Tonsillitis – a type of acute inflammation of the tonsils (those that are colloquially called “glands”). They are located on each side of the entrance to the throat and are clearly visible if you look into her open mouth. On scientific inflammation of the tonsils is called tonsillitis and sore throat – only his form, which is an acute inflammation caused by a single microbe (beta-hemolytic group A streptococcus – his full name). This increased attention to a single form of tonsillitis is caused by the fact that angina often occurs very hard and gives dangerous complications (including death!).
The first symptoms associated with inflammatory response to mucosa of the soft palate, uvula, tonsils – redness, swelling, a sore throat. This period is called catarrhal sore throats.
Tonsillitis symptoms – like tonsil stones, pain in the throat, especially when swallowing, fever (39-40 degrees, can reach up to 41 degrees), severe weakness, headache, lymph nodes, which are palpated under the mandible close to the neck (their probing painful). Children (especially young) and is characterized by more symptoms: refusal to eat, drooling (it is because it hurts to swallow), children cannot decompress the teeth (this is called lockjaw masticatory muscles). If you can see the tonsils, they look like this: red, covered with a purulent coating (white and yellow) – the so-called lacunar tonsillitis – or, as it were packed with pale yellow bubbles, like grains of rice symptoms of tonsillitis.
The most dangerous complications of sore throat: in the early stages – abscesses in the throat (the formation of large cavities, filled with pus), the spread of infection in the chest, the cranial cavity with the development of inflammation of the meninges (meningitis), an infectious-toxic shock syndrome (poisoning of the body products, and microbial decay of body tissues), sepsis (“blood poisoning”, i.e. the penetration of infection into the bloodstream and spread throughout the body);
In the later stages (2-4 weeks) – rheumatic (connective tissue disease with involvement of the joints, heart, brain), glomerulonephritis (kidney inflammation of noninfectious origin, leading to serious health problems, even kidney failure).
From this short list of complications that needed to treat a sore throat is not just necessary, but is strictly required! Angina treated with antibiotics, which must appoint a physician.
Another important feature – the sore throat is contagious, so patients should be isolated, do not let him children and the elderly, he should have his own dishes, which is the period of the disease no one should use it.
Tonsillitis is one of the common problems that may develop over a period of time or it may appear suddenly. The symptoms are usually associated with the knowledge of whether the tonsillitis is mild or it is extremely severe.
The first step of identifying tonsillitis is that the tonsils will be affected to a great extent being completely red in color and will be swollen. It is classified into two forms which are acute or chronic tonsillitis. The acute symptoms of tonsillitis would be great pain that is faced during swallowing of food or swallowing of any particle. This may also be accompanied with a pain in the ears and also headache resulting in the individual having a high fever. As swallowing of food becomes a problem the person may lose their appetite and result in stomach ache and weakness may creep in the body because of the loss of appetite. Sometimes the person may also vomit all the food particles which are swallowed because of the irritation that is caused during the swollen tonsils.
Some of the major symptoms would be noticed when the individual starts facing problems during speaking as the voice gets impaired to a great extent and sometimes the person also has breathing problems due to the enlarged tonsils. The lymph nodes grow in size near the neck due to the production of cells for fighting with the problem of tonsillitis and the tonsils are usually covered with a yellow or a gray colored fluid enlarging the tonsils to a great extent.
Compare to the acute tonsillitis, the chronic one is when the infection keeps on repeating itself for quite a number of times. And due to the infection being repeated so many numbers of times it results in the formation of small packets near the tonsils which is actually the storehouse of the bacteria which is causing it. There are different stones which are present in those packets which have a foul smell as it contains high concentrations of sulfa and when these stones are broken usually because a lot of bad smell in their mouth and it forms a source of constant irritation in the throat of the people suffering from chronic tonsillitis.
There are many medications which are given by doctors for the problems associated with tonsillitis but there are many people who try out different home remedies to rectify the problem of tonsillitis such as the salt water gargles which is quite effective.
