Successfully For Me a Natural Way Resolve Cough

Successfully For Me a Natural Way Resolve Cough

Each man had experienced cough. Coughing is a natural process that is actually experienced by everyone. The cough is the body's defenses. The cause of the cough is very diverse and very closely related to the respiratory system.

Coughing also has its own degree of severity, ranging from light cough, medium to severe coughing that often accompanied by bleeding.

Cough is not simple as that seems a lot of people. There are several reasons why a person develops a cough both short term to prolonged if not immediately taken care of will get worse and debilitating.

Try this natural way to resolve

Ingredient:

1. Lime (Citrus aurantifolia) astiri containing oil and substances that are able to control the muscles in respiratory so coughing ceased. 
2. Soy sauce to reduce the acidity of lemon juice

How to :

Mix 10 ml lime juice with 10 ml of soy sauce for 1 dose

drink 2 to 3 times a day

There are some tips that should be done when you was having cough phlegm are as follows:

1. Keep away places that contain dust and also a cool place. Both of these are known to cause a cough.
2. Keep your body warm, able to use a blanket or jacket. 
3. Then do not forget to use a bath of warm water. 
4. Stop bad habits that aggravate your pain coughing up phlegm like smoking or drinking alcohol. 
5. Allocate time to take regular breaks and not too excessive use of force to work. 
6. Drink lots of water approximately between 7-8 glasses per day. Drinking water can help thin mucus

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Fast Food Phenomenon and Its Impact on Consumer Health

Advancement of science and technology is growing rapidly in various fields, including in food sector, these technological advances bring both positive and negative. The positive impact of these technologies can improve the quantity and quality of food, also increases diversification, hygiene, sanitation, practical and more economical. The negative impact of these technological advances were large enough for the health of consumers by the use of harmful additives. The way of life today is characterized by the high cost of living, emancipation or for some other reason causing the woman to work outside the home. Statistical data in 2002 showed that women who work in the labor force totaled 33.06 million or 44.23% of the total number of women aged between 15-60 years. Women as housewives and others by profession working outside the home, due to limited time and busy, and the difficulty of finding maids causing fast food becomes the main menu daily at home. The rhythm of life that demands all things fast-paced, time-limited, the child must go to school while the mother and father should immediately go to work, as a shortcut for breakfast then fast food provided that the preparation takes 3 to 5 minutes. During the day home from school, mother and father still work at the office, the kids come back to enjoy this fast food. In addition to this easy to prepare foods generally have a savory taste and is generally preferred, especially by children of school age. Another problem in the community so the phenomenon was the availability of packaged snacks that can be ascertained "rich" additive. Recorded 13 kinds of snacks containing additives is high enough. The question that arises is the extent to which such additive materials consumed and accumulated in the body, how the impact of health? And how the actions of consumers, especially the mother-housewife in choosing, safe food processing, hygienic, well-nourished and healthy family members? Fast Food

