Friday 21 April 2017

Strange but True: Drinking Too Much Water Can Kill

https://www.scientificamerican.com/article/strange-but-true-drinking-too-much-water-can-kill/


In a hydration-obsessed culture, people can and do drink themselves to death.

By Coco Ballantyne on June 21, 2007  44


Liquid H2O is the sine qua non of life. Making up about 66 percent of the human body, water runs through the blood, inhabits the cells, and lurks in the spaces between. At every moment water escapes the body through sweat, urination, defecation or exhaled breath, among other routes. Replacing these lost stores is essential but rehydration can be overdone. There is such a thing as a fatal water overdose.

Earlier this year, a 28-year-old California woman died after competing in a radio station's on-air water-drinking contest. After downing some six liters of water in three hours in the "Hold Your Wee for a Wii" (Nintendo game console) contest, Jennifer Strange vomited, went home with a splitting headache, and died from so-called water intoxication.

There are many other tragic examples of death by water. In 2005 a fraternity hazing at California State University, Chico, left a 21-year-old man dead after he was forced to drink excessive amounts of water between rounds of push-ups in a cold basement. Club-goers taking MDMA ("ecstasy") have died after consuming copious amounts of water trying to rehydrate following long nights of dancing and sweating. Going overboard in attempts to rehydrate is also common among endurance athletes. A 2005 study in the New England Journal of Medicine found that close to one sixth of marathon runners develop some degree of hyponatremia, or dilution of the blood caused by drinking too much water.

Hyponatremia, a word cobbled together from Latin and Greek roots, translates as "insufficient salt in the blood." Quantitatively speaking, it means having a blood sodium concentration below 135 millimoles per liter, or approximately 0.4 ounces per gallon, the normal concentration lying somewhere between 135 and 145 millimoles per liter. Severe cases of hyponatremia can lead to water intoxication, an illness whose symptoms include headache, fatigue, nausea, vomiting, frequent urination and mental disorientation.

In humans the kidneys control the amount of water, salts and other solutes leaving the body by sieving blood through their millions of twisted tubules. When a person drinks too much water in a short period of time, the kidneys cannot flush it out fast enough and the blood becomes waterlogged. Drawn to regions where the concentration of salt and other dissolved substances is higher, excess water leaves the blood and ultimately enters the cells, which swell like balloons to accommodate it.

Most cells have room to stretch because they are embedded in flexible tissues such as fat and muscle, but this is not the case for neurons. Brain cells are tightly packaged inside a rigid boney cage, the skull, and they have to share this space with blood and cerebrospinal fluid, explains Wolfgang Liedtke, a clinical neuroscientist at Duke University Medical Center. "Inside the skull there is almost zero room to expand and swell," he says.

Thus, brain edema, or swelling, can be disastrous. "Rapid and severe hyponatremia causes entry of water into brain cells leading to brain swelling, which manifests as seizures, coma, respiratory arrest, brain stem herniation and death," explains M. Amin Arnaout, chief of nephrology at Massachusetts General Hospital and Harvard Medical School.

Where did people get the idea that guzzling enormous quantities of water is healthful? A few years ago Heinz Valtin, a kidney specialist from Dartmouth Medical School, decided to determine if the common advice to drink eight, eight-ounce glasses of water per day could hold up to scientific scrutiny. After scouring the peer-reviewed literature, Valtin concluded that no scientific studies support the "eight x eight" dictum (for healthy adults living in temperate climates and doing mild exercise). In fact, drinking this much or more "could be harmful, both in precipitating potentially dangerous hyponatremia and exposure to pollutants, and also in making many people feel guilty for not drinking enough," he wrote in his 2002 review for the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology. And since he published his findings, Valtin says, "not a single scientific report published in a peer-reviewed publication has proven the contrary."

Most cases of water poisoning do not result from simply drinking too much water, says Joseph Verbalis, chairman of medicine at Georgetown University Medical Center. It is usually a combination of excessive fluid intake and increased secretion of vasopression (also called antidiuretic hormone), he explains. Produced by the hypothalamus and secreted into the bloodstream by the posterior pituitary gland, vasopressin instructs the kidneys to conserve water. Its secretion increases in periods of physical stress—during a marathon, for example—and may cause the body to conserve water even if a person is drinking excessive quantities.

Every hour, a healthy kidney at rest can excrete 800 to 1,000 milliliters, or 0.21 to 0.26 gallon, of water and therefore a person can drink water at a rate of 800 to 1,000 milliliters per hour without experiencing a net gain in water, Verbalis explains. If that same person is running a marathon, however, the stress of the situation will increase vasopressin levels, reducing the kidney's excretion capacity to as low as 100 milliliters per hour. Drinking 800 to 1,000 milliliters of water per hour under these conditions can potentially lead a net gain in water, even with considerable sweating, he says.

While exercising, "you should balance what you're drinking with what you're sweating," and that includes sports drinks, which can also cause hyponatremia when consumed in excess, Verbalis advises. "If you're sweating 500 milliliters per hour, that is what you should be drinking."

But measuring sweat output is not easy. How can a marathon runner, or any person, determine how much water to consume? As long as you are healthy and equipped with a thirst barometer unimpaired by old age or mind-altering drugs, follow Verbalis's advice, "drink to your thirst. It's the best indicator."


