and less regulated than that of non-heme iron. Heme iron, which is mainly present in red meat, fish, and poultry, is highly bioavailable, and its absorption is substantially higher than that of non-heme iron. Non-heme iron absorption is more likely to be influenced by various dietary enhancers and inhibitors, and its bioavailability varies significantly. In the present large cohort study, we observed that a higher intake of heme iron was associated with a higher risk of gallstone disease, with a dose-response relation that was not accounted for by other potential risk factors, including other measured dietary variables, and the multivariate adjustment did not change the RR significantly.


4.HDL refers to high density lipoproteins. Lipoproteins refer to a combination of lipid and proteins. They are very essential for the body to restore tissues and cell membranes. High density lipoproteins move very comfortably throughout the blood. They do not get stuck in it. This is the primary difference between LDL and HDL. LDL or low density lipoproteins are those lipoproteins that tend to move clumsily through the blood. They are thicker and stickier in nature and often stick to the arteries through which they are being transported. When they accumulate in the arteries, they can choke off the blood supply. This leads to atherosclerosis or even heart attacks.

Cholesterol has a number of health benefits for the human body. However, you need to have the right amount of the good cholesterol or HDL in the blood. In fact, an important function of HDL is that it removes some of the LDL and therefore reduces the chances of a heart attack.

You can get HDL from foods which contains omega 3 fatty acids. These include fish oil, olive oil and nuts.

LDL cholesterol occurs in the body due to 2 important reasons. Some people are genetically programmed to produce more of this cholesterol in their bodies. So, no matter what they eat, they will still have LDL in excessive amounts in the body. These people need medication to bring their LDL down. The other group have brought it upon themselves. Excessive dietary fats, for e.g. eggs, milk, fish and poultry, lack of exercise and Trans fats in the diets have been linked with higher LDL levels.




The levels of HDL or the good cholesterol in the body can be increased by taking in foods rich in these cholesterols. LDL can only be reduced if the consumption of the foods is restricted and the patient is put on an exercise regimen. If these fail to control the condition, he may be put on medication.

Summary:

1. HDL is good cholesterol that keeps the heart and arteries safe and healthy. LDL is bad cholesterol that clogs up arteries and can lead to heart problems.
2. We get HDL from nuts, fish oils and olive oil. LDL is derived from eggs, fatty fish, poultry and trans fats present in packaged chips, soups and other processed food.


5.Lipids are a broad group of naturally occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The main biological functions of lipids include energy storage, as structural components of cell membranes, and as important signaling molecules.

Lipids may be broadly defined as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them to form structures such as vesicles, liposomes, or membranes in an aqueous environment. Biological lipids originate entirely or in part from two distinct types of biochemical subunits or "building blocks": ketoacyl and isoprene groups.[4] Using this approach, lipids may be divided into eight categories: fatty acyls, glycerolipids, glycerophospholipids, sphingolipids, saccharolipids and polyketides (derived from condensation of ketoacyl subunits); and sterol lipids and prenol lipids (derived from condensation of isoprene subunits).

Although the term lipid is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides. Lipids also encompass molecules such as fatty acids and their derivatives (including tri-, di-, and monoglycerides and phospholipids), as well as other sterol-containing metabolites such as cholesterol.[5] Although humans and other mammals use various biosynthetic pathways to both break down and synthesize lipids, some essential lipids cannot be made this way and must be obtained from the diet.

Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats may be monounsaturated or polyunsaturated but never saturated.

Unsaturated fat is a fat molecule containing one or more double bonds between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds connected to hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". Cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kink. In the trans arrangement, the chains are on opposite sides of the double bond, and the chain is straight.

The process of hydrogenation adds hydrogen atoms to cis-unsaturated fats, eliminating double bonds and making them into partially or completely saturated fats. However, partial hydrogenation, if it is chemical rather than enzymatic, converts a part of cis-isomers into trans-unsaturated fats instead of hydrogenating them completely. Trans fats also occur naturally to a limited extent: Vaccenyl and conjugated linoleyl (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from ruminants, although the latter also constitutes a cis fat.

