Women are prone to this disease than men

Women are prone to this disease than men - There are many diseases that can affect both men and women. However, women are more susceptible to certain diseases than men. What is it? Listen more, as reported by Mag for Women following.

Osteoporosis

Not just women who can be affected by osteoporosis, men also can. However, women are more susceptible to this disease than the opposite sex.

Diabetes

Just like osteoporosis, compared with men, diabetes is more deadly when attacking a woman. Ranked even death from diabetes is more common in women.

Breast cancer

Although women are more susceptible to breast cancer than men, but male breast cancer is more malignant and difficult to cure.

Auto-immune disease

Auto-immune diseases include lupus and rheumatoid arthritis. According to researchers, the influence of hormones make men more resistant and low risk of getting the disease.

Depression

Women can look strong and tough from the outside. But they are even more prone to depression and anxiety disorders than men.

COPD

Chronic obstructive pulmonary disease (COPD) is caused by permanent damage to the respiratory apparatus. This disease can occur due to factors such as smoking and air pollution. COPD also tend to affect women than men.

That variety of diseases that tend to affect women than men. But with a more healthy lifestyle, these diseases would be prevented.

Establishing Weight Loss Goals

(Article first published as Setting Goals for Weight Loss Success, Tracking Your Progress on Technorati.)

Many people embark on a weight loss program without a firm understanding of their realistic goal or the exact plan that will help them cross the finish line to weight loss success. Similar to any journey through uncharted territory you may make, the key to your weight loss success is to establish a realistic goal which you can maintain as part of your new healthy lifestyle. The power of positive thinking combined with the reinforcement you receive from tracking your progress each day provide the fuel you need to accomplish your goal.

Maintain a Positive Attitude

Regardless of the task you wish to accomplish in life a positive attitude is critical to achieve the desired result. You must begin by believing that the weight loss task you are about the begin will have a significant impact on your health and longevity, as research has shown that losing just 5 – 10% of your body weight can significantly lower your risk of disease. You should only begin your journey when you feel fully committed to finish, regardless of the inevitable bumps you’ll encounter along the way.

Defining a Realistic Goal

Once your mind is set you’ll need to put together a realistic plan and goal that will successfully lead you to the finish line and monitor your progress for encouragement along the way. The most important part of goal setting is to make sure that your target weight is attainable. Don’t feel you need to weigh the same as when you were 18. Many things change in your body over the years, and often people find they feel great and experience optimal health at a weight which about 10% higher than the lowest weight from your college years.

Monitoring Your Progress

Of equal importance to setting a realistic goal and positive attitude is tracking your daily progress with nutritional software or a food journal. The positive reinforcement you receive from monitoring your weight, exercise and food will help you to get by an occasional rough day where you stray from your diet or when you hit a weight plateau.

The results of a study published in the eHealth Journal of Medical Internet Research found that participants who recorded and tracked their progress using an online software interface were significantly more likely to stay with a weight loss plan and maintain their weight loss compared to those who didn’t monitor their progress. By nature, we’re goal oriented and a journal helps keep us focused on reaching a pre-established goal.

Write Your Plan on Paper

Before you start on your weight loss journey, write down the steps you’ll need to follow to hit your goal and the benefits to your health from meeting your target weight. Include diet, menus, exercise and how you will fit work, family and friends into your program. Make a list of the numerous health benefits such as improving heart health, improving immunity, increasing brain power, feeling great and the knowledge that you are lowering your risk of an early death.

The only way to successfully lose weight is to properly plan the steps you’ll need to hit your target goal and track your progress. Without these commitments, you’ll quickly veer off course the first time you reach a weight plateau or succumb to a sugary treat. By having your whole plan detailed in writing ahead of time, you can easily continue to reinforce your new lifestyle which will lead to vibrant health and your ideal weight.

Vitamin D Essential to Weight Loss Efforts

(Article first published as Vitamin D Shown to Slash Belly Fat, Assist Natural Weight Loss on Technorati.)

Excess body weight and abdominal obesity represent an astounding threat to the health of millions of men, women and children worldwide. Over the past century obesity has been relatively rare, affecting less than 1% of the population at the turn of the 20^th century. Today the number of obese individuals is 34% and continues to grow steadily.

We have become grossly deficient in vitamin D as we shun sun exposure and rely on inept supplemental recommendations. Researchers have discovered that this super nutrient is required to metabolize stored fat and that more than 60% of people tested are severely deficient. You can help your body burn abdominal fat and lose weight naturally by regulating your vitamin D intake.

Study Shows Vitamin D Becomes Locked in Fat Cells

The results of a study published in the Journal of Clinical Endocrinology and Metabolism reveals that 59% of young women tested had too little circulating vitamin D and nearly one-quarter were grossly deficient in the active form of the vitamin. Vitamin D insufficiency has been shown to be a factor in the accumulation of excess body fat as the fat-soluble vitamin becomes locked away in adipocytes (fat cells). In the absence of sufficient vitamin D the body increases the number and size of newly formed fat cells that promote and accelerate abdominal obesity.

Low Vitamin D Linked to Fat Accumulation and Cancer

Vitamin D is actually a prohormone that becomes activated in the kidneys to become a potent hormone that controls of the growth of cells. In the absence of sufficient circulating levels of the active form, both adipocytes and cancer cells are allowed to multiply relatively unchecked. Sufficient levels of vitamin D signal fat cells to shrink. This makes weight loss much easier when calories are restricted and also keeps cancer cell growth in check.

