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Can Cold Temperatures Improve Sleep

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Studies have found that in general, the optimal temperature for sleep is quite cool, around 60 to 68 degrees Fahrenheit. Temperatures that fall too far below or above this range can lead to restlessness.
….
Temperatures in this range help facilitate the decrease in core body temperature that in turn initiates sleepiness. A growing number of studies are finding that temperature regulation plays a role in many cases of chronic insomnia.

Researchers have shown, for example, that insomniacs tend to have a warmer core body temperature than normal sleepers just before bed, which leads to heightened arousal and a struggle to fall asleep.

For troubled sleepers, a cool room and a hot-water bottle placed at the feet, which rapidly dilates blood vessels and therefore actually helps lower core temperature, can push the internal thermostat to a better setting.

Source: New York Times August 3, 2009

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Fruits & Vegetables

Jicama (Pachyrrhizus erosus)

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Botanical Name:Pachyrrhizus erosus
Familia: Fabaceae
Subfamily: Faboideae
Division: Magnoliophyta
Pinduan: Magnoliopsida
Orden: Fabales
Genus: Pachyrhizus
Species: P. erosus

Also known as:
Mexican turnip, Mexican yam bean, potato bean , yam bean
Other names for this Asian vegetable…
China:  dou shu, dou su, sha ge, di gwa, fan ko, lian shu, sa got, sha kot
India:  sankalu (In Bengali :Sankalu)
Indonesia:  bangkoe wang, beng kooway, bengko wang, benkuan, besusu, huwihiris, seng kooang
Japan:  kuzu imo
Laos:  man pau
Malaysia:  beng kuwong, kacang sengkuang, sengkwang, singkong, ubi sengkuang
Philippines:  bunga, frijolnme, kamas, singkamas, sinkamas
Sri Lanka:  yam bean
Thailand:  hua pae kkua, man kaeo, man laao, manngaw
Vietnam:  cu dau, cu san.

Common Names: Jicama, Mexican Potato, Yam Bean Jicama (pronounced “hecama”) is also known as yam bean and Mexican turnip. It is not related to the true yam. The name “jicama” is almost always used in Spanish for any edible root. It is a climbing legume with very long and large tuberous roots, which in 5 months of growth may reach 6-8 feet long and weigh 50 pounds or more. More often, roots are round and beet-shaped with a distinctive taproot.

It is known as Sankalu  in Bengal

Habitat:Native in Maxico. but now grows in most of Asiatic countries and many  other places of the world.

Description:
It is a crepary annual plant. mainly grown in tropical countries.The plant grown from square brownish seedsIt takes 5 to 9 months to for it’s root (tubers) to be readfy to harvest. If left un harvested  the tubes can grow 6 feet long and may weigh 50 pounds even.

Click to see

Fruit on the root

Above the ground the plant grows as a broad -leafed vine of about 20 to 30 ft. long. depending on variety.It blossoms with light purple or white flowers which will produce fuzzy beans. The flowers are often removed to make larger tuber.

Also known as yam bean, this crunchy white fleshed tuber is a popular substitute for water chestnuts or bamboo shoots in any dish that calls for a mild flavor and crisp texture. The heart-shaped tuber grows to about 6″x6″ and has light brown skin. Jicama needs a lot of heat and a long growing season. Tubers develop after flowering. Ripe pods and leaves are poisonous. Jicama, which stores very well, is delicious in a marinated salad or stir-fry

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Growing Info:
Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious.
– Presoak seeds in water for about 24 hours before planting. Can be started indoors about 8 to 10 weeks before the last spring frost.
– Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts.
– The immature seed pods are edible as well as of course the turnip like roots for which it is grown. Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space.
– When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost.
– If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.

Uses:
This is an unusual vegetable that is becoming increasingly popular with American cooks, but has been grown in its native Mexico for centuries. More and more U.S. supermarkets are now carrying this turnip shaped, usually four lobed root. Its skin is a brownish gray, but its flesh is white and crisp. It’s flavor resembles that of water chestnuts but is sweeter. Makes a great appetizer and is a very good addition in both taste and texture when added to salads.