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ABOUT THE AUTHOR(S)
Coco Ballantyne
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1. sangamkrApril 13, 2015
When I was seeing a local TV show , I was surprised to note that water is poisonous when consumed excess. To confirm the fact I was goggling and came across this article. The content of this article is interesting and informative. But what if you are hypertensive and consume more water because of the disease? what happens if you have lots of dehydration problem? Have you to drink or not?
Excess water intake become toxic only when kidney's reject pumping the excess water out of the body. Is it true. Would like to have more insight into this strange but true article.

2. redblanket in reply to aprilmarkgrafFebruary 11, 2015
I can say from experience, that this article is 100% true. I was doing a 500 mile triathlon and almost died from drinking water & sports drink in excess. I had all the symptoms above. I tried to eat during the race, but was so nauseated that it was very difficult. Finally on the last day, I was able to get down a tuna sandwich. It saved my life. I can laugh about it now...but at the time I was really scared and thought I was going to die or have brain damage.

3. aprilmarkgrafJanuary 14, 2015
go Wonderwoman1967: the bottles are polluting the entire Earth and the water out of your tap is just fine!

4. yangsir in reply to SingeriNovember 7, 2014
What's the deal now?Healthy or something wrong?

5. rohit127November 4, 2014
Not only after but also immediately after the meal we should not have excess water . after 15-20 mins of meal you may have water.

6. rohit127November 4, 2014
Does excess may cause bleeding from anus ?

7. tanarg in reply to Wonderwoman1967October 21, 2014
Wonderwoman1967: The 8-glasses-a-day of water has been a recommendation since the 1950s! It is not at all a new thing. I know, because I was there!

8. messi56September 16, 2014
I never known that too much drink can kill u,alarm...

9. SingeriAugust 7, 2014
Well, this is my situation. I am 35 yrs old I was on a strict diet for 6 months to shed off my baby weight. My day started with drinking 4 glasses of water, 1 hour of vigorous exercise, water and followed by a green juice. I had sprouts and fruit for breakfast and after 2 hours, I drank another 4 glasses of water. I used to eat heavy lunch and after 2 hours gap, had another 4 glasses of water. Had Snack, followed by 4 glasses and a healthy dinner followed by 4 glasses. I almost drank 20 glasses in a day. I got rid of my constipation and was very happy with my health. I lost 15 kilos weight and was very proud if myself. But, after 6 months, I noticed I was urinating very frequently and was also diagnosed with severe Acid Reflux(GERD). I couldn't exercise any more, my body became very weak and all my other tests results (iron & diabetes) are normal. It's been 1 year now and I am taking Nexium for acid reflux, but my body is still the same (no energy). The doctors are unable to find out the reason and I feel I lost my health. I have to eat only small meals and can't afford to skip a single meal. I feel like fainting and my blood sugars go low if I skip a meal. Do you think excess water has affected my health? I am happy to know what is the real reason as no doctor is helping me out. Thanks.

10. charlesxJune 21, 2014
This article suffers from jumping between metric and Imperial units, and from a lack of details. It says that it could be harmful to drink 8 cups of water per day (approximately 2 liters) but then goes on to say that the kidneys can process 800 to 1,000 milliliters (approximately 3-4 cups) per hour, or one-tenth of that, 3-4 cups per 10 hours, if marathon running. So it's important for the article to say under what circumstances it is harmful to drink 8 cups of water per day, and it doesn't give that point.

11. AnnWirtek in reply to HimaniJune 7, 2014
Last year I had a brain surgery and the biopsy named the tumor as anaplastic oligodendroglioma grade 3. Afterwords for 2.5 months I had a combination of chemo and radiation treatments, then one month break for Christmas and for last 6 months I'm taking chemo. I'm constantly thirsty and I was told to drink lots of water to flush the poison from my system. How should I interpret your article?
I think on average I drink about 4 litters of water purified by Reverse Osmosis a day, plus 2 - 3 mugs of weak black tea with lemon slices.
I can't stand anything sweet, so no juice for me. Is this too much?
I also noticed that I'm perspiring excessively, like nothing before.
Is this something to be worry about?
My local oncologist is not really helpful. He is really a regular GP and health unit made him act as an oncologist since we don't have one in our town.
I would appreciate any comments.
Ann

12. kebil in reply to sctrbrnMay 22, 2014
Your kidneys may be able to excrete an extreme amount of water every day, but it is not just excrete water, it is also excreting sodium and potassium as well as water. It is the dilution of the blood sodium, and by extension, the bodies sodium, that causes the edema and problems. Drinking lots of water balanced with sodium and potassium will do far less damage. That being said, even this in not totally safe and can still result in tragedy.
I remember when I was working in a particular hospital, and a patient came in with a sodium of 90 mmol/l (don't ask me to convert to imperial). He was extremely hyponatremic (low sodium), and fading in and out of consciousness. He had not been drinking water, but an extreme amount of beer for several days. We wanted to pump a crap load of sodium into him ASAP, but this is also dangerous as it can lead to all the myelin surrounding the nerves suddenly shrinking, falling apart, and causing something like an instantaneous lose of proper nerve conductivity through the most important nerve pathways.
Drinking too much water (or any fluid very low in salt) can result in catastrophe. The man I was talking about survived a slow, extremely careful increase in the amount of sodium in his body, while we carefully monitored his heart (because that can also stop, as can all nerve impulses when sodium falls to low), and allowed his body to slowly get rid of the excess water. This just goes to show that it is the dose that makes the poison, and that anything in excess can be tragic.
One last thing, even if you drink something with the correct amount of salt in it, you can still end up diluting your blood to the point that their is not a high enough concentration of hemoglobin (via your red blood cells) to properly deliver oxygen to your brain (and the rest of you). While the rapid excretion of water makes this harder to do, it is still possible.

