Bersihkan seluruh organ tubuh Anda dari racun yang membahayakan dengan detoksifikasi.
Ibarat mesin yang tidak rajin dibersihkan, fungsinya akan berkurang. Bahkan kerusakan serius dapat terjadi karena bertumpuknya kotoran yang menyelinap dibagian utama mesin. Begitu juga dengan tubuh kita, kalau malas merawat, terutama membersihkannya dari racun yang menumpuk, maka sistem kinerja tubuh kan menurun dan rentan terhadap timbulnya penyakit kronis.
Akibat kelebihan racun
Saat ini, kita dikepung oleh berjenis makanan yang menggunakanbahan pengawet, pestisida, zat pewarna, serta penyedap buatan. Ketika kita memakannya, racun yang terkandungpun ikut termakan pula dan mengendap di organ dalam tubuh kita. Selain itu, racun juga dapat masuk ke dalam tubuh melalui jalur pernapasan dan kulit. Biasanya penyebab utama adalah kualitas udara yang tercemar polutan kimia seperti asap kendaraan bermotor, rokok dan asap industri.
Racun yang dibiarkan menumpuk di dalam tubuh kita dan tidak segera dihilangkan berpotensi merusak organ-organ seperti hati, ginjal, pembuluh darah hingga jantung. Kalau sudah demikian, penyakit-penyakit berat akan timbul. Berbagai macam penyakit yang diakibatkan penumpukan racun, antara lain alergi, radang sendi, obesitas, diabetes,aterosklerosis, PMS, masalah pencernaan, pengerasan hati, gangguan ginjal, jantung, serta kanker.
Apa yang harus dilakukan?
Sebenarnya tubuh kita memiliki mekanisme yang mampu menetralisir dan membuang racun yang masuk, yaitu oleh hati dan ginjal. Hanya saja saking banyaknya racun, membuat kedua organ tersebut kewalahan dan akhirnya tidak bekerja secara optimal. Karena itu diperlukan usaha lain dalam mebuang racun yang dikenal dengan detoksifikasi.
Beberapa cara untuk melakukan detoksifikasi sendiri:
1. Berpuasa
Puasa merupakan cara alami yang cukup efektif membuang racun yang menempel di organ tubuh. Tidak adanya makanan yang masuk membuat sistem pencernaan beristirahat sejenak guna melakukan regenerasi sel.
2. Kurangi asupan beracun
Kalau belum mampu menghindari sebaiknya kurangi makanan berlemak jenuh dan lemak trans, minuman alcohol, daging, kafein,gula, dan garam. Dengan demikian cara kerja ginjal menjadi lebih ringan.
3. Makan buah-buahan dan sayuran
Rajin mengkonsumsi buah dan sayur beraneka ragam seperti papaya,nanas, anggur,melon, tomat,wortel, brokoli,selada dan lain sebagainya. Buah dan sayur tersebut kaya antioksidan yang berguana untuk membuang racun.
4. Minum suplemen yang berasal dari sumber alami

We all have moments when we think, 'Never again!' during pregnancy: perhaps morning sickness is making you miserable or you're 10 days overdue with not even a hint of a contraction. To remind you that being pregnant can be fun, we've rounded up some of the nice things about being an expectant mum.

And why not share the things that have made pregnancy wonderful for you - just scroll down to the parents' tips box, below.

1 Relishing the early weeks when only you and your partner know your special secret.

2 Knowing you've got nine whole months to plan, dream and fantasise.

3 Choosing maternity clothes - they've never been more practical or more sexy.

4 Now you've got the perfect excuse to pamper yourself - spending hours in a scented bath, enjoying a massage or rubbing soothing lotions into your growing bump.

5 Maternity rights in the UK are getting better all the time. You can take up to 52 weeks off work, and if you are eligible for statutory maternity pay, you get the first six weeks on 90 per cent of your pay, followed by 33 weeks at £123.06 per week.

6 You can join an antenatal class and find a whole new bunch of friends (and don't forget our BabyCentre birth clubs: another great way to meet people due at the same time as you).

7 For once in your life you need to get heavier - pregnancy is Nature's way of making you feel good about putting on weight.

8 If this is your first baby, enjoy the next nine months sleeping late at weekends: you won't get many chances later on.

9 At last you've got the bosom you've always wanted, which means you also have...

10 ...a great excuse to buy lots of pretty new bras.

11 From now on and until your baby is a year old, you can get free dental treatment - phone your dentist now!

12 At last you'll have something more than potplants and cats to care for and nurture!

13 Suddenly you'll find you're getting lots of extra attention from parents, aunts and uncles, not to mention your partner.

14 You may find you develop a closer relationship with sisters, cousins or friends who are parents themselves. Congratulations, you've just won free admission to the parents' club!

15 Telling your mum, dad, sister, brother, aunt, dog the good news and watching their faces light up.

16 New talents! Whether it's knitting bootees or assembling a flat-pack cot, you'll suddenly find yourself trying out all sorts of new skills.

17 Suddenly you'll feel a new appreciation for your own mother and all she went through having you.

18 Decorating the nursery: one of the most exciting things you'll ever do.

19 Feeling those first fluttering kicks and thinking, 'Is that what I think it is? Or is it just wind?'

20 Feeling OK for sending your partner out for chicken tikka masala followed by double-choc chip ice cream.

21 Your parents digging out your old cot or pram, which they've kept safely all this time 'just in case'.

22 Going for healthy walks with your partner and getting fresh air in your lungs because it's good for you and good for your baby.

23 Enjoying the extra-vivid dreams you get in late pregnancy - and laughing about them with your friends.

24 Feeling a little pair of heels prodding under your diaphragm and knowing you'll soon be meeting the little person they belong to!

25 Choosing baby clothes - or just phoning round for all the catalogues, leafing through them and planning what you're going to buy.

26 Writing a pregnancy diary for your baby to read in the future.

27 Getting someone to take photos of you smiling over your enormous bump so that, one day, you can look back and be amazed you were ever that size.

28 Finding out how many people there are out there ready to care for you: doctors, nurses, midwives, health visitors, breastfeeding counsellors...

29 Lying in bed with your partner's arms around you and your bump, knowing that love has created a new life.

30 Enjoying indulgences, such as evenings out, weekends away and anything else you might not be able to do so easily once the baby arrives.

31 Knowing that from now on, whatever happens, you'll never be bored again.

32 Making new friends whenever you go shopping - everyone has a pregnancy story to share.

33 You can spend whole evenings debating whether to call your baby Hermione or Cleopatra, Fritz or Stanley... (don't forget to try our BabyCentre baby namer if you get stuck!)

34 Imagining what he or she will look like. Your sweet little ears, of course, and his sexy eyes!

35 Dreaming about, "My daughter the prime minister/pop star/brain surgeon."

36 Looking at your growing bump in the mirror and realising there's a person in there!

37 Making out a squirmy outline on the ultrasound monitor. Asking for the pic to take home and pinning it up next to your work station, or just keeping it in your bag to sneak looks at.

38 The expression on your partner's face as he sees the test strip turn blue, looks at your growing bump or feels the baby kicking.

39 Buying that first little cuddly toy for your baby, not somebody else's.

40 Making that phone call to your partner to tell him that - we're off! - labour has started.

41 Trying out all those exercises you learned at antenatal class and finding out that they actually work!

42 Being held and supported throughout a contraction by your partner/midwife/labour companion and knowing that you can trust them totally.

43 Finding out, as the contractions get tough, that your repertoire of swear words is far more extensive than you ever realised!

44 Making an informed choice about pain relief and finding that it's right for you at that stage in labour.

45 That huge rush of pleasure and relief when, suddenly, all the pain and effort stops.

46 Looking into your newborn's eyes and falling utterly in love.

47 Watching your partner kiss the midwife, the doctor, cleaning lady, delivery man and anyone else he can find because his joy and pride are overwhelming.

48 Opening a bottle of bubbly to celebrate, whatever the time of day or night.

49 Making all those phone calls to announce the arrival. Telling everyone the news and hearing the excitement in their voices.

50 Waking up to see your baby sleeping next to you and thinking, 'Wow! This is real. I'm a mum!'

What is pregnancy sickness?
No-one knows why the first sign of pregnancy for many mums-to-be is an early morning dash to the bathroom. With about eight out of 10 pregnant women feeling sick, and half of them actually vomiting, many women spend the early weeks of pregnancy feeling awful rather than "blooming".

Pregnancy sickness is the most common medical condition of early pregnancy, but how bad it is varies widely from woman to woman. You may get the odd bout of mild queasiness when you first wake up, or find that certain smells trigger waves of nausea throughout the day. You may have to endure weeks or even months of feeling or being sick morning, noon and night.

"Morning sickness" is misnamed. It may be worse in the morning, but most sufferers get it throughout the day and into the evening. Pregnancy sickness can take over your life for a time. If you get it badly you may find yourself unable to work, to care for your toddler or other children, to cook, shop or run your home. When you should be feeling happy and excited about your pregnancy you may feel miserable and ill, and your relationships with your partner, family and friends may become strained.

Women with unrelenting pregnancy sickness often feel that nobody really understands what they are going through. Not suprisingly, this can lead to depression. Talking to a fellow sufferer can help you feel less alone. Get in touch via our community.

The most severe form of pregnancy sickness is called hyperemesis gravidarum (literally "excessive vomiting in pregnancy"). If you are vomiting many times a day, are unable to eat and drink without vomiting, and if you are losing weight then you probably have hyperemesis. Unlike normal pregnancy sickness, hyperemesis can affect your health and that of your baby, so talk to your doctor or midwife as soon as you can.
Why am I feeling sick?
Although it won't help your nausea, feeling sick is actually a good sign that your pregnancy hormone levels are high. The cause of pregnancy sickness is unknown, but it is thought to be connected to the hormone human chorionic gonadotrophin (HCG). This is produced in large quantities until your placenta takes over the job of maintaining and nourishing your baby at around 12 to 14 weeks. Other hormones such as oestrogen and the thyroid hormone thyroxine are also thought to be responsible.

