We have to follow the Holy Bible for all our our day to day need. Because Holy Bible is our wonderful guide to us more tahn any other books or gudes in the world God in His love given these wonderful scriptures for our better healthy life here we see a fragment.
There was a prohibition against eating meat cooked in milk. This is repeated three times in the Bible. "Thou shall not seethe a kid in its mother’s milk.” [Exodus 23:19; Exodus 34:26; Deuteronomy 14:21]. Milk contains substances (lactoferrin) that inhibit the absorption of iron. Meat provides the richest source of iron and is an essential nutrient, particularly required for growth of children and for fertile women. Milk and iron-rich foods are not compatible during the growing years, nor for fertile women, and should not be consumed at the same time. When dairy products are consumed with hamburger at the same meal, iron absorption is reduced by 50-60 percent. [European Journal Clinical Nutrition 46: 317, 1992]
So Modern science again confirms this Biblical dietary law for our benefit. If we neglect laws and instrutions like these we ultimately bring damage to our life. After we become sick or lacking in our life we should not blame God.
Tuesday, November 25, 2008
Wednesday, November 19, 2008
Vitamins-The Essential for ur Healthy Life
There are several roles for vitamins and trace minerals in diseases:
Deficiencies of vitamins and minerals may be caused by disease states such as mal absorption;
Deficiency and excess of vitamins and minerals can cause disease in and of themselves (e.g., vitamin A intoxication and liver
disease);
Vitamins and minerals in high doses may be used as drugs (e.g., niacin for hypercholesterolemia).
Vitamins are essential for the normal growth and development of a multi-cellular organism. The developing fetus requires certain
vitamins and minerals to be present at certain times. If there is serious deficiency in one or more of these nutrients, a child may
develop a deficiency disease. Deficiencies of vitamins are classified as either primary or secondary.
Primary Deficiency: A primary deficiency occurs when you do not get enough of the vitamin in the food you eat.
Secondary Deficiency: A secondary deficiency may be due to an underlying disorder that prevents or limits the absorption or use of
the vitamin.
Types of Vitamins
Vitamins, one of the most essential nutrients required by the body and can be broadly classified into two main categories i.e.,
water-soluble vitamins and fat-soluble vitamins.
Water-soluble vitamins
Water-soluble vitamins cannot be stored in the body, so you need to get them from food every day. They can be destroyed by
overcooking. These are easily absorbed by the body. Human body doesn't store large amounts of water-soluble vitamins. B-complex
vitamins and vitamin C are water-soluble vitamins that are not stored in the body and must be replaced each day. These vitamins are
easily destroyed or washed out during food storage and preparation. They are eliminated in urine so, body need a continuous supply
of them in diets.
Proper storage and preparation of food can minimize vitamin loss. To reduce vitamin loss, refrigerate fresh produce, keep milk and
grains away from strong light, and use the cooking water from vegetables to prepare soups. An excess of water soluble vitamins
should not result in any side effects as they will disperse in the body fluids and voided in the urine.
Nine of the water-soluble vitamins are known as the B-complex group: Thiamin (vitamin B1), Riboflavin (vitamin B2), Niacin, Vitamin
B6, Folate, Vitamin B12, Biotin, Pantothenic acid and Vitamin C. These vitamins are widely distributed in foods.
Fat-soluble vitamins
The fat-soluble vitamins include vitamins A, D, E and K - since they are soluble in fat and are absorbed by the body from the
intestinal tract. The human body has to use bile acids to absorb fat-soluble vitamins. Once these vitamins are absorbed, the body
stores them in body fat. When you need them, your body takes them out of storage to be used. Eating fats or oils that are not
digested can cause shortages of fat-soluble vitamins.
Fat soluble vitamins should not be consumed in excess as they are stored in the body and an excess can result in side effects. An
excess of vitamin A may result in irritability, weight loss, dry itchy skin in children and nausea, headache, diarrhea in adults.
Characteristics of the vitamins are:
Most of the vitamins have been artificially synthesized.
Some of vitamins are soluble in water and others are fat-soluble.
Some vitamins are synthesized in the body. Some members of vitamin B complex are synthesized by microorganisms in the intestinal
tract.
Vitamins are partly destroyed and are partly excreted.
Vitamins can be stored in the body to some extent, for example the fat-soluble vitamins are stored in the liver and subcutaneous
tissue.
Vitamins can perform their work in very small quantities. Hence, the total daily requirement is usually very small.
