Thursday, May 27, 2010
Wednesday, May 19, 2010
Significance of Lord KUBERA and performing lord KUBERA pooja
Significance of Lord KUBERA and performing lord KUBERA pooja
Manuja Vakya Vimana Varasthikam
Garuda Rathna Nibam nidhi Thayakam
Siva saka murudathi vibooshidham
varagatham dhanatham baja thunthilam
Om yakshaya kuberaya
Vaiswaranaaya
Dhanadhanyathi pathaye
dhanadhanya samruththimme
Dehi Dabaya swaha
Mahalakshmi Mantra
Om Shreem Hreem Shreem
Kamale Kamalaleyi Praseed Praseed
Om Shreem Hreem Shreem
Mahalaxmiyei Namaha
22 24 26
23 28 21
Draw this kolam in a square and in each square write the above nos. Take 9 coins and put each coin on the no. with the coin value facing the no. Put red colour flower on each coin and 2 flowers on Kuberar. Lit a small light and fragrant vathis and sambranis(Computer Sambrani can also be used). Chant the above mantras for 11 times. Red colour is flower to be used for Kuberar.
Try to perform pooja on every Friday / Tuesdays. All the money related worries will be diminishing and there will be uniform flow of cash.
Monday, May 10, 2010
Manipulations and not correction by Government
It is good that he finally saw the point and stated so.I have been arguing same since a fortnight.Logic says investment should move from unsafe makets to safer markets.So why Indian investors are panicking?
We should,capitalise on this and sell Indian market features globally.We should keep markets steady like Israel,Srilankas and Mexico.
But our PM,Finance Minister and so on never bothered to make any statement at all to put the nerves at ease of capital market investors and operators last week.A strong reassuring statement would have sure contained the slippage.Even now nothing has come out and stock markets may take a further beating in coming week and this may result into serious avalanche.Common people may loose thousands of crores.
It is highly irresponsible behaviour of our government.We have hardly any financial linkages with Greece, Portugal or Spain.
2. The FIIs role has to be investigated as almost 50% of them come from a non significant country like Mauritius.Who are these guys?It is strange.It shows India has some dubious channels open vis a vis Mauritius and its tax laws and banking system.
The FIIs- like rats, ran away from Indian markets withdrawing as much as Rs 4800 Crores last week creating panic.They panicked or created panic to re-enter at lower levels using Greece crisis as an excuse- is a big question?
GOI should, restrict outflow of such money for time being till situation improves.FIIs have proven that they have no loyalty or concern with Indian markets.Why should we bother for them ?
3. I reject Basu's observation that Indian financial markets are now globalised and will have to take beating along with major markets.It may serve his self illusions and ego satisfaction but it is not true.Our investments in capital markets in India and globally is just peanuts.
Instead of singing blindly globalisation songs, Basu should design a system that effectively insulates country from shocks.We should not encourage FIIs,MNCs too much.They come for greed not for charity to us.
4. Now GOI has designed a new conspiracy to mitigate inflation figures.Their intentions are so open and arrogant but people of India specially those who praise Man Mohan and his cabinet and congress by default refuse to see the light.
The base year is being now changed to 2004-2005 thus removing very sharp price rise in years 2002 to 2004 ( 3 years period)in various goods and the property.
The basket is also being expanded to include electronic goods and other items thus modifying the formula to reduce inflation effect artificially.
It is matter of regret that instead of honestly trying to reverse situation Man Mohan government is playing over clever and trying to hide inflation by jugglery.
Where is the need to change base at this moment.We have already a revised 19993-1994 base.
It clearly shows that politicians in power do not want seriously to take any measures to reduce inflation in country and initiate conservation of money measures but wants to mislead people by changing base year and bringing in low inflation products like telecom and electronics.
5. India should learn lessons from Greece and some other countries who are out on extravaganza and too rapid attempt for expansion in name of reforms.Greece was the one to start it.India is now doing same.I dont know why MM Co are in a hurry to grow. Who gave them this directive? Is it a joke to have 10% GDP growth rate year after year in a resource starved country like India with 50% poor and low per capita.
So what is happening ? prices have gone up many times eroding our global competiveness and purchasing power domstically. Result is a big zero.The common man is at the same place .Beyond any purchasing power, as he was in year 2000 .
Besides reckless taxation and now a Direct Tax Code to tax citizens more and more like EET, this spend thrift and wasteful government of congress is set to create havoc in country in a few years' time and agricultural and legal reforms have been totally ignored.Is it by chance or design that frequently imports are opened for various commodities instead of growing them in country? National security is not only to have wheat and rice.We need many basic commodities for self reliance.We need cattlefeed and land for it.
6. Important national assets of mineral wealth have been doled out to prive sector companies like Reliance and others.While some companies like CAIRN India have done good work in Rajasthan deserts to source oil, our domestic firms have a poorer record.This is not privatisation. What right Mukesh Ambani's family had to sell gas at cheaper prices to ADAG of his brother? The intervention of Supreme court was necessary and just.But at the same time GOI should ensure that lacs of investors of ADAG are not doomed and power projects do come up in the country.After all gas is to be utilised too.We need electricity expansion badly.Here mediatory role, and a fast one, of GOI is very important.
The issue is -at what prices natural products should be sold to strike a balance between next 30-40 years availability, consumption targets, cost of production and cost of end products like power generation or auto fuels.The impact on India's carbon foot print and environment degradation should also be kept in mind.reckless expansion od Auto sector should be contianed.
It is seen that in India public opinion is very weak and in typical 'why should I bother attitude' of even best educated and aware citizens is emboldening politicians and babus to take society for a ride and exploitation. Are we really liberated from British mindset and British Colonialism?
Dishonesty ,corruption and manipulations are order of the day.
The truth about crash diets
Sheetal put on weight after childbirth but decided to take drastic measures when her child turned one and a half years old, and she could not carry him for long.
She also began have aches and pains which made her fear for her health. She joined a gym for a while and remembered the dietician advising her to have doodhi juice.
Bits and pieces of that advice and tips collated from magazine and newspapers formulated her diet. She cut out potatoes, rice and fried things.
Sheetal Mukherjee
28, BPO employee
Pre-diet weight: 99 kilos
Post-diet weight: 74 kilos
Time period: Two years
o Diet Plan
Breakfast: Lemon juice without honey or sugar One hour later: White oats cooked in water, no sugar, no milkOne and a half hours later: One carrot or any raw vegetable, followed by Wheatflakes in milk (without sugar)
Two hours later: A bowl of fruit - papaya, watermelon, etc.
Tea-time: Two Marie biscuits or half a chappati with or without tea
Dinner: One cup boiled doodhi with pepper, one glass buttermilk and a half or one chappati Weekend: Replaced cornflakes with a meal- roti-rice-dal/subzi-one buttermilk
Once in two weeks: Maggi noodles
o Nutrition talk
She is on a crash diet of approximately 600 calories. Her diet is low in total calories, protein, iron content and vitamins, especially the fat soluble vitamins such as Vitamin A, D, E and K. This is due to absence of fat in her diet. For iron and fat, she can have leafy vegetables cooked in a bit of oil.Also, she needs to have one or two chappatis a day. She also needs to introduce Vitamin E via one or two almonds to combat hairloss and dull skin that can be caused by a crash diet.
Sherwin Fernandes
Sherwin decided he had to do something about his weight when he couldn't find 44-inch waist pants.
Besides, he developed a breathing problem and couldn't walk even short distances. He skipped red meat and oily foods - no cheese, butter etc.
Stopped eating in the office canteen and brought homemade dabba. He still has three teas a day, but black - without milk or sugar. When forced to eat at social events, he keeps portions small.
He coupled this diet with a fitness plan - morning walks for half an hour or on the cross trainer and 50 stomach crunches. To formulate his diet, he read up on the net. His waist size is now 36.
