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Ailmemts & Remedies

Lymphatic Filariasis(Elephantiasis)

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Lymphatic Filariasis (LF), also known as elephantiasis, is a severely disfiguring disease which affects 120m around the world.

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LF causes severe swelling in the limbs

It can be treated, but the drugs are not always available to those most at need.

What are the symptoms?

The condition is associated with huge and disfiguring enlargement of a limb, or areas of the trunk or head. These swellings are known technically as lymphoedema.

In addition, the skin usually develops a thickened, pebbly appearance and may become ulcerated and darkened.

Other symptoms can include fever, chills and a general feeling of ill health.

The disease may also affect the sexual organs. In a man, the scrotum may become enlarged, and the penis may be retracted under the skin.

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In women the external genitalia may be covered in a tumourous mass.

People with the condition often have to contend with social as well as physical problems.

Communities frequently shun women and men disfigured by the disease.

Many women with visible signs of the disease will never marry, or their spouses and families will reject them.

They are also frequently are unable to work because of their disability.

Other symptoms can include fever, chills and a general feeling of ill health.

The disease may also affect the sexual organs. In a man, the scrotum may become enlarged, and the penis may be retracted under the skin.

In women the external genitalia may be covered in a tumourous mass.

People with the condition often have to contend with social as well as physical problems.

Communities frequently shun women and men disfigured by the disease.

Many women with visible signs of the disease will never marry, or their spouses and families will reject them.

They are also frequently are unable to work because of their disability.

What causes it?

It is caused by microscopic, thread-like parasitic worms invading the body’s lymphatic system – the network of vessels carrying infection-fighting cells.

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The worm is spread by mosquitoes, who pass it on when they take blood from humans.

The bacteria-containing worms lodge in the lymphatic system, producing millions of minute larvae which spread throughout the bloodstream.

Image of the worm that causes the disease
Parasitic worms cause the disease

These worms disrupt the balance of the lymphatic system, which helps maintain the fluid balance between the tissues and the blood.

What is still not clear is how much this is down to the worms causing obstruction of the lymphatic vessels, or the immune response their presence triggers in the body.

However, once the tissues have been damaged, they also become vulnerable to other bacterial and fungal infections, which are often responsible for much of the disease seen in LF patients.

Recent studies have also suggested that the disease may be caused by the red soil on which certain barefooted populations live.

It is believed that small chemical particles found in the soil may enter the skin through the bare feet, lodging in the lymphatic tissues and producing irritation which increases the vulnerability to bacterial infection.

Who is most at risk?

Over 120 million have already been affected by it, over 40 million of them are seriously incapacitated and disfigured by the disease.

One-third of the people infected with the disease live in India, one third are in Africa and most of the remainder are in South Asia, the Pacific and the Americas.

In communities where the condition is endemic, 10-50% of men and up to 10% of women can be affected.

Though the infection is generally acquired early in childhood, the disease may take years to manifest itself.

Diagnosis:
The standard method for diagnosing active infection is by finding the microfilariae via microscopic examination. This may be difficult, as in most parts of the world, microfilariae only circulate in the blood at night. For this reason, the blood has to be collected nocturnally.The blood should be in the form of a thick smear and stained with Giemsa. Testing the blood for antibodies against the disease may also be used.

How is it treated?

Drugs such as albendazole and diethylcarbamazine (DEC) have been shown to be effective in killing the parasites.

Their use not only eases symptoms, particularly among people in the early stages of disease, but also prevents the parasites being spread to others in the community.

A study in the Lancet, published in 2005, found that doxycycline, a widely available antibiotic, is also highly effective at killing the parasites.

Careful cleansing can also have a significant impact, helping to heal infected areas, and reversing some of the tissue damage, particularly that associated with secondary bacterial or fungal infections.

Measures to improve the flow of the lymphatic fluid, such as raising and exercising the swollen body part can also help.
Prevention:
Studies have demonstrated transmission of the infection can be broken when a single dose of combined oral medicines is consistently maintained annually, for approximately seven years. With consistent treatment, and since the disease needs a human host, the reduction of microfilariae means the disease will not be transmitted, the adult worms will die out, and the cycle will be broken.

