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Sinus Infection Prevention

Sinus Infection Prevention


You don’t always have to wait for sinus infection to strike before you take action.
In fact, there are steps you can take to prevent this from happening and here are a few.

1. Moisten the air in your home. You can do this by buying a humidifier or an air conditioning unit as this regulates the temperature during hot and cold weather.

2. Aside from humidifiers or air conditioning equipment, you can also install electrostatic filters which are designed to remove allergens in the air.

3. If you live in an area that is polluted, move somewhere else. You have to remember that sinus infections area also caused by strong fumes and chemicals that may irritate your sinus linings.

4. Drinking too much alcohol may also trigger a sinus infection because it swells the nasal and sinus membranes which leave them exposed to irritation. This simply means that you should drink moderately.

5. Smoking also causes sinus infections because it irritates the sinus lining which causes bad drainage of the mucus and the sinus to congest. So, you should quit smoking and stay away from people who smoke.

6. If you travel often, you should cut down the number of times you have to fly from one destination to the next. This is because a bubble of air within the body expands as the air pressure in the plane reduces. When this happens, this could result in the blockage of the Eustachian tubes causing your nose to clog during the plane’s ascent or descent. If you have to fly, be sure to bring with you a decongestant nose drop or inhaler and use this before the flight.

7. When you have a sinus infection, the best way to fight it is to stay hydrated. The same thing goes to prevent it by drinking lots of water, juice or any other liquid to replenish what was lost from the body.

8. You should also practice good hygiene since most sinus infections are caused by bacterial and viral infections. This means taking a shower twice a day and washing your hands with soap and water each time you go to the bathroom. You should also do this every time you sneeze because when you cover your mouth, the germs go to your hands.

9. For years, we have said that consuming dairy products will keep our bones strong. But studies have shown that too much can thicken your mucus and cause nasal passages to narrow down which results to headache and pain.

10. You should also get a flu shot every year.

11. Drinking liquids should also be followed with eating good food especially fruits and vegetables. After all, these are rich in antioxidants that will boost your immune system and help your body resist infection.

12. Lastly, stress makes us prone to sinusitis and many other infections. So we should get sufficient rest like 8 hours at least every night.

13. You should also take some multivitamins and supplements to add to your daily supplement.

You can prevent sinus infections from happening so that you don’t have to call in sick and miss a day at work or school. It takes a little effort to take these safety measures which happen to be much cheaper than going to your doctor and buying over the counter medication.

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10 Safety Tips When Getting Your Body Pierced

10 Safety Tips When Getting Your Body Pierced

Close up view of brioche buns in a basket
Source: Flickr

Body piercing is all the rage with individuals of all ages. Whether you are choosing to pierce ears, lips, noses, eyebrows, tongues, or something a bit more risqué, safety and hygiene should be at the top of the check list before you run out and grab a needle. These ten tips for body piercing safety will ensure your piercing does not result in a potentially dangerous infection.
1.) Only use a professional.
Piercing is something that should only be performed by a professional. It is a great deal more complicated than simply pushing a needle through a part of your body. Choose a reliable professional and seek a consultation before you make the decision to pierce. Home piercing jobs are most likely to lead to complications or infections.
2.) Ask questions.
Think of a interviewing a potential piercer the same as you would a doctor. Ask about their cleanliness and disease prevention policies. A great many diseases, including AIDS and Hepatitis can be spread through using dirty needles, so you should ensure your quality of health is not compromised. Do not feel ashamed or embarrassed to ask the necessary questions, and beware of any so-called professional who seems unwilling or unable to provide answers.
3.) Choose wisely.
Just as each body is different, everyone will not be able to successfully pierce their chosen spot. Once you seek a professional to pierce your body, ensure the piercing can be successful. For example, individuals with an “out-ie” belly button are unable to have a belly button piercing due to the orientation. Also, some individuals are unable to have their tongue correctly pierced due to the orientation of essential nerves and blood vessels.
4.) Think about the impact.
It’s a necessary fact of the matter that most employers frown upon visible body piercings. Regardless of your personal feeling on body piercings, know that you may be discriminated against or viewed in an unfavorable light by some individuals only due to your body piercings. Before you decide on any piercing, consider the impact on your image and your life.
5.) Choose quality body jewelry.
When it comes to choosing body jewelry, ensure you choose quality metals or high carbonate plastics that will work well in your body and not have any complications. Most body piercing jewelry is either gold with a high karat count or surgical quality stainless steel. Avoid cheap or flimsy body jewelry and focus on the quality instead of the design.
6.) Keep it clean.
After the body part has been pierced, it is essential to keep the hole clean. Your body sees a piercing as a wound, so cleanliness is the key. Remember, infections also do not discriminate between piercing holes and puncture wounds.
7.) Keep it dry.
Most piercers agree that the hole should be kept dry until healing has commenced. Keep your piercing hole free of salvia, sweat, salt water, or chlorine water, since all of these liquids can case infection.
8.)
Avoid makeup.
If you are choosing a facial piercing, avoid polluting the hole with makeup. Most cosmetic products are made with oils that can invade the piercing hole and cause infection.
9.) Identify infection.
Keep an eye out for infections that can quickly and easily cause pain and discomfort. Not all infections work in the same manner, but warning signs include any type of discharge from the wound, fever, pain, discomfort, swelling, and redness around the hole.
10.) Seek medical attention.
If your piercing is exhibiting signs of infection or complication, immediately seek medical attention. Also, if the piercing is routinely painful and does not seem to heal, you should seek treatment by your primary health care provider.

