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A HEALTHY BLOOD,
A HEALTHY CELL,
A HEALTHY BODY
Your Decision Yesterday, Is What You Are Today…
Your Decision Today, Is What You Will Be Tomorrow…
 Since childhood we have always been taught that if we do not have a healthy body we will get sick. We have been told what to eat and drink
and what not to eat and drink and a lot a more in order not to blame ourselves someday.
 Can we say that we are having a healthy body right now?
 Too much orientation have been always given that if we do not have healthy body we will get sick but not too much emphasis was given on
the relation of our human cell to our health and the relation of our blood to our human cell.
DO YOU KNOW THAT IF YOU HAVE A HEALTHY BLOOD
YOU WILL HAVE A HEALTHY CELL
AND
IF YOU HAVE A HEALTHY CELL
THEN YOU WILL HAVE A HEALTHY BODY?
THE CELL
 To understand the relation of our blood to our cells we must know what a cell is and its functions
 Cell, basic unit of life. Cells are the smallest structures capable of basic life processes, such as taking in nutrients, expelling waste, and
reproducing. All living things are composed of cells. A healthy human body is composed of 30 trillion cells, most of which are in
constant turnover as cells die and others reproduce to replace them in an orderly fashion.
 Cellular Respiration, process in which cells produce the energy they need to survive. In cellular respiration, cells use oxygen to break
down the sugar glucose and store its energy in molecules of adenosine triphosphate (ATP). Cellular respiration is critical for the
survival of most organisms because the energy in glucose cannot be used by cells until it is stored in ATP. Cells use ATP to power
virtually all of their activities—to grow, divide, replace worn out cell parts, and execute many other tasks. Nutrients contains energy,
but cells must convert the energy locked in nutrients to another form—specifically, the ATP molecule, the cell’s energy battery—
before it is useful.
 To stay alive, cells must be able to carry out a variety of functions. Some cells must be able to move, and most cells must be able to
divide. All cells must maintain the right concentration of chemicals in their cytoplasm, ingest food and use it for energy, recycle
molecules, expel wastes, and construct proteins. Cells must also be able to respond to changes in their environment. Otherwise, if
there is excessive, uncontrolled growth of abnormal cells which invade and destroy other tissues this is a disease called cancer.
Cancer develops in almost any organ or tissue of the body, but certain types of cancer are more life-threatening than others. In the
United States and Canada cancer ranks as the second leading cause of death, exceeded only by heart disease. Each year, about 1.7
million Americans and more than 150,000 Canadians are diagnosed with cancer, and more than half a million Americans and about
70,000 Canadians die of the disease.
BEAUTY is SKIN DEEP but HEALTH is CELL DEEP
CELLS HEALTHY
BODY UNHEALTHY
CELLS UNHEALTHY
BODY UNHEALTHY
CELLS AGED
BODY AGES
CELLS DEAD
BODY ?????
THE BLOOD
 What is a blood and what is it in the blood that can make our human cells healthy ?
 Blood , vital fluid found in humans that provides important nourishment to all body organs and tissues and carries away waste
materials. Sometimes referred to as “the river of life”. Blood is composed of Red Blood Cells, White Blood Cells, Platelets and
Plasma. Some of the major roles of the blood in our body are as follows:
-
Food that has been processed by the digestive system into smaller components such as proteins, fats, and carbohydrates is
delivered to the tissues by the blood. These nutrients provide the materials and energy needed by individual cells for
metabolism, or the performance of cellular function.
-
Waste products produced during metabolism, such as urea and uric acid, are carried by the blood to the kidneys, where
they are transferred from the blood into urine and eliminated from the body.
-
Red blood cells (with life span of 100 to 120 days after being released from the marrow into the blood) make up almost 45
percent of the blood volume. Some of its major functions are as follows:
- Their primary function is to carry oxygen from the lungs to every cell in the body. Red blood cells are composed
predominantly of a protein and iron compound, called hemoglobin, that captures oxygen molecules as the blood
moves through the lungs, giving blood its red color. As blood passes through body tissues, hemoglobin then
releases the oxygen to cells throughout the body. When oxygen transport fails, a person dies within a few minutes.
- Hemoglobin also carries waste products, predominantly carbon dioxide, back to the lungs where they are released into
the air. After releasing oxygen to the body tissues, hemoglobin reverses its function and picks up carbon dioxide,
the waste product of cellular respiration, for transport to the lungs, where it is expired
- Hemoglobin also takes up and releases nitric oxide, which plays an important role in regulating blood pressure.
Nitric oxide plays an important role in regulating blood pressure by relaxing the blood vessel walls, thus increasing
blood flow. Hemoglobin controls the expansion and contraction of blood vessels, and thus blood pressure, by
regulating the amount of nitric oxide to which the vessels are exposed.
-
In addition to oxygen and nutrients, blood also transports special chemicals, called hormones, that regulate certain body
functions. The movement of these chemicals enables one organ to control the function of another even though the two
organs may be located far apart. In this way, the blood acts not just as a means of transportation but also as a
communications system.
-
The blood is more than a pipeline for nutrients and information; it is also responsible for the activities of the immune
system, helping fend off infection and fight disease.
- White blood cells (with life span of 18 to 36 hours after being released from the marrow) only make up about 1
percent of blood, but their small number belies their immense importance. They play a vital role in the body’s
immune system—the primary defense mechanism against invading bacteria, viruses, fungi, and parasites. They
often accomplish this goal through direct attack, which usually involves identifying the invading organism as
foreign, attaching to it, and then destroying it. This process is referred to as phagocytosis.
-
White blood cells also produce antibodies, which are released into the circulating blood to target and attach to
foreign organisms. After attachment, the antibody may neutralize the organism, or it may elicit help from other
immune system cells to destroy the foreign substance. There are several varieties of white blood cells, including
neutrophils, monocytes, and lymphocytes, all of which interact with one another and with plasma proteins and
other cell types to form the complex and highly effective immune system.
-
In addition, blood carries the means for stopping itself from leaking out of the body after an injury. The blood does this by
carrying special cells and proteins, known as the coagulation system, that start to form clots within a matter of seconds
after injury. The smallest cells in the blood are the platelets, which are designed for a single purpose—to begin the process
of coagulation, or forming a clot, whenever a blood vessel is broken. As soon as an artery or vein is injured, the platelets in
the area of the injury begin to clump together and stick to the edges of the cut. They also release messengers into the blood
that perform a variety of functions: constricting the blood vessels to reduce bleeding, attracting more platelets to the area to
enlarge the platelet plug, and initiating the work of plasma-based clotting factors, such as fibrinogen. Through a complex
mechanism involving many steps and many clotting factors, the plasma protein fibrinogen is transformed into long, sticky
threads of fibrin. Together, the platelets and the fibrin create an intertwined meshwork that forms a stable clot. This selfsealing aspect of the blood is crucial to survival.
-
About 55 percent of the blood is composed of a liquid known as plasma. Plasma (with life span of seven to ten days in the
blood) consists predominantly of water and salts. The kidneys carefully maintain the salt concentration in plasma because
small changes in its concentration will cause cells in the body to function improperly. In extreme conditions this can result
in seizures, coma, or even death. The pH of plasma, the common measurement of the plasma’s acidity, is also carefully
controlled by the kidneys within the neutral range of 6.8 to 7.7. Plasma also contains other small molecules, including
vitamins, minerals, nutrients, and waste products. The concentrations of all of these molecules must be carefully regulated.
Plasma carries a large number of important proteins, including albumin, gamma globulin, and clotting factors. Albumin is
the main protein in blood. It helps regulate the water content of tissues and blood. Gamma globulin is composed of tens of
thousands of unique antibody molecules. Antibodies neutralize or help destroy infectious organisms. Each antibody is
designed to target one specific invading organism.
-
-
Blood is vital to maintaining a stable body temperature; in humans, body temperature normally fluctuates within a degree
of 37.0° C (98.6° F). Heat production and heat loss in various parts of the body are balanced out by heat transfer via the
bloodstream. This is accomplished by varying the diameter of blood vessels in the skin. When a person becomes
overheated, the vessels dilate and an increased volume of blood flows through the skin. Heat dissipates through the skin,
effectively lowering the body temperature. The increased flow of blood in the skin makes the skin appear pink or flushed.
When a person is cold, the skin may become pale as the vessels narrow, diverting blood from the skin and reducing heat
loss.
