Doa
INNAALILLAAHI WA INNAA ILAIHI ROOJI'UUN, ALLOOHUMMA JURNII MIN MUSHIBATII WAKHLUF LII KHOIROM MINHA"
amazing onions get away flu
In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu... Many of the farmers and their families had contracted it and many died.
Ujian dan Musibah Tanda Allah Cinta
Inilah yang patut dipahami setiap insan beriman. Bahwa cobaan kadang dapat meninggikan derajat seorang muslim di sisi Allah dan tanda bahwa Allah semakin menyayangi dirinya. Dan semakin tinggi kualitas imannya, semakin berat pula ujiannya.
Faktor-Faktor Yang Memudahkan Shalat Tahajjud
Sesungguhnya melakukan shalat Tahajjud dan mengekang dorongan hawa nafsu dan syaitan, adalah sesuatu yang teramat berat dan sulit kecuali bagi orang yang dimudahkan dan ditolong oleh Allah. Ada beberapa faktor yang bisa membantu dan memotivasi seseorang untuk melakukan shalat Tahajjud serta memudahkannya dengan izin Allah. Faktor ini terbagi dua bagian; sarana lahir dan sarana batin.
benefit of Al-Kahf
It is recommended to recite Surat al-Kahf completely the night before Friday, and it is also recommended to do so Friday itself, before Maghrib time. Ibn Abidin said, �And it is best to do so early on Friday, in order to rush to the good and to avoid forgetting. � [Ibn Abidin, Radd al-Muhtar, �Bab al-Jumu`ah�]
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my fav
Wednesday, September 16, 2009
Saturday, September 12, 2009
loving
www.rafifah7.blogspot.com
12-09-09 (01.18pm) i heard from Mario teguh : better or esteemed loving people who not proper beloved than hope beloved but not proper to beloved this is right.but who people can do this?sincerely will handle it will show how can we do it.every people can be strong toward this situation.cause dont hope too much people give love but effort to love better.this so wise,,,,could I ? could we? sincerely will proof
12-09-09 (01.18pm) i heard from Mario teguh : better or esteemed loving people who not proper beloved than hope beloved but not proper to beloved this is right.but who people can do this?sincerely will handle it will show how can we do it.every people can be strong toward this situation.cause dont hope too much people give love but effort to love better.this so wise,,,,could I ? could we? sincerely will proof
Friday, September 11, 2009
Flood
(9-9-9)---- 9 september 2009 Flood attacked Istambul Turkey, 31 people died and many damage for their house, road, car and etc
Earth Quake
2 september 2009 : 14.55 W.I.B Earth quake in jawa(Java), center quake is Tasikmalaya (west Java) deep 30 km under sea, 7,3 scale richter, 142 km. Jakarta also had effect and some part of around of Tasikmalaya like: Cianjur, Garut, Bandung,Sukabumi,Yogya,had feel earth quake.also Bengkulu and Bali
Byriani with Shrimp
Byriani with Shrimp - Sea Food - Recipes Ref: 171
IslamiCity - Origin: Pakistan, India
Ingredients:
* 3 Pound Shrimp, cut into 2" cubes
* 2 Cup Yogurt, natural
* 2 Teaspoon Ground ginger
* 2 Teaspoon Garlic powder
* 3 Teaspoon Salt (or to taste)
* 1 Teaspoon Cayenne pepper
* 2 Tablespoon Lime juice
* 4 Green chilies, chopped (optional)
* 2 Large onions, finely sliced and fried in oil or ghee*, until golden-brown and removed from oil or ghee
* 4 Med potatoes peeled and cut in half
* 2 Tablespoon Chopped mint, fresh (or dried)
* 1/2-1 cup Oil
* 2 Whole cardamom pods (black)*
* 2 Whole cloves*
* 2 Whole black peppercorns*
* 2 inch Cinnamon stick*
* 1 Bay leaf*
* 3 Cup Uncooked basmati rice*,wash and soaked in 6 cups cold water
* 3 Teaspoon Salt (second amount)
* 1 Teaspoon Saffron*
* 1/2 Cup Hot milk
* 1 Teaspoon Garam masala*
*ingredients can be found at islamiCity Bazar or in an Indian grocery store.Preparation:
Fry the onions to golden brown and keep aside and crush it when cold. in same oil fry the potatoes. Prepare a mixture of crushed onions, potatoes, yogurt, mint, garlic, ginger, red chili powder, salt, and green chilies (if used).
