What are the differences between bacteria and virus?

Do you know how to differentiate bacteria from virus?

Bacteria - are much bigger than viruses. Most bacteria measure from 0.1 microns to 10 microns (a micron is one millionth of a meter).

Viruses - usually range from 0.02 microns to 0.2 microns. If you take average virus to assume the size of a human being, the average bacteria would be as large as ten-story building! Viruses are so tiny that they can only be seen through an electron microscope.

Bacteria - are more complex organisms. They are living entities and have all the necessary genetic machinery to reproduce by themselves. They do this by splitting into 2 cells once every 20-30mins.

Viruses - are often classified as non-living and cannot reproduce by themselves. A virus only has a protein coat and a limited amount of genetic material, which is either DNA or RNA.

The virus reproduces by invading a host cell and hijacking the host's machinery. The host then becomes a virus-making machine, churning out new viruses that infect other host cells. Some viruses can stay dormant inside host cells for long periods of time, causing no visible changes until they are stimulated.

How do Bacteria and Viruses spread?

The main routes for bacterial infections are usually through food sources or fecal-oral contact (such as Salmonella poisoning), water (cholera), sexual (gonorrhea) and respiratory transmission.

As for viral infections, respiratory transmissions are a very common route for viruses. Most often, viruses that cause upper respiratory distress, such as influenza, travel via tiny respiratory droplets - the minute amounts of fluid that exit your nose and mouth while you cough or sneeze. 

Some viruses, such as Ebola virus, may move widely through the air. In any circumstances, viral infections such as HIV, which causes AIDS, may be transmitted through the blood or through sexual intercourse. 

Many bacterial and viral infections are transmitted through close and direct contact, such as through contaminated hands, which pass the virus and bacteria to the nose, mouth and eyes. In fact, everyday actions like touching door handles and tabletops can cause our hands to become contaminated with these germs.

Some examples of Bacterial and Viral infections:

Bacteria cause:
Food Poisoning
Peptic ulcers
Most ear infections
Strep throat
Gum diseases
Urinary Tract infections...
Skin boils and abscesses
Anthrax
Pneumonia
Tuberculosis
Tetanus
Cholera
Gonorrhea
Botulism

Viruses cause:

Influenza
Most coughs
Most sore throats
Measles
Hong Kong Bird Flu
Taiwan Intestinal Flu
Dengue fever
Chicken Pox
Small pox
Polio
Hepatitis
AIDS
SARS
A link to certain cancers

Do Antibiotics Kill Viruses?

Antibiotics CANNOT kill viruses! Therefore they do not work against the flu, SARS, and other viral infections.

Antibiotics are drugs that kill bacteria and so can be used to treat pneumonia and other bacterial infections. Most antibiotics work by destroying a bacterium's cell wall. This stops the bacterium's ability to reproduce. However, viruses don't even have a cell wall.

Most people tend to take antibiotics for viral infections, not realizing that antibiotics can actually make infection WORSE. By killing the beneficial bacteria, antibiotics create a more conducive environment for viruses. In this case, taking antibiotics is not only INEFFECTIVE but also produces NEGATIVE side effects, some mild, some deadly including bone marrow toxicitym siezures, anaphylactic shock and even death.

The US FDA has warned against misuse of antibiotics, stating that "bacteria and other microorganisms that cause infections are remarkably resilient and can develop ways to survive the drugs meant to kill or weaken them. This antibiotic resistance is due largely to the increasing use of antibiotics."

The super-strains of infectious microorganisms will no longer be killed by antibiotics alone, we may require more toxic experimental drugs to overcome them. So when we really need it, the once powerful antibiotics may be useless.

What Treatments are Available for Viral Infections? 

Only a small amount of antiviral medications exist and their effectiveness is limited. Of bigger concern is the adverse side effects of some antiviral drugs. Delirium, agitation, elevated cholesterol and triglyceride levels, bronchitis and seizures are some of the reported side effects.

