Month: June 2014

Air Pollution Linked to Autism and Schizophrenia: Study

air pollution

A new research shows a potential link between pollution and autism.

Researchers at the University of Rochester Medical Center found that exposure to air pollution is tied to increased risk of autism and even schizophrenia.

The research conducted on mice shows swelling of brain areas that are usually seen in schizophrenia or autism patients.

For the study, the research team exposed newborn mice to air pollutants for nearly four hours each day. This continued for eight days.

Following this, the researchers examined brains of one set of mice after 24 hours. They found inflammation in almost all regions of the brain. The lateral ventricles, which are cerebrospinal fluid-containing chambers, were two to three times larger than those seen in normal brains.

“When we looked closely at the ventricles, we could see that the white matter that normally surrounds them hadn’t fully developed,” Deborah Cory-Slechta, Ph.D., professor of Environmental Medicine at the University of Rochester and lead author of the study, said in a press release. “It appears that inflammation had damaged those brain cells and prevented that region of the brain from developing, and the ventricles simply expanded to fill the space.”

The study showed that the inflammation in the brains of the mice was observed 40 and 270 days after air pollution exposure. This means that the negative effects were permanent. Moreover, researchers found an increase in glutamate levels, which is seen in humans with autism.

“Our findings add to the growing body of evidence that air pollution may play a role in autism, as well as in other neurodevelopmental disorders,” Cory-Slechta said.

The study was published in the journal Environmental Health Perspectives.

Source: HNGN

Is Your Gym Making You Sick?

At home gym istock

Want to know the places inside a gym that are most likely to get you sick? Sure you do!
Barbells, dumbbells, and weight plates. A basic sneeze can send 100,000 infectious particles into the air at 200 miles an hour–when someone catches those buggers with their hand instead of a tissue (or even an elbow), they can transfer easily to handheld gym equipment. Before you lift weights, spray down the equipment (gym etiquette says to do this after you’re finished with your set, but how many people really follow that?).

Water fountains. A study from the University of Arizona found that 28 percent of gym surfaces are gym havens, and water fountains scored high on the list. One way to head off those bacteria? Bring your own water bottle!

Locker room floors. The moist floors are ripe for fungal and wart viruses . Bring your flip-flops for showering, and never reuse the sweaty socks you’ve just worked out in

Source: yahoo shine

Why we need to make school lunches healthier

Healthy_Lunch_Reuters

For some reason that I’ll probably never understand, First Lady Michelle Obama has repeatedly been criticized by the press and blocked by lawmakers in her efforts to make school lunches healthier in this country. By no means do I think government should be dictating diet to people; however, nobody wins when we continue feeding our kids lackluster lunches comprised of pizza, French fries, and other unhealthy options.

Childhood obesity begets adult obesity, and associated health problems like high cholesterol, high blood pressure, pre-diabetes, bone and joint problems, sleep apnea, and more, according to the U.S. Centers for Disease Control and Prevention (CDC).

Some schools have claimed that healthier governmental standards, such as increased whole grains and decreased sodium, have been difficult to implement because students complained they were still hungry, or didn’t like the texture of certain foods. Others note that requiring students to take a fruit or vegetable with every lunch leads only to healthier trash cans, as that is where the fruits and vegetables often wind up. For some schools switching to whole grains has been a challenge.

And yet, other schools have observed that while students were not happy at first, they have gradually adapted to the new standards, and now enjoy the fruits, salads, vegetables, and other healthier alternatives available for purchase. Transition is not easy for any of us, and it can be particularly tricky for kids. When the companies peddling unhealthy foods lose money, hire lobbyists, and get lawmakers involved, it doesn’t make that process any easier.

Michelle Obama and others are repeatedly forced to defend and explain why they want to promote better eating habits among the youth in this country, and prevent childhood obesity. Unfortunately, in many households, a healthy school lunch might be the only worthwhile food some kids eat all day. Fortunately, this provides an opportunity to expand their culinary horizons, if just once a day, and maybe even take some of these inadvertent nutritional lessons home.

Critics say that healthier school lunches can’t, won’t, shouldn’t, don’t work. But one community in New York City has been making it work for the last 12 years. The Bilingual Head Start program at the East Harlem Council for Human Services, where I am on the board, has been making strides against childhood obesity in its mostly Hispanic community by shifting everybody’s attitude – children, parents, grandparents – about food.

