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Traditional food Budu benefits for healthy
Budu is a traditional food of Kelantan and Terengganu which is made from anchovies
or pickled shrimp is so shattered nautical.
Budu or anchovy sauce, which originates from the east coast of Malaysia is to get
attention and to study the nutrition of Japan, the United States, Australia, New
Zealand and Germany. Recent findings show the content of budu have gluthaione as
antioxidants, remove toxic waste and improve the immunity (immune) that can
combat and prevent many dangerous diseases to cancer. This statement is like a
surprise to those who belittle the existence of all this is considered to eat budu
"ancient."
Budu found to have the potential to fight free radicals and is believed to prevent
aging and prevent degenerative diseases such as atherosclerosis, coronary heart
disease, diabetes, cancer, and otherwise at an earlier stage. A thorough study also
found budu also contains antibacterial substances causes "diarrhoea" diarrhea
(diarrhoea), decreasing blood cholesterol, preventing heart disease and
hypertension.
Budu has a substance that is more easily digested, absorbed and utilized by the
body than other types of proteins. Budu nutrients processed from fermented
anchovies that proved capable of overcoming the problem of children suffering from
chronic diarrhoea due to lack of substance in the body. By taking budu as food side,
it could encourage the growth of body weight for people who suffer from chronic
diarrhoea and cure in a short time.
It can also improve the IQ of anyone who ate it because it stimulates the brain cells
and will strengthen ties between the neuron-neuron and neuron-neuron strengthen
the weak. Nutrition budu also acts to stunt the growth of bacteria and stokiosa
raffinosa, the main cause of symptoms flatulensi and stomach problems in children
and adults. Two groups of vitamins are found in budu ie, water-soluble vitamins
(vitamin B complex) and fat-soluble vitamins (vitamins A, D, E and K).
Budu is a source of vitamin B which contribute to the breakdown of most others,
such as vitamin B1 (thiamin), vitamin B2 (riboflavin), pantothenic acid, acid, niacin,
vitamin B6 and vitamin B12 (cyanocobalamin). Scientifically, budu was the main
contributor of vitamin B12 produced by bacteria Klebsiella pneumoniae and
Citrobacter frundin - this is where vitamin B12 is not available from any source of
seafood, fish and other meats. Vitamin B12 is necessary for the formation of red
blood cells, which lack this vitaman perisiosa cause anemia (pale), abdominal pain
and weight loss.

The content of vitamin B12 in budu is between 1.5 to 6.3 micrograms per 100
grams for each meal, or 2 tbsp. This amount is far more adequate to the needs of
the human body in a day. With the diet of vitamin B12 (body guard) no longer feel
worried about the lack of vitamin B12 in the body.
In addition to the providers of high protein, it also contains a macro and micro
minerals in sufficient quantities. Total minerals iron, calcium and magnesium were
of 9, 39, 2, 87 to 8.05 mg per 100 grams of budu. Budu also contain antioxidants in
the form of isoflavones.
Like vitamin C, vitamin E and carotenoids, isoflavones also an antioxidant that is
needed by the body to stop the reaction of free radical formation. Free radicals are
atoms or molecules that have one or more unpaired electrons, so be very active to
cause tumors, cancer, aging and death Tues Found to be caused by free radicals
and daily food consumption, and also from the reaction in the body. Presence of
antioxidants in budu will prevent the formation of free radicals.
Normally in any kind of fish there are 3 types of isoflavone daidzein antioxidant
elements, and genistien glisitein. In budu, in addition to two types of elements,
there is also an antioxidant factor 11 (6, 7, 4 trihidroksi isoflavones) that have the
most powerful antioxidant properties than isoflavones in the other fish.
Research conducted at the University of North Carolina, United States finds that the
elements genestein and phytoestrogens found in budu shown to prevent cancer,
aging and breast cancer.
Coronary heart disease (CHD) is one of the coronary vascular abnormalities due to
concentration of fat in the blood vessel wall which is a condition called
atherosclerosis. This may be due to age, diet, gender and ethnicity. While the
modified factor is elevated levels of blood lipids (hiperkolestrolemia), hypertension,
obesity, stress and lack of vigorous activity.
Nutrition budu hipokolesterolemik in nature (lower blood fats), such as protein
content, as well as food, niacin, vitamin E, carotenoids, and calcium. A random
experiment is carried out, enjoy making budu of 150 gm per day for 2 weeks to
reduce cholesterol to a level beyond expectations.
Apart from high-quality protein source, budu also known as a source of fiber (dietary
fiber) are good. Fiber content in budu could reach between 8 and 10% for each 100
gm. It contributes to 30% of the fiber mount organized by the National Cancer
Research.

