Sabtu, 18 Januari 2014

Dandruff

Dandruff has beenblamed on a multiplicityof causes,includingdry skin,oily skin,toomuch or toolittle hair washing, diet,stressor hygiene. However, the real causeof dandruffis actually a yeast-like fungus, Malasseziaglobosa,whichliveson your scalp, feedingon skinoils.
Dandruff is sheddedskin; dandruffsufferersshedskinmuch more rapidly than other people.This happens becausethe fungususes enzymescalledlipasesto metabolizethe oils, whichcreatesa by-product called oleic acid. The acid penetratesyour skinand triggersskincell shedding.
A teamof researchersfor Procter& Gamble (manufacturersof Head & Shouldersanti-dandruff shampoo) has sequencedthe DNA of the fungusand analyzed the lipasesit produces.They hope theseinvestigations will eventuallylead to new treatmentsfor dandruff.

Dr. Mercola answer:

This is another classic exampleof blaming an infectiousagent for the “cause” of a disease. Whilethis informationis useful and can be very helpful in treating the problemonceyou have it, thisknowledgereally doesn’t help you understandhow to changethe underlyingreasonswhy you gotthe infection.
You can easily treatthe dandruffinfectionby usingSelsun Blue, whichhas seleniumin it, and leaving it on your scalp overnight.Alternatively you couldalso use Head and Shoulder’sshampoo(zinc is the active ingredient). The key is leaving it on your scalp overnightas the seleniumor zinc will actually kill thisfungus.
However if you eliminatethe fungusyou still needto correctthe reasonwhy they choseyour scalp to invade and multiply.Typically thatis relatedto an imbalancein the fats you are eating.
Dandruff, as well as other dry-skin conditions,can oftenbe a sign thatyou have a fatty acid imbalance. This is a very commonproblem,as your standardAmericandiet(SAD) is far higher in omega-6 than omega-3.
Your ideal ratio of omega-6 to omega-3 fats is 1:1. But the currentratio of omega-6 to omega-3 in the averageAmericandietvaries from 20:1 to 50:1!
Your primary sourcesof omega-6 are corn, soy, canola, safflower, and sunfloweroil; theseoils are overabundantin your typicaldiet,whichexplains your excessomega-6 levels. Omega-3, meanwhile,is typically foundin flaxseed oil, walnut oil, and fish.
More than 2,000 scientificstudieshave demonstratedthe vast array of healthproblemsassociatedwith omega-3 deficiencies.Usually I talk aboutomega-3 in the contextof improvingbrain function,and preventingchronicdiseaseslike diabetes,arthritis,heart diseaseand cancer.
However, omega-3 deficienciescan also have a negativeimpacton your skin,creatingskin-related problems,suchas:
Eczema
“Alligator” skin
Crackedheels
“Chickenskin” on the backof your arms
Dry, unmanageablehair
Dandruff
Supplementingyour dietwith goodquality omega-3 in the form of krill oil or fish oil couldhelp alleviate thesetroublesomeand uncomfortablesymptoms.
In addition to that,keep in mindthateverythingyou slatheron your skin,and puton your scalp goesinto your bloodstream,and can affect your overall healthand internalbalance. Virtually all of your regular
shampoosand conditionerscontain harmfulchemicalsthatcan createskinirritation,contributingto dry scalp and excessivedandruff.
I recommendbuying organicpersonal-careproductsthatdo notcontain parabensand sodiumlaureth, or lauryl sulfate. The latter two are knowneye and skinirritants.
Instead, look for productsthatcontain naturalantimicrobialand antifungalingredients,suchas grapefruit seed extract,or antioxidantvitamins (A, C and E) thatact as naturalpreservatives,without dangerousside effects.
Following a healthydiet,modifiedto fit your nutritionaltype can also help you balance outyour internal system,and eliminateexcessivefunginaturally.

Minggu, 12 Januari 2014

How to root an android

Rootingis the Android equivalentof jailbreaking,a means of unlockingthe operatingsystem.

You’ve probably heardof people“rooting”their Android phones.If you’ve ever wondered how to do thatyourself– or wonderedwhy peoplewould bother– you’re in luck. You can root your Android in justa few minutes.
After rootingyour device,you have full accessto the entire systemand can run specialtypes of apps thatrequire root permissions.These apps can disable bloatware, control app permissions,enabletethering,and do lotsof other cool things.

