Anthrax Disease

Archive for the ‘Anthrax’ Category

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The system of allopathic

Medicine refers to medical practices used during a particular period of history. Allopathy is a conventional method of treatment of treating disease with remedies that produce effects completely different from the cause of the disease itself. The best example is the use of a purge to get rid of constipation. German physician Samuel Hahnemann was responsible for coining the term ‘allopathy’. ‘Allos’ stands for ‘opposite’ and ‘tragedy’ for ’suffering’. Keeping in mind the extreme medical practices of his age such as purging, bleeding, vomiting, administration of highly toxic drugs etc, Samuel Hahnemann combined both the words ‘allos’ and ‘pathos’ and formulated ‘allopathy’.

The medical revolution in scientific thought took place in 1876, with the discovery of bacteriological agents responsible for causing diseases. The period of preventive Medicine started with Robert Koch’s demonstration of the bacterial cause of anthrax. Many used allopaths science, but does not include the scientific method in their practices. In the 19th century, if a patient got cured, the treatment is given the credit. Thus, even harsh treatment of allopathy, it would take so long.

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as much as animal foods including meat, fish, eggs, milk and preparation can easily be reservoirs for microorganisms that can cause infections, they can serve as very good food supplements not only for consumption but also prophylaxis and therapy treatment in some medical ailments. Since, infection can be avoided by proper processing of food animals, we then have a good choice in consumption of animal food for good living. This piece of information will put more emphasis on Fish, Meat and Egg as we get to see their medical importance. Meat

It is composed of muscle fibers held together by connective tissues. Meat contains the fibers of the muscle plasma muscle juice. It contains 1-2% salts which are mainly chlorides and phosphates of potash. The meat protein which is present size of about 17-20% are myosin, muscle, egg white and blood red. Fat (10-20%) is often embedded in the connective tissues of meat.
bronchial lymphatic glands should be examined for evidence of tuberculosis. If the animals suffered from jaundice, the flesh has a yellow color. The flesh of animals killed by accident, lightening or those who happen to be suffering from diseases such as anthrax, rabies, glanders, general Tuberculosis and therefore, should be condemned. Crazy meat should be condemned and prevented from sending the Market. The chief diseases of animals are:
• Tuberculosis. It is very common in cattle and Pigs in European Countries. It is rare in sheep, goats and other livestock in India. It is always present in the lymphatic glands of crazy animals. Muscle almost did not get affected and it is highly debatable whether eating meat, so affected, spread tuberculosis. Tubercular animals when the disease is universal, the whole body should be condemned as unfit for human, meat consumption because that happens to be poor quality and not good even if it may mean consumers tuberculosis.
• Cysticercus. These are the embryos of tapeworms living in the muscle of animals, especially cattle and pigs, which they make little gray vesicles or bladders called cysts. With small cysts are contained in the heart of tapeworms and if anyone happens to eat meat as the cysts break on his stomach and release the head to pass through the intestines, get fixed in the intestinal wall and eventually be grown tapeworms that can be several meters long. If meat is cooked properly, the tiny embryos are killed due to heat and in that case, they can not do much harm. All the infected meats should be condemned.
• Spiralis Trichinella. It takes account of human flesh eating insufficiently cooked pork in the presence of worms in encysted form. Pig and ram, might be seen as white spots, large enough to be visible to the eye. Adult worm lives in the crypts sa mucosa of the small intestine. This gives rise to embryos that enter the circulation and are carried to the muscles of the host, where they encyst. The muscles most often affected are those of the diaphragm, larynx, tongue and stomach. Encysted larvae remain alive for years. When the cysts are found in animals slaughtered, the whole body should be condemned. Serious injury can result from trichinosis, all symptoms are pain, nausea, rapid pulse, fever, intestinal and corruption of death occurring due to peritonitis.
• Ray Actinomycosis or fungus. In this case, infectious agent or a Isrealii actinomyces bovis. It is now recognized as a parasite, which occurs in beef. It may affect other livestock, especially calves, pigs, horses and sheep. This occurs especially in wet weather. The tongue, jaws and lungs are usually affected. The post-mortem hehe closely resemble tuberculosis. In this case only the affected part is convicted.
• Distomum Hepaticum of Liver Flukes. They resemble flat fish, each one of them 2-4cm long and 1cm wide. They are brownish in color and is found in small covered bristles. These are very common in sheep in India. The parasites were found in liver, bile ducts and rise of the disease called the plague. As cooking always kills the flukes, only a few cases of this disease from the parasite are known to occur in humans. Fish

