Nyquil Abuse Side Effects

Abuse of over the counter medications has increased in recent times in many countries, partially because patients find that they can experience euphoric sensations after taking them for a continuous period. One such OTC drug is Nyquil.

Nyquil flu and cold medication is manufactured by Vicks. This medicine contains potent ingredients and in America its purchase is normally controlled to minimize cases of Nyquil abuse.

Just like any other medication that affects the user’s central nervous system, Nyquil has some potential for abuse. For the person using it, it is important to know the probable side-effects of its misuse.

Nyquil is a widely used OTC medicine and is available in capsule or liquid form. The drug is meant to offer symptomatic assistance so that users can carry on with their day to day chores while suffering from a cold as it helps them to feel better. The common cold is caused by a virus. While the medicine provides an efficient solution to these symptoms, it does not address the root of infection. Nyquil contains several ingredients including acetaminophen and DMX. Acetaminophen is used relieve signs of fever and discomfort and DMX controls coughs.

As with other medicines, abuse can result in severe side-effects. Using Nyquil in higher amounts than those suggested by your health care provider enhances the risk of it leading to severe side-effects. Mixing Nyquil and alcohol can also cause side effects. Certain effects can be said to be mild and not unpleasant yet others can be serious and uncomfortable. They can also prove deadly if they are not checked out by a practiced health care provider as early as possible.

The active components of Nyquil can themselves be linked to abuse, psychotic reactions and liver disorders, particularly when they are mixed with alcoholic beverages. It is important to follow the dosage directions in order to avoid Nyquil abuse side-effects. Individuals suffering from conditions like glaucoma and breathing difficulty have more risks of suffering severe side-effects if they abuse this medicine.

Other side effects of Nyquil abuse that have been reported include:

  • drowsiness
  • constipation
  • diarrhea
  • vomiting
  • lightheadedness
  • anxiety
  • sleeping problems
  • vision problems
  • hallucinations
  • forgetfulness and poor coordination
  • elevated heart rate

Severe Nyquil abuse side-effects should be reported to a health care provider immediately. They include:

  • Jaundice and alterations in vision
  • Allergic responses like hives, rashes, lightheadedness, hallucinations and various seizures.

It is important to point out that many of these side-effects of Nyquil abuse vary depending on the individual. Such side-effects can become worse if the drug is abused in combination with other substances or alcohol. Such a condition or even a Nyquil overdose alone may lead to brain damage, coma, and seizures.

The mild side-effects will wear off with minor treatment remedies under the guidance of a practiced health care provider as the liver eliminates the active components. Medical monitoring will assist in determining the root of the responses and offer options that can handle the side-effects. Severe side-effects can be dangerous and so should be treated without delay.

why is my poop BLACK

A black, tar like stool could be caused by something as harmless as the bismuth in pepto bismal. That’s the good news, but if you haven’t had anything similar to that product and your are experiencing green poop or black poop, you should see a doctor .

Why is my poop black? (And other important questions regarding my stool)

I consider myself a very healthy person. I’m not a fad dieter or anything. I exercise regularly and I like to enjoy an occasional dessert as much as anyone. Fortunately for me, I’ve never had to ask “Why is my poop black ” outside of it being caused from the occasional use of Pepto Bismal now and then, but when I recently noticed a few extra pounds collecting around my mid section with no real explanation, what was missing in my stool was the last thing I would have considered.

Why am I not pooping period but black poop!

Did you know a healthy person should be going about three times a day?

If you are not having at least three bowel movements a day, you may have built-up plague in your intestinal walls. What’s even worse is that parasites could be in your intestines feeding on that plaque!

I know! I can’t believe in a first world country that something like this not only takes place, but ISN’T EVEN TALKED ABOUT!

I can tell you from FIRST HAND experience that this was happening to me. I had undigested food lining the walls of my colon. Preventing the nutrients and vitamins in food from passing through properly, which was starving my body and slowing me down . It was also causing me to look like I had a beer gut.

There IS a solution to this that I found on line

If you are reading this, you a smart person.

Seriously, how many people do you know that take the time to read up on something so personal that could actually have an impact on your long term health? The truth is that just living in a country where so much processed “Fast” food is so readily available, the odds of being fat due to an unhealthy colon are crazy!

