Saturday 31 May 2014

STEM CELL

What are stem cells?

Stem cells are considered the body's "master cells" because they have the ability to create the different types of cells that make up our organs, blood, tissue, and immune system.
Stem Cells and Medicine
The type of stem cell found in cord blood has been used to treat more than one million people. Another million see the value in newborn stem cells and have chosen to bank them for family use. Half of them are stored with CBR.66

What are newborn stem cells?

Stem cells can be found in places like bone marrow and fat tissue, but the younger, more flexible stem cells in the body come from a newborn’s umbilical cord blood and tissue. There are many advantages of newborn stem cells over other sources of stem cells.
Newborn stem cells are:
  • Your baby will be a perfect match for their own stem cells and may be a match for a sibling or other family member
    Unique: Your baby will be a perfect match for their own stem cells and may be a match for a sibling or other family member.35
  • Stem cells are used to treat many life-threatening diseases, including anemia, leukemia and certain other cancers, primarily for a family member or genetic match.
    Powerful: They’re used to treat many life-threatening diseases, including anemia, leukemia and certain other cancers, primarily for a family member or genetic match. They’ve also shown in laboratory studies the potential to heal serious conditions like brain damage for the child’s own use.
  • Stem Cells are smart
    Smart: They "know" how to find injured cells and tissue in the body and initiate a healing process.

Simple, Safe, Painless

You only have one chance to collect and store your baby’s newborn stem cells – immediately after birth. After the umbilical cord has been clamped and cut, the remaining blood in the umbilical cord is drawn into a collection bag. For families opting to bank cord tissue, a section of the umbilical cord will be collected and stored in the CordCup®Container.
It’s important to make a decision about saving or donating well before your due date. If you choose to do nothing, your baby’s cord blood and cord tissue will be discarded as medical waste.
Newborn stem cells are not embryonic stem cells. Collecting, storing, and using them is not controversial.
There are two primary types of newborn stem cells that have the potential to be used for different treatments: hematopoietic (he·ma·to·poi·et·ic) and mesenchymal (mes·en·chy·mal). Hematopoietic stem cells, or HSCs, are blood-forming cells with the ability to self-renew.78 While mesenchymal stem cells78, or MSCs, can form bone, cartilage, and tissue cells and are predominantly found in the cord tissue.79 Cord blood predominantly contains hematopoietic stem cells and cord tissue primarily contains mesenchymal stem cells.

Friday 30 May 2014

HICCUPS

What Are Hiccups?

Hiccups are repetitive, uncontrollable contractions of the diaphragm. Your diaphragm is the muscle just below your lungs. It marks the boundary between your chest and abdomen. The diaphragm regulates breathing. When your diaphragm contracts, your lungs take in oxygen. When your diaphragm relaxes, your lungs release carbon dioxide.
The diaphragm contracting out of rhythm causes hiccups. Each spasm of the diaphragm makes the larynx and vocal cords close suddenly. This results in a sudden rush of air into the lungs. Your body reacts with a gasp, creating the sound characteristic of hiccups.
Singultus is the medical term for hiccups.

Onset of Hiccups

There is no way to anticipate hiccups. With each spasm, there usually is a slight tightening of the chest or throat prior to your making the distinctive hiccup sound.
Most cases of hiccups start and end abruptly, for no discernable reason. Episodes generally last only a few minutes. Hiccups that last longer than 48 hours are considered persistent. Hiccups that last longer than two months are considered intractable, or difficult to manage.