Scientists from University of Leicester caution against the use of antiviral drugs as they may cause severe toxicity, which is especially dangerous for pregnant women as these drugs may produce birth defects.

There is nothing like IMMUNE SYSTEM to fight viruses. A properly NOURISHED IMMUNE SYSTEM has all the ammunition necessary to defend the body against infections!

Read more: 

Why IMMUNE SYSTEM is the best doctor in the world?

https://healthywholesomefood.blogspot.sg/2013/08/immune-system-best-doctor-in-world.html


Best Regards, 
Joselyne
Nutritional Immunology Consultant & Ultimate Freedom Coach
+65-9090 9942

The Goals of Nutritional Immunology

Nutritional Immunology focuses not only on prolonging life but improving the quality of life. It aims to help people make better-informed choices about nutrition and their lifestyle. Many people fall ill because they lack knowledge about nutrition. Many more don't know that nature provides all the nourishment we need for a healthy immune system. All  we need to do is to make the simple decision to eat healthier to improve and prolong our lives.

According to Nutritional Immunology, what we eat directly affects how our immune system works. Good nutrition gives us an amazing disease-fighting capability while poor nutrition makes us fall ill easily and take a longer time to recover. Nutritional Immunology emphasizes prevention over cure and longevity over more good health.

Unlike the days when poverty and starvation were rampant, many of us have access to sufficient sources of basic nutrition like protein, carbohydrates, vitamins and minerals.

Nutritional Immunology goes a step beyond these basic survival nutrients to research disease-fighting nutrients like antioxidants, phytochemicals and polysaccharides.

Experts on Nutritional Immunology study plant foods, which contain the most abundance of antioxidants, phytochemicals and polysaccharides. They also study the proper quantity of such plants that is need for excellent health. For example, studies show that we need a minimum of 15 different plant foods daily to obtain an optimum amount of phytochemicals.

Experts also emphasize consuming natural nutrients sources from whole plant foods and not chemically created ones. By encouraging us to consume more plant foods, Nutritional Immunology tackles the prevention of modern day chronic and degenerative illnesses by enhancing the health of the immune system.  When we succumb to chronic illnesses, we age faster. By preventing these illnesses, Nutritional Immunology helps us to strive for longevity.

Apart from researching types of immune-enhancing plant foods, Nutritional Immunology also focuses on the age, specie, part, cultivation, harvesting methods and processing techniques of these plant foods in order to derive maximum benefits.

Selecting species/ herbs:
For example, over 80 specie of ginger are available, but all contain different combinations of nutrients.

Some plants, like ginseng and ginseng berry, contain different nutrients in the root as compared to the fruits.

Orange and lemons have been traditional sources of the antioxidant, Vitamin C. But rose hips, the small fruits of roses, contain up to 50 times the amount of Vitamin C found in lemons.

Proanthocyanidin (OPC) found mainly in grape seeds, has 20 times more potent than Vitamin C and up to 50 times more potent than another antioxidant, Vitamin E.

Similarly, soy is perhaps one of the best sources of phytochemicals known to mankind. Isoflavones, a soy phytochemical is used to relieve menopause symptoms in women in place of risker chemical alternatives like hormone replacement therapy (HRT).

Mushromms are also being recognized for their astounding nutritional capabilities. Polysaccharides from Agaricus Blazel Murill (ABM), Shitake, Maitake, Ganoderman and Coriolus Versicolor mushrooms are particularly flavored for their ability to inhibit tumors and even enhance treatment procedures for existing cancer sufferers. However, Amanita mushrooms can kill when eaten.

Within the same Opuntia cactus family, there are some whose fruits are edible and others like Opuntia Compressa, whose fruits cannot be eaten.

Some plants are natural BUT are NOT safe. For example:

• Ephedra (Ma Huang) - its active ingredient ephedrine, a popular ingredient in slimming pills can cause heart attacks, blood toxicity and bleeding strokes. The FDA has also collected over 150 ephedra-linked death reports.

