Allahi Allah Kiya Karo ~ Maher Zain


Khasiat lada (cili)

“Pedas-pedas tapi sedap” – itulah kata-kata yang sering kita dengar daripada penggemar lada atau cili, terutamanya kalau makan sambal belacan atau gulai masak lemak (Negeri Sembilan) yang pedas. Sesetengahnya tidak berselera makan tanpa cili dalam lauk, hingga sanggup makan lada/cili mentah-mentah sebagai ulam. Mungkin orang-orang tua dulu tidak tahu khasiat lada, kerana lada hanya digunakan sebagai penyedap masakan.

Syukur kerana kawasan tropika, seperti Malaysia, ini dianugerahkan oleh Allah SWT dengan pelbagai jenis dan varieti lada, bermacam bentuk, bermacam rasa, dan bermacam tahap kepedasannya. Bukan itu sahaja, rupanya lada ini sangat berkhasiat untuk kesihatan, malah baru-baru ini hasil penyelidikan menunjukkan lada api (cili api) berpotensi untuk mengubat kanser. Khasiatnya lebih ketara jika dimakan mentah, seperti “bell pepper” atau lada lain (bagi yang tahan pedas) kerana lada banyak mengandungi antioksidan dan fitokimia.

Berikut dipanjangkan maklumat tentang khasiat kesihatan dan kelebihan lada sebagai makanan atau bahan dalam makanan….

Peppers and Your Health

A look at the potential health benefits that peppers may hold.

By Annie Stuart
Reviewed by Laura J. Martin, MD

Peppers — hot or not — may do more than round out your omelet, spice up your salsa, and make for a colorful stir-fry. They help you get some of your daily vitamins and contain compounds that may be linked to weight loss, pain reduction, and other benefits.

Peppers, by the way, are fruits, not vegetables. They have been popular for a long time, including with the ancient Aztecs. And now they’re getting new attention from researchers eager to unlock their potential health benefits.

Here’s what nutrition and health experts say about these tropical plants from the nightshade family.

Phytochemicals in Peppers

Whether spicy or sweet, peppers contain many phytochemicals, which are naturally occurring compounds found in plants.

“Close to a million have been identified in nature,” says David Heber, MD, PhD, professor of medicine and public health and chief and founding director of the Center for Human Nutrition at the Division of Clinical Nutrition at UCLA. He is also author of several nutrition books, including What
Color Is Your Diet?

Many of peppers’ phytochemicals have antioxidant abilities. This means they can help neutralize free radicals in the body, which damage cells. So they may help prevent or reduce symptoms of certain diseases. Similar to hormones, some phytochemicals also act as messengers in the body, Heber says.

Peppers come in a rainbow of colors, including green, red, yellow, orange, and even purple, brown, and black.

“Each color of pepper is associated with a different family of phytochemicals,” Heber says. But there’s a lot of overlap in nature. “So it’s not like you need to have a certain type of chili pepper, or you’re going to die.” The problem occurs when you don’t eat enough variety of colorful fruits and vegetables, spices, and herbs, he says.

Peppers’ Top Performers

Whether mild or fiery, peppers are nutrient-dense. They’re one of the richest sources of vitamins A and C. Just a cup a day can provide more than 100% of your daily needs.

Go for a variety of colors in peppers to get the biggest bang for your buck. Red bell peppers are a good source of fiber, folate, vitamin K, and the minerals molybdenum and manganese. And, they’re especially rich in nutrients and phytochemicals such as:

* Vitamin A, which may help preserve eyesight, and fend off infections.

* Vitamin C, which may lower cancer risk and protect against cataracts.

* Vitamin B6, which is vital for essential chemical reactions throughout the body, including those involving brain and immune function.

* Lutein and zeaxanthin, which may slow the development of eye diseases, such as cataracts or macular degeneration.

* Beta-carotene, which may help protect against certain types of cancer, such as breast cancer in women before menopause.

* Lycopene, which may decrease the risk for ovarian cancer

Capsaicin: From Pain to Pleasure

What about the noteworthy antioxidant that gives spicy peppers their zing? You know, that tear-jerking, sweat-inducing, fiery blast of heat?

