Health A-Z

10 foods you must eat to stay healthy this summer

It’s summer time, that time of the year when there is abundance of fresh, healthy and delicious choices of food. Be it a slice of watermelon, or a handful of berries, these are all classic summertime foods and as it turns out, also great choices to keep you healthy.

Here are 10 food items you should stock this summer.

1. Watermelon: One often feels dehydrated and weak in summers. Watermelon keeps your body cool during hot months. It not only keeps you hydrated but also keeps your memory sharp and mood stable. It also delivers more nutrients per calorie, as it is very water-dense.

2. Tomatoes: Many studies claim that tomatoes contain lycopene, the carotenoid that makes tomatoes red. This component helps in protecting skin from sunburn. Other studies suggest that in Japan, a compound in tomatoes can help break down lipids in the bloodstream, reducing the risk of vascular diseases.

3. Blueberries: These berries, one of the few foods that are naturally blue, have sky-high levels of antioxidants, which combat the damage done by inflammation. Anthocyanins, the natural plant compounds that give blueberries their deep color, may have antidiabetic effects as well.

4. Peaches: Summer’s favorite stone fruit, peaches are rich in betacarotene, which promotes eye health. Vitamin A and C make peaches a great natural moisturizer. These are often used in cosmetics. These vitamins can help regenerate skin tissue. Peaches are often referred to as the ‘Fruit of Calmness’ in Hungary. It’s a healthy stress reliever that helps reduce anxiety.

5. Cherries: Tart cherries have been shown to reduce inflammation in the body. Sweet cherries have cancer-preventive components including fiber, Vitamin C and carotenoids, according to the USDA. Cherries are also an excellent source of potassium, which helps lower blood pressure by getting rid of the excess sodium in our body.

6. Cucumbers: This water-packed vegetable easily bulks up salads without adding calories and contributes to your daily hydration needs. Cucumbers contain high amounts of dietary fibre. These are extremely rich in Vitamin Bs, which help regulate the functioning of your adrenal glands and counters the harmful effects that stress can have on your body.

7. Zucchini: Thanks to relatively high water content, zucchini can be used as a healthy, low-calorie baking substitute. Regular intake of zucchinis can reduce painful symptoms of rheumatoid arthritis. Phosphorus and magnesium found in zucchini are useful in maintaining healthy bones. It helps women to keep osteoporosis at bay.

8. Yellow squash (summer squash): Summer squash and other members of the squash family are high in beta-carotene and antioxidants. Like most vegetables, yellow squash contains little fat and no measurable cholesterol. It’s also abundant in antioxidants that keep free radicals at bay

9. Sugar snap peas: It contains many vitamins that benefit the entire body. They are a source of Vitamin K, which activates osteocalcin and helps keep calcium in bones.

10. Corn: It is very high in fibre, which helps you fight digestive problems like constipation. Fibre also helps lower cholesterol levels, reduces the risk of colon cancer and is also useful in helping to lower blood sugar levels in diabetics.

Source: Khaleej times

75% seasonal, pandemic flu sufferers have no symptoms

Researchers have said that around 1 in 5 of the population were infected in both recent outbreaks of seasonal flu and the 2009 H1N1 influenza pandemic, but just 23 per cent of these infections caused symptoms.

The Flu Watch study tracked five successive cohorts of households across England over six influenza seasons between 2006 and 2011. The researchers calculated nationally representative estimates of the incidence of influenza infection, the proportion of infections that were symptomatic, and the proportion of symptomatic infections that led to medical attention.

Participants provided blood samples before and after each season for influenza serology, and all participating households were contacted weekly to identify any cases of cough, cold, sore throat or ‘flu-like illness’. Any person reporting such symptoms was asked to submit a nasal swab on day 2 of illness to test for a variety of respiratory viruses using Real-Time, Polymerase Chain Reaction (RT-PCR) technology.

The results show that on average 18per cent of the unvaccinated community were infected with influenza each winter season-19per cent during prepandemic seasons and 18per cent during the 2009 pandemic. But most (77per cent) of these infections showed no symptoms, and only around 17per cent of people with PCR-confirmed influenza visited their doctor. Compared with some seasonal flu strains, the 2009 pandemic strain caused substantially milder symptoms.

The study has been published in The Lancet Respiratory Medicine journal.
source: zee news

How aromatherapy can improve your health and how to use it effectively

The word “aromatherapy” probably conjures images of sweet-smelling massage oils, a bubble bath or candles made with synthetic scents. But while these products might smell nice, they don’t necessarily contain true healing oils. Authentic aromatherapy uses therapeutic plant extracts, which support the body in seeking balance and carry a variety of health benefits.

