Alzheimer s disease

Foods that fight Alzheimers

See the chart in image.--

Alcohol protects the brain---? Is this posdible???

Alcohol protects the brain --

But howmuch--?

Several studies report that people who imbibe moderately daily are about 70 per cent less likely than nondrinkers to develop dementia,an age-related decline in mental ability ; they are also more than 30 per cent less likely to develop Alzheimers disease. Alcohol seems to offer a number of brain-related benefits. It thins the blood and helps prevent clots from jamming tiny blood vessels in the brain ; and it seems to stimulate the release of acetylcholine, a brain chemical involved in learning and memory.
However, you should consume no more than two drinks daily. Alcohol s protective effects are indeed impressive,

     But studies show that overconsumption maysignificantly raise the risk of developing a number of health problems, ---

High blood pressure, Cardiac arrhuthmias, liver disease, stroke, dementia and several kinds of cancer, including liver, pancrras, oesophagus and mouth.

Alcoholic effect!!!!!!!!

What causes a hangover?

Overconsumption of alcohol invariably  results in a hangover ; just how much alcohol is necessary to produce a hangover depends  on the biochemical individuality of the consumer, and the type of drink consumed. Distilled liquors, such as whisky and gin, have a more immediate impact than wines or beers, and all alcohol is absorbed more quickly  when mixed with a carbonated beverage. Once in the bloodstream, alcohol reaches the brain  in minutes. At first it acts as a stimulant, producing euphoria. This soon gives way to central nervous system depression and feelings of nubmness, and then finally to sleep or unconsciousness. A rapid ingestion of a large amount  of alcohol can be fatal. The severity of a hangover is partially influenced by congeners, which are the by-products of the fermentation process that contribute to the taste and aroma of an alcoholiic beverage. The more congeners in a drink, the more severe a hangover may be. Brandy has the greatest number of congeners, followed by red wine, rum, whisky, whote wine, gin and vodka.

Please see the video about hangover.--  

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ALcohol

What is alcohol?

Ethyl alcohol (ethanol), which is the main active ingredient of alcoholic beverages, is made by the yeast fermentation of starch or sugar.Almost any sweet or starchy food - potatoes, grains,  honey, grapes and other fruit, even dandelions - can be turned  into alcohol.

Unlike most foods, alcohol is not digested; 95 per cent of it is absorbed into the bloodstream from the stomach and small intestine within an hour. (The other 5 per cent is eliminated through the kidneys, lungs or skin) The liver breaks  down, or metabolises, alcohol ; the time this takes depends upon whether the alcohol is ingested  with food and upon the persons sex, weight, body type and tolerance level, which  increases with and use. On average,  however, it takes the liver 3 to 5 hours to completely metabolise 30 ml of alcohol. 

BENEFITS 

• Moderate consumption cuts the risk of heart  attack by rising HDL Cholesterol and reducing the risk of blood clot formation.
• May protect the brail against age-related dementia.
• In small amounts, it can aid digestion and improve appetite.

May foster a happy mood.

DRAWBACK

• Can provoke mood swings, aggression and hangovers. Can be addictive.
• Interacts with many medications.

Over time, moderate to high intake increases the risk of cancers, ad well as heart and liver disease. 

Liver cancer due to exceive drinks.

Hangover due to over drinking.

ALLERGIES

Reactions to food

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The true incidence of adverse reactions to foods is not known, but studies indicate that only a fraction of children whose parents think they have food allergies test positive to the alleged substances.

True food allergies involve the body’s immune system and can be diagnosed by skin prick or blood tests. Allergies usually begin in infants and young childhood, and most disappear by school age, although allergic reactions to nuts and seafood may persist throughout life.

A intolerance to various natrural or added food chemicals is also common ans can arise at any age. Food intolerances are no less important than allergies, but are more difficult to diagnose as they do not involve the body’s immune system and no reliable diagnostic test are available.Diagnosis involves removing all foods likely to cause a reaction, and if symptoms disappear, specific foods or capsules of food chemicals are added in a systematic fashion, preferably by a doctor or dietitian who specialises in this area. it is important for you to maintain a nutritionally adequate diet during the elimination and re-introduction phases of diagnosis.

Doctors do not completely understand why so many people have adverse reactions to foods,although heredity is an important consideration. If both parents have alllergies, their children will almost always have them as well, although the symptoms and allergens may be quite different. There is no doubt that breastfeeding and the delayed introduction of solid foods reduces a child’s chances of developing food allergies.

Allergies develop in stages. When the immune system first encounters an allergen (or antigen)-a substance that it mistakenly sees as a harmful foreign invader-it signals specialised cells to make antibodies, or immunoglobulins, against it.There is no allergic reaction in that first exposure; however, if the substance again. In some cases, the response will not produce symptoms; but the stage will have been set for a future antigen-antibody reaction and an allergic response.

Food intolerances may develop at any age are related to the quantity of the substance ingested. This makes diagnosis difficult as small quantities f natural or added chemical may build up and it is only when the total amount consumed goes over an individual’s limit that a reaction will be apparent.

  

 

COMMON SYMPTOMS

Common symptoms of food allergies include neausea, vomiting, diarrhoea, skin rashes or hives, itching, shortness of breath (including asthma attacks) and, in severe cases,widespread swelling of the skin and mucous membranes. swelling in the mouth or throat is rare, but potentially fatal because it can block the airways to the lungs. In the most severe cases, anaphylactic shock-a life threatening collapse of the respiratory and circulatory system- may develop.

Allergens usually provoke the same symptoms each time, but many factors affect intensity, includeing how much of the offending food was eaten, and how it was prepared. Some people can tolerate small amounts of an offending food; others are so hypersensitive that they react to even a minute trace.

Symptoms of food intolerance vary but may include hives and eczema, headache,mouth ulcer, nausea, stomach cramps,and sinus problems. Feeling generally unwell or becoming these are also symptoms of many other problems.