diabetes and health 27

MEDICAL MAGAZINE P6/27/8PA

YOU ARE WHAT YOU EATNOT AS SWEET AS IT MIGHT SEEM

ANGEL FROM ZABRZE

„Dancing is silent poetry.” - Simonides (556-468bc)

How to live, what to do, to look good and feel likewise well everyday? What to be mindful of and what to be refrained from?

We search for alternative self-help books on nourish- ment, we further and further seek after allegedly won- der diets, awaiting it to afford youthful body line. We try to follow inventive regimes what essentially does not go in pair with healthy eating patterns. In any case, who presents with time to keep to apposite food plan when it does have important effect on the entire system but in slow a pace. Somehow, we tend to forget that it has bearing not on the physical condition alone. In fact, it equally provides for the psychic state of being - memory, frame of mind, inner harmony.

A rational diet may come in aid only when it is to go along with adjustments in life-style we lead. Indeed, it appears helpful to learn relaxation techniques and be able to relieve the stress on a daily basis.

Hence, positive thinking and getting hold of any possible joy and tenderness in heart – not specially sha- red with the closest merely – is what brings sense of balance in life.

Naturally, we should take care of our day by day ap proach to living notwithstanding the destiny given.

It is the reason why smile and cordiality is the fi rst choice “seasoning” of the common existence and this what guarantees fi tness and spiritual poise.

Danuta Maria Roszkowska

Cukrzyca a Zdrowie 1

„DIABETES AND HEALTH” EDITORIAL OFFICEPSD OW W BIAŁYMSTOKBASED IN:WARSZAWSKA 23, 15-062 BIAŁYSTOK CONT.NO. 85 741 57 01, FAX 85 732 99 74Editor-in-chief:Danuta Maria RoszkowskaEDITORIAL TEAM CO-OPERATES WITH:Hanna Bachórzewska-Gajewska M.Sc.D. Prof.dr.hab. Maria BorawskaAnna DanilewiczMarek DoleckiJoanna Filipowska M.Sc.D. Małgorzata Frąś MAProf. Maria Górska M.Sc.D. Prof. Ida Kinalska M.Sc.D. Agnieszka Kierznowska-RurarzMałgorzata Korolczuk-Zarachowicz M.Sc.D. Krzysztof MalinowskiJustyna MałaszkiewiczProf. Ewa Otto-Buczkowska M.Sc.D Jolanta Obidzińska MADr. Danuta Pawłowska M.Sc.D Renata SaniewskaProf. Jacek Sieradzki M.Sc.D. Marcin SurynowiczEwa SzarkowskaProf. Małgorzata Szelachowska M.Sc.D. Lucyna SzepielProf. Mirosława Urban M.Sc.D. Anna WorowskaDorota wysocka English translations: Michał Iwańczuk MA Urszula Tarasewicz MA Spanish translations:Marcin Szachowicz

We introduce reprints for didactic and educational purposes based on regulations of the legislative articles 25, 26,

29, 33, and 49 in section 2 of copyright laws, and related laws dated 4.02.1994.

(DzU* of 23.02.1994, no. 24, entry 83) and generally accepted editorial usages.

• Journal of Laws of the Republic of Poland


Pierwsza miłość jest jak piętka świeżego chleba. — Matka Teresa z Kalkuty

DOBRY JAK CHLEBMISJA DLA ZDROWIA

DOŁĄCZ DO NAS

— Matka Teresa z Kalkuty

DOBRY JAK CHLEB

Sit with that manface to face,

when I’m gone.Burn in the chimneymy shoes and coat,

make room for you…

And lie to me nicelywith a smile, word, gesture,

till I am, till I am.

Swim with that manupstream,

when I’m gone,find a clearing, a slender pine and a bank,


And remember me with affection,that you dreamt of me so little,

but I was, I was after all.

Share bread with that manhalf-and-half,

when I’m gone,buy curtains, a lamp and a table,


And love me insolently,though I tell sad stories,

cause I’ll be, I’ll be after all.

by Agnieszka Osiecka


T A B L E O F C O N T E N T S

H E A L T H Y L I F E - S T Y L E

I D E A S F O R H E A L T H F U L N E S

O U R G E T - T O G E T H E R S

C O M P E T I T I O N

R E A D E R‘ S P A G E S

C U R R E N T I S S U E

I T I S W O R T H W H I L E T O K N O W

A N G E L S

F O R W H O T H O S E C U R I O U S O F T H E W O R L D

4 - 7 Not as sweet as it might seem8 - 9 Health mission - GOOD AS BREAD10 - 12 You are what you eat!!!13 Does maple syrup control diabetes type 2?

14 - 15 Food preservatives – benzoic acid16 - 17 Healthy eating may backfi re18 Too short duration of sleep may trigger insulin resistance 19 Carthamus oil20 Emotional putting on weight21 Shortcoming in recognising a lie may be a symptom of dementia24 - 25 Do not think about a pink elephant

28 The highest value is health29 The educational program „Conscious diabetic”

31 A letter to the Editorial Team

30 Examination of corneal diabetics 32 How to deal with Diabetes Police33 Litotherapy : Amber – the oldest remedy known

35 Depression furthers renal diseases36 Rocket sprouts38 - 40 Salt. Its good and bad qualities

52 - 53 Angels for Angels.

42 - 44 American dream or a nightmare of the modern civilisation?45 Emotion and thoughts

F E U I L L E T O N

50 Sugar sustains…antibiotics50 - 51 B1 – a vitamin of good mood

54 - 55 Welcome to the Thursday Dinner at Diabetics’

46 - 49 This magic what memories is

4 Cukrzyca a Zdrowie

C U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U E

Time and again I happen to hear that the diabetes concerned are expected to prove sensibility as well as responsibility. Th en, the question of mine is when the apprehension demanded would uniformly apply to those who provide the health care and fi nancial funds for treatments?

I fi rst had contact with a diabetes patient during the second year of my medical studies although in actual fact it was not in Poland. Th e lot was, that my holiday job internship took place in Manchester, where I could gain knowledge from an expert, prof. Andrew Boulton, who spe-cialised in diabetes foot. Th e years passed, and I became a journalist of medicine, and this was diabetes, altogether with the methods of treat-ments I had an occasion to observe in the UK, what was to infl uence it – the quality of the relevant health establishment, the one which was so poles apart from the reality in Poland.

Th e scale of the pandemicTh e arresting diff erence in the fi eld lied on the lack of integrated he-

alth care approach. Within the British health services, nurses and dia-betologists combine forces with nephrologists, sexologists, ophthal-mologists, just as with dieticians, podologists (the hygiene of the feet is obviously crucial in case of diabetes) and social workers. A single occa-sion of a medical consultation is what enables patients there to fi nd ad-vice from experts of all these specialisations. It is a fact, that the Polish diabetologists had had it in mind, that educational and interdisciplinary line of treatment is vital in eff ect, but still they were not given grounds to bring the idea into life.

Even though it has been 20 years since the turning point in the me-dical management (Th e Polish Diabetes Association does not exist as long as this) and patients in Poland are able to receive more adept the-rapeutic attention, our health care standards are seriously well behind. Not that importantly in the respect of reimbursements but of general potential of knowledge and prophylaxis practice. It is as oft en as year in year, when I attend conferences and can hear, that this is rare to fi nd in our country, surgeries, where diabetes foot syndrome and glycosylated haemoglobin readings can be professionally analysed and treated. Th e experts still complain, that it is diffi cult to cooperate with family phy-si- cians and actually patients have not the access to the modern health care services.

It is not likely that the situation will signifi cantly change as diabeto-logy is not regarded by the health authorities as a matter of priority such as cardiology and oncology. It is a disgrace for the statistics inform that the diabetes epidemiological outbreak is just about to take place. Ad-mittedly, the nomenclature of diabetes ranks it to the infectious disease cases – engendered by bacteria and viruses – but the incidence world--wide prompts further adjustments in the terminology. It was not fair-ly long time ago when the number of the stricken was estimated to be as much as 135 million, whereas today it is 285 and according to the World Diabetes Federation is to reach 435 million in twenty years now. In Po-land, the occurrence is the concern of 2,6 million of people. – All whi-le, the disorders of glucose tolerance transpire before the very prevalen-ce of diabetes itself and aff ect 5 million as a matter of fact – the specia-lists make it precise.


C U R R E N T I S S U E C U R R E N T I S S U E

Th is mass of patients stands perspectives of recovering in only half a percentage of the population. As it was accurate- ly pointed by the prof. Krzysztof Strojek, an expert in diabetology, cardiologists and oncologists could have made their successes certain but still by the means of facilities, devices, and agents provided. Whilst, diabetes is a medical problem, which needs to be approached more by education in the way.

Indeed, education of patients and their families would be a reasonable solution for it does not involve as serious outlays as cardiological and oncological treatments for instance in form of specialist technical equipment. Basically, diabetes patients have to acquire knowledge of personal management and learn how to control blood glucose intensities, apply in-sulin or oral medicines. It is undeniably far less expensive whereas allows for some degree of patients’ independence al-together.

Sugar sustains… and costs usAny time the problem of medical education is raised and

diabetes patients are recommended to observe the therapeu-tic rules, to watch their body condition on a daily basis, to follow given diets and be physically active, I have the impres-sion, that some attempts are needed to educate clerks and of-fi cials in one line. It is equally important to make these exe-cutives aware what diabetes stands for in everyday life of the patients and how burdensome it is in respect of the fi nancial health care system.

Th e education would at least serve the wanting common sense and competence in case of the decision makers who administer NFZ and the Ministry offi ces. As the mentioned earlier voice of prof. Strojek points, diabetes patients do not require high-priced modern technology but assistance and support of the entire system. In my mind, the unsatisfactory outcomes of diabetes treatments stay in strict relation to in- adequate fi nancing by the offi cials.

Th e present standard of diabetes management in Poland is certainly aff ected by the fi nancial condition of the health department but, in my opinion, it is also due to the miscon- ception that our entire system is based upon; namely that everything can be submitted to cost cutting. In short, the policy-makers must be some defi cient in imagination and are not able to accept the fact, that investing in enhanced diabetes treatments would save relevant expenses in future. Foun-ding some greater number of podology surgeries, funding education programmes, reimbursing of long-lasting insulin analogues or other drugs of diff erent mechanisms would in-evitably absorb considerable fi nancial supplies but guarantee more eff ective therapy and means of prevention against far more cost-consuming complications which reduce patients’ life span to be even 10 years less. Fortunately, the dramatic consequences is not a rule, however in Poland, taking into

NOT AS SWEET AS IT MIGHT SEEM

consideration the fi nancial aspect alone, we still do not at-tach much weight to the treatment and care of patients who prove impaired eye-sight, kidneys, or heart attributa-ble to diabetes mellitus.

Any statement that the disease is the sole concern of older generations is doubly untrue. Firstly prophylaxis should be given as early as possible so as to avert obesi-ty, arteriosclerosis, and hypertension which is directly re-lated with abnormally higher blood sugar levels. Secon-dly the medical management of millions of diabetes pa-tients will so quickly become such an enormous fi nan-cial load within the health care system that other medi-cal treatments entitled by the insured would decline. In the USA, 75% out of 14 million of diabetes patients die from cardio-vascular complications while expenditures of their treatment reached beyond 130 milliard of dollars yearly. – We are not able to meet the escalation of the co-sts – alert American experts during international confe-rences which are admittedly attended by Polish doctors but still not by the offi cials of the health care system. In our country in turn, yearly outlays covering diabetes tre-atments from the national budget amount to 2,5 milliard, some about 690 million of which is absorbed in reimbur-sements of drugs.



Th e strategy of the new decadeAccordingly, what is the modern view of the appro-

ach to diabetes management? – Th e fi rst step to start all with is adaptation of a new life-style – rejoin speciali-sts. Th is is what obviously costs least possible. Th e aim of it is reduction of body mass and building up physi-cal activity to 2-3 quarters of exercise daily. In everyday diet it takes to avoid simple sugars and calories all in all. Meals should be consumed more frequently, even 5 times a day, but less plentiful.

Th e decision to start pharmacological therapy with insulin or oral drugs is diffi cult but it cannot be de-layed endlessly. In line with the Polish Diabetes Socie-ty the treatment is introduced with metformin and sul-phonylurea derivates (the given drug is selected in an-swer to patient’s obesity and the extent of damaged beta cells in pancreas). In next stage, both medicines can be administered together as one, as well as insu-lin or its analogues. Th is is what every one patient sho-uld be aware of: although initially sugar concentration in blood can be regulated by diet alone, then with oral drugs, eventually insulin will be found indispensable. Nevertheless, practice in life proves that it is fairly chal-lenging. One of medical surveys revealed that 58% of patients tend to be frightful of insulin therapies whilst, even more alarmingly, 86% of clinic doctors use black-mail to argue the necessity of them! In the face of such an approach, patients do not perceive insulin to be a drug but as a kind of punishment and end point altho-ugh fear is actually not a good teacher of respect and obedience. Maybe, this is what underlies the uncon-cern of the patients who deny the serious risks of dia-betes, and neglect systematic controlling of glycaemia, regular drug intakes or following strict diet.

Fortunately, diabetology turns out to be a medical fi eld regarded to provide manifold pharmacological options of treatment. Th e aim of specialists is to render each one given therapy individualised, however, in Po-land, it is much more demanding for the want of essen-tial drug reimbursements: already mentioned long-la-sting insulin analogues (particularly useful in case of patients who prove night and morning hypoglycaemia) or just discovered oral incretin medicines. As distinct from the previous class of preparations, the drugs do not exact undesirable side-eff ects – do not aff ect blood circulation, do not engender tumefaction or contribute to the gain of body mass.



Th e basis diabetes stems from is quite well reco-gnised – a defi ciency of insulin causes sugar to col-lect in blood stream what in a straight line aff ects the nervous system, kidneys, eye organs, and va-scular tracts. Nevertheless, the secretion of insulin is not dependent on glucose only, the concentration of which rises aft er meals, but also on other hormo-nes called incretins. It is the ones that order absorp-tion of food in stomach and intestines and simulta-neously inform beta cells in pancreas of demanded insulin distribution. Digestion causes glucose inten-sity to rise at the moment when the fi rst output of in-sulin is directed to the blood system. Subsequently, under the infl uence of incretins alone, pancreas beta cells start to generate successive supplies of insulin, the phase of which past generations of drugs could not reproduce (as well as only some of the modern ones can complete it).

Th en, diabetes type 2 is what reduces releasing of incretins to signifi cant degree. Hence, the scientists came to an idea so as to stimulate their pharmacolo-gical performance and in actual fact did not have to wait long for the answer from the relevant industries – as much as two groups of incretin drugs were mar-keted soon aft er. So far all attempts to exact reim-bursement for this advanced line of medicaments have failed which, together with the prolonged pro-cess of creating a therapeutic programme relating to longlasting insulin analogues, complicates the pa-tient’s situation all the more. Th e world moves fur-ther and further in the fi eld of the up to date me-thods of treatments, whereas diabetology Poland in-creasingly loses in the distance to the European lead. If we continue to delay the refunding of insulin ana-logues or incretin drugs we will not be able to come from behind in the next few years. All this when, a new generation of drugs, called fl osins, awaits intro-ducing , the fi rst one innovative medicines that tar-get kidneys which purportedly bear infl uence on the carbohydrate balance. Th en again, in the nearest fu-ture the method of reducing the absorption of glu-cose from the urine may become a very important option in the medical management of diabetes type 2 (the phase III clinical trials are taking place) but the system of reimbursements in Poland seems to be still not prepared for the improvement.

