Hi Friends, as u all know that I am a Doctor. I am qualified Practitioner of Homoeopathy. If you or anyone of your family, have some health problems and want Homeopathic treatment then you can tell me. I’ll be there for your help.
I will try to post here some information about the diseases or other problems, for your knowledge. I hope you will be like it.
QUEEN VICTORIA
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Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. In the United States about 400 cases occur each year, and 75% of these are acquired while traveling internationally. Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year.
Typhoid fever can be prevented and can usually be treated with antibiotics. If you are planning to travel outside the United States, you should know about typhoid fever and what steps you can take to protect yourself.
Salmonella Typhi lives only in humans. Persons with typhoid fever carry the bacteria in their bloodstream and intestinal tract. In addition, a small number of persons, called carriers , recover from typhoid fever but continue to carry the bacteria. Both ill persons and carriers shed S. Typhi in their feces (stool).
You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding S. Typhi or if sewage contaminated with S. Typhi bacteria gets into the water you use for drinking or washing food. Therefore, typhoid fever is more common in areas of the world where handwashing is less frequent and water is likely to be contaminated with sewage.
Once S. Typhi bacteria are eaten or drunk, they multiply and spread into the bloodstream. The body reacts with fever and other signs and symptoms.
Where in the world do you get typhoid fever?
Typhoid fever is common in most parts of the world except in industrialized regions such as the United States, Canada, western Europe, Australia, and Japan. Therefore, if you are traveling to the developing world, you should consider taking precautions. Over the past 10 years, travelers from the United States to Asia, Africa, and Latin America have been especially at risk.
How can you avoid typhoid fever?
Two basic actions can protect you from typhoid fever:
Avoid risky foods and drinks. Get vaccinated against typhoid fever. It may surprise you, but watching what you eat and drink when you travel is as important as being vaccinated. This is because the vaccines are not completely effective. Avoiding risky foods will also help protect you from other illnesses, including travelers' diarrhea, cholera, dysentery, and hepatitis A.
QUEEN VICTORIA
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"Boil it, cook it, peel it, or forget it"
If you drink water, buy it bottled or bring it to a rolling boil for 1 minute before you drink it. Bottled carbonated water is safer than uncarbonated water. Ask for drinks without ice unless the ice is made from bottled or boiled water. Avoid popsicles and flavored ices that may have been made with contaminated water. Eat foods that have been thoroughly cooked and that are still hot and steaming. Avoid raw vegetables and fruits that cannot be peeled. Vegetables like lettuce are easily contaminated and are very hard to wash well. When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings. Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from street vendors.
Getting vaccinated
If you are traveling to a country where typhoid is common, you should consider being vaccinated against typhoid. Visit a doctor or travel clinic to discuss your vaccination options.
Remember that you will need to complete your vaccination at least 1 week before you travel so that the vaccine has time to take effect. Typhoid vaccines lose effectiveness after several years; if you were vaccinated in the past, check with your doctor to see if it is time for a booster vaccination. Taking antibiotics will not prevent typhoid fever; they only help treat it.
QUEEN VICTORIA
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What are the signs and symptoms of typhoid fever?
Persons with typhoid fever usually have a sustained fever as high as 103° to 104° F (39° to 40° C). They may also feel weak, or have stomach pains, headache, or loss of appetite. In some cases, patients have a rash of flat, rose-colored spots. The only way to know for sure if an illness is typhoid fever is to have samples of stool or blood tested for the presence of S. Typhi .
What do you do if you think you have typhoid fever?
If you suspect you have typhoid fever, see a doctor immediately. If you are traveling in a foreign country, you can usually call the U.S. consulate for a list of recommended doctors.
You will probably be given an antibiotic to treat the disease. Three commonly prescribed antibiotics are ampicillin, trimethoprim-sulfamethoxazole, and ciprofloxacin. Persons given antibiotics usually begin to feel better within 2 to 3 days, and deaths rarely occur. However, persons who do not get treatment may continue to have fever for weeks or months, and as many as 20% may die from complications of the infection.
