Kenapa Sandra Dewi suka My Meal Catering?

berikut email dari Sandra Dewi kepada mymeal catering:

to: Ignatius Zaldy

From: Sandra Dewi

Testimoni

Jun 28, 2010 7:58 PM

Kenapa Sandra Dewi suka my meal katering…:
- bahan2 makanannya organic
- menunya ga ngebosenin, dan ganti2
- minyaknya pake olive oil
- menunya itu aku banget, masakan sehat dan rumahan tp enak dan mewah
- dianterin hehehehe
- intinya sehat

Karena di lokasi syuting aku merasa makanannya kurang sehat, dgn my meal catering, aku ga perlu khawatir telat makan, makanannya ga sehat, dan ga takut berat badanku naik.

My meal solusi gaya hidupku yg sangat sibuk ini…i love my meal catering..

Sandra Dewi.
?Sandra Dewi? Sent from my BlackBerry®

Posted with WordPress for BlackBerry.

Ternyata diet yang diajurkan Dr Hiromi Shinya ini bisa membantu penyembuhan Kanker dan menangkal Osteoporosis.

7 Kunci Emas Keajaiban Enzym ini adalah:

1. Menu Makan Yang baik, 85-90% makanan nabati + 10-15% protein nabati ( konsumsi 1gr protein hewani /kg berat badan ideal anda).

• • Hindari:  susu, teh hijau, kopi, makan yang manis manis dan gula, nikotin(rokok) alkohol, cokelat, lemak dan minyak.
  • Berhentilah makah dan minum 4-5 jam sebelum tidur.
  • Kunyalah setiap suap 30-50 kali.
  • Jangan makan pada sela waktu makan kecuali makan buah utuh (sepotong buah utuh boleh dimakan 1 jam sebelum tidur jika rasa lapar membuat anda tidak bisa tidur)2

2. Air yang Baik

• minum 6-10 gelas air mineral setiap hari
• minum 1-3 gelas setelah bangun tidur pada pagi hari
• minum 2-3 gelas sekitar 1 jam sebelum setiap waktu makan
• minum secukupnya jika sedang makan
• minum pada malam hari sebaiknya hanya sekedar membasahkan mulut dan kerongkongan yang kering.

3. Pembuangan yang Teratur

4. Olah Raga Secukupnya

5. Istirahat yang cukup

6. Pernapasan dan Meditasi

7. Kebahagianan dan Cinta

Penyebab:

Pembentukan diabetes yang utama adalah karena kurangnya produksi insulin (diabetes melitus jenis 1, yang pertama dikenal), atau kurang sensitifnya jaringan tubuh terhadap insulin (diabetes melitus jenis 2, bentuk yang lebih umum). Selain itu, terdapat jenis diabetes melitus yang juga disebabkan oleh resistansi insulin yang terjadi pada wanita hamil. Jenis 1 membutuhkan penyuntikan insulin, sedangkan jenis 2 diatasi dengan pengobatan oral dan hanya membutuhkan insulin apabila obatnya tidak efektif. Diabetes melitus pada kehamilan umumnya sembuh dengan sendirinya setelah persalinan.

Pemahaman dan partisipasi pasien sangat penting karena tingkat glukosa darah berubah terus, karena kesuksesan menjaga gula darah dalam batasan normal dapat mencegah terjadinya komplikasi diabetes. Faktor lainnya yang dapat mengurangi komplikasi adalah: pola makan sehat dengan diet diabetes,berhenti merokok, mengoptimalkan kadar kolesterol, menjaga berat tubuh yang stabil, mengontrol tekanan darah tinggi, dan melakukan olah raga teratur.

Gejala

Tiga serangkai yang klasik tentang gejala kencing manis adalah polyuria (banyak kencing), polydipsia (banyak minum) dan polyphagia (banyak makan). lalu berkembang menjadi cepat lelah.

Gejala awalnya berhubungan dengan efek langsung dari kadar gula darah yang tinggi. Jika kadar gula darah sampai diatas 160-180 mg/dL, maka glukosa akan sampai ke urine. Jika kadarnya lebih tinggi lagi, ginjal akan membuang air tambahan untuk mengencerkan sejumlah besar glukosa yang hilang. Karena ginjal menghasilkan air kemih dalam jumlah yang berlebihan, maka penderita sering berkemih dalam jumlah yang banyak (poliuri).