A lesson from a studied lifeAltogether, we need to try not to forget that initiating

of new therapies always involves certain risks and dia-betes treatments equally apply to it. Th e most recent un-desirable outcomes of the approach based on inhalatory insulinor rosiglitazone teach some example in life. Con-sequently it is arguably worthwhile to accept the‚ gen-tleman’ attitude of the sceptics and follow one step be-hind the given trends of innovative therapeutic options. Indeed, it might be better not to want the fi rst crack at the issue but allow others to discover novelties… Again, more and more frequently the modern medicine faces the fundamental question to what degree patients are to be off ered the rescue in form of new drugs which make therapies easier (because for instance one tablet can be as useful as a couple of them) or seem to be more eff ec-tive since the fi rst stage of treatment does not give gro-und so as to assess the fi nal effi cacy.

However, this sense of cautiousness does not change the fact that advantageous diabetes management requ-ires strict selection criteria in the matter of innovative therapies. Simply, some sparse numbers of patients may gain far more in the respect than whole populations of them, merely for the reason that it is much easier to de-cide on a therapy within narrow groups of individuals who prove better readings than investigate masses to conclude it.

All this evolution in the fi eld of the modern diabeto-logy is fairly impressive but for some may be still untru-stworthy. In any event, diabetes invariably remains the incurable disease – no one clinical practitioner can re-assure: please come tomorrow and we will have the pro-blem solved. Notwithstanding the benefi ts of the best insulin preparations, so elaborately devised glucome-ters, insulin pumps, formulated dietetic exchangers, or even reimbursements altogether, the most important was, is, and will be, the self-commandment of patients themselves to live the disease day aft er day and chal-lenge it what undeniably seems to be the worst of all in practice. Some manage to acquire the aptitude within a month, others in the course of years. Nonetheless, so-oner or later it becomes unquestionable in all the way in life, whether it is coming to be sitting by the table as such or baking cakes for grand-children on special oc-casions.

Paweł Walewski � e author is a publicist of the scienti� c

section of the weekly magazine “Polityka”

8 Cukrzyca a ZdrowieCukrzyca a Zdrowie 7

Pierwsza miłość jest jak piętka świeżego chleba. — Matka Teresa z Kalkuty

DOBRY JAK CHLEBMISJA DLA ZDROWIA

DOŁĄCZ DO NAS

— Matka Teresa z Kalkuty

DOBRY JAK CHLEB


„Diabetes and Health” medical journal editors,

began the mission of „Good as Bread”

The main goal of our action is the idea of eating a healthy bread.

Our mission has already gained recognition.

The initiative supports such PSS „Together” Białystok, largest producer of bread baked the traditional way

- So called sourdough bread

Join and You!Promote with us eating

natural cereal products.

Appreciate bread the natural acid.

Do not be indifferent for your health!


You are what you eat !!!

It comes to be more and more diffi cult today to fi nd oneself any familiar with all the varieties of food products, especially when they are craft ily labelled as for instan-ce: improved, enriched, refi ned… A single fact, bread, hundreds of bakery assort-ments, all touch fresh, how crispy, made out of fl our whiter than snow can be, then enhanced with a collection of colourings, fl avour additives, prompters, soft eners, fi -xative agents… And, we do eat it all in one not being able to divest of the chemical admixtures ever since. To state it simply, this bread from the white of whitest fl ours aff ords none of nutrients but calories. Th en, this is what merely means energy value and must amount only to the estimated calculation which is 100 grams of it per 150-250 calories.

Nonetheless the bakers did the well expected and fairly deserved return to the old--time sense of taste, they eventually came home to the traditional making of bread, bread rich in vegetable fi bre. Indeed, we may now be free to benefi t from the healthy selection of bread off ered.

It is not known where and when the fi rst baking took place. Th e scholars report, that it was a kind of broths what was the beginning of it all. Th ey were prepared by boiling water and mixing it with pounded grains of wheat, barley, and rye. Also, the concoctions were blended with grits and seeds of plants which today pass for ordi-nary weeds. Over time the composition changed for less and less water was ordered whereas still more cereals instead which crushed in handmills were formed into pies and then baked.

Th e most wholesome bread baked out of sourdough is a source of many valuable nutrients. It adaptively concentrates diet with carbohydrates, proteins, and fats of high content of unsaturated fatty acids. Th e bread selection is what aff ords such mi-nerals as potassium, sodium, calcium, phosphor, iron, magnesium, manganese, sele-nium, as well as vitamins B and E.

Th is kind of bread is not any fattening. By reason of so called satiety eff ect it co-mes in aid of obesity treatments. Th is is because it moderates the sensation of hunger and craving for sweet or fatty foods. Wholemeal bread with seeds and bran quantities expands its volume in the alimentary tract whereas the content of vegetable fi bre im-

proves peristalsis of the intestines all of which fa-vours slimming down.

Professional nutritionists who formulate diets for diabetes patients recommend rye bread baked out of sourdough. Th e advantage behind it is its low glycemic index. On the strength of it sensa-tion of satiety and balanced levels of blood gluco-se last longer straight aft er meals what well pre-vents against “the wolf appetite” and gaining in weight respectively.

Th en, it was simply reasonable to open the mis-sion “Good bread” what took place at the Th urs-day Dinner at Diabetics’”.

Be as it may, everything takes its beginning from bakery sourdough. It is a piece of dough left from a previous baking which contains an origin for a next one bread preparation. Stored not lon-ger than two weeks it generates several dozens of yeast and bacteria the most important of which are those which contribute to milk acid. Sourdo-ugh can be raised on both rye and wheat fl our. In point of fact each sourdough given is diff erent since the bacterial cultures grow dependently on cereal as well as are infl uenced by the region of cultivation. Th e very substance of is micro-orga-nisms found under the crust and the air alone.

It has been proved that milk acid comprised in brown rye bread not only improves absorption of calcium and iron, but also relieves such compla-ints as stomach or large intestine infl ammations, as well as disorders of liver, kidneys, and pan-creas. Furthermore lactic acid bacteria elimina-te carcinogens away from bread – nitrites, nitra-tes, but above all mycotoxins which are particu-larly immune to high temperatures and seriously harmful within human body system. In order the acidifi cation prevents against forming of the mo-uld on a ready bread as such. Th is is the kind of bread which indeed saves freshness for longer.

Th en, bread is discovered to be best food for brain which stands for only 2 percent of the who-le body mass but uses as much as 20% of energy

C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E C U R R E N T I S S U E


You are what you eat !!! C U R R E N T I S S U E C U R R E N T I S S U E

from lungs and produce received out of which 40 percent is carbohydrates. It is the very complex carbohy-drates that provide to the brain cells – are digested much longer and sustain blood sugar intensities balanced.

Th is is truth confi rmed that bread is greatly benefi cial concerning intestines what was well known as early as in the ancient times. Still, it was becoming more and more forgotten when mills, not handmills, started to produce whiter and whiter fl our, and white bread replaced the brown in time. All this but white bread is ba-ked on yeast only. Fortunately, the British specialists discovered it in the 20th century that diet rich in fi bre safeguards against tumours of the alimentary tract. It is the vegetable fi bre what stands a role of “a cleaner” down in the intestines and sweeps all the indigested left overs of food.

- Our human body system does not digest fi bre as such but does need it biologically for the appropriate pe-ristalsis functioning – state medics and dieticians. It reduces the risk of incidence of such circulatory blood system diseases as hypertension, stroke, haemorrhage what all is attributable to the fact that it downgrades le-vels of cholesterol and triglycerides in blood. Fibre is equally benefi cial in treatments of diabetes for it inhibits absorption of sugars in the small intestine. Altogether, as it was mentioned, it aids slimming on the strength of binding water aff ording sensation of satiety.

Clinical research prove that plentiful of fi bre diet translates into good health in everyday life. It protects against excessive fl atulence, bloat, heartburn, stomach infl ammation, diarrhoea. Consequently nutritionists advise to be consuming 20-30 grams of fi bre daily supplied from vegetables, fruit and cereal produce.

Th e old wise maxim reads “You are what you eat”. Food is one of the most welcomed pleasures we have in life. Nonetheless it is also some good judgment in delivering to body what it exactly happens to need. Th en we should try not to forget that eating have a signifi cant eff ect on our physical and psychic health condition. Promoting diets based on fi bre is especially important in the rich European countries and in the United Sta-tes where civilisation diseases are already plagues just as diabetes called to be an epidemic of the 20th century.

Compiled by Lucyna Szepiel As early as 15 thousand years ago ancient Egyptians familiarised themselves with the art of bakery. Whe-

at and barley breads were baked on yeasts. We know it thanks to archaeological excavations of bread rema-ins and baking tins. Th e Hebrews were the ones who adopted the expertise from the Egyptians. What they did not follow was recipes for bread made on yeasts. It is because they observed the strict command from the verses of their Bible: „Do not eat anything sour - have only unleavened bread wherever you happen to be”.

Th e healthiest bread of the globe was meant to be the cracker bread made in used-to-be times by the po-orest village people from Daliekirken in Norway. Th is kind of bread, called knackerbrot, was baked in a very primitive fashion: roasted, pounded and ground grains – containing no waste – were mixed with water, for-med into fl at cakes, baked, and dried on some wooden sticks under the ceiling. Th e down-to-earth rusks af-forded vitamins, salts, proteins and so impoverished inhabitants of the village could eat it with pretty healthy teeth even if suff ered from the dearth of fruit and vegetables.

Some years passed, white bread took the place of the knackerbrot, and it was when healthy teeth among the villagers became a rarity.

Th e largest world museum of bakery was established in Rome. It was founded by Artur Lamorado. Th e other of the kind is set up in Germany in Detmold next to the Research Bakery Institute. Both museums of-fers thousands of exhibits from all four corners of the world and all of them resemble freshly baked bread phantom-like.

Compiled by Lucyna Szepiel



As early as 15 thousand years ago ancient Egyptians familiari-sed themselves with the art of bakery. Wheat and barley breads were baked on yeasts. We know it thanks to archaeological exca-vations of bread remains and baking tins. Th e Hebrews were the-ones who adopted the expertise from the Egyptians. What they-did not follow was recipes for bread made on yeasts. It is because-they observed the strict command from the verses of their Bible-:”Do not eat anything sour - have only unleavened bread where-ver you happen to be”.

Th e healthiest bread of the globe was meant to be the cracker bread made in used-to-be times by the poorest village people from Daliekirken in Norway. Th is kind of bread, called knackerbrot, was baked in a very primitive fashion: roasted, pounded and gro-und grains – containing no waste – were mixed with water, for-med into fl at cakes, baked, and dried on some wooden sticks un-der the ceiling. Th e down-to-earth rusks aff orded vitamins,salts, proteins and so impoverished inhabitants of the village could eat it with pretty healthy teeth even if suff ered from the dearth of fru-it and vegetables.

Some years passed, white bread took the place of the knacker-brot, and it was when healthy teeth among the villagers became a rarity.

Th e largest world museum of bakery was established in Rome.It was founded by Artur Lamorado. Th e other of the kind is set up in Germany in Detmold next to the Research Bakery Institute. Both museums off ers thousands of exhibits from all four corners of the world and all of them resemble freshly baked bread phantom-like.

Compiled by Lucyna Szepiel

Middle Ages card from calendar


Does maple syrup manage diabetes 2?

Maple syrup will almost certainly be or-dered to the class of so called superprod-ucts. Th e scientists from the Universi-ty of Rhode Island identifi ed 54 substanc-es found in maple sugar and many of them prove anti-infl ammatory and anticancer properties. It turned out that some share of them have an eff ect on the enzymes which are essential in diabetes type 2 manage-ment.

We discovered a wide range of polyphe-nols present in maple syrup. It a� ords mul-tiplicity of bene� cial compounds some of which can be found in berries, tea, red wine and � ax seed. Deciding on pure maple syr-up may be the � rst choice for the composi-tion of antioxidants other natural sweeten-ing essences do not provide – ostates dr Na-vindra Seeram.

Maple syrup can come in aid of diabetes type 2 treatments but it is yet to be clinical-ly verifi ed.What he have confi rmed so far is the fact that maple polyphenols inhibit en-zymes which exact breaking complex sug-ars into monosaccharides.

Th e unearthing of as much as fi ve anti-oxi-dants in maple syrup was a great sci-entifi c novelty. One of them was given the name Quebecolin tribute towards the Ca-nadian province Quebec. Th e composite develops during cooking ofmaple juice in the process of making this valuable syrup.

� e Source: Pure Canadian Maple Syrup

C U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U EC U R R E N T I S S U E


U S E F U L T O K N O WU S E F U L T O K N O WFood preservatives:

Benzoic acid and it derivatesThe attractive colourful packaging of products more often than not is what diverts our attention from the actual content of the food we buy, as for in-stance the additives. Having this in mind we really should read the labels far more carefully. Every one producer is authoritatively duty-bound to provide all the relevant information needed.

Do we actually know what is important in the re-spect and what is not? Can we decipher the E denota-tions standing for food additives? Then, this is what they relate to:

• providing safety of food products• guaranteed protection against any changes in food quality throughout the storing stage (e.g. antioxidation agents applied in fat produce)• adding to pleasant appearance of the goods (e.g.colourings and aromas)• conserving of the items for consumption (e.g. stabilisers in emulsions)• extension of expiry date (e.g. preservatives in beverages)• developing new food features (e.g. easier spreading in use)

The food additives are not much harmful as long as are not employed in excess. Then many of the sub-stances symbolized by the letter E are plainly natural components, forexample milk acid. Still caution in the concern is well advised. Children and people ill have to be particularly sensitive in the question.

Additive preservative food agents are given the nomen-clature of E 200 to E 300 including benzoic acid and its salts ranged from E 210 to E 219. Preserva-tives are adapted in the food industry to maintain the attributes of the products. The mechanism they per-form to combat microbes may be of two natures. They can block the enzymatic system or destroy the semi-permeable structure of the cell membranein turn.

For many years now benzoic acid is an applied preservative but its functioning is strictly depen-dent on pH measure and inhibiting capacity of bac-

teria growth. The substance effectively blocks expan-sion of yeasts whereas barely inhibits growth of bac-teria. In plants it is found as a secondary product of their metabolism, most likely as an evolutionary an-swer to the colonisation of plant tissues by eukaryot-ic organisms such as yeasts. Benzoic acid and its de-rivatives can also be found in natural food products to quote cinnamon, cloves, plums and greater part of berry fruit (even cranberry juice labelled to contain no additives may have them more than relevant regula-tions allow for) as well as dairies being hippuric acid.

In case of approved additives and substances ap-plied in food processing, benzoic acid (E210) and its salts (E211- sodium, E212-potassium, E213-calcium) can be used maximum up to the determined amounts as follows (cal- culated per free acid):

• in aromatised alcohol-free beverages up to 150mg/l• in low-sugar jams, jellies, marmalades and low-calorie or sugar-free products of the kind; other spreadsbased on fruit; olive products; and aspic up to 500mg/kg•in emulsifi ed sauces of fat content which is lessthan 60% up to 1000mg/kg;

Some esters of benzoic acid and their sodium salts (E214 to E219) prove better anti-bacterial and antifun-gal properties than the very acid, for instance cinna-mon ester of benzoic acid is peculiarly active resist-ing microbes that engender fungal skin infections the most common pathogens of which are Trichophyton rubrum and Epidermophyton fl occosum, while es-ters which contain alcohols of short carbon bindings inhibit growth of Gram-positive and Gram-negative bacteria.