What is “Root,” Anyway?

Android is based on Linux. On Linux and other UNIX-like operatingsystems,the root useris equivalentto the Administratoruseron Windows.The root userhas accessto the entire operatingsystemand can do anything.By default, you don’t have root accessto your Android device,and certain apps won’t functionwithout root access.
With root access,you can disable the bloatware thatcomes with your phone,manually denyapp permissions,run a firewall, accessthe entire file system,or tetheryour device,even if tetheringfunctionalityhas beendisabled.You’ll find many apps thatrequire root accessin the GooglePlay store(formerly knownas the Android Market), althoughthey won’t function untilyou root your device.

Rootingisn’t mandatory – you only needto root your deviceif you want to do thingsthatrequire root access.

Warnings

Before you root your Android phoneor tablet, thereare a few thingsyou should be aware of:

Warranty –

Somemanufacturersassertthatrootingvoids your device’swarranty. However, rootingwill notactually damage your hardware. You can “unroot” your deviceand manufacturerswon’t be able to tell if it’s beenrooted.

Security –

GoogleWallet,in particular,has a vulnerabilityon rooteddevicesthatcouldallow other apps to accessyour PIN and other walletinformation. GoogleWalletdisplays a warning messageif you run it on a rooteddevice.If you’re oneof the few peopleusingGoogleWalletfor NFC payments,you may want to reconsiderrootingyour device.
Bricking – Rootinga deviceis a very safe process. However, there’salways somedanger of “bricking”a devicewhen you go outsidethe normalparametersand hackaroundwith it — particularly if you’re tryingto root a deviceor operatingsystem versionnotsupportedby a tool.

“Bricking”

refersto breaking the device,making it aboutas useful as a brick. When you root, jailbreak, or install a customROM, or otherwisehackaround, you do so at your own risk. It’s a goodidea to do a little bit of researchfirst and seeif other peoplereportsuccessrooting your device.

Setup

The actualrootingprocessitselfshould only take a singleclick. However, you’ll needto do a few quick thingsfirst:
Download and install the Java JDK and Android SDK on your computerbefore continuing.Java mustbe installedbefore the Android SDK.

Enable USB debuggingon your Android. On the device,go into the Settingsscreen,tap Applications,tap Development,and enablethe USB debuggingcheckbox.

Connectyour Android to your computerusingits includedUSB cable. Don’t mountthe device’sSD card on your computer– justplugit in.
You’ll also needthe USB driversfor your phoneor tablet installed.SuperOneClickitselfshould be able to automatically install the appropriatedrivers– however,if thisfails, you’ll needto downloadand install the appropriatedriversfrom the devicemanufacturer’swebsite.
Rooting With SuperOneClick

We’ll be rootingwith SuperOneClickhere. It’s a single-click way to root thatsupportsa wide variety of differentdevices and should work for mostpeople.If SuperOneClickdoesn’t supportyour Android device,head over to the Android Developmentand Hackingforumsat XDA Developers . There are subforumsfor mostAndroid devices– type your device’s name into the search box and you’ll probably find information from other peoplethathave successfullyrootedit, perhaps by usinganother tool.

You can find downloadlinks for SuperOneClickat
shortfuse.org , SuperOneClick’s official website. After downloadingit, run the SuperOneClick.exeapplication.

www.howtogeek.com/115297/how-to-root-your-android-why-you-might-want-to/

Sabtu, 11 Januari 2014

Samsung service center in indonesia

- Balikpapan :
Balikpapan Trade Center Lt.3 No.29-30, Jl. Jend. Sudirman No.1, telp: (0542) 7589427

- Bandung :
BEC Mall Lt.3 J01, Jl Purnawarman No.13-15, telp: (022) 4205949
Jl. Kopo No.338, telp: (022) 6017737

