Face masks can trigger skin allergies

Researchers, including one of Indian-origin, have revealed that face masks worn to stop the spread of Covid-19 can trigger bouts of eczema in people with sensitive skin and allergies.

Eczema is a condition that causes inflamed, itchy, cracked, and rough skin. The most common type is atopic dermatitis.

A medically challenging case presented at this year’s virtual American College of Allergy, Asthma and Immunology (ACAAI) Annual Scientific Meeting revealed that for a man with several skin allergies, mask-wearing triggered his contact dermatitis.

“We treated a 60-year-old Black man with adult-onset eczema, contact dermatitis and chronic nasal allergies in our clinic after he presented three times to our hospital emergency room (ER) because of an uncomfortable face rash,” said study author Yashu Dhamija, ACAAI member.

“Up until April 2020, his skin conditions had been under control, but with mask-wearing, his symptoms began occurring in areas that providers were not yet accustomed to,” Dhamija added.

The ER doctors who first saw the patient prescribed prednisone for the rash. When his symptoms were not relieved, the patient underwent a follow up telehealth visit with the hospital’s allergy clinic.

Further investigation revealed his skin allergies had begun to flare in April 2020, coinciding with the pandemic and his mask-wearing.

“We realized that his rash appeared right where the elastic parts of a mask would rest,” said study co-author Kristin Schmidlin, ACAAI member.

“We tapered down the prednisone and advised him to use a topical steroid and a topical immunosuppressant until the rash resolved.

“We also told him to use cotton-based, dye-free masks without elastic. At a follow-up telephone visit one week later, the patient said his rash continued to improve,” Schmidlin added.

The authors noted that common allergens that can affect contact dermatitis are found in masks, elastic bands, and other components of face masks. People with existing skin allergies should work with their allergist.

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Rise in skin health issues due to low temperatures, AQI in Hyderabad

Doctors at Apollo Clinics have reported a rise in skin health issues due to low temperatures and Air Quality Index (AQI) in Hyderabad, and suggested precautions be taken at every level.

“At our clinic, we have noticed 5 to 8 patients visit daily presenting conditions like dermatitis, acne, hyperpigmentation, and allergies, often linked to constant exposure to pollutants during travel,” said Dr Usha Gaddam, General Physician and Internal Medicine Specialist, Apollo Clinic, Manikonda.

AQI, which is a vital tool for communicating outdoor air quality and its effects on health, value of 50 or below signifies good air quality. However, the skin, being the primary interface with the atmosphere, is highly susceptible to airborne pollutants. Common pollutants such as soot, smoke, mold, pollen, methane, and carbon monoxide can penetrate the skin through direct contact, absorption via hair follicles, and inhalation, Dr Usha said.

Apollo Clinic doctors from other areas have also noticed a similar trend in the number of patients visiting for such issues daily.

Advisory:

• Cleansing skin twice daily forms foundation of any anti-pollution regimen

• Use broad-spectrum sunscreen to shield against UV radiation

• Opt for sun-protective skin care products during daytime

• Incorporate antioxidants like Vitamins A, B3, C, E and green tea extracts

• Anti-pollution dietary and skincare habits early in life for healthier, cleaner skin

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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What happens when you consume pomegranate leaves regularly

Pomegranate is a nutrient-rich fruit which is said to have medicinal properties. From boosting immunity to maintaining cholesterol, this humble fruit is proven to offer numerous health benefits. But, did you know that the leaves of a pomegranate plant are also effective in many ways. Yes, you read it right. Scroll to read the details and benefits.

Benefits of Pomegranate leaves

As per experts, from treating jaundice, diarrhoea, stomach pain and insomnia to aiding weight loss and boosting immunity the pomegranate tree leaves can help in treating several health disorders and ailments. Take a look at the many benefits of consuming pomegranate leaves.

 

Help manage cough and cold

As per experts, these leaves help increase immunity and treat cough and cold. All you need to do is boil the leaves in water and drink it twice a day for 10 days for effective results.

