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xtruss · 1 year ago

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Brain samples are taken from the Copper-Age Mummy Ötzi, who was encased in ice shortly after death. This Natural Mummification preserved the body for some 5,000 years before its discovery in 1991. Photograph By Robert Clark, National Geographic Image Collection

These Mummies Were Made … By Accident?

Freeze-dried, salted, or buried in a bog: Thousands of years before humans intentionally mummified their dead, nature took care of it for them.

— By Elise Cutts | August 7, 2023

A mummy isn’t exactly something one would expect to make by accident.

Left to nature, a human body would usually be reduced to bones within a few years. Mummy-making cultures like the ancient Egyptians were only able to stave off the inevitable thanks to complex funerary practices involving all manner of specialized tools, chemicals, and procedures.

But there are paths to mummified eternity that don’t involve canopic jars, natron salts, or brain-removing hooks. In fact, some of the oldest Egyptian mummies were likely accidents, says Frank Rühli, director of the University of Zurich’s Institute of Evolutionary Medicine and head of the Paleopathology and Mummy Studies Group.

Buried in shallow graves, bodies can be naturally preserved for thousands of years by the dry heat of the Sahara’s desert air and sand. Rühli says he believes this could have inspired ancient Egyptians to start mummifying their honored dead.

Hot deserts are just one of many environments in which corpses naturally mummify. Scientists explain how environments ranging from bogs to icy mountaintops can stave off decay and—with a bit of luck—mummify bodies.

Deserts

The Egyptians aren’t the only desert culture known for their mummies. The Chinchorro people of northern Chile started to intentionally mummify their dead about 2,000 years before the Egyptians—and thousands of years before that, the Atacama Desert was doing it for them.

“One of the things that's interesting about the Chinchorro mummies is that some of them were intentionally prepared, while other were naturally mummified,” says physical anthropologist Bernardo Arriaza of the University of Tarapacá in Chile, who spent his career studying the Chinchorro mummies.

A bone-dry corpse, perhaps ironically, will likely leave more than bones.

A Landscape of the Desert! The Atacama desert plateau is one of the driest places in the World. Mummies have been found here that predate ancient Egypt’s by 2,000 years. Photograph By Naftali Hilger, Laif/Redux

Decay is a biological process and without water, biology can’t work. This is why deserts preserve bodies so well and why Egyptian and Chinchorro mummification practices involved steps to dry out the body.

The oldest Chinchorro mummy, Acha Man, was naturally preserved by the desert for more than 9,000 years. Natural mummies have been found in deserts around the world. Among the most well-preserved are the Tarim mummies of Xinjiang, China, who were buried in boat-shaped coffins up to 4,000 years ago in the Taklamakan Desert.

Salt

For a handful unfortunate Iranian miners caught in cave-ins at the Chehrabad salt mine, salt did the job just as well as deserts.

"They were working in the salt mine and then it collapsed,” says Rühli, who studied the mummies. This actually happened multiple times—at least twice, says Rühli—over about 1000 years, entombing young men separated from one another by centuries in the salt they’d come to mine. Though the weight of the salt crushed the miners, flattening their corpses, the salty rock drew the water out of their bodies and mummified their squashed remains.

Salts in the dry soils of the Atacama Desert also helped preserve the Chinchorro mummies, says Arriaza. The soils are rich in nitrate compounds, nitrogen, potassium, sodium, calcium. “Mostly salts,” he says. “That's going to help dehydrate the body.”

Ice

Removing the water from a corpse isn’t the only way to stop decay. Low temperatures slow down most biological processes, and freezing a body completely can keep it from rotting for thousands of years.

Pathologist Andreas Nerlich of the Munich Klinik Bogenhausen studied Ötzi, a 5,300-year-old ice mummy who was found poking out of melting glacier ice in the Ötztal alps near the Austrian-Italian border. “They're preserved as long as the ice is there,” he says of mummies like Ötzi.

While “very rare,” adds Nerlich, ice mummies like Ötzi can be remarkably well-preserved compared to dehydrated mummies. That’s because dehydration shrivels and distorts tissues, but frozen organs mostly keep their shape.

Permafrost, earth that remains frozen year-round, can also mummify. One Siberian mummy, the 2,500 year-old Ice Maiden, was quite literally frozen in a block of ice after her burial chamber flooded and the water quickly froze. Because her burial chamber was constructed from permafrost earth, the ice that formed inside never melted.

Freeze-Drying

Combining cold and dry conditions can mummify bodies even when it’s not consistently chilly enough to keep a body frozen year-round. That’s what happened to a handful of Thule Inuit women and children in Greenland. They were naturally mummified in their graves after their deaths, likely caused by famine or disease, in the 15th and 16th centuries.

It’s a bit like natural freeze-drying, says paleopathologist Niels Lynnerup of the University of Copenhagen, who studied the mummies.

“Even though it's very cold in Greenland, it's not like it's in the high Arctic with permafrost,” he says. The bodies were buried under rocky covers or cairns, so “they still had wind blowing through.” The wind desiccated the bodies and, combined with the bacteria-slowing effect of cold temperatures, mummified them.

Many of the Inca mummies discovered high on Andean mountaintops were preserved by freeze-drying, too. The exceptionally well-preserved Maiden of Llullaillaco, the mummy of a teenage Inca girl left to succumb to cold on an Andean mountaintop as a sacrifice, is a unique case as she was frozen solid.

Even the conditions in cool, dry crypts can sometimes preserve remains in a similar way so long as bodies are either well-ventilated or kept under airtight conditions after being dried out, says Nerlich. Several natural mummies in crypts weren’t entirely accidents. One Upper Austrian mummy known as the Luftg’selchter Pfarrer was intentionally stuffed with water-absorbing materials and treated with salts to delay decay temporarily before he naturally mummified in his crypt.

Bogs

Natural mummification almost always involves somehow getting rid of water, either by removing it entirely or turning it into ice. So may be a bit surprising that wet, swampy bogs can preserve human remains for millennia.

The oldest bog mummy is Cashel Man, who was probably killed in a sacrifice around 2,000 B.C. His body was naturally mummified because of the unusual chemical conditions in bogs.

“There are several factors which cause human remains to be mummified in bogs,” says archaeologist Isabella Mulhall of the National Museum of Ireland. “The lack of oxygen, the cool dark environment… the [acidity] levels of the bog also has a role to play.”

A type of moss often found in bogs also helps mummify bodies, Mulhall adds. Sphagnum moss releases an acidic sugary molecule called sphagnan, which takes up the nutrients that would otherwise nourish microbes that cause decay. This helps mummify corpses—though sphagnan also leaches the calcium out of bones, weakening them.

The acidic fluids in bogs chemically alter the body, not unlike leather tanning or pickling. That’s why most bog bodies, no matter how they looked in life, have dark, leathery skin and bright red hair.

Many bog bodies appear to have met rather violent ends—a fate shared with many other natural mummies. But because luck happened to preserve their bodies, the victims of these ancient tragedies can still tell scientists about themselves and their societies. The same processes that mummify human skin and organs can also sometimes preserve undigested food in the stomach, blood, traces of disease-causing microbes, and even clues about the ecosystems and climates that ancient people lived in.

“In a sense,” says Arriaza, “all these ancient remains are time capsules.”

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scrubnuggey · 6 months ago

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Recipe for ME:

Water (48 L)(48 kg)

Hydrogen - 5.35 kg

Oxygen - 42.6 kg

Carbon (11.2 kg)

Ammonia (3.2 L)(2.25 kg)

Nitrogen - 1.85 kg

Hydrogen - 400 g

Lime (1.27 kg)

Oxygen - 362 g

Calcium - 908 g

Saltpeter (625 g)

Nitrogen - 86.3 g

Oxygen - 297 g

Potassium - 242 g

Phosphorous (605 g)

Salt (200 g)

Sodium - 78 g

Chlorine - 121 g

Sulfur (182 g)

Sodium Bicarbonate (157 g)

Oxygen - 89.7 g

Sodium - 43 g

Carbon - 22.4 g

Hydrogen - 1.9 g

And trace amounts of 14 other elements

Recipe for ME:

1 Part Introvert

1 Part Sarcasm

1 Part Hufflepuff

Mix together until you get fandom adult awesomeness!

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gomataseva · 8 months ago

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Importance of Gir Cow! What is Gir Cow?

The Gir cow is a famous Indian-born dairy cattle breed. Gir breed of cattle native tract is Gir hills and forests of Kathiawar. This includes the Gujarat districts of Amreli, Bhavnagar, Junagadh, and Jasdan. The name of the breed comes from the forest of Gir.

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Outside India, gir cattle is also very popular. This gir breed of cattle was imported by the United States, Mexico, Venezuela and Brazil. And successfully they’re being bred there. The breed was also one of North America’s cattle breeds used to grow the Brahman cattle.

Check Gir Cow Ghee

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Description of Gir Cow:

The Gir cattle is an important Indian dairy cattle breed. They are very hardy and well-known for their tolerance to conditions of stress and resistance to various tropical diseases.

Gir bulls are used on all kinds of soil to pull heavy loads. By general, they are very gentle and polite, and love to be with people. The Gir cattle are very gregarious and form a very close circle at night with their calves sleeping under their heads. In India, it is a very popular gir breed of cattle.

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The average Gir Cow Milk production is 6-10 liters/day. Within India, the cows are also doing very well. They produce an average of 3,500 kg of milk per lactation in Brazil.

Gir cattle’s average lifespan is around 12-15 years. And during their lifetime, a cow develops 10-12 calves.

Physical Characteristics of Gir Cattle:

On average, the weight of Gir Bulls and Gir breed cow is approx 550-650 kg and 400-475 kg respectively. The height of the bull is 1.35m and the Gir breed cow height is 1.30m on average.

The color of their body is red to spotted white. Although, with large red spots, their body color may vary from pure red to yellowish red to white. The forehead of Gir breed cow is like a bony shield, prominent, convex, and broad.

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Ears are long, pendulous, and folded like a leaf on the tip with a knot. The horns are bent and turn back. The tail of the Cow is very long.

They have a prominent Hip Bone and high Hump that differs from other Cow breeds. Do you know that the HUMP in GIR Cow has a specific vein called “Surya Ketu Nadi” that is missing in Non-Gir cows and Hybrid cows.