Orally received benzoic acid is rapidly absorbed, metabolised in the liver and voided with urine in its secondary form – hippuric acid. Laboratory tests con-ducted onanimals by way of sodium benzoate la-belled with carbon C-14 did not provide evidence that the compound accumulate in their bodies while


U S E F U L T O K N O W U S E F U L T O K N O W

did bear out its low toxici-ty. Only administering high doses – over 1800mg/kg perbody mass in rats (450mg/kg in cats) – produced disorders of the cen-tral nervous system and histopathologicalchanges in the brain. Trials in vitro and in vivo did notshow genotoxicity ( harmful infl uence on genes) of benzo-ic acid, however sodium benzoate is not confi rmed in the matter.

Irrespective of its low toxicity benzoic acid may cause in people pseudo allergies or potentiate exist-ing allergy or asthma symptoms. Then again the re-sults of medical research are not suffi cient enough to be able to state the extent of toxic weight of benzoic acid and its derivates – presently the accepted daily intake is 5mg/kg per body mass.

The European Food Safety Authority is obliged to verify the standards of use of benzoates marked with symbols from E214 to E219. Then acceptable daily intake (ADI), defi ned by EPSA to be 10mg/kg for the whole group of the additives, is a measure of the amount of food additive that can be orally in-gested on a daily basis over a lifetime without a con-siderable health risk. Subsequently EPSA adjudged that the food additives E216 and E217 are to be with-drawn from the market.

All in all an ideal food preservative should be:• non-toxic for people and environment;• readily undergoing metabolism in human body system except for detoxication process in the liver;• chemically neutral in presence of other food components;• readily water-soluble (microbes grow mainly in aque ous phase of the product)• steady in its quality throughout storing• low-priced

Regrettably none of the available additives meets thecriteria. For this reason studies in search for new preservatives take place in the In-stitute of Bromatology at the Medical University in Białystok. So far it has came to fruition of pat-ent applications with regard to the use of pico-linic acid as a preservative (the compound natu-rally found in mother’s milk).

Prof. Maria H. Borawska Institute of Bromatology at the Medical University in Białystok



HEALTHY EATING MAY BACKFIRE

Junk food – it is what associates with the replete with fat and sugar chips, hamburgers, sweet bars, beverages. People become addicted to it, put on weight, lose their health and then good looks altogether. In 1997 Steven Bratman titled his book “Health Food Jun- kies” which he dedicated to one more disorder of nutrition he called orthorexion. Orthos in Greek is ‘correct’ while orexis is ‘appetite’. It sounds not bad but – writes Bratman – this is a grave disease of people con- centrated on them themselves. “Th ey are of the opinion that thanks to appropriate eating patterns they will be able to control their frame of mind and the way they look”.

Can anything what is “bio” or “eco” be any harmful? Yes, it can, especially when it turns to be a kind of phobia for everything what might be contaminated with pesticides, preservatives, artifi cial colourings, emulsifi ers, as well as ir-radiated or genetically modifi ed. It takes a long time before an orthorecic makes a choice of food. Such a person needs to carefully investigate trade labels (being already fami- lia-rised with any given handbooks on healthy food), examines countries of origin, and more oft en than not puts the goods back on the shelves. Diet of the concerned easily becomes impoverished what in pair with detox exertions and starva-tion measures gives rise to anaemia or vitamin defi ciency.

However, the worst of it all is incessant obsessi-ve thinking of food and eating. “One day I realised that I was not able to fi x my attention to a conver-sation. It was when avocado in the kitchen was re-aching an ideal grade of ripeness” – recollects the doctor Bratman.

He is not an expert on nutrition, but a prac-titioner who enthusiastically and with optimism employed methods of treatment including indivi-dually adapted diets. He composed them to others while at the same time he himself followed super healthy diets. On his website www.orthorexia.com he recalls the times when he belonged to a com-munity of idealists who decided to cultivate a piece of land in New York and were to benefi cially con-sume its crops.

Th e group was not great in number, but it transpired fairly quickly, that although everyone intended to eat healthily and healthily only, con-forming to it collectively appeared to be impossi-ble. Th e greater part of them was vegetarians but some others insisted on at least a little of meat. “Meat naysayers” refused using the pots in which meat had been cooked. Some did not eat eggs, che-ese, butter, others propagated milk to be best in the world. A share of them cut fruit and vegetables into pie-ces, others counte-red that it was a wa-ste of the nutrients. Th ose who follo-wed macrobiotics had their vegeta-bles cooked at all ti-mes and did not ac-cept any fruit. Th ey were also divided into ones who belie-ved in the vital for-ce of onion and gar-lic, while others cla-imed it to be a po-ison. Most of them agreed that fruit



should be eaten in the season but some in turn ne-eded orange juice right in January. Altogether there were arguments about the pots (the agreement that aluminium ones can not be used turned unbalan-ced when a certain gourmet found them unsurpas-sed in distributing heat), then about the ways of wa-shing and peeling (thickly, thinly, or not at all), co-oking (on steam, over an open fi re, on any oven, or by no means), serving, or even chewing (each bite dozen times). In their estimation every one dish wreathed with energies and invisible powers and it was all taken really seriously.

Th e doctor became more and more confused by the guidance of specialists. On the basis of well se-lected food natural medicine was understood as a very potent therapeutic agent whereas various sys-tems diff erently applied to it. On one given occa-sion raw fruit and vegetables relieved almost every-thing, on another engendered rheumatoid arthri-tis or infected with fungi, then one day vinegar was a toxin, on another strengthened body both inter-nally and externally, just as milk, honey, and spi-cy seasonings. Centuries of experience and practice did not frame into consistent knowledge. Instead, confl icting dietetic schools called upon going along with their principles each.

Bratman promptly found his bearings, that the-se enthusiasts of he-althy eating are in fact mentally unsta-ble people whose life gradually grows to be mere obsession abo-ut food. Planning eating, searching for food, preparing me-als and the very acts of eating consumed a great deal of time during the day. Th e doctor arrived to the conclusion that it must have been a new critical disorder of nutrition and that he himself was aff ec-ted by it.

Orthorexion takes its beginning rather in- nocently, as an at-tempt to overcome some given chronic complaint or simply in form of taking care of oneself save from the fact that new healthy diet necessitates radical changes in the lifestyle and fi rm discipli-ne all along.

However, satisfaction comes quickly in reward and then a sen-se of being someone better than commonplace fans of chips arises. Food turns to be a kind of philosophy while diets regimes to meet it. At last it inevitably becomes the most important question in life and factual disease.

Doctor Bratman realizes that orthorexia and the other disor-ders of nutrition, anorexia, bulimia, and compulsive gluttony,stay in strict relation with one another. Except that they are based on amounts while orthorexia on quality. Still, food is the coreconcern in case of all of them.

He himself had to liberate from the obsession of healthy eating for a long time. As a doctor he observed its devastating weight, then as an orthorecic experienced verging on conceit self-content-ment about – as then he perceived – control over diet andeating.

Nonetheless he still recommends diets to his patients. He di-rects them to reduce intakes of fats and sugars so as to replace it with vegetables. He knows that suitably selected food may signi-fi cantly help them just as he is aware what a diffi cult and challen-ging approach he points them.

Dorota Wysocka



Too short duration of sleep may trigger insulin resistance

Even one sleepless night can engender resistance of our body cells to insulin and add to the risk of diabetes type 2.

Th is is the forewarning published in the “Journal Endocri-nology & Metabolism” by Dutch scientists.

- Today the average duration of sleep gradually declines, especially in the West. Concurrently insulin resistance and the diabetes type 2 incidence rates continually grow – maintains dr Esther Donga from Leiden University Medical Center, the author of the study, who promptly explains, that it is not a random correlation: the results of the research show that too short length of sleep aff ects metabolism to a great extent.

It was proved in previous studies, that long-lasting de-privation of sleep may exact disorders of glucose tolerance. Now scientists attempt to examine impact of solely one sle-epless night relating to cells’ sensitivity to insulin.

Th ere was nine healthy volunteers who took part in the trial. Th ey were subjected to a specifi c test in the course of which they received insulin and glucose via bloodstream aft er a night of 8-hour sleep and then aft er a night of bare-ly 4-hour sleep.

It revealed, that even in healthy persons insulin sensitivi-ty is not an invariable characteristic and may decrease by re-ason of one sleepless night only. Nonetheless dr Donga insi-sts that further detailed investigations are certainly needed – perhaps achieving sleep duration longer would relieve dia-betes in patients on account of more stabilised glucose le-vels in blood.

� e Source: Rynek Zdrowia

Chronic infl ammationmay prompt diabetes!Obesity can produce in� ammation of the im-

mune system cells and this in turn may result in a range of metabolic disorders such as insulin re-sistance and diabetes type 2 - scientists from the USA alert on the pages of “Nature Immunology” magazine.

Th e discovery provides evidence that infl am-mations of the immune system may directly con-tribute to the incidence of various metabolic syn-dromes and suggests that treatment of the former is likely to prevent against the latter.

Molecular complex of proteins in the cells of the immune system is what triggers infl amma-tion in defence against given harmful bodies such as bacteria, viruses, allergens, and many others.

Jenny Ting together with her team from the University of North Carolina proved, that palmi-tic fatty acid found in abundance in high-fat diet in the West activates this abovementioned mole-cular complex and initiates infl ammation. Th en palmitic acid impairs liver sensitivity to insulin – the main physical cause of diabetes type 2.

� e Source: PAP – Nauka w Polsce


U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W U S E F U L T O K N O W

Daily intakes of one spoon of carthamus oil may moderate the risk of heart disorders in obese women aft er menopause who suff er from diabetes type 2 – follows from the stud-ies published in “Clinical Nutrition” magazine.

Th e scientists from the Ohio State Universi-ty observed, that carthamus oil obtained from bastard saff ron plays a role in reduction of fat tis-sue around stomach which is replaced by mus-cle tissue in eff ect. Th eir research showed that af-ter 16 weeks of receiving it patients proved higher intensities of good cholesterol, lower blood sugar levels what together eased insulin resistance and infl ammations.

Aft er another four weeks the scientists con-fi rmed that introducing the oil to the diet exact-ed reduction of C-reactive protein levels (its el-evated concen- trations signalled infl amma-tion in the body system) with concurrent reduc-tion of glycated haemoglobin that stays in rela-tion to long-lasting heightened glucose intensity in blood.

� e subjected women did not substitute their diet with carthamus oil; they simply complement-ed it. � e conclusion is that some people need this kind of fat subtly more than others particularly obese women who were diagnosed with diabetes mellitus – says the author of the studies, Martha Belury.

� e Source: PAP

CARTHAMUS OILIs this true that a miracle preparation

for civilisation diseases has been discovered ?

One spoonful of carthamus oil daily helps to reduce the risk of heart disor-ders and decrease blood glucose levels in case of diabetes patients - declared

American scientists

Th e ancient believed that bastard saff ron (Cartha-mus Tinctorius) scares demons away, averts misfor-tune, whereas partaken by a pregnant woman ensures a male scion. For the fact that it upholds its shape aft er cutting off , in China it passed for a symbol of longevi-ty and perseverance. It is a genus cultivated as early as in the antique times as a dyeing and oleaginous plant. In the ancient Egypt it was used for making oily lip-sticks. Th e plant served as good as the best indigo plant dyer thanks to carthamin contained in the corolla pet-als. To this day, in Cairo and Teheran, one can buy bas-tard saff ron blooms sold for dyeing fabrics. Th e blos-soms were also applied as a stimulating, purgative, and apopheglamtic agent. Peeled fruit contains some more than 50% of carthamus oil intended for consumption and production of soap, varnish, and laque. In Europe the advance of plantations took place in the 17th cen-tury.

Carthamus oil – presents with intensive golden-yel-lowy colour and contains linolenic acid (78%), oleinic acid, palmitinic acid, stearic acid, and arachidic acid be-ing rich in vitamins E and A. It is a kind of drying oils and remains fresh for 3-4 months. Th e produce CAN NOT BE HEATED UP over 65°C.

• functions as a protector against UV• aff ords antioxidants• its mild fl avour goes well with any given cold dishes• can be applied as a pure body oil in cosmetics for oily, sensitive, as well as mixed skin complexions

Compiled by Antonina Niekrasz


Emotional putting on weightOur mental condition is what has an eff ect on the entire body system. Negative emotions not only prompt diseases but also

compulsive eating and gaining in weight eventually. Th e time we are stressed, depressed or simply bored we eat more and additio-nally tend to opt for fatter and sweeter food products. Th en we eat not so as to satisfy hunger but to cheer ourselves up, kill bore-dom or compensate some certain loss.

How to recognise emotional eating? Am I actually hungry? It is the vital question we should ask ourselves beforewe devour a whole packet of biscuits or crisps. If the answer is not affi rmative it means that we eat to feel better notby the reason of hunger. Th o-ugh coming to understanding it is very oft en not that easy since the need and readiness for eating take place jointly.

Th erefore it might be helpful to pose some more other questions:


• do you frequently choose goods commercially adver-tised?

• do you go for second snacks aft er a stressful or exhau-sting day?

• do you have leaning towards sweet, fatty or salty foods?

• do you fi nd it diffi cult to withhold from food items wi-thin your reach?

• do you happen to think about specifi c products in-be-tween meals?

• do you happen to think about a next meal before you fi -nish one already started?

• do you happen to reward yourself with given food pro-ducts or on the contrary punish yourself with-holding from eating something appetizing?

If the most of the answers are affi rmative you eat in or-der to feel psychically better.

� e Source: www.cyberbaba.pl



Good and bad cholesterolBritish scientists have discovered the third form

of cholesterol which is assumed to be the most dan-gerous one. In their opinion it is what predominan-tly aff ect blood vessels. Th is very bad cholesterol ag-glutinates far more easily and equally easily adheres to the vessels in consequence. It amasses in deposits there exacting cardiovascular disease in due course.

It turned out that the notoriously perceived bad cholesterol LDL can bind with sugar particles. It causes that complex MGmin-LDL develops being smaller and more dense than LDL itself. For the re-ason that its structure transforms into more “sticky” fragments this very bad cholesterol holds fast to the vessels still more easily.

Th e fi nding may come in aid in the fi rst instan-ce to the elderly and diabetes type 2 patients. Ne-vertheless it is expected that better understanding of the processes would come to fruition in form of new drug generations for all patients confi rmed with ar-teriosclerosis and other cardiovascular diseases.

The Source: RMF.FM

Shortcoming in recognising a lie may be a symptom of dementia

Losing the ability of distinguishing a lie and sarcasm may be the � rst warning sign of front temporal dementia – state experts from the San Francisco University.

Most of the patients who suff er from dementia do not fi nd it much diffi cult to identify a lie or sarcasm (irony) at least not on the initial stage of the disease prevalence. Th e exception are persons who prove front temporal dementia and the in-ability in the respect may signal progress of their syndrome. Th e fact was verifi ed by prof. Katherine P. Rankin, a neurop-sychologist from the University of California in San Franci-sco, during her research work she conducted on 175 individu-als half of whom were dementia patients.

Th e subjects were presented with video records that sho-wed a conversation between two persons one of whom told lies or spoke in scorn. Th en they were given verbal and no-nverbal helping clues. Both healthy persons and those who suff ered from other forms of dementia, for instance Alzhe-imer, did not fi nd it diffi cult to tell apart what was a lie, truth or sarcasm. It was only patients of front temporal dementia who were not able to realise it.