 In other words, our blood is the medium that supplies the needs of our cells to become healthy. That is why if our cells are healthy it can
function properly then our body will be healthy. On the contrary, if our cells are not healthy it cannot function properly then our body will
not be healthy.
HOW CAN WE HAVE A HEALTHY BLOOD?
In order to have a healthy blood it is very important to know and understand what parts of our body are responsible for its production,
filtering its wastes and maintenance. The bone marrow, spleen, kidney and liver play a vital role in the health of our blood.
BONE MARROW, soft, pulpy tissue that fills the cavities of bones, occurring in two forms, red and yellow. One of the largest tissues
in the body, bone marrow accounts for 2 to 5 percent of an adult’s weight. Red marrow, present in all bones at birth, serves as the blood
manufacturing center. As an infant matures, most of the red marrow in the shaft of long bones, such as the arm and leg bones, is gradually
replaced by yellow marrow. Yellow marrow is composed primarily of specialized fat cells.
 Red marrow produces all of the body’s blood cells—red blood cells, white blood cells, and platelets. Red blood cells in the circulatory
system transport oxygen to body tissues and carbon dioxide away from tissues. White blood cells are critical for fighting bacteria and
other foreign invaders of the body. Platelets are essential for the formation of blood clots to heal wounds. While yellow marrow is not
usually actively involved in blood formation, in an emergency yellow marrow is replaced by blood-forming red marrow when the
body needs more blood.
 Diseases of the bone marrow can be life threatening because they disrupt blood cell production, which is essential for survival.
Inadequate production of blood cells results in aplastic anemia. The causes of this relatively rare disease are often unknown, although
some cases result from exposure to toxic chemicals, such as lead, benzene, or arsenic. Radiation from nuclear explosions or X rays
can also damage the marrow because the radioactive elements involved have a strong affinity for bone marrow.
 Leukemias are cancers that affect bone marrow (as well as other tissues). A cell can become cancerous at any state during the series of
divisions that produce red or white blood cells. If a progenitor cell becomes cancerous at the beginning of a series of cell divisions, the
leukemia is termed acute. Chronic leukemia results when cells in later stages of division become cancerous.
 The most common type of anemia, iron-deficiency anemia, occurs because the marrow fails to produce sufficient red blood cells.
When insufficient iron is available to the bone marrow, it slows down its production of hemoglobin and red blood cells. The most
common causes of iron-deficiency anemia are certain infections that result in gastrointestinal blood loss and the consequent chronic
loss of iron. Adding supplemental iron to the diet is often sufficient to cure iron-deficiency anemia.
 Some white blood cell diseases are characterized by an insufficient number of white blood cells. This can be caused by the failure of
the bone marrow to produce adequate numbers of normal white blood cells, or by diseases that lead to the destruction of crucial white
blood cells. These conditions result in severe immune deficiencies characterized by recurrent infections.
 One disease of the coagulation system is hemophilia, a genetic bleeding disorder in which one of the plasma clotting factors, usually
factor VIII, is produced in abnormally low quantities, resulting in uncontrolled bleeding from minor injuries. Although individuals
with hemophilia are able to form a good initial platelet plug when blood vessels are damaged, they are not easily able to form the
meshwork that holds the clot firmly intact. As a result, bleeding may occur some time after the initial traumatic event. Treatment for
hemophilia relies on giving transfusions of factor VIII. Factor VIII can be isolated from the blood of normal blood donors but it also
can be manufactured in a laboratory through a process known as gene cloning.
SPLEEN, flattened, oblong organ that removes disease-producing organisms and worn-out red blood cells from the bloodstream
 After a life of perhaps 120 days, red blood cells are destroyed in the spleen, or in the course of circulation, their hemoglobin is broken
into its constituents, including iron, which enters new blood cells formed in the bone marrow. The spleen removes iron from the
hemoglobin of red blood cells for use in the body. It also removes such waste materials as bile pigments for excretion as bile by the
liver. The spleen produces antibodies against various disease organisms and manufactures a variety of blood cells. In the unborn
child, the organ functions primarily to produce red blood cells, a function that is normally taken over by the bone marrow after birth.
However, if diseases slow down this function in the bone marrow, the spleen may again start to produce red blood cells.
KIDNEY, paired organ whose functions include removing waste products from the blood and regulating the amount of fluid in the body.
A primary function of kidneys is the removal of poisonous wastes from the blood. Chief among these wastes are the nitrogen-containing
compounds urea and uric acid, which result from the breakdown of proteins and nucleic acids. Life-threatening illnesses occur when too many of
these waste products accumulate in the bloodstream. Fortunately, a healthy kidney can easily rid the body of these substances
 The kidney adjusts the body's acid-base balance to prevent such blood disorders as acidosis and alkalosis, both of which impair the
functioning of the central nervous system. If the blood is too acidic, meaning that there is an excess of hydrogen ions, the kidney moves
these ions to the urine through the process of tubular secretion. Once we have acidic body we will have a weak body condition which
may cause diseases like hypertension, diabetes,heart-disease, gout, rheumatism, cancer and etc. Healthy body is slightly alkaline (pH 7.37.4). According to Dr. Ragnar Berg of U.S.A., every day’s meal should have the proportion of 80% alkaline food (ex. Fruits and
vegetables, milk, algae) and 20% acidic food (meat, seafood, grains).
 Several hormones are produced in the kidney. One of these, erythropoietin, influences the production of red blood cells in the bone
marrow. When the kidney detects that the number of red blood cells in the body is declining, it secretes erythropoietin. This hormone
travels in the bloodstream to the bone marrow, stimulating the production and release of more red cells.
LIVER, largest internal organ of the human body. The liver, which is part of the digestive system, performs more than 500 different functions,
all of which are essential to life. Its essential functions include helping the body to digest fats, storing reserves of nutrients, filtering poisons and
wastes from the blood, synthesizing a variety of proteins, and regulating the levels of many chemicals found in the bloodstream. The liver is
unique among the body’s vital organs in that it can regenerate, or grow back, cells that have been destroyed by some short-term injury or disease.
But if the liver is damaged repeatedly over a long period of time, it may undergo irreversible changes that permanently interfere with function.
 One of the liver’s primary jobs is to store energy in the form of glycogen, which is made from a type of sugar called glucose. The liver
removes glucose from the blood when blood glucose levels are high. Through a process called glycogenesis, the liver combines the
glucose molecules in long chains to create glycogen, a carbohydrate that provides a stored form of energy. When the amount of glucose
in the blood falls below the level required to meet the body’s needs, the liver reverses this reaction, transforming glycogen into glucose.
 Vitamins are also stored in the liver. Drawing on the nutrient-rich blood in the hepatic portal vein, the liver collects and stores supplies of
vitamins A, D, E, and K. The B vitamins are also stored here, including a two- to four-year supply of Vitamin B12.
 The liver also functions as the body’s chemical factory. Several important proteins found in the blood are produced in the liver. One of
these proteins, albumin, helps retain calcium and other important substances in the bloodstream. Albumin also helps regulate the
movement of water from the bloodstream into the body’s tissues. The liver also produces globin, one of the two components that form
hemoglobin—the oxygen-carrying substance in red blood cells. Certain globulins, a group of proteins that includes antibodies, are
produced in the liver, as are the proteins that make up the complement system, a part of the immune system that combines with antibodies
to fight invading microorganisms.
 Many other chemicals are produced by the liver. These include fibrinogen and prothrombin, which help wounds to heal by enabling
blood to form clots, and cholesterol, a key component of cell membranes that transports fats in the bloodstream to body tissues.
 In addition to manufacturing chemicals, the liver helps clear toxic substances, such as drugs and alcohol, from the bloodstream. It does
this by absorbing the harmful substances, chemically altering them, and then excreting them in the bile, a yellowish-brown liquid
containing salts necessary for the digestion of lipids, or fats.
WHAT TO AVOID IN ORDER TO HAVE A HEALTHY BLOOD?
The things we eat and drink, the air we inhale and our physical contact with humans affect the health of our blood. Notorious among these
are cholesterol, sugar, carcinogens, free radicals and bacteria which we need to avoid to have a healthy blood.
CHOLESTEROL
 Cholesterol, a waxy, fatlike compound that is found throughout the body. Cholesterol is notorious for its role in clogging arteries and thus
contributing to heart disease and stroke.