It is easily digested. It has a high nutritive value, although not so stimulating as meat, but generally it is less rich in fat and contains more calcium than ordinary meat. It has all the vitamins except vitamin C. liver Fish is a rich source of vitamins A and D. Sea fish is a rich source of iodine. There are two types of fish: Lean fish. It consists of small fibers and contain fat below 2%. It is easily digested. Another is the Fat fish, consisting of medium or large fibers to fat content 2. 5% or more. It’s pretty hard to digest. Medical

Fish use some extracts fish were discovered to be very useful either prophylaxis or treatment of certain medical conditions.
1. Cod Oil is one of the extracts of Fish containing high levels of vitamin D and used for the treatment of Osteoarthritis. 2. Fish Oil contains vitamin A and therefore used for the treatment of night blindness (eye), skin and used for normal growth of a child. 3. Fish oil also contains omega-3 fatty acids that helps in cases of high blood pressure and strong scientific evidence from human trials show that Omega-3 fatty acid significantly reduce blood triglyceride levels and inflammation. 4. Epidemiology studies show the correlation of Fish oil reduced the death rates of heart disease, improved blood vessel functioning and decreased resting heart rate. 5. Research has indicated the great importance of fish oil supplementation from 22 weeks of pregnancy until delivery improves the living condition of the baby and the mother. 6. The Fish Oil also helps to organ transplants. Immunity of the transplanted organ Host body more easily rejects the transplanted organ when it is taken regularly. 7. It is highly recommended for rheumatoid arthritis.

