Month: November 2010

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News on Health & Science

Say No to Pneumonia

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This year once again Pneumonia Day (November 12) came and went without much fanfare. Although great progress has been made in preventing and treating the disease, it still affects three in 1,000 people annually and has a 10-15 per cent rate of mortality.
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Pneumonia can occur as a result of infection with a wide spectrum of organisms, with viruses, bacteria, fungi and parasites implicated. Infection can be acquired from others in the community. It can develop as a complication of prolonged hospitalisation for other illnesses or surgery.

In infants less than three weeks, the organism is often acquired from the birth canal. School-going children may get it from their peers. Adults are more likely to develop pneumonia if they smoke, drink, are obese or have diabetes. People who are immune-compromised (the system doesn’t work as well as it should) as a result of steroids, treatment for cancer or if they have AIDS are also at a higher risk.

Our stomach contains partially digested food that is held back by sphincters (muscles that constrict or relax passages as required). Sometimes the sphincters become lax and the food may regurgitate into the lungs. This is “aspiration pneumonia” and can occur with loss of consciousness or a stroke, after surgery, or when a person is fed through a tube. The infection is “mixed” with a bouquet of organisms and is difficult to treat.

The mouth contains many organisms, which proliferate with dental caries or gum disease. These organisms may pass inadvertently into the lungs during sleep causing pneumonia.

Influenza can cause viral pneumonia. This is seasonal and is often associated with conjunctivitis or diarrhoea. It can be severe like in SARS, avian flu or swine flu. Initially, it is difficult to distinguish between a viral pneumonia (which doesn’t require or respond to antibiotics) and a bacterial infection. Many viral pneumonias progress to bacterial infections.

The cilia (fine hair) lining the lungs initially try to push out infecting organisms. The lung cells then secrete antibody-containing mucous in which the organisms get trapped. Cough reflexes set in trying to expel the organism. When this fails, the organism gains a foothold, starts to proliferate and causes pneumonia.

Tobacco contains nicotine which paralyses the protective cilia. They became inactive, inefficient and ineffective. This is why smokers develop pneumonia frequently. Others (particularly women and children) who live with smokers are also affected similarly by the smoke filled environment.

The common signs of pneumonia are fever, rapid breathing, a cough, breathlessness, sweating, chills, headache, muscle pain and tiredness. The chest overlying the affected portion of the lung may hurt while breathing.

These typical symptoms may not occur in older people. The temperature may fall below normal instead of rising. The breathing may become shallow and ineffective. Coughing may become difficult.

Pneumonia was a dangerous and fatal disease before the antibiotic era. Timely, adequate and appropriate treatment has considerably reduced its mortality. It can still be life threatening.

If you have been diagnosed with pneumonia, take the medication as prescribed without resorting to alternative systems of medicine. Seven to 14 days of antibiotics may be required to eliminate the infection. Pneumonia can recur if inadequately treated. Also, drink plenty of fluids. This helps keep the secretions fluid, making it easy to cough out. Do not be in a hurry to return to school or work. If you do so before you are fully cured, you will spread the infection.

Pneumonia is often a complication of seasonal influenza. A vaccine is available against seasonal flu and certain types like swine flu. Timely immunisation prevents infection.

Two of the common bacteria casing pneumonia are H. infuenzae and Strep pneumonia. Immunisation is available against both and should be given to children. Pneumococcal vaccine is available for adults too. It should be taken after the age of 55, preferably by all adults and definitely by those with diabetes, asthma, kidney or liver disease.

Contaminated hands efficiently carry bacteria. Washing your hands frequently helps remove disease-causing bacteria and reduces the incidence of pneumonia.

Visit a dentist regularly and take care of your teeth. Maintain your health and immunity. You can do this not by consuming tonics, rejuvenators and health supplements, but by maintaining your ideal body weight, exercising regularly, and adding fresh fruits and raw vegetables to your diet.

