Health Advice/Discussion

Here's a link on dietary reference intakes for chemical elements: http://www.iom.edu/Object.File/Master/7/294/0.pdf

Very interesting... :)

bmwracer wrote:Here's a link on dietary reference intakes for chemical elements: http://www.iom.edu/Object.File/Master/7/294/0.pdf

Very interesting... :)

That's pretty useful info in one file.

:applaud:

Tu_triky wrote:That's pretty useful info in one file.

:applaud:

I thought so.

I wonder if there's a more expansive list one level up....?

bmwracer wrote:
I thought so.

I wonder if there's a more expansive list one level up....?

Yeah it's called "Gyabo!"

Tu_triky wrote:Yeah it's called "Gyabo!"

LOL, I tried that... Didn't work.

But this did: http://www.iom.edu/CMS/3708.aspx

Lotsa stuff. :sweat:

bmwracer wrote:
LOL, I tried that... Didn't work.

But this did: http://www.iom.edu/CMS/3708.aspx

Lotsa stuff. :sweat:

Lotsa research materials re: nutrition

bmwracer wrote:More magnesium info here: http://en.wikipedia.org/wiki/Magnesium_in_biology :) :victory:

Wow! I just found out I have a high in magnesium diet. :thumbsup:

And naps definitely help, Monta.

And yes.. someday your back will probably give you problems too. :beaten:

Mine wasnt a problem till my 30's.

Eve wrote:And yes.. someday your back will probably give you problems too. :beaten:

Mine wasnt a problem till my 30's.

Yup... Those muscles and discs lose some of their pliability over time... :sweat:

bmwracer wrote:
Yup... Those muscles and discs lose some of their pliability over time... :sweat:

Hyaluronic Acid is suppose to help with that...

Tu_triky wrote:Hyaluronic Acid is suppose to help with that...

I saw that on the news the other day... They're using that on people with severe arthritis, ne?

bmwracer wrote:
I saw that on the news the other day... They're using that on people with severe arthritis, ne?

Yeah but also with disc and chronic pain issues...you can get it clinically where it's injected by a doctor or you can also buy it over the counter in various forums ~ serums, gels, capsules, creams....even toothpaste. They say it helps ppl with osteoarthritis that have seen their cartilage wear out. But I don't think it's limited to osteoarthirtis.

Again, I'm just throwing out ideas for ppl.

Tu_triky wrote:Hyaluronic Acid is suppose to help with that...

Wiki: http://en.wikipedia.org/wiki/Hyaluronic_acid :D

bmwracer wrote:
Wiki: http://en.wikipedia.org/wiki/Hyaluronic_acid :D

Certain things work really well for some ppl and some don't, obviously...that's why you gotta read up if there's a need for something.

Tu_triky wrote:Certain things work really well for some ppl and some don't, obviously...that's why you gotta read up if there's a need for something.

Sometimes too much info is bad, too: when my officemate had an attack of the gout several years back, he did all this reading on the 'net and started to become somewhat of a hypochondriac as a result. :beaten:

He's since gotten over it, but he was a nutcase for a while... :beatyou:

bmwracer wrote:
Sometimes too much info is bad, too: when my officemate had an attack of the gout several years back, he did all this reading on the 'net and started to become somewhat of a hypochondriac as a result. :beaten:

He's since gotten over it, but he was a nutcase for a while... :beatyou:

I agree...I've become overzealous in the past sometimes myself. Yeah, you're right.

Tu_triky wrote:I've become overzealous in the past sometimes myself.

Yeah, same here... Like with my bad disc.

Good thing I didn't allow myself to get operated on... I suppose I might need it in the future, but I hope everything I'm doing now will put it off for a good long while. :fingerscrossed:

bmwracer wrote:
Yeah, same here... Like with my bad disc.

Good thing I didn't allow myself to get operated on... I suppose I might need it in the future, but I hope everything I'm doing now will put it off for a good long while. :fingerscrossed:

Yeah I would avoid surgery if at all possible....it's not the end all be all they make it out to be....

...so too much info is bad, friend...but the vast majority of us suffer from being much too ill informed.

I found this after purchasing it at Mitsuwa....an article published in 2002 on Haiga Brown Rice...for those who want a healthier rice without the coarser fiber of brown rice. It tastes delicious:



[image]

It's neither brown nor white rice, but a rice that's in between. Haiga is a new form of rice that up until about a year ago was available only in Japan. With haiga, the rice bran is meticulously removed, leaving the nutritious rice germ still attached to the kernel. It's being touted as a healthy alternative to white rice minus the tough bran fiber of brown rice.
The basics: Haiga is not a variety of rice, but rather the result of a particular milling process. The name haiga, which means embryo or bud in Japanese, refers to the rice germ. The rice itself is a premium-grade short-grain rice.

