Archive for Juli 2011

Better Eaten Cooked or Raw?

On Selasa, 26 Juli 2011 / By Fety Kusumanugraha / No Comments

Better Eaten Cooked or Raw?

For some people, raw vegetables taste better than cooked. However, others feel more safe to eat when cooked. Apparently, there are a number of vegetables should be eaten while still fresh and still others must be boiled first solely for the sake of health.

Fresh is good. Only, there are times when cooked food is better for the digestive system. According to Italian researchers, cooking (depending on the method) can maintain and sometimes boost the nutritional value of vegetables.

This is in line with research published in the British Journal of Nutrition. The results showed that those who undergo strict raw food diet had lower levels of lycopene in the average.

Lycopene is an antioxidant that gives the red color on a number of fruits and vegetables. In addition, lycopene has potent anticancer ingredients and lowering cholesterol.

Described by Sharon Natoli, dietisi of Food & Nutrition Australia, "Tomatoes are cooked first become a better source of lycopene than raw food"

"Because the cooking process will help break down plant cell walls, making the Nutrition contained in them more easily available to the digestive system," he said.

However, some sources of food is better when consumed when fresh. Because the number of nutrients can be damaged when exposed to heat.

"Some nutrients such as vitamin C is very sensitive to heat. So the longer the cooking process, nutrients increasingly vulnerable to damage;" said Sharon, as quoted by Good Health.

Given all these facts, Sharon also gives suggestions for combining raw and cooked vegetables to be optimal nutritional value.


Cut into pieces and let stand first before cooking. Garlic contains allicin, which has the ability to protect against the risk of heart disease. Well, cooking deactivates the enzymes needed to encourage allicin.

Unless you like to chew the raw condition, U.S. researchers recommend blew him first and silence for about 10 minutes before cooking.
This makes the enzyme work before the heat inerusaknya.

Cooked before eaten. Spinach including calcium-rich vegetables. However, spinach is also high in oxalates, which can inhibit calcium accessibility. Fortunately, the process of cooking can reduce oxalate levels and on the other hand increase the lutein content.

A half cup of cooked spinach contains 6.3 mg suclah lutein, whereas a cup of raw spinach contains only 3.6 mg.


Eat raw or steamed soon after. Broccoli, as mentioned in some studies, containing sulforafane, chemicals that act as anticancer.

Unfortunately, the cooking process that is too hot to take away the chemical. The heat will destroy enzymes in broccoli called mirosinase.


Cooked, preferably a little longer, before being eaten. Research has shown that the longer the corn is cooked, the more antioxidants. Of the 22 percent increase after 10 minutes heated, and more than doubled after 50 minutes of cooking.

This cooking process will release specific antioxidants and are difficult to find, namely ferulik acids that help fight cancer. The perisetjuga encounter increased to 900 per cent after it is cooked more than 50 minutes.
Besides cooking, canned corn also contain better antioxidants than fresh corn.


Eat raw or lightly cooked. Studies show that women who ate four or more servings of raw cabbage or cabbage lightly cooked a week during adolescence, 72 percent had fewer breast cancers than those consuming only one or two servings a week. Consumption of cabbage for adults also provide a protective effect.

To get a higher effect, select the cabbage purple rather than white cabbage. Purple cabbage has antioxidant activity 6 times higher than the greenish white.


Dinner was over cooked with olive oil. The cooking process will boost the lycopene in tomatoes. Experts in the U.S. states that are exposed to heat for two minutes will double the amount of lycopene in tomatoes. While cooked for an hour will increase the levels of lycopene up to 164 percent.

Additional olive oil will give more benefits. Researchers in Melbourne, Australia, found that olive oil significantly increases the amount of lycopene that is absorbed during digestion.

One thing PEDU note, you should not store tomatoes in the refrigerator. Study in New Zealand show, tomatoes stored at 25 degrees Celsius, after 10 days, containing two times more lycopene than those stored at temperatures around 7 degrees Celsius.


Eat when cooked. According to research in Arkansas, USA, which has been cooked carrots contains 34 percent more antioxidants than yangn still raw. In addition, the content falkarinol, components with anticancer ingredient, more.

It is described in research at the UK's Newcastle University, because carrots are cooked, the composition changed. Carrots are cooked will lose its ability to hold water. As a result, falkarinol concentration increases.

Advice of experts, cook carrots in a state utuh.Trik falkarinolnya this will make the content of 25 percent more.

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Parent heart disease? Your Big Risk!

On Senin, 25 Juli 2011 / By Fety Kusumanugraha / No Comments

Parent heart disease? Your Big Risk! 