Egg Eggs contain cholesterol. And the high level of cholesterol in our blood increases our risk of heart disease. However, the cholesterol we get from our food and includes the eggs, have more impact on the amount of cholesterol in our blood than the amount of saturated fat we eat. So, if you eat a balanced diet, you only need to cut down on eggs if you are told to do so by your dietitian or doctor. But if you’re told to watch your cholesterol level alone, your priority should be cutting down on saturated fat.
an egg weighs approximately 56. 7g. It consists of 10% Outer covering or shell, 60% white and 30% yolk. It is a diet that contains all the principles about food, except Carbohydrates. It is necessary for growth and development of the body. It is a protective foods containing protein first class all the essential amino acids and has the highest nutritive value of dietary protein. In view of the presence of sulfur in white of egg, they are considered as acid forming food and resemble meat in this respect.
The shell is composed of carbonate of lime, the white is made up entirely of protein, the chief being the egg, egg white and yolk contains less protein and a large amount of fat . Besides, it contains lecithin, vitamins and organic compounds of phosphorus, lime, and Iron. It is rich in calcium salts, and vitamins. Egg yolk is an important food for anemic patients, because it contains Iron which is very easily digested in the body. And since the fat present in egg yolk is in emulsified form, like Milk, it is easily digested and almost completely absorbed by the intestines, only 3% is left behind.
freshness of eggs can be tested by;
• Holding the hand in front of a candle in the dark. Fresh are becoming more transparent in the center and damage are transparent in their extremities. The process of examining the eggs are known as candling. • By putting them in 10% solution of salt, fresh egg will sink, not in the mood for the float.
There is no recommended limit on how many eggs people should eat. Eggs are a good choice as part of a healthy balanced diet. But remember this is a good idea to eat as varied a diet as possible. This means we should be trying to eat different foods each week to get the wide range of nutrients we need. Eggs are a good source of: protein, vitamin D, vitamin A, vitamin B2 and iodine.
egg can make a very healthy food. Why not try one of these for your breakfast, lunch or evening meal.
• Spanish omelets cooked to chinks potatoes (you can use leftover potatoes from last night’s dinner) and onions served with steamed vegetables or a salad. All sorts of plants will work in omelets, sweet potatoes, peppers, spring onion and mushrooms are all good choices.
• poached egg and baked beans (choose reduced salt and sugar versions. If you can) served on thick sliced toast makes a great bunch, you could serve it with grilled tomatoes or mushrooms.
• scrambled eggs on thick slices of brown toast, add some spring onions or mushrooms and serve with grilled tomatoes.
• boiled eggs chopped into a salad of summer. If you include salad leaves, new potatoes, green beans, red onion, olive, boiled egg and some tuna. But remember that the quiches and flans often contain cream and cheese, and sometimes bacon too. All of which add to the saturated fat and salt content. If you are making your own quiche or flan, go easy on the cream and cheese. If you use a strong taste of cheese you only use a small amount. And some vegetables like broccoli, peppers and tomatoes. Fried eggs are higher in fat than boiled, poached sometimes. If you want a fried egg, use of oil is high in unsaturated fats like sunflower oil. It is a good idea to drain off as much oil as you can and it will also help to put the egg in some kitchen paper before putting it on your plate.
Some research was done with Quail eggs and there are very positive developments regarding eggs. Here is the list of the medical importance of Quail eggs,
• ongoing maintenance of healthy body and support the efforts for athletes. • improving the immune system stimulates normal growth and regulates weight disturbance. • protect neural cells, improves memory and intelligence coefficient. • Regulates gastric acidity and digestion in the lungs. • paging heart works, recovery after stress, fatigue after surgical intervention, radiotherapy, and in case of burns.
In view of the following mentioned uses, the Quail Egg is very good for the following clinical ailments;
• Sexual impotence, bronchi asthma, Tuberculosis, high cholesterol levels blood, allergies, eczema, spasmophilia, migraines, neural asthenia, treatment of Liver Disease and Ophthalmologic treatment.
Use rational feeding (Meat)
1. Meat is a source of protein full value. Biological values and assimilation of meat depends on the type, age and feeding of farm animals and poultry fowls and also the content of fat and connective tissues. The more connective tissue, the better the assimilation of Meat (80-90%). 2. Source of vitamins, thiamine (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B6), Pantothenic acid and choline. 3. Source of the main components-Iron, copper, zinc, consumption of 200g of meat covered 20-25% of Iron daily, 40-45% of zinc and 35-40% of copper. 4. Sausages and sausage products have less biological value than natural meat for destroying structural proteins, large content of all the Lipid destroying acid and vitamins.
Usage treatment against diseases and feeding
1. Cause large nitrogen content in meat containing (amino acids, purine) and other content (glycogen, glucose and lactic acid). Meat serve as a strong element of bouillon used for the intensity of appetite and stimulation of gastric secretion in patients with chronic infectious diseases (pneumonia, influenza), chronic diseases (tuberculosis, cachexia alimentary) and in patients with period of recovering. Especially useful in heavy chicken bouillon. 2. Meat natural products, especially fried or boiled, are not used in feeding patients with ulcer disease of the stomach, gastritis with increased secretion, liver disease, cirrhosis and inflammation of the pancreas. 3. For prophylaxis of arteriosclerosis. Hyper-tonic crisis Liver disease, diseases of the Pancreas, and accumulation of fatty tissues, should we recommend to use meat products containing a small number of full Lipid acids and cholesterol (real rabbit meat, chicken meat without the skin). 4. Sa podagra, we need to make smaller amounts to ration protein, isolated from sources of purine ration (sub unit) and eat meat with a low purine content. 5. Sa hypo-chromic anemia, we need to include in the ration dishes that contain meat and blood. 6. Connective tissues of meat are stimulants of motility of the intestinal tract and promote the secretion of the exogenous chemical substance (collagen).
As much as we enjoy eating food animals, it is also important to know that you need is not a medical practitioner or nutritionist to determine their medical benefits. Do not let familiarity take you far, what you see and not waste your money in front of the dinning table can serve more and better goals.