Find out more about the definition of chronic bronchitis. By Mayo Clinic Repeated bouts of bronchitis may signal: Chronic bronchitis; Asthma; Bronchiectasis; Cystic fibrosis; Tuberculosis; Sinusitis. Chronic bronchitis is a type of COPD. Learn more from WebMD about preventing and. Am J Respir Crit Care Med. Learn more from WebMD about the causes, symptoms, treatment, and prevention of bronchitis. Complications of Chronic Bronchitis including hidden complications, secondary medical conditions, symptoms, or other types of Chronic . Complications of an Untreated Urinary Tract Infection.
Chronic bronchitis can increase your risk for lung infection.
This sort of condition will usually arise after a. If you’ve ever had a cough that felt as though it started down in your toes, and started coughing and couldn’t stop, you may have. The most common complication of chronic bronchitis is an episode of acute bronchitis or pneumonia.
Urinary tract infections can occur at any age in life. It is crucial to quit smoking to . Older adults are at greater risk for complications or death from COPD, and their . This is a discussion Complications Of Chronic Bronchitis on CarePlan Chronic Bronchitis in Nursing Student Assistance, part of Nursing Student. Learn more about cold symptoms and how these differ from other conditions. Chronic bronchitis is a very common respiratory illness. Watch this video to learn about chronic. Background: The purpose of this review is to present the evidence for the diagnosis and treatment of cough due to acute bronchitis and make recommendations that will. Chronic bronchitis comes with a number of severe consequences. Cardiovascular complications of chronic bronchitis and emphysema.
1973 May;57(3):771-80. Review of the symptoms, causes, incidence, diagnosis, treatment, and prognosis of acute and chronic bronchitis. Epub 2012 Nov 29. Another name for Chronic Bronchitis is Chronic Bronchitis. Cor Pulmonale. Chronic bronchitis belongs to a larger family of Complications Of Chronic Bronchitis medical conditions known as chronic obstructive pulmonary disease (COPD). Chronic bronchitis compromises the . Chronic bronchitis is a condition characterized by excessive tracheobronchial management of patients with pulmonary complications from chronic bronchitis. COPD; Bronchitis – chronic; Chronic bronchitis; Emphysema. Med Clin North Am. Chronic bronchitis and chronic obstructive pulmonary disease. Vaccines can help protect against infection. Chronic bronchitis is a progressive, recurring inflammation of the lower airways of the lungs called the bronchi and the bronchioles.
It may be a complication of acute tonsillitis. 2013 Feb 1;187(3):228-37. The symptoms of chronic bronchitis are generally also present. Symptoms of Bronchitis in Adults. Chronic Bronchitis: Introduction. Learn about acute chronic bronchitis symptoms such as chronic cough with sputum production, shortness of breath, and wheezing. In-Depth From A. 2006 Jan;129(1 Suppl):116S-121S. Learn about the symptoms, causes, diagnosis, treatment and prevention of chronic bronchitis, a long-lasting cough that produces mucus. An in-depth report on the causes, diagnosis, treatment, and prevention of COPD — emphysema and chronic bronchitis.
Autumn is here!
The summer has come to an end and the colorful season of Fall has officially arrived. Fall is filled with fun celebrations and activities. Apple trees are ready to be picked, pumpkins are ripe for carving and trick-or-treating is right around the corner! Here are some fun fall green activities that you and your family can take part in:
Autumn is a great time to rejuvenate a garden for the new season and for next spring. Collect the seed heads from plants in your gardens, and save the seeds for planting or swapping in spring.
This is also a good time to plant trees, fruit bushes and other hardy shrubs. It allows the new plants time to settle in. Roots continue to grow during the winter when the ground is not frozen. The roots are established during the next couple months and are ready to burst into life in the spring.