13. kebilMay 22, 2014
Your kidneys may be able to excrete an extreme amount of water every day, but it is not just excrete water, it is also excreting sodium and potassium as well as water. It is the dilution of the blood sodium, and by extension, the bodies sodium, that causes the edema and problems. Drinking lots of water balanced with sodium and potassium will do far less damage. That being said, even this in not totally safe and can still result in tragedy.
I remember when I was working in a particular hospital, and a patient came in with a sodium of 90 mmol/l (don't ask me to convert to imperial). He was extremely hyponatremic (low sodium), and fading in and out of consciousness. He had not been drinking water, but an extreme amount of beer for several days. We wanted to pump a crap load of sodium into him ASAP, but this is also dangerous as it can lead to all the myelin surrounding the nerves suddenly shrinking, falling apart, and causing something like an instantaneous lose of proper nerve conductivity through the most important nerve pathways.
Drinking too much water (or any fluid very low in salt) can result in catastrophe. The man I was talking about survived a slow, extremely careful increase in the amount of sodium in his body, while we carefully monitored his heart (because that can also stop, as can all nerve impulses when sodium falls to low), and allowed his body to slowly get rid of the excess water. This just goes to show that it is the dose that makes the poison, and that anything in excess can be tragic.
One last thing, even if you drink something with the correct amount of salt in it, you can still end up diluting your blood to the point that their is not a high enough concentration of hemoglobin (via your red blood cells) to properly deliver oxygen to your brain (and the rest of you). While the rapid excretion of water makes this harder to do, it is still possible.

14. HimaniApril 28, 2014
Its very rightly said in the end that "drink acording to your thirst". Its really very difficult to first measure your sweating levels and then count your drinking glasses.

15. tabissoFebruary 11, 2014
Has more to do with the quality of the watter, than the physiological responses it self. This and other articles are forgetting the concentration of very important ions (mineral) for our body. If the water have a Isotonic tonicity and the right amount of the ions (mineral) then you can drink how much you want!
Look for: http://articles.mercola.com/sites/articles/archive/2011/11/27/coconut-water-ultimate-rehydrator.aspx
I've never heard of someone who died by drinking plenty of coconut water!

16. reichenbella in reply to Wonderwoman1967August 10, 2013
You have some very good points! Some of us have to drink water more often than we would normally (just when we're thirsty). For example, constipation calls for drinking more water. I have seen it to help a lot. But the only way you could be harmed from drinking too much water is if you had a mental disorder that made you drink it all the time or something. And anyway, that would only make you dizzy or have a stomach ache in most cases. So I agree with you. I'm drinking less than a gallon a day, so I should be safe, I figure.

17. reichenbella in reply to Egyptian ThunderAugust 10, 2013
Calculate how much you are drinking. If it's less than 5 or so liters (21 cups) a day - which I am pretty sure it is... - then you're fine. Just don't drink it too quickly.

18. cslagenhopJune 27, 2013
You have developed type I diabetes. You need to get in to see your physician or go to the emergency department.

19. MommaKnowsApril 5, 2013
As water is necessary for every cellular action within our bodies and so many medical warnings tell us the population as whole is dehydrated, doesn't it make sense to at least replace what we lose?

20. spbarbatMarch 17, 2013
I think you are missing the point to this article. Many people are aware of dehydration and the effects and will act accordingly if they have the resources because it is pretty much common sense you need water to live. I believe the amount of people that know you can die from drinking a large amount of water is low. Also, people that are going through extreme dehydration are not thinking, " I really need water but what if I drink too much and die" it is because is isn't available to them or they are ignoring their body. I think it is a good article and is very interesting and informative.

21. Anchovy_RancherJuly 19, 2012
I used to live just outside of the National Park boundaries on the South Rim of The Grand Canyon. I hiked allot during all seasons. I never drank less than one gallon of water per day, ever, while hiking. The question of "what is too much water?" is largely dependent upon "where" it is that we're talking about. Go hike the canyon and get back to me about how much water you went through. I never carried less than two gallons while hiking off of the main trails. It's 20 pounds of life sustaining stuff!
p.s.: There are "seeps" and small creeks to filter and drink but you have to be both lucky and know where they are.

22. mnmndbMarch 12, 2012
I know this is an old article but I still hope someone can give me an answer. My husband drinks a to of water and gets upset when I tell him that it is too much. Just to make him realize how much it truly is I counted all the water bottles (we refil plastic water bottles with filtered tap water until they cant be used any more, so please no negative comments on that)he drinks in a day every day. We came to a total of between 22 - 25 bottles (0.7 ml each.)Thats a total of about 15 liters ( close to 4 gallons)a day on a normal day in the 60's and no exercise.And he still feels thirsty all the time. If I tell him its too much he tells me if he drinks less he starts feeling sick very fast. Does anyone have an idea what it could be, so I can send my husband to the doctor and get it checked out. I am trying for over 6 months now to get him to go and he always says that there is nothing wrong with him, he just needs lots of water. Its about a year now that he drinks 15 liters a day, before it was a lot but only about half of right now. Thanks. Maria

23. sameenJanuary 23, 2012
hi! i am 21 years old girl and i'am overweight according to my bmi..i want to know that as i heard that drinking 12 glasses of water a day would be good as to loose weight like instead of having the unwanted meal on unimportant time...is that true?and is this any think concern with the acne with drinking too much water?