Plant extracts, also known as essential oils, are concentrates taken from roots, seeds, leaves or plant blossoms. Different oils, or combinations of oils, can be used in different ways. Some are used to promote physical healing, such as healing fungal infections, rashes or reducing pain and inflammation, while others are used as stress reducers or mood lifters.

Researchers are not entirely on clear how aromatherapy works. Some believe that sense of smell plays a major role, communicating with parts of the brain that serve to store emotions and memories and influence our physical, mental and emotional health. Others believe that it’s not about the aroma but the process that occurs in the body after their application and how the oils interact in the blood with hormones or enzymes.

Studies have shown that essential oils might have health benefits. As a result, aromatherapy is used in a variety of settings, from spas to hospitals, to treat various conditions. According to Cancer Research UK, it is a helpful complementary therapy for patients with cancer as well as other types of illness. Cancer patients noted improved quality of life, including reduced stress levels, better sleep and less feelings of sickness when undergoing aromatherapy treatments.

Generally, aromatherapy is used to improve mood, promote relaxation and relieve pain. In a study by the National Institutes of Health, participants who used aromatherapy had reduced stress levels during stressful situations. Relaxing and anxiety-reducing scents include lavender, vanilla, chamomile, frankincense and patchouli. Vibrant citrus aromas such as orange, lime and lemon have uplifting tendencies and are good choices to reduce depression. For muscle aches and headaches, chamomile, eucalyptus, ginger and lemon grass can all be used interchangeably.

There are several ways to enjoy the benefits of these healing oils. Diffusers and burners are a practical and effective way to reap the benefits of amomatherapy and are the most widely used methods of diffusing the healing properties of essential oils. Nebulizers process the oils into an almost gas-like state, making the oils easier to absorb and therefore more effective. Special oil-holding pendants can also be worn around the neck for portable benefits and adding a few drops to a bubble bath is a common relaxation technique. Aromatherapy massage is an excellent way to make the most of the benefits of essential oils – as your skin absorbs the oils you also breathe in their scent, all while reaping the stress-reducing benefits of massage.

Although essential oils are generally safe when used correctly, proper care should always be taken. Some oils can cause skin or allergic reactions and most oils need to be diluted before being applied directly to the skin. Since some essential oils can react with certain medications, or shouldn’t be used with certain health conditions, it is always best to get advice from a qualified aroma-therapist when choosing oils. Always remember to check that the oils you use are made from high quality plant ingredients and are not synthetic aromas claiming to provide aromatherapy benefits.

Source: fox news

Organ donation after cardiac death

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At only 32, Sarah Beth Therien suddenly became unconscious. She was rushed to hospital — and would never wake up. An unexpected heart arrhythmia had left her on life support. “A machine kept her heart pumping, but we knew she was gone,” said Emile Therien, her father.

After a week, Emile Therien and his wife, Beth Therien, made the difficult decision to withdraw life support.
Their daughter had always wanted to donate her organs, but she didn’t meet the brain death criteria required for donation. Her Ottawa family was determined to fulfill her final wish. In 2006, she became the first Canadian in nearly four decades to donate her organs after cardiac death — not brain death. And the decision didn’t go unnoticed.

Six years later in 2012, among the 540 deceased organ donors in Canada nearly 14 per cent donated after cardiac death. Cardiac death donation, also called non-heart-beating donation is now practised in Ontario, British Columbia, Alberta, Quebec, and Nova Scotia.

Canada joins other countries like the United Kingdom, United States, Spain, and the Netherlands, where non-heart-beating donation is more widespread.

Donation guidelines revised

Donation after cardiac death was the only method of deceased organ donation prior to the advent of brain death criteria in the 1960s — when the concept of someone being “brain dead” was first introduced. Because the brain dies before the heart, organs taken after brain death aren’t damaged from a lack of blood flow. As a result, donation after brain death replaced cardiac-death donation.

But over the last two decades, organ shortages, improved organ preservation, and public support led to the re-emergence of donation after cardiac death. In Canada, a national forum of transplant experts in 2005 led to the development of new guidelines that paved the way for this type of donation. And made it possible for Sarah Beth Therien to be a donor.

The potential impact is huge. Brain death accounts for only 1.5 per cent of in-hospital deaths. For the majority of patients with non-survivable illness, death occurs as a result of cardiac death after life support is removed.