Marinate the shrimp in the mixture prepared above for at least 3 hours.
In a separate vessel boil the rice along with cinnamon, cloves, bay leaves, cardamom, black peppercorns, garam masala and salt till the rice is half cooked.
In a big pot spread one thin layer of rice and marinated chicken. On the top put the remaining rice and remaining oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for another 30 minutes.
Byriani with Shrimp - Sea Food - Recipes Ref: 171
IslamiCity - Origin: Pakistan, India
Ingredients:
* 3 Pound Shrimp, cut into 2" cubes
* 2 Cup Yogurt, natural
* 2 Teaspoon Ground ginger
* 2 Teaspoon Garlic powder
* 3 Teaspoon Salt (or to taste)
* 1 Teaspoon Cayenne pepper
* 2 Tablespoon Lime juice
* 4 Green chilies, chopped (optional)
* 2 Large onions, finely sliced and fried in oil or ghee*, until golden-brown and removed from oil or ghee
* 4 Med potatoes peeled and cut in half
* 2 Tablespoon Chopped mint, fresh (or dried)
* 1/2-1 cup Oil
* 2 Whole cardamom pods (black)*
* 2 Whole cloves*
* 2 Whole black peppercorns*
* 2 inch Cinnamon stick*
* 1 Bay leaf*
* 3 Cup Uncooked basmati rice*,wash and soaked in 6 cups cold water
* 3 Teaspoon Salt (second amount)
* 1 Teaspoon Saffron*
* 1/2 Cup Hot milk
* 1 Teaspoon Garam masala*
*ingredients can be found at islamiCity Bazar or in an Indian grocery store.Preparation:
Fry the onions to golden brown and keep aside and crush it when cold. in same oil fry the potatoes. Prepare a mixture of crushed onions, potatoes, yogurt, mint, garlic, ginger, red chili powder, salt, and green chilies (if used).
Marinate the shrimp in the mixture prepared above for at least 3 hours.
In a separate vessel boil the rice along with cinnamon, cloves, bay leaves, cardamom, black peppercorns, garam masala and salt till the rice is half cooked.
In a big pot spread one thin layer of rice and marinated chicken. On the top put the remaining rice and remaining oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for another 30 minutes.
Friday, July 31, 2009
Health Benefits of Chocolate
Recent studies have shown that eating chocolate may actually be good for you. Researchers have found that raw and / or minimally processed cocoa - as is found in Yachana Jungle Chocolate - contains flavonoids similar to those found in green tea. According to preliminary studies, these antioxidants have been linked to help accomplish the following:
* Decrease blood pressure
* Improve circulation
* Lower death rate from heart disease
* Improve function of endothelial cells that line the blood vessels
* Defend against destructive molecules called free radicals, which trigger cancer, heart disease and stroke
* Improve Digestion and stimulate kidneys
* Has been used to help treat patients with anemia, kidney stones and poor appetite
There are two different kinds of flavonoids called catechin and epicatechins. Catechins, which have recently been found to be abundant in cocoa and minimally processed chocolates such as Yachana Jungle Chocolate, could also help prevent heart disease and possibly cancer, as well as boosting the immune system, according to recent studies. Dark chocolate has also recently been found to contain more than 3 times the amount of catechins as that found in tea. Chocolate is also a good source of copper and magnesium, which helps to regulate heartbeat and blood pressure.