 For example, the CORONARY HEART DISEASE is the leading cause of death in the United States, responsible for about 515,000
deaths each year.
 It is a chronic illness in which the coronary arteries, the vessels that supply oxygen-carrying blood to the heart, become narrowed and
unable to carry a normal amount of blood.
 When the arteries narrow, they increase the resistance to blood flow resulting to hypertension or high blood pressure, which is a
medical condition in which constricted arterial blood vessels increase the resistance to blood flow, causing an increase in blood
pressure against vessel walls.
 The heart must work harder to pump blood through the narrowed arteries. If the condition persists, damage to the heart and blood
vessels is likely, increasing the risk for stroke, heart attack, and kidney or heart failure. Often called the “silent killer,” hypertension
usually causes no symptoms until it reaches a life-threatening stage.
 Regardless of the cause of a heart attack, the oxygen deprivation is so severe and prolonged that heart muscle cells begin to die for
lack of oxygen. About 1.1 million people in the United States have a heart attack every year; the heart attacks prove fatal for about 40
percent of these people.
 Most often, the coronary arteries become narrowed because of atherosclerosis. Atherosclerosis, a process in which fatty deposits
called plaque build up on the inside wall of an artery (see Arteriosclerosis). Plaque is made of oily molecules known as cholesterol,
fibrous proteins, calcium deposits, tiny blood cells known as platelets, and debris from dead cells.
 Plaque formation often begins in adolescence and progresses very slowly over the course of decades. Gradually, the growing plaque
thickens the wall of the artery, reducing the space for blood to flow through.
 When its blood supply is reduced, the heart does not receive sufficient oxygen. This oxygen deficit leads to two main consequences:
chest pain known as angina pectoris, and heart attack, in which part of the heart dies because of oxygen deprivation.
 But cholesterol is essential to the body, too. It is an important component in cell membranes, and the body uses cholesterol in making sex
hormones, adrenal hormones, and vitamin D.
 We just do not need cholesterol in our diet. The liver, and to a lesser extent the small intestine, manufacture all the cholesterol we require.
When we eat cholesterol from foods that contain saturated fatty acids, we increase the level of a cholesterol-carrying substance in our blood
that harms our health. When excess cholesterol circulates in the blood, it deposits in the wall of the arteries, hastening the progression of
atherosclerosis.
 To understand the problem with eating too much saturated fat, we must examine its relationship to cholesterol. High levels of
cholesterol in the blood have been linked to the development of heart disease, strokes, and other health problems.
 Dietary fats are classified as saturated, monounsaturated, and polyunsaturated according to the structure of their fatty acids. Animal fats—
from eggs, dairy products, and meats—are high in saturated fats and cholesterol, a chemical substance found in all animal fat.
Vegetable fats—found, for example, in avocados, olives, some nuts, and certain vegetable oils—are rich in monounsaturated and
polyunsaturated fat. As we will see, high intake of saturated fats can be unhealthy.
 Cholesterol, like fat, is a lipid—an organic compound that is not soluble in water. In order to travel through blood, cholesterol therefore must
be transported through the body in special carriers, called lipoproteins. High-density lipoproteins (HDLs) remove cholesterol from the walls
of arteries, return it to the liver, and help the liver excrete it as bile, a liquid acid essential to fat digestion. For this reason, HDL is called
“good” cholesterol.
 Low-density lipoproteins (LDLs) and very-low-density lipoproteins (VLDLs) are considered “bad” cholesterol. Both LDLs and VLDLs
transport cholesterol from the liver to the cells. As they work, LDLs and VLDLs leave plaque-forming cholesterol in the walls of the arteries,
clogging the artery walls and setting the stage for heart disease. Almost 70 percent of the cholesterol in our bodies is carried by LDLs and
VLDLs, and the remainder is transported by HDLs. For this reason, we need to consume dietary fats that increase our HDLs and decrease our
LDL and VLDL levels.
 Saturated fatty acids—found in foods ranging from beef to ice cream, to mozzarella cheese to doughnuts—should make up no more than 10
percent of a person’s total calorie intake each day. Saturated fats are considered harmful to the heart and blood vessels because they are
thought to increase the level of LDLs and VLDLs and decrease the levels of HDLs.
 Saturated fats from red meats, such as hamburger or steak, and high-fat dairy products are linked with several cancers. Each year, about 1.7
million Americans and more than 150,000 Canadians are diagnosed with cancer, and more than half a million Americans (29%) and about
70,000 (47%) Canadians die of the disease.
 In the United States, experts believe that high-calorie food choices and larger portions have become the basis of the typical diet, resulting in
excessive calorie intake and increasing the prevalence of obesity. Adult obesity increases the risk for cancer of the uterus in women and also
appears to increase the risk for cancers in the breast, colon, kidney, and gallbladder.
 Other research has linked ovarian cancer to dietary fat intake. One study found that for every 10 g (about 0.35 oz) of saturated fat a woman
consumes in an average day, her risk of developing ovarian cancer increases by 20 percent, while every 10 g of vegetable fiber consumed per
day lowers her risk by 37 percent. About two-thirds of the cases of ovarian cancer in the United States and Canada occur in women over the
age of 55. Women who have had breast cancer or have a family history of ovarian cancer are at increased risk of developing ovarian cancer,
as are women with inherited mutations in the tumor suppressor genes BRCA1 and BRCA2. Other conditions that increase the risk for ovarian
cancer include early age at first menstruation, late menopause, having a first child after age 30, or having no children at all.
 Research has linked the consumption of certain foods to colorectal cancer. The more red meat and animal fat that people eat, the greater
their risk of developing colorectal cancer. Obesity, inactivity, smoking, and alcohol use may also increase the risk of colorectal cancer.
 A growing body of evidence links diets rich in animal fats, such as red meat or high-fat dairy products, with prostate cancer. Dietary
differences are believed to explain why the incidence of prostate cancer is 120 times greater in the United States than in China, where fatty
foods are not part of the general diet.
 Food energy is expressed in calories. Carbohydrates have an average value of 4.1 calories per gram, proteins have 5.7 calories per gram, and
fats have an average of 9.3 calories per gram. Most health-care professionals and commercial weight-loss programs recommend diets consist
with the following proportions: 60 percent carbohydrate, 30 percent fat, and 10 percent protein.
 Health-conscious consumers can use the Nutrition Facts panel to guide their food choices. For example, based on a daily diet of 2,000
calories, nutrition experts recommend that no more than 30 percent of those calories should be from fat, which would allow for a daily intake
of around 65 grams of fat. A Nutrition Facts panel may indicate that a serving of one brand of macaroni and cheese contains 14 grams of fat,
or a % DV of 25 percent. This tells the consumer that a serving of macaroni and cheese provides about one-fourth of the suggested healthy
level of daily fat intake.
 Monounsaturated fats—found in olive, canola, and peanut oils—appear to have the best effect on blood cholesterol, decreasing the level of
LDLs and VLDLs and increasing the level of HDLs. Polyunsaturated fats—found in margarine and sunflower, soybean, corn, and safflower
oils—are considered more healthful than saturated fats. However, if consumed in excess (more than 10 percent of daily calories), they can
decrease the blood levels of HDLs.
 Most Americans obtain 15 to 50 percent of their daily calories from fats. Health experts consider diets with more than 30 percent of
calories from fat to be unsafe, increasing the risk of heart disease. High-fat diets also contribute to obesity, which is linked to high blood
pressure (see hypertension) and diabetes mellitus. A diet high in both saturated and unsaturated fats has also been associated with greater risk
of developing cancers of the colon, prostate, breast, and uterus. Choosing a diet that is low in fat and cholesterol is critical to maintaining
health and reducing the risk of life-threatening disease.
 Two variables were found to correlate strongly with cholesterol level: the incidence of coronary atherosclerosis (as measured by fatal heart
attacks) and the dietary intake of animal fats. In two villages (in Japan and Yugoslavia) where the mean total cholesterol level was 160 the
incidence of fatal heart attacks was less than five per 1,000 men per 10 years. In eastern Finland, where the mean total cholesterol level was
265, the incidence of fatal heart attacks was 14 times as high. In populations with intermediate cholesterol levels (as in the U.S.) the incidence
fell between the two extremes.
