Alertas de saúde

[Zakk]

Eu sou de vila do conde, mas vou comer como um gajo de tras-os montes 

[Local]

Tás a ver como sei...
A Páscoa Transmontana é qualquer coisa de outro mundo...

[Counter Retail Trader]

eu se nao meter açucar no cafe prefiro nao beber.

[Local]

se não beber café adormeço no trabalho...
Tenho andado a beber dois cafés por dia (apesar do café depois do almoço seja o n.º 1, ou seja muito fraquinho), tenho que cortar o 2.º café.

[Counter Retail Trader]

hoje ja meti menos , ainda por cima o cafe é bem torrado logo é mais amargo por si só...

Amanha vou meter ainda menos , duas colheres de cha apenas.... bjerk.

[Automek]

Cortar açucar, tudo bem. E café com leite condensado ? Ninguém ? 

[Counter Retail Trader]

talvez meta mel.... ou engorda a mesma?

[Reg]

Uma propriedade do mel que poucas pessoas sabem.
Por vezes a sabedoria popular diz " se estas doente, toma mel" " poe mel nas feridas" etc
Mas porque?

A razao é esta:

Honey is recognized as an efficacious topical antimicrobial agent in the treatment of burns and wounds. The antimicrobial activity in some honeys depends on the endogenous hydrogen peroxide content. This study was aimed to determine whether honey's hydrogen peroxide level could serve as a honey-specific, activity-associated biomarker that would allow predicting and assessing the therapeutic effects of honey. Using a broth microdilution assay, I analyzed antibacterial activities of 42 Canadian honeys against two bacterial strains: Escherichia coli (ATCC 14948) and Bacillus subtilis (ATCC 6633). The MIC90 and MIC50 were established from the dose-response relationship between antibacterial activities and honey concentrations. The impact of H2O2 on antibacterial activity was determined (i) by measuring the levels of H2O2 before and after its removal by catalase and (ii) by correlating the results with levels of antibacterial activities. Canadian honeys demonstrated moderate to high antibacterial activity against both bacterial species. Both MIC90 and MIC50 revealed that the honeys exhibited a selective growth inhibitory activity against E. coli, and this activity was strongly influenced by endogenous H2O2 concentrations. Bacillus subtilis activity was marginally significantly correlated with H2O2 content. The removal of H2O2 by catalase reduced the honeys' antibacterial activity, but the enzyme was unable to completely decompose endogenous H2O2. The 25%-30% H2O2 "leftover" was significantly correlated with the honeys' residual antibacterial activity against E. coli. These data indicate that all Canadian honeys exhibited antibacterial activity, with higher selectivity against E. coli than B. subtilis, and that these antibacterial activities were correlated with hydrogen peroxide production in honeys. Hydrogen peroxide levels in honey, therefore, is a strong predictor of the honey's antibacterial activity.


The Hydrogen Peroxide Producing Capacity of Honey
Honey's ability to produce hydrogen peroxide is one of the main reasons for its antibacterial activity, making it ideal for treating infected wounds.

April 29, 2009 - PRLog -- Hydrogen peroxide can kill bacteria on contact and has been widely used for that purpose.  However, straight hydrogen peroxide is unstable and rapidly loses its effectiveness when exposed to air or light.  Hydrogen peroxide in high concentrations can also damaged skin tissue.  Therefore, the use of pure hydrogen peroxide has lost its popularity among doctors and other medical professionals.

What most people don't know is that honey has the necessary components to produce small amounts of hydrogen peroxide in a slow-release manner.  This makes honey an ideal substance to use in the treatment of infected wounds and other bacterial disorders. 

The slow-release mechanism in honey that produces hydrogen peroxide is a chemical reaction.  Honey contains glucose and an enzyme added by honeybees called glucose oxidase.  Under the right conditions, glucose oxidase has the ability to break down glucose into hydrogen peroxide.

engorda na mesma   mas faz melhor

[vv]

Cortar açucar, tudo bem. E café com leite condensado ? Ninguém ? 

nao entras nessa, depois nao consegues sair, hehe
mas é bom é, nao em exagero, só a dar-lhe o toque doce e pingado.

Ja que ha aqui pessoal que adora cafe, voces gostam de moka? Sabem fazer moka?
Se quiserem mando a receita um dia destes. é a melhor coisa do mundo, uma colherada de xarope de moka em cima de um gelado ou de natas batidas

[vv]

Uma propriedade do mel que poucas pessoas sabem.
Por vezes a sabedoria popular diz " se estas doente, toma mel" " poe mel nas feridas" etc
Mas porque?

A razao é esta:

Honey is recognized as an efficacious topical antimicrobial agent in the treatment of burns and wounds. The antimicrobial activity in some honeys depends on the endogenous hydrogen peroxide content. This study was aimed to determine whether honey's hydrogen peroxide level could serve as a honey-specific, activity-associated biomarker that would allow predicting and assessing the therapeutic effects of honey. Using a broth microdilution assay, I analyzed antibacterial activities of 42 Canadian honeys against two bacterial strains: Escherichia coli (ATCC 14948) and Bacillus subtilis (ATCC 6633). The MIC90 and MIC50 were established from the dose-response relationship between antibacterial activities and honey concentrations. The impact of H2O2 on antibacterial activity was determined (i) by measuring the levels of H2O2 before and after its removal by catalase and (ii) by correlating the results with levels of antibacterial activities. Canadian honeys demonstrated moderate to high antibacterial activity against both bacterial species. Both MIC90 and MIC50 revealed that the honeys exhibited a selective growth inhibitory activity against E. coli, and this activity was strongly influenced by endogenous H2O2 concentrations. Bacillus subtilis activity was marginally significantly correlated with H2O2 content. The removal of H2O2 by catalase reduced the honeys' antibacterial activity, but the enzyme was unable to completely decompose endogenous H2O2. The 25%-30% H2O2 "leftover" was significantly correlated with the honeys' residual antibacterial activity against E. coli. These data indicate that all Canadian honeys exhibited antibacterial activity, with higher selectivity against E. coli than B. subtilis, and that these antibacterial activities were correlated with hydrogen peroxide production in honeys. Hydrogen peroxide levels in honey, therefore, is a strong predictor of the honey's antibacterial activity.