The strategy for eliminating transmission of lymphatic filariasis is mass distribution of medicines that kill the microfilariae and stop transmission of the parasite by mosquitoes in endemic communities. In sub-Saharan Africa, albendazole (donated by GlaxoSmithKline) is being used with ivermectin (donated by Merck & Co.) to treat the disease, whereas elsewhere in the world, albendazole is used with diethylcarbamazine. Using a combination of treatments better reduces the number of microfilariae in blood. Avoiding mosquito bites, such as by using insecticide-treated mosquito bed nets, also reduces the transmission of lymphatic filariasis.

In 1993, the International Task Force for Disease Eradication declared lymphatic filariaisis to be one of six potentially eradicable diseases.

According to medical experts, the worldwide efforts to eliminate lymphatic filariasis is on track to potentially succeed by 2020. An estimated 6.6 million children have been prevented from being infected, with another estimated 9.5 million in whom the progress of the disease has been stopped.

For podoconiosis, international awareness of the disease will have to increase before elimination is possible. In 2011, podoconiosis was added to the World Health Organization’s Neglected Tropical Diseases list, which was an important milestone in raising global awareness of the condition.

The efforts of the Global Programme to Eliminate LF are estimated to have prevented 6.6 million new filariasis cases from developing in children between 2000 and 2007, and to have stopped the progression of the disease in another 9.5 million people who had already contracted it. Dr. Mwele Malecela, who chairs the programme, said: “We are on track to accomplish our goal of elimination by 2020.” In 2010, the WHO published a detailed progress report on the elimination campaign in which they assert that of the 81 countries with endemic LF, 53 have implemented mass drug administration, and 37 have completed five or more rounds in some areas, though urban areas remain problematic.

Prognosis:
About 40 million disfigured and incapacitated by the disease. Elephantiasis caused by lymphatic filariasis is one of the most common causes of disability in the world. In endemic communities, approximately 10 percent of women can be affected with swollen limbs, and 50 percent of men can have from mutilating genital disease. In areas endemic for podoconiosis, prevalence can be 5% or higher.

Researchs:
University of Illinois at Chicago (UIC) inventors have developed a novel vaccine for the prevention of lymphatic filariasis. This vaccine has been shown to elicit strong, protective immune responses in mouse models of lymphatic filariasis infection.The immune response elicited by this vaccine has been demonstrated to be protective against both W. bancrofti and B. malayi infection.

On September 20, 2007, geneticists mapped the genome (genetic content) of Brugia malayi, the roundworm which causes elephantiasis (lymphatic filariasis). Determining the content of the genes might lead to development of new drugs and vaccines.

You may click to see:->Filaria

Resources:
BBC NEWS:nov 14,’06
http://en.wikipedia.org/wiki/Lymphatic_filariasis

 

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Dry Fruit Herbs & Plants

Macadamia

Botanical Name : Macadamia Nut Tree

Division: Magnoliophyta

Class: Magnoliopsida

Order: Proteales

Family: Proteaceae

Genus: Macadamia

Kingdom: Plantae

Habitat: The macadamia nut, native to the coastal rain forest areas of southern and northern New South Wales in Australia, is considered to be the worlds finest dessert nut.

Description:
Macadamia is a genus of nine species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species M. neurophylla) and Indonesia Sulawesi (one species, M. hildebrandii).

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….They are small to large evergreen trees growing to 6–40 m tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6–30 cm long and 2–13 cm broad, with an entire or spiny-serrated margin. The flowers are produced in a long slender simple raceme 5–30 cm long, the individual flowers 10–15 mm long, white to pink or purple, with four tepals. The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.

The genus is named after John Macadam, who was a colleague of the botanist, Ferdinand von Mueller, who first described the genus. Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut and Bauple nut; Indigenous Australian names include Kindal Kindal and Jindilli.

Cultivation and uses:
The nuts are a valuable food crop. Only two of the species, M. integrifolia and M. tetraphylla, are of commercial importance. The remainder of the genus possess poisonous and/or inedible nuts, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides. These glycosides can be removed by prolonged leaching, a practice carried out by some Indigenous Australian people in order to use these species as well.

The two species of edible macadamia readily hybridise, and M. tetraphylla is threatened in the wild due to this. Wild nut trees were originally found at Mt. Bauple near Maryborough in SE Queensland, Australia. Locals in this area still refer to them as “Bauple nuts”. The macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity.