Typhoid fever's danger doesn't end when symptoms disappear
Even if your symptoms seem to go away, you may still be carrying S. Typhi . If so, the illness could return, or you could pass the disease to other people. In fact, if you work at a job where you handle food or care for small children, you may be barred legally from going back to work until a doctor has determined that you no longer carry any typhoid bacteria.
If you are being treated for typhoid fever, it is important to do the following:
Keep taking the prescribed antibiotics for as long as the doctor has asked you to take them. Wash your hands carefully with soap and water after using the bathroom, and do not prepare or serve food for other people. This will lower the chance that you will pass the infection on to someone else.
Have your doctor perform a series of stool cultures to ensure that no S. Typhi bacteria remain in your body.
~tasha~
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Storing Medication ---------------------------
Both prescription and over-the-counter medications are labeled for correct use. And keeping them in their original container is important to avoid taking the wrong medication or the wrong dose or taking a medication at the wrong time.
Many people who take more than one medication everyday find that it is helpful to use a daily reminder pack. If you do so, only fill the container with the correct medications for each day or week. And ask your pharmacist if there is any problem with the pills or capsules you take being placed side by side – some chemicals react adversely together and may cause one or more of the medications to be neutralized or to produce harmful side effects.
Never use a household container to store a combination of loose pills or capsules over a period of time. It’s easy to forget what a pill is supposed to look like and you may cause harm to yourself or a family member. It will also become impossible to know if a medication has passed its expiration date if it is not kept in its original container.
Shahrukh Khan
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last night i had terrible neck pain...mujhe leta nahi ja raha tha...mujhe bukhar ho gaya tha on saturday..kal tu i had pain in my arms and shoulders..aur raat main neck pain...bukhar ki waja se hua? agar raat ko phir se neck pain hua..kya karun? raat ko baar baar ankh khul rahi thie phir soya nahi ja raha tha
~tasha~
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Insomnia -----------
Most adults have experienced insomnia or sleeplessness at one time or another in their lives. An estimated 30-50% of the general population are affected by insomnia, and 10% have chronic insomnia.
Insomnia is a symptom, not a stand-alone diagnosis. By definition, insomnia is "difficulty initiating or maintaining sleep, or both." Although most of us know what insomnia is and how we feel and perform after one or more sleepless nights, few seek medical advice. Many people remain unaware of the behavioral and medical options available to treat insomnia.
Insomnia affects all age groups. Among older adults, insomnia affects women more often than men. The incidence increases with age.
Stress most commonly triggers short-term or acute insomnia. If you do not address your insomnia, however, it may develop into chronic insomnia.
Insomnia may result from either psychological or physical causes.
The most common psychological problems include anxiety, stress, and depression. In fact, insomnia may be an indicator of depression. Many people will have insomnia during the acute phases of a mental illness.
Physiological causes span from circadian rhythm disorders, sleep-wake imbalance, to a variety of medical conditions. Following are the most common medical conditions that trigger insomnia:
*Chronic pain syndromes *Congestive heart failure *Chronic obstructive pulmonary disease (COPD) *Degenerative diseases, such as Alzheimer disease (Often insomnia is the deciding factor for nursing home placement.)
Certain groups are at higher risk for developing insomnia:
*Travelers *Shift workers *Seniors *Adolescent or young adult students *People with chronic pain, cardiopulmonary disease *Pregnant women *Women in menopause
Certain medications have been associated with insomnia. Among them are certain over-the-counter cold and asthma preparations.
*The prescription varieties of these medications may also contain stimulants and thus produce similar effects on sleep.
*Medications for high blood pressure have also been associated with poor sleep.
Common stimulants associated with poor sleep include caffeine and nicotine. You should consider not only restricting caffeine use in the hours immediately before bedtime but also limiting your total daily intake.
People often use alcohol to help induce sleep, as a nightcap. However, it is a poor choice. Alcohol is associated with sleep disruption and creates a sense of nonrefreshed sleep in the morning.
A disruptive bed partner with loud snoring or periodic leg movements also may impair your ability to get a good night's sleep.
~tasha~
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Food Poisoning -------------------
Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink. Depending on the contaminant, fever and chills, bloody stools, dehydration, and nervous system damage may follow. These symptoms may affect one person or a group of people who ate the same thing (this would be called an outbreak).