- Banjarmasin :
Jl. Ahmad Yani KM 3.5, telp: (0511) 3268960

- Batam :
Kompl. Wijaya Kusuma Blok H No.8, Jl. Imam Bonjol, telp: (0788) 454134

- Bekasi :
Plaza Permata Blok B No.1, Jl. Jend. Ahmad Yani, telp: (021) 88853673

- Bogor :
Jl. Padjajaran No.6, telp: (0251) 8321083

- Cilegon :
Jl. Ahmad yani No.19, telp: (0254) 385899

- Cirebon :
Jl. Rajawali raya B6 No.36, telp: (0231) 222020

- Denpasar :
Jl. MahendradataNo.99X, telp: (0361) 484788

- Depok :
Jl. MargondaRaya No.399B-C, telp: (021) 78849549

- JakartaBarat :
Jl. Tomang Raya No.1, telp: (021) 56997777

- JakartaPusat :
ITC Cempaka Mas Mega Grosir Lt.4 Blok D No.245, Jl. Jend. Soeprapto,telp: (021) 4244878
ITC Roxy Mas Lt.3 C1-C5 No.1, telp: (021) 63857825
Pasific Place Lt.3 Lot.10, Jl. Jend. Sudirman, telp: (021) 57973171

- JakartaSelatan :
Jl. SultanIskandar Muda No.9CD, telp: (021) 7256687
Mall AmbassadorLt.3 Blok A3, Jl Prof.Dr. Satrio, telp: (021) 5760644

- JakartaTimur :
PGC Lt.3, Jl. MayjenSutoyo No.76, telp: (021) 80889083

- JakartaUtara :
Jl. Raya Barat Boulevard LC7/58, telp: (021) 4522291

- Jambi :
Jl. Gatot SubrotoNo.30, telp: (0741) 7554919

- Jember :
Jl. Gajah Mada No.186, telp: (0331) 411945

- Kediri :
Jl. Hayam WurukNo.14, telp: (0354) 693316

- Lombok :
Jl. Saleh Sungkar No.2E, telp: (0370) 644287

- Makassar :
Jl. Dr. Sam RatulangiNo.110, telp: (0411) 852622
MTC KarebosiLt.3 B02, telp: (0411) 3652107

- Malang :
Jl. S. Parman No.82 kav.7, telp: (0341) 403416

- Manado :
Jl. Sam RatulangiNo.122, telp: (0431) 852188

- Padang :
Jl. Damar No.48B, telp: (0751) 32621

- Palembang :
Jl. Basuki Rahmat No.48J, telp: (0711) 355200

- Pekanbaru :
Jl. TuankuTambusaiNo.318E, telp: (0761) 567235

- Pontianak :
Jl. Pahlawan No.4, telp: (0561) 762262

- Purwokerto :
Jl. DI. Panjaitan No.125D, telp: (0281) 622005

- Samarinda :
Kompl. Ruko Cendrawasih No.20B, Jl. Ahmad Yani, telp: (0541) 770884

- Semarang :
PT. Graha ServiceIndonesia,Plasa SimpangLima, lt.2 No .12A-B, telp: (024) 8457040 / F : (024) 8457039
PT GSI, Jl. Dr. Cipto No.111, Semarang50124, telp: (024) 3561111/3564777/ F : (024) 3565555

- Solo :
Matahari SellularBazaar Blok A1, Jl. Barat SingosarenPlasa, telp: (0271) 9125573

- Surabaya :
Jl. DiponegoroNo.25, telp: (031) 5661928
Jl. Raya Bukit Darmo Boulevard Office Park 1-B1/01, telp: (031) 732001
HitechMall Lt. Dasar Blok D No.64-66, telp: (031) 5341040
Plasa Marina Lt.3 Blok H No.406, telp: (031) 8434028
WTC Surabaya Lt.2 Galeria No.832-3-835, telp: (031) 5319310

- Tangerang :
Jl. Imam Bonjol No.97, telp: (021) 55765828

- Tasikmalaya :
Jl. NagarawangiNo.23, telp: (0265) 327249

Sublageal haematoma

sub-galeal haematoma describes bleeding in the potential space between the periosteum and the galea aponeurosis .It most commonly occurs after vacuum assisted delivery,but may also be seen following head trauma. In patients with intracranial haemorrhage or skull fractures,the incidence of subgaleal haemorrhageis increased.