Of course eating large amounts of chocolate is still bad for you and could cause weight gain. But, taken in smaller quantities, it could prove to be very beneficial to your health. It all depends on the quantity and the type of chocolate that you are eating. There have been many different studies showing the possible effects of chocolate consumption on groups of participants.
One such study by the associated press entitled 'Study: Dark chocolate lowers blood pressure' printed on August 27, 2003 which appears in the Journal of the American Medical Association included 13 adults with untreated mild hypertension. Each of them ate 3-ounce chocolate bars every day for two weeks. Half of them received white chocolate while the other half got dark chocolate. Blood pressure was shown to be relatively unchanged for those who ate the white chocolate, but the dark chocolate eaters' blood pressure showed changes. Their systolic blood pressure dropped an average of 5 points and their diastolic reading dropped an average of nearly two points.
In another study conducted at Pennsylvania State University by study leader Penny Kris-Etherton, a group of participants, split into two groups, ate the same low fat diet except for one of the groups got a chocolate bar and the other group received a high-carb snack. The groups later switched snacks. Total blood cholesterol and LDL ("bad") cholesterol levels didn't vary with either snack. But, increases in HDL ("good") cholesterol and reductions in triglycerides (a heart-risky type of blood fat) were found in the people eating chocolate.
However, it is important to note that these health benefits are seen for people who eat traditional chocolate bars that include minimal amounts of heavily processed cocoa that have been blended with large amounts of sugars, dairy products, and artificial flavorings. But rather, to benefit from eating chocolate, one should be eating dark chocolates that have a high percentage of cocoa content. Even more beneficial to one's health is to eat cocoa is the crudest format possible. This is why Yachana Jungle Chocolate is unique. Yachana Jungle Chocolate is made from cocoa nibs - little bits of cocoa beans that have been fermented, dried, and just slightly roasted - making it one of the healthiest chocolate on the market.
For more information on the health benefits of chocolate and cocoa, please refer to the following articles:
When It Comes to Chocolate, Order Dark, Not White
http://today.reuters.com/news/newsArticle.aspx?type=healthNews&storyID=2005-03-22T040255Z_01_B541045_RTRIDST_0_HEALTH-CHOCOLATE-DARK-DC.XML
Uncovering Chocolate and Compound Coatings
http://www.foodproductdesign.com/archive/2003/0303AP.html
Copyright Weeks Publishing Company.
This article appeared in the March 2003 issue of Food Product Design Magazine. Which chocolate is Healthiest for Heart
http://my.webmd.com/content/article/60/66964.htm
Cup of Cocoa may keep Doctor Away
http://news.bbc.co.uk/go/em/fr/-/2/hi/health/3248455.stm
Beyond delicious: Could Chocolate Also be Good For You?
http://www.nytimes.com/2004/02/17/health/nutrition/17CHOC.html?ex=1078059173&ei=1&en=55b4b315a0825223
* Decrease blood pressure
* Improve circulation
* Lower death rate from heart disease
* Improve function of endothelial cells that line the blood vessels
* Defend against destructive molecules called free radicals, which trigger cancer, heart disease and stroke
* Improve Digestion and stimulate kidneys
* Has been used to help treat patients with anemia, kidney stones and poor appetite
There are two different kinds of flavonoids called catechin and epicatechins. Catechins, which have recently been found to be abundant in cocoa and minimally processed chocolates such as Yachana Jungle Chocolate, could also help prevent heart disease and possibly cancer, as well as boosting the immune system, according to recent studies. Dark chocolate has also recently been found to contain more than 3 times the amount of catechins as that found in tea. Chocolate is also a good source of copper and magnesium, which helps to regulate heartbeat and blood pressure.
Of course eating large amounts of chocolate is still bad for you and could cause weight gain. But, taken in smaller quantities, it could prove to be very beneficial to your health. It all depends on the quantity and the type of chocolate that you are eating. There have been many different studies showing the possible effects of chocolate consumption on groups of participants.