Checking Vitamin D Levels to Assist Weight Loss

The only way to know if you are vitamin D deficient is with a simple blood test. Be sure to have the prohormone blood level checked with a 25-hydroxyvitamin D (25(OH)D) test. Most experts agree that the proper level to ensure complete cell saturation is between 50 and 70 ng/ml.

The erenced study found that every 1 ng/ml increase in blood level translated to an additional half-pound of lost body weight. This same level has also been shown to lower the risk from many cancer lines up to 78%. Most people will need to supplement with 2,000 to 10,000 IU daily to reach the proper saturation point. People with dark skin, higher body weight and advancing age will require higher doses of vitamin D.

Research has shown that vitamin D ranks among the most essential nutrients to promote human health. Our ancestors evolved in a sun drenched environment with nearly full body exposure for most of the day. We made large amounts of the vitamin in our skin and reaped amazing health benefits. Today we use sun screen and avoid the sun. The small amounts of vitamin D we may have become locked away in fat cells and perpetuate obesity. Ensure you have enough of this critical nutrient circulating in your blood to promote vibrant health and natural weight loss.

Veggie Might Steamed Asparagus Dont Gild The Lily Shoots

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. She says: Please delight in these darling lambs from Avillion Farm and my favorite asparagus "recipe" from an April 2009 visit to NC. Veggie Might will return with reshing new content next Thursday.

Sometimes vegetables should just be left alone.

This past weekend, I spent three glorious days in the North Carolina sunshine with my best friend, A., and her husband and two-year-old. It was little C’s birthday, and I just couldn’t resist a circus-themed party.

Friday night before the big event, A. and I were fixing dinner: something light and fast before the hotdogs, cupcakes, and apple juice to come. A is the manager of the local farmer’s market in her area. One of the perks is first dibs on fresh produce while the farmers set up their stalls.

From her fridge, she pulled out a bundle of perfect, young asparagus stalks: the first of the season and the sweetest I’d ever tasted. We ate the thinnest stalks raw as we washed and snapped off the ends of the rest.

C toddled up and A. gave him a stalk. He took the asparagus and munched gleefully. I’ve never seen a kid eat vegetables like that. (I’ve also never typed the word “gleefully” before, but hey.)

“Sautee or steam?” A. asked.

“Steam,” I replied. It seemed like gilding the lily to put those perfect stems of green spring goodness in oil or butter. Turns out asparagus is a member of the lily family. Who knew? (Well, the people at that link and Mark Bittman.)

As you know, I’m a big fan of sautéing vegetables in garlic. How many recipes have I shared with that step? But even I know when to leave well enough alone.

A. seemed to know just how long to cook the asparagus, but I would have had to get help. I don’t trust myself for two reasons; I get impatient, and I get distracted.

I have no patience for standing over a pot of boiling water, even for a few minutes. After a minute has past, you can guarantee I will have wondered off like a two-year-old to see what else is going on, and then the veggies will have overcooked.

According to Mark Bittman’s How to Cook Everything Vegetarian, asparagus should be boiled in a skillet or steamed in a pan with just a bit of water at the bottom “just until the thick part of the stalk can be pierced with a knife.” Well, just how long is that? It depends on how much you’re cooking, of course. In our case, a bunch of about 20 stalks took 3 minutes to steam. A set a timer which let us wander guilt-free.

They were perfect: tender, slightly crunchy, vibrantly green. I know that, classically, asparagus is served with hollandaise or mayonnaise, but I’ve never understood why. Who thought to drench something so light and delicious with such heavy sauces?

We didn’t even think to salt our Carolina-grown spring bounty. If A. salted the water, I didn’t notice.

Our supper of fresh-from-the-farm veggies was one of the easiest and best meals I’ve eaten in a while. It reminded me that, sometimes, it’s best to let food be itself.

Steamed Asparagus
Serves 3 – 4

20 asparagus stalks
1/2 cup of water

1) Wash asparagus and break off woody ends.

2) Put water in sauce pan. Put asparagus in steamer basket or bamboo steamer and place over sauce pan. (You can also use the Mark Bittman methods above.)

3) Bring water to boil.

4) Steam for approximately 3 minutes or until thick ends of stalks are tender.

5) Dress as desired or eat plain. Plain is good. Really good.

Approximate Calories, Fat, and Price* per Serving
Four servings: 15 calories, .1g fat, $.37
Three servings: 20 calories, .13g fat, $.50

Calculations
Asparagus: 60 calories, .4g fat, $1.50
TOTAL: 60 calories, .4g fat, $1.50
PER SERVING (TOTAL/4): 15 calories, .1g fat, $.37
PER SERVING (TOTAL/3): 20 calories, .13g fat, $.50

*Price is from my local market.

Omega 3 Fats Slash Inflammation to Fight Cancer and Heart Disease

It is a commonly accepted fact within the medical research community that systemic inflammation is a primary cause of many forms of cancer, heart disease and other chronic diseases that take the lives of millions well before their time. Poor diet, stress and lifestyle factors all contribute to inflammation that overworks body metabolism and encourages damage to the delicate vascular system that feeds our heart. Production of inflammatory chemical markers such as cytokines are accelerated over months and years of exposure that creates an environment known to encourage the spread of cancer cells and propagate cardiovascular disease.

