ANIOŁ Z ZABRZA JESTEŚ TYM, CO JESZ ! NIE TAK SŁODKO … 27 English Edition/Caz 27... · JESTEŚ TYM, CO JESZ ! NIE TAK SŁODKO ANIOŁ Z ZABRZA. How to live, what to do, to look

MEDICAL MAGAZINE P6/27/8PA

JESTEŚ TYM, CO JESZ !NIE TAK SŁODKO

ANIOŁ Z ZABRZA

How to live, what to do, to look good and feel likewi-se 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 – me-mory, 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 po-ssible joy and tenderness in heart – not specially sha-red with the closest merely – is what brings sense of ba-lance 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 first choice “seasoning” of the common existence and this what guarantees fitness and spiritual poise.

Danuta Maria Roszkowska

Cukrzyca a Zdrowie 1

„DIABETES AND HEALTH” EDITORIAL OFFICE PSD Ow w Białymstok

Based in:Warszawska 23, 15-062 Białystokcont.no. 85 741 57 01, fax 85 732 99 74

e-mail: [email protected]

www.cukrzycaazdrowie.pl

Editor-in-chief:Danuta Maria Roszkowska EDITORIAL TEAM CO-OPERATES wITH: Hanna Bachórzewska-Gajewska M.Sc.D.

Prof.dr.hab. Maria Borawska

Anna Danilewicz

Marek Dolecki

Joanna Filipowska M.Sc.D.

Małgorzata Frąś MA

Prof. Maria Górska M.Sc.D.

Prof. Ida Kinalska M.Sc.D.

Agnieszka Kierznowska-Rurarz

Małgorzata Korolczuk-Zarachowicz M.Sc.D.

Krzysztof Malinowski

Justyna Małaszkiewicz

Prof. Ewa Otto-Buczkowska M.Sc.D

Jolanta Obidzińska MA

Dr. Danuta Pawłowska M.Sc.D

Renata Saniewska

Prof. Jacek Sieradzki M.Sc.D.

Marcin Surynowicz

Ewa Szarkowska

Prof. Małgorzata Szelachowska M.Sc.D.

Lucyna Szepiel

Prof. Mirosława Urban M.Sc.D.

Anna worowska

Dorota wysocka

English translations:

Michał Iwańczuk MA

Urszula Tarasewicz MA

Spanish translations:

Marcin Szachowicz

mgr Urszula Tarasewicz

Tłumaczenie z języka hiszpańskiego:Marcin Szachowicz

The first love is like the fresh back crust of bread

Blessed Mother Teresa

AS GOOD AS BREADMISSION FOR HEALTH

JOIN TOGETHER

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.


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

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 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 acid 16 - 17 Healthy eating may backfire18 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 dementia

31 A letter to the Editorial Team

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 mo-dern 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


Time and again I happen to hear that the diabetes concerned are expected to prove sensibility as well as responsibility. Then, the question of mine is when the apprehension demanded would uni-formly apply to those who provide the health care and financial funds for treatments?

I first had contact with a diabetes patient during the second year of my medical studies although in actual fact it was not in Poland. The lot was, that my holiday job internship took place in Manche-ster, where I could gain knowledge from an expert, prof. Andrew Boulton, who specialised in diabetes foot. The years passed, and I became a journalist of medicine, and this was diabetes, altoge-ther with the methods of treatments I had an occasion to observe in the UK, what was to influence it – the quality of the relevant he-alth establishment, the one which was so poles apart from the re-ality in Poland.

The scale of the pandemicThe arresting difference in the field lied on the lack of integra-

ted health care approach. Within the British health services, nur-ses and diabetologists combine forces with nephrologists, sexolo-gists, ophthalmologists, just as with dieticians, podologists (the hygiene of the feet is obviously crucial in case of diabetes) and so-cial workers. A single occasion of a medical consultation is what enables patients there to find advice from experts of all these spe-cialisations. It is a fact, that the Polish diabetologists had had it in mind, that educational and interdisciplinary line of treatment is vital in effect, 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 medical management (The Polish Diabetes Association does not exist as long as this) and patients in Poland are able to receive more adept therapeutic attention, our health care standards are seriously well behind. Not that importantly in the respect of reim-bursements but of general potential of knowledge and prophyla-xis practice. It is as often as year in year, when I attend conferen-ces and can hear, that this is rare to find in our country, surgeries, where diabetes foot syndrome and glycosylated haemoglobin re-adings can be professionally analysed and treated. The experts still complain, that it is difficult to cooperate with family physi-cians and actually patients have not the access to the modern he-alth care services.

It is not likely that the situation will significantly change as dia-betology 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. Admittedly, the nomenclature of diabetes ranks it to the infectious disease cases – engendered by bacteria and viruses – but the incidence world-wide prompts further adju-stments in the terminology. It was not fairly long time ago when the number of the stricken was estimated to be as much as 135 mil-



NOT AS SWEET AS

IT MIGHT SEEM

lion, whereas today it is 285 and according to the World Dia-betes Federation is to reach 435 million in twenty years now. In Poland, the occurrence is the concern of 2,6 million of pe-ople. – All while, the disorders of glucose tolerance transpi-re before the very prevalence of diabetes itself and affect 5 million as a matter of fact – the specialists make it precise.

This 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 diabe-tology, cardiologists and oncologists could have made the-ir successes certain but still by the means of facilities, devi-ces, and agents provided. Whilst, diabetes is a medical pro-blem, 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 in-stance in form of specialist technical equipment. Basical-ly, diabetes patients have to acquire knowledge of personal management and learn how to control blood glucose inten-sities, apply insulin or oral medicines. It is undeniably far less expensive whereas allows for some degree of patients’ independence altogether.

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

and diabetes patients are recommended to observe the the-rapeutic rules, to watch their body condition on a daily ba-sis, to follow given diets and be physically active, I have the impression, that some attempts are needed to educate clerks and officials in one line. It is equally important to make the-se executives aware what diabetes stands for in everyday life of the patients and how burdensome it is in respect of the financial health care system.

The education would at least serve the wanting common sense and competence in case of the decision makers who administer NFZ and the Ministry offices. 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 financing by the officials.

The present standard of diabetes management in Poland is certainly affected by the financial 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 po-licy-makers must be some deficient in imagination and are not able to accept the fact, that investing in enhanced diabe-tes treatments would save relevant expenses in future. Fo-

unding some greater number of podology surgeries, fun-ding education programmes, reimbursing of long-lasting insulin analogues or other drugs of different mechanisms would inevitably absorb considerable financial supplies but guarantee more effective therapy and means of preven-tion against far more cost-consuming complications which reduce patients’ life span to be even 10 years less. Fortuna-tely, the dramatic consequences is not a rule, however in Poland, taking into consideration the financial aspect alo-ne, we still do not attach much weight to the treatment and care of patients who prove impaired eye-sight, kidneys, or heart attributable 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 obesity, arterioscle-rosis, and hypertension which is directly related with ab-normally higher blood sugar levels. Secondly the medical management of millions of diabetes patients will so quic-kly become such an enormous financial load within the he-alth care system that other medical treatments entitled by the insured would decline. In the USA, 75% out of 14 mil-lion of diabetes patients die from cardio-vascular compli-cations while expenditures of their treatment reached bey-ond 130 milliard of dollars yearly. – We are not able to meet the escalation of the costs – alert American experts during international conferences which are admittedly attended by Polish doctors but still not by the officials of the health care system. In our country in turn, yearly outlays covering diabetes treatments from the national budget amount to 2,5 milliard, some about 690 million of which is absorbed in re-imbursements of drugs.



The strategy of the new decadeJAccordingly, what is the modern view of the appro-

ach to diabetes management? – The first step to start all with is adaptation of a new life-style – rejoin specialists. This is what obviously costs least possible. The aim of it is reduction of body mass and building up physical ac-tivity to 2-3 quarters of exercise daily. In everyday diet it takes to avoid simple sugars and calories all in all. Me-als should be consumed more frequently, even 5 times a day, but less plentiful.

The decision to start pharmacological therapy with in-sulin or oral drugs is difficult but it cannot be delayed endlessly. In line with the Polish Diabetes Society the treatment is introduced with metformin and sulphony-lurea derivates (the given drug is selected in answer to patient’s obesity and the extent of damaged beta cells in pancreas). In next stage, both medicines can be admini-stered together as one, as well as insulin or its analogu-es. This is what every one patient should be aware of: al-though initially sugar concentration in blood can be re-gulated by diet alone, then with oral drugs, eventually insulin will be found indispensable. Nevertheless, prac-tice in life proves that it is fairly challenging. One of me-dical surveys revealed that 58% of patients tend to be fri-ghtful of insulin therapies whilst, even more alarmin-gly, 86% of clinic doctors use blackmail to argue the ne-cessity of them! In the face of such an approach, patients do not perceive insulin to be a drug but as a kind of pu-nishment and end point although fear is actually not a good teacher of respect and obedience. Maybe, this is what underlies the unconcern of the patients who deny the serious risks of diabetes, and neglect systematic con-trolling of glycaemia, regular drug intakes or following strict diet.