That’s capsaicin. It’s a flavorless, odorless, colorless compound found in varying amounts in peppers. Fiery habaneros contain the most. Jalapeños have some. Bell peppers have none.

“The more capsaicin, the hotter the pepper, and the higher the antioxidant level,” says Malena Perdermo, MS, RD, CDE, affiliate professor of nutrition in the health professions department at the Metropolitan State College of Denver. “Red chilies are usually hotter, but even the green ones have capsaicin. You can’t always go by the color to determine how hot it is,” says Perdermo, who is also the American Dietetic Association’s Latino Nutrition spokesperson.

Capsaicin was likely an adaptation by peppers to keep animals from eating them, says Heber. Unfortunately, peppers are standoffish with humans as well, hitting pain receptors on the tongue’s nerve cells, which sends a message to the brain. But with constant exposure, these cells can become desensitized.

“Once a person gets used to a chili pepper on the tongue,” says Heber, “it actually becomes pleasant. Hot peppers release endorphins, the pleasure hormone.” How that happens isn’t clear. But people in ancient Aztec and Mayan societies, Heber says, even considered chili peppers an aphrodisiac.

Capsaicin’s Potential Health Benefits

Because of the complex mixtures of phytochemicals in peppers and other plants, it is not easy to confirm their individual health benefits. Many genetic and lifestyle factors affect a person’s health.

However, capsaicin has captured the interest of many researchers and is beginning to unveil a few of its secrets. Here’s a sample of what the research shows.

Weight loss benefits without the burn? The capsaicin in peppers has been shown to slightly curb appetite — at least briefly, says Heber. And peppers can raise body temperature. That warming effect may have another benefit that may help with weight loss.

Calorie Burning

Heber and his UCLA colleagues recently turned to peppers while trying to help obese patients on an 800 calorie-a-day diet. “When you’re on a low-calorie diet, your metabolic rate goes down about 10% to 15% and exercise will not raise it,” says Heber. “We wanted to see if chili peppers could increase metabolism in cases like these.”

Heber’s team used a synthetic form of dihydrocapsiate (DCT), a compound similar to capsaicin but not spicy. Obese patients taking the DCT supplement burned, on average, an extra 80 calories a day – twice that of those taking a placebo.

It’s a modest effect, similar to that of green tea or caffeine, says Heber, but adding peppers to your diet can’t hurt your weight loss efforts. And, although he says he doesn’t want to “oversell it,” Heber says this metabolic boost might help over time, especially when combined with peppers’ proven ability to dampen appetite during meals.

Of course, capsaicin is not a weight loss wonder. It doesn’t change the other cornerstones of weight loss: a healthy diet and physical activity plan and a calorie budget in which calories burned exceed calories consumed.

Capsaicin vs. Cancer

Several studies have looked at capsaicin’s impact on cancer cells. H. Phillip Koeffler, MD, director of Hematology and Oncology at Cedars-Sinai Medical Center and professor of medicine at UCLA, has studied its effects on prostate and breast cancers.

How it works is not entirely understood, says Koeffler. But it appears that capsaicin may fire a lethal blow at cancer cells by affecting the activity of a protein complex called NF-kappa Beta. This makes it more difficult for cancer to dodge programmed cell death (apoptosis). In the prostate study, capsaicin caused the death of about 80% of prostate cancer cells in mice, making tumors shrink by about one-fifth the size of untreated tumors.

Similar results in mice have been found with other types of cancer, such as pancreatic cancer. And in another study, British researchers found that capsaicin disrupts the mitochondria, a cancer cell’s major energy source, killing lung and pancreatic cancer cells, but leaving healthy cells untouched.

Koeffler doesn’t recommend eating peppers to try to slow cancer growth, especially since you would need to eat about eight of the hottest peppers in the world every week to achieve a similar effect.

Keep in mind, these cancer studies are preliminary and weren’t done in people. There is no direct evidence that eating peppers prevents or slows cancer in people.

Heartburn Help — or Hindrance?

