PARASITES in our Body

  

Billions of people are harboring parasites in their bodies without any knowledge.  The notion that parasitic infections can only occur in poor, undeveloped or developing countries is a fallacy.  In USA, a random check showed eight out of ten people are unwilling hosts to one or more of the 1000-plus species of parasites.

Parasites live in and upon other organisms, from which they rob the host’s nutrition and secretes toxins into the body causing tissue damage, diseases, infections, pains and a vast number of other symptoms that are commonly blamed on other illnesses even medical experts are unable to explain.  The symptoms can be chronic fatigue, loss of appetite, depression, allergies, anemia, constipation, diarrhea, gas and stomach bloating, teeth grinding, cyst lumps, abnormal weight, joint and muscle pain, vaginal irritation and immune dysfunction.

For health reason, more people are eating raw foods such as vegetables, fish and oysters without realising the danger lurking.  Parasites find their way into the body through food, water, insects such as mosquito, pets and in some cases person-to-person contact.

To avoid contamination, wash all fruits and vegetables thoroughly and cook meat and fish before eating.  Purified water should only be taken as small parasites can pass through the filtration process and/or resistant to chemicals used for water treatment.

To avoid exposing to this menace is impossible. Adopt good hygiene practices like washing hands before eating, after going to the bathroom and contact with pets. Note that parasites can survive up to 2 months beneath our fingernails. Animals are known to transmit 240 diseases to humans through these agents. Do not walk with bare feet on soil because a handful of it contains thousands of microscopic parasites.

A parasite is capable of producing up to 200,000 eggs daily.  Some are so tough to live up to 20 years in the body before causing any problem.  Hence, we can also cleanse our body internally for prevention and elimination.

Parasites can be categorised into 4 types:

+  Protozoa (single-cell parasite such as amoebae, cryptosporidum and giardia)

+  Trematoda (roundworm, hookworm, whipworm and pinworm)

+  Cestoda (tapeworm)

+  Nematoda (flukes)

Each parasite has its own characteristics, habitats and life cycle, which may have 3 stages -  eggs, larvae and adults. Drugs administered on different kinds of parasites at different stage is difficult without causing side effects in the human body.

VIVA corner

VIVA Biogarlic has sulfur compounds like Allicin and Ajuene in garlic extracts that are effective in resisting bacteria, fungus and parasitic growth.  It works by strengthening our body’s T cell and Macrophage, thus enhancing the bioactivity of natural killer cells, to combat a wide spectrum of parasites.

VIVA Cleanse Tea helps to remove the waste and toxins accumulated from the breeding of the parasites and

VIVA Floraguard to re-colonise the gastrointestinal tract with friendly bacteria to prevent further attacks.

Adapted from The Worm Crisis by Dr Hazel Cheng, VIVA Life Science.

Protect your GUTS with PREBIOTICS and PROBIOTICS

Our gastrointestinal tract is the first line of defence for the immune system, populated by more than 100 trillion bacteria of 500 species, both bad and good (probiotics). The good ones attach to the walls of our intestine and act as "soldiers", providing a defense against pathogens. Antibiotics/medications, aging, stress, alcohol and poor dietary habits can eliminate the protectors, rendering us more susceptible to diseases or health problems. A healthy lower intestine should have at least 85% good bacteria for life supporting, in helping to digest food and produce beneficial chemical compounds to keep the harmful bacteria at bay and thus our health in check.





History of probiotics

In the early 20th Century, a Professor Metchnikoff at the Pasteur Institute in Paris proposed the hypothesis that the aging process results from the activity of putrefactive microbes producing toxic substances in the large intestines, including phenols, indols and ammonia from the digestion of proteins. This “intestinal auto-intoxication” process causes the physical changes associated with illness and old age.

At the same time, he observed that certain rural populations in Europe, for example in Bulgaria and the Russian steppes who lived largely on milk fermented by lactic-acid bacteria enjoyed good health and longevity. It was believed that milk fermented with lactic-acid bacteria inhibits the growth of such toxic bacteria because of the high acidity produced by the fermentation of lactose. He started off by introducing in his diet sour milk fermented with the bacteria he named “Bulgarian Bacillus” and saw much health improvement.

Types of probiotics

There are more than 50 species of LACTOBACILLI and are naturally found in the digestive (mainly small intestine), urinary and genital systems. Foods that are fermented like yogurt and dietary supplements contain these bacteria, namely Lactobacillus acidophilus, Lactobacillus blugaricus, Lactobacillus rhamnosus, Lactobacillus casei etc which can help to prevent yeast infections, herpes, vaginal yeast infection, cyctitis, irritable bowel syndrome, antibiotic-related diarrhoea, lactose intolerance, skin disorders (eg. psoriasis), respiratory infections and control of cholesterol. Animal studies showed that they can help to reduce polyps and colon cancer.

A specie active in the upper digestive tract - STREPTOCOCCUS THERMOPHILUS produces large quantities of the enzyme lactase, making it effective in the digestion of dairy products especially for most Asians who are lactose intolerance and improves diarrhoea condition. It also offers protection against carcinogen. As it resides temporarily in the tract, there is a need to be constantly replenished. 

Common use of BIFIDOBACTERIA are Bifodbacterium bifidum, Bifodbacterium lactis, Bifodbacterium longum, Bifodbacterium breve, Bifodbacterium infantis, Bifodbacterium thermophilum and Bifodbacterium pseudolongum.

Bifidobacterium Bifidum reside in the small intestine and are able to provide a conducive environment for the production of vitamins K and Bs. Others are mostly found in the lower digestive tract which appear within days of birth, more especially in breastfed infants. There are approximately 30 such species making up approximately 90% of the healthy bacteria in the colon. Being the last section of the digestive tract, it carries and treats undigested food before eventually pass out through the anus. Comprising mostly fiber, the residing friendly bacteria can extract residual nutrients and vitamins such as short chain fatty acids, lactic acid, digestive enzymes, vitamin B and K.

Why need to replenish?