Fortunately, diabetology turns out to be a medical field regarded to provide manifold pharmacological options of treatment. The aim of specialists is to render each one given therapy individualised, however, in Poland, it is much more demanding for the want of essential drug re-imbursements: already mentioned long-lasting insulin analogues (particularly useful in case of patients who prove night and morning hypoglycaemia) or just disco-vered oral incretin medicines. As distinct from the pre-vious class of preparations, the drugs do not exact un-



desirable side-effects – do not affect blood circulation, do not engender tumefaction or contribute to the gain of body mass.

The basis diabetes stems from is quite well recognised – a deficiency of insulin causes sugar to collect in blood stream what in a straight line affects the nervous system, kidneys, eye organs, and vascular tracts. Nevertheless, the secretion of insulin is not dependent on glucose only, the concentra-tion of which rises after meals, but also on other hormones called incretins. It is the ones that order absorption of food in stomach and intestines and simultaneously inform beta cells in pancreas of demanded insulin distribution. Dige-stion causes glucose intensity to rise at the moment when the first output of insulin is directed to the blood system. Subsequently, under the influence of incretins alone, pan-creas beta cells start to generate successive supplies of in-sulin, the phase of which past generations of drugs could not reproduce (as well as only some of the modern ones can complete it).

Then, diabetes type 2 is what reduces releasing of incre-tins to significant degree. Hence, the scientists came to an idea so as to stimulate their pharmacological performance and in actual fact did not have to wait long for the answer from the relevant industries – as much as two groups of in-cretin drugs were marketed soon after. So far all attempts to exact reimbursement for this advanced line of medica-ments have failed which, together with the prolonged pro-cess of creating a therapeutic programme relating to long--lasting insulin analogues, complicates the patient’s situ-ation all the more. The world moves further and further in the field of the up to date methods of treatments, where-as diabetology Poland increasingly loses in the distance to the European lead. If we continue to delay the refunding of insulin analogues 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 flosins, awaits introdu-cing , the first one innovative medicines that target kidneys which purportedly bear influence on the carbohydrate ba-lance. Then again, in the nearest future the method of re-ducing the absorption of glucose from the urine may beco-me a very important option in the medical management of diabetes type 2 (the phase III clinical trials are taking pla-ce) 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 diabetes treatments equally apply to it. The most recent undesira-ble outcomes of the approach based on inhalatory insulin

or rosiglitazone teach some example in life. Consequen-tly it is arguably worthwhile to accept the ‚gentleman’ attitude of the sceptics and follow one step behind the given trends of innovative therapeutic options. Indeed, it might be better not to want the first crack at the issue but allow others to discover novelties… Again, more and more frequently the modern medicine faces the funda-mental question to what degree patients are to be offe-red the rescue in form of new drugs which make thera-pies easier (because for instance one tablet can be as use-ful as a couple of them) or seem to be more effective sin-ce the first stage of treatment does not give ground so as to assess the final efficacy.

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 field of the modern diabetolo-gy 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 reas-sure: please come tomorrow and we will have the pro-blem solved. Notwithstanding the benefits of the best in-sulin preparations, so elaborately devised glucometers, insulin pumps, formulated dietetic exchangers, or even reimbursements altogether, the most important was, is, and will be, the self-commandment of patients them-selves to live the disease day after day and challenge 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, sooner 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 occasions.

Paweł WalewskiThe author is a publicist of the scientific section of the weekly magazine

“Polityka”


The first love is like fresh back crust of bread.

Blessed Mother Teresa

AS GOOD AS BREADMISSION FOR HEALTH

JOIN TOGETHER


CIt comes to be more and more difficult today to find oneself any fami-liar with all the varieties of food products, especially when they are crafti-ly labelled as for instance: improved, enriched, refined… A single fact, bre-ad, hundreds of bakery assortments, all touch fresh, how crispy, made out of flour whiter than snow can be, then enhanced with a collection of colo-urings, flavour additives, prompters, softeners, fixative 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 flours affords none of nutrients but calories. Then, this is what merely means energy va-lue 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 fibre. Indeed, we may now be free to benefit from the healthy selection of bread offered. It is not known where and when the first baking took place. The scholars report, that it was a kind of broths what was the beginning of it all. They were prepared by boiling water and mixing it with pounded grains of whe-at, barley, and rye. Also, the concoctions were blended with grits and seeds of plants which today pass for ordinary weeds. Over time the composition changed for less and less water was ordered whereas still more cereals in-stead which crushed in handmills were formed into pies and then baked. The most wholesome bread baked out of sourdough is a source of many va-luable nutrients. It adaptively concentrates diet with carbohydrates, prote-ins, and fats of high content of unsaturated fatty acids. The bread selection is what affords such minerals as potassium, sodium, calcium, phosphor, iron, magnesium, manganese, selenium, as well as vitamins B and E.This kind of bread is not any fattening. By reason of so called satiety ef-fect it comes in aid of obesity treatments. This is because it moderates the sensation of hunger and craving for sweet or fatty foods. Wholemeal bre-

ad with seeds and bran quantities expands its volume in the alimentary tract whereas the content of vegetable fibre improves pe-ristalsis of the intestines all of which favo-urs slimming down. Professional nutritionists who formulate diets for diabetes patients recommend rye bread baked out of sourdough. The advan-tage behind it is its low glycemic index. On the strength of it sensation of satiety and balanced levels of blood glucose last lon-ger straight after meals what well prevents against “the wolf appetite” and gaining in weight respectively.Then, it was simply reasonable to open the mission “Good bread” what took pla-ce at the Thursday Dinner at Diabetics’”.

A Be as it may, everything takes its be-ginning 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 longer than two weeks it generates several dozens of yeast and bacteria the most important of which are those which contribute to milk acid. Sourdough can be raised on both rye and wheat flour. In point of fact each so-urdough given is different since the bac-terial cultures grow dependently on cere-al as well as are influenced by the region of cultivation. The very substance of is mi-cro-organisms found under the crust and the air alone.

It has been proved that milk acid com-prised in brown rye bread not only impro-ves absorption of calcium and iron, but also relieves such complaints as stomach or large intestine inflammations, as well as disorders of liver, kidneys, and pancreas. Furthermore lactic acid bacteria eliminate carcinogens away from bread – nitrites, ni-trates, but above all mycotoxins which are


10 Cukrzyca a Zdrowie 10

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

particularly immune to high temperatures and seriously harmful within human body sys-tem. In order the acidification prevents against forming of the mould on a ready bread as such. This is the kind of bread which indeed saves freshness for longer.

Then, bread is discovered to be best food for brain which stands for only 2 percent of the whole body mass but uses as much as 20% of energy from lungs and produce received out of which 40 percent is carbohydrates. It is the very complex carbohydrates that provide to the brain cells – are digested much longer and sustain blood sugar intensities balanced.

This is truth confirmed that bread is greatly beneficial concerning intestines what was well known as early as in the ancient times. Still, it was becoming more and more forgot-ten when mills, not handmills, started to produce whiter and whiter flour, and white bre-ad replaced the brown in time. All this but white bread is baked on yeast only. Fortunate-ly, the British specialists discovered it in the 20th century that diet rich in fibre safeguards against tumours of the alimentary tract. It is the vegetable fibre what stands a role of “a cle-aner” down in the intestines and sweeps all the indigested leftovers of food.

- Our human body system does not digest fibre as such but does need it biologically for the appropriate peristalsis functioning – state medics and dieticians. It reduces the risk of incidence of such circulatory blood system diseases as hypertension, stroke, haemorrha-ge what all is attributable to the fact that it downgrades levels of cholesterol and triglyceri-des in blood. Fibre is equally beneficial 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 affording sensation of satiety.

Clinical research prove that plentiful of fibre diet translates into good health in every-day life. It protects against excessive flatulence, bloat, heartburn, stomach inflammation, diarrhoea. Consequently nutritionists advise to be consuming 20-30 grams of fibre daily supplied from vegetables, fruit and cereal produce.

The 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. Then we should try not to forget that eating have a signi-ficant effect on our physical and psychic health condition. Promoting diets based on fibre is especially important in the rich European countries and in the United States where ci-vilisation diseases are already plagues just as diabetes called to be an epidemic of the 20th century.

oprac. Lucyna Szepiel

You are what you eat !!!



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. The 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”.

The 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. This kind of bread, called knac-kerbrot, was baked in a very primitive fashion: roasted, poun-ded and ground grains – containing no waste – were mixed with water, formed into flat cakes, baked, and dried on some wooden sticks under the ceiling. The down-to-earth rusks afforded vita-mins, salts, proteins and so impoverished inhabitants of the villa-ge could eat it with pretty healthy teeth even if suffered from the dearth of fruit 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.