24. kybabyxoJanuary 23, 2012
Hi, so my brother had the same thing happen to him except he isn't overweight. He started drinking tons of water, almost a case of bottled water a day and he was 22 at the time. his tongue got really white like thrush. and he also was frequently urinating. he didnt think anything of it and he eventually had flu-like symptoms with vomiting and got weak. he passed out and when his friends took him to the er (as my mom and i were in a defferent state)they had told him that he has diabetes. im not saying that you have diabetes, but it wouldnt hurt to get it checked out. good luck to you :)

25. sharonbakerJune 9, 2011
I agreed with you that drinking too much water may lead to a various type illness in the body or may killing you...
http://www.raymeds.com/

26. Healthy4funAugust 31, 2010
How much water can a 96 pound person consume in a water drinking bet without causing harm to themselves?

27. Healthy4funAugust 31, 2010
What is the total amount of water a 96 pound person drink without causing danger to themselves?

28. CCASHKIERAugust 1, 2010
Wow! I am FREAKED OUT! I drink 100 ounces of water within the first three hours of waking up. I drink about 64 ounces before working out and then another 33 ounces during my workout. I continue to drink throughout the day as well, probably an additional 200 ounces..........I have always heard to drink a lot of water to lose weight. Advice? Opinions?

29. pradhangeorgeJuly 25, 2010
ERROR?"Every hour, a healthy kidney at rest can excrete 800 to 1,000 milliliters, or 0.21 to 0.26 gallon, of water and therefore a person can drink water at a rate of 800 to 1,000 milliliters per hour without experiencing a net gain in water, Verbalis explains. "....It is 1.5 - 2 liters of urine per day.# why at all shd anyone force drink water , when his thirst hydration/dehydration will tell him how nuch to drink? # water intoxication is as bad opposite as dehydration.

30. sctrbrnJuly 2, 2010
I have detoxed many for drug test so many times, and consumed ungodly amounts of water i have never had any problems other than frequent urination. Come on water killing us? Ridiculous! And how do you know the effect of overhydration with MDMA? Who's too say the combination wasn't deadly. I mean drink as much water as you want... dont chug it as a game... that is the furthest thing from logical thought. Millions worldwide do water cleanses and detox and drink extremely high amounts of water... And do we here of millions dieing? Hell No! Come on lets be a little objective.

31. uggbuggxMarch 29, 2010
I feel really I'll and vomiting always helps.I read that drinking lots of water could make you sick.if drank 3 litres and havnt been sick.could this be harmful ( I drank it all within 2 min)

32. uggbuggxMarch 29, 2010
I feel really ill and always fell better when I vomit. I read that drinking a lot of water could make you sick. it said to drink 2 litres at once, bit it wasn't working and I got abut carryed a way and drank 3 litres (within 2 mins) could this be harmful .( I still havnt vomited.)

33. codywalkMarch 22, 2010
Wynand,
I agree with the post below yours. It sounds like diabetes insupidus where your body doesn't produce enough ADH or vaspressin. See a health care professional immediately.

34. almilestelleNovember 15, 2009
My story
I had to drink water to prepare for pelvic ultrasound. I was drinking more (maybe 3x more than I should) so I will be super prepared. . Husband massaged my back and neck which hurts me for many years and we left for the ultrasound. Shortly after that I developed spliting headache (I never had headache before except some with cold) and vomited water just when we reached the place. We decided to go to hospital to find out what has happened. They gave me 4 pills of GRAVOL (never heard of it). It put me to sleep and I woke up in another hospital with diagnosis I am dying from tumour???? ).Operation did not make any sense to me but dr. can scare u to death so I surrendered, and effect is that I am suffering from OSTEOMYELITIS (staph bone infection), because "I was out of luck" I tried to get scan films and cd that I was shown in dr. office without success.. After three years of suffering without help I got news that I need to remove bone flap because it is to late for only antibiotic therapy. I don't know how long I will live but I try to survive without questionable operation. So please watch out outside is very dangerous world!!! Please pray for me.Thank You. If You know or heard of remedy for staph bone infection please let me know. Or myabe there is someone who had such an operation followed by cranioplasty and is cured from infection please let me know how it happened.

35. Wonderwoman1967August 14, 2009
Regarding tazguy's comment...yes, more people probably do die of dehydration. However, those are the people who most likely have a serious illness or do not have access to healthy, clean water. Most healthy people drink water when they feel dehydrated (or to put more simply, thirsty). One interesting thing, though, is that this 8-glasses-a-day phenomenon didn't start until corporations started selling bottled water. People thought it was absolutely silly for companies to sell bottled water and didn't "buy" into it. Then this "8 glasses a day" rumor started, along with the "supposed" environmental problems with our natural drinking water began...coincidence? I don't think so. People would like to think that bottled water is so much healthier (and in some other countries that may be true) but here, I don't think so. Just drink when you're thirsty, people...and although the water may not taste that great out of your tap because of the minerals, it's probably healthy (unless you live next to an industrial plant that leaks toxic waste, or near a farm where there is animal waste runoff). Everyone needs to get a grip, and stop carrying bottled water around like it's a little baby (and I live in the desert!). You're ruining the environment with your discarded bottles.

36. NakedApeAugust 10, 2009
Being thirsty all the time may be the body trying to flush out excess glucose. ie Diabetes. Get to a doctor ASAP!!!