Fast food in question is the type of foods that are packed, easy to prepare, practical, or treated with a simple way. These foods are generally produced by the food processing industry with high technology and provide a variety of additives to preserve and give flavor to the product. Fast food is usually in the form of side dishes in the packaging, instant noodles, nuggets, or even corn flakes as food for breakfast. Substances Food Additives Additives are chemicals that are mixed into the food with the aim of improving quality, adding a sense of freshness and solidify the product. Food packaging Food packaging is the container or the food to the food quality remains good, improve product performance, and ease of transportation. Healthy Healthy functioning of body organs are physiologically normal. In food consumption from the consumers not only evaluate the flavor and nutritional value but also consider the influence of food on health and fitness, or reduce the negative effects of an illness, and if possible to cure the disease. Types of Packaging Materials and Food Additives According to Majeed (1996) these additives can be divided into several groups based on their intended use, namely: 1) agent emulsion additive that is made from fat and water for example lecithin 2) stabilizing agent and pemekat eg alginate and glycerin, 3) barrier agents crust to prevent clumping , 4) agents increased nutrients eg vitamins, 5) agents for example preservatives nitrate and nitrite salts, 6) an antioxidant agent eg vitamins C and E; BHT (Butylated Hydroxy-toluene) and BHA (Butylated Hydroxy-anisole), 7) agent developer for bread and cake, 8) flavoring agent example monosodium glutamate (MSG), 9) dye. In addition to the above additives Denfer ninth (2001) also stated there are other ingredients are added in the diet include: 1) laxative agent, 2) animal fat, 3) marinade ingredients, 4) material separator, 5) modified starch, 6) alcohol, and 7) gelatin. In addition to the materials mentioned above involving the use, size and the rules have been determined according to the Indonesian National Standard (SNI), which we should be aware of is the presence of dyes and preservatives that are added are not for food use such as, borak and formalin as a preservative that has been reported by Suriawiria (2003). Where 86.2% wet noodle was allegedly found in the market and supermarkets contain formalin. The color red in the paste 50% is using Rhodamin B dye that should be used for textiles. In addition Rhodamin also commonly given in syrup to create a red color. Packaging Food Ready to Eat Until now, according to Chairman of the Indonesian Packaging Federation in Indonesia Hengky Darmawan new packaging system 10% of the corresponding rules of SNI. The selection must consider the type of food-grade packaging and food safety (Kompas, 2003). Several factors affect manufacturers in selecting packaging is to look nice, can protect the packaged product, and economic considerations. Materials used for this form of plastic or Styrofoam (packing instant noodles and nuggets), PVC (polyvinyl clorida for wrapping confectionery), cans (food fruit, milk, food side dishes). Impact of Fast Food Benefits Fast Food Eating fast food is outstanding at this time recorded 500-600 types (Media Indonesia, 2003). This type consists of beverages and foods that are produced in small and large scale. The availability of fast food, this will allow the selection of foods, food variety, food quality and practical. Danger Fast Food World Health Organization (WHO) and Food and Agricultural Organization (FAO) states that the potential threat of food residues on human health is divided into 3 categories, namely: 1) toxicological aspects, categories of food residues that can be toxic to the organs of the body, 2) aspects of microbiology, microbes in food ingredients that can upset the balance of microbes in the digestive tract, 3) imunopatologis aspect, the presence of residues that can lower immunity. Negative impact on the health of these additives may directly or indirectly, in the short and long term. Efforts to Minimize Negative Impact To reduce and minimize the negative impacts of food additives can be attempted in several ways, among others: 1. Internally Reduce consumption of prepared foods, increasing consumption of vegetables and fruits as well as taking vitamins. Some vitamins thought to contain substances antikarsinogen include Vitamins A, C, E found in many vegetables and fruits; folic acid found in broccoli, spinach and asparagus: Beta-carotene, Vitamin B3 (niacin), vitamin D in the active form (1.25-hydroxy) there in butter, milk, egg yolks, liver, rice and fish. Giving meaning to the family about the dangers of additives, supervise, control, administration and use of spending money and getting used to bring food from home healthy 2. in External Producers; necessary awareness and responsibility of manufacturers toward the use of food additives are produced, providing clear information, including the composition of food additives that are added Government; exercise supervision and crack down on manufacturers who violate the rules and regulations. Continue the activities of PMT-AS (Supplementary Food Program-School Children) by making use of local food sources. Non-governmental organizations (NGOs); facilitate the formation of consumer groups, encourage community participation as a watchdog of public policy, global policy anticipates that impact on consumers, to supervise and act as a defender of consumers

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baby healty : Are You My Mother?

In line with the development of the age, the higher of the necessities of life. And coupled with the emancipation of women, so many women who work outside the home. No exception for a mother. When this task concurrent housewife as a career woman. No real problem, if the mother can devote time to being a career woman and being a good mother to her children.

