While doing my research paper on arthritis, I found out many interesting facts regarding herbal medicine to improve the symptoms of arthritis. One example is the use of ginger in supplements to relieve pain of arthritis patients. Besides this, ginger has many other benefits. Let me list them below.
1)Ginger halts menstrual pain as effectively as drugs.
A study compared the effects of ginger, ibuprofen, and mefenamic acid (another NSAID typically
used to treat menstrual discomfort) on women with primary menstrual pain. The scientists concluded that ginger was as effective as the NSAID drugs in relieving menstrual pain. This study can be found in the February 13 issue of the Journal of Alternative and Complementary
Medicine.
2)Ginger reduces nausea and vomiting associated with pregnancy.
Sixty-seven women receiving prenatal treatment at a clinic were the subjects of a study
reported in the March 15 edition of the Journal of Alternative and
Complementary Medicine. Each had complained of nausea and vomiting as a
result of pregnancy. The women were randomly assigned to either an experimental
group or a control group. The experimental group received 250 mg capsules of
ginger to be taken four times a day for four days, and the control group
received placebos with the same prescriptive form and direction. Effects of
treatment for nausea were evaluated twice daily for four days by a
before-and-after treatment questionnaire. The ginger users demonstrated a higher
rate of improvement compared to the placebo users (85% versus 56%). The decrease
in vomiting times among ginger uses was also significantly greater than among
the women who received the placebo (50% versus 9%).
3)Ginger reduces inflammation.
Gingerol, the main component of ginger, is responsible for its distinctive taste. It is
believed to be the reason why eating ginger confers powerful protection against
cancer and why ginger has been a research star against colon cancer. Scientists
at the Burns School of Medicine at the University of Hawaii recently measured
the bioactivity of 6-gingerol and ginger extract in two key aspects of colon
cancer biology: cancer cell proliferation, and the ability of cancer cells to
establish and maintain their own blood supplies. They found that these selected
bioactive compounds from ginger had a direct effect on cancer cell
proliferation, and an indirect effect on endothelial cell function either at the
level of endothelial cell proliferation or through inhibition of endothelial
cell tube formation. The scientists concluded that 6-gingerol has two types of
antitumor effects. It directs colon cancer cell growth suppression, and inhibits
the blood supply of the tumor via the angiogenesis process. Their study was
published in Phytotherapy Resources, December 31, 2008.Gingerol
can also kill ovarian cancer cells by inducing programmed cell death and
self-digestion. In a study reported in The World's Healthiest Foods
report on ginger, scientists examined the effect of a whole ginger extract
containing 5% gingerol on several different ovarian cancer cell lines. Exposure
to the ginger extract caused cell death in all the cancer lines studied. In the
presence of ginger, a number of key indicators of inflammation were decreased in
the ovarian cancer cells.
4)Ginger improves digestive function
Ginger is classified as a carminative (reducing intestinal gas) and an intestinal
spasmolytic (soothes intestinal tract) while inducing gut motility. It also
aid in the production of bile, making it particularly helpful in digesting fats.
source: naturalnews.com
http://www.naturalnews.com/035574_ginger_herb_healing.html
http://www.naturalnews.com/025979_ginger_cancer_pain.html
Wednesday, April 18, 2012
Saturday, April 7, 2012
Ideas for eggs for breakfast
I read a study recently that compared groups of people that ate egg breakfasts vs groups of people that ate cereal or bagel-based breakfasts. The results of the study showed that the egg eaters lost or maintained a healthier bodyweight, while the cereal/bagel eaters gained weight. It was hypothesized that the egg eaters actually ate less calories during the remainder of the day because their appetite was more satisfied compared to the cereal/bagel eaters who would have been more prone to wild blood sugar swings and food cravings.
But what about the extra calories in the yolks?
This is actually a non-issue and here’s why… even though egg yolks contain more calories than just eating the egg whites, the yolks have such a high micro-nutrient density in those calories, that it increases your overall nutrient density per calorie you consume. Essentially, what this does is help to regulate your appetite for the remainder of the day, so you end up eating less calories overall. In addition, the healthy fats in the egg yolks help to maintain a good level of fat-burning hormones in your body.
Overall, this means that the extra fats (healthy fats) and calories from the yolk are so nutrient-dense that they actually HELP you to burn off body fat!