Surya Ketu Nadi (Vein) produces gold salts in its blood when dealing with solar rays. Such salts are in the milk of the cow and the other body fluids of the cow.

Because the milk, butter, and ghee of the Gir cow have a natural golden color. In Ayurveda, Gir cow’s milk, gir cow ghee, Curd, Urine, and Dung are known as ‘Panchgavya products'.

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This is also very useful to fight and cure many human and animal diseases. From Surya Ketu Nadi, we can find many important

properties:

MILK: Vitamins, Proteins, Minerals, Amino acids, phosphorus, Glucose, cerebrosides, strontyne, and Carotene with golden abstracts that are very helpful for our body.

DUNG(Panchagvya products): Nitrogen(N7), Potassium, Copper, Molybdenum, Borex, Cobalt Sulphate, Phosphorus, Irons, Manganese, Boron, Sodium. These properties of cow dung(panchgavya products) act as a natural fertilizer and are used as raw manure.

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URINE(Gomutra): Calcium, Potassium, Magnesium, Phosphorus, Fluoride, Urea, Phosphorus, Ammonia. Regular consumption of cow gomutra can destroy the Cancer virus. Its gomutra helps to purify the body and keep the mind calm, which makes the body healthy. It is also helpful to prevent diseases.

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#100timeswashedghee #gircowghee #gircowgheeprice #a2ghee #a2cowghee #a2gircowghee #girgaughee #cowghee #bilonaghee #panchgavyaproducts #panchagavyaproducts #Gomutra #Gomutra ark

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weblink-india40 · 1 year ago

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The Benefits of PROM Fertilizer

When it comes to growing more ecologically friendly and sustainable crops, PROM fertilizers can be very important. They also have several benefits over chemical fertilizers. There are plenty of PROM fertilizer manufacturers in Karnataka who provide a wide range of fertilizers for customers and clients to use for their business.

Some experts in the agricultural field have enumerated all the benefits and noteworthy details about PROM fertilizers in this article.

What is PROM Fertilizer Made Of?

Fertilizers classified as PROM are made completely of natural source ingredients derived from plants or animals. When soil organisms like helpful bacteria and fungi break down the fertilizer pellets, nutritional elements like nitrogen, phosphorus, and potassium are liberated from the pellets. Soil life refers to these microorganisms that are present in the soil.

Benefits of using PROM fertilizers

The use of PROM fertilizers makes the soil healthier and more fertile, they are available to the crop for a longer period than chemical fertilizers, and they do not contain sodium (salts) like chemical fertilizers do. PROM fertilizers also provide an aerated soil structure.

Aerated Soil Structure

The fact that PROM fertilizers strengthen the soil's structure is one of their main benefits. The soil's microbial activity is increased when PROM fertilizers are used. Soil life converts PROM matter into amino acids and humic acids.

Because oxygen is required for this process, air is drawn in, altering the soil's structure and increasing its aeration. With enough biodiversity and a sound structure, this mixture produces rich, healthy, and productive soil that provides the plant with enough moisture and nutrients. As a result, a robust crop that is highly resistant to abiotic plant stress is produced.

Healthier Soil and More Fertile

Two factors lead to the breakdown of PROM fertilizers. Enhancing the soil's underlying structure comes first. Enhancing its capacity to retain water and essential nutrients for an extended duration is the second goal. Crops that are healthier and more robust over time can be achieved by using these natural fertilizers as directed. Additionally, PROM fertilizers provide sufficient amounts of micronutrients including calcium, magnesium, zinc, sulfur, and copper, in contrast to synthetic fertilizers that solely supply main nutrients to the plants.

Longer Availability

Another benefit is that PROM fertilizers, also known as PROM manure, release the nutritious ingredients (potassium, phosphate, and nitrogen) more gradually. This is because PROM fertilizers, as previously indicated, are not released until the manure pellets are broken down by fungi and bacteria. As a result, the crop has longer access to the nutrients. Unlike excessive chemical fertilizers, which provide a risk of burning or leaching the roots, this steady release makes sure that no such danger exists.

Environmentally Friendly

Because PROM fertilizers are less concentrated than synthetic ones, using them is far safer. The greatest fertilizers for plants and crops in greenhouse farming are PROM fertilizers since they are non-toxic, environmentally safe, and ecologically friendly. Frequent use of them improves the future and doesn't cause pollution.

Choose to deal with the best PROM fertilizer manufacturers in Karnataka and get the best fertilizers for your use.

#PROM fertilizers

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whizzi · 1 year ago

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Unveiling the Secrets: The Science Behind Synthetic Urine

Synthetic urine, a fascinating concoction designed to mimic the composition and properties of natural urine, has become a subject of intrigue in various fields,whizzinator from scientific research to the realm of drug testing. This article delves into the intricate science behind synthetic urine, exploring its composition and properties that make it a reliable substitute for the real thing.

Compositionof Synthetic Urine:

1. Water: Just like natural urine, water forms the bulk of synthetic urine. This serves as the base for creating a liquid with similar physical characteristics.

2. Urea: One of the key components found in natural urine, urea is a nitrogenous compound that contributes to the characteristic odor and pH level of urine.fake urine Synthetic urine aims to replicate these attributes, making urea a vital ingredient.

3. Creatinine: Another crucial component present in natural urine, creatinine is a byproduct of muscle metabolism. Its inclusion in synthetic urine helps mimic the normal levels found in human urine, providing a more accurate representation.

4. pH Adjusters: To replicate the acidity levels of natural urine, synthetic urine often includes pH adjusters such as citric acid and other buffering agents. This ensures that the pH falls within the typical range of 4.6 to 8.0.

5. Salts: Various salts, including sodium chloride, potassium chloride, and calcium chloride, are added to synthetic urine to reproduce the electrolyte balance found in natural urine. This contributes to the overall authenticity of the synthetic sample.

Propertiesof Synthetic Urine:

1. Color: The color of urine is influenced by pigments such as urobilin and urochrome. Manufacturers of synthetic urine carefully select and blend these pigments to achieve a color that closely resembles natural urine,synthetic pee typically within the yellow to amber spectrum.

2. Odor: Urea and other nitrogenous compounds contribute to the distinct odor of urine. Synthetic urine is formulated to replicate this smell, making it difficult to distinguish from natural urine based on odor alone.

3. Temperature: Temperature is a critical factor in urine testing, as fresh urine is usually close to body temperature. Synthetic urine often comes with a heating pad or other methods to maintain a temperature range of 90-100°F (32-37°C), ensuring it falls within the acceptable range during testing.

The science behind synthetic urine involves a meticulous

combination of various compounds to replicate the composition and properties of

natural urine.the whizzinator Whether used in scientific experiments, calibration of testing

equipment, or in the context of drug testing scenarios, synthetic urine

continues to play a significant role in various fields, challenging our ability to discern between the real and the synthetic.

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dietnourish · 1 year ago

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how to reduce blood urea by diet to Eating Healthy and Healthy

Reducing blood urea levels through dietary interventions is a crucial aspect of managing kidney health and overall well-being. Elevated blood urea nitrogen (BUN) levels can indicate potential kidney dysfunction or other underlying health issues. While diet alone may not be a cure, it plays a significant role in supporting kidney function and minimizing the buildup of urea in the blood.

Dietary Strategies to Reduce Blood Urea:

Hydration: Staying well-hydrated is one of the most effective ways to reduce blood urea levels. Proper hydration helps dilute the concentration of urea in the blood, making it easier for the kidneys to filter and excrete. Aim to drink at least 8-10 cups (64-80 ounces) of water daily, and adjust your fluid intake based on factors like activity level, climate, and individual needs.

Limit High-Protein Foods: Excessive protein intake can lead to elevated blood urea levels. To reduce urea production, limit your consumption of high-protein foods, particularly red meat. Opt for lean protein sources like poultry, fish, tofu, legumes, and plant-based proteins.

Control Phosphorus: High levels of phosphorus in the blood can contribute to kidney dysfunction and increased BUN levels. To manage phosphorus intake, avoid or limit foods that are high in phosphorus, such as processed foods, sodas, dairy products, and certain nuts and seeds.

Monitor Sodium (Salt) Intake: High sodium intake can lead to high blood pressure, which can strain the kidneys and affect their function. Reduce your sodium intake by minimizing processed foods, canned soups, and restaurant meals. Opt for fresh, whole foods, and season your dishes with herbs and spices instead of salt.

Increase Fiber: Foods rich in dietary fiber, such as fruits, vegetables, whole grains, and legumes, can help improve kidney function and promote healthy digestion. Fiber supports the removal of waste products from the body and can contribute to overall kidney health.

Moderate Potassium Intake: If you have kidney disease or impaired kidney function, your healthcare provider may recommend moderating your potassium intake. Potassium is found in various foods, including bananas, oranges, potatoes, and tomatoes. Work with your healthcare team to determine your individual potassium needs.

Limit Sugary and Processed Foods: High sugar and processed foods can contribute to weight gain, high blood pressure, and other conditions that affect kidney health. Minimize sugary drinks, sweets, and highly processed snacks to support overall well-being.

Foods to Include: how to reduce blood urea by diet

Fruits: Berries, apples, pears, and citrus fruits are excellent choices. They are hydrating and provide essential vitamins and antioxidants.

Vegetables: Leafy greens, cucumbers, bell peppers, and cauliflower are hydrating and low in potassium, making them kidney-friendly options.

Lean Proteins: Skinless poultry, fish (especially fatty fish like salmon and mackerel), tofu, and legumes are good sources of protein with a lower risk of elevating BUN levels.

Whole Grains: Brown rice, quinoa, whole wheat pasta, and oats provide fiber and complex carbohydrates without overloading on protein.

Nuts and Seeds: In moderation, unsalted nuts and seeds like almonds, chia seeds, and flaxseeds can be included for healthy fats and nutrients.

Dairy or Dairy Alternatives: Low-fat or fat-free dairy products or fortified plant-based alternatives can provide essential nutrients like calcium and vitamin D without excessive phosphorus.

Foods to Avoid or Limit:

Red Meat: Reduce the consumption of red meat, including beef, lamb, and pork, as they are high in protein and can elevate BUN levels.

