Stroke Warning Signs,Halkan ka Daawo

Yeast Infections Introduction ,halkan ka Daawo

Baby's Gender Linked to Mother's diet at Conception ( Ilamaha dhalanayaa Wiil iyo Gabadh uu noqdaa wuxu ku xidhnaan karaa Nafaqada ay hooyadu Cunto )

Baadgitaano cusub oo laga sameeyay dalka UK ayaa waxay ku taliyeen in ilmaha dhalanaya inuu wiil ama gabadh noqdo ay ku xidhnaan karto heerka nafaqada ay hooyadu hunto marka ay uurka qaadayso, waxana lagu ogaaday in faahfaahin laga bixin karo sababta dhalashada wiilashu u yaraatay wadamada dhinaca warshadaha ka horumay .

cilmi-baadhistan waxa laga sameeyay jaamicadaha Exeter iyo Oxford , cilmi-baadhayaashu waxay ku doodeeen inuu jiro isku xidhnaan xoogan oo ka dhaxaysa cuntada nafaqada leh ee ay hooyadu cunto marka ay uurka qaadayso oo markaa hadii ay cunto nafaqo sare leh cuntoo ay kor u kacayso furasada ilamaha dhalanayaa uu noqdo wiil. 40 kii sano ee ugu dambeeyay aya waxa aad hoos ugu dhacay dhalashada wiilasha marka gabdhaha loo eego wadamada hore u maray oo ay ka mid yihiin Maraykanka, Uk, iyo canada

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New research from the UK suggests that a baby's sex is linked to his or her mother's diet around the time of conception and the finding may explain why fewer boys are born nowadays in the industrialized world, including the UK and the US .

The study is the work of researchers at the Universities of Exeter and Oxford and is published today in the Proceedings of the Royal Society B: Biological Sciences .

The researchers found a strong link between the consumption of a high energy diet around the time of conception and giving birth to sons.

Over the last four decades the birth rate for boys has been declining steadily in industrialized countries including the UK, the US and Canada. The decline is small but consistent, at around one in 1,000 births a year, said the researchers.

For the study, lead author Dr Fiona Mathews of the University of Exeter and colleagues investigated the diets of 740 first time mothers living in the UK who did not know the sex of their unborn child. The mothers to be gave information about their eating habits before and around conception and during the early months of their pregnancy.

The participants were grouped according to their daily calorie intake at around conception and the results compared with the sex of their baby.

The results showed that:

• 56 per cent of the women in the highest energy intake group had sons.
• This compared with only 45 per cent of the women in the lowest energy intake group.
• Women who had sons not only had higher energy diets but they were also more likely to have eaten a wider range and higher amount of nutrients such as potassium, calcium, plus vitamins C, E and B12.
• There was also a strong association between eating breakfast cereals and having sons.

The women were representative of the UK average according to weight, health and lifestyle, and there was no link between the mother's body mass index (BMI) and smoking and caffeine intake before pregnancy and the sex of the babies.

Other studies have found that average energy intake in the developed world has reduced, and that the obesity epidemic is driven by increased sedentary living and changes in food quality and eating habits. In the developed world many people now skip breakfast; in the US the percentage of adults who had breakfast fell from 86 per cent in 1965 to 75 per cent in 1991, said the authors.

Mathews suggested that:

"This research may help to explain why in developed countries, where many young women choose to have low calorie diets, the proportion of boys born is falling."

She said the discovery is evidence of a natural way where women are already using diet to determine the sex of their baby, which is interesting when contrasted with the current debate on whether legislation should be introduced to regulate gender clinics that allow parents to choose the sex of their baby, for non medical reasons.

Biologists have noticed that many animal species produce more sons when resources are abundant or the mother is high ranking (meaning she gets the best food). This is commonly observed in invertebrates and mammals as well, such as horses, some types of deer and cows. The phenomenon is often explained as an evolved survival strategy.

"Potentially, males of most species can father more offspring than females, but this can be strongly influenced by the size or social status of the male, with poor quality males failing to breed at all," said Mathews, adding that on the other hand, females tend to reproduce more consistently:

"If a mother has plentiful resources then it can make sense to invest in producing a son because he is likely to produce more grandchildren than would a daughter. However, in leaner times having a daughter is a safer bet," she explained.

Although the father, through sperm, determines the sex of the fetus, mothers appear to have influence too. While poorly understood in mammals, IVF research suggests that high levels of maternal blood glucose inhibit female embryos but encourage male embryos to grow.

Perhaps the increasing tendency for humans to skip breakfast, which depresses glucose levels, is giving the body the impression that resources are low and food is scarce, suggested the authors.

Click here for Proceedings of the Royal Society B: Biological Sciences .