Jicamas are actually perennials and produce their large roots after several years of growth. They are commonly found in frost free regions. In Texas, seed can be planted in the early spring and small tubers harvested before the first killing frost of the winter.

Culinary Uses

Jicama is most commonly eaten in the fresh form. After peeling to remove the brown fibrous outer tissue, the crisp white fleshy portion can be sliced, diced, or cut into strips for use as a garnish, in salads, or with dips. It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder. Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts. Jicama is similar to white potatoes in food value, but with slightly lower total food energy (calories). In the tropical production areas, the immature pods are sometimes cooked and eaten, but mature pods are said to be toxic. Mature seeds contain a fairly high content of rotenone, and at one time, commercial culture of jicama was considered as a source of this insecticide.

Health benefits of Jicama:

*Jicama is one of the very low calorie root vegetables; carrying only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.

*It is one of the finest sources of dietary fiber; particularly excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie sweet inert carbohydrate. It does not metabolize inside the human body, which make the root an ideal sweet snack for diabetics and dieters.

*As in turnips, fresh yam bean tubers are also rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.

*It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.

*Further, the root provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.

Click & see :What Is Jicama (Yambean) Good For?

Click to see nutritional value of Jicama :

Availability: Jicamas are offered in Texas supermarkets but are more popular in deep South Texas. Most of those on the market are imported from Mexico and South America

Resources:
http://electrocomm.tripod.com/jicama.html
http://www.practicallyedible.com/edible.nsf/pages/jicama
http://pam.wikipedia.org/wiki/Singkamas
http://www.kitazawaseed.com/seed_222-43.html

http://cgi.ebay.com.my/ws/eBayISAPI.dll?ViewItem&item=130303238863

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Fruits & Vegetables Herbs & Plants

Jicama ( Sankalu)

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Botanical Name:Pachyrhizus erosus Blanco

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Pachyrhizus
Species: P. erosus

Other Names:Spanish: hee-kah-mah, from Nahuatl xicamatl hee-kah-mahtl, also Mexican Potato and Mexican Turnip,is the name of a native Mexican vine, although the name most commonly refers to the plant‘s edible tuberous root. Jicama is one species in the genus Pachyrhizus that is commonly called yam bean, although the “yam bean” sometimes is another name for Jicama. The other, major species of yam beans arealso indigenous within the Americas. In India it is called Sankalu

 

Habitat :Jicama  is native to maxico but now it grows in  many tropical cuntries

Description:The jicama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kilograms. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Click to see the pictures…...(01)....(1)......(2).…..…(3)..…..(4).

Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious. Presoak seeds in water for about 24 hours before planting. Can be started indoors about 8 to 10 weeks before the last spring frost. Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts. The immature seed pods are edible as well as of course the turnip like roots for which it is grown. Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space. When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost. If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.

Due to its growing popularity, cultivation of jícama has recently spread from Mexico to other parts of Central America, China and Southeast Asia where notable uses of raw jícama include popiah and salads such as yusheng and rojak. Jícama has become popular in Vietnamese food,  In Mexico it is very popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes.

Edible Uses:

Standard Uses: This is an unusual vegetable that is becoming increasingly popular with American cooks, but has been grown in its native Mexico for centuries. More and more U.S. supermarkets are now carrying this turnip shaped, usually four lobed root. Its skin is a brownish gray, but its flesh is white and crisp. It’s flavor resembles that of water chestnuts but is sweeter. Makes a great appetizer and is a very good addition in both taste and texture when added to salads.

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While many vegetables and fruits are common, others are not, but that doesn’t mean they’re not an excellent food – just unfamiliar. For one thing, jicama plants thrive in tropical regions.

Like other foods, jicama contains real culinary goodness: sliced and baked, julienned in salad, chopped in stir-fries and soups, and mixed with other veggies and fruits to emphasize its sweetness or starchy texture. Just remember to eat only the root, since the other parts may be toxic.