The largest world museum of bakery was established in Rome. It was founded by Artur Lamorado. The other of the kind is set up in Germany in Detmold next to the Research Bakery Institu-te. Both museums offers thousands of exhibits from all four cor-ners 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 ordered to the class of so called superproducts. The sci-entists from the University of Rhode Island identified 54 substances found in maple sug-ar and many of them prove anti-inflammato-ry and anticancer properties. It turned out that some share of them have an effect on the en-zymes which are essential in diabetes type 2 management.

We discovered a wide range of polyphenols present in maple syrup. It affords multiplicity of beneficial compounds some of which can be found in berries, tea, red wine and flax seed. Deciding on pure maple syrup may be the first choice for the composition of antioxidants oth-er natural sweetening essences do not provide – states dr Navindra Seeram.

Maple syrup can come in aid of diabetes type 2 treatments but it is yet to be clinically verified. What he have confirmed so far is the fact that maple polyphenols inhibit enzymes which ex-act breaking complex sugars into monosaccha-rides.

The unearthing of as much as five anti-oxi-dants in maple syrup was a great scientific nov-elty. One of them was given the name Quebecol in tribute towards the Canadian province Que-bec. The composite develops during cooking of maple juice in the process of making this valu-able syrup.

The Source: Pure Canadian Maple Juice


Cukrzyca a Zdrowie

U 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 ac-tual content of the food we buy, as for instance the ad-ditives. Having this in mind we really should read the labels far more carefully. Every one producer is authori-tatively duty-bound to provide all the relevant informa-tion needed.

Do we actually know what is important in the respect and what is not? Can we decipher the E denotations stand-ing 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. anti-oxidation 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. stabi-lisers in emulsions)

• extension of expiry date (e.g. preservatives in bev-erages)

• developing new food features (e.g. easier spread-ing in use)

The food additives are not much harmful as long as are not employed in excess. Then many of the substances sym-bolized by the letter E are plainly natural components, for example milk acid. Still caution in the concern is well ad-vised. Children and people ill have to be particularly sen-sitive 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. Preservatives are adapted in the food industry to maintain the attributes of the products. The mechanism they perform to combat microbes may be of two natures. They can block the enzymatic system or de-stroy the semi-permeable structure of the cell membrane in turn.

For many years now benzoic acid is an applied preser-vative but its functioning is strictly dependent on pH mea-sure and inhibiting capacity of bacteria growth. The sub-stance effectively blocks expansion of yeasts whereas bare-ly inhibits growth of bacteria. In plants it is found as a sec-ondary product of their metabolism, most likely as an evo-

lutionary answer to the colonisation of plant tissues by eukaryotic organisms such as yeasts. Benzoic acid and its derivatives can also be found in natural food products to quote cinnamon, cloves, plums and greater part of ber-ry fruit (even cranberry juice labelled to contain no addi-tives may have them more than relevant regulations al-low for) as well as dairies being hippuric acid.

In case of approved additives and substances applied 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 spreads based on fruit; olive products; and aspic up to 500mg/kg

• in emulsified sauces of fat content which is less than 60% up to 1000mg/kg;

Some esters of benzoic acid and their sodium salts (E214 to E219) prove better anti-bacterial and antifungal properties than the very acid, for instance cinnamon es-ter of benzoic acid is peculiarly active resisting microbes that engender fungal skin infections the most common pathogens of which are Trichophyton rubrum and Epi-dermophyton floccosum, while esters which contain al-cohols of short carbon bindings inhibit growth of Gram-positive and Gram-negative bacteria.

Orally received benzoic acid is rapidly absorbed, me-tabolised in the liver and voided with urine in its second-ary form – hippuric acid. Laboratory tests conducted on animals by way of sodium benzoate labelled with carbon C-14 did not provide evidence that the compound accu-mulate in their bodies while did bear out its low toxici-ty. Only administering high doses – over 1800mg/kg per body mass in rats (450mg/kg in cats) – produced disor-ders of the central nervous system and histopathological changes in the brain. Trials in vitro and in vivo did not show genotoxicity ( harmful influence on genes) of ben-zoic acid, however sodium benzoate is not confirmed in the matter.

Irrespective of its low toxicity benzoic acid may cause in people pseudo allergies or potentiate existing allergy


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

or asthma symptoms. Then again the results of medical research are not sufficient 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 ver-ify the standards of use of benzoates marked with sym-bols from E214 to E219. Then acceptable daily intake (ADI), defined 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 ingested on a daily basis over a lifetime without a considerable health risk. Subsequently EPSA adjudged that the food additives E216 and E217 are to be withdrawn from the market. All in all an ideal food pre-servative 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 com-

ponents;• readily water-soluble (microbes grow mainly in

aqueous phase of the product);• steady in its quality throughout storing• low-pricedRegrettably none of the available additives meets the

criteria. For this reason studies in search for new preser-vatives take place in the Institute of Bromatology at the Medical University in Białystok. So far it has came to fru-ition of patent applications with regard to the use of pico-

linic acid as a preservative (the compound naturally 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, be-verages. 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 nu-trition he called orthorexion. Orthos in Greek is ‘cor-rect’ while orexis is ‘appetite’. It sounds not bad but – writes Bratman – this is a grave disease of people con-centrated on them themselves. “They are of the opi-nion 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 mi-ght be contaminated with pesticides, prese-rvatives, artificial colourings, emulsifiers, as well as irradiated or genetically modified. It takes a long time before an orthorecic makes a choice of food. Such a person needs to careful-ly investigate trade labels (being already fami-liarised with any given handbooks on healthy food), examines countries of origin, and more often than not puts the goods back on the she-lves. Diet of the concerned easily becomes im-poverished what in pair with detox exertions and starvation measures gives rise to anaemia or vitamin deficiency.

However, the worst of it all is incessant ob-sessive thinking of food and eating. “One day I realised that I was not able to fix my atten-tion to a conversation. It was when avocado in the kitchen was reaching an ideal grade of ri-peness” – recollects the doctor Bratman.

He is not an expert on nutrition, but a prac-titioner who enthusiastically and with opti-mism employed methods of treatment inclu-ding individually adapted diets. He composed them to others while at the same time he him-self followed super healthy diets. On his we-bsite www.orthorexia.com he recalls the times when he belonged to a community of ideali-sts who decided to cultivate a piece of land in New York and were to beneficially consume its crops.

The group was not great in number, but it transpired fairly quickly, that although eve-ryone intended to eat healthily and healthi-ly only, conforming to it collectively appeared to be impossible. The greater part of them was vegetarians but some others insisted on at le-ast a little of meat. “Meat naysayers” refused using the pots in which meat had been cooked. Some did not eat eggs, cheese, butter, others propagated milk to be best in the world. A sha-re of them cut fruit and vegetables into pieces,



others countered that it was a waste of the nu-trients. Those who followed macrobiotics had their vegetables cooked at all times and did not accept any fruit. They were also divided into ones who believed in the vital force of onion and garlic, while others claimed it to be a poison. Most of them agreed that fruit sho-uld be eaten in the season but some in turn needed orange juice right in January. Altoge-ther there were arguments about the pots (the agreement that aluminium ones can not be used turned unbalanced when a certain gou-rmet found them unsurpassed in distributing heat), then about the ways of washing and pe-eling (thickly, thinly, or not at all), cooking (on steam, over an open fire, 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 po-wers and it was all taken really seriously.

The doctor became more and more confu-sed by the guidance of specialists. On the ba-sis of well selected food natural medicine was understood as a very potent therapeutic agent whereas various systems differently applied to it. On one given occasion raw fruit and ve-getables relieved almost everything, on ano-ther engendered rheumatoid arthritis or in-fected with fungi, then one day vinegar was a toxin, on another strengthened body both internally and externally, just as milk, honey, and spicy seasonings. Centuries of experien-ce and practice did not frame into consistent knowledge. Instead, conflicting dietetic scho-ols called upon going along with their princi-ples each.

Bratman promptly found his bearings, that these enthusiasts of healthy eating are in fact mentally unstable people whose life gra-dually grows to be mere obsession about food. Planning eating, searching for food, prepa-ring meals and the very acts of eating consu-med a great deal of time during the day. The doctor arrived to the conclusion that it must have been a new critical disorder of nutrition and that he himself was affected by it.

Orthorexion takes its beginning rather in-nocently, as an attempt to overcome some gi-ven 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 firm discipline all along.

However, satisfaction comes quickly in reward and then a sense 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 qu-estion 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 ba-sed on amounts while orthorexia on quality. Still, food is the core concern 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--contentment about – as then he perceived – control over diet and eating.

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-ficantly help them just as he is aware what a difficult and challen-ging approach he points them.

a.

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.

Even one sleepless night can engender resistance of our body cells to insulin and add to the risk of diabetes type 2. the results of the research show that too short length of sleep affects metabolism to a great extent.

WIt 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.

