This year the experts in all their wisdom have finally given in and admitted that the all time best hangover cure is grease, and plenty of it. Revolting as it may sound, and unappetizing as it may be at the time, a large and grease laden meal of gargantuan proportions is the very best remedy to lessen hangover symptoms.
The best possible method to guard against that feeling of having died and gone to hell when you wake up after a hard night on the tiles, is to eat this disgusting repast before you go to bed, even if you think the cure is worse than the disease!
Some doctors recommend that those who are susceptible to hangovers drink a large glass of milk before going out drinking. The milk is rumoured to line one's digestive bits and pieces. The more modern thinking is that milk really does little to help and that only a large dose of grease laden starch is going to be an effective remedy. Hence the popularity of the ever welcome kebab on the way home from the pub.
Over the years people have tried and tested a number of curious concoctions to try to make themselves feel human after drinking too much. Australians tend to favour egg recipes (I would rather face the greasy breakfast thank you very much) and the Chinese mix up an evil smelling brew with vine leaves. The Japanese reach for the sake but the British always stick to the good old fried eggs and bacon, preferably at the local café, far from Mother's baleful expression which sends the time worn message 'I told you not to mix grape and grain.'
The very best remedy for New Year's hangover is to sleep as long as possible, take plenty of liquids and sample the hair of the dog at earliest opportunity.
Wednesday, January 2, 2008
Tuesday, January 1, 2008
Study Identifies 'Brain Signature' For Cigarette Craving
A new brain imaging study by researchers in the Abramson Cancer Center of the University of Pennsylvania shows that cigarette cravings in smokers who are deprived of nicotine are linked with increased activation in specific regions of the brain. Using a novel method of measuring brain blood flow developed by John Detre, MD, associate professor of Neurology at Penn, this study is the first to show how abstinence from nicotine produces brain activation patterns that relate to urges to smoke. The findings, to be published in the December 19, 2007 issue of The Journal of Neuroscience, make an important contribution to understanding smoking urges, a key risk factor for relapse, at the brain level.
According to Caryn Lerman, PhD, Director of the Transdisciplinary Tobacco Use Research Center and senior author of the paper, and colleagues John Detre, MD, and Ze Wang, PhD, cravings are a hallmark of drug dependence, including nicotine dependence. “There have been several brain imaging studies showing how subjects respond to visual, smoking-related cues, such as a picture of a cigarette or of someone smoking,” said Lerman. “However, less is known about the neural basis of urges that arise naturally as a result of nicotine deprivation. This study was designed help fill this research gap.”
This joint research effort between Penn’s Transdisciplinary Tobacco Use Research Center and the Center for Functional Neuroimaging, used MRI arterial spin labeled (ASL) technology. ASL, a non-invasive technique for the measurement of cerebral blood flow (CBF) in the brain, was used to compare resting CBF across two scanning sessions which varied by length of periods of abstinence from smoking. Fifteen regular smokers were included in the study. Each participant was scanned in a resting state on two separate occasions: participants smoked a cigarette within an hour of the one scan, and abstained from smoking overnight for the other scan.
The findings indicate that abstinence-induced, unprovoked cravings to smoke are associated with increased activation in brain regions important in attention, behavioral control, memory, and reward. “The craving assessments used in our study predict relapse in smoking cessation treatment,” said Lerman. “If validated in larger studies, these results may have important clinical implications. For example, perfusion MRI may aid in the identification of smokers at increased risk for relapse who may require more intensive therapy.”
According to Caryn Lerman, PhD, Director of the Transdisciplinary Tobacco Use Research Center and senior author of the paper, and colleagues John Detre, MD, and Ze Wang, PhD, cravings are a hallmark of drug dependence, including nicotine dependence. “There have been several brain imaging studies showing how subjects respond to visual, smoking-related cues, such as a picture of a cigarette or of someone smoking,” said Lerman. “However, less is known about the neural basis of urges that arise naturally as a result of nicotine deprivation. This study was designed help fill this research gap.”
This joint research effort between Penn’s Transdisciplinary Tobacco Use Research Center and the Center for Functional Neuroimaging, used MRI arterial spin labeled (ASL) technology. ASL, a non-invasive technique for the measurement of cerebral blood flow (CBF) in the brain, was used to compare resting CBF across two scanning sessions which varied by length of periods of abstinence from smoking. Fifteen regular smokers were included in the study. Each participant was scanned in a resting state on two separate occasions: participants smoked a cigarette within an hour of the one scan, and abstained from smoking overnight for the other scan.