So if you haven’t experienced jicama in your dining repertoire, you have everything to gain – and if you’re actually hoping to lose, this might be your new favorite.

You may click to see:->Expanding Your Pantry: Jicama

Jicama : Kitchen & Cooking Tips

Health benefits, and the common uses for Jicama in cooking.

Medicinal Uses: .

Low in calories but high in a few vital nutrients, jicama is a bit of a contradiction when it comes to its starch content. It provides one-quarter of what’s needed daily in fiber per serving. But not just any fiber – jicama’s fiber is infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body. Inulin, a fructan, promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis. Inulin has a prebiotic role in the intestine – it promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity. Because it has a very low glycemic index, jicama is a great food for diabetics, and low in calories for those interested in weight reduction.

Jicama is also an excellent source of fiber and vitamin C – 44% of the daily value per serving – and a powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections.

Jicama is starchy. The most interesting health benefit related to jicama is the inulin, which studies have shown can protect against osteoarthritis, and have a positive impact on colorectal cancer, especially when eaten during its early stages. Studies are increasing on this root veggie that has until recently been quite overlooked.

Besides healthy amounts of potassium, this little powerhouse can help promote heart health, since high-potassium vegetables and fruit are linked to lower risks of heart disease. Jicama contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese. Like potatoes, they should be used sparingly due to the high carbohydrates content.

Other Uses:

Jicama is a vine plant that makes an attractive ornament, deserving a place in your flower garden. It blooms profusely with white to lavender colored flowers that resemble sweet peas. Its leaves are heart shaped and large.click & see

Studies on Jicama:

A study published in the British Journal of Nutrition in 2005 showed that foods containing inulin, such as jicama, lower colon cancer risks in several ways, which include reducing exposure as well as the toxic impact of carcinogens in the gut, and inhibiting the growth and spread of colon cancer to other areas of the body. Scientists concluded that inulin-type fructans may reduce colorectal cancer incidence when given during early stages of cancer development.

Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavour comes from the oligofructose inulin (also called fructo-oligosaccharide).

 

Known Hazards:The leaves, ripe seed pods and seeds are toxic and narcotic  .  In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.

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.

Resources:
http://en.wikipedia.org/wiki/J%C3%ADcama
http://boldweb.com/gw/index.php?option=com_content&task=view&id=44&Itemid=25

http://foodfacts.mercola.com/jicama.html?i_cid=jicama-rb-articles

 

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Ailmemts & Remedies

Fever

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When you or your children aren’t feeling well, one of the first things you may do is check for a fever. Although a fever isn’t an illness itself, it’s usually a sign that something’s going on in your body. Yet fevers aren’t necessarily bad. In fact, they seem to play a key role in helping your body fight off a number of bacterial and viral infections.

If you’re an adult, a fever may be uncomfortable, but it usually isn’t dangerous unless it measures 103 F or higher. For very young children and infants, however, even slightly elevated temperatures may indicate a serious infection. In newborns, a subnormal temperature — rather than a fever — may be a sign of serious illness.

Because a fever can occur with many different conditions, other signs and symptoms can often help identify the cause. If you don’t know why you have a fever, it’s best not to try to lower your temperature. This may only mask your symptoms and make it harder to determine the cause. In addition, some experts think that aggressively treating all fevers actually interferes with your body’s immune response. That’s because the viruses that cause colds and other respiratory infections thrive at cool temperatures. By producing a low-grade fever, your body may actually be helping eliminate the virus. What’s more, most fevers go away in a relatively short time  is usually within a few days.

Signs and symptoms

A fever occurs when your temperature rises above its normal range. What’s normal for you may be a little higher or lower than the average temperature of 98.6 F. That’s why it’s hard to say just what a fever is. But a “significant” fever is usually defined as an oral or ear temperature of 102 F or a rectal temperature of 103 F. A rectal temperature reading is generally 1 degree Fahrenheit higher than an oral reading.