Source : The Telegraph ( Kolkata, India)

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Healthy Tips

10 Organic Foods That Are Worth the Money

1.Apples…[amazon_link asins=’B00AXYF5EY,B007OC5X40,B0000VD4TS,B00BNZSXC8,B00F6MG2ZY,B011QIAIW4,B01EM9OHC6,B00HKLK3ZO,B001ID6MIC’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’8ab40d8c-620a-11e7-82a1-4dd9df606967′]
The FDA states that more pesticides are found on apples than are found on any other fruit or vegetable — a grand total of 36. One test found seven chemicals on a single apple. Sounds like a good reason to switch to pesticide-free organic produce to me.

Of course, if you do eat apples or any other fruit, use them sparingly and never consume them in the form of fruit juice, which is basically just a glass full of fructose.

No organic? Peel your apples

2.Baby Foods..[amazon_link asins=’B00FFJ3TJA,B00XCLFZLS,B00PDN097S,B01GU4MQLU,B00AO9H65Y,B001V79W96,B01H0EQ3JU,B017DC7M8U,B015E99Z7U’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’b99b0a54-620a-11e7-adc0-b194c5e43c09′]
An infant’s immune system is less developed than an adult’s, and more vulnerable. Nonorganic baby foods tend to use fruits and vegetables that have been treated with chemicals.

No organic? Make your own purees by tossing organic fruits and vegetables into the blender.

3.Butter and Milk..[amazon_link asins=’B01A13AUAU,B000CC1FM8,B00FTC7DR2,B00RPSOEF2,B00VXQGY64,B00DC5ZKQE,B004RR61SM,B01D4V6WXK,B001LNPHNA’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’6f8997dd-620b-11e7-a4eb-296ee70b662a’] [amazon_link asins=’1603582193,B00APPF0LE,B004K69OMU,0979209528,0970118147,1508886326,B00TW8P380,B01LXML9QT,B06XD2WS8G’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’937770b7-620b-11e7-97fc-556b69bd1541′]
Dairy cows eat grains that are heavily treated with chemicals, which show up in the milk. Non-organic milk can also contain bovine growth hormone and antibiotics.

However, RAW milk is nearly always better than organic milk if it is purchased from a conscious farmer. In that case, it may not be certified organic, but it will essentially be organic anyway, and drinking your milk raw is KEY. The linked article should have written loads about this difference, but failed entirely to do so.

4.Cantaloupe…[amazon_link asins=’B00F6MFM3C,B01BMVHR38,B007OBE7C0,B0184G4SUE,B01BMWSKQA,B003QGW1Z2,B01EBD850I,B019ED227W,B005SWLG3K’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’b9a7e636-620b-11e7-b643-6bb6c9dd542f’]
Cantaloupes often are contaminated by five of the longest-lasting chemicals. Dieldrin, a very toxic and carcinogenic insecticide, still gets taken up through the cantaloupe’s roots even though it was banned in 1974.

No organic? Thoroughly wash the outside of the melon, since a knife can drag exterior residues through the flesh as you slice it.

5.Cucumbers…[amazon_link asins=’B00YOQDWOM,B004L6DI9O,B002707WIY,B0142WMX10,B009NKS90G,B009SRTA0M,B01FN4DP2C,B01CSG6P7U,B00005NFBJ’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’ec6fc6da-620b-11e7-a447-a1fefed18082′]
Cucumbers were ranked the 12th most contaminated food and the second in cancer risk due to their pesticide content.

No organic? Peel the cucumbers, since the waxes used to make the skin shiny also tend to hold chemicals.