 The correlation between cholesterol level and dietary intake of animal fats was even stronger than the correlation between cholesterol and
atherosclerosis. Populations consuming small amounts of animal fats (as in Japan and Yugoslavia) had low cholesterol levels. Populations
with a high intake of such fats (as in eastern Finland) had high levels. Subsequent studies of many different populations have confirmed
Keys's findings: high LDL levels are the rule in populations that consume a large part of their calories as fats from meat and dairy products.
 A study reported in 2005 found that a low-fat diet reduced the risk of breast cancer recurrence in women treated for early-stage breast cancer.
People can lower their fat consumption by eating less red meat and fewer high-fat dairy products.
 Metabolism of fat is affected in the case of untreated Type 1 diabetes. Because the body cannot convert glucose into energy, it begins to break
down stored fat for fuel. This produces increasing amounts of acidic compounds in the blood called ketone bodies, which interfere with
cellular respiration, the energy-producing process in cells. Once we have acidic body we will have a weak body condition which may cause
diseases like hypertension, diabetes,heart-disease, gout, rheumatism, cancer and etc. Healthy body is slightly alkaline (pH 7.3-7.4).
According to Dr. Ragnar Berg of U.S.A., every day’s meal should have the proportion of 80% alkaline food (ex. Fruits and vegetables, milk,
algae) and 20% acidic food (meat, seafood, grains).
 Other risk factors for coronary heart disease can be changed depending on a person’s lifestyle. These modifiable risk factors include cigarette
smoking, a sedentary lifestyle, obesity, diabetes mellitus, and hypertension (high blood pressure). Perhaps the most important modifiable risk
factor, however, is high blood cholesterol. When excess cholesterol circulates in the blood, it deposits in the wall of the arteries, hastening the
progression of atherosclerosis.
SUGAR
 Right consumption of sugar is useful but in excess it becomes harmful to our body.
 Carbohydrates are the human body’s key source of energy, providing 4 calories of energy per gram. When carbohydrates are broken down by
the body, the sugar glucose is produced; glucose is critical to help maintain tissue protein, metabolize fat, and fuel the central nervous
system.
 Glucose is absorbed into the bloodstream through the intestinal wall. Some of this glucose goes straight to work in our brain cells and red
blood cells, while the rest makes its way to the liver and muscles, where it is stored as glycogen (animal starch), and to fat cells, where it is
stored as fat.
 Glycogen is the body’s auxiliary energy source, tapped and converted back into glucose when we need more energy. Although stored fat can
also serve as a backup source of energy, it is never converted into glucose. Fructose and galactose, other sugar products resulting from the
breakdown of carbohydrates, go straight to the liver, where they are converted into glucose.
 Starches and sugars are the major carbohydrates. Common starch foods include whole-grain breads and cereals, pasta, corn, beans, peas, and
potatoes. Naturally occurring sugars are found in fruits and many vegetables; milk products; and honey, maple sugar, and sugar cane.
 Foods that contain starches and naturally occurring sugars are referred to as complex carbohydrates, because their molecular complexity
requires our bodies to break them down into a simpler form to obtain the much-needed fuel, glucose. Our bodies digest and absorb complex
carbohydrates at a rate that helps maintain the healthful levels of glucose already in the blood.
 In contrast to complex carbohydrates, simple sugars, refined from naturally occurring sugars and added to processed foods, require little
digestion and are quickly absorbed by the body, triggering an unhealthy chain of events. The body’s rapid absorption of simple sugars
elevates the levels of glucose in the blood, which triggers the release of the hormone insulin. Insulin reins in the body’s rising glucose levels,
but at a price: Glucose levels may fall so low within one to two hours after eating foods high in simple sugars, such as candy, that the body
responds by releasing chemicals known as anti-insulin hormones (glucagon). This surge in chemicals, the aftermath of eating a candy bar, can
leave a person feeling irritable and nervous.
 Glucagon, hormone produced by the pancreas. Its function is to help maintain a normal blood-sugar level. As opposed to insulin, which
serves to lower the level of glucose in the blood, glucagon raises this level by stimulating the breakdown of the compound glycogen into the
glucose units of which it consists. The hormone also stimulates the production of glucose from amino acids
 If the body produces too much pituitary hormone or too little insulin, the amount of sugar in the blood rises abnormally, producing a
condition known as hyperglycemia. In hyperglycemia the blood may contain as much as four times the normal amount of sugar.
Hyperglycemia in itself is not lethal, but it is a symptom of a serious disease, diabetes mellitus. Diabetes is sometimes caused by a tumor or
other condition in the pancreas that prevents the formation of insulin. Diabetic patients do not die of hyperglycemia, but if they are not given
injections of insulin they may die from such causes as the accumulation of poisons in the body, produced by altered metabolism of fats; the
body of the diabetic consumes fats as a substitute for the sugar that it cannot use.
 Metabolism of fat is affected in the case of untreated Type 1 diabetes. Because the body cannot convert glucose into energy, it begins to break
down stored fat for fuel. This produces increasing amounts of acidic compounds in the blood called ketone bodies, which interfere with
cellular respiration, the energy-producing process in cells.
 In a normal individual, if the amount of sugar in the blood rises abnormally, the excess is removed from the blood by the kidneys and
excreted in the urine. The presence of sugar in the urine is called glycosuria, and although it is an important symptom of diabetes, it is not
always found in diabetic patients; moreover, glycosuria may appear in normal individuals immediately after a large meal. The critical test for
diabetes is neither hyperglycemia nor glycosuria, but blood-sugar tolerance: after ingesting sugar, both normal and diabetic individuals show
an increased percentage of blood sugar; the percentage remains high in the diabetic, whereas in the normal individual the excess glucose is
rapidly converted into glycogen.
 Diabetes Mellitus, disease in which the pancreas produces insufficient amounts of insulin, or in which the body’s cells fail to respond
appropriately to insulin. Insulin is a hormone that helps the body’s cells absorb glucose (sugar) so it can be used as a source of energy. In
people with diabetes, glucose levels build up in the blood and urine, causing excessive urination, thirst, hunger, and problems with fat and
protein metabolism
 In diabetes mellitus low insulin levels or poor response to insulin prevent cells from absorbing glucose. As a result, glucose builds up in the
blood. When glucose-laden blood passes through the kidneys, the organs that remove blood impurities, the kidneys cannot absorb all of the
excess glucose. This excess glucose spills into the urine, accompanied by water and electrolytes—ions required by cells to regulate the
electric charge and flow of water molecules across the cell membrane. This causes frequent urination to get rid of the additional water drawn
into the urine; excessive thirst to trigger replacement of lost water; and hunger to replace the glucose lost in urination.
 In the United States, some 21 million people (7 percent of the population) suffer from diabetes mellitus. Every year, some 1.5 million people
learn they have the disease. Diabetes mellitus kills more than 73,000 U.S. residents each year, making it the sixth leading cause of all deaths
resulting from disease. In addition, diabetes is a contributing factor in many deaths from heart disease, kidney failure, and other conditions.
Overall, experts estimate that diabetes contributes to about 225,000 deaths annually in the United States. In Canada, approximately 2.5
million residents (about 6 percent of the population) have diabetes mellitus. The disease ranks as the seventh leading cause of death in
Canada, where it kills about 6,000 people a year. Diabetes and its complications contribute to about 25,000 deaths in Canada annually.
 Diabetes is most common in adults over 45 years of age; in people who are overweight or physically inactive; in individuals who have an
immediate family member with diabetes.
 If left untreated, diabetes mellitus may cause life-threatening complications which may include blindness, kidney failure, and heart disease.
Diabetes can cause tiny blood vessels to become blocked; when this occurs in blood vessels of the eye, it can result in retinopathy (the
breakdown of the lining at the back of the eye), causing blindness. Diabetes mellitus is the leading cause of new cases of blindness in people
aged 20 to 74.
 In the kidneys, diabetes can lead to nephropathy (the inability of the kidney to properly filter toxins from the blood). About 40 percent of new
cases of end-stage renal disease (kidney failure) are caused by diabetes mellitus.
 Blockages of large blood vessels in diabetics can lead to many cardiovascular problems, including high blood pressure, heart attack, and
stroke. Although these conditions also occur in nondiabetic individuals, people with diabetes are two to four times more likely to develop
cardiovascular disorders.