Scientists found that 80% of our intestinal bacteria is passed out with the feces and thus an adult requires at least 15-20 billion of friendly bacteria daily for replenishment. This number is further reduced as we age and adopt unhealthy eating habits with detrimental effect on the ecosystem of the gastrointestinal tract. People who need more tend to:

 

+ Indulge in spicy food, excessive refined sugar and meat;

+ Consume food contaminated with pesticides;

+ Love drinking too much chlorinated or carbonated beverages;

+ Stress easily (reflex between the brain and gastrointestinal becomes abnormal);

+ Over-dependent on antibiotics, anti-inflammatory drugs, pain killers and steroids

A less conducive environment induces some friendly bacteria to join the colony of unfriendly bacteria. Even with replenishment of the friendly bacteria diligently, not all get to the colon successfully as they have to withstand the onslaught of acidity in the stomach.


Should children take?


+  Recent study done showed babies given antibiotics before the age of 6 months could cause obesity. What happens is that microbes in our intestines may play critical roles in how calories and nutrients are absorbed, and exposure to antibiotics prematurely may kill the healthy bacteria.


+  Probiotics may be effective in preventing diarrhea in children after a bout of antibiotics, the same way as they are effective in adults. Antibiotics reduce good bacteria and increase the chances of diarrhea whereas probiotics help to restore the balance of good bacteria, which ultimately prevents antibiotic induced diarrhea. Many infants and children may be lacking beneficial bacteria, and supplements could potentially help them get fewer infections.


+   Preliminary studies show that probiotics are most effective in children with moderately severe eczema, as opposed to children with mild eczema. Avoiding known allergens, but supplemented with probiotics may help to keep your child’s eczema under control.

Common symptoms


Allergies, colds, flu and thrush are all signs that the good and bad bacteria are out of balance. Other symptoms include:

+ Digestive problems eg stomach discomfort,flatulence, diarrhea, Crohn's disease, irritable bowel syndrome

+ Malnutrition (either underweight or overweight)

+ Skin problems eg eczema, herpes and yeast infections


+  Abnormal cell growth eg tumor, cancer

+ Autoimmune disorder eg rheumatoid arthritis, muscular dystrophy, multiple sclerosis

Benefits

As the bad bacteria are capable of producing harmful disease-causing toxins, the good bacteria have some anti-inflammatory factors to check on them and even combat induced infections in the intestines and urinary tract (UTI). A typical occurrence is candidiasis where there is an overproduction of yeast in the digestive system and genitals leading to an infection of the skin and mucous membranes (eg, mouth). Probiotics produce acidic waste that creates an inhospitable environment for candida organisms which thrive in low pH. Remedy may take 1-4 weeks - depending on the number and type of probiotics used, and severity of the condition. 


Having sufficient good bacteria has other benefits like:

+ Strengthens the immune system by boosting the strength of the natural killer cells and improves endocrine function to reduce the incidence of infection, food poisoning, food allergy and skin problems (eg. eczema).

A clinical study was conducted on 20% of colicky babies suffering the inconsolable bouts of crying, probably due to allergies derived from hormones in milk, stress whilst in the womb or gut inflammation. After being fed one of the beneficial bacteria, crying was reduced. Same study found that kids aged 3-5 years who were prone to influenza had fewer episode of fever, cough and runny nose after being supplemented daily for 6 consecutive months.

+ Enhances calcium bioavailability and utilisation to prevent osteoporosis

+ Assists in weight management as metabolism improves

+ Aids in maintaining normal cholesterol and triglyceride levels

+ Relieves those suffering from Irritable Bowel Syndrome (IBS)


Food sources

+ Probiotics are available in the form of dietary supplements or foods. Yogurt, kimchi, fermented and unfermented milk, miso, soy beverages and some juices are examples of foods that contain probiotics. The number of live organisms can vary greatly in food products due to processing methods (avoid those pasteurised to destroy bacteria). Also avoid yogurt drinks loaded with sugar, artificial coloring and flavoring.

+ Prebiotics are a type of carbohydrate called oligosacchardies of which the most common ones are Fructo-Oligosaccharides (FOS) and inulin. They are non-digestible fibers (eg. onions, garlic, banana, whole grains) that stimulate the growth and activity of bacterial species in the colon.

When probiotics and prebiotics are mixed together, they form a symbiotic and shown to improve the ecosystem of the intestinal tract significantly by increasing the probiotic population and digestive enzyme activities.

Food sources or supplements can both be effective. Food is advantageous in that you also get nutritional benefits from it, but supplements can be more convenient for some people. As dietary supplements, probiotics are not as regulated as conventional drugs, and so active doses can vary widely between products. It is best to do some research into the probiotic you wish to take to find out how much of the active ingredient is contained.

Caution:


Probiotics should be recommended after taking a course of antibiotics as mentioned above. Likewise, garlic is effective against viruses, yeast, protozoa and other micro-organisms but is capable of wiping off both the good and bad bacteria, and thus repopulation of the good ones is necessary too.


Conclusion

In general, researchers found that probiotic doses of more than 5 billion colony-forming units per day for children (is safe) and more than 10 billion colony-forming units per day for adults were associated with the best outcomes. Taking on an empty stomach for best effect.

Remember we are part BACTERIA too. So we are better off supporting, rather than destroying the life-supporting bacteria in us.

Hence it is better be pro-life, not anti-life !


VIVA corner


According to recommendation:

• An adult should have around 15-20 billion of bacterial cells per day
• An infant up to 12 months of age can have 1-2 billion of bacterial cells per day
• A toddler 1 to 2 years of age can have 2-4 billion of bacterial cells per day
• A child 2 to 4 years of age can handle 4-8 billion of bacterial cells per day
• A child 4 to 11 years of age can have 8-12 billion of bacterial cells per day
• A child 12 to 16 years of age can have 12-15 billion of bacterial cells per day

To make up the daily requirement, introduce a scoop of VIVA Floraguard enhanced formula containing 10 billion CFU (equal to 10 bottles of those single strain bacteria drinks which are usually loaded with high sugar and calorie content). In fact, is rare to find a product that contains few strains in one. It also contains  PREBIOTICS, such as inulin, brewers' yeast and B complex to provide adequate 'food' for optimal probiotics development and to ensure live activities of PROBIOTICS from being neutralised before reaching the intestines.  Kids below 6 can go for 1/4 to 1/3 of adult serving each time.