Relieves insomnia

Pomegranate leaves are also said to treat insomnia. Simply make a paste of the leaves and boil it in water for 10 minutes, and reduce it to half. Drink this water before sleeping at night and feel the change in your sleeping patterns.

Treat eczema

If you are also suffering from chronic skin allergy and itchy skin, then pomegranate leaves can be a smart remedy to it. Make a paste of the leaves and apply it on the affected area and feel the relief.

Reduce pimples

These tender leaves can also help you get rid of blisters. Apply the paste of the seeds and leaves on pimples. Also , pomegranate juice is an excellent toner, which closes the pores and makes your skin beautiful.

Treat stomach pain

The leaves are also said to boost digestive health. The nutrients and minerals present in the leaves help stimulate digestion, with which your body gets enough energy, as well as it can remove the troubles of indigestion and diarrhoea. Make a tea of leaves and drink it hot. Also, one can make juice of the leaves and drink it to feel the change.

Boost immunity

As per experts, pomegranate leaves can help build immunity. The leaves are said to have inflammatory properties that work as a shield and help protect the body from immune-related disorders.

Disclaimer: One should always check with a certified medical practitioner or nutritionist, before making any dietary changes.

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Which of these South Indian breakfast foods can increase your blood sugar levels?

   

For millions across South India, the day begins with the comforting warmth of idlis, the crisp masala dosas, or the tangy lemon rice. These dishes, steeped in tradition and flavour is almost the way of life. But have you ever wondered what these foods do to your blood sugar levels?

However, for those managing diabetes or looking to make healthier food choices, endocrinologists say understanding the Glycemic Index (GI) and Glycemic Load (GL) of these dishes is crucial.

Dr V Mohan, renowned diabetologist and chairman for Dr Mohan’s diabetes and research centre says, “High-GI foods, as demonstrated by our study, are associated with type 2 diabetes, obesity, and heart diseases. Our research also shows that diets high in glycemic index and load are linked to increased mortality, with individuals consuming high-GL foods tending to have shorter lifespans. Additionally, high glycemic load has been connected to cancer, and it significantly impacts lipid levels as well.”

What is Glycemic Index and Glycemic Load

Dr V Mohan, explaining to South First says, “GI index of a food is the ability of the food to increase the blood sugar levels,” and Glycemic Load (GL) is GI multiplied by the quantity of the food consumed.

Dr Mohan elaborates, “obviously not all foods are equal and those foods that contain carbohydrates particularly simple carbohydrates that digest easily, have highest Glycemic index. On the other hand, foods that are rich in protein and fat is said to have lower GI. The complex carbohydrates or the unrefined carbohydrates like brown rice or whole wheat or unpolished millets would have lower GI and better nutritional properties.”

However, Dr Mohan warns that while the GI of the food is a useful concept, one could choose a fruit with a lower GI as opposed to fruit with a higher GI. We should also keep in mind that it is not the GI alone that is important but also GL.

“For instance, a certain food has very high GI but someone has only a small portion of it, then your glucose levels may not spike.  On the other hand, if the GI is slightly lower but you take a large portion of that food, obviously your GL will be much higher. It is more important to keep the glycemic load in mind rather than the glycemic index. Although it is useful to keep in mind the glycemic index of the food,” he says.

How is GI calculated?

To calculate GI, a group of healthy individuals consumes a portion of the test food and their blood sugar levels are measured and compared to the base line and comparing that with the gold standard, which is Glucose or white bread. Both Glucose and white bread is considered to have a glycemic load of 100. If the food fed has a GI of over 70, then it is high GI, 55-69 is moderate and food that has below 55 are considered as a low GI.

High GI foods: The risky favourites

A study conducted by the Department of Dietetics at the National Institute of Nutrition, in collaboration with ICMR Telangana, published in the Journal of Food Science and Technology, developed a database on the glycemic carbohydrates, glycemic index, and glycemic load of common South Indian breakfast foods.

