Question : I’VE noticed that my eye health is deteriorating. My eyes often feel tired and watery after a long day of working on the computer, driving and watching movies. How can I keep my eyes healthy?
Answer : STRESS will definitely affect eye health due to free radicals that are generated. Excess free radicals can damage the lens of the eye. The retina is particularly susceptible to oxidative stress because of its high consumption of oxygen, its high proportion of polyunsaturated fatty acids and its exposure to visible light. Many studies have shown that retinal injury is attributable to oxidative stress and the antioxidant vitamins A, C and E protect against this type of injury. Bilberries, blackberries and blueberries contain anthocyanidins, powerful antioxidants which help prevent free radical damage to the eyes.
Bilberry contains collagen-stabilising properties and is responsible for maintaining the integrity of the tendons, ligaments and cartilage.
Bilberry extract has also been shown to hasten the regeneration of rhodopsin, a light-sensitive pigment found in the rods of the retina. Thus supplementation with this herb aids in day and night vision. For best results, take bilberry in combination with herbs such as eyebright, lycium (also known as kei chi) and spinach. You may take kei chi in your soup and other dishes but it is difficult to establish the therapeutic dose.
A good daily intake of fresh fruit and vegetables will supply the vitamins and minerals needed for maintaining the cell structure of the eyes. Carrots, spinach and other green leafy vegetables and colourful fruits and vegetables will help to provide carotenoid pigments necessary for eye health and help neutralise free radicals.
To relieve eye strain place slices of cucumber over closed eyes for 15 minutes. Relax your eyes after a long day at the computer.
Body temperature is raised by environmental conditions and exercising muscle. Cooling is accomplished primarily by the evaporation of sweat. The most important barrier against effective cooling is humidity. Humidity is not your friend The rate of sweating is higher in humid conditions but the cooling is less. The reason is that because the air is already very saturated with water, sweat can’t evaporate. Sweat that beads up and rolls off doesn’t function in the cooling process. However, this “futile sweat” does deplete the body of vital water and salt.
As dehydration progresses cooling becomes more difficult. Performance drops and heat injury becomes a real threat.
Deaths have occurred when the air temperature was less than 75 degrees F (24 degrees C) but the relative humidity was above 95%.
There are three stages to heat illness; heat cramps, heat exhaustion, and heat stroke — listed in order of increasing severity. Often the border between them is blurred into a continuous spectrum.
Heat cramps are due to muscle spasms and often occur in the arms, legs, or abdomen. They are thought to be caused by dehydration and loss of salt and other electrolytes.
Heat exhaustion is due to more profound loss of water and electrolytes. It is characterized by generalized weakness, headache, dizziness, low blood pressure, elevated pulse, and temperature elevation as high as 104 degrees F (40 degrees C). Both can usually be treated by moving out of the sun, drinking fluids, and eating salty food.
Heatstroke is a life threatening condition and represents severe dehydration, high body temperature, and a shut-down of the cooling mechanisms. The patient may be delirious or comatose, and half of the victims have stopped sweating. The pulse is rapid and weak, the blood pressure is low and body temperature is greater than 105°̊ree;F (40.6°̊ree;C) and may reach as high as 110°̊ree;F (43°̊ree;C). The oral temperature is notoriously inaccurate in these circumstances. Damage to the brain, heart, lungs, kidneys and other organs may occur.
Sometimes despite the best medical care, death is the end result. As with most diseases, preventing one is always better than getting one The environmental conditions that lead to dehydration and heat illness are out of your control, but there are many things that you can do to help prevent getting sick Clothing Your choice of clothing can influence your cooling efficiency. Light colored clothing reflects light and so is cooler than dark colored clothing. The traditional black cycling shorts are not good for exercise in hot climates — white is a better choice. Loose, lightweight material allows for better air circulation and facilitates evaporation of sweat. Clothing that is dry slows down evaporation of sweat, but once wet, cooling continues. Thus, changing into dry clothes during transitions is not a good idea.