Joseph Maiden, Australian botanist, wrote in 1889 “It is well worth extensive cultivation, for the nuts are always eagerly bought.” The first commercial orchard of macadamia trees was planted in the early 1880s by Mr Charles Staff at Rous Mill, 12 km south east of Lismore, New South Wales, consisting of M. tetraphylla.[2] Besides the development of a small boutique industry in Australia during the late 19th and early 20th century, macadamia was extensively planted as a commercial crop in Hawaii from the 1900s. The Hawaiian-produced macadamia established the nut internationally.

The macadamia tree is usually propagated by grafting, and does not begin to produce commercial quantities of nuts until it is 7–10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1,000–2,000 mm, and temperatures not falling below 10°C (although once established they can withstand light frosts), with an optimum temperature of 25°C. The roots are shallow and trees can be blown down in storms; they are also susceptible to Phytophthora root disease. Outside of Australia, commercial production is also established in Hawaii, South Africa, Brazil, California, Costa Rica, Israel, Kenya, Bolivia, New Zealand and Malawi. Australia is now the world’s largest commercial producer – at approximately 40,000 tonnes of nut in shell per year.

The macadamia nut’s kernel is extremely hard to mine out of its shell (it requires about 300 psi or 2000 kPa to crack), but after some time in a warm and dry place the shell may develop big cracks. The nut can be opened then with a screwdriver, though the warm dry conditions also reduce the nutritional value of the nut. The shell is most easily cracked with a metalworking bench vice, but care must be taken not to crush the kernel in the process. The nuts can be opened simply by locating the seam line on the shell (This seam line can be located by looking carefully at the shell) and placing a knife blade on the line and tapping with a hammer. The shell will open and allow the nut to be removed whole. A safer and quicker alternative is to use a Ratchet style PVC pipe cutter. Place the cutter blade on the seam line and ratchet it closed—the shell will split and allow the nut to be removed. When nuts have dried for a period of time the kernel will fall out (with green or fresh nuts the kernel may stick in the shell). The nuts can also be smashed open with a hammer or heavy solid kitchen tool or simply opened using a ratchet style nutcracker. Boiling the nuts for a few minutes in a pot until the nuts rise to the surface is also a good way as it causes the nuts to crack. Nuts of the “Arkin Papershell” variety, cultivated by retired stockbroker Morris Arkin, each have a blemish or small crack somewhere on the shell, and the shell will crack open readily if left for a few days, or if struck properly with a hammer.

Fruit fact: If Macadmia Nuts are heated it can affect the quality of the nut.

Chocolate-covered macadamia nutsMacadamia oil is prized for containing approximately 22% of the Omega-7 palmitoleic acid, which makes it a botanical alternative to mink oil, which contains approximately 17%. This relatively high content of “cushiony” palmitoleic acid plus macadamia’s high oxidative stability make it a desirable ingredient in cosmetics, especially skincare.

Macadamia nuts form the staple diet of the Hyacinth Macaw in captivity. These large parrots are one of the few animals, aside from humans, capable of cracking and shelling the nut.

Macadamia nuts are toxic to dogs. Ingestion may result in macadamia nut toxicosis, which is marked by weakness with the inability to stand within 12 hours of ingestion. Recovery is usually within 48 hours [6].

The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.

Macadamia species are used as food plants by the larvae of some Lepidoptera species including Batrachedra arenosella.

Macadamia nuts are often used by law enforcement to simulate crack cocaine in drug stings. When chopped, the nuts resemble crack cocaine in color.

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Macadamia Nuts Cut Heart Attack Risk

Benefits of Macadamia Nut Oil

Healthy Receipe with Macadamia Nuts

Macadamia Nut Oil: Three Healthful Pluses

Use of Macadamia oil

Macadamia Precessing

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/Macadamia_nut
http://www.wildmac.com/macadamia.html

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Ailmemts & Remedies

Bacteria and Foodborne Illness

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What are foodborne illnesses?

Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die.

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What are the causes of foodborne illnesses?

Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they don’t produce a bad odor or change the color or texture of the food. Freezing food slows or stops bacteria’s growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria.

What are the symptoms of foodborne illnesses?