What makes

Milk worth taking about? And how to medically important human health? Well! For the start, this is definitely a material portion of the special importance. It is almost complete, with an ideal diet and contains almost all principles of a nearby well balanced diet required for the human body. It is therefore the closest approach to the perfect meal. This is the only way of food for children that age a year or so. This is the best source of calcium in the diet in the same account of important biological quality and value in the body. Milk contains the following principles nearby:
1. Carbohydrates. Milks of all the carbohydrate is lactose or milk sugar (4-5%). Human Milk contains more than Lactose Milk cow.
2. Fats. Fats containing 3. 5% to 4% of the fat in emulsified form. Milk fat is a good source of vitamins A and D when Milk was allowed to stand for another day, fat rises to the surface of the cream, Chemically, milk fat is composed of some essential fatty acids.
3. Vitamins. It also contains all the vitamins except vitamin E. Summer, cows feed on grass, make Milk contains large amounts of vitamins B, C and D. But in winter, the amount of vitamin A and D in Milk is much reduced.
4. Mineral salts. Phosphates and chlorides of calcium, potassium and sodium are all constituents of Milk. It is very hard to Iron.
The average composition of milk from various sources is as follows:
Milk contains maybe 3. 2% of protein, 4. 4% of Lactose, 4. Fats 1%, and 87. 5% water. Goat Milk contains 3. 5% of protein, 4. Lactose 6%, 4. 5% of Fats and 86. 5% water. Human milk contains 1. 1% of protein, 7. 4% of Lactose; 3. 4% of Fats and 88. 0% water.
Milk borne diseases
The Important Milk borne diseases;
• directly from animals milked, Tuberculosis, Brucellosis, streptococcus infection, anthrax and Malta fever . • indirectly from human or environmental Handler, typhoid, typhus and for fevers, cholera, dysentery, diphtheria and viral hepatitis.
Therefore, Milk should be properly pasteurized to consider it fit for consumption. All discussed about here is based on Milk pasteurized Milk and if you’re not too sure about taking Milk, please do not get it. Cream

It was prepared by allowing Milk stand for a considerable time in the cold butter so that fat can rise above and then removing the top layer. The fat or cream can be separates from Milk mechanically by a centrifuge machine known as the cream may contain about 50% fat. Besides fat Milk, cream contains protein and lactose as well.

This butter is the most nutritious and easily digestible form of all fat. Good butter should not be varied or has an unpleasant smell. The average composition should be: water (12-15%), oil (80-90%), caseinogens (1-3%), Lactose (1%), ash (2-3%), salt and vitamins ( variable value too small). Cheese