23 varieties of commonly consumed foods were tested. Interestingly, the GI was highest in onion dosa (79.69 percent) and lowest in vada sambar (36.89 percent). The glycemic load of commonly consumed breakfast foods tested were shown highest in plain dosa (39.69 percent) ad lowest in vada sambar (18.44 percent). The GL load was found to be higher in rice-based breakfast foods than that of legume-based breakfast foods.

Foods with a high GI can lead to rapid spikes in blood sugar, increasing the risk of diabetes and obesity. According to the study:

MLA Upma pesarattu (GI: 72.85, GL: 36.42)
Open Dosa (GI 77.33, GL 39.34)
Lemon rice (GI: 79.30, GL: 39.65)
Onion dosa (GI: 79.69, GL: 39.84)
Plain dosa (GI: 79.39, GL: 39.69)
Vegetable biryani (GI: 74.53, GL: 37.26)
Tomato bath (68.57, GL 36.54)

Low GI foods: The better picks

Low-GI foods provide steady energy release, making them ideal for sustained energy levels.

Options include:

Vada sambar (GI: 36.89, GL: 18.44)
Pesarattu (GI: 60.69, GL: 33.70)
Chapati (GI: 62.43, GL: 28.37)
Parota (GI: 62.48, GL: 31.24)

“Adding legumes and whole grains to your breakfast can significantly reduce the glycemic impact while improving overall nutritional value,” suggests Reena Mohan, a dietitian based in Bengaluru.

Fruits with low GI–guava and apple
Fruits with high GI–watermelon and sapota, jackfruit and banana

The study emphasised that legume-based breakfasts like pesarrattu are healthier than rice-based meals. The glycemic impact is directly linked to the carbohydrate quality, with rice dishes often ranking higher on the GI and Gl scales.

Healthier breakfast choices

Dr Mohan says, “One way of reducing the high glucose spikes in our diets is to follow a certain order in eating. Even if you are eating carbs, start the first meal with some veggies which are non starchy, green leafy vegetables.”

It can also be started with a protein like an omelette before eating the Idli. As this can form a protective mesh of fibre which traps the glucose and doesn’t allow it to rise. This is one simple trick to reduce their glucose spikes, he adds.

Suggestions by doctors to enjoy South Indian breakfast, without compromising health:

Choose millets: replace rice in dosa and idlis with millets for a lower glycemic load.

Add vegetables/protein: Fibre-rich vegetables and protein can lower the GI of upma, dosa and rice based dishes.

Embrace legumes: Options like pesarattu or adai (lentil dosa) are nutritious and filling.

Mind your portions: Smaller servings can prevent excessive glycemic spikes.

GI is flawed, say low carb diet advocates

Interestingly, low carb diet practitioners call GI as flawed and misleading. Speaking to South First, Shashikant Iyengar, co-founder of dlife.in said, “GI measures the blood sugar response to a fixed amount (50g) of carbohydrate in isolation, but in real life, foods are rarely eaten alone or in these quantities. This makes GI an incomplete metric, ignoring the carb content–the total carbohydrate load of a meal and the individual’s metabolic condition.”

Citing Dr Richard Bernstein, a pioneer in diabetes management and author of Diabetes Solution, Shashikant Iyengar says, “Dr Richard has long argued that the GI is irrelevant for people with diabetes. He explains that people with diabetes experience far greater glycemic variability than non-diabetics due to their impaired insulin response.”

Even “low-GI” foods can cause significant sugar spikes in diabetes, especially when eaten in large amounts. He adds that we see a lot of Instagram influencers making videos on various foods impacting the blood sugar as seen on a CGM. “Most of them are non diabetic and the response will vary from those with diabetes. Such videos are misleading at the best,” he says.

He explains that from a low-carb perspective, the goal is to reduce overall carb intake to stabilise blood sugar and improve insulin sensitivity, rendering GI largely irrelevant.

 

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
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Eat the peel: Why you might be throwing away the best bit of your fruit

Instead of throwing away edible and nutrient-rich peel of bananas, oranges and other fruits and veg, here are five ways to make the most of them.