It consists of 5 strains of potent, friendly sugar-free bacteria or probiotics namely:


    1.  Lactobacillus acidophilus
    2. Lactobacterium bulgaricus
    3. Bifidobacterium bifidum
    4. Bifidobacterium longum
    5. Streptococcus thermophiles  

Credentials

* Silver Award of 2005 Taiwan National Biotechnology & Medical Care Quality Award and 2005 Symbol of National Quality

* The efficacy has been proven and published at the World Journal of Gastroenterology 2005, 11 (47)

How food is digested

Do your stomach a favor by chewing food thoroughly before you push it down your throat. Our mouth is a food processor that chops and grinds food intake into small particles aided by digestives enzymes before sending down to the esophagus and entering the stomach.


Digestive process:

(1)  Carbohydrates


The term "sugar" is commonly associated with sweet treats or a white crystalline powder added to foods like bread, pastries and beverages. As a classification of carbohydrates, it takes on varying chemical structure form - in single units called monosaccharides (eg fresh fruits, milk), double units or disaccharides (eg table sugar, germinating grains and dairy), and multiple units known as oligosaccharides or polysaccharides (eg wheat bread, oatmeal). In any case, the body digests all sugars in a one step process.

-  Sugar: an enzyme in the mouth - amylase dissolves the simple sugar immediately. It travels down the esophagus to the stomach where digestive juices dilute it quickly and passes on to the small intestine. Other forms of sugar are broken down into the smallest possible sugar molecule with the help of digestive enzymes (carbohydrage) found in the stomach and the lining of the small intestine. Once sugar returns to single molecule form, or a monosaccharide, it is readily absorbed through the small intestine into the bloodstream as glucose.


-  Complex carbohydrates -  contain a high amount of indigestible fiber and thus prolong the digestion process and aid in stabilizing the sugar level.


Carbohydrate metabolism is the biochemical process that allows your body to form, breakdown and convert glucose. Three main hormones are involved in controlling the blood sugar concentrations namely glucagon, insulin and epinephrine (adrenaline).


-  When the concentration of glucose in your blood is too high, your pancreas secretes insulin to effect transfer of glucose into the cells to use as energy or store temporarily in the form of adenosine triphosphate (ATP).


-  The process of glycogenesis or anabolism involves changing the glucose in your liver and muscles to store as glycogen. When your blood glucose levels are low, glucagon hormones are secreted to stimulate the conversion of glycogen into glucose as a source of energy through a process called glycogenolysis or catabolism.


-  In a state of emergency, released adrenaline causes the liver and muscles to break down glycogen into glucose in greater intensity for immediate use.


(2)  Protein

Since proteins are used by the body for creating hormones, enzymes and neurotransmitters, repairing and building cells (including DNA and RNA), understanding how protein digestion and absorption work is essential.

A protein molecule comprises a string of linked amino acids, folded into a complex globular shape. Digesting the protein in the foods you eat involves unfolding the protein chain and then unlinking the amino acids it contains (catabolic). Upon absorption, they become incorporated into new proteins that the body synthesizes for growth and maintenance needs (anabolic). Complete protein contains the full range of essential amino acids (eg. tofu, soymilk) whilst the incomplete protein has some amino acids not present (eg. vegetables, grains, legumes).

The process begins with protein food being chewed and swallowed. Once it reaches the stomach, the hydrochloric acid in it unfolds the protein to access the bonds holding the individual amino acids together. A specific protein-degrading enzyme called pepsin cleaves the large, bulky, unfolded protein molecule into smaller pieces of protein known as peptides. The high acidity environment leaves little chance for microorganisms inadvertently consumed with your food to perish in the digestive process.


The pancreas secretes a bicarbonate-containing buffer called protease that serves to neutralize the gastric contents as they move out of your stomach. By now, the broken down amino acids are of very small dimensions and thus able to penetrate the intestinal lining. From here, they enter tiny bloodstream called capillaries and transport by liquid blood plasma and red blood cells to various tissues, depending on where cell structures need to be created or repaired. Excessive intake is stored in liver (fatty liver) and adipose (fat) cells lying around. On the contrary, any sharp deficit is to be recalled from the muscle. 


(3)  Fats (lipids)

Most lipids that you consume in your diet are fats which we digest and metabolize in the form of triglycerides. A small portion of digestion occurs in the mouth and the stomach, with most takes place in the small intestine. Bile is produced by the liver, stored and released in the gall bladder to emulsify fat globules into smaller droplets. Pancreatic lipase, an enzyme secreted by the pancreas, then splits triglycerides apart into smaller parts called diglycerides, monoglycerides and free fatty acids. About 20% of these smaller fatty acids go straight to the portal vein where they bind to the protein albumin and travel to the liver to be used for energy or turned into longer chains as and when required.

Larger fatty acids are reformed into triglycerides, then are packaged into lipoproteins called chylomicrons and released into the bloodstream for short term energy and some stored in adipose tissue throughout the body for long-term energy needs. All of your cells can use fatty acids for energy, except for those in your brain, red blood cells and eyes.
By now....  
 
Food particles with fat and protein contents would have stayed in the stomach for about 3 hours and hydrochloric acid is produced to break it down further into a soft liquid known as chime to enable easy absorption of nutrients into the bloodstream.  


(4)  Vitamins


Vitamins which are passing through the small intestine are grouped based on how the body absorbed them. Water-soluble B-complex and C vitamins dissolve in water prior to absorption. As they are not easily stored, surplus amounts are excreted in your urine. The fat-soluble A, D, E and K require bile acids to dissolve in fat to be absorbed and stored in the liver for later use. Incidentally, this organ acts as a detoxifier and storage centre for essential components required for daily body functioning like blood, vitamins, glycogen, sugars, enzymes and to metabolise fats and proteins.


Moving on....

The journey down is a whopping 66 feet of intestines taking approximately 12-14 hours. The small intestine sees 95% of food processing completed, working in concerted effort with the other digestive organs like the liver, pancreas and gallbladder where enzymes and bile are secreted to dissolve the food particle as well. The remaining indigestible food passes into the first part of the large intestine where the food remnant remains 12-14 hours. Its main function is to hold water to be made available when the body is dehydrated. When water level runs low, food passes through tend to be hard and can cause damage to the inner lining of the intestines, leading to diverticulitis, hemorrhoids or cancer.