In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include

  • abdominal cramps
  • nausea
  • vomiting
  • diarrhea, which is sometimes bloody
  • fever
  • dehydration

What are the risk factors of foodborne illnesses?

Some people are at greater risk for bacterial infections because of their age or an unhealthy immune system. Young children, pregnant women and their fetuses, and older adults are at greatest risk.

What are the complications of foodborne illnesses?

Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death. HUS is a rare disorder that affects primarily children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. A child may become infected after consuming contaminated food or beverages, such as meat, especially undercooked ground beef; unpasteurized juices; contaminated water; or through contact with an infected person.

The most common symptoms of HUS infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 5 to 10 days after the onset of illness. This disease may last from 1 to 15 days and is fatal in 3 to 5 percent of cases. Other symptoms of HUS include fever, lethargy or sluggishness, irritability, and paleness or pallor. In about half the cases, the disease progresses until it causes acute renal failure, which means the kidneys are unable to remove waste products from the blood and excrete them into the urine. A decrease in circulating red blood cells and blood platelets and reduced blood flow to organs may lead to multiple organ failure. Seizures, heart failure, inflammation of the pancreas, and diabetes can also result. However, most children recover completely.

See a doctor right away if you or your child has any of the following symptoms with diarrhea:

  • High fever—temperature over 101.5°, measured orally
  • Blood in the stools
  • Diarrhea that lasts more than 3 days
  • Prolonged vomiting that prevents keeping liquid down and can lead to dehydration
  • Signs of severe dehydration, such as dry mouth, sticky saliva, decreased urination, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing rate
  • Signs of shock, such as weak or rapid pulse or shallow breathing
  • Confusion or difficulty reasoning

How are foodborne illnesses diagnosed?

Your doctor may be able to diagnose foodborne illnesses from a list of what you’ve eaten recently and from results of appropriate laboratory tests. Diagnostic tests for foodborne illnesses should include examination of the feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.

How are foodborne illnesses treated?

Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic symptoms should seek medical attention.

In the most severe situations, such as HUS, hospitalization may be needed to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Dialysis may be needed until the kidneys can function normally. Blood transfusions also may be needed.

How are foodborne illnesses prevented?

Most cases of foodborne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this temperature range.

Follow these tips to prevent harmful bacteria from growing in food:

  • Refrigerate foods promptly. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
  • Cook food to the appropriate internal temperature—145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses.
  • Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from all ready-to-eat foods.
  • Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals.
  • Wash utensils and surfaces before and after use with hot, soapy water. Better still, sanitize them with diluted bleach—1 teaspoon of bleach to 1 quart of hot water.
  • Wash sponges and dish towels weekly in hot water in the washing machine.
  • Keep cold food cold and hot food hot.
  • Maintain hot cooked food at 140°F or higher.
  • Reheat cooked food to at least 165°F.
  • Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
  • Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
  • Never let food marinate at room temperature—refrigerate it.
  • Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
  • Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
  • Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
  • Do not pack the refrigerator. Cool air must circulate to keep food safe.

For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.

What is food irradiation?

Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria to control foodborne illnesses. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through food leaving no residue. Food irradiation is approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you’re using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illnesses—through proper refrigeration and handling—to safeguard against any surviving organisms. If you are traveling with food, make sure perishable items such as meats are wrapped to prevent leakage. Be sure to fill the cooler with plenty of ice and store it in the car, not the trunk. If any food seems warmer than 40°F, throw it out.

Links to Other Disorders Related to Foodborne Illnesses

Scientists suspect that foodborne pathogens are linked to chronic disorders and can even cause permanent tissue or organ destruction. Research suggests that when some people are infected by foodborne pathogens, the activation of their immune system can trigger an inappropriate autoimmune response, which means the immune system attacks the body’s own cells. In some people, an autoimmune response leads to a chronic health condition. Chronic disorders that may be triggered by foodborne pathogens are

  • arthritis
  • inflammatory bowel disease
  • kidney failure
  • Guillain-Barré syndrome
  • autoimmune disorders

Further research is needed to explain the link between these disorders and foodborne illnesses.