“If you are not used to hot peppers, you are going to get a tremendous amount of burning throughout your whole GI tract when you eat too much pepper,” Heber says.

Dairy protein — like the yogurt condiment that accompanies spicy Indian meals — is a good way to neutralize it, he says. And you can acclimate over time.

What if you have stomach ulcers or heartburn? “Then, I wouldn’t recommend peppers,” says Perdermo, but they may not be the cause of these problems. In fact, she says, peppers might help ward off problems like these by reducing levels of certain bacteria or by simulating protective stomach juices.

Pain-Relieving Properties

It’s more than a little ironic: The compound that gives peppers their burn — capsaicin — can actually relieve the burning from nerve pain.

Available in a cream, capsaicin can relieve neuropathy sometimes experienced by people with type 2 diabetes, says Heber. “It’s used therapeutically to reduce pain from the nerves by sending an impulse back up the nervous system that gets rid of the painful stimulus.”

Studies show that capsaicin is also effective in reducing the pain of osteoarthritis and psoriasis. Some apply capsaicin topical creams on the forehead for headaches, as well, Heber says.

Tips for Peppering Your Diet with Peppers

It’s easy to include peppers in your diet. You can grill, stuff, steam, bake, and stir-fry them. Many peppers are also delicious raw, simply chopped as a crunchy complement for dips or cottage cheese.

Spicy peppers are an acquired taste. “So go slow and small at first – discarding the veins and seeds, which are the hottest part of the pepper,” Perdermo says. “But keep adding peppers so your food is not so bland. Jalapeños, green chilies, red salsas — do a variety to get a mixture of phytochemicals in your diet.”

Here are a few suggestions from Perdermo for adding spicy peppers to your diet.

Chop up peppers and put in sauces and add to noodles.

* Make a salsa with mild peppers and add it to tacos or rice and beans.
* Add to guacamole. Start with half a jalapeño.
* Toss peppers into chicken soup to give it a little kick.
* Roast poblano peppers on the grill. Peel off the blackened part, removing the seeds and some of the veins. Combine with roasted tomatoes, garlic, and cilantro in a blender.

When you’re ready, move on to spicier peppers, such as serranos.

Also popular and easy are ready-to-eat hot pepper sauces. You can make these and homemade sauces a side dish to meals, not just a dip for chips, says Perdermo.

Other ideas: Add chopped bell peppers to tuna or chicken salad. Steam cored bell peppers, stuff them with rice salad, and bake. The possibilities are practically limitless.


Kaabah Qalbu

Seorang Sufi besar, yang bernama Muhammad bin Al Fadl mengatakan :

“Aku hairan pada orang yang mencari Kaabah-Nya di dunia ini.
Mengapa mereka tidak berupaya melakukan musyahadah tentang-Nya di dalam Qalbu mereka ?
Tempat suci kadangkala mereka capai dan kadangkala mereka tinggalkan,
tapi musyahadah boleh mereka nikmati selalu.
Jika mereka harus mengunjungi batu,
yang dilihat hanya setahun sekali,
sesungguhnya mereka lebih harus mengunjungi Kaabah Qalbu,
dimana Dia boleh dilihat 360 kali sehari semalam.”


Makanan melawan selesema

Kalau ada selesema tentulah tekak rasa perit, kering, gatal, bengkak dan air hidung pun keluar. Sebagai rawatan alternatif, sebaik-baiknya makanlah makanan yang dikatakan khusus untuk mengurangkan selesema ini, atau kalau pertahanan badan kuat, boleh pulih terus.

Di antara makanan yang telah dikenalpasti dapat membantu memulihkan selesema adalah seperti yang tersenarai di bawah ini…..

10 Foods to Eat When You Have the Flu

Reviewed by Brunilda Nazario, MD

1. Popsicles

An icy popsicle can soothe a sore, prickly, swollen, or dry throat. It can also help keep you hydrated, which is key when battling the flu. Getting enough fluids can keep mucus thin and help lessen congestion. Look for popsicles made from 100% fruit juice to make sure you’re getting vital nutrients and not sugar water. Some flavors to try: apple, grape, or strawberry.