Monday, March 26, 2012
Soup vs Stew
Hello all, so i was doing the Olevels coursework assignment and i couldn't decide if one of my dishes was a soup or stew. so i googled it and here are some findings:
Thick or Thin
One of the most important differences between soup and stew is the thickness — when compared to one another, soups are considered thin while stews are thought to be thick. A soup is basically any combination of pasta, meat, or vegetables cooked in liquid. Most soups are "thin," as the ingredients typically include several cups of water or some type of broth; it is also possible to make soups using milk or even fruit juices. Soup is best served in a bowl or deep plate, since most of it is basically liquid.
Stews can be simply described as "hearty soups," often with meats and vegetables, including potatoes. When comparing soup and stew, the latter is usually considered a main dish and soup a side dish, because stew is typically more filling than soup. The liquid in a stew is minimal, and any liquid is usually thickened to the point of being more of a gravy than a broth, making stew thicker than soup. Some thickening methods include blending some of the vegetables and adding the puree to the stew, adding an equal mixture of flour and water to act as a thickening agent, or gently boiling the stew to reduce the liquid.
Temperature
Another difference between soup and stew is the temperature at which it is served. Most soups can be eaten as either hot or cold dishes, can be cooked or uncooked, and some are even considered a dessert such as fruit soup. Stews, on the other hand, are almost always consumed hot. This is partly due to preference and partly due to the slow-cooking method of stew that usually leaves the stew warm after it is cooked and served.
Cooking Time
The time it takes to prepare and cook soup and stew is another way the two dishes are different; soup is generally quicker to make, while stew requires a longer cooking time. Part of the characteristic flavor of a stew stems from the slow cooking process, which allows the natural flavorings of the foods being simmered stay in the stew; while this process does take longer, it is thought to make the stew more flavorful. Sometimes a thickening agent is added to make the stew more gravy-like, which can take several minutes to actually thicken, adding to the length of the cooking time. Soup, on the other hand, usually relies on added flavorings, such as condiments and garnishes that do not require slow-cooking, and can be put together quickly to be heated and consumed later.
Cheers!
Thick or Thin
One of the most important differences between soup and stew is the thickness — when compared to one another, soups are considered thin while stews are thought to be thick. A soup is basically any combination of pasta, meat, or vegetables cooked in liquid. Most soups are "thin," as the ingredients typically include several cups of water or some type of broth; it is also possible to make soups using milk or even fruit juices. Soup is best served in a bowl or deep plate, since most of it is basically liquid.
Stews can be simply described as "hearty soups," often with meats and vegetables, including potatoes. When comparing soup and stew, the latter is usually considered a main dish and soup a side dish, because stew is typically more filling than soup. The liquid in a stew is minimal, and any liquid is usually thickened to the point of being more of a gravy than a broth, making stew thicker than soup. Some thickening methods include blending some of the vegetables and adding the puree to the stew, adding an equal mixture of flour and water to act as a thickening agent, or gently boiling the stew to reduce the liquid.
Temperature
Another difference between soup and stew is the temperature at which it is served. Most soups can be eaten as either hot or cold dishes, can be cooked or uncooked, and some are even considered a dessert such as fruit soup. Stews, on the other hand, are almost always consumed hot. This is partly due to preference and partly due to the slow-cooking method of stew that usually leaves the stew warm after it is cooked and served.
Cooking Time
The time it takes to prepare and cook soup and stew is another way the two dishes are different; soup is generally quicker to make, while stew requires a longer cooking time. Part of the characteristic flavor of a stew stems from the slow cooking process, which allows the natural flavorings of the foods being simmered stay in the stew; while this process does take longer, it is thought to make the stew more flavorful. Sometimes a thickening agent is added to make the stew more gravy-like, which can take several minutes to actually thicken, adding to the length of the cooking time. Soup, on the other hand, usually relies on added flavorings, such as condiments and garnishes that do not require slow-cooking, and can be put together quickly to be heated and consumed later.
Cheers!
Tuesday, March 20, 2012
Food-based Dietary Guidelines for Adults Food-based Dietary Guidelines for Adults
The 8 Dietary Guidelines for Adult Singaporeans (18 to 69 years) are as follow:
Enjoy a variety of food using the Healthy Diet Pyramid as a guide
People who have a varied diet, i.e. those who eat from all four food groups and have different types of food from each food group, are more likely to meet their nutrient requirements. The food items chosen should be low in fat, especially saturated fat; low in salt and added sugar. Read about the Healthy Diet Pyramid and its recommendations.
