How to get your heart rate back after a heart attack

An Indonesian man who became a celebrity for sharing his personal health information with his doctor has been accused of “disrespecting” a doctor.

Zohar Ahmad Hidayat, from the southern province of Aceh, was hailed as a hero after sharing his health records to his doctor, who said the patient had not received any treatment and was suffering from “severe heart failure”.

The patient, named as Hidaya, was diagnosed with a rare and fatal condition called “reversal coronary artery disease” in May last year.

His condition, which affects around 1,000 people in Indonesia, was considered to be the most treatable heart condition in the world.

Zahir Hidayas medical team and doctors said that the patient was on a high-protein diet, had heart failure and had “lost all ability to breathe”.

But Zahir Hijas own doctor, Dr Abdullah Mohamed, was reportedly concerned that the “unhealthy lifestyle” the patient ate and the “discomfort of the environment” were making him feel “unwell”.

He was reportedly worried that Zahir could die from the condition, and recommended that Zahur take medication.

But Zahur, a resident of the southern city of Suwon, rejected the advice, saying he was eating well and that he was not suffering from a heart condition.

“I was not taking medicine for my heart disease.

I don’t know what they are doing to me.

It was just a question of my lifestyle,” Zahir said.

Dr Mohamed, who is also the president of the Aceh Medical Association, said he had spoken to Zahir and asked him to make a decision, adding that Zahar had not yet taken the decision.

“If you don’t take this medicine, you will be dead,” Dr Mohamed said.

“This is not a choice I am making, but a choice that is made by the doctors,” Zahur said.

Doctors said Zahir had received the correct treatment for his condition, but it was unclear how Zahir was feeling, and whether Zahir knew he was taking the correct medication.

“Zahur was diagnosed in June last year with a heart disease that he didn’t have and that’s why he took medication.

He was diagnosed [in] July last year and he took his medicine and he has been on the medication for three months,” said Dr Abdul Aziz Ibrahim, the chief of the hospital’s emergency department.”

When we see a patient who’s suffering from this, we try to treat them by giving them what they need,” Ibrahim said.

The case is one of many health issues that have been blamed on the lifestyle of the rich, especially in Aceh province.

Health officials have said that Aceh is the world’s wealthiest country with a population of 7.4 million people, with a per capita income of $10,600.

However, Aceh also has the third highest suicide rate in the region, and one of the highest rates of heart attacks in Indonesia.

In 2016, a number of people died from heart attacks due to their poor health, with some cases blamed on a lack of medical attention and the lack of access to healthcare services.

The country’s economy has been struggling with low demand and a sluggish global economy.

How to Make Japanese Soy Sauce for Tacos

It’s hard to believe that in the past, the name “takoyaki” was used to refer to soy sauce made with fermented soybeans.

Today, it is the term for soy sauce produced by boiling and drying soybeans, which are then ground into a paste and fermented to make soy sauce.

The term “tako” is also used to describe the paste made with dried soybeans that has been fermented with vinegar and sugar.

The key to soy sauces is that they are made with soybeans from different areas of the world.

It’s important to note that soy sauce is made in the United States, Japan, and South Korea, so it’s best to ask your local market to be more specific.

To make a Japanese soy sauce that’s not too spicy, add some chopped garlic to the mix.

To add some sweetness, add a dash of fresh lemon juice and a splash of sesame oil.

To make it spicy, stir in some minced fresh ginger, onion, and/or jalapeños.

It will taste great, so if you’re making it for dinner, add it to the side.

Taste it and let us know what you think!

Soy sauce is the new ‘Master Sauce’

When I went to the grocery store to buy my first bottle of soy sauce two years ago, I was greeted by a woman with a giant yellow umbrella.

She said she had just ordered two soy sauces and asked if I wanted a couple of pieces of chicken wings.

I told her I didn’t have any chicken wings, but that I wanted two pieces of tofu.

She looked me up and down and asked me what was wrong.

She pointed to the soy sauce aisle.

I pointed to my receipt.

“The sauce is not fresh,” she said.

“There’s a lot of sauce that is in there that I’ve never seen before.”