No trans fats are essential fatty acids; indeed, the consumption of trans fats increases the risk of coronary heart disease[1][2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.[3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils

6.

Osteomalacia is softening of the bones due to a lack of vitamin D or a problem with the body's ability to break down and use this vitamin.
Causes, Incidence, And Risk Factors

The softer bones seen in persons with osteomalacia have a normal amount of collagen, which gives the bones its structure, but lack the proper amount of calcium.

There are numerous causes of osteomalacia. In children, the condition is called rickets and is usually caused by low levels of vitamin D.

One of the most common contributors to this disease is vitamin D deficiency. Other causes are malnutrition, chronic renal failure, or anticonvulsant therapy, which all lead to a lack of vitamin D. And, even when you think you are getting enough sunlight, be sure that your sunscreen is not too strong because it can prevent the absorption of the sunlight (vitamin D). Also, older people who do not drink milk are at a higher risk for getting this disease. Some of the symptoms of this condition are as follows, bone pain especially in the pelvic region, muscle weakness, unwarranted bone fracturing, and pelvic flattening. To treat this disease administration of vitamin D works well. Regular monitoring of blood levels will help deal with the imbalance. To prevent this disease be sure that your diet includes vitamin D and your body gets enough sunlight

Osteoporosis is a disease that weakens bones over time. Because of this, it puts you at risk for breaking a bone.

Postmenopausal osteoporosis is the most common form of osteoporosis. It affects many women after menopause.

How does postmenopausal osteoporosis develop?
Everyone has cells that remove old bone and other cells that rebuild new bone. This ongoing process is part of what keeps your bones strong. When you have postmenopausal osteoporosis, bone-removing cells cause you to lose bone at a rate that is too fast.
The result is thinner, weaker bones that can break more easily.
In women, bone loss increases after menopause. In the 5 to 7 years after menopause, you can lose up to 20 percent of your bone mass—leaving you at risk for fracture

Thinner bones put you at risk of fracture
If left untreated, osteoporosis can advance painlessly until a bone breaks (fractures).
Bones can become so weak that they can break from a minor fall.
Most osteoporosis-related fractures occur in the hip, spine, and wrist, but other bones can be affected.
A fracture due to postmenopausal osteoporosis can be a life-changing event—making it harder to get around on your own.

7.The deficiency of Vitamin C causes Scurvy and Pellagra is caused by the deficiency of Vitamin B3 and proteins. The symptoms related to scurvy are weakness, tiredness, irritability, bleeding from the gums, bruising and poor healing and the presence of spots on the skin. The symptoms of Pellagra include irritability, depression, diarrhea, mental confusion, memory loss, sensitivity to light.

As scurvy is caused by the deficiency of Vitamin C (ascorbic acid) it can easily be rectified by the regular intake of foods rich in Vitamin C such as gooseberry, lime or lemon juice, mango powder and potatoes. The treatment of Pellagra involves eating a well balanced diet and severe cases are prescribed various multi vitamin supplements. Endemic cases are treated by enriching flour and corn to include sufficient quantities of vitamin B3 (niacin). Protein rich food is also beneficial


8.Macrominerals

Many elements are essential in relative quantity; they are usually called "bulk minerals". Some are structural, but many play a role as electrolytes.[17] Elements with recommended dietary allowance (RDA) greater than 200 mg/day are, in alphabetical order (with informal or folk-medicine perspectives in parentheses):
Calcium, a common electrolyte, but also needed structurally (for muscle and digestive system health, bone strength, some forms neutralize acidity, may help clear toxins, provides signaling ions for nerve and membrane functions)
Chlorine as chloride ions; very common electrolyte; see sodium, below
Magnesium, required for processing ATP and related reactions (builds bone, causes strong peristalsis, increases flexibility, increases alkalinity)
Phosphorus, required component of bones; essential for energy processing
Potassium, a very common electrolyte (heart and nerve health)
Sodium (also see salt), a very common electrolyte; not generally found in dietary supplements, despite being needed in large quantities, because the ion is very common in food: typically as sodium chloride, or common salt. Excessive sodium consumption can deplete calcium and magnesium,[verification needed] which has been shown can lead to high blood pressure and osteoporosis (Note: Some sources suggest high blood pressure is due to high water retention per osmosis).
Sulfur, for three essential amino acids and therefore many proteins (skin, hair, nails, liver, and pancreas). Sulfur is not consumed alone, but in the form of sulfur-containing amino acids