Causes of Hiccups

Numerous causes of hiccups have been identified. However, there is no definitive list of triggers. Hiccups often come and go for no apparent reason.
The most common causes of short-term hiccups include:
  • overeating
  • eating spicy food
  • consuming alcohol
  • drinking carbonated beverages, such as sodas
  • consuming very hot or very cold foods
  • a sudden change in air temperature
  • excitement or emotional stress
  • aerophagia (swallowing too much air)
Hiccups that last longer than 48 hours are categorized by the type of irritant that caused the episode. In some cases, episodes can last for weeks. Hiccups that last for more than two months are considered intractable.
The majority of persistent hiccups are caused by injury or irritation to either the vagus or phrenic nerve. The vagus and phrenic nerves control the movement of your diaphragm. These nerves may be affected by:
  • irritation of your eardrum, which may be caused by a foreign object
  • throat irritation or soreness
  • goiter (enlargement of the thyroid gland)
  • gastroesophageal reflux (stomach acid backing up into the esophagus)
  • an esophageal tumor or cyst
Other causes of hiccups may involve the central nervous system (CNS). The CNS consists of the brain and spinal cord. If the CNS is damaged, your body may lose the ability to control hiccups. CNS damage that may lead to persistent hiccups includes:
  • stroke
  • multiple sclerosis (a chronic nerve disease)
  • tumors
  • meningitis and encephalitis (infections that can cause swelling in the brain)
  • head trauma or brain injury
  • hydrocephalus (accumulation of fluid on the brain)
  • neurosyphilis and other brain infections
Hiccups that last for longer periods also can be caused by:
  • overuse of alcohol
  • tobacco use
  • an anesthesia reaction after surgery
  • certain classes of drugs, including barbiturates, steroids, and tranquilizers
  • diabetes
  • an electrolyte imbalance
  • kidney failure
  • arteriovenus malformation (a condition in which arteries and veins are tangled in the brain)
  • cancer and chemotherapy treatments
  • Parkinson’s disease (a degenerative brain disease)
Sometimes, a medical procedure can accidentally cause you to develop long-term hiccups. They can be caused by procedures used to treat or diagnose other conditions, including:
  • use of catheters to access the heart muscle
  • placement of an esophageal stent to prop open the esophagus
  • bronchoscopy (when an instrument is used to look inside your lungs)
  • tracheostomy (creation of a surgical opening in the neck to allow breathing around an airway obstruction)

Risk Factors for Hiccups

Hiccups can occur at any age. They can even occur while a fetus is still in the mother’s womb. However, there are several factors that can increase your likelihood of developing hiccups.
You may be more susceptible if you:
  • are male
  • experience intense mental or emotional responses, ranging from anxiety to excitement
  • have received general anesthesia (you were put to sleep during surgery)
  • had surgery, especially abdominal surgery

Treating Hiccups

Most hiccups are not an emergency. However a prolonged episode can be uncomfortable and disruptive to daily life. Contact your physician if you have hiccups that last longer than two days. Your doctor can determine the severity of your hiccups in relation to your overall health and other conditions.
There are numerous options for treating hiccups. Typically, a short-term case of hiccups will take care of itself. However, the discomfort may make waiting out hiccups unbearable if they last longer than a few minutes.
The following treatments for hiccups can be tried at home:
  • Breathe into a paper bag.
  • Eat a teaspoon of granulated sugar.
  • Hold your breath.
  • Drink a glass of cold water.
  • Pull on your tongue.
  • Lift your uvula with a spoon. Your uvula is the fleshy piece of tissue that is suspended above the back of your throat.
  • Attempt to purposefully gasp or belch.
  • Bring your knees to your chest and maintain this position.
  • Try a valsalva maneuver by holding your breath and bearing down.
  • Relax and breathe in a slow, controlled manner.
If you still have hiccups after 48 hours, talk to your doctor. Your physician may attempt gastric lavage (stomach pumping) or carotid sinus massage (rubbing the main carotid artery in the neck).
If the cause of your hiccups is unclear, your physician may recommend tests. These can help detect any underlying disease or condition. The following tests may be useful in determining the cause of persistent or intractable hiccups:
  • blood tests to identify signs of infection, diabetes, or kidney disease
  • liver function tests
  • imaging of the diaphragm with a chest X-ray, computed tomography (CT) scan, or magnetic resonance imaging (MRI) scan
  • echocardiogram to assess heart function
  • endoscopy, which utilizes a thin, lighted tube with a camera on the end to investigate your esophagus, windpipe, stomach, and intestine
  • bronchoscopy, which utilizes a thin, lighted tube with a camera on the end to examine your lungs and airways
Treating any underlying causes of your hiccups will usually make them go away. If persistent hiccups have no obvious cause, there are several medications that may be prescribed. The more commonly used drugs include:
  • chlorpromazine and haloperidol (antipsychotic medications)
  • benzodiazepines (a class of tranquilizers)
  • metoclopramide (a nausea drug )
  • baclofen (a muscle relaxant)
  • nifedipine (a blood pressure medication)
  • seizure medications, such as gabapentin
There are also more invasive options, which can be used to end extreme cases of hiccups. They include:
  • nasogastric intubation (insertion of a tube through your nose into your stomach)
  • an anesthetic injection to block your phrenic nerve
  • surgical implantation of a diaphragmatic pacemaker. This is a battery-powered device that stimulates your diaphragm and regulates breathing.