Processed Foods: Highly processed foods, such as fast food, packaged snacks, and sugary beverages, should be limited due to their high sodium, sugar, and unhealthy fat content.

High-Potassium Foods: If advised by your healthcare provider, limit high-potassium foods like bananas, oranges, tomatoes, and potatoes.

High-Phosphorus Foods: Cut back on foods that are high in phosphorus, including processed and fast foods, dairy products, and certain nuts and seeds.

Hydration Tips: how to reduce blood urea by diet

Water: Plain water is the best choice for staying hydrated. Carry a reusable water bottle with you to encourage regular sips throughout the day.

Limit Caffeine and Alcohol: Both caffeine and alcohol can contribute to dehydration. If you consume these beverages, do so in moderation and balance with water intake.

Monitor Urine Color: Pay attention to the color of your urine. Pale yellow or straw-colored urine is a sign of good hydration, while dark yellow or amber urine may indicate dehydration.

Consult Your Healthcare Provider: If you have specific fluid restrictions or concerns about your hydration status, consult with your healthcare provider or a registered dietitian.

Essential Considerations for Kidney Health:

Regular Checkups: Schedule regular checkups with your healthcare provider to monitor kidney function, especially if you have risk factors for kidney disease.

Blood Pressure Management: Keep your blood pressure within a healthy range through lifestyle modifications and, if necessary, medication prescribed by your healthcare provider.

Diabetes Control: If you have diabetes, manage your blood sugar levels effectively to prevent kidney damage.

Medication Review: Work with your healthcare provider to review your medications. Some medications can affect kidney function, and adjustments may be needed.

Individualized Approach: Kidney health is highly individualized. What works for one person may not be suitable for another. Always seek guidance from your healthcare team for personalized recommendations.

In Conclusion: Supporting Kidney Health Through Diet:

Reducing blood urea levels through dietary interventions is essential for maintaining kidney health and overall well-being. By staying hydrated, moderating protein intake, controlling phosphorus and sodium, and making wise food choices, individuals can reduce the risk of elevated BUN levels and support their kidneys. Regular monitoring and open communication with healthcare providers are crucial for maintaining kidney function and optimizing health.

#how to reduce blood urea by diet

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health-today-info · 1 year ago

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Unlocking the Secret to Kidney-Friendly Eating: Managing Creatinine Levels Through Diet

Maintaining optimal kidney health is essential for overall well-being, and one crucial aspect of kidney health is monitoring creatinine levels. Creatinine is a waste product generated by muscle metabolism and excreted by the kidneys. High levels of creatinine in the blood can indicate impaired kidney function. While genetics and other factors play a role, your diet can significantly influence your creatinine levels.

One of the most common methods for measuring creatinine levels is through a creatinine serum test, which involves a simple blood draw to provide valuable insights into your kidney health.

In some cases, healthcare professionals may also use the BUN to creatinine ratio test, which compares the levels of blood urea nitrogen and creatinine in the blood, to gain a more comprehensive understanding of kidney function and potential issues related to the urinary tract.

In this article, we'll explore the connection between diet and creatinine levels and provide valuable insights on what you need to know to keep your kidneys in top shape.

Understanding Creatinine

Before delving into the dietary factors affecting creatinine levels, let's briefly understand what creatinine is and why it matters. Creatinine is produced when muscles contract, and it's transported via the bloodstream to the kidneys for filtration and removal from the body. Healthy kidneys efficiently eliminate creatinine. However, when kidney function is compromised, creatinine levels in the blood rise, signalling potential kidney problems.

Regular monitoring of creatinine levels through kidney function test, which includes blood tests measuring glomerular filtration rate (GFR) or urine examination tests, is essential to assess the efficiency of your kidneys and detect any potential issues early on.

The Role of Diet in Creatinine Levels

Protein Intake: A significant portion of creatinine is derived from the breakdown of dietary protein. While protein is essential for overall health, excessive protein intake can raise creatinine levels, especially in individuals with compromised kidney function. People with kidney disease or those at risk should consult a healthcare professional to determine their ideal protein intake.

Fluid Intake: Staying adequately hydrated is crucial for maintaining healthy kidney function. Dehydration can lead to a concentration of creatinine in the blood. On the other hand, sufficient fluid intake helps dilute creatinine levels, reducing the strain on the kidneys. Aim to drink enough water throughout the day.

Sodium (Salt) Consumption: High dietary sodium can contribute to elevated blood pressure, which can in turn affect kidney function. Reducing salt intake can help maintain healthy blood pressure and potentially lower creatinine levels.

Potassium Balance: Potassium is another important mineral that can influence kidney function. People with kidney issues may need to monitor their potassium intake as high levels can lead to increased creatinine. Conversely, too little potassium can be detrimental.

Phosphorus and Calcium: An imbalance between phosphorus and calcium in the diet can harm kidney health. Foods rich in phosphorus, such as processed foods and carbonated drinks, should be consumed in moderation.

Alcohol and Caffeine: Excessive alcohol and caffeine consumption can lead to dehydration, potentially raising creatinine levels. Moderation is key when it comes to these beverages.

Fruits and Vegetables: A diet rich in fruits and vegetables can be kidney-friendly. They provide essential vitamins, minerals, and antioxidants while being low in protein and sodium.

Conclusion

Diet plays a pivotal role in maintaining healthy creatinine levels and, consequently, optimal kidney function. By making informed dietary choices and staying hydrated, you can promote kidney health and reduce the risk of kidney problems. However, it's important to remember that individual dietary needs vary, and consult with the best nephrologists like Dr. Vidya Sagarkorla or registered dietitian is advisable, especially if you have existing kidney issues or are at risk for kidney disease. A balanced diet and regular monitoring of creatinine levels can go a long way in ensuring your kidneys stay in good shape, contributing to your overall well-being.

#creatinine serum test #BUN to creatinine ratio #kidney function test #urine examination tests

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psychotropicplague · 4 years ago

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What’s in my Pfizer?

Dear Antivaxers,

Bare with me as I explain what is in the current Pfizer vaccine that is combatting the Coronavirus endemic, perhaps this could sway you..

I insist you get your children vaccinated, even for the viruses and infectious-diseases that no longer are completely omnipresent within our lifetime and please teach them to clean-up, wash their hands vigorously and thoroughly, and you will see a vast decrease in cases, a drop in fatality-rates...

I implore you to really take chemical-engineering seriously before you can tell me that it’s just a weakened form of a virus you get injected with or the most irrational yet ridiculous excuse is that it causes Autism..

Because it’s not and no it doesn’t.

Now onto our vaccine ingredients..

For one, Sodium-Chloride is heavily ground salt, Phosphate-Dihydrate is a substitute of Calcium but mostly an additive it helps bone marrow, tooth enamel, and when full of its Hydroxide properties it can be used in fertilizer, mRNA-lipids are what make up some DNA that transfer to your ribosomes (a fancy abbreviation for Ribosome Nucleic Acids) that do in fact also store within your lipids, Hydroxybutyl usually is carcinogenic in lab rats as it’s really just 4 nitrosamines (a fancy word for “bad” compounded molecules) ..isolated as it should, that would be the virus portion of the entire thing, Azandediyl helps with methylation of proteins in other words it’s just a mixture of the aforementioned, Hexane is just a Hydrocarbon, (keep in mind we all leave Carbon-footprints) As with most Hydrogen and Carbon compounds, Hexyldecanoate is made-up of 16-parts Carbon, 3-parts Hydrogen, and 10-parts Carbon Monoxide which we inhale daily from trees, so it’s basically a filler, Polyethylene Glycol is a resin or a result of two or more solvents solidifying, while it can be used in forming waxes when it binds with a white blood cell it feeds its mitochondria, the “powerhouse” the brain of the cell itself. Ditetradecylacetamide is a whopping 30-parts Carbon, 61-parts Hydrogen and Nitric Oxide which shouldn’t be confused with the lethal Nitrous Oxide or Nitrogen Dioxide, Nitric Oxide is basically another filler rudimentary molecule as it can’t bind to anything without Hydrogen or Carbon attached to it, so again, more mitochondria “food”, Distearoyl-Glycero Phosphocholine is an enzyme that can be catalyzed or “initiated” accelerating your immune-system response as a result this is usually first what breaks down and divides white-blood and T-cells into smaller and more widespread cells, Cholesterol and it’s derivatives are a very key part in your tissue make-up, basically the precursor to what steroids really are, they are not to be confused with anabolic-steroids that some athletes have abused, steroids being 3 six-part and 1,5-part Carbon molecules.

Still with me? Okay!

So as these Steroids are induced into our body, they come in the form of just large clusters of cells and membranes, maybe even a smidge of nuclei which is the initial cluster that eventually break down into smaller and more efficient ones, it’s the antibodies essentially, Monobasic Potassium is a common food additive that helps weaker amino-acids mesh with your Ph (the level of Alkaline in your body at any given time upon consumption) and while it is used in some fertilizer it’s surprisingly more used widely as the food additive that we see in Gatorade and Powerade that gives it the unique taste and thirst-quenching properties, Dibasic Sodium Phosphate Dihydrate is another form of salt but helps condensed milk retain its consistency and viscosity, essentially another binding agent and last but not least.. Sucrose: Simply put, cane-sugar because they probably tried it with Glucose and while equally as important, the reality is the microbiology, chemistry and chemical-engineering that went into the very first batch of vaccines may have had disastrous-results that could’ve contributed to the different strands of COV-2, SARS, Coronavirus and COVID-19 running amuck.

..Still don’t want it?

So you’re probably wondering: Is any of this hard-to-pronounce stuff healthy?

