Friday, July 30, 2010

The Importance of Drinking The Right Amount of Water Everyday

What is the most essential nutrient do we need in order for us to actively participate in chemical reactions; lubricates and cushions joints, eyes, spinal cord; aids in body-temperature maintenance and serves as the solvent for many small molecules? The answer is WATER. Many of us just think that water is for quenching our thirst but in reality it is the most important nutrient in our diet. It is very important to drink the right type and amount of fluid to stay healthy especially when our body excretes more sweat during hot season and hard days work
Amount of Fluid Needed Each Day
If you are one of the many people who find it hard to drink the recommended six to eight glasses of water a day, don't lose hope. Most fruits and vegetables contain up to 95 percent water, and many meats and cheeses contain at least 50 percent. A key point is NOT to wait until you're thirsty. If you're thirsty, it means your body has already lost more water than it should have, and it's urging you to fill up the tank. An easy way to check your fluid status is to look at the color of your urine. It should be a very pale yellow. If it's a dark yellow, it means that you're not drinking enough.
Type of Fluid Needed
Water -- First and foremost, our bodies need water. Juice and milk have a high percentage of water, but they also contain calories. If you're watching your weight, drink water. Avoid caffeinated beverages such as most sodas and regular coffee, as caffeine actually causes the body to lose water. The same goes for alcohol.
If you exercise during hot weather, you may prefer a sports drink. Sports drinks contain electrolytes such as sodium and potassium, which are lost in sweat. The salt also makes us thirsty, causing us to drink even more. Juice and soda aren't absorbed as easily during exercise, so save them for before or after your activity.

Thursday, July 29, 2010

The Power of Salt

We know that slat are just mere condiments use for cooking but in the other aspect of its component, it has several benefits to our body. Below are some of the uses.

1. Salt has been given a bad rap in terms of how it affects health. However, salt does heal some conditions as well. Here's how to go about using this natural substance.

2. Salt is good for relieving body aches and pains. Dissolve the salt in water and use for soaking the body or the aching body part.

3.Salt is good for sore throats. Dissolve salt and gargle several times during the coarse of the day; or dip a towellete in the saline water and wrap around the throat.

4. Salt is also good for cleaning or flushing the sinuses. There are several ways of doing so. One way is to use a syringe and filling the nasal

5. Salt can be use as face exfoliant. Just combine an amount of salt and honey in a bowl, mix it well and gently rub it on your face. Wash with water and wipe off with dry cloth.

Sunday, July 25, 2010

Going Easy On Your Pancreas

Most people with acute pancreatitis recover completely. But even if you experience no lingering symptoms, it is still important to take necessary steps to keep your pancreas healthy as possible. Below are some of the important things to remember:

  1. Avoid alcohol. If you can’t voluntarily stop from drinking an alcohol, seek treatment for alcoholism. Because abstaining may or may not reduce your pain but it will reduce your risk of dying from the disease. That is why it is important to really stop from drinking alcohol.
  2. Eat smaller meals. The more you eat, the greater the amount of digestive juices your pancreas must produce. Instead of large meals, eat smaller but eat frequently.
  3. Limit fat in your diet. This will help reduce loose and oily stools that result from a lack of pancreatic enzymes. You should eat healthy foods like fresh fruits and vegetables, whole grains and lean protein sources.
  4. Follow a high-carbohydrate diet. A carbohydrate gives you the energy to help fight fatigue. Try to get most of your daily calories from complex carbohydrates found in grains, vegetables and legumes.