Two independent studies published in the American Journal of Clinical Nutritionhave found that supplementing Omega-3 fats lowers the release of inflammatory biomarkers that are involved in damage to cells called soluble adhesion molecules. Researchers have demonstrated that Omega-3 fats from fish oil supplements effectively lower levels of circulating adhesion molecules to decrease risk of atherosclerosis and counteract the pro-carcinogenic action of these damaging compounds produced by long-term inflammation throughout the body.

Omega-3 Fatty Acids Inhibit Adhesion Molecules to Lower Heart Disease Risk
To prepare their work, researchers conducted a meta-analysis on eighteen separate studies that examined the effect of soluble adhesion molecules (sICAM-1) and Omega-3 fats and their impact on systemic inflammatory markers in the body. The results showed that Omega-3 supplements were associated with sICAM-1 reductions in both healthy people and subjects with abnormal blood lipid levels.

The scientists commented “This finding suggests that omega-3 PUFA reduces inflammation by selectively inhibiting monocyte activation rather than endothelial activation… and supports the notion that omega-3 PUFA can be supplemented to prevent the development and progression of atherosclerosis.”The Omega fats were found to lower levels of oxidized LDL cholesterol molecules and decrease particle size, both factors known to lower cardiovascular risk. The fats were also found to inhibit platelet aggregation or clumping and resolve particle adhesion properties to allow blood to flow freely through the vascular arteries.

Eat Fish Three Times Each Week or Supplement Daily with Distilled Fish Oil
A second research study performed in France determined that Omega-3 fats lower breast and prostate cancer risk in a cohort of 408 individuals with the disease, compared to 760 healthy control subjects. The scientists found a direct correlation between cancer development and Omega-3 supplementation, again by inhibiting the expression of adhesion molecules required for cancer cells to propagate.

Oily fish is the natural food source for pre-formed DHA and EPA Omega-3 fats. Many people avoid fish due to mercury contamination and unknown harvesting methods, making supplementation with a moleculary distilled form a viable option. Plant-based Omega-3 sources such as walnuts and flax seeds do not provide a good source of the necessary pre-formed long-chain fats, and while they are very healthy foods, do not yield a reliable supply of EPA and DHA fats. Read supplement labeling for a brand yielding 1,200 to 2,400 mg each day of combined EPA/DHA Omega-3 fats to lower the risks associated with heart disease and cancer.

Change in cognitive function following physical mental activity in older adults

A randomized controlled trial finds that 12 weeks of physical plus mental activity in inactive older adults with cognitive complaints was associated with significant improvement in cognitive function but there was no difference between intervention and control groups, according to a report published Online First by JAMA Internal Medicine, a JAMA Network publication.

An epidemic of dementia worldwide is anticipated during the next 40 years because of longer life expectancies and demographic changes. Behavioral interventions are a potential strategy to prevent or delay dementia in asymptomatic individuals, but few randomized controlled trials have studied the effects of physical and mental activity together, according to the study background.

"We found that cognitive scores improved significantly over the course of 12 weeks, but there were no significant differences between the intervention and active control groups. These results may suggest that in this study population, the amount of activity is more important than the type of activity, because all groups participated in both mental activity and exercise for [60 minutes/per day, three days/per week] for 12 weeks. Alternatively, the cognitive improvements observed may be due to practice effects," the authors note.

The study by Deborah E. Barnes, Ph.D., M.P.H., of the University of California, San Francisco, and colleagues included 126 inactive, community-dwelling older adults with cognitive complaints. All the individuals engaged in home-based mental activity (1 hour/per day, 3 days/per week) plus class-based physical activity (1 hour/per day, 3 days/per week) for 12 weeks and were assigned to either mental activity intervention (MA-I, intensive computer work); or mental activity control (MA-C, educational DVDs) plus exercise intervention (EX-1, aerobic) or exercise control (EX-C, stretching and toning). The study design meant there were four groups: MA-I/EX-I, MA-I/EX-C, MA-C/EX-1 and MA-C/EX-C.

Global cognitive scores improved significantly over time but did not differ between groups in the comparison between MA-I and MA-C (ignoring exercise), the comparison between EX-I and EX-C (ignoring mental activity), or across all four randomization groups, according to the study results.

"The prevalence of cognitive impairment and dementia are projected to rise dramatically during the next 40 years, and strategies for maintaining cognitive function with age are critically needed. Physical or mental activity alone result in small, domain-specific improvements in cognitive function in older adults; combined interventions may have more global effects," the study concludes.

Cut Dietary Carbohydrates to Reduce Body Fat and Disease Risk

Many health-conscious individuals understand that the key to optimal health and well-maintained body weight is achieved by adherence to a reduced carbohydrate diet. Extensive scientific evidence now exists to show that elimination of ined carbs, wheat products and sugar help the body to properly regulate abdominal fat stores and significantly lower chronic disease risks to extend lifespan.

The result of a study provided to the Endocrine Society conference in Boston explains that even a modest reduction in carbohydrate-rich foods promotes the loss of deep belly fat and can reduce the risk of developing Type II diabetes, stroke and coronary artery disease.

Low Carbohydrate Diet Lowers Abdominal Fat Stores

The study included 69 overweight but otherwise healthy men and women. Participants were broken into two groups and were fed either a calorie-controlled low-fat (higher carbohydrate) diet or a low-carb (higher fat) diet, each for an eight week period. The diet for the initial eight-week period consisted of a normal weight-maintenance intervention, while the second interval lowered the calories consumed by 1,000 calories per day.