..What I do know after being taught chemistry both basic high-school level, college-level and learning plus observing full-on chemical-engineering that my uncle to this very day is employed in Mexico’s pandemic response, is that every vaccine has it’s good and bad effects, it’s never one over the other nor could it ever be, the physiological effects rely heavily on your white blood cell count, your T-Cell count, it depends on how well you fight off infections bacterial/fungal and congenital, it certainly helps eating healthy, keeping away from anything carcinogenic and noxious, having a well balanced diet of important vital nutrients and not additives or preservatives (aka fast food or junk food) ..at appropriate times in healthy portions, it helps getting exercise, getting sound sleep, avoiding dark sodas or soda completely, being mentally sound and most of all taking into consideration that yes, while these are technically speaking additives, compounds, or fillers they are known within the chemical-engineering field as simply being cell food, fuel for your body’s circadian rhythm or maybe keeping your equilibrium intact, but most of all can strengthen your immunity and vitality, to put it lightly, these very blood cell-assistances in our shared existence has proven effective, Polio, Rubella, Mumps, Measles, Chicken-Pox, Smallpox, hell even Influenza which has killed more people had sizable success with vaccines will lead me to the conclusion that yes your body can and eventually could produce these very unique yet intricate microbiological organisms (antibodies) and develop similar chemistries on its own autonomy within the realm of possibilities but the catch being you’d need a vaccine itself inducing these potentially positive-effects being that there are no placebo trials anymore.

Gracias para todo que me enseñaste Tío.

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thumbgarden · 3 years ago

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It is not without reason that the famous Renaissance physician and chemist Theophrastus Paracelsus called carrot root Mandragora (genus), making people live longer without diseases. The amazing properties of carrots lie in their carrot nutrition facts, which include various trace elements and a wealth of vitamins, some of which the human body cannot form during the metabolic process. The root of the carrot concentrates substances that help treat many diseases, obtain a strong immune system and rejuvenate the entire body. Read more about the useful properties of carrots, their biochemical composition, and the influence of growing conditions on the value of the root crop in this material.

A FEW FACTS ABOUT CARROTS Cultured carrots evolved from the wild carrots that grew in abundance in Asia and Europe. This root vegetable is thought to have originated in Afghanistan. Carrots originated in Afghanistan and possibly northern Iran and Pakistan. Queen Anne's Lace is a wild carrot that readily inter-pollinates with carrots and grows in temperate areas around the world where there is adequate moisture and disturbed ecology (roadsides, open spaces, etc.).

A. History of the carrot The domestication of carrots took the following routes. 1. 900 - 1000 AD: Purple and yellow carrots spread from Afghanistan to the eastern Mediterranean. 2. The 1300s: purple and yellow carrots in Western Europe and China 3. The 1600s: Yellow carrots in Japan 4. The 1700s: In addition to purple and yellow, white carrots were reported in Europe, and orange carrots were first reported in the Netherlands and neighboring regions 5. Today: orange carrots dominate worldwide, although some white types (for livestock) still exist in Western and Eastern Europe, some red (not orange) in Japan, some yellow and purple in the Middle East, and some purple, yellow, and red from Turkey to India and China

It should be noted that under natural conditions, the content and list of beneficial properties of root carrots differs from the cultivated form, where the beneficial properties of this crop are purposefully developed.

B. External review of key facts 1. Carrot (Daucus carota) is a root vegetable of the Umbelliferae family, including celery, parsley, parsley, dill, parsley, fennel, coriander, and fennel. 2. In 2012, the United States was the third-largest carrot producer. Approximately 80-90% of U.S. carrots are produced in California. Other major producers include Michigan and Texas. 3. In the late 1980s, the introduction of fresh-cut carrots and "baby carrots" created a carrot boom. 4. 4. Carrots are rich in beta-carotene, vitamins C and K, potassium, and dietary fiber. 5. 5. Carrots are popular as a culinary vegetable, salad item, snack food, and raw vegetable. 6. 6. Like most vegetables, carrots are low in acid and therefore at high risk of contamination with Clostridium botulinum toxin, the bacterium produced by Clostridium botulinum, when improperly canned. There have been several outbreaks of botulism associated with commercial and homemade carrot juice and homemade canned carrots. 7. Between 1998 and 2017, the CDC's National Outbreak Reporting System (NORS) reported at least 31 carrot-related outbreaks resulting in 756 illnesses, 17 hospitalizations, and no deaths. In outbreaks of known etiology, the most common pathogen is norovirus, but also includes Bacillus cereus, Salmonella, Salmonella, Clostridium botulinum, Shigella, and Staphylococcus aureus.

It was not until the 20th century that breeding efforts produced carrot varieties with a predominantly orange color, high sweetness, and pleasant juicy flesh. Before breeding efforts, carrots were used primarily for cooking and much less frequently for root vegetables, but then there was a real culinary boom. Cookbooks devote considerable space to describing various recipes for cooking carrots with other grain crops, and medical reference books present recipes for preparing treatments for various ailments.

EFFECT OF CULTIVATION CONDITIONS OF CARROTS ON THE QUALITY OF ROOT CROPS The value of carrots is determined by vitamins and other nutrients that accumulate in the root crop. Their quantity and quality depend on cultivation techniques. When agricultural practices are violated, changes occur not only in the exterior of carrots (small, sparse orange, cracked roots, etc.) but also in their biochemical indicators. Vitamins, flavonoids, anthocyanins, and other very important compounds are drastically reduced. Carrot is a temperate crop. It has high requirements for basic living conditions: soil and temperature regime, provision of water, and light. The quality of root crops decreases due to insufficient soil preparation (low looseness, insufficient filling with basic fertilizers), insufficient watering and feeding during vegetation, violation of the ratio of the main nutrients (more nitrogen and less potassium), and other conditions. When buying root crops in the market, be sure to ask about the growing conditions of the crop. But the best way to keep your family healthy is to grow carrots on your own plots, observing all the requirements of agricultural growing techniques. Also, only approved varieties and hybrids should be used when sowing seeds. During the winter period, list in your garden diary the early, middle, and late varieties with the highest biotechnical indicators of product quality and prepare carrot seeds of these varieties exactly.

BIOCHEMICAL COMPOSITION OF CARROTS A. Vitamins in carrots 1. Carrots contain 22% of pro-vitamin "A" (carotene), including alpha and beta carotene, which are synthesized in the body as vitamin "A," and vitamin "A" is a guarantee of visual acuity. 2. 100 grams of carrots contain more than 0.5 grams of B vitamins, including B1, B2, B3, B5, B6, B9, and B12, necessary for the synthesis of hemoglobin in the body. 3. Carrot juice contains a group of active chemicals calcitriol, representing vitamin "D," including "D2" and "D3". Vitamin "D" can be produced in the body under the influence of natural sunlight and ultraviolet light (artificial irradiation) and manifests itself in the form of tanning. Deficiency in children manifests itself in the form of rickets and in adults in the form of osteoporosis (fragility) and softening of bones (osteopenia). 4. Carrots have a high content of vitamin "K" (11%), which regulates blood clotting and prevents the formation of blood clots. 5. Vitamins "C" and "E" provide energy and normalize the function of the endocrine glands. Vitamin E also slows down the aging process of the body. It is known as the vitamin of youth. It is vital for diabetics because it helps reduce the need for insulin. 6. Vitamin "PP" (niacin), like the previous vitamins, provides energy to the body, supports heart function, blood circulation, and is involved in the metabolism of amino acids. 7. Vitamin "N," or lipoic acid, regulates the liver, thyroid, participates in the metabolism of carbohydrates, and influences the level of cholesterol in the blood. The whole vitamin complex is preserved in freshly cooked carrot juice for one hour, after thawing - 0.5 hours. The complete utilization of the body occurs in the presence of fats (butter, sour cream).

B. Micronutrients in carrots Carrots are characterized by a fairly high micronutrient content. In 100 grams of raw carrots, there is 320 mg of potassium, responsible for normalizing the heart. In Soviet times, athletes were prescribed potassium lactate. The sodium concentration was between 69-70 mg, and the sum of phosphorus and calcium exceeded 65-68 mg. Carrot root has sufficient copper, zinc, iron, magnesium, manganese, cobalt, and molybdenum. Carrots also contain selenium, a young element, and fluorine, which is responsible for the thyroid gland and helps to remove heavy metals and radionuclides from the body. Other elements are present in root crops and are compounds and combinations necessary for the normalization of water metabolism (chlorine), water-salt metabolism (sodium), and the composition of proteins (sulfur). Aluminum, boron, vanadium, nickel, chromium, lithium, and iodine complete the list of trace elements. In the context of low-calorie products, an impressive list becomes indispensable for the treatment of obesity, weight loss, and stimulation of hematopoiesis. Carrots are a part of all fitness diets. 100 grams of root crop (one small carrot) contains 35 to 40 kcal but contains more than 9.5 grams of carbohydrates and 2.8 grams of dietary fiber.

OTHER NUTRIENTS IN CARROTS Recently, there has been a general decline in immunity in children and adults and increased cold and flu attacks. The phytotoxic properties of carrots are almost comparable to garlic and onions but without an unpleasant odor. On the contrary, the essential oils add spice to the dishes prepared. In the early days of recognizing carrots as a food, as mentioned above, the seeds and green tops were used in cooking. The concentration is lower than in other vegetables, but a complete list of amino acids is present in carrots. These include tyrosine, lysine, leucine, ornithine, cysteine, asparagine, threonine, histidine, methionine, etc. Carrot has a pleasant rich color due to its anthocyanins and bioflavonoids. It contains umbelliferone, which is involved in the biosynthesis of basic compounds such as phytosterols, coumarins, quercetin, fiber, pectin, and sugar.

USEFUL PROPERTIES OF CARROTS For the treatment and prevention of diseases, carrot is available as a raw product, cooked, thawed, and frozen. In boiled form, it increases its positive impact on the body in treating nephritis, cancer, diabetes, and general flora disorders. Raw carrots prevent microbial infections of the mouth and systemic infectious colds (acute respiratory infections, influenza). Carrot is used for vitamin deficiencies, anemia, atherosclerosis. It is included in formulas for treating Alzheimer's disease, digestive tract, intestinal obstruction, cholelithiasis and urolithiasis, pyelonephritis, cystitis. Carrot juice is effective against conjunctivitis, night blindness, and other eye diseases. It is used in official and folk medicine to treat diseases of the bone and hematopoietic system. Eating 50 grams of fresh carrots per day (average daily rate) will reduce the risk of stroke by 60-70%, breast cancer by 25%, and retinal diseases with visual impairment by 40%.