Depending on what’s causing your fever, additional signs and symptoms may include:

* Sweating
* Shivering
* Headache
* Muscle aches
* Lack of appetite
* Dehydration
* General weakness


Very high fevers, between 103 and 106 F, may cause hallucinations, confusion, irritability and even convulsions.

Approximately four percent of children younger than age 5 experience fever-induced seizures (febrile seizures). The signs of febrile seizures, which occur when a child’s temperature rises or falls rapidly, include a brief loss of consciousness and convulsions. Although these seizures can be extremely alarming, most children don’t experience any lasting effects. Febrile seizures are often triggered by a fever from a common childhood illness such as roseola, a viral infection that causes a high fever, swollen glands and a rash.

Causes

Even when you’re well, your body temperature varies throughout the day — it’s lower in the morning and higher in the late afternoon and evening. In fact, your normal temperature can range from about 97 to 99 F. Although most people consider 98.6 F a healthy body temperature, yours may vary by a degree or more.

Your body temperature is set by your hypothalamus, an area at the base of your brain that acts as a thermostat for your whole system. When something’s wrong, your normal temperature is simply set a few points higher. The new set-point, for example, may be 102 F instead of 97 or 98 F.

What happens with a fever
When a fever starts and your body tries to elevate its temperature, you feel chilly and may shiver to generate heat. At this point, you probably wrap yourself in your thickest blanket and turn up the heating pad. But eventually, as your body reaches its new set-point, you likely feel hot. And when your temperature finally begins to return to normal, you may sweat profusely, which is your body’s way of dissipating the excess heat.

A fever usually means your body is responding to a viral or bacterial infection. Sometimes heat exhaustion, an extreme sunburn or certain inflammatory conditions such as temporal arteritis — inflammation of an artery in your head — may trigger fever as well. In rare instances, a malignant tumor or some forms of kidney cancer may cause a fever.

Fever can be a side effect of some medications such as antibiotics and drugs used to treat hypertension or seizures. Some infants and children develop fevers after receiving routine immunizations, such as the diphtheria, tetanus and pertussis (DTaP) or pneumococcal vaccines.

Sometimes it’s not possible to identify the cause of a fever. If you have a temperature higher than 100.9 F for more than three weeks and your doctor isn’t able to find the cause after extensive evaluation, the diagnosis may be fever of unknown origin. In most cases, though, the reason for your fever can be found and treated.

When to seek medical advice

Fevers by themselves may not be a cause for alarm — or a reason to call a doctor. Yet there are some circumstances when you should seek medical advice for your baby, your child or yourself.

For infants

An unexplained fever is greater cause for concern in infants and children than in adults. Call your baby’s doctor if your baby:

* Is younger than 2 months of age and has a rectal temperature of 100.4 F or higher. Even if your baby doesn’t have other signs or symptoms, call your doctor just to be safe.
* Is older than 2 months of age and has a temperature of 102 F or higher.
* Is a newborn who has a lower-than-normal temperature — under 95 F rectally.
* Has a fever and unexplained irritability, such as marked crying when you change your baby’s diapers or when he or she is moved. Some infants might have a fever and seem lethargic and unresponsive. In infants and children younger than age 2, these may be signs of meningitis — an infection and inflammation of the membranes and fluid surrounding your brain and spinal cord. If you’re worried that your baby might have meningitis, see your doctor right away. Don’t wait until morning to see your usual physician — meningitis is an emergency.

For children
Children often tolerate fevers quite well, although high temperatures may cause parents a great deal of concern. Still, it’s best to be guided more by how your child acts than by any particular temperature measurement. If your child has a fever but is responsive and is drinking plenty of fluids and wanting to play, there’s probably no cause for alarm.

Call your pediatrician if your child is listless or irritable, vomits repeatedly, has a severe headache or stomachache or has any other symptoms causing significant discomfort. If your child has a fever after being left in a very hot car, seek medical care immediately.