Common Sources of Foodborne Illness

Sources of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Sources of illness: Raw foods; unpasteurized milk and dairy products, such as soft cheeses
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Sources of illness: Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
Bacterium: Salmonella enteriditis

Sources of illness: Raw and undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

Sources of illness: Improperly canned goods; smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.
Bacterium: C. botulinum

Sources of illness: Fresh or minimally processed produce; contaminated water
Symptoms: Bloody diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

Points to Remember

Foodborne illnesses result from eating food or drinking beverages that are contaminated with bacteria, viruses, or parasites.

People at greater risk for foodborne illnesses include young children, pregnant women and their fetuses, older adults, and people with lowered immunity.

Symptoms usually resemble intestinal flu. See a doctor immediately if you have more serious problems or do not seem to be improving as expected.

Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne illnesses to hospitalization for severe conditions such as HUS.

You can prevent foodborne illnesses by taking the following precautions:

  • Wash your hands with warm, soapy water before and after preparing food and after using the bathroom or changing diapers.
  • Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods.
  • Cook foods properly and at a high enough temperature to kill harmful bacteria.
  • Refrigerate foods within 2 hours or less after cooking because cold temperatures will help keep harmful bacteria from growing and multiplying.
  • Clean surfaces well before and after using them to prepare food.

For More Information

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606–6995
Consumer Nutrition Hotline: 1–800–877–1600
Internet: www.eatright.org

Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway
College Park, MD 20740–3835
Food Information Line: 1–888–SAFEFOOD (723–3366)
Internet: www.cfsan.fda.gov

Centers for Disease Control and Prevention
1600 Clifton Road
Atlanta, GA 30333
Phone: 1–800–311–3435 or 404–639–3534
Internet: www.cdc.gov

Gateway to Government Food Safety Information
Internet: www.foodsafety.gov

Partnership for Food Safety Education
655 15th Street NW, 7th Floor
Washington, DC 20201
Phone: 202–220–0651
Internet: www.fightbac.org

U.S. Department of Agriculture
1400 Independence Avenue SW
Washington, DC 20250
Meat and Poultry Hotline: 1–888–674–6854
Internet: www.usda.gov

U.S. Department of Health and Human Services
200 Independence Avenue SW
Washington, DC 20201
Phone: 1–877–696–6775 or 202–619–0257
Internet: www.os.dhhs.gov

U.S. Environmental Protection Agency
Ariel Rios Building
1200 Pennsylvania Avenue NW
Washington, DC 20460
Phone: 202–272–0167
Internet: www.epa.gov

U.S. Food and Drug Administration
5600 Fishers Lane
Rockville, MD 20857–0001
Phone: 1–888–INFO–FDA (463–6332)
Internet: www.fda.gov

Source:http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

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Herbs & Plants

California Poppy ( Eschscholzia californica)

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Botanical Name : Eschscholzia californica
Family: Papaveraceae
Genus: Eschscholzia
Species: E. californica
Kingdom: Plantae
Order: Ranunculales
Parts Used: Aerial parts

Synonyms:  Eschscholzia douglasii.

Common Names : California poppy, Californian poppy,  Golden poppy, California sunlight, Cup of gold
Habitat:   Eschscholzia californica  is native to   Western N. America – ——-Washington to California and Nevada. A frequent garden escape in Britain. Grassy open places to 2000 metres in California

Description:      Eschscholzia californica  is a  perennial herb, with spreading stems, growing up to 2 feet tall with alternately branching glaucous blue-green foliage. The leaves are ternately divided into round, lobed segments. The leaves are divided many times into fine greenish- gray segments. Conspicuous flowers range in color from bright yellow to deep orange and have four petals and many stamens.

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The flowers are solitary on long stems, silky-textured, with four petals, each petal 2-6 cm long and broad; their color ranges from yellow to orange, and flowering is from February to September. The fruit is a slender dehiscent capsule 3-9 cm long, which splits in two to release the numerous small black or dark brown seeds. It is perennial in mild parts of its native range, and annual in colder climates; growth is best in full sun and sandy, well-drained, poor soil.

It grows well in disturbed areas and often recolonizes after fires. In addition to being planted for horticulture, revegetation, and highway beautification, it often colonizes along roadsides and other disturbed areas. It is drought-tolerant, self-seeding, and easy to grow in gardens.