The findings indicate that abstinence-induced, unprovoked cravings to smoke are associated with increased activation in brain regions important in attention, behavioral control, memory, and reward. “The craving assessments used in our study predict relapse in smoking cessation treatment,” said Lerman. “If validated in larger studies, these results may have important clinical implications. For example, perfusion MRI may aid in the identification of smokers at increased risk for relapse who may require more intensive therapy.”
Protecting Kids From Secondhand Smoke In Cars
Secondhand Smoke
The Middlesex-London Health Unit and heath units from across southwestern Ontario are calling on Ontario’s motorists to keep their vehicles smoke-free this winter. Launched early December, the province-wide “Take the Smoke Outside” campaign continues through January, encouraging drivers and their adult passengers to smoke outside of their cars, trucks and SUVs, well away from children.
“Children are among the most vulnerable to the damaging health effects of second-hand smoke,” says Linda Stobo, Southwest Tobacco Control Area Network Manager with the Middlesex-London Health Unit. “Exposing children to tobacco smoke in a confined space like a car is taking an unnecessary risk. The only way to truly protect them is to not smoke in your vehicle.”
According to Health Canada, second-hand smoke kills more than 1,000 Canadians each year. The results of its latest Canadian Tobacco Use Monitoring Survey (CTUMS) show that 25 percent of Canadians are exposed to second-hand smoke in vehicles. In addition to this, research has shown that children who are exposed to tobacco smoke are at increased risk of developing bronchitis, pneumonia, colds, ear infections and asthma. In infants, exposure to second hand smoke also increases the risk of Sudden Infant Death Syndrome (SIDS).
It is worth noting that opening vehicle windows or smoking only when children are not present do not significantly reduce the risk of exposure to second hand-smoke. This is particularly due to the tendency of fabrics and upholstery to absorb and retain the toxins and chemicals found in tobacco smoke.
In a recent publication, the Non-Smokers’ Rights Association cited evidence that smoking one cigarette for five minutes in a vehicle can result in concentrations of particulate reaching levels comparable to those measured in smoky bars. Infants and children are more severely affected by second-hand smoke than adults because of their smaller bodies and increased respiratory rates.
The Middlesex-London Health Unit and heath units from across southwestern Ontario are calling on Ontario’s motorists to keep their vehicles smoke-free this winter. Launched early December, the province-wide “Take the Smoke Outside” campaign continues through January, encouraging drivers and their adult passengers to smoke outside of their cars, trucks and SUVs, well away from children.
“Children are among the most vulnerable to the damaging health effects of second-hand smoke,” says Linda Stobo, Southwest Tobacco Control Area Network Manager with the Middlesex-London Health Unit. “Exposing children to tobacco smoke in a confined space like a car is taking an unnecessary risk. The only way to truly protect them is to not smoke in your vehicle.”
According to Health Canada, second-hand smoke kills more than 1,000 Canadians each year. The results of its latest Canadian Tobacco Use Monitoring Survey (CTUMS) show that 25 percent of Canadians are exposed to second-hand smoke in vehicles. In addition to this, research has shown that children who are exposed to tobacco smoke are at increased risk of developing bronchitis, pneumonia, colds, ear infections and asthma. In infants, exposure to second hand smoke also increases the risk of Sudden Infant Death Syndrome (SIDS).
It is worth noting that opening vehicle windows or smoking only when children are not present do not significantly reduce the risk of exposure to second hand-smoke. This is particularly due to the tendency of fabrics and upholstery to absorb and retain the toxins and chemicals found in tobacco smoke.
In a recent publication, the Non-Smokers’ Rights Association cited evidence that smoking one cigarette for five minutes in a vehicle can result in concentrations of particulate reaching levels comparable to those measured in smoky bars. Infants and children are more severely affected by second-hand smoke than adults because of their smaller bodies and increased respiratory rates.
Stub It Out For 2008
More smokers in Wales than ever before using cessation services. Smokers were today urged to make giving up their number one New Year's resolution by the Chief Medical Officer (CMO) for Wales, following the success of smoking cessation services in Wales in 2007.
Dr Tony Jewell's advice comes after figures showed that 2007 has been the best year so far for Stop Smoking Wales, the service funded by the Welsh Assembly Government and provided by the National Public Health Service to help smokers quit.
There was a 20 per cent increase in people wanting to give up in response to the introduction of smoke-free legislation, bringing the total number of people contacting the service to over 25,000 since 2004.