The Hydrogen Peroxide Producing Capacity of Honey
Honey's ability to produce hydrogen peroxide is one of the main reasons for its antibacterial activity, making it ideal for treating infected wounds.

April 29, 2009 - PRLog -- Hydrogen peroxide can kill bacteria on contact and has been widely used for that purpose.  However, straight hydrogen peroxide is unstable and rapidly loses its effectiveness when exposed to air or light.  Hydrogen peroxide in high concentrations can also damaged skin tissue.  Therefore, the use of pure hydrogen peroxide has lost its popularity among doctors and other medical professionals.

What most people don't know is that honey has the necessary components to produce small amounts of hydrogen peroxide in a slow-release manner.  This makes honey an ideal substance to use in the treatment of infected wounds and other bacterial disorders. 

The slow-release mechanism in honey that produces hydrogen peroxide is a chemical reaction.  Honey contains glucose and an enzyme added by honeybees called glucose oxidase.  Under the right conditions, glucose oxidase has the ability to break down glucose into hydrogen peroxide.

engorda na mesma   mas faz melhor

eu gosto de mel e melaços, e adoraria tomar tipos de mel 100% selvagens, mas é um perigo. Basta as abelhas andarem a tirar polen em plantas venenosas, para um gajo poder morrer intoxicado.
Portanto quando comprarem mel, comprem mesmo de marca, e pasteurizado ou se nao, se for de amigo de conhecido, etc, ferver sempre o mel.

[Local]

Cortar açucar, tudo bem. E café com leite condensado ? Ninguém ? 

Há uns anos, quando tomava café fora, era assim que bebia. Mas era mais leite condensado que café. 

[deMelo]

Cortar açucar, tudo bem. E café com leite condensado ? Ninguém ? 

Há uns anos, quando tomava café fora, era assim que bebia. Mas era mais leite condensado que café. 

Vou experimentar. Nunca bebi com leite condensado.

[Counter Retail Trader]

Epa fui ver a quantidade de hidratos dos quais açucares  de um frasquinho de açucar , desculpem de mel... e fiquei chocado.... deixei onde estava... tem muito mais açucar do que o açucar... lol , isto é , uma colher daquele mel tem mais açucar que uma colher de açucar..

[vv]

podes e devias comer uma colher de cha de mel por dia, nem sabes o bem que te fazia. é otimo para obstipaçao, etc
nao sei se sabem mas o mel tem imensas beneficios e uma que pouca gente sabe é que ate adoça o esperma, eh eh

[Zakk]

podes e devias comer uma colher de cha de mel por dia, nem sabes o bem que te fazia. é otimo para obstipaçao, etc
nao sei se sabem mas o mel tem imensas beneficios e uma que pouca gente sabe é que ate adoça o esperma, eh eh

Isso é óptimo para quem quer ter filhos dóceis hehehe

[Counter Retail Trader]

lolol ate poderia saber a morango , who cares? not me.

epa mas se ja tenho que adocicar o açucar e meter doce de manha no pao integral , mais a fruta etc....  ainda mais uma colher de mel?  ja começa a ser demasiado.

[Counter Retail Trader]

Uma investigação da Universidade do Missouri (EUA) descobriu que as plantas conseguem identificar sons nas proximidades, como o de comer, e reagir a ameaças ao seu meio-ambiente. “Investigações anteriores provaram que as plantas respondem a energia acústica, como música”, indicou Heidi Appel, uma das investigadoras, de acordo com o Daily Mail.

“No entanto, o nosso trabalho traz o primeiro exemplo de como as plantas reagem a uma vibração ecologicamente relevante. Descobrimos que as ‘vibrações de alimentação’ espoletam mudanças nas células da planta, criando mais químicos de defesa que repelem ataques de lagartas”, acrescentou.

Um outro investigador sublinhou que as plantas foram submetidas a sons com acústicas similares a uma lagarta a alimentar-se (como o vento ou outros insectos) mas não reagiram da mesma forma. “Não aumentou as defesas químicas” da mesma forma que aumenta com o som de uma lagarta a alimentar-se, indicou Rex Cocroft.

“Isto indica que as plantas são capazes de distinguir vibrações decorrentes de alimentação de outras fontes de vibração ambiental”

[Smog]

eu gosto de mel e melaços, e adoraria tomar tipos de mel 100% selvagens, mas é um perigo. Basta as abelhas andarem a tirar polen em plantas venenosas, para um gajo poder morrer intoxicado.
Portanto quando comprarem mel, comprem mesmo de marca, e pasteurizado ou se nao, se for de amigo de conhecido, etc, ferver sempre o mel.

Mas já estás marado outra vez? Ferver mel?

Vai até ao Piódão comprar uns potezinhos.

[Counter Retail Trader]

Isto é bom ? ou é algo que lixa as entranhas e o figado ou outra coisa qualquer?

MALTODEXTRINA

[Local]

experimentei um pão do jumbo de que gostei muito e recomendo, pão com sultanas e nozes.