 Many processed foods not only contain high levels of added simple sugars, they also tend to be high in fat and lacking in the vitamins and
minerals found naturally in complex carbohydrates. Nutritionists often refer to such processed foods as junk foods and say that they provide
only empty calories, meaning they are loaded with calories from sugars and fats but lack the essential nutrients our bodies need.
 Nutritionists caution that most Americans need to eat more complex carbohydrates. In the typical American diet, only 40 to 50 percent of
total calories come from carbohydrates—a lower percentage than found in most of the world. To make matters worse, half of the
carbohydrate calories consumed by the typical American come from processed foods filled with simple sugars. Experts recommend
that these foods make up no more that 10 percent of our diet, because these foods offer no nutritional value. Foods rich in complex
carbohydrates, which provide vitamins, minerals, some protein, and dietary fiber and are an abundant energy source, should make up roughly
50 percent of our daily calories.
 In addition to starches and sugars, complex carbohydrates contain indigestible dietary fibers. Although such fibers provide no energy or
building materials, they play a vital role in our health. Found only in plants, dietary fiber is classified as soluble or insoluble.
 Soluble fiber, found in such foods as oats, barley, beans, peas, apples, strawberries, and citrus fruits, mixes with food in the stomach and
prevents or reduces the absorption by the small intestine of potentially dangerous substances from food. Soluble fiber also binds dietary
cholesterol and carries it out of the body, thus preventing it from entering the bloodstream where it can accumulate in the inner walls of
arteries and set the stage for high blood pressure, heart disease, and strokes.
 Insoluble fiber, found in vegetables, whole-grain products, and bran, provides roughage that speeds the elimination of feces, which decreases
the time that the body is exposed to harmful substances, possibly reducing the risk of colon cancer.
 Studies of populations with fiber-rich diets, such as Africans and Asians, show that these populations have less risk of colon cancer compared
to those who eat low-fiber diets, such as Americans. In the United States, colon cancer is the third most common cancer for both men and
women, but experts believe that, with a proper diet, it is one of the most preventable types of cancer.
 Most of the glands of the endocrine system, the organs that secrete hormones regulating such functions as metabolism, temperature, and
blood sugar levels, retain their ability to function into advanced age. However, these glands often become less sensitive to the triggers that
direct hormone secretion. In the aging pancreas, for example, higher blood sugar levels are required to stimulate the release of insulin, a
hormone that helps the muscles convert blood sugar to energy.
FREE RADICALS
 These are harmful compounds that damage living cells
 These are produced under certain environmental conditions and during normal cellular function in the body.
 These molecules are missing an electron, giving them an electric charge. To neutralize this charge, free radicals try to steal an electron from,
or donate an electron to, a neighboring molecule. This process, called oxidation, creates a new free radical from the neighboring molecule.
The newly created free radical, in turn, searches out another molecule and steals or donates an electron, setting off a chain reaction that can
damage hundreds of molecules.
 About 5 percent of the oxygen humans breathe is converted into free radicals. The presence of free radicals in the body is not always
detrimental. Free radicals produced in normal cellular metabolism are vital to certain body functions, such as fighting disease or injury. When
tissue is diseased or damaged, the body’s immune system sends disease fighting cells to the site, where they produce free radicals in an effort
to destroy foreign invaders.
 But as the body ages or is subjected to environmental pollutants, such as cigarette smoke, overexposure to sunlight, or smog, the body
becomes overwhelmed by free radicals.
Some of the major sources of free radicals are as follows;
 1- Pollution – both air and water
 2- (Tobacco) Smoking – cigarettes have 4,000 toxins. Smoking a stick of cigarette is equivalent to 5 minutes loss of life while the
passive smoker loses 10 minutes.
 3- Alcohol (wine/liquor) – produces acetaldehyde (oxidation of ethyl alcohol) which affects brain motor balance.
 4- Drugs/medicines – which are usually made of synthetic chemicals tend to have side effects (on the kidneys and liver)
 5- Preservatives – chemicals used to preserve processed foods (i.e. bacons, hams, hotdogs, tocino, canned foods, etc.).
 6- Unhealthy foods – red meats and other fat & bad cholesterol/ laden meat & other food products.
 7- Pesticides – chemicals used to kill pests and insects which attack vegetables and other agricultural produce. Despite washing, a high
volume of the toxic pesticides still remains in the produce we eat.
 8- Fertilizers – those made of synthetic chemicals, which have similar effect on the produce as pesticides.
 9- Radiation – from appliances (microwave oven, television, etc.). sun rays such as the ultra violet rays (golfers are greatly exposed to
this), which cause skin hydrolysis (or skin cancer).
 10- Insufficient sleep – gives little time for the body to repair damaged cells.
 11- Sedentary lifestyle – absence of physical activity/exercise.
 12- Stress – under stress the immune system produces steroids which become free radicals. When the immune system is damaged, the
body becomes susceptible to diseases caused by germs (i.e. bacteria, virus, and parasites). There are 4 kinds of stress:
a- Physical
b- Mental
c- Psychological
d- Emotional
 An excessive number of free radicals causes damage by taking electrons from key cellular components of the body, such as protein, lipids,
and deoxyribonucleic acid (DNA), the molecule that carries genetic information in every living cell. These reactions make cells more
vulnerable to cancer-causing chemicals, called carcinogens.
 Free radicals may lead to heart disease by oxidizing low-density lipoprotein (LDL) cholesterol, the so-called bad cholesterol. Researchers
now believe that only the oxidized form of LDL cholesterol leads to hardening of the arteries, a condition that can ultimately lead to heart
disease. Free radicals have also been implicated in cataract, a clouding of the lens of the eye that can lead to blindness.
 Free radicals might play a role in various maladies, such as arthritis, heart disease, and Alzheimer's disease. When natural enzyme controls
fail, free radicals in the body attack lipids, proteins, and nucleic acids.
 Free radicals are thought to greatly increase the severity of—or perhaps even cause—such life-shortening diseases as diabetes mellitus,
strokes, and heart attacks. Researchers have observed that free radicals exist in smaller amounts in those species with relatively long life
spans. Increasing human life span may depend on our ability to prevent free radical damage, and scientists are currently examining the role of
chemical compounds, called antioxidants, that prevent or reverse oxidative damage in the aging process.
 Antioxidant, type of molecule that neutralizes harmful compounds called free radicals
 Antioxidants work to control the levels of free radicals before they do oxidative damage to the body. For example, certain enzymes in the
body, such as superoxide dismutase, work with other chemicals to transform free radicals into harmless molecules.
 Antioxidants halt this chain reaction. Some antioxidants are themselves free radicals, donating electrons to stabilize and neutralize the
dangerous free radicals. Other antioxidants work against the molecules that form free radicals, destroying them before they can begin the
domino effect that leads to oxidative damage.
 A study reported in 1995 found that tomatoes offer protection against prostate cancer. Subsequent research has focused on lycopene, an
antioxidant found in tomatoes and certain other fruits. Antioxidants neutralize free radicals—molecules in the body that make cells more
vulnerable to cancer-causing agents. Other studies suggest that cruciferous vegetables, such as broccoli, cauliflower, and Brussels sprouts,
have some protective effect. Some evidence suggests that long-term, moderate doses of vitamin E, a type of antioxidant, may block the
progress of prostate tumors.
 In some diabetics, the body’s immune system destroys insulin-secreting cells in the pancreas. Type 1 diabetes, formerly called insulindependent diabetes mellitus (IDDM) and juvenile-onset diabetes is an autoimmune disease, that is, a condition in which the body’s diseasefighting immune system goes awry and attacks healthy tissues. In this case, the immune system mistakenly attacks and destroys insulinproducing cells, known as beta cells, in the pancreas. Scientists believe that a combination of genetic and environmental factors somehow
triggers the immune system to destroy these cells. Scientists have so far identified 20 genes that play a role in Type 1 diabetes, although the
exact function of these genes is still under investigation. Environmental factors, such as certain viruses, may also contribute to the
development of the disease, particularly in people who already have a genetic predisposition for the disease.
CARCINOGENS
 any chemical, biological, or physical agent that can potentially be a cause of cancer. The term is most commonly applied to chemicals
introduced into the environment by human activity.
 Cancer is any of more than 100 diseases characterized by excessive, uncontrolled growth of abnormal cells, which invade and destroy other
tissues. Each year, about 1.7 million Americans and more than 150,000 Canadians are diagnosed with cancer, and more than half a million
Americans (29%) and about 70,000 (47%) Canadians die of the disease.