Upon exiting the rectum, it can tear and veins collapsed to form painful hemorrhoids. Food overstaying results in fermenting and rotting eventually. Danger of toxins being leaked and re-circulated from here into the bloodstream, thereby poisoning the cells is high for constipated individuals. Remember 80% of diseases arise from an unhealthy colon.


During the entire digestive process, enzymes play an important role in the proper absorption of nutrients, failing which disorders and symptoms occur. Some common ones are gastritis, bloating, gas, irritable bowel syndrome, heartburn and indigestion, liver disease and gall bladder. Broadly speaking, they keep us well alive.

******************************************************************************

Having understood the entire digestive process, does this statement makes sense: "The more you eat, the sooner you die. The lesser you eat, the longer you live?"

To see how eating habits affect lifespan, a professor from the Universtiy of Texas did an experiment on 100 mice....

+ For the first group, there is no food restriction;
+ The second group was fed only 60% full;
+ The third group enjoyed no food restriction but with protein servings halved.

After 2.5 years, guess how many mice were still alive out of 100?

* First group - only 13 mice survived;
* Second group - only 3 mice died.
* Third group - half still alive.

These are the interesting findings -

+ Eating too full is doing a big disfavour to your body.
+ Eat 60% full is the way to live longer and healthier.
+ Overloading of protein is harmful to your body.

Analogy

Given a small family car to be used for short travel between home and office, you use it for long distance travel between different cities daily. Instead of using it for an hour a day, you stretch it for 10 hours a day. Instead of driving at 70 km/h, you always speed up to 170 km/h, hitting engine's red line to get to the faraway spot as soon as possible.

You should be able to guess your car's life span and expect having various mechanical problems after a short time right?

On the same basis of comparison, eating too much is like driving your car at high speed for a long time. Your body is forced to work harder and harder at its red line.

Digestive process

Eating too full zaps up much of your body energy for digestion which otherwise may be used for other purposes such as enhancing your immunity. That is why you become very tired easily after a big meal as your body is working hard to digest all the food you take in.

For instance, when you eat an extra bowl of noodle, your pancreas has to produce extra insulin hormone to process the extra carbohydrates intake. Your liver, stomach and intestine also have to produce extra enzymes to digest and process specific nutrients from that bowl of noodle.

Again draw the analogy from your car.  Its engine burns fuel and produces exhaust smoke which is toxic. There is outlet fitted to disperse the smoke from your vehicle.

Our body cells burn nutrients from food like fats and carbohydrates for energy to survive. In the process, free radicals are being generated. Being harmful to the body, they have to be neutralized and expelled. In minute quantity, this process is carried out without our knowledge. However, the more you eat, the more free radicals your body produces. Without adequate control, these free radicals can easily attack your body cells and eventually cause all sort of chronic diseases eg. heart disease, diabetes and cancer.

How to avoid eating too much?

1. Always eat until 70% full only. This is when you feel slightly full.

2. Avoid having buffet style meal which makes it harder to control the food intake. Instead, finish the food you prepare in a plate and do not add anymore.

3. Leaving the dining table earlier may prevent you from picking some extra food to eat.

4. It is always a good idea to prepare lesser food in the first place. Do not be afraid of having not enough food to serve. In fact, lesser food is beneficial for everyone's health.

In an eating outlet, order in small amount first. You can always add in some extra order if necessary. We tend to overeat if there are much food on the table.

5. Avoid stuffing your fridge with sinful foods such as ice cream, chocolate or other dessert.

6. Do not feel obligated to finish food that is too big for your stomach. You can just put aside some food to another empty plate first. Someone can take up this share portion later.

7. When you get too hungry before your meal time, just take some fruits instead of heavy meal.

Our comments

Do we eat to survive or survive to eat? Think is time to go back to the basics and eat to survive if we want to survive well. Modern people are overeating the rich foods leading to various diseases, some unheard of in the past. Look at the monks around do they look strong and energetic?  Mind you they take only two simple meals a day.

Is sinful to eat excessive on most meals. Why not balance up with fasting on vegetable/fruit juices on some days to let the body rests and do a good detox. If your car needs maintenance after travelling certain mileage, your body should also need constant maintenance before servicing is required or worst overhauling a major system.


VIVA corner


+ VIVA Fibercleanse provides psyllium husk to help in promoting a healthy digestive system and bowel regularity.

+ VIVA Floraguard provides adequate amount of the friendly bacteria for improving the peristalsis movement and reducing the production of gas.

+ VIVA Nutrazyme provides the additional enzymes you need to help break down food into nutrients effectively for use.

  

Sweet & Dangerous - Sugar

 

The latest statistics available in Singapore according to Straits Times dated 24-2-2012 indicated that 1 in 3 Singaporeans will develop diabetic condition by the time they reach 69.

“It is no longer a question of ‘if I will get diabetes’ but ‘when I will get diabetics.” This is a sharp rise from 11.3% of people aged 18-69 in 2010 already living with this condition. Majority of those aged 70 and above have to face this disease together with a host of other health complications.

Where is sugar derived from?

Through photosynthesis plants produce glucose and converts it for storage in the cells as an energy reserve in the form of carbohydrates such as starch or sucrose (table sugar) as in cane and beet.

Sugar is commonly known to be a class of edible crystalline carbohydrates, classified as sucrose, lactose (milk), and fructose (fruits), characterized by a sweet flavor. Other free sugars used in industrial food preparation are usually known by more specific name like glucose, malthose and high fructose corn syrup.

For easy calculation, take 4.2 gms = 1 teaspoon or cube of sugar.

Carbonated drinks have a 20% higher sugar content than non-carbonated drinks. A can of soft drinks typically contains about 6-8 teaspoons of sugar, close to an adult’s recommended limit on added sugar for a day.

Choose your diet wisely ….

+ Fruits may appear harmless, but still contain frutose (fruit sugar). Diabetic patients have to be careful….
+ Vegetables are the safest bets….
+ Sauces are low in sugar but high in sodium…
+ Meals can be healthy if you choose those with high fiber content….
+ No-no to all those sweet desserts….

Health concerns

35 years ago the average Americans got 10.6% of their sugar from food consumed or 21.4 teaspoons of sugar daily. The recent study showed this figure has increased to 16% for most people.

