Grippe porcine oui en vérité! Swine flu, yes indeed!

Pour l'heure il ne s'agit que d'une épidémie tardive de grippe ordinaire. Il est important de poursuivre les investigations qui permettraient de comprendre comment de tels assemblages géniques ont été possibles. Les grands élevages industriels jouent ils à l'échelle planétaire le rôle d'incubateur permettant un réassemblage improbable et une diffusion plus durable? A ce sujet il y a peu de données.
http://tree.bio.ed.ac.uk/groups/influenza/wiki/2cd6b/attachments/ff17d/HA.NJ.pdf
Toutefois il sera difficile de trouver des fonds pour ces études car dans la contraction économique actuelle peu de gouvernements sont enclins à tirer une balle dans le pied fendu de leur industrie porcine! Les chercheurs ont donc décidé une collaboration spontanée via le net!
http://tree.bio.ed.ac.uk/groups/influenza/
Au contraire les états et leurs armées ont profité de cette épidémie pour faire des exercices en grandeur nature au cas où! Personne ne le leur reprochera même si cela coûte fort cher. Simplement les dépenses se font principalement dans un secteur épargné par la crise, voilà des keynésiens procycliques, les actionnaires de Roche ne s'en plaindront pas, sauf que patatras le marché réfléchit et temporise, Roche n'en profite pas vraiment...

Grippe A(H1N1), la grippe porcine ou mexicaine: le régime de prévention. Swine flu: the prevention diet.

The swine flu is a severe flu caused by a virus which is a human virus (H1N1 and not a H5N1 which is avian). As a matter of fact it is too early to forecast the future of this flu pendemia. Probably because the virus contained some DNA strips of porcine origin the infection is severe as our immune system is badly prepared. On another hand it is obvious that this virus initiated in young patients a tremendous immune reaction which could be by itself deleterious to the lungs. Among the deadly cases a high proportion of patients presented Acute Respiratory Distress Syndrome. In these cases a very unbalanced immune response of the host to the virus contributes to damage the lungs.

Presently the A(H1N1) flu is a late flu in the year calendar and the causal virus presents some new antigens to our immune system as it muted in pigs. This flu is probably amplified by the large factory farming of pigs which contributed to disseminate a huge amount of viruses. The very bad immune status of pigs in these factories fed with only corn and soy flours, without any outdoor exposition and severe aggressivness due to promiscuity provoked the very fast growth of the viruses. Other hypotheses are unlikely even the leakage from a military lab which works on viruses as warfare.

I will give some other news about the A (H1N1) :

This flu is linked to a virus that has "exploded" in the pig. It is clear that in evolutionary terms (and yes this is a practical application of microbial Darwinism) genetic pressure and the probability of selection of mutants is higher in breeding pigs in 5000 and force-fed batteries in than farming them in freedom!
The virus attaches to human cells and pig ones because there is a common receptor.
There are as many deaths at this time as a pandemic influenza virus, but the classic flu in November is less often the headlines.
I maintain that the nutritional care and lifestyle should be optimized for all those who do not believe the nonsense of pharmaceutical medicine and state media :
-no vaccine for several months ...
-Tamiflu lot of side effects for uncertain therapeutic effects. Remain vigilant flu should only lead to symptomatic treatment and especially not at hospital. However the first serious signs or secondary worsening should lead to a medical assessment, with microbiology, immune status, pulmonary function etc. Indeed several deaths are linked to bacterial infections of the lungs.
I see no argument for a prophylactic treatment by Tamiflu of influenza symptoms.

My advices:

don't smoke either tobacco or other leaves
open the windows of your home and use essential oils like eucalyptus globulus
keep exercising in fresh air and in sunny days (if you live in a very cloudy country or work mainly indoors check your vitamin D status)

increase your immune system with fermented live products like Kéfir

increase the amount of raw veggies (juicing) and decrease alcohol which desintegrates the immune system
use turmeric fresh or as a dessicated powder

increase drastically W3 fatty acids from fatty fishes (wild)
increase coconut butter or fresh coconut as short chain saturated fatty acids showed a protective effect against viruses (they are also present in the fat portion of goat milk and dairy products of goat milk which you will choose raw).

Steer clear of hospitals if you have flu...



Je vais donner quelques nouvelles au sujet du A(H1N1)

C'est une grippe un peu tardive.

Cette grippe est en rapport avec un virus qui a "explosé" dans les élevages porcins. Il est évident qu'en terme évolutionniste (et oui voilà une application pratique du darwinisme microbien) la pression et la probabilité de sélection de mutants est plus forte dans des élevages de 5000 porcs en batterie immunodéprimés et gavés aux Oméga 6 du maïs que dans des élevages en liberté!

Ce virus se fixe sur les cellules humaines et porcines car il y a des récepteurs communs.

Il y a autant de morts à l'heure actuelle qu'avec une pandémie grippale classique mais le virus grippal de novembre est moins souvent à la une des journaux.

Je maintiens que les précautions nutritionnelles et d'hygiène de vie doivent être optimisées pour toutes celles et ceux qui ne croient pas les billevesées de la médecine d'état et des médias désinformées:

-pas de vaccin avant plusieurs mois...