2. Turkey Sandwich

Turkey is a good, lean protein, essential to solid nutrition. And although you may not feel like it, eating can help give your body energy to fight illness. Try adding cranberry sauce for a spike of flavor and comfort-food taste.

3. Vegetable Juice

Making and eating a salad is probably one of the last things you’ll feel up to while recovering from the flu. Down a glass of low-sodium vegetable juice instead. You’ll load up on immune-boosting antioxidants and keep yourself hydrated. Craving a sweet taste? Go with 100% fruit juice.

4. Chicken Soup

Nourishing and hydrating, there’s also some scientific evidence that chicken soup may help with healing and have mild anti-inflammatory effects. Studies have found that hot chicken soup can improve the ability of cilia, the tiny hair-like parts of the nasal passages, to protect the body from bacteria and viruses.

5. Garlic

If you feel up to it, garlic can be a good choice to spice up foods like soup. It appears to have antimicrobial and immune-stimulating properties and may give you slight relief from congestion.

6. Ginger

Stomachache? Nausea? Diarrhea? Ginger is a home remedy often used to soothe these symptoms. Some studies suggest it may help fight inflammation. Try adding it freshly grated or in powdered form to other foods, or drinking flat ginger ale.

7. Hot Tea

Green and black tea offer disease-fighting antioxidants. And breathing in the steam can help relieve congestion. Add a spoonful of honey and a squeeze of lemon to help soothe a sore throat. If caffeine bothers you, opt for decaf or herbal versions.

8. Banana

Sliced, mashed, or whole, bananas are easy on the stomach. They can be a go-to food if you’ve been hit with symptoms like nausea, vomiting, and diarrhea, which often occur in kids with the flu. Bananas, along with rice, applesauce, and toast, (BRAT) make up the BRAT diet — often the first foods doctors encourage people to try when they’re recovering from stomach flu and ready for solid foods.

9. Toast

Although it brings up the rear of the BRAT diet, toast is nothing to ignore. If you can manage food, try toast or crackers. They can be convenient foods when you’re fighting illness. Plus, they pair well with chicken noodle soup and their satisfying crunch can take the edge off hunger when your stomach can’t handle much.

10. Meal Replacement Drinks

If your appetite has returned, try one of these to make sure you’re getting proper nutrients and calories. Look for drinks with at least 6 grams of protein and that are low in sugar. Flavors like strawberry and chocolate may make getting essential vitamins, nutrients, and calories more attractive.


Al-Muttaqin TV : Nikmat mempunyai Ibu Bapa ~ Ustaz Kazim Elias Al-Hafiz

Beruntunglah mereka yang masih mempunyai ibu dan bapa….

Al-Muttaqin TV : Nikmat mempunyai Ibu Bapa.

Taring ular berbisa

Biasanya ular berbisa mempunyai taring yang tajam yang digunakan sebagai senjata untuk memasukkan bisa ke dalam tisu mangsanya. Taring dikatakan berasal atau berkembang daripada gigi.

Artikel di bawah ini memuatkan informasi tentang taring ular berbisa dan struktur yang berkaitan dengannya.

Fangs Venomous snakes

The fangs of venomous snakes, which evolved from teeth, are among “the most advanced bioweapon systems in the natural world,” says Freek Vonk of Leiden University in the Netherlands. “There is not a comparable structure as advanced, as sophisticated, as for example a rattlesnake fang and venom gland.”


Bagaimanakah perkembangan taring ular??

How Snakes Got Their Fangs

By Jeanna Bryner, Senior Writer
30 July 2008

Biologists have sunk their teeth into the question of snake fang development, revealing how these poison prickers have evolved from regular teeth and allowed snakes to become such champion biters.

The research suggests that both rear and front fangs in venomous snakes developed from separate teeth-forming tissue at the rear of the mouth — unlike the situation for non-venomous snake dentition and human teeth. This finding, detailed in the July 31 issue of the journal Nature, could explain why snakes flourished beginning some 60 million years ago, geologically soon after non-avian dinosaurs went extinct.

