BLEEDING AND HOW TO OVERCOME

BLEEDING AND HOW TO OVERCOME

Some bleeding disorders such as hemophilia is a hereditary disease, while others simply due to lack of nutrition, meal frequency of aspirin and other drugs that suppress blood clotting, and because of certain diseases, including some cancers.

Most bleeding disorders arise because of the dam was some type of thrombocytopenia (thrombocytopenia), the medical term for platelets, blood cells that help in blood clotting.

Symptoms vary, particularly including experience easy bruising, frequent nosebleeds (nose bleed), and a lot of bleeding even small injuries. Also, bleeding gums usually but not associated with dental problems.

Women are affected by this disorder usually experience periods of very severe. In some cases, there is no prominent symptoms, but blood tests showed low platelet count and reduced blood clotting period. 

Check All of Medicine

Treatment usually depends on the person who stands out the cause. The use of aspirin or medications that suppress excessive production of platelet function or normal is a common cause of abnormal platelets.

Stopping treatment is usually even bother going to solve the problem. In some cases, it may be necessary transfuse platelets and blood cells. 

Influence of Nutrition

Maybe in one area of bleeding due to malnutrition is not common, but still there. Vitamin K, which required blood to clot normally, formed by bacteria in the intestinal system (colon) human; but also found in green beans, broccoli, spinach and other green leafy vegetables, sprouts, and meat.

Sometimes prolonged antibiotic therapy to destroy bacteria that form of vitamin K, so there bleeding. Increase your intake of foods rich in vitamin K will be very helpful, but often people just take these vitamin supplements.

Foods rich in vitamin K should be limited to those who are in the anticoagulant medication (to prevent blood clotting). Vitamin K can negate or neutralize the desired effect of such treatment.

Substances that contain fatty acids in Omega-3, found in salmon and other oily fish, can suppress platelet function. Those who consumed fish oil supplements high doses are at risk to develop bleeding problems, and that risk increases if they also often take aspirin.

Lack of vitamin C can cause bleeding of the gums. This deficiency can be experienced by alcoholics or those who consume less fruits and vegetables.

Chronic blood loss can lead to the occurrence of anemia, a disease due to lack of blood cells red. For that, the food sources should be able to channel more of iron, foliate, and vitamins B12 and C supplements may also be required.

CELERY AND BENEFITS

Celery And Benefits

The followers of the diet will usually loves celery very low-calorie, although there is the misunderstanding that chewing celery will get more calories than on vegetables.

Two stalks of celery contains less than 10 calories (the celery consists of 95 percent water by weight), but the fiber contained in it can make full. Celery is a good source of potassium, and also contain some vitamin C and a number of foliate.

Although nutrition is not so high, celery adds a unique flavor to a variety of foods, from soups to salads. Celery leaves are most nutritious part of this plant, which contains more calcium, iron, potassium, beta carotene, and vitamin C than the stalks. The leaves give a special taste to soups, salads and other foods.

Herbal experts recommend fresh celery and celery tea for the treatment of gout (gout) and various forms of arthritis, in addition to high blood pressure and edema (edema). Research shows that in the celery phthalates can reduce levels of certain hormones in the body that makes its wrinkle blood vessels and increases blood pressure.

Polyacetylene is also present in celery can reduce the production of certain prostaglandin, chemical substances that the body participates in the cause of inflammation. However, so far there is still no scientific evidence that celery can reduce the pain of arthritis or lower blood pressure and increase the amount of urine.

According to the theory, celery may help reduce the risk of certain cancers. Polyacetylene contained in celery destroys benzopyrene, a carcinogen kind contained in the cooked food with a high temperature.

These benefits may be partially covered by plant nitrate content in the high-level celery, a substance that was changed by the body to nitrosamines associated with an increased risk of cancer. However, many researchers believe that this is only a small risk, because most plants that have a high nitrate content and potential cancer-causing substance also contains other chemicals that neutralize the effects of that damage. Celery cooking by boiling or by evaporation will reduce the number of its nitrate.

THE SWEET MELON

THE SWEET melon

The benefits of this fruit with a sweet taste and full of ideals, taste and low calories, vitamin A is very high for this type of yellow its verities. Most fruits are a source of vitamin C and potassium are very good. Some of them contain high pectin, the type of soluble fiber that helps control cholesterol levels in the blood.

Melon many kinds. Among the so-called cantaloupe (like watermelon or cantaloupe), casaba, Crenshaw, honeydew (a kind of white skin watermelon), Persian melons, and watermelons.

Although most of the fruit contains water, melon is very nutritious. Melon provides lots of vitamin A in the form of beta carotene, vitamin C, potassium, and various other minerals.

Cantaloupe and other yellow varieties are rich in beta carotene, which the body changed into vitamin A. A quarter of cantaloupe provides approximately 55 mg of vitamin C, over 60 percent of the RDA (Recommended Diet Allowance), over 600 RE (retinol equivalents) beta carotene, 320 mg of potassium, and only 46 calories.

Honeydew is also low in calories, but contains lots of vitamin C, and a good source of potassium. Persian melons contain beta carotenes are as much a cantaloupe. Melon in pieces with an inch thick, contains about 100 calories, but with vitamin C and potassium are lower than others.

Many melon varieties contain bioflavonoid and carotenoids are high and other plant pigments that help provide protection against heart disease, cancer, and some other diseases.

Since most of the fruit consists of water melon, the fruit is generally very low in calories. For about 115 grams of any variety of fruit contains only 30 to 35 calories.

Although the melon skin and tissue-free from other fiber sources that can not be dissolved, these fruits contain pectin, a type of soluble fiber that helps control cholesterol levels in the blood. 

How to Buy

Because melons do not contain starch turns to sugar, this fruit can not cook when picked before their time, therefore, the melon is harvested before completely ripe will never feel its good the maximum.

To select a ripe melon on the tree, check scar at the base of the shaft sinking and rather flat, which indicates that the fruit is ripe and its melon easily plucked from the tree.

Conversely, if there are parts of the handicapped shaft, means the melon was picked in a green and not quite ripe.

When buying a melon, do not be shy to smell it to determine if they really are ripe, because the smell of the ripe melon will smell very fragrant.

Ripe melon will sound when shaken, because the seeds are going off with her old enough fruit. With a melon strum will hear an echo or echo sound mild.

To obtain the best nutritious, buy a melon that still intact (because there are also stores that sell them already cut in half, even a quarter section). Certain nutrients, especially vitamin C will decrease if the melon flesh open to the air.