Consequences of Untreated Hiccups

A long-term episode of hiccups can be uncomfortable and even harmful to your health. If left untreated, prolonged hiccups can disturb your sleeping and eating patterns, leading to:
  • sleeplessness
  • exhaustion
  • malnutrition
  • weight loss
  • dehydration

How to Prevent Hiccups

There is no proven method for preventing hiccups. However, if you experience hiccups frequently, you can try to reduce your exposure to known triggers.
The following may help reduce your susceptibility to hiccups:
  • Don’t overeat.
  • Avoid carbonated beverages.
  • Protect yourself from sudden temperature changes.
  • Don’t drink alcohol.
  • Remain calm, and try to avoid intense emotional or physical reactions.

Wednesday 28 May 2014

EMF effects

Electromagnetic Radiation Effects On People From Everyday Electronics

The technologies we use today, from our everyday appliances, cell phones, even our cars, emit electromagnetic radiation & EM radiation that can penetrate and affect us, seriously compromising our health and disturbing our environments.
  • For years, scientists have conducted research linking EM radiation to serious diseases like cancer, Alzheimer’s, Parkinson’s and others. (See studies.)
  • After an extensive review of 2,000+ such studies, the National Institute of Environmental Health Sciences concluded EMFs “should be regarded as possible carcinogens.”
  • An international group of leading researchers recently came out stating, “the existing standards for public safety are completely inadequate to protect health.” (more on the Bioinitiative report below).
  • Forward-thinking nations around the world are starting to set stricter EMF safety limits.
  • Even the EPA now cautions you to “limit your exposure.”

Why Is EM Radation Exposure So Dangerous?

EM Radiation Exposure EffectsYou may not realize it, but your own body uses electromagnetic fields to function properly. In fact, research has demonstrated that every cell in your body may have its own EMF.
In his book “The Body Electric,” researcher and author Robert Becker demonstrates that our cells actually communicate with each other via bioelectrical signals and electromagnetic fields. These natural EMFs help regulate important biochemical processes of all kinds. Maintaining balance in those cellular electromagnetic fields is crucial to your physical health.

What Are The Dangers Of EM Radiation To Humans?

Unfortunately, your body can also be influenced by the powerful artificial EM Radiation around you. That’s where the trouble starts.

How Does Harmful Electromagnetic Radiation Get Into Your Body?

When it comes to magnetic radiation (which is part of any EMF—see EMF explained for more on that), the body is as easily penetrated as air. This means if you are near a powerful EMF, electromagnetic radiation isn’t just around you, it’s inside you.
According to Dr. Becker, your body’s electrical signals are well within the range of those that can be stimulated by ambient radio waves, microwaves and other forms of electromagnetic radiation. That harmful, unnatural type of stimulation can seriously impact your body.

EM Radiation Can  Cause Health Chaos…

Artificial EMFs change the frequency of your body's electromagnetic fields through a process called entrainment (or sympathetic resonance). Entrainment is the tendency of an object to vibrate at the same frequency as something outside of it. In other words, powerful artificial EMFs overwhelm your body’s own electrical fields, changing their frequency and distorting the balance of the body's electromagnetic field and its communication systems. This causes physical, mental and emotional chaos.
The danger doesn’t always pass once you get away from the strong electromagnetic field. That’s because biological systems have been proven to store electromagnetic radiation within the cells in the form of electromagnetic oscillations. These oscillations can stubbornly remain inside you, wreaking havoc with your body’s most important processes.
Compounding this problem, metallic objects all around us act as antennae. These include electrical circuits, telephone wiring, water and gas pipes, even your keys and jewelry, which collect and re-radiate these disorienting energy waves.
The highest frequency energy waves (X-rays, gamma rays and others) can break chemical and molecular bonds, and can literally rip atoms apart, disrupting the basic biochemical structures of life.
The healthy human body resonates at around 10 hertz. Frequencies above that create biological stress, tissue damage and serious health problems.

Tuesday 27 May 2014

FOOD PRESERVATION

Food Preservation
The process of treating and handling food in a way to stop or cut down spoilage to prevent the foodborne illness without hampering the texture, nutritional value and flavour is called as food preservation. In oher words food preservation is method of preparing food to be dtored for future use. Food preservation is practiced from tha early ages to make food edible for a long time. The food preserved in early times were cheese, butter, raisins, pemmican, sausage, bacon and grains.Food preservation involves preventing the growth of bacteria, fungi and other micro-organisms and retarding the oxidation of fats causing rancidity. Food preservation to a great extent means preventing the contamination of food substances.