Donation after cardiac death could increase the number of available organs by 10 to 30 per cent, according to experts. This could mean the difference between life and death for the nearly 4,500 Canadians currently waiting for a transplant, many of whom will die before getting organs.

The most common organs donated after cardiac death are kidneys, followed by livers, lungs, and pancreases.
Success depends on timing of organ removal

The success rate at which potential donors end up donating organs after cardiac death depends on the organs being removed — kidneys last longer than livers after the heart stops, for instance — how long it takes for the patient to actually die, and the person’s blood pressure and oxygen levels during the dying process, Shemie says.

And organs donated after cardiac death may not always work as well as those donated after brain death.

Higher rates of dysfunction have been seen in livers taken after cardiac death, says Dr. William Wall, director of the multi-organ transplant program at London Health Sciences Centre in Ontario. Kidneys donated after cardiac death have trouble working initially, but “one-year functioning is similar for kidneys taken after cardiac versus brain death,” Wall says.

For Emile and Beth Therien, pioneering the process meant a lot. Sarah Beth Therien donated two kidneys and two corneas, changing the lives of four Canadians. Each donor has the potential to save up to eight lives.

“Sarah was able to save other Canadians. Nothing could have made us happier,” Emile Therien says.

Source: CBC

 

How to Unleash the Power of Garlic

This seasoning does more than kick up marinara. It stops sniffles, wards off UTIs, and may even help prevent cancer. Who knew garlic could have so many benefits?

Clear up UTIs
Cranberry juice isn’t the only natural way to fight annoying urinary tract infections. A diet rich in garlic can help, too, thanks to the bulb’s natural antimicrobial properties, says Amanda Ursell, author of The Complete Guide to Healing Foods. Garlic bread, anyone?

Crush cancer
The next time you’re cooking, mince the garlic ahead of time. Nutritionists at the American Institute for Cancer Research found that letting chopped or crushed garlic sit for 10 minutes before heating helps it retain a third more of its cancer-fighting sulfur compounds than if it were cooked immediately.

Fight itchy feet
Got athlete’s foot? Reach for garlic, a powerful antifungal, says Debra Rouse, a naturopathic physician in Denver. Just boil several cloves in hot water, cool to a comfortable temperature, pour into a large bowl, and soak your feet. (Boiled and uncrushed garlic won’t leave a smell.)

Combat a cold
At the first sign of the sniffles, try this get-well trick from Gowsala Sivam, PhD, of Bastyr University in Kenmore, Washington. Microwave 2 cloves unpeeled garlic for 25 seconds; let it cool, then peel off the skin and eat. Garlic’s sulfur compounds likely boost the immune system and help fight infection, Sivam says.

Let it bloom:
Plant garlic next to your rose bushes to naturally repel pests.

Source: health

 

8 Ways Aloe Can Be Used For Everday Health And Beauty

The Aloe plant is part of the genus, succulent plants, which comprises of over 500 different types of species. It has been cultivated for many years because of its pharmaceutical uses. Dating back 5,000 years to ancient Egypt, aloe was known as a powerful herbal medicine. The plant produces gel and latex, which are both used for medicinal purposes. The gel is the clear gooey substance that is found when you break the plant, and the (yellow) latex comes from right under its skin. Many beauty experts and other health care professionals list aloe as an important plant curing many skin ailments. Here are a few of its suggested uses:

Burns
Applying aloe cream to the skin might help to heal certain burns. A 2009 study found that 30 patients with second-degree burns, who applied aloe cream, healed in areas with minor wounds in less than 16 days.

High cholesterol and Hyperlipidemia
According to the National Institutes of Health (NIH), preliminary evidence suggests that taking 10 to 20 milliliters of aloe orally daily for 12 weeks can reduce total cholesterol by about 15 percent, low-density lipoprotein (LDL) cholesterol by about 18 percent, and triglycerides by about 25 to 30 percent in people with hyperlipidemia.

Cold Sores
Research suggest that aloe gel speeds up canker sores and helps to alleviate some of the pain

Acne
Some research has shown that aloe helps to heal present acne and acne scars because of its antimicrobial properties. It’s also moisturizing without being greasy.

Dry Hair
The inside of the plant makes a great hair conditioner because of the its hydrating properties. Use the plant’s “juice” and gel in your hair, then rinse and apply your normal conditioner.

