In a remarkable medical breakthrough, researchers have developed a groundbreaking treatment that promises hope for patients afflicted with a rare and debilitating genetic disorder. The innovative therapy, which has shown significant success in clinical trials, marks a significant milestone in the field of healthcare and offers a ray of hope to those suffering from the disease.

The rare disorder, known as familial amyloidosis, affects approximately one in every 100,000 people worldwide. It is characterized by the abnormal buildup of amyloid proteins in various organs, leading to severe and often life-threatening health complications, including heart and kidney failure.

The breakthrough treatment, developed by a team of scientists and medical professionals at the prestigious GenoMed Research Institute, focuses on gene therapy and precision medicine. It targets the specific genetic mutations responsible for familial amyloidosis, aiming to correct the underlying genetic defect.

In a recent phase III clinical trial involving a group of patients diagnosed with familial amyloidosis, the new therapy demonstrated remarkable results. Patients receiving the treatment experienced a significant reduction in amyloid protein levels, leading to improvements in organ function and an enhanced quality of life. Some participants who had previously faced the prospect of organ transplantation or lifelong medical interventions are now experiencing a near-normal life.

Dr. Emily Johnson, the lead researcher behind the breakthrough, expressed her enthusiasm, saying, “This treatment represents a giant leap forward in our ability to combat rare genetic diseases. It is incredibly rewarding to witness the positive impact it has on the lives of our patients.”

The therapy’s success has garnered attention from the medical community and offers hope for the development of similar treatments for other rare genetic disorders.

While further research and regulatory approvals are required before the treatment can be widely adopted, the prospects for patients with familial amyloidosis have never been brighter. The medical community, patients, and their families are eagerly awaiting the next steps towards bringing this innovative therapy to those in need.

The breakthrough also highlights the importance of continued investment in medical research and the potential for precision medicine to transform the landscape of healthcare. As scientists and healthcare professionals continue to push the boundaries of what is possible, the future holds promise for patients facing even the most rare and challenging medical conditions.

Диетологами рекомендовано питание без углеводов для тех, кто придерживается диеты.

Легкий рацион питания также имеет положительное влияние и на ваш сон.

Питание без углеводов, особенно в вечернее время подготавливает наш организм ко сну. От тяжелой еды с высоким содержанием жира, конечно же, в любом случае, лучше отказаться. Один из приемов еды без углеводов особенно рекомендован диетологами, чтобы сильно не нагружать наш организм. Для этого введите в меню побольше овощей и белковой еды. К огромному сожалению, многие люди плохо переносят во время ужина сырые продукты питания. В этом случае, лучше обратить внимание на слегка приготовленные продукты.

Питание без углеводов: легкая еда с белком

Для питания без углеводов замечательно подходят овощи. Идеально было бы приготовить овощной салат с зеленью. Также сырые продукты питания подошли бы тоже хорошо. Но лучше всего скомбинировать их с белком – таким образом, насыщение придет быстрее, что тем самым дополнительно ускорит сжигание жира. Например, можно добавить сыр фета, филе индюшки или сыр тофу в ваш салат.

Если вы с удовольствием употребляете сырые продукты, то можно подать их с соусом из йогурта или же с обезжиренным творогом. Также такой соус отлично подойдет к овощам, приготовленным в духовке. Для этого просто положите на противень ваши любимые овощи, посолите их, добавьте несколько капель оливкового масла и поставьте в духовку на 15 – 30 минут при температуре 180 градусов.

Хорошо знакомый и насыщенный: суп мисо

Для того, кто предпочитает легко усвояемое и к тому же сытное питание без углеводов, превосходно подойдет суп мисо. Японский бульон с пастой мисо, а также сушеными грибами купить которые можно по ссылке ранее и водорослями быстро готовится, согревает тело и в то же время быстро насыщает, не нагружая желудок. Необходимые ингредиенты можно приобрести в азиатских магазинчиках. Для разнообразия в суп можно добавить свежую рыбу, например филе семги, или же сыр тофу. И самое главное: суп мисо облает успокаивающим и снотворным эффектом.

Do you follow the rule that you can not have lunch after 17 or 18 hours? Time does not matter, something else is important.
If you had dinner at 17:00 and went to bed after 2 hours, it would be natural. However, if you go to bed at midnight, you definitely shouldn’t starve for so long. The statement that if we want to lose weight, after 17 or 6 pm we should not eat anything is just a very common myth. According to the world-famous nutritionist Manuel Villacort, in general this is not the case. A balanced late dinner is often more natural.

Follow other rules

During the day, we should consume 70% of calories, and the remaining 30% for dinner. Before going to bed, you need to give the body enough time to digest food. It is recommended to eat the last meal from 90 minutes to 2 hours before bedtime. We will not be full and we will not be hungry. Then we’d better go to sleep. We won’t be hungry at night and we won’t wake up tired and weak in the morning. With an empty stomach, we will not be able to maintain the digestive tract, including the liver, when the body cannot sufficiently regenerate, process energy and accumulate fat reserves.

How to share food

Some people like to eat 1.5 hours before bedtime, others – 2-3 hours before bedtime. If we go to bed around 22:00, you can eat at 19:00, and if we go to bed at midnight, dinner can be at 21:00. A good solution is a second dinner, when we can eat 2 smaller dinners. The first at 18:00, the second at 21:00. Then you need to save carbohydrates and it is best to do without them. Eat a few slices of ham or low-fat cheese and some vegetables without bread. If you find it difficult to digest raw vegetables, they can be smothered or lightly fried.

Light dinner

Instead of risotto or spaghetti, mix vegetables with a piece of cheese, ham, egg or tuna. Choose low-carb vegetables such as cauliflower, eggplant, squash or pumpkin. If that’s not enough for you, add legumes. They contain a lot of protein and saturate. Add cumin, fennel, basil, marjoram or rosemary to prevent bloating.

In modern production, it is very common to find various food additives used to create a particular product. But this does not mean at all that such products cannot be trusted. After all, they actually have all the useful properties that lactic acid is endowed with.

In order to find out what useful properties lactic acid or food additive E-270 has, you need to know how it is synthesized. In the human body, this component occurs in the transverse muscle tissue when a person ate something sweet before training.

Lactic acid is also actively used for the production of products such as fish, meat, confectionery and others. At the same time, it is lactic acid that is responsible for the taste, and sometimes for the sweet notes of your favorite treats. The technologies of purification and phase separation currently used help to obtain a higher quality final product. In this regard, it is safe to say that any more or less serious changes in the production technology of a particular food product require the most scrupulous attitude to everything related to it. In this regard, it is extremely important to monitor the quality of lactic acid.

Few people know, but lactic acid is also used in the production of some beers. So we can definitely say about the high level of importance of this product. In addition, they speak with confidence about its universality, which by itself is not such news. Among other things, it should be noted that the maximum degree of readiness for food production depends on the technologies used.