-Tamiflu: beaucoup d'effets secondaires pour des effets thérapeutiques incertains, rester vigilant une grippe ne doit conduire qu'à des traitements symptomatiques et surtout pas une hospitalisation. En revanche des signes graves d'emblée ou bien d'aggravation secondaire doivent conduire à une évaluation médicale de bon niveau, avec microbiologie, bilan immunitaire, pneumologique etc.

Je ne vois pas d'argument pour un traitement prophylactique ou systématique en cas de symptomes grippaux.
ref
http://online.wsj.com/article/SB124147014800184557.html

Vitamine D et Athérome

25-Hydroxyvitamin D deficiency is independently associated with cardiovascular disease in the Third National Health and Nutrition Examination Survey.

Atherosclerosis

Kendrick J, Targher G, Smits G, Chonchol M.

Division of Renal Diseases and Hypertension, University of Colorado Health Sciences Center, Denver, USA.

OBJECTIVE: Serum 25-hydroxyvitamin D [25(OH)D] levels are inversely associated with important cardiovascular disease (CVD) risk factors. However, the association between 25(OH)D levels and prevalent CVD has not been extensively examined in the general population. METHODS: We performed a cross-sectional analysis of data from the Third National Health and Nutrition Examination Survey (1988-1994) and examined the association between serum 25(OH)D levels and prevalence of CVD in a representative population-based sample of 16,603 men and women aged 18 years or older. Prevalence of CVD was defined as a composite measure inclusive of self-reported angina, myocardial infarction or stroke. RESULTS: In the whole population, there were 1308 (8%) subjects with self-reported CVD. Participants with CVD had a greater frequency of 25(OH)D deficiency [defined as serum 25(OH)D levels <20ng/ml] p="0.03]).">

http://www.thorne.com/altmedrev/.fulltext/13/1/6.pdf

Plat méditerranéen de Constantine: la Tfina.

La Tfina est un plat juif constantinois qui est composé d'épinards de pois chiches et de viande de boeuf en morceaux riche en collagène (boeuf bourguignon, os à moëlle, plat de côte).
La réalisation est basée sur une cuisson douce de la viande pendant 5 heures à laquelle on rajoute les pois chiches qui ont trempé depuis la veille et enfin les épinards frais en branches. Environ 6 à 7 heures de cuisson basse température sont nécessaires (dans le four thermostat < 1).
Outre la cuisson douce fermée dans une marmite en terre avec couvercle, ce plat ne comprend pas d'ajout de matière grasse.
Sur le plan nutritionnel il s'agit d'un exemple typique de plat complet hyperprotidique à index glycémique bas, dont la teneur en matière grasse dépend uniquement de la viande. La viande est riche en protéines comme les pois chiches avec une complémentarité dans la composition en acides aminés. Les pois chiches contiennent du tryptophane acide aminé essentiel précurseur de la sérotonine un neurotransmetteur. La viande est riche en méthionine acide aminé essentiel dont la teneur est faible dans les légumineuses dont les pois chiches. Cette complémentarité est très fréquente dans les plats traditionnels de la cuisne méditerranéenne. Les épinards apportent des phytonutriments et des fibres ainsi que des micronutriments en assez grande quantité et les vitamines notamment la provitamine A sont préservées par la cuisson lente à basse température. La teneur en hydrates de carbone est faible environ 1 g pour 100 g d'épinards crus, l'index glycémique des épinards et de 15 et celui des pois chiches est de 30! Consommée en plat unique sans pain ou avec un pain intégral la tfina ne fait pas sécréter beaucoup d'insuline car la charge glycémique reste très basse puisque la quantité d'hydrates de carbone pour une portion de tfina est d'environ 1g pour les épinards et 3 à 5 g pour les pois chiches. Néammoins c'est un plat très gouteux et qui rasasie très vite en saturant notamment notre besoin de gras.
Je me promets de faire lors d'une prochaine tfina la mesure de la température de cuisson. Tout en sachant que les sources d'énergie avant l'industrialisation était des foyers autonomes alimentés au bois ou au charbon et que les cuissons se faisaient sur les cendres.
Ce plat que je viens de déguster ce soir était préparé par Anina ......

Le petit déjeuner, là où tout commence (Breakfast is all beginning)

Une des questions clés du changement d'alimentation est le petit déjeuner.
La dysnutrition actuelle est le résultat d'un trop plein de produits industiels, bourrés de calories rapidement assimilables et appauvris en vitamines et oligo-éléments.
Pour inverser la tendance il faut commencer au petit déjeuner. Vous devez pour cela avoir des fruits et des légumes frais ou congelés en abondance. Il est souhaitable de remplacer le café par du thé vert nature que vous préparerez assez fort. Pour les non diabétiques une cuillère de miel est agréable et permettra de se passer des amidons (pain, biscottes, viennoiserie).
Le thé vert peut être bu en quantité désirée. Les autres aliments sont pricipalement des fruits crus et des légumes. Il est important de commencer la journée avec une protéine et le plus facile c'est un oeuf gobé ou coque.
Ce petit déjeuner permet d'être rassasié pour quatre à six heures minimum.