Cultivation :
Succeeds in a hot dry position. Plants grow well in maritime climates. A very ornamental plant, it is commonly grown in the flower garden and there are many named varieties. This plant is the state flower of California. Although a perennial it is usually quite short-lived and is more often grown as an annual in this country. It can tolerate temperatures down to about -10°c, however, and often survives mild winters. If the dead flowers are removed before they set seed the plant will continue flowering for a longer period. A polymorphic species. Plants resent root disturbance and should be sown in situ. The flowers are very attractive to bees. They close during wet or overcast weather. Plants often self-sow if the soil is disturbed by some means such as hoeing. Special Features:Attractive foliage, North American native, Naturalizing, Suitable for cut flowers, Extended bloom season in Zones 9A and above.

Propagation:
Seed – sow in mid spring or late summer to early autumn in a sunny border outdoors and only just cover the seed.  Autumn sown plants may require protection from frosts in cold winters. The seed usually germinates in 2 – 3 weeks.

Edible Uses:…..Leaves – cooked. This plant is in a family that contains many poisonous plants so some caution is advised in using it.

Constituents: Califonidine, eschscoltzin, protopine, N-methyllaurotanin, allocryptopine, cheleryytrine and sanguinarine.
Medicinal Uses:

Anodyne; Antianxiety; Antidepressant; Antispasmodic; Diaphoretic; Diuretic; Galactofuge; Odontalgic.

The Californian poppy is a bitter sedative herb that acts as a diuretic, relieves pain, relaxes spasms and promotes perspiration. The whole plant is harvested when in flower and dried for use in tinctures and infusions. It is taken internally in the treatment of nervous tension, anxiety, insomnia and incontinence (especially in children). The watery sap is mildly narcotic and has been used to relieve toothache. It is similar in its effect to the opium poppy (Papaver somniferum) but is much milder in its action and does not depress the central nervous system. Another report says that it has a markedly different effect upon the central nervous system, that it is not a narcotic but tends to normalize psychological function. Its gently antispasmodic, sedative and analgesic actions make it a valuable herbal medicine for treating physical and psychological problems in children. It may also prove beneficial in attempts to overcome bedwetting, difficulty in sleeping and nervous tension and anxiety. An extract of the root is used as a wash on the breasts to suppress the flow of milk in lactating females.

Used for stress, anxiety, tension, neuralgia, incontinence ( especially in children), tachycardia, hypertension, colic, headache, and toothache.
California Poppy has the reputation of being non-addictive (compared to the Opium Poppy), though it is less powerful. It has been used effectively as a sedative, and also as a hypnotic for those cases when a spasmodic remedy is required.
It is used in treating sleeplessness and over excitability in children, acting as a sedative. It is a non-addictive alternative to the Opium Poppy.

Other Uses: Landscape Uses:Border, Container, Foundation, Massing, Rock garden. Prefers a poor sandy soil and a sunny position but is easily grown in an ordinary garden soil.

Taxonomy:
The species is very variable, and over 90 synonyms exist. Some botanists accept two subspecies, one with four varieties (e.g. Leger and Rice, 2003), though others do not recognise them as distinct (e.g. Jepson 1993):

E. californica subsp. californica, native to California, Baja California, and Oregon, widely planted as an ornamental, and an invasive elsewhere.

E.californica subsp. californica var. californica, which is found along the coast from the San Francisco Peninsula north. They are perennial and somewhat prostrate, with yellow flowers.

E. californica subsp. californica var. maritima (E. L. Greene) Jeps., which is found along the coast from Monterey south to San Miguel Island. They are perennial, long-lived, glaucous, short in stature, and have extremely prostrate growth and yellow flowers.

E. californica subsp. californica var. crocea (Benth.) Jeps., which grows in non-arid inland regions. They are perennial, taller, and have orange flowers.

E. california subsp. californica var. peninsularis (E. L. Greene) Munz, which is an annual or facultative annual growing in arid inland environments.

E. californica subsp. mexicana (E. L. Greene) C. Clark, the Mexican Goldpoppy, which is found in the Sonoran Desert.

History and uses
Eschscholzia californica was the first named member of the genus Eschscholzia, which was named by the German botanist Adelbert von Chamisso after another botanist, Johann Friedrich von Eschscholtz, his friend and colleague on Otto von Kotzebue’s scientific expedition to California and the greater Pacific in the early 19th century.