Deficiencies of vitamins and minerals may be caused by disease states such as mal absorption;
Deficiency and excess of vitamins and minerals can cause disease in and of themselves (e.g., vitamin A intoxication and liver
disease);
Vitamins and minerals in high doses may be used as drugs (e.g., niacin for hypercholesterolemia).
Vitamins are essential for the normal growth and development of a multi-cellular organism. The developing fetus requires certain
vitamins and minerals to be present at certain times. If there is serious deficiency in one or more of these nutrients, a child may
develop a deficiency disease. Deficiencies of vitamins are classified as either primary or secondary.
Primary Deficiency: A primary deficiency occurs when you do not get enough of the vitamin in the food you eat.
Secondary Deficiency: A secondary deficiency may be due to an underlying disorder that prevents or limits the absorption or use of
the vitamin.
Types of Vitamins
Vitamins, one of the most essential nutrients required by the body and can be broadly classified into two main categories i.e.,
water-soluble vitamins and fat-soluble vitamins.
Water-soluble vitamins
Water-soluble vitamins cannot be stored in the body, so you need to get them from food every day. They can be destroyed by
overcooking. These are easily absorbed by the body. Human body doesn't store large amounts of water-soluble vitamins. B-complex
vitamins and vitamin C are water-soluble vitamins that are not stored in the body and must be replaced each day. These vitamins are
easily destroyed or washed out during food storage and preparation. They are eliminated in urine so, body need a continuous supply
of them in diets.
Proper storage and preparation of food can minimize vitamin loss. To reduce vitamin loss, refrigerate fresh produce, keep milk and
grains away from strong light, and use the cooking water from vegetables to prepare soups. An excess of water soluble vitamins
should not result in any side effects as they will disperse in the body fluids and voided in the urine.
Nine of the water-soluble vitamins are known as the B-complex group: Thiamin (vitamin B1), Riboflavin (vitamin B2), Niacin, Vitamin
B6, Folate, Vitamin B12, Biotin, Pantothenic acid and Vitamin C. These vitamins are widely distributed in foods.
Fat-soluble vitamins
The fat-soluble vitamins include vitamins A, D, E and K - since they are soluble in fat and are absorbed by the body from the
intestinal tract. The human body has to use bile acids to absorb fat-soluble vitamins. Once these vitamins are absorbed, the body
stores them in body fat. When you need them, your body takes them out of storage to be used. Eating fats or oils that are not
digested can cause shortages of fat-soluble vitamins.
Fat soluble vitamins should not be consumed in excess as they are stored in the body and an excess can result in side effects. An
excess of vitamin A may result in irritability, weight loss, dry itchy skin in children and nausea, headache, diarrhea in adults.
Characteristics of the vitamins are:
Most of the vitamins have been artificially synthesized.
Some of vitamins are soluble in water and others are fat-soluble.
Some vitamins are synthesized in the body. Some members of vitamin B complex are synthesized by microorganisms in the intestinal
tract.
Vitamins are partly destroyed and are partly excreted.
Vitamins can be stored in the body to some extent, for example the fat-soluble vitamins are stored in the liver and subcutaneous
tissue.
Vitamins can perform their work in very small quantities. Hence, the total daily requirement is usually very small.
Thursday, November 6, 2008
What Fish and Fowl are Good for Food according to Bible?
Many have asked for more specific information on this question after reading Herbert Armstrongs article "Is all Animal Flesh good food?" The Bible itself defines what sea life is good food. "Whatsoever hath fins and scales in the waters, in the seas, and in the rivers, them shall ye eat" (Leviticus 11:9). In verse 10, it is further clarified: "And all that have not fins AND scales in the seas . . . they shall be an abomination unto you."
"But which fish have both fins and scales?" is the question asked by many readers. Two points to remember are that many fish have very small or minute scales, and some have merely patches of scales near the head and the tail fin. In either case, such fish are clean and fit for food.
First, let us name the commonly known unclean fish these are scaleless fish which are not fit for food: catfish, eels, paddlefish, sculpins, sticklebacks, sturgeons, and swordfish. These fish do not have true scales. Together with these creatures are other forms of sea life unfit for human consumption: abalone, clams, crabs, lobsters, oysters, scallops, shrimp, whale.
The complete list of fish fit for human consumption would be too lengthy to enumerate in this column. Only the most important clean fish having BOTH scales and fins can be named. They are: albacore, anchovy, barracuda, bass, black fish, bowfin, buffalo, carp, characin, cod, croaker, darter, flounder, gaby, grayling, haddock, halibut, herring, jack, mackerel, minnow, mooneye, mullet, needlefish, perch, pike, salmon, sardine, shad, silver side, smelt, snapper, sole, sucker, sunfish, surf fish, tarpons, trout, tuna, weakfish, whitefish. If any question arises about other fish consult such books as Field Book of Fresh-Water Fishes by Ray Schrenkeisen which may be found in public libraries.