However, this is what happened. A mother can not be a good mother to her children. One example is not breastfeed their babies exclusively for children, but give cow's milk or formula. The reason that they often convey is that busy so not had time to give exclusive breastfeeding. Their babies were cared for by a baby sister who can only give cow's milk or formula. Their baby will never feel the benefits of breastfeeding mothers and maternal love. Baby just enjoy cow's milk.

As a good mother, a career woman is not a reason not to give exclusive breastfeeding their babies. There are solutions that can be done is to give milk milking breast milk. This milking's milk can be stored, so that any time a baby needs mother's milk can be given immediately even though there is no mother. Milking milk can be stored in special containers made of glass or plastic material that has a closed tightly.

Earlier this container is sterilized first by boiling. Once cool, the new breast milk can be poured into the container. Milking breast milk should not be too much to be saved, just for a drink that is only about 60 ml. breast milk that has been accommodated in the container, can be stored in the freezer. The freezer temperature gets colder the longer it can survive breast milk, which is about 3 months. If you want to use Milking breast milk, remove from freezer and then taken up to thaw breast milk.

After it warmed with boiling water. The trick, pour boiling water into a larger bowl of Milking breast milk container. Then place the vessel containing Milking breast milk into it. Make sure that boiling water does not enter into the Milking breast milk. If it is warm, the milk can be given to babies but have shaken first. Residual breast milk that can not last long (less than 24 hours) and can not be frozen again. This is why breast milk is provided should be sufficient.

Although Milking breast milk is not immediately given the mother, but at least the baby can feel mothers breast milk and their benefits. And more importantly, the child will feel if you are indeed her mother though indirectly baby also feel the love his mother. They are your children, so it was supposed to give breast milk to them.

taken from : http://pakarbayi.com

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Iodized salt to prevent a radioactive poison

As the Indonesian community, we must be quite familiar with iodized salt and benefits. That iodized salt is the spice of the kitchen that is used widely in the community are the media in addressing malnutrition Iodine Deficiency Disorders, better known in the community with mumps. Furthermore, it has been identified that people with iodine deficiency disorders have low intelligence level and low labor productivity.

However, we know if Iodine has other functions, especially with the occurrence of nuclear reactors in Fukushima conditions are still not handled. Iodine is believed to ward off nuclear radiation, radioactive, and iodized salt is an alternative. So the Japanese government asked its citizens to consume iodine to prevent radiation from nuclear reactor explosion, so the demand for iodized salt is high.

It is true, according to the Centers for Disease Control and Prevention, the United States, said the iodine pills can prevent radioactive iodine has been dragged into the thyroid. Radioactive iodine from nuclear activities can pollute the air and the food. The thyroid gland rapidly absorbs radioactive substances and cause adverse effects. According to Professor of Chemistry from Bandung Institute of Technology, Ismunandar, Active iodine powerful enough to counteract the radioactive poison. Iodine is used as an antidote for the body system is not damaged. "In order for the thyroid gland is not exposed,"

How it can happen, Iodine is used in our body by the thyroid gland to produce hormones that are useful for the body. When the condition of the body exposed to radioactive, thyroid is likely to absorb radioactive iodine (I-131) generated by the radioactive reaction products to produce hormones. The impact allowing the destruction of the thyroid gland and cause cancer in some future year. Which is considered the best solution is to eat clean so that the possibility of iodine I-131 to be absorbed will be smaller.

However, prefers to be considered for not only salt but salt should be iodized, and even then have to be carefully as to make the thyroid gland is no longer absorb any iodine from iodized salt we should consume in large amounts and may exceed the tolerable limits of the body.

Another option that can be done and quite safe to consume potassium iodine tablets to cover the possibility of the thyroid gland to absorb I-131. Options consume iodized food certainly much better than chewing the salt is for example just from food sources such as yogurt, cow's milk, eggs, strawberries, and cheese.

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