One such study by the associated press entitled 'Study: Dark chocolate lowers blood pressure' printed on August 27, 2003 which appears in the Journal of the American Medical Association included 13 adults with untreated mild hypertension. Each of them ate 3-ounce chocolate bars every day for two weeks. Half of them received white chocolate while the other half got dark chocolate. Blood pressure was shown to be relatively unchanged for those who ate the white chocolate, but the dark chocolate eaters' blood pressure showed changes. Their systolic blood pressure dropped an average of 5 points and their diastolic reading dropped an average of nearly two points.
In another study conducted at Pennsylvania State University by study leader Penny Kris-Etherton, a group of participants, split into two groups, ate the same low fat diet except for one of the groups got a chocolate bar and the other group received a high-carb snack. The groups later switched snacks. Total blood cholesterol and LDL ("bad") cholesterol levels didn't vary with either snack. But, increases in HDL ("good") cholesterol and reductions in triglycerides (a heart-risky type of blood fat) were found in the people eating chocolate.
However, it is important to note that these health benefits are seen for people who eat traditional chocolate bars that include minimal amounts of heavily processed cocoa that have been blended with large amounts of sugars, dairy products, and artificial flavorings. But rather, to benefit from eating chocolate, one should be eating dark chocolates that have a high percentage of cocoa content. Even more beneficial to one's health is to eat cocoa is the crudest format possible. This is why Yachana Jungle Chocolate is unique. Yachana Jungle Chocolate is made from cocoa nibs - little bits of cocoa beans that have been fermented, dried, and just slightly roasted - making it one of the healthiest chocolate on the market.
For more information on the health benefits of chocolate and cocoa, please refer to the following articles:
When It Comes to Chocolate, Order Dark, Not White
http://today.reuters.com/news/newsArticle.aspx?type=healthNews&storyID=2005-03-22T040255Z_01_B541045_RTRIDST_0_HEALTH-CHOCOLATE-DARK-DC.XML
Uncovering Chocolate and Compound Coatings
http://www.foodproductdesign.com/archive/2003/0303AP.html
Copyright Weeks Publishing Company.
This article appeared in the March 2003 issue of Food Product Design Magazine. Which chocolate is Healthiest for Heart
http://my.webmd.com/content/article/60/66964.htm
Cup of Cocoa may keep Doctor Away
http://news.bbc.co.uk/go/em/fr/-/2/hi/health/3248455.stm
Beyond delicious: Could Chocolate Also be Good For You?
http://www.nytimes.com/2004/02/17/health/nutrition/17CHOC.html?ex=1078059173&ei=1&en=55b4b315a0825223
Amankah Plastik Yang Anda Gunakan?
Plastik Food Grade vs Non Food Grade
Food Grade yang dimaksud adalah plastik yang aman untuk pembungkus makanan/ minuman sebaliknya Non Food Grade tidak aman, dikategorikan dari sifat dasar monomernya,serta bahan tambahan yang melekat di plastik seperti pewarna,pelunak,pengisi.Monomer adalah komponen utama plastik yang secara kimiawi tersusun atas satu karbon,nah jika monomer bergabung akan terbentuk rantai panjang yang disebut polimer.Jenis plastik yang sangat tidak aman yaitu polistiren dan akrilonitril butadienestiren
Plastik pangan kemasan yang telah mendapat registrasi dari badan berwenang biasanya aman untuk kesehatan.
Plastik Tipe Yang Tidak Aman
Plastik yang berbahaya jenis plastik PP(Polipropilen).jenis ini sering ditemukan sebagai pembungkus soto,mie ayam dan lainnya,berbahaya karena jenis ini mudah bermigrasi ke dalam produk akibat lemahnya ikatan struktur monomernya.tapi Jika tidak digunakan untuk membungkus makanan bersuhu tinggi maka plastik tersebut aman.Tipe lain adalah Polistiren(PS) yang biasanya kebanyakan dijadikan wadah mi instan yang cara penyajiannya langsung menuang air panas ke dalam wadahnya.