Among other activities, the program offers a community garden where children help grow, harvest, learn about and cook fruits and vegetables. The center has eliminated sugary juice drinks and sodas, and has created a “Sugar-Free Zone” that discourages vendors from selling sweets nearby. Children are served organic milk, cut-up fresh fruit and cooked dried beans. They and their families are taught how to adopt healthier eating habits from the ground up by having a nutritionist on site to offer basic, accessible lessons. Miraculously, they have done all of this and more while staying within budget.

As Rita Prats-Rodriguez, the program’s director, wrote in a 2010 article in the Amsterdam News, “To beat childhood obesity, we must always be ready to try new things.” The residents of East Harlem were ready for this significant change in their children’s diet — healthy eating! Not only have they embraced new eating habits, but they are making strides against obesity: Between 2010 and 2012, the average body mass index of children in the program declined by more than 7 percent.

When any of us seeks to make a change on any scale, support from friends, family, colleagues, teachers, and the community is key. If students don’t feel as if the people around them support healthier eating habits – at lunch, or elsewhere – then they may not feel as encouraged to make substantive change.

From my perspective, we have two choices: offer our children nutritious foods, or live with the fact that we might be contributing to certain illnesses, rather than preventing them.

Source: Fox news

20 foods you should always have in your kitchen

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Healthy pantry staples
Cooking healthy meals and choosing smart snacks is easy when you keep your pantry stocked with these healthy staples.
A well-stocked kitchen allows you to throw together a fast, flavorful meal after a long day. And, when you wake up and have to dash out the door for work, it pays to have grab-and-go breakfast and snack options on hand. We tapped registered dietitians, personal chefs, and bloggers for their must-have foods to always keep in their kitchens. (And yes, they’re all good for you, too.) Some you probably already have, while others you’ll want to add to your list.
Extra-virgin olive oil
Why? No surprise here—olive oil is one of the reasons why the Mediterranean diet is considered one of the healthiest in the world.

How to use it: Los Angeles-based personal chef Hallie Norvet recommends buying cold-pressed olive oil for the best flavor. Cook with it, but also drizzle over finished dishes, like grilled fish, pasta, and vegetables sides. (Just be sure not to go overboard. Even though it is good fat, one tablespoon still packs 120 calories.)
Nonfat Greek yogurt
Why? Greek yogurt is packed with 18 grams of protein per 6-ounce serving. Though it’s creamy and seems indulgent, it contains just 100 calories per serving.

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How to use it: Greek yogurt makes a great low-cal and low-fat substitute in recipes for mayo and sour cream, says Melissa Wieczorek, co-owner and chef of A la Maison Personal Chef Service in Newtown, Penn.

Canned olives
Why? They have a long shelf life, they can be thrown into a variety of dishes, and they have heart-healthy monounsaturated fats. Go for all-natural without added sodium.

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How to use them: Throw them on top of salads, stir them into pastas, or try snacking on them. You can eat 10 for about 50 calories. “They’re perfect when you’re craving something salty, but it’s more satisfying than a fluffy cracker in your belly,” says dietitian Jenna Braddock, RD.

Honey
Why? It’ll last in your cupboard for years. And in addition to being a versatile sweetener, honey can serve as a hangover helper, cough soother, and more.

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How to use it: Sweeten homemade marinades and salad dressings. Braddock also likes to incorporate it into whole-grain baking. “Whole wheat flour can be denser, but adding honey in place of regular sugar keeps things tender and moist.” In recipes that call for sugar, swap in an equal amount of honey and reduce baking temperature by 25 degrees.

Beans
Why? Not only inexpensive, they’re also a great source of protein and fiber. (One cup of chickpeas, for example, contains a whopping 15 grams of protein and 12 grams of fiber.)

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How to use them: Keep beans of all kinds in your kitchen. Gina Homolka of Skinnytaste favors chickpeas, black beans, and white northern, but what you stock in your pantry is up to you. Keep canned around for salsas and salads; dried to make larger servings that will last the week.

Quinoa
Why? For one cup of cooked quinoa, you get 8 grams of protein and 5 grams of fiber for just 222 calories. Plus, the hearty whole grain is a good source of energizing iron and B vitamins. Chef and registered dietitian Allison Stevens also likes it because it’s one of the speediest grains to cook; it’s ready in 15 minutes.