Trace minerals

Many elements are required in trace amounts, usually because they play a catalytic role in enzymes.Some trace mineral elements (RDA < 200 mg/day) are, in alphabetical order:
Cobalt required for biosynthesis of vitamin B12 family of coenzymes. Animals cannot biosynthesize B12, and must obtain this cobalt-containing vitamin in the diet
Copper required component of many redox enzymes, including cytochrome c oxidase
Chromium required for sugar metabolism
Fluoride required for maintenance of bone structure
Iodine used by the thyroid gland to produce thyroid hormone (thyroxine and triiodothyronine), may also be used by other important organs such as the thymus, salivary glands, breast, and stomach (see Extrathyroidal iodine and Iodine and cancer risk; for this reason iodine may be needed in larger quantities than others in this list
Iron required for many enzymes, and for hemoglobin and some other proteins
Manganese (processing of oxygen)
Molybdenum required for xanthine oxidase and related oxidases
Nickel present in urease
Selenium required for peroxidase (antioxidant proteins)
Vanadium (There is no established RDA for vanadium. No specific biochemical function has been identified for it in humans, although vanadium is required for some lower organisms.)
Zinc required for several enzymes such as carboxypeptidase, liver alcohol dehydrogenase, and carbonic anhydrase

Characteristics of Trace Minerals

Trace minerals are what the body uses to activate enzymes, sustain cellular activity, and absorb and utilize other minerals. Like the macro minerals - potassium, iron, phosphorus, sodium, and calcium - they are essential to the body; they cannot be made, but must come from food or supplements. They originally come from the earth. Both micro and macro minerals are broken down from rock formations, to become soil, plant nutrition, and finally animal and human nutrition. They are used for growth, healing, and energy production. Unlike the macro minerals, the micro minerals are only necessary in minute quantities.

Still, without any one of the essential trace minerals, the body could not survive; and in many cases a deficiency of one or more could lead to serious health problems, even cancer. Few people have a deficiency of certain types of macro minerals, but others are more difficult to absorb, or to find in food sources. Ultimately, a diet high in natural, organic foods, with plenty of fresh fruits and vegetables, as well as whole grains and proteins, will in most cases supply adequate nutrition, although as we age supplements become more and more necessary. A diet high in processed foods and sugar on the other hand, rarely supplies enough of the micro or macro minerals; in fact, it may even inhibit the absorption of some of the essential trace minerals.

9.Antioxidant foods are the magic bullet we’ve all been looking for in preventing cancer. Eating more of these amazing, antioxidant foods is one way you can reduce your chances of developing this menacing disease. Find out which foods have the highest antioxidant levels and begin enhancing your diet with cancer-busting ingredients.
1. Wild Blueberries

Antioxidants are the new way to naturally protect your body from all sorts of diseases, cancer being perhaps the most dangerous.

There are several things that cause disease in our bodies. Oxidation reactions happen naturally in the body under certain conditions, and as a result destroy the molecular components of our cells.

10. enzymes :

Enzymes ( /'?nza?mz/) are proteins that catalyze (i.e., increase the rates of) chemical reactions.[1][2] In enzymatic reactions, the molecules at the beginning of the process are called substrates, and they are converted into different molecules, called the products. Almost all processes in a biological cell need enzymes to occur at significant rates. Since enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell.