Preservation processes include:
  • Heating to kill or denature organisms (e.g. boiling)
  • Oxidation (e.g use of sulphur dioxide)
  • Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc)
  • Dehydration (drying)
  • Osmotic inhibition ( e.g use of syrups)
  • Low temperature inactivation (e.g. freezing)
  • Ultra high water pressure (e.g. fresherized, a kind of “cold” pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety.)
  • Many combinations of these methods
  • Chelation
Preserved food
Food Preservation Methods
Drying
One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to delay or prevent bacterial growth. Most types of meat can be dried. This is especially valuable in the case of pig meat, since it is difficult to keep without preservation. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangos, papaya, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye.

Smoking
Meat, fish and some other foods may be both preserved and flavoured through the use of smoke, typically in a smoke-house. The combination of heat to dry the food without cooking it, and the addition of the aromatic hydrocarbons from the smoke preserves the food.

Freezing
Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food stuffs including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Vacuum Packing

Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, hence preventing the food from spoiling. Vacuum-packing is commonly used for storing nuts.

Salt
Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat.

Sugar
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallised form where the preserved material is cooked in sugar to the point of crystralisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. A modification of this process produces glacé fruit such as glacé cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. These should not be confused with fruit flavoured spirits such as Cherry Brandy or Sloe gin

Pickling
Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro-organisms. This material must also be fit for human consumption. Typical pickling agents include brine (high in salt), vinegar, ethanol, and vegetable oil, especially olive oil but also many other oils. Most pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Frequently pickled items include vegetables such as cabbage (to make sauerkraut and curtido), peppers, and some animal products such as corned beef and eggs. EDTA may also be added to chelate calcium. Calcium is essential for bacterial growth.

Lye
Sodium hydroxide (lye)makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk and hominy use lye in their preparation, as do some olive recipes.

Canning and Bottling
Canning involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of pasteurization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Many vegetables require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.

Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture and poor hygiene allowing contamination of canned food by the obligate , Clostridium botulinum which produces an acute toxin within the food leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Food contaminated in this way has included Corned beef and Tuna.

Various preserved foods

                                                                                                                        

Jellying

Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s

Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century.

Irradiation
Irradiation of food is the processing of food with ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called 'cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, and is only useful for food of high initial quality.

As any other technology it is not a panacea and cannot resolve food problems in general. Only food of high initial quality is suitable for radiation processing; a spoiled food cannot be reverted to un-spoiled. Irradiation is not effective against viruses and prions; it cannot eliminate toxins already formed by microorganisms.

The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life; for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place. Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents and consumer organizations. [1] National and international expert bodies have declared food irradiation as 'wholesome'; UN-organizations as WHO and FAO are endorsing to utilize food irradadiation. International legislature on whether food may be irradiated or not varies worldwide from no regulation to full banning.[2]

It is estimated that about 500,000 tons of food items are irradiated per year world-wide in over 40 countries. These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine[3][4].

Modified atmosphere

Modified atmosphere is a way to preserve food operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins.

Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then "burped" of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold, and oxidation from damaging the grain. Grain stored in this way can remain edible for five years.

Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where an hermetic seal cannot be maintained.

Clamps
Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, usually in field clamps.

Biological processes
Some foods, such as many traditional cheeses, will keep for a long time without use of any special procedures. The preservation occurs because of the presence in very high numbers of beneficial bacteria or fungi which use their own biological defences to prevent other organisms gaining a foot-hold.

Fresherized process

An ultra-high pressure food preservation technique using water pressure of approximately 50-100,000 pounds per square inch, equivalent to 3-6 times the pressure found at the bottom of the ocean. A kind of “cold” pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety.

Fresherized food is different than other methods of food preservation which use heat pasteurization and chemical additives. The taste, texture and naturally occurring vitamins are equal to “freshly made” food. In addition, the amount of energy used for fresherized foods is relatively low, compared to food preservation methods that require heat.