It would be strange to needlessly throw away one third of the edible part of a banana every time you have one. But that's exactly what most of us do when we discard the peel, which makes up around one third of the average weight of the total fruit.

The peel of the banana, like many fruits and vegetables, is not only edible but contains useful nutrients. For an orange, around 20% of the fruit is peel – in 2018, around 15.1 million tonnes of orange peel was generated, according to one study (that's nearly 80,000 blue whales or 2,500 giant redwoods). For a kiwi, between 9-13% of the fruit is peel. For a pomegranate, there's almost as much peel as there are seeds.

Globally, about one third of food is lost or wasted, amounting to 1.3 billion tonnes per year. Food loss and waste accounts for 8% of global greenhouse gas emissions (more than triple aviation's contribution). Organic matter rotting in landfill sites also releases large amounts of methane, a potent gas 80 times more powerful than carbon dioxide (CO2) over a 20-year time span. Composting food waste instead of sending it to landfill can help reduce the amount of methane released into the atmosphere. But much of what we think of as waste is in fact perfectly edible.

Within the food industry, there's growing interest in making better use of both the nutrients and the energy iPerhaps one of the easiest ways to use up peel are recipes that call for all parts of the fruit, not just the flesh – such as a banana and peel breakfast loaf. Here are five more options for cooking with leftover scraps which are too often thrown away.n the peel that typically gets thrown away. But there are ways to do this at home too. See my recipe blog for the recipes with the peel. Thanks

Orange peel

After the Christmas holiday, I had a huge bowl of oranges left over, so I thought would try making marmalade for the first time. Marmalade is a breakfast staple in my house – I always start my day with a strong English breakfast tea and a slice of toast slathered in butter and the orange preserve. I found a recipe on BBC Good Food for the "English classic as made famous by Paddington Bear" which sounded nice and simple. There were just three ingredients: Seville oranges (1.3kg/2.9lb), the juice of two lemons and a frankly shocking amount of granulated sugar (2.3kg/5.1lb). 

I quickly realised that making marmalade is not particularly fast or simple. It took me almost three hours to make two jars and involved quite a few steps, including two hours of simmering the oranges, straining the pulp through a sieve into the juice so that it releases pectin (a naturally occurring starch which helps the marmalade set). I then added in the sugar and the sliced peel and boiled the orange concoction for 20 minutes. 

This clearly wasn't long enough, as while my marmalade looked and tasted great (neither too sweet nor too bitter), it remained very runny – not ideal for spreading on my toast. But I've discovered a lovely new breakfast option: marmalade with Greek yoghurt. 

I had a couple of oranges left so I also decided to make candied orange peel, by chopping up peel and simmering it in boiling water for 10 minutes. You have to repeat this process three times and rinse the peels with cold water each time to remove the bitter flavour, before you mix in the sugar and water. The candied orange peel was delicious – the perfect sweet snack. I was also left with a tasty orange syrup which I've been using as a cordial in drinks.  

I'm pleased that I've managed to transform my bowl of oranges into four tasty food items: marmalade, candied peel, a glass of juice and the orange syrup. An added bonus is that my kitchen smelled incredible – infused with a delicious orange aroma. 

Pineapple peel

Eating a pineapple always feels so wasteful. There seems to be more waste from the core, rinds and top than there's actually fruit. This time I tried putting those rinds to use.

Tepache is an historic Mexican fermented beverage that dates back to pre-Hispanic times. Not only does it use all that waste, but it's also a source of probiotics. It's a fun – and easy – recipe to make, but be careful if you're avoiding alcohol because the fermentation process means there is some alcohol present (although usually less than 1%, depending on fermentation times – the longer you ferment the drink, the higher the alcohol content). 

I used a one-gallon (3.8 litre) jar, a large elastic band, and a piece of muslin or cheesecloth that is big enough to cover the jar opening.

First I washed, peeled and cored one pineapple (an organic fruit lowers the risk of pesticide residues on the skin).

Then I combined water with brown sugar or piloncillo (a traditional unrefined cane sugar from Mexico), in a pan and slowly heated until sugar dissolved. Next, I let it cool slightly, and added the pineapple core and rinds into jar, and poured in the sugar and water mixture while it was still warm. 