Like all catalysts, enzymes work by lowering the activation energy (Ea‡) for a reaction, thus dramatically increasing the rate of the reaction. As a result, products are formed faster and reactions reach their equilibrium state more rapidly. Most enzyme reaction rates are millions of times faster than those of comparable un-catalyzed reactions. As with all catalysts, enzymes are not consumed by the reactions they catalyze, nor do they alter the equilibrium of these reactions. However, enzymes do differ from most other catalysts by being much more specific. Enzymes are known to catalyze about 4,000 biochemical reactions.[3] A few RNA molecules called ribozymes also catalyze reactions, with an important example being some parts of the ribosome.[4][5] Synthetic molecules called artificial enzymes also display enzyme-like catalysis.[6]

Enzyme activity can be affected by other molecules. Inhibitors are molecules that decrease enzyme activity; activators are molecules that increase activity. Many drugs and poisons are enzyme inhibitors. Activity is also affected by temperature, chemical environment (e.g., pH), and the concentration of substrate. Some enzymes are used commercially, for example, in the synthesis of antibiotics. In addition, some household products use enzymes to speed up biochemical reactions (e.g., enzymes in biological washing powders break down protein or fat stains on clothes; enzymes in meat tenderizers break down proteins into smaller molecules, making the meat easier to chew).

hormones:

Hormones carry messages from glands to cells to maintain chemical levels in the bloodstream that achieve homeostasis. "Hormone" comes from a word that means, "to spur on." This reflects how the presence of hormones acts as a catalyst for other chemical changes at the cellular level necessary for growth, development, and energy.

As members of the endocrine system, glands manufacture hormones. Hormones circulate freely in the bloodstream, waiting to be recognized by a target cell, their intended destination. The target cell has a receptor that can only be activated by a specific type of hormone. Once activated, the cell knows to start a certain function within its walls. Genes might get activated, or energy production resumed. As special categories, autocrine hormones act on the cells of the secreting gland, while paracrine hormones act on nearby, but unrelated, cells.

There are two types of hormones known as steroids and peptides. In general, steroids are sex hormones related to sexual maturation and fertility. Steroids are made from cholesterol either by the placenta when we're in the womb, or by our adrenal gland or gonads (testes or ovaries) after birth. Cortisol, an example of a steroid hormone, breaks down damaged tissue so it can be replaced. Steroids determine physical development from puberty on to old age, as well as fertility cycles. If we are not synthesizing the correct steroidal hormones, we can sometimes supplement them pharmaceutically as with estrogen and progesterone.

Peptides regulate other functions such as sleep and sugar concentration. They are made from long strings of amino acids, so sometimes they are referred to as "protein" hormones. Growth hormone, for example, helps us burn fat and build up muscles. Another peptide hormone, insulin, starts the process to convert sugar into cellular energy.

Hormones so perfectly and efficiently manage homeostasis due to negative feedback cycles. Our goal is to keep the concentration of a certain chemical, such as testosterone, at a constant level for a certain period of time, the way that a thermostat works. Using negative feedback, a change in conditions causes a response that returns the conditions to their original state. When a room's temperature drops, the thermostat responds by turning the heat on. The room returns to the ideal temperature, and the heater turns off, keeping the conditions relatively constant.

vitamin...BOTOX..wakakakakkaka;))

1. Vitamin A

*Vitamin A is a vitamin that is needed by the retina of the eye in the form of a specific metabolite, the light-absorbing molecule retinal, that is absolutely necessary for both low-light (scotopic vision) and color vision. Vitamin A also functions in a very different role, as an irreversibly oxidized form of retinol known as retinoic acid, which is an important hormone-like growth factor for epithelial and other cells.

In foods of animal origin, the major form of vitamin A is an ester, primarily retinyl palmitate, which is converted to the retinol (chemically an alcohol) in the small intestine. The retinol form functions as a storage form of the vitamin, and can be converted to and from its visually active aldehyde form, retinal. The associated acid (retinoic acid), a metabolite that can be irreversibly synthesized from vitamin A, has only partial vitamin A activity, and does not function in the retina for the visual cycle.

All forms of vitamin A have a beta-ionone ring to which an isoprenoid chain is attached, called a retinyl group. Both structural features are essential for vitamin activity.[1] The orange pigment of carrots – beta-carotene – can be represented as two connected retinyl groups, which are used in the body to contribute to vitamin A levels. Alpha-carotene and gamma-carotene also have a single retinyl group, which give them some vitamin activity. None of the other carotenes have vitamin activity. The carotenoid beta-cryptoxanthin possesses an ionone group and has vitamin activity in humans.