Sherwin Fernandes
32, graphics designer
Pre-diet weight: 106 kilos
Post-diet weight: 83 kilos
Time period: 1 1/2 years
o Diet Plan
Breakfast: Two boiled eggs, black tea without sugarLunch: Boiled sprouts
Tea-time: Black tea and Britannia biscuits/ plate of fruits
Dinner: Boiled vegetables, wheat chappatis or boiled chicken with pepper
o Nutrition talk
The diet is very low in calories and is also short of B complex vitamins. He should have fruits before eating eggs for glucose (energy) to utilise the egg protein for building muscles.An evening snack of roasted gram or soya milk or a few nuts is also recommended.
Neil Soans
Neil had insight into what his body responds best to - high protein and low carbs. His rule of thumb was: A compressed meal should be as big as my fist. He also made sure he never starved, and never slept on an empty stomach.
He worked out three times a week, but never on an empty stomach - if nothing else, he had a banana. Post work-out, he tanked up on protein and fresh fruit juices. His secret weapon was carb cycling: For two months he followed three days of high carb, medium protein meals and three days of no carb, high protein meals.
Neil Soans
29, media-person
Pre-diet weight: 79 kilos
Post-diet weight: 64 kilos
Time period: 1 year
o Diet Plan
Breakfast: Bowl of boiled oatmeal + 1-2 egg whites + two almondsLunch: 6-inch sub, with dough scooped out to allow for more greens, brown bread, chicken or tuna, low fat dressing. No mayonnaise or cheese.
Snack: Fruit with half a protein bar, or handful of nuts.
Dinner: Same as lunch with salad. Cheat Meal: Cheesy pizza and dessert once a week. Dark chocolate instead of regular chocolate.
o Nutrition talk
Neil should stick to complex carbohydrates such as whole-wheat bread or chappati and only avoid simple carbohydrates.His meals should have some vegetable or salad along with the white meat as meat is devoid of fibre, which helps in complete digestion.
A couple of walnuts could be included on the days when there is no fish in the diet to get omega 3 fatty acids.Simple lifestyle changes can help you live long
Cut back on the number of times you shake the salt cellar or grind your salt mill. A healthy adult intake is 6 grams, so even the smallest reduction has an impact on your health.
Research shows that dropping your salt intake by as much as 3 grams a day would be enough to trigger a measurable fall in blood pressure, reducing your risk of stroke by 13 percent and heart disease by 10 percent, reported dailymail.co.uk.
Reduce sugar in your tea or coffee from two teaspoons to one and you could save yourself up to 30 grams of sugar a day. At 15 calories per teaspoon, that's a cut of 32,000 calories a year.
Avoid products with the words 'hydrogenated fat' in the ingredients list - culprits include low-cost cakes, biscuits and pastries.
Studies show that eating even small amounts of trans fats or unsaturated fat increases your risk of heart disease more than consuming any other food.
Instead of filling your plate with carbohydrates (pasta, rice, potato) and meat, first fill half the plate with salad or vegetables, then split the remaining half between carbohydrates and meat. Like this can cut calorie intake by 200 calories.
Peeling the skin off your chicken drumstick before you eat it will immediately cut out 4 grams of fat without any sense of deprivation.
Make the switch from high sugar fizzy drinks (cola contains eight teaspoons of sugar in every can) to water and you will be reducing your sugar intake by 40 grams of sugar every time.
Adding one more serving of vegetables a day may reduce your risk of breast cancer by 21 per cent
Sunday, May 9, 2010
Plan your pregnancy through the Vedic way
Ten years later, however, the same couple now has a healthy eight-year-old daughter. "This is a result of an Astro-Ayurvedva-Vedic Karmakanda effort at our hospital to help couples have healthy/ideal progeny via process of Ayojit Garbhadaan (Planned Pregnancy)," says Prof SN Gupta, Medical Superintendent at PN Patel Ayurvedic Hospital at Nadiad, Gujarat.
"And emboldened by the success of the practice which is inherent in Vedic form of living, eight to ten couples (from cross sections of society) are now registering selves annually with the hospital to deliver an out and out healthy progeny through the oriental way," Gupta added. Entire process of planned pregnancy starts with Panchkarma Therapy (to purify the couple of any physical or mental health problems/defects), followed by a strictly followed month long schedule of Bramhacharya (celibacy) during which Rasayan Aushadhies of Ayurveda are administered to them.
It's during the month of strictly followed celibacy that qualified astrologers at Sanskrit Vidya Dharma Vibhag of the parent institute, JS Ayurveda College (Nadiad), on the basis of meticulous planetary calculations fix the dates for a fruitful sexual intercourse between the couple, so as to lead to the best planned pregnancy, said Gupta, a professor at Dept of Kaya Chikitsa in the college. Just after the process of conception is detected by Prasuti Tantra experts (Ayurvedic gyaenecologists), the priests from the Sanskrit section of the college go for necessary rituals and yajnas to ensure a healthy conception.
Even as the rituals and yajnas go on, the experts of Ayurveda ensure a perfectly healthy dietary schedule for the pregnant woman along with necessary herbal medicines during various stages of pregnancy. During the period of pregnancy, while the Vedic Karmakanda specialists perform Punsavan Sanskar (for spiritual awakening of the would be mother) special herbal medicines too are administered to her for a side effect free immune enhancement, which will lead to the birth of a healthy child without any congenital problems, Gupta said.
And the newborn too is welcomed in the world with process of Jata Karma, where Rasayan Aushadhies are delivered to the baby amid chanting of Vedic mantras, followed by Nishkrama Sanskar when the baby is exposed to sunlight for the first time. The entire process of having an ideal/healthy progeny doesn't end with Nishkraman Sanskar, but is capped by Annaprashan, a ceremony where the baby consumes first morsels of staple food amid Vedic rituals to ensure healthy future for the baby, he added.
http://in.news.yahoo.com/32/20100505/1506/tls-plan-your-pregnancy-through-the-vedi_1.html
Friday, April 30, 2010
Food safety in pregnancy
In pregnancy, some foodborne infections may be more serious for you and they may also affect your unborn child. You need to take extra care with what you eat as well as how you handle, prepare, cook and store food.
The detailed information below is available in a free printed booklet Food safety in pregnancy. Ask your doctor, midwife or local Public Health Unit for a copy, or call us on 0800 693 721 (0800 NZFSA1).
What do we mean by ‘safe food’?
Safe food here means food that is free of pathogens (bacteria, viruses and parasites) that can cause illness in humans.
Why safe food is important in pregnancy
Food that is safe to eat is particularly important for pregnant women and their developing baby. While you are pregnant your levels of immunity are lower than usual, so you are more at risk of getting diseases carried by food. Your illness may also be worse than it would normally have been.
Rarely, certain pathogens or germs – such as those described below – can cause miscarriage, still or premature birth, and serious illness or even death to newborn babies. The good news is that by following our food safety advice you can help prevent most foodborne illness. Remember the 4Cs (clean, cook, cover, chill) and the wash+dry=clean hand wash rule (20 seconds wash + 20 seconds dry = clean hands).
• • 4Cs (clean, cook, cover, chill) [NZ Foodsafe partnership]
• • 20+20 hand washing (20 seconds wash + 20 seconds dry = clean hands) [NZ Foodsafe partnership].
Food safety guidelines
Food often carries small numbers of pathogens. These food safety guidelines are designed to reduce the risk of them growing on food, or spreading from one type of food to another.
Food safety when buying food
• always check the ‘use by’ or ‘best before’ date – if it is past the ‘use by’ date, don’t buy it
• check for damaged packaging – don’t buy dented tins, leaking cartons or bottles (eg, milk), ripped boxes or packets, broken or pierced seals (eg, yoghurt)
• avoid swollen chilled food packages and cans
• avoid products in loose vacuum packs (eg, bacon – the packaging should be tight around the food, with no air pocket)
• avoid chilled products that are not cold to the touch
• avoid frozen products that are not frozen solid
• avoid hot foods that are not piping hot (eg, cooked chickens, unless you selected them from the cooker yourself).
Food safety when taking food home
• at the supermarket, make sure raw meat and chicken are packed in separate bags from other foods to stop raw meat juices contaminating them
• always take food straight home, especially chilled and frozen foods – never leave food in a hot car
• for chilled and frozen foods, if you have more than a 30 minute trip home or if the weather is hot, use a chilly bag or bin with an ice pack
• when you get home, immediately transfer chilled and frozen foods into the fridge or freezer.