 Researchers label a substance a carcinogen if it causes a statistically significant increase in some form of neoplasm, or anomalous cell growth,
when applied to a population of previously unexposed organisms.
 Substances indicted as carcinogenic over the past few decades include the pesticides DDT, Kepone, and EDB; the synthetic hormone DES;
the artificial sweetener cyclamate; asbestos; and a wide range of other industrial and environmental substances. In addition, U.S. health
officials have identified the carcinogens in tobacco as the single most important cause of cancer among Americans. The carcinogenic effects
of various foods are still under study.
 Smoking cigarettes is the single greatest cause of lung cancer. Smoking cigars or a pipe also increases the risk of lung cancer. Tobacco
smoking causes as many as 90 percent of lung cancers in men and about 78 percent of those in women. Exposure to secondhand smoke—that
is, inhaling the tobacco smoke of smokers—has occurred in most of the remaining cases. Substances in tobacco damage the cells in lungs,
and over time the damaged cells can become cancerous. . Tobacco contains nicotine, an addictive drug. Tobacco smoke also contains more
than 4,000 chemical compounds, including at least 43 cancer-causing compounds. Forms of tobacco that are smoked—cigarettes, pipes, and
cigars—cause lung cancer, emphysema, and other respiratory diseases.
 Smoking also contributes to coronary heart disease and, in pregnant women who smoke, low birth weight of newborns.
 Chewing tobacco and inhaling snuff causes cancer of the mouth, nose, and throat and can lead to nicotine addiction. Cigarette smoking causes
nearly 90 percent of all lung cancer cases. Inhaled tobacco smoke, from cigars and pipes as well as from cigarettes, also comes into direct
contact with the tissues of the mouth, throat, and larynx, or voice box. Several studies have estimated that smokers are four to five times more
likely to develop oral and laryngeal cancer than are nonsmokers.
 High salt intake increases the risk of stomach cancer. Adult obesity increases the risk for cancer of the uterus in women and also appears to
increase the risk for cancers in the breast, colon, kidney, and gallbladder. Alcohol consumption increases the risk of cancer of the esophagus
and stomach, especially when combined with smoking.
 Studies have also linked smoking with the development of cancer in distant organs—that is, in organs not directly exposed to the smoke, such
as the bladder, pancreas, kidney, stomach, liver, and uterus.
 Smoking also causes health problems in nonsmokers. Each year about 3,000 nonsmoking adults die of lung cancer as a result of breathing the
secondhand smoke from others’ cigarettes.
 Although people of all ages develop cancer, most types of cancer are more common in people over the age of 50. Cancer usually develops
gradually over many years, the result of a complex mix of environmental, nutritional, behavioral, and hereditary factors. Scientists do not
completely understand the causes of cancer, but they know that certain lifestyle choices can reduce the risk of developing many types of
cancer. Not smoking, eating a healthy diet, and exercising moderately for at least 30 minutes each day can lower the likelihood of developing
cancer.
BACTERIA
 Bacteria, one-celled organisms visible only through a microscope. Bacteria live all around us and within us. The air is filled with bacteria, and
they have even entered outer space in spacecraft. Bacteria live in the deepest parts of the ocean and deep within Earth. They are in the soil, in
our food, and on plants and animals. Even our bodies are home to many different kinds of bacteria. Our lives are closely intertwined with
theirs, and the health of our planet depends very much on their activities.
 In most cases the bacteria that cause disease are not part of the bacteria that normally inhabit the body. They are picked up instead from sick
people, sick animals, contaminated food or water, or other external sources. Bacterial disease also can occur after surgery, an accident, or
some other event that weakens the immune system.
 A healthy, balanced community of bacteria is extremely important for our health. Some of these organisms protect us from disease-causing
organisms that would otherwise infect us. Bacteria in our bodies also provide us with needed nutrients, such as vitamin K, which the body
itself cannot make. The communities of bacteria and other organisms that inhabit the body are sometimes called the normal microflora or
microbiota.
 When the immune system is not functioning properly, bacteria that usually are harmless can overwhelm the body and cause disease. These
organisms are called opportunistic because they cause disease only when an opportunity is presented. For example, cuts or injuries to the skin
and protective layers of the body enable normally friendly bacteria to enter the bloodstream or other sterile parts of the body and cause
infection. Surgery may enable bacteria from one part of the body to reach another, where they cause infection. A weakened immune system
may be unable to prevent the rapid multiplication of bacteria and other microorganisms.
 Opportunistic infections became more important in the late 20th century because of diseases such as acquired immunodeficiency syndrome
(AIDS), a viral disease that ravages the immune system. Also contributing to an increase in opportunistic infections is the wider use of
cancer-fighting drugs and other drugs that damage the immune system.
 Some dramatic infectious diseases result from exposure to bacteria that are not part of our normal bacterial community. Cholera, one of the
world’s deadliest diseases today, is caused by the bacterium Vibrio cholerae. Cholera is spread in water and food contaminated with the
bacteria, and by people who have the disease. After entering the body, the cholera bacteria grow in the intestines, often along the surface of
the intestinal wall, where they secrete a toxin (poison). This toxin causes massive loss of fluid from the gut, and an infected person can die of
dehydration (fluid loss) unless the lost fluids, and the salts they contain, are replaced. Cholera is common in developing regions of the world
that lack adequate medical care.
 Another major bacterial killer is Mycobacterium tuberculosis, which causes tuberculosis (TB), a disease of the lungs. Tuberculosis is
responsible for more than 2 million deaths per year worldwide. Although antibiotics such as penicillin fight many bacterial diseases, the TB
bacterium is highly resistant to most antibiotics. In addition, the TB-causing bacteria readily spread from person to person.
WHAT TO TAKE IN ORDER TO HAVE A HEALTHY BLOOD?
If the blood is too acidic we will not have a healthy blood because we will have acidic body. If we have acidic body we will have a weak body
condition which may cause diseases like hypertension, diabetes,heart-disease, gout, rheumatism, cancer and etc. Healthy body is slightly alkaline
(pH 7.3-7.4). According to Dr. Ragnar Berg of U.S.A., every day’s meal should have the proportion of 80% alkaline food (ex. Fruits and
vegetables, milk, algae) and 20% acidic food (meat, seafood, grains). That is why DXN has produced high caliber organic foods that can help us
have a healthy blood such as reishi mushroom, spirulina (algae), morinzi juice and cordyceps sinensis. In addition, aside from taking enough rest and
sleep and proper hygiene, regular physical fitness / exercise can help us maximize the performance efficiency of our blood and internal organs.
REISHI MUSHROOM is a permanent prevention as it helps the body to be released from lots of health problems especially this century’s
diseases such as cancer, pressure, diabetes, kidney diseases, arteries and heart, chest and skin irritations, problems caused of imbalance in hormones
like breeding, weakness of organs functions in general. It functions and makes the body able to get rid of all various health problems. Clinical
researches and personal experiments are proven.
- The functions Reishi Mushroom do are:
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Cleanses the body from the accumulated toxins on the tissues.
Strengthens the immune system by activating the immune cells in the body.
Activating the blood cells and increasing the ability of these blood cells to carry more oxygen.
Activating the metabolism.
Renewing the cells in general, and reviving the skin.
Balancing organs functions.
This is the specialty which makes Ganoderma able to help the body to be released from lots of health problems.
Reduce blood pressure
Reduce blood cholesterol
Reduce blood sugars
Inhibit platelet aggregation
Aleve altitude sickness
Treat neuromuscular disease
Treat cancer
Protect against liver and kidney disease
anti-inflammatory
Antibacterial
Antioxidant
Antiviral
anti-allergic
analgesic properties.
- Calcium, potassium, magnesium, proteins, vitamins and fiber are also present
SPIRULINA
is a type of high alkaline seaweed categorized as a species of blue-green algae, which is rich in protein, betacarotene, chlorophyll
anti-oxidant , minerals and other essential nutrients that our body needs. It can change the weak acidic body condition to a healthy alkaline condtion.
Acidic body condition may cause many diseases like hypertension, diabetes, heart-disease, gout, rheumatism, cancer, etc.
See attachments for more details.