The Centers for Disease Control and Prevention (CDC) estimates that in the United States alone, food poisoning causes about 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths each year. One of the most common bacterial forms of infection, the salmonellae organisms, account for $1 billion in medical costs and lost work time. Worldwide, diarrheal illnesses are among the leading causes of death. Travelers to developing countries often encounter food poisoning in the form of traveler’s diarrhea or "Montezuma’s revenge." Additionally, there are new global threats to the world's food supply through terrorist actions using food toxins as weapons.
More than 200 known diseases can be transmitted through food. Those are just the ones we know about. The CDC estimates unknown or undiscovered agents cause 81% of all food-borne illnesses and related hospitalizations. Many cases of food poisoning are not reported because people suffer mild symptoms and recover quickly. Also, doctors do not test for a cause in every suspected case because it does not change the treatment or the outcome.
The known causes of food poisoning can be divided into 2 categories: infective agents and toxic agents.
*Infective agents include viruses, bacteria, and parasites.
*Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda), or pesticides on fruits and vegetables.
Food usually becomes contaminated from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination.
~tasha~
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Sunburn ----------
Sunburn results from too much sun or sun-equivalent exposure. Almost everyone has been sunburned or will become sunburned at some time. Anyone who visits a beach, goes fishing, works in the yard, or simply is out in the sun can get sunburn. Improper tanning bed use is also a source of sunburn. Although seldom fatal, sunburn can be disabling and cause quite a bit of discomfort.
Sunburn is literally a burn on your skin. It is a burn from ultraviolet (UV) radiation. The consequence of this burn is inflammation of the skin. Injury can start within 30 minutes of exposure.
*UVA and UVB refer to different wavelengths in the light spectrum. UVB is more damaging to the skin especially for skin cancer. Both UVA and UVB are responsible for photoaging (premature aging of the skin and wrinkles) and sunburn. Tanning beds produce both UVA and UVB rays.
*Travel to the southern United States, regions close to the equator, and places at high altitudes all offer the unwary visitor an opportunity to be injured by sunburn.
*Certain light-skinned and fair-haired people are at greater risk of sunburn injury.
*Prior recent sun exposure and prior skin injury are risks for sunburn, even in limited exposure to the sun. However, normal limited exposure to UV radiation produces beneficial vitamin D in the skin.
~tasha~
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Cuts or Lacerations -----------------------
A cut refers to a skin wound with separation of the connective tissue elements. Unlike an abrasion (a wound caused by friction or scraping), none of the skin is missing, the skin is just separated. A cut is typically thought of as a wound caused by a sharp object (such as a knife or a shard of glass).
The term laceration implies a torn or jagged wound. Lacerations tend to be caused by blunt trauma (such as a blow, fall, or collision). Cuts and lacerations are terms for the same condition.
The term gash can be used for more dramatic effect because it implies a longer or deeper cut.
An avulsion refers to a wound where tissue is not just separated but torn away from the body.
After you suffer a cut, often blood comes pouring forth as a loud red announcement. Other concerns with a cut include infection, pain, damage to structures beneath the skin, and future scars.
Symptoms:
*Although it can be obscured by blood, a cut is one of the easiest medical conditions to diagnose.
*Often a cut isn't painful until inflammation sets in.
*With a deep cut, the skin slit may reveal deeper tissues such as fat, tendon, muscle, or bone.
*Some people faint at the sight of their own blood (this is a neurological reaction in which a reflex slowing of the heart causes a low blood pressure). Physicians need to distinguish this common faint from people who pass out from loss of blood (hemorrhagic shock).
~tasha~
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Is Dairy Good? ------------------
Excerpt from NORTH AMERICAN DIET
Throughout the schools of North America, children are taught that milk products are an essential part of a balanced diet. Walk into any school and you will find posters of dairy products in every classroom. Cow balloons, giant milk cartons and sports celebrities donning tall white glasses of frothy milk, all generously supplied by the Dairy Board. There is even a National Dairy Awareness Week to celebrate how much milk has become a part of our North American culture. It is like Grandma’s apple pie. Milk, the most perfect food. But is it?