Advantages and disadvantages of Food Preservation Methods Drying
Advantages :
  • Produces concentrated form of food.
  • Inhibits microbial growth & autolytic enzymes.
  • Retains most nutrients.
Disadvantages:
  • Can cause loss of some nutrients, particularly thiamin & vitamin C.
  • Sulphur dioxide is sometimes added to dried fruits to retain vitamin C, but some individuals are sensitive to this substance.
Smoking Advantages :
  • Preserve partly by drying, partly by incorporation of substances from smoke.
Disadvantages:
  • Eating a lot of smoked foods has been linked with some cancers in some parts of the world.
Refrigeration 
Advantages 
  • Slows microbial multiplication.
  • Slows autolysis by enzymes.
Disadvantages:
  • Slow loss of some nutrients with time
Freezing     
Advantages
  • Prevents microbial growth by low temperature & unavailability of water.
  • Generally good retention of nutrients.
Disadvantages:
  • Blanching of vegetables prior to freezing causes loss of some B-Group vitamins and vitamin C.
  • Unintended thawing can reduce product quality.
Adding Salt or Sugar Advantages 
  • Makes water unavailable for microbial growth.
  • Process does not destroy nutrients.
Disadvantages:
  • Increases salt and sugar content of food.
  • High heat processing (e.g. pasteurisation)
Advantages 
  • Inactivates autolytic enzymes
  • Destroys microorganisms.
Disadvantages:
  • Loss of heat-sensitive nutrients.
Canning (involves high heat processing) 
Advantages 
  • Destroys microorganisms & autolytic enzymes.
Disadvantages:
  • Water-soluble nutrients can be lost into liquid in can.
Chemical Preservatives 
Advantages 
  • Prevent microbial growth
  • No loss of nutrient.
Disadvantages:
  • Some people are sensitive to some chemical preservatives.
Ionizing Radiation 
Advantages 
  • Sterilizes foods (such as spices) whose flavour would change with heating.
  • Inhibits sprouting potatoes
  • Extends shelf life of strawberries and mushrooms
Disadvantages:

  • Longer shelf life of fresh foods can lead to greater nutrient losses than if eaten sooner after harvesting.

LEAD EFFECTS and SOURCES

Though lead is found frequently in our environment, it has no known purpose in our bodies. When lead gets inside the body, the body confuses it with calcium and other essential nutrients. This confusion can cause permanent damage to the health of both children and adults.
Children
In children, lead is most damaging when they are six years and younger. Children are growing at a very fast rate - growing bones, developing stronger muscles and creating many connections in their brain. When lead instead of essential nutrients is "available" to the body to make bones, muscle, and brain connections, permanent harm to health can occur. Even at low levels, lead can be harmful and be associated with:

  • Learning disabilities resulting in a decreased intelligence (decreased IQ)
  • Attention deficit disorder
  • Behavior issues
  • Nervous system damage
  • Speech and language impairment
  • Decreased muscle growth
  • Decreased bone growth
  • Kidney damage
High levels of lead are life threatening and can cause seizures, unconsciousness, and death.
Adults
Lead exposure is a concern for adults, even though they have finished growing. Since an adult's body is much larger than a child's body, more lead is needed to cause injury but the harm lead can do to an adult is very serious. High levels of lead can cause:
    Increased chance of illness during pregnancy

    • Harm to a fetus, including brain damage or death
    • Fertility problems in both men and women
    • High blood pressure
    • Digestive issues
    • Nerve disorders
    • Memory and concentration problems
    • Muscle and joint pains

    SOURCES


  • There are many sources of lead in our environment. Here are a few of the most common:

    • Lead paint: Paint bucketThe most common source is lead paint. Lead carbonate [PbCO3/Pb(OH)2)] was added to paint to speed drying, improve durability, and protect the surface from corrosion. Even though the negative health impacts of leaded paint were known as far back as the early 1900s, lead in residential paint was not banned until 1978. If a building was built before 1978 and has older paint, it should be assumed to have lead paint.
      Children are at particular risk from lead paint because they occasionally eat paint chips (sometimes on purpose). Lead paint can have a sweet taste, and babies and toddlers will often lick or suck windowsills, crib bars, and other objects that may be coated with lead paint. Leaded dust from peeling, chipping, cracking or otherwise deteriorating lead paint will collect onto floors and other surfaces. Children touch the dust, and then put their fingers in their mouths.
      Lead paint will only harm you or your family if it is peeling, flaking, or otherwise coming off of the surface.
      Leaded dust from paint can be a big problem during remodeling, when lead dust can become a hazard for the whole family, but particularly children. There are many tips for safe remodeling, which guide the use of sanders, scrapers, heat guns, keeping children and pets out of work areas, and how to clean up afterwards. Visit the Environmental Protection Agency (EPA) for more information.
    • Imported candies:Lead has been found in candy and candy wrappers imported primarily from Mexico and Asia. Learn how the United States Food and Drug Administration (FDA) is trying to control lead in imported candies.
    • Hobbies and art:Paint bucketSome art supplies, such as artists' paint, still have lead in them. Buy only non-toxic paints for your children. Some hobbies require the use of lead, such as stained glass, firing guns, making ammunition, and making fishing lures and sinkers. Keep children away from areas where lead is being used. Be sure not to bring lead dust on your clothing into the home.
    • Contaminated soil:Gardening in soil possibly tainted with leadAnother common source of lead. Two possible sources of contaminated soil are leaded gasoline and industrial operations like smelters. While gasoline is generally no longer a major source of lead, decades of leaded gasoline left contamination in the soil next to roadways up to one-quarter of a mile from the road.
      While gasoline is generally no longer a major source of lead, decades of leaded gasoline left contamination in the soil next to roadways up to one-quarter of a mile from the road.
      Historic smelter operations, such as the ASARCO copper smelter that operated near Tacoma for almost 100 years, may also have contaminated the soil. ASARCO's "Tacoma Smelter Plume" pollution was carried by the wind throughout the Puget Sound, leaving elevated levels of lead and arsenic in the soil in some parts of King County.
      People and pets track the contaminated dirt into their homes. Children play on or near the floor, getting their hands dirty, and then put their fingers in their mouths. To learn how to reduce exposure to contaminated soil, read the Guidelines to reduce exposure to contaminated soils on the Tacoma Smelter Plume website.
    • Jewelry:Some jewelry is made of lead and can pose a danger to children if they put the jewelry in their mouths. Lead is not absorbed through the skin. Teach children to keep jewelry out of their mouths, or do not allow children to have lead jewelry. Learn more from the Centers of Disease Control and Prevention (CDC).
    • Lead at work:batteriesAdults who work in industries that use lead (battery manufacturing, pipe fitting, firing ranges, demolition, glass production, smelting operations, etc.) should be careful not to bring lead home with them. Shower and change clothes and shoes at work. Do not contaminate your car.
    • Dishware:Imported glazed pottery and leaded crystal may also be sources of lead. Minimize the use of these products.
    • Drinking water:Drinking water may have lead in it, though permitted levels in municipal sources are carefully regulated. The largest source of lead in drinking water occurs through leaching from lead-containing pipes, faucets, and solder, which can be found in plumbing of older buildings. If you have older pipes in your home, be sure to run the water for 60 seconds every morning before using it. Do not use hot tap water for drinking purposes. Learn more about drinking water from the EPA.
    • Mini-blinds:mini-blindsVinyl mini-blinds imported from China, Indonesia, Taiwan and Mexico before 1997 contained lead, which was used to make them less brittle. Lead dust forms on the blinds, particularly when the blinds are exposed to sun and heat. According to the U.S. Consumer Product Safety Commission, different blinds contained different amounts of lead. While the blinds are no longer imported into the United States, older blinds containing lead may still be in use or available for purchase in thrift shops. Learn more about this topic.
    • Lunch boxes:There is evidence that some soft vinyl lunch boxes may contain lead in the lining. The Center for Environmental Health claims that there is a real risk to children. However, the Consumer Products Safety Commission does not believe the amounts of lead present pose a serious risk to children.