Food safety when storing food
To keep food fresh, and to slow any growth of pathogens, store it in properly.
In the pantry
• keep foods in airtight containers, or buy reusable bag clips (for closing packets)
• keep foods covered
• keep shelves clean – crumbs and spills attract pests
• throw away any food that is mouldy, strangely coloured or infested with insects.
In the fridge
• the temperature should be between 2ºC and 4ºC – check the temperature daily (you can buy a fridge thermometer from homeware or hardware stores)
• don’t let meat and chicken juices drip on to other foods – put raw meat at the bottom of the fridge
• cover all cooked foods (eg, with plastic wrap)
• in New Zealand it is not essential to store eggs refrigerated as our poultry flocks do not carry some of the pathogens of concern in other countries, but NZFSA recommends it as a precautionary measure
• meats should be marinated in a covered container in the fridge, not on the bench
• leftover hot food should be covered and put in the fridge as soon as it has stopped steaming; hot food will cool more quickly if put into a shallow dish and then in the bottom of the fridge where it is colder
• reheat leftovers until steaming hot (generally over 70ºC) and do not reheat more than once
• throw out leftovers if they are older than two days.
In the freezer
• freeze only fresh, good quality food – freezing will not always kill pathogens
• freeze small amounts of food at a time – otherwise the middle might not get frozen fast enough to stop pathogens growing
• the freezer temperature should be between –15ºC and –18ºC (you can buy a freezer thermometer from homeware or hardware stores)
• raw food, cooked food and leftovers should be frozen once only.
Food safety when cooking
• make sure meat and chicken are completely thawed (defrosted) before you cook them
• never thaw frozen food on the bench – it can be thawed in the fridge overnight, or in the microwave (using the defrost or lowest power setting)
• when defrosting foods such as mince and casserole in the microwave, break them up during thawing, and then immediately cook or reheat them
• preheat the oven so that food cooks as quickly as possible
• make sure food is thoroughly cooked and steamimg hot right through to the middle
• minced meat, meatloaf and sausages should be cooked right through, and pork and poultry juices should run clear – use a meat thermometer to check temperatures. Undercooked meat and chicken should not be eaten!
• eggs should be well cooked (firm yolk and white) – don’t eat raw or undercooked eggs
• vegetables should be washed before cooking
• eat cooked food while it is still hot – don’t leave it to stand at room temperature.
Food safety when reheating and microwaving food
Microwaves are quick and easy to use, but they don’t always cook or reheat food evenly and may leave cold spots in the food:
• when cooking in the microwave, stir food frequently to avoid uneven cooking
• cover food with a suitable lid or microwave-safe plastic wrap (but don’t let the wrap touch the food) – covered food cooks or thaws more evenly
• always leave food for the recommended standing time after cooking or reheating in the microwave – this is necessary for the food to finish cooking
• make sure that reheated and cooked food is steaming hot right through to the middle.
More about microwaving food safely
Hand hygiene
One of the most important things in preventing illness from pathogens is clean hands. Drying is just as important as washing. Remember wash+dry=clean: wash your hands thoroughly, using plenty of soap, for at least 20 seconds and then rinse them well. Dry them completely for another 20 seconds on a clean dry hand towel or paper towels. Keep hand towels for hands only, or use paper towels – don’t use the tea towel. Use a fresh hand towel daily (or change it more often if it is wet).
20+20 hand washing rule [NZ Foodsafe partnership]
Wash and dry your hands:
• before and after preparing food
• after handling raw meat and chicken (before you handle any other foods, or before you touch your face, mouth or eyes)
• after going to the toilet, helping a child go to the toilet, or changing a baby’s nappy
• after touching pets or farm animals
• after blowing or touching your nose, sneezing into your hand, or touching your hair or your mouth while preparing food
• after gardening
• after handling rubbish.
Food safety in the kitchen
To avoid contaminating food with pathogens:
• always use clean utensils (eg, knives, spoons) when preparing foods
• use hot soapy water or a dishwasher to wash dishes; let dishes air dry rather than drying with a tea towel. If you have to use a tea towel make sure it is changed at least daily
• use separate chopping boards and utensils when preparing raw foods that require cooking (especially meat and chicken), and cooked or ready-to-eat foods (eg, salad)
• if you have just one chopping board and one knife, scrub them clean in hot soapy water and dry thoroughly between using with raw and then cooked/ready-to-eat foods
• never put cooked food back onto the same plate it was on when raw food – always use a clean plate (eg, when barbecuing meat, chicken or fish)
• use separate sponges or cloths for the dishes, the bench and the floor (tip: use different colours so you know which one is for which task)
• use paper towels (instead of a cloth or sponge) and disinfectant (eg, bleach solution) to wipe up messy spills such as raw meat or chicken juices from the bench or floor
• clean dish cloths or sponges by one of the following methods: washing them in hot water (at least 60ºC), soaking in bleach solution for at least one hour, microwaving the damp dish cloth for two to four minutes on high, or putting them through a full cycle in the dishwasher
• avoid coughing or sneezing over food
• don’t allow pets near food or on bench tops
• cover food to protect it from flies and other insects
• don’t prepare food for other people if you have an illness with diarrhoea or vomiting. You could contaminate the food and pass the illness on to others.
More about Food safety in the home
Foods that are eaten raw
Fruits and some vegetables are often eaten raw. To remove pathogens that may be on them it is important to thoroughly wash the produce. Do this just before eating it. Salads should also be prepared just before eating. Avoid all raw fish and seafood products.
Milk and milk products
Low-fat milk and milk products (eg, milk, cheese, yoghurt) are important sources of protein and calcium during pregnancy and eating them is encouraged. Pasteurisation of milk greatly reduces pathogen numbers. Most milk products available for sale in New Zealand are pasteurised, however some raw milk cheeses are permitted to be sold and these should not be eaten.
Even for pasteurised products, after opening there is potential for contamination by pathogens that may lead to illness. Listeria can grow at refrigeration temperature to numbers high enough to cause an infection. For this reason, milk products should be kept well covered to prevent contamination. They should ideally be consumed within two days of opening, or used in cooked foods after that two-day period. Soft, pasteurised cheeses (including brie, camembert, blue, ricotta, mozzarella and feta) should generally not be eaten uncooked while you are pregnant. However, if these products are purchased in the manufacturer’s original packaging, they can be eaten in small quantities immediately after opening. Do not reseal cheeses and eat them later, and do not eat if they have been repackaged in a deli or supermarket as they may become contaminated with pathogens.
Raw milk and raw milk products (such as unpasteurised milk drunk on a farm and cheeses made from unpasteurised milk) should be not be eaten.
More information about raw milk cheeses
Restaurants and takeaways
The principles of food safety are the same for takeaway foods as they are for foods prepared at home. Avoid eating high-risk restaurant, takeaway or pre-prepared foods such as sushi, salads and sandwiches. Steaming hot food and foods that have been well cooked immediately before eating can be considered safe, eg, deep fried and baked foods, hot pizza.
Gardening
Toxoplasma cysts and other pathogens may be present in garden soil. Even if you don’t own a cat, other people’s pets may use your garden. Pregnant women may be at risk of infection when gardening, either from handling soil or from breathing in dust from soil. If you choose to garden while pregnant, to reduce the risk you should:
• always wear gloves while gardening
• avoid touching your face, mouth or eyes while gardening
• avoid stirring up or breathing in dust from the soil
• wash your hands well after gardening (even if you have worn gloves) and before preparing and eating food.
Pets and farm animals
You can catch a number of illnesses from pets and farm animals by handling or playing with them and not washing your hands afterwards. Pets and farm animals can carry many pathogens that cause gastroenteritis:
• birds – Campylobacter, Salmonella
• cats – Toxoplasma, Campylobacter, Salmonella
• dogs – Campylobacter, Salmonella
• farm animals – Listeria, Campylobacter, Salmonella, Cryptosporidium.
