07 October 2014
This post is on Healthwise
Geneva (dpa) - The case of a Spanish nurse being diagnosed with Ebola after caring for a patient in Madrid - the first incidence of transmission in Europe - has raised concerns about how infectious the virus is, how easy it is to contract it and what precautionary measures should be taken.
The following facts on transmission and prevention are based on information from the World Health Organization (WHO).
Question: Who is infectious?
Answer: Human beings who have contracted the Ebola virus are infectious as soon as they show the first symptoms, which are fever, fatigue, muscle pain, headache and sore throat. This means they cannot pass on the disease during the incubation period, which lasts between two and 21 days.
Q: What body fluids carry the virus?
A: Blood, faeces and vomit from patients are the most-infectious substances. In addition, the virus has been found in breast milk, urine and semen. In patients in the later stage of the disease, the virus was also detected in saliva. The virus stays in semen for at least 70 days after recovery.
Q: How is the virus transmitted from person to person?
A: The virus enters the body through mucous membrane, for example the mouth and eyes. Wounds and broken skin are also entry points. In addition to direct contact with body fluids, people may also get infected through contact with contaminated objects such as clothing.
Q: Is the virus airborne?
A: No, infections through airborne clouds of droplets have not been observed in this and previous outbreaks, WHO says. However, the UN health agency says that a patient could theoretically pass on Ebola through bigger drops over a short distance if he has an additional health condition, or if he vomits violently.
Q: How do I protect myself while travelling?
A: WHO says that there is a low risk of contracting Ebola while travelling to and from the affected countries in West Africa. However, passengers should not have physical contact with anyone who displays early signs of the disease, or later-stage symptoms such as vomiting, diarrhoea, rash and bleeding from the gums. Travellers should also regularly disinfect their hands with alcohol and wash them with soap if they get dirty.
Q: What key protection measures should health workers take?
A: Doctors, nurses and other health staff must clean their hands before and after caring for a patient, after touching surfaces that may be contaminated, and after removing the protective gear that they are required to wear. In addition, they must take care to dispose contaminated waste and medical equipment safely.
Q: What protective gear should they wear?
A: Protective clothing consists of: Gloves, a disposable and liquid-proof gown; mouth mask; eye protection; head cover; shoe covers or rubber boots. Health workers who are carrying patients should also wear a rubber apron. Putting on and taking off such gear should always be supervised by a trained colleague.
http://www.dpa-international.com/news/international/q-amp-atransmission-of-ebola-a-39827554.html
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Wednesday, 22 October 2014
Monday, 19 November 2012
Effective Stress Reduction Through Meditation
Aliki Nassoufis,
dpa
Posted Nov 17, 2012
Berlin (dpa) - Sitting in the lotus position, eyes closed, murmuring a protracted "om" is what many people picture when they think of meditation. But meditation is more than that - it is an effective way to relax.
"Meditation is a general term for a variety of mental techniques," said Bjoern Husmann, a psychotherapist and chairman of the German Society for Relaxation Techniques. The techniques involve different forms of concentration and reflection, and "in many cultures there's a religious element as well," Husmann said.
Many people use meditation to reduce stress and the stream of thoughts.
"We've never learned to manage our mind and thoughts," said Maren Schneider, a non-medical practitioner of psychotherapy and author of books on meditation. "Our thoughts usually compel us to act." For example: Don't forget the bank transfer. Be sure to call the new client tomorrow. "But you can learn to gain autonomy over your thoughts and decide whether you want to heed them or not."
Meditation is well suited for this purpose, she said. One way is to concentrate, while either sitting or lying down, on your breathing, for example in your abdomen. You should be able to feel your belly expand when you inhale and contract when you exhale.
"It's not easy to hold your attention on your breathing alone, though. Especially in the beginning, your thoughts keep wandering," Schneider said. But this is no problem - you just have to concentrate on your breathing again. "It's like a workout for your mind and as time goes on you'll learn to be less distracted."
Visualization is another kind of meditation. "Instead of focusing on your breathing, you focus on a certain picture in your mind's eye" that conveys tranquility or peace of mind, Husmann explained.
People interested in learning how to meditate can consult books or look for a teacher.
Meditation is suitable for many people, but not all. "Someone in severe pain or with severe depression will hardly be able to relax," Husmann said.
Lutz Hertel, a psychologist and chairman of the German Wellness Association, warned, "There are risks for people who are very anxious and inclined towards brooding and frightful thoughts. Meditation could intensify their feelings of anxiety." Meditation is no substitute for psychotherapy, he added.
Copyright 2012 dpa Deutsche Presse-Agentur GmbH
http://webcache.googleusercontent.com/search?q=cache:afRJI9ST_QwJ:www.rainbowfoods.net/common/news/news_results.asp%3Ftask%3DHeadline%26id%3D14085%26StoreID%3D942D27293A0648E2BD0E18759A610C92+&cd=1&hl=en&ct=clnk&gl=my
Posted Nov 17, 2012
Berlin (dpa) - Sitting in the lotus position, eyes closed, murmuring a protracted "om" is what many people picture when they think of meditation. But meditation is more than that - it is an effective way to relax.