37. NakedApeAugust 10, 2009
My brother had the same problem and it turned out he had diabetes. Please, get checked out by a doctor as soon as possible

38. inventor30July 13, 2009
I am personally acquainted with a person who is an obssesive drinker of sports drinks, and several times a year needs to go to ER and get sodium and potassium blood level restored , as these minerals are excreted along with the water from the kidneys.

39. Egyptian ThunderJune 16, 2009
i like how you think. i strongly agree with your answer. water is gods gift and this person is a fraud. she committed suicide.

40. Egyptian ThunderJune 16, 2009
wow i never realized that too much water can kill you. i feel like i have been drinking a lot lately. i think i have to cut down on it.

41. unblocktheplanetJune 7, 2009
Drinking lots of water and avoiding alcohol have also been given as advice to users of Ecstasy. In several confirmed instances, including the death of Australian mid-teen poster girl on the dangers of Ecstasy, it was determined that users had overhydrated, resulting in water intoxication. They died from water, not E.

42. ehs284June 5, 2009
A few years ago I ran a health promotion module at university in which students chose a method of improving their health and monitoring changes. Exercise, stopping smoking etc were obvious areas, but one lady was a very fit 40 year old who neither drank nor smoked, walked 10 miles a day and was vegetarian. Her weight was low normal BMI. After talking about 'vices', the only thing capable of changing was her consumption of lemonade (soda) which was about 2 litres a day whilst she was working.
We decided to try changing the lemonade for water. A week later she was happy, fit and had lost a little weight. Two weeks later she'd lost a little more weight...and so on. After a month I was worried about her continuing weight loss and at that point she admitted that she was not feeling too well, being occasionally dizzy. A little more quizzing and she said that she was sipping water through the day and consuming about 8 or 9 litres a day. She was addicted to water drinking. We had to work out a way of weaning her off the habit and it took a month before she was back to her normal self.

43. Julie12362April 30, 2009
Has for having the need to drink copus amounts of water, I would have to agree see a doctor ASAP, this could be a sign of Diabetes lurking in the shadows. This I no because I am a type 1 diabetic of 37 years. Good luck.

44. RenoRomeFebruary 1, 2009
Your symptoms could suggest diabetes. I would definitely consult a physician for a glucose tolerance test. Or, if you know someone who has a blood glucose meter, you could monitor this on your own. Your blood sugar level should be, on average, between 70 - 110. However, I would highly recommend a healthcare professionals opinion.

Thursday 20 April 2017

Water - it's impurities, gathered from the air and earth.



Air

- T he air, then, is the carrier of the myriads of microscopic germs , which have so large an in
fluence in the production of human maladies. They lie in wait for opportunityto exercise their
baneful purposes, needing only heat and moisture, or any form of decaying or putrefying substances for fructification.

- Surgeon s recognize the danger of allowing atmospheric air to penetrate into wounds or the
interior of the human organism, lest it be loaded with pathogenic germs.

- It has been estimated that a single cubic inch of Space will contain germs of aver
age size. They increase by fission
,
at the rate of one
division every hour. Hence a single one becomes
the parent of every 24 hours. and the
causative parent of in that length of time.
A very interesting investigation has been instituted
near Paris for estimatin g the microbes in atmospheric
air
, and an ingenious trap continually set to catch
them. A cubic metre of air in the laboratory is
found to contain on an average 53 0microbes
, while a
cubic metre ofair in the central part of the city con
tains in the sewers in Old houses 40,
000
, and in the old Hospital of Pitie
, of Paris.

Source: Water - it's impurities, gathered from the air and earth. The organisms that grow in it and the modern methods of purification. Author: O.W.Moore, M.D., 

Sunday 16 April 2017

Emma Morano - lives to the age of 117 years


Genetics

And there’s genetics. “We do know that the ability to make it to 110 is heritable, so you have a large increase in chance if you have several people in your family to live to a late age,” Dr. Longo said.

One of Ms. Morano’s sisters died just short of 100; another lived to 102.

Food 

3 eggs a day.

Ms. Morano has no doubts about how she made it this long: Her elixir for longevity consists of raw eggs, which she has been eating — three per day — since her teens when a doctor recommended them to counter anemia. Assuming she has been true to her word, Ms. Morano would have consumed around 100,000 eggs in her lifetime, give or take a thousand.

The day’s meals, which consist of the aforementioned
eggs, now down to two a day, 
ground meat, 
soupy pasta and 
a banana.
drank a glass of homemade grappa
enjoyed a chocolate sometimes

She also likes a bananas, ladyfingers, and brandy.  (https://www.bonappetit.com/story/oldest-person-in-world-food)

In 2013, when asked about the secret of her longevity, she said that she ate three eggs a day, drank a glass of homemade grappa, and enjoyed a chocolate sometimes, but, above all, she thought positively about the future. She was still living alone in her home on her 115th birthday. In 2016 she credited her long life to her diet of raw eggs and cookies, and to staying single.

Gerontologists agree that there is no one key to longevity. “You talk to 100 centenarians, you get 100 different stories,” said Valter D. Longo, the director of the Longevity Institute at the University of Southern California, whose studies suggest that diet is an important factor in living longer.

Good air

“The doctor told me to change air,” she said, “and I’m still here.”

While still a girl she moved with her family to Villadossola, once an important iron and steel company town. The climate — humid and cold winters — was not congenial to her constitution, so a doctor suggested she move to the nearby environs of Lake Maggiore, which straddles Italy and Switzerland. She chose Verbania, a pretty lakeshore town with a milder climate.

My Note: Villadossola - is surrounded by huge mountains on all sides. The air must be stuck and humid.