Akibat poliuri maka penderita merasakan haus yang berlebihan sehingga banyak minum (polidipsi).

Sejumlah besar kalori hilang ke dalam air kemih, penderita mengalami penurunan berat badan. Untuk mengkompensasikan hal ini penderita seringkali merasakan lapar yang luar biasa sehingga banyak makan (polifagi).

Gejala lainnya adalah pandangan kabur, pusing, mual dan berkurangnya ketahanan selama melakukan olah raga. Penderita diabetes yang kurang terkontrol lebih peka terhadap infeksi.

Karena kekurangan insulin yang berat, maka sebelum menjalani pengobatan penderita diabetes tipe I hampir selalu mengalami penurunan berat badan. Sebagian besar penderita diabetes tipe II tidak mengalami penurunan berat badan.

Pada penderita diabetes tipe I, gejalanya timbul secara tiba-tiba dan bisa berkembang dengan cepat ke dalam suatu keadaan yang disebut dengan ketoasidosis diabetikum. Kadar gula di dalam darah adalah tinggi tetapi karena sebagian besar sel tidak dapat menggunakan gula tanpa insulin, maka sel-sel ini mengambil energi dari sumber yang lain. Sel lemak dipecah dan menghasilkan keton, yang merupakan senyawa kimia beracun yang bisa menyebabkan darah menjadi asam (ketoasidosis).

Gejala awal dari ketoasidosis diabetikum adalah rasa haus dan sering kencing, mual, muntah, lelah dan nyeri perut (terutama pada anak-anak). Pernafasan menjadi dalam dan cepat karena tubuh berusaha untuk memperbaiki keasaman darah. Bau nafas penderita tercium seperti bau aseton. Tanpa pengobatan, ketoasidosis diabetikum bisa berkembang menjadi koma, kadang dalam waktu hanya beberapa jam.

Bahkan setelah mulai menjalani terapi insulin, penderita diabetes tipe I bisa mengalami ketoasidosis jika mereka melewatkan satu kali penyuntikan insulin atau mengalami stres akibat infeksi, kecelakaan atau penyakit yang serius.

Penderita diabetes tipe II bisa tidak menunjukkan gejala selama beberapa tahun. Jika kekurangan insulin semakin parah, maka timbullah gejala yang berupa sering kencing dan haus. Jarang terjadi ketoasidosis. Jika kadar gula darah sangat tinggi (sampai lebih dari 1.000 mg/dL, biasanya terjadi akibat stres-misalnya infeksi atau obat-obatan), maka penderita akan mengalami dehidrasi berat, yang bisa menyebabkan kebingungan mental, pusing, kejang dan suatu keadaan yang disebut koma hiperglikemik-hiperosmolar non-ketotik.

Apakah penderita diabetes bisa berpuasa pada bulan Ramadhan?

Pasien yang cukup terkendali dengan pengaturan makan saja tidak mengalami kesulitan kalau berpuasa. Pasien yang cukup terkendali denganobat dosis tunggal juga tidak mengalami kesulitan untuk berpuasa. Obat diberikan pada saat berbuka puasa. Untuk yang terkendali dengan obat hipoglikemik oral (OHO) dosis tinggi, obat diberikan dengan dosis sebelum berbuka lebih besar daripada dosis sahur. Untuk yang memakai insulin, dipakai insulin jangka menengah yang diberikan saat berbuka saja. Sedangkan pasien yang harus menggunakan insulin (DMTI) dosis ganda, dianjurkan untuk tidak berpuasa dalam bulan Ramadhan

referensi:

1. ^ IDF Chooses Blue Circle to Represent UN Resolution Campaign Unite for Diabetes, 17 March, 2006
2. ^ ^{a b c} Tim FK UI, Kapita Selekta Kedokteran, Jilid 1, Media Aesculapius, Jakarta: 1999. ISBN 979-95607-0-5
3. ^ World Health Organization Department of Noncommunicable Disease Surveillance. (1999). Definition, Diagnosis and Classification of Diabetes Mellitus and its Complications. (PDF)
4. Wikipedia

Banyak Sesama Kita yang membutuhkan Makanan Sehat... Maukah Anda membantu ??