• Guar Gum - a weight-loss ingredient was banned in the 1990s. Guar gum is a complex sugar that swells when wet, creating a feeling of fullness when eaten. However, its side effects include frightening instances of stomach,  throat and intestinal blockage.

• White Willow Bark - contains salicylic acid, the active ingredient in aspirin. The FDA says that this herb is sometimes used in child medications that are labeled aspirin-free. It can induce internal bleeding in aspirin-sensitive adults. The National Council Against Health Fraud cautions that using it for childhood chicken pox or influenza can lead to Reye's syndrome, a disease which affects all organs of the body, but most lethally the liver and the brain.

• Guarana Seeds, Cola nut, Camellia leaf - high-caffeine herbs are popular weight-loss agents because caffeine reportedly boosts metabolism. Depending on the species, guarana yields up to 10% caffeine by weight. Camellia leaf carries about 3.5% and the average caffeine content of raw coffee is about 2.2% by weight. Experts concur that too much caffeine can cause anxiety. insomnia, irregular heartbeat, addictiveness and even death in those with high blood pressure. Some of these herbs are used in combination with diuretic herbs in slimming supplements to make the body lose large amount of water, leading to temporary weight loss. Overuse of diuretics also increases the risk of kidney damage.  

Harvesting Time:
Ginseng and cactus need to be grown for many years before harvesting while mushrooms are more nutritious when harvested early.

Processing for Quality and Quantity:
Certain phytochemicals may be found in the whole plant but not in its extract or juice. Similarly some plants can be heated to extract nutrients while others cannot. For example, soy needs heat during processing while heat may destroy nutrients in more fragile plants. Overheating cactus for instance, discolor the surface and reduces nutrient content. Heat can also degrade a food's fiber content.

While manufactures should be careful to thoroughly clean harvested plants, force should be avoided. Ginseng roots for instance should not be scrubbed vigorously as this removes valuable nutrients. Rapid drying after cleaning will also discolor fragile ginseng berries as each berry yields only a few drops of essence.

Cactus are among the most difficult plant foods to process. Their thorny exterior forms an imposing barrier to the highly nutritious getl within. A detailed regiment of extraction and filtration is need to remove the various tiny particles. thorns and impurities before the gel is fit for use.

Another plant food that must be carefully processed is bee pollen. Bee pollen consists of an edible and water-soluble interior and a hard, inedible exterior or shell. Commercial bee pollen sometimes contains the shell - endangering the digestive system and making it difficult for the body to absorb the nutrients.

The Knowledge Factor

There is a difference between good herbal products and excellent ones. It is not difficult to produce herbal products that have a good amount of nutrients. But it is extremely challenging to select the best herbs and plant foods and deliver them to consumers in the purest, freshest and most nutritious form.

It is knowledge that separates the two. Nature requires our respect and understanding. Only by being careful and aware can we expect to obtain the optimal power of an herb or plant food.

Thanks to Nutritional Immunology, we now can have that knowledge. And become it is a constantly developing science, we can rest assured that research is going to reveal even more astounding, disease-fighting properties in plant foods. Thus far at least, Nutritional Immunology is already giving us the most precious knowledge at all - how to prolong the length and quality of our lives through Nature's healthiest herbs!

If you wish to find out more about Nutritional Immunology, kindly contact me via message/ email.

Thank you. 

Warmest Regards, 
Joselyne 
Nutritional Immunology Consultant
+65-90909942

Knowing about Cancer and Causes

There is probably no other disease more frightening in name than the one that starts with the big C. This is because we know that cancer kills and does it quickly and painfully but not many of us know exactly what it is or how it affects us.

What is cancer and how does it even begin to cause such havoc in the body??