Monomer yang bermigrasi ada yang menyebabka karsinogenik(bahan pemicu kanker)ada pula dioksin.menurut WHO dioksin digolongkan sebagai karsinogenik no.1 yang sangat toksik dan beracun.penstabil yang berbahaya adalah penstabil logam yang biasa dipakai pada Plastik PVC.
Faktor Yang Menyebabkan Migrasi
1.suhu tinggi
2.kontak yang lama dengan makanan/minuman
3.Lemak tinggi dan bersifat asam yang biasa terdapat pada buah dimana buah mengandung asam organik yang dapat memicu berpindahnya monomer plastik kedalam makanan.
Yang harus dilakukan cobalah plastik yang terbuat dari Polipropilen(PP) bersifat lebih licin,lebih kokoh dari pada Polistiren(PS)
berikut jenis plastik dan resikonya:
1.Polietilen (PE) : hampir tidak berbahaya
2.Poli propilen (PP) : hampir tidak berbahaya
3.Polistiren(PS) : Karsinogenik,berpengaruh pada sistem syaraf pusat
4.Poli Vinyl Chlorida(PVC) : Karsinogenik,dioksin
5.Vinylidene Chloride Resin : Karsinogenik,dioksin
sumber:Keamanan Plastik(Japan Offspring fund)
Food Grade yang dimaksud adalah plastik yang aman untuk pembungkus makanan/ minuman sebaliknya Non Food Grade tidak aman, dikategorikan dari sifat dasar monomernya,serta bahan tambahan yang melekat di plastik seperti pewarna,pelunak,pengisi.Monomer adalah komponen utama plastik yang secara kimiawi tersusun atas satu karbon,nah jika monomer bergabung akan terbentuk rantai panjang yang disebut polimer.Jenis plastik yang sangat tidak aman yaitu polistiren dan akrilonitril butadienestiren
Plastik pangan kemasan yang telah mendapat registrasi dari badan berwenang biasanya aman untuk kesehatan.
Plastik Tipe Yang Tidak Aman
Plastik yang berbahaya jenis plastik PP(Polipropilen).jenis ini sering ditemukan sebagai pembungkus soto,mie ayam dan lainnya,berbahaya karena jenis ini mudah bermigrasi ke dalam produk akibat lemahnya ikatan struktur monomernya.tapi Jika tidak digunakan untuk membungkus makanan bersuhu tinggi maka plastik tersebut aman.Tipe lain adalah Polistiren(PS) yang biasanya kebanyakan dijadikan wadah mi instan yang cara penyajiannya langsung menuang air panas ke dalam wadahnya.
Monomer yang bermigrasi ada yang menyebabka karsinogenik(bahan pemicu kanker)ada pula dioksin.menurut WHO dioksin digolongkan sebagai karsinogenik no.1 yang sangat toksik dan beracun.penstabil yang berbahaya adalah penstabil logam yang biasa dipakai pada Plastik PVC.
Faktor Yang Menyebabkan Migrasi
1.suhu tinggi
2.kontak yang lama dengan makanan/minuman
3.Lemak tinggi dan bersifat asam yang biasa terdapat pada buah dimana buah mengandung asam organik yang dapat memicu berpindahnya monomer plastik kedalam makanan.
Yang harus dilakukan cobalah plastik yang terbuat dari Polipropilen(PP) bersifat lebih licin,lebih kokoh dari pada Polistiren(PS)
berikut jenis plastik dan resikonya:
1.Polietilen (PE) : hampir tidak berbahaya
2.Poli propilen (PP) : hampir tidak berbahaya
3.Polistiren(PS) : Karsinogenik,berpengaruh pada sistem syaraf pusat
4.Poli Vinyl Chlorida(PVC) : Karsinogenik,dioksin
5.Vinylidene Chloride Resin : Karsinogenik,dioksin
sumber:Keamanan Plastik(Japan Offspring fund)