If you also suffer from travel sickness, your symptoms may be linked to a disorder in the balancing mechanism in your inner ear. Other, rare, causes of pregnancy sickness include a disturbance to one of the brain's "feel good" chemicals, serotonin, or a digestive infection called helicobacter pylori.

If you are tired, hungry, or stressed the nausea may be worse, and if you are expecting twins or triplets you will have higher levels of pregnancy hormones, and may get more severe sickness.

An evolutionary theory is that a pregnant woman's increased sense of smell and nausea is a protective measure, making her less likely to be harmed by poisons or toxins in the environment.

Whatever the cause, it can be a shock for a previously healthy woman to find herself overwhelmed by pregnancy sickness. No-one understands why some women get it and others escape, but seeing your pregnant friends "blooming" can feel horribly unfair. It may help to remember that nothing you have done is causing your symptoms.

Some doctors still believe that pregnancy sickness is a psychological condition, but a recent review of studies found no evidence for this.
How long will it last?
Pregnancy sickness usually starts at around five or six weeks of pregnancy and improves for most women by 14 weeks. Some women find it persists until 16 weeks, whereas others experience varying degrees of nausea or vomiting for the whole nine months until the birth. Fortunately, this is unusual, especially if you get help early on.

If you have pain, a fever or a headache, or if you get nausea and vomiting for the first time after nine weeks of pregnancy, see your doctor as you may be suffering from another condition.
Will it affect my baby?
Pregnancy sickness won't threaten your baby's well-being as long as you're able to keep some food down, and drink plenty of fluids.

Eat a balanced diet if you can, but if you are feeling very sick, eat whatever you can cope with. Your baby can catch up on his nutrients later on in your pregnancy when you're feeling better.

Your food choices may be odd for a while - you might only be able to manage potatoes and Lucozade for a month - but try not to worry about it, and catch up on the healthy eating later. Your liver stores many of the nutrients your baby will need to develop normally, so it won't matter too much if you are not eating. It's important that you take a folic acid supplement though, as this will help your baby's spine and nervous system develop. Take it at the time of day when you're most likely to keep it down.

If you are vomiting many times a day, are unable to eat and drink without vomiting, and are losing weight, see your doctor early on or you may become dehydrated. There are treatments that can help you at home, or you may need to be admitted to hospital.
Getting help and support
You may find that a combination of dietary changes, self help and natural remedies mean you can tolerate your sickness until it eases off. If nothing works, and you are still suffering, see your doctor or midwife as early as possible. Treatment becomes more difficult the longer you leave it. They can discuss other ways of coping, including medication.

Tell your partner, your family and your friends how you're feeling, and what you need, as they may not know how to help you. There's no need to feel guilty about asking for help with practical things like shopping, cooking and chores – you're ill! You may have to tell the people you work with about your pregnancy (and your sickness) earlier than you wanted, to get the support you need.

If you had pregnancy sickness with your first baby, there are things you can do to prevent or lessen it second time around. Again it's important to start early.

It can sometimes be hard to get help for pregnancy sickness. Pregnancy books and magazines often skim over the issue, as do medical textbooks, and you may find that your doctor or midwife doesn't have all the information you need. The internet can be invaluable. There are many useful websites with information for women and health professionals on this subject.
Useful websites

www.pregnancysicknesssupport.co.uk - information and telephone helpline.

www.hyperemesis.org.uk - "Blooming Awful". Information and support on extreme pregnancy sickness.

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Free radicals are unstable oxygen atoms which have lost one electron. They become free radicals and attack the nearest atom in the cell to acquire the electron and in the process creating more free radicals. This may lead to a chain reaction. Free radicals lead to oxidative damage inside the body. It can go on to create more volatile free radicals, damage the cell wall, vessel wall, proteins, fats, and even the DNA nucleus of our cells. Chemically this reaction has been shown to be so volatile that it actually causes bursts of light within our bodies!.

If free radical damage occurs in the eyes, someone may get cataract. If it occurs in the joints, the person may get arthritis. If it occurs in the heart, the person may get heart challenges. etc. etc. This is similar to rusting of iron. Or when an apple is cut and exposed to air, it turns brown.

Free radicals are generated inside the body during normal metabolic process where 98% of the time the process goes well and rest of the time it leads to generation of free radicals. They are also generated by stress, pollution and smoking.

Anti-oxidants have extra electrons and they neutralize the free radicals and therefore provide protection against free radical damage inside the body. The best anti-oxidants are

Vitamin A, Vitamin C, Vitamin E and Selenium (ACES). Nutrilite Bio-C provides Vitamin C from acerola cherry. Nutrilite Parselenium-E provides Vitamin E and Selenium. They synergistically work together to regenerate each other.

Vitamin C is water soluble and acts outside the cell and Vitamin E is fat soluble and acts inside the cell giving all round protection to the cell. Therefore it is important that for best anti-oxidant protection both Bio-C and Parselenium-E should be taken together.

Health Benefits of Vegetarian Diets
Recently, there has been a renewed interest in vegetarian diets. Today there are countless books, cookbooks, and magazine articles promoting vegetarian diets and providing guidance for those who wish to follow a meatless diet.
A Short Historical Perspective on Vegetarian Diets
In the past, many viewed vegetarianism as strange and faddish but appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases (1).

Choosing a nonvegetarian lifestyle has a significant health and medical cost. The total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians (2).

A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality (1,3, 4). In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality (5).

Distinguishing Feature
A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein. And there are so many different kinds of beans you can choose from - kidney, lima, pinto, cranberry, navy, Great Northern, garbanzo, soy beans, and black-eyed peas. These can be served with rice, added to soups, stews, and salads or a variety of casseroles, and made into different ethnic dishes.

Tofu, or soy bean curd, can be used in dips and spreads, or served with pasta or stir-fried vegetables. Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis (6).

Cancer Protection
A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic (11).

Over 200 studies have revealed that a regular consumption of fruits and vegetables provides significant protection against cancer at many sites. People who consume higher amounts of fruits and vegetables have about one-half the risk of cancer, especially the epithelial cancers (7). The risk of most cancers was 20-50% lower in those with a high versus a low consumption of whole grains (8).

About three dozen plant foods have been identified as possessing cancer-protective properties. These include cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower), umbelliferous vegetables and herbs (carrots, celery, cilantro, caraway, dill, parsley), other fruits and vegetables (citrus, tomatoes, cucumber, grapes, cantaloupe, berries), beans (soybeans), whole grains (brown rice, oats, whole wheat), flaxseed, many nuts, and various seasoning herbs (garlic, scallions, onions, chives, ginger, turmeric, rosemary, thyme, oregano, sage, and basil)(9).

These foods and herbs contain of host of cancer-protective phytochemicals such as carotenoids, flavonoids, isothiocyanates, isoflavones, ellagic acid, glucarates, curcurmins, liminoids, lignans, phenolic acids, phthalides, saponins, phytosterols, sulfide compounds, terpenoids, and tocotrienols. These beneficial compounds alter metabolic pathways and hormonal actions that are associated with the development of cancer, stimulate the immune system, and have antioxidant activity (10).

Heart Disease
Regular fruit and vegetable consumption reduces the risk of ischemic heart disease. A recent survey of 47,000 Italians found that persons in the highest tertile of vegetable consumption had a 21and 11% reduced risk of myocardial infarction and angina, respectively, compared with those in the lowest tertile of vegetable consumption (12).

A British study found that daily consumption of fresh fruit was associated with a 24 percent reduction in mortality from heart disease and a 32 percent reduction in death from cerebrovascular disease, compared with less frequent fruit consumption. Daily consumption of raw salad was associated with a 26 percent reduction in mortality from heart disease (13).

In another study, lifelong vegetarians had a 24 percent lower incidence and lifelong vegans (those who eat no eggs or dairy products) had a 57 percent lower incidence of coronary heart disease compared to meat eaters (14). Healthy volunteers who consumed a vegetarian diet (25% of calories as fat) that was rich in green, leafy vegetables and other low-calorie vegetables (tomatoes, cucumbers, carrots, bell peppers, celery, green beans, etc.), fruits, nuts, sweet corn and peas experienced after two weeks decreases of 25, 33, 20 and 21 percent in total cholesterol, LDL cholesterol, triglycerides, and total/HDL cholesterol ratio, respectively (15).

Various factors exist in fruits and vegetables that provide possible protection against cardiovascular disease. These factors include folic acid, dietary fiber, potassium, magnesium, carotenoids, phytosterols, flavonoids, and other polyphenolic antioxidants. Typically, vegetarian diets are also somewhat lower in saturated fat and cholesterol. Vegetarians typically have lower blood cholesterol levels. Plant diets rich in soluble fiber (such as found in dry beans, oats, carrots, squash, apples, and citrus) are useful for lowering serum cholesterol levels.

The many flavonoids in fruits, vegetables, nuts and whole grains, have extensive biological properties that reduce the risk of heart disease. Flavonoids are among the most potent antioxidants. They protect LDL cholesterol from oxidation; inhibit the formation of blood clots; and have hypolipidemic effects and anti-inflammatory action (16). European studies found that those who had the highest consumption of flavonoids had 60 percent less mortality from heart disease and 70 percent lower risk of stroke than the low flavonoid consumers (17,18).

The yellow-orange and red carotenoid pigments in fruits and vegetables are powerful antioxidants that can quench free radicals and protect against cholesterol oxidation. Persons with high levels of serum carotenoids have a reduced risk of heart disease. The recent EURAMIC study found that a high intake of lycopene (the red pigment in tomatoes, pink grapefruit, and watermelon) was associated in men with a 48 percent lower risk of a myocardial infarction compared with a low intake of lycopene (19). Cholesterol synthesis is suppressed and LDL receptor activity is augmented by the carotenoids beta-carotene and lycopene, similar to that seen with the drug fluvastatin (20).