Researchers measured the participants deep abdominal fat at the beginning and end of each dietary phase using computed tomography (CT) and dual-energy x-ray absorptiometry (DXA) scans. Based on the result of these tests, researchers were able to determine that participants consuming the carbohydrate-restricted diet had 11% less deep abdominal fat than the group eating the standard diet.

Interestingly, researchers found that ethnic diversity plays an important role as white participants lost more belly fat than those of other racial backgrounds. The scientists believe this is due to the higher fat concentrations seen in whites, and they benefit most from the loss of abdominal fat.

Reduced Calorie, Low-Carb Diet Significantly Lowers Chronic Disease Risks

Due to the reduction of calories in the second eight week phase of the study, both groups lost weight. Those following the carb-restricted diet lost 4% more total abdominal fat than the group fed the lower fat, higher carbohydrate diet. Principal study author Dr. Barbara Gower commented on the results, “For individuals willing to go on a weight-loss diet, a modest reduction in carbohydrate-containing foods may help them perentially lose fat, rather than lean tissue.”

This study provides support for a wealth of other research showing that the low-fat, high-carbohydrate diet prescribed by physicians and dieticians over the past several decades is a crucial contributing factor to the overweight and obesity epidemic. This type of diet directly contributes to the proliferation of illnesses including diabetes, stroke and cardiovascular disease.

Excess visceral body fat dramatically raises the risk of these diseases that are linked to the excessive consumption of carbohydrate rich foods. Participants in the abdominal fat reduction arm of this study consumed 43% of calories from carbohydrates. Carbohydrate food sources included low glycemic offerings such as leafy greens and many types of vegetables and excluded breads, pasta and sweets known to promote overweight, obesity and chronic disease.

Its Easy to Get In But Harder to Get Out Post Hospital Syndrome or PHS

Bad for your health?

When the Disease Management Care Blog was told by the intern, the hospital social worker, the VP for Medical Affairs or the family that an inpatient "was ready for discharge," it had a favorite test to see if it was really true.  The DMCB would walk into its patients room and ask her to do what she had easily done before she was admitted to the hospital: swing your legs out of bed, stand up and walk across the room.

The DMCB was impressed by how often elderly patients were unable to perform that simple but telling task.

Of course, the best approach was to not let the patient become that debilitated in the first place.  Thats the point of Harlan Krumholzs article on "Post-Hospital Syndrome" that was recently published in the January 10 New England Journal.

In it, Dr. Krumholz shares an important secret: being in the hospital can result in starvation, sleep deprivation, muscular deconditioning, confusion and myriad poly-pharmacy side effects.  In fact, its probably those issues, not the original medical problem that led to the hospitalization, that account for much of the infamous 20% 30-day readmission rate for Medicare beneficiaries.

Dr. Krumholz recommends that hospitals be more attentive to assuring better nutrition, provide a less noisy environment, promote early activity and keep the use of sedative, pain and hypnotic (i.e., sleeping pill) drugs to a minimum. The DMCB seconds that motion and suggests that many of its more savvy colleagues think of this as discharge planning that begins the minute the patient is admitted to the hospital.

And when patients are ready to go home, its not a matter of continuing outpatient treatment for the initial diagnosis.  These patients need comprehensive assessment and planning.  While the author doesnt come out and say it, the DMCB will: these patients need nurse-led care planning and management that addresses the full spectrum of needs that are too often ignored by hospital personnel in the rush to collect on the DRG and minimize length of stay.

Last but not least, the DMCB recommends adoption of the term "post-hospital syndrome" and wonders if it may not deserve the "PHS" acronym.

Anyone who has ever witnessed a previously well person be unable to stand up and walk will know exactly what it means.

The Importance Of Eating Your Greens

Eating your greens may be even more important that previously thought, with the discovery that an immune cell population essential for intestinal health could be controlled by leafy greens in your diet.

The immune cells, named innate lymphoid cells (ILCs), are found in the lining of the digestive system and protect the body from bad bacteria in the intestine. They are also believed to play an important role in controlling food allergies, inflammatory diseases and obesity, and may even prevent the development of bowel cancers.

Dr Gabrielle Belz, Ms Lucie Rankin, Dr Joanna Groom and colleagues from the Walter and Eliza Hall Institutes Molecular Immunology division have discovered the gene T-bet is essential for producing a population of these critical immune cells and that the gene responds to signals in the food we eat.

Dr Belz said the research team revealed T-bet was essential for generating a subset of ILCs which is a newly discovered cell type that protects the body against infections entering through the digestive system. "In this study, we discovered that T-bet is the key gene that instructs precursor cells to develop into ILCs, which it does in response to signals in the food we eat and to bacteria in the gut," Dr Belz said. "ILCs are essential for immune surveillance of the digestive system and this is the first time that we have identified a gene responsible for the production of ILCs."

The research was published in the journal Nature Immunology.

Dr Belz said that the proteins in green leafy (cruciferous) vegetables are known to interact with a cell surface receptor that switches on T-bet, and might play a role in producing these critical immune cells. "Proteins in these leafy greens could be part of the same signalling pathway that is used by T-bet to produce ILCs," Dr Belz said. "We are very interested in looking at how the products of these vegetables are able to talk to T-bet to make ILCs, which will give us more insight into how the food we eat influences our immune system and gut bacteria."