Spanish explorers called the flower copa de oro, “cup of gold” or sometimes dormidera, which means, “the drowsy one” because the flowers close at dusk. The botanical name is in honor of Dr. J.F. Eschscholtz, a physician and naturalist, who came to explore California with the Russians in 1816 and 1824.
Native Indians used the green foliage as a vegetable and parts of the plant as a mild pain-killer.

The California poppy is the California state flower. It was selected as the state flower by the California State Floral Society in December 1890, winning out over the Mariposa lily (genus Calochortus) and the Matilija poppy (Romneya coulteri) by a landslide, but the state legislature did not make the selection official until 1903. Its golden blooms were deemed a fitting symbol for the Golden State. April 6 of each year is designated “California Poppy Day.”

Horticulturalists have produced numerous cultivars with various other colors and blossom and stem forms. These typically do not breed true on reseeding.

A common myth associated with the plant is that cutting or otherwise damaging the California poppy is illegal because it is a state flower. There is no such law. There is a state law that makes it a misdemeanor to cut or remove any flower, tree, shrub or other plant growing on state or county highways, with an exception for authorized government employees and contractors (Cal. Penal Code Section 384a).

The Antelope Valley California Poppy Reserve is located in northern Los Angeles County, California. At the peak of the blooming season, orange petals seem to cover all 1,745 acres (7 km²) of the reserve.

As an invasive species:
Because of its beauty and ease of growing, the California poppy was introduced into several regions with similar Mediterranean climates. It is commercially sold and widely naturalized in Australia, and was introduced to South Africa, Chile, and Argentina. In Chile, it was introduced from multiple sources between the mid 1800s and the early 1900s. It appears to have been both intentionally imported as an ornamental garden plant, and accidentally introduced along with alfalfa seed grown in California. Since Chile and California have similar climatic regions and have experienced much agricultural exchange, it is perhaps not surprising that it was introduced to Chile. Once there, its perennial forms spread primarily in human-disturbed environments (Leger and Rice, 2003).

Interestingly, the introduced Chilean populations of California poppy appear to be larger and more fecund in their introduced range than in their native range (Leger and Rice, 2003). Introduced populations have been noted to be larger and more reproductively successful than native ones (Elton, 1958), and there has been much speculation as to why. Increase in resource availability, decreased competition, and release from enemy pressure have all been proposed as explanations.

One hypothesis is that the resources devoted in the native range to a defense strategy, can in the absence of enemies be devoted to increased growth and reproduction (the EICA hypothesis, Blossey & Nötzold, 1995). However, this is not the case with introduced populations of E. californica in Chile: the Chilean populations were actually more resistant to Californian caterpillars than the native populations (Leger and Forister, 2005).

Within the USA, it is also recognized as a potentially invasive species, being classified in Tennessee as a Rank 3 (Lesser Threat) species, i.e. an exotic plant species that spreads in or near disturbed areas, and is not presently considered a threat to native plant communities (Tennessee Exotic Pest Plant Council). Also, no indications of ill effects have been reported for this plant where it has been introduced outside of California.

It is not known whether efforts are being undertaken anywhere in its introduced range to control or prevent further spread, nor what methods would be best suited to do so

 

California poppy leaves were used medicinally by Native Americans, and the pollen was used cosmetically. The seeds are used in cooking.

Extract from the California poppy acts as a mild sedative when smoked. The effect is far milder than that of opium, which contains a different class of alkaloids. Smoking California poppy extract is claimed not to be addictive.

A tincture of California poppy can be used to treat nervousness and, with larger dosage, insomnia.

Preparation and Dosages:
Fresh plant tincture, [1:2] 15 to 25 drops, up to 3 times a day.
Dry herb, standard infusion, 2 to 4 ounces.

Known Hazards : No records of toxicity have been seen but this species belongs to a family that contains many poisonous plants. Some caution is therefore advised.

Contraindications: The California Poppy should not be used in pregnancy due to the uterine stimulating effects from the alkaloid, cryptopine.

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.