To reduce the risk of contracting illnesses from pets or farm animals while you are pregnant you should:
• wash and dry your hands well after handling pets or farm animals and before preparing or eating food
• avoid cleaning up cat faeces or cat litter – get someone else to do it. If you must do it wear gloves, avoid breathing in dust from the cat litter and wash your hands afterwards
• be careful if you live or work on a farm: wear gloves if you feed out silage (Listeria grows in it) and wash your hands afterwards; avoid handling stillborn animals; buy pasteurised milk (pregnant women should never drink unpasteurised milk or eat products made from it, such as yoghurt or cheese); don’t drink untreated water (boil it if it comes from a roof tank, well, bore, lake or stream); don’t use untreated water to prepare ready-to-eat food.
Overseas travel
Travel to overseas countries, particularly developing countries, carries a higher risk of foodborne illness for any traveller. Some countries have extremely high rates of illness carried by food, and water supplies may not be safe. Pregnant women should seek expert advice before travelling overseas from their doctor, a local public health unit or travel health clinic. While overseas take special care that food and water (including ice) are safe to eat and drink.
Important causes of foodborne illness in pregnancy
Listeriosis
Around 25 cases of listeriosis occur annually in New Zealand, of which about 20% are associated with pregnancy or newborn babies. Listeria infection generally results in mild flu-like symptoms including fever and muscle aches. In rare circumstances severe illness and premature labour may result, or the baby may be born with the infection and need treatment with antibiotics.
Listeria is a bacterium commonly found in the environment, including in animal faeces, on plants, in soil and in water. As a result, Listeria can occur on raw food or contaminate prepared food. Unlike most bacteria, Listeria can grow on food in the fridge.
You can take precautions to reduce the risk of infection. Eat only foods that are freshly prepared and well washed, wash and dry your hands well, and cook foods thoroughly to kill any Listeria present. Refrigerate leftovers immediately and do not keep them for more than two days. Reheat to steaming hot (over 70°C) before eating.
Avoid ready-to-eat foods from delicatessens and smorgasbords as they may have been prepared some time before being displayed, allowing time for Listeria to grow on them. Also avoid processed meats and soft cheeses unless they have been cooked until steaming hot. Only eat take-away food that is steaming hot and freshly prepared, such as pizza or fish and chips, and always choose from the hot options when dining out.
Pregnant women should eat fresh food that has been properly cooked.
More information about Listeria
Toxoplasmosis
Toxoplasma infection is uncommon in pregnancy as most people will be exposed to it early in life but pregnant women should take special care because the effects on their unborn baby can be devastating. For adults who do suffer an infection, symptoms include swollen glands, fever, nausea or headache. Infection during pregnancy can result in miscarriage or foetal death, or the baby may be born with brain and/or eye damage.
Foodborne Toxoplasma infection can occur through cross-contamination after gardening (where cats may have buried their faeces) or direct contact with cats. It can also come from eating undercooked meat (especially pig meat, but also sheep, deer, goat and chicken) or drinking raw or unpasteurised milk (particularly goat milk). Ready-to-eat cured meats such as salami and ham may also be a minor source of infection.
To reduce your risk, it is important to wash and dry your hands properly prior to preparing or eating food, after animal contact or gardening. Avoid unpasteurised milk and milk products as well as unwashed raw vegetables from gardens of households with cats (or where neighbours have cats), and ensure meat is thoroughly cooked.
More information about Toxoplasma [PDF: 22K, 3 pages]
Other illnesses carried by food
Campylobacter infection is very common in New Zealand, and can occur at any time during pregnancy. The symptoms of campylobacteriosis are usually flu-like, followed by diarrhoea, abdominal pain, nausea, and vomiting. Miscarriage and premature labour can occur on rare occasions.
Campylobacter is a bacterium commonly found in animals and the environment. Therefore, foodborne infection can result from eating undercooked meats (undercooked poultry meat has caused outbreaks), raw milk, and drinking non-chlorinated water.
As there are high numbers of Campylobacter bacteria on most raw meats, such as poultry, it is easy to contaminate your cooking environment. After handling raw meat you are likely to have these bacteria on your hands, which is why it is important to properly wash and dry your hands and chopping boards, utensils, benches and anything else that may have been contaminated.
To reduce your risk, wash your hands after animal contact, avoid raw milk and untreated water, fully cook meats (be especially careful on the BBQ), and follow our food safety guidelines – clean, cook, cover, chill.
Campylobacter, cooking and food
Salmonella infection occurs quite commonly in New Zealand with an estimated 75 cases in pregnant women annually. Infection with the Salmonella bacterium causes headache, abdominal pain, diarrhoea and vomiting. Salmonellosis during pregnancy can cause stillbirth on rare occasions.
Giardia is a parasite found throughout New Zealand, and can be contracted by drinking, swallowing or swimming in untreated water (from lakes, rivers, springs, wells, ponds). Food can be contaminated, especially raw food like fruit and vegetables. Wash raw foods with safe water. It is very important to wash your hands properly after changing the nappies of young children who have Giardia infection.
Symptoms of Giardia infection are diarrhoea, abdominal cramps and nausea, and the illness can last 4–6 weeks (occasionally longer).
Cryptosporidium is a parasite similar to Giardia, and is also common in New Zealand. It can be contracted in the same ways as Giardia. Cryptosporidium causes severe watery diarrhoea, and can be passed from an infected mother to her baby during the birth process.
Both Giardia and Cryptosporidium cause unpleasant illness, which may be severe. To reduce your risk, drink and swim in safe water, use treated water to wash ready-to-eat food, wash your hands properly and follow our food safety guidelines.
Other healthy eating tips
Pregnancy is a time when nutritional requirements change to meet the needs of both mother and child. A full discussion on the nutritional needs of pregnant women is contained in the Ministry of Health’s Eating for Healthy Pregnant Women (code HE1805) and Your Pregnancy (code HE1420). See www.healthed.govt.nz
The following are some of the key safety-related nutritional issues.
Folic acid
Folate is a B vitamin that is needed for the formation of blood cells and nerve tissue. It is found naturally in food, especially green vegetables and grains. Folic acid is the synthetic form of folate which may be added to manufactured foods or taken as a vitamin supplement.
Requirements for folate and folic acid increase during pregnancy and breastfeeding. Women who don’t get enough folate and folic acid before and during pregnancy have a higher risk of their baby developing abnormalities known as neural tube defects (NTDs). The neural tube is the nerve centre of the foetus and grows into the spinal cord. The most common NTDs are spina bifida and anencephaly.
Women capable of or planning a pregnancy should take at least 400 micrograms (mcg) of folic acid daily as well as consuming foods rich in folate and folic acid fortified foods. The Ministry of Health advises women to take a registered 800 mcg folic acid supplement daily for at least four weeks prior to conception and for the first 12 weeks of pregnancy. These registered supplements are available from your local pharmacy or on prescription from your doctor or midwife.
The Ministry of Health recommend taking folic acid supplements that are registered medicines in New Zealand. As there is no 400 mcg folic acid vitamin supplement currently available as a registered medicine, the Ministry of Health advises women to take a registered 800 mcg folic acid supplement daily. These are available from your local pharmacy.
Women who have a family history of neural tube defects may be required to take an even higher dose of folic acid. Check with your health professional to find out what is best for you.
More about the importance of folic acid when you are pregnant
Iodine
Iodine occurs naturally in most foods, but usually in small amounts. Iodine is an essential nutrient for growth and development, including normal brain development. It is vital that unborn babies, infants and young children have enough iodine.
Requirements for iodine increase during pregnancy and breastfeeding so it is important to choose foods that are not only rich in iodine, but are also safe for you and your baby.
From September 2009 most bread (except organic) will be legally required to contain iodine. Although adding iodine to bread will increase the amount of iodine pregnant and breastfeeding women will get, it is likely that most women still won’t get enough.