Diabetes
The NIH says that, while it’s inconclusive aloe may reduce blood sugar in people with diabetes. “Two studies indicate that taking aloe gel by mouth can reduce blood sugar in women with type 2 diabetes. But another study did not show the same benefit.”

Sunburns
Due to the cooling effect aloe has on the skin, it’s often an over-the-counter recommendation by physicians and pharmacists for minor sunburns.

Weight Loss
Aloe Vera juice made its way last year as a health drink. According to the Daily Mail, aloe contains a number vitamins “including A, C, E, folic acid, B1, B2, B3, B6, and it is one of the few plants that contains vitamin B12, which helps with brain and nervous system function.” As a super food it helps with digestion and clears your skin from the inside.

Source: Medical daily

Saturated fat advice ‘unclear’

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Swapping butter for a sunflower spread may not lower heart risk, say British Heart Foundation researchers.

Contrary to guidance, there is no evidence that changing the type of fat you eat from “bad” saturated to “healthier” polyunsaturated cuts heart risk.

They looked at data from 72 studies with more than 600,000 participants.

Heart experts stressed the findings did not mean it was fine to eat lots of cheese, pies and cakes.

Too much saturated fat can increase the amount of cholesterol in the blood, which can increase the risk of developing coronary heart disease.

Saturated fat is the kind of fat found in butter, biscuits, fatty cuts of meat, sausages and bacon, and cheese and cream.

Most of us eat too much of it – men should eat no more than 30g a day and women no more than 20g a day.

There has been a big health drive to get more people eating unsaturated fats such as olive and sunflower oils and other non-animal fats – instead.

But research published in Annals of Internal Medicine, led by investigators at the University of Cambridge, found no evidence to support this.

Total saturated fat, whether measured in the diet or in the bloodstream as a biomarker, was not associated with coronary disease risk in the 72 observational studies.

And polyunsaturated fat intake did not offer any heart protection.

Dr Rajiv Chowdhury, the lead author of the research , said: “These are interesting results that potentially stimulate new lines of scientific inquiry and encourage careful reappraisal of our current nutritional guidelines.”

The British Heart Foundation said the findings did not change the advice that eating too much fat is harmful for the heart.

Prof Jeremy Pearson, the charity’s associate medical director, said: “This research is not saying that you can eat as much fat as you like.

“Too much fat is bad for you.

“But, sadly, this analysis suggests there isn’t enough evidence to say that a diet rich in polyunsaturated fats but low in saturated fats reduces the risk of cardiovascular disease.

“Alongside taking any necessary medication, the best way to stay heart healthy is to stop smoking, stay active, and ensure our whole diet is healthy – and this means considering not only the fats in our diet but also our intake of salt, sugar and fruit and vegetables.”

Source: BBC news

Middle-aged? Put down the meat

Eating a high-protein diet in middle age could increase your risk of diabetes and cancer, according to a study published this week in the journal Cell Metabolism. But don’t stay away from meat for too long – the same study showed those over 65 need more protein to reduce their mortality risk.

Insulin-like growth factor 1, or IGF-1, is a protein in your body related to growth and development. Past studies have linked IGF-1 to age-related diseases, including cancer. Mice and humans with higher levels of IGF-1 often have a higher risk of developing these diseases.

Scientists believe protein intake plays a role in IGF-1 activity. Eating less protein, studies have shown, can lead to lower levels of IGF-1 in your body. So theoretically, protein consumption could be directly linked to disease incidence and death.

The study

Researchers analyzed survey data from 6,381 U.S. men and women aged 50 and above to understand the link between protein, certain diseases and mortality.

The study participants were split into three groups: a high-protein group who ate 20% or more of their daily calories from proteins; a moderate-protein group who ate 10 to 19% of their calories from proteins; and a low-protein group.

Researchers also looked at the differences in risk between those aged 50 to 65 and those over 65 years old.

The results

People between the ages of 50 and 65 who ate a high-protein diet had a 74% increase in overall mortality compared to those in the low-protein group. The meat lovers also had four-fold increased risk of dying from cancer during the study’s 18-year follow-up.

However, this risk was only seen in those who got their protein from animal sources such as meat, eggs and cheese; the link disappeared if the protein came from plants, such as nuts, seeds and beans.

People who were over the age of 65 and ate a high-protein diet saw the opposite effect. Researchers saw a 28% reduction in death from all causes in this group. Cancer deaths in this older, high-protein group, were also reduced.