An area of focus under this guideline is on calcium intake. Calcium is vital for maintaining bone health and reducing the risk of osteoporosis. For adolescents and adults up to the age of 30 years, an adequate intake of calcium is one of several factors that have been associated with maximal accumulation of bone mass. Individuals attain their peak (maximal) bone mass before the age of 30 years, after which bone mass gradually declines; though continued consumption of calcium-rich foods can help prevent bone loss.
Milk and dairy products are the best sources of calcium. Other good sources include dark green leafy vegetables (e.g. kai lan, chye sim), fish with edible bones, calcium-fortified products (e.g. calcium-fortified soybean milk and cereals) and tofu (which is set with calcium).
Achieve and maintain body weight within the normal range
Body weight maintenance is achieved by balancing energy intake (e.g. in the form of calories from food) and energy output (e.g. physical activity). When more energy is consumed than expended, weight gain occurs. If a person consistently consumes more energy than they expend over a period of time, they are at risk of being overweight or obese.
A person’s Body Mass Index (BMI) can be used to assess their risk of developing chronic diseases. BMI uses the height and weight of an individual to estimate his or her total body fat. Singaporeans have been found to at risk of developing cardiovascular disease and diabetes at BMI values of 23 kg/m2 and above.
BMI (kg/m2) (for adults) Risk of heart disease, etc
27.5 and above High risk
23.0-27.4 Moderate risk
18.5-22.9 Low risk (healthy range)
<18.5 Risk of nutritional deficiency diseases and osteoporosis
Eat sufficient amount of grains, especially whole grains
At least one serving of rice & alternatives should come from wholegrain food as they contain both the bran (which is high in B-vitamins) and germ (which is rich in Vitamin E & phytochemicals). Refined grains only contain the endosperm (the bran and germ is removed during the milling process) and do not contain as many nutrients or fibre compared to wholegrain foods. Examples of wholegrain food include oats, brown rice and wholemeal/whole wheat versions of noodles, bread and breakfast cereals.
Whole Grains
People who have a diet rich in whole-grains have a lower risk of cardiovascular diseases and Type 2 Diabetes. There is also evidence to suggest that people whose diet is rich in whole-grains have a reduced risk of colorectal and oesophageal cancers. Including whole-grain foods in your diet may assist in weight loss too, although more studies are needed to confirm these findings.
Eat more fruit and vegetables every day
Individuals should aim to eat at least 2 servings of fruit and 2 servings of vegetables every day.
For vegetables, this includes all vegetables fresh, frozen and well-drained canned vegetables, except tubers (e.g. potatoes, yam) and legumes (e.g. beans, lentils). Tubers belong to the Rice & Alternatives food group due to its high starch content, and legumes belong to the Meat & Alternatives food group as they are good sources of protein. For fruit, this includes fresh, frozen, well-drained canned or dried fruit or pure (100%) fruit juice with no added sugar.
A diet rich in fruit and vegetables is associated with a reduced risk of coronary heart disease and stroke. Fruit and vegetables may also protect against cancers of the mouth, pharynx, larynx, esophagus, stomach and lung (fruit only). In addition, fruit and vegetables may be a useful component of programmes designed to achieve and sustain weight loss.
Choose and prepare food with less fat, especially saturated fat
Fat is needed for certain metabolic functions in the body. However, it is also a concentrated source of energy and a diet high in fat can provide excess calories, increasing the risk of overweight and obesity.
Total fat should be limited to 25-30% of total calorie intake, of which less than 10% is from saturated fat. The balance should come from mono- and polyunsaturated fats. Sources of saturated fat include fatty cuts of meat, high-fat dairy products, food made with coconut milk and also food prepared with palm-based vegetable oil. A high intake of saturated fat is linked to an increased risk of cardiovascular diseases.
In addition, there is limited, but suggestive evidence that total fat intake is associated with cancer of the lung and the breast (postmenopausal women only).
Choose and prepare food with less salt and sauces
Salt is one of the main sources of sodium in the diet. The average intake of salt of an average adult in Singapore is 9g per day, which is more than the recommended 5g per day. Studies continue to show that blood pressure can be lowered when intake of salt is reduced to less than 5g per day. Other sources of sodium include sauces, monosodium glutamate (MSG), preservatives and salt substitutes. There is good evidence to show that reducing sodium intake from salt and other sources is able to lower blood pressure in both healthy individuals and individuals with high blood pressure.