It is very concentrated protein foods and ways of doing this vary in different areas. It is prepared by coagulating caseinogens of whole milk or skim milk with rennet. Various cheeses by high content of protein (20-25%), oil (25-30%) and what is also important is calcium and phosphorus.
The fat content of various diary products varies a lot and many of them are saturated fat, which can raise cholesterol and is linked to disease heart. Most cheeses contain between 20 to 40g fat per 100g. If you are trying to make healthy choices, you do not need to avoid cheese, but it’s a good idea to keep a check on how much you eat and how often. If you’re using cheese to taste a dish or a barbecue, you can try using a very strong, tasting cheese.
Another option is to choose reduced fat hard cheeses, which usually contain fat (3g fat per 100g or less) with reduced fat cottage cheese and quark. If you are trying to cut down on fat, it’s a good idea to go for semi-skimmed or skimmed milk and low fat yogurt. The products contain at least the same amount of protein, B vitamins, calcium, magnesium, phosphorus, potassium and zinc as full fat versions. They just contain less fat. Cream and butter are high in fat, so try to use them sparingly. You can use plain yogurt instead of cream or even sourced creams recipes. Low fat spreads can be used instead of butter.
It is also worth remembering that some dairy products can be high in salt, and too much salt can cause high blood pressure (hypertension), which is also linked to heart disease. Adults should eat no more than 6g of salt a day. Some flavor and malted milk products and shakes tend to contain added sugar can be bad for our teeth. You can check the amount of fat, salt and sugar by looking at the nutrition information on labels. If you compare similar products, you can choose a lower value.
diet and curative property
Milk does not excite gastric secretion enough. It is connected to the small content of extractive nitrogen containing substances. That is why milk is widely used in curative and food feeding and almost all diets. Milk diuretic effect of interaction between potassium and sodium which is 3:01. Lactic acid removal action stimulates the stomach, supporting the normal and symbiotic microorganisms of the intestinal tract and depresses putrefactive microbes. Available thanks to the antibiotic substance and a small number of wines which appear after fermentation of sour milk products (yogurt and acid-loving yeast) stimulate appetite, regulate bowel motility (1-day products and accelerated three days depress products) are expressed bactericidal properties, slow down fermentation and putrefactive processes in the intestinal tract.
yogurt is used in the treatment of patients with tuberculosis, because it is made on the basis of albumin mess that milk protein has a much better assimilation, also make better appetite, specific contained antibiotic substance Tuberculosis bacteria, normalize activities of the intestinal tract and produce diuretic influence. Lipid digesting and anti-sclerotic properties of milk is caused by lecithin available. Prophylaxis and treatment of Osteoporosis is made by milk calcium with vitamin D. antibiotic influence of milk and milk products Liver is possible because the protein available for the full cost, sulfur containing amino acid and choline. property that is used to treat against diseases and feeding.
influence of Milk in organic products
1. Sour Milk Stimulates appetite. It stimulates the displacement and mechanical functions of the intestine. Lactic acid improves the development of beneficial microbes in the intestine. It is a rational nutrition of all population groups but should not be taken when suffering from the case as, ulcer disease of stomach and duodenum to increased acidity.
2. Milk kefir stimulates appetite. It influences the displacement and mechanical function of the intestine. It improves the development of symbiotic microbes in the intestine. It is a rational nutrition of all population groups and should not be used in the same case as in sour milk.
3. Kefir milk fat has the same features as the first two mentioned types of milk just as it is also recommended for patients with Diabetes.
4. Milk fat kefir not have the same features as well, but can be recommended for patients with obesity, diseases of the cardiovascular system and liver problems.
5. Light kefir (1 day) has the same features as previous, but in addition, it can serve as a cathartic and therefore indicated for constipation and spastic colitis.
6. Middle kefir (2 days) has exactly as attributes of the first two types of milk.
7. Strong kefir (3 days) has the same features as the first two types of milk but in addition, it is used as an anti rotten and strengthening agent. It may be recommended for cases of the reduced acidity gastritis, chronic colitis and diarrhea.
8. Horse milk has a milk albumins and is digested in the organism. It stimulates appetite, stimulates gastric secretion, activates peristalsis of the intestine, decreases intestinal rotten process, and eliminates Mycobacterium tuberculosis, reduced acidity of gastric juice, drunkenness, fatigue and anemia.
9. Light horse milk is similar to milk the horse just as it is a cathartic and thus recommended or indicated for constipation.
10. Devoted acid products are as follows: acid-loving and acid-loving cream milk yeast. They stimulate appetite, influence the displacement and mechanical function of the stomach and intestines. They have great bactericidal properties, slow process rotten intestines. They are recommended for inflammation of the large intestine, dysentery, tuberculosis, constipation, fatigue and pain ray. But should be taken to diseases such as ulcer disease with increased secretion, gastritis and inflammation of the Pancreas.
11. Yogurt stimulates appetite, influences the displacement and mechanical function of the intestine. It has among bacterial-killing properties and slow rotting process in the intestines. A reasonable nutrition of all population groups, children’s nutrition, prophylaxis of bacterial disease caused by the imbalance of normal or symbiotic microbes in our body and it is contraindicated in ulcer disease with increased secretion, gastritis and inflammation of the Pancreas.
12. Sour Cheese (oily and greasy middle) partially fills the organism needs protein, essential amino acids, calcium well digested, digesting growth and lipid components. Especially important for women, children and Old people. It has considerable lipid digesting properties due to the presence of choline and lecithin. It is highly recommended for children, and acute chronic liver disease, inflammation of the gall bladder, Ischemic heart disease, obesity, diabetes, fatigue, osteoporosis and fractures. It is indicated against a case of high levels of phosphate in the blood.
As said earlier, to have an idea of how beneficial and perfectly packaged Milk, just consider the Breast Milk feeds newborn until some time. If it is incomplete, or lacks some essential nutrients, the Son will certainly grow with some deficiencies. Milk is so nutritious and medical attention are important to be ignorant. So therefore, you do not have to be a medical practitioner to know it.

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