CONTRAINDICATIONS TO THE USE OF CARROTS 1. Carrots are contraindicated in cases of hypersensitivity to this product. 2. In inflammatory diseases of the gastrointestinal tract, small intestine, peptic ulcers. In these cases, the vegetable is used in the form of boiled or stewed. 3. If you have liver disease, consult a doctor before consuming carrots. 4. Yellowing of feet and skin in children and adults may occur if raw carrots and juice are consumed in excess. The daily dosage of this product should be reduced until the yellowing disappears. Finally, I would like to warn the reader. Carrots are very useful, but at all need to be measured. It is enough to eat 1-2 carrots a day, no more than 100-120 grams of carrots in any form - salads, purees, juices.

#ThumbGarden #Gardening Tips #How to grow #Carrot #Vegetables #Inspiration #Carrot Funny #Carrot Interesting #Carrot Facts #Organics #Vegetable Garden #Vegetable Patch #Carrot Benefits #Nutrition Facts #Nutritional Value #Carotene #Vitamin #Glucosinlates #Protein

Author: Ms.Geneva Link: https://www.thumbgarden.com/carrot-nutrition-facts/ Source: ThumbGarden The copyright belongs to the author. For commercial reprints, please contact the author for authorization, and for non-commercial reprints, please indicate the source.

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carnegiemuseumnaturalhistory · 4 years ago

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Thanksgiving and Nutritional Mineralogy

We each have plenty to be thankful and hopeful for this year, but did you know that our traditional American Thanksgiving feast “with all the fixings,” would not be possible without minerals or the people who mine, process, and manufacture the mineral-related materials found in our kitchens?

Kaolinite. Photo Credit: Debra Wilson.

You should thank miners, in part, for the kaolinite clay used to make the fine porcelain china or ceramic plates at your dinner table. When kaolinite is fired in the factory, it partially melts, and crystals of an aluminum-silicate mineral called mullite that hold the ceramic together and give it high heat resistance form on cooling. Also, whether you eat and serve food with silver, steel, or aluminum utensils, extensive work and energy were needed to extract and refine the silver, iron, or aluminum metal necessary for their creation. Silver ore, for example, usually contains many other elements, including lead, zinc, copper, and gold, which can require lengthy chemical or electrochemical processes to separate.

Silver on copper. Photo credit: Debra Wilson.

There might also be some unwanted mineral interactions occurring at the dinner table. If your gluttonous Uncle Ned consumes too much salt (sodium) with his gravy and potatoes (high in oxalate) this year, his body may begin to form kidney stones; which are biologically formed minerals made up of crystals of the phosphate mineral struvite and the calcium oxalate mineral whewellite. These biominerals, which can form when your bladder isn’t fully emptied after a sodium or oxalate-rich meal, can be extremely painful, so be sure to drink plenty of water with your meal. Large crystals take time to grow and drinking more water can reduce the concentration of sodium and oxalate in your body, slowing growth of the kidney stones.

Turkey meat, the mainstay of many Thanksgiving meals, also depends heavily on minerals. Did you know that turkeys actually need to swallow small rocks and pebbles, which are made of minerals, in order to digest their food? “Gastroliths,” or stomach stones, are used by other species of birds, reptiles, amphibians, worms, whales, and even some fish to crush their food and provide more nutrients! Fortunately, we humans have a variety of enzymes and strong stomach acids to break down nutrients in the food we eat.

A surprising amount of nutritional science is applied to raising turkeys; their diet is closely monitored and controlled for proper protein and “mineral” content so that they grow large. You have likely heard the term “mineral” applied to many of our dietary items as well, from mineral water, to a variety of products being fortified with vitamins and minerals, or even the advice that it’s important to maintain a healthy balance of minerals in your diet. The term is somewhat misleading because “minerals” in this sense typically refers to individual atomic elements such as potassium or iron, or to other compounds containing these elements, rather than actual minerals in the strict sense. To a mineralogist like me, minerals are naturally occurring crystalline solids made from a specific combination of elements.

Hematite. Photo credit: Debra Wilson.

Most often, the elements essential for our diet have been pre-digested, extracted or processed by another plant or animal, or have been chemically separated from a mineral source that makes it easier for our bodies to absorb. For example, most rice and cereal in the U.S. is fortified with B-vitamins and iron with a coating of finely ground nutrient powder. While the source of iron used in the fortifying powder varies, it all originates with the iron-oxide minerals hematite and goethite. Plants, bacteria, or stomach acids break down these minerals into iron cations that are easier for our body to process.

Thanksgiving vegetable dishes deserve special attention because plants can be the best sources for certain nutrients. In many cases, fruits and veggies grown on the farm also need help with their diet. Feldspar minerals present in soil hold on strongly to certain elements like K, more commonly known as potassium, making it hard for plants to extract this element. Farmers address this problem by using fertilizers like manure, containing predigested and readily absorbed phosphorous, nitrogen, and potassium, to produce a bountiful harvest

This year, please extend a bit of thankfulness to minerals, but mostly give thanks and recognition to the people that work hard to make your Thanksgiving possible; be it a miner, factory worker, your grocer, butcher, farmer, doctor, or all those working behind the scenes and on the front lines that keep us happy, healthy, and well fed.

Travis Olds is Assistant Curator of Minerals at Carnegie Museum of Natural History. Museum employees are encouraged to blog about their unique experiences working at the museum.

#Carnegie Museum of Natural History #Minerals #Thanksgiving #Potassium #Nitrogren #Phosphorus #Iron #Salt #Kaolinite

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chimaeracabra · 4 years ago

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Anion gap, alk/acidosis, lipase, A1C, UUN, labs, specialized labs, clinical presentation, BUN, Creatinine

Anion gap (will cover this in more depth with diabetes) is calculated from sodium level – (chloride + bicarbonate). You could do (sodium + potassium) – (chloride + bicarbonate). Potassium contributes so little that it’s often omitted, however. Anion gap means something else is contributing to the acid-base balance, not just the exchange of chloride for bicarbonate, for example.

Metabolic acidosis: Low pH, a low HCO3- concentration. Compensatory hyperventilation that contributes to a decreased pCO2. Most common causes: Inability of kidneys to excrete dietary hydrogen ion load, increase in hydrogen ion generation due to an addition of hydrogen ions or a loss of bicarbonate

Metabolic alkalosis: High pH, a high bicarbonate- concentration, and compensatory hypoventilation that contributes to an increased pCO2. Most common causes: loss of gastric acid from vomiting or nasogastric suction, loss of intravascular volume and chloride from diuretic use. Overtreatment of metabolic acidosis with bicarbonate. Excess of acetate in PN (parenteral nutrition), which becomes metabolized to bicarbonate

A1C distinguishes between diabetes and hyperglycemia associated with metabolic stress

Protein: Again:

First start by converting the protein intake of the patient (94g in this example) to grams of nitrogen. Second, calculate their nitrogen balance. We find that the patient is in negative nitrogen balance. Nitrogen balance should be the same amount of nitrogen coming into the body as is coming out in the urine. Third: Correct the deficit to get into nitrogen balance. Take that -2g of deficit that they are at (take the minus sign away), and multiply that by 6.25g of protein (1g of nitrogen = 6.25g of protein). Correcting the deficit of nitrogen finds that the patient will require 12.5 more grams of protein just to get into nitrogen balance. Fourth, we still need the patient to be in positive nitrogen balance, so, we increase protein and shoot for 2g more protein to promote anabolism (goal for anabolism is +2-4g of nitrogen a day more). So, that low end we are aiming for is 2g of nitrogen: 2N (6.25g of protein/1g of nitrogen) = 12.5g of protein needed to put the patient in positive nitrogen balance. Fifth, we want to try to promote anabolism, so we have to add the amount of protein that puts the patient at nitrogen balance to the amount of protein that puts the patient in positive nitrogen balance, and add the sum of those two to the amount of protein the patient is taking in (the 94g). Hence the new protein goal is 94g + 12.5g + 12.5g = 119g of protein/day or approximately 120g of protein per day.

Remember: even though you prescribed 100g of protein a day, the patient only actually got 94g. So, that’s why you use 94g in these calculations.

A valid 24-hour urine collection can be difficult to collect

Conversion factor of UUN to total nitrogen excretion may not be accurate in certain conditions: burns, major wounds, diarrhea, vomiting

Factor of 0.85 converts UUN to TUN

Assumes that 85% of urinary nitrogen is from urea

Other nitrogen sources in urine= ammonia, proteins

Conditions that alter or increase ammonia excretion will lead to underestimation

Ex if Adam had liver disease and ammonia excretion was higher/ UUN only 75%

◦ UUN = 13 (13/0.75) = 17 (vs 15)

Diminished renal function alters results

For the most part you are addressing whether the patient is renal insufficient or dehydrated. BUN:Cre ratio, if high BUN and Cre is normal, then it's usually dehydration. If the BUN and Cre are high, it's often renal failure.

LABS:

K+, Cr, and Phosphate are often looked at when assessing kidney function. K+, Mg2+, phosphate are often looked at together as well

Refeeding syndrome (hemodilution, hemodynamics) is indicated by labs. Lab error (e.g. blood that has been sitting out too long, things degrade), stress impacts labs, components of the blood (e.g. serum iron) need to be looked at with other portions of bloodwork. Disease states affect labs. High blood glucose can begin to displace sodium, causing sodium to appear low (false low result), like in diabetic ketoacidosis.

• Think about which labs are affected by which organ system

• Lungs: chloride, acetate

• Kidneys: BUN, creatinine, potassium, phosphorus, albumin, calcium

• Heart: Sodium, BUN (volume status)

• Pancreas: Blood glucose, serum lipase

• Liver: Liver function tests

• Liver disease: colloidal pressure AKA oncotic pressure. With liver disease, you’re not going to make as much visceral proteins (like albumin), which hang onto the water portion of the blood. If albumin is not hanging on, it will start to seep out and accumulate in different places (third spacing).

• Pleural effusions are seen commonly in malignancy. Ascites from cancer, for example. Just because patient doesn't have liver disease doesn't mean they won't have issues with fluid. Extra fluid creates a dilution efffect (causing sodium and albumin, calcium, etc. appear low. If you take those labs at face value, you can be thrown off.

Liver disease: colloidal pressure AKA oncotic pressure. With liver disease, you’re not going to make as much visceral proteins (like albumin), which hang onto the water portion of the blood. If albumin is not hanging on, it will start to seep out and accumulate in different places (third spacing).