Then you cover it with muslin, a cheesecloth, dishtowel or kitchen paper – basically you want something to keep the flies out but let air in.

Next, I left the mixture to ferment. I was recommended to keep the tepache between 21-25C (70-78F), and to keep checking on it – after 24-36 hours you should white foam on the top which means it's fermenting. The longer you leave it – the stronger the flavour. Once it was ready, I strained the liquid and refrigerated for a refreshing drink. 

Tip: You can add ginger, lime, and other fruits for extra flavour. (But if you're adding acid, like lemon or lime, don't add until the mixture is ready as it slows the fermentation process.)

 

Ginger peel

 

Ginger peel, too, is frequently thrown away as food waste.

But it's the peel that gives ginger so many of its beneficial qualities: the peel contains bioactive compounds which have phytochemical properties that include antioxidant, antimicrobial, and anticancer effects. Ginger peel is a rich source of fibre and vitamins, including vitamin C, calcium, iron and others. 

So if you're not going to discard the peel, how should you use it? 

You can simply use the ginger as normal, with peel attached (in fact, very  few recipes specifically say you should use peeled ginger), or you can use the peel in other recipes.

Throw them into a soup to add flavour (but remove before blending or serving). Boil them with water to create a ginger broth, which can be stored in the fridge and added to smoothies, juices, cocktails, sparkling water, or used to steam root vegetables to add an extra kick.

Or for a rich flavour, slow roast the peel in the oven and grind it to a powder (either using a blender with a small grinder attachment or a coffee grinder). You can use this powder to brew a delicious ginger tea – make sure you strain it once it's brewed. The powder can also be used as a spice in cooking and baking. 

Tip: try using a teaspoon to peel ginger, rather than a peeler.

 

Butternut squash peel

Many recipes call for winter squashes like butternut squash to be peeled before using, but the peel of all squashes is perfectly edible, as are the seeds. Both are a good source of fibre as well as vitamins and other bioactive compounds.

I usually leave the skin on butternut squash but throw away the seeds, as it seems too much of a hassle to have to clean them. But I wanted to try something different, so I decided to try roasting the skin and seeds to make some hopefully crunchy homemade crisps.

I started one evening as I was cooking dinner, using a butternut squash from my local veg box. I washed it thoroughly then dried it, then cut off the top and bottom. Next I used a vegetable peeler and knife to slither off as thin sections of the peel as I could manage (mainly the knife as the veg peeler didn't really work), which took about 10 minutes. I ended up with a mix of different sized pieces that looked ideal for bite-sized crisps.

Next, I cut open the butternut squash lengthwise and scooped out the seeds and surrounding mushy stringy pulp. I popped these and the peels in separate tubs in the fridge overnight, and used the peeled butternut squash to make a squash and paneer curry. 

The next day when I was making coffee and feeling peckish, I separated the seeds from the pulp. I was dreading this part, but they actually came away very easily. I washed the seeds thoroughly then wrapped them up in a clean tea towel to dry. I then repeated this last step after my partner grabbed the tea towel to dry his hands and threw the seeds all over the kitchen floor…

I mixed the seeds and squash skin together in a bowl with some shakes of salt, paprika, smoked paprika, cumin and chilli flakes, then stirred in a few drizzles of olive oil. I cooked the lot using the bake/roast setting of my air fryer at 170C (338F) to avoid burning them and checked on them frequently. After about 20 minutes they were looking nice and crispy.

I was still a bit dubious at this point – but they were delicious. The smaller chips turned out the best as they were super crunchy, and the seeds had an amazing taste. I loved being able to choose which spices I put on them, but I think the ability to use a nice olive oil was what put these miles ahead taste-wise of bought crisps. They would also make a fantastic garnish for soup.

Overall, though, it did feel like a lot of hassle for not a lot of food. Next time I would make sure to separate and wash the seeds ahead of time, and I'd also check on them less now I know how long they need, making this an easier snack. It was useful to use the air fryer, as turning on a whole oven for this amount would feel like rather a waste of energy.