There was nine healthy volunteers who took part in the trial. They were subjected to a specific test in the course of which they received insulin and glucose via bloodstream after a night of 8-hour sleep and then after 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 reason of one sleepless night only. Nonetheless dr Donga insists that further detailed investigations are certainly ne-eded – perhaps achieving sleep duration longer would re-lieve diabetes in patients on account of more stabilised glu-cose levels in blood.

The Source: Rynek Zdrowia

Chronic inflammation may prompt diabetes!

Obesity can produce inflammation of the immune sys-tem cells and this in turn may result in a range of metabo-lic disorders such as insulin resistance and diabetes type 2 - scientists from the USA alert on the pages of “Na-ture Immunology” magazine.

The discovery provides evidence that inflamma-tions of the immune system may directly contribu-te to the incidence of various metabolic syndromes 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 inflammation in defence against given harmful bodies such as bac-teria, viruses, allergens, and many others.

Jenny Ting together with her team from the Uni-versity of North Carolina proved, that palmitic fat-ty acid found in abundance in high-fat diet in the West activates this abovementioned molecular com-plex and initiates inflammation. Then palmitic acid impairs liver sensitivity to insulin – the main physi-cal cause of diabetes type 2.

The Source: PAP



Daily intakes of one spoon of carthamus oil may moderate the risk of heart disorders in obese wom-en after menopause who suffer from diabetes type 2 – follows from the studies published in “Clinical Nutrition” magazine.

The scientists from the Ohio State University ob-served, that carthamus oil obtained from bastard saffron plays a role in reduction of fat tissue around stomach which is replaced by muscle tissue in effect. Their research showed that after 16 weeks of receiv-ing it patients proved higher intensities of good cho-lesterol, lower blood sugar levels what together eased insulin resistance and inflammations.

As soon as after 12 weeks the analysis ascertained a 14 % rise of good cholesterol (HDL), and adiponec-tin, a polypeptide hormone that bears influence on the metabolism of glucose and fatty acids as well as on insulin resistance. Then high level of adiponectin is what improves fat burning.

After another four weeks the scientists confirmed that introducing the oil to the diet exacted reduc-tion of C-reactive protein levels (its elevated concen-trations signalled inflammation in the body system) with concurrent reduction of glycated haemoglobin that stays in relation to long-lasting heightened glu-cose intensity in blood.

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

The Source: PAP

CARTHAMUS OILIs this true that a miracle preparation for civili-

sation diseases has been discovered ?One spoonful of carthamus oil daily helps to

reduce the risk of heart disorders and decrease blood glucose levels in case of diabetes patients- declared American scientists

.

The ancient believed that bastard saffron (Carthamus Tinc-torius) scares demons away, averts misfortune, whereas par-taken by a pregnant woman ensures a male scion. For the fact that it upholds its shape after cutting off, in China it passed for a symbol of longevity and perseverance. It is a genus cultivat-ed as early as in the antique times as a dyeing and oleaginous plant. In the ancient Egypt it was used for making oily lipsticks. The plant served as good as the best indigo plant dyer thanks to carthamin contained in the corolla petals. To this day, in Cairo and Teheran, one can buy bastard saffron blooms sold for dye-ing fabrics. The blossoms 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 century.

Carthamus oil – presents with intensive golden-yellowy co-lour and contains linolenic acid (78%), oleinic acid, palmitin-ic acid, stearic acid, and arachidic acid being rich in vitamins E and A. It is a kind of drying oils and remains fresh for 3-4 months. The produce CAN NOT BE HEATED UP over 65°C.

• functions as a protector against UV• affords antioxidants• its mild flavour 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 complexionsh.

compiled by Antonina Niekrasz

19


Emotional putting on weight

SOur mental condition is what has an effect on the entire body system. Negative emotions not only prompt dise-ases but also compulsive eating and gaining in weight eventually. The time we are stressed, depressed or simply bo-red we eat more and additionally tend to opt for fatter and sweeter food products. Then we eat not so as to satisfy hun-ger but to cheer ourselves up, kill boredom or compensate some certain loss.

How to recognise emotional eating? Am I actually hungry? It is the vital question we should ask ourselves before we devour a whole packet of biscuits or crisps. If the answer is not affirmative it means that we eat to feel better not


by the reason of hunger. Though coming to understanding it is very often not that easy since the need and readiness for eating take place jointly.

Therefore it might be helpful to pose some more other questions:

• do you frequently choose goods commercially advertised?• do you go for second snacks after a stressful or exhausting day?• do you have leaning towards sweet, fatty or salty foods?• do you find it difficult to withhold from food items within your reach?• do you happen to think about specific products in-between meals?• do you happen to think about a next meal before you finish one already started?• do you happen to reward yourself with given food products or on the contrary punish yourself with-holding from eating something appetizing?elu?

If the most of the answers are affirmative you eat in order to feel psychically better.

The Source: www.cyberbaba.pl

20


Good and bad cholesterolBritish scientists have discovered the third form

of cholesterol which is assumed to be the most dangerous one. In their opinion it is what predomi-nantly affect blood vessels. This very bad choleste-rol agglutinates far more easily and equally easi-ly adheres to the vessels in consequence. It amas-ses in deposits there exacting cardiovascular dise-ase 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 “stic-ky” fragments this very bad cholesterol holds fast to the vessels still more easily.

The finding may come in aid in the first 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 confirmed with arteriosclerosis and other cardiovascular di-seases.

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 first warning sign of front temporal dementia – state experts from the San Francisco University.

Most of the patients who suffer from dementia do not find it much difficult to identify a lie or sarcasm (irony) at least not on the initial stage of the disease prevalence. The exception are per-sons who prove front temporal dementia and the inability in the respect may signal progress of their syndrome. The fact was ve-rified by prof. Katherine P. Rankin, a neuropsychologist from the University of California in San Francisco, during her research work she conducted on 175 individuals half of whom were de-mentia patients.

The subjects were presented with video records that showed a conversation between two persons one of whom told lies or spo-ke in scorn. Then they were given verbal and nonverbal helping clues. Both healthy persons and those who suffered from other forms of dementia, for instance Alzheimer, did not find it difficult 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 impor-tant ability is often wrongly associated with depression or so cal-led midlife crisis. All this when it can be the first symptom of de-mentia prior to changes in behaviour and personality as yet.

i. The Source: PAP/Rynek Zdrowia




Do not think about a pink elephant…More often than not we set our everyday life measu-

res to the surface matters. We do not occupy ourselves with all the psychic and mental processes taking place within our body system. Then it is the very inner being, our beliefs, thoughts and feelings what creates the outer world. The way we sense us ourselves and any other people is what shapes our factual relationships in the universe. It can be understood that human mind ope-rates in two fundamentally different spheres however still accounts for one and the same wholeness. Each our thought 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 errone-ous data in return.

Consciousness is the commander. Subconsciousness is its soldiers. They do not argue and do not analyse. Instead they unquestioningly and best precisely po-ssible obey to orders. When the commander is wrong his soldiers are bound to face defeat and then when the commander is right they are to meet success. In brief any message 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 per-form for one mind only. Subconsciousness is often ter-med to be “subjective mind” while consciousness “ob-jective mind”. Objective mind guides us in the area of relationships in the world and what it learns from is the five senses, upbringing and experience.

In turn subjective mind perceives the world by me-ans of intuition. It is an abode of feelings and memories. This is what follows its duties when all physical senses are out cold. It is not able to produce logic. It accepts any suggestions whether they are true or not. In case we suggest it something objectively false it still would join it as if it was bona fide 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 information exactly what it is in straight line with no analysis and amendments on the way. It is the reason

why it is important to be mindful of thoughts and deeds for it might prove all for you or against you in strict con-trast.

Why is it that there can be two persons of equal educa-tion and capabilities but only one of them wins a career? Why two people at the same age suffering from the same disease manage completely different end points – one re-covery the other death? There can be far more questions of the kind as well as many an answer. Nonetheless it is still highly probable that the winner thought in categories of success and the cured believed in his health restored. Both of them fed their minds with positive visions. Then think what think about. 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 positi-ve thinking into the therapeutic routine.


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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. Then in-cidences of some new unknown diseases are reported. Did they not exist before? Some of them certainly did. In main they are civilisa-tion diseases, or ones engendered by mutated viruses whereas some proportion undenia-bly 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 overflow of new diseases mentioned. Nevertheless effective 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 con-sideration after all long wait. The modern di-scipline combines what is invasive manage-ment and pharmacology with the psycholo-gical facet of it. If we are not able to see some-thing this does not mean that it does not take place. At all events it proves that faith in re-covery and positive picturing of the future is powerful as much in case of doctors as of pa-tients.

As soon as in the middle ages medicine based on the three pillars – magic, psycho-logy and body. Prevailing materialism gave ground to the latter. Magic and psychology had to remain in the history.