The milling process was developed in Japan sometime before World War II in response to a severe vitamin B deficiency in the Japanese diet, resulting in an outbreak of beriberi disease -- a condition that affects the heart and nervous system. By keeping the rice germ, crucial vitamins and nutrients were also retained.

Milling technology has since vastly improved, allowing for mass production of the rice. Still, removing just the bran is a tedious and time-consuming process. Ordinary white rice goes through a milling process only once, while haiga is milled about eight times to carefully remove the bran layer by layer without disturbing the germ. The result is a glossy, semi-transparent rice with a hint of beige.

The rice is similar in taste to white rice with a slightly sweet, nutty flavor. Haiga is a good source of vitamins B, E and C.

Selecting: A handful of rice companies are starting to produce haiga, but the brand readily available here is Tamaki Haiga. Masami Kitagawa, president of Williams Rice Milling Co. in Sacramento and producer of Tamaki Haiga, suggests that it be bought in small quantities and used quickly because it oxidizes and deteriorates faster than white rice.

Tamaki Haiga is first packaged in an airtight plastic bag, then placed in a brown paper bag to limit exposure to light. Purchase new-crop rice whenever possible.

Storing: Like all rice, keep haiga in a cool, dark area, preferably in an airtight container.

Use: Haiga cooks with the same amount of water and in the same amount of time as white rice. Rinse gently, and only a couple of times, so as not to disturb the fragile germ.

Tu_triky wrote:I found this after purchasing it at Mitsuwa....an article published in 2002 on Haiga Brown Rice...for those who want a healthier rice without the coarser fiber of brown rice. It tastes delicious:



[image]

It's neither brown nor white rice, but a rice that's in between. Haiga is a new form of rice that up until about a year ago was available only in Japan. With haiga, the rice bran is meticulously removed, leaving the nutritious rice germ still attached to the kernel. It's being touted as a healthy alternative to white rice minus the tough bran fiber of brown rice.
The basics: Haiga is not a variety of rice, but rather the result of a particular milling process. The name haiga, which means embryo or bud in Japanese, refers to the rice germ. The rice itself is a premium-grade short-grain rice.

The milling process was developed in Japan sometime before World War II in response to a severe vitamin B deficiency in the Japanese diet, resulting in an outbreak of beriberi disease -- a condition that affects the heart and nervous system. By keeping the rice germ, crucial vitamins and nutrients were also retained.

Milling technology has since vastly improved, allowing for mass production of the rice. Still, removing just the bran is a tedious and time-consuming process. Ordinary white rice goes through a milling process only once, while haiga is milled about eight times to carefully remove the bran layer by layer without disturbing the germ. The result is a glossy, semi-transparent rice with a hint of beige.

The rice is similar in taste to white rice with a slightly sweet, nutty flavor. Haiga is a good source of vitamins B, E and C.

Selecting: A handful of rice companies are starting to produce haiga, but the brand readily available here is Tamaki Haiga. Masami Kitagawa, president of Williams Rice Milling Co. in Sacramento and producer of Tamaki Haiga, suggests that it be bought in small quantities and used quickly because it oxidizes and deteriorates faster than white rice.

Tamaki Haiga is first packaged in an airtight plastic bag, then placed in a brown paper bag to limit exposure to light. Purchase new-crop rice whenever possible.

Storing: Like all rice, keep haiga in a cool, dark area, preferably in an airtight container.

Use: Haiga cooks with the same amount of water and in the same amount of time as white rice. Rinse gently, and only a couple of times, so as not to disturb the fragile germ.

Cool.

And good timing: I need to buy more rice for my gyoza excursions... I'll try it out when I hit the Mitsuwa this weekend. :victory:

bmwracer wrote:
Cool.

And good timing: I need to buy more rice for my gyoza excursions... I'll try it out when I hit the Mitsuwa this weekend. :victory:

It's pretty tasty bro' and it nearly has the look and texture of white rice while having many of the benefits of brown rice. I like it a lot and if you eat a lot of rice you might as well get more nutrition for little or no sacrifice in flavor.

I've only tried one brand of Haigai Brown Rice at Mitsuwa, so I can't speak to them all...but just buy a small bag of some brand and try it out to see if you like it, I guess.


Edit: Oh yeah it has more potassium, magnesium and Vitamin E than regualr white rice too.