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How to use it: Combine cooked quinoa with shredded chicken, chopped veggies, and toss with olive oil, lemon juice, salt and pepper. Or, eat quinoa hot as a substitute for oatmeal. Stir in almond milk, dried fruit, nuts, and drizzle with honey.

Eggs
Why? One egg contains six grams of belly-filling protein for only 70 calories. One study found that overweight women who ate egg breakfasts lost twice as much weight as women who started their days with bagels.

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How to use them: Hard boil a bunch at the beginning of the week for an on-the-go breakfast or snack with a piece of cheese and fruit, says Wieczorek. Or, throw a fried egg on top of a rice-and-veggie bowl or a salad for an extra dose of protein. You could also try one of these high-protein breakfast recipes that feature eggs.

Sea salt
Why? Although the CDC recommends limiting your salt intake, excess sodium is often a problem in prepared and processed foods, not the foods you cook yourself. Adding a sprinkle of salt to the foods you cook in your kitchen helps flavors pop.

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How to use it: Use just like you would regular salt. Norvet loves sea salt, which contains a higher mineral content than regular table salt.

Tomato paste
Why? “Tomato paste adds a great umami flavor, or a richness to food that you’re trying to keep low in calories and fat,” says Braddock. Even better: tomatoes, particularly tomato paste, are bursting with cancer-fighting lycopene.

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How to use it: Buy it in a can or in a squeeze tube and use it to add an extra layer of flavor to curries and stir-fries.

Bananas
Why? They’re economical, available all year, and supply a nice sweetness to foods like smoothies and plain yogurt without adding sugar, says Braddock.


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How to use them: For a quick snack, smear a banana nut butter or top on whole grain toast. Banana turning brown? Freeze it and whirl in your food processor until smooth for banana “ice cream.”

Fresh herbs
Why? Packed with a surprising number of antioxidants in their little leaves, they add a wonderful flavor to any dish. Herbs also give new life when used on leftovers or make already-prepared foods taste homemade.

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How to use them: Keep a variety around, says Wieczorek. Cilantro for Thai or Southwestern dishes; basil for Italian, rosemary for marinades or on roast chicken. (Try these recipes for fresh herbs To make sure they stay fresh, store in in the crisper drawer of your refrigerator (not wrapped in plastic) or stuff the sprigs in a glass of water like a vase. (It’s pretty, too!)

Chocolate
Why? Dark chocolate provides powerful disease-fighting polyphenols and has even been associated with weight loss.

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How to use it: “I always keep dark chocolate on hand, and not just for chocolate cravings,” says Wieczorek. You can also use it as a surprise ingredient in sauces. For example, throw one square into a braising sauce for meat to elevate the flavor. Try these 27 healthy chocolate recipes.

Garlic
Why? “Garlic allows you to add flavor to your dishes quickly and easily without unhealthy fats or processed ingredients,” Norvet says. 13

How to use it: Norvet buys the already peeled variety for fast chopping to add to soups, stews, sautés, stir-frys, and marinades.

Frozen shrimp
Why? Four large shrimp are only 30 calories and contain virtually no fat. Shrimp also offer up a hefty dose of protein.

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How to use them: Buy them peeled and deveined so they can be easily defrosted and incorporated into last-minute weeknight meals. Norvet loves them because of their versatility. She whips them up into shrimp scampi, shrimp tacos, shrimp salad, and bakes and grills them.

Mustard
Why? The condiment is packed with the immune-boosting mineral selenium and turmeric, a spice (that gives it its yellow pigment) with cancer-fighting properties.

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How to use it: Keep a couple different varieties in your refrigerator, says Norvet. That includes Dijon for salad dressings, sauces, marinades, and in a coating for breading chicken and pork. Grain mustard is another favorite as a spread on sandwiches.

Flavored vinegar

Why? This specialty ingredient is actually really versatile, says Braddock, and it’s heart healthy: “Vinegar helps open up your blood vessels to improve blood flow,” she says.

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How to use it: Flavors like blackberry or strawberry balsamic can be drizzled to brighten the flavor of salads for few calories (one teaspoon contains about five).

Oatmeal
Why? Known for helping to lower cholesterol numbers, research suggests oats may also help you control your appetite.

