CAUSES: Meats, fish, game, tea, coffee, alcohol, pepper, mustard, spices, excessive salt consumption, baking powder, carbonated water, jellies, sweet desserts, candies, or overeating canned foods. Also, late-night consumption of hot bread, pancakes, and starch-cooked food in poorly aluminum-coated pots. Irregular eating habits. SYMPTOMS: Loss of appetite, headaches, acidic urine, excessive or acidic sweating, sour taste in the mouth, stomach acidity, fatigue, occasional vomiting, a burning sensation in the chest or abdomen, stomach gas. TREATMENT: Soy-based products are an excellent remedy for acid indigestion. A diet composed of soy milk, whey or orange juice, held for a few days or a week, is very effective. Avoid constipation. Consume bran, soy bread, or whole grains. The drier the food consumed, the faster the acidity disappears. Chew! Chew! Chew until the food becomes liquid, saturated with alkaline saliva. By doing so, the normal digestion process can start right in the mouth. Do not consume liquids between meals. Do not eat between meals or within a few hours before bedtime! After following this diet for a few days to a week, eat a single vegetable-based meal every day, preferably at lunch. Pay attention to food combinations. Avoid eating fruits and vegetables at the same meal, as fruits digest much faster than vegetables, and combining the two slows down digestion. Do not consume any of the products mentioned in the CAUSES section in the first paragraph, as otherwise, acid indigestion will recur. ALL THESE SYMPTOMS ARE THE RESULT OF YEARS OF UNHEALTHY LIVING. YOU SHOULD NOT EXPECT THEM TO DISAPPEAR IMMEDIATELY. It takes perseverance, but by persevering, you will gain and be richly rewarded. The following foods are rich in sodium and magnesium and should be consumed abundantly: oranges apples cherries carrots strawberries celery radishes cucumbers figs broad beans green beans Field parsley, sweet woodruff, calamus, and mint are plants with extremely beneficial effects. A quarter of a teaspoon of Hydrastis canadensis powder in a glass of hot or cold water, one hour before meals, has a very good healing effect. Due to its unpleasant taste, you may prefer to take Hydrastis canadensis in the form of capsules.
I think the only reason that the people suffer the losing of the levels of oxygen in the body is that existed a previous disease of iron and hemoglobin.
Folate intake is strongly influenced by various methods of cooking that can degrade the natural forms of the vitamin in foods. The aim of the present study was to determine the effect of different cooking methods on folate retention in various foods that contribute to folate intake in the UK diet. Typical purchasing and cooking practices of representative food folate sources were determined from a questionnaire survey of local shoppers (n 100). Total folate was determined by microbiological assay (Lactobacillus casei NCIMB 10463) following thermal extraction and tri-enzyme (alpha-amylase, protease and conjugase) treatment in raw foods and after typical methods of cooking. Boiling for typical time periods resulted in only 49 % retention of folate in spinach (191.8 and 94.4 microg/100 g for raw and boiled spinach respectively; P<0.005), and only 44 % in broccoli (177.1 and 77.0 microg/100 g for raw and boiled broccoli respectively, P<0.0001). Steaming of spinach or broccoli, in contrast, resulted in no significant decrease in folate content, even for the maximum steaming periods of 4.5 min (spinach) and 15.0 min (broccoli). Prolonged grilling of beef for the maximum period of 16.0 min did not result in a significant decrease in folate content (54.3 and 51.5 microg/100 g for raw and grilled beef respectively). Compared with raw values, boiling of whole potatoes (skin and flesh) for 60.0 min did not result in a significant change in folate content (125.1 and 102.8 microg/100 g for raw and boiled potato respectively), nor was there any effect on folate retention whether or not skin was retained during boiling. These current results show that the retention of folate in various foods is highly dependent both on the food in question and the method of cooking. Thus, public health efforts to increase folate intake in order to improve folate status should incorporate practical advice on cooking.