1 orang Anda Rekomendasi dan bergabung = 6 box makanan sehat untuk sesama yang membutuhkan

Rekomendasikan teman / kerabat anda untuk mengubah pola makan nya menjadi pola makan yang sehat di My Meal Catering, maka My Meal akan memberikan  6 makanan sehat kepada sesama yang membutuhkan… 5 box dari sumbangan dari anda 1 box sumbangan dari teman/kerabat anda yang bergabung di My Meal Catering.

1x anda ambil paket diet = 1 box makanan sehat untuk sesama yang membutuhkan

setiap kali anda mengambil paket/ memperpanjang katering, maka My Meal akan memberikan 1 box makanan sehat bagi sesama yang membutuhkan.

berbagi makan sehat kepada 50 anak panti asuhan abimata, bintaro

Masing masing membawa makanan sehat untuk opa oma di panti werdha, para tukang becak, dan gelandangan di jalan

• Peristiwa

Dengan dibukanya cabang ke-2 ini yang berlokasi strategis. Tujuannya untuk memastikan ketepatan waktu pengiriman makanan khususnya di area perkantoran apartemen atau area bisnis.

Aluminum
Plain aluminum cookware is low-cost, light-weight, and thermally responsive - but aluminum is reactive. Foods cooked in aluminum can react with the metal to form aluminum salts associated with impaired visual motor coordination and Alzheimer’s disease; however there is no definite link proven. More than half of all cookware sold today is made of aluminum.
In the past five years, we’ve seen over 100 studies about aluminum and disease. This metal has consistently been placed in the top 200 health-jeopardizing toxins by the ATSDR (Agency for Toxic Substances and Disease Registry) at the U.S. Department of Health and Human Services.
Suggestions:
• Keep aluminum cookware on good condition - When cooking with aluminum pots, the more pitted and worn out the pot, the greater amount of aluminum will be absorbed.
• Minimize food storage time in aluminum - The longer food is cooked or stored in aluminum, the greater the amount that gets into food.
• Avoid cooking highly acidic foods in aluminum - Aluminum cookware manufacturers warn that storing highly acidic or salty foods such as tomato sauce, rhubarb, or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food.

Anodized aluminum

Anodized aluminum

Anondized aluminum has been treated to develop an aluminum oxide (extremely hard and non-reactive) coating on the surface of the cookware. Commercial Aluminum Company, the manufacturer of Calphalon, a best-selling brand of anodized aluminum cookware, claims that a final stage in the anodization process seals the aluminum, preventing any leaching into food. Anodized aluminum cookware doesn’t react to acidic foods, so these pots and pans are good choices for cooking rhubarb and sauces with tomato, wine, and lemon juice.

Stainless steel
Mixing steel with chromium and nickel (18/8 stainless steel is 18% chromium and 8% nickel while 18/10 has 10% nickel) produces a corrosion resistant steel that is both hard wearing and easy to clean. Stainless steel cookware is considered one of the best and safest choices in cookware.
Suggestion:
Avoid using abrasive materials when cleaning stainless steel cookware - Stainless steel cookware can become a problem if an abrasive material is used frequently to clean it thereby releasing small amounts of chromium and nickel. Nickel is not poisonous in small quantities but it can cause an allergic reaction. People with nickel allergies should avoid cooking with stainless steel cookware.
Copper with stainless steel lining
Copper exterior requires more care but imparts the utensil with copper’s excellent thermal properties. Stainless steel/copper cookware is considered among the best and safest choices in cookware.
Copper
Copper pans are often coated with another metal that prevents the copper from coming into contact with food. Small amounts of the coating can be dissolved by food, especially acidic food, when cooked or stored for long periods.
Suggestions:
• Not for people with nickel allergies - Nickel is one of the metals used in coating, so anyone allergic to nickel should avoid nickel-coated cookware.
• Avoid abrasive materials when cleaning - Coated copper cookware can lose its protective layer if scoured.
• Avoid uncoated copperware - Don’t use badly scratched or uncoated copper cookware to cook or store food.