Since then magic has never been allied with science anew. It became a province of conmen, quacks and charlatans. It is what ef-fects to this day on the strength of people’s naivety. The only difference is means used. Then the return of psychology lasted ages but now has been eventually acknowledged. The previous era of discerning human psyche as being distinct from the body resulted only in masses of ill-educated experts who had not a clue what human mind is. However the deter-mined in the forties psychoanalysis was gra-

dually changing it. Then psychosomatic medicine started to associa-te health problems, for instance arthritis, ulcers or migraine, with a certain psychic type given. In the seventies in turn psychologists es-tablished how emotions affect some particular body functions, for example blood pressure, or more serious chronic diseases. The in-terrelation of body and mind transpired to be more exact than it had ever been presumed. Regrettably, even today, some share of the me-dical professions regards psychology in sceptical a way. Even if they happen to employ it they do this to an insignificant 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 find it that the body systems, whether it is nervous, hormonal or im-munological, are one and the same interdependent organism direc-ted by specific molecular bits of information. Then in turn, Howard Friedman, a professor of psychology and health prophylaxis in the University of California, introduced in his book “Healing persona-lity” what follows “I have never seen a death certificate which wo-uld validate 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 ba-lance – asserts a psychologist Tatiana Ostaszewska-Mosak – the re-laxation techniques alone can not cure infertility or cancer. Control-ling subconciousness must go in pair with medicine however ove-ractive trust in psychic powers appears to be now.

m.t.

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Cornea scanning reveals the risk of foot ampu-tation in case of diabetes patients

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

Excess of glucose in blood prejudices its flow stream in tissues, the ones most remote from heart, what exacts hypoxia which involves nervous tissues altogether. It is as much as half of diabetes popula-tion who go through impairment of nerves what in case of extreme conditions results in the loss of sensation and amputation in the end.

In order to identify nerve damage (neuropathy) invasive tests must be employed such as biopsy of nerves and tissues. Then it was the team of Nathan Efron from the Queensland University of Tech-nology in Brisbane (Australia) who worked out an alternative non-in-vasive method of the examination.

The scientists presupposed it that cornea nerves can go under some damage in the respect – those which are most densely nerved within the human body sys-tem. And special scrutiny by means of confocal microscope proved that affected by neuropathy cornea nerve fibres are less dense and far shorter than in healthy body organisms.

Then the team of Efron elaborated a clinical test – the condition of the cornea is scanned and an-alysed by an applicable computer programme. The method is already in use in a number of hospi-tals. As yet some further biopsy trials are needed to be able to compare the relevant results and as-certain precision of the test.

Źródło: PAP

D L A C I E K A W Y C H Ś W I A T A

„Cukrzyca a Zdrowie” EDITORIAL TEAM ul. Warszawska 23 15-062 BiałystokA

lett

er to

edi

toria

l tea

m 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 find 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 difficult 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 fin-

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

My sincere regards

Michał Modrzejewski



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

friends, all who have a different view on this how you manage your health and life. For instance they do not ac-cept the diet you lead. They caution that you gain in weight. They reproach you to start physical exercising. They do care about you but tension grows in the relationships due to the pressures.

This 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 concern. If she is not satisfied with his management she is more than li-kely 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, today they stand on the opposite sides of the barricade.

Living diabetes is not easy. Some patients mana-ge it more effectively, others not as much, but all of them have to be very alert and mindful. Compla-ining, blaming and moaning only complicate the matter. If a close partner, like Monica for instance, is not fully convinced whether you properly take care of your health and holds grudges try to apply some of suggestions 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. Their awareness of the disease is equally important.

Confront it in an open and honest way. Talk stra-ightforward and voice your feelings. Do not dece-ive others for it may make the question even worse.

Let them witness the way you approach the dise-ase. Let them view how you carry out blood sugar tests. Let them be going for a walk with you or exer-cising with you. Let them become convinced that you take the disease seriously and soon they should appreciate your efforts.

Change the integrity of your relationships. Inste-ad 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 unfo-unded. 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. The diabetes alone is difficult eno-ugh. Then support of a partner may come in aid to a great extent but suitable communication is also needed.

You do not have to display a white flag. Truce is as much as necessary as for the first step.

Compiled by Michał Iwańczuk


FOR WHO THOSE CURIOUS OF THE WORLD

LITOTHERAPYAmber – the oldest remedy known

Amber is not just a souvenir found somewhere at the seaside. It is valued for its several properties. The stone is basically prac-tised in jewellery and decorative art however these days is when its revival in natural medicine is observed…

Amber remembers the first eras of life on Earth and in all proba-bility numbers some forty million years. It is a fossilised resin ma-inly composed of carbon, oxygen, hydrogen, as well as some tra-ces of sulphur and iodine. 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. There is a very easy method of telling it apart from a look-alike: a genuine amber should settle in swe-et water and float in salty one. Then amber is warmer than other stones being able to produce an electric effect 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 an-cient 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 entire basin of the Mediterranean Sea. In the 5th century, in search after 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 fits 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 medicine it is used as a therapeutic agent against anxiety, sleeplessness, dissociation and spasms. It was the times when amber was already known by way of its antihemorrhagic, analgetic and antirheumatic pro-perties. Some time later smoke of burning amber was apprecia-ted as a means of healing air passages. Tincture on amber essen-ce or its powdered form was applied to eyesight complaints, men-struations, insomnia problems and convulsions. In Poland, in the region Kurpie, amber was recommended as a protection against harmful cigarette smoke and then amber cigarettes 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 intraocular foreign bodies (pomace flies, specks). Po-unded powder was breathed in as a snuff what was to help in cle-aring paranasal sinuses and cold.

Modernly it can still be heard how healing “Baltic gold” is. Then even science bear it out that amber can be freely applied in such clinical complaints as nervous system disorders, kidney syndro-

mes, intestine problems, inflammations, rheu-matic illnesses, asthma and related bronchitis or skin ailments altogether.

Amber tincture- formulated by the priest Klimuszka

Flakes of amber should be infused in a bottle of neat rectified spirit the mixture 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 re-

ady. The moment it is consumed the residues of amber can be crumbled again and reinfu-sed with spirit for the last time. Amber tinc-

ture can be applied for: rubbing it in head temples, neck, chest, back and joints; drin-

king it in prevention from flu and bronchitis.

Compiled by Karol Łyczkowski



Depression stays in relation to far more prompted progress of chronic re-nal disease 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 Til-burg University in Holland and their colleagues from a number of centres in the USA who have been recorded the health condition of almost 6 tho-usand individuals for 10 years long. The subjects involved were at their age of 65 and had never been dialysed before joining the medical investigation.

By means of collected questionnaires relevant information on depression symptoms and presumed to be associated risks of renal and hearts dise-ases were gathered. The development of chronic renal syndrome and the degeneration of the there organs were assessed on the base of glomerular filtration rate (GFR). The method used relies on reading concentrations of creatinine (muscle metabolism product) found in blood.

It turned out that depression transpired 20% more often in persons who suffered from chronic renal diseases. Likewise in patients with depression performance of kidneys exacerbated faster, end-stage renal failure develo-ped more often, as well as acute renal failure took place. When other diffe-rent factors were taken into account depression was proved to be the most influential one in case of patients who were hospitalised due to renal dise-ases.

In line with dr. Will Kop, the specialist in charge of the study, this depen-dence 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. The ones he pointed were cardiovascular diseases and diabetes. “However the weight of depression on the progress of renal diseases were stronger in pa-tients who were in better health condition than in those with diabetes or heart disease” – the expert clarifies.

It is the reason why the scientists intend to confirm what other factors may play a role in the respect. Perhaps patients with depression delay se-eking medical help, are not able to communicate with their practitioners, or some certain biological processes are part of the cause, for instance conco-mitant 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 often than not the condition is a result of badly managed diabetes or arterial hypertension. It seriously increases the risk of cardiovascular disease and attributable to it death ra-tes. This 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 – no-twithstanding given health condition – would carry it out once a year early detection of acute renal disease could far more improve.

The Source PAP - nauka w Polsce

DEPRESSION FURTHERS RENAL DISEASES



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

MAlthough it affords 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 suita-ble for planting in balcony flower pots and on window sills. Rocket is undemanding and resistant to pests. Seeds may be sowed directly to the soil from May to August. The first return can be reaped as soon as after three weeks from the time when it was cropped (then when plants are 10-15 cen-timetres high).

It may be collected several times plucking only the leaves which grow back fairly quickly. This is what stimulates 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.

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

Rocket sprouts

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 offers vitamins B and favours skin condition. Also it contains plentiful amounts of zinc, calcium and iron, sulphur, magnesium, biotin and potas-sium, selenium as well as microelements – lithium and chrome. It comprises some about 20% of vege-table protein, countless mineral salts, organic acids and improving metabolism iodine. Altogether roc-ket adds to appetite, furthers digestion, purges body system, enhances blood circulation and – allegedly – works like aphrodisiacs do…

Compiled by Aniela Szymańska

SALT

ITS GOOD AND BAD QUALITIES



SALT

ITS 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 indispen-sable seasoning just as is an ideal – so far the only one – food preservative. Altogether it is a sub-stance human body system needs to meet its proper functions.

