The disease Tuberculosis (TB) continues to be a threat in Indonesia.

Around 80,000 people die each year at risk for the disease.

Standards and Section Chief Tuberculosis Partnership Sub Directorate General of Disease Control and Environmental Health Ministry of Health, Nadia, said Tuesday (24/11), the number of new patients with tuberculosis (TB) within one year based on a 2004 survey of about 538,000 people.

Estimated numbers are not much different from year to year due to tuberculosis (TB) is highly infectious and the population continues to increase, he said on the sidelines of the National Workshop on Rights and Obligations of Patients Tb.

Moreover with the increasing number of cases continued to HIV / AIDS. In the vulnerable body condition, tuberculosis became a major threat to people living with HIV / AIDS. Most of them later also suffered from tuberculosis.

Chairman of the Patients Association and the Community Tuberculosis Care Indonesia (pamali), Retnowati WD Tuti said, stigma is a constraint in advocating the eradication of tuberculosis. Tuberculosis sufferers fear and shame that are reluctant to seek treatment. Moreover, people with HIV / AIDS who later suffered from tuberculosis. The burden of disease and the stigma they bear more weight.

Reducing the Negative Impact of Cooking Oil

In our culture, fried foods, including favorite foods. It was a tasty, crunchy, plus low price makes many popular fried. However, eating fried food can be harmful to health.

Fried food fried in oil containing saturated fatty acids would be metabolized when consumed, will eventually increase in blood lipid profile. The higher the intake of saturated fat, higher cholesterol. This will eventually lead to degenerative diseases, such as coronary heart disease or stroke.

To prevent these undesirable due to consumption of fried foods, Prof.Dr.Ir.Made Astawan, food technologists, Bogor Agricultural University, share tricks.

1. When you choose to buy cooking oil in accordance with the needs, how to read labels and packaging, with good care. Select which include cooking oil complete information on the label.

2. For high cholesterol, choose oils that contains unsaturated fatty acids (such as peanut oil and corn oil).

3. Do not choose cooking oil just by color and appearance. A clear oil is not necessarily better than the yellow oil concentrated. Color is influenced by the content of carotenoids and other components in the oil. In some cases the very beneficial carotenoids to health.

4. As far as possible gorenglah food gangsa system (less oil) to prevent excessive oil absorption in fried foods, and repeated use of oil.

5. Cooking oil so that is not easily damaged, should not use too high heat. Control the size of the flame.

6. Save the cooking oil in a sealed container, cool, and avoid sunlight to prevent oxidation and rancidity was not easy.

7. Clean the frying pan or wok with a detergent that is free from the crust or other dirt.

8. Do not get used to using used oil that has been used repeatedly to fry.

9. Drain the oil in fried food before eating. If necessary use a tissue or paper to reduce the oil layer on the surface of the food.

In our culture, fried foods, including favorite foods. It was a tasty, crunchy, plus low price makes many popular fried. However, eating fried food can be harmful to health.

Fried food fried in oil containing saturated fatty acids would be metabolized when consumed, will eventually increase in blood lipid profile. The higher the intake of saturated fat, higher cholesterol. This will eventually lead to degenerative diseases, such as coronary heart disease or stroke.

To prevent these undesirable due to consumption of fried foods, Prof.Dr.Ir.Made Astawan, food technologists, Bogor Agricultural University, share tricks.

1. When you choose to buy cooking oil in accordance with the needs, how to read labels and packaging, with good care. Select which include cooking oil complete information on the label.

2. For high cholesterol, choose oils that contains unsaturated fatty acids (such as peanut oil and corn oil).

3. Do not choose cooking oil just by color and appearance. A clear oil is not necessarily better than the yellow oil concentrated. Color is influenced by the content of carotenoids and other components in the oil. In some cases the very beneficial carotenoids to health.

4. As far as possible gorenglah food gangsa system (less oil) to prevent excessive oil absorption in fried foods, and repeated use of oil.

5. Cooking oil so that is not easily damaged, should not use too high heat. Control the size of the flame.

6. Save the cooking oil in a sealed container, cool, and avoid sunlight to prevent oxidation and rancidity was not easy.

7. Clean the frying pan or wok with a detergent that is free from the crust or other dirt.

8. Do not get used to using used oil that has been used repeatedly to fry.

9. Drain the oil in fried food before eating. If necessary use a tissue or paper to reduce the oil layer on the surface of the food.