Teflon and Silverstone

Non-stick finishes like Teflon and Silverstone scratch easily and may release little bits of inert plastic into the food when cooked, as well as toxic fumes over high heat. DuPont studies show that Teflon offgases toxic particulates at 446°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens. DuPont acknowledges that the fumes can sicken people, a condition called “polymer fume fever.”
A study by Environmental Working Group, in collaboration with Commonweal in 2005 found chemicals in the umbilical cord blood of US-born infants including the Teflon chemical PFOA Similarly, researchers at John Hopkins Hospital, who released findings in 2006, found PFOA the Teflon chemical, in umbilical cord blood in 99% of 300 newborns tested. The Canadian government is introducing legislation to ban PFOA. more info on teflon
Suggestions:
• Consider replacing your Teflon cookware
• Do not overheat Teflon cookware - Nonstick coatings are a risk is if they are over-heated. This can happen if an empty pan is left on a burner. In this case, the fumes released can be irritating or hazardous. If you plan to continue using Teflon, only cook foods at low heat.
• Keep pet birds away when cooking with Teflon - Households with pet birds should be aware that Teflon fumes pose a hazard to birds.

Cast iron
Plain cast-iron is thick and dense cookware for unparalleled heat capacity. The thickness also results in even heating; however, the thickness also requires more time (and energy) to heat up. Cooking with cast iron also provides a source of an important nutrient.
Some nutritionists suggest that foods cooked in unglazed cast iron contain twice or more the amount of iron they would contain otherwise. Cast-iron utensils, although considered very safe to use, should be handled differently from other utensils.
Suggestions:
• Keep cookware well-coated - To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil.
• Use detergents sparingly - It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing.

Black Iron

The most simple and cheapest cookware made from mild steel. While cost is on its side, rusting is a risk. They are not particularly easy to clean and if not thoroughly dried, tarnishing can occur overnight necessitating cleaning again before being used for cooking.

Black iron frying pans are notorious for sticking with items such as fish and eggs and the pan has to be seasoned before use. A layer of salt is put on the inside base and heated up. The effect of this is to seal any surface imperfection in the base of the pan. The salt is removed, replaced by cooking oil and heated till it smokes. The pan is then ready for use. But if it is washed in soapy water, then the whole seasoning process has to be re-done. This is why Chinese chefs seldom wash their black iron woks and seem never to be troubled with food sticking. When black iron was much more common in kitchens chefs would often keep one pan kept aside just for omelettes.
Ceramic, enameled and glass

Cookware made properly of enamel-coated iron and steel is safe to cook with, according to the FDA’s Center for Food Safety and Applied Nutrition. Because of the high firing temperatures required, lead which could present a safety concern is not used in the enamel for this cookware. Some older enamel cookware contained the potentially toxic substance cadmium, which was sometimes contained in the red, yellow and orange pigments used to color the interior of enamel cookware. Cadmium was used mostly by foreign manufacturers. But manufacturers have discontinued its use, and consumers today are not in danger of cadmium poisoning from enamelware marketed today.
Some countries do not have strict lead and cadmium limits. If you bring in glazed ceramic cookware from abroad, be aware that it may not meet permitted levels for lead and cadmium.

Crock-pots and terra cotta

Considered safe for cooking. However, lead has been used in some glazes for slow-cooking pots (crock-pots). But, in tests done in 1987, FDA found that the amount of lead that leached into food from these pots did not exceed FDA standards. As a general rule, terra cotta cookware without lead glaze is the best choice.
To ensure safety in using pottery dishes or cookware, ensure that there is a label that reads, “Safe for food use.” It is also best to avoid using pottery items such as pitchers or mugs from Mexico or Latin America due to the potential high levels of lead.
Plastic
Using plastic containers and wrap for anything other than their original purpose can cause health problems. Don’t use plastic bowls or wrap in the microwave unless they are labelled as microwave safe. If you reuse items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Never heat or store food in plastic containers that were not intended for food.
Bamboo
Bamboo steamers and paddles as well as wooden spoons, chopsticks and crockery are non-reactive and considered to have no harmful effects on food during cooking. Bamboo steamers are dishwasher safe, and bamboo is also an earth-friendly, renewable resource.

Silicone Cookware
Silicone is a synthetic rubber which contains bonded silicon (a natural element which is very abundant in sand and rock) and oxygen.
Cookware made from food grade silicone has become popular in recent years because it is colorful, nonstick, stain-resistant, hard-wearing, cools quickly, and tolerates extremes of temperature. There are no known health hazards associated with use of silicone cookware.
Silicone rubber does not react with food or beverages, or produce any hazardous fumes.