Vitamin A can be found in two principal forms in foods:
Retinol, the form of vitamin A absorbed when eating animal food sources, is a yellow, fat-soluble substance. Since the pure alcohol form is unstable, the vitamin is found in tissues in a form of retinyl ester. It is also commercially produced and administered as esters such as retinyl acetate or palmitate.
The carotenes alpha-carotene, beta-carotene, gamma-carotene; and the xanthophyll beta-cryptoxanthin (all of which contain beta-ionone rings), but no other carotenoids, function as vitamin A in herbivores and omnivore animals, which possess the enzyme required to convert these compounds to retinal. In general, carnivores are poor converters of ionine-containing carotenoids, and pure carnivores such as cats and ferrets lack beta-carotene 15,15'-monooxygenase and cannot convert any carotenoids to retinal (resulting in none of the carotenoids being forms of vitamin A for these species)
2. Vitamin E

*Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols.[1] There are many different forms of vitamin E, of which ?-tocopherol is the most abundant in the North American diet.[2] ?-Tocopherol can be found in corn oil, soybean oil, margarine and dressings.[3][4] a-Tocopherol, the most biologically active form of vitamin E, is the second most abundant form of vitamin E in the North American diet. This variant of vitamin E can be found most abundantly in wheat germ oil, sunflower, and safflower oils.[4][5] It is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation.

3. Vitamin K

*Vitamin K is a group of fat soluble vitamins that are needed for the posttranslational modification of certain proteins, mostly required for blood coagulation but also involved in metabolic pathways in bone and other tissue. They are 2-methyl-1,4-naphthoquinone derivatives.

Vitamin K1 is also known as phylloquinone or phytomenadione (also called phytonadione). Vitamin K2 (menaquinone, menatetrenone) is normally produced by bacteria in the large intestine,[1] and the old theory says that dietary deficiency is extremely rare unless the intestines are heavily damaged, are unable to absorb the molecule, or are subject to decreased production by normal flora, as seen in broad spectrum antibiotic use.[2] However, recent research results shows that this might not be the case, the bowel seems to be inefficient in the absorption of vitamins K. [3] ; [4]. These results are reinforced by human cohorts studies, where a majority of the subjects showed inadequate vitamins K amounts in the body. This was revealed by the presence of large amounts of incomplete gamma-carboxylated proteins in the blood, an indirect test for vitamins K deficiency. [5] ; [6] ; [7]

There are three synthetic forms of vitamin K, vitamins K3, K4, and K5, which are used in many areas including the pet food industry (vitamin K3) and to inhibit fungal growth (vitamin K5).[8]

4. Cobalamine

*Vitamin B12, vitamin B12 or vitamin B-12, also called cobalamin, is a water soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood. It is one of the eight B vitamins. It is normally involved in the metabolism of every cell of the human body, especially affecting DNA synthesis and regulation, but also fatty acid synthesis and energy production. As the largest and most structurally complicated vitamin, it can be produced industrially only through bacterial fermentation-synthesis.

Vitamin B12 consists of a class of chemically-related compounds (vitamers), all of which have vitamin activity. It contains the biochemically rare element cobalt. Biosynthesis of the basic structure of the vitamin in nature is only accomplished by simple organisms such as some bacteria and algae, but conversion between different forms of the vitamin can be accomplished in the human body. A common synthetic form of the vitamin, cyanocobalamin, does not occur in nature, but is used in many pharmaceuticals and supplements, and as a food additive, because of its stability and lower cost. In the body it is converted to the physiological forms, methylcobalamin and adenosylcobalamin, leaving behind the cyanide, albeit in minimal concentration. More recently, hydroxocobalamin (a form produced by bacteria), methylcobalamin, and adenosylcobalamin can also be found in more expensive pharmacological products and food supplements. The extra utility of these is currently debated.