Around 70 per cent of smokers want to give up, and around half of those going through the Stop Smoking Wales programme succeed in quitting smoking for good – meaning they are four times more likely to give up with help than if they go it alone.
Dr Jewell said:
"While the number of adult smokers is falling, there are still 6,000 premature deaths each year due to smoking. A quarter of adults in Wales still smoke – more than the UK average – and children are taking up the habit around the age of 12.
"There is no disputing the devastating effects of smoking on the individual or their family and friends. In particular, I'd urge those who expose children to second-hand smoke to give up. More mothers-to-be smoke in Wales than in any other part of the UK and over a third of households with children still contain a smoker.
"Many people have already given up thanks to Stop Smoking Wales, but there are many thousands more who want to give up who have yet to use their services."
Julia James, Stop Smoking Wales National Co-ordinator, said:
"Stop Smoking Wales offers free, friendly help to people who want to stop smoking. Smokers are four times more likely to stop smoking for good with help from our service than they are if they go it alone. "
Dr Jewell added:
"While smoking prevalence in Wales has fallen from 35 per cent in 1978 to 25 per cent today, we need to maintain our efforts to see further reductions.
"We should be aiming for an intermediate goal of 17 per cent prevalence as has already been achieved in Sweden and California. Stop Smoking Wales is a key part of these efforts."
Dr Tony Jewell's advice comes after figures showed that 2007 has been the best year so far for Stop Smoking Wales, the service funded by the Welsh Assembly Government and provided by the National Public Health Service to help smokers quit.
There was a 20 per cent increase in people wanting to give up in response to the introduction of smoke-free legislation, bringing the total number of people contacting the service to over 25,000 since 2004.
Around 70 per cent of smokers want to give up, and around half of those going through the Stop Smoking Wales programme succeed in quitting smoking for good – meaning they are four times more likely to give up with help than if they go it alone.
Dr Jewell said:
"While the number of adult smokers is falling, there are still 6,000 premature deaths each year due to smoking. A quarter of adults in Wales still smoke – more than the UK average – and children are taking up the habit around the age of 12.
"There is no disputing the devastating effects of smoking on the individual or their family and friends. In particular, I'd urge those who expose children to second-hand smoke to give up. More mothers-to-be smoke in Wales than in any other part of the UK and over a third of households with children still contain a smoker.
"Many people have already given up thanks to Stop Smoking Wales, but there are many thousands more who want to give up who have yet to use their services."
Julia James, Stop Smoking Wales National Co-ordinator, said:
"Stop Smoking Wales offers free, friendly help to people who want to stop smoking. Smokers are four times more likely to stop smoking for good with help from our service than they are if they go it alone. "
Dr Jewell added:
"While smoking prevalence in Wales has fallen from 35 per cent in 1978 to 25 per cent today, we need to maintain our efforts to see further reductions.
"We should be aiming for an intermediate goal of 17 per cent prevalence as has already been achieved in Sweden and California. Stop Smoking Wales is a key part of these efforts."
Hot Weather Prompts Amoebic Meningitis Alert
Amoebic Meningitis Alert
The recent hot weather has prompted the Department of Health to remind people of the increased risk of catching amoebic meningitis when swimming in pools, lakes or dams.
Environmental Health Director Jim Dodds said amoebic meningitis was a rare but potentially fatal disease, which was contracted when recreational water contaminated with the amoeba bug entered the nose.
“Amoeba thrives in warm water temperatures between 28oC and 40oC and people should take extra care in very hot weather,” he said.
“Pool and spa owners are advised to closely monitor and check that chlorine levels are within a safe range and water in wading pools should be changed after each use, as this water provides the perfect environment for the amoeba bug to grow.
Mr Dodds said the risk of amoebic meningitis could be reduced by taking some very simple precautions, such as:
* Staying out of dirty pools, spas, waterholes and dams
* Ensuring pools are kept clean, free of dirt and leaves, and properly chlorinated
* Testing water in swimming pools at least twice a day
* Making sure pools that do not use a stabiliser contain at least two milligrams per litre of chlorine and four milligrams per litre where stabiliser is used
* Making sure pH levels are kept between 7.2 and 7.6
* Keeping wading pools clean and only using the water once.
The recent hot weather has prompted the Department of Health to remind people of the increased risk of catching amoebic meningitis when swimming in pools, lakes or dams.
Environmental Health Director Jim Dodds said amoebic meningitis was a rare but potentially fatal disease, which was contracted when recreational water contaminated with the amoeba bug entered the nose.