Resource:
http://www.indianspringherbs.com/California_Poppy.htm
http://en.wikipedia.org/wiki/California_Poppy

http://www.pfaf.org/user/Plant.aspx?LatinName=Eschscholzia+californica

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Laughter, the best medicine

Laughter by David Shankbone

Image via Wikipedia

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If Dr Madan Kataria has his way, all IT and BPO offices in Bangalore(INDIA)will have a laugh room soon. “Instead of taking coffee and cigarette breaks, the employees will take a laughter break. It gives an equally good high, says Kataria, who runs a School for Laughter Yoga in Mumbai. (India)

Kataria is not joking. Last month, he conducted research with 30 employees in two Bangalore-based IT firms to determine the effects of laughter therapy on people suffering from work stress. We measured the stress levels of the employees before and after a laughter yoga session, says Kataria. The researchers found that stress levels reduced significantly after an hour of laughs and yogic exercise.

Kataria is still tabulating the findings of the research. Once that is done, he plans to float a proposal to start laughter yoga sessions in software firms — known for erratic hours and work stress.

Kataria believes a good guffaw a day keeps the doctor away. Laughter is a natural cure for many ailments like asthma, gastric ulcers and certain sexual disorders, he says. It helps asthmatics because laughter improves lung capacity and oxygen levels in the blood, explains Kataria. If you laugh uninhibitedly, it clears all pent-up negative emotions and helps keep the mind clear, boosting the immune system and relaxing the body, adds the laughter yoga proponent.

At a time when medical drugs and self-help literature rule, Bangalore boasts of 160 laughter clubs ” the highest in any Indian city, according to B.K. Satyanarayana, founder, Bangalore Laughter Clubs. As work related stress is on the rise in Bangalore, more and more people are heading to laughter clubs. People are realising the benefits of a simple hearty laugh, says Satyanarayana. He adds that on an average, each club has over 50 members.

Daylight is yet to break as people start streaming into an open area near Ulsoor Lake, in the heart of Bangalore. The mostly middle-aged members of the local laughter club start the session at 6 am sharp. It takes off with a prayer which is followed by a Namaste laughter — that is, laughing with folded hands.

The one-hour session is a mix of yoga and laughs. Each yogic exercise – which includes pranayam, kapalabhati and bhastrika — is followed by stimulated laughter, each of which have names like ‘one meter laughter’, ‘forgiveness laughter, ˜break dance laughter and the ˜AK-47-without-a-bullet laughter.

L.G. Vishwanath Shetty, who anchors two clubs in R.T. Nagar, Bangalore, says his club members have mastered 40 ways of laughing. “One meter laughter is when you laugh at a stretch. Forgiveness laughter is when you hold your ear lobes and laugh looking at someone, as if to say that you have forgiven and forgotten,” explains Shetty.

Newcomers to the club admit it is not easy to laugh for no reason. Madhav Swamy, who recently enrolled at a laughter yoga club, says he initially felt odd when he was asked to break into peels of laughter for no reason. “I felt awkward,” says Swamy. But I gradually grew out of my inhibitions. Watching 50 people bend backwards and laugh heartily is very infectious, he adds.

B.K. Satyanarayana feels laughter is a much-needed medicine in a world that is turning into a dreadful place to live in. Unhappy news and negative thoughts abound today. We are trying to break the seriousness of life and alleviate stress through laughter clubs, he says. Satyanarayana calls laughter the easiest form of meditation.

The physical benefits of laughter are an added plus-point. More than 70 per cent of all illness has some relation to stress. These include high blood pressure, heart disease, depression, insomnia, migraine, anxiety, allergies and peptic ulcers, says Kataria.

Researchers have found that laughing increases the count of antibodies present in the mucous membranes of the nose and respiratory passages. This means that people who laugh a lot catch fewer colds and chest and throat infections. Also, a laugh a day strengthens the human body’s immune system by increasing the count of natural killer lymphocytes, a type of white cell and raising the level of antibodies, he adds.

Laughter is also an effective pain killer, claims Kataria, adding, “Laughing increases the level of endorphins which is a natural pain killer. So it reduces the pain from migraine, spondilitis and arthritis.

There is good news for those who want to look good. Laughter tones up facial muscles and increases blood supply to the face and thus gives it a glow. Laughing can make you look younger, claims Kataria, adding, “But the biggest benefit of laughing is the bonhomie it creates among people. If people laugh together, they bond better and shed ill will.

Clearly, laughter therapy is no laughing matter.

Source:The Telegraph (Kolkata,India)

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