Anyway, you were smart to find this lens and if you even THINK you may way buildup in your colon, I urge you to do something about it right away.

There are many possible solutions you can turn to. Below is the one that cured my parasites and plaque build up in my intestinal walls. Choose what you believe is best for you. All I know it that I don’t look fat anymore. I lost about 7 pounds and I won’t worry myself over wondering what parasites, worms and critters might be crawling around in my intestines, latching onto my intestinal wall for a meal.

THC Fat Soluble

THC is fat soluble and whenever you smoke marijuana THC metabolites get stored in your fat cells. A metabolite is a product of your body’s metabolism. And how long marijuana stay in your system? Some of these metabolites pass through your system very quickly, as fast as 24 hours. The ones stored in your fat cells can take weeks to exit your body. The fact that THC is fat soluble and stored in fat is the clearest reason why detox kits are such scams. They claim they are “cleansing the toxins” from your body but they do not affect your fat cells at all. The only real way to get these metabolites out of your fat cells is to wait for your metabolism to take care of it.

Anecdotal evidence shows that if you are a light smoker the THC metabolites will be undetectable from your urine after about 13 days. Regular smokers show a detection window of about 45 days, and heavy smokers about 90 days. Your weight and speed of metabolism also play a role. If you are overweight the THC will remain in your body for a longer amount of time than if you are skinny. If you have a fast metabolism the THC will be metabolized and passed through your body more quickly. This means that an overweight person with a slow metabolism will test positive for a much longer time than a skinny person with a fast metabolism.

To speed up the process of passing these metabolites you need to burn fat. In other words you need to exercise. This means you will need to exercise, specifically cardio, as much as possible before you take your test. The more fat you burn the more THC will exit your body and the greater your chance of passing your test. If you’re not jogging three miles a day I would be forced to question your commitment to passing this test.

It is very important that you stop exercising completely two days before your test. When you’re burning fat you’re also burning THC metabolites which end up in your urine. If you exercise the day of the test you will have more THC in your sample than if you laid on the couch all day. Try to get as much exercise in before the cut off but don’t get overzealous by working out too close too the test. You will be doing yourself more harm than good.

How to Store Puffball Mushrooms

The Giant Puffball mushroom or Calvatia gigantean, range in size from about 4” to 27” in diameter. They’re found growing on the ground in meadows, grassland or pasture areas within the central and eastern US and Canada, as well as, parts of Europe, where they feed on dead, organic matter. They are usually found in the late summer or early fall months. Sometimes they are found in circular formations, better known as, “Fairy Rings”.

The young Puffballs will have a white fleshy inside and become more brownish in coloring as they age. When they are ready to release spores, they will be very brown and discolored and cannot be eaten at that stage. The spores will be contained inside of the puffball rather than storing them in gills like some species of mushroom. One mature puffball will contain millions of spores. The exterior of the puffball will begin to crack open just before it is ready to release these spores.

Giant Puffballs are edible up to a certain point and they have a fairly rich earthy or nutty flavor. While you can purchase these mushrooms in many stores, you can also harvest them from the wilds, but it is imperative that you have correctly identified your harvest as Giant Puffballs because they can also be poisonous if not properly identified.

Giant Puffball mushrooms will look like large globules with fibers connecting them to the ground. If you crack open the Puffball, it should be white and the fleshy part should be, soft and creamy. Younger Puffballs will be white while the older ones may have darker coloring. If it’s’ coloring looks yellow, green, purple, brown, black or any other dark color, it is not edible and may even be another variety of mushroom instead of a Giant Puffball. If the inside of the Puffball contains powdery spores, then it is definitely not edible.

These mushrooms don’t really keep well, so, it’s important to eat them soon after harvesting. Improperly stored mushrooms can also cause food poisoning. If you must store them, the younger ones will keep in the refrigerator for about 2-3 days. If you need to store them longer, try drying and reconstituting, although this process may cause the mushroom to become tough and leathery, it can still be used in soups and stews and is a great addition to casseroles, as well.

If you’ve purchased your mushrooms, you may want to transfer them from the plastic bag into a paper bag for storing because stored in plastic, they will become damp and decay fast. You can also store them in the fridge if you place them on a paper towel in the bottom of a glass bowl and cover them with more paper towels.