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How to use it: A bowl of oatmeal is a stick-to-your-ribs, wont-be-full-until-lunch way to start your mornings. Homolka also makes oatmeal smoothies: cook the oatmeal in water with cinnamon sticks, let cool and then blend with milk, ice, and a little raw sugar.

Herbs de Provence
Why? This easy-to-find dried herb blend features thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, and lavender that adds a nice herbaceous seasoning for any dish, which is why this is one ingredient Stevens always keeps on hand.

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How to use it: Sprinkle on chicken, potatoes, grilled veggies. Also makes a great seasoning for eggs, combined with panko as a crust for fish, or on pizza.

Broth
Why? You can keep a carton in your pantry for a long time until you’re ready to use it. It’s low in calories (one cup contains 38) with 5 grams of protein.

How to use it: Whether chicken, beef or veggie, Stevens relies on these to make soups, stews, and chilies. It also makes a great substitute for oil when sautéing vegetables. Store leftover broth in ice cube trays in the freezer for quick access. When buying broth, Stevens recommends reading the ingredients list and avoiding those that contain added sugar and caramel coloring. Buy low-sodium whenever possible.

Ground chicken and turkey
Why? Buying lean ground turkey or chicken breast saves on saturated fat compared to ground beef.

How to use it: Stash in your freezer and thaw when ready to eat, recommends Wieczorek. It’s one meat that cooks in a zip and can be used in stir-fries, meat sauces, tacos, enchiladas, stuffed peppers, or rice bowls.

 

Online Psychology programs

behavioral science

Texila American University (TAU) combines effective theoretical and practical experience in Master’s and Doctoral programs in School of Behavioral science. TAU offers these programs adapting to current technology and standards to meet everyday
challenges in the Psychology.

Our advanced online learning system provides you with the flexibility and support to study anytime, anywhere to balance work, life and study. You can achieve your fully accredited Degrees in Information Technology at a time that suits you.

Texila American University (TAU) combines effective theoretical and practical experience in Master’s and Doctoral programs in School of Behavioral science. TAU offers these programs adapting to current technology and standards to meet everyday
challenges in the Psychology. To know more details please register here:
http://www.tauedu.org/texila-connect/signup.html

Watch TAU Behavioral science Program Video
http://www.youtube.com/watch?v=Yl7YEwVf6ms

Turmeric the Root of Life

turmeric

Turmeric-Curcuma longa
The root of turmeric (Curcuma longa) which for centuries has been an ingredient of the Indian curry also has medicinal properties.
The main ingredient is curcumin and because of that spice has a strong yellow color . Contains vitamin B6 , B3 , folic acid and minerals .

Curcumin, stimulates the flow of bile, which helps in the breakdown of fats. Curcumin is a cure against inflammation and therefore reduces the pain associated with arthritis.
It has been proven that curcumin recommended as therapy for diabetes .

But recently in this spice has been found one until now undiscovered molecule called CNB- 001, which has incredible power over the brain, and in the recovery of the human body . The action of this molecule is not preventive but curative.

As one of the most important properties of turmeric still its diverse anticancer activity, particularly in the treatment of ovarian cancer and breast cancer.

Researchers, however, have expanded the list of healing powers of turmeric proving that helps in the prevention of colon and prostate cancer and helps in the treatment of leukemia, especially at children.

turmeric2

15 good reasons for adding turmeric in your daily menu:

  • – Has antiseptic and antibacterial properties , it is useful for disinfecting wounds and burns ;
  • – Excellent in the prevention of prostate cancer, at the existing prevents further development ;
  • – Inhibits the growth of breast cancer ;
  • – Turmeric is a natural prevention of melanoma; at the current kills cancer cells and prevents its further development ;
  • – Reduces the risk of childhood leukemia;
  • – Cleanse the liver in a natural way ;
  • – May slow or prevent the development of Alzheimer’s disease ( destroys accumulated amyloidosis in the brain ) ;
  • – Prevents the growth of metastases in many cancers ;
  • – Natural remedy against pain ;
  • – Regulates metabolism and helps in weight loss ;
  • – In China has been used as a cure for depression for a long time ;
  • – Cure for arthritis ;
  • – Protects against cancer of the thyroid gland ;
  • – Accelerates wound healing and quickly restores the injured skin ;
  • – Assists in the treatment of psoriasis and other inflammatory skin diseases .