CALCIUM
Of all the minerals, calcium is the most abundant in the body, accounting for 3.2% of the earth's crust. Its main use when accompanied by phosphorus, magnesium and vitamins A, C and D is in building and maintaining bones and teeth. It is a vital mineral in regulating the heartbeat, muscle development, preventing muscle cramps, protecting against blood clotting, protecting against colon cancer, helping in the transmission of nerve impulses, and contributing to enzyme function. It inhibits the absorption of lead into bones and teeth, eases restless sleep and regulates the passage of nutrients through the cell wall. Calcium is also used in balancing the pH level in the body.
Considering that there is such an intense fear of calcium deficiency in North America, you would think that it is a difficult mineral to find. You would pity generations before us and modern nations that have not had the luxury of abundant dairy products that we enjoy in our North American diet. Peoples and cultures with rotting teeth and brittle bones, yet nothing could be further from the truth.
Calcium is in every natural food that we eat. And, believe it or not, there are actually foods that are higher in calcium than our beloved milk. Little sesame seeds do not have the backing of a massive Dairy Board to advertise their nutritional quality. Yet a cup of these humble little seeds contains 2,200 mg. of calcium compared with the 280 mg. of calcium in a cup of milk.
All green leafy vegetables, cabbage, asparagus, broccoli, collards, brewers’ yeast, dulse, figs, oats, prunes, soy products, blackstrap molasses and Sucanat, to mention only a few, contain generous amounts of this essential mineral. All life on earth contains calcium. The important question to ask is, "how much calcium do we need?"
CALCIUM NEEDS
On Pitcairn Island, in the Pacific, they tried unsuccessfully to introduce the dairy cow. The attempt failed because of the Island’s rough terrain. These people had lived their lives without dairy products, so it was no great loss.
You might wonder if this lack of dairy products had any impact on health, if they were sick or weak from missing all those nutrients in milk. No! they are far from sick. A visiting physician declared, it would be difficult to find a comparable population anywhere in the world as healthy, robust, and physically fit as these people.
This exceptional health, combined with longevity, has drawn investigators who have made extensive studies on the Islanders. They found old men of seventy who could scramble up the rope ladders of the ships like men of twenty. Researchers reason that this health is attributed to diet. Pitcairn Islanders are Seventh Day Adventists and, basically, vegetarians with the inclusion of some fish.
Determining your calcium need is like trying to figure out how much water it takes to fill a five-gallon pail with a hole in it. The amount of water needed to maintain a full pail would depend on the size of the hole.
Our acid-forming North American diet is the hole in the pail. It forces our body to consume massive amounts of calcium to maintain a pH balance in the blood. Coffee, tea, table salt, meat, eggs, milk, cheese, pop, bread, and junk food all force the body to produce copious amounts of acid.
Calcium neutralizes strong stomach acids. It is the active ingredient used in antacid pills to relieve stomach pain caused by acid indigestion. Calcium, in the form of limestone, will neutralize acid rain. Within the body, it is used to maintain the correct acid balance of the blood. Our blood can function only at a specific pH level. If the blood acid level moves up or down, the body goes into an alarmed state. Hydrochloric acid is needed to digest ham, cheese, meats, eggs and processed foods. Calcium is secreted to alkalize this acidic digestive mixture when it enters the bloodstream. Afterward, it is excreted with other metabolic wastes. On the way out, calcium compounds can lodge in the kidneys causing kidney stones, or in the gall bladder producing gallstones.
Another way that a high-protein diet depletes calcium is through excess protein turning into urea in the liver. Urea creates a diuretic action in the kidney, leaching minerals which include calcium through the urine.
The American Journal of Clinical Nutrition published a long term study observing a diet consisting of 75 grams of protein per day, along with 1,400 mg. of calcium. It was discovered that a greater amount of calcium was lost through urine than was being absorbed into the body, creating a negative calcium balance. This study confirmed what many health specialists suspected. Protein consumption has the greatest impact on calcium depletion of the bones, even greater than the level of calcium intake through diet.
