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 :-)