Pleural effusions are seen commonly in malignancy. Ascites from cancer, for example. Just because patient doesn't have liver disease doesn't mean they won't have issues with fluid. Extra fluid creates a dilution effect (causing sodium and albumin, calcium, etc. appear low. If you take those labs at face value, you can be thrown off.

Serum sodium doesn't really relate to dietary sodium. Serum sodium is a marker of fluid status, because salt is like a sponge and pulls in a lot of fluid. So, if sodium is really low, often times there’s a fluid issue going on. High sodium indicates a fluid deficit.

• Potassium: 3.4– 5.1 mmol/L

• Magnesium: 1.7 – 2.6 mg/dL

• Low magnesium can make it difficult to successfully replete potassium and phosphorus (SO YOU WANT TO MAKE SURE MAGNESIUM IS NORMAL)

• Phosphorus: 2.4 – 4.3 mg/dL

Story: Patient with a phosphorus of 7 starting nutrition at a slow rate, but then his team gave him a bunch of dextrose-containing fluids to correct a sodium issue, and his phosphorus then dipped to a 2! This results from massive refeeding. The trends in your potassium, magnesium, phosphorus are important. What essentially happened was that the glucose (dextrose) activated insulin, and insulin activation caused a massive shift intracellularly of phosphorus, leading to lower levels of phosphorus in the blood. When not eating much, your cells aren’t taking in magnesium and phosphorus, etc. So, again, sugar stimulates intracellular shift because insulin will activate when sugar is reintroduced, leading to even lower blood levels of minerals. Your heart won’t have enough potassium to beat properly, your lungs won’t have enough phosphorus to breathe well. Certain diuretics can lead to potassium deficiency, E.g. thiamin follows potassium (Wernicke's Encephalopathy), certain diuretics that are potassium wasting come with a risk of thiamin deficiency. Can fix this by prophylactically give thiamin in anticipation of potassium drop.

CONSEQUENCES OF REPLETING TOO QUICKLY

• Low potassium: cardiac arrhythmia, cardiac arrest

• Low magnesium: seizure, coma

• Low phosphorus: respiratory distress, difficulty breathing/getting off mechanical ventilation

Patients who are at risk for refeeding syndrome can have a number of different conditions to begin with:

• Anorexia nervosa

• Chronic alcoholism

• Cancer

• Post-surgery (NPO for many days pre- and post-op)

• Elderly (poor dentition, reduced thirst/taste sensation)

• Uncontrolled diabetes mellitus (electrolyte abnormalities, polyuria)

• Critically ill and unfed for >7 days

• Inflammatory bowel disease, chronic pancreatitis, short bowel syndrome

• Cystic fibrosis

• Long-term antacid use (phosphorus levels are often low 2/2 magnesium and aluminum salts in the medications)

• Long term diuretic use (potassium-wasting) such as with CHF

• Patients who are vomiting frequently

Patients with poor blood levels at baseline (K/Mg/P) will be at risk of intracellular shifts and thus lower blood lab values. Patients with SBD have reduced absorptive capacity, for example, and are at risk for refeeding syndrome.

• When a patient is experiencing hyperkalemia (K+ > 5.1 mmol/L), there are a number of treatments a Team may utilize

• 50% Dextrose ampule + Insulin

• Calcium Gluconate

• Kayexalate or Lokelma

• Why would we use these medications? (insulin will stimulate intracellular K+ shift, Lokelma and Kayexalate bind potassium)

Giving dextrose and insulin mimics refeeding. So, you are pulling potassium out of the blood and giving it to the cells.

Giving dextrose and insulin mimics refeeding. So, you are pulling potassium out of the blood and giving it to the cells. With renal patients who are often in a hyperkalemic state, kayexalate and lokelma will stop potassium absorption in GI tract. When someone’s potassium hits the ceiling, arrhythmia can occur. Calcium is given to offset that. If a pt is hyperkalemic and EKG changes are seen, patient is given 2g of calcium. Calcium gluconate is the preferred IV administration for hypocalcemia (Severe symptomatic hypocalcemia should be corrected promptly with IV administration of calcium gluconate over 10 minutes to control symptoms. Calcium gluconate is the preferred salt for peripheral venous administration to avoid extravasation—leakage of liquid into surrounding tissue.)

Specialized labs: Liver function tests give you enzymes (alanine aminotransferase and aspartate aminotransferase, ALT and AST) and you are also given bilirubin as s measure of liver function, as bilirubin is a waste product of heme metabolism. When liver is not functioning well, bilirubin won't be cleared well. At that point, liver is also not good at clearing minerals such as copper and manganese.

Liver function tests give you enzymes (alanine aminotransferase and aspartate aminotransferase, ALT and AST) and you are also given bilirubin as s measure of liver function, as bilirubin is a waste product of heme metabolism. When liver is not functioning well, bilirubin won't be cleared well. At that point, liver is also not good at clearing minerals such as copper and manganese.

When T. bili is >5 mg/dL, give PO multivitamin without minerals, or remove copper and manganese from your TPN (total parenteral nutrition) solution

If patient is eating, give them a multivitamin without minerals. If patient is on TPN, remove copper and manganese, as toxicity of these can risk brain damage.

Blood and iron studies: Hemoglobin is the last thing to change. Look at ferritin as an earlier sign. Hematocrit can respond to anemia, but also to an overflow of other blood cells. Professor Trussler works with blood in the heme oncology setting. White blood cells in certain type of malignancies (e.g. leukemia) are elevated. Blood smear can count white blood cells and immature white blood cells (blasts). High blasts signals that something is wrong in bone marrow and they’re pumping a lot of immature white blood cells out. Also, immature blasts are a measure of whether someone’s chemotherapy has been effective. Treatment decisions can be made on this.

Absolute number of neutrophils can be used to determine treatment decisions. Low neutrophil count can be used as a guideline for a neutropenic (low bacteria) diet.

A1C: 3-month average blood glucose. When someone is acutely ill, you can see high glucose in the blood, but this is not diabetes, it’s “stress hyperglycemia” (due to injury). But if this is prolonged, an A1C can help you see if they have undiagnosed prediabetes. A1C is useful for newly diagnosed diabetic patients.

Lipase: You shouldn't be seeing a lot of lipase in the bloodstream, as this indicates pancreatic damage (e.g. pancreatitis)

Vitamin and mineral labs get expensive, so you don't want to be checking EVERYTHING for every situation. There are some vitamins and minerals where a serum lab isn't going to be helpful. E.g. pyridoxine (B6), Per the American Society of Parenteral and Enteral Nutrition (A.S.P.E.N.), you need serum B6, 24-urinary B6, erythrocyte AST, and erythrocyte ALT to assess sufficiency of B6.

Common vitamin labs:

· Someone who is having trouble absorbing fat will be at risk for vitamin A deficiency. Vitamin A is key to skin integrity and building (a pressure injury/injuries not healing well may indicate vitamin A deficiency), with substance use disorder deficiency comes up because you’re generating a lot of free radical damage from substance use disorders and the vitamin A is getting used up for that. Vitamin A is protein bound (RBP), so you can look at C-reactive protein in combination with this, because vitamin A may look low when it's not (falsely low result).

· B12 is worth looking at, esp. for vegans, vegetarians, elderly, heavy alcohol or substance users, and patients with IBD.

· Vitamin C builds collagen matrix for skin, thus wounds could cause a vitamin C deficiency in wound patients. Dialysis causes water loss, so you can lose vitamin C. COVID-19 may cause a vitamin C deficiency (the antioxidant vitamin is getting used up).

· Check vitamin D, after it's activated by the kidneys a second time, that active form doesn't last very long, so it may not give you a good result. Vitamin D labs are good to check for elderly patients who don’t synthesize enough vitamin D, and for kidney injury patients because their kidneys aren’t activating as much vitamin D. Checking vitamin D for oncology patients is also great, because they may have some complications in certain cancer treatments. COVID-19 appears to be affecting vitamin D levels.

· Vitamin E is good to check in a patient who is malabsorbing fat. If you think someone is malabsorbing, the team can do more work up.

Less common vitamin labs:

If the vitamin is water soluble, there’s less risk of toxicity, so you can give it prophylactically. For example, folate costs about $1, so it can be given for 3 days prophylactically.

B1 (thiamin) is given prophylactically if you think the patient is deficient. At Brigham and Women’s, if you anticipate that someone might refeed, you give them thiamin for the first few days that they’re getting nutrition support to anticipate that shift with potassium.

Professor T doesn’t usually check vitamin K often, because gut microbiota make vitamin K. Prothrombin (PT-INR, a marker of blood clotting) is a better indicator of vitamin K sufficiency because the clotting factors in your blood need vitamin K to work. If you were truly functionally deficient, you would have trouble clotting.

Common mineral labs

Both copper and ceruloplasmin must be low in order to diagnose a true copper deficiency. Bariatric patients tend to be low, esp. in Roux-en-Y gastric bypass patients, as the surgery is bypassing some of the areas where copper is absorbed. Wouldn't normally suspect a copper deficiency unless there's some sort of malabsorptive process occurring.

Zinc deficiency is caused by (and can also cause) diarrhea. If you have someone with diarrhea that isn’t resolving, it could be due to zinc deficiency, and also zinc could be causing the diarrhea. Zinc is lower in stressed state. If a patient is borderline deficient and their CRP is very high, you may want to hold off on repleting zinc, and then check zinc levels again.

Selenium, like zinc, decreases when someone has diarrhea, but can also cause diarrhea as a side effect of deficiency. Selenium will be low in substance use disorder patients, as it participates in antioxidant functioning (where antioxidants get used up).

Less common mineral labs:

Manganese: No good lab test to measure for this. If worried patient is getting too much, try to just remove it. E.g. taking manganese out of total parenteral nutrition, or giving a supplement that doesn’t have manganese. Manganese toxicity can cause brain damage

Chromium: No real lab measure for chromium, either, but people on long term TPN might develop this deficiency. Sometimes chromium is given prophylactically. People who are diabetic can be low in chromium, but it is difficult to figure out because you can’t check this mineral.