It is recommended that you regularly choose foods that are naturally good sources of iodine such as low-fat milk products, eggs, seafood and fish. Foods containing seaweed such as sushi and sea meal (eg, sea meal custard) are also good sources of iodine. New Zealanders are generally recommended to reduce salt intakes, including salt from processed food and salt added at the table. However, if you do use salt, choose an iodised brand.
Iodine supplements currently available in New Zealand (including seaweed and kelp supplements) are not recommended for pregnant and breastfeeding women. The iodine content in some of these products is extremely variable and there are risks from having too much iodine. If you are concerned about your iodine intake, discuss with your health professional what is best for you and your baby.
More about the importance of iodine
Caffeine
Drinks containing caffeine, including coffee, teas and colas, should be limited during pregnancy. You may want to consider giving up caffeine altogether. Have no more than six cups of tea or instant coffee, or three espresso-style coffees daily. Energy drinks and ‘smart drinks’ are not recommended as they may contain high levels of caffeine and other ingredients not recommended for pregnant and breastfeeding women.
Herbal preparations and teas
Be cautious about drinking herbal preparations and teas during pregnancy. Discuss with your health professional what options are safe for you and your baby.
Alcohol
There is no known safe level of alcohol consumption for pregnant women. Alcohol crosses the placenta so whatever a mother consumes, the foetus will also receive. Excessive alcohol consumption is associated with Foetal Alcohol Syndrome (FAS) where the infant may have varying effects including intellectual impairment. Even at lower levels of alcohol consumption, infants may show behavioural and learning difficulties that have been linked to alcohol consumption.
It is therefore advisable to avoid alcohol during pregnancy or when contemplating pregnancy.
Mercury in fish
Eating fish during pregnancy is recommended as part of a well-balanced diet because it is a nutritious food for you and your growing baby. Fish is low in saturated fat and an excellent source of protein, essential omega-3 fatty acids, iodine and some vitamins. Omega-3 is important for the development of the central nervous system in babies, before and after they are born, and fish is a recommended food for all people.
For the many commonly eaten fish species in New Zealand there is little concern about mercury levels and these can be eaten freely. Mercury occurs naturally in the environment and accumulates in the aquatic food chain as methyl-mercury so all fish contain some methyl-mercury.
To ensure your exposure to mercury is within safe limits, it is recommended that women who are pregnant or considering pregnancy limit their consumption of fish containing higher levels of mercury and eat a variety of fish where possible. In the information below, a portion size when mentioned is about is 150g.
Fish that are likely to contain the lowest levels of mercury include: farmed salmon, skipjack tuna, tarakihi, blue cod, hoki, john dory, monkfish, warehou, whitebait, flat fish (eg flounder), as well as mussels and pacific oysters. Small, canned fish such as sardines and mixed fish (eg, battered fish and fish fingers) can also be eaten without restriction.
Species to be mindful of during pregnancy are some of the longer-lived and larger fish, and consumption of these should be limited to three to four portions per week. These include albacore tuna, blue mackerel, gemfish, orange roughy, ling, skate, kahawai, hapuka (groper), bluenose, ghost sharks, bass, oreo dories, red cod, ribaldo, rig (spotted dogfish or lemonfish) and rock lobster.
There are a small number of species where it would be wise to eat no more than one serving per week or fortnight during pregnancy, and not at all if consuming other species of fish. These include dogfish (apart from rig), school shark, swordfish, marlin, cardinal fish and fish such as trout caught in geothermal regions (mercury is in volcanic emissions).
More about mercury in fish and recommended servings of fish species when you are pregnant
Cadmium in shellfish
Bluff oysters and Queen scallops have high cadmium concentrations and it is recommended that you minimise your intake (regardless of how they are prepared) during pregnancy.
Handy guide to food safety in pregnancy
Keep as a handy reference on the fridge, when shopping or dining out to ensure you have a safe pregnancy.
Food type | What to do | |
Breads and cereals | ||
Breads | all types | OK to eat |
Cakes, slices, muffins etc | plain | OK to eat |
| with cream or custard | Don’t eat (unless cream is newly opened and custard is home-made and fresh) |
Cereals | breakfast cereals, rice, pasta etc | OK to eat – refer to milk and milk products below |
Milk and milk products | ||
Cheese | soft unpasteurised (raw milk) cheese (eg, Roquefort) | Don’t eat |
| soft pasteurised cheese (brie, camembert, blue, ricotta, mozzarella, feta etc) | Generally do not eat unless heated until piping hot * |
| hard yellow cheese (cheddar, parmesan etc) | Store in fridge |
| cottage cheese, cream cheese etc | Buy in sealed packs; eat cold or cooked within two days of opening pack |
Butter | all types | Store in fridge |
Cream | fresh, unwhipped or whipped, sour cream etc | Buy in sealed packs; eat within two days of opening pack |
Custard | ready-made chilled (packaged) | Eat within two days of opening |
| home-made | Eat while hot immediately after cooking; don’t eat cold leftovers |
Milk | pasteurised | Ideally drink or use within two days of opening |
| unpasteurised (raw) | Don’t drink or use |
Ice cream | packaged | Choose single serve pots, tubs or slices |
| soft serve | Don’t eat |
Yoghurt | all types | Check use-by date; ideally eat within two days of opening |
Eggs | ||
Raw eggs | in egg flips, eggnog, smoothies, home-made mayonnaise and dressings, home-made ice cream, mousse and tiramisu etc | Don’t eat |
Cooked eggs | well cooked (fried, scrambled, baked, poached, etc) | Cook well (firm yolks, firm scrambled eggs) |
Meat and poultry | ||
Cooked meats | beef, pork, chicken, mince, sausages etc | Cook thoroughly until piping hot throughout, and until juices run clear; eat while hot; never eat rare or undercooked meats; don’t eat cold leftovers |
Processed meats | ham, salami, luncheon, pâté, pastrami, biltong, or jerky (dried meat) etc | Generally do not eat unless heated until piping hot * |
Cold cooked poultry | any cold pre-cooked poultry (eg, chicken, turkey) | Don’t eat unless heated until piping hot |
Raw meat | any raw meat, raw chicken or other poultry, beef, pork etc | Don’t eat; don’t taste, or touch face, mouth or eyes while preparing; wash and dry hands well after touching raw meats |
Seafood | ||
Raw fish | any raw fish (including marinated raw fish) | Don’t eat |
Raw shellfish | any raw shellfish (including marinated raw mussels) | Don’t eat |
Smoked fish, shellfish and crustacean | chilled, pre-cooked fish, mussels, oysters, salmon, crayfish, prawns etc | Don’t eat unless heated until piping hot |
Cooked fish, shellfish and crustacean | freshly cooked fish, mussels, oysters, crayfish, scallops etc | Cook thoroughly until piping hot throughout; eat while hot |
Vegetables, salads and fruit | ||
Fruit | all fresh fruits | Wash and dry well just before eating |
Vegetables | all fresh vegetables | Wash and dry well just before eating raw, or wash before cooking |
| frozen vegetables | Cook; don’t eat uncooked frozen vegetables |
Salads | ready-made salads and coleslaws from delis, salad bars etc | Don’t eat |
| home-made | Wash salad ingredients well before using |
Herbs | fresh home-grown and store bought | Wash well before using |
| dried | Cook thoroughly |
Miscellaneous | ||
Leftovers | cooked foods | Store uneaten leftovers covered in fridge; eat within two days; never eat cold leftovers – always reheat until piping hot (over 70°C) |
Tinned foods | tinned fruit, vegetables, fish, seafood, meat, sauces etc | Eat immediately after opening tin (hot or cold); store uneaten leftovers covered in fridge and eat within two days. Remove from can for storage |
Sauces and dressings | salad dressings (oil and vinegar), bought mayonnaise, tomato sauce etc | Store in fridge once opened, check maximum storage time |
Sushi | store bought (all types – even without raw seafood) | Don’t eat |
| home-made | Use freshly cooked rice, and don’t use raw or cold cooked meat or seafood; eat immediately; don’t eat leftovers |
Stuffing | stuffing from chicken or turkey | Don’t eat unless stuffing is cooked separately (in a dish); eat hot; store uneaten leftovers in fridge and eat hot within two days |
Hummus | store-bought or home-made | Don’t eat |
*If these products are purchased in the manufacturer’s original packaging small quantities can be eaten immediately after opening. Do not reseal and eat later, and do not eat if they have been repackaged in a deli or supermarket as they may become contaminated with pathogens during this process.