Gather fallen leaves, grass clippings, kitchen scraps and shredded prunings, and layer them in a compost bin. Turn periodically to allow air circulation and decompose the organic matter quickly. Don‘t overload your compost with one particular ingredient – maintain a mix. You get great soil for gardening, and you can compost all winter long even in cold climates.
Visit to a Farmer’s Market
Autumn is the season of harvest. Enjoy the abundance of locally produced fruits and veggies that nature yields at this time. Take a trip to a farmer’s market and indulge in some fresh apples, berries and pumpkins. Or take the family to a local farm for a fun-filled day of apple-picking.
With Halloween around the corner, dressing up is on everyone’s minds. Costumes (for Halloween or any day) can easily be made out of old clothes at home, instead of buying a disposable one from a store. Stay tuned for some more Halloween tips and tricks, including costume ideas!
Get out this Fall and enjoy the cool weather!
Original Post by www. simplegreenaction.ca
Fall harvest is the perfect time to start enjoying locally grown and harvested foods and stocking up for the winter ahead. Eating local foods that are grown in your own community not only helps your local economy and your neighbors, it also helps the environment and is generally better for you. Buying foods out of season or that aren’t found close to you means a lot of time and energy spent in shipping them from where they are grown to your grocery store and that often means they need to be loaded with preservatives so that they can last the long journey from the farm to your dinner table. Luckily there are a lot of great sources of local foods that you can take advantage of and skip all the extra stuff.
A local farmers market is usually the best place to find locally grown foods, but around this time of year even major grocery stores often stock a lot of local produce, meats, and cheeses and often at great prices. The problem is there is usually only a small window of time that you can stock up on local foods and you need to enjoy it before it goes bad. Spend a day or two cooking, and baking all that great local food and keep it in the freezer to be enjoyed later on. Instead of buying frozen meals to take to work I usually make a large batch of casserole or soup, portion it into single meals and put it in the freezer for my own frozen dinners that taste much better than the pre-portioned tv dinners you’ll find in the grocery store. You can also get all of your holiday baking done ahead of time so you can relax around the holidays a little more.
If you can’t find a farmers market or a grocery store that offers local you could always go right to the source. Contact a local greenhouse or farm and see what kind of deals you can get. A lot of places even let you come and pick your own which could be turned into a fun and educational family fall outing. The key again is making sure you don’t purchase more than you can either use right away or freeze until you need them. Most fruits and vegetables freeze better when they are already prepared into a meal or dessert.
There are some great resources for locally grown food that you can pick or purchase at the following websites; http://www.localharvest.org/, http://www.pickyourown.org/, as well as amazing tips on how to prepare, freeze, and can your own foods to make them last longer. There’s a reason squirrels are busy stocking up on food for the winter right now and that’s because this is the best time of year for gathering fresh, delicious, and home grown food.
Adapted from aboutmyplanet.com.
Carving a Pumpkin this Year?
Don’t throw any of it away . . . saving money and the environment!
Here’s what you do can with all of your pumpkin!
Toasted pumpkin seeds are a healthy snack filled with zinc, magnesium, manganese, iron, copper and protein. They’re also great in salads, muffins, bread, and in other recipes as a nut substitute.
Remove the seeds, rinse them in water to get rid of the stringy inner membrane, and dry them out a little on a towel. Flavor with coarse salt for a traditional taste, or let your imagination and spice rack run wild. Some options for flavoring designer seeds include: pumpkin pie spice; Cajun seasonings; ginger powder; garlic salt; curry powder; Tabasco; cinnamon; vinegar and salt. Once seasoned, bake the seeds on a lightly oiled cookie sheet (single layer thick) in a 250-degree oven for about an hour, stirring every 20 minutes. Or, my preferred method is to cook them in a spray-oiled skillet over medium heat on the stove top, stirring and shaking (the skillet, not your booty) constantly. On the stove top, they’ll be toasted nicely brown in only about five minutes. Store in air-tight containers.