Some people, who are not competent to judge fish, have thought certain of these clean fish were without scales, but this is not true.
The second part of the question concerns fowl. Which birds are fit for human consumption? The answer is found in Leviticus 11:13-19 and Deuteronomy 14:11-20.
Each of these sections lists specific varieties of birds unfit for human consumption. No clean birds are listed. Only about two dozen unclean birds are listed out of thousands found the world over. These unclean birds illustrate the characteristics of all unclean birds. They fall into types each of which is unclean "after its kind." The question is, how do these unclean birds differ from those known to be clean or fit for human consumption? The characteristics of clean fowl are, of course, determined by the dove and the pigeon (Luke 2:24 and Leviticus 1:14-17) which were anciently used for sacrifice.
By comparing the differences between these clean birds and those listed as unclean, we can arrive at the following six characteristics of clean birds: 1) they must not be birds of prey; 2) they catch food thrown to them in the air, but they bring it to the ground, where they divide it with their bills, if possible, before eating it; whereas unclean birds devour it in the air, or press it with one foot to the ground and tear it with their bills; 3) they must have an elongated middle front toe and a hind toe; 4) they must spread their toes so that three front toes are on one side of a perch and the hind toe on the other side; 5) they must have craws or crops; 6) they must have a gizzard with a double lining which can easily be separated. (Consult articles in Jewish Encyclopaedia under "Poultry," and "Clean and Unclean Animals.")
Clean birds have all these characteristics; unclean birds lack one or more of these characteristics. If a bird lacks any one of these characteristics, it is unclean.
Beside the pigeon and dove, the following birds are clean: chicken, pheasant, quail, partridge, grouse, turkey, all song birds, ducks, geese, swan (the word swan is a mistranslation in the King James Version).
Unclean birds not listed specifically in the Bible are roadrunners, woodpeckers, and the parrot family (which divide their toes so that two are on either side of a perch); aquatic and wading birds and gulls which have no crops or craws, no double lining of gizzards, and often no hind toe or no elongated middle front toe.
BIBLICALLY CLEAN MEAT, FISH, AND FOWL
MEAT:
Antelope, Beef, Buffalo, Deer, Goat, Hart, Lamb, Mountain sheep, Ox, Roebuck
FISH:
Albacore, Anchovies, Bluebill Sunfish, Bluefish, Bowfin, Buffalo fish, Butterfish, Carp, Chubs, Cod, Crappies, Flounder, Fresh water mullet, Groupers, Grunts, Haddock, Hake, Halibut, Herring, Kingfish, Mackerel, Mullet, Pike, Pilchards (sardines), Red snapper, Redfish, Salmon, Sea Bass, Smelt, Striped Bass, Trouts, Tunas, White Fish, Yellow Perch
FOWL:
Chicken, Dove, Duck, Geese, Grouse, Partridge, Pheasant, Pigeon, Quail, Turkey, all song birds
BIBLICALLY UNCLEAN MEAT, FISH, AND FOWL
MEAT:
Bacon, Dogs, Ham, Horses, Hyenas, Lizards, Mice, Pork (including lard), Pork-sausage, Possums, Rabbit, Rats, Skunks, Snakes, Spiders
FISH:
Abalones, Bullheads, Catfish, Clams, Crabs, Crayfish, Eel, Lobster, Mussel, Octopus, Oysters, Scallop, Shark, Shrimp, Snails, Squid, Sturgeon, Whale
FOWL:
Gulls, Parrots, Roadrunners, Woodpeckers, all others not specifically listed as clean.
OTHER:
Jello & Marshmellows sometimes contain pork-based gelatin (if they have a "K" for Kosher, they are probably all right), any saltine cracker that states it uses animal shortening (usually lard), and anything else that states it uses animal shortening.
IF IN DOUBT, AVOID ANYTHING NOT SPECIFICALLY LISTED AS CLEAN
"But which fish have both fins and scales?" is the question asked by many readers. Two points to remember are that many fish have very small or minute scales, and some have merely patches of scales near the head and the tail fin. In either case, such fish are clean and fit for food.
First, let us name the commonly known unclean fish these are scaleless fish which are not fit for food: catfish, eels, paddlefish, sculpins, sticklebacks, sturgeons, and swordfish. These fish do not have true scales. Together with these creatures are other forms of sea life unfit for human consumption: abalone, clams, crabs, lobsters, oysters, scallops, shrimp, whale.