An excessive consumption of salt-preserved, cured or smoked food has also been associated with higher risk of stomach and nasopharyngeal cancers. The higher risk is attributed to salt and sodium nitrates commonly used as preservatives in these products.
Choose beverages and food with less sugar
Beverages and food with added sugar usually provide empty calories. Added sugar refers to sugar that is added to food or drinks during manufacturing, cooking or at the table. Excessive consumption of beverages and food high in added sugar can contribute considerably to energy intake and may lead to weight gain if the excess calories are not expended. In addition, these items may displace other more nutritious food in the diet.
Added sugar should contribute to no more than 10% of dietary energy. This translates to approximately 40 – 55g (8-11 tsp) daily. This limit includes sugar added to beverages as well as food such as cakes and candies.
If you drink alcoholic beverages, do so in moderation
Individuals who choose to drink should have no more than 2 standard drinks a day for a woman, and no more than 3 drinks a day for a man. One standard drink contains 10g of pure alcohol and is equivalent to ⅔ can of beer (220ml), 1 glass of wine (100ml), or 1 nip (30ml) of spirits. People who consume more than the recommended amounts should gradually cut down on their intake.
Studies show that drinking in moderation may protect against heart disease in middle-aged men. But due to the harmful health and social consequences of excessive alcohol consumption, adults who do not drink alcoholic beverages should not be encouraged to start.
Enjoy a variety of food using the Healthy Diet Pyramid as a guide
People who have a varied diet, i.e. those who eat from all four food groups and have different types of food from each food group, are more likely to meet their nutrient requirements. The food items chosen should be low in fat, especially saturated fat; low in salt and added sugar. Read about the Healthy Diet Pyramid and its recommendations.
An area of focus under this guideline is on calcium intake. Calcium is vital for maintaining bone health and reducing the risk of osteoporosis. For adolescents and adults up to the age of 30 years, an adequate intake of calcium is one of several factors that have been associated with maximal accumulation of bone mass. Individuals attain their peak (maximal) bone mass before the age of 30 years, after which bone mass gradually declines; though continued consumption of calcium-rich foods can help prevent bone loss.
Milk and dairy products are the best sources of calcium. Other good sources include dark green leafy vegetables (e.g. kai lan, chye sim), fish with edible bones, calcium-fortified products (e.g. calcium-fortified soybean milk and cereals) and tofu (which is set with calcium).
Achieve and maintain body weight within the normal range
Body weight maintenance is achieved by balancing energy intake (e.g. in the form of calories from food) and energy output (e.g. physical activity). When more energy is consumed than expended, weight gain occurs. If a person consistently consumes more energy than they expend over a period of time, they are at risk of being overweight or obese.
A person’s Body Mass Index (BMI) can be used to assess their risk of developing chronic diseases. BMI uses the height and weight of an individual to estimate his or her total body fat. Singaporeans have been found to at risk of developing cardiovascular disease and diabetes at BMI values of 23 kg/m2 and above.
BMI (kg/m2) (for adults) Risk of heart disease, etc
27.5 and above High risk
23.0-27.4 Moderate risk
18.5-22.9 Low risk (healthy range)
<18.5 Risk of nutritional deficiency diseases and osteoporosis
Eat sufficient amount of grains, especially whole grains
At least one serving of rice & alternatives should come from wholegrain food as they contain both the bran (which is high in B-vitamins) and germ (which is rich in Vitamin E & phytochemicals). Refined grains only contain the endosperm (the bran and germ is removed during the milling process) and do not contain as many nutrients or fibre compared to wholegrain foods. Examples of wholegrain food include oats, brown rice and wholemeal/whole wheat versions of noodles, bread and breakfast cereals.
Whole Grains
People who have a diet rich in whole-grains have a lower risk of cardiovascular diseases and Type 2 Diabetes. There is also evidence to suggest that people whose diet is rich in whole-grains have a reduced risk of colorectal and oesophageal cancers. Including whole-grain foods in your diet may assist in weight loss too, although more studies are needed to confirm these findings.
Eat more fruit and vegetables every day
Individuals should aim to eat at least 2 servings of fruit and 2 servings of vegetables every day.