Spirulina
‫سبايرولينا‬
Spirulina Queen of Algae (Super Food)
As named by
World Health Organization (WHO)
And Food and Agriculture Organization (FAO)
The food of the Astronauts
)‫سبايرولينا ملكة الطحالب (الغذاء المثالي‬
‫سميت كذلك من قبل‬
‫منظمة الصحة العالمية‬
‫ومنظمة األغذية والزراعة‬
‫غذاء رواد الفضاء‬
‫هي ليست دواء وال تتعارض مع األدوية‬
‫هي غذاء طبيعي يمد الجسم بكل احتياجاته‬
‫هي غذاء البشرية في المستقبل‬
It is not a medicine and does not contradict with medicines
It is a natural food which provides the body with all what it needs
It is the future food of all humanity
‫الكمية‬
‫‪ 2‬حبة حلوى‬
‫األسبوع األول‬
‫‪ 3‬حبات حلوى‬
‫األسبوع الثاني‬
‫‪ 4‬حبات حلوى‬
‫األسبوع الثالث‬
‫استمروا على الدوام كما في األسبوع السابق‬
‫األسبوع الرابع‬
‫طريقة االستعمال‪ :‬عند كل الوجبات تؤخذ حبات السبايرولينا‪.‬‬
‫من يرغب في خفض الوزن‪:‬‬
‫قبل تناول الفطور أو الغذاء أو العشاء بساعة‪.‬‬
‫من يرغب في زيادة الوزن‪:‬‬
‫بعد تناول الفطور أو الغذاء أو العشاء مباشرةً‪.‬‬
‫بإمكان الحامل تناول ‪ 40‬حبة سبايرولينا باليوم‪.‬‬
‫من يمكنه تناول السبايرولينا‪:‬‬
‫المررررأة الحامرررل تتغرررذى مرررن السررربايرولينا وتغرررذي الينرررين‪ .‬األوفرررال فررري جميررر مراحرررل مرررو‬
‫الرياضيون الشباب والشيوخ رجاالً و ساء من مختلف األعمار‪.‬‬
‫ما هي السبايرولينا؟‬
‫ال سبايرولينا ي عشر‪/‬طوحل‪ /‬بحرري فرنف علرى أ ر روع مرن الطحالر‪ /‬ال رقراء ‪ -‬الخضرراء‬
‫البيتررا كرراروتين الكلوروفيررل مضررااات األكسرردة المعرراان‬
‫والترري رري نيررة بررالبروتين‬
‫ذه العشبة الطحلبية الطبيعية‬
‫ومواا ذائية أساسية أخرى والتي يحتاجها جسمنا‪.‬‬
‫شرركلف فرري شررركة دكسررن خصيصررا ً علررى شرركل حبيبررات حلرروى السرربايرولينا كمكمررل م ررالي‬
‫مرن اسرتراليا مزاولرة‬
‫لحميتك الغذائية برععلى جرواة مرن إدارة السرلع العججيرة‬
‫وزارة الصرررحة الماليزيرررة يرررزو ‪ 9001‬و يرررزو‬
‫التصرررنيع الحسرررن مرررن‬
‫سنغافـــــورة وموثقة بشهادة التوثيق حجل‪.‬‬
‫‪ 14001‬من‬
‫‪Quantity‬‬
‫‪1st‬‬
‫‪2 candies‬‬
‫‪Week‬‬
‫‪3 candies‬‬
‫‪Week‬‬
‫‪rd‬‬
‫‪4 candies‬‬
‫‪3 Week‬‬
‫‪th‬‬
‫‪Continue always as in previous week‬‬
‫‪4 Week‬‬
‫‪How to use: Spirulina is taken at all meals.‬‬
‫‪Who wishes to reduce weight:‬‬
‫‪Taken 1 hour before having breakfast, lunch and dinner.‬‬
‫‪Who wishes to increase weight:‬‬
‫‪Taken immediately after having breakfast, lunch or dinner.‬‬
‫‪Pregnant woman can take up to 40 candies a day.‬‬
‫‪2nd‬‬
‫‪Who could eat Spirulina:‬‬
‫‪Pregnant woman who feeds her baby. Children at all ages. Athletes,‬‬
‫‪young and old men and women of all different ages.‬‬
‫?‪What is Spirulina‬‬
‫‪Spirulina is seaweed categorized as a species of the blue-green algae, which is‬‬
‫‪rich in protein,‬‬
‫‪beta carotene, chlorophyll, anti-oxidants, minerals and‬‬
‫‪other essential nutrients that our body needs. This natural plant in DXN‬‬
‫‪Company is specially formulated as Spirulina Tablets; your complete diet‬‬
‫‪supplement with the highest quality of Therapeutic Goods Administration‬‬
‫‪(TGA) from Australia, Good Manufacturing Practice (GMP) from‬‬
‫& ‪Ministry of Health of Malaysia, ISO 9001 and ISO 14001, Singapore‬‬
‫‪certified with Certificate of Authentication Halal.‬‬
Benefits of Spirulina:
Increasing General Immunity:
 Spirulina consisting of highly concentrated nutrients helps to protect the body from infection by increasing general immunity.
 According to clinical research in Japan, Spirulina builds healthy lactobacillus in the intestines which provides humans with 3 major benefits:
better digestion and absorption, protection from infection, and stimulation of the immune system.
Reduce Cholesterol
 Spirulina contains abundant Gammalinolenic Acid (GLA), an essential fatty acid, which helps to reduce problems of circulatory system.
 Spirulina has a high content of vegetative protein, which together with the help of vitamin B6 and magnesium synthesize large amounts of
choline which can effectively protect and strengthen the function of the liver.
Rich in Natural Fiber, Vitamins and Minerals
 Spirulina is rich in best natural fiber, vitamin B and magnesium which are best for those who suffer from hemorrhoids and constipation, etc.
 Spirulina is the only vegetative source of vitamin B12, so it is the best source of vitamin B12 for vegetarians
 Research in U.S.A. and Japan showed that Spirulina is rich in four natural pigments: chlorophyll, beta-carotene, xanthophylls and
phycocyanin.
 Spirulina is 1.1% chlorophyll, one of the nature’s highest levels, which is highly effective in restoring healthy function of the digestive
system.
 Also, its richest source of natural chlorophyll speeds up metabolism (biocatalyst).
SPIRULINA
A BREAKTHROUGH IN CANCER RESEARCH
“BETA-CAROTENE REDUCES THE RISK OF ALL KINDS OF CANCER”
Cancer is the No. 2 cause of premature death in Americans. The increase in cancer rates seems to be caused by environmental factors, especially
diet. Scientists have been examining foods and substances having protective factors, lowering the risk of cancer. Beta-carotene is one of the most
well known natural anticancer substances. Over the past 12 years, U.S. cancer health authorities, the National Cancer Institute and dozens of well
publicized studies have disclosed evidence that eating vegetables rich in beta-carotene reduces the risk of all kinds of cancer
Over 100 animal studies have confirmed Vitamin A and beta-carotene inhibit the development of various cancer and tumours. Beta-carotene is the
main source of Vitamin A for humans. It is one of the most effective substances for deactivating free radicals, which damage the cells, leading to
cancer. Excessive free radicals come from the effects of environmental pollution, toxic chemicals, drugs, and modern lifestyle. Beta-carotene
prevents free radicals from reacting in the human body.
Spirulina is the richest natural beta-carotene food known, having over ten times more beta-carotene than any other food, including carrots. A 1987
Israeli study demonstrated natural beta-carotene is more effective than the synthetic form. This means beta-carotene in algae and leafy green
vegetables has greater anti-oxidant effects than the synthetic beta-carotene.
Because it is the richest natural beta-carotene food, Spirulina has been widely tested for anti-cancer effects. The Harvard University School of
Dental Medicine focused on reducing oral cancer cells with beta carotene and Spirulina extracts. Animal studies have shown that Spirulina betacarotene extract inhibit the development of mouth cancer. The evidence linking beta-carotene and cancer prevention is impressive. For those of us
who do not eat two servings of beta-carotene rich vegetables a day, a little Spirulina each day is one of the most convenient sources of this cancerpreventing nutrient.
(An extract from “ Earth Food Spirulina” by Robert Henrikson)
MORINZHI JUICE
is a nutritional botanical beverage specially formulated from Morinda citrifolia (Noni) and is enriched with Rosette.
Some of its benefits are as follows:
 Release the body from the accumulated toxins and then the cells retrieve their activity.
 Activate the blood circulation which leads to carry the oxygen and the food to the far cells.