Berries, Beans and Grains
Anthocyanin pigments, the reddish pigments found in fruits, such as strawberries, cherries, cranberries, raspberries, blueberries, grapes, and black currants, are very effective in scavenging free radicals, inhibiting LDL cholesterol oxidation and inhibiting platelet aggregation. Various terpenoids in fruits and vegetables, and tocotrienols in nuts and seeds facilitate lower blood cholesterol levels, by inhibiting HMG-CoA reductase (21). Garlic, onions and other members of the Allium family, contain a variety of ajoenes, vinyldithiins, and other sulfide compounds that have antithrombotic action and may lower blood cholesterol and triglyceride levels.

A number of studies have shown that legumes lower blood cholesterol levels, improve blood sugar control, and lower triglyceride levels. Since beans are good sources of soluble fiber, vegetable protein, saponins, phytosterols and polyunsaturated fat, consuming a diet rich in legumes will lower risk of heart disease.
In the Nurses' Health Study, the highest consumption of whole grains was associated with about a 35-40% reduction in risk of heart disease, stroke, and type 2 diabetes. In the Adventist Health Study a regular consumption of whole wheat bread was associated with a 40 to 50% reduced risk of fatal and non-fatal heart disease.

Nut Studies
Epidemiological studies have consistently reported that frequent nut consumption is associated with a 30-60% reduction in the risk of coronary heart disease (22). A number of clinical trials have demonstrated the effectiveness of diets containing almonds, pecans, peanuts, hazelnuts, pistachios, macadamia nuts, or walnuts to significantly lower LDL cholesterol levels by 7 to 16 percent, without much change in HDL cholesterol and triglyceride levels (22).

While nuts are high in fat, they are naturally low in saturated fat and most are quite rich in monounsaturated fat. Nuts also contain a number of vitamins, minerals and other substances important for cardiovascular health, such as potassium, magnesium, vitamin E, folic acid, copper, and dietary fiber. In addition, most nuts contain phytosterols, tocotrienols, and protective polyphenolics such as ellagic acid and flavonoids (23).

Stroke and Diabetes
Data from two prospective studie supports a protective relationship between fruit and vegetable consumption and risk of ischemic stroke (24). Cruciferous and green leafy vegetables and citrus fruits were the most protective. Data from the NHANES study revealed that consuming fruit and vegetables three or more times a day compared with less than once a day was associated with a 27% lower incidence of stroke, a 42% lower stroke mortality, a 27% lower cardiovascular disease mortality, and a 15% lower all-cause mortality (25). In the Adventist Health Study, non-vegetarians had a risk of fatal stroke that was 20-30% higher than the vegetarians. Data from population studies and human trials provide evidence that vegetarian dietary patterns lower blood pressure (26). Lower systolic blood pressures in elderly vegetarians has been reported to be best accounted for by their lower body weight (27). Vegetarians living in northern Mexico, were found to have lower body weights, higher potassium and lower sodium intakes, and lower mean blood pressures than non-vegetarians (28).

Higher consumption of nuts (29) and whole grains (30) has been associated with lower rates of diabetes. In a large prospective study, fruit and vegetable intake was found to be inversely associated with the incidence of diabetes, particularly among women (31). Men and women who reported seldom or never eating fruit or green leafy vegetables had higher mean HbA1C levels than those who had more frequent consumption (32). An increased consumption of fruit and vegetables appears to contribute to the prevention of diabetes.

Summary
The consumption of a generous supply of whole grains, legumes, nuts, fruits and vegetables provides protection against chronic diseases such as cancer, cardiovascular disease and diabetes. A plant-based diet is rich in its content of health-promoting factors such as the many phytochemicals.

References

1. Messina V, Burke K. Position of The American Dietetic Association: Vegetarian Diets. J Am Diet Assoc 1997; 97: 1317-21.
2. Barnard ND, Nicholson A, and Howard JL. The medical costs attributable to meat consumption. Prev Med 1995;24:646-55.
3. Snowdon DA, Phillips RL. Does a vegetarian diet reduce the occurrence of diabetes? Am J Publ Health 1985;75: 507-512.
4. Dwyer JT. Health aspects of vegetarian diets. Am J Clin Nutr 1988;48: 712-38.
5. Fraser GE, Sumbureru D, Pribis S, et al. Association among health habits, risk factors, and all-cause mortality in a black California population. Epidemiology 1997;8:168-74.
6. Setchell KDR. Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. Am J Clin Nutr 1998;68(suppl):1333S-46S
7. Steinmetz K, Potter J. Vegetables, fruit and cancer, I. Epidemiology. Cancer Causes Control 1991;2(suppl):325-57.
8. Jacobs DR, Marquart L, Slavin J, et al. Whole-grain intake and cancer: an expanded review and meta-analysis. Nutr Cancer 1998;30:85-96.
9. Caragay AB. Cancer-preventative foods and ingredients. Food Tech 1992;46(4):65-8.
10. Craig WJ. Nutrition and Wellness. A Vegetarian Way to Better Health. Golden Harvest Books, Berrien Springs, MI, 1999.
11. World Cancer Research Fund. Food, Nutrition and the Prevention of Cancer: A Global Perspective. World Cancer Research Fund/American Institute for Cancer Research, Washington DC, 1997.
12. Kafatos A, Diacatou A, Voukiklaris G, et al. Heart disease risk-factor status and dietary changes in the cretan population over the past 30 y: the seven countries study. Am J Clin Nutr 1997;65:1882-6.
13. Key TJA, Thorogood M, Appleby PN, et al. Dietary habits and mortality in 11,000 vegetarians and health conscious people: results of 17-year follow up. BMJ 1996;313:775-79.
14. Thorogood M, Carter R, et al. Plasma lipids and lipoprotein cholesterol concentrations in people with different diets in Britain. Br Med J 1987;295: 351-3.
15. Jenkins DJA, Popovich D, Kendall C, et al. Effect of a diet high in vegetables, fruit, and nuts on serum lipids. Metabolism 1997;46:530-7.
16. Manach C, Regerat F, Texier O, et al. Bioavailability, metabolism and physiological impact of 4-oxo-flavonoids. Nutr Res 1996;16:517-44.
17. Hertog MGL , Feskens EJM, Hollman PC, et al. Dietary antioxidant flavonoids and risk of coronary heart disease. Lancet 1993:342:1007-11.
18. Keli SO, Hertog MG, Feskins EJ, et al. Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the zutphen study. Arch Intern Med 1996;156:637-42.
19. Clinton SK. Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev 1998;56:35-51.
20. Fuhrman B, Elis A, Aviram M. hypocholesterolemic effect of lycopene and beta-carotene is related to suppression of cholesterol synthesis and augmentation of ldl receptor activity in macrophages. Biochem Biophys Res Comm 1997; 233: 658-62.
21. Pearce BC, Parker RA, Deason ME, et al. Hypocholesterolemic activity of synthetic and natural tocotrienols. J Med Chem 1992;35:3595-606.
22. Kris-Etherton PM, Zhao G, Binkoski AE, Coval SM, Etherton TD. The effects of nuts on coronary heart disease risk. Nutr Rev 2001 Apr;59(4):103-11
23. Dreher ML, Maher CV, Kearney P. the traditional and emerging role of nuts in healthful diets. Nutr Rev 1996;54:241-5.
24. Joshipura KJ, Ascherio A, Manson JF, et al. Fruit and vegetable intake in relation to risk of ischemic stroke. JAMA 1999;282:1233-9.
25. Bazzano LA, He J, Ogden LG, et al. Fruit and vegetable intake and risk of cardiovascular disease in US adults: the first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study. Am J Clin Nutr 2002;76:93-9
26. Beilin LJ, Burke V. Vegetarian diet components, protein and blood pressure: which nutrients are important? Clin Exp Pharmacol Physiol 1995;22:195-8.
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29. Jiang R, Manson JE, Stampfer MJ, et al. Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA 2002;288:2554-60.
30. Fung TT, Hu FB, Pereira MA, et al. Whole-grain intake and the risk of type 2 diabetes: a prospective study in men. Am J Clin Nutr 2002;76:535-40.
31. Ford ES, Mokdad AH. Fruit and vegetable consumption and diabetes mellitus incidence among U.S. adults. Prev Med 2001 Jan;32:33-9.
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Author: Winston Craig, MPH, PhD, RD.

Masa kehamilan merupakan masa yang paling penting dalam pembentukan janin. Tentu saja hal ini juga berhubungan dengan pola makan ketika masa hamil. Namun tak sedikit ibu hamil kurang hati-hati terhadap pola makan, termasuk mengkonsumsi junk food yang cenderung merugikan pertumbuhan janin dan kesehatan ibu hamil. Bagaimanakah pengaruh konsumsi junk food pada masa kehamilan? Tulisan dibawah ini mengulas konsumsi junk food dan pengaruhnya terhadap kesehatan bayi.

MENGONSUMSI makanan tak sehat seperti junk food selama masa hamil atau menyusui tidak hanya berpotensi merugikan kesehatan ibu. Suatu riset terhadap binatang mengindikasikan, konsumsi makanan tak sehat selama hamil dan menyusui juga dapat menimbulkan kerugian jangka panjang pada bayi.

Hasil penelitian para ahli dari Royal Veterinary College dan London's Wellcome Trust menunjukkan, keturunan tikus yang diberi makanan olahan berlemak ternyata mengalami penumpukan lemak pada pembuluh darah dan organ-organ penting lainnya, bahkan hingga mereka menginjak dewasa. Alhasil, tikus ini memiliki risiko tinggi mengidap diabetes, bahkan kalau mereka diberi diet yang sehat.

Sejumlah riset sebelumnya oleh tim yang sama juga menunjukkan bahwa tikus lahir dari ibu yang diberi junk food selama hamil dan menyusui cenderung ketagihan jenis makanan yang sama. Namun begitu, perkembangan barunya adalah ketika mereka lepas dari diet tak sehat, kerusakan sudah kadung terjadi.