Study participants of any age who ate a high-protein diet had a five-fold increased risk of dying from diabetes.

The scientists had IGF-1 data for more than 2,200 people in the study. Analyzing this information, they determined that for every IGF-1 increase of 10 ng/ml, those on a high-protein diet were 9% more likely to die from cancer than those on a low-protein diet.

The study authors concluded that high levels of animal proteins cause increased levels of IGF-1 and possibly insulin in the body, which leads to higher mortality for people ages 50 to 65.

Tumors in mice

Researchers also reported on a separate experiment, where lab mice were either on a high-protein or a low-protein diet. Mice on the low-protein diet had a lower cancer rate than those on a high-protein diet, even after being implanted with 20,000 melanoma cells. The low-protein mice also had smaller tumors on average than those on a high-protein diet by the end of the six-week experiment.

When the mice were switched from a high-protein diet to a low-protein diet, researchers saw a 30% decrease in their IGF-1 levels.

“Almost everyone is going to have a cancer cell or pre-cancer cell in them at some point. The question is: Does it progress?” study author Valter Longo said in a press release. “Turns out one of the major factors in determining if it does is protein intake.”

Takeaway

Eating more than 10% of your calories from animal proteins in middle age could increase your risk of dying from diseases such as cancer and diabetes. But after 65, you may need that extra protein to protect your body from becoming frail.

“The majority of Americans are eating about twice as much proteins as they should,” Longo said. “It seems that the best change would be to lower the daily intake of all proteins, but especially animal-derived proteins.”

Walter Willett, an epidemiologist at Harvard’s School of Public Health, says not much should be made of this study’s findings. It’s unreasonable to treat “animal protein” as one class, he says, as fish, poultry and red meat are all very different.

Willett also noted that the headline on the press release associated with this study – “Meat and cheese may be as bad for you as smoking” – is a vast overstatement. The researchers did not include data on smoking in their study.

The Institute of Medicine’s Food and Nutrition Board recommends eating about 0.8 grams of protein per kilogram of body weight every day in middle age. So a 160-pound person should eat about 55 to 60 grams of protein a day.

Source: abc news

 

Daily Fish Oil Supplement May Not Help Your Heart

People who take fish oil capsules may not be getting the heart-health benefits they desired, according to a pair of new research reports.

Both studies found that the omega-3 fatty acids in fish oil supplements do not provide any significant protection against heart disease, when compared to other types of dietary fats.

“Looking at the 17 randomized clinical trials that we combined, the majority of the trials — especially the more recent and large-scale ones — showed consistently little or no significant effect on reducing coronary heart disease events,” said Dr. Rajiv Chowdhury, lead author of a comprehensive review of nutrition research related to fats.

Of the range of fats studied, only trans fats showed a clear negative effect on heart health, according to the review published in the March 18 Annals of Internal Medicine by Chowdhury, a cardiovascular epidemiologist at the University of Cambridge, and colleagues.

Trans fats can still be found in processed foods — look for the words “hydrogenated” or “partially hydrogenated” in the ingredient list.

Saturated fats, long considered a dietary no-no, appeared to pose no additional risk for heart disease according to recent research, Chowdhury said. They carried about the same cardiac risk as unsaturated fats, omega-3 fatty acids and omega-6 fatty acids.

Saturated fats are solid at room temperature. They can be found in butter, lard, cheese and cream, as well as the fatty white areas on cuts of meat. By contrast, unsaturated fats are liquid at room temperature — think of vegetable cooking oil or olive oil.

A second study also came to the same conclusion regarding omega-3 fatty acids, via a different route. This study had been reviewing the use of omega-3s for eye health, but researchers used their data to look at whether the supplements also helped prevent heart disease.

That study found no reduction in heart attack, stroke or heart failure among almost 1,100 people taking omega-3 supplements, compared to similar numbers of people taking other supplements for eye health or just an inactive placebo. It appeared online March 17 in JAMA Internal Medicine.

The meta-analysis performed by Chowdhury’s team involved data from 72 studies with more than 600,000 participants from 18 nations. The team combined study findings to assess the heart health benefits of all types of dietary fat — saturated fat, unsaturated fat, and the omega-3 and omega-6 fatty acids.

Until now, doctors have said that saturated fats increase “bad” LDL cholesterol, which can cause plaques to form in your arteries and raise your risk of a heart attack or stroke.

At the same time, omega-3 fatty acids were said to improve heart health because it increases your level of “good” HDL cholesterol. Good cholesterol is believed to help the body rid itself of bad cholesterol.