OSTEOPOROSIS
Osteoporosis has been a rising concern, especially for women. As the disease progresses, calcium leaches from the bones. They become brittle, breaking or cracking with even the slightest impact. One in three women will have serious bone loss in their lifetime, causing an annual death rate of 200,000 in the US. At present, the National Dairy Council proposes eating and drinking more dairy products to increase dietary calcium as the solution to osteoporosis. The theory is seriously flawed. In one study, conducted by the Dairy Council, women who drank three eight-ounce glasses of low-fat milk daily for a year, showed no improvement in their calcium balance. The Bantu women of Africa live on a sparse diet of vegetable sources. A diet completely free of dairy foods. Their average intake of calcium is 250 to 400 mg a day. This is far lower than the 800 mg. recommended by the RDA. They give birth to as many as ten babies during their life. Each child is breast-fed for ten months. Although childbearing causes an intense calcium drain, osteoporosis is unknown to these people. When Bantu women migrate to the city and adopt a protein-rich diet, osteoporosis and other diseases become a threat to their health.
In 1984, the Medical Tribune reported studies by Michigan State and other universities regarding bone densities. It was the most extensive study yet undertaken. They discovered that, in the United States, at age 65, male vegetarians averaged a 3% bone loss. Male meat-eaters averaged a 7% bone loss. Female vegetarians averaged an 18% bone loss. Female meat-eaters averaged a 35% bone loss. The conclusion was that vegetarians were found to have significantly stronger bones.
The Inuit people, who live on a very high-protein diet, have the greatest calcium intake of any population. Yet, they also have one of the highest rates of osteoporosis.
Osteoporosis is a result of a negative calcium balance caused by the body using calcium to neutralize the continuous quantities of acidic mixtures that enter the bloodstream.
CALCIUM DEFICIENCY
While we are being told of the dangers of not getting enough calcium, the rest of the world is living healthily on one half of the amount which we are told that we need. For instance, the Taiwanese average 13 milligrams of calcium per day. They are far from toothless and lying about in bed from bone fractures. Instead, they work long, hard hours in factories which out-produce their North American counterparts. The countries consuming the greatest amount of calcium through milk products are suffering the most from calcium deficiencies. These countries have the highest incidence of osteoporosis. Why would the countries with an overflowing supply of calcium-laden milk have the highest rate of calcium-deficiency diseases?
To answer this, let us first consider how much calcium we are getting from milk.
Milk’s available calcium is cut in half through the process of pasteurization. Low-fat milk makes calcium unabsorbable because fat is an essential part of the transportation and absorption of calcium. Refined sugar increases the amount of calcium lost through urine. The absorption of calcium in the intestine is diminished in the presence of sugar. Salt has been shown to increase calcium levels in the urine.
Both cow’s and mother’s milk are high in enzymes. There is an enzyme which separates calcium and phosphorus, allowing the calcium to be readily available to the body. Pasteurizing milk destroys these important enzymes.
Meat and soft drinks are high in phosphorus which binds with calcium making it useless to the body. Coffee, tea, and chocolate have been shown to increase calcium loss in the urine.
KIDNEY STONES
Kidney stones can form from both calcium or uric acid. A high-protein diet causes the body to excrete calcium through the kidneys. People are excreting 85% of their calcium intake in the urine which can cause calcium to clump together into crystals that may eventually develop into stones. The second component of kidney stones is uric acid which is a direct by-product of a high-protein diet. Vegetarians rarely get kidney stones.
QUEEN VICTORIA
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Malaria is a common infection in hot, tropical areas but can also occur (rarely) in temperate climates. It is caused by any of four single-celled parasites of the Plasmodium species, which are carried by mosquitoes infected from biting someone who already has the disease. Malaria is then transmitted to other people when they are bitten by the infected mosquitoes. It is rarely passed from person to person (from mother to child in "congenital malaria," or through blood transfusion, organ donation, or shared needles).
Worldwide, 300-500 million people are infected with malaria each year. Most cases occur in sub-Saharan Africa, with approximately 2 million people dying there each year. Malaria is rare in the United States, with only about 1,300 cases reported each year over the last 10 years. Most of these cases occurred in travelers, military personnel, and immigrants who had become infected by malaria parasites outside the United States.