This leads to an urgent call lately by The United Nations Health Chief to the world leaders to act together against the tobacco and fast-food industries responsible for promoting such sinful indulgences. The warning is that if corrective actions are not taken now, the health costs arising from chronic health illnesses like cancer, diabetes, heart and lung disease will balloon to US$47 trillion over the next 20 years. Already they account for 2/3 of deaths worldwide and can set all economies back with debilitating effect that even the wealthiest nation is unable to cope then.

The rise of such diseases can be attributed to rapid urbanisation and globalisation of unhealthy lifestyles with common risk factors like tobacco use, alcohol abuse, unhealthy diets, physical inactivity and environmental carcinogens. The result is a doubling of worldwide obesity rates since 1980 where the staple diets are drastically altered to become heavily marketed junk foods high in salt, trans fats and sugar.

Who most at risk?

+ The ‘silent sugar’ hidden in a variety of foods found in our daily life makes us less conscious of the amount we take each time. Is alarming to see over 40 million preschool children and more than half of the urban population in the more affluent societies being obese or overweight. Kids with sweet tooth are most affected, and thus facing epidemic risk and obesity starts at an early life. Mexico has one of the highest rate for diabetes as kids are offered virtual free cola drink in their learning centres.

+ Earlier studies by experts at St Georges University London had earlier proven a link between teenage consumption of sugary products and impulses towards fatty and salty foods. They found that the stomach’s gut lining absorbed these food types rapidly and activated the brains pleasure centre quickly. This strong intensity may bear profound bodily withdrawal symptoms if any attempt is made to curtail the urge. Tantrums, restlessness, sweats and distracted attention are some noticeable behaviours.

+ Increased sugar craving creates a less efficient metabolism process, resulting in higher retained fat and increased weight (obesity). A drastic change to a gene adaption process causes muscles to target sugar for energy creation, and alters the metabolic pathway resulting in rises in blood sugar levels. This may trigger the potential onset of Diabetes Type 2.

+ Type 2 diabetic patients are less likely to perceive sweet tastes and end up taking too much sugar unknowingly. As a result, obesity aggravates the diabetic condition and gives rise to other chronic diseases. A word of caution here, eating other simple carbohydrates of starch-based nature like baked potatoes and bread can also cause a spike in blood sugar as they are quickly absorbed and converted into glucose in the body.

+ Heart patients beware. An American study of 42,000 men who were tracked over 20 years showed that men who drank a standard 12 oz can of sugar sweetened drink daily had a 20% higher risk of heart disease compared to men who did not take such drink. Further studies pointed to increasing amounts of sugar intake contributing to lower good or HDL cholesterol and higher triglyceride level, often associated with coronary heart disease. This can be explained by the process whereby once simple carbohydrate is broken down, it produces acetate, which is the forerunner of cholesterol. The Eskimos and Jews have traditional diets high in fats but lower in sugar and do not have much cardiac problems. However, when the Jews moved over to Israel and adopted the high-sugar diet, the incidence of heart disease increases.

Other minor problems

+ A recent research done found that those who drank soft drinks daily stand a higher chance of developing kidney stones, compared to those who drank once a week. Other drinks, such as tea, coffee, wine, beer and orange juice are tied to lower risks of kidney stones. The prime suspect is sugar which could be involved in how the body handles calcium or obesity associated to higher kidney stone risk.

+ Yeasts, including candida, feed on sugar. If the body’s pH balance is upset for any reason, the friendly bacteria eg. lactobacillia that normally metabolise sugars cannot thrive and do their job properly. Some women complain of yeast infection when using oral contraceptives or during pregnancy, but the actual reason may be due to an increase of sugar intake during this period.

+ There is an association between the amount and frequency of free sugars intake and dental caries while other sugars (complex carbohydrate) consumption is normally associated with a lower rate of dental caries. This is due to the citric acid present in all these drinks whichincreases the risk of tooth erosion by 250% and that cola drinks are 10 times as corrosive as fruit juice in their first 3 minutes of teeth contact.

How about other substitutes?

Knowing that sugar is bad for health, many people these days substitute artificial sweeteners in their foods and beverages. However, do note that sugar is toxic but some substitues are much more deadly.

One example is ASPARTAME commonly found in artificial sweeteners such as NutraSweet, Equal, and Spoonful. It is being marketed worldwide and is found in all diet soft drinks such as Diet Coke and Diet Pepsi.

Risks involved:

+  It is not really a diet product at all. The urge to take carbohydrates results in weight gain.

+  Being a toxic chemical that changes the dopamine level in the brain to cause severe seizures, especially deadly for Parkinson’s disease patients. Other nervous disorders include lupus and Multiple Sclerosis. In extreme cases, it leads to coma and death.

+  Research done on animals showed low-level ingestion of aspartame could lead to formaldehyde accumulation in the various parts of the body, including the liver and brain.  Similiarly chronic, low-level formaldehyde exposure in humans has been linked with a variety of health issues, including headaches, fatigue, chest tightness, nausea, lack of concentration, seizures and behavioral impairment.

+  While long-term studies of the effects of aspartame have yet to be performed on humans, one recent study published on research done with aspartame fed to rats from the age of eight weeks till they died.  Even those alive were found to be at significantly increased risk of several forms of cancer, including lymphoma and leukemia. Bearing in mind that the levels of aspartame intake were lower than the official upper limit for safe human consumption.

+  Warning that taking aspartame can cause birth defects, i.e. mental retardation, if taken at the time of conception and during early pregnancy. Children are especially at risk for neurological disorders and should NEVER be given artificial sweeteners.

 

A good substitute is STEVIA or sweetleaf, widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar.  With its steviol glycoside extracts having up to 300 times the sweetness of sugar, it has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives.

 

As stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets.  In relation to diabetes, studies have shown its possible trophic effect on β-cells of pancreas in improving insulin sensitivity in rats, and possibly even to promote additional insulin production, reversing diabetes and metabolic syndrome.  If consumed before meals, there is a significant reduction in insulin levels compared to both aspartame and sucrose, thus benefitting diabetic patients.