Verbania - relatively better quality air.


Water 

Is there change in water between Villadossola and Verbania? Possible, since Verbania is on a lake, the lake gets it's water from the alps.

https://www.nytimes.com/2015/02/15/world/raw-eggs-and-no-husband-since-38-keep-her-young-at-115.html?_r=2

http://www.bbc.com/news/world-europe-39610937

https://en.wikipedia.org/wiki/Emma_Morano




Monday 10 April 2017

Cooking - our mentality will become like those of the people who cooked

Purified Eating

Complexity: 
 
An Indian guest at our Hare Krishna center in Boise once told us, “My father was very strict in his daily habits and spiritual practices. He would eat only food cooked by his own hands.” My father, Anantarupa Dasa, has similar remembrances of his grandmother. She would eat only food prepared at home. Many Indians can relate similar experiences with parents, grandparents, or friends.
What is the rationale behind a practice so difficult to maintain? Why were members of previous generations so strict in what they ate?
The Bhagavad-gita (3.13) gives us a hint: “The devotees of the Lord are released from all kinds of sins because they eat food which is offered first for sacrifice. Others, who prepare food for personal sense enjoyment, verily eat only sin.” At home, “offering food for sacrifice” usually means offering food to whatever deities one worships on one’s home altar. But “offering food for sacrifice” especially means offering food to Lord Krishna, since He is called Yajna (“sacrifice”). And Lord Krishna tells us when He will accept our offering: “If one offers Me with love and devotion a leaf, a flower, fruit, or water, I will accept it.” (Bg. 9.26).
So what guarantee is there that the food one eats at the house of an acquaintance or in a restaurant was cooked with love and devotion for Sri Krishna? In fact, in many cases we cannot know, and so we often “eat only sin.”
The food we eat is important in determining who we are; it influences our consciousness. For example, if we eat bread cooked at a restaurant or factory, the consciousness of those who cooked the bread enters into it and affects us. Slowly, by repeatedly eating the bread, our mentality and desires will become like those of the people who prepared the grains.
This principle is not as esoteric as it may seem. When an artist creates a painting, he expresses his thoughts, desires, and emotions through the medium of the art, and the viewer of the painting takes in the artist’s mental state. Similarly, when a computer receives information from outside sources, it may also receive a virus, which—unseen and unheard—slowly destroys the computer’s software.
Srila Prabhupada instructed his disciples to follow the Vedic tradition of not eating food cooked outside the home or temple. He writes, “Indeed, a devotee should be very strict in not accepting food from a nondevotee, especially food prepared in restaurants or hotels or on airplanes. An avaishnava [nondevotee] may be a vegetarian and a very clean cook, but because he cannot offer the food he cooks to Vishnu, it cannot be accepted as maha-prasada. It is better that a Vaishnava abandon such food as untouchable.”
But how can we maintain this ancient Vedic principle today? The modern world is one of global travel, a hectic pace of life, and large networks of friends and acquaintances. Eating outside—in restaurants, hotels, and airplanes—is a widespread social phenomenon, if not an obligation and necessity. How can we maintain our Krishna conscious principles in the face of this?
Indeed, it would have been very difficult in ordinary circumstances. But by Srila Prabhupada’s mercy, it’s not impossible. Let me give you an example.
My father travels frequently on business trips around the world. His company provides him with airfare, hotel rooms, and money for food. But while his colleagues may go to the nearest restaurant to have lunch, my father has to make his own arrangements. Sometimes finding a good meal is difficult, especially when prasadam from home runs out, so he eats only raw foods—fruits, salad, nuts. But when the need is greatest, Krishna always helps, and somehow or other he will find the local ISKCON temple, a Govinda’s Restaurant, or the home of a devotee. So he can eat prasadam almost anywhere he goes, and he can rest assured the food was cooked with devotion and offered to Lord Krishna.

http://www.krishna.com/purified-eating

Why No Garlic or Onions?


alliums

One of the most common questions asked to me is this: "Why don't you eat garlic and onions?"

Here's my short answer: As a devotee of Krishna and a practicing Bhakti-yogi, I don't eat garlic and onions because they cannot be offered to Krishna.

Here's my longer answer:

You may know that onions and garlic are botanical members of the alliaceous family (alliums) - along with leeks, chives and shallots.

According to Ayurveda, India's classic medical science, foods are grouped into three categories - sattvic, rajasic and tamasic - foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.

Those that subscribe to pure brahmana-style cooking of India, including myself, and Vaishnavas - followers of Lord Vishnu, Rama and Krishna - like to only cook with foods from the sattvic category. These foods include fresh fruits, vegetables and herbs, dairy products, grains and legumes, and so on. Specifically, Vaisnavas do not like to cook with rajasic or tamasic foods because they are unfit to offer to the Deity.
Rajasic and tamasic foods are also not used because they are detrimental to meditation and devotions. "Garlic and onions are both rajasic and tamasic, and are forbidden to yogis because they root the consciousness more firmly in the body", says well-known authority on 
Ayurveda, Dr.Robert E.Svoboda.

Some branches of western medicine say that the Alliums have specific health benefits; garlic is respected, at least in allopathic medical circles, as a natural antibiotic. In recent years, while the apparent cardiovascular implications of vegetable Alliums has been studied in some detail, the clinical implications of onion and garlic consumption from this point of view are still not well understood.

Nevertheless, there are still many adverse things to say about garlic and onions. Not so well known is the fact that garlic in the raw state can carry harmful (potentially fatal) botulism bacteria. Perhaps it is with an awareness of this that the Roman poet Horace wrote of garlic that it is “more harmful than hemlock".