Some medications interfere with cooling Certain drugs may cause dehydration or interfere with sweating. Antihistamines and some blood pressure medications decrease sweating. Caffeine and alcohol are diuretics and thus cause your body to lose water. For those under a physician’s care it is best to check with your doctor about medication . How do you know if you are drinking enough? A good sign of hydration is the output of large volumes of clear, dilute urine. Drinking approximately 400 – 600 ml (13 – 20 ounces) of cold water or an electrolyte solution can help delay the process of dehydration. many people underestimate the magnitude of their fluid loss.
The maximum rate of fluid absorption by the gastrointestinal (GI) tract during exercise is approximately 800 ml per hour (27 fluid ounces/hr). The rate of fluid loss through sweating may average as high as 1.5 – 2 liters per hour (50 – 68 fluid ounces per hour). Thus often, despite the best fluid intake, dehydration will occur. Drinking 150 – 250 ml (5 – 8 ounces) every 10 – 15 minutes is probably the best way to attempt to stay hydrated while racing. For some people, drinking a lot causes discomfort and a feeling of being “bloated”. Thus guzzling a liter once per hour will likely cause problems. Also realize that the more dehydrated you get the harder it is for your GI system to absorb what you drink. Dehydration also causes a variety of GI symptoms (nausea, cramping, and diarrhea). You must determine and plan you hydration strategy ahead of time.
Why is Salt important Sweat contains between 2.25 to 3.4 grams of sodium chloride per liter. A sweat rate of 1 liter per hour would thus cause a salt loss of 27- 40 grams Failing to replace salt can result in hyponatremia (low salt concentration in the blood). From recommended to ingest an average of 1 gram of sodium per hour Overheating causes more sweat production. The net fluid lost per hour is greater.
When faced with unusual circumstances be conservative and cautious. Know your body There is large variability between individuals with respect to net water loss while exercising in the heat. This depends upon sweat rate, rate of fluid ingestion, rate of gastric emptying, type of fluid ingested, percentage body fat, and many other variables. Because of this there is no simple answer for which fluid to drink, how much, and how often. So how do you know what is right for you?
You should become familiar with what you need to do to stay hydrated under a variety of conditions. Keep a log about your experiences. Change only one variable at a time to develop a plan that works. Remember heat can kill.
By the time you finish reading this article, you’ll possess a powerful weapon in your fight against chronic tiredness and other health problems.
This potent weapon is not new. It’s well known by many health experts.
So what is this key resource to help you enjoy better health?
It’s making your own fresh fruit and vegetable juices. When you juice fruits and vegetables, you make delicious drinks that will contribute to increased energy and enhanced health.
Why is juicing so effective?
Here’s how this wonderful health weapon works: juices are absorbed almost immediately into your body, thus supplying needed vitamins and minerals. Cooking vegetables removes a lot of their nutritional value, but juicing saves these vitamins and minerals. So you get mega-doses of vitamins and minerals.
Let’s say you make a carrot-apple drink from one apple and four carrots. Imagine sitting down and eating all those at one time in their original state! But you get the vitamins and minerals from the fruit and vegetables in their juice and it’s living! That’s because the vitamins and minerals have not been destroyed by the pasteurization process used to make juice sold in stores.
How do you get the maximum health return from juicing?
Start your day right by drinking freshly-made juice. It’s wise to drink it before you eat and then wait about ten minutes (before eating the rest of your breakfast) to give your body a headstart as it absorbs the life-giving fluid into your bloodstream.
Don’t let the juice sit around, but drink it within minutes of making it to retain those precious vitamins and minerals.
You can also add to your fiber intake by using the pulp in muffins and bread. Just add the pulp of your favorite fruits and vegetables to your recipe and you’ll have a moist taste-bud pleasing treat!
How are fruits and vegetables prepared for juicing?
First wash them. Cut out any bad spots that you wouldn’t want to eat. You usually don’t need to peel fruits and vegetables.
What are some popular juice recipes?
1. Carrot Juice
Carrots are a favorite for juicing purposes. Put them through your juicer one at a time and don’t peel them.
Carrot drinks taste great all by themselves, but you can also use them as a base for other fruits and vegetables too. Carrots and apples taste wonderful together. Children love this combination taste treat!