Note:

  • – Pregnant women should consult with an expert before using turmeric .
  • – A study on animals has shown that turmeric reduces fertility . If a woman is trying to conceive or had problems with fertility , you should consult with an expert before using turmeric .
  • – If a person has a blood clot disorders, before use of turmeric should consult with a specialist.
  • – Children and people over the age of 65 years should use lighter products . Do not give to children under the age of two years .

Source: secretly healthy

Super tonic sore throat

32a4c939cf1483d54944e4adcb854b61Ingredients and Directions:

  • 1 30 oz. bottle Organic Apple Cider Vinegar
  • -1/4 cup chopped Garlic
  • -1/4 cup Onions
  • -1/4 cup Habanero peppers (or hottest peppers you can find)
  • -1/4 cup grated Ginger
  • -1/4 cup grated Horseradish
  • -2 T Turmeric
  • -1/4 cup elderberries

Preparation

  • Blend ingredients together for a couple of minutes
  • Then add a 1/4 cup of Elderberries.
  • let stand 6 weeks then strain. Pour liquid in dark bottle. You can store the tonic in a cupboard for long periods of time.No need to keep in the refrigerator.
  • You can also use it mixed with olive oil for a salad dressing.
  • Or a shot full on you stir fry.

*For sore throat, gargle a bit in the mouth and swallow.

*For an illness, such as a cold or flu, take about 2 droppers full or a Tablespoon every couple of hours.

*For daily immune support drink 2 droppers full/ 1 Tablespoon every day.
Build up tolerance to a shot glass full.

*Eat an orange, lemon, or lime slice after to ease the heat.

Source: secretly healthy

Food for weight loss: Cinnamon or dalchini

cinnamon

 

You may have believed that dalchini or cinnamon is simply added to a pulav or biryani to spice up their taste but that’s not the only things these little barks do. Cinnamon is one of those magical ingredients that helps you to heal from cough and cold and also lose weight!

Cinnamon does this by activating insulin receptors and stimulating various enzyme systems involved in the carbohydrate metabolism in your body, eventually regulating the level of blood sugar and increasing metabolism. It also helps to delay the passing of food from stomach to the intestines which keeps you satiated for a longer period of time and eventually reduces your food intakes.

How to add cinnamon in your diet

Tip#1: Include about one teaspoon of cinnamon in your daily diet by sprinkling cinnamon powder on food you eat – breakfast cereal, tea and coffee, fruits such as apples and pears or curds.

Tip#2: Combine cinnamon with honey in the form of a tea by mixing one tablespoon of each in half a cup of hot water. This tea should be drunk about 30 minutes before breakfast every day to see a noticeable weight loss.

Source: yahoo news

Food To Avoid During Pregnancy

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Eating well balanced meals is important at all times, but it is even more essential when you are pregnant. There are essential nutrients, vitamins, and minerals that your developing baby needs. Most foods are safe; however, there are some foods that you should avoid during pregnancy.

Raw Meat: Uncooked seafood and rare or undercooked beef or poultry should be avoided because of the risk of contamination with coliform bacteria, toxoplasmosis, and salmonella.

Deli Meat: Deli meats have been known to be contaminated with listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which may be life-threatening. If you are pregnant and you are considering eating deli meats, make certain that you reheat the meat until it is steaming .

Fish with Mercury: Fish that contain high levels of mercury should be avoided. Mercury consumed during pregnancy has been linked to developmental delays and brain damage. A sample of these types of fish include: shark, swordfish, king mackerel, and tilefish. Canned, chunk light tuna generally has a lower amount of mercury than other tuna, but still should only be eaten in moderation. Certain types of fish used in sushi should also be avoided due to high levels of mercury. Please see Mercury in Fish for specific types of fish and further information on how to calculate mercury levels.

Smoked Seafood -Refrigerated, smoked seafood often labeled as lox, nova style, kippered, or jerky should be avoided because it could be contaminated with Listeria. (These are safe to eat when they are in an ingredient in a meal that has been cooked, like a casserole.) This type of fish is often found in the deli section of your grocery store. Canned or shelf-safe smoked seafood is usually OK to eat.