Also call your doctor if fever persists longer than one day in a child younger than age 2 or longer than three days in a child age 2 or older.

Don’t treat fevers below 101 F with any medications unless advised by your doctor.

For adults
Call your doctor about a fever if:

* Your temperature is more than 104 F
* You’ve had a fever for more than three days

In addition, call your doctor immediately if any of these signs and symptoms accompany a fever:

* A severe headache
* Severe swelling of your throat
* Unusual skin rash
* Unusual eye sensitivity to bright light
* A stiff neck and pain when you bend your head forward
* Mental confusion
* Persistent vomiting
* Difficulty breathing or chest pain
* Extreme listlessness or irritability
* Abdominal pain or pain when urinating
* Any other unexplained symptoms

Screening and diagnosis

Your doctor will likely diagnose the cause of your fever based on your other symptoms and a physical exam. Sometimes you may need additional tests to confirm a diagnosis. If your doctor suspects pneumonia, for instance, you may have a chest X-ray following your physical exam. In other cases you may have blood or urine tests to check for signs of infection.

If you have a low-grade fever that persists for three weeks or more, but have no other symptoms, your doctor may recommend a variety of tests to help find the cause. These may include blood tests and X-rays.

Complications

A rapid rise or fall in temperature may cause a febrile seizure in a small percentage of children younger than age 5. Although they’re alarming for parents, the vast majority of febrile seizures cause no lasting effects.

If a seizure occurs, lay your child on his or her side. Remove any sharp objects that are near your child, loosen tight clothing and hold your child to prevent injury. Don’t place anything in your child’s mouth or try to stop the seizure. Although most seizures stop on their own, call for emergency medical assistance if the seizure lasts longer than 10 minutes.

If possible, try to time the seizure using your watch or a clock. Because they’re so alarming, seizures often seem to last longer than they really do. Also try to note which part of your child’s body begins to shake first. This can help your doctor understand the cause of the seizure. Your pediatrician should see your child as soon as possible.

Treatment

Medical treatment depends on the cause of your fever. Your doctor will likely prescribe antibiotics for bacterial infections, such as pneumonia or strep throat. For viral infections, including stomach flu (gastroenteritis) and mononucleosis, the best treatment is often rest and plenty of fluids.

Your doctor may also suggest taking over-the-counter medications, such as acetaminophen (Tylenol, others) or ibuprofen (Advil, Motrin, others) to lower a very high fever. Adults may also use aspirin. But don’t give aspirin to children. It may trigger a rare, but potentially fatal, disorder known as Reye’s syndrome.

Prevention

The best way to prevent fevers is to reduce your exposure to infectious diseases. One of the most effective ways to do that is also one of the simplest — frequent hand washing.

Teach your children to wash their hands often, especially before they eat and after using the toilet, spending time in a crowded public place or petting animals. Show them how to wash their hands vigorously, covering both the front and back of each hand with soap, and rinsing thoroughly under running water. Carry hand-washing towelettes with you for times when you don’t have access to soap and water. When possible, teach your kids not to touch their noses, mouths or eyes — the main way viral infections are transmitted.

Self-care

Because your body loses more water with a fever, be sure to drink plenty of fluids to avoid dehydration. Water is best, but if it’s hard to get your children to drink water, encourage them to drink juices or sports drinks containing electrolytes, or to eat frozen ice pops. Adults and children should also get enough rest. Don’t be concerned with treating a fever just because it’s a fever. Often, a low-grade fever is actually helping fight off an infection. In addition, follow these guidelines for both children and adults:

For temperatures less than 102 F
Don’t use any medication for a fever in this range unless advised by your doctor. And don’t give children aspirin because of the risk of Reye’s syndrome. Instead, dress in comfortable, light clothing and try bathing in lukewarm water. At bedtime, cover yourself or your child with just a sheet or light blanket.

For temperatures between 102 and 104 F
Take acetaminophen or ibuprofen according to the label instructions or as recommended by your doctor. If you’re not sure about the proper dosage, be sure to check with your doctor or pharmacist. Adults may use aspirin instead.