Don’t wash the mushrooms because it will make them too soft and mushy; it’s preferable to wipe them with a damp cloth. Trim away the covering or cuticle and any bad spots with a paring knife and slice them thin, about ¼” thick pieces and dry them in a 100-200 degree oven unless you have a food dehydrator. (The oven-drying is about a 7-8 hour process.) Dried Puffball mushrooms should be slightly crisp, like potato chips. You can then store them in bags or canning jars until you need them for cooking. Take them out and place them in a warm water soak just before use, in order to rehydrate them.

Giant Puffball mushrooms can also be frozen, but you should cook them first because just freezing will make them mushy. Bake, sauté them in butter or olive oil, with some salt and pepper, then freeze for later use. They are also rather tasty fried in lightly seasoned batter or roasted on the grill.

Like other mushrooms, the Giant Puffballs are full of vitamins and nutrients that our bodies need in order to stay healthy. Calvacin is a cancer-cell inhibitor that is found in the Giant Puffballs. They’re also full of Vitamins like A, B-Complex, Carotene and minerals like Biotin, Copper, Niacin, Phosphorous Potassium, Riboflavin, Selenium and Thiamin.

Used for centuries as medicine for relief from sore throats; as remedies for bleeding wounds and hemorrhages they have a number of healing properties.

A wonderful, tasty, nutritious addition to any soup, stew, casserole or meat dish; they taste succulently wondrous, so, bon appetit!

Sources:

http://www.mushroom-appreciation.com/puffball-mushroom-identification.html

“The Mushroom & Truffle Book”, by: Jacqui Hurst & Lyn Rutherford

1996, Salamander Books, Ltd.

http://www.recipetips.com/glossary-term/t-33892/giant-puffball-mushroom.asp

http://www.mssf.org/cookbook/puffballs.html

Creative uses for left over chicken

Chicken is lean, healthy, and economical, and left over chicken is just as good the next day. You can enjoy this versatile meat cold in sandwiches, salads or wraps; or hot in a variety of dishes from comfort food such as chicken stew or chicken pie to international fare such as Mexican chicken mole or Indian chicken curry.

Chicken with grapes is an inspired combination for a lunchtime salad, sandwich or wrap. The basic mixture is as follows:

A couple of pieces of left over chicken breast, chopped.

A handful of red or green seedless grapes, cut into halves
Mayonnaise or whipped salad dressing (Regular or light)
A stick of chopped celery
Pepper to taste

For additional flavor, add herbs such as parsley, basil or savory, some chopped white or green onion, or additional fruit such as chopped apple, dried cranberries or raisins. Just experiment and find the balance of flavors that you like the best.

For lunch or dinner comfort food, try chicken and mushroom cream.

Cut left over chicken from the bone and chop the meat into small pieces. Fry a cup of sliced mushrooms and chopped onion in oil.

Now make the cream sauce in your microwave. Put a tablespoon of butter or margarine in a microwave safe bowl and microwave on high for one minute.

Stir in a tablespoon of flour. Add two cups of milk or cream, salt and pepper to taste, fried mushrooms and chopped chicken. For additional flavor, add half a teaspoon each of garlic powder and Italian seasoning.

Stir everything together and microwave on high for five minutes, then stir again and microwave for another five minutes. If the sauce is not thick enough, stir and repeat. If it is too thick, simply add more milk or cream.

If you wish, you can add frozen peas, green beans or mixed vegetables for extra colour.

Serve with rice or mashed potatoes and vegetables or a salad.

If you are looking for a more adventurous evening meal, serve left over chicken with a French flair by making coq au vin.

Slice 4 or 5 sausages and chop 6 bacon slices into pieces.

Fry the sausages and bacon with chopped onion and 3 or 4 chopped garlic cloves. Add left over whole chicken pieces, a cup of wine, a cup of water, a bay leaf, half a teaspoon of rosemary, half a teaspoon of thyme, and pepper to taste. Simmer for about half an hour. The alcohol will cook away and the flavors of the ingredients will blend together to form a rich sauce.

Serve with a green salad and lots of French bread to soak up the divinely delicious gravy.

And don’t forget the carcass from yesterday’s roast chicken dinner or that barbecued chicken you picked up at the supermarket. If you throw the carcass away, you will miss a surprisingly easy opportunity to make great soup stock. Simply throw the bones into a pot, cover with water, and add a bay leaf and half a teaspoon of salt. Bring to a boil, simmer for an hour, and let cool. Strain out the bones, and take off any pieces of meat that remain on them. Now you have the perfect base for chicken noodle or chicken vegetable soup. You can use it right away, or freeze it to use later.