For vegetables, this includes all vegetables fresh, frozen and well-drained canned vegetables, except tubers (e.g. potatoes, yam) and legumes (e.g. beans, lentils). Tubers belong to the Rice & Alternatives food group due to its high starch content, and legumes belong to the Meat & Alternatives food group as they are good sources of protein. For fruit, this includes fresh, frozen, well-drained canned or dried fruit or pure (100%) fruit juice with no added sugar.
A diet rich in fruit and vegetables is associated with a reduced risk of coronary heart disease and stroke. Fruit and vegetables may also protect against cancers of the mouth, pharynx, larynx, esophagus, stomach and lung (fruit only). In addition, fruit and vegetables may be a useful component of programmes designed to achieve and sustain weight loss.
Choose and prepare food with less fat, especially saturated fat
Fat is needed for certain metabolic functions in the body. However, it is also a concentrated source of energy and a diet high in fat can provide excess calories, increasing the risk of overweight and obesity.
Total fat should be limited to 25-30% of total calorie intake, of which less than 10% is from saturated fat. The balance should come from mono- and polyunsaturated fats. Sources of saturated fat include fatty cuts of meat, high-fat dairy products, food made with coconut milk and also food prepared with palm-based vegetable oil. A high intake of saturated fat is linked to an increased risk of cardiovascular diseases.
In addition, there is limited, but suggestive evidence that total fat intake is associated with cancer of the lung and the breast (postmenopausal women only).
Choose and prepare food with less salt and sauces
Salt is one of the main sources of sodium in the diet. The average intake of salt of an average adult in Singapore is 9g per day, which is more than the recommended 5g per day. Studies continue to show that blood pressure can be lowered when intake of salt is reduced to less than 5g per day. Other sources of sodium include sauces, monosodium glutamate (MSG), preservatives and salt substitutes. There is good evidence to show that reducing sodium intake from salt and other sources is able to lower blood pressure in both healthy individuals and individuals with high blood pressure.
An excessive consumption of salt-preserved, cured or smoked food has also been associated with higher risk of stomach and nasopharyngeal cancers. The higher risk is attributed to salt and sodium nitrates commonly used as preservatives in these products.
Choose beverages and food with less sugar
Beverages and food with added sugar usually provide empty calories. Added sugar refers to sugar that is added to food or drinks during manufacturing, cooking or at the table. Excessive consumption of beverages and food high in added sugar can contribute considerably to energy intake and may lead to weight gain if the excess calories are not expended. In addition, these items may displace other more nutritious food in the diet.
Added sugar should contribute to no more than 10% of dietary energy. This translates to approximately 40 – 55g (8-11 tsp) daily. This limit includes sugar added to beverages as well as food such as cakes and candies.
If you drink alcoholic beverages, do so in moderation
Individuals who choose to drink should have no more than 2 standard drinks a day for a woman, and no more than 3 drinks a day for a man. One standard drink contains 10g of pure alcohol and is equivalent to ⅔ can of beer (220ml), 1 glass of wine (100ml), or 1 nip (30ml) of spirits. People who consume more than the recommended amounts should gradually cut down on their intake.
Studies show that drinking in moderation may protect against heart disease in middle-aged men. But due to the harmful health and social consequences of excessive alcohol consumption, adults who do not drink alcoholic beverages should not be encouraged to start.
Monday, March 12, 2012
Coke, Pepsi make changes to avoid cancer warning
Carbonated drinks like Coke and Pepsi are reducing one of the carcinogenic chemical - 4-methylimidazole, or 4-MI, which is used as caramel colouring in the drinks in Califonia!
----------------------------------------------------------------------------------------------
REUTERS - Coca-Cola Co and PepsiCo Inc are making changes to the production of an ingredient in their namesake colas to avoid the need to label the packages with a cancer warning.
The change will not be noticeable to consumers, according to statements from both companies.
Coke and Pepsi said on Friday that they had asked their suppliers of the caramel coloring in their colas to alter their manufacturing process to meet the requirements of a California ballot initiative aiming to limit people's exposure to toxic chemicals.
"Consumers will notice no difference in our products and have no reason at all for any health concerns," said PepsiCo spokeswoman Gina Anderson in a statement.
The change is meant to reduce the amount of a chemical called 4-methylimidazole, or 4-MI, which in January was added to the list of chemicals covered by California's Safe Drinking Water and Toxic Enforcement Act of 1986, also known as Proposition 65.
High levels of that chemical have been linked to cancer in animals.