6.Grapes….[amazon_link asins=’B007OC3734,B000RGYJI6,B007OC481E,B000P6J0SM,B001O3U7AK,B000NOCRO0,B00CI3ULTC,B005K5GQB2,B0005ZVGJO’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’0fa30168-620c-11e7-883a-678a208feace’]
Grapes get treated with numerous chemicals, especially Chilean grapes, which can be sprayed with as many as 17 of them. Grapes are also, whether organic or not, especially high in fructose — you might want to consider eating the grape skins and leaving the grape itself alone.
No organic? Search out grapes grown domestically; they are treated with fewer chemicals.
7.Green Beans ..[amazon_link asins=’B00N1763A0,B0005ZVGKS,B006NKT9EO,B0040PX5T4,B01B1A7DZ2,B008KKW0W8,B008STNLI8,B0005ZVGL2,B00BIY0YS0′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’42326dd3-620c-11e7-899b-8dd5d86aa5dd’]
There are over 60 pesticides that are registered for use on green beans in the U.S.

No organic? Choose fresh beans over canned or frozen. Wash them well.

8.Spinach …..[amazon_link asins=’B0005ZWVRU,B004SV5JWQ,B0044R368S,B007C7PPY0,B0047NSHBK,B00DX5D8CQ,B000FZRYE0,B0090DXWXA,B015EX7GLS’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’6aa865ff-620c-11e7-978c-9feb4ff34209′]
The chemicals used to treat spinach may cause cancer or interfere with hormone production.

No organic? Vigilantly wash each leaf separately under running water.

9.Strawberries..[amazon_link asins=’B000P6J0SM,B0082WMM7C,B002B8Z98W,B004MPA8P6,B002QYK8FA,B00R7XOGYO,B000P717MI,B01AO47KWW,B00BIBO19G’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’9beb2d02-620c-11e7-adad-1db21602f861′]
Strawberries are among the most contaminated of all produce. Once again, be wary of overdoing it with fructose when you eat fruit.

No organic? Choose local berries over long-distance ones (which generally involve more spraying). The package should say where they’re from, or the supermarket’s produce manager should know.

10.Winter Squash..[amazon_link asins=’B00AMO2ITK,B01M1MY4JV,B00AUUN9US,B01A3MTJ3I,B001F5XE6G,B01B1VFP8I,B00E816T2A,B00F4I2FNS,B001BM8SS2′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’c4215e36-620c-11e7-9c43-a1c16ca06a25′]
Winter squash, like cantaloupe, can absorb dieldrin from the soil.

No organic? Buy Mexican. The soil in Mexico is largely uncontaminated by dieldrin.

Source: Real Simple November 2010

 
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News on Health & Science

Fish Oil Might Help Fight Gum Disease

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Even moderate amounts of omega-3 fats may help ward off gum disease, according to new research.

Researchers divided nearly 9,200 adults into three groups based on their omega-3 consumption.

Dental exams showed that those in the middle and upper third for consumption of the omega-3’s DHA and EPA were 23 percent to 30 percent less likely to have gum disease.

Business Week reports:

“About 54 percent of men and 46 percent of women over age 30 in the United States experience gingival bleeding, the earliest sign of periodontal disease … In the general population, about 11 percent of adults aged 50 to 64 have moderate or severe periodontitis, rising to 20 percent of those over age 75.”

Resources:
Business Week October 26, 2010
Journal of the American Dietetic Association November 2010; 110(11):1669-75 ?

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Ayurvedic Biotherapy Suppliments our body needs

Propolis

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Defenition:–
Propolis is a resinous mixture that honey bees collect from tree buds, sap flows, or other botanical sources. It is used as a sealant for unwanted open spaces in the hive. Propolis is used for small gaps (approximately 6 millimeters (0.2 in) or less), while larger spaces are usually filled with beeswax. Its color varies depending on its botanical source, the most common being dark brown. Propolis is sticky at and above room temperature (20° Celsius). At lower temperatures it becomes hard and very brittle.
Clic k to see the picture
Propolis is a sticky resin that seeps from the buds of some trees and oozes from the bark of other trees, chiefly conifers. The bees gather propolis, sometimes called bee glue, and carry it home in their  pollen baskets.  They blend it with wax flakes secreted from special glands on their abdomens. Propolis is used to slickly line the interior of brood cells in preparation for the queen’s laying of eggs, a most important procedure.  With its antiseptic properties, this propolis lining insures a hospital-clean environment for the rearing of brood.

click & see

Purpose:-
For centuries, beekeepers assumed   that bees sealed the beehive with propolis to protect the colony from the elements, such as rain and cold winter drafts. However, 20th century research has revealed that bees not only survive, but also thrive, with increased ventilation during the winter months throughout most temperate regions of the world.