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The root of all the health problems lies in education and discipline of choice. The declining mental, emotional and physical health in society of a wider cross section of the population can be attributed to the poor choice of foods and beverages. So put in conscious effort to reduce sugar intake as it offers no nutritional value except calories and those extras are converted into fats if not burned off. Products laden with sugar include energy drinks, desserts and candy. Instead, go for substitutes like honey, raw sugar, maple syrup and molasses.

Eating plain yogurt that contains live yogurt cultures helps in restoring the normal balance of flora in the intestinal tract and vagina. Taking a supplemental acidophilus is even more effective given the higher number of active bacteria present. This is especially important for patients on long term antibiotics or chemotherapy treatment.

VIVA corner

+ A great product to consider is VIVA FloraGuard that consists of 5 strains of potent, friendly sugar-free bacteria or probiotics with each scoop providing 10 billion CFU or 10 bottles of a popular brand available in the market. In fact, is rare to find a product that contains few strains in one. It also contains prebiotics, such as inulin, brewers’ yeast and B complex to provide adequate ‘food’ for optimal probiotics development.

+ Chromium present in Viva GlucoGuard is involved in two vital functions: converts blood sugar into cellular energy and aids in promoting proper insulin sensitivity. In this way, it helps to normalise metabolism of sugar with any excess stored in some organs for further use.

Treat Bad Breath SERIOUSLY!

 

Halitosis is a term used to describe noticeably unpleasant odors exhaled in breathing. It has a significant impact — personally and socially — on those who suffer from it or believe they do, and is estimated to be the third-most-frequent reason for seeking dental aid, following tooth decay and periodontal disease (gum disease).

In virtually all cases, bad breath originates in the mouth itself. The 600 types of bacteria found here produce malodorous compounds and fatty acids, and account for 80-90% of all cases of mouth-related bad breath. Large quantities of naturally-occurring bacteria are often found on the posterior dorsum of the tongue, where they are relatively undisturbed by normal activity.

That leaves about 10% of foul smell exiting from the nostrils due to sinus infection or foreign bodies.

If it is transient…..

+ The intensity of bad breath differs during the day, due to eating certain foods (such as garlic, onions, meat, fish and cheese). 
 
+ Since the mouth is exposed to less oxygen with less saliva flowing in the night, the odor is usually worse upon awakening (“morning breath”).

It often disappears following eating, brushing one’s teeth, flossing or rinsing with specialized mouthwash.

If it is persistent….

It can turn into a more serious condition, negatively affects the individual’s personal, social and business relationships, leading to poor self-esteem and increased stress. 25% of the population is suffering from it in varying degrees.

Causes

+ The most common location for mouth-related halitosis is the back part of the tongue which is relatively dry and poorly cleansed, and thus invites the bacteria to thrive on remnants of food deposits, dead epithelial cells and postnasal drip.

+ The most common cavity-causing bacteria, streptococcus mutans can spread easily to infants and children by their caregivers and between couples.

+ Not taking enough water can cause bad breath too. A dry mouth with lesser saliva flow slows the cleansing process and results in accumulation of dead cells which can decompose and cause odor.

+ Untreated tooth decay and gum problems can cause bad breath too. Cavities from tooth decay can easily trap food particles and bacteria, thus emitting strong smelling hydrogen sulphide vapours. Plaque-filled pockets between the teeth and gums from advanced periodontal (gum) disease is a common cause of severe halitosis. Hardened plaque roughens the tooth surface and creates more space for trapping food.

+ Other causes of bad breath include dieting, improper dieting, drinking, smoking and medical problems like chronic lung infections and uncontrolled diabetes (usually breath with fruity odor), constipation, smoking, fever, inadequate protein digestion, over-stressed and too much unfriendly bacteria in the colon. The sufferer is most probably having high acidity in the body.

+  Some women develop unpleasant breath for several days before menstruation. Emotional stress, which upsets the metabolism may also be a factor.

Recommendations

+ Most people can get away with bad breath by practising good oral hygiene, such as flossing and brushing the teeth and tongue twice a day correctly so as to promote saliva production and clear away plaque and bacteria.

+ Eating a healthy breakfast with rough foods helps clean the very back of the tongue.

+ Those infected with gum disease, should seek dental treatment. Removal of the subgingival calculus (i.e. tartar or hard plaque) and friable tissue has been shown to improve mouth odor considerably. This is accomplished by subgingival scaling, root planning and irrigation with an antibiotic mouth rinse.

The major chemical compounds of bad breath are the same as those emitted by rotting food, faeces and even dead bodies – all potential sources of disease and infection. This is because the bacteria produces acids that destroy the teeth gradually and then move on to attack other tissues in the body. There are instances of heart attacks arising from severe dental decay.

Treat this smelling problem seriously!

Source: http://en.wikipedia.org/wiki/Halitosis; ST Mind your Body, Jul 1, 2010 and Apr 7, 2011

VIVA corner

The active enzymes in VIVA Green Barley can neutralise free radicals present in the mouth by destroying the bad thriving bacteria. It gives a refreshing taste with its greenish flavor. You can practise munching some green barley in the mouth before going to bed.




VIVA Floraguard aids in the production of natural antimicrobial compounds and establishes a protective layer against pathogenic infection including bacteria, molds, viruses and parasites residing in both the mouth and colon.

VIVA C-complex can help in healing mouth and gum disease and in preventing bleeding gums.



VIVA Biogarlic acts as a natural antibiotic, destroying foreign bacteria faster in both the mouth and colon.

Does your fart stinks?

What is gas?

Flatulence is the state of having excessive stomach or intestinal gas. This can result in uncomfortable feelings of bloating, as well as increased burping or passing of gas from the rectum. Most people produce about 1-3 pints of gas a day, and pass gas about 14 times a day. So do not be shy if you happened to pass out some gas uncontrollably in a gathering.

History has numerous anecdotal accounts of flatulence, including Hippocrates himself professing, “Passing gas is necessary to well-being.” The Roman Emperor Claudius equally decreed that “all Roman citizens shall be allowed to pass gas whenever necessary.” Having said that, it is embarrassing if your gas stinks! This is the reason why people are seeking medical help.