ILCs are essential for maintaining the delicate balance between tolerance, immunity and inflammation. Ms Rankin said the discovery had given the research team further insight into external factors responsible for ILC activation. "Until recently, it has been difficult to isolate or produce ILCs," Ms Rankin said. "So we are very excited about the prospect for future research on these cells which are still poorly understood."

ILCs produce a hormone called interleukin-22 (IL-22), which can protect the body from invading bacteria, Dr Belz said. "Our research shows that, without the gene T-bet, the body is more susceptible to bacterial infections that enter through the digestive system. This suggests that boosting ILCs in the gut may aid in the treatment of these bacterial infections," she said.

ILCs help to maintain a healthy environment in the intestine by promoting good bacteria and healing small wounds and abrasions that are common in the tissues of the gut. They may also have a role in resolving cancerous lesions. "The discovery of these immune cells has thrown open a completely new way of looking at gut biology," Dr Belz said. "We are just starting to understand how important these immune cells are in regulating allergy and inflammation, and the implications for bowel cancer and other gastrointestinal disorders such as Crohns disease," she said.

"Understanding the biology of ILCs and the genes that are essential for generating them will help us to develop methods of targeting these cells," Dr Belz said. "This might include boosting ILCs in situations where they may not be active enough, such as infections or some cancers, or depleting them in situations where they are overactive, such as chronic inflammatory disease," she said.

Atte Ke Sheera Moong Dal Kachori

After dishing out some Italian foods, for this months International Food Challenge ,a monthly event started by two wonderful food bloggers Sara and Shobana, the members of this food challenge group travelling towards Rajasthani cuisine of India.Rajasthani cuisine, the foods from this cuisne are prepared usually with milk, yogurt and buttermilk coz of the scarcity of water of the region of Rajasthan. Most of their foods last for several days coz of their traditional warrior lifestyles and depending upon the availability of the ingredients of this water starved ragion.This cuisine is a splendid array of unique,rich,colourful,spicy dishes and many more delectable sweets. Lentils and legumes like jowar, bajra are used very much in this cuisine and needless to say Gramflour is one of the main ingredient in this cuisine. The traditional Rajasthani dishes with vegetables can be eaten for many days and they dont need rigeraton coz of the weather condition of this region.

This months host was Manjula Bharath of Desi Fiesta, since she is from Rajasthani region she challenged the members with many delectable Rajasthani dishes, one among her challenge was her delectable Rajasthani Festive Platter. When i saw the spread i was awestruck, yes the platter she prepared was just mindblowing, can see her efforts and her love for her native. I chosed to cook a Halwa and a Kachori from the dishes she challenged coz of the lack of time coz ill be in India while this post is up.Thanks Manjula for challenging us with delicious Rajasthani dishes, trust me i enjoyed making and having both halwa and kachori.

Atte Ke Sheera/Wheat Flour Halwa:

1/2cup Whole wheat flour
1+1/2cups Water (boiled)
1/4cup Jaggery (powdered)
4tbsp Ghee
Nuts (chopped ) or melon seeds (as per need)

Heat ghee in a pan, roast the whole wheat flour in simmer until a nice aroma comes from, keep on stirring else the flour will burn.

Add the hot water gradually to the roasted wheat flour and keep on stirring.

Once you add the water, the wheat flour absorbs the water and turn as a thick paste.

Add the jaggery powder, and cook until they get well melts.

Now cook the halwa in medium flame until its leaves the ghee.

Put off the stove, garnish with nuts or seeds.

Serve warm.

Moong dal Kachori:

For Dough:
2cups All purpose flour/Maida
5tbsp Oil
Salt

For filling:
1/4cup Yellow moong dal/Yellow green gram (soaked for 2hrs)
1tsp Cumin seeds
1/2tsp Fennel seeds
1tbsp Whole coriander seeds
1/4tsp Asafoetida powder
1tsp Chilli powder
1/4tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Dried mango powder/amchur powder
3tbsp Oil
Salt
Oil for deep frying

Mix all the ingredients given for the dough, knead well until it forms as soft dough, keep aside covered with a wet muslin cloth.

Grind the soaked moongdal as coarse paste.

Heat the oil, add the cumin seeds, coriander seeds, fennel seeds, let them crack.

Add the grounded moongdal paste,chilly powder, turmeric powder, garam masala,amchur powder,salt and mix.

Saute well until the moongdal loses the moist and turns dry, keep aside.

Roll a small ball from the dough into circle.

Place a tablespoon of filling mixture in the centre of the rolled circle.

Bring the end of the circle together to cover the filling, seal them tightly, remove the excess dough.

Roll each portion into circle, take care not to roll thin or dont give pressure while rolling.

Repeat the same process with the remaining dough.

Heat oil for deepfrying in simmer, once the oil is hot, slowly slide the rolled kachoris to the oil and fry until they turns golden brown and crispy.

Cool and store them in air tightened box.

Notes:
Dont fry the kachoris in high flame.

Fry them always in simmer and the kachoris should puff like puris.

Eat Fat Lose Weight

(Article first published as Eat Fat to Boost Weight Loss on Technorati.)

Fat has been vilified over the past half century, as many people have been led to believe it promotes poor health and leads to abdominal weight gain. Fats are one of the three macronutrients required for normal cellular functioning within the body and are necessary for optimal health, as well as being a contributor to healthy weight loss and weight maintenance. You can use fat to your advantage as you make the necessary dietary modifications to lose weight, as long as you make the proper fat choices.