The body is populated by trillions of cells, experts estimate human to have 5 trillion cells at birth. Each cell is pre-programmed to live, reproduce and die according to a precise schedule. When there is no need, the cells stop reproducing.

Occasionally, a cell experiences some change or mutation to its DNA, the substance that directs a cell's activities. As a result, it refuses to die or stop reproducing. Normally, everyone experiences abnormal cell growths at different points in their life but thanks to a healthy immune system, these abnormalities are readily detected and removed by the body's police and military forces (our immune cells).

But in some instances. for example, when our immune soldiers are too weak, the growth can become an open revolt. This dissident cells are clones copies of itself and its clan of troublemakers hop into the blood stream, travelling to other organs and tissues, further disrupting the natural organs of the body.

In simple terms, cancer represents a situation where mutated cells grow out of control into chaos-causing tumors. Tumors can be either malignant or benign. When seen under microscope, malignant cells are usually misshapen, non-uniform structures, representing the very essence of disorder.

How does one dies of cancer?

The cancer process literally starves the cancer patient by using up the body's energy reserves. When a cancer grows, it steals nutrients from the affected organ, release toxins into that organ and effectively shut the organ down.

Cancer can also cut off blood supply to a vital organ. It can impair blood from clotting, causing some patients to die from uncontrolled blood loss. As cancer suppresses the immune system, a patient may die of a bacterial or viral infection. In some cases, toxic effects of cancer treatments like chemotherapy and radiation can also suppress the immune system.

What causes cancer?

1. An Unhealthy Diet
The American Cancer Society suggest that of the 50,000 cancer death that occurs each year in the US, at least one third could have been prevented through a healthy diet and regular physical activities. Experts label animal proteins and saturated fats as prime suspects. These substances are linked to cancers of colon, pancreas, kidney, breast, uterus and prostate.

Red meat is a confirmed cancer causer. Studies in the US show that women who ate a lot of red meat had double the rate of breast cancer compared to women who ate less meat. And men who regularly ate red meat were at nearly 3 times the risk of advanced prostate cancer compared to their plant food-loving counterparts.

Singaporeans' love for red meat gives them 2.2 times more risk for colon and rectal cancers. Apart from being high in fat, red meat is also high in animal protein. Such protein-rich diets tend to leach calcium from the bones. This not only causes osteoporosis later in life but is also detrimental for those with bone cancer, which depletes calcium reserves in the body.

Cancer is not only a result of what we eat, but also what we do not eat. Nutritional deficiencies brought about by buried and unbalanced meals can drastically undermine the immune system. Plant food is of particular value in the battle against cancer. The Singapore Chinese Health Study, a landmark, 10-year study of over 60,000 Chinese Singaporeans showed that eating green, leafy and cruciferous vegetables like kai lan, chye sim, broccoli and cauliflower may reduce risk of colon cancer and yellowish orange fruits like papaya and tangerines may reduce risk of lung cancer.

2. Obesity and Lack of Exercise
The American Cancer Society estimates that at least 16% of all cancer deaths are linked to excess weight. It is thought that fat's ability to raise insulin and protein levels may in turn lead to the uncontrolled growth of certain cells. The worse culprits are said to be fat cells that build up in the abdomen.

Obese postmenopausal women have 50% more risk for breast cancer than normal-weight women. An overweight woman has twice the risk of getting endometrial cancer compared to a normal-weight women. This risk increases to 3.5 to 5 fold if she is obese. An obese person is 50% more likely to develop colorectal cancer and 3 times more likely to get kidney cancer and a type of esophageal cancer than a normal weight person.

3. Tobacco Smoke & Alcohol Abuse
Smoking is said to be cause at least one third of all cancer deaths in the US and 87% of lung cancer deaths. Smokers have the highest risk of developing lung cancer, which claims 157,000 lives a year in the US alone. Secondary smoke, the smoke inhaled by someone in the presence of a smoker, accounts for about 3000 lung cancer deaths among non-smoking Americans. A non-smoking spouse or child living with a smoker is said to face double the risk dying from lung cancer.