Open head wounds
The first principlein an open head wound is thatwhat may look like a simplescalp wound may have a tear in the dura underneathit. The dura forms an excellentbarrier to infection,so thatwoundswhichgo through it are much more seriousthan thosewhichdo not. Even the mostseeminglytrivial head wound is potentially dangerous.If you neglecta wound of the dura, meningitis,a brain abscessor osteomyelitismay follow. X–rays are useful-much more so than in fracturesof the base. So X–ray all butthe mosttrivial open head injuriesin search of: (1) An open fractureundera penetratingwound. (2) A depressedfractureneeding elevation. (3) A spiculeof bone going throughthe dura whichneedsto be removed.(4) A foreign body. If you suspectthatany of thesefour thingsmightbe present,explorethe patient’sscalp rightdownto the bone.


Figure 63.12 : THE ANATOMY OF THE SCALP AND SOME IMPORTANT LESIONS. A patient’sepidermis(1) is separatedby a fibro–fatty layer of dermis(2), from his strongfibrous galea (3). These threelayers are firmly unitedto oneanother to form his scalp. Under his galea thereis a potentialspace,his subgalealspace (4), whichenableshis scalp to slide over his pericranium(5). Under his pericraniumlies his skull (6), his dura (7), his subdural space(S), his arachnoid(9) his subarachnoidspace(10), and his brain (11). When you anaesthetizea patient’sscalp, inject the solutioninto the fibro-fatty layer, notunderhis galea. Blood or pussometimescollectsin the subgalealspaceand spreadthroughit. An extradural haematomaforms betweenthe skull and dura, and a subdural onebetweenthe dura and the arachnoid.
ARE YOU SURETHEREIS NOPENETRATINGSKULLWOUND?

www.primary-surgery.org/ps/vol2/html/sect0210.html

Jumat, 10 Januari 2014

Confit pork neck with cereliac coleslaw

Preparation time 2 hour
Serves 4

Ingredients

For the pork
- 2 litres/3½ pints water
- 55g/2oz sugar
- 200g/7oz salt
- 1 bunch rosemary
- 2 garlic cloves
- 1kg/2lb 4oz pork neck, boned and skin removed
- 2 litres/3½ pints rape seed oil
- 400g/14oz waxy potatoes , preferably Charlotte variety, cleaned
- 55g/2oz unsalted butter

For the coleslaw
- 2 carrots , peeled and julienned
- ¼ celeriac , peeled and julienned
- 55g/2oz mayonnaise
- salt and freshly groundblack pepper.

For the dressing
- 1 bunch parsley , leaves picked and blanched
- 1 bunch mint , leaves picked and blanched
- 1 bunch basil , leaves picked and blanched
- 1 tsp English mustard
- 2 tbsp white wine vinegar
- 200ml/7floz rapeseedoil
- 1 clovegarlic
- 1 green pepper , burnt,peeledand deseeded
- 1 large handfulof mustard leaves

Method
1. For the pork, place the water, sugar,salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heatand when the liquidis cold add the pork, coverthe pan and leave for 10 hours.
2. Preheatthe ovento 150C/300F/Gas 1. Remove the pork from the brine,wash well in cold water thenplace into a casserole.
3. Cover the pork with the rapeseedoil, place a lid on the casseroleand cookin the ovenfor four hours. To testthatit is cooked,insert a metal skewerinto the meat– if it slides in easily, the pork is cooked.
4. Remove the casserolefrom the ovenand setaside. When the pork is cool, remove it from the oil, form it into a cylinder shape thenwrap tightlyin clingfilm. Place in the fridgeto chill and firm up.
5. Meanwhile, cookthe potatoesin salted water, drain, add the butter and lightly crush with a fork.
6. To makethe coleslaw, mix all the ingredientstogetherin a bowl and seasonwith salt and freshly groundblack pepper.
7. For the dressing,place all the ingredientsexceptthe mustard leavesin a food processorand blenduntilsmooth. Season with salt and freshly groundblack pepper.
8. Cut the pork into 2cm/¾in thickslicesand peeloff the cling film. Pour a drizzle of rapeseedoil in a non-stick pan and fry the pork untilgolden-brown on both sides.
9. To serve, spoonsomecoleslaw onto the servingplates and place the potatoesbesideit. Dress the mustard leavesin a little of the dressing. Place the pork on topof the potatoes, spoonover somedressingand serve the mustard leaves alongside.