The soy sauce woman was a member of a soy sauce association that runs a weekly gathering at the store where I live, called Soy Sauce Week.

We have to have our own soy sauce and sometimes, she said, there are some that have never been there before.

When we are at home, there’s soy sauce on the counter that is fresh.

We call it “old soy sauce.”

It’s not the freshest.

I’m not the only one who feels that way.

For me, the soy sauces that I buy are the fresher, but the older ones are the ones that are missing the seasoning.

When I buy soy sauce at the grocery, I have to think, “Oh my god, this soy sauce is stale.

This is the most spoiled sauce I’ve ever seen.

What’s going on?”

That’s why I’ve started the Soy Sauce Association, to provide a safe space for soy sauce users.

Soy sauce can be very bitter and can contain mold, so the soy association has been working to make sure soy sauce never ends up in that environment.

Soy SauceWeek is a weekly meeting held at the soy restaurant that I frequent, the La Quinta Soy Cafe in West Covina.

The Soy Sauce Society was formed last year by the soy barons of California and has now expanded to all 50 states and Puerto Rico.

There are also a handful of organizations that help people find the freshening soy sauce that they need, including the Soy Society of California, which works with supermarkets and restaurants to make soy sauce the freshener it should be.

Soy sauces are a great way to help protect people from the harmful effects of mold.

But they can also be a good way to get soy sauce to the store shelf in a way that makes it more palatable to consumers.

One of the challenges is that the soy industry is changing.

When the food supply was in its infancy, soy was the primary ingredient.

But now, the ingredients are increasingly used in other food products, such as breads, pasta sauces, and other food items.

Soybean oil, for example, is used to make chicken feed, but soy sauce can also come from the oil.

Soy can also have different chemical components.

A soy sauce company might add a chemical called glutamic acid to the recipe, which makes it sweet and has a slightly sour taste.

But in a lot, it may not have any added flavor.

There’s also a problem with soybean oil: It is very high in omega-3 fatty acids, and soybean oils are high in other omega-6 fatty acids.

That’s one of the reasons soy sauce companies use soybean meal to improve the taste.

This has been a big problem for the soy community.

When soy sauce comes in the store, people are going to think it’s a good thing, because soy sauce has been shown to reduce cholesterol.

But the soy is often made with preservatives that have been found to increase cholesterol levels, so people are more likely to eat it.

Soy oil is also high in sugar, which has been linked to heart disease.

There have been studies showing that soy oil increases the risk of developing diabetes, cancer, and obesity.

And there are concerns about the soy oil’s impact on the environment.

The oil is stored in tanks at the factory where soy is grown.

It’s a major environmental concern.

I worked at the National Institute of Food and Agriculture for 15 years, and I’ve been involved in many projects that have put soy oil in the food we eat.

When you think about soy oil, you think of it as a sweetener, but we’ve known for a long time that it’s actually a preservative.

It is a preservatives.

It gives you the illusion of freshness, but it really is an additive that gives you a bit of saltiness, a bit more of a flavor, and it’s not what you want when you’re eating.

That means there is no benefit to eating soy.

Soy has become a big part of the grocery supply.

And I think it is an increasingly important part of our diet, because we don’t really have any other source of vitamin A, which is important for our health.

The soy industry has been moving toward more natural ingredients.

The companies have started making soybean

‘Germantown’ is a good place to live, says owner of Germantown soy sauce factory

“It’s a good city, a good business,” said Gerd, whose factory opened in 1999.

“We have good neighbors.

We’re not really in the big city, but it’s a nice, comfortable place.

The kids are playing in the yard and playing basketball.”

Gerd said he has received phone calls from people in the city and surrounding area about their displeasure with the restaurant’s recent closure.

“I think people will come here because they’re fed up with the city,” he said.

“But I don’t think it’s the city’s fault, and the people here have the right to come here.

They’re fed-up with it, and I don´t want to have to go anywhere else.”

For now, the restaurant is open and Gerd says he plans to stay open until the end of the month.

“We’re gonna keep opening,” he told The Jerusalem Mail on Tuesday.

“I can´t take the blame.”