What To Eat During Your Pregnancy
First Trimester: The first three months of your pregnancy
Weeks 1-4
Folic acid is essential during this period, and ideally should be taken for six weeks before you conceive. In the first 28 days of pregnancy, there's lots of cell division in the embryo, and neural tubes are developing.
Folic acid reduces the risks of spina bifida, birth defects, miscarriage and low birth weight. You should take a supplement of at least 400mcg daily throughout your pregnancy, as it's difficult to get enough from food alone.
During these early days, the inner-layer cells of the embryo will become your baby, and the outer layer of cells the placenta. Research shows that the growth of the placenta is directly linked with the mum's food intake and that a healthy, well-nourished woman builds a better placenta.
The placenta is the nutrition highway between you and your baby, so ensure your diet is packed with nutrient-dense fresh and unprocessed foods.
If you haven't already, now is the time to cut out all the nutrient-zappers such as alcohol, cigarettes and caffeine, as toxins from these can pass through the placenta to your baby.
Weeks 5-12
During the second month, you may start to experience nausea and food aversions or cravings. Trust your instinct on this, as you may just be hankering after what your baby needs, eg, steak=iron, or milk=calcium.
You can help reduce the effects of morning sickness by increasing your levels of zinc and vitamin B6. Sip ginger tea and snack on nuts and seeds.
Feeling exhausted is a major complaint during this time, and it's not surprising with all that's going on inside you. To ease this feeling of fatigue, choose energy-givers rather than energy-sappers.
Switch from all white refined foods such as bread, rice and pasta to wholemeal bread, brown rice and wholemeal pasta, as these help to balance blood-sugar levels. Avoid sugary foods and caffeinated drinks, and try to eat every four hours. Drink plenty of fluids, including water and fresh vegetable juices. And take that afternoon nap when you can.
Second trimester: The second three months of your pregnancy
Weeks 13-16
While the first 12 weeks focus mainly on developing organs, skeleton, tissue and cells, this trimester concentrates on your baby's rapid growth. Aim to eat around 300 extra calories each day to support this - that's the equivalent of an apple, a piece of wholemeal toast and a glass of milk. You may be averaging a weight gain of around 1/2-1lb a week.
You can suffer from constipation at any time in pregnancy, as hormones slow down the movement of food in your intestines, to allow more absorption from the food. But as your baby starts to grow during this trimester, she may begin to put pressure on your intestines.
To help move things along, eat plenty of fibrous foods, drink at least eight glasses of water a day, take up gentle exercise such as swimming or walking and avoid caffeine as it dehydrates the body further. If all this fails, soak a dessert spoonful of linseeds in water overnight and drink the liquid every morning until the symptoms have passed.
Weeks 16-24
Your baby's senses are developing now. Hearing develops at 16 weeks, although the ear isn't fully formed until the 24th week, and towards the end of this trimester her eyes begin to open.
Vitamin A plays an important role in visual and hearing development. Vegetable sources of vitamin A, called betacarotene, are the safest. So add carrots and yellow peppers to the menu.
Weeks 24-28
Towards the end of the second trimester, your enlarged uterus takes up space usually occupied by the digestive system, and may push against your stomach. This could be why almost 80% of pregnant women suffer heartburn.
Normally, foods are mixed with gastric acids in the stomach and move on down to the intestines. With the pressure of the baby, however, this acidic mix can move up the oesophagus instead, causing a burning feeling in your chest.
To avoid further aggravation, eat smaller, more frequent meals, avoid spicy or fatty foods, carbonated drinks, processed meats, alcohol and coffee.
Try to eat at least three hours before bedtime and chew slowly. It's a good idea to sleep with your head raised, as this helps prevent the digested contents of your stomach from moving up towards the oesophagus.
Third trimester: The last three months of your pregnancy
Weeks 29-34
You're now transferring even more essential fatty acids for your baby's developing brain, more calcium for bones and teeth and more iron to protect against anaemia after birth.
It's important during this trimester to continue to eat a highly nutritious diet; otherwise the body transfers all its stores to the baby, leaving you feeling exhausted. Put oily fish, nuts, seeds, lean red meat, pulses, dark green leafy veg and natural yogurt on the menu.
During this time your baby will double in size and will demand more calories from you. So you should continue to eat around 300 extra calories each day. A steady weight gain is essential, as too little may mean that your baby risks being premature. But gaining too much weight is not advisable, either. This is the time when fat cells are laid down and too much excess fat from you could mean that your baby may battle with weight problems for life.
Beware of hidden fats in cakes and biscuits, and remember that sugar turns to fat. So when you snack, it's best to opt for fresh fruit, nuts, seeds and healthy cereal bars.
Weeks 35-40
Giving birth has been compared to running a marathon in terms of energy requirements. Prepare two weeks before you're due by stocking up on complex carbohydrates such as whole grains, vegetables and wholemeal breads, as these are the body's main energy source.
By the end of this trimester your baby weighs about 7lb 5oz, but you may have gained around 28lb. Don't worry! Most of it is fluid, increased blood volume and placenta. Excess fat is needed in preparation for breastfeeding - the best start your baby can have in life.
Note: Check with your GP or midwife before you make any changes to your diet or exercise programmes. Any supplements should be monitored and supervised by your GP, midwife or a qualified nutritional therapist.
What To Eat During Your Pregnancy
- First Trimester: The first three months of your pregnancy
Weeks 1-4
Folic acid is essential during this period, and ideally should be taken for six weeks before you conceive. In the first 28 days of pregnancy, there's lots of cell division in the embryo, and neural tubes are developing.
Folic acid reduces the risks of spina bifida, birth defects, miscarriage and low birth weight. You should take a supplement of at least 400mcg daily throughout your pregnancy, as it's difficult to get enough from food alone.
During these early days, the inner-layer cells of the embryo will become your baby, and the outer layer of cells the placenta. Research shows that the growth of the placenta is directly linked with the mum's food intake and that a healthy, well-nourished woman builds a better placenta.
The placenta is the nutrition highway between you and your baby, so ensure your diet is packed with nutrient-dense fresh and unprocessed foods.
If you haven't already, now is the time to cut out all the nutrient-zappers such as alcohol, cigarettes and caffeine, as toxins from these can pass through the placenta to your baby.
Weeks 5-12
During the second month, you may start to experience nausea and food aversions or cravings. Trust your instinct on this, as you may just be hankering after what your baby needs, eg, steak=iron, or milk=calcium.
You can help reduce the effects of morning sickness by increasing your levels of zinc and vitamin B6. Sip ginger tea and snack on nuts and seeds.
Feeling exhausted is a major complaint during this time, and it's not surprising with all that's going on inside you. To ease this feeling of fatigue, choose energy-givers rather than energy-sappers.
Switch from all white refined foods such as bread, rice and pasta to wholemeal bread, brown rice and wholemeal pasta, as these help to balance blood-sugar levels. Avoid sugary foods and caffeinated drinks, and try to eat every four hours. Drink plenty of fluids, including water and fresh vegetable juices. And take that afternoon nap when you can.
Second trimester: The second three months of your pregnancy
Weeks 13-16
While the first 12 weeks focus mainly on developing organs, skeleton, tissue and cells, this trimester concentrates on your baby's rapid growth. Aim to eat around 300 extra calories each day to support this - that's the equivalent of an apple, a piece of wholemeal toast and a glass of milk. You may be averaging a weight gain of around 1/2-1lb a week.
You can suffer from constipation at any time in pregnancy, as hormones slow down the movement of food in your intestines, to allow more absorption from the food. But as your baby starts to grow during this trimester, she may begin to put pressure on your intestines.