Tobacco smoke's suppressing effect on our cancer-repelling natural killer (NK) cells makes smokers vulnerable to not only lung cancer but also other cancers. Doctors have found that women with breast cancer who smoke have double the risk of getting secondary tumors in the lungs. Women are also more likely to survive breast cancer if they do not smoke.

The National Cancer Institute cites alcohol consumption as another key risk factor. The risk of cancer also rose with the number of drinks consumed. Experts think that alcohol, including beer, elevates risk of cancer by suppressing our NK cells. Other alcohol-linked cancers include cancers of the pharynx, larynx, esophagus, pancreas, liver and cancer of the head and neck.

4. Drugs
Cancer-causing drugs include immunosuppressive drugs like antibiotics and steroids and treatments like hormone replacement therapy (HRT).

Antibiotics can kill both good and bad bacteria leading to the rise of pathogenic bacteria in the digestive system. Antibiotics can also lead to intolerances such as allergies which in turn put the immune system at further turmoil. Lowered immune function can trigger a cancer-causing environment in the body.

Steroids, meanwhile work by weakening immune responses - studies have shown that between 6% and 8% of kidney transplant patients develop cancer as a complication of using immunosuppressive drugs like steroids.

A National Institute of Health Women's Health Initiative report in July 2002 revealed that the previously  highly-lauded HRT actually upped risk of heart disease and stroke in the postmenopausal women and also caused a 26% increase in breast cancer incidence.

5. Excessive Stress
As early as 2000 years ago, a Greek physician called Galen noted that women who were melancholic were more likely to develop cancer.
Chronic stress directly affects our health by signaling the adrenal glands to produce corticosteroids. Experts say that cancer-causing processes are accelerated in the presence of such hormones.
Stress also causes the release of cortisol and adrenalin, hormones that can decrease the number of immune cells in the body.

6. Viruses
According to research, about 15% of cancer deaths in the world could be linked to harmful microorganisms, especially viruses. Up to 80% of liver cancers may be caused by the hepatitis virus while the sexually-transmitted papilloma virus is said to cause almost 80% of genital anal cancers. The Epstein-Barr virus is linked to cancers of the upper pharynx, Hodgkin's and non-Hodgkin's cancers as well as certain stomach cancers.

Milestones of Nutritional Immunology

We like to think of Nutritional Immunology as a new science— and as a rigorous, scientific study, it is relatively new. However, people have observed the relationship between nutrition and immunity for centuries. Hippocrates (ca. 460 BC – ca. 370 BC), the Greek physician known as the father of medicine, once said, “If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.”

 

Through history, there are some significant dates for the science that we now call Nutritional Immunology.

 
1747

James Lind of the British Royal Navy studied limes for the prevention of scurvy. Lind was not the first to suggest that citrus fruit was a cure for scurvy, but he was the first to study their effect by a systematic experiment. It ranks as one of the first clinical experiments in the history of medicine. There after citrus juice was dispensed by the ship’s surgeon as a cure for seamen who had scurvy. Only after 1800 was it regularly issued to prevent scurvy, and British sailors became known as ‘limeys.’

 
1810
 

The first modern link between nutrition and immunity was made by J. F. Menkel. Menkel described the atrophy of the thymus in malnourished patients. By linking malnutrition and thymic atrophy Menkel provided the scientific birth of Nutritional Immunology. The thymus is of particular importance to the immune system because it produces hormones that stimulate the production of infection-fighting cells, and because of its importance in the maturation of T cells. In fact, the T in T cells stands for thymus.

 
1845
 

J. Simon called the thymus “a barometer of malnutrition, and a very sensitive one.” The anatomical link between nutrition and immunology was recognized long before the immunological importance of the thymus was discovered.