Fat Metabolism Controlled by Hormones
Weight gain or loss is largely under the control of a very intricate system of hormonal balance, and is very sensitive to wild swings in blood sugar which leads to insulin resistance. Once insulin becomes metabolically inactive, it is unable to usher sugar from the blood into the cells and muscles where it’s required to provide energy to your cells. This is the beginning of metabolic syndrome and can lead to diabetes, heart disease and an early death.

Sugar, Not Fat Leads to Weight Gain
Sugar and ined carbs cause blood sugar levels to quickly rise and drop, making you want another sugar fix to start the process all over again. As this process is repeated multiple times each day, insulin becomes less able to flush excess sugar from the blood after each meal, and the sugar remains in circulation. In an attempt to prevent further damage, the body converts the excess sugar to triglycerides which are stored as fat for future use. Dietary fats have no effect on blood sugar or insulin, and don’t directly lead to weight gain.

Healthy Fat Diet Shown to Decrease Waistline

Information from a study published in the International Journal of Obesity illustrates the effect of fat consumption on weight loss in two groups of obese participants. One group ate a reduced calorie diet with 18% of calories coming from fat, while the second consumed the same number of calories, except 39% of their calories were supplied by an almond-enriched fat diet.

After 6 months, the group eating the higher fat diet had a 62% greater reduction in body mass index (BMI), combined with a 50% reduction in waist size and 56% lower body fat when compared with the low fat group. The low fat group ate a high carbohydrate diet which converted to excess blood sugar and hampered their weight loss success, while the healthy higher fat group was able to lose much more fat eating the same number of calories.

Adding the Correct Fat to Your Diet

The results of this study underscore the importance of including the right fats in your diet to meet your weight loss target. Choose monounsaturated fats from natural food sources such as almonds, walnuts, flax seeds and olive oil, while avoiding vegetable oils and fats cooked at high temperatures. Overcooking oil causes hydrogenation and unhealthy trans fats which not only will pack on the pounds, but also leads to increased risk from heart disease and cancer.

Changing the way you think about dietary fat is an important first step toward improved health and natural weight loss. It’s easy to think of fat as a source of artery clogging plaque, but the body is much more sophisticated, and readily converts the fat you eat into cellular components needed for replication and not into stored fat. Eat monounsaturated fats in moderation, eliminate sugar and processed carbs from your diet and be rewarded with improved health and natural weight loss.

It is Visible if You are Looking for It!!

A lot has happened since I last posted. I visited my doctor and she was very pleased with the progress I have made. Ive been watching episodes of the TV series called "Heavy" on Netflix and getting ideas. I can feel my body getting stronger and I want to begin to push it a little more, but I also want to follow my physical therapists parameters. And Ive had my eyes opened with a new chart that I made.



Since I dont have cable-TV anymore I am not "up" on what is current in that scene, but I found the TV series called "Heavy" about obese people who go to a facility for thirty days to be rebooted. I have watched all of the Texas episodes and then the episode where they revisited the Texas people about six months later to see how they are doing. It seems to me that the camera eye view is almost totally focused on the exercise, with only a small percentage of attention on the food -- yet the affects of eating wrong show up instantly in weight gain for the participants. This view point is totally the opposite of my own focus.... so far. (It is easier to film actions like exercise, than it is to document people eating salad. LOL)



They seem to be on about a 1200 calorie a day diet of protein (fish) and vegetables (salad plus a few green beans) from what I can see. They do not go into the details of the food. But they sure go into the details of the exercise experience. At first as I watched I wondered about the people. I wondered why so many were crying and complaining. I wondered why this was so hard for them. Then it began to dawn on me that they are going through huge withdrawals and are initially under a lot of stress.



They are having carbohydrate withdrawals, family and friend withdrawals, and are also being forced to use their unfit pain wracked bodies in ways they never would have (or could have) done on their own. They are in a completely unfamiliar environment and suddenly every bit of bad behavior that they have depended on in the past to get them out of "bad situations" comes out to play. After the first week, though, things usually begin to settle down some, and their eyes begin to open up to the new possibilities for their lives. I think it is awesome and extremely tough to do. My hat is off to these many successful participants who put their lives on the air for us to observe... and to learn from. From what I have seen, nearly all of them are successful -- not absolutely all.



One thing I noticed is that even with their success they often still look like obese people when they are done -- but they have changed. If you were to meet them on the street and know nothing about them, you might only see that they are obese, but a few of them lost nearly a hundred pounds -- that gives you an idea of where they started. One man who weighed over four hundred pounds when he started had ankles that were nearly purple with lack of circulation. One of his legs had a "weeping" wound which is a spot where the skin has simply opened up and liquid seeps out, so he was not allowed to go in the pool until he got his doctors OK.



Later on, it shows where he has lost at least a hundred pounds (I dont recall the exact specifics) and looks a lot smaller and younger and happier.... but his legs still look purple. Another man had a "lymphodema" surgically removed and he is able to walk a lot better. I guess the reason that these physical conditions have stuck in my mind is because in my journey I wanted to reverse my pre-diabetic state which, technically, happened, but I am not without the disease, yet, and if I falter it will come back like a raging lion. I think the participants were brave and the trainers are awesome.