Prof. Rankin imparts that a shortfall of this so socially im-portant ability is oft en wrongly associated with depression or so called midlife crisis. All this when it can be the fi rst symp-tom of dementia prior to changes in behaviour and persona-lity as yet.

The Source: PAP/Rynek Zdrowia



Kawa i herbata w walce z cukrzycą!Zdrowe odżywianie jest podstawą leczenia każdego chorego na cukrzycę, niezależnie

od tego czy jest leczony insuliną, tabletkami czy tylko dietą. Dlatego warto poznać pro-dukty spożywcze, które swoimi właściwościami są pomocne w walce z cukrzycą.

Grzyb Reishi (Ganoderma lucidum) nazywany jest wśród naukowców „nadzieją współ-czesnej medycyny”. Już od ponad 4000 lat tradycyjna metoda chińska stawia go na pierw-szym miejscu wśród roślin leczniczych. Współczesne zaawansowane doświadczenia na-ukowe potwierdzają skuteczność grzyba Reishi w zapobieganiu oraz wspomaganiu le-czenia wielu schorzeń. Składniki zawarte w roślinie pozytywnie wpływają na poprawę jakości zdrowia i przedłużenie życia. W odróżnieniu od leków syntetycznych lub suple-mentów dietetycznych, Reishi normalizuje pracę całego organizmu, zapewniając prawi-dłowe funkcjonowanie organów, układów i systemów wewnętrznych

Ekstrakt z tej leczniczej huby został zastosowany przez fi rmę Gano Excel, a działanie Reishi jest wszechstronne:- działa przeciwzapalnie, przeciwzakrzepowo- wspomaga leczenie chorób sercowo-naczyniowych- reguluje ciśnienie krwi- wywiera dobroczynny wpływ na układ oddechowy- działa przeciwalergicznie - poprawia metabolizm- normalizuje poziom cukru i cholesterolu we krwi- wspomaga oczyszczenie organizmu i regenerację wątroby- podnosi odporność, zwalcza bakterie, wirusy i grzyby- opóźnia efekty starzenia się- wspomaga przywracanie właściwej aktywności nerwowo-mięśniowej- neutralizuje negatywne działanie stresu na organizm- wspiera leczenie nowotworów i eliminuje niekorzystne skutki chemio-i radioterapii

Leczenie cukrzycy typu II grzybami Reishi daje znakomite efekty terapeutyczne likwi-dując zawroty głowy, zmęczenie, osłabienie, pragnienie, bolesność oraz inne dolegliwo-ści związane z cukrzycą.

Kawa i herbata zawiera w sobie ekstrakt z grzybów. Herbata Rooibos Gano Tea Sod za-wiera w sobie wysoki poziom przeciwutleniaczy, nie zawiera kofeiny oraz w porównaniu ze zwykłą herbatą ma w sobie niewielkie ilości garbników, nie obciąża organizmu teiną. Kawa GenoCafe Classic może wyraźnie pomóc w spalaniu tłuszczu. Przez to, że stymu-lujemy centralny układ nerwowy i układ naczyniowo-sercowy, przyspiesza metabolizm.

Wszystkie produkty Gano Excel zawierają najwyższej jakości ekstrakt z Reishi. W Pol-sce fi rmę reprezentuje Ganoderma Natura Polska sp z o.o.


wiera w sobie wysoki poziom przeciwutleniaczy, nie zawiera kofeiny oraz w porównaniu ze zwykłą herbatą ma w sobie niewielkie ilości garbników, nie obciąża organizmu teiną. Kawa GenoCafe Classic może wyraźnie pomóc w spalaniu tłuszczu. Przez to, że stymu-lujemy centralny układ nerwowy i układ naczyniowo-sercowy, przyspiesza metabolizm.

Wszystkie produkty Gano Excel zawierają najwyższej jakości ekstrakt z Reishi. W Pol-sce fi rmę reprezentuje Ganoderma Natura Polska sp z o.o.



Do not think about a pink elephant...More oft en than not we set our everyday life measures

to the surface matters. We do not occupy ourselves with all the psychic and mental processes taking placewi-thin our body system. Th en it is the very inner being;o-ur beliefs, thoughts and feelings what creates the outer-world. Th e way we sense us ourselves and any otherpe-ople is what shapes our factual relationships in theuni-verse. It can be understood that human mind operate-sin two fundamentally diff erent spheres however still ac-counts for one and the same wholeness. Each our tho-ught is a reason of something whereas each internal or external circumstance is a given consequence. It is more or less comparable to computer functioning. If we enter wrong input information we will receive erroneous data in return.

Consciousness is the commander. Subconsciousness is its soldiers. Th ey do not argue and do not analyse. Inste-ad they unquestioningly and best precisely possible obey to orders. When the commander is wrong his soldiers are bound to face defeat and then when the comman-der is right they are to meet success. In brief any messa-ge consciousness sends to subconsciousness is what adds up to our entire lot. If we sow soil with a good grain and tend it we may expect decent crops. Correspondingly bad seed brings dire harvest.

It takes so as not to forget that mind does not work as two parts separated from one another. Conscious and subconscious processes are two spheres but perform for one mind only. Subconsciousness is oft en termed to be “subjective mind” while consciousness “objective mind”. Objective mind guides us in the area of relation-ships in the world and what it learns from is the fi ve sen-ses, upbringing and experience.

In turn subjective mind perceives the world by means of intuition. It is an abode of feelings and memories. Th is is what follows its duties when all physical senses are out cold. It is not able to produce logic. It accepts any sugge-stions whether they are true or not. In case we suggest it something objectively false it still would join it as if it was bona fi de and sooner or later would materialise it.

Do not think about pink elephant...! And what have you just thought?

I would bet that it was a pink elephant. Subconscio-usness does not read negatives. It accepts and records in-formation exactly what it is in straight line with no ana-lysis and amendments on the way. It is the reason why it

is important to be mindful of thoughts and deeds for it mi-ght prove all for you or against you in strict contrast.

Why is it that there can be two persons of equal education and capabilities but only one of them wins a career? Why two people at the same age suff ering from the same disease manage completely diff erent end points – one recovery the other death? Th ere can be far more questionsof the kind as well as many an answer. Nonetheless it isstill highly proba-ble that the winner thought in categories of success and the cured believed in his health restored. Both of them fed the-ir minds with positive visions. Th en think what think abo-ut. It should not be any surprising then why our mental life and its potential more and more attract the attention of the medical science circles. Hence,the clinicians do not hesitate anymore to introduce positivethinking into the therapeu-tic routinethe clinicians do not hesitate anyrnore to intro-duce positi ve thinking into the therapeutic routine.


www.ganoexcel.pl

RooibosGanoTea SOD RooibosZDROWİE İ ORYGİNALNY SMAKO KAŻDEJ PORZE ROKU

• NIEZASTĄPIĄNA W DIECIE DIABETYKA• REGULUJE POZIOM CUKRU WE KRWI• REGULUJE CIŚNIENIE KRWI• POPRAWIA METABOLIZM

1 TOREBKA 1 - 1,5 l HERBATYZAWIERA 75 % HERBATY ROOIBOS I 25 % EKSTRAKTU

Z GANODERMY LUCIDUM (REISHI)

1,5 l

A great part of people assume that some-thing which can not be seen does not exist.While health is the most common conversa-tion subject humans tend to undertake. Irre-spective of the geographical latitude, regar-dless of a nationality, race, sex or age we talk about it readily and fairly knowledgeably. We all are doctors of ourselves and the others to some extent. We exchange opinions and re-commend medicines we had tested. Th en in-cidences of some new unknown diseases are reported. Did they not exist before? Some of them certainly did. In main they are civili-sation diseases, or ones engendered by muta-ted viruses whereas some proportion unde-niably belong to the past but were not isolated as such. However the medicine advancement proceeded what actually took place by leaps and bounds. It is why we had this impression of the overfl ow of new diseases mentioned. Nevertheless eff ective practice of diagnosis and adequate treatments changed the aware-ness of doctors in respect of what patients go through and who they are in everyday life. It is not an approach of statistics any longer, to-day the spiritual side is being taken into consi-deration aft er all long wait. Th e modern disci-pline combines what is invasive management and pharmacology with the psychological fa-cet of it. If we are not able to see something this does not mean that it does not takepla-ce. At all events it proves that faith in recovery and positive picturing of the future is power-ful as much in case of doctors as of patients.

As soon as in the middle ages medicine ba-sed on the three pillars – magic, psychology and body. Prevailing materialism gave ground to the latter. Magic and psychology had to re-main in the history.

Since then magic has never been allied with science anew. It became a province of con-men, quacks and charlatans. It is what eff ects to this day on the strength of people’s naivety. Th e only diff erence is means used. Th en the return of psychology lasted ages but now has been eventually acknowledged. Th e previo-us era of discerning human psyche as being distinct from the body resulted only in mas-ses of ill-educated experts who had not a clue what human mind is. However the determi-ned in the forties psychoanalysis was gradual-

ly changing it. Th en psychosomatic medicine started to asso-ciate health problems, for instance arthritis, ulcers or migra-ine, with a certain psychic type given. In the seventies in turn psychologists established how emotions aff ect some particular body functions, for example blood pressure, or more serious chronic diseases. Th e interrelation of body and mind transpi-red to be more exact than it had ever been presumed. Regretta-bly, even today, some share of the medical professions regards psychology in sceptical a way. Even if they happen to employ it they do this to an insignifi cant degree.

A professor of physiology and biophysics, Candance Pert from the Georgetown University in Washington, she wrote in her book, “Molecules of emotions”, that “It was an astonishing discovery to fi nd it that the body systems, whether it is ne-rvous, hormonal or immunological, are one and the same in-terdependent organism directed by specifi c molecular bits of information. Th en in turn, Howard Friedman, a professor of psychology and health prophylaxis in the University of Cali-fornia, introduced in his book “Healing personality” what fol-lows “I have never seen a death certifi cate which would vali-date a decease from an unhealthy personality. All this when it is the very negative psychic reactions what prompts people to pass away”.

All things considered but we still do need a certain sense of balance asserts a psychologist Tatiana Ostaszewska-Mosak – the relaxationtechniques alone can not cure infertility or can-cer. Controllingsubconciousness must go in pair with medi-cine however overactive trust in psychic powers appears to be now.

m.t.



Dietary rules, people with diabetes are clear out. Th e problem is that, despite knowledge of the rules can not apply them in everyday life. For many pe-ople, changing your diet is like a wall, you can not destroy. Why is this happening?

Th e method of small stepsDiet is not seven days austerities, there is also the

adoption of one of the golden rule. Diet is to chan-ge the style of eating for life. Th is process is not easy, because it is associated with the work on bad habits. It is important to change our daily habits to make a specifi c plan - the method of small steps. One way of applying the diet is keeping a diary. Develop specifi c, defi nite plan and save what changes it intends to in-troduce in the coming days, enhances the motivation. Confi rmed in the decision to take the dietary chan-ges. Th is may be eg eating the fi rst meal - breakfast in the fi rst week on a regular basis. In the second week, and the exchange of products for those with a lower glycemic index such as white rice to brown rice. Well also regularly make changes in our diet such as once a week we try to introduce new policy.

It is important to do a summary of each day, which we managed to use what we have and with diffi culty, as we feel that we see the pros and cons. In this way it will be easier to see on what we have to work on. If we know what we can not work out well, think about why it happened. Keeping a diary makes it easy to make changes.

Systematic approach pays off Changes in the diet is good to introduce systematically, for example, one rule for one week diet.

In this way, in one month we can make up to four dietary recommendations. Each work pays off , so that by the end of the month we take a gift such as going to the cinema or a small purchase, but this should not be associated with food reward may not be such a sweet tooth

How many times a charm?Any change bad habits related to the fact that they appear trips, but this does not mean that all

our eff orts go in vain if we depart from the previously adopted rules. It is important to try to work on a diet to make changes. You can always return to the plan and is always worth it! It is because the change bad habits is not only better health, it is also to feel better.

SupportTh e origins of changes in diet can be diffi cult, therefore, take advantage of support dietitian and

psychologist. Th ose with experience can tell us the directional simple systems to support work on themselves and to improve health. Everyone will feel better, having a trusted professional who, if ne-cessary, will be used by their work.

mgr diet specialist Karolina Borkowska

27Cukrzyca a Zdrowie


THE HIGHEST VALUE IS HEALTH

Diet is a measure whichwill allow you to achieve your goal: good health.

Th e rules of your success:

1. Eat meals 4-5 times a day - regularity pays off !Remember the breakfast!2. Remember the raw vegetables (4 servings per day), products with whole grains - foods rich in vitamin. B and fi ber;3. Remember the good fats - fi sh, olive oil (for salads, not cooking);4. Milk rich in lactose (a sugar with a high GI) to replace the natural products fermented (yogurt, kefi r, buttermilk);5. Limit consumption of salt contained in a large number of products, pickled, canned, smoked products, cheese. No bit of salt. Replace the basil salt.6. Eat natural, good for your health7. Avoid products made with white fl our, which really raise your blood sugar!8. Cooked vegetables have a high GI and GL in particular carrots, potatoes and beets. More overcooked food cause rapid growth of blood glucose. Use cooking semi-hard(so products were not overcooked, soft ).9. Foods with high GI = high absorption rates, we combine with proteins or fats, which slow

down absorption.10. Most of fructose are bananas and grapes - avoid them in your diet.11. Use steaming, roasting, grilling trays, cooking in water (do not add fat cooking, baking,

grilling). Pan, put it in the trash!12. Fried foods throw from his diet.13. Fats, such as a teaspoon of olive oil directly to the use of ready meals14. Avoid alcohol - the risk of hypoglycemia!15. Remember to physical activity - 30 minutes walking a day.

mgr diet specialist Karolina Borkowska

28

Cornea scanning reveals the risk of foot amputation in case of diabetes patients

Examining eyes of a diabetes patient makes it possible to recognise given damage of nerves and related to it risk of amputation – informs the “New Scientist”.

Excess of glucose in blood prejudices its fl ow stream in tissues, the ones most remote from heart, what exacts hypoxia which involves nervous tissues altogether. It is as much as half of di-abetes population who go through impairment of nerves what in case of extreme conditions re-sults in the loss of sensation and amputation in the end.

In order to identify nerve damage (neuropathy) invasive tests must be employed such as bi-opsy of nerves and tissues. Th en it was the team of Nathan Efron from the Queensland Univer-sity of Technology in Brisbane (Australia) who worked out an alternative non-invasive meth-od of the examination.

Th e scientists presupposed it that cornea nerves can go under some damage in the respect – those which are most densely nerved within the human body system. And special scrutiny by means of confocal microscope proved that aff ected by neuropathy cornea nerve fi bres are less dense and far shorter than in healthy body organisms.

Th en the team of Efron elaborated a clinical test – the condition of the cornea is scanned and analysed by an applicable computer programme. Th e method is already in use in a number of hospitals. As yet some further biopsy trials are needed to be able to compare the relevant results and ascertain precision of the test.