The complete list of fish fit for human consumption would be too lengthy to enumerate in this column. Only the most important clean fish having BOTH scales and fins can be named. They are: albacore, anchovy, barracuda, bass, black fish, bowfin, buffalo, carp, characin, cod, croaker, darter, flounder, gaby, grayling, haddock, halibut, herring, jack, mackerel, minnow, mooneye, mullet, needlefish, perch, pike, salmon, sardine, shad, silver side, smelt, snapper, sole, sucker, sunfish, surf fish, tarpons, trout, tuna, weakfish, whitefish. If any question arises about other fish consult such books as Field Book of Fresh-Water Fishes by Ray Schrenkeisen which may be found in public libraries.
Some people, who are not competent to judge fish, have thought certain of these clean fish were without scales, but this is not true.
The second part of the question concerns fowl. Which birds are fit for human consumption? The answer is found in Leviticus 11:13-19 and Deuteronomy 14:11-20.
Each of these sections lists specific varieties of birds unfit for human consumption. No clean birds are listed. Only about two dozen unclean birds are listed out of thousands found the world over. These unclean birds illustrate the characteristics of all unclean birds. They fall into types each of which is unclean "after its kind." The question is, how do these unclean birds differ from those known to be clean or fit for human consumption? The characteristics of clean fowl are, of course, determined by the dove and the pigeon (Luke 2:24 and Leviticus 1:14-17) which were anciently used for sacrifice.
By comparing the differences between these clean birds and those listed as unclean, we can arrive at the following six characteristics of clean birds: 1) they must not be birds of prey; 2) they catch food thrown to them in the air, but they bring it to the ground, where they divide it with their bills, if possible, before eating it; whereas unclean birds devour it in the air, or press it with one foot to the ground and tear it with their bills; 3) they must have an elongated middle front toe and a hind toe; 4) they must spread their toes so that three front toes are on one side of a perch and the hind toe on the other side; 5) they must have craws or crops; 6) they must have a gizzard with a double lining which can easily be separated. (Consult articles in Jewish Encyclopaedia under "Poultry," and "Clean and Unclean Animals.")
Clean birds have all these characteristics; unclean birds lack one or more of these characteristics. If a bird lacks any one of these characteristics, it is unclean.
Beside the pigeon and dove, the following birds are clean: chicken, pheasant, quail, partridge, grouse, turkey, all song birds, ducks, geese, swan (the word swan is a mistranslation in the King James Version).
Unclean birds not listed specifically in the Bible are roadrunners, woodpeckers, and the parrot family (which divide their toes so that two are on either side of a perch); aquatic and wading birds and gulls which have no crops or craws, no double lining of gizzards, and often no hind toe or no elongated middle front toe.
BIBLICALLY CLEAN MEAT, FISH, AND FOWL
MEAT:
Antelope, Beef, Buffalo, Deer, Goat, Hart, Lamb, Mountain sheep, Ox, Roebuck
FISH:
Albacore, Anchovies, Bluebill Sunfish, Bluefish, Bowfin, Buffalo fish, Butterfish, Carp, Chubs, Cod, Crappies, Flounder, Fresh water mullet, Groupers, Grunts, Haddock, Hake, Halibut, Herring, Kingfish, Mackerel, Mullet, Pike, Pilchards (sardines), Red snapper, Redfish, Salmon, Sea Bass, Smelt, Striped Bass, Trouts, Tunas, White Fish, Yellow Perch
FOWL:
Chicken, Dove, Duck, Geese, Grouse, Partridge, Pheasant, Pigeon, Quail, Turkey, all song birds
BIBLICALLY UNCLEAN MEAT, FISH, AND FOWL
MEAT:
Bacon, Dogs, Ham, Horses, Hyenas, Lizards, Mice, Pork (including lard), Pork-sausage, Possums, Rabbit, Rats, Skunks, Snakes, Spiders
FISH:
Abalones, Bullheads, Catfish, Clams, Crabs, Crayfish, Eel, Lobster, Mussel, Octopus, Oysters, Scallop, Shark, Shrimp, Snails, Squid, Sturgeon, Whale
FOWL:
Gulls, Parrots, Roadrunners, Woodpeckers, all others not specifically listed as clean.
OTHER:
Jello & Marshmellows sometimes contain pork-based gelatin (if they have a "K" for Kosher, they are probably all right), any saltine cracker that states it uses animal shortening (usually lard), and anything else that states it uses animal shortening.
IF IN DOUBT, AVOID ANYTHING NOT SPECIFICALLY LISTED AS CLEAN
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