It should be pointed out that Garlic and onion are avoided by spiritual adherents because they stimulate the central nervous system, and can disturb vows of celibacy. Garlic is a natural aphrodisiac. Ayurveda suggests that it is a tonic for loss of sexual power from any cause, sexual debility, impotency from over-indulgence in sex and nervous exhaustion from dissipating sexual habits. It is said to be especially useful to old men of high nervous tension and diminishing sexual power.

The Taoists realized thousands of years ago that plants of the alliaceous family were detrimental to humans in their healthy state. In his writings, one sage Tsang-Tsze described the Alliums as the "five fragrant or spicy scented vegetables" - that each have a detrimental effect on one of the following five organs - liver, spleen, lungs, kidneys, and heart. Specifically, onions are harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the liver and spring onions to the kidneys.

Tsang-Tsze said that these pungent vegetables contain five different kinds of enzymes which cause "reactions of repulsive breath, extra-foul odour from perspiration and bowel movements, and lead to lewd indulgences, enhance agitations, anxieties and aggressiveness," especially when eaten raw.

Similar things are described in Ayurveda. 'As well as producing offensive breath and body odour, these (alliaceous) plants induce aggravation, agitation, anxiety and aggression. Thus they are harmful physically, emotionally, mentally nd spiritually'.

Back in the 1980's, in his research on human brain function, Dr Robert [Bob] C. Beck, DSc. found that garlic has a detrimental effect on the brain. He found that in fact garlic is toxic to humans because its sulphone hydroxyl ions penetrate the blood-brain barrier and are poisonous to brain cells.

Dr Beck explained that as far back as the 1950s it was known that garlic reduced reaction time by two to three times when consumed by pilots taking flight tests. This is because the toxic effects of garlic desynchronize brain waves. "The flight surgeon would come around every month and remind all of us: "Don't you dare touch any garlic 72 hours before you fly one of our airplanes, because it'll double or triple your reaction time. You're three times slower than you would be if you'd [not] had a few drops of garlic."

For precisely the same reason the garlic family of plants has been widely recognized as being harmful to dogs.

Even when garlic is used as food in Chinese culture it is considered harmful to the stomach, liver and eyes, and a cause of dizziness and scattered energy when consumed in immoderate amounts.

Nor is garlic always seen as having entirely beneficial properties in Western cooking and medicine. It is widely accepted among health care professionals that, as well as killing harmful bacteria, garlic also destroys beneficial bacteria, which are essential to the proper functioning of the digestive system.

Reiki practitioners explain that garlic and onions are among the first substances to be expelled from a person’s system – along with tobacco, alcohol and pharmaceutical medications. This makes it apparent that alliaceous plants have a negative effect on the human body and should be avoided for health reasons.

Homeopathic medicine comes to the same conclusion when it recognizes that red onion produces a dry cough, watery eyes, sneezing, runny nose and other familiar cold-related symptoms when consumed.
These are just some of the reasons I avoid leeks, chives, shallots, garlic and onions.

Sunday 2 April 2017

Throw away aluminium,and teflon; perhaps, even stainless steel (contains nickel); use pre-seasoned or enameled cast-iron