Ive been thinking about what my "weight loss goal" should be. The thought of choosing a number makes me a little crazy and does not work for me as a "goal." I cannot simply use "lose weight" as a goal either. I have tripped myself up in the past with that one. Once I lost a few pounds the goal would be met and I would wander off in another direction. I am comfortable with "continuing to lose weight." I feel able to continue (with the Lords help) on the path and not wander off. One of the ladies in the TV series said something about "perseverance and grace." and that has really struck me as being motivational for me. Id like to have those two in front of my face for a while to remind me, and help me stay on track. With my perseverance and Gods grace I shall continue to lose weight.



I also want to speed it up a little so Im beginning to focus on the exercise. Ive made up an activities chart for me to keep track of my daily activities. My physical therapist has told me that I can do "three minutes" of one exercise and then in a little while do "five minutes" of another one and continue doing this throughout the day. That way I dont have one gargantuan block of exercise to do all at once -- which can be completely overwhelming to me. Im more likely to simply sidestep the issue if it looks too hard (overwhelming) for me, but I can do a few minutes here and there, repeatedly throughout the day. Which is the reason for the chart.



Today was day one, and at the end of the day, I had not done any exercise. I would not have noticed that except that the chart has made me aware of the truth. So on day one, I noticed what I was not doing. For tomorrow I want to have some check marks under a few activities that I have done so I shall start earlier in the day to do a few of the "little minutes of activity." They are important and I need to incorporate them into my daily life. I shall begin the exercise again, in the morning.



I shared what I have been doing with a friend and she wants copies of my charts. I am pleased that she likes them and wants them... but Ive got enough experience to know that she may or may not actually use them. Ive tried to help people in the past with things they said they wanted, but many (I believe, most) people are not willing to actually adapt it to their own lives. I did the same things for years. Ive bought many pieces of "weight loss" equipment, but they dont do a thing for the body that does not get on them. In my defense I must say that the equipment is not actually made for people who are completely unfit and outrageously obese -- or, at least, that is what I thought. My physical therapist has taught me to pay attention to the fingers poking into my body (points of pain) and to make adjustments for them. Change something to stop the irritation but keep going. She says that to make improvements I need to get tired, but irritation only makes things worse.



One of the things the successful participants of "Heavy" have mentioned a few times is how much more agile they are now. Id love to have some of my former agility back. I can see it happening with the PT that I have been doing. If I persevere and depend on Gods grace, my agility, balance, and strength will improve. I wont be twenty-two again, but I can improve. Id like to improve and see where I might go with it. With my perseverance and Gods grace I shall continue to lose weight and increase agility and strength.



Ill be checking up on me with my chart, so Id better be alert and get active! Dont laugh... I think it might work!!



Be back soon,

Marcia

The American Medical Association Recognizes Shared Decision Making

Readers of the Disease Management Care Blog may be surprised to learn that the American Medical Association "recognizes" shared decision making.  A document recommending precisely that is available for your reading pleasure here.

Its a good review of the topic and makes for interesting reading. While the DMCB knew that the term "shared decision making" was specifically mentioned in the Affordable Care Act, it didnt know that there was an group called the International Patient Decision Aids Standards (IPDAS) Collaboration that is developing and piloting standards.  It also didnt know that there is an academic entity in Canada called the Ottawa Health Research Institute (OHRI) that is devoted to research on the topic.  The one area in which the Americans seem to still be leading, however, is commercializing the concept.

The AMA also recognizes that shared decision making can make the physician-patient relationship stronger, opposes any effort to link it to insurance coverage and supports more pilot programs.

This makes the DMCB happy to be an AMA member.

Once a week enough exercise the origin should be two and a half hours

Once a week enough exercise, the origin should be two and a half hours - So far, the experts always suggest that we diligently exercising regularly every day. But a recent study says that exercise once a week is enough, as long as we do it for two and a half hours in a row.

According to researchers from Queens University, anyone who can work out for 150 minutes at the weekend were able to get the same benefits as those who regularly exercise every day.

"Sometimes a lot of people are too busy in the active work so they can not exercise regularly. So long as they can meet the time 150 minutes a day to exercise alone, it has included healthy," explained lead researcher Dr. Ian Janssen, as quoted by the Daily Mail.

Health guidance is suggested that adults do physical activity every day for a total of 150 minutes. But there is no definite rule whether the exercise should be done 20-25 minutes every day, or 150 minutes a day greetings directly.

This study also proves that the health benefits of exercise 150 minutes to be had, no matter whether a person do it little by little each day or directly in a single day.

The results subsequently published in the journal Applied Physiology, Nutrition and Metabolism.

Higher Intake of Fruits and Vegetables Lower Risk of Bladder Cancer

University of Hawaii Cancer Center Researcher Song-Yi Park, PhD, along with her colleagues, recently discovered that a greater consumption of fruits and vegetables may lower the risk of invasive bladder cancer in women.

The investigation was conducted as part of the Multiethnic Cohort (MEC) Study, established in 1993 to assess the relationships among dietary, lifestyle, genetic factors, and cancer risk. Park and her fellow researchers analyzed data collected from 185,885 older adults over a period of 12.5 years, of which 581 invasive bladder cancer cases were diagnosed (152 women and 429 men).