These are just a few ideas.  The possibilities are endless.

Receipes using leftover ham

When you want to use left over ham, the obvious choices are fried ham and eggs for breakfast, of ham sandwiches for lunch. But don’t stop there. Ham is so versatile that with a bit of imagination and creativity, you can prepare an endless variety of tempting and often surprising dishes.

Ham is a natural for comforting casseroles. Chop ham into small chunks to use in many different combinations. Here are just a few ideas (approximate baking times given for a 350 degree oven are provided after each suggestion):

Mix ham with any variety of cooked pasta, and cover with tomato or cheese sauce (bake for 45 minutes).

Combine ham chunks, cooked rice, shredded cabbage, onions, and tomato sauce (bake for 45 minutes).

Stuff red or green bell peppers with ham and cooked rice, and bake in tomato soup or chicken broth (bake for 60 minutes).

Mix ham with cooked broccoli and/or cauliflower, and cover with grated cheese (bake for 30 minutes)

Layer ham slices, sliced fresh tomatoes and sliced zucchini (courgette or green marrow), and sprinkle with parmesan cheese and garlic powder (bake for 35-40 minutes).

If you have cooked a bone-in ham, be sure to use the bone for soup stock. A popular choice is traditional pea soup, which is both hearty and easy to prepare. Boil the bone in a large pot of water for about an hour. Remove the bone from the stock and add:

2 cups of dried split peas (green or yellow)

1 chopped onion

1 sliced carrot

1 bay leaf

3 cloves of garlic, chopped, or ½ teaspoon garlic powder

Pepper to taste

Cut off any meat sticking to the bone and add it to the soup.  Simmer for 30 to 45 minutes, or until the peas become soft and mushy.  Use a potato masher to puree most of the peas before serving.

Another excellent ham bone recipe is the New Orleans classic, red beans and rice.

1 left over ham bone

1 pound dried red kidney beans, soaked overnight

(or 3 cans of prepared kidney beans)

1 chopped onion

2 sticks of chopped celery

1 bay leaf

3 cloves of garlic, chopped, or ½  teaspoon garlic powder

½ teaspoon Tabasco sauce (or more, depending on taste)

Simmer the ham bone with the beans and other ingredients, adding water as necessary during cooking to prevent sticking. Presoaked, dried beans will take 2-3 hours to cook; canned beans only need to be cooked for an hour. Remove the ham bone, cut off the meat and return it to the cooking pot. Take 1 cup of cooked beans, mash to a paste, and stir back into the pot to thicken. Serve over cooked rice.

If you have a meat grinder, there are even more possibilities. You can grind ham and substitute it for ground beef in spaghetti sauce and other favorite ground beef recipes. To make “ham” burgers, mix one pound of ground ham with 1 cup of breadcrumbs and an egg, shape into patties and fry. Shepherd’s pie is a complete meal which is usually made with ground beef or ground lamb, but you can also make a hammy shepherd’s pie as follows:

Mix one pound of ground ham with chopped onions, and frozen mixed vegetables. Add ½ teaspoon each of savory and oregano, and stir in a can of mushroom soup.  Cover with mashed potatoes. Beat an egg and spread the beaten egg over the potatoes.  Bake in a 350 degree oven for about 45 minutes.

Ground ham can also be used to make ham croquettes. These do take a fair amount of time to prepare, but make wonderful appetizers.  The basic procedure for making croquettes is to mix minced ham with a nutmeg-flavoured cream sauce and chill the mixture in the fridge. Then coat small balls of the mixture with egg and bread crumbs, fry in oil and drain on a paper towel.  Complete instructions for making these tasty morsels can be found at About.com.

So be creative, and enjoy “hamming it up”

Asian Diet Metabolism Boosters

You will find several products on the market that claim to boost metabolism but we must be cautious that we do not imbalance our nutrients or we will get ourselves into trouble. By far the safest way to increase our “fat burning” metabolism is to eat the natural foods which our bodies need to function as designed.