The easiest way so as to find the presence of salt in our organism is licking skin during heat days. Apart from swe-at other physiological secretions are similarly salty, for in-stance tears, blood, urine. It is because salt is voided via different body mediums on the strength of renal filtration.

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 balan-ce. Likewise the substance regulates the water and electro-lyte body economy. The scarcity of it may result in dehydra-tion or even in a collapse and loss of consciousness on occa-sion of most serious conditions. This is why it is so impor-tant to deliver it systematically in required amounts. Then again we live in the times of processed food having the pro-ducts already brimful of salt and indeed extra dosages of salt become today fairly dangerous just as dietetics and do-ctors warn us against.

“Salt and jokes is what can not happen to be in excess” – reads a proverb. Superfluity of salt exacts arterial hyperten-sion and this in turn may result in serious cardiovascular diseases engendered. In addition it prompts increased ab-sorption of water and accumulates it in the organism what effects oedema (chiefly in case of patients with renal syn-dromes).

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). Then studies prove that in Poland it is threefold as much than this. Apart from the fact that we add salt while cooking, we furthermore 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 – fizzy drinks, confectionery, medicaments. Altogether bread and butter is not an exception in the respect.

Then 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 chemistryThe salt we commonly use in the kitchen is called ta-

ble salt which professionally is termed sodium chloride (NaCl). For a given chemist it is simply another class of salts – chemical compounds found in nature. What we consu-me today is rock salt derived from deep deposits of earth, and sea salt formed by desalination of water. For the hu-

man body system the origin does not makes any diffe-rence – the constitution remains almost the same. Sea salt is by rule more expensive for its extracting is more difficult – it needs a plain terrain, sufficient salt concen-tration, 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 historyPThe first records on salt is delivered in a Chinese

script of medicinal listing of remedies (2700 A.D.) – it de-picts 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 the-re which bear names represented with prefixes stan-ding for salt like salz-, sel- or hall- (salina): Salzburg, Sa-ale, Halle, Hallstatt. In the best maintained salt mines in Hallstatt (Austria in our day) some excavations were carried out and superbly preserved by salt tools were di-scovered (pickaxes, leather sacks for transporting salt, clay pots for vaporising water) as well as articles made of organic materials (caps, gloves, leather shoes, frag-ments 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, fish, vegetable produce, cheese. Even in the most unprivileged households some small quan-tities were sprinkled into meals. In the rising Rome sol-diers were paid daily with a handful of salt (so called salarium 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 the-se crystals was a duty of servants. In wealthy homes salt was additionally refined and the obtained white sub-stance 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 firm to have a certain sour-ce of income. It is the reason why many magnates tried



to secure their salt monopolies or draw on taxes imposed on produ-cers and vendors.

About useSince the times immemorial salt imparted flavour in dishes and

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

Apart from this culinary role salt became practically employed 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 applied in bath co-smetics and peelings since salt wonderfully relaxes, smoothes and firms skin. Rich in iodine salt is used in treatments of respiratory di-seases. 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 coffee before brewing enhances its aroma. Poured into a jar or a box with biscuits safeguards their crispness. And et cetera et cetera… Any-one 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 protec-ting 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.

The custom of greeting with bread and salt is a symbolic expres-sion of hospitability and reverence. However today only special gu-ests are welcomed in this way. Then bread and salt is also a meta-phor of simple natural life when only the most basic needs are sa-tisfied. In turn the saying “May you never missed bread and salt” stands for wishing someone well-being and abundance.

Furthermore salt epitomizes what essence of life is. The phrase that “something is salt of life” says that this is what gives sense in life and reflects the greatest value of it (e.g. “Work is salt of life”). Li-kewise 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 product.

.

Ewa Szarkowska


F E U I L L E T O N

AAMERICAN DREAMOR A NIGHTMARE OF THE MODERN CIVILISATION?

The cause of 5 million deceases yearly is ascertained to be due to smoking tobac-co. In the very Europe every fifth man past his thirty and every twentieth woman of the same age lose their life down to smoking. In Poland 38% premature death cases of male individuals takes place by reason of smoking tobacco. Among females 13% re-spectively. Any single one risk factor, bacteria, virus, or genetic defect, is not as lethal as tobacco produce. The number of 1,1 milliard of nicotine addicts dismays and asto-nishes in the same breath especially in times when no one can question it any more how fatally smoking affects our health. How did it happen? In order to answer this we need to trace it back in time to find out how it started 500 years ago.

It is October 1492. Christopher Columbus together with his companions set off for a voyage and reach the New World land. Unaware of the fact that he discovered the continent of America he is convinced that they sailed as far as to India. He is not able to foretell that the gifted by the natives tobacco would become the cause of eve-ry tenth decease in all over the globe. It was the time when tobacco was not known in the “Old World” whereas Indians had already familiarised with it in all its forms po-ssible. They chewed it, mixed with various foils, consumed it in pellets and smoked in clay pipes. Tobacco leaves, for instance corn ones, were also fermented, dried and rol-led into cigars. The natives of Northern America believed that the plant proves both remedial and mystic properties. They accept as true that it strengthens stomach and heart, relieves pain, alleviates birth labour. Tobacco was applied to frostbites, burns, rashes, ulcers, venereal conditions and malignant tumours. The first seeds of tobac-co were shipped to Europe in 1496 thanks to a monk, a companion of Christopher Co-lumbus – Raman Pano who broke a new ground describing them in his work titled “On habits and customs of American inhabitants”. Tobacco was brought to France by the grey friar Andre Thevet on his way back from Brazil. In his treatises he depicted tobacco as a herb which heals body and purges brain juices. The plant was admittedly supposed to mollify sense of hunger and thirst however slowly but surely resulted in sweating or even fainting. Then it was unmistakeably Jean Nicot who popularised to-bacco in France. His surname is the one the Latin name of tobacco Nicotiana tabacum stems from. In 1560 he dispatched powdered tobacco leaves to the French queen Ca-therine de’Medici and recommended to be taking it as a medicine for her distressing migraines. The effect must have been satisfying since Catharine administered the to-bacco to her son. He then took it in a fairly unconventional for the times way snuffing it via nose. Immediately after this a tickling sensation in his nose triggered sneezing. The pressure in his head relented altogether with the nagging pain there. The 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 after 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 officially accepted as a me-dicament. Then for instance, a surviving inventory book of an apothecary in Braun-schweig dated from 1592 is an evidence that certain tobacco articles were formally re-gistered. These were two kinds of tobacco leaves, syrup, ash, oil, ointment and tobac-co water. Such an assortment appears to bear witness how great interest medicine co-uld pay to this plant.

The famous doctor Nicolas Monardes, in his work, titled “The medical assessment of commodities imported from our estates located in the West India”, he introduces in 1517 the methods of preparation of curative mixtures based on tobacco leaves. The

Anthony Chute, A man smoking, 1595

Sebastiano del Piombo, Christopher Columbus, 1519

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

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

author described as much as twenty medicinal applications of tobac-co produce. In Poland tobacco therapeutic treatments were not much practised at that time. We may be convinced of it by the fact that Szy-mon 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 Kingdom in 1817. The 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 populari-ty fell on the times of Louis XIII. It was after 1590 when the tendency started to engender in Holland. In Germany the first mention of smo-king tobacco was made public in 1601, in Turkey in 1605. The practi-ce 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.

The 17th century is the time of gradual gaining in respect of smo-king trend in Europe. Numerous shops were founded where tobacco was sold to be suitable for chewing, smoking in pipes, snuffing. Pipe smoking in theatre was regarded as an example of high standing and culture. This kind of conduct was to stand for modernness and some-what elegance. More or less it was this period when the first publica-tions 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 where-by only pharmacists are allowed to sell tobacco for medicinal purpo-ses. In England the first medic treatise on detrimental influence of to-bacco comes out in 1598 and smoking becomes to be sanctioned in se-vere a means. Habitual smokers were even decapitated. The keyno-te “Smoking kills” imprinted on cigarette packets retailed these days must have had its peculiar meaning which is to serve to today to a cer-tain extent. In 1603 the king James I of Scotland announced his “Mi-socapnos” treatise in Latin to point how damaging smoking tobacco is. The work was translated into umpteen of languages. Again, in Tur-key, Persia, and India smoking was punished by beheading. Catho-lic church was also some adversary of the plant. The Pope Urban VII put a curse on practice of smoking tobacco in 1624. Then the Cardinal Richelieu decided to punish smokers by imprisoning or at least flog-ging. England was from where Russia received the tobacco produce in the 17th century. Incautious smokers were those who ended them-selves in fire what prompted the tsar, Michael of Russia, to edict ca-stigations on tobacco users in 1634. Nailed on their hide for a first oc-casion they were punished with 60-fold beating on feet. Another one more occasion was not that “leniently” retorted when they were sen-tenced 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. The moment the culprit was captured he was left without his nose or with his nasal passages torn in any case. The next tsar, Peter the Great, acquiring the “bad” habit of smoking he abolished all the then relevant punish-

Frederick William Fairholt, A smoking club, 1859

Joos van Craesbeeck, Le Fumeur, 17th century

Dirck Hals, Gentlemen smoking, 162


F E U I L L E T O N

ments. Whereas, in 1697, he imposed taxes on producers and vendors of tobac-co, thereby achieving substantial profits for his country power.