The Source: PAP

F O R T H E C U R I O U S

„Cukrzyca a Zdrowie”EDITORIAL TEAM ul. Warszawska 2315-062 Białystok

A let

ter to

edito

rial t

eam R E A D E R ‘S P A G E S

Good day to everyone

My name is Michael and I am 18 years old. I have diabetes. The opening sta-

ge of the disease was pretty arduous for me. Even this single problem of diagno-

sis alone what took as long as three months. I was losing my weight incessantly

and ceaselessly was drinking water. Then everyone around pointed that it must

have been the physical activity I take (I fi nd professional biking irresistible), my

age and supposedly due „storm of hormones”. For all that my mother asked our

family doctor for a specialist referral when my health condition was worse and

worse on. I was constantly drowsy and in need for energy but did not know that

I was drifting off to coma. The blood tests results proved fatal and I was sent to a

children’s hospital where I happened to be attended expertly. Now I reckon that

it was them, the doctors, nurses, patients themselves, thanks to whom I was able

to brave it. I received there factual specialist and cordial care in one. They tre-

ated me with a genuine patience – were able to rejoin even the most trivial qu-

estions. I was lucky to be never ignored. I learned the self-control of the syndro-

me however diffi cult needle pricking was at the beginning…

Today I manage the disease very well. Then I am even in love and my girl-

friend supports me great a lot. No one concentrates on my disease. I have a de-

cent number or friends and all of them treat me normal. What I would like to

say is wishing everyone joy in life and meeting dreams all in all. I keep my fi n-

gers crossed for any diabetic patient just as anyone does it for me.

My sincere regards

Michał Modrzejewski



How to deal with Diabetes PoliceTh ey are everywhere and no way can be found to escape them. It is agents of Diabetes Police – your family, friends, all who

have a diff erent view on this how you manage your health and life. For instance they do not accept the diet you lead. Th ey cau-tion that you gain in weight. Th ey reproach you to start physical exercising. Th ey do care about you but tension grows in the relationships due to the pressures.

Th is is an example how the Diabetes Police meets its duties.Blood sugar readings of Kuba are not model but both him himself and attending him specialist are content. Kuba’s wife, Monica, also pays interest to the con-cern. If she is not satisfi ed with his management she is more than likely to reprove him reproaching him that he eats too much or follows badly chosen diet. So as to save himself from the lectures he started to lie to her that the tests and results were ideal. At some time Kuba and Monica battled diabetes jointly and in accord, to-

day they stand on the opposite sides of the barricade.Living diabetes is not easy. Some patients manage

it more eff ectively, others not as much, but all of them have to be very alert and mindful. Complaining, bla-ming and moaning only complicate the matter. If a close partner, like Monica for instance, is not fully co-nvinced whether you properly take care of your he-alth and holds grudges try to apply some of sugge-stions mentioned below.

Share factual information together. Invite your fa-mily and friends to a diabetes meeting, a medical consultation or introduce a relevant book to have a discussion about it. Th eir awareness of the disease is equally important.

Confront it in an open and honest way. Talk stra-ightforward and voice your feelings. Do not deceive others for it may make the question even worse. Let them witness the way you approach the disease. Let them view how you carry out blood sugar tests. Let them be going for a walk with you or exercising with you. Let them become convinced that you take the di-sease seriously and soon they should appreciate your eff orts.

Change the integrity of your relationships. Instead of taking the heat of their criticising ask them to help you to improve the situation. Give them the ground

to engage in your problems.Face yourself in the mirror. Some comments of the Diabetes Police may appear to be not unfounded. Do

you actually do your best possible to be in good form? Do you in fact take care of your health? If not maybe it is high time to do something with it. Do not the Diabetes Police to turn your life into hell on earth. Th e diabetes alone is diffi cult enough. Th en support of a partner may come in aid to a great extent but suitable communica-tion is also needed. You do not have to display a white fl ag. Truce is as much as necessary as for the fi rst step.

Compiled by: Michał Iwańczuk


F O R T H E C U R I O U S

LITOTHERAPYAmber – the oldest remedy knownAmber – the oldest remedy knownAmber – the oldest remedy known

Amber is not just a souvenir found somewhere at the seaside. It is va-lued for its several properties. Th e stone is basically practised in jewel-lery and decorative art however these days is when its revival in natu-ral medicine is observed…

Amber remembers the fi rst eras of life on Earth and in all probability numbers some forty million years. It is a fossilised resin mainly compo-sed of carbon, oxygen, hydrogen, as well as some traces of sulphur and io-dine. As soon as in the prehistoric times it was used as an amulet. Amber is considered to be “a living stone” for some chemical changes continually take place in it. It possesses a very high melting point. Th ere is a very easy method of telling it apart from a look-alike: a genuine amber should set-tle in sweet water and fl oat in salty one. Th en amber is warmer than other stones being able to produce an electric eff ect in form of negative charge. Such food goods as amber acid, oil or rosin are obtained from it. Warmed in hands emits a pleasant scent.

Amber, called by the German “blazing stone” and by the ancient Greek “sun’s tears”, is actually the most splendid symbol of Poland.

It was enormously popular in the Roman Empire as well as in the en-tire basin of the Mediterranean Sea. In the 5th century, in search aft er it, expeditions were ventured and led via the amber road from Adriatic to the Baltic Sea. In the ancient times amber was believed to protect against tonsillitis and pharyngitis. It was also supposed to relieve fi ts of frenzy and fever. In the middle ages in turn Arabs perceived it to be a panacea – a remedy that would cure any disease to come. In traditional Asian me-dicine it is used as a therapeutic agent against anxiety, sleeplessness, dis-sociation and spasms. It was the times when amber was already known by way of its antihemorrhagic, analgetic and antirheumatic properties. Some time later smoke of burning amber was appreciated as a means of healing air passages. Tincture on amber essence or its powdered form was applied to eyesight complaints, menstruations, insomnia problems and convulsions. In Poland, in the region Kurpie, amber was recommen-ded as a protection against harmful cigarette smoke and then amber ci-garettes bits were sold in tobacco shops.

Necklaces made of amber prevent from headache, sore throat and add force to thyroid. In turn heated chips were exercised so as to remove in-traocular foreign bodies (pomace fl ies, specks). Pounded powder was bre-athed in as a snuff what was to help in clearing paranasal sinuses and cold.

Modernly it can still be heard how healing “Baltic gold” is. Th en even science bear it out that amber can be freely applied in such clinical com-plaints as nervous system disorders, kidney syndromes, intestine pro-blems, infl ammations, rheumatic illnesses, asthma and related bronchi-tis or skin ailments altogether.

Amber tincture- formulated by the priest Klimuszka

Flakes of amber should be infused in a bottle of neat rectifi ed spirit the mi-xture of which needs to be put aside in a warm place. From time to time the

preparation has to be shaken. Ten days is as much as to have it ready. Th e mo-ment it is consumed the residues of am-ber can be crumbled again and reinfu- sed with spirit for the last time. Amber tincture can be applied for: rubbing it in head temples, neck, chest, back and joints; drinking it in prevention from

fl u and bronchitis.

Compiled by: Karol Łyczkowski


EM is a Japanese environmental techno-logy, developed on the basis of the disco-very of synergies mikroorganicznej. The creator of the formula is Professor EM. Te-ruo Higa of Okinawa. Initially used in mi-kroorganicznej crop production, in a short time has been recognized as a means of re-generating ecosystems. The scope has wi-dened to animal husbandry, organic wa-ste and water treatment. EM preparations used in the immediate vicinity of man to protect against allergens, harmful effects of chemicals and to revitalize and refresh. EM is a revolutionary discovery. In their many practical applications, brings the so-lution to many problems in our world ...

PManufacturer: EM Research Organization Inc. Okinawa - Japan

only Greenland Trzcianka EM-Technology 6

24-123 Janowiec

DAVAILABLE: SHOP „GAIA”

Branickiego street 1, 15-085 BIALYSTOK

Phone: 085 741 37 71

Micro-organisms are living, they are everywhere. There is no space or no space on the planet, which he would not colonized, and which would not be adju-sted. With their diversity and adaptive capabilities of microorganisms found every possible environment. To date, understood only about fi ve thousand kinds of bacteria and nearly one hundred thousand kinds of fungi and it is probably only a small part of the exi-sting types of microorganisms.

After many years of intensive research prof. Teruo Higa, a Japanese scholar at the University of Ryukyn did, an amazing invention - joined the most important strains of aerobic and anaerobic bacteria. Obtained a base for various products known as „Effective Micro-organisms”, in short EM. Prior to prof. Higa all micro-organisms divided into three groups according to the-ir mode of action. In the fi rst group are the dominant microorganisms, enhanced efforts to create and susta-in life. Also dominant, but causing decay, decay, dise-ase and death microorganisms are in the second group. The third is a passive micro-organisms, able to support the fi rst and second group, according to which - rege-nerative or degenerative group - prevailed. EM techno-logy has become possible to support regenerative mi-croorganisms, making the soil sick for example, uni-nvestigated, even poisonous chemicals and the compo-sition of the microorganisms that eventually restore its health and vitality.

Prof. Higa EM working on recipes primarily for agricultural purposes, were designed to restore soil fertility, and thus increase yields without having to re-ach for fertilizers or chemicals - environmentally sensi-tive, or to people eating products from such crops. Du-ring the study it was found that EM possibilities are almost endless changing, and regenerating the struc-ture of farmland, strengthen the resistance of plants, fi ghting weeds, diseases and pests. Used in farming, strengthen the immune EM preparations of animals, they become unnecessary antibiotics, vaccines, remove mold and odor. The same happens with fi sh ponds, EM for purifi ed water in tanks, ponds, basins and toilets.

Compiled by. Aniela Szymańska



Depression stays in relation to far more prompted progress of chronic renal dise-ase and eventual impairment of the organ – follows from studies published in the “Clinical Journal of the American Society Nephrology” magazine.

It was the clinical conclusions at which arrived the scientists from the Tilburg University in Holland and their colleagues from a number of centres in the USA who have been recorded the health condition of almost 6 thousand individuals for 10 years long. Th e subjects involved were at their age of 65 and had never been dia-lysed before joining the medical investigation. By means of collected questionna-ires relevant information on depression symptoms and presumed to be associated risks of renal and hearts diseases were gathered. Th e development of chronic re-nal syndrome and the degeneration of the there organs were assessed on the base of glomerular fi ltration rate (GFR). Th e method used relies on reading concentra-tions of creatinine (muscle metabolism product) found in blood.

It turned out that depression transpired 20% more oft en in persons who suff e-red from chronic renal diseases. Likewise in patients with depression performance of kidneys exacerbated faster, endstage renal failure developed more oft en, as well as acute renal failure took place. When other diff e rent factors were taken into ac-count depression was proved to be the most infl uential one in case of patients who were hospitalised due to renal diseases.

In line with dr. Will Kop, the specialist in charge of the study, this dependen-ce can be partly explained by the fact that depression frequently goes in pair with other dynamics that add to the risk of acute renal diseases. Th e ones he pointed were cardiovascular diseases and diabetes. “However the weight of depression on the progress of renal diseases were stronger in patients who were in better health condition than in those with diabetes or heart disease” – the expert clarifi es.

It is the reason why the scientists intend to confi rm what other factors may play a role in the respect. Perhaps patients with depression delay seeking medical help, are not able to communicate with their practitioners, or some certain biological pro-cesses are part of the cause, for instance concomitant with depression changes in the immune and nervous system.

Renal disease is a concern of about 500 million people around the world but most of them is not aware of the fact. More oft en than not the condition is a result of ba-dly managed diabetes or arterial hypertension. It seriously increases the risk of car-diovascular disease and attributable to it death rates. Th is is what gradually leads to acute renal failure.

Early detection and treatment of renal disease allows to slow down the progress of it and prolong patients’ life on the whole. Simple tests are very useful – tests of urine and creatinine in blood. Supposing every adult – not with standing given he-alth condition – would carry it out once a year early detection of acute renal dise-ase could far more improve.

� e Source: PAP - nauka w Polsce

DEPRESSION FURTHERS RENAL DISEASES



Rocket is a leafy vegetable of aromatic scent and ori- ginal, slightly spicy fl avour. It is grown in the Medi- terranean basin but can be free cultivated elsewhere.

Although it aff ords valuable constituents, gives abun- dant yield, and is easy in farming, we hardly ever happen to catch sight of it around allotments. Nonetheless it is suitable for planting in balcony fl ower pots and on win-dow sills. Rocket is undemanding and resistant to pests. Seeds may be sowed directly to the soil from May to Au-gust. Th e fi rst return can be reaped as soon as aft er three weeks from the time when it was cropped (then when plants are 10-15 centimetres high).

It may be collected several times plucking only the le-aves which grow back fairly quickly. Th is is what stimula-tes the vegetable to further and more lush growth.

Rocket is a healthy and tasteful topping to salads, curd cheese, eggs and cold nibbles. It can be eaten raw as well as cooked.

Rocket sprouts

It fi nely meets compositions with chive, radish, to-matoes and olive oil. Rocket not only imparts aroma and savour but also serves decorative accents to food.

In Italian cuisine it can be found in tortellini, pe- sto, bruschettes or assorted salads.

Rocket is a rich source of vitamin C and essential oils. It off ers vitamins B and favours skin condition.

Also it contains plentiful amounts of zinc, calcium and iron, sulphur, magnesium, biotin and potassium, selenium as well as microelements – lithium and chro-me. It comprises some about 20% of vegetable prote-in, countless mineral salts, organic acids and impro-ving metabolism iodine. Altogether rocket adds to ap-petite, furthers digestion, purges body system, enhan-ces blood circulation and – allegedly – works like aph-rodisiacs do…

Compiled by: Aniela Szymańska


Gurmar (Gymnema sylvestre) to roślina pochodząca z południowych Indii, pnącze podobne do winorośli.

Hindusi nazwali ją „niszczycielem cukru”, jako że żucie liści powoduje utratę słodkiego smaku. Przeprowadzono wiele badań

i stwierdzono, że Gurmar jest niezwykle skuteczny w terapii cukrzycy typu 1 oraz w pewnych przypadkach cukrzycy typu 2.

Gurmar oczyszcza organizm z trujących substancji. Liście tej rośliny mają działanie przeciwcukrzycowe, przeciwpasożyt-

nicze i moczopędne. Regulują gospodarkę węglowodanową organizmu. Składniki Gymnemy sylvestre stymulują

beta-komórki trzustki, co może zwiększać wydzielanie insuliny. Ponadto kwasy gymnemowe i gurmaryna, blokując receptory

smakowe, hamują zdolność odczuwania smaku słodkiego lub gorzkiego bez wpływu na zdolność odczuwania

smaku kwaśnego lub pikantnego, a tym samym zmniejszają zapotrzebowanie na słodycze.

GlucosCare - Herbata ziołowa - to suplement diety.

SKŁADNIKI: liście gymnema sylvestreherbata zielona / camelia sinensis

Zawiera wyłącznie składniki naturalne. Reguluje poziom cukru we krwi.

Wspomaga proces spalania tłuszczu oraz przemianę materii w organizmie.

Herbata idealna dla diabetyków, osób z nietolerancją glukozy.

Sposób użycia: 1 saszetkę zalać szklanką (200 ml) wrzątku

i zaparzać pod przykryciem 10 min. Pić najlepiej po posiłku.

Jedną saszetkę można zaparzać 2 razy.

Produkt posiada wszelkie niezbędne do jego dystrybucji na terenie Polski atesty, certyfi katy

i opinie, wystawione przez Instytut Roślin i Przetworów Zielarskich, Główny Inspektorat

Sanitarny Wojewódzkiej Stacji Sanitarno-Epidemiologicznej w Warszawie.

Produkt „GlucosCare” jest także polecany przez Polskie Stowarzyszenia Diabetyków (PSD).