Vitamin B12 was discovered from its relationship to the disease pernicious anemia, which is an autoimmune disease that destroys parietal cells in the stomach that secrete intrinsic factor. Intrinsic factor is crucial for the normal absorption of B12, so a lack of intrinsic factor, as seen in pernicious anemia, causes a vitamin B12 deficiency. Many other subtler kinds of vitamin B12 deficiency and their biochemical effects have since been elucidated.


5. Zinc

*Zinc (pronounced /'z??k/ zingk; from German: Zink), also known as spelter, is a metallic chemical element; it has the symbol Zn and atomic number 30. It is the first element in group 12 of the periodic table. Zinc is, in some respects, chemically similar to magnesium, because its ion is of similar size and its only common oxidation state is +2. Zinc is the 24th most abundant element in the Earth's crust and has five stable isotopes. The most exploited zinc ore is sphalerite, a zinc sulfide. The largest exploitable deposits are found in Australia, Asia, and the United States. Zinc production includes froth flotation of the ore, roasting, and final extraction using electricity (electrowinning).

Brass, which is an alloy of copper and zinc, has been used since at least the 10th century BC. Impure zinc metal was not produced in large scale until the 13th century in India, while the metal was unknown to Europe until the end of the 16th century. Alchemists burned zinc in air to form what they called "philosopher's wool" or "white snow".

The element was probably named by the alchemist Paracelsus after the German word Zinke. German chemist Andreas Sigismund Marggraf is normally given credit for discovering pure metallic zinc in 1746. Work by Luigi Galvani and Alessandro Volta uncovered the electrochemical properties of zinc by 1800. Corrosion-resistant zinc plating of steel (hot-dip galvanizing) is the major application for zinc. Other applications are in batteries and alloys, such as brass. A variety of zinc compounds are commonly used, such as zinc carbonate and zinc gluconate (as dietary supplements), zinc chloride (in deodorants), zinc pyrithione (anti-dandruff shampoos), zinc sulfide (in luminescent paints), and zinc methyl or zinc diethyl in the organic laboratory.

Zinc is an essential mineral of "exceptional biologic and public health importance".[1] Zinc deficiency affects about two billion people in the developing world and is associated with many diseases.[2] In children it causes growth retardation, delayed sexual maturation, infection susceptibility, and diarrhea, contributing to the death of about 800,000 children worldwide per year.[1] Enzymes with a zinc atom in the reactive center are widespread in biochemistry, such as alcohol dehydrogenase in humans. Consumption of excess zinc can cause ataxia, lethargy and copper deficiency.


6. Calcium

*Calcium ( /'kælsi?m/ KAL-see-?m) is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth most abundant element by mass in the Earth's crust. Calcium is also the fifth most abundant dissolved ion in seawater by both molarity and mass, after sodium, chloride, magnesium, and sulfate.[2]

Calcium is essential for living organisms, particularly in cell physiology, where movement of the calcium ion Ca2+ into and out of the cytoplasm functions as a signal for many cellular processes. As a major material used in mineralization of bones and shells, calcium is the most abundant metal by mass in many animals.


7. Thiamine

*Thiamine or thiamin or vitamin B1 (pronounced /'?a?.?m?n/ THY-?-min), and named as the "thio-vitamine" ("sulfur-containing vitamin") is a water-soluble vitamin of the B complex. First named aneurin for the detrimental neurological effects if not present in the diet, it was eventually assigned the generic descriptor name vitamin B1. Its phosphate derivatives are involved in many cellular processes. The best-characterized form is thiamine pyrophosphate (TPP), a coenzyme in the catabolism of sugars and amino acids. In yeast, TPP is also required in the first step of alcoholic fermentation.

All living organisms use thiamine in their biochemistry, but it is synthesized in bacteria, fungi, and plants. Animals must obtain it from their diet, and, thus, for them it is a vitamin. Insufficient intake in birds produces a characteristic polyneuritis, and in mammals results in a disease called beriberi affecting the peripheral nervous system (polyneuritis) and/or the cardiovascular system, with fatal outcome if not cured by thiamine administration.[1] In less severe deficiency, nonspecific signs include malaise, weight loss, irritability and confusion.[2]

There is still much work devoted to elucidating the exact mechanisms by which thiamine deficiency leads to the specific symptoms observed (see below). New thiamine phosphate derivatives have recently been discovered,[3] emphasizing the complexity of thiamine metabolism and the need for more research in the field.