The 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 beneficial influence on health. It pro-ved during the epidemic of plague in the 17th century when doctors and gra-ve-diggers smoked pipes while performing their duties. They reportedly be-lieved that it would serve protection against infection. Nonetheless these de-meanours effected in the return of tobacco use that developed wide in all so-cial classes and the produce reached the farthest countries ever since. In 1612, the first export-motivated tobacco plantation is set up in Georgia Jamestown and then next ones patterned on it are built in Portugal, Spain, Guatemala, and other countries of Middle America and Western India. Eventually 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 country. 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 in-comes to State Treasury.

The 19th century is the time of real expansion of the world tobacco industry. In 1853 the first tobacco factory is built up in Havana. The inconvenient pipe becomes replaced with easily available and comfortable product, namely ciga-rette. At the end of the 19th century the mass-production machinery is devised in the United States of America. The era of rolling tobacco by hand finished. Automation allowed for tenfold increase of production. Then development of television in the USA was what added to the phenomenon. The new mass me-dia advertising, like no one other before, propelled cigarette sale. Such as slo-gans as “Greater number of doctors smokes Camels than any other make” ef-fectively eliminated associations with anti-health bearing of cigarettes. Altho-ugh some pharmacological properties are still attributed to cigarettes negative

consequences undeniably prevail.

Compiled by Jan Gacko

Hans Rudi Erdt, Problem Cigarettes, 1912

Audrey Hepburn, Breakfast at Tiffany’s, 1961

Maya peoples called cigar “sik’ar”


EMOTIONSAND

THOUGHTSEmotions come before cognition. We make decisions witho-

ut particular reflection 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 Revo-lution.

However it was not him to break the new ground. As soon as at the turn of the 19th and 20th centuries William James, Wilhelm Wundt, Sigmund Freud, Edward Titchener were the ones who had already hypothesized it. Then again it was prof. Zajonc who substantiated it and adapted relevant achieve-ments of modern 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 filte-ring them via narrow field of consciousness, thanks to which information overload is far 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 re-act in return. Correctly means in accord with this what genes and life experience exact.

He demonstrated it in a very simple experiment. A group of subjects was 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 undetectable to the eye, they were exposed to either an image of joyful or distorted with fear face of a girl.

Just as it was predicted, those who underwent a flicker of a smiling face definitely more often affirmed that they came to liking of a given symbol.

It is probable 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-ferent kind of research he confirmed in 1996 that: Your bra-in will know what is good and what is bad before you find 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 divorce, do not murder, do not devote 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 find there not only irrational background but also evidence that primal emotions not always are those which prevail.

The question what principles rule unconsciousness should be approached from two perspectives, this what is primal in humans (biological or coming from life experience), and this what is a derivative of thinking and shapes the faculty of jud-ging.

The sphere of uncontrollable reactions is one that is strongly 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 considering 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 indicating ba-lance) as well as subliminal reactions to words. It is what me-ant Zajonc saying: Another form of unconscious processes are those that stemmed from preserving and automation 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 mysterious “reflexes of heart” in its spontaneous responses of it. Heart can reach there where eye-sight can not, whereas thought, might also, but on the condition of the mind reasoning.

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 revolution in thinking about emotions”

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


„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 insufficient. After all it was not a long time ago when a young diabetic, in need of an appropriate diet to be adjusted, requiring professional drug treatment and clinical attendance, could not ever expect a holiday time among given peers. Even as, it was managed to be changed.

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

The first 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 of

THIS MAGIC wHAT MEMORIES IS


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 chiefly, 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 di-sease 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 bonfire or enjoy-ing the miss or mister beauty competitions alike. Then it was this sad necessity of insulin injections what cal-led 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 first 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 orga-nising of games and amusements, for instance disco parties, get-togethers by bonfires, 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 whe-reas personnel slept in tents or chalets within the camp area. The night duties were also attended by parents, two doctors, qualified nurses as well as their learners and ZHP scouts. The reporter of the “Diabetic’’ maga-zine who was gathering his material there related: “In one of the tents I find 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 whi-le the needs to be met are enormous. Then again it is a wonderful opportunity both for us and our kids to le-arn 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 faculties. 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 satisfied 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 Człuchów. The camp at-tracted 156 partakers, aged from 7 to 18 years 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, Henryk 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 Człuchów in 1990. In any case it sho-uld be accented that the undertaking came to pass mostly by means of numerous sponsors and kindness of the Jacek Kuroń’s foundation. This time the camp was headed by Włodzimierz Wiśniewski.

The third all-Polish camp for children with diabetes in Człuchów had its effect on the 1-21st July 1991 under the leadership of an experienced in therapeutic camping do-ctor, dr. Adam Świstak. The camp accommodated 127 children who were arranged into 11 age groups. As many as fifteen nurses headed by Małgorzata Nidenko-Ruj ca-red after their little wards twenty four hour a day. Each one group had its pedagogue 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 boyfriends also need to inject insulin and face the same predicaments but still are able to play fun being not any different from the heal-thy colleagues in the school. This without question must have been both encouraging and teaching independence as well as appropriate understanding of bodily reactions to changing conditions or physical loads.

In the course of all these camps there were training lec-tures fulfilled on diabetology, causes and symptoms of diabetes, classification of the disease and methods of tre-atments. Diabetes complications and preventing it was in-troduced and discussed. Children and their parents could find 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 holiday camps – in the mountains (in Kamienna near-by Nowy Sącz), by the sea (Kołobrzeg-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 cha-irman Andrzej Bauman made a decision of shifting for good all the therapeutic camps for children with diabetes to Osiecz-na. It was where individual balance sheet tests were provided, at times replaced with the newest generation insulin prepara-tions, and cultural elements were introduced. In time the mana-gement developed the programme offer and added sailing co-urse as well as horse riding lessons.

Here since 1998 for three seasons inclusively, spring one, sum-mer one and winter one, young diabetes patients were coming to Osieczna. In order to advance living conditions in aid of he-alth resort visitors, the Main Board of PSD proposed to moder-nise the facilities what soon after realised together with the Fo-undation “Castle” and Association of Osieczna Friends.

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

In spite of various difficulties the therapeutic camp activity for little diabetes patients has not ceased. Certain circles of the As-sociation still make their efforts to add to the children’s chances of summer or winter fly-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 vaca-tion camps for their wards in the mountains, by the sea or even abroad. The Aid Circle for Children with Diabetes in Lublin si-milarly stages holiday camps for their little patients. The Dia-betes Association in Białystok following the initiative of Danu-ta Roszkowska organised children winter camps in the moun-tains, summer ones by the lake, and a two-week stay in Den-mark on one occasion. Altogether many other units of the Po-

lish Diabetes Association additionally contribute to the mission supporting whole families with diabe-tes stricken children.

Compiled by the Editorial team


Sugar sustains … antibiotics

Sugar additives in antibiotics – mannitol, fructose or glucose –considerably improves effectiveness of pharmacological therapy aimed to eliminate bacteria infections. The method may prove to be beneficial indeed since more and more micro organisms beco-me immune to commonly applied antibiotics – “Nature” reports.

Scientists discovered a very simple and economical me-ans so as to enhance usefulness of antibiotic therapy by way of adding some slight amount of sugar to the medi-cations.

The idea was of the kind – let us supply bacteria with sugar (life indispensable substance) that is bound to sti-mulate metabolism of even the most dormant cells and then we kill the microbes with an antibiotic introduced down the cell with sugar.

The concept may seem too easy but efficiency of this new antibiotic plus sugar combination has been experimentally confirmed in the course of positively completed microbio-logical tests. The trials were based on examining gentami-cin markered with a red fluorescent pigment. By the time antibiotic was administered to the cultivated bacteria (Sta-phylococcus aureus and Escherichia coli) it received some trivial doses of mannitol, fructose or glucose. Then the flu-orescent technique allowed to ascertain the number of cells and populace of micro organisms respectively.

It turned out that the mixture of sugar and antibiotics unquestionably purged bacteria, then even those which form biofilm, the nigh impossible to remove by traditional methods layer of bacterial cells submerged in polysaccha-ride matrix.

In line with the experts, the ideal so far biocombating agents has been achieved on the strength of sugar. Man-nitol, fructose and glucose appear to change the internal structure of bacteria cells in the way that allows to penetra-te it. At the time being further analysis works are conduc-ted. Just as it is intended to cover another area of the pro-blem in case of tuberculosis.

The 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

B1 – the vitamin of good moodThe other names in the respect are thiamine , anti-fac-

tor beriberi, antineurotic factor, aneurine. Vitamin B1 be-longs to the ones water-soluble. It does not amass in the human body organism and is voided via kidneys with urine.