 

1882
 

Takaki Kanehiro, a Japanese naval physician, observed that Japanese naval officers, who ate a varied diet, did not get beriberi, while common seamen who lived primarily on white rice did. He conducted an experiment that convinced the Imperial Japanese Navy that poor diet was the prime factor in beriberi, and the disease was soon eliminated from the fleet. Ten years later, Christiaan Eijkman, in Batavia, advanced the theory that beriberi was caused by a nutritional deficiency, and later identified thiamine (vitamin B1) as the culprit, earning him the 1929 Nobel Prize in Physiology or Medicine.

 

1906

 

Wilcock and Hopkins showed that the amino acid tryptophan was necessary for the survival of mice. Gowland Hopkins recognized “accessory food factors” other than calories, protein and minerals, as organic materials essential to health but which the body cannot synthesize.

 
1911

Isolation of thiamine by Casimir Funk led him to form the concept of a vitamine (i.e., vital amine) but the final e was later discarded when it was discovered that other vital compounds were not amines. Amines are organic compounds that contain nitrogen as the key atom. It was recognized quite early that both vitamin A and vitamin C had unique anti-infective properties, but their link to immunological mechanisms remained unknown until decades later.
 

1930

 

William Cumming Rose identified essential amino acids, which are those necessary protein components the body cannot synthesize itself.

 
1941

The first Recommended Dietary Allowances (RDAs) were established by the United States National Research Council.
 
1950

The discovery of penicillin by Alexander Fleming in 1929 and gramicidin by Rene Dubos in 1939, ushered in “the antibiotic era,” which was in full swing during the 1950s. The efficacy of antibiotics and other breakthroughs in medical sciences took center stage during this time. In contrast, interest in the supportive and nutritional aspects of medical care reached a low point in the late 1940s and 1950s.

1987

 

Dr. Jau-Fei Chen founds E. Excel International based on the principles of Nutritional Immunology.

 
1991

A new publication, The Journal of Nutritional Immunology, makes its debut with Julian E. Spallholz as editor-in-chief.

 
2001

US patent issued to Dr. Jau-Fei Chen and E. Excel International for the use of ginseng berry and cactus fruit as ingredients in nutritional products and for freeze-dried ginseng berry tea.

 
2002

A research team from the University of Chicago’s Tang Center for Herbal Medicine Research reported in the June issue of the Journal Diabetes, that an extract of ginseng berries completely , normalized blood glucose levels, improved sensitivity to insulin, lowered cholesterol levels and decreased weight by reducing appetite and increasing activity levels in mice bred to develop diabetes. Dr. Chun-Su Yuan, director of the study said, “We were stunned by how different the berry is from the root and by how effective it is in correcting the multiple metabolic abnormalities associated with diabetes.”

 

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The previous chart outlines significant points in the development of the science of Nutritional Immunology. When this Western scientific approach is combined with the extensive, ancient wisdom of the East’s Traditional Chinese Medicine, which utilizes hundreds of years of observing the reaction of the human immune system to a wide variety of plants and herbs, scientists can discover why certain plants and herbs are so effective in supporting the body’s nutritional needs.

 

 

Using Eastern wisdom to direct Western research allows scientists to narrow the focus of their studies to certain species of plants that have already been observed to support the immune system. The researchers begin from an already extensively studied plant to try to understand why the phytonutrients in that particular plant are so valuable to the body’s immune system. Their studies provide invaluable information about which of the possibly thousands of phytochemicals in a plant

are most beneficial and how to most effectively preserve these phytochemicals during harvesting and processing.

In the past years, many researchers around the world have studied many different phytonutrients in many different plant foods, from the ordinary tomato to exotic mushrooms. Significant inroads have been made into the knowledge of how these different phytonutrients affect our bodies. But there are literally thousands of different plant foods and thousands of phytonutrients left to be thoroughly studied. Every day new studies validate the connection between nutrition and a healthy immune system. The Science of Nutritional Immunology is making tremendous strides in research and development to improve health and longevity for people around the world.