Fish Exposed to Industrial Pollutants: Avoid fish from contaminated lakes and rivers that may be exposed to high levels of polychlorinated biphenyls. This is primarily for those who fish in local lakes and streams. These fish include: bluefish, striped bass, salmon, pike, trout, and walleye. Contact the local health department or Environmental Protection Agency to determine which fish are safe to eat in your area. Remember, this is regarding fish caught in local waters and not fish from your local grocery store.

Raw Shellfish: The majority of seafood-borne illness is caused by undercooked shellfish, which include oysters, clams, and mussels. Cooking helps prevent some types of infection, but it does not prevent the algae-related infections that are associated with red tides. Raw shellfish pose a concern for everybody, and they should be avoided altogether during pregnancy.

Raw Eggs: Raw eggs or any foods that contain raw eggs should be avoided because of the potential exposure to salmonella. Some homemade Caesar dressings, mayonnaise, homemade ice cream or custards, and Hollandaise sauces may be made with raw eggs.

If the recipe is cooked at some point, this will reduce the exposure to salmonella. Commercially manufactured ice cream, dressings, and eggnog are made with pasteurized eggs and do not increase the risk of salmonella. Restaurants should be using pasteurized eggs in any recipe that is made with raw eggs, such as Hollandaise sauce or dressings.

Soft Cheeses: Imported soft cheeses may contain bacteria called Listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which can be life-threatening. You would need to avoid soft cheeses such as: Brie, Camembert, Roquefort, Feta, Gorgonzola and Mexican style cheeses that include queso blanco and queso fresco, unless they clearly state that they are made from pasteurized milk. All soft non-imported cheeses made with pasteurized milk are safe to eat.

Un pasteurized Milk: Un pasteurized milk may contain a bacteria called listeria, which can cause miscarriage. Listeria has the ability to cross the placenta and may infect the baby leading to infection or blood poisoning, which can be life-threatening. Make sure that any milk you drink is pasteurized.

Pate: Refrigerated pate or meat spreads should be avoided because they may contain the bacteria listeria. Canned pate, or shelf-safe meat spreads can be eaten.

Caffeine: Although most studies show that caffeine intake in moderation is OK, there are others that show that caffeine intake may be related to miscarriages. Avoid caffeine during the first trimester to reduce the likelihood of a miscarriage.

As a general rule, caffeine should be limited to fewer than 200 mg per day during pregnancy. Caffeine is a diuretic, which means it helps eliminate fluids from the body. This can result in water and calcium loss. It is important that you are drinking plenty of water, juice, and milk rather than caffeinated beverages. Some research shows that large amounts of caffeine are associated with miscarriage, premature birth, low birth weight, and withdrawal symptoms in infants. The safest thing is to refrain from consuming caffeine.

Alcohol: There is NO amount of alcohol that is known to be safe during pregnancy, and therefore alcohol should be avoided during pregnancy. Prenatal exposure to alcohol can interfere with the healthy development of the baby. Depending on the amount, timing, and pattern of use, alcohol consumption during pregnancy can lead to Fetal Alcohol Syndrome or other developmental disorders. If you consumed alcohol before you knew you were pregnant, stop drinking now. You should continue to avoid alcohol during breastfeeding. Exposure of alcohol to an infant poses harmful risks, and alcohol does reach the baby during breastfeeding.

Unwashed Vegetables: Yes, vegetables are safe to eat, so you still need to eat them. However, it is essential to make sure they are washed to avoid potential exposure to toxoplasmosis.

Source: American pregnancy

Typhoid – Causes, Symptoms, Diagnosis, Treatment and Prevention

typhoid

The Facts on Typhoid

Typhoid, also known as typhoid fever or enteric fever, is an infection caused by the bacteria Salmonella typhi.

Across the world, millions of people are infected annually by typhoid, and about 200,000 of them die. The number of people infected with typhoid each year is very low in North America and the industrialized world, but typhoid is common in developing countries.

Typhoid is usually curable, but some bacterial strains are becoming increasingly resistant to antibiotics. Most people with typhoid in North America acquire it while travelling to developing areas of the world.

If untreated, about 10% to 16% of people with typhoid will die. This drops to less than 1%when people are treated promptly.