Vitamin B1 is essential for accurate functioning of the nervous system, respiratory system and metabo-lism of carbohydrates. It exacts energy supplies needed for bodily operating of nerves, heart performance and structuring of skeletal muscles. This is one of vitamins which decides on mood and the state of mind. This is because it improves general brain capacity to quote memory and concentration span for instance..

WAlong vitamin B1 excites growth, adds to healing of wounds, stimulates secreting of gonadotropic hormones, relieves pain and what is important it synergistically re-acts together with tyrosine and insulin.

Daily requirement for vitamin B1 depends on age and sex of an individual, physiological condition (pregnan-cy, breast feeding), physical activity and given diet. Then diet rich in carbohydrates as well as smoking and drin-king alcohol, exhaustive physical exertion, stress and medical interventions increase the demand for thiami-ne. 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. The need for thiamine in-creases also as a result of hyperthyreosis, colitis, and li-ver syndromes 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, sunflower seeds, fish,

B1 – the vitamin of good mood


and some fruit and vegetables (green pea, cauliflower, savoy cabbage, garden dill, parsley, garlic, asparagus, avocado, mandarin fruit, dried fruit).

Thiamine is the most short-lived among vitamins. It is very sensitive to high temperatures and ionising radiation. The compound decomposes in alkali me-diums. Then there are some natural substances that function like anti-vitamins B1, for instance the enzy-me thiaminaze found in fish that breaks down thia-mine. Significant losses of vitamin B1 take place in the course of food processing, for example in flour, whi-te rice, just as during preparations of meals (cooking, frying, roasting, baking).

Deficiency of vitamins B1 frequently arises in per-sons who excessively consume alcohol, tobacco, su-gar, coffee, tea, highly processed food. The deficit symptoms particularly relate to nervous, cardiova-scular and respiratory systems. Serious avitaminosis is also known as beriberi.

Vitamin B1 is widely applied in medicine. It is em-ployed in cases of alcoholism, cirrhosis, hyperthyre-osis, continuing diarrhoea, burns. The compound is also used in treatments of circulatory failure, neural-gia, peripheral nerve disorders.

By dint of its antineurotic and analgesic performan-ce vitamin B1may be fairly effective in prophylaxis of postoperative pain, shingles, inflammation of trige-minal nerve and diabetes sensory neuropathy.

Most often than not it is taken in one complex of vi-tamins B for they add to its absorption in the alimen-tary tract just as vitamins C and E, manganese and magnesium.

Dr.hab. Danuta Pawłowska PhD

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

Angels

for Angels

Rewarding is a value of its own accordThey say, that the beneficiaris promote their pockets, while the benefactors satisfy hearts.

Endowing serenes and brings joy. Giving someone an Angel with Energy we give twofold – protec-tion,

and wings of inspiration ...

R The editorial team of the “Diabetes and Health” medical magazine ascertained a continued tribute to individuals and in-stitutions who uniquely support diabetes patients. The tribute

is Angels ...

“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 figures.

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 firm 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 first candidate, a person filled 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 simply but emphatically is expressed in gratitude of her patients who instantaneously recall her as “warm” and “cordial” and then “an-gelic” 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 gradu-ating her studies at the Jagiellonian University, first in Świętochowice, then in Zabrze, and fortunately under prof. Witold Zahorski wings. It was him who pointed her vocational direction. Diabetology? Why ever not? Any given may fascinate as far as its depths are reached – she re-flected.

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

The opening success on an all-Poland scale came to pass from an ef-fortless observation. More or less one third of gestational diabetes pa-tients tended to miscarry pregnancy at that time. Dr Pietraszek decided to dose insulin in smaller portions. The blood sugar level clearly stabi-lised all in the times when it was not viable to do this independently at home whereas surgeries presented the test results the day after dra-wing 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 beneficial nature orderliness that insulin is secreted not on regular basis but on the strength of blo-od sugar fluctuations, the very factual intensive insulin therapy became broadly accepted.

The concern of appropriate blood sugar controlling was always im-portant 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 market, 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 quoted. Just as those when she established one after the other diabetolo-gical centre in Silesia being a regional expert in the field, then a voivo-deship consultant, then again the founder and the head of the Silesian Diabetes Association, never ceasing to make her efforts in the educatio-nal respect, in any form feasible, then oriented to any groups in need – patients, general practitioners, nurses, pharmacists, laboratory atten-dants. She was always well ready to popularise the knowledge of the di-sease by any a channel she could use.

And, the time of formal appreciation was purely inevitable. She was honoured with an Order of Polonia Restituta, then with many other me-dals, and the distinction of a noble member of the Polish Diabetes As-sociation.

All these achievements, still, can not be any comparable to the im-mense gratefulness of her patients. Some of them, she has been attended over 50 years now. “She is good indeed – they reaffirm admiring both her professional 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.

The Editorial Team

Anioł z Zabrza


wELCOMETO 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 Po-lish Diabetes Association, the Voivodeship Division in Białystok and the editor of the magazine “Diabetes and Health”, invited the concerned for the “Thursday Dinner at Diabetics’” in the “Spodki”.

The guests gathered so as to taste dishes suitable for diabetes diet as well as any other given one that promotes prophyla-xis. Famous and reputable personalities demonstrated how to prepare the healthy meals. Then a highly-regarded specialist plainly presented the knowledge the me-dicine developed on diabetes.

Soon after the concert dr. hab. Danuta Pawłowska gave a brief and interesting lecture in thanks of which she was han-ded a bouquet of flowers by the very Hetman himself, Jan Kle-mens Branicki.

In actual fact the dinner commenced with a cultural treat. A band from Białystok, “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 whereas the other ones also aroused nostalgia.

Patients and those at risk of diabetes type 2 learned from her that new drugs are being devised and are intended to exact blood sugar levels as close to normal as po-ssible.

The Doctor also introduced the subject-matter to which our editorial team of “Dia-betes and Health” has presently been devoted fairly much time. Our daily bread – what we know about it and what influence it has on our health.

www.czwartkoweobiadyudiabetykow.pl

Patients and those at risk of diabetes type 2 learned from her that new drugs are being devised and are intended to exact blood sugar levels as close to normal as po-ssible.

The Doctor also introduced the subject-matter to which our editorial team of “Dia-betes and Health” has presently been devoted fairly much time. Our daily bread – what we know about it and what influence it has on our health.


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-nesses 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 expi-ry date and exact attractive appearance, PSS Społem is an example of a huge company that guarantees supplies of fresh, flavoursome and free of artificial preservatives bakery goods. Simply PSS Społem started mass-production of bread employing natural sourdough – mixture of flour and water blended with uncultivated 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 cauliflower “roses” with green pea 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 di-scussed, then this time prof. Pawłowska just in a few words told us again what they certainly are.

She brought it back to mind that only well selected fully ripe vegetables of optimal content of vitamins and minerals can be accepted to be refrigerated.

In order to give the guests a clear picture in the qu-estion, 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 kefir, and combined with grated radish, dill and se-asonings sponsored by Astoria Centre.

And then, as if defying the opinion of the opponents who sta-te that refrigerating causes significant losses of nutrients in fru-it and vegetables, she displayed us scientific findings on the le-vels of the three vitamins – A, B, and C – before and after refri-gerating. The level of the vitamins fell down indeed but not in proportions that would be any decisive in terms of nutritive va-lue (e.g. from 51 to 48 mg). Frozen foods from the Cold Store in Białystok proved to be delicious whereas the soup was seaso-

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


The Hetman Branicki daringly inspected the pots that were atten-ded – 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 Zie-lińska, the chairwoman 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.

ned not only with cream but also with cold pressed flax oil, amaranthus as well as pumpkin oil delivered by the compa-ny Szkarłat.

The time when everyone was taking the culinary pleasure one another guest showed up – outright from the 18th centu-ry. Jan Klemens Branicki, the founder and the architect of the city, who happened to be embodied by Ryszard Doliński, the popular and appreciated actor from the Puppet Theatre in Białystok. 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 Stanisław 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 Białystok, 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 meeting ably and secu-re in both the culinary and educational countenance, our master of ceremony, Dariusz Szada-Borzyszkow-ski, met his role.

At the very close stages thunderous, sincere ova-tions was the thankfulness paid to the organizers. It was gratefulness for the cultural treat, healthy dining, and essential knowledge that can be never enough in case of diabetes patients. We all are this step further on.

.

COMMANDMENTS

OF A HAPPY PERSON

1. Settle 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 ti-

mes 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. Afford a treat of something pleasing to others- simply on the

daily basis

48

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

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ANIOŁ Z ZABRZA JESTEŚ TYM, CO JESZ ! NIE TAK SŁODKO … 27 English Edition/Caz 27... · JESTEŚ TYM, CO JESZ ! NIE TAK SŁODKO ANIOŁ Z ZABRZA. How to live, what to do, to look