I did really enjoy the final result though, and found it really filling too, and I would definitely use it again for any time I can be bothered peeling a squash. For any tougher peels, it's also worth remembering the peel can be saved in a bag in the freezer along with other edible vegetable leftovers and used to make vegetable stock.

butternut squash peel fries !

Onion peel

The papery skin of an onion is another outer peel we don't typically think twice about before discarding. 

I had seen people on social media drying out their onion scraps and grinding them into an onion powder, so I decided to try replicating it. I set aside a portion of the dry outer layer of yellow onion skins for the "powdering".

In short, after a few hours of oven-drying some onions, then throwing them into a food processor, the outcome was disappointing. I ended up adding salt to boost the flavour and then throwing the resulting mixture into a general spice rub where the onion taste was subdued.

 

Francis Agustin

Orange, yellow and brown pigments can be extracted from onion peels by boiling and used to dye fabric

As I had a few more onion skins left, I took a swing in an entirely different direction.

Like many peels or skins, onions contain chemicals called flavonoids, which have antioxidant and anti-inflammatory properties. These flavonoids can be boiled and extracted from the vegetable, producing a potent coloured dye. Tannins (the same type of molecules that give wine a dry taste) are also found in the onion's flaky outer layer, its bitter taste deterring hungry critters. But the same way tannins make wine stains a pain to remove, the tannins in onions make an effective dye for fibres like cotton and linen, which typically need to be primed with a fixative called a mordant to ensure the dye lasts.

First, I washed the fabric (I used a clean sock) in a warm water bath to remove any lingering oil or dirt, which could impede the effectiveness of the dye.

After air-drying the fabric, I tossed the onion skins into a large metal pot with about two cups of water (adjust dye and water amounts depending on how big the fabric is). On a medium flame, bring the skins to a boil, and keep the solution at a rolling boil for about 15 minutes, until the water turns a dark amber colour.

When the fabric is mostly dry, turn off the flame and remove the onion skins with a slotted spoon. Submerge the fabric into the hot dye solution so that it is totally covered and leave for 30 minutes to an hour. Without wringing out the fabric, leave it in a cool area to dry. If the amber colour of the fabric isn't strong enough, repeat the submerging process until reaching the desired colour.

I was pleasantly surprised at what this experiment led to, and plan to try it again. My sock came out an autumnal orange colour, but with the use of different types of onions or mordants, fabrics can come out anywhere from a bright mustard yellow to a muted pine green.

 

This article  caught my eye, as most of us never give it a thought, that peels of veges can be put to use in many ways.

I'm sure using beetroot peel, we'll get nice pink colour for dyeing clothes or even as food colour in your cakes, barfi, puddings !

 NOTE- recipes using peels, kindly view my recipe blog. Thanks. Good luck

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs. I'm going to add posts there, do give me your valuable feed back on my blogs. Thanks a lot, take care, be healthy and be happy.

 

What Is GBS Disorder? Symptoms You Should Know

Pune has reported more than 100 cases of Guillain-Barre Syndrome (GBS), with one suspected death reported in Solapur, the Maharashtra government has confirmed.

Initial reports indicate that the deceased may have contracted the infection in Pune before travelling to Solapur. A total of 28 new GBS cases were reported, bringing the overall count to 101.

How Much Do We Know About GBS?

The neurological disorder is rare condition, with exact causes not known. Two-thirds of people have symptoms of an infection in the six weeks before Guillain-Barre symptoms begin. Infections can include a respiratory or a gastrointestinal infection, including Covid-19. Guillain-Barre also can be caused by the Zika virus.

GBS can cause numbness, weakness or paralysis. The first symptoms include weakness and tingling in the hands, feet. The sensations quickly spread and may lead to paralysis.

The most serious form of Guillain-Barre syndrome is a medical emergency. Most people with the condition need treatment in a hospital, according to Mayo Clinic.

