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Ways to Cure Bad Breath

1. Brush your teeth: It sounds simple. But just brushing your teeth more often will help reduce bad breath. Not only will the toothpaste often mask odors, but more importantly brushing will remove food particles that are a major cause of bad breath. Carry a toothbrush to work and brush after lunch or even coffee breaks. It will help. Your dentist will thank you too.
2. Brush your tongue: It sits right in the middle of your mouth and your breath passes right over it. A clean tongue helps keep your breath from picking up any additional odors from small particles that might have lodged on its rough surface. It’s not hard, just one more step in the fight against bad breath. Besides, you’re already brushing your teeth regularly, so this won’t really take any extra time or effort.
3. Don’t eat garlic: Garlic is one of those foods that tastes much better than it smells. The thing to remember is that if you’re going to be enjoying garlic at lunch, everyone else is going to be sharing it that afternoon. Save your garlic for when you’re going out at night and everyone with you is going to be sharing it. It just works better that way.
4. Avoid onions: They add flavor to everything they touch, but they can add bad breath too. The thing to remember is that it’s raw onions that make their mark on the local atmosphere. Cooked onions are much less fragrant, especially on your breath. So if you’re an onion fan, go for the cooked ones if you can, and don’t load up with raw onions on that sub sandwich you had for lunch. Your co- workers will thank you.
5. Watch out for cheese: Cheese is another thing that can add to the air around you. Generally, the milder the cheese, the lighter the effect, so don’t go wild on those bleu cheeses with the mold cultures and expect your breath to smell as sweet. If you’re someone whose breath records every cheese they’ve eaten, save them for when you get home. Then brush your teeth afterwards.
6. Use mouthwash: Mouthwash is one of the classic recommendations, and as a temporary fix it can’t be beat. It kills odor-causing bacteria and many of them add a hint of mint. The only problem is that a lot of mouthwashes have alcohol, which dries the mouth and can bring bad breath back just as quickly as it removed it. So use it when you need it, but don’t rely on it for the entire day.
7. Don’t smoke: This is good advice generally, but stopping smoking will definitely make your breath better. No cigarettes, no ash breath. Not only does the smoke itself give you bad breath, but it also adds to dry mouth and that always makes your breath worse. Smoking is just one of those things everyone is better off avoiding.

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Introduction

Curative care is one component of health programmes. It is important to remember that the other components also need to be developed. These components include programmes focusing on: palliative care (including pain control), psychological support, prevention (including the Expanded Programme of Immunization (EPI), maternal-child health etc.), nutrition, water, hygiene and sanitation.

I. The objectives of curative care programmes

• At an individual level: to cure the patient of disease and to minimize or prevent the consequences for the individual and those in close contact (i.e. preventing transmission when possible).
• At a population level: to reduce the mortality and the consequences of morbidity of the most prevalent and important diseases in the population. – For certain endemic diseases (tuberculosis, leprosy, trypanosomiasis etc.): curative care can reduce transmission if a large enough proportion of the population is treated. Often, this objective is only achieved through specific control programmes which are not extensively discussed in this manual.

II. Strategy
When defining a strategy for a medical intervention, medical decision makers must take into account the priority diseases: those with the highest frequency and mortality. Priority diseases vary with context (conflict, natural disasters, etc.) and geographical region. Nevertheless, there is a relatively standard epidemiological profile with quantitative variations. An initial assessment, both qualitative (disease distribution) and if possible quantitative (mortality, incidence, prevalence and case fatality), is still necessary. This evaluation identifies the most common diseases (diarrhoea, measles, acute respiratory tract infections, malaria, wounds etc.) and the population groups exposed and at risk (children under 5 years, pregnant women).

These diseases and populations constitute the priority ‘targets’ of a programme. For rehabilitation programmes and programmes to support pre-existing health structures, detailed information is sometimes available from the health structures or from the Ministry of Health. The evaluation consists of assessing the information available and filling in any missing data.

In very isolated contexts or when there is population displacement, no information is available and it is always necessary to do a complete assessment.

Once the priority diseases are identified and health policy, means and resources (list of essential drugs, Ministry of Health protocols, staff and level of training, health services, functioning programmes etc.) are known, programmes can be defined and initiated. This manual and the manual, Essential drugs – practical guidelines, are tools to help in the definition and implementation (protocols, training, retraining) of curative programmes.

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The Antioxidant Vitamins

Do you know that antioxidant vitamins help to stop certain illness, ranging rom heart complaint to cancer? In recent years, scientists have dentified several antioxidant vitamins posses an added advantage to help maintain good health. The vitamins most often identified as antioxidants are Vitamins A, C, and E. In addition to prevent the cardiovascular ailments and cancer, these vitamins are crucial to the health of certain tissues and specific body processes. If you want to achieve broad range of protection from these unique vitamins, the antioxidant vitamins should be combined with other important nutrients.

Other Benefits of Antioxidant Vitamins
The antioxidant vitamins protect an individual not only against cancer and cardiac problems, but also against nervous disorders, infections, vision problems and the physical effects of aging.

Inclusion of antioxidant vitamins in diet
It really makes sense to eat a well-balanced diet rich in wide variety of vegetables and fruits, which contain many antioxidant vitamins and nutrients. As antioxidants function in your body as an nteracting network, make sure to include the antioxidants that act in the water-soluble areas and at-soluble areas of the body.

