Mendulang Recehan Dengan PPC Indo

Belakangan ini Program PPC alias Pay Per Clik buatan tanah air banyak bermunculan. Beberapa yang saya ikuti antara lain KlikSaya.com ama PPCIndo.com. Ga seperti Google Adsense yang lebih dominan untuk situs berbahasa Inggris. Situs PPC asal Indo ini memang dibuat untuk para pemilik blog atau situs berbahasa Indonesia.

Bagi kamu yang ingin mendulang recehan gampang kok mengikuti program ini. Recehan...? ih kesannya dikit amat....

Ha.. ha... bukannya meremehkan bro...
kalo perklik dapet 200 atau 300 perak kan kalo yang ngekliknya 1000 orang bisa jadi 200.000 deh. Nah sekarang yang jadi pertanyaan gimana supaya yang ngeklik 1000 orang. Ya udah ambil kasaran dari 100 orang yang datang ke situs kamu yang ngeklik 1 orang maka kamu harus punya pengunjung 100.000 orang. Hah 100.000 orang perhari mustahil lah untuk satu situs, CosaAranda.com aja mungkin ga sebanyak itu.... Ya.. iya juga ya... ya udah bikin aja 100 situs yang populernya kaya CosaAranda.com. Dan masukin semuanya iklan PPC Indo itu. Saya yakin kamu ga cuma dapet Rp. 200.000,- InsyaAlloh lebih... hi.. hi..

Celiac and Fat-Soluble Vitamins

One of the things I've been thinking about lately is the possibility that intestinal damage due to gluten grains (primarily wheat) contributes to the diseases of civilization by inhibiting the absorption of fat-soluble vitamins. If it were a contributing factor, we would expect to see a higher incidence of the common chronic diseases in newly-diagnosed celiac patients, who are often deficient in fat-soluble vitamins. We might also see a resolution of chronic disease in celiac patients who have been adhering faithfully to a long-term, gluten-free diet.

One thing that definitely associates with celiac disease is bone and tooth problems. Celiac patients often present with osteoporosis, osteopenia (thin bones), cavities or tooth enamel abnormalities (thanks Peter).

An Italian study showed that among 642 heart transplant candidates, 1.9% had anti-endomyosal antibodies (a feature of celiac), compared with 0.35% of controls. That's more than a 5-fold enrichment! The majority of those patients were presumably unaware of their celiac disease, so they were not eating a gluten-free diet.

Interestingly, celiac doesn't seem to cause obesity; to the contrary. That's one facet of modern health problems that it definitely does not cause.

The relationship between cancer and celiac disease is very interesting. The largest study I came across was conducted in Sweden using retrospective data from 12,000 celiac patients. They found that adult celiac patients have a higher overall risk of cancer, but that the extra risk disappears with age. The drop in cancer incidence may reflect dropping gluten following a celiac diagnosis. Here's another study showing that the elevated cancer risk occurs mostly in the first year after diagnosis, suggesting that eliminating gluten solves the problem. Interestingly, celiac patients have a greatly elevated risk of lymphoma, but a lower risk of breast cancer.

There's a very strong link between celiac and type I diabetes. In a large study, 1 in 8 type I diabetic children had celiac disease. This doesn't necessarily tell us much since celiac and type I diabetes are both autoimmune disorders.

One last study to add a nail to the coffin. Up to this point, all the studies I've mentioned have been purely observational, not able to establish a causal relationship. I came across a small study recently which examined the effect of a high-fiber diet on vitamin D metabolism in healthy (presumably non-celiac) adults. They broke the cohort up into two groups, and fed one group 20g of bran in addition to their normal diet. The other group got nothing extra. The bran-fed group had a vitamin D elimination half-life of 19.5 days, compared to 27.5 for the control group. In other words, for whatever reason, the group eating extra bran was burning through their vitamin D reserves 30% faster than the control group.

Unfortunately, the paper doesn't say what kind of bran it was, but it was probably wheat or oat (**Update- it's wheat bran**). This is important because it would determine if gluten was involved. Either way, it shows that something in grains can interfere with fat-soluble vitamin status, which is consistent with the staggering negative effect of refined wheat products on healthy non-industrialized cultures.

Add to this the possibility that many people may have some degree of gluten sensitivity, and you start to see a big problem. All together, the data are consistent with gluten grains interfering with fat-soluble vitamin status in a subset of people. As I discussed earlier, this could contribute to the diseases of civilization. These data don't prove anything conclusively, but I do find them thought-provoking.