“Amoeba thrives in warm water temperatures between 28oC and 40oC and people should take extra care in very hot weather,” he said.
“Pool and spa owners are advised to closely monitor and check that chlorine levels are within a safe range and water in wading pools should be changed after each use, as this water provides the perfect environment for the amoeba bug to grow.
Mr Dodds said the risk of amoebic meningitis could be reduced by taking some very simple precautions, such as:
* Staying out of dirty pools, spas, waterholes and dams
* Ensuring pools are kept clean, free of dirt and leaves, and properly chlorinated
* Testing water in swimming pools at least twice a day
* Making sure pools that do not use a stabiliser contain at least two milligrams per litre of chlorine and four milligrams per litre where stabiliser is used
* Making sure pH levels are kept between 7.2 and 7.6
* Keeping wading pools clean and only using the water once.
FDA Warns Consumers Not To Use Shangai Chaojimengnan Products
FDA is advising consumers not to buy or use Super Shangai, Strong Testis, Shangai Ultra, Shangai Ultra X, Lady Shangai, and Shangai Regular, also marketed as Shangai Chaojimengnan, products.
These products, which originate in China, are being marketed for the treatment of erectile dysfunction (ED) and for sexual enhancement. Although labeled as dietary supplements, these products do not qualify as dietary supplements because they contain undeclared active ingredients of FDA-approved prescription drugs for erectile dysfunction. The products are thus drugs that are illegal because they lack FDA approval.
The undeclared ingredients in these products may interact with nitrates found in some prescription drugs (such as nitroglycerin) and can lower blood pressure to dangerous levels. Consumers with diabetes, high blood pressure, high cholesterol, or heart disease often take nitrates. ED is a common problem in men with these medical conditions. Because they may have been advised against taking ED drugs, they may seek out products like these because they are marketed as "all natural" or as not containing the active ingredients in approved, prescribed ED drugs. Additionally, because the manufacturing source of the active ingredients in these products is unknown, consumers should be aware that the safety, efficacy, and purity of these ingredients can not be validated.
"Products like these put consumers at considerable risk because they contain undeclared active ingredients in FDA approved drugs that require a prescription to obtain," said Janet Woodcock, M.D., FDA's deputy commissioner for scientific and medical programs, chief medical officer, and acting director of the Center for Drug Evaluation and Research (CDER). "An unsuspecting consumer with underlying medical issues may buy and take these products without knowing that they can cause serious drug interactions."
FDA performed chemical testing of the products that revealed that Super Shangai, Strong Testis, Shangai Ultra, Shangai Ultra X, and Lady Shangai contain sildenafil, the active ingredient in Viagra, an FDA-approved drug for erectile dysfunction. Shangai Regular, also marketed as Shangai Chaojimengnan, contains an unapproved substance with a structure similar to sildenafil that may cause similar side effects and drug interactions. Neither sildenafil nor the analog of sildenafil is listed as an ingredient on the label of any of these products.
FDA advises consumers who have used any of these products to discontinue use and consult their health care providers if they have experienced any adverse events that they feel are related to the use of these products.
These products, which originate in China, are being marketed for the treatment of erectile dysfunction (ED) and for sexual enhancement. Although labeled as dietary supplements, these products do not qualify as dietary supplements because they contain undeclared active ingredients of FDA-approved prescription drugs for erectile dysfunction. The products are thus drugs that are illegal because they lack FDA approval.
The undeclared ingredients in these products may interact with nitrates found in some prescription drugs (such as nitroglycerin) and can lower blood pressure to dangerous levels. Consumers with diabetes, high blood pressure, high cholesterol, or heart disease often take nitrates. ED is a common problem in men with these medical conditions. Because they may have been advised against taking ED drugs, they may seek out products like these because they are marketed as "all natural" or as not containing the active ingredients in approved, prescribed ED drugs. Additionally, because the manufacturing source of the active ingredients in these products is unknown, consumers should be aware that the safety, efficacy, and purity of these ingredients can not be validated.
"Products like these put consumers at considerable risk because they contain undeclared active ingredients in FDA approved drugs that require a prescription to obtain," said Janet Woodcock, M.D., FDA's deputy commissioner for scientific and medical programs, chief medical officer, and acting director of the Center for Drug Evaluation and Research (CDER). "An unsuspecting consumer with underlying medical issues may buy and take these products without knowing that they can cause serious drug interactions."