Causes of Typhoid

Typhoid is usually transmitted by water or food, in much the same way as cholera. People who are infected excrete live bacteria in their feces and urine. They are usually contagious for a few days before any symptoms develop, so they don’t know they need to take extra precautions. If they don’t wash their hands properly, the typhoid bacillus can be transferred to food or water and from there to another person. Also, it can be spread directly from person to person via contaminated fingers.

About 3% of infected people (treated or not) become asymptomatic carriers of Salmonella typhi. This means that they continue to shed bacteria in their feces for at least a year and often for life but don’t have any symptoms of typhoid. There are a small number of typhoid carriers in every country. Even Canada and the United States report dozens of locally transmitted cases of typhoid each year, though most cases in these countries are among travellers or people immigrating who are ill when they arrive.

Symptoms and Complications of  Typhoid

Symptoms usually appear 1 or 2 weeks after infection but may take as long as 3 weeks to appear. Typhoid usually causes a high, sustained fever, often as high as 40°C (104°F), and extreme exhaustion.

Other common symptoms include:

constipation
cough
headache
loss of appetite
stomach pains
sore throat

Rarer symptoms include:

bleeding from the rectum
delirium
diarrhea
temporary pink spots on the chest and abdomen
With antibiotic treatment, symptoms start to subside after 5 to 7 days, but without treatment they continue to get worse for several weeks, and more than 10% of untreated people may die.

A small number of people who recover from typhoid may have a relapse of their symptoms just a few weeks later. The second bout tends to be less severe than the first, and clears up quickly with further treatment.

Many people suffer from mild intestinal bleeding, but it is severe in only a small minority of cases. The main way typhoid kills is by causing perforation of the small intestines, causing bacteria to pour into the abdominal cavity. This condition is called peritonitis, and is often fatal.

Other complications of typhoid occur when a large number of bacteria get into the bloodstream, causing bacteremia. They can travel to the lungs, causing pneumonia, or to the lining of the brain (meningitis), the bones (osteomyelitis), the heart valves (endocarditis), the kidneys (glomerulonephritis), the genital or urinary tract, or the muscles. Hepatitis (inflammation of the liver) can also occur.

Diagnosing Typhoid

Your doctor will ask you about your symptoms and perform a physical examination. If your doctor suspects typhoid fever, it is diagnosed by culturing, a blood or stool sample and, in rare instances, bone marrow. A blood test that checks for antibodies can be used to make a diagnosis. However, this test is not very accurate. Your doctor may do other tests to rule out other conditions that cause symptoms similar to typhoid.

Treating and Preventing Typhoid

Typhoid is treated with antibiotics (e.g., ceftriaxone, levofloxacin, ciprofloxacin),* which usually clear up symptoms in less than a week. People with severe typhoid also may be treated with glucocorticoids such as dexamethasone.

Very few people die of typhoid if they are properly treated. However, they are likely to be infectious for at least a week after symptoms pass. Some people remain infectious, excreting the organisms in the stool, for 3 months or more. The long-term carrier state is unlikely to occur except for those with gallbladder disease.

Careful hand-washing after bowel movements and prior to food handling will help prevent the spread of typhoid. Carriers may be treated with antibiotics for 4 to 6 weeks.

Typhoid fever can be acquired almost anywhere in the world, but it is very rare in developed countries. You have a higher risk of getting typhoid fever if you travel to developing areas such as Asia, Africa, and Latin America.

Preventing typhoid is all about avoiding contaminated food and water. The same healthy practices will also help protect you from diseases such as cholera and hepatitis A, which are transmitted in the same way. Follow these guidelines to minimize your risk:

Boil or disinfect all water before drinking it – use disinfectant tablets or liquid available in pharmacies or drink commercially bottled (preferably carbonated) beverages.
Peel all fruit and vegetable skins before eating.
Keep flies away from food.
Watch out for ice cubes, ice cream, and unpasteurized milk, which can easily be contaminated.

Cook all food thoroughly and eat it while it’s hot.
Be aware of the “danger foods” – shellfish, salads, and raw fruit and vegetables.
Do not eat food or drink beverages from street vendors.

At present, vaccinations against typhoid provide about 70% protection for 2 to 4 years – the duration of protection depends on the vaccine used. The vaccine is available as an oral capsule or powder, and as an injection. Your doctor will determine what form is best for you or your children. Even vaccinated people must follow the food safety tips listed above. It is best to be immunized at least one week before possible exposure.

Source: Chealth