Specialty Lab

• Fecal Calprotectin

• Marker of inflammatory bowel disease

• Protein released by immune cells (neutrophils) at sites of inflammation in the GI tract, which is then excreted in the stool

• Low level (10-50 mcg/mg): likely IBS or viral infection

• Moderate level (>50 mcg/mg): potential IBD flare or worsening inflammatory condition such as parasitic infection

#anion gap #alkalosis #acidosis #lipase #A1C #UUN #labs #specialized labs #clinical #BUN #creatinine #dietetics #Medical Nutrition Therapy

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dietsauthority · 4 years ago

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This Is What`s REALLY In A McDonald`s Hamburger

At McDonald's you obtain great food at quite economical rates. Or, that is what you possibly count on. There is absolutely no question that McDonald's has been successful to make edible products at an economical price.

For instance, in Pittsburgh you could obtain a total family members dish of 4 sandwiches, fries, chicken nuggets and also drinks for around $9.99. What could defeat that rate down?

Now you understand why people with reduced earnings prefer to go with this rather than acquiring 2 heads of natural broccoli from the grocery store, and of course, for the same price.

Most people are sarcastic concerning accepting McDonald's food. Many individuals have actually experienced its bad high quality. It is something you should not eat that typically as you do. You will certainly concur, right?

In this article we give you a better check out McDonald's hamburger, and inspect for yourself if you still desire to consume among these again. You can additionally see what does the McRib include, why must you avoid their French fries, as well as reconsider those weird fibers found in the nuggets.

According to the main McDonald's site, below is the list of components consisted of in their preferred McDouble, the sandwich in the video above.

Regular Buns

Ingredients: Enriched flour (blonde wheat flour, nalted barley flour, niacin, reduced Iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup and/or sugar, yeast, soybean oil and/or canola Oil.

2% or less: salt, wheat gluten, calcium sulfate, calcium carbonate, ammonium sulfate, ammonium chloride, dough conditioners (usually contains one or more of: salt stearoyl lactylate, DATEM, ascorbic acid, azodicarbonamide, mono as well as diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar periodontal, calcium peroxide), sorbic acid (preservative), calcium propionate and/or salt ropionate (reservatives), soy lecithin.

And here is the checklist of side-effects triggered by the components included in the bun alone:

Amonium sulfate is a chemical byproduct of the steel as well as artificial fiber production. It utilized to be one of the most typical source of grass fertilizer nitrogen till the boost in its price in 2004 impacted its availability.

Bleached white flour-- Alloxan is a result of the flour whitening technique. This procedure must make the flour appearance 'tidy' and yes, white.

Producers do not add alloxan to the flour technically-- despite the fact that you might check out anything pertaining to this online. Manufacturers still do specific chemical therapies to the grains that eventually create alloxan in the flour.

If you did not understand, alloxan, or C4 H2O4N2, is result of the disintegration procedure of uric acid. It is extra like a poison that is commonly made use of to generate diabetes mellitus in healthy laboratory pets, rats and mice mostly. This makes it possible for scientists to do additional laboratory researches relating to diabetes.

Alloxan creates diabetic issues since it can spin up substantial quantities of complimentary radicals in pancreatic beta cells, which ruins them.

High Fructose Corn Syrup is 'enriched' with impurities like mercury. None of these is controlled nor gauged by the FDA.

Sodium Stearoyl Lactylate could trigger food intolerance.

Azodicarbonamide is outlawed in the EU, Singapore, and Australia. It is utilized as a food additive, flour lightening as well as improving agent. It unwinds the dough, so when producers separate it in large-scale pastry shops under stress, it can still keep its great character.

It can create hatreds individuals delicate to azo substances, consisting of food dyes. The intake of this active ingredient can likewise aggravate the allergic response to other components included in food. Its primarily utilized as an additive in the manufacturing of lathered plastic.

According to the Health and wellness and also safety Executive in the UK, azodicarbonamide is a breathing senzitizer, or a feasible reason of bronchial asthma. They have identified that the tags of such items need to say 'might create sensitization by breathing.'

Guar gum tissue is prohibited by the FDA in huge quantities. This followed the wonderful number of records which laid out that the material creates swelling and obstructs the intestinal tract as well as esophagus.

Sorbic acid: The National Oceanic as well as Atmospheric Management claims that this chemical is so solid irritant, that when consumed in huge quantities it can damage the tissues of your eyes, skin and also respiratory system severely.

Pasteurized process American cheese

Ingredients: milk, cream, water, cheese culture, sodium citrate. 2% or ess of: salt, citric acid, salt phosphate, sorbic acid (chemical), lactic acid, acetic acid, enzymes, salt pyrophosphate, natural tastes (milk source), shade, soy lecithin (it is included for the piece separation).

Ketchup

Ingredients: tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, water, salt, all-natural flavors (plant source).

Pickle slices

Ingredients: cucumbers, water, distilled vinegar, salt, calcium chloride, alum, potassium sorbate (preservative), all-natural flavors (plant resource), polysorbate 80, turmeric extractives (for color).

Onions Mustard

Ingredients: distilled vinegar, water, mustard seed, salt, turmeric, paprika, flavor extractive.

100% Beef Patty

Ingredients: 100% Pure (USDA Examined) Beef, fillers- and extenders-free

Prepared with grill flavoring (salt and black pepper added).

#diets that work #health and wellness #wellness

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senkuslab · 4 years ago

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Calcium Carbonate CaCO3

Calcium carbonate is considered to be the “the first and most important thing when building a scientific civilization from scratch” by Senku in Ch 4 where it’s introduced. Their source for CaCO3 comes from smashing shells, as that’s what most seashells are mostly composed of.

The four “deadly important” uses for CaCO3 are:

Agriculture

Mortar

Soap

Gunpowder

Agriculture

The active ingredient in agricultural lime is calcium carbonate, and it works to increase the pH of acidic soil (the higher the pH, the less acidic). The explanation states that “lime gets rid of hydrogen ions” as a higher concentration of hydrogen ions is what makes something acidic. Calcium carbonate reacts with acids, yielding calcium and carbonic acid, which further disintegrates into carbon dioxide and water.

CaCO3(s) + 2 H+(aq) → Ca2+(aq) + CO2(g) + H2O(l)

The agricultural use of calcium carbonate shows up again here in Ch 91.

Acidic soil impacts the production of wheat, so by using CaCO3 to neutralize the pH, Taiju “leveled up” the soil to allow for his wheat to grow.

Mortar

The second use of calcium carbonate is to make mortar, specifically lime mortar, which is made by mixing calcium carbonate with sand and water. This was used by various civilizations in the past, such as in the pyramids build by the Ancient Egyptians and in Indian traditional structures, as well as in ancient Rome and Greece. The sand is used as an aggregate, which is some kind of coarse- to medium-grained particulate material that serves to reinforce things like concrete and other composite materials.

Lime mortar is the “predecessor to cement”, referring to Portland cement which is the most common type of cement used today. The process to make Portland cement seems to be more complicated than making lime mortar, and it can cause chemical burns and other nasty health issues. The Wikipedia page I’m pulling this information from has some other neat things such as how to mix and use lime mortar, and some properties of lime mortar compared to Portland cement.

Soap

The third use of calcium carbonate is soap. In the manga, it appears that they made soap using seaweed and crushed shells. I can’t find too much about specifically using seaweed and calcium carbonate to make soap, but it seems that seaweed oil can be used for making soap, among other things. Seaweed can also be processed to yield sodium carbonate (Na2CO3, aka soda ash). Mixing solutions of soda ash and lime (calcium oxide here) makes lye, which is used to make "hot process” soap by adding lye to water, cooling it for a few minutes, and then adding that to oils and butters before cooking it for a few hours and placing it into a mold. I’m not sure if that’s the process that Senku used to make soap, though, since we only get a few panels.

Gunpowder

And the fourth use of calcium carbonate is to make gunpowder. The ingredients for gun powder are listed in Ch 8: sulfur, charcoal, and potassium nitrate. Potassium nitrate (KNO3 aka saltpeter) can be extracted from human and animal manure, once bacteria oxidizes the nitrogen-containing organic material into various nitrate salts. It seems potassium nitrate can also be obtained by immersing guano in water for a day, filtering it, and harvesting the crystals, but that doesn’t seem to use calcium carbonate in the process. What does use calcium carbonate is probably the process of treating the calcium carbonate with nitric acid and neutralizing it with ammonia to produce calcium nitrate

CaCO3 + 2 HNO3 → Ca(NO3)2 + CO2 + H2O

And then mixing the aqueous calcium nitrate with potassium carbonate (aka potash) to produce potassium nitrate.

Ca(NO3)2(aq) + K2CO3(aq) → CaCO3(s) + 2 KNO3(aq)

The charcoal is the thing that burns in the combustion reaction for the gunpowder explosion, but the need for oxygen limits the effectiveness of using charcoal on its own as the inner layers would need to wait for the outer layers to burn away in order to access the oxygen needed for the reaction. One way to mitigate that issue is by grinding up the charcoal into powder in order to increase the surface area, and the second way is to mix the charcoal with an oxidizing agent, in this case potassium nitrate, so that the carbon has easier access to oxygen without needing fresh air. The reaction with potassium nitrate and charcoal also uses sulfur in the following unbalanced equation:

KNO3(s) + C(s) + S(s) → N2(g) + CO2(g) + K2S(s)

Here is the reminder not to make gunpowder on your own, kids, because it’s dangerous.

The sugar mentioned above is also used for combustion. It probably produces more energy compared to burning just charcoal, leading to a bigger explosion.

If you have any questions on or corrections to this post, or have any requests for future posts, feel free to send an ask!