After adjusting for variables related to cancer risk (age, etc.) the researchers found that women who consumed the most fruits and vegetables had the lowest bladder cancer risk. For instance, women consuming the most yellow-orange vegetables were 52% less likely to have bladder cancer than women consuming the least yellow-orange vegetables. The data also suggested that women with the highest intake of vitamins A, C, and E had the lowest risk of bladder cancer. No associations between fruit and vegetable intake and invasive bladder cancer were found in men.

"Our study supports the fruit and vegetable recommendation for cancer prevention, said Park. "However, further investigation is needed to understand and explain why the reduced cancer risk with higher consumption of fruits and vegetables was confined to only women."

Whole Wheat Scones with Corn Tomato and Basil

Today on Serious Eats: Mexican Potato Soup. This soup is so fast, easy, and out-of-this-world delicious, it’ll make you believe in time travel, Nostradamus, and Yeti.

Summer is winding down, and a fall nip is in the air. It’s still warm enough to find ripe, juicy tomatoes and sweet corn at the market and cool enough to turn on the oven. There is no better time to whip up a batch of savory scones.

Scones are my Charming Boyfriend’s favorite breakfast bread, and turns out, they’re incredibly easy to make. CB pers the classic raisin version, but I like something a little more savory. I’ve been tweaking and fine-tuning this scone recipe, from Vegan with a Vengence by Isa Chandra Moskowitz, for a few months now.

We’ve had such a gorgeous bounty of corn and tomatoes this season, I couldn’t resist stuffing a batch of scones with gold and red, inspired by the chewy, speckled corn breads I grew up with.

To stand up to the filling, I subbed in whole wheat flour and went with a nonhydrogenated shortening instead of oil to give the scones a flakier texture. I compensated with a little extra almond milk to make up for the moisture loss.

Another little trick of this recipe is to combine the almond (or soy or rice) milk with vinegar: the classic vegan method for substituting buttermilk. The vinegar curdles the nondairy milk, giving it a similar sour flavor to buttermilk. The real deal would work fine in place of the vegan version.

The fragrance of basil will fill your kitchen (or whole apartment) when these come out of the oven. Moist and flaky, a touch sweet from the corn, and tangy with tomatoes, these scones are the perfect complement to a weekend brunch. And with the more substantial whole wheat flour and veggies, they make an ideal grab-and-go breakfast bread.

Give these scones a try while the fruits and veggies of summer are still with us. But hurry! The corn is going fast. (Oh Eve Arden, that made me so sad.) Maybe scones will become your favorite breakfast bread too.

~~~

If you dug this recipe, point your divining rod to
Vegan Bran Muffins
Zucchini Bread
Tofu Veggie Scramble

~~~

Whole Wheat Scones with Corn and Tomatoes

Adapted from Vegan with a Vengence by Isa Chandra Moskowitz
Makes 16 scones

3 cups whole wheat flour
2 tbsp baking powder
1 tsp salt
2 tbsp sugar
1/3 cup nonhydrogenated shortening
1 1/2 cup almond milk + 2 tsp apple cider vinegar (vegan buttermilk!)
1 cup cooked corn (fresh from the cob or frozen)
1 cup tomatoes, fresh diced
2 tbsp basil, fresh chopped

Instructions
1. Preheat oven to 400 and lightly grease a cookie sheet.

2. Combine flour, baking powder, salt, sugar and into a large mixing bowl.

3. With a fork, cut shortening into flour mixture. Leaving pea-sized bits of shortening will make a flakier scone.

4. In a measuring cup, combine 1 1/2 cup almond milk and 2 tsp apple cider vinegar. Stir until milk coagulates. Fold in milk-vinegar combo, corn, tomatoes, and basil. Mix until just combined, taking care not to overwork the dough.

5. Turn out dough onto lightly floured surface and shape into a circular mound, about 12” in diameter.

6. With a sharp knife, cut the mound in half, then the halves into quarters, and so on, pizza-style, until you have 16 pieces.

7. Transfer dough to cookie sheet and bake for 12 to 15 minutes.

8. Remove from oven and allow to cool for 10 to 15 minutes. Enjoy with a fabulous breakfast or as a midnight snack.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
127.25 calories, 4.2g fat, 3.15g fiber, 3.15g protein, $0.24

Calculations
3 cups whole wheat flour: 1221 calories, 6g fat, 48g fiber, 48g protein, $1.08
2 tbsp baking powder: negligible calories, fat, fiber, protein, $0.04
1 tsp salt: negligible calories, fat, fiber, protein, $0.02
2 tbsp sugar: 52 calories, 0g fat, 0g fiber, 0g protein, $0.04
1/3 cup nonhydrogenated shortening: 500 calories, 55g fat, 0g fiber, 0g protein, $0.60
1 1/2 cup almond milk:: 60 calories, 4.5g fat, 1.5g fiber, 1.5g protein, $0.75
2 tsp apple cider vinegar: 2 calories, 0g fat, 0g fiber, 0g protein, $0.01
1 cup cooked corn: 177 calories, 2g fat, 0g fiber, 0g protein, $0.75
1 cup tomatoes: 22 calories, 0g fat, 1g fiber, 1g protein, $0.50
2 tbsp basil: 2 calories, 0g fat, 0g fiber, 0g protein, $0.08
Totals: 2036 calories, 67.5g fat, 50.5g fiber, 50.5g protein, $3.87
Per serving (Totals/16): 127.25 calories, 4.2g fat, 3.15g fiber, 3.15g protein, $0.24