The California statute says that "no person in the course of doing business shall knowingly and intentionally expose any individual to a chemical known to the state to cause cancer or reproductive toxicity without first giving a clear and reasonable warning ..."
Coca-Cola spokesman Ben Sheidler said the modification to the manufacturing process will have no effect on the formula, color or taste of Coca-Cola.
Both companies said they started in California, and would expand the use of the reduced 4-MI caramel coloring over time.
Dr Pepper Snapple Group Inc said all the caramel color being produced for it meets the new California standard.
Earlier this week, the Center for Science in the Public Interest (CSPI), a U.S. watchdog group, said it found unsafe levels of the chemical in cans of Coca-Cola, Pepsi-Cola, Dr Pepper and Whole Foods Markets Inc's 365 Cola.
The U.S. Food and Drug Administration said at the time it was reviewing the group's petition but stressed that the drinks were still safe. An FDA spokesman said a person would have to drink "well over a thousand cans of soda a day to reach the doses administered in the studies that have shown links to cancer in rodents".
http://sg.news.yahoo.com/coke-pepsi-alter-caramel-color-ingredient-191302113.html
------------------------------------------------------------------------------------------------
The article stated that consumers will not notice any difference in their products. Does that mean that the product still contain a high amount of such carcinogen?
Also, this carcinogen seems controversial as the FDA states that a very high amount of consumption is required in order for it to be cancer-causing.
----------------------------------------------------------------------------------------------
REUTERS - Coca-Cola Co and PepsiCo Inc are making changes to the production of an ingredient in their namesake colas to avoid the need to label the packages with a cancer warning.
The change will not be noticeable to consumers, according to statements from both companies.
Coke and Pepsi said on Friday that they had asked their suppliers of the caramel coloring in their colas to alter their manufacturing process to meet the requirements of a California ballot initiative aiming to limit people's exposure to toxic chemicals.
"Consumers will notice no difference in our products and have no reason at all for any health concerns," said PepsiCo spokeswoman Gina Anderson in a statement.
The change is meant to reduce the amount of a chemical called 4-methylimidazole, or 4-MI, which in January was added to the list of chemicals covered by California's Safe Drinking Water and Toxic Enforcement Act of 1986, also known as Proposition 65.
High levels of that chemical have been linked to cancer in animals.
The California statute says that "no person in the course of doing business shall knowingly and intentionally expose any individual to a chemical known to the state to cause cancer or reproductive toxicity without first giving a clear and reasonable warning ..."
Coca-Cola spokesman Ben Sheidler said the modification to the manufacturing process will have no effect on the formula, color or taste of Coca-Cola.
Both companies said they started in California, and would expand the use of the reduced 4-MI caramel coloring over time.
Dr Pepper Snapple Group Inc said all the caramel color being produced for it meets the new California standard.
Earlier this week, the Center for Science in the Public Interest (CSPI), a U.S. watchdog group, said it found unsafe levels of the chemical in cans of Coca-Cola, Pepsi-Cola, Dr Pepper and Whole Foods Markets Inc's 365 Cola.
The U.S. Food and Drug Administration said at the time it was reviewing the group's petition but stressed that the drinks were still safe. An FDA spokesman said a person would have to drink "well over a thousand cans of soda a day to reach the doses administered in the studies that have shown links to cancer in rodents".
http://sg.news.yahoo.com/coke-pepsi-alter-caramel-color-ingredient-191302113.html
------------------------------------------------------------------------------------------------
The article stated that consumers will not notice any difference in their products. Does that mean that the product still contain a high amount of such carcinogen?
Also, this carcinogen seems controversial as the FDA states that a very high amount of consumption is required in order for it to be cancer-causing.
Friday, March 9, 2012
supersize vs superskinny
Hello all!
Found a documentary on eating disorders.
http://www.youtube.com/watch?v=pOx9uwBfKGc&feature=related
Very interesting! must watch!
Found a documentary on eating disorders.
http://www.youtube.com/watch?v=pOx9uwBfKGc&feature=related
Very interesting! must watch!
eating disorder awareness video
Hello all,this could be a good video to introduce eating disorders topic. It's only 3 1/2 mins long.
http://www.youtube.com/watch?v=QSqtVDIwnHo
The last part is quite scary.
http://www.youtube.com/watch?v=QSqtVDIwnHo
The last part is quite scary.
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