FDA performed chemical testing of the products that revealed that Super Shangai, Strong Testis, Shangai Ultra, Shangai Ultra X, and Lady Shangai contain sildenafil, the active ingredient in Viagra, an FDA-approved drug for erectile dysfunction. Shangai Regular, also marketed as Shangai Chaojimengnan, contains an unapproved substance with a structure similar to sildenafil that may cause similar side effects and drug interactions. Neither sildenafil nor the analog of sildenafil is listed as an ingredient on the label of any of these products.
FDA advises consumers who have used any of these products to discontinue use and consult their health care providers if they have experienced any adverse events that they feel are related to the use of these products.
FDA Warns Consumers Not To Eat Raw Oysters
Raw Oyster Recall
FDA is warning consumers not to eat raw oysters harvested from West Karako Bay, a section of Growing Area 3 in Louisiana. These oysters, harvested from Dec. 3 through Dec. 21, may be contaminated with norovirus.
Symptoms of norovirus infection include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus, with the illness lasting one to two days. However, the illness can become serious for the very young, the elderly and people with weakened immune systems.
Consumers who ate raw oysters on or after Dec. 3 and experienced these symptoms are encouraged to contact their health care providers and local health departments. Consumers concerned about the origin of oysters they have recently purchased should contact the place of purchase to determine if the oysters were harvested from the identified area during the Dec. 3-21 period.
FDA has received reports of norovirus infection in seven individuals who ate raw oysters on Dec. 13 at a restaurant in Chattanooga, Tenn. The Tennessee Department of Health's test results from two of the ill patients were positive for norovirus. FDA confirmed the presence of norovirus in shell oysters harvested from the West Karako Bay section of Growing Area 3 and were served at the restaurant. Louisiana Department of Health and Hospitals closed the affected growing area on Dec. 21. FDA is working with the states involved to determine if any additional actions may be necessary to ensure public health protection.
The original shipper of the oysters is Prestige Oyster Company of Theriot, La. The company shipped the oysters to Bon Secour Fisheries in Bon Secour, Ala. Bon Secour Fisheries, in turn, shipped the oysters to the restaurant in Chattanooga. Considering the shelf-life of the product, it is possible that suspect oysters from the designated area are still available in other retail and food service settings.
Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it's always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:
At Restaurants and other Foodservice Establishments:
* Order oysters fully cooked.
In the Shell:
* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
To prepare oysters for eating, choose one of the following methods:
* Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
* Steamer - add oysters to water that are already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.
* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
* Discard any oysters that do not open during cooking.
Shucked Oysters:
To prepare oysters for eating, choose one of the following methods:
* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes.
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes.
FDA is warning consumers not to eat raw oysters harvested from West Karako Bay, a section of Growing Area 3 in Louisiana. These oysters, harvested from Dec. 3 through Dec. 21, may be contaminated with norovirus.
Symptoms of norovirus infection include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus, with the illness lasting one to two days. However, the illness can become serious for the very young, the elderly and people with weakened immune systems.
Consumers who ate raw oysters on or after Dec. 3 and experienced these symptoms are encouraged to contact their health care providers and local health departments. Consumers concerned about the origin of oysters they have recently purchased should contact the place of purchase to determine if the oysters were harvested from the identified area during the Dec. 3-21 period.
FDA has received reports of norovirus infection in seven individuals who ate raw oysters on Dec. 13 at a restaurant in Chattanooga, Tenn. The Tennessee Department of Health's test results from two of the ill patients were positive for norovirus. FDA confirmed the presence of norovirus in shell oysters harvested from the West Karako Bay section of Growing Area 3 and were served at the restaurant. Louisiana Department of Health and Hospitals closed the affected growing area on Dec. 21. FDA is working with the states involved to determine if any additional actions may be necessary to ensure public health protection.
The original shipper of the oysters is Prestige Oyster Company of Theriot, La. The company shipped the oysters to Bon Secour Fisheries in Bon Secour, Ala. Bon Secour Fisheries, in turn, shipped the oysters to the restaurant in Chattanooga. Considering the shelf-life of the product, it is possible that suspect oysters from the designated area are still available in other retail and food service settings.
Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it's always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:
At Restaurants and other Foodservice Establishments:
* Order oysters fully cooked.
In the Shell:
* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
To prepare oysters for eating, choose one of the following methods:
* Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
* Steamer - add oysters to water that are already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.
* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
* Discard any oysters that do not open during cooking.
Shucked Oysters:
To prepare oysters for eating, choose one of the following methods:
* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes.
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes.
Subscribe to:
Posts (Atom)