Heart and blood vessel disease is still a serious problem in the world, including Indonesia. Based on data from World Health Statistics 2009, heart disease and stroke are the leading cause of death in the world. 

Prevalence is also expected to continue to rise. Even in 2030, WHO estimates that approximately 23.6 million people will die from cardiovascular disease. This disease has also been projected to continue to survive as a leading cause of death in the world. 

In Indonesia, according to the Health Research Association (Riskesdas) in 2007, heart disease is also one of the main causes of death. Prevalence reached 7.2 percent nationally, but their numbers are expected to increase as changing people's lifestyles. 

To suppress the high number of deaths, people need to understand and recognize the factors that cause heart disease. It is important to be aware of any risk factors you may have. For example, if you have a parent with a history of heart disease, then you are at higher risk. 

According to dr. Sari S. Mumpuni Sp.JP, a heart specialist from RS Mitra Keluarga Kelapa Gading, a risk factor for coronary heart disease can be divided into two groups: factors that can be modified and non modified. 

Risk factors that may dimodifkasi include dyslipidemia, high blood pressure, smoking, diabetes, obesity, lack of exercise and alcohol drinking habits. While the risk factors that can not be modified is a family history, age, gender and race.
"But it can be controlled or even eliminated if you implement a healthy lifestyle," he said. 

Factors parents

Sari added, risk factors a person suffering from heart disease would be stronger if the parent (father) suffered a heart attack, angioplasty, or coronary bypass surgery (bypass) at the age of less than 55 years, and experienced the same mother at the age of less than 65 years. 

Sari said prevention efforts, it can be done with primary and secondary prevention efforts. In primary prevention, risk factors are controlled or controlled before the onset of major cardiovascular diseases such as storke, syndrome, acute coronary, and heart failure. 

While in secondary prevention, risk factor control after a major cardiovascular disease, to prevent recurrent attacks. 

Other factors of heart and cardiovascular disease are high levels of bad cholesterol or LDL (low density lipoprotein), which is the cause of fat attached to the crust and can clog blood vessels. 

"Most of the Indonesian people, especially those living in large cities, where low-fiber diet and high fat has become a daily consumption," he explained.
Eating regular food rich in fiber, particularly soluble fiber, shown to help lower blood cholesterol levels. It is also good in an effort to keep the heart healthy. 

Sari urged everyone to do a cholesterol since it began 20 years of age. "If normal, do it once every 5 years. If high, do the inspection in accordance with the needs, and lifestyle changes, "he said.

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Prompts Drinking 8 Glasses Water Day

On Sabtu, 23 Juli 2011 / By Fety Kusumanugraha / No Comments

Prompts Drinking 8 Glasses Water Day

Drink at least eight glasses of water a day is the advice that has long-gaungkan digaung. This custom is believed to help prevent kidney damage, weight loss and improve concentration.

But some health experts in Britain have recently warned that drinking eight glasses of water a day is the proverbial wrong and may even be harmful. They even dare to claim, the scientific claims behind this suggestion was "nonsense".

In England, the National Health Service (NHS) together with leading physicians and nutritionists have long advised people to drink about 1.2 liters of water per day to maintain health.

However, a recent report written in the British Medical Journal explains that the threat of dehydration is a 'myth' and said that so far there is no evidence behind the claim that drinking lots of water can prevent some health problems.

A doctor in Glasgow, Margaret McCartney, the journal said that the recommendation within the NHS website in order to drink six to eight glasses a day is not just a nonsense, but also embarrassing.

He added that the benefits of drinking lots of water is often exaggerated and carrying interest, for example, from bottled water companies.

In the BMJ, Dr. McCartney also stressed that the research shows that drinking water when not thirsty can actually disrupt rather than improve concentration. Other evidence also suggests that the germ-killing chemicals found in bottled water can be bad for your health.

Drinking excessive amounts can also cause lack of sleep because someone had to get up at night to go to the toilet. Other studies suggest, may even cause kidney damage, not prevent it.

Dr. McCartney also warned that drinking too much water can cause a rare but potentially fatal called hyponatremia. This condition makes salt levels in the body decreases and can lead to brain swelling.
In 2003, actor Anthony Andrews fell ill from drinking too much water during practice roles.

Another doctor quoted in the article adds, there are no reasonable grounds to claim that the water can help you lose weight by suppressing appetite.

Professor Stanley Goldfarb, an expert on metabolism from the University of Pennsylvania in the U.S., said: "The current evidence suggests that there is no evidence. If children drink more water than getting the extra calories from soda, that's good. But there is no evidence that drink water before meals to reduce appetite at dinner. "

Around 2:06 billion liters of bottled water sold in Britain last year. This figure is an increase over 2000, which was only 1:42 billion liters.

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