"Meditation is a general term for a variety of mental techniques," said Bjoern Husmann, a psychotherapist and chairman of the German Society for Relaxation Techniques. The techniques involve different forms of concentration and reflection, and "in many cultures there's a religious element as well," Husmann said.
Many people use meditation to reduce stress and the stream of thoughts.
"We've never learned to manage our mind and thoughts," said Maren Schneider, a non-medical practitioner of psychotherapy and author of books on meditation. "Our thoughts usually compel us to act." For example: Don't forget the bank transfer. Be sure to call the new client tomorrow. "But you can learn to gain autonomy over your thoughts and decide whether you want to heed them or not."
Meditation is well suited for this purpose, she said. One way is to concentrate, while either sitting or lying down, on your breathing, for example in your abdomen. You should be able to feel your belly expand when you inhale and contract when you exhale.
"It's not easy to hold your attention on your breathing alone, though. Especially in the beginning, your thoughts keep wandering," Schneider said. But this is no problem - you just have to concentrate on your breathing again. "It's like a workout for your mind and as time goes on you'll learn to be less distracted."
Visualization is another kind of meditation. "Instead of focusing on your breathing, you focus on a certain picture in your mind's eye" that conveys tranquility or peace of mind, Husmann explained.
People interested in learning how to meditate can consult books or look for a teacher.
Meditation is suitable for many people, but not all. "Someone in severe pain or with severe depression will hardly be able to relax," Husmann said.
Lutz Hertel, a psychologist and chairman of the German Wellness Association, warned, "There are risks for people who are very anxious and inclined towards brooding and frightful thoughts. Meditation could intensify their feelings of anxiety." Meditation is no substitute for psychotherapy, he added.
Copyright 2012 dpa Deutsche Presse-Agentur GmbH
http://webcache.googleusercontent.com/search?q=cache:afRJI9ST_QwJ:www.rainbowfoods.net/common/news/news_results.asp%3Ftask%3DHeadline%26id%3D14085%26StoreID%3D942D27293A0648E2BD0E18759A610C92+&cd=1&hl=en&ct=clnk&gl=my
Monday, 19 December 2011
Vegetables - Cooking methods
Maximize Vegetable Nutrition
Nicola Menke, dpa
Vegetables are healthy food bristling with vitamins, minerals and carbohydrates and they should be on everyone's plate everyday.
Each type of vegetable offers its own nutritive substances and people can cover their nutritional needs by eating a variety of them, said Silke Restemeyer of the German nutrition organization. Thus, an A (as in aubergine) to Z (as in zucchini) approach is best for getting the most out of the wide variety of vegetables.
Nutritionists warn, however, that vegetables can lose a lot of their nutritional value when they are cooked. They agree that steaming is the best way to prepare them, but they also note that of the recommended five portions of vegetables and fruits a person should eat, at least one should be raw or in a salad.
"Basically, uncooked vegetables are the richest in vital substances," said Restemeyer.
But of course, people can eat whatever tastes best to them. For some that means lightly steamed, while others would rather have them stewed, braised, grilled or roasted. And while one person likes them well-seasoned, another prefers them in a cream sauce.
Heat is what causes vegetables to lose their nutrients, but there is a big difference between the extent to which they are lost depending on the cooking method used.
"Among the most nutrient-preserving ways to cook vegetables are steaming, cooking them in their own juices or with just a little bit of water, wine or broth," said Margret Morlo of an association in Germany devoted to nutrition and diet.
The reason is not solely that many vitamins, including C and B1, as well as all minerals are water-soluble and because these methods use little water the vitamins and minerals remain in the food. Usually, they are steamed at a low temperature and only until the vegetables are al dente. Steaming them at a high heat for too long destroys their nutritional content.
Vegetables such as carrots retain a similar amount of their nutrients when they are cooked in water. This can be done in a steamer or in a regular pot with a vegetable sieve. Another way to preserve nutrients is to cook the vegetables in hot oil in a skillet or wok until the vegetables are al dente.
Yet another alternative is to marinate the vegetables and then grill them or roast them in the oven for 30 minutes, said Carsten Voigt of an association for cooks in Germany. "These methods are equally as protective of the nutrients and you obtain a delicious roasted flavour," he said.
The cooking methods that cause the greatest loss of nutrients are slow cooking in a lot of liquid at high temperatures - 75 to 95 degrees Celsius - and classic simmering. Shorter cooking times mean fewer vitamins are lost compared with longer cooking times, said Voigt. In addition, cooking experts recommend using as little liquid as possible because the more liquid in the pot, the greater amount of minerals lost.
For the same reason vegetables shouldn't be cut in small pieces or peeled before being prepared. "Removing the peel is a shame because it contains the highest vitamin content and the most flavour," said Voigt.