Iron - an important element for our body

In this post, let me share on importance of iron and how shall we be a wiser consumer in choosing the right source of iron.

Iron is an important element that will maintain the optimal operation of our body systems.

Medical studies have shown that infants, children, youngsters and women in particular expecting mothers, are the higher risk groups for iron deficiency. Meanwhile, others must also not overlook the importance of these two elements to their health.

Recommended daily allowances for iron:

Age 1-3:               7 mg per day (Male)      7 mg per day (Female)
Age 4-8:              10 mg per day (Male)    10 mg per day (Female)
Age 9-13:              8 mg per day (Male)    15 mg per day (Female)
Age 14-18:          11 mg per day (Male)    15 mg per day (Female)
Age 19-50:            8 mg per day (Male)    18 mg per day (Female)
51 and above:       8 mg per day (Male)    18 mg per day (Female)
During pregnancy:              -                      27 mg per day (Female) 

Iron is responsible for the formation of red blood cells, and is an important constituent of hemoglobin and muscle pigment. Iron is the a major component of hemoglobin responsible for the transportation of oxygen molecules to all parts of the body. If the iron content in our body is too low, our red blood cell count and hemoglobin level will drop, resulting in reduced energy supply for us to carry out daily activities, causing us to feel lethargic and other signs of anemia.

There are 2 major source of iron in our food: Heme and nonheme. Heme iron is present in meat (especially liver), fish and poultry. Nonheme iron is present in legumes, grains, fruits and vegetables.

Why are plants better sources of iron?
The body handles these 2 types of iron differently. Heme iron is rapidly absorbed by the body and continues to be absorbed and stored whether the body needs it or not. This may easily lead to an iron overdose. Nonheme iron, on the other hand, is absorbed more slowly, taking only what it needs to maintain healthy levels.

Iron Supplements?
Thinking of getting a quick iron fix with iron tablets? Think again. Possible side effects of iron supplementation include constipation, nausea, vomiting, diarrhea, dark colored stools and or abdominal distress. Too much iron in blood puts you at risk for increased oxidative stress which is believed to be a culprit in cancer and heart disease.

Iron supplements SHOULD NOT be taken by men, postmenopausal women and people with a dangerous condition called hemochromatosis, which causes excessive absorption of iron, leading to a build up of excess iron in organ tissues!! In children, death has occurred from ingesting 200 mg of iron. Seek medical attention immediately for accidental excessive iron intake.

Overdose can result from taking iron supplementation. Wholesome foods, on the other hand do not carry any risk of overdose.

What are the wholesome food rich in iron?
Nutritional Immunology harnesses the power of iron-rich wholesome plant foods to provide a safe and natural way of ensuring adequate iron intake for boosting your vitality and immunity.

Maitake Mushroom
Besides iron, this mushroom is rich in a wide variety of minerals including phosphorus, potassium and zinc. 100 grams of Maitake mushroom contain 0.3 mg of iron. What's more, it is a source of polysaccharides good for nourishing the immune system.

Agaricus Blazei Murill (ABM) Mushroom
100 gram of ABM mushrooms contain 9.65 mg of iron - the highest percentage of iron found in plant foods - that is easily absorbed by the human body. The ABM mushroom's perfect natural combination of nutrients provides the human body with a wholesome source of iron with no side effects.

My baby girl

Time flies~~ Finally I have delivered my baby girl. I still remember I posted an entry earlier in August sharing about my pregnancy and how I consumed E.Excel food for the nourishment.

http://eehealthyfastfood.blogspot.sg/2013/08/nourishment-during-my-pregnancy-journey.html

Now the baby was born safely :)

Let me share a few of her photos here =)

Pic 1: Just born

Pic 2: Day 11

Pic 3: Day 15

Felt relieved to see her growing well. My E.Excel baby 丞燕宝宝。:)