2. Celery Juice
Celery should be cut into 3-4 inch sections and fed into your machine at a steady pace.
3. Fresh Apple Drink
Just cut the apples into pieces that will fit into the feeding chamber. You don’t need to core them, although you might want to do so.
4. Melon Thirst Quencher
You’ll need to remove the rinds but not the seeds. Most varieties of melons are great for juicing.
5. Combo Drink
Add all different kinds of vegetables together, including tomatoes. It’s fun to experiment! But don’t put in vegetables or fruit that you don’t like to eat because your beverage won’t taste good to you.
What kinds of juicers are available?
1. Centrifugal-ejection machines
These are good for most uses.
2. Low-speed masticating juicers
These do a better job juicing spinach and wheatgrass.
3. Twin gear juicers
These machines work in two stages. First the fruits and vegetables are crushed and then the juice is pressed out. You get a higher quality drink because of this process, but twin gear machines are slower than the other juicers.
4. Citrus juicers
If you’re just squeezing lemons, oranges and grapefruit, this is the one for you.
The better the machine, the longer the warranty. The inexpensive juicers aren’t made to withstand daily use. A powerful motor extracts juice faster with less strain. Centrifugal juicers should have a motor rating of at least 450-watts. Machines that use a slow, grinding motor speed (masticating and double-auger models) don’t need as much wattage.
If making your own energy-packed juice isn’t in your arsenal of health weapons yet, it should be.
Step up your energy to a much higher level by juicing your way to vibrant health!
In the United States, American women are told to begin annual mammographic screening for breast cancer at the age of 40. Long before we’ve reached this age, we are advised to perform a monthly breast exam and see our doctors for a clinical breast exam (CBE) annually as well. However, the detection rate of breast cancer for CBE is only 47% when the tumors are less than 1 centimeter while mammography has given us a 70% detection rate. By the time a tumor is detected by palpation or found mammographically, it has already been growing and developing for 8-10 years.
Mammography has a high false positive rate. Only 1:6 biopsies are found to be positive for cancer when performed due to a positive mammogram or CBE. This places additional stressors on women who undergo these procedures.
Other risks of mammography include the radiation that each breast is exposed to during a mammogram. During a chest X-ray, a person receives 1/1000 of a RAD, or radiation absorbed dose. This type of X-ray is a high energy X-ray. During a mammogram, however, the X-ray used is a low energy X-ray and results in 1 RAD or a 1000-fold greater exposure than a simple chest X-ray. It has been suggested that the low energy X-ray used may cause greater biological damage which is cumulative over time. In a journal entitled Radiation Research and published in 2004, the author concludes that the risks associated with mammography screening may be FIVE times higher than previously assumed and the risk-benefit relationship of mammography exposures need to be re-examined.
In 1982, the FDA approved thermography as an adjunctive tool for breast cancer screening. Digital Infrared Thermal Imaging, also known as DITI measures heat emitted from the body and is accurate to 1/100th of a degree. Certified Clinical Thermographers follow strict guidelines and transmit their scans for interpretation by board certified thermologists. DITI examines physiology, NOT structure. It is in this capacity that DITI can monitor breast HEALTH over time and alert a patient or physician to a developing problem; possibly before a lump can be seen on X-ray or palpated clinically. There are no test limitations such as breast density. Women with cosmetic implants are great candidates for thermography which emits no radiation and no compression. Contact is never made during a thermographic scan.
Clinical research studies continue to support thermography’s role as an adjunctive tool in breast cancer screening and the ONLY tool that measures breast health. There are now more than 800 publications on over 300,000 women in clinical trials. A recent finding published in the American Journal of Radiology in 2003 showed that thermography has 99% sensitivity in identifying breast cancer with single examinations and limited views. Scientists concluded that a negative thermogram is powerful evidence that cancer is not present.
In conclusion, women need to begin breast health screening early; as young as age 25. This can provide women with the earliest possible indication that further investigation is necessary. It takes approximately 15 years for a breast cancer to form and lead to death. If �•early detection is the best prevention,” let’s start using technology that truly allows for the earliest possible alert to a developing problem.