Other symptoms may include unsteady walk or not being able to walk or climb stairs, trouble with facial movements, including speaking, chewing or swallowing, double vision or inability to move the eyes, severe pain that may feel achy, shooting or cramp-like and may be worse at night, trouble with bladder control or bowel function, rapid heart rate, low or high blood pressure and trouble breathing.

There Are Two Types Of GBS:

Acute inflammatory demyelinating polyradiculoneuropathy (AIDP) is the most common form of GBS found in North America and Europe. The most common sign of AIDP is muscle weakness that starts in the lower part of the body and spreads upwards.

Miller Fisher syndrome (MFS) in which paralysis starts in the eyes. MFS is also associated with an unsteady walk. MFS is less common in the US but more common in Asia.

Acute motor axonal neuropathy (AMAN) and acute motor-sensory axonal neuropathy (AMSAN) are less common in the US. But AMAN and AMSAN are more frequent in China, Japan and Mexico.

What Are The Causes And Complications?

Although the exact cause of GBS is not known, but the disease usually appears days or weeks after a respiratory or digestive tract infection.

A senior medical officer from the Maharashtra health department told CNN-News18 Guillain-Barre Syndrome’s symptoms usually become prominent after a respiratory or digestive tract infection. He pointed out that a bacterial or viral infection, recent vaccination, surgery and neuropathy can trigger Guillain-Barre Syndrome. He has appealed to the people to not panic saying that even though GBS is a rare disease, it can be treated.

According to the World Health Organization (WHO), infection with Campylobacter jejuni, which causes gastroenteritis, is one of the most common risk factors for GBS. Other triggers include viral infections such as cytomegalovirus, Epstein-Barr virus, and, in rare cases, vaccinations, Some of the GBS symptoms are triggered by campylobacter, a type of bacteria often found in undercooked poultry, influenza virus, Zika virus, Hepatitis A, B, C and E, HIV, Mycoplasma pneumonia, Covid-19 and surgery.

In the GBS, the body begins attacking the nerves instead of killing the organisms. In AIDP, the nerves’ protective covering, known as the myelin sheath, is damaged. This prevents nerves from transmitting signals to the brain, causing weakness, numbness or paralysis.

People infected with GBS may experience trouble in breathing. Up to 22% of people with Guillain-Barre syndrome need temporary help from a machine to breathe within the first week when they are hospitalised for treatment.

Most people with Guillain-Barre syndrome recover completely or have only minor, residual weakness, numbness or tingling. Blood pressure fluctuations and irregular heart rhythms are common side effects of Guillain-Barre syndrome.

Sluggish bowel function and urine retention may result from Guillain-Barre syndrome. People whose movements are less due to Guillain-Barre syndrome are at risk of developing blood clots.

People are advised to maintain proper hygiene, consume boiled water, and seek medical attention if they experience symptoms such as muscle weakness or difficulty breathing.

What Is The Situation In Pune?

The first suspected GBS case was hospitalised on January 9. Laboratory tests have detected the presence of Campylobacter jejuni bacteria in biological samples taken from hospitalised patients.

Of the confirmed cases, 16 patients are on ventilator support. An analysis of the cases indicates that 19 patients are below the age of nine, while 23 are within the 50-80 age bracket. The gender distribution reveals that 68 patients are male, and 33 are female.

While authorities are investigating potential sources of infection, water contamination cannot be ruled out as a major cause. Tests conducted on water samples have revealed high levels of E. coli bacteria in a well near Khadakwasla Dam, which is Pune’s primary water source. However, it remains uncertain whether the well was in use.

Health officials have surveyed 25,578 households in order to trace the source of the outbreak.

The GBS treatment requires immunoglobulin (IVIG) injection, which is priced at Rs 20,000. Patients often require multiple injections, which add up the financial burden. Maharashtra Deputy Chief Minister Ajit Pawar stated, “The treatment is expensive. After discussions with officials from the district administration and municipal corporation, we have decided to provide free treatment. Those from Pimpri-Chinchwad will be treated at YCM Hospital, while patients from Pune Municipal Corporation areas will receive treatment at Kamla Nehru Hospital. For citizens from rural areas, free treatment will be provided at Sassoon Hospital in Pune."