    Monday 26 May 2014

    Veganism-The Way of Life

    Veganism -The Way of Life
    Veganism
    Veganism is the practice of abstaining from the use of products which come from the animal kingdom, namely milk, eggs, honey and silk, especially in the consumption for diets and other purposes. It also follows the commodity status of the animals. Someone belonging to such group is called VEGAN.
    Classification
    One can broadly classify the vegan into three categories, Vegans, Lacto-Vegans and Lacto-Ova Vegan. Vegans, (strict vegetarians forbids the use of any animal products for consumption in any method. Lacto-Vegans include dairy products in their diets, e.g. milk, yogurt, cheese, butter and their further derivatives. This category has the largest followers in South East Asia, like China, India etc. And the third category is just go one step further and adds eggs (vegetarian eggs) in their diets. For the readers who don’t know about the vegetarian eggs, it is the variety of eggs which are unfertilized. Hens are fed a vegetarian diet rather than feed that contains animal byproducts. All eggs that are sold for consumption are simply harvested before the hens sit on them, the hens have also not been mated with roosters, so the eggs are not fertilized and the embryo will not develop into a chick even if it is set upon. So that’s pretty much about the classification. But the question is, ‘why veganism is better than the other diet culture?’ the reasons are numerous, enough to make you stop and think for a second.
    Why Veganism?
    Animal Rights
    According to PETA, the famous organization working against the animal cruelty has this to say-
    - Every year, 7 billion chickens are killed and their flesh consumed, and around 450 million hens are used for the eggs.
    - More than 1 million pigs die every year from the transportation alone, according to an industrial report, 2006
    - Meat and Dairy industry took lives of millions of cows every year.
    - Fishes, in billion numbers, die every year, either for human consumption, or just tortured for sports and victimized because they were at the wrong place at wrong time.
    "You ask people why they have deer heads on the wall. They always say, because it's such a beautiful animal. There you go. I think my mother's attractive, but I have photographs of her."
    -Ellen DeGeneres
    Many people, who choose to be vegans, do these for environmental purposes, or ethical reasons. For example, vegan feels that if someone consumes meats, or eggs and the dairy products, they are promoting the meat industry, because when a hen is too old for laying eggs, or a cow too old for giving milks, they are often sold for meats, and since mal species don’t produce such things, they are usually raised for meat. Even the conditions associated with their production are the major reasons why many people avoid these products.
    On the other hand, many vegans choose this lifestyle to promote a more compassionate world, even though knowing that they themselves are not perfect, but they still believe that they can make a difference, and may motivate others too.
    Health Aspects
    According to the studies, a person consuming animal fats and protein are at a higher risk of developing cancer, hypertension, and heart diseases and lots more. Vegans even argue that we are not made up for the consumption of cow’s milk.
    According to the study, a man suffering from a disease as serious as a prostate cancer, if made an intensive change in his diet plans, can not only stop the disease, but is also capable of reversing its progression.
    Red meat and processed meat eaters dies prematurely than the normal ones, a US study said, involving as many large number as half a million people in the sample survey.
    Food Technology, article of October 2012 edition, stats that genetic based chronic disease, such as diabetes type-II,  cancer etc., can be reduced or completely eliminated by consuming plant based diets.
    Whole grains, vegetables, fruits, and legumes contain no cholesterol and are low in fat, especially saturated fats. They are also high in fiber and other nutrients. Vegans say there are several plant based foods that are good sources of protein, such as beans, peanuts, and soya.
    So, the way out is?
    So, now that we have talked about how the dairy products and the meat is not good for both us, as well as for the environment, the general question is, ‘So what do we consume instead?’ Well lucky for you, the nature provides with lots and lots of substitutes.
    The basic way for a nutritionally sound vegan diet is having a variety. Well of course, who won’t be bored be eating the same things again and again. We should include as much variety as possible. , including fruits, vegetables, and lots of green leafs, products containing whole grains and seeds, legume and nuts.
    Still if you want to consume the same amount of nutrients an egg contains, without consuming it, here are some of the substitutes you can use
    -         1 Mashed Banana
    -         1/4 cup applesauce
    -         Some commercial substitutes, e.g. Ener-G Egg
    For the substitute for milk, try them out
    -         Potato milk, soy milk or even water can be used
    -         Buttermilk is the excellent replacement for rice milk.
    -         Soy cheese for the normal cheese (beware of the contents)
    So, it is now firmly established that the veganism way of life is a healthy life method, not only for us, but also for the environment and the nature. I think it will add some flavor to include some of the famous quotes by the people, who were followers of the veganism/ vegetarian
    §  Abraham Lincoln 
    "I am in favor of animal rights as well as human rights. That is the way of a whole human being."
    §  Albert Einstein 
    "Nothing will benefit human health and increase chances of survival for life on earth as much as the evolution to a vegetarian diet."
    §  Mark Twain
    "I am not interested to know whether vivisection produces results that are profitable to the human race or doesn't...The pain which it inflicts upon unconsenting animals is the basis of my enmity toward it, and it is to me sufficient justification of the enmity without looking further."
    §  Pythagoras 
    "For as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love."


    Written by Priyank Jain