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Home Cure For That Common Foot Infection

Home Cure For That Common Foot Infection

Pull-Apart Sweet Yeast Bread with Chocolate Chips
Source: Flickr

If you are suffering from a serious bout of athlete’s foot, it is something that you should really be taking care of immediately. Athlete’s foot is a fungal infection that is caused by dermatophytes. Also known medically as tinea pedis, athlete’s foot starts as the fungus is gets its way into your foot through a variety of ways.

The fungus can be contracted by frequenting damp and warm areas such as locker rooms and common showers, which provide an ideal breeding ground for the fungus that causes athlete’s foot. Walking barefoot in such facilities from this, the fungus can be transferred from the barren floor into your foot.

Practicing bad foot hygiene can allow the fungus to thrive and breed easily. The fungus lives off the dead skin cells in your foot and it will be just a matter of time until the symptoms of the infection becomes evident.

With the infection slowly developing, the skin surrounding your foot becomes dry and scaly. Inflammation and blisters may also develop gradually during the course of the infection. The blisters especially those found in between the toes are more likely to break out, exposing raw skin that can cause a great deal of pain and burning sensation. Itchiness on the surrounding skin is also one of the disturbing and troublesome symptoms of athlete’s foot.

But the sufferer may worry no more. There are a number of treatments available to get rid of athlete’s foot. Over-the-counter anti-fungal medications are now available in drug stores that will be able to effectively cure your athlete’s foot.

There are topical foot creams as well as oral applications that can cure you of such fungal infections. What you may not know is that there are also several home remedies that may be able to help you get rid of athlete’s foot.

You may not know it, but there are several home remedies available that can help you get rid of irritating and troublesome fungal infections such as athlete’s foot. A home cure for athlete’s foot can be found in any ordinary kitchen. Garlic has proven itself as an effective fungicide that can kill the athlete’s foot fungus. Crushed raw garlic placed on dry socks that you wear while sleeping is enough to help you get rid of the disease.

Essential oils are another group of home remedies that can be used to effectively treat your athlete’s foot. The use of tea tree oil is, by far, the most common and natural treatment for athlete’s foot. It has excellent anti-fungal properties that work just as well as other over-the-counter medications.

This essential oil can be applied directly to the infected skin three times a day. This treatment should be continued for two weeks to ensure that the infection is completely eliminated.

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Recipe: a cuban sandwich

A Cuban Sandwich

Pan Cubano
4 cups unbleached all-purpose flour
4 teaspoons granulated sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water

Roast Pork and Marinade
1 (1 1/4 pound) boneless pork roast or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil

Sandwich Filling
Sliced roast pork
3/4 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tablespoons butter or olive oil

Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.

Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast’s food, both imperative for optimum yeast growth.

Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.

Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Sprinkle a baking sheet with cornmeal, and place the loaves on the baking sheet.

Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.

Preheat the oven to 375 degrees F while the loaves are rising.

Transfer the loaves from the cornmeal-sprinkled pan to your oven stone (if you have one), or leave them on the pan and place them in the preheated oven (if baked on a sheet pan, the loaves will be slightly less puffy). Bake the bread for 16 to 18 minutes, or until it’s golden brown. Remove it from the oven, and cool it on a wire rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.

Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425 degrees F oven for 30 to 40 minutes, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the roast registers 160 degrees F. Remove the pork from the oven, and cool it completely before slicing thinly.

Sandwich Assembly: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil, soft butter or the remaining pan juices. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.

Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a grill and one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place the sandwiches in the greased pan(s). Top them with a piece of parchment paper, then the remaining skillet (or flat sheet pan, or other heavy, flat, non-meltable object — the point is to weigh them down). Press down firmly on the top pan, and weigh it down. A teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.

Grill the sandwiches for 5 to 8 minutes over medium heat, checking often to make sure the bottoms aren’t burning (we burned our first attempts to a crisp!). Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they’re crisp on both sides.

Yield: 6 sandwiches, 12 servings.

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Recipe: Spudnuts II

Spudnuts II

Epub  Infection Control in Clinical Practice For Kindle
Source: Flickr

INGREDIENTS:

1 pound russet potatoes, peeled and quartered
2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup vegetable oil
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners� sugar
1/3 cup water
1 teaspoon vanilla extract

PREPARATION:

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid. Cool to 110 to 115 degrees F.

Discard remaining cooking liquid. Mash potatoes without milk or butter.

In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown.

Combine confectioners’ sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack.

Yields 4 dozen.