 Strengthen the immunity and destroy damaging free radicals which cause cancer.
 Activate the metabolism and renew the cells.
 Get rid of all digestive system’s problems and increased acidity.
SOME THERAPEUTIC CHARACTERISTICS OF NONI are as follows:
Adaptogen:
An adaptogen is a substance that has a global balancing effect on all body systems. There are only 12 known adaptogens; of these 12, Noni
Juice is said to be the "premiere" adaptogen.
Alkalinity:
Tissues degrade and disease thrives in an acidic environment. Noni Juice promotes an alkaline body chemistry, the optimal state for good health.
Anti-Oxidant:
Anti-oxidants, such as green tea, pycnogenol, and vitamin C, among others, are important in neutralizing "free radicals", or particles that cause
DNA damage that can lead to cancer. Noni Juice has recently been found to be the most effective of all known anti-oxidants.
Low Glycemic Index:
A 3:1 ratio of carbohydrates to fiber in Noni Juice helps balance blood sugar levels.
Analgesic, Anti-Inflammatory, and Selective Cox II Inhibitor: Unlike typical pain relievers and anti-inflammatories, Noni Juice decreases pain
and inflammation while protecting stomach, kidney, and liver cells.
Humectant:
As a humectant, Noni Juice helps tissues retain moisture.
Immuno-modulator:
Noni Juice intelligently supports the immune system, not just by boosting it, but by regulating it to suppress the allergic and auto-allergic
responses.
CORDYCEPS SINENSIS
Benefits:
 Dramatically boost energy levels.
 Improve cardiac and respiratory health.
 A superb remedy for asthma, bronchitis and breathing problems.
 Reduce cholesterol and arteriosclerosis and inhibit thrombus formation.
 Protect and support vital organs.
 Destroy damaging free radicals implicated in ageing and many diseases, including cancer.
 Support and enhance immune system responses helping your body to fight off bacteria, viruses or tumor cells.
 Alleviate symptoms of hepatitis B.
 Slow the ageing process.
 It is anti bacterial, anti viral, anti hepatitis, antioxidant, anti cancer, anti inflammatory.
 Help in kidney, lung, immune system diseases, cancer and some types of back pain.
 Aid in phlegm reduction.
 Restore and boost sexual performance. Cordyceps also is known as natural Viagra from the east.
EXERCISE / PHYSICAL FITNESS
 Exercise, activity that results in contraction of skeletal muscle. The term is usually used in reference to any activity that promotes physical
fitness. Although muscle contraction is the common element of all forms of exercise, many other organs and systems are affected, for
example, the heart and lungs. Aside from eating the right kind of food, taking enough rest and sleep and doing proper hygiene, many people
also find that regular exercise enhances their sense of mental well-being along with their general physical health.
 Although skeletal-muscle contraction is a main feature of exercise, many other systems in the body are activated to support this process.
 The heart pumps increased volumes of blood to supply oxygen and nutrients and remove carbon dioxide and metabolic wastes.
 The respiratory system handles an increased workload, exchanging oxygen and carbon dioxide between the blood and the atmosphere.
 The nervous system and various hormones have important roles as well, integrating the body's response to exercise and regulating the
metabolic changes that occur in muscle and other tissues.
 As a person engages in regular aerobic exercise, the heart, lungs, and muscles all become more efficient at using oxygen. The heart pumps
more blood with each stroke, the lung capacity of each inhalation increases, and the muscle fibers extract more oxygen from the blood.
 The benefits of exercise are far-reaching. Clinical and epidemiological studies have demonstrated that regular aerobic exercise reduces the
risk of death due to heart disease and stroke, aids in reducing weight, helps prevent diabetes mellitus, strengthens bones, and enhances
immune function.
 The relationship between regular aerobic exercise and cardiovascular health and longevity is well established. Regular exercise leads to a
reduction in the risk of coronary heart disease, in which fatty deposits (plaque) form in blood vessels supplying the muscular wall of the heart,
compromising oxygen delivery to the heart muscle. In addition, with regular exercise the efficiency of the heart during exercise is increased.
 Many people exercise to lose weight. A calorie is a unit that measures the energy content of foods and the energy expenditure by the body.
When the daily calorie intake from food is the same as calories expended from exercise, weight remains the same. The number of calories
burned during exercise varies greatly with the type of physical activity, but the key to successful weight reduction is to exercise regularly,
without increasing food intake proportionally. One sound approach to reducing calories is to eat healthier foods that contain more fiber and
less fat, and therefore fewer calories. This type of diet has also been proven healthier for the heart and blood vessels.
 When you exercise, your muscles burn fuel to do their work. This fuel is measured in calories and comes from three sources: stored
carbohydrates called glycogen; stored body fat found in fat cells tucked away in small droplets in the muscles; and to a much lesser amount
body protein found in muscles and other lean tissue.
 How many total calories you burn during your activity, as well as how much of this fuel comes from the three fuel sources, depends primarily
upon three factors: the intensity of the exercise, your overall fitness level, and the duration of the activity.
 During low-effort exercise, such as walking, fat is the primary fuel source, supplying about 60 to 70 percent of the calories burned;
carbohydrates are the secondary source. As you increase your effort—for example, speeding up your walking pace to a run—your muscles
burn more calories per minute, and a shift begins toward carbohydrates supplying more of the energy and fat supplying less. Only when you
exercise for long durations at high intensity do you burn protein.
 Keep in mind as you choose whether to walk or run during your workout that the best way to lose weight or maintain weight if you are at
ideal body weight is to burn as many calories as possible during each workout session.
JUST ALWAYS REMEMBER
THAT HAVING
A HEALTHY BLOOD
IS HAVING
A HEALTHY CELL
AND
A HEALTHY CELL
IS A
HEALTHY BODY.
Body Mass Index
Body Mass Index (BMI) is used to estimate healthy weight of average people.
 A BMI of 20 to 24 is desirable for most adults.
 A person with a BMI of 25 to 29.9 is considered overweight,
 A person with a BMI of 30 or above is considered obese. Obesity is associated with an increased risk for heart disease, diabetes, and other
life-threatening diseases.
Height (ft, in)
Weight
(lb)
125
130
135
140
145
150
155
160
165
170
175
180
185
190
195
200
205
210
215
220
225
230
4'10'
26
27
28
29
30
31
32
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
5'0'
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
5'2'
23
24
25
26
27
27
28
29
30
31
32
33
34
35
36
37
38
38
39
40
41
42
5'4'
22
22
23
24
25
26
27
28
28
29
30
31
32
33
34
34
35
36
37
38
39
40
5'6'
20
21
22
23
23
24
25
26
27
28
28
29
30
31
32
32
33
34
35
36
36
37
5'8'
19
20
21
21
22
23
24
24
25
26
27
27
28
29
30
30
31
32
33
34
34
35
5'10'
18
19
19
20
21
22
22
23
24
24
25
26
27
27
28
29
29
30
31
32
32
33
6'0'
17
18
18
19
20
20
21
22
22
23
24
25
25
26
27
27
28
29
29
30
31
31
6'2'
16
17
17
18
19
19
20
21
21
22
23
23
24
24
25
26
26
27
28
28
29
30
Blood Pressure Classification
Classification of blood pressure levels for adults 18 years and older. Systolic pressure, the higher number of a blood pressure reading, is the pressure
as the heart pumps; diastolic pressure is the pressure when the heart relaxes between beats.
Category
Systolic
(mm Hg)†
Diastolic
(mm Hg)†
Normal*
Prehypertension
Stage 1 Hypertension
Stage 2 Hypertension
< 120
120-139
140-159
160 and higher
< 80
80-89
90-99
100 and higher
†Measured in millimeters of mercury.
*Unusually low readings should be evaluated by a physician.
Source: Joint National Committee on Detection, Evaluation, and Treatment of High Blood
Pressure,
National Institutes of Health.
A HEALTHY BLOOD,
A HEALTHY CELL,
A HEALTHY BODY
Y our Dec is ion Y es terd ay , Is W h at Y ou A r e T o d ay …
Y our Dec is ion T o d ay , Is W h at Y ou W ill B e T om orro w …
Presented By: Edmond S. Tonido
DXN Member I.D. No.: 144044087
Mobile No.: +966 508439835, 507856728
E-Mail: [email protected]
Team Website: www.DXNDiamonds.com