Epidemiological Pediction on the Horn of Africa

Saadaal dhinaca cudurada ku saabsan oo lagu sameyeeya degmada Geeska afrika

Alaah ayuun baa og xaqiiqada waxa soo socda hase ahaatee saadasha caqliga kooban ee aadamahu waxay ka sii warantaa waxa iman kara oo aan la hubin,

waxa dhawaan soo baxday warbixin ku saabsan saadaalin lagu sameeyay sida ay cudurada qaar ugu kala badan karaan degmada geeska afrika gaar ahaan dhulka ay soomalidu ku dhaqan tahay iyada oo la adeegsaday farsamooyinta arintaa la xidhiidha ee cilmiga Epidemiology loo yaqaan,

iyada ay saadashu ku salaysan tahay sansaanta hada jirta iyo hab nololeedka lagu jiro waxa mudnaan wayn la siiyay dhinaca arimaha bulsahada sida nabada iyo deganaanshaha, ladnanta iyo saboolnimada, iyo waliba heerka wax qabadka iyo dhinaca wacyi-gelinta iyo ka hor-taga cudurada ee halkaa ka jirta.

hadii degmada la sii kala qaado, dhinaca dalka Jabuuti waxa laga yaaba inay ku sii bataan cudrada la xidhiidha dhinaca wadnaha iyo dhiiga (Cardio vascular) ee ay wadna xanuunka iyo dhiig karku ka mid yihiin, waxa soo raaca cudurka Macaanka (Diabet) oo isna laga yaabo inuu aad ugu sii bato sanadaha soo socda bulshada reer Jabuuti dhecdeeda, dhanka wararka fiican waxa la filayaa inay cuduro badani hoos u dhacaan dalka jabuuti sida cudurada ku xidhan nafaqa-darada iyo daranyada oo ay mid yihiin Qaaxada, shubanka, cudurada nadaafad xumada sida kuwa ku dhaca maqaarka.iyo waliba cudurada faafa oo uu HIV AIDS ugu horeeyo

Dhinaca Somaliland waxa laga yaaba inay waxogaa hoos u dhacaan cuduro aad looga warwar qabay oo ay mid yihii kuwa dhinaca maskaxda iyo nafaqa-darada la xidhiidha sida qaaxada oo kale iyo cudurada galmada ku faafa oo HIV Aids ka mid yahay, cudurada laga yaabo inay kor u kacaan waxa ka mid ah cudurada ku yimaada isku socodka dadka sida cudurada neef-mareenka ku dhaca ( Hargab Daran), cudurada la is qaadsiiyo iyo waliba cudurada macaanka iyo dhiig karka, dhinaca caruurta waxa laga yaaba inay nafaqa-darada iyo fayo-dhawrka ku xidhan inay halkooda joogaan.

dhinaca konfurta somalia saadashu war sidaa u fiican kamay sheegin, cudurada la sii filaayo inay halka u saraysa gaadhaan waxa ka mid ah Kuwa dhinaca maskaxda ku dhaca, cudurada nafaqa-darada iyo nadaafad xumada ku xidhan aya laga yaaba inay sii bataan, dhimashada caruurta da'doodu 5 sano iyo ka yar ay tahay ayaa laga yaaba inay kor u kacdo, waxase iyadana la fili karaa in cudurada dhinaca galmada ku faafa si aad ah hoos ugu dhacaan.

gabagabada warbixintu waxay ku talisay in cid kasta arimaha wax ka qaban kartaa ay xi dheeraad ah iska saarto, gaar ahaan dawaladaha iyo maamulada meelaha ka jira.

Unlocking the Benefits of Garlic

(Daah-fur ku saabsan waxtarka caafimaad ee Toonta)

Allium sativum L. , commonly known as garlic , is a species in the onion family Alliaceae . Its close relatives include

the onion , shallot , and leek . Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot' flavor that mellows and sweetens considerably with cooking. [1]

Garlic has long been touted as a health booster, but it’s never been clear why the herb might be good for you. Now new research is beginning to unlock the secrets of the odoriferous bulb.

In a study published today in the Proceedings of the National Academy of Sciences, researchers show that eating garlic appears to boost our natural supply of hydrogen sulfide. Hydrogen sulfide is actually poisonous at high concentrations — it’s the same noxious byproduct of oil refining that smells like rotten eggs. But the body makes its own supply of the stuff, which acts as an antioxidant and transmits cellular signals that relax blood vessels and increase blood flow.

In the latest study, performed at the University of Alabama at Birmingham , researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found.

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.

“People have known garlic was important and has health benefits for centuries,'’ said Dr. David W. Kraus, associate professor of environmental science and biology at the University of Alabama . “Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.'’

Now, the downside. The concentration of garlic extract used in the latest study was equivalent to an adult eating about two medium-sized cloves per day. In such countries as Italy , Korea and China , where a garlic-rich diet seems to be protective against disease, per capita consumption is as high as eight to 12 cloves per day.

While that may sound like a lot of garlic, Dr. Kraus noted that increasing your consumption to five or more cloves a day isn’t hard if you use it every time you cook. Dr. Kraus also makes a habit of snacking on garlicky dishes like hummus with vegetables.

Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

Garlic can cause indigestion, but for many, the bigger concern is that it can make your breath and sweat smell like…garlic. While individual reactions to garlic vary, eating fennel seeds like those served at Indian restaurants helps to neutralize the smell. Garlic-powder pills claim to solve the problem, but the data on these supplements has been mixed. It’s still not clear if the beneficial compounds found in garlic remain potent once it’s been processed into a pill.