Sources

https://en.wikipedia.org/wiki/Calcium_carbonate

Agriculture

https://en.wikipedia.org/wiki/Agricultural_lime

https://www.khanacademy.org/science/biology/water-acids-and-bases/acids-bases-and-ph/a/acids-bases-ph-and-bufffers

https://www.agprofessional.com/article/liming-acid-soils-optimum-wheat-production

Mortar

https://en.wikipedia.org/wiki/Lime_mortar

https://en.wikipedia.org/wiki/Construction_aggregate

https://en.wikipedia.org/wiki/Portland_cement

Soap

https://en.wikipedia.org/wiki/Soap

https://en.wikipedia.org/wiki/Lye

https://en.wikipedia.org/wiki/Edible_seaweed

https://en.wikipedia.org/wiki/Sodium_carbonate

https://cavemanchemistry.com/oldcave/projects/lime/index.html

Gunpowder

https://en.wikipedia.org/wiki/Potassium_nitrate

https://en.wikipedia.org/wiki/Calcium_nitrate

https://en.wikipedia.org/wiki/Potassium_carbonate

https://cavemanchemistry.com/oldcave/projects/gunpowder/

#dr stone #chemistry #calcium carbonate

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wisdomrays · 4 years ago

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TAFAKKUR: Part 43

The Human Being in Numbers: Part 1

Until today, almost all of your organs and systems introduced themselves and explained the great artistry in their creation along with their wisdom and precision. Certainly, these were not just for your information. Of course, it is important for you to know about your organs and their duties, and for you to live accordingly with this knowledge. However, its main purpose has been to introduce you to your Lord, who created you and all living and nonliving things perfectly. Just like seeing a work of art and not appreciating the artist is a twisted view, so is seeing the art exhibited on the body of the world's most dignified entity, the human being, and not appreciating our Lord. It would just be a worthless and pointless heap of knowledge.

Today, we will look at the human body statistically, have our last lesson, and say goodbye.

Before we talk about the systems and organs that make up your body, you should know that it is a blessing that God didn't leave you in nonexistence, and put you into existence. Then, you should know that it is also a blessing that He didn't leave you as inorganic molecules, but created you as a living organism. For you to understand better, I would like you to look carefully at the delicate measures of the numbers I will give you in the tables below and to realize how high your value has been lifted.

The weights and percentages of inorganic elements in a 70 kg human body:

Oxygen........ 44 kg....... 63% Carbon....... 14 kg....... 20% Hydrogen....... 7 kg....... 10% Nitrogen....... 2.1 kg....... 3% Calcium....... 1 kg....... 1.5% Phosphorus....... 700 g....... 1% Potassium....... 170 g....... 0.25% Sulfur..... 140 g....... 0,2% Chlorine....... 70 g....... 0.1% Sodium..... 70 g....... 0.1% Magnesium.. 30 g....... 0.04% Iron...... 3 g....... 0.004% Copper...... 300 mg....... 0.0005% Manganese..... 100 mg....... 0.0002% Iodine....... 30 mg....... 0.00004%

The total percentage of trace elements found in the blood serum and in enzymes, such as zinc, cobalt, cadmium, molybdenum, nickel, lead, fluorine, selenium, mercury, and aluminum, is 0.80526%.

As you can see, 76% of you (53.1 kg of oxygen, hydrogen, and nitrogen) are gases that dissolve into the air. These aren't worth anything because there are plenty of them in the air. From 14 cents per kilogram, 14 kilograms of carbon (coal) is worth around 2 dollars. One kilogram calcium (lime) is worth around 12 cents. 140 grams of chlorine and sodium together (salt) is worth around 3 cents. All of the other elements (such as iron, copper, and magnesium) are worth a handful of soil, because they are found easily in soil, and there is only very little of them in the human body. So in total, your elements are worth $2.15.

Let's increase your value a little bit! Our Lord didn't leave you as elements; He turned you into organic material with very large molecules, such as protein, fat, carbohydrates, and vitamins. That gives us the table below: Organ.... Water (%) …. Fat (%)...... Protein (%).... Ash (%) Skin...... 64.68...... 13.00...... 22.10...... 0.68 Skeleton...... 31.81...... 17.18...... 18.93...... 28.91 Teeth...... 5.00...... 0.00...... 23.00...... 70.90 Skeletal muscle...... 79.52...... 3.35...... 16.50...... 0.93 Brain-Spinal cord...... 73.33...... 12.68...... 12.06...... 1.37 Liver...... 71.46...... 10.35...... 16.19...... 0.88 Heart...... 73.69...... 9.26...... 15.88...... 0.80 Lungs...... 83.74...... 1.54...... 13.38...... 0.95 Spleen...... 78.69...... 1.19...... 17.81...... 1.13 Kidneys...... 79.47...... 4.01...... 14.69...... 0.96 Pancreas...... 73.08...... 13.08...... 12.69...... 0.93 Intestines...... 79.07...... 6.24...... 13.19...... 0.86 Adipose tissue...... 50.09….. 42.44...... 7.06...... 0.51 Other tissues...... 70.40...... 12.39...... 16.06...... 1.01 Blood and lymph...... 93.33...... 0.17...... 5.68...... 0.94 Total...... 67.85...... 12.51...... 14.39...... 4.84

If you wonder about your value as water, protein, fat, and ash, you can calculate it according to a 70 kg person. If you do this, you can see that you are made up of 47.495 kilograms of water, 8.757 kg fat, 10.073 kg protein and 3.388 kg ash (mineral salts). Since the water in you is dirty and not clear, it isn't worth anything. Your minerals and ash aren't worth anything because there are plenty of them in soil. For $1.42 per kilogram, your fat is worth around $12.86. Your protein is worth around 16 kilograms of lamb, which costs around $36.57. So when you are elevated from elemental material to organic material, your value rises up to around $50.

Of course, our Lord didn't leave you like this. He created you in the form of organs and tissues, which carry out miraculous tasks so that you can stay alive. Now, let's see the groups of trillions of differentiated cells:

Total number of cells in the human body............ around 100 trillion Number of cells that die in one second............around 50 million Number of cells created in one second............around 50 million Number of cell types............more than 200 Number of red blood cells in 5 liters of blood............25 trillion Height reached by putting all of our red blood cells on top of each other............around 60.000 km Length reached by putting all of our red blood cells side by side............192.500 km Red blood cells' surface area...........more than 1000 m2 Number of white blood cells (leucocytes) in our blood............40 billion Number of nerve cells............30 billion Length of a sperm............35 micrometers Diameter of an egg cell............100-120 micrometers Average length of a liver cell............30-50 micrometers Lifespan of small intestine mucous cells............1.4 days Lifespan of stomach entrance area (cardia) mucous cells............9.1 days Lifespan of stomach exit area (pylorus) mucous cells............1.8 days Lifespan of epithelial cells in lung alveoli............8.1 days Lifespan of large intestine (colon) mucous cells............10 days Lifespan of upper skin (epidermis) cells............19.2 days Lifespan of covering epithelial cells in the bladder............66.5 days Lifespan of neutrophile leucocytes............45 days Lifespan of eosinophile leucocytes............10 days Lifespan of lymphocytes............5 days to 1 year Lifespan of monocytes............months Lifespan of red blood cells............120 days Number of times a red blood cell travels the body during its life............300.000 Number of red blood cells generated in a second............2.4 million Number of red blood cells generated in a day............208 billion Lifespan of a liver cell............222 days Lifespan of a kidney cell............286 days Number of mitochondria (power plant) in a nerve cell............up to 10.000 Number of ribosomes created in a liver cell in one second............180 Total length of the DNA in one cell............2 m Number of muscles in the body............around 600 Number of muscles that work when smiling............15 Number of muscles that work when frowning............43 Total amount of work done by our muscles in one day (Equal to lifting a 6 ton truck 50 meters into the air with a crane)............around 3.106 Newtons Total number of capillaries............30 billion Number of alveoli in the lungs............400 million Total amount of air taken in by the lungs in one day…………...around 10.000 liters Total amount of air we use in 75 years............around 285 million liters Total length of the nephrons in the kidney............around 50 km Total length of the glomerulus capillaries in the kidney............around 25 km Total inner surface area of the kidney channels............20 m2 Total filtration area of the Bowman capsules in the kidney............1 m2 Total skin weight............11.15 kg Total surface area of the skin............1.5-1.8 m2 Total length of capillaries in 1 cm2 of skin............around 1 m Weight of dead keratin cells that fall off the skin in one day............10 gr Length of the nerve fibers in the skin............80 km Number of sweat glands............around 2 million Number of sebaceous glands in the skin on the head............around 120.000 Total number of cells in the skin............around 100 billion Number of sensory receptors in the skin............around 60 million Daily sweat amount............800 ml Maximum daily sweat amount............18 liters Number of cells in the retina............127 million Number of values of the same color our eye can distinguish............around 200 Number of shades of light that we can perceive............around 500

The reason I gave all these numbers was not just to show the multitude of cells, organs, and tissues, but to emphasize that our Lord can create these with the precision that He creates a single cell. Mammals also have the organs and tissues that I have mentioned. Besides, some mammals have different organs with superior aspects. From this point of view, we are not much different from a cow or a horse. However, our Lord says that He created us in the best form possible, equipped us with superior qualities, and granted us the authority over all creation. Dear Peter! It's time that you shed out of being an animal and rise to the degree of humanity. You cannot do this with your cells, organs, or tissues, but by gaining knowledge of divinity via spiritual virtues (such as the mind, conscience, and free will) that our Lord gave you.

If we see our body as a palace, could the stones, glass, porcelain, and wood come together and say, "Come on let's make a palace, which will be the greatest palace in the world." Could elements first turn into organic matter with macromolecules, then into cell organelles, then into cells, and finally into cells with different special duties, all on their own?

Finally, I believe it will be useful to give a table that shows every organ's share in your body. My advice is not to evaluate anything materially. You cannot live without your pancreas, which only takes up a very small part of your body. Your heart, which is only 0.7% of your body, pumps the water of life (blood) to all of your organs; and your brain, which is 3.5%, manages your whole body. You can never give up on your kidneys, which take up only 0.5%.

Percentages of organ weights to the total body weight Skeletal muscle (red meat)............31.56 % Skeleton and teeth............14.90 % Adipose tissue............13.63 % Skin............7.81 % Blood and lymph............3.77 % Lungs............4.15 % Brain and spinal cord............3.52 % Liver............3.41 % Intestines and stomach............2.07 % Kidneys............0.51 % Heart............0.69 % Spleen............0.19 % Pancreas............0.16 % Cartilage, ligaments, blood vessels and peripheral nerves............13.63 %

All in all, we can say that the human body has holistic perfection with its functional parts, from hair to nail, to intestines and kidneys, as well as its aesthetic beauty.

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