Click to see the picture

Propolis is now believed to :

1.reinforce the structural stability of the hive
2.reduce vibration
3.make the hive more defensible by sealing alternate entrances
4.prevent diseases and parasites from entering the hive, and to inhibit bacterial growth
5.prevent putrefaction within the hive. Bees usually carry waste out of and away from the hive. However if a small lizard or mouse, for example, found its way into the hive and died there, bees may be unable to carry it out through the hive entrance. In that case, they would attempt instead to seal the carcass in propolis, essentially mummifying it and making it odorless and harmless.
Click to see the picture
Constituents: Chemically speaking, propolis is a very complex mixture. Its chemical elements vary according to its source.  Colors range from golden brown to brownish green to reddish brown to blackish brown.  A broad analysis reveals approximately 55 percent resinous compounds and balsam, 30 percent beeswax, 10 percent ethereal and aromatic oils, and 5 percent bee pollen.  Many flavonols contribute to propolis.  Other components include cinnamic acid, cinnamyl alcohol, vanillin, caffeic acid, tetochrysin, isalpinin, pinocembrin, chrysin, galangin, and ferulic acid.

The composition of propolis varies from hive to hive, from district to district, and from season to season. Normally it is dark brown in color, but it can be found in green, red, black and white hues, depending on the sources of resin found in the particular hive area. Honey bees are opportunists, gathering what they need from available sources, and detailed analyses show that the chemical composition of propolis varies considerably from region to region, along with the vegetation. In northern temperate climates, for example, bees collect resins from trees, such as poplars and conifers (the biological role of resin in trees is to seal wounds and defend against bacteria, fungi and insects). Poplar resin is rich in flavonoids. “Typical” northern temperate propolis has approximately 50 constituents, primarily resins and vegetable balsams (50%), waxes (30%), essential oils (10%), and pollen (5%). In neotropical regions, in addition to a large variety of trees, bees may also gather resin from flowers in the genera Clusia and Dalechampia, which are the only known plant genera that produce floral resins to attract pollinators. Clusia resin contains polyprenylated benzophenones. In some areas of Chile, propolis contains viscidone, a terpene from Baccharis shrubs,[8] and in Brazil, naphthoquinone epoxide has recently isolated from red propolis,  and prenylated acids such as 4-hydroxy-3,5-diprenyl cinnamic acid have been documented. An analysis of propolis from Henan, China found sinapic acid, isoferulic acid, caffeic acid and chrysin, with the first three compounds demonstrating anti-bacterial properties. Also, Brazilian red propolis (largely derived from Dalbergia ecastaphyllum plant resin) has high relative percentages of the isoflavonoids 3-Hydroxy-8,9-dimethoxypterocarpan and medicarpin.

Occasionally worker bees will even gather various caulking compounds of human manufacture, when the usual sources are more difficult to obtain. The properties of the propolis depend on the exact sources used by each individual hive; therefore any potential medicinal properties that may be present in one hive’s propolis may be absent from another’s, and the distributors of propolis products cannot control such factors. This may account for the many and varied claims regarding medicinal properties, and the difficulty in replicating previous scientific studies investigating these claims. Even propolis samples taken from within a single colony can vary, making controlled clinical tests difficult, and the results of any given study cannot be reliably extrapolated to propolis samples from other areas.