You need to include these important vitamins on a daily basis to assure that your body retains the proper antioxidant reserves for future use. The common plants that contain more antioxidant itamins and nutrients are soy, citrus fruits, ginkgo leaves, rosemary, Bilberry fruit, Noni fruit and urmeric. The best sources of antioxidants are ginger, pomegranate, sunflower seeds, walnuts, and berries and garlic.

The Free Radical Story
Oxidation is the flame of our life. This process occurs to produce energy by controlled fuel burning within our body. The natural by-products of this process are free radicals. These free radicals cause ageing and other complications. The antioxidants (Vitamins A, C, E) reserve in our body and antioxidant daily inclusion takes care of these free radicals by neutralizing them.

Vitamin A
Nearly everyone has heard of Vitamin A’s role in immunity, cancer prevention, and bone growth, health of skin and other body linings and in vision. But the hidden effect of the vitamin A is nothing but the antioxidant property. This is readily available in fortified milk and green, orange and yellow egetables. They really tend to neutralize the “bad guys”, the free radicals.

Vitamin C
As an antioxidant, this vitamin can help keep the eye lens healthy by hindering the destructive processes that tend to destroy it. This vitamin also enhances the body’s absorption of iron to prevent anemia. Vitamin C helps in preventing oxidation of water-soluble substances in the body.In addition to this, vitamin C plays an important role in the release of stress hormones and connective tissue health.

Vitamin E
This prominent antioxidant vitamin is well known for its antioxidant benefits. Vitamin E blocks fat oxidation, especially in the lungs where copious amounts of oxygen is available and also prevents damage to cell membranes and linings. Moreover, this vitamin may protect against Parkinson’s disease, Alzheimer’s disease, age related macular degeneration, cataracts, cancer, and heart disease.

As antioxidant vitamins provide lots of benefits, we cannot include excess of antioxidant vitamins, as it may be dangerous too. The chemical balance of our body may become seriously disrupted when antioxidant vitamins cross the optimal level. Always get the advice of a licensed nutritionist or a health care professional for proper guidance when it comes to the proper dose of any vitamin.

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1. Substitute fruit purees for butter or margarine. They are easy to prepare in a food processor and will significantly reduce calories and fat.
2. Cheese is good for you, but the fat is not. Try this: Zap cheese in the microwave and drain off grease or choose lower fat options.
3. Exercising before you eat just makes you hungrier. Exercise AFTER eating when the body has to work harder to digest food.
4. Don’t eat while watching television. You can become so engrossed in your program, that don’t even realize how much you are eating.
5. Too many people skip breakfast. Eat in the morning when the body burns more calories.
6. Water mixed with fructose suppresses appetite better than glucose with water or diet drinks. Drink a glass of orange juice one half to one hour before a meal.
7. Avoid trans fatty acids as much as possible. Use olive or canola oil when cooking. Avoid products that list partially hydrogenated oils, since these are trans fatty acids.
8. Switch from whole to skim milk. All the nutrients are there without the fat. Okay, at least cut back to low fat (1%)!
9. Limit yourself to just four egg yolks a week.
10. Trim all fat from meats before cooking. You’ll be amazed at how much you reduce your fat intake if you take this one small step.

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Chapter 4: Hepatitis E – Epidemiology, transmission and natural history

Johannes Lenz

Introduction

Like hepatitis A, the hepatitis E virus is a non-enveloped single stranded RNA virus of an icosahedral shape, measuring 27-34 nm in diameter. It is the sole member of the genus Hepevirus in the family of Hepeviridiea (Emerson 2004). Its existence was hy-pothesised when a retrospective analysis of clinical samples collected during hepatitis outbreaks in India in 1955 with newly developed essays for hepatitis A and B showed a high prevalence of close to 100% for anti-HAV IgG but no sign of acute hepatitis A or B. Thus the conclusion was that there must be another infectious agent for en- terically transmitted non-A non-B hepatitis (ET-NANB) (Khuroo 1980; Wong 1980). HEV was frst visualised in 1983. It was transmitted to a human volunteer in Russia and to cynomologus monkeys, causing acute hepatitis in both, and thus establishing its etiologic role in ET-NANB hepatitis (Balayan 1983).

Three large open reading frames (ORFs) of the positive-sense RNA of HEV have been described. While the largest ORF consisting of 1693 codons encodes for non- structural proteins responsible for the processing and replication of the virus, the oth- er two ORFs (660 and 123 codons, respectively) encode for structural polypeptides (Koonin 1992). Four genotypes and multiple subtypes of HEV have been identifed by phylogenetic analysis of stored HEV sequences.

Genotype 1 HEV is the main cause of hepatitis E in developing regions of Asia, Africa, and South America. In patients in Mexico, Chad, and Nigeria genotype 2 has been identified (Buisson 2000; Cuyck-Gandre 1997; Tam 1991). Genotype 3 has been found in cases of autochthonous hepatitis E in many developed regions (Banks 2004; Garkavenko 2001; Wibawa 2004) while genotype 4 has been found in industrialized regions of Asia (Lu 2006; Wang 2002). Genotypes 1 and 2 HEV appear to be confined to humans only, genotype 3 and 4 have been found in swine and wild animals (Lu 2006). Only one serotype of HEV is known.

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