Le pois cassé jaune dans l'hypertension

Proteins from garden pea may help fight high blood pressure, kidney disease

SALT LAKE CITY, March 22, 2009 — Researchers in Canada are reporting that proteins found in a common garden pea show promise as a natural food additive or new dietary supplement for fighting high blood pressure and chronic kidney disease (CKD). Those potentially life-threatening conditions affect millions of people worldwide.

The study, which will be presented here today at the American Chemical Society’s 237^th National Meeting, is the first reporting that a natural food product can relieve symptoms of CKD, the scientists say.

Peas long have been recognized as nutritional superstars, with healthful amounts of protein, dietary fiber, and vitamins wrapped in a low-fat, cholesterol-free package. The new research focuses on the yellow garden pea, a mainstay pea variety enjoyed as a veggie side-dish and used as an ingredient in dozens of recipes around the world.

Proteins found in the yellow garden pea
(above) show promise as a natural food
additive or new dietary supplement for
fighting high blood pressure and chronic
kidney disease. 
Credit: Rotimi Aluko, Ph.D., 
University of Manitoba, Canada.

“In people with high blood pressure, our protein could potentially delay or prevent the onset of kidney damage,” says study presenter Rotimi Aluko, Ph.D., a food chemist at the University of Manitoba in Winnipeg, Canada. “In people who already have kidney disease, our protein may help them maintain normal blood pressure levels so they can live longer.”

High blood pressure, or hypertension, is a major risk factor for CKD, a condition that has been affecting an increasing number of people in the United States and other countries. Estimates suggest that 13 percent of American adults — about 26 million people — have chronic kidney disease, up from 10 percent, or about 20 million people, in the 1990s. CKD is difficult to treat, and may progress to end-stage kidney disease that requires kidney dialysis or a kidney transplant. That situation is fostering a search for new ways of treating CKD and preserving kidney function.

Working with University of Manitoba colleague Harold Aukema, Ph.D., Aluko purified a mixture of small proteins — called pea protein hydrolysate — from the yellow garden pea. The researchers fed small daily doses of the protein mixture to laboratory rats with polycystic kidney disease, a severe form of kidney disease used as a model for research on CKD. At the end of the 8-week-long study period, the protein-fed rats with kidney disease showed a 20 percent drop in blood pressure when compared to diseased rats on a normal diet, the researchers say.

“This is significant because a majority of CKD patients actually die from cardiovascular complications that arise from the high blood pressure associated with kidney malfunction,” Aluko notes.

In both rats and humans with polycystic kidney disease, the condition causes urine output to be severely reduced and the kidneys are unable to properly remove dangerous toxins. The researchers showed that their pea extract caused a 30 percent boost in urine production in the diseased rats, bringing their urine to within normal levels.

“That’s a huge improvement,” says Aluko, adding that there were no obvious adverse side effects from the pea protein.

Based on those promising results, the researchers plan to test the protein extract in humans with mild hypertension within the next year at the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, in collaboration with co-investigator Dr. Peter Jones. Scientists do not know exactly how the pea extract works. However, it appears to boost production of cyclooxygenase-1 (COX-1), a protein that boosts kidney function, the researchers say.

Aluko points out that eating yellow peas in their natural state won’t produce the same potential health benefits as the purified protein extract. The potentially beneficial proteins exist in an inactive state in natural peas, and must be activated by treatment with special enzymes.

But the pea extract does have a very welcome social advantage over fresh peas: “It won’t give you gas,” notes Aluko. That’s because the purified proteins don’t contain the complex plant-sugars found in fresh beans that are known to trigger flatulence. The extract itself does not appear to have any unpleasant taste or odor, he adds.

If studies continue to show promise, Aluko estimates that the extract could hit the consumer market within the next two to three years. The extract could be made into a soluble powder that can be added to foods and beverages or it could be developed into a pill, the scientists say.

The government of Canada funded the research through its Advanced Foods and Materials Network of Centre of Excellence (AFMnet), whose scientific director is Dr. Rickey Yada and executive director is Ron Woznow. Nutri-Pea Ltd., a private Canadian company that specializes in making food products from yellow peas, was the industrial partner for the project.

Références

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http://portal.acs.org/portal/acs/corg/content_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=222&content_id=WPCP_012360&use_sec=true&sec_url_var=region1&__uuid=

The Omega-3 Connection: The Groundbreaking Anti-depression Diet and Brain Program

Andrew L. Stoll wrote un very interesting book on depression and diet. The tremendous change in the balance of essential fatty acids during this century and particularly in well developped countries is clearly documented. The war against fat is not fair and produce significant countereffects which lead to depression, obesity, metabolic syndrome and for kids underdevelopment of the brain. These facts are described with details inside this book. Obviously a diet approach is only one pillar of brain health because physical exercise, meditation, environment and genetics play also a role in depression. Eventually one must keep in mind that without a good intake in omega 3 fatty acids it is difficult to maintain brain health.

http://www.amazon.com/Omega-3-Connection-Groundbreaking-Anti-depression-Program/dp/0684871386/ref=cm_cr-mr-title