Thanks to Dudua for the CC photo

Cincau Hijau - Kendalikan Tekanan Darah Tinggi

Pasti nikmat sekali minum es cincau di hari panas terik seperti sekarang ini. Rasa dahaga hilang, manfaat kesehatan pun diperoleh. Kandungan seratnya cincau cukup tinggi. Penelitian Prof. Dr. Sardjito dkk dari Yogyakarta berhasil membuktikan bahwa penyakit darah tinggi bisa dikendalikan dengan cincau.

Ada empat jenis cincau yang dikenal masyarakat, yaitu cincau hijau, cincau hitam , cincau minyak dan cincau perdu. Bentuk fisik keempat tanaman itu amat berbeda satu sama lain. Namun masyarakat Indonesia amat menggemari jenis cincau hijau. Ini karena daun cincau hijau bersifat tipis dan lemas sehingga lebih mudah diremas untuk dijadikan gelatine atau agar-agar. Aroma cincau ini pun tidak langu.

Tanaman dari Asia Tenggara ini punya nama latin Cyclea barbata dan termasuk dalam suku sirawan-sirawanan (Menispermaceae). Batang tanaman yang disebut orang Sunda tarawulu, trewulu, camcauh ini berdiameter sekitar 1 cm dan merambat ke arah kanan pada pohon inang dengan panjang 5 sampai 16 meter.

Bentuk daun tanaman ini berbentuk perisai dan berwarna hijau. Pangkal daun berlekuk, tengah melebar dan ujungnya meruncing dengan panjang antara 5 sampai 16 sentimeter. Tepi daun berombak dan permukaan bawah daun berbulu halus. Sedangkan permukaan atas daun berbulu jarang dan terasa kasar bila dipegang.

Tanaman cincau sering ditemukan tumbuh sebagai tanaman liar, tetapi ada juga yang sengaja dibudidayakan di pekarangan rumah. Tumbuhan ini berkembang subur di dataran rendah sampai daerah dengan ketinggian 800 meter di atas permukaan laut. Tanah yang gembur dengan kadar keasaman 5,5 sampai 6,5 dan lingkungan teduh, lembab dan berair tanah dangkal adalah tempat tumbuh yang subur bagi tanaman ini.

Cara pengembangbiakan tanaman rambat ini bisa dilakukan dengan cara generatif yaitu dengan biji, bisa pula dengan cara vegetatif yaitu dengan stek batang, perundukan, tunas akar. Kelemahan perkembangbiakan dengan biji adalah dibutuhkan waktu sekitar 3 bulan untuk memperoleh bibit. Kelemahan cara vegetatif adalah merusak batang, cabang, ranting atau akar tanaman. Kerusakan bagian-bagian itu bisa mempengaruhi produksi daun cincau.

Daun cincau yang dapat dipanen adalah daun yang tidak tua tapi tidak terlalu muda. Pemetikan tanaman itu harus melihat kondisi tanaman bersangkutan. Bila tanaman cincau itu rimbun dan subur, dedaunnya boleh dipanen banyak. Namun bila tanaman itu tampak kurus dan tidak sehat maka pemetikan itu hanya akan merusak tanaman itu sendiri.

Dua Kali Sehari

Daun cincau hijau telah diteliti mengandung karbohidrat, polifenol, saponin, flavonoida dan lemak. Kalsium, fosfor, vitamin A dan B juga ditemukan dalam daun cincau hijau. Kandungan-kandungan ini memungkinkan cincau hijau dimanfaatkan sebagai bahan pembuat obat-obatan, di samping digunakan sebagai minuman penyegar. Penyakit radang lambung, demam dan tekanan darah tinggi bisa dicoba disembuhkan dengan gel cincau hijau.

Akar tanaman cincau hijau juga sering digunakan untuk mengobati penyakit demam dan sakit perut. Ini karena akar tersebut mengandung pati, lemak dan alkaloid cycleine yang rasanya pahit.

Pengambilan akar tanaman ini harus mempertimbangkan umur tanaman. Sebaiknya akar diambil dari tanaman yang sudah berumur lebih dari 5 tahun dan perakarannya sudah cukup luas. Ini ditujukan agar tanaman tidak mati karena diambil akarnya.

Penelitian khasiat cincau untuk mengobati penyakit tekanan darah tinggi pernah dilakukan di tahun 1966 oleh Prof. Dr. Sardjito, Dr. Rajiman dan Dr. Bambang Suwitho dari Fakultas Kedokteran Universitas Gadjah Mada, Yogyakarta. Pada penelitian itu pasien diberi daun cincau segar sebanyak 5 gram yang digerus dengan 150 cc air matang kemudian diperas. Air perasan itu diberikan kepada pasien untuk diminum dua kali sehari.