"Tampaknya kebiasan diet ibu selama hamil dan menyusui sangat penting bagi kesehatan anak untuk jangka panjang. Kami selalu mengatakan 'You are what you eat', namun pada faktanya mungkin ada benarnya bahwa Anda sekarang ini adalah apa yang Ibu Anda makan," ungkap pimpinan riset, Dr Stephanie Bayol yang mempublikasikan temuannya dalam Journal of Physiology.

Hal lain yang menjadi perhatian adalah lemak yang terkumpul dalam organ-organ penting, yang tentunya berimplikasi pada perkembangan penyakit diabetes tipe II. Tikus-tikus yang lahir dari ibu yang tak sehat cenderung mengalami hal ini, meskipun mereka terbebas dari kebiasaan mengonsumi junk food.

Temuan lain yang menarik adalah adanya perbedaan dalam hal jenis kelamin, di mana tikus jantan dari keturunan ibu yang tak sehat memiliki kadar insulin yang lebih tinggi dan kadar gula darah normal. Sedangkan kebalikannya terjadi pada tikus betina, yang juga cenderung lebih gemuk.

Professor Neil Stickland, salah seorang peneliti lain, menyatakan bahwa prinsip yang sama mungkin juga bisa berlaku pada manusia.

"Manusia dan tikus memiliki sejumlah sistem biologis fundamental yang sama, oleh karena itu ada alasan yang baik untuk mengasumsikan bahwa dampak yang kita lihat pada tikus mungkin akan terjadi pada manusia," tegasnya.

Ia juga mengatakan bahwa sejumlah riset lain pada manusia telah menemukan adanya hubungan antara berat badan orang tua dengan berat badan anak-anaknya.

A healthy diet involves consuming appropriate amounts of all nutrients, and an adequate amount of water. Nutrients can be obtained from many different foods, so there are a wide variety of diets that may be considered healthy diets. A healthy diet needs to have a balance of macronutrients / energy ( fats, proteins, and carbohydrates ) and micronutrients to meet the needs for human nutrition without inducing toxicity from excessive amounts.

When it comes to the baby, diet begins right after birth till the infant is four months old. It continues along with other supplements, which are ideal in baby diets. An infant enjoys feeding patterns before he is a year old. The primary phase is the nursing period. This is the period of sucking the mother’s milk and other liquids.

During the first six months of a baby’s life it is best if you can breast feed. Breast milk is the ideal food for an infant and provides them with all the nutrients they need. An infant has a very sensitive digestive system and breast milk is well suited. Breast milk helps to reduce the risk that your baby will become constipated or have diarrhea. Proper baby nutrition requires that they get adequate vitamin D so if they are being breast feed it is a good idea to include a supplement. Vitamin D drops are an easy way to make sure that your baby stays healthy. Unfortunately not everybody is able to breast feed, in this case you will need to use a store bought formula. The formula that you use should be iron fortified and it should be based on cow’s milk. A lot of parents prefer to give their child soy milk but unless an allergy makes this necessary it is not a good idea. Soy milk doesn’t contain all the nutrients that a baby needs. A baby can be breast feed for two years or longer but at about six months you will want to start to introduce solid foods.

A lot of parents worry that they will start their child on solid foods at the wrong time, in fact many of them are in downright panic about it. In reality it’s not that confusing to know when you should start your child on solid foods. Baby nutrition needs can be met by breast feeding for the first two years so there is no need to rush into solid foods. At about six months the child will start to show signs that they are ready for solids. When your baby starts to seem hungry earlier than he used to and starts to show an interest in food when others are eating he is probably ready for solids providing he can sit on his own. Other signs are that he opens his mouth when he sees food coming towards him and that he can hold food in his mouth without pushing it right back out with his tongue. You also want to make sure that your child can indicate that he doesn’t want to eat by turning his head away before you start him on solid foods. If your child shows these signs it is time to start him on solid foods.

The best foods to start with when your baby is ready for solids are the same ones the rest of the family are eating, providing they are healthy foods. Obviously if the rest of the family are eating unhealthy foods you won’t want to give these to your baby. Baby nutrition is not all that different from anybody else’s, if the rest of the family is eating healthy foods there is no reason that your baby can’t eat the same things. It is important to remember that babies have much more sensitive taste buds than adults so the foods they are given must be very bland with no salt, sugar or spices added. If the foods your family is eating contain these you will want to get a commercial baby food instead. It is also a good idea to only introduce one food at a time and then wait a few days before you try a different food. Many babies have allergies to certain foods, by introducing one at a time you will be able to tell which food caused it if your child has a reaction.

Good baby nutrition requires a large amount of iron so it is a good idea to start your child with foods that contain a lot of it. Single grain cereals, meat, poultry and legumes are all good providing they are well cooked. You can also give your child egg yolks but not egg whites until they reach one year because of the risk of allergies. You should not introduce milk products until your baby is nine months old and even then you want to limit the amount, too much milk can cause an iron deficiency. At six months any foods you give your child will need to be pureed, once the reach nine months you can give them small pieces of soft fruits and vegetables and diced meats.

One of the biggest mistakes that parents make is trying to coax their child into eating, this is what leads to eating disorders later in life. You don’t want to try to entice them to eat by playing games or offering them sweetened foods, you want your child to follow their own hunger cues. A baby will eat when he is hungry and won’t when he’s not, don’t try to force it. Breast milk will provide sufficient baby nutrition for the first year at least so there is no reason to rush a child into eating solid foods. If your baby is hungry he will get excited and open his mouth when he sees food. If he isn’t hungry he will close his mouth and turn his head away, pay attention to these cues. When first starting out offer your child just a small amount of food and don’t rush them, babies often need to try a food several times before the are prepared to eat it.

For the most part babies can eat anything as long as it is bland but there are a few things that you are going to want to avoid feeding your child. Babies should not be given anything with lots of sugar in it like candy or pop, it will make them very hyperactive. It is also not a good idea to give children honey until they reach the age of one because of the risk of infant botulism. Egg whites should also be avoided until the age of one because of the risk of allergies, a lot of babies are allergic to egg whites. A lot of people are allergic to nuts, peanuts and shellfish so you should wait until a child is three years old before you introduce these to your child, especially if there is a family history of allergies. An allergic reaction in a baby is a serious health risk. Other than these restrictions baby nutrition is not really that different from adult nutrition and your child can be feed pretty much anything that they are willing to eat.

There is a risk that your child will choke when they first start to eat so it is important that precautions be taken to ensure that this doesn’t happen. First of all it goes without saying that your child should be supervised while eating, never give him food and leave him alone. The child should be sitting down whenever he is eating. Any foods that you give your child will need to be soft and cut into small pieces, anything round like grape or wieners should be diced, raw vegetables should be grated. Any hard vegetables or fruits should be well cooked in order to make them soft and then cut into small pieces. Babies can choke on soft bread fairly easily so if you are going to give your child something like peanut butter toast the bread or put it on a cracker. Things like peanuts and popcorn that are very hard and can be swallowed whole represent a serious choking hazard and should be avoided. You will also need to remove the pits from any fruits you give your child. Common sense should make it obvious what a child can and can’t eat without being at risk for choking.

There is no reason to give your child juice, this is something a lot of parents do and it is a mistake. Juice is quite filling and given that babies have small appetites you don’t want to fill them up with juice. Baby nutrition is better handled with solid foods so instead of letting them fill up on juice give them water so that they still have an appetite. Fruit juices tend to cause diarrhea in babies so that is another reason that you are going to want to avoid them. Fruit juices can also cause tooth decay, especially if they are given to small children. If you are going to give your child juice you need to limit the amount that you give them and only offer it at meals. They should be given their juice in a cup, you want to teach your child that juice is to be drunk with meals not in between. If your child is thirsty between meals they can be given water. Babies who are being breastfed don’t need any additional water they get everything they need from their mothers milk.

Pregnancy is the carrying of one or more offspring, known as a fetus or embryo, inside the womb of a female. In a pregnancy, there can be multiple gestations, as in the case of twins or triplets. Human pregnancy is the most studied of all mammalian pregnancies. Childbirth usually occurs about 38 weeks after conception; i.e., approximately 40 weeks from the last normal menstrual period (LNMP) in humans. The World Health Organization defines normal term for delivery as between 37 weeks and 42 weeks.

A balanced, nutritious diet is an important aspect of a healthy pregnancy. Eating a healthy diet, balancing carbohydrates, fat, and proteins, and eating a variety of fruits and vegetables, usually ensures good nutrition. Those whose diets are affected by health issues, religious requirements, or ethical beliefs may choose to consult a health professional for specific advice. Eating well is very important both for you and your baby.

Adequate periconceptional folic acid (also called folate or Vitamin B9) intake has been proven to limit fetal neural tube defects, preventing spina bifida, a very serious birth defect. The neural tube develops during the first 28 days of pregnancy, explaining the necessity to guarantee adequate periconceptional folate intake. Folates (from folia, leaf) are abundant in spinach (fresh, frozen, or canned), and are found in green leafy vegetables e.g. salads, beets, broccoli, asparagus, citrus fruits and melons, chickpeas (i.e. in the form of hummus or falafel), and eggs. In the United States and Canada, most wheat products (flour, noodles) are fortified with folic acid. Cosmetically, a deficiency in B vitamins can become apparent through increased pigmentation over areas of the body such as the forehead and cheeks (a condition known as 'pregnancy mask' or melasma).

What Is Folic Acid?

Folic acid, sometimes called folate, is a B vitamin (B9) found mostly in leafy green vegetables like kale and spinach, orange juice, and enriched grains. Repeated studies have shown that women who get 400 micrograms (0.4 milligrams) daily prior to conception and during early pregnancy reduce the risk that their baby will be born with a serious neural tube defect (a birth defect involving incomplete development of the brain and spinal cord) by up to 70%.