Properties :   Propolis is another medicinal marvel from the beehive.  Research shows it offers antiseptic, antibiotic, antibacterial, antifungal, and even antiviral properties.  Propolis is Nature‘s premiere preventive.  It is so powerful in action, it is often called Russian penicillin in acknowledgement of the extensive research the Russians have mounted on this wonder worker from the bees.  Propolis demonstrates strong antimicrobial properties against various bacterial and fungal infestations.  Even streptococcus bacteria have been shown sensitive to propolis.

Medicinal Uses:
Nature’s Preventive Medicine : Propolis has been justly called Nature’s premier preventive.  The immune system is supported and strengthened by the ingestion of propolis.  Modern scientific studies indicate that those who take propolis regularly escape winter colds and sore throats and seem to develop a natural immunity to common viruses, including the various strains of flu.

Chemical antibiotics destroy all bacteria in the body, both the friendly, (necessary flora required for healthy functioning in the entire gastrointestinal tract) and the bad intestinal flora.  An individual who constantly takes prescribed antibiotics for one condition after another soon learns to his sorrow that the drugs may no longer work as well as they once did.  As invading bacteria get “smarter,” the drugs become less and less effective.

Propolis, the natural antibiotic, works against harmful bacteria without destroying the friendly bacteria the body needs.  Propolis has also been proven effective against strains of bacteria that resist chemical antibiotics.

The field of influence of propolis is extremely broad.  It includes cancer, infection of the urinary tract, swelling of the throat, gout, open wounds, sinus congestion, colds, influenza, bronchitis, gastritis, diseases of the ears, periodontal disease, intestinal infections, ulcers, eczema eruptions, pneumonia, arthritis, lung disease, stomach virus, headaches, Parkinson’s disease, bile infections, sclerosis, circulation deficiencies, warts, conjunctivitis, and hoarseness.

Propolis helps regulate hormones and is an antibiotic substance that stimulates the natural resistance of the body.  Propolis may be used by everyone, sick or healthy, as a means of protection against microorganisms.  Propolis is also efficient against conditions caused by bacteria, viruses, or different fungi.  Propolis cures many diseases because it is a special natural substance with strong effect.
You may use it as part of your daily program of supplementation.  It has helped the bee society survive and thrive for over 45 million years.  It may well help you survive … for a long time!

Other Uses:
In musical instruments
Propolis is used by certain music instrument makers to enhance the appearance of the wood grain. It is a component of some varnishes and was reportedly used  by Antonio Stradivari.

In food
Propolis is used by some chewing gum manufacturers to make Propolis Gum.

Resources:
http://en.wikipedia.org/wiki/Propolis
http://www.draperbee.com/info/propolis.htm

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Herbs & Plants

Agaricus campestris

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Botanical Name :Agaricus campestris
Family: Agaricaceae
Genus: Agaricus
Species: A. campestris
Kingdom: Fungi
Phylum: Basidiomycota
Subphylum: Agaricomycotina
Class: Agaricomycetes
Subclass: Agaricomycetidae
Order: Agaricales
Common Name :Khumbi, Banger-chhata,The Meadow Mushroom or Field mushroom

Habitat : Agaricus campestris is common in fields and grassy areas after rain from late summer onwards worldwide. It is often found on lawns in suburban areas. Appearing in small groups, in fairy rings, or solitary. Owing to the demise of horse drawn vehicles, and the subsequent decrease in the number of horses on pasture, the old ‘white outs’ of years gone by are becoming rare events. This species is rarely found in woodland.

Saprobic; growing alone, gregariously, or sometimes in fairy rings, in meadows, fields, lawns, and grassy areas; late fall to early winter (occasionally in summer; sometimes year-long in California); widely distributed and common in North America.

Description:
The meadow mushroom, Agaricus campestris, is a beautiful white mushroom that is closely related to the cultivated “button mushrooms” (Agaricus bisporus) sold in North American grocery stores. In most areas it is a fall mushroom and, as its common and Latin names suggest, it comes up in meadows, fields, and grassy areas, after rains. It is recognized by its habitat, its pink gills (covered up by a thin white membrane when the mushroom is young) which become chocolate brown as the mushroom matures, its quickly collapsing white ring, and the fact that it does not discolor yellow when bruised.