QUEEN VICTORIA
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Signs and Symptoms A child with early symptoms of malaria may be irritable and drowsy, with poor appetite and trouble sleeping. These symptoms are usually followed by chills, then a fever with rapid breathing. The fever may either gradually increase over 1 to 2 days or may rise very suddenly to 105 degrees Fahrenheit (40.6 degrees Celsius) or above. Then, as fever ends and body temperature quickly returns to normal, the child has an intense episode of sweating. The same pattern of symptoms - chills, fever, sweating - may repeat at intervals of 2 or 3 days, depending on which particular species of malaria parasite is causing the infection. Because the initial symptoms are not specific and can be mistaken for other diseases, it can be difficult to diagnose. In countries where the disease is seen a lot, it's not uncommon for doctors to treat people for malaria who have fever of no obvious cause without getting laboratory confirmation.
Other symptoms of malaria include headache, nausea, aches and pains all over the body (especially the back and abdomen), and an abnormally large spleen. When malaria affects the brain, a child may have convulsions or lose consciousness. If malaria affects the kidneys, the amount of urine produced by the child may be abnormally low. In falciparum malaria, caused by the Plasmodium falciparum parasite, the episode of fever and chills is especially intense, and this variety may be fatal in about 20% of cases.
Once malaria parasites enter the bloodstream, they travel to the liver and multiply. Every few days, thousands of parasites are released from the liver into the blood, where they destroy red blood cells. Some parasites also remain in the liver and continue to multiply, releasing more parasites into the blood every few days.
The incubation period for malaria is the time between the mosquito bite and the release of parasites from the liver. This varies, depending on which malaria parasite is causing the disease. In general, it can range from 10 days to a month.
With treatment, malaria can usually be cured in about 2 weeks. Without treatment, it can be fatal, especially in children who are poorly nourished.
QUEEN VICTORIA
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Prevention Health authorities try to prevent malaria by using mosquito-control programs aimed at killing mosquitoes that carry the disease. If you travel to an area of the world with a high risk for malaria, you can install window screens, use insect repellents, and place mosquito netting over beds. Insecticide-impregnated bed netting has successfully reduced the number of malarial deaths among African children.
Check with your doctor before visiting any tropical or subtropical area at high risk for malaria. Your doctor can give your family anti-malarial drugs to prevent the disease. Several malaria vaccines are currently being developed and tested across the world, but because the malaria parasite has a complicated life cycle, it is a difficult vaccine to develop.
Diagnosis and Treatment Doctors diagnose malaria by using special blood tests. A blood sample is sent to the laboratory and checked under a microscope for malaria parasites, which may be seen inside infected red blood cells.
Doctors treat malaria with anti-malarial drugs, such as chloroquine or quinine, given by mouth, by injection, or intravenously (into the veins). Depending on the type of parasite causing the malaria, a person can be treated as an outpatient over a few days or may require hospitalization with IV medication. Doctors also watch for signs of dehydration, convulsions, anemia, and other complications that can affect the brain, kidneys, or spleen. The patient may require fluids, blood transfusions, and breathing assistance.
Malaria is a leading cause of death worldwide. If diagnosed early and treated, it can be cured. However, many people who live in areas where malaria is common get repeated infections and never really recover between episodes of illness.
QUEEN VICTORIA
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What is influenza (flu)? Influenza (flu) is an illness caused by a virus that comes on suddenly, and causes symptoms such as fever, body aches, headache, fatigue, loss of appetite, a dry cough, and a sore or dry throat. The flu is not the same as the common cold; flu symptoms are usually more severe, and you will often miss more work or school than you would with a cold.
Most people recover without problems, but sometimes the illness leads to a bacterial infection, such as an ear infection, sinus infection, or bronchitis. Good home treatment may help prevent these infections. More serious complications, most commonly pneumonia, may develop in some people. People at increased risk for complications that require hospitalization are young children, adults age 65 and older, and those with serious medical problems.
What causes the flu? Influenza viruses A and B cause the classic flu. Type A is usually responsible for the outbreaks that occur annually.