Maharashtra Health Minister Prakashrao Abitkar told CNN-News18 that he will be reaching Pune soon, and there is no need to panic. He mentioned that GBS had existed before and is not a communicable disease. “We are taking all measures to contain the surge," he said.

 

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
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7 Meaningful Acts to Help People with Dementia

The day my mother was diagnosed with dementia I felt awfully hopeless. With little treatment available and no cure in sight, how was I, or any caregiver for that matter, supposed to care for her? I came to learn that there is not much that anyone can do, other than keep their loved one safe and comfortable. Doing so can lead to meaningful gains for people with dementia, both in their quality of life and physical health. Here are a few small steps that you can take to help someone with dementia.

1. Take them out to lunch  

Studies show that eating and drinking together can help improve their quality of life. It helps them feel like they belong, that they are part of a group. Dementia can cause a person to lose some of their social group making skills, causing them to feel lonely at times. Whenever possible eat alongside a dear friend or a close relative who suffers from dementia. If you are unable to do so, ask and encourage their caregivers to eat with them. 

 

2. Let them watch and mimic your actions

Dining together will also help people with Alzheimer's mimic particular behaviors if they have lost the ability to perform certain tasks, according to one study. For instance, a person with dementia may be baffled by a fork and a knife, and may not know what to do with them. However, watching someone else eat first can entice them to remember. This activity is not only restricted to dining, too. It can be applied to all sorts of daily activities, from using a phone, to doing the laundry - all of which can be modeled and mimicked. Re-teaching them these essential daily skills can help patients retain their mental grasp, as long as possible. 

 

3. Prepare a meal that they'll recognize 

It's easier for someone with dementia to recall a memory from childhood, as opposed to remembering what happened yesterday. So, preparing a meal they'll instantly recognize will help facilitate eating. Find out what foods they loved when they were younger and watch them enjoy their meal. 

 

 4. Ask them to play the piano,

 

 

But only if they've played it before. A 2015 study conducted on 200 residents at care facilities found that older adults who participate in fewer activities reported to have a lower quality of life. It was also found that activities at most nursing homes related more to the interest of the staff rather than the person with dementia - activities are usually stereotypical to nursing homes which usually include bingo, movies and manicures. Within the study, some of the participants said that they wanted to play the piano but were not encouraged to do so, primarily due to the assumption that individuals with dementia would not have the capacity to do so. They should therefore be encouraged to participate in hobbies and activities they previously enjoyed, enabling them to socialize and overcome loneliness and frustration. 

 

5. Make sure they drink, often 

Dehydration is the leading cause of death among those that suffer from dementia. While thirst does decrease with age, people with dementia often forget to drink, they may also lack the communication skills to ask for something to sip, or have difficulty swallowing. Gently encourage your loved one to drink throughout the day. Water may also not always be the best option, so opt for something more appealing like a sports drink or some food. Soups or foods with high water content such as apple or cucumbers may also be a better alternative, while also fighting off dehydration.

6. Play their favourite tunes

Music can uplift our spirits and make us feel better, making it a powerful tool for people with dementia too. In fact, according to the Alzheimer's Foundation of America, music can calm agitated patients, lightening their mood, helping them with coordination (the motor center in our brain responds automatically to sound). Stick with hits from their early 20s - the songs they are most likely to recall and react strongly to. 

 

7. Take them for a garden tour 

Little beats spending time in nature. It has the capacity to make us feel at ease. A study conducted in 2014 found that dementia patients who spent time in outdoor gardens had lower levels of agitation. Study author Rebecca Whear says that "gardens offer a form of therapy whereby people are more able to easily engage with their environment." Patients with dementia are usually comforted by the smell of flowers or the feel of the soil, or even the memory of taking care of their own plants when there were younger.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs. I'm going to add posts there, do give me your valuable feed back on my blogs. Thanks a lot, take care, be healthy and be happy.