Compared to fibers in the fish or other protein source, fiber budu easier to digest.
From what is stated is clear that nutrition and good plate of budu rice dish eaten

with breakfast, lunch and dinner do you think extreme range. Budu like liquid multi
vitamin that meets all the requirements for the body.

http://malaysianwindows.blogspot.com/2011/10/budu.html
Sunday, 30 October 2011

Budu

Budu, or commercially called Anchovy sauce,refers to the pickled or preserved anchovies kept in the
bottle. It is a famous traditional food in Malaysia and can be easily found in Kelantan, Terengganu and
Southern Thailand. Budu processed from fermented anchovies that were kept in a jar and left until it's
completely dissolved and mixed together. It is usually produced by small companies and sold at stores in
bottle packaging.
Budu can be served on its own or mixed with other foods such as pepper, mango and lime juice.
Benefits of Budu
Budu which originates from the east coast of Malaysia, was noted and recently studied by nutrition
experts of Japan, the United States, Australia, New Zealand and Germany. Recent discovery proves that
the pickled content has glutathione that work as an antioxidant,assisted in removing some of toxic wastes
and may increase the resilience of the body (immune) that can combat the various fatal diseases and
prevent cancer.
Budu has the potential to fight free radicals and is believed to prevent the aging process and prevent
degenerative of diseases such as atherosclerosis, coronary heart disease, diabetes, cancer and
otherwise at an earlier stage. A thorough study also found that Budu also contains antibacterial
substances that can be used to fight diarrhea (diarrhoea), a decrease in blood cholesterol, heart disease
and hypertension deterrent.
Nutrients from Budu are easily digested, absorbed and utilized by the body compared to another type of
proteins. It can promote the growth of body weight for people who suffer from chronic diarrhea disease
and cure it in time.
It also can enhance the IQ of those who eat it, because it stimulates the brain cells and will strengthen the
ties between neurons, and strengthen the weak neurons. Nutrition in Budu also acts to hinder the growth
of bacteria and stokiosa raffinosa , the main cause of symptoms flatulence and bloating problems for
children and adults. Two groups of vitamins in the Budu are, water-soluble vitamins (vitamin B complex)
and fat-soluble vitamins (vitamins A, D, E and K).
Budu is a source of vitamin B. It has the highest contribution to the other fractions, such as vitamin B1

(thiamin), vitamin B2 (riboflavin), Pantothenic acid, acid, niacin, vitamin B6 and vitamin B12
(sianokobalamin). Scientifically, Budu is a major contributor of vitamin B12 produced by bacteria,
klebsiella pneumoniae and Citrobacter frundiin - vitamin B12 which cannot be foundedin any other source
of seafood, fish and other meats. Vitamin B12 is necessary for the formation of red blood cells, lack of
vitamin B12 was known as the major cause of anemia (pale), abdominal pain and weight loss.
Rates of vitamin B12 in the pickled is between 1.5 to 6.3 micrograms per 100 grams for each meal or 2
tbsp. This is far more than sufficient for the human body in a day. With a diet of vitamin B12 (body guard)
do not have to feel concerned about the lack of vitamin B12 in the body.
In addition to the high protein provider, it also contains macro and micro minerals in adequate amounts.
Total minerals iron, calcium and magnesium is 9, 39, 2, 87 and 8:05 mg per 100 grams of pickled. Budu
also contains the antioxidant nutrients in the form of isoflavones.
Actually there are still many benefits of Budu that I want to let you all know. Maybe in the future, I will tell
you about my siblings...who consumed lot of Budu during our childhood days, and later, all of us went to
university...what a nice co incidence.
" SO IF ANYONE WHO READ THIS ARTICLE....DON'T FORGET TO TAKE BUDU AS YOUR
SUPPLEMENTARY FOOD :-)

Posted by Dreamcaster at 03:27