QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aajir dekha main nay programe
wo teesra judge shafqat ali khan hai
her kisi ko mashwera day raha tha kay piyar main chot khao gana aa jaye ga
do logon ki awaz bohat achhi thi aaj kay audition main
mazay ki baat hai tou paki idol but 95% log indion song ga rahay thay
aur baqi paki groups kay
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
ARIES
Your friendship must be warm and on the level. Let me put it this way, You are a
fine friend and a formidable foe. With Aries, things are never done by halves.
Aries expects total devotion and sincerity in friendship. In turn, he/she
extends a loving and strong hand.
V TRUE
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
What are the symptoms of gallstones?
The majority of people with gallstones have no signs or symptoms and are unaware of their gallstones. (The gallstones are "silent.") Their gallstones often are found as a result of tests (e.g., ultrasound or X-ray examination of the abdomen) performed while evaluating medical conditions other than gallstones. Symptoms can appear later in life, however, after many years without symptoms. Thus, over a period of five years, approximately ten percent of people with silent gallstones will develop symptoms. Once symptoms develop, they are likely to continue and often will worsen.
Gallstones are blamed for many symptoms they do not cause. Among the symptoms gallstones do not cause are dyspepsia (including abdominal bloating and discomfort after eating), intolerance to fatty foods, belching, and flatulence (passing gas or farting). When signs and symptoms of gallstones occur, they virtually always occur because the gallstones obstruct the bile ducts.
The most common symptom of gallstones is biliary colic. Biliary colic is a very specific type of pain, occurring as the primary or only symptom in 80% of people with gallstones who develop symptoms. Biliary colic occurs when the extrahepatic ducts-cystic, hepatic or common bile-are suddenly blocked by a gallstone. (Slowly-progressing obstruction, as from a tumor, does not cause biliary colic.) Behind the obstruction, fluid accumulates and distends the ducts and gallbladder. In the case of hepatic or common bile duct obstruction, this is due to continued secretion of bile by the liver. In the case of cystic duct obstruction, the wall of the gallbladder secretes fluid into the gallbladder. It is the distention of the ducts or gallbladder that causes biliary colic.
Characteristically, biliary colic comes on suddenly or builds rapidly to a peak over a few minutes. It is a constant pain--it does not come and go, though it may vary in intensity while it is present. It lasts for 15 minutes to 4-5 hours. If the pain lasts more than 4-5 hours, it means that a complication--usually cholecystitis--has developed. The pain usually is severe, but movement does not make the pain worse. In fact, patients experiencing biliary colic often walk about or writhe (twist the body in different positions) in bed trying to find a comfortable position. Biliary colic often is accompanied by nausea. Most commonly, biliary colic is felt in the middle of the upper abdomen just below the sternum. The second most common location for pain is the right upper abdomen just below the margin of the ribs. Occasionally, the pain also may be felt in the back at the lower tip of the scapula on the right side. On rare occasions, the pain may be felt beneath the sternum and be mistaken for angina or a heart attack . An episode of biliary colic subsides gradually once the gallstone shifts within the duct so that it is no longer obstructing.
Biliary colic is a recurring symptom. Once the first episode occurs, there are likely to be other episodes. Also, there is a pattern of recurrence for each individual, that is, for some individuals the episodes tend to remain frequent while for others they tend to remain infrequent. The majority of people who develop biliary colic do not go on to develop cholecystitis or other complications.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
What causes gallstones?
Gallstones are common--they occur in approximately 20% of women in the US, Canada and Europe--but there is a large variation in prevalence among ethnic groups. For example, gallstones occur 1 ½ to 2 times more commonly among Scandinavians and Mexican-Americans. Among American Indians, gallstone prevalence reaches more than 80%. These differences probably are accounted for by genetic (hereditary) factors. First-degree relatives (parents, siblings, and children) of individuals with gallstones are 1 ½ times more likely to have gallstones than if they did not have a first-degree relative with gallstones. Further support that genetic factors are important in determining who gets gallstones comes from twin studies. Among non-identical pairs of twins (who share 50% of their genes with each other), both individuals in a pair have gallstones 8% of the time. Among identical pairs of twins (who share 100% of their genes with each other), both individuals in a pair have gallstones 23% of the time.
There are several types of gallstones and each type has a different cause.
QUEEN VICTORIA
Age: 124
7829 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Irani Sabzi Pulao Recipe:
--Ingredients--
500 grams (1 lb) of Basmati Long Grain Rice
500 grams (1 lb) of Chicken (or any meat of your choice)
1 medium Onion
750 grams (1.5 lbs) of Fresh Herbs (equal portions of - parsley, chive, dill, coriander and 4 sprigs of fenugreek)
1/4 tsp. of Ground Saffron
Salt (to taste)
Black Peppers (Kaali Mirch) (to taste)
1/3 cup of Cooking Oil
--Directions--
1) Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
2) Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.
3) Thinly slice the onions. In a large pot add the oil. When oil gets hot, add the onions and fry well until golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.
4) Clean the herbs cutting out coarse stems, wash, dry and chop finely.
5) In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off any excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in a strainer.
6) Bring 1/4 cup of water and 2 to 3 tbsp. of oil to a rapid boil. Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape. The top layer should be rice. Make sure the herbs are dry before mixing them with the rice. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice starts steaming. Heat up 1/4 cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for (about 45 minutes to an hour).
7) After removing from heat, place the saucepan in the sink and run cold water under it to cool it down. Add 1/4 tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish. Remove the crusty bottom and serve in a separate plate.