The most common neural tube defects are spina bifida (an incomplete closure of the spinal cord and spinal column), anencephaly (severe underdevelopment of the brain), and encephalocele (when brain tissue protrudes out to the skin from an abnormal opening in the skull). All of these defects occur during the first 28 days of pregnancy — usually before a woman even knows she's pregnant.

That's why it's so important for all women of childbearing age to get enough folic acid — not just those who are planning to become pregnant. Only 50% of pregnancies are planned, so any woman who could become pregnant should make sure she's getting enough folic acid.

Doctors and scientists still aren't completely sure why folic acid has such a profound effect on the prevention of neural tube defects, but they do know that this vitamin is crucial in the development of DNA. As a result, folic acid plays a large role in cell growth and development, as well as tissue formation.

Getting Enough Folic Acid

The Centers for Disease Control and Prevention (CDC) recommends that all women of childbearing age — and especially those who are planning a pregnancy — consume about 400 micrograms (0.4 milligrams) of folic acid every day. Adequate folic acid intake is very important before conception and at least 3 months afterward to potentially reduce the risk of having a fetus with a neural tube defect.

So, how can you make sure you're getting enough folic acid? In 1998, the U.S. Food and Drug Administration mandated that folic acid be added to enriched grain products — so you can boost your intake by looking for breakfast cereals, breads, pastas, and rice containing 100% of the recommended daily folic acid allowance. But for most women, eating fortified foods isn't enough. To reach the recommended daily level, you'll probably need a vitamin supplement.

During pregnancy, you require more of all of the essential nutrients than you did before you became pregnant. Although prenatal vitamins shouldn't replace a well-balanced diet, taking them can give your body — and, therefore, your baby — an added boost of vitamins and minerals. Some health care providers even recommend taking a folic acid supplement in addition to your regular prenatal vitamin. Talk to your doctor about your daily folic acid intake and ask whether he or she recommends a prescription supplement, an over-the-counter brand, or both.

Also talk to your doctor if you've already had a pregnancy that was affected by a neural tube defect. He or she may recommend that you increase your daily intake of folic acid (even before getting pregnant) to lower your risk of having another occurrence.

Ketika Ibu hamil, beberapa nutrisi memegang peranan yang sangat penting untuk perkembangan bayi Ibu. Di bawah, Ibu akan menemukan nutrisi-nutrisi tersebut, lengkap dengan penjelasannya dan dimana mereka bisa ditemukan.

Asam Folat

Asam Folat atau Folic Acid membantu mengurangi resiko bayi lahir dengan cacat seperti kelainan tulang belakang atau spina bifida. Asam Folat dapat ditemukan di brokoli, kol, kacang-kacangan, dan jeruk. Penuhi asupan Asam Folat Ibu hingga kehamilan 12 minggu.

Zat besi dan Vitamin C

Zat besi dibutuhkan untuk membawa tambahan oksigen dalam sel-sel darah merah Ibu. Ini penting untuk perkembangan otak bayi Ibu.

Kekurangan zat besi juga membuka peluang terjadinya anemia atau kurang darah. Ibu menjadi mudah lelah, lesu, dan pucat. Asupan zat besi bisa di dapat dari daging merah, ikan, telur, buah kering, biji-bijian, sereal, roti, dan sayuran berdaun hijau. Atau Ibu bisa meminta suplemen zat besi bila perlu. Jangan lupa untuk mengkonsumsi vitamin C yang membantu penyerapan zat besi oleh tubuh.
Lemak Omega (omega fats)

Asam lemak omega 3 penting untuk membantu perkembangan sistim syaraf bayi Ibu. Untuk Ibu, dia berguna mencegah penyakit jantung.

Sebuah penelitian menyatakan bahwa konsumsi lemak omega 3 selama hamil, akan membuat bayi cerdas.

Ikan berminyak seperti sarden, mackerel dan salmon merupakan sumber asam lemak omega 3.

Jangan khawatir, selain ikan-ikan itu, biji-bijian seperti biji labu kuning dan biji bunga mataharin (kuaci) juga mengandung lemak omega 3.

Vitamin tambahan selama Hamil

Ibu mungkin membutuhkan vitamin selama hamil. Tanyakan pada dokter vitamin tambahan apa yang aman untuk ibu konsumsi selama hamil. Vitamin Ini akan membantu memenuhi kebutuhan gizi Ibu selama kehamilan.

Vitamin-vitamin yang harus dihindari selama kehamilan

Vitamin A

Makanan seperti hati, mungkin sumber zat besi yang baik, tapi juga mengandung konsentrasi vitamin A yang sangat tinggi yang berbahaya bagi bayi Ibu bila dikonsumsi dalam jumlah yang banyak. Jadi, hati-hati bila mengkonsumsi suplemen vitamin dengan kandungan vitamin yang tinggi. Akan tetapi ada jenis Vitamin A atau carotene yang baik untuk kehamilan. Ini terdapat antara lain dalam cabe merah, kuning dan oranye, mangga, wortel, ubi, aprikot, dan tomat.

Stroke, siapa yang tidak kenal dengan nama penyakit yang satu ini. Pikiran kita pasti akan langsung terbang dan tertuju pada sebuah penyakit yang menyebabkan kelumpuhan badan. Penyakit yang merupakan salah satu penyebab kematian terbesar ke-3 di dunia (setelah infeksi dan penyakit jantung). Penyakit yang patut untuk diwaspadai oleh kita semua.

Berbagai hal mengenai stroke baik yang meliputi apa itu stroke, tanda dan gejala yang muncul, mekanisme dan bagaimana pencegahannya serta yang tidak kalah penting adalah mengetahui siapa saja yang berisiko terkena stroke, Insya Allah akan dipaparkan dalam bahasan sederhana berikut ini.

Sebelum melangkah lebih jauh, ada baiknya kita memahami definisi dari stroke itu sendiri. Menurut World Health Organization (WHO,1995) stroke didefinisikan sebagai gangguan fungsional otak yang terjadi secara mendadak dengan tanda dan gejala klinis baik fokal maupun global yang berlangsung lebih dari 24 jam, atau yang menimbulkan kematian, yang semata-mata disebabkan oleh gangguan peredaran darah otak.

Jadi dari definisi di atas ada 4 hal penting yang harus digaris bawahi mengenai stroke yakni,
- adanya gangguan fungsi dari otak
- terjadi secara mendadak
- ada gejala klinis (tanda-tanda), berlangsung lebih dari 24 jam
- penyebab adalah adanya gangguan peredaran darah otak.

Lalu siapa sajakah yang berisiko terkena stroke??dan mengapa??
Pada prinsipnya, faktor-faktor risiko dari kejadian stroke dibedakan menjadi 2 kategori besar yakni,

1. Faktor risiko yang tidak dapat dimodifikasi

- Usia
Dari berbagai penelitian, diketahui bahwa semakin tua usia, semakin besar pula risiko terkena stroke. Hal ini berkaitan dengan adanya proses degenerasi (penuan) yang terjadi secara alamiah dan pada umumnya pada orang lanjut usia, pembuluh darahnya lebih kaku oleh sebab adanya plak (atherosklerosis).

- Jenis kelamin
Laki-laki memiliki risiko lebih besar untuk terkena stroke dibandingkan dengan perempuan. Hal ini mungkin terkait bahwa laki-laki cenderung merekok. Dan rokok itu sendiri ternyata dapat merusak lapisan dari pembuluh darah tubuh. Maka waspadalah!

- Herediter
Hal ini terkait dengan riwayat stroke pada keluarga. Orang dengan riwayat stroke pada kelurga, memiliki risiko yang lebih besar untuk terkena stroke dibandingkan dengan orang tanpa riwayat stroke pada keluarganya.

- Ras/etnik
Dari berbagai penelitian diyemukan bahwa ras kulit putih memiliki peluang lebih besar untuk terkena stroke dibandingkan dengan ras kulit hitam.

2. Faktor yang dapat dimodifikasi

- Hipertensi (darah tinggi)
Orang-orang yang tekanan darahnya tinggi memiliki peluang besar untuk mengalami stroke. Bahkan hipertensi merupakan penyebab terbesar (etiologi) dari kejadian stroke itu sendiri. Hal ini disebabkan karena pada kasus hipertensi, dapat terjadi gangguan aliran darah tubuh dimana diameter pembuluh darah pada nantinya akan mengecil (vasokontriksi) sehingga darah yang mengalir ke otak pun akan berkurang. Dengan pengurangan aliran darah otak (ADO) maka otak akan akan kekurangan suplai oksigen dan juga glukosa (hipoksia), karena suplai berkurang secara terus menerus, maka jaringan otak lama-lama akan mengalami kematian.

- Penyakit jantung
Adanya penyakit jantung seperti penyakit jantung koroner, infak miokard (kematian otot jantung) juga merupakan faktor terbesar terjadinya stroke. Seperti kita ketahui, bahwa sentral dari aliran darah di tubuh terletak dijantung. Bilamana pusat mengaturan aliran darahnya mengalami kerusakan, maka aliran darah tubuh pun akan mengalami gangguan. Termasuk aliran darah yang menuju ke otak. Karena adanya gangguan aliran, jaringan otak pun dapat mengalami kematian secara mendadak ataupun bertahap.

- Diabetes melitus
Diabetes melitus (DM) atau disebut juga sebagai kencing manis, memiliki risiko untuk mengalami stroke. Hal ini terkait dengan pembuluh darah penderita DM yang umumnya menjadi lebih kaku (tidak lentur). Adanya peningkatan ataupun penurunan kadar glukosa darah secara tiba-tiba juga dapat menyebabkan kematian jaringan otak.

- Hiperkolesterolemia
Hiper = kelebihan. Hiperkolesterolemia merupakan keadaan dimana kadar kolesterol didalam darah berlebih. Kolesterol yang berlebih terutama jenis LDL akan mengakibatkan terbentuknya plak/kerak pada pembuluh darah, yang lama-lama akan semakin banyak dan menumpuk sehingga lama-lama akan mengganggu aliran darah.