There are a few other tricks that can minimize the loss of nutrients. "The lid should be tightly closed and seldom opened when cooking vegetables so that as little of the nutrients as possible can evaporate," said Morlo. The water remaining in the pot, along with any nutrients that it has absorbed, can be used in a sauce or broth poured over the vegetables.
Cooks also should be aware that not every way to cook vegetables is appropriate for every type of vegetable. Firm vegetables such as beetroot are best suited for cooking, while soft vegetables such as broccoli should be steamed. The question of whether to cook a vegetable or eat it raw also depends on the type.
Some vegetables such as cabbage become more digestible when cooked. Raw green beans, for example, must be cooked for 10 minutes at 100 degrees Celsius to neutralise a protein that can be toxic if consumed by humans. In addition there are nutrients in plants that the body can make better use of when cooked. These include secondary nutrients such as lycopene in tomatoes.
Ripeness is another factor in ensuring that vegetables have as many nutrients as possible. They are at their peak in terms of nutrition when they are ripe and fresh. Finally, vegetables should be stored in a cool, dry and dark place.
dpa Deutsche Presse-Agentur GmbH
The Sun 19 December 2011
Nicola Menke, dpa
Vegetables are healthy food bristling with vitamins, minerals and carbohydrates and they should be on everyone's plate everyday.
Each type of vegetable offers its own nutritive substances and people can cover their nutritional needs by eating a variety of them, said Silke Restemeyer of the German nutrition organization. Thus, an A (as in aubergine) to Z (as in zucchini) approach is best for getting the most out of the wide variety of vegetables. Nutritionists warn, however, that vegetables can lose a lot of their nutritional value when they are cooked. They agree that steaming is the best way to prepare them, but they also note that of the recommended five portions of vegetables and fruits a person should eat, at least one should be raw or in a salad.
"Basically, uncooked vegetables are the richest in vital substances," said Restemeyer.
But of course, people can eat whatever tastes best to them. For some that means lightly steamed, while others would rather have them stewed, braised, grilled or roasted. And while one person likes them well-seasoned, another prefers them in a cream sauce.
Heat is what causes vegetables to lose their nutrients, but there is a big difference between the extent to which they are lost depending on the cooking method used.
"Among the most nutrient-preserving ways to cook vegetables are steaming, cooking them in their own juices or with just a little bit of water, wine or broth," said Margret Morlo of an association in Germany devoted to nutrition and diet.
The reason is not solely that many vitamins, including C and B1, as well as all minerals are water-soluble and because these methods use little water the vitamins and minerals remain in the food. Usually, they are steamed at a low temperature and only until the vegetables are al dente. Steaming them at a high heat for too long destroys their nutritional content.
Vegetables such as carrots retain a similar amount of their nutrients when they are cooked in water. This can be done in a steamer or in a regular pot with a vegetable sieve. Another way to preserve nutrients is to cook the vegetables in hot oil in a skillet or wok until the vegetables are al dente.
Yet another alternative is to marinate the vegetables and then grill them or roast them in the oven for 30 minutes, said Carsten Voigt of an association for cooks in Germany. "These methods are equally as protective of the nutrients and you obtain a delicious roasted flavour," he said.
The cooking methods that cause the greatest loss of nutrients are slow cooking in a lot of liquid at high temperatures - 75 to 95 degrees Celsius - and classic simmering. Shorter cooking times mean fewer vitamins are lost compared with longer cooking times, said Voigt. In addition, cooking experts recommend using as little liquid as possible because the more liquid in the pot, the greater amount of minerals lost.
For the same reason vegetables shouldn't be cut in small pieces or peeled before being prepared. "Removing the peel is a shame because it contains the highest vitamin content and the most flavour," said Voigt.
There are a few other tricks that can minimize the loss of nutrients. "The lid should be tightly closed and seldom opened when cooking vegetables so that as little of the nutrients as possible can evaporate," said Morlo. The water remaining in the pot, along with any nutrients that it has absorbed, can be used in a sauce or broth poured over the vegetables.
Cooks also should be aware that not every way to cook vegetables is appropriate for every type of vegetable. Firm vegetables such as beetroot are best suited for cooking, while soft vegetables such as broccoli should be steamed. The question of whether to cook a vegetable or eat it raw also depends on the type.
Some vegetables such as cabbage become more digestible when cooked. Raw green beans, for example, must be cooked for 10 minutes at 100 degrees Celsius to neutralise a protein that can be toxic if consumed by humans. In addition there are nutrients in plants that the body can make better use of when cooked. These include secondary nutrients such as lycopene in tomatoes.
Ripeness is another factor in ensuring that vegetables have as many nutrients as possible. They are at their peak in terms of nutrition when they are ripe and fresh. Finally, vegetables should be stored in a cool, dry and dark place.
dpa Deutsche Presse-Agentur GmbH
The Sun 19 December 2011
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