There are two ways to look at metabolism boosters in our diet like Asian diet. We think of metabolism boosters as special foods or compounds that we can eat that will actively elevate our metabolism. But did you know that there are several things in our diets which actively decrease our metabolism? It is true, we can concentrate on eating metabolism boosting foods and at the same time unknowingly continue to eat foods which actively decrease our metabolism.  We get fooled into thinking that we can take magical pills which boost metabolism and get short term effects while we are still consuming foods and compounds that cancel these effects.

Let’s think about what metabolism is. Metabolism is the essence of life. It is the root function of every cell in our bodies. It is the process of feeding our cells to allow them to do their individual jobs and cleaning them afterward of the waste products. Cell metabolism depends on glucose and oxygen which is absorbed from the blood. These vital components must pass through the cell walls  so the cells can create energy to do their work and the waste product must be able to be passed back out of the cell walls to be carried away by the blood and the lymphatic system. So when we are talking about metabolism boosters, most of the time we are really talking about getting rid of the compounds which slow down metabolism because metabolism is the natural process of our cells and will carry on as designed unless something is preventing their natural process.

The walls of our cells are made from the fats we eat. This is why I am always concerned when people are told they must reduce their fat intake! The reason people get the wrong idea about fat is because of the fact that many of our processed foods today contain damaged fats. Referred to as “trans fats,” these fats are used to build the cell walls, the very membranes that must transport the nutrients in our blood into the cells for metabolism and life. The problem with these damaged fats is that they pack together too closely and actually choke the cell by inhibiting the transfer of nutrients and waste. Obviously this will eventually make the cell “sick” and it will cease to function correctly and ultimately die. Another cell replaces it but if we continue to consume damaged fats – the same fate is in store for the new cell.

So what are these metabolism killing fats that we should avoid like the plague? One source is the oils that we get from vegetables, nuts, and meat. In their pure natural forms, these fats will not pack too tightly in the cell walls and they are good for you. But if you heat them and apply large amounts of pressure,  strip them with solvents, and then bubble hydrogen through them, they not only loose the nutrients they normally have but they turn into these damaged fats which are killing your metabolism by packing too tightly in the cell walls. This is why you must avoid refined or hydrogenated oils.

I will post again about other things that will kill your metabolism later. If you would like to find out more about the best ways to feed your body and allow your natural, God given processes to build and maintain your body at its natural healthiness and weight, pick up a copy of Asian Diet Revolution and stop buying all of these magic pills. We humans have survived for thousands of years on this planet without processed foods and magic pills and we need to know why.

Is My Bronchitis Contagious?

Do you have bronchitis and are looking for some more information about this respiratory disorder?

If so, you have come to the right place. We want to welcome you to this article and hope that you find the information that you find here helpful.

If you, or someone you love, have ever had bronchitis, you know how bad it can be. All that hacking, coughing, and wheezing is not fun to go through, for the sufferer, nor the one who has to hear it. We can’t forget the phlegm too.

You have probably wondered, “Is my bronchitis contagious?” If you have an acute form, usually caused by viruses, can be very contagious. It can be spread to anyone you come in contact with, and not a very good thing to share.

There are two types of bronchitis: acute and chronic. Acute bronchitis is the type that is caused by chest colds or influenza. This is also the type you ask whether or not is bronchitis contagious.

The other type is chronic bronchitis. This type has similar symptoms as acute bronchitis but is caused by other things. Some of the most common irritants are smoke, second-hand smoke, pollens, pollutants, and chemicals.

These aren’t the kind of things that make bronchitis contagious. Only if the cause is viral or bacterial can it be spread.

One thing that both types have in common is that antibiotics don’t work for them, unless they are bacterial. Antibiotics aren’t great for your health anyways because they can cause additional problems. One thing they are commonly known for is causing yeast infections.

Whether you have acute or chronic bronchitis, there will usually be a cough at the onset. Eventually, the cough will turn into a mucousy, wet cough, sometimes accompanied with a fever, headache, and fatigue.

If you are experiencing symptoms of acute bronchitis, you can be contagious for the duration of the period that you have symptoms. If your symptoms persist for more than a few weeks, you should seek some medical attention.

There are great ways of treating bronchitis with natural remedies. This will provide you with a safer method of getting rid of your symptoms. Bronchitis, contagious or chronic, can be treated with a mixture of natural ingredients that attack the root cause of your issues.

Copyright Health Guidance 2017