Be careful not to give too much medication. High doses or long-term use of acetaminophen may cause liver or kidney damage, and acute overdoses can be fatal. If you’re not able to get your child’s fever down, don’t give more medication. Call your doctor instead. Side effects of aspirin and other nonsteroidal anti-inflammatory drugs such as Motrin and Advil include stomach pain, bleeding and ulcers.

For temperatures greater than 104 F
Give adults or children acetaminophen or ibuprofen following the manufacturer’s instructions or as recommended by your doctor. Adults may use aspirin instead. If you’re not sure about the dosage, check with your doctor or pharmacist. Be careful not to give too much medication.

Acetaminophen is available in liquid, chewable and suppository forms for children, but it’s often easiest to give medications in liquid form. For a small child, use a syringe with measurements on the side and a bulb on the tip. Gently squirt the medicine in the back corners of your child’s mouth.

Use a five- to ten-minute sponge bath of lukewarm water to try to bring your own or your child’s temperature down. A sponge bath is most likely to help if it’s used shortly after a dosage of acetaminophen or ibuprofen, so that the medication can work to keep the fever down after the bath takes effect.

If your child shivers in the bath, stop the bath, dry your child and wait. Shivering actually raises the body’s internal temperature — shaking muscles generate heat. If the fever doesn’t moderate or your child has a febrile seizure that lasts longer than five minutes, seek immediate medical care.

Taking a temperature
To check your or your child’s temperature level, you can choose from several types of thermometers, including electronic thermometers and ear (tympanic) thermometers. Thermometers with digital readouts and those that take the temperature quickly from the ear canal are especially useful for young children and older adults. Because glass mercury thermometers harm both humans and the environment, they have been phased out and are no longer recommended.

Although it’s not the most accurate way to take a temperature, you can also use an oral thermometer for an armpit (axillary) reading. Place the thermometer in the armpit with arms crossed over the chest. Wait four to five minutes. The axillary temperature is about 1 degree Fahrenheit less than an oral temperature.

Use a rectal thermometer for infants. Place a dab of petroleum jelly on the bulb. Lay your baby on his or her tummy. Carefully insert the bulb one-half inch to one inch into your baby’s rectum. Hold the bulb and your baby still for three minutes. Don’t let go of the thermometer while it’s inside your baby. If your baby squirms, it could go deeper and cause an injury.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

From MayoClinic.Com  & Special to CNN.com

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Pediatric

Few Warning Signs of Kid’s Immunodeficiency

Most PARENTS are no strangers to infections. Just about every child has had their share of colds and coughs and infected cuts or the flu. Some youngsters have had first-hand experience with infections that are even more serious   pneumonia and meningitis.

Usually, we expect our kids to quickly recover from an infection. We count on our body’s immune defenses (sometimes with the help of antibiotics) to get rid of any germs that cause infection, and to protect our kids against new germs in the future.

Some children, however, are born with an immune defense system that is faulty. They are missing some or, in the worst cases, almost all of the body’s immune defense weapons. Such youngsters are said to have a primary immunodeficiency (PI).

There are over 70 different types of PIs. Each type has some what different symptoms, depending on which parts of the immune defense system are deficient. Some deficiencies are deadly, while some are mild. But they all have one thing in common: they may open the door to multiple infections.

If your child is affected by more than one of the following conditions, speak to their doctor about the possible presence of Primary immunodeficiency.

Eight or more new ear
infections within 1 Year……………..
Recurrent, deep skin or organ abscesses

Two or more serious sinsus
infections within 1 year………………
Persistent thrush in the mouth or elsewhere on skin after age 1.

Two or more months on
antibiotics with little effect…………
Need for intravenous antibiotics to clear infections

Two or more pneumonias
within one year………………………
Two or more deep- seated infections in one year

Failure of an infant to gain
weight or grow normally………….
A family history of Primary Immunodeficiency

Source:  Kid’sGrowth.com

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