Composition of gas

The primary components of gas are five odorless gases: nitrogen, hydrogen, carbon dioxide, methane and oxygen. The odor in smelly farts can be attributed to the presence of other gases such as sulfates - specifically hydrogen sulphur, methanethiol and dimethyl sulphur. For some people, the flatulence can be as bad as ‘rotten eggs’ or ‘decomposing vegetables’. For others, it can be ‘sweet and scented.’ The mix of gases can determine the odour and intensity. Women’s gas contains higher concentrations of hydrogen sulphur which gives off a bad odour than men.

About 90% of the food intake should be completely processed in the small intestine, with a higher percentage not treated likely due to a shortage or absence of certain enzymes there. An estimated 30-150 grams of this undigested food should reach the colon in the form of carbohydrate daily. At this last phase, the friendly bacteria takes over the task of breaking down the food, producing hydrogen, carbon dioxide and methane in some cases before expelling out of the rectum.

Causes

+ Excessive gas in the digestive tract can occur with improper swallowing of air while eating or out of habit unconsciously. Activities that cause a person to swallow air include rapid drinking, chewing gum, use of tobacco products, sucking on hard candy, drinking carbonated beverages, loose dentures, and hyperventilation (rapid or deep breathing). Most people burp to expel this excess swallowed air. Any remaining gas moves through the small intestine to be expelled through the rectum.

+ When the gases remain in the digestive system for an extended period, the bacteria within the intestines begin to add sulfates to the gases. This adds a foul smell to an otherwise odorless gas.

+ When your intestinal bacteria breaks down fermentable fibers and undigested starches the gas byproducts take a back-door exit. Some trigger foods are as follows:

• Beans: Beans contain large amounts of the complex sugar known as raffinose. Smaller amounts are found in cabbage, Brussels sprouts, broccoli, asparagus and in other vegetables and whole grains.
• Starches: Most starches found in potatoes, corn, noodles and wheat produce gas when they are broken down in the large intestine. Rice is an exception that does not cause gas.
• Onions: The sugar known as fructose occurs naturally in onions, artichokes, pears and wheat. It is also used as a sweetener in some soft drinks and fruit beverages.
• Dark beer and red wine
• Sorbitol: This sugar is found naturally in fruits including apples, pears, peaches and prunes. It is commonly used as an artificial sweetener in sugar-free gum, candy and other diet products.
• Fiber: Many foods contain soluble and insoluble fiber. Soluble fiber found in oat bran, beans, peas and most fruits is not easily broken down but dissolves easily in water and takes on a soft, gel-like texture in the intestines. Upon reaching the large intestine, its digestion causes gas. On the other hand, insoluble fiber like wheat bran and some vegetables passes essentially unchanged through the intestines and produces little gas.
• Sulphur-releasing foods like eggs and broccoli are especially hard to break down.

 Fats and proteins are known to cause little gas. However for some individuals, consuming gluten-containing products such as rye, barley and wheat can cause gluten-intolerance and Celiac Disease, characterized by carbohydrate mal-absorption, vitamin deficiencies, severe abdominal pain or bloating.

+ A typical problem of most Asians is lactase deficiency, which results in a decreased ability to digest lactose, a natural sugar found in milk and other dairy products such as cheese, ice cream and in certain processed foods such as bread, cereal and salad dressing. As such, the leftovers remain undigested in the digestive system which are then acted upon by bacteria leading to smelly farts. 

Some of the symptoms associated with this condition include flatulence, bloating, watery diarrhea, cramping and loose stools. If you are suffering from lactase deficiency, you may either get rid of dairy products from your diet or take digestive enzymes to solve the problem. Note that aging causes a dip in enzyme levels and increasing amounts of gas after eating food containing lactose.

+ Other problems: Certain conditions can result in other foods being poorly absorbed in the GI tract, allowing for increased bacterial activity.

• Mal-absorption syndromes can be the result of decreased production of enzymes by the pancreas or problems with the gallbladder or lining of the intestines.
• If transit through the colon is slowed down for any reason, bacteria have increased opportunity to ferment remaining material. If a person is constipated or has decreased bowel function for any reason, flatulence can follow.
• While a small amount of yeast in the intestinal tract is normal, too much yeast can lead to some complications. For instance, Candida is a life-saving mechanism that is naturally present in the digestive tract. However, Candida can be stimulated, under certain conditions, to transform into harmful fungus. This fungus grows in the form of minute filaments, with the roots penetrating into body organs and tissues. If you are passing more gas than normally expected, you might be having an overgrowth of this yeast. 
• Change in bowel habit due to poor dietary fiber, drug medications, sickness, poor thyroid function.

Recommendations

+ Try a week of gas-free diet

-  Avoid plant food mentioned above
-  Take more meat, fish and easy-to-digest carbs eg. rice, gluten-free bread, tomato, lettuce, grapes, ginger, peppermint, cinnamon, cherries.
-  Reintroduce food avoided one by one to see which is the culprit.

+ Stop taking sugar alcohols

Three common sugar substitutes namely – sorbitol, mannitol and maltitol, always added into protein shakes and sugar-free gum, have been tweaked chemically so that they are not completely absorbed by the small intestine. It takes less than 10g of sorbitol to increase your gas output and risk of diarrhoea.

+ Increase intake of digestive enzymes

- A good formula contains few types of enzymes to help in breaking down complex carbohydrates into simple sugars. This allows better absorption in your small intestine where most of the foods should be processed. With less remnants to be treated at the colon, less gas is produced correspondingly.

- Friendly bacteria lining the gastrointestinal tract aids in the absorption of food and water. However, invasion by external bacteria, viruses and parasites can block this passage and cause diarrhoea. Thus, having adequate flora can prevent flatulence problem. You can observe that foods that produce gas in one person may not cause gas in another. Why? Some common bacteria in the large intestine can destroy the hydrogen that other bacteria produce. The balance of the two types of bacteria may explain why some people have more gas than others.

 

Whether you are prone to constipation or diarrhoea both conditions point to abnormal movement (too slow or too fast) of the intestines, which results in longer fermentation time and poorer indigestion respectively.

 

Research showed approximately 80% of the intestinal flora passes out with the stool each time. Thus constant replenishment is crucial for a healthy digestive system.

 

Close observation...

 

If it is accompanied by severe weight loss (more than 5% of your original weight in a month), stinky farts could point to mal-absorption of nutrients and/or coeliac disease, a severe form of gluten intolerance, where the immune system responds by damaging the lining of the intestines, according to the US National Institute of Diabetes and Digestive and Kidney Diseases.