My Pots and Pans

In the Kitchen with Mother Linda
“A pan should be just large enough to hold its contents comfortably. Heavy pans heat slowly and cook food at a constant rate. Aluminum and cast iron conduct heat well, but may discolor food containing egg yolks, wine, vinegar or lemon. Enamelware is a fairly poor conductor of heat. Many recipes therefore recommend stainless steel or enameled cast iron, which do not have these faults.” –Time-Life Editors
The above quote comes from the recipe index of the Foods of the World cookbooks published by Time-Life in the 1970s. What this statement was hinting at, but not explicitly stating, is that acidic foods react with aluminum and cast iron. That reactions in aluminum pans are toxic is common knowledge among professional chefs and explains why they would never allow a cheap aluminum pan or pot of any kind in their kitchens.
But another underlying fundamental truth behind this statement is, “Why bother to forage for the best organic ingredients if, at the last minute, you compromise the quality of the final dish by choosing the wrong pot or pan to prepare it in?”
I started to notice the importance of being vigilant about what foods are prepared in after eating a tomato-based dish at an ethnic restaurant. My stomach churned for a few days and then I got a pain in my lower back–centralized over the kidneys. A savvy alternative practitioner pointed out that not only do acidic foods cooked in aluminum taste metallic, but there is a distinct possibility of heavy metal poisoning–which affects the kidneys. When I returned to the restaurant, I noticed aluminum pots hanging on hooks above the stove and have never eaten there again. You have probably heard of this principle without knowing it. This is why most foods are packaged in steel instead of aluminum. It is also why I caution against drinking sodas, which are acidic, and acidic juices like tomato and grapefruit from aluminum cans.
Another no-no is Teflon–a shortened term for tetrafluoride. Yes, that’s right, Teflon is a fluoride product and one that produces a toxic gas when heated to over 500°F. Most teflon product boxes contain a warning about this, although most people overlook the missive. A recent spot on ABC’s 20/20 highlighted how inhaling the fumes produced when a high-heat pan, such as one used to cook bacon, can cause an illness dubbed the Teflon-flu. The manufacturer, Dupont, has known about the “flu” for years and warns about it on its Web site–but not the product container.
Over the years, I have weeded out from my kitchen any poor-quality and toxic pots and pans, replacing them with high-quality stainless steel or enameled cast-iron cookware. I highly recommend All-Clad’s beautiful, yet dependable line of high-quality pots and pans for stovetop cooking. If you are throwing out your old collection, why not consider one of their starter sets in their basic stainless line? There are many offers, but most come with a combination of lidded saucepans and open frying pans–but do pass up the offers that include nonstick frying pans. If you have a little more to spend, their Cop-R-Chef line features exquisite copper exteriors and the safe, stainless steel interior cooking surface.
I recently bought All-Clad’s butter warmer–a cute pan designed for melting a stick of butter or two for popcorn or a recipe. My next purchase will be one of their stockpots which range in size from 4 to 24 quarts. All-Clad’s smaller Stainless stockpots are constructed of three layers: the whole pot is constructed of aluminum, for even heating, sandwiched between two layers of stainless steel; however, that line’s bigger pots only have the aluminum core on the bottom. Since I want a larger stockpot, I am looking at All-Clad’s better-quality LTD or Master Chef 2 16- or 20-quart stockpots, in which the aluminum core extends up the sides of the pot. Larger stockpots can hold a couple chickens and all the savory vegetables needed to make a beautiful, nutritious and versatile stock.
Another indispensable pot in my home is my enameled 5.5-quart Le Creuset Dutch oven with a lid. This is my choice for slow cooking a roast or stew on the stovetop. I have very fond memories of a friend of mine showing me how to make his favorite recipe–a pork and leek stew–in it just before he passed away. Since this pot is enamel-lined, it’s okay to cook acid-based foods in it, but always to be sure to use a wooden spoon–as metal can scratch the surface.
I occasionally cook with two kinds of glazed earthenware from Bulgaria. The first is a large, hand-thrown lidded pot for the oven called a gyuvech. It is used to make a meal of the same name–a rich combination of sausage and vegetables slow cooked in the oven. The second is an individual-serving-size version of the first called a gyuveche. It is used to make a meal of sausage, peppers and tomatoes topped at the last minute with an egg.
Despite the Time-Life Editors’ admonition against cast iron due to the possibility of its reacting with food, I highly recommend some pieces of Lodge’s non-enameled cast-iron ware–as long as you avoid acidic foods and preseason the pan as directed by the manufacturer. In fact, a good cast-iron frying pan or skillet is a great kitchen tool because it conducts heat so well. I use my 12-inch skillet for frying bacon. Lodge also makes some very nice griddles for making pancakes and tortillas, as well as cornbread pans in fun shapes like perch, cactus and corncobs.
Porcelain is a good choice for bakeware and German-made Villeroy & Boch is top of the line. If you only buy one or two pieces, start with Villeroy & Boch’s 10×14-inch lasagna pan, followed by versatile soufflé/casserole dishes that measure 7 3/4 inches wide and 3 1/2 inches deep. I use the “lasagna” pans for baking carrot cakes and roasting chickens.
The “soufflé” dishes are my choice for making rhubarb crunch, sweet potato casserole, potatoes Dauphinoise, and numerous other dishes.
To put farm-fresh eggs and cream to good use, Villeroy & Boch also makes ramekins for crème brûlée, but I prefer my 5-ounce French-made porcelain ramekins from Apilco. Williams & Sonoma sells a set of four Apilco ramekins in a gift box, along with a kitchen torch. (Don’t forget a bottle of butane to fuel the torch.) If you want to buy them individually, look for Apilco ramekin #1. You need to be alert when purchasing ramekins because there are quite a few inferior imitations on the market; many of them are made in China.
I make one exception to banning aluminum from my kitchen. For baking cookies and drying crispy nuts, I use professional-quality aluminum “half-sheets” by Chicago Metallic available through restaurant supply companies and through Sur La Table–but I always line the bottom of the pan with parchment paper to keep the food from touching the metal. To economize, I buy 1,000 parchment pan liners at a time, which are also available from restaurant wholesalers. One box usually lasts about four years.
Last, but not least, I cherish my Mauviel tarte tatin pan. It has a copper exterior, but a steel-lined interior, and is specifically designed for preparing a wonderful caramelized French apple dish of the same name. There are several different sizes and models of tarte tatin pans. I prefer Mauviel’s 11-inch 2.1-quart pan with “ear” handles. The handles make it easier to maneuver the pan on the stove and in the oven.
So make a New Year’s resolution to cast out the old–your old aluminum and Teflon-lined pots, pans and bakeware, that is–and then replace them with good-quality stainless steel, enameled or well-seasoned cast iron and porcelain.
For more information:
For Villeroy & Boch products, see www.villeroy-boch.com
For Lodge products, see www.lodgemfg.com
For All-Clad products, see www.allclad.com
For Le Creuset products, see www.lecreuset.com
“Can Non-Stick Make You Sick? EPA Studying Whether Teflon Poses Health Risks,” Brian Ross, Rhonda Schwartz and Maddy Sauer reporting, aired November 14, 2003 on ABC News 20/20. Retrieved December 20, 2003 from http://abcnews.go.com/sections/2020/Living/Teflon_investigation_031114.html.
2009 Update: If you are very sensitive to nickel, you may need to avoid stainless steel. Even if you are not, you may want to avoid cooking acidic foods in stainless steel, to avoid leaching of certain heavy metals. See the article “Mad as a Hatter” by Kaayla Daniel and Galen Knight.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Winter 2003.

https://www.westonaprice.org/health-topics/food-features/my-pots-and-pans/