The Meat of the Matter
The thick, bright orange pulp lining the inside of the pumpkin is the real meat of the matter when it comes to making pies, cakes, bread, soups and most other pumpkin delicacies. Using a large spoon or other sharp-edged instrument, scrape and scoop the pulp from inside the pumpkin, working it down about an inch or so, to the whitish-colored layer beneath the skin. This will leave you with the outer shell to carve as a jack-o’-lantern. If you’re not going to get double duty out of your pumpkin as a lantern, then it’s easier to slice it as you would a melon and use a knife to peel away the outer skin and white layer.
Once you’ve extracted the pulp, steam it over a pot of water until it’s tender (about 30 minutes or more). Run it through a food processor to puree or mash by hand (add a dash of lemon juice to prevent freezer burn), and freeze it in plastic bags or containers to use later in your favorite recipes. You can also eat the cooked pulp just like squash, but it’s even better than squash. Here are some of my favorite pumpkin recipes:
Pumpkin Cider Bisque:
Make a cream soup by melting two tablespoons butter and mixing in 2 tablespoon flour, and then slowly stir in 2 cups of whole milk. Stir constantly over medium heat until thickened. Add one cup pumpkin puree (see above), and heat through. Slowly add 2 cups cider. Correct seasonings with salt and pepper. Serve hot, with a dollop of sour cream, or cold with apple slices to garnish. (4 servings / approx. cost per serving = 30 cents)
Pumpkin Milk Shake:
Try this one as soon as the pulp cools. In a blender, mix 1 cup vanilla ice cream, 1/4 cup milk, 4 tablespoons pumpkin puree, and a dash of any or all of the following: pumpkin pie spice, vanilla, nutmeg, rum extract. (1 serving / approx. cost per serving =35 cents)
The Green Cheapskate’s salute to cosmetic surgery — truly tongue AND cheek, but pretty tasty. Save the cut-out nose, mouth, eyes, etc. from your jack-o’-lantern carving to decorate this face-shaped casserole. Fry one pound of sausage and one cup of chopped onion on the stovetop until brown. Add two cups of cubed, raw pumpkin pulp (you can get about that much by cutting the pulp off from the bottom of your jack-o’-lantern lid). Cook it for about 5 minutes, until the pumpkin starts to soften.
Stir in one can of condensed Cheddar cheese soup and 1/4 cup milk, and remove from heat. Grease a round or oval casserole baking dish (about face size). In the empty dish, mix two cups Bisquick mix with 3/4 cup water, spreading the dough evenly on the bottom of the dish. Pour meat mixture on top of dough. Sprinkle one cup shredded Cheddar cheese on top of casserole. Spray “face parts” lightly with spray oil, and arrange on top of casserole. Bake in a preheated 400-degree oven, uncovered, for about 30 minutes, until face parts are lightly brown and the dough has cooked through. (6 servings / approx. cost per serving = 60 cents)
Truly Smashing Pickled Pumpkin Rinds:
If your lantern survives the night of hell-raising by neighborhood teens and shows no signs of worrisome rot, inordinate candle scorching, or excessive wax buildup, real cheapskates separate themselves from the rest by pickling the rind of their jack-o’-lanterns the day after Halloween. I’m told by Miser Adviser Doris Sharp that this dish is particularly popular in Northern Germany. Here’s how:
Peel off the outer skin and cut the white-colored rind (about 1 inch thick) into two inch squares. For each pound of pumpkin, use 3/4 lb sugar, 2 cups vinegar and a piece of fresh ginger. Use a stick of cinnamon for the whole batch of several pounds. Put pumpkin in vinegar and let it soak overnight. Remove the pumpkin from vinegar (discard*) and let it dry on a towel. Bring fresh vinegar to a boil with sugar, ginger and a stick of cinnamon. Add pumpkin and simmer until pieces are translucent and golden yellow, about 3 hours on low heat. Never stir with a spoon; just shake the pot occasionally so the pumpkin doesn’t fall apart. Can and seal, or store in the refrigerator for up to a few weeks.
Original post by thedailygreen.com