To help move things along, eat plenty of fibrous foods, drink at least eight glasses of water a day, take up gentle exercise such as swimming or walking and avoid caffeine as it dehydrates the body further. If all this fails, soak a dessert spoonful of linseeds in water overnight and drink the liquid every morning until the symptoms have passed.
Weeks 16-24
Your baby's senses are developing now. Hearing develops at 16 weeks, although the ear isn't fully formed until the 24th week, and towards the end of this trimester her eyes begin to open.
Vitamin A plays an important role in visual and hearing development. Vegetable sources of vitamin A, called betacarotene, are the safest. So add carrots and yellow peppers to the menu.
Weeks 24-28
Towards the end of the second trimester, your enlarged uterus takes up space usually occupied by the digestive system, and may push against your stomach. This could be why almost 80% of pregnant women suffer heartburn.
Normally, foods are mixed with gastric acids in the stomach and move on down to the intestines. With the pressure of the baby, however, this acidic mix can move up the oesophagus instead, causing a burning feeling in your chest.
To avoid further aggravation, eat smaller, more frequent meals, avoid spicy or fatty foods, carbonated drinks, processed meats, alcohol and coffee.
Try to eat at least three hours before bedtime and chew slowly. It's a good idea to sleep with your head raised, as this helps prevent the digested contents of your stomach from moving up towards the oesophagus.
Third trimester: The last three months of your pregnancy
Weeks 29-34
You're now transferring even more essential fatty acids for your baby's developing brain, more calcium for bones and teeth and more iron to protect against anaemia after birth.
It's important during this trimester to continue to eat a highly nutritious diet; otherwise the body transfers all its stores to the baby, leaving you feeling exhausted. Put oily fish, nuts, seeds, lean red meat, pulses, dark green leafy veg and natural yogurt on the menu.
During this time your baby will double in size and will demand more calories from you. So you should continue to eat around 300 extra calories each day. A steady weight gain is essential, as too little may mean that your baby risks being premature. But gaining too much weight is not advisable, either. This is the time when fat cells are laid down and too much excess fat from you could mean that your baby may battle with weight problems for life.
Beware of hidden fats in cakes and biscuits, and remember that sugar turns to fat. So when you snack, it's best to opt for fresh fruit, nuts, seeds and healthy cereal bars.
Weeks 35-40
Giving birth has been compared to running a marathon in terms of energy requirements. Prepare two weeks before you're due by stocking up on complex carbohydrates such as whole grains, vegetables and wholemeal breads, as these are the body's main energy source.
By the end of this trimester your baby weighs about 7lb 5oz, but you may have gained around 28lb. Don't worry! Most of it is fluid, increased blood volume and placenta. Excess fat is needed in preparation for breastfeeding - the best start your baby can have in life.
Note: Check with your GP or midwife before you make any changes to your diet or exercise programmes. Any supplements should be monitored and supervised by your GP, midwife or a qualified nutritional therapist.
Monday, April 26, 2010
Why black pepper is good for you
According to ayurveda, black pepper's biggest characteristic is that it is anti-kapha. Kapha is an element made up of earth and water.
When this element is found in the body in excess, it gives rise to conditions like sinusitis, arthritis, pneumonia, obesity, diabetes and high cholesterol. Black pepper liquifies kapha in the body, and moves it into channels from where it can be flushed out.
Black pepper is useful in these ways: Because it makes frozen kapha in the joints liquid and flushes it out, black pepper is anti-arthritic and anti-gout. It also improves circulation in the joints at the micro level.
This is most effective in winter. Peppercorn oil can also be applied for local relief Since pepper is anti-spasmodic in nature, it helps release gas from the intestines.
Pepper increases sweating and urination. Since sweat and urination are ways for the body to flush out toxins from the body, this is an important property of pepper.
People who do not sweat enough are more prone to kapha disorders than others. It helps the body to dissolve oxidants that damage the body tissues, so it is anti-oxidant.
Arthritis and cholesterol plaques result from oxidants. The reason pepper is used in so many cuisines is that, apart from providing flavour, it is anti-bacterial and therefore anti-infective in nature.
Pepper is good for digestion as it improves the secretion of hydrochloric acid. Hydrochloric acid is important because it breaks down foods.
Pepper stimulates the entire digestive system, from the salivary glands to the glands in the stomach.
The power of turmeric
Adding a pinch of turmeric in your meal can delay the liver damage that eventually causes cirrhosis, says a new research.
The researchers found that curcumin, one of the principal components of the Indian spice turmeric, seems to delay the liver damage that eventually causes cirrhosis.
Curcumin, which gives turmeric its bright yellow pigment, has long been used in Indian Ayurvedic medicine to treat a wide range of gastrointestinal disorders.
It was earlier shown that it has anti-inflammatory and antioxidant properties, which may be helpful in combating disease.
The research team wanted to find out if curcumin could delay the damage caused by progressive inflammatory conditions of the liver, including primary sclerosing cholangitis and primary biliary cirrhosis.
Both the conditions, which can be sparked by genetic faults or autoimmune disease, cause the liver''s plumbing system of bile ducts to become inflamed, scarred, and blocked.
This leads to extensive tissue damage and irreversible and ultimately fatal liver cirrhosis.
The research team examined tissue and blood samples from mice with chronic liver inflammation before and after adding curcumin to their diet for a period of four and a period of eight weeks.
The results were compared with the equivalent samples from mice with the same condition, but not fed curcumin.
The findings showed that the curcumin diet significantly reduced bile duct blockage and curbed liver cell (hepatocyte) damage and scarring (fibrosis) by interfering with several chemical signalling pathways involved in the inflammatory process.
The effects were clear at both four and eight weeks. However, no such effects were seen in mice fed a normal diet.
The authors pointed out that current treatment for inflammatory liver disease involves ursodeoxycholic acid, but its long term effects remain unclear.
The other alternative is a liver transplant.
They said that curcumin is a natural product, which seems to target several different parts of the inflammatory process, and as such, may therefore offer a very promising treatment in the future.
The study has been published in the journal Gut.
Here are 10 tips that will help you get started on the path towards healthy living
Here are 10 tips that will help you get started on the path towards healthy living:
. Raw vegetable juices like carrot juices, amla juices, and mixed vegetable juices are full of known and unknown anti-oxidants & enzymes that help to remove toxins and digest food better. Drink a glass of vegetable juice everyday.
. Consume adequate protein to enable tissue repair & prevent loss of muscle mass and bone degeneration.
. Consume anti-oxidants like beta-carotene, vitamin C, Vitamin E, and selenium by including fruits & vegetables, nuts and seeds in your daily diet.
. Get in shape: It is an important aspect of looking good and staying healthy.
. Fast for any one day in a week (on raw vegetable juices) or three consecutive days (on raw fruits and vegetable) in a month. This is a good way to detoxify and an important tool in treating obesity.
People who lead a life of excesses and those who eat excessively at night need to detoxify twice a year. People with toxicity symptoms like headaches, digestive problems and allergies will benefit greatly by detoxification.
. MUFA rich oil like olive, rice bran, til, groundnut oil, mustard oil etc. are beneficial for reducing cholesterol and attaining good heart health.
. Reduce the process of aging by cutting back on alcohol, tobacco, cigarettes, sugar, processed foods, refined foods and fried foods.
. Control stress. It is said that your mind is the biggest contributor to disease. Stress suppresses the immune system and makes you age faster.
. Try to develop a loving relationship with your family, friends, spouse, and pets. Love makes life meaningful. It has healing energy. It is a powerful stimulant to immune system.
. Make sure you exercise at least five times a week for 30 to 40 minutes. Sweating releases stored toxins and aerobic exercises help improve digestion & metabolism.
By choosing to eat sensibly and by making a few lifestyle changes you can stay healthy and prevent many forms of illness. People usually associate health in terms of losing weight and counting calories. But health is much more than just body weight. Yet achieving ideal body weight is the first step towards achieving good health
Thursday, April 8, 2010
CRPF Jawan's last word
'Take care of my kids I am going to die' her father CRPF Jawan Ali Hassan said in his last call to his wife as Naxal bullets rained on him.