Uji coba itu dilakukan kepada pasien tekanan darah tinggi dengan usia di atas 40 tahun. Hasilnya pasien mengalami penurunan tekanan darah secara signifikan. Seorang pasien usia 70 tahun dan tekanan darahnya mencapai 215mm/120mm mengalami penurunan tekanan darah menjadi 160mm/100mm dalam satu bulan setelah mengkonsumsi cincau. Keluhan pusing, sering lelah dan jalan sempoyongan hilang dan berat badan turun.

Selain itu kandungan serat di dalam cincau juga tinggi. Penelitian yang dilakukan oleh Direktorat Gizi Departemen Kesehatan terhadap cincau mengungkapkan terdapat 6,23 gram per 100 gram kandungan serat kasar dalam gel cincau. Ini berarti bila cincau dikonsumsi bersama dengan buah dan sayur mayur sehari-hari bisa memadai untuk memenuhi kebutuhan serat harian sebesar 30 gram sehingga bisa membantu memerangi penyakit degeneratif seperti jantung koroner.

Sementara itu kalori yang terkandung di dalamnya adalah 122 kalori dan protein sebesar 6 gram. Karena kandungan seratnya yang tinggi dan kalorinya yang rendah, maka mantan peragawati kondang Okky Asokawati mengkonsumsi satu gelas cincau di malam hari. Manfaat seratnya yang tinggi ini sangat dirasakannya. Badan menjadi sehat dan urusan ke belakang setiap hari menjadi lancar.

Sumber : www.kompas.com

The Seat of Power

Have you ever wondered why the buttocks is one of the most attractive parts of the body on both sexes?

The shape of the buttocks comes mostly from the gluteal muscles (maximus and medius), superimposed by a layer of fat. The 'glutes' are some of the strongest muscles in the body, due to their large size and efficient leverage. Thrusting doesn't even come close to tapping into the glutes' tremendous power. What does? Heavy lifting. Sprints. Jumps. In short, some of the most functional full-body movements we perform as humans.

In any full-body movement, the hips are the central source of power. The strongest muscles surround the hips, and muscle strength diminishes progressively as you move further from them. A shapely buttocks is typically a strong buttocks, and a strong buttocks generally means a strong person. So if you want to decide at a glance whether a person is capable of sprinting and jumping after large prey, and then carrying it home, the buttocks is a good place to look.

The buttocks is also a storage area for fat. Humans tend to store a disproportionate amount of fat near their center of gravity: in the abdominal cavity, on the hips and on the buttocks. The right amount of fat indicates a healthy individual. A shapely buttocks is typically attached to someone who is strong and well-nourished. It's not so hard to imagine why we find it attractive.

Real Food VIII: Ghee

All this talk about butter is making me hungry. Richard mentioned in the comments that he bought some ghee recently and has been enjoying it, so I thought I'd post a recipe. Ghee is the Hindi word for clarified butter. It's butter that has had everything removed but the fat. Rich in fat-soluble vitamins and lacking the sometimes problematic lactose and casein, ghee has rightfully been considered a health food in India since ancient times.

Another advantage of ghee is its high smoke point, which is higher than butter because it doesn't contain any protein or sugars. Consequently, food sauteed in ghee has a clean, rich taste.

The recipe is simple but touchy. I recommend using the best butter you can get your hands on. 100% grass-fed, unsalted cultured butter is the best.

Ingredient and materials

• Butter (1 lb minimum)
• Wide-mouth glass jars
• Cheesecloth
• Rubber bands
  

Recipe

1. Place the butter in a saucepan and turn the heat to medium until it's melted.
   
2. Once it begins to boil, turn the heat down to low. It's very important to calibrate the heat correctly. Typically, you will want the burner on its lowest setting. The idea is to evaporate the water without burning the oil. It should boil, but slowly.
3. The melted butter starts out cloudy but gradually clears up as the water evaporates. At the same time, a crust will form on the surface of the ghee and the bottom of the pan. Keep the heat very low.
   
4. Push a portion of the top crust to the side with a spoon to see inside of the saucepan. When the butter looks clear and bubbles only rise from the bottom every few seconds, it's done. You have to be very careful because once the water has evaporated, the fat heats up quickly and burns the crust. This gives the ghee an acrid flavor and color. Make sure to handle the pot cautiously, because hot oil can give severe burns.
   
5. Allow the ghee to cool until it's warm but not hot. Place a piece of cheesecloth over the lid of your jar. Secure it with a rubber band. Pour the ghee through the cheesecloth, into the jar.
   
6. Store ghee in the refrigerator or at room temperature. It keeps much longer than butter.

The picture above is of my last batch of ghee.