Source: web md

Carbon monoxide poisoning: 5 things to know about the ‘silent killer’

Detectors and proper appliance maintenance essential to thwart danger posed by gas It has no smell, no taste and no colour, but its effects can be deadly when it seeps undetected through a home.

Carbon monoxide is considered the most likely cause of death for three members of a Brampton, Ont., family found unconscious on the upper floor of their home Monday morning.

Reports suggest the family’s furnace failed during a cold snap and propane heaters had been brought into the home for warmth. The latest deaths come less than three months after carbon monoxide poisoning was blamed for a number of deaths and near deaths during the pre-Christmas ice storm in Ontario.

“With carbon monoxide, it’s often called the silent killer,” says Doug DeRabbie, the Insurance Bureau of Canada’s director of government relations for Ontario.

“It’s an invisible, odourless, colourless gas and so that’s why it’s so important to have a detector.” Here’s a look at carbon monoxide and some of the practical measures that should be followed to ensure safety in the home.

How it’s produced

Carbon monoxide is produced when fuels such as natural gas, gasoline, oil, propane, wood or coal are burned. The danger is magnified when that combustion is not properly ventilated, or when the CO can’t dissipate because of a blocked or dirty chimney.

CO could also build up to dangerous levels when fuel-burning generators, space heaters, barbecues, grills or other appliances intended for use outside or in well-ventilated spaces are brought indoors or into less-ventilated areas such as garages.

Why it’s so deadly

According to Statistics Canada, there were 380 accidental deaths caused by carbon monoxide in Canada between 2000 and 2009.

CO poses a particular danger because without a working carbon monoxide detector in the vicinity, there are no obvious signs it may be building up around you. It is invisible, and can sap the blood of its ability to absorb oxygen.

“When you breathe in carbon monoxide, it builds up quickly and combines with the blood to produce ‘carboxyhemoglobin’ (COHb), which reduces the ability of blood to carry oxygen,” Health Canada says on its website.

Without oxygen, body tissue and cells can’t function. “The brain is extremely vulnerable to oxygen deprivation,” the Canada Safety Council says.

What the symptoms are

It could be easy to confuse the symptoms of carbon monoxide exposure with the flu or other medical problems. At low levels of CO exposure, Health Canada says, you might have a headache, feel tired or short of breath, or find your motor functions impaired.

At higher levels of exposure, or at lower levels for a long time, symptoms might include chest pain, feeling tired or dizzy, and having trouble thinking.

Convulsions, coma and death are possible with high levels of exposure, Health Canada says. If the levels are very high, death can occur within minutes.

What you can do to protect yourself

Fire and public safety officials make a number of recommendations aimed at reducing the risks posed by carbon monoxide. Topping that list is having carbon monoxide detectors in the home, ideally located outside every sleeping area.

“We’re a strong advocate of that,” says Chris Harrow, vice-president of the Ontario Association of Fire Chiefs. “These devices do and can save your life. It’s a small investment to have that protection for your family in the house.”

Fuel-burning appliances such as furnaces, water heaters, fireplaces and wood stoves should also have regular maintenance, and ventilation should be checked, ensuring it isn’t blocked by snow or leaves.

“Often what can happen is the monoxide’s trying to get outside but it can’t and it just comes back inside the house,” says DeRabbie. As tempting as it might be to bring a barbecue, an outdoor heater or a generator inside when the furnace quits or the power is off, that’s also a bad idea.

“Most gas-fired appliances that are designed for outside have to stay outside just because they’re not designed and properly ventilated inside. Manufacturers’ specifications and directions will definitely tell you about how you properly use that,” says Harrow.

Safety officials also suggest not idling vehicles in the garage, especially with the door closed, and to wear proper respiratory equipment if working in confined spaces where CO could be dangerous.

What governments are doing about it

Only two governments in Canada have taken regulatory action on carbon monoxide.

In 2013, Yukon passed a law requiring every home with a fuel-burning appliance or attached garage to have a carbon monoxide detector. Yukon also introduced a website earlier this year laying out the dangers as well as tips to detect and prevent furnace and ventilation problems.

Late last year, provincial politicians in Ontario passed a similar law, known formally as the Hawkins Gignac Act and named after a family of four who died in 2008 from carbon monoxide poisoning in their Woodstock, Ont., home.

Regulations are being drafted, and are expected to be published for public comment sometime this spring. The law could come into effect next year.

Source: CBC news