CRPF man called wife as firing was going on. "I am in a Chhattisgarh forest, surrounded by Naxalites. They are firing at us from all sides. I'm not sure I'll survive." These were the words that Tasmin Khatun got to hear when she picked up the telephone at 8 am on Tuesday.
Both keep 'vow' to die for the nation
When a groom came home in a bodybag
The voice at the other end was that of her 38-year-old husband, Ali Hassan. Even before Tasmin could grasp the gravity of the situation, Hassan disconnected his mobile phone, his brother-in-law Rashid recalled.
Hassan called her up again at 5 pm the same day and said: "I have sustained two bullet injuries. My colleagues are taking me to hospital. Please don't worry about me. I want you to ensure that the children are happy. You must raise them well." Head constable Hassan was among the 120 Central Reserve Police Force (CRPF) personnel of the 62nd battalion who were ambushed by over 1,000 Naxalites in Chhattisgarh's Dantewada area on Tuesday. More than 80 securitymen were killed in the attack. Hassan, too, succumbed to his bullet wounds.
"I knew that something was grossly wrong. But I didn't realise that his life was ebbing away even as he was talking to me about our three daughters," a dazed Tasmin recounted. She is still in a state of shock. A resident of Khatauli village in Shahpur block of Muzaffarnagar, Hassan was in abject poverty when he got a CRPF constable's job in 1991. After being posted at Rampur initially, he was promoted as head constable and sent to Chhattisgarh for anti-Naxalite combat operations.
Hassan's elder brother Taj Mohammad, who left for New Delhi on Wednesday morning to receive his body, said: "He was a brave man. The villagers knew him as a troubleshooter. Whenever anyone had a problem, he was the first man to come forward and help."
"Hassan was the sole breadwinner. We are left with a small piece of land to feed a family of 12 persons, including his family," Sulaiman, the slain head constable's father, said. "I am waiting for the nation to reciprocate," he added. "Even local kids knew that the area where the jawans had been asked to move was full of landmines.
The government put our children in danger, well aware that their survival was at risk," he said. Head constable Shyamlal (35) of Burjiwala village in Rampur also fell prey to Maoists in the Tuesday attack. Shyamlal had joined the CRPF 10 years ago and he, too, was the only earning member of the family. He was promoted four years back. "He called my mother at 2 am on Tuesday and informed her that he as well as many of his colleagues were trapped in the forest.
He said the Naxalites were equipped with more sophisticated arms," Naresh, the 11-year-old son of Shyamlal, said. Shyamlal's wife Veer Vati has been unconscious ever since she got the news of her husband's death. Besides Naresh, they have three younger daughters. They don't have any means to survive.
Naresh may be too young to come to grips with reality, but he said: "I am proud of my father and would like to join the CRPF and fight with the Naxalites." Uttar Pradesh's additional director general of police Brijlal said 42 jawans from UP and seven from Uttarakhand were killed in the Naxalite attack. "All of them were from poor backgrounds. They were from the 62nd battalion of the CRPF and were deployed in Chhattisgarh last year. Their bodies were brought Lucknow on Wednesday," he said.
Reproduced From Mail Today. Copyright 2010. MTNPL. All rights reserved.
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This is so bad, Govt. is responsible for the death of our jawans .
More hard part is 'kids who lost their dad' / 'wife who lost their husbands' , It will be so hard for them to come out of this saddest part,
It is time for change in attitude,,
Do these ministers are capable of handling their duties,, do they really understand their department of work??
•P Chidambaram •A.Raja •Ambika Soni •Dayanidhi Maran •A.K. Antony •Pranab Mukherjee •S.Jaipal Reddy •S.M. Krishna •Sharad Pawar •Kapil Sibal •Sushilkumar Shinde •Virbhadra Singh •Vayalar Ravi •Vilasrao Deshmukh •Murli Deora •Ghulam Nabi Azad •Kamal Nath
S M Krishna Minister of External Affairs [Is he capable of handling this post] Big NO
Pranab Mukherjee Minister of Finance
Kapil Sibal Minister of Human Resource Development
Sharad Pawar Minister of Agriculture and Minister of Consumer Affairs, Food and Public Distribution
Mamata Banerjee Minister of Railways
A K Antony Minister of Defence
P. Chidambaram Minister of Home Affairs
Sushilkumar Shinde Minister of Power
Subodh Kant Sahay Minister of Food Processing Industries
M. K. Azhagiri Minister of Chemicals and Fertilizers
S. Jaipal Reddy Minister of Urban Development
Virbhadra Singh Minister of Steel
B K Handique Minister of Mines and Minister of Development of North Eastern Region
Kantilal Bhuria Minister of Tribal Affairs
Dayanidhi Maran Minister of Textiles
Vayalar Ravi Minister of Overseas Indian Affairs
Anand Sharma Minister of Commerce and Industry
Veerappa Moily Minister of Law and Justice
Vilasrao Deshmukh Minister of Heavy Industries and Public Enterprises
A. Raja Minister of Communications and Information Technology
C. P. Joshi Minister of Panchayati Raj and Minister of Rural Development Mukul Wasnik Minister of Social Justice and Empowerment
Murli Deora Minister of Petroleum and Natural Gas
Kumari Selja Minister of Tourism and Minister of Housing and Urban Poverty
Alleviation Ghulam Nabi Azad Minister of Health and Family Welfare
Kapil Sibal Minister of Science and Technology and Minister of Earth Sciences
Kamal Nath Ministry of Road Transport and Highways
G K Vasan Ministry of Shipping
Farooq Abdullah Ministry of New and Renewable Energy
Ministers must be specialist in particular field,
Eg Defence minister should have served in army and he must have administrative capasity .
I donot know when people will look in to this ,,
I am sad for the families of jawans , may god help them to become successful,, and come out of their sadness
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How to Spoof Caller ID – Caller ID Spoofing
Have you ever wondered how to perform Caller ID spoofing? Read on to know more information on Caller ID spoofing and find out how it is performed.
Unlike what most people think, an incoming call may not be from the number that is displayed on the Caller ID display unit. Because of the high trust that the people have in the Caller ID system, it is possible for the caller to easily fool them and make them believe that the number displayed on the Caller ID display is real. This is all possible through Caller ID spoofing.
How to Spoof Caller ID?
You can easily spoof any Caller ID using services like SpoofCard. In order to use the spoofcard service, you need to pay in advance and obtain a PIN (Personal Identification Number) which grants access to make a call using the Caller ID spoofing service. Once you have purchased the service, you will be given access to login to your SpoofCard account. To begin with, you need to call the number given by SpoofCard and enter the PIN. Now you will be given access to enter the number you wish to call and the number you wish to appear as the Caller ID. Once you select the options and initiate the calling process, the call is bridged and the person on the other end receives your call. The receiver would normally assume that the call was coming from a different phone number ie: the spoofed number chosen by you - thus tricking the receiver into thinking that the call was coming from a different individual or organization than the caller’s. In this way it is just a cakewalk to spoof Caller ID and trick the receiver on the other end. Thus you neither need to be a computer expert nor have any technical knowledge to perform Caller ID spoofing. For more information on SpoofCard service visit the following link.
SpoofCard
How Caller ID Spoofing works?
Caller ID spoofing is done through various methods and using different technologies. The most commonly used technologies to spoof Caller ID is VOIP (Voice Over IP) and PRI (Primary Rate Interface) lines.
Today most VOIP systems provide an option for it’s users to enter whatever number they want in the calling party field and this number is sent out when they make a call. Hence it is easily possible for any user to spoof Caller ID provided they have a VOIP system and know how to properly configure it to spoof the Caller ID. However sites like SpoofCard provide an easy and cheap spoofing services for those who aren’t using VOIP systems that they can configure themselves.
Caller ID spoofing is possible and being performed right from the days Called ID system was introduced. However most people are unaware of the fact that it is possible to spoof Caller ID and make any number to be displayed on the receiver’s end. In the past, Caller ID spoofing service was mostly used by telemarketers, collection agencies, law-enforcement officials, and private investigators but today it is available to any Internet user who wish to perform Caller ID spoofing.