“The snake venom system is one of the most advanced bioweapon systems in the natural world,” said lead researcher Freek Vonk of Leiden University in the Netherlands. “There is not a comparable structure as advanced, as sophisticated, as for example a rattlesnake fang and venom gland.”

Fang factors

Snake fangs are sharp, enlarged teeth positioned along the upper jaw at the front or rear of a snake’s mouth and connected to venom glands. Only the venomous snakes, which are considered advanced snakes, sport such fangs, while the non-venomous snakes like pythons are equipped with only the normal rows of teeth.

The Asian vine snake (Aheatulla prasina) sports rear fangs. The enlarged teeth in front of the jaw are not fangs, but teeth used for grabbing their prey, which are fast lizards. Credit: © Freek Vonk.

And sometimes even a venomous snake will impart a “dry” bite, not delivering the potent venom.

Most venomous snakes, including grass snakes, have fangs positioned in the rear of the mouth, while a few groups, including rattlesnakes, cobras and vipers, have fangs jutting down from their upper jaws in the front of the mouth.

“If you want to eat a very dangerous prey, like a big rat with razor-sharp rat teeth, then it would be more advantageous to have your fangs in front of the mouth so you can just bite it quickly and then let go,” Vonk told LiveScience, “instead of biting it and holding on and then chewing the venom into the tissue, because then the rat can bite back.

Fang development

To figure out how both types of snake fangs evolved from non-fanged species, Vonk and his colleagues looked at fang development in 96 embryos from eight living snake species. Here are their names:

Non-venomous snakes:

* Water python (Liasis mackloti)

Venomous front-fanged snakes:

* Indonesia pit viper or Hageni’s treeviper (Trimeresurus hageni)
* Rhombic Night Adder (Causus rhombeatus)
* Malayan pit viper (Calloselasma rhodostoma)
* Asian spitting cobra (Naja siamensis)
* Cape Coral Snake (Aspidelaps lubricus infuscatus)

Rear-fanged venomous snakes:

* Rat snake (Elaphe obsolete)
* Grass snake (Natrix natrix)

The team’s analyses showed that the front and rear fangs develop from a separate teeth-forming tissue at the back of the upper jaw. For all front-fanged venomous snake species, the front fangs displaced forward during embryo development by rapid growth of the embryonic upper jaws. The rear fangs stayed put where they formed.

That’s unlike the dental development scenario for humans and non-venomous snakes, such as pythons. As an embryo, all of our teeth in the upper jaw sprout from one tooth-forming tissue, while all the bottom teeth develop from another tooth-forming tissue.

“The uncoupled rear part of the teeth-forming tissue evolved in close association with the venom gland, thereafter forming the fang-gland complex,” Vonk said. “The uncoupling allowed this to happen, because the rear part of the teeth-forming tissue did not have constraints anymore from the front part.”

Super snakes

The separate development of the rear part of the tissue, Vonk said, may have played a major role in snakes’ ability to diverge into the 3,000 species found throughout the world today.

“It sheds light on one of those nagging questions in herpetology — how did a diversity of fang types among snakes evolve?” said David Kizirian, a herpetologist at the American Museum of Natural History in New York who was not involved in the study.

The research was funded by the Netherlands Organization for Scientific Research, Dutch government, Dutch Technology Foundation, Curatoren fund, LUSTRA fund, Australian Research Council, Australian Academy of Science, Whitman College and Leiden University Fund.


Nasihat – 21

“Jika kamu orang yang berakal, tentu kamu akan meraih keimanan untuk bekal ketika bertemu dengan Allah Azza Wajalla, dan tentu akan bersahabat dengan orang-orang yang soleh, serta mengambil mereka sebagai suri tauladan yang baik dalam perkataan dan perbuatan. Sehingga hari demi hari keimanan dan keyakinanmu akan bertambah. Lalu kemudian Allah Azza Wajalla akan memurnikan keimananmu dan membina perangaimu, serta menumbuhkan kesedaran hatimu dalam menerima perintah dan larangan.” ~ Syeikh Abdul Qadir Al-Jailani

Petikan Buku: Al-Fath Ar-Rabbani (Hakikat Pengabdian).

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