 

As the symptoms of coeliac disease are similar to a number of digestive tract conditions, consult a gastroenterologist (a doctor who specialises in digestive tract disorders) for a blood test or biopsy to diagnose the condition.

Let go the gas as and when is necessary.  By not doing so, it is reabsorbed into the bloodstream and the toxins may penetrate into our living cells and cause damage.

 

VIVA corner

Taking sufficient amount of prebiotics and probiotics daily is of paramount importance to a balanced and healthy gastrointestinal system. VIVA Floraguard is an enhanced formula that provides 10 billion CFU per serving of five strains of friendly bacteria that guard the entire gut. It contains prebiotics such as inulin, brewers' yeast and B complex to provide food source for the growth of probiotics. Most products in the market contain only probiotics that offer protection to the lower gut only.  As such it is capable of breaking up the bubbles and gases that built up in the entire digestive system.

For those with weak digestive system, add VIVA Nutrazyme where enzymes like lactose can help to break down milk sugar, and amalyse to break down carbohydrate into simple sugar in the stomach. This accelerated action assists in taking the workload off the small intestine.

Hemorrhoids/Piles

 

Hemorrhoids are swollen veins around the anus and in the rectum (end portion of the colon) that protrude from the anus. A Greek term, it means ‘blood discharging’. Also known as piles, an Italian term for ‘ball’. Doctors estimate 1 out of 3 adults is suffering from this medical condition silently at one point or another in their lifetime. No other creature, other than humans develop this problem. This is because the blood vessels involved must continually battle gravity to get blood back up to the heart and thus may be the price we pay for being upright creatures.

The condition is swollen tissues and blood vessels losing its elasticity and often associated with bleeding. Upon further exertion with even mild physical activities like sitting or standing for prolonged periods, coughing, lifting a light object and straining the bowels can cause great discomfort, intense pain and heavy bleeding.


Causes


Traditionally hemorrhoids are associated with chronic constipation, straining during bowel movements and prolonged sitting on the toilet — all of which interfere with blood flow to and from the area, causing it to pool and enlarge the vessels. This also explains why hemorrhoids are common during pregnancy, when the enlarging uterus presses on the veins.

Other contributory factors include heredity, obesity, lack of exercise, liver damage, food allergies, aging (anal cushions’ supporting ligaments become lax)


Symptoms

The most common symptoms to observe are: itching, burning pain, inflammation, swelling, irritation, seepage and bleeding (bright red blood).


Conditions


There are two kinds of hemorrhoids:

(1)  Internal hemorrhoids which occur in the lower rectum are typically painless. Even when there is bleeding, visible bright red blood can be spotted on the toilet paper or dripping into the toilet bowl. They may also prolapse or extend beyond the anus causing several potential problems. Small amounts of mucus and microscopic stool particles may surface and cause an irritation which need to be wiped constantly to relieve the itching but can worsen the problem.
(2)  External hemorrhoids which develop under the skin around the anus are the most uncomfortable, because the overlying skin becomes irritated and erodes. If a blood clot forms inside an external hemorrhoid, the pain can be sudden and severe. You might feel or see a lump around the anus. The clot usually dissolves, leaving excess skin (a skin tag), which may itch or become irritated.

The severity of piles ranges from first degree (mild) to fourth degree (severe):

+ 1st degree or internal hemorrhoids is usually painless and discharges bright red blood. Increase fibre and fluid intake is sufficient.

+ 2nd degree is an internal hemorrhoids that collapses and protrudes outside the anus, usually accompanied by a mucous discharge and heavy bleeding. Take more fibre, fluids, iron-laden supplements and avoid excessive straining.

+ 3rd degree is an external hemorrhoids where lumps are formed around the anus and no longer able to recede, thus requiring digital (manual) reduction.

+ 4th degree is where the lumps hardened to become firm but sensitive and turns blue or purple in color. Once blood clot forms, there is no turning back and can be extremely painful and difficult to pass motion. Surgical treatment is the only way out.

Surgical treatment

The conventional surgery procedure of removing the piles by cutting them off together with the surrounding skin tissue can take 1-2 months to heal with pain experienced for 1-2 weeks. Post operation complications include difficulty with urination and passing motion.

The current popular surgery method called Procedure for Prolapse and Hemorrhoids (PPH) is performed under general anesthesia. This is carried out by pulling the displaced piles back to their normal positions. At the same time, blood supply to the piles is stapled and cut off, causing the piles to regress and shrink. Pain subsides within 2-3 days for 80% of PPH patients and usually heals within 1-2 weeks.

Home treatment


As most instances are due to chronic constipation, eating a diet higher in fibres is the most important consideration in the treatment and prevention of hemorrhoids. However, some people find that boosting fiber causes bloating or gas. Start slowly and gradually increase your intake to 25–30 grams of fiber per day together with higher fluid intake. Those who bleed persistently should consider taking vitamin and mineral supplements to prevent anemia.

Care and attention

*  Do not strain during bowel movements
*  Keep the problem area clean and bathe in warm water preferably immersed
*  Avoid sitting on hard surfaces
*  Learn proper lifting techniques
*  Engage in regular moderate exercise/do not sit in one position for too long
*  Avoid strong or harsh laxatives/rough toilet paper
*  Do not use aspirin for hemorrhoid pain – can aggravate bleeding condition


Word of caution


Anyone experiencing rectal bleeding frequently should do a physical examination. Accompanied by  symptoms including significant amounts of bleeding, dizziness, and a fainting sensation, emergency care should be arranged. Bear in mind the other possibilities like colorectal and anal cancers share similar symptoms.



VIVA corner

VIVA Green Barley promotes peristalsis or gastrointestinal movement and prevent constipation or colon disease with its high concentration of fibres, minerals, enzymes and phytochemicals.

VIVA Floraguard with its abundant probiotics helps to maintain a balance and healthy gastrointestinal tract.


VIVA Hemoberry makes a great drink for those who need to see a quick rise in the blood count as it contains ferrous lactate - an important nutrient for hemoglobin production.

VIVA Omega3 helps to reduce inflammation and provides essential fatty acids to create new membranes.

Vivaguard contains enzymes that assist in healing after surgery.