SALT

GOOD AND BAD QUALITIES

„NOTHING IS EQUALLY ESSENTIAL AS SALT AND SUN ARE”

SAINT ISIDORE OF SEVILLE



It is common knowledge how useful salt is in everyday life. It is the most basic and indispensable seaso-ning just as is an ideal – so far the only one – food preservative. Altogether it is a substance human body sys-tem needs to meet its proper functions

Th e easiest way so as to fi nd the presence of salt in our organism is licking skin during heat days. Apart from swe- at other physiological secretions are similarly salty, for instance tears, blood, urine. It is because salt is voided via dif-ferent body mediums on the strength of renal fi ltration.

Man needs only marginal amounts of salt, particularly iodine comprised in table salt, to conduct nervous impul- ses, perform muscles’ work and maintain acid-alkali balance. Likewise the substance regulates the water and electro- lyte body economy. Th e scarcity of it may result in dehydra- tion or even in a collapse and loss of consciousness on occasion of most serious conditions. Th is is why it is so important to deliver it systematically in required amounts. Th en again we live in the times of processed food having the products already brimful of salt and indeed extra dosages of salt become today fairly dangerous just as dietetics and doctors warn us against.

“Salt and jokes is what can not happen to be in excess” – reads a proverb. Superfl uity of salt exacts arterial hypertension and this in turn may result in serious cardiovascular diseases engendered. In addition it prompts increased absorption of water and accumulates it in the organism what eff ects oedema (chiefl y in case of patients with renal syndromes).

Considering the salt ingestion measure ascertained by the World Health Organisation (WHO) it is meant to be some about 5 grams daily (one spoonful a day). Th en studies prove that in Poland it is threefold as much than this. Apart from the fact that we add salt while cooking, we furthermo-re consume it in ready-made products such as cold meat, yellow cheese, or so called instant goods, then when also from foods we do not expect to contain it – fi zzy drinks, confectionery, medicaments. Altogether bread and butter is not an exception in the respect.

Th en many a country in the European Union imple- mented special health programmes to promote rationing of salt intakes and changing eating patterns all in all. In 2008 Union Directives for National Initiatives of Reducing Salt Consumption were introduced.

Some of chemistryTh e salt we commonly use in the kitchen is called table

salt which professionally is termed sodium chloride (NaCl). For a given chemist it is simply another class of salts – che-mical compounds found in nature. What we consume to-day is rock salt derived from deep deposits of earth, and

sea salt formed by desalination of water. For the human body system the origin does not makes any diff erence – the constitution remains almost the same. Sea salt is by rule more expensive for its extracting is more diffi cult – it needs a plain terrain, suffi cient salt concentration, and sunny moderate climate with regular wind currents. It is only some of the coasts that can rejoin it. In its place rock salt is one of the natural resources that is found in all continents around.

Some of historyTh e fi rst records on salt is delivered in a Chinese

script of medicinal listing of remedies (2700 A.D.) – it depicts 40 kinds of salt and methods of extracting it.

In Europe the oldest salt mines were exploited by Celts already in the 5th century, mainly in Northern and Eastern Alps. Today there are many localities there which bear names represented with prefi xes standing for salt like salz-, sel- or hall- (salina): Salzburg, Saale, Hal-le, Hallstatt. In the best maintained salt mines in Hal-lstatt (Austria in our day) some excavations were car-ried out and superbly preserved by salt tools were disco-vered (pickaxes, leather sacks for transporting salt, clay pots for vaporising water) as well as articles made of or-ganic materials (caps, gloves, leather shoes, fragments of fabrics).

Presence of salt deposits urged prehistoric tribes to settle in the given lands for the asset of salt allowed for better management of food stocks whereas indirectly - by way of trade or barter – assured welfare.

In ancient times dishes were prepared very salty. Ro- mans salted meat, fi sh, vegetable produce, cheese. Even in the most unprivileged households some small quantities were sprinkled into meals. In the rising Rome soldiers were paid daily with a handful of salt (so called sa-larium what the English salary term or French salaire are derived from). Up to the 15th century servings were still lavishly salted, even wine and beer.

Our forefathers used salt formed of coarse crystals and of grey colour rather than white. Grinding of these crystals was a duty of servants. In wealthy homes salt was additionally refi ned and the obtained white substance was placed in subtly fashioned castors.

Salt very quickly became a valuable and desirable commodity. It was what determined trade routes and was justly called to be “white gold”. Anyone who owned



a salt mine or sea salina was fi rm to have a certain source of inco-me. It is the reason why many magnates tried to secure their salt monopolies or draw on taxes imposed on producers and vendors.

About useSince the times immemorial salt imparted fl avour in dishes

and preserved food. It was used for corning, pickling, making assorted saline solutions, what actually is exercised to this day. Hence everyone should know pickled cucumbers, sauerkraut or widely sought by gourmets delicacy called kumpiak (salted pork ham).

Apart from this culinary role salt became practically employ-ed in housekeeping. Clods of salt, called salt-licks, are served to cattle and game for it adds to appetite and stimulates digestion. Iced roads are more safe thanks to salt spread in winter. It is ap-plied in bath cosmetics and peelings since salt wonderfully rela-xes, smoothes and fi rms skin. Rich in iodine salt is used in treat-ments of respiratory diseases. Moreover it brightly removes limes or tea residues. A pinch of salt added during cooking to stewed fruit on sour apples allows for using less sugar whereas a couple of grains sprinkled to coff ee before brewing enhances its aroma. Poured into a jar or a box with biscuits safeguards their crispness. And et cetera et cetera… Anyone interested can found out more in the old vademecums.

About symbolic representationFrom the very beginning salt was believed to have ritual and

symbolical meaning. By dint of extraordinary purging and pro-tecting against rottenness properties salt was appreciated during the rites of many a religion. According to Christians it embodied some divine wisdom and a blessing repelling demons hence was holy just like bread and water.

Th e custom of greeting with bread and salt is a symbolic expression of hospitability and reverence. However today only special guests are welcomed in this way. Th en bread and salt is also a metaphor of simple natural life when only the most ba-sic needs are satisfi ed. In turn the saying “May you never mis-sed bread and salt” stands for wishing someone well-being and abundance.

Furthermore salt epitomizes what essence of life is. Th e phra-se that “something is salt of life” says that this is what gives sen-se in life and refl ects the greatest value of it (e.g. “Work is salt of life”). Likewise valuable people are described to be “salt of soil”.

In the old days salt symbolised wealth when high prices were called salty. Today changes in reality exacted the adages and ma- xims out-of-date. Salt became a cheap and easily available pro-duct.

Ewa Szarkowska


Stewia (Stevia rebaudiana) to roślina o wyjątkowo słodkich liściach. Od wielu lat używana przez miliony ludzi jako naturalny słodzik.

Badania pokazują korzystne działanie stewii przy nadciśnieniu i cukrzycy. Dbasz o zdrowie, szczupłą sylwetkę, nie chcesz lub nie możesz jeść cukru?

Stewia może być dla Ciebie idealną alternatywą.

Stewia to w pełni naturalny słodzik: • ma zero kalorii • rozpuszcza się w wodzie i alkoholach • odporna na wysoką temperaturę (do 200 °C) – używana do pieczenia i gotowania • stabilna w kwaśnych i zasadowych płynach (pH 3-9) • może być długo przechowywana • nie powoduje próchnicy zębów • jest bezpieczna dla diabetyków – nie podnosi poziomu cukru we krwi • jest bezpieczna dla osób chorych na fenyloketonurię (PKU) • jest nietoksyczna • słodziki ze stewii nie ulegają fermentacji • stewia może być uprawiana samodzielnie

Stewia w kuchni:Świeże liście mogą być dodawane do sałatek. Suszone sproszkowane liście są

dodawane do filiżanki herbaty lub kawy. Z powodzeniem można stosować ste-wię do przetworów owocowych, soków czy np. osłodzenia świeżych truskawek.

Stewia zachowuje się zupełnie inaczej niż cukier przy pieczeniu ciast. Nie zmienia się w karmel, nie doda kruchości ciastkom, nie będzie pożywką dla drożdży. Dlatego niektórzy wolą stosować np. ksylitol (cukier brzozowy). Są spe-cjalne przepisy na ciasta ze stewią, które uwzględniają jej właściwości.

Mieszanie z solą lub kwasami organicznymi, takimi jak kwas cytrynowy, octowy, mlekowy, jabłkowy i winowy, wzmacnia słodkość i redukuje nieprzy-jemny posmak stewii.

STEWIA


F E U I L L E T O N

AMERICAN DREAM OR A NIGHTMARE OF THE MODERN CIVILISATION?

� e cause of 5 million deceases yearly is ascertained to be due to smoking tobacco. In the very Europe every � � h man past his thir-ty and every twentieth woman of the same age lose their life down to smoking. In Poland 38% premature death cases of male individu-als takes place by reason of smoking tobacco. Among females 13% respectively. Any single one risk factor, bacteria, virus, or genetic de-fect, is not as lethal as tobacco produce. � e number of 1,1 milliard of nicotine addicts di-smays and astonishes in the same breath espe-cially in times when no one can question it any more how fatally smoking a� ects our health. How did it happen? In order to answer this we need to trace it back in time to � nd out how it started 500 years ago.

It is October 1492. Christopher Colum-bus together with his companions set off for a voyage and reach the New World land. Una-ware of the fact that he discovered the conti-nent of America he is convinced that they sa-iled as far as to India. He is not able to foretell that the gift ed by the natives tobacco would become the cause of every tenth decease in all over the globe. It was the time when tobac-co was not known in the “Old World” where-as Indians had already familiarised with it in all its forms possible. Th ey chewed it, mixed with various foils, consumed it in pellets and smoked in clay pipes. Tobacco leaves, for in-stance corn ones, were also fermented, dried and rolled into cigars. Th e natives of Nor-thern America believed that the plant proves both remedial and mystic properties. Th ey accept as true that it strengthens stomach and heart, relieves pain, alleviates birth labo-ur. Tobacco was applied to frostbites, burns, rashes, ulcers, venereal conditions and ma-lignant tumours. Th e fi rst seeds of tobacco were shipped to Europe in 1496 thanks to a monk, a companion of Christopher Colum-bus – Raman Pano who broke a new ground describing them in his work titled “On ha-bits and customs of American inhabitants”. Tobacco was brought to France by the grey

friar Andre Th evet on his way back from Brazil. In his treatises he depicted tobac-co as a herb which heals body and pur-ges brain juices. Th e plant was admitte-dly supposed to mollify sense of hunger and thirst however slowly but surely re-sulted in sweating or even fainting. Th en it was unmistakeably Jean Nicot who po-pularised tobacco in France. His surna-me is the one the Latin name of tobacco Nicotiana tabacum stems from. In 1560 he dispatched powdered tobacco leaves to the French queen Catherine de’Medi-ci and recommended to be taking it as a medicine for her distressing migraines. Th e eff ect must have been satisfying sin-ce Catharine administered the tobacco to her son. He then took it in a fairly un-conventional for the times way snuffi ng it via nose. Immediately aft er this a tic-kling sensation in his nose triggered sne-ezing. Th e pressure in his head relented altogether with the nagging pain there. Th e queen, contented with the usefulness of the concoction, she numbered it to the royal herbs. Nicot in turn admitted it to be a panacea for all complaints possible. Soon aft er the court became overcome by breathing in snuff the trend of which at long last spread all over Paris. At the end of the 16th century tobacco was offi cial-ly accepted as a medicament. Th en for in-stance, a surviving inventory book of an apothecary in Braunschweig dated from 1592 is an evidence that certain tobac-co articles were formally registered. Th e-se were two kinds of tobacco leaves, sy-rup, ash, oil, ointment and tobacco wa-ter. Such an assortment appears to bear witness how great interest medicine co-uld pay to this plant.

Th e famous doctor Nicolas Monar-des, in his work, titled “Th e medical as-sessment of commodities imported from our estates located in the West India”, he introduces in 1517 the methods of prepa-Anthony Chute, A man smoking, 1595

Sebastiano del Piombo, Christopher Columbus, 1519

Aztecs, An illustration of the Codex Florence, 16th century.


F E U I L L E T O N

Frederick William Fairholt, A smoking club, 1859

Joos van Craesbeeck, Le Fumeur, 17th century

Dirck Hals, Gentlemen smoking, 1627

ration of curative mixtures based on tobacco leaves. Th e author described as much as twenty medicinal applications of tobacco produce. In Poland tobacco therapeutic treatments were not much practised at that time. We may be convin-ced of it by the fact that Szymon Syreński did not quote this plant in his herbal published in 1613. However the situation changed within the next two centuries. At last tobacco leaves were subsumed in the Pharmacopoeia of the Polish King-dom in 1817. Th e articles of tobacco were then already available in apothecaries.

Using tobacco as a stimulant initially disseminated in England then at the end of the 16th century. In France its unusual popularity fell on the times of Lo-uis XIII. It was aft er 1590 when the tendency started to engender in Holland. In Germany the fi rst mention of smoking tobacco was made public in 1601, in Tur-key in 1605. Th e practice of smoking in Poland was brought about in the 17th century by the sons of aristocracy who travelled to France and Italy to receive their education.

Th e 17th century is the time of gradual gaining in respect of smoking trend in Europe. Numerous shops were founded where tobacco was sold to be suitable for chewing, smoking in pipes, snuffi ng. Pipe smoking in theatre was regarded as an example of high standing and culture. Th is kind of conduct was to stand for modernness and somewhat elegance. More or less it was this period when the fi rst publications on tobacco harmfulness came to the sight of light. In 1672 the English specialist Maynwaring ascertains the relationship between smoking and scurvy. In 1689 the Louis XIII signs up a decree whereby only pharmacists are allowed to sell tobacco for medicinal purposes. In England the fi rst medic treatise on detrimental infl uence of tobacco comes out in 1598 and smoking be-comes to be sanctioned in severe a means. Habitual smokers were even decapi-tated. Th e keynote “Smoking kills” imprinted on cigarette packets retailed the-se days must have had its peculiar meaning which is to serve to today to a certa-in extent. In 1603 the king James I of Scotland announced his “Misocapnos” tre-atise in Latin to point how damaging smoking tobacco is. Th e work was trans-lated into umpteen of languages. Again, in Turkey, Persia, and India smoking was punished by beheading. Catholic church was also some adversary of the plant. Th e Pope Urban VII put a curse on practice of smoking tobacco in 1624. Th en the Cardinal Richelieu decided to punish smokers by imprisoning or at le-ast fl ogging. England was from where Russia received the tobacco produce in the 17th century. Incautious smokers were those who ended themselves in fi re what prompted the tsar, Michael of Russia, to edict castigations on tobacco users in 1634. Nailed on their hide for a fi rst occasion they were punished with 60-fold beating on feet. Another one more occasion was not that “leniently” retor-ted when they were sentenced to have their ears or noses cut off . In turn the son of the tsar Michael, Alexei Mikhailovich, ordered torturing smokers as long as they were ready to confess who sold them tobacco. Th e moment the culprit was captured he was left without his nose or with his nasal passages torn in any case. Th e next tsar, Peter the Great, acquiring the “bad” habit of smo-king he abolished all the then re-levant punishments. Whereas, in 1697, he imposed taxes on produ-cers and vendors of tobacco, the-reby achieving substantial profi ts for his country power.