- Obesitas
Kegemukan juga merupakan salah satu faktor risiko terjadinya stroke. Hal tersebut terkait dengan tingginya kadar lemak dan kolesterol dalam darah pada orang dengan obesitas, dimana biasanya kadar LDL (lemak jahat) lebih tinggi dibandingkan dengan kadar HDLnya (lemak baik/menguntungkan).

- Merokok
Dari penelitian didapatkan, bahwa orang-orang yang merokok ternyata memiliki kadar fibrinogen darah yang lebih tinggi dibandingkan dengan orang yang tidak merokok. Peningkatan kadar fibrinogen ini dapat mempermudah terjadinya penebalan pembuluh darah sehingga pembuluh darah menjadi sempit dan kaku dengan demikian dapat menyebabtkan gangguan aliran darah.

Dan faktor-foktor lainnya.

Setelah kita mengetahui definisi dan berbagai faktor risiko terjadinya stroke di atas, marilah kita beranjak lebih jauh dan mengenal lebih dekat lagi tentang bagaimana klasifikasi,mekanisme dan tanda-gejala stroke itu sendiri.

Pada dasarnya, stroke di klasifikasikan menjadi 2 bagian besar berdasarkan etiologinya (penyebabnya) menurut National Institute of Neurologicals Disorder and Stroke (NINDS, 1990) yakni:
v Stroke Non Hemorragic (bukan perdarahan)
v Stroke Hemorragic (perdarahan)
v Stroke Non Hemorragic (bukan perdarahan)

Stroke non hemorragic disebabkan oleh :
- athreosklerosis – trombus
- embolisasi

Atherosklerosis disebabkan oleh adanya plak pada pembuluh darah. Plak (seperti gambaran kerak) pada pembuluh darah terjadi manakala adanya “luka” pada pembuluh darah. Luka tersebut bisa dikarenakan oleh hipertensi (darah tinggi). Pada hipertensi, pembuluh darah akan menyempit, sementara itu aliran darah dan tekanannya tetap normal atau bahkan semakin cepat/tinggi.

Kita bayangkan, sebuah selang plastik yang sempit dialiri oleh air dengan tekananya tinggi. Lama-kelamaan, selang tersebut pastinya akan menjadi tipis dan lama-lama akan menjadi robek.

Begitupun dengan pembuluh darah. Bila terjadi luka, pada faktor pembekuan darah seperti trombosit dan fibrinogen darah akan segera menutup luka tersebut. Penutupan luka yang masih ringan bisa disebut sebagai plak. Kejadian yang terus menerus seperti pada hipertensi kronis (berlangsung lama) akan semakin memperparah luka pada pembuluh darah. Semakin banyak luka, semakin banyak pula “tambalan” pada pembuluh darah. “Tambalan” (yang merupakan kelanjutan dari plak) yang semakin besar inilah yang disebut dengan trombus (gumpalan).

Selain karena luka, plak juga dapat disebabkan oleh adanya penumpukan kolesterol dan lemak darah terutama LDL (yang merupakan lemak jahat).

Konsumsi makanan yang mengandung banyak lemak dan kolesterol seperti jungfood akan meningkatkan terjadinya plak pembuluh darah.

Akibat adanya proses aterosklerosis-trombus ini meyebabkan pembuluh darah menjadi menyempit ® aliran darah terganggu ® suplai darah menuju ke otakpun lama-lama terganggu ® otak kekurangan suplai oksigen dan glukosa (hipoksia) ® bila terjadi lama (>3 menit) sel otak akan mengalami kematian (nekrosis) secara tiba-tiba ® mengakibatkan Stroke.

Emboli

Bilamana trombus (gumpalan) itu terlepas dari pembuluh darah, maka dinamakan sebagai emboli. Trombus dapat terlepas sewaktu-waktu tanpa kita sadari. Adanya emboli ini juga akan mengganggu aliran darah karena aliran darah yang menuju ke otak terhambat oleh gumpalan tersebut.

Kita banyangkan bahwa selang yang dialiri oleh air, tiba-tiba kemasukan batu yang diameternya kecil atau bahkan hampir sama dengan diameter selang tersebut. lalu apa yang terjadi? Tentunya aliran air akan terganggu atau bahkan air itu tidak bisa mengalir sama sekali.

Proses terjadinya stroke sama dengan diatas (aterosklerosis-trombus). Dimana emboli ini menghambat aliran darah dan menyebabkan suplai darah otak terganggu yang pada nantinya bisa menyebakan kerusakan dan kematian sel-sel otak.

Stroke non hemorragic ini diklasifikasikan lagi menjadi 4 bagian besar yakni,
o TIA (transient ischemic attack): gejala neurologik menghilang<24 jam
o RIND : gejala neurologik menghilang dalam wkt 24 jam – 7 hari
o Stroke In evolution : gejala neurologik makin lama makin berat
o Completed Stroke : gejala neurologik sudah menetap

Lalu apa yang disebut dengan gejala neurologik itu sendiri??

Gejala neurologik merupakan gejala/tanda yang berkaitan dengan saraf. Lalu apa sajakah tanda-tanda neurologik yang terkait dengan stroke?

Pada kasus stroke non perdarahan ini, kita dapat menemukan tanda dan gejala sebagai berikut :
1. terjadinya stroke biasanya bertahap /tidak mendadak
2. terjadi pada saat penderita sedang beristirahat
3. nyeri kepala umumnya ringan-sedang
4. tidak dijumpai adanya kejang
5. tidak ada muntah
6. tidak disertai dengan penurunan kesadaran atau terjadi penurunan kesadaran dalam derajat yang minimal.
7. gangguan penglihatan pada satu mata tanpa disertai rasa nyeri
8. kelumpuhan lengan atau tungkai atau keduanya pada sisi yang sama
9. kesulitan untuk berbicara (afasia)
10. gangguan sensasi raba (sensorik)
11. gangguan pergerakan tubuh(motorik)
12. mulut merot bila mengenai saraf fasialis (persarafan wajah)
13. mendadak tidak stabil, dll.

v Stroke Hemmoragic

Mekanisme dasar dari terjadinya stoke hemorragic adalah karena adanya perdarahan otak. Perdarahan ini dapat disebakan oleh pecahnya pembuluh darah arteri otak(karena hipertensi yang kronis ® pembuluh darah menjadi tipis (terbentuk aneurisma) dan mudah terjadi ruptur/pecah) atau pembuluh darah darah lain di otak oleh karena adanya proses atherosklerosis.

Lalu bagaimanakah tanda dari stroke yang disebabkan oleh perdarahan otak??

Ada berbagai tanda stroke yang disebabkan oleh perdarahan otak, tanda tersebut antara lain,

1. terjadinya secara mendadak, biasanya penderita sedang melakukan aktivitas
2. didahului oleh nyeri kepala yang hebat
3. seketikan itu orang tersebut akan kehilangan kesadaran
4. bisa dijumpai adanya muntah
5. kejang terkadang atau nahkan sering dijumpai
6. bila lokasi perdarahan di lobus frontalis otak maka terjadi kelumpuhan organ yang berlawanan dengan lokasi perdarahan, adanya nyeri kepala hebat dan gangguan lapang pandang penglihatan
7. dapat terjadi gangguan sensasi raba
8. gangguan bicara dan mulut merot
9. gangguan pergerakan atau bahkan gangguan sistem keseimbangan.

Pada prinsipnya, segala manifestasi klinis (akibat) dari stroke yang terjadi pada stroke yang terjadi karena perdarahan dan bukan perdarahan itu sama. Hanya yang membedakan adalah onsetnya (waktu terjadi), ada tidaknya nyeri kepala, ada tidaknya muntah dan kejang, juga ada tidaknya penurunan kesadaran.

Pengobatan pada stroke pada prinsipnya adalah mencegah terjadinya stroke berulang dengan mengoreksi berbagai faktor pencetusnya. Misalnya orang yang punya hipertensi dan mengalami stoke, maka yang harus lebih diawasi dalam hal ini adalah tekanan darahnya. Begitu pun orang dengan diabte melitus, maka kadar gula harus senantiasa terpantau, juga faktor-faktor lain yang telah disebutkan di atas. Selain pengendalian faktor tersebut, faktor rehabilitasi (fisioterapi) pasca stroke juga amat penting dilakukan. Hal ini untuk meminimalisir “kecacatan” atau disfungsi organ yang mengalami kelumpuhan, agar organ yang lumpuh tersebut tidak mengalami atrofi otot (pengecilan otot). Dengan berlatih, kecacatan tersebut diharapkan hanya menimbulkan kerugian yang relatif kecil pada penderitanya.

Saat ini, istilah "phytonutrisi" dan "fitokimia" yang digunakan bergantian untuk menjelaskan senyawa tanaman mereka yang diduga melindungi kualitas kesehatan.

Antioksidan, dan hal-hal lainnya yang meningkatkan kekebalan mendorong sifat senyawa aktif dalam tanaman. Phytonutrisi atau phytochemical yang sedang dipelajari saat ini termasuk (dan tidak terbatas pada) terpenes, karotenoid, limonoid, dan pitosterol.

Antioksidan telah terbukti untuk melindungi sel-sel manusia dari kerusakan oksidatif radikal bebas, yang merupakan penyebab utama penuaan (karat dan korosi) baik di tubuh dan otak.

Pusat Penelitian Gizi di Tufts University telah mengukur kekuatan antioksidan dari berbagai macam makanan. Karotenoid berasal dari buah-buahan yang berwarna dan sayur-sayuran.