Minimizing Your Risk
• Store your food in glass, not plastic
• Do not use Styrofoam cups for drinking (especially hot drinks!)
• When cooking, keep your kitchen well ventilated. Turn on your oven fan or open a window.
• Plastic cookware handles that get too hot may emit toxic fumes. Choose cookware with handles that stay cool on the stovetop for a reasonable amount of time but are oven-safe (e.g. glass/ceramic or stainless steel tubular).
• Never use scouring powders, scouring pads, or other abrasives on ‘microwave safe’ cookware.
• Avoid eating leftover food that has been stored for more than one day.
• Do not cook or store food for long periods of time in aluminum cookware.
• Do not use badly scratched or un-coated copper cookware to cook or store food. If you do have some older tin or nickelcoated cookware, use it for decorative purposes only. Do not scour coated copper cookware.
• If you know you are allergic to nickel, do not use nickel-plated cookware.
• If you are sensitive to nickel and are having difficulty managing your allergy, discuss options with your doctor. Foods known to contain higher levels of nickel include oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, particularly dark chocolate.
• Do not store foods that are highly acidic, such as stewed rhubarb or stewed tomatoes, in stainless steel containers.
• Don’t use plastic bowls or wrap in the microwave unless they are labelled as microwave safe.
• If you reuse plastic items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food.
• Do not use silicone cookware at temperatures above 220°C (428°F) as it will melt if exposed to high temperatures . You should also be careful when removing hot foods from flexible silicone cookware, as the food may slide out very quickly.

by. Ignatius Zaldy ( Director of My Meal Catering, 1st Organic Catering in Indonesia) just for Brawijaya Women and Children Hospital, Jakarta. 4 June 2009

References
Agarwal P, Srivastava S, Srivastava MM, Prakash S, Ramanamurthy M, Shrivastav R, Dass S. Studies on leaching of Cr and Ni from stainless steel utensils in certain acids and in some Indian drinks. Sci Total Environ. 1997 Jul 1;199(3):271-5.
Gramiccioni L, Ingrao G, Milana MR, Santaroni P, Tomassi G. Aluminium levels in Italian diets and in selected foods from aluminium utensils. Food Addit Contam. 1996 Oct;13(7):767-74.
Katz SA, Samitz MH. Leaching of nickel from stainless steel consumer commodities. Acta Derm Venereol. 1975;55(2):113-5.
Powley CR, Michalczyk MJ, Kaiser MA, Buxton LW. Determination of perfluorooctanoic acid (PFOA) extractable from the surface of commercial cookware under simulated cooking conditions by LC/MS/MS. Analyst. 2005 Sep;130(9):1299-302. Epub 2005 Jul 28.
Rajwanshi P, Singh V, Gupta MK, Dass S. Leaching of aluminium for cookwares: A review. Environmental Geochemistry and Health;19 (1). 1997. 1-18.
Rajwanshi P, Singh V, Gupta MK, Kumari V, Shrivastav R, Ramanamurthy M, Dass S. Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala. Sci Total Environ. 1997 Jan 30;193(3):243-9.
Takagi Y, Matsuda S, Imai S, Ohmori Y, Masuda T, Vinson JA, Mehra MC, Puri BK, Kaniewski A. Survey of trace elements in human nails: an international comparison. Bull Environ Contam Toxicol. 1988 Nov;41(5):690-5.

Khusus Anak Sekolah!! dan diantar ke sekolah !! Sementara untuk sekolah yang berada di area tangerang, serpong dan karawachi. BPK PEnabur, Tunas Bangsa, Tunas Mulia, Stella Maris, Laurensia, Dian Harapan, SPH, Pahoa, Binus, Ursula, Al Azhar, Harapan Bangsa dll)

Kini anak anak kita dapa menikmati catering organik dengan harga Murah.

1. Organik
2. No MSG
3. No Pestisida
4. Tanpa Pengawet
5. No Chemical
6. No Fomaline
7. No Borax
8. No Styrofoam
9. No Melamine
10. Paper Disposable Food Grade , bebas bocor, Go GRENN
11. low Cholesterol
12. Mengoreng dengan Minyak Canolla
13. Bebas dari Takut Salah Makan
14. Kebersihan dan kesehatan makanan terjamin
15. Pangawasan Ahli Gizi

Berikan anak anda yang terbaik!!!

Healthy School Lunch Box, sudah termasuk buah/cookies/puding + sendok/sumpit

Hanya Rp. 200.000,-  untuk 2 minggu (10x pengantaran)

info lengkap liat di http://www.mymealcatering.com/product-services/healthy-school-lunch-box-new