These viruses are constantly changing, producing what are called subtypes or strains that are different from the original virus but retain some of its characteristics. Strains of influenza virus that cause the flu may differ from year to year.
What are the symptoms? The flu causes fever, cough, shaking chills, body aches, headache, and fatigue. These symptoms usually last for 3 to 4 days, after which you may have a dry cough, runny nose, and a sore or scratchy throat for another week or so. The incubation period-the time from exposure to the flu virus until you develop symptoms-is 1 to 4 days.
Although people often use the term "flu" to describe any kind of mild illness that has flu-like symptoms (such as the common cold or a stomach virus), the flu is a distinct viral illness with specific symptoms, and it tends to occur at a particular time of year-late fall and winter.
QUEEN VICTORIA
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How is the flu diagnosed? Health professionals usually can diagnose influenza using your symptoms alone, especially if many cases of a similar illness have occurred in the community and the local health department has confirmed a flu outbreak. Routine testing of people who have typical flu symptoms is usually not necessary. Rarely, the specific flu virus you have may be identified through a blood test or a nasal or throat swab.
How is it treated? Home treatment is usually all that is needed for flu symptoms. However, antiviral medications are available to reduce the duration and severity of symptoms. These medications are especially useful for older adults and others who are at risk for developing complications from the flu. These medications need to be started within 2 days of your first symptoms. Talk to your doctor if you think you may need an antiviral medicine. Not all antiviral medicines work against all strains of the flu.1
Can the flu be prevented? You can help prevent the flu by getting immunized with an influenza vaccine each year, ideally in October or November. The standard vaccine, known as the "flu shot," is given by injection. It can be given after age 6 months to anyone who wishes to help prevent the flu. The flu shot is recommended for:2
All children age 6 months to 23 months. All adults age 50 and older. Adults and children age 2 and older who have health conditions such as asthma, chronic heart or lung disorders, or an impaired immune system. Women who will be pregnant during the flu season. Close contacts (including household members and health care workers) of anyone in a high-risk category, which includes all children 23 months of age and younger. FluMist, a live-virus vaccine in the form of a nasal spray, is an alternative to the flu shot that is now available for healthy children and adults between the ages of 5 and 49, except pregnant women. FluMist should not be given to close contacts of people with severely impaired immune systems (such as those who have had a recent bone marrow transplant) to avoid their transmitting the virus after being vaccinated.
apnayaar
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Asslam o alikum: yaar mere ik relatuve ko HCV hai.is ka ilaj batoo , us nay abhi injections start nahi kayae hain,woh bohat pareshan rahta hai,abhi bilkul young hai
QUEEN VICTORIA
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first of all i don like this word YAAR aur raha patient tou aap un kay LFT report bhi batain kay us main kya sab values hain tab hi main aap ki madad ker sakun gi
QUEEN VICTORIA
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What is Typhoid Fever?
Typhoid Fever is an acute illness associated with fever caused by the Salmonellae Typhi bacteria. The bacteria is deposited in water or food by a human carrier, and is then spread to other people in the area. The incidence of the illness in the United States has markedly decreased since the early 1900's. This improvement is the result of improved environmental sanitation. Mexico and South America are the most common areas for U.S. citizens to contract typhoid fever. India, Pakistan and Egypt are also known high risk areas for developing this disease.
How do patients get Typhoid Fever?
Typhoid Fever is contracted by the ingestion of the bacteria in contaminated food or water. Patients with acute illness can contaminate the surrounding water supply through the stool, which contains a high concentration of the bacteria. Contamination of the water supply can, in turn, taint the food supply. Also, about 3-5% of patients become carriers of the bacteria after the acute illness. Some patients suffer a very mild illness that goes unrecognized. These patients can become long- term carriers of the bacteria. The bacteria multiplies in the gallbladder, bile ducts, or liver and passes into the bowel. The bacteria can survive for weeks in water or dried sewage. These chronic carriers may have no symptoms and can be the source of new outbreaks of typhoid fever for many years.
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How does the bacteria cause disease and how is it diagnosed?