Manfaat karotenoid yang ditemukan telah terbukti memperlambat, mencegah dan bahkan membalikkan kondisi penyakit seperti kanker, penyakit jantung, penyakit mata degeneratif (katarak dan degenerasi makula) dan sistem kekebalan tubuh dan saraf.

nutrisi pada kehamilan merupakan unsur penting dalam pemeliharaan kesehatan ibu hamil. Kebutuhan nutrisi ibu hamil lebih besar daripada tidak hamil atau tidak menyusui. Tambahan energi dan zat-zat gizi diperlukan untuk pertumbuhan berat badan ibu dan janin. Peningkatan berat badan semasa kehamilan biasanya didasarkan pada status gizi sebelum hamil. Status gizi Anda saat ini termasuk normal, tetapi saya tidak tahu status gizi Anda sebelum hamil.

Untuk menilai status gizi, salah satunya dengan menghitung indeks massa tubuh (IMT). Perhitungan IMT dilakukan dengan cara berat badan (dalam kg) dibagi kuadrat tinggi badan (dalam m). Secara garis besar, rekomendasi kenaikan berat badan ibu hamil berdasarkan IMT sebelum hamil adalah sebagai berikut: keadaan gizi kurang (IMT < 18,5) 12,5 sampai 18 kg, keadaan gizi normal (IMT 18,5 sampai 22,9) 11,5 sampai 16 kg, keadaan gizi lebih (IMT > 23) 7 sampai 11,5 kg. Peningkatan berat badan dapat menggambarkan asupan gizi ibu hamil.

Jangan dilupakan vitamin dan mineral (disebut juga mikronutrien). Ibu hamil acap kekurangan zat besi. Untuk itu, asupan zat besi perlu diperhatikan. Begitu pula zat seng (Zn) perlu mencukupi karena kekurangan seng pada kehamilan berisiko menimbulkan bayi dengan berat badan rendah atau bahkan kelainan kongenital. Vitamin asam folat dianjurkan dikonsumsi 0,4 mg per hari untuk mengurangi risiko kelainan bawaan otak yang disebut neural tube defects.

Dengan pengetahuan keamanan pangan yang baik dan menerapkannya dalam kehidupan sehari-hari, maka masyarakat dapat terhindar dari berbagai bahaya akibat mengkonsumsi makanan yang tidak aman. Masyarakat dapat terhindar dari bahaya keracunan makanan akibat mengkonsumsi makanan yang tidak bebas dari cemaran logam berat, pestisida, bahan tambahan pangan dan racun. Terhindar dari konsumsi makanan yang tercemar cemaran biologis seperti seperti bakteri, virus, kapang, parasit, protozoa. Terhindar dari konsumsi makanan yang tercemar Cemaran fisik seperti pecahan gelas, potongan tulang, kerikil, kawat dan sebagainya.

Pewarna Alami

Adalah zat warna alami (pigmen) yang diperoleh dari tumbuhan, hewan, atau dari sumber-sumber mineral. Zat warna ini telah digunakan sejak dulu dan umumnya dianggap lebih aman daripada zat warna sintetis, seperti annato sebagai sumber warna kuning alamiah bagi berbagai jenis makanan begitu juga karoten dan klorofil. Dalam daftar FDA pewarna alami dan pewarna identik alami tergolong dalam ”uncertified color additives” karena tidak memerlukan sertifikat kemurnian kimiawi.

Keterbatasan pewarna alami adalah seringkali memberikan rasa dan flavor khas yang tidak diinginkan, konsentrasi pigmen rendah, stabilitas pigmen rendah, keseragaman warna kurang baik dan spektrum warna tidak seluas pewarna sintetik. Pewarna sintetik mempunyai keuntungan yang nyata dibandingkan pewarna alami, yaitu mempunyai kekuatan mewarnai yang lebih kuat, lebih seragam, lebih stabil dan biasanya lebih murah.

Beberapa contoh zat pewarna alami yang biasa digunakan untuk mewarnai makanan (Dikutip dari buku membuat pewarna alami karya nur hidayat dan elfi anis saati terbitan Trubus Agrisarana 2006. dapat diperoleh di toko-toko buku se Indonesia) adalah:

* KAROTEN, menghasilkan warna jingga sampai merah. Biasanya digunakan untuk mewarnai produk-produk minyak dan lemak seperti minyak goreng dan margarin. Dapat diperoleh dari wortel, papaya dan sebagainya.
* BIKSIN, memberikan warna kuning seperti mentega. Biksin diperoleh dari biji pohon Bixa orellana yang terdapat di daerah tropis dan sering digunakan untuk mewarnai mentega, margarin, minyak jagung dan salad dressing.
* KARAMEL, berwarna coklat gelap dan merupakan hasil dari hidrolisis (pemecahan) karbohidrat, gula pasir, laktosa dan sirup malt. Karamel terdiri dari 3 jenis, yaitu karamel tahan asam yang sering digunakan untuk minuman berkarbonat, karamel cair untuk roti dan biskuit, serta karamel kering. Gula kelapa yang selain berfungsi sebagai pemanis, juga memberikan warna merah kecoklatan pada minuman es kelapa ataupun es cendol
* KLOROFIL, menghasilkan warna hijau, diperoleh dari daun. Banyak digunakan untuk makanan. Saat ini bahkan mulai digunakan pada berbagai produk kesehatan. Pigmen klorofil banyak terdapat pada dedaunan (misal daun suji, pandan, katuk dan sebaginya). Daun suji dan daun pandan, daun katuk sebagai penghasil warna hijau untuk berbagai jenis kue jajanan pasar. Selain menghasilkan warna hijau yang cantik, juga memiliki harum yang khas.
* ANTOSIANIN, penyebab warna merah, oranye, ungu dan biru banyak terdapat pada bunga dan buah-buahan seperti bunga mawar, pacar air, kembang sepatu, bunga tasbih/kana, krisan, pelargonium, aster cina, dan buah apel,chery, anggur, strawberi, juga terdapat pada buah manggis dan umbi ubi jalar. Bunga telang, menghasilkan warna biru keunguan. Bunga belimbing sayur menghasilkan warna merah. Penggunaan zat pewarna alami, misalnya pigmen antosianin masih terbatas pada beberapa produk makanan, seperti produk minuman (sari buah, juice dan susu).

Pewarna sintetis

Pewarna sintetis mempunyai keuntungan yang nyata dibandingkan pewarna alami, yaitu mempunyai kekuatan mewarnai yang lebih kuat, lebih seragam, lebih stabil, dan biasanya lebih murah. Berdasarkan rumus kimianya, zat warna sintetis dalam makanan menurut ”Joint FAO/WHO Expert Commitee on Food Additives (JECFA) dapat digolongkan dalam beberapa kelas yaitu : azo, triaril metana, quinolin, xantin dan indigoid.

Bahaya Jika Digunakan Pada Makanan

Proses pembuatan zat pewarna sintetik biasanya melalui perlakuan pemberian asam sulfat atau asam nitrat yang sering kali terkontaminasi oleh arsen atau logam berat lain yang bersifat racun. Pada pembuatan zat pewarna organik sebelum mencapai produk akhir, harus melalui suatu senyawa antara yang kadang-kadang berbahaya dan sering kali tertinggal dalam hasil akhir, atau terbentuk senyawa-senyawa baru yang berbahaya. Untuk zat pewarna yang dianggap aman, ditetapkan bahwa kandungan arsen tidak boleh lebih dari 0,00014 persen dan timbal tidak boleh lebih dari 0,001 persen, sedangkan logam berat lainnnya tidak boleh ada.

Kelarutan pewarna sintetik ada dua macam yaitu dyes dan lakes. Dyes adalah zat warna yang larut air dan diperjual belikan dalam bentuk granula, cairan, campuran warna dan pasta. Digunakan untuk mewarnai minuman berkarbonat, minuman ringan, roti, kue-kue produk susu, pembungkus sosis, dan lain-lain. Lakes adalah pigmen yang dibuat melalui pengendapan dari penyerapan dye pada bahan dasar, biasa digunakan pada pelapisan tablet, campuran adonan kue, cake dan donat.

Rhodamin B. Rhodamin B adalah salah satu pewarna sintetik yang tidak boleh dipergunaan untuk makanan, selain itu pewarna lainnya yang dilarang adalah Metanil Yellow Rhodamin B memiliki rumus molekul C28H31N2O3Cl, dengan berat molekul sebesar 479.000. Rhodamin B berbentuk kristal hijau atau serbuk-unggu kemerah-merahan, sangat mudah larut dalam air yang akan menghasilkan warna merah kebiru-biruan dan berflourensi kuat. Selain mudah larut dalam air juga larut dalam alkohol, HCl dan NaOH. Rhodamin B ini biasanya dipakai dalam pewarnaan kertas, di dalam laboratorium digunakan sebagai pereaksi untuk identifikasi Pb, Bi, Co, Au, Mg, dan Th. Rhodamin B sampai sekarang masih banyak digunakan untuk mewarnai berbagai jenis makanan dan minuman (terutama untuk golongan ekonomi lemah), seperti kue-kue basah, saus, sirup, kerupuk dan tahu (khususnya Metanil Yellow), dan lain-lain.

Menurut Dinas Kesehatan Propinsi Jawa Barat, ciri-ciri makanan yang diberi Rhodamin B adalah warna makanan merah terang mencolok. Biasanya makanan yang diberi pewarna untuk makanan warnanya tidak begitu merah terang mencolok. Tanda-tanda dan gejala akut bila terpapar Rhodamin B :

1. Jika terhirup dapat menimbulkan iritasi pada saluran pernafasan.

2. Jika terkena kulit dapat menimbulkan iritasi pada kulit.

3. Jika terkena mata dapat menimbulkan iritasi pada mata, mata kemerahan, udem pada kelopak mata.

4. Jika tertelan dapat menimbulkan gejala keracunan dan air seni berwarna merah atau merah muda.

Metanil Yellow juga merupakan salah satu zat pewama yang tidak diizinkan untuk ditambahkan ke dalam bahan makanan. Metanil Yellow digunakan sebagai pewama untuk produk-produk tekstil (pakaian), cat kayu, dan cat lukis. Metanil juga biasa dijadikan indikator reaksi netralisasi asam basa.

