DNA Biopharm

Tuesday, 9 July 2013

FIVE WAYS TO USE LESS SALT

Sodium chloride (salt) is essential to the body. The sodium in salt helps transmit nerve impulses and contract muscle fibers. Working with potassium, it balances fluid levels in in the body. But you only need a tiny amount of salt to do this, less than one-tenth of a teaspoon.

The body can generally rid itself of excess sodium. In some people, though, consuming extra sodium makes the body hold onto water. This increases the amount of fluid flowing through blood vessels, which can increase blood pressure.

Most of the salt that we consume comes from prepared and processed foods. The leading culprits include snack foods, cold meats, smoked and cured meat, canned juices, pizza and other fast foods, and many condiments, relishes, and sauces.

Here are 5 ways to cut back on sodium when cooking or at the table:

Use spices and other flavour enhancers. Add flavor to your favorite dishes with spices, dried and fresh herbs, roots (such as garlic and ginger), citrus, vinegar's and wine. From black pepper, cinnamon, and turmeric to fresh basil, chili peppers, and lemon juice, these flavour enhancers create excitement for the palate — and with less sodium.

Go nuts for healthy fats in the kitchen. Using the right healthy fats — from roasted nuts and avocados to olive, canola, soybean, and other oils — can add a rich flavor to foods.

Sear, saute, and roast. Searing and sauteing foods in a pan builds flavour. Roasting brings out the natural sweetness of many vegetables and the taste of fish and chicken. If you do steam or microwave food, perk up these dishes with a finishing drizzle of flavourful oil and a squeeze of citrus.

Get your whole grains from sources other than bread. Even whole-grain bread, while a healthier choice than white, can contain considerable sodium. And bread contains salt, not just for flavour but to ensure that the dough rises properly. Try a Mediterranean-inspired whole-grain salad with chopped vegetables, nuts, and legumes, perhaps a small amount of cheese, herbs and spices, and healthy oils and vinegar or citrus. For breakfast, cook up intact whole grains with fresh or dried fruit, and you can skip the toast (and the extra sodium).

Shop for raw ingredients with maximum natural flavor, thereby avoiding the need to add as much (if any) sodium. Shop for peak-of-season produce from farmers’ markets and your local supermarket.

This information is bought to you as a free service from DNA Biopharm South Africa. The information herein is not intended to treat or diagnose any condition. Should you wish to try any herbal or natural remedy discussed in these pages, please consult with your healthcare practitioner. Should you require any information or advice on any topic related to diabetes, please visit our website at www.dna-biopharm.com

Monday, 8 July 2013

NUTRITION AND WOUND HEALING

Along with nutrition, topical car is also needed for effective wound healing. Try a natural alternative from DNA Biopharm.

Friday, 5 July 2013

NUTRITION AND WOUND HEALING

Zinc is required for protein synthesis and is also a co-factor in enzymatic reactions. There is an increased demand for zinc during cell proliferation and protein secretion. Zinc also has an inhibitory effect on bacterial growth, and is involved in the immune response. Early studies suggest zinc supplementation speeds wound healing.
Iron is a co-factor in collagen synthesis, and deficiency in iron delays wound healing. Copper is also involved in collagen synthesis.

Thursday, 4 July 2013

NUTRITION AND WOUND HEALING

B-Complex vitamins are co-factors or co-enzymes in a number of metabolic functions involved in wound healing, particularly in the energy release from carbohydrates.
Vitamin C has an important role in collagen synthesis, in the formation of bonds between strands of collagen fibers helping to provide extra strength and stability. There is loads of evidence showing increased requirements for vitamin C during injury, stress and sepsis.
Vitamin K is involved in the formation of thrombin, and deficiency in the presence of wounds could lead to a haematoma. Vitamin A is also involved in the cross-linking of collagen and the proliferation of epithelial cells.

Wednesday, 3 July 2013

NUTRITION AND WOUND HEALING

Fats have a key role in cell membrane structure and function. Certain fatty acids are essential, as they cannot be synthesised in sufficient amounts, so must be provided by diet. The role of essential fatty acids in wound healing is unclear, but as they are involved in the synthesis of new cells, depletion would certainly delay wound healing. It is debatable as to whether omega-3 polyunsaturated fatty acids (PUFAs) are more beneficial than omega-6 PUFAs. Omega-3s are anti-inflammatory, which aids wound healing, but may inhibit clotting which is disadvantageous (Williams and Leaper 2000).

Tuesday, 2 July 2013

NUTRITION AND WOUND HEALING

As part of the healing process the body enters a hypermetabolic phase, where there is an increase in demand for carbohydrate. Cellular activity is fueled by adenosine triphosphate (ATP) which is derived from glucose, providing the energy for the inflammatory response to occur. In the case of insufficient carbohydrate, the body breaks down protein to provide glucose for cellular activity (Gray and Cooper 2001). Therefore, in order to correct hypoalbuminaemia, carbohydrate is required as well as protein.

Monday, 1 July 2013

NUTRITION AND WOUND HEALING

The importance of good nutrition in the healing of wounds and the promotion of health is widely accepted, but remains of low priority in health care and insufficient numbers of patients receive nutritional assessment.

There are a number of nutrients which have key roles in the healing process:

Protein depletion can affect the rate and quality of wound healing. There is an increase in demand for protein in the presence of a wound, a requirement further increased in the event of sepsis or stress. Protein is required as part of the inflammatory process, in the immune response and in the development of granulation tissue. The main protein synthesised during the healing process is collagen, and the strength of the collagen determines wound strength. Even short periods of low protein intake can result in significantly delayed wound healing. Protein inadequacy has also been shown to affect remodelling of the wound. In extreme cases of hypoalbuminaemia (i.e. low levels of the serum protein albumin) from long periods of insufficient protein intake, oedema may develop.
The amino acid arginine becomes essential during severe stress. It is abundant in the structure of collagen, and increases its tensile strength. Arginine metabolism is also related to the production of nitric oxide, which is bactericidal, and also aids wound healing through microvascular and haemodynamic changes.