After the ingestion of contaminated food or water, the Salmonella bacteria invades the small intestine and enters the blood stream temporarily. It is carried by white blood cells in the liver, spleen, and bone marrow. The bacteria then multiplies in the cells of these organs and reenters the blood stream. Patients develop symptoms, including fever, when the organism reenters the blood stream. Bacteria invade the gallbladder, biliary system, and the lymphatic tissue of the bowel. Here, they multiply in high numbers. The bacteria passes into the intestinal tract and can be identified for diagnosis in cultures from the stool tested in the laboratory.
What are the symptoms of Typhoid Fever?
The incubation period is usually 1-2 weeks and the duration of the illness is about 4-6 weeks. The patient experiences:
poor appetite, headaches, generalized aches and pains, fever, and lethargy. Persons with typhoid fever usually have a sustained fever as high as 103 to 104 degrees Fahrenheit (39 to 40 degrees Centigrade).
Chest congestion develops in many patients and abdominal pain and discomfort are common. The fever becomes constant. Improvement occurs in the third and fourth week in those without complications. About 10% of patients have recurrent symptoms (relapse) after feeling better for one to two weeks. Relapses are actually more common in individuals treated with antibiotics.
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How is Typhoid Fever treated and what is the prognosis?
Typhoid Fever is treated with antibiotics which kill the Salmonella bacteria. Prior to the use of antibiotics, the fatality rate was 10%. Death occurred from overwhelming infection, pneumonia, intestinal bleeding, or intestinal perforation. With antibiotics and supportive care, mortality has been reduced to 1-2%.
Several antibiotics are effective for the treatment of typhoid fever. Chloramphenicol was the original drug of choice for many years. Because of rare serious side effects, chloramphenicol has been replaced by other effective antibiotics. If relapses occur, patients are retreated with antibiotics.
The carrier state, which occurs in 3-5% of those infected, can be treated with prolonged antibiotics. Often, removal of the gallbladder, the site of chronic infection, will cure the carrier state.
For those traveling to high risk areas, vaccines are now available.
Typhoid Fever At A Glance Typhoid Fever is caused by salmonellae typhi bacteria. Typhoid Fever is contracted by the ingestion of contaminated food or water. Diagnosis of typhoid fever is made when the Salmonella bacteria is detected with a stool culture. Typhoid Fever is treated with antibiotics. Typhoid Fever symptoms are poor appetite, headaches, generalized aches and pains, fever, and lethargy. 3-5% of patients become carriers of the bacteria after the acute illness.
apnayaar
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Asslam o alikum
Tests & nbsp;Resuls units Glucose 98 &nbs p; mg/dl Bun &nb sp; 06 & nbsp; mg/dl CREATINNE 0.9 mg/dl Gama gt - ; u/l ALP &nb sp; 90 & nbsp; u/l ALT &nb sp; 123 u/l AST &nb sp; 110 u/l T Billi & nbsp;0.6 &nbs p; mg/dl D Bili &n bsp; 0.2 ; mg/dl
yeh un LEFT ki report one week pehle ki hai,app ko samj aa gai hoo gai app plz mind na kiya karien ,mera iD apnayaar hai na is liye kabi kabi likh jata hoon thnks
apnayaar
Age: 124
6395 days old here
Total Posts: 126
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Asslam o alikum
Tests & nbsp;Resuls units
Glucose 98 &nbs p; mg/dl
Bun &nb sp; 06 & nbsp; mg/dl
CREATINNE 0.9 mg/dl
Gama gt - ; u/l
ALP &nb sp; 90 & nbsp; u/l
ALT &nb sp; 123 u/l AST &nb sp; 110 u/l
T Billi & nbsp;0.6 &nbs p; mg/dl
D Bili &n bsp; 0.2 ; mg/dl
yeh un LEFT ki report one week pehle ki hai,app ko samj aa gai hoo gai app plz mind na kiya karien ,mera iD apnayaar hai na is liye kabi kabi likh jata hoon thnks
QUEEN VICTORIA
Age: 124
7771 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aap plz apni post edit ker kay ye space kam kerain aisay samh nahin aa rahi ya ye bata dain kay report main jo normal values likhi hain un main say konsi cheez normal value cross ker rahi hai
raat ko baar baar ankh khul rahi thie phir soya nahi ja raha tha