Oleh karena itu sebaiknya konsumen sebelum membeli makanan dan minuman, harus meneliti kondisi fisik, kandungan bahan pembuatnya, kehalalannya melalui label makanan yang terdapat di dalam kemasan makanan tersebut agar keamanan makanan yang dikonsumsi senantiasa terjaga.

Tips Memilih dan Membeli Produk Pangan

Pastikan Anda telah membaca label yang tertera pada kemasan sebelum memutuskan membeli suatu produk pangan. Informasi penting yang perlu Anda amati dari label produk pangan antara lain:

* Kode registrasi produk, Ini untuk menandakan apakah produk yang bersangkutan sudah terdaftar di Badan POM. Produk yang telah teregistrasi biasanya telah dikaji keamanannya. Penyimpangan bisa saja terjadi jika produsen melakukan perubahan tanpa sepengetahuan Badan POM setelah nomor registrasi didapatkan. Namun dengan mekanisme pengawasan dan kontrol yang dilakukan secara rutin oleh Badan POM, penyimpangan ini bisa terdeteksi.
* Ingredient atau bahan-bahan yang terkandung dalam produk pangan, Sebaiknya hindari membeli produk yang tidak mencantumkan informasi bahan kandungannya.
* Petunjuk aturan pakai, Informasi ini untuk memudahkan Anda dalam mengonsumsi produk pangan.
* Informasi efek samping, Ini salah satu faktor penting yang perlu diketahui sebelum membeli dan mengonsumsi produk pangan khususnya yanq berisiko pada orang-orang tertentu.
* Expired date atau kedaluwarsa produk, Pastikan produk pangan yang dibeli masih belum kedaluwarsa agar tetap terjamin keamanannya.

Bahaya Penggunaan Rhodamine B Sebagai Pewarna Makanan 26 Jan 2006

Zat pewarna makanan alami sejak dulu telah dikenal dalam industri makanan untuk meningkatkan daya tarik produk makanan tersebut, sehingga konsumen tergugah untuk membelinya.

Namun celakanya sudah sejak lama pula terjadi penyalahgunaan dengan adanya pewarna buatan yang tidak diizinkan untuk digunakan sebagai zat aditif. Contoh yang sering ditemui di lapangan dan diberitakan di beberapa media massa adalah penggunaan bahan pewarna Rhodamine B, yaitu zat pewarna yang lazim digunakan dalam industri tekstil, namun digunakan sebagai pewarna makanan.

Berbagai penelitian dan uji telah membuktikan bahwa dari penggunaan zat pewarna ini pada makanan dapat menyebabkan kerusakan pada organ hati. Pada uji terhadap mencit, diperoleh hasil ; terjadi perubahan sel hati dari normal menjadi nekrosis dan jaringan disekitarnya mengalami disintegrasi atau disorganisasi. Kerusakan pada jaringan hati ditandai dengan terjadinya piknotik (sel yang melakukan pinositosis ) dan hiperkromatik (pewarnaan yang lebih kuat dari normal) dari nukleus. Degenerasi lemak dan sitolisis dari sitoplasma. Batas antar sel tidak jelas, susunan sel tidak teratur dan sinusoid tidak utuh. Semakin tinggi dosis yang diberikan, maka semakin berat sekali tingkat kerusakan jaringan hati mencit. Secara statistik, terdapat perbedaan yang nyata antara kelompok kontrol dengan kelompok perlakuan dalam laju rata-rata pertambaan berat badan mencit.

Sedangkan menurut studi yang dilakukan oleh Universitas Hokoriku, Kanazawa, Jepang. Efek Rhodamine B pada kosmetik adalah pada proliferasi dari fibroblas yang diamati pada kultur sistem. Rhodamine B pada takaran 25 mikrogram/ml dan diatasnya secara signifikan menyebabkan pengurangan sel setelah 72 jam dalam kultur. Studi ini menghasilkan bahwa 50 mikrogram/ml dalam rhodamine B menyebabkan berkurangnya jumlah sel setelah 48 jam dan lebih. Studi ini juga menyarankan bahwa zat warna rhodamine B menghambat proliferasi tanpa mengurangi penggabungan sel. Gabungan [3H] timidine dan [14C] leusin dalam fraksi asam tidak terlarut dari membran sel secara signifikan dihambat oleh 50 mikrogram/ml Rhodamine B. Rhodamine 6G menyebabkan kerusakan sel yang parah dan rhodamine B secara signifikan mengurangi jumlah sel. Rhodamine 123 tidak memiliki efek yang berarti, sedangkan. Lebih jauh lagi, rhodamine B mengurangi jumlah sel vaskuler endothelial pada pembuluh darah sapi dan sel otot polos pada pembuluh darah hewan berkulit duri setelah 72 jam dalam kultur. Sehingga tidak berlebihan jika studi ini menyimpulkan bahwa rhodamine B menghambat proses proliferasi lipo fibroblast pada manusia.

Berikut ini adalah nama-nama lain dari Rhodamine B

Nama Lain Rhodamine B

* Acid Bruliant Pink B
* ADC Rhodamine B
* Aizen Rhodamine BH
* Aizen Rhodamine BHC
* Akiriku Rhodamine B
* Briliant Pink B
* Calcozine Rhodamine BL
* Calcozine Rhodamine BX
* Calcozine Rhodamine BXP
* Cerise Toner
* [9-(orto-Karboksifenil)-6-(dietilamino)-3H-xantin-3-ylidene]dietil ammonium klorida
* Cerise Toner X127
* Certiqual Rhodamine
* Cogilor Red 321.10
* Cosmetic Briliant Pink Bluish D conc
* Edicol Supra Rose B
* Elcozine rhodamine B
* Geranium Lake N
* Hexacol Rhodamine B Extra
* Rheonine B
* Symulex Magenta
* Takaoka Rhodmine B
* Tetraetilrhodamine

Dalam masa kehamilan salah satu bagian yang penting dalam membantu perkembangan janin dalam kandungan adalah apa yang anda makan dan cara makan anda selama kehamilan ini. Untuk itu perlunya kita mempelajari tentang prinsip-prinsip makan yang baik selama kehamilan ini.

Beberapa prinsip makan yang baik selama kehamilan:

• RUBAHLAH CARA MAKAN ANDA--- MESKIPUN ANDA SUDAH MAKAN DENGAN BAIK.
• HINDARI MAKANAN YANG DAPAT MEMBAHAYAKAN IBU DAN JANIN
• JANGAN DIET SELAMA KEHAMILAN
• MAKAN DENGAN PORSI KECIL TAPI SERING
• MINUM VITAMIN IBU HAMIL SECARA TERATUR
• MINUM AIR YANG CUKUP
• MAKANAN BERSERAT, BUAH-BUAHAN DAN SAYURAN


RUBAHLAH CARA MAKAN ANDA, MESKIPUN ANDA SUDAH MAKAN DENGAN BAIK.
Anda sekarang sedang hamil maka diet makanan anda harus mengikuti diet makan untuk ibu hamil. Pada kehamilan anda membutuhkan lebih banyak konsumsi protein, kalori (untuk energi), vitamin dan mineral seperti asam folat dan zat besi untuk perkembangan bayi anda juga. Ingat anda membutuhkan tambahan 300 kalori perhari.

HINDARI MAKANAN YANG DAPAT MEMBAHAYAKAN IBU DAN JANIN
Daging dan telur mentah, keju lunak, susu yang tidak dipasteriusasi, alcohol, juga cafein.
JANGAN DIET SELAMA KEHAMILAN
Kehamilan bukan masa yang tepat untuk Diet anda hanya akan membahayakan ibu dan bayi. Diet selama hamil akan menyebabkan kurang vitamin, mineral dan lain-lain yang penting selama kehamilan. Pertambahan berat badan pada kehamilan merupakan salah satu tanda yang baik pada kehamilan yang sehat. Ibu hamil yang makan dengan baik akan bertambah berat badannya secara bertahap, umumnya akan melahirkan bayi yang sehat.

MAKAN DENGAN PORSI KECIL TAPI SERING
Pada trimester pertama biasanya terdapat keluhan mual muntah(morning sickness), cobalah atasi dengan makan dengan porsi kecil tapi sering, hindari makanan pedas dan berminyak.
Makan dengan porsi yang kecil tapi dilakukan beberapa kali dianjurkan setiap 4 jam. Ingatlah meskipun anda tidak lapar tetapi bayi anda membutuhkan makanan/nutrisi secara teratur.

MINUM VITAMIN IBU HAMIL SECARA TERATUR
Makanan yang anda makan adalah sumber vitamin yang paling baik—tetapi apakah anda yakin diet makanan anda cukup mengandung vitamin yang dibutuhkan selama kehamilan, yang terutama zat besi dan asam folat yang sangat diperlukan untuk pertumbuhan bayi sehat. Untuk itu anda sebaiknya meminum vitamin anda secara teratur.

MINUM AIR YANG CUKUP
8 gelas sehari. Karena anda butuh cairan yang cukup bagi anda dan juga bayi anda. 33 % pertambahan berat badan pada kehamilan adalah cairan. Cairan dibutuhkan untuk membangun sel darah merah bayi untuk system sirkulasinya, cairan ketuban. Tubuh anda juga perlu air selama kehamilan untuk mengatasi konstipasi dan mengatur suhu tubuh anda.

MAKANAN BERSERAT, BUAH-BUAHAN DAN SAYURAN
Perbanyaklah makan makanan yang berserat tinggi , buah-buahan dan sayuran dapat membantu mengatasi konstipasi anda selama kehamilan.


Dengan melakukan cara makan yang sehat, bukan hanya membuat ibu hamil fit dan sehat, tapi juga membantu perkembangan yang sehat bagi bayi anda

Ingatlah perkembangan bayi anda sangat tergantung dari apa yang anda berikan dan lakukan baginya.

Semoga informasi ini dapat membantu anda untuk melakukan cara dan diet makan yang lebih baik yang berguna untuk kesehatan ibu juga bayi selama kehamilan.