Spinach and feta filo pie

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 8

Ingredients
- 2-3 tbsp vegetable oil
- 2 onions , sliced
- 600g/1lb 4oz good quality feta cheese,chopped
- 450g/1lb baby spinach leaves
- 100g/3½oz pistachios , shells removed
- salt and freshly groundblack pepper
- 150g/5½oz unsalted butter , melted
- 20 sheets filo pastry

To serve
- lightly dressedgreen salad
- Greek-style yoghurt
- 1 tbsp sesame seeds

Method
1. Preheat the ovento 160C/300F/Gas 2.
2. Heat the oil in a frying pan over a low to mediumheat. Add the onions and fry gently for 15-20 minutes,or untillightly browned.
3. In a bowl, mix togetherthe browned onions, feta, spinach and pistachios until well combined.Season, to taste, with salt and freshly groundblack pepper.
4. Grease a 36cm x 24cm/15inx 10in ovenproofdish with some of the melted butter. Lay a sheet of filo pastry in the bottomof the dish and brushall over with meltedbutter. Repeat the layeringand greasing processwith a furtherfour sheetsof filo pastry, leaving the toplayer of pastry unbuttered.
5. Spreadonethirdof the onion, feta and spinachmixtureon topof the pastry sheetsin an even layer.
6. Add five more pastry sheetsto the dish in layers, greasing in betweeneachlayer with meltedbutter. Spreadover another thirdof the onion, feta and spinachmixture.
7. Repeat the processwith another five pastry layers and the remainingonion, feta and spinachmixture.Finish with the remainingfive sheetsof filo pastry. Brush the toplayer of pastry with the remainingmeltedbutter.
8. Using a sharpknife,cut a criss-crosspatterninto the top layer of pastry. Transferto the ovenand bakefor 30-40 minutes,or untilthe pastry layers are crisp and pale golden-brown and the feta cheesehas melted.
9. To serve, spoona portion of spinach and feta baklava into the centreof eachof eight servingplates. Spoonthe green salad and Greek-style yoghurt alongsideand sprinkle over a few sesameseeds.

Fillet of pork with honey and sesameseeds,carrotand ginger sauce

Ingredients
- 275ml/10fl oz freshly squeezed carrot juice
- 1 large piece fresh ginger, peeled,finely chopped,squeezed in a clean tea towel to collect the juice
- 110g/4oz salted butter
- salt and freshly groundblack pepper
- 4 King Edward or other floury potatoes,peeled,cut into cubes
- 2 tbsp olive oil
- 1 sprig freshro semary
- 1 sprig fresh thyme
- 12 garlic cloves,skin on
- 2 x 375g/13oz pork fillets , trimmed
- 25g/1fl oz rape seed oil
- 2 tbsp clear honey
- 4 tbsp sesame seeds

1. Preheat the oven to gas 200C/400F/Gas 6.
2. Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml/5fl oz of liquid,then slowlywhisk in 30g/1oz of the butter. Season, to taste, with salt and freshly groundblack pepperand setaside.
3. Heat a frying pan and add 50g/2oz of the butter and the olive oil. Add the potatoesand fry over a highheatuntil starting to becomegolden-brown.
4. Add the herbs and garlic and continueto fry untilthe potatoesare cookedthrough.
5. Heat a clean frying pan untilhot,add the rapeseedoil and remaining30g/1oz butter. Once the butter is foaming,add the pork fillets and fry, turningoccasionally,untilgolden-brown on eachside. Season, to taste, with salt and freshly groundblack pepper.
6. Remove from the pan and place onto a plate. Drizzle with the honey and coatwell with the sesameseeds.
7. Transferthe honey and sesame-coatedpork fillets to a trivetin a roastingtray and place into the ovento cookfor 10-12 minutes,or untilcompletelycookedthrough.Remove from the ovenand leave to rest in a warm place for five minutes.
8. To serve, carve the pork into thickdiagonalslices.Spoon the potatoesinto the centreof eachplate. Top with the pork and spoonover the carrotand ginger sauce.