F E U I L L E T O N

Hans Rudi Erdt, Problem Cigarettes, 1912

Maya peoples called cigar “sik’ar”

Th e other half of the 17th century is the period of stepped up tolerance to-wards smoking in England. In spite of the numerous notices how destructive tobacco is, it was still believed that it has a benefi cial infl uence on health. It proved during the epidemic of plague in the 17th century when doctors and grave-diggers smoked pipes while performing their duties. Th ey reportedly believed that it would serve protection against infection. Nonetheless these demeanours eff ected in the return of tobacco use that developed wide in all social classes and the produce reached the farthest countries ever since. In 1612, the fi rst export-motivated tobacco plantation is set up in Georgia Jame-stown and then next ones patterned on it are built in Portugal, Spain, Guate-mala, and other countries of Middle America and Western India. Eventual-ly the work “Miscapons” was translated into Polish and delivered to the king Sigmund III. Still the treatise of the king of England was ridiculed in our co-untry. In 1661the tobacco became a subject-matter of deliberations at Sejm which announced it to be not detrimental to health and laid a duty on it what exacted substantial incomes to State Treasury.

Th e 19th century is the time of real expansion of the world tobacco in-dustry. In 1853 the fi rst tobacco factory is built up in Havana. Th e inconve-nient pipe becomes replaced with easily available and comfortable product, namely cigarette. At the end of the 19th century the mass-production machi-nery is devised in the United States of America. Th e era of rolling tobacco by hand fi nished. Automation allowed for tenfold increase of production. Th en development of television in the USA was what added to the phenomenon. Th e new mass media advertising, like no one other before, propelled cigaret-te sale. Such as slogans as “Greater number of doctors smokes Camels than any other make” eff ectively eliminated associations with anti-health bearing of cigarettes. Although some pharmacological properties are still attributed to cigarettes negative consequences undeniably prevail.

Compiled by Jan Gacko

Audrey Hepburn, Breakfast at Tiffany’s, 1961


F E U I L L E T O N

EMOTIONS AND THOUGHTSEmotions come before cognition. We make decisions witho

ut particular refl ection or weighing up pros and cons being in fact unaware what actually prompted us to a given end. This is a viewpoint introduced by an outstanding American psy-chologist, nota bene native Polish, prof Robert Zajonc. After years it is agreed that he realised such a singularity in thin king which can be freely compared to the Copernican Rew olution.

However it was not him to break the new ground. As soon as at the turn of the 19th and 20th centuries William James, Wil-helm Wundt,Sigmund Freud, Edward Titchenerwere the ones who had already hypothesized it. Then again it was prof. Zaonc who substantiated it and adapted relevant achieve ments of mo-dern science to it altogether.

Yes indeed, he said, a person may turn to be delighted, get scared, or grow upset by something what he or she had not even perceived. Although he or she does not know it, his or her head knows. It is because the head continually works, re cording and processing experiences without having to fi lte ring them via narrow fi eld of consciousness,thanks to which infor-mation overload is for unlikely. Mind receives stimula tion, yet still not recognised, decodes it (what is called latent cognition), then emotionally assesses it (the process also cal led latent but emotional), all so as to be able to correctly react in return. Cor-rectly means in accord with this what genes and life experien-ce exact.

He demonstrated it in a very simple experiment. A group of subectswas shown a Chinese ideogram,entirely emotionally neutral, and then asked whether it was pretty and they liked it. Though some moment before this, subliminally, in a way unde-tectable to the eye,they were exposed to either an image of oyful or distorted with fear face of a girl.

Just as it was predicted,those who underwent a fl icker of a smiling face defi nitely more often affi rmed that they came to li-king of a given symbol.

It is probably that we may like something or be afraid of a thing prior to the moment when we arrive to know what it is or even when we happen to never reach it - he wrote in 1980. The neurobiologist Joseph LeDoux, basing on an utterly dif fe-rent kind of research he confi rmed in 1996 that. Your bra in will know what is good and what is bad before they fi nd out what it actually is.

Proving that our reactions are driven by hidden beyond our consciousness emotional stimuli produces dissonance since we all are convinced that we know what we want.

People do not get married,do not diwrce, do not murder, do not dewte their life and freedom after a detailed „for” or „aga inst” deliberation- wrote Zajonc.

What do they follow then? They have not a clue but it is a sign that the answer hides beyond consciousness. We can fi nd there not only irrational background but also eviden-ce that primal emotions not always are those which prevail.

The question what principles rule unconsciousness sho-uld be approached from two perspectives, this what is pri-mal in humans (biological or coming from life experience), and this what is a derivative of thinking and shapes the fa-culty of ud gmg.

The sphere of uncontrollable reactions is one that is stron-gly related to disordered states of homeostasis,the balance of body and mind. An alarm developed out of a given threat to life or a potential loss of a position in a group emerges in a white or black signal only There is no time to be conside-ring anything what on the conscious level imparts a sense of one’s own hard reliability in rationalising.

However the system of immediate response is not formed by the inborn mechanisms alone. We learn handling with new stimuli (in the science language new points of indica-ting balance) as well as subliminal reactions to words. It is what meant Zajonc Saying. Another form of unconscious processes are those that stemmed from preserving and au-tomation of con sciously processed information. This what takes place in the course of conscious pondering over the world may secondarily engender unconscious reactions.

Taking into account both of the unconscious processes - tho se primal,coming to pass beyond consciousness, and these se condarily automatic ones - allow to explain the my-sterious „refl exes of heart” in its spontaneous responses of it. Heart can reach there where eye-sight can not, where-as thought, might also, but on the condition of the mind re-asoning.

The automatic emotional reactions - in line with the prof Zajonc - we share in - between many other categories. Then it is us only, people, who can meet emotions by the strength of thoughts.

Based on the text of the prof Maria Jarymowicz„Copernican rewlution in thinking about emotions”

5/2010 issue of the monthly „Charaktery” Compiled by Dorota Wysocka


THIS MAGIC WHAT MEMORIES IS

„Do not remove all the stones your children may reach for one day they might hit their heads against a wall”

Robert Francis Kennedy

Diabetes in children as often as not of the type 1, always gives rise to a degree of critical stress within family mem bers.It is so great a lot what the little patients and their pa rents have to overcome then when the institutional help and support still appears to be far insuffi cient. After all it was not a long time ago when a young diabetic, in need of an appropriate diet to be adjusted, requiring professio-nal drug treatment and clinical attendance, could not ever expect a holiday time among given peers. Even as, it was managed to be changed.

Singling out a children diabetes sanatorium treatment and organising specialised forms of summer leisure was what the parents were making efforts after without end.

The fi rst all-Polish educational camp for diabetic children and their parents took place between the 4th and 19th of July

1988 in Smerzyn and was staged by Andrzej Bauman from the Main Diabetes Patients’ Association Board the institution


which became renamed into the Polish Diabetes Asso-ciation. From all over the country there was 130 girls and boys at their age of 7-18 who arrived together with their parents, moms chiefl y, as well as their caretaking grandmothers all in all.

- It is here where we learn our own situation just as the ones of the others how to face this incurable dise-ase by way of running, playing it fun, bouncing, vol- ley playing, showing it that we can be free from the mo ther’s hand… We never happened to stop enjoying the commune singing by the guitar over a bonfi re or enjoy ing the miss or mister beauty competitions alike. Then it was this sad necessity of insulin injections what called to mind that the disease was there… - remembered one of the partakers.

The partakers of the camp met the program in a scout approach. The scoutmaster, Zdzisław Polcyn from the Kcyń ZHP, was decided to be the commander. The edu-cational-caring activity, recreational-sportive order, and all the servicing possible, were organised by sco-ut leaders and individuals engaged by the ZHP Com- mand Centre representatives of which allocated a de- livery van. The camp medical attendance in turn was supervised by prof. Mieczysław Walczak PhD, the then deputy of the chairman of the National Diabetes Spe- cialist Team. The very medic body was led by dr. Da- nuta Mrozikiwicz, the head of the diabetes ward in the III Children Diseases Clinic in Poznań. As much as six diabetes experts served their duties there. Nurses in or-der were superintended by Irena Nitka MA.

On the fi rst day of the camp the Committee of Pa- rents was established and functioned as a camp demo- cracy. The caretakers of the children assisted in organising of games and amusements, for instance disco parties, get-togethers by bonfi res, sight-seeing tours, or then aided in making meals or cleaning the facilities. Furthermore they worked night hours in the primary school in Łabiszyn ( 5 km away from Smerzyn ) where to children were transported for their night’s rest whereas personnel slept in tents or chalets within the camp area. The night duties were also attended by parents, two doctors, qualifi ed nurses as well as their learners and ZHP scouts. The reporter of the “Diabetic’’ magazine who was gathering his material there related: “In one of the tents I fi nd a collection of moms from Biały- stok, Gdańsk, Bydgoszcz and Poznań – they form the Committee of Parents here. – This camp is goodness

– I am told. – Then it might be this one time only while the needs to be met are enormous. Then again it is a wonderful opportunity both for us and our kids to learn great a lot but can not be seen as an ultimate way out for it is a single occasion what can not be compared


to the length of everyday life and its predicaments - they say. A second or more passes and they add it up how bitter reality it is to be dependent on such a he alth care system we have in Poland...”.

Andrzej Bauman - the present chairman of the Po lish Diabetes Association, the animator of the action, he recollects, that the camp lived up to the pioneer expectations:- We coached parents such elementary essentials as dosing insulin - storing it, attending in tensities of acetone and sugar in urine, treating hy poglycaemia, self-controlling, recording readings, fol lowing proper diets and many other more facul-ties. Simply parents familiarised themselves with the dise ase and became far more competent to be able to help their children”.

The Chief Board of Diabetes Stricken Children, be ing satisfi ed with the event, decided to go on with this form of children health care. Accordingly in 1989 ano ther camp was staged what took place in a beautifully located by the lake resort in Czluch6w. The camp at tracted 156 partakers, aged from 7 to 18years old, who were divided into three age groups between boys and girls. Each one group was looked after by a doctor and nurses. The scoutmaster, Hen-ryk Bilon, was the commander of the camp.

The climatic and scenic advantages, historic buil dings and the leisure base determined the fact that another therapeutic, educational holiday camp was also arranged in Czluch6w in 1990. In any case it sho uld be accented that the undertaking came to pass mostly by means of numerous sponsors and kind-ness of the Jacek Kurons foundation. This time the camp was headed by Wlodzimierz Wisniewski.

The third all-Polish camp for children with diabe-tes in Czluchow had its effect on the 1-21st July 1991 under the leadership of an experienced in therapeu-tic camping do ctor, dr Adam Swistak. The camp ac-commodated 127 children who were arranged into 11 age groups. As many as fi fteen nurses headed by Malgorzata Nidenko-Rujca red after their little wards twenty four hour a day. Each one group had its peda-gogue what was an actual achieve ment of the camp organisers.

In this way, from 1988 already, the Main Board of Po lish Diabetes Association became the promoter of sum mer holiday camps for diabetes stricken children brin ging about opportunity for them to get-together with pe ers who suffer from the same health problem. Then eve ryone of partakers was in a position to see that nobody is on one’s own, that girlfriends and boy-friends also need to inject insulin and face the same predicaments but still are able to play fun being not any different from the healty colleagues in the scho-ol. This without question must have been both enco-uraging and teaching independence as well as appro-priate understanding of bodily reactions to changing conditions or physical loads.

In the course of all these camps there were training lectures fulfi lled on diabetology, causes and symp-toms of diabetes, classifi cation of the disease and me-thods of tre atments. Diabetes complications and pre-venting it was in troduced and discussed. Children and their parents could fi nd the answers for such pervading issues as deciding on future professions, engaging in relationships or acquiring knowledge of law regulations related to the disease.


In 1992 the Main Board of PSD organised up to three holi-day camps - in the mountains (in Kamienna near by Nowy Sacz), by the sea (Kolobrzeg-Podczele) and at Osieczna what was effected in an old castle.

This last one happening, in the sanatorium, turned out to be so favourable in terms of rehabilitation and leisure that the chairman Andrzej Bauman made a decision of shifting for good all the therapeutic camps for children with diabe-tes to Osieczna. It was where individual balance sheet tests were provided, at times replaced with the newest generation insulin preparations, and cultural elements were introdu-ced. In time the management developed the programme of-fer and added sailing course as well as horse riding lessons.

Here since 1998 for three seasons inclusively, spring one, summer one and winter one, young diabetes patients were coming to Osieczna. In order to advance living conditions in aid of health resort visitors, the Main Board of PSD pro-posed to modernise the facilities what soon after realised together with the Foundation “Castle” and Association of Osieczna Friends.

However in 1999 the reforms in the health care system amended the relevant regulations the fact of which resulted in limited number of grants and then fewer children could benefi t from the camps. Consequently, since 1999, it was only 30 partakers per season admitted and 90 within the who-le year.

In spite of various diffi culties the therapeutic camp acti-vity for little diabetes patients has not ceased. Certain circ-les of the Association still make their efforts to add to the children’s chances of summer or winter fl y-drive vacation. For instance the Toruń Foundation in Aid of Children and Youth with Diabetes every year undertakes numerous forms of help and support. Poznań Aid Circle for Children with

Diabetes annually organises vacation camps for their wards in the mountains, by the sea or even abroad. The Aid Circle for Children with Diabetes in Lublin similarly stages ho-liday camps for their little patients. The Dia-betes Association in Białystok following the initiative of Danuta Roszkowska organi-sed children winter camps in the mounta-ins, summer ones by the lake, and a two-we-ek stay in Denmark on one occasion. Altoge-ther many other units of the Polish Diabe-tes Association additionally contribute to the mission supporting whole families with dia-betes stricken children.

Compiled by the Editorial team


I D E A S F O R H E A L T H F U L N E S S

B1 – a vitamin of good moodTh e other names in the respect are thiamine, anti-factor be-

riberi, antineurotic factor, aneurine. Vitamin B1 belongs to the ones water-soluble. It does not amass in the human body orga-nism and is voided via kidneys with urine.

Vitamin B1 is essential for accurate functioning of the ne-rvous system, respiratory system and metabolism of carbohy-drates. It exacts energy supplies needed for bodily operating of nerves, heart performance and structuring of skeletal mu-scles. Th is is one of vitamins which decides on mood and the state of mind. Th is is because it improves general brain capaci-ty to quote memory and concentration span for instance

Along vitamin B1 excites growth, adds to healing of wounds, stimulates secreting of gonadotropic hormones, relieves pain and what is important it synergistically reacts together with ty-rosine and insulin.

Daily requirement for vitamin B1 depends on age and sex of an individual, physiological condition (pregnancy, breast fe-eding), physical activity and given diet. Th en diet rich in car-bohydrates as well as smoking and drinking alcohol, exhausti-ve physical exertion, stress and medical interventions increase the demand for thiamine. Reduced levels of vitamin B1 may take place in case of taking antibiotics, antiepileptic drugs, diuretic drugs, medicines neutralising stomach hydrochloric acid, con-traceptive pills and estrogens. Th e need for thiamine increases

also as a result of hyperthyreosis, colitis, and liver syndro-mes among others.

Vitamin B1 is found in vegetables as well as meat. A good source of it is cereal produce, meat, cold meat (espe-cially pork), legume produce (pea, bean), buckwheat gro-ats, brown rice, sprouts, yeast, nuts, sunfl ower seeds, fi sh, and some fruit and vegetables (green pea, caulifl ower, sa-voy cabbage, garden dill, parsley, garlic, asparagus, avoca-do, mandarin fruit, dried fruit).

Th iamine is the most short-lived among vitamins. It is very sensitive to high temperatures and ionising radiation. Th e compound decomposes in alkali mediums. Th en the-re are some natural substances that function like anti-vita-mins B1, for instance the enzyme thiaminaze found in fi sh that breaks down thiamine. Signifi cant losses of vitamin B1 take place in the course of food processing, for example in fl our, white rice, just as during preparations of meals (co-oking, frying, roasting, baking).