Thiamine derivatives with improved pharmacokinetics have been discovered and are to be considered more effective in alleviating the symptoms of thiamine deficiency and other thiamine-related conditions such as impaired glucose metabolism in diabetes. These compounds include allithiamine, prosultiamine, fursultiamine, benfotiamine, and sulbutiamine, among others


8. Iodine

*odine is an essential trace element; the thyroid hormones thyroxine and triiodotyronine contain iodine. In areas where there is little iodine in the diet—typically remote inland areas where no marine foods are eaten—iodine deficiency gives rise to goiter (so-called endemic goiter), as well as cretinism, which results in developmental delays and other health problems. While noting recent progress, The Lancet noted, "According to WHO, in 2007, nearly 2 billion individuals had insufficient iodine intake, a third being of school age. ... Thus iodine deficiency, as the single greatest preventable cause of mental retardation, is an important public-health problem."[1]

In some such areas, this is now combatted by the addition of small amounts of iodine to table salt in form of sodium iodide, potassium iodide, and/or potassium iodate—this product is known as iodized salt. Iodine compounds have also been added to other foodstuffs, such as flour, water and milk in areas of deficiency.[2] Seafood is also a well known source of iodine.[3] Thus, iodine deficiency is more common in mountainous regions of the world where food is grown in soil poor in iodine.


9. Riboflavin

Riboflavin, also known as vitamin B2 or additive E101,[1] is an easily absorbed micronutrient with a key role in maintaining health in humans and other animals[which?]. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. It plays a key role in energy metabolism, and for the metabolism of fats, ketone bodies, carbohydrates, and proteins.

Milk, cheese, leafy green vegetables, liver, kidneys, legumes, tomatoes, yeast, mushrooms, and almonds[2] are good sources of vitamin B2, but exposure to light destroys riboflavin.

The name "riboflavin" comes from "ribose" (the sugar which forms part of its structure, which in turn is a transposition of arabinose[3]) and "flavin", the ring-moiety which imparts the yellow color to the oxidized molecule (from Latin flavus, "yellow"). The reduced form, which occurs in metabolism, is colorless.

Riboflavin is best known visually as the vitamin which imparts the orange color to solid B-vitamin preparations, the yellow color to vitamin supplement solutions, and the unusual fluorescent yellow color to the urine of persons who supplement with high-dose B-complex preparations (no other vitamin imparts any color to urine)


10. Pyridoxine

*Pyridoxine is one of the compounds that can be called vitamin B6, along with pyridoxal and pyridoxamine. It differs from pyridoxamine by the substituent at the '4' position. It is often used as 'pyridoxine hydrochloride'

It is based on a pyridine ring, with hydroxyl, methyl, and hydroxymethyl substituents. It is converted to the biologically active form pyridoxal 5-phosphate.
Function in the body

Pyridoxine assists in the balancing of sodium and potassium as well as promoting red blood cell production. It is linked to cardiovascular health by decreasing the formation of homocysteine. Pyridoxine may help balance hormonal changes in women and aid the immune system.[citation needed] Lack of pyridoxine may cause anemia, nerve damage, seizures, skin problems, and sores in the mouth.[2]

It is required for the production of the monoamine neurotransmitters serotonin, dopamine, norepinephrine and epinephrine, as it is the precursor to pyridoxal phosphate: cofactor for the enzyme aromatic amino acid decarboxylase. This enzyme is responsible for converting the precursors 5-hydroxytryptophan (5-HTP) into serotonin and levodopa (L-DOPA) into dopamine, noradrenaline and adrenaline. As such it has been implicated in the treatment of depression and anxiety.[citation needed]

A very good source of pyridoxine is dragon fruit from South East Asia.