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Cap: 3-11 cm; convex to broadly convex, occasionally nearly flat; whitish; smooth and glossy to fibrous to nearly wooly or scaly.

Gills: Free from the stem; deep pink becoming brown and then dark chocolate brown in maturity; crowded; covered with a thin white partial veil when in the button stage.

Stem: 2-6 cm long; 1-2.5 cm thick; more or less equal; sometimes tapering slightly to base; with a quickly collapsing white ring; not bruising yellow.

Flesh: Thick and white throughout; not bruising yellow anywhere, even in the base of the stem; very rarely discoloring a pinkish wine color in wet weather.

Odor and Taste: Pleasant.

Chemical Reactions: Cap surface not yellowing with KOH.

Spore Print: Dark chocolate brown.

Microscopic Features: Spores: 5.5-10 x 4-7 µ; elliptical. Cheilocystidia to 10 µ wide. Universal veil hyphae (on cap surface and stem base) without inflated elements.

The North American forms of this mushroom are apparently numerous–and several closely related (identical?) species have been described, including Agaricus andrewii (cheilocystidia 11-18.5 µ wide; universal veil hyphae with inflated elements) and Agaricus solidipes (spores up to 12 µ long; cheilocystidia absent). See also Agaricus porphyrocephalus.

Edibil Uses:
It is widely collected and eaten, even by those who would not normally eat wild mushrooms. This mushroom is not commercially cultivated on account of its fast maturing and short shelf-life. Culinary uses of the meadow mushroom include eating it sauteed or fried, in sauces, or even sliced raw and included in salads. In flavor and texture, this mushroom is almost identical to the white button mushroom available in grocery stores in the United States. Be sure to rinse well to dislodge any sand, and also watch out for small, white larvae which tunnel through the stems and caps. Among the similar species mentioned above, there have been cases where the deadly toxic destroying angel (Amanita bisporigera) has been consumed by individuals who mistook it for this species. The edibility of specimens collected from lawns is uncertain because of possible contamination with pesticides or other chemicals.

Bioactive properties
Water extracts of A. campestris have been shown to enhance the secretion of insulin, and to have insulin-like effects on glucose metabolism in vitro, although the mechanism is not understood yet.

Medicinal Uses:
Research into fungal dressings for the treatment of ulcers, and bed sores, using fungal mycelial filaments, is on going. In the past, slices of A. campestris were applied to scalds, and burns in parts of Scotland.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Taxonomy
This species was originally noted and named in 1753 by Carolus Linnaeus as Agaricus campestris. It was placed in the genus Psalliota by Lucien Quelet in 1872. Some variants have been isolated over the years, a few of which now have species status, for example, Agaricus bernardii Quel. (1878), Agaricus bisporus (J.E. Lange) Imbach (1946), Agaricus bitorquis (Quel.) Sacc. (1887), Agaricus cappellianus Hlavacek (1987), and Agaricus silvicola (Vittad.) Peck (1872).
Some were so similar they did not warrant even variant status, others have retained it eg. Agaricus campestris var. equestris (F.H. Moller) Pilat (1951) is still valid, and presumably favors pasture where horses have been kept. Agaricus campestris var isabellinus (F.H. Moller) Pilat (1951), and Agaricus campestris var.radicatus, are possibly still valid too. The specific epithet campestris is derived from the Latin campus.

You may click to see :
*List of Agaricus species
*Agaricus campestris at MykoWeb
*Agaricus campestris at Agaricales of the Hawaiian Islands
*Agaricus campestris at Roger’s Mushrooms
*Agaricus campestris at Fungi of Poland

Resources:
http://vaniindia.org.whbus12.onlyfordemo.com/herbal/plantdir.asp
http://en.wikipedia.org/wiki/Agaricus_campestris
“field”.http://www.mushroomexpert.com/agaricus_campestris.html

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