Defi ciency of vitamins B1 frequently arises in persons who excessively consume alcohol, tobacco, sugar, coff ee, tea, highly processed food. Th e defi cit symptoms particu-larly relate to nervous, cardiovascular and respiratory sys-tems. Serious avitaminosis is also known as beriberi.

Vitamin B1 is widely applied in medicine. It is employ-ed in cases of alcoholism, cirrhosis, hyperthyreosis, conti-nuing diarrhoea, burns. Th e compound is also used in tre-atments of circulatory failure, neuralgia, peripheral nerve disorders.

By dint of its antineurotic and analgesic performance vi-tamin B1may be fairly eff ective in prophylaxis of postope-rative pain, shingles, infl ammation of trigeminal nerve and diabetes sensory neuropathy.

Most oft en than not it is taken in one complex of vitamins B for they add to its absorption in the alimentary tract just as vitamins C and E, manganese and magnesium.

Danuta Pawłowska PhD


Sugar sustains...antibiotics

Sugar additives in antibiotics – mannitol, fructo-se or glucose–considerably improves e� ectiveness of pharmacological therapyaimed to eliminate bacte-ria infections. � e method may prove to be bene� cial indeed since more and more micro organisms beco-me immune to commonly applied antibiotics – “Na-ture” reports. - Scientists discovered a very simple and economical means so as to enhance usefulness of antibiotic therapy by way of adding some slight amount of sugar to the medications.

Th e idea was of the kind – let us supply bacte-ria withsugar (life indispensable substance) that is bound to stimulate metabolism of even the most dormant cells andthen we kill the microbes with an antibiotic introduceddown the cell with sugar.

Th e concept may seem too easy but effi ciency of this new antibiotic plus sugar combination has been experimentally confi rmed in the course of positively completed microbiological tests. Th e trials were ba-sed on examining gentamicin markered with a red fl uorescent pigment. By the time antibiotic was ad-ministered to the cultivated bacteria (Staphylococ-cus aureus and Escherichia coli) it received some trivial doses of mannitol, fructose or glucose. Th en the fl u- orescent technique allowed to ascertain the number of cells and populace of micro organisms respectively.

It turned out that the mixture of sugar and anti-biotics unquestionably purged bacteria, then even those which form biofi lm, the nigh impossible to re-move by traditional methods layer of bacterial cells submerged in polysaccharide matrix.

In line with the experts, the ideal so far biocomba-ting agents has been achieved on the strength of su-gar. Mannitol, fructose and glucose appear to chan-ge the internal structure of bacteria cells in the way that allows to penetrate it. At the time being further analysis works are conducted. Just as it is intended to cover another area of the problem in case of tu-berculosis.

� e Source: PAP - Nauka w Polsce

I D E A S F O R H E A L T H F U L N E S S


A N G E L S

ANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELSfor ANGELS

Rewarding is a value of its own accordThey say, that the benefi ciaris promote their pockets,

while the benefactors satisfy hearts.Endowing serenes and brings joy.

Giving someone an Angel with Energy we give twofold – protection,

and wings of inspiration ...

The editorial team of the “Diabetes and Health” medical magazine ascertained a continued tribute

to individuals and institutionswho uniquely support diabetes patients.

The tribute is Angels ...

medical magazine ascertained a continued tribute medical magazine ascertained a continued tribute

„Angels for Angels”, it is how we titled the prize, is intended to distinguish merits of individuals, businesses and institutions who outstandingly have managed to enrich life quality of diabetes experienced patients, contribute to social awareness of the disease and foster mutual understanding, acceptan-ce and solidarity towards the diabetes stric-ken. Hence it is fairly understandable that it is patronised by the winged mother fi gures.

Describing someone as “Angelic soul” we-mean a person who exacts goodness not con-centrating on the convenient side of life. Well, such a being is more dictated by spirit-than matter. Then now “Angels with Ener-gy” have their feet fi rm on the ground and change the world in any way possible – whe-ther by gentle breath of air or arduous labo-ur.

Then we are pleased to introduce the fi rst candidate, a person fi lled with a gracious passion.

Dr Felicja Pietraszek, a diabetologist from Zabrze, may pass as the soul of an “Angel with Energy”. She earned illustrious professional life which sim-ply but emphatically is expressed in gratitude of her patients who instanta-neously recall her as “warm” and “cordial” and then “angelic” influence. A human on his own would have not accomplished so much on his own in any event …

Today she is just retiring at the age of 89 years old. It is a reasonably good moment to look back and review the past.

Actually, she landed in Silesia, forced by the work order after graduating her studies at the Jagiellonian University, first in Świętochowice, then in Za-brze, and fortunately under prof. Witold Zahorski wings. It was him who po-inted her vocational direction. Diabetology? Why ever not? Any given may fascinate as far as its depths are reached – she reflected.

In 1954 she founded in Zabrze the first one diabetological clinic in Poland the head of which she was from 1956 to 2000.

The opening success on an all-Poland scale came to pass from an effor-tless observation. More or less one third of gestational diabetes patients ten-ded to miscarry pregnancy at that time. Dr Pietraszek decided to dose insu-lin in smaller portions. The blood sugar level clearly stabilised all in the ti-mes when it was not viable to do this independently at home whereas surge-ries presented the test results the day after drawing blood material. As soon as the number of miscarried pregnancies went down in some few percent she opted to apply the routine in case of all other patients. Again the effect proved the practice. Only when the world reports were publicised, confirming benefi-cial nature orderliness that insulin is secreted not on regular basis but on the strength of blood sugar fluctuations, the very factual intensive insulin thera-py became broadly accepted.

The concern of appropriate blood sugar controlling was always impor-tant for her. It was her to win her patients so as they were willing to follow their own registries of blood readings and she, as the one only in the eighties, when syringes and glucometer markers were launched in the Western mar-ket, imported herself this short-in-supply goods during PRL single-handedly in her many a suitcase.

Occupational accomplishments of dr Pietraszek can be quoted and qu-oted. Just as those when she established one after the other diabetological centre in Silesia being a regional expert in the field, then a voivodeship con-sultant, then again the founder and the head of the Silesian Diabetes Asso-ciation, never ceasing to make her efforts in the educatio nal respect, in any form feasible, then oriented to any groups in need – patients, general prac-titioners, nurses, pharmacists, laboratory attendants. She was always well ready to popularise the knowledge of the disease by any a channel she co-uld use.

And, the time of formal appreciation was purely inevitable. She was ho-noured with an Order of Polonia Restituta, then with many other medals, and the distinction of a noble member of the Polish Diabetes Association.

All these achievements, still, can not be any comparable to the immen-se gratefulness of her patients. Some of them, she has been attended over 50 years now. “She is good indeed – they reaf firm admiring both her professio-nal competence and life attitude”.

A genuine Angel the positive energy of whom may spread warmth all over the world even when she would be already retired...

Redakcja


ANGEL FROM ZABRZE


WELCOME TO THE THURSDAY DINNER AT DIABETICS’

The Thursday Dinners… evoke associa-tions with good food and good conversa-tions, with something what via stomach reaches mind, since “Thursday conversa-tion” is not meant to be a sparkling dialo-gue but awareness behind the talks. The previous ones, at the King Stanisław’s, last only in the legend, ours, at the Diabetics’, still evolve and widen the tradition. On the 19th of May, once again, the Polish Diabe-tes Association, the Voivodeship Division in Białystok and the editor of the magazi-ne “Diabetes and Health”, invited the con-cerned for the “Thursday Dinner at Dia-betics’” in the “Spodki”. The guests gathe-red so as to taste dishes suitable for diabe-tes diet as well as any other given one that promotes prophylaxis. Famous and repu-table personalities demonstrated how to prepare the healthy meals. Then a high-ly-regarded specialist plainly presented the knowledge the medicine developed on diabetes.

THURSDAY DINNER AT DIABETICS’THURSDAY DINNER AT DIABETICS’

Soon after the concert dr hab. Danuta Pawłowska gave a brief and interesting lecture in thanks of which she was handed a bouquet of fl owers by the very Hetman himself, Jan Klemens Branicki.

In actual fact the dinner commenced with a cultural treat. A band from Bialystok,”Cymes Kapela”, performed a selection of compositions from Gyp sy and klezmer Jewish music folklore. Some of them - Hava nagila, Rebeka, Oczy czarne- were familiar probably to everyone where-as the other ones also aroused nostalgia

Patients and risk of type II diabetes, learned from her that are prepared completely new drugs, whose task is to maintain close to normal blood gluco-se levels and explained the mechanism of their action. Lady Doctor raised a topic that the letter „Diabetes and Health” devotes last lot of space. Our daily bread - what we know about him, how it affects our health. As an example of a particularly valuable exchange of bread on a natural sourdough bread, as it was in the range of the great producer, PSS Społem in Bialystok.

www.czwartkoweobiadyudiabetykow.pl


O U R G E T - T O G E T H E R S

In the times of recognising bread consumption produced by giant busi- nes-ses on the mass-scale, to be unhealthy as a result of using so called en hancers, colour agents, other additives which are intended to extend the expiry date and exact attractive appearance, PSS Społem is an example of a huge company that guarantees supplies of fresh, fl avoursome and free of artifi cial preserva-tives bakery goods. Simply PSS Społem started mass-production of bread em-ploying natural sourdough – mixture of fl our and water blended with unculti-vated yeast and milk acid bacteria which is faithfully the same as the kind that was made in the old village houses where it was practised to save a small piece of bread before baking a loaf in the oven and keeping it for the next turn.Then we followed to taste soup composed of caulifl ower „roses” with greenpea and „May attraction” – a mixture of cooked vegetables. The vegetables for the soup and second course could have not sprouted as yet then. They were supplied thanks to the Cold Store in Białystok. During the previous Thursday dinners health advantages of frozen foods were widely discussed, then this time prof. Pawłowska just in a few words told us again whatthey certainly are. She bro-ught it back to mind that only well selected fully ripe vegetables of optimal content of vitamins and minerals can be accepted to be refrigerated.

Patients and risk of type II diabetes, learned from her that are prepared completely new drugs, whose task is to maintain close to normal blood gluco-se levels and explained the mechanism of their action. Lady Doctor raised a topic that the letter „Diabetes and Health” devotes last lot of space. Our daily bread - what we know about him, how it affects our health. As an example of a particularly valuable exchange of bread on a natural sourdough bread, as it was in the range of the great producer, PSS Społem in Bialystok.

In order to give the guests a clear picture in the question, baskets of bread instantly arrived on the tables and we were pleased to have a treat of such choices of bread as one on rye, on pumpkin seed, staropolski, my- śliwski, or wiejski offered by PSS Społem…

The guests did not snack their bread dry. It was served together with spring cottage cheese – cheese blended with cream, what can be replaced with natural yogurt or kefi r, and combined with grated radish, dill and se--asonings sponsored by Astoria Centre.-asonings sponsored by Astoria Centre.

And then, as if defying the opinion of the opponents who state that refrigerating causes signifi cant losses of nutrients in fruit and vegetables, she displayed us scientifi c fi ndings on the le-votvels of the three vitamins – A, B, and C – before and after re-frierating. The level of the vitamins fell down indeed but not in proportions that would be any decisive in terms of nutritive value (e.g. from 51 to 48 mg). Frozen foods from the Cold Store in

Then guests – as always in number to fi ll the whole hall, not counting visitors from Białystok alone two more full coaches travelled from Płock and Grajewo – memorised al-most every detail of the quiz. Appreciating this fact, the chairman of PSS Społem,Witold Radziszewski, awarded the winners with glucometers DIAGNOSIS and assortments of bread baked out of sourdough.

54 Cukrzyca a Zdrowie54 Cukrzyca a Zdrowie

The Hetman Branicki daringly inspected the pots that were attended – in cosy aprons with printed company logo “Diabetes and Health”and embroidered phrase “Thursday Dinners at Diabetics’” – by the Voivode Maciej Żywno, dr. Anna Bańkowska-Łuksza PhD, Anna Zielińska,the chairwo-man of the Association of Social Initiatives for the Disabled in Grajewo, and disguised into a cook baker from PSS Spo-łem, Dariusz Chilimoniuk. Undoubtedly he must have been contended even if the olden royal cuisine based on meat..

Białystok proved to be delicious whereas the soup was seaso-ned not only with cream but also with cold pressed fl ax oiL amaranthus as well as pumpkin oil delivered by the compa ny Szarlat.

The time when everyone was taking the culinary pleasu-re one another guest showed up - outright from the 18th cen-tu ry. Jan Klemens Branicki, the founder and the architect of the city, who happened to be embodied by Ryszard Dolillski,. the popular and appreciated actor from the Puppet Theatre in Bialystok Dressed in a kontusz of the gentry (for he disregar ded the fashion reigning in the lands of foreign countries) he ambled among the guests and tables, heartened to be eating, engaged into having a word, as well supported the partakers during the quiz which was meant to test their reception of the knowledge introduced throughout the lecture

The dessert could not be not expected The King Stanislaw August concluded his dinners with plums, being a great ama teur of them, and agreeing to any prices so as to receive them even in winter. Today, owing it to the Cold Store in Bialystok, it does not take fortune any longer. The prominent cooks at tending the dinner dipped them in hot dark chocolate. Then it was not achievable to convince our diabetic patients to refrain from them saying they should have three pieces only.

In order to keep the entire me-eting ably and secure in both the culinary and educational coun-tenance, our master of ceremony, Dariusz Szada-Borzyszkowski, met his role.

At the very close stages thundero-us, sincere ova tions was the thank-fulness paid to the organizers. It was gratefulness for the cultural treat he-althy dining, and essential knowled-ge that can be never enough in case of diabetes patients. We all are this step further on.

Commandments of a happy person

1. Se� le a family and take good care of it2. Add up any happy moments

- at the end of each day3. Have your fairly long talk with a person you love

- at least once a week4. Give a phone call to whom you ceased to have contact with for

years, and agree to a meeting to see one another5. Have your own treat of pleasure

- everyday6. Make your laughter as strong as the stomach is to take

- once a day would be great7. Exercise your body physically - at least half an hour three

times a week8. Send your smile to any given stranger in the street

- even when it was to be two times a day only9. Limit your time spent on the watching TV

- as much as in half is enough10. Aff ord a treat of something pleasing to others

- simply on the daily basis

56

Najwy˝sza dost´pna bez recepty dawka kwasu alfa-liponowego (ALA – 300 mg) z dodatkiem magnezu, chromu, cynku i selenu pomaga:

utrzymaç prawidłowy poziom cukru we krwi

ograniczyç ryzyko powikłaƒ cukrzycowych ze strony układu nerwowego (np. dr´twienia koƒczyni zaburzeƒ czucia)

Preparaty dost´pne w aptece.

Ty decydujesz! Nie cukrzyca

STOSOWANIE2 kapsułki dziennie!

Wyciàg z kory cynamonowca (270 mg) z dodatkiem chromu, cynku i witamin

z grupy B wpływa stabilizujàco na poziom cukru we krwi

TYLKO1 kapsułka dziennie!

Kompletny zestaw 14 witamin i składników mineralnych dla osób stosujàcych diet cukrzycowà:

zawiera wysokie dawki magnezu, chromu, selenu, cynku, witamin z grupy B, witamin E i C

pokrywa zwi kszone przy cukrzycy zapotrzebowanie na witaminy i składniki mineralne

TYLKO1 tabletka dziennie!

(270 )

DH diabetycy 3 200x260 cukrzyca a zdrowie maj 2011.indd 1 11-05-05 15:57

diabetes and health 27

Documents