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Friday, June 1, 2012

Tonsillitis


Tonsillitis

Tonsillitis is inflammation of the tonsils most commonly caused by a viral or bacterial infection. Symptoms of tonsillitis include sore throat and fever. While no treatment has been found to shorten the duration of viral tonsillitis, bacterial causes such as streptococcal pharyngitis are treatable with antibiotics. It usually takes one to three weeks to recover.

Recognize the Problem with Conventional Treatments, The Example of Tonsillitis The treatment of the tonsillitis on the lines of modern medical system by means of painting and spraying is both harmful and suppressive. It does not help to rid the system of the toxins, which are the root of the trouble. In fact it forces these toxins back into the system, which may cause more serious trouble later on. The correct way to treat the disease is to cleanse the system of toxic waste through proper dietary and other natural methods. To begin with, the patient should fast for three to five days by which time serious symptoms would subside. Nothing but water and orange juice should be taken during this time. The bowels should be cleansed daily with a warm water enema during the period of fasting. A cold pack should be applied to the throat at two-hourly interval during the day. The procedure is to wring out some linen material in cold water, wrap it two or three times around the throat and cover it with some flannelling. The throat may be gargled several times daily with neat lemon juice. Gargle made from the fenugreek seeds is very effective in severe cases. To make such a gargle, two tablespoonful of fenugreek seeds should be allowed to simmer for half an hour in a litre of water and then set aside to cool. The entire quantity should be used as a soothing gargle in a day with beneficial results.


Use the Recovery Diet: The Example of the Recovery Diet for Tonsillitis After the acute symptoms of tonsillitis are over, the patient should adopt an all-fruit diet for further three or four days. In this regimen, three meals of fresh, juicy fruits such as apples, grapes, grapefruit, oranges, pears, pineapple, peaches and melon may be taken. The juice of fresh pineapple is most valuable in all throat afflictions of this kind. After the all-fruit diet the patient may gradually embark upon a well-balanced diet on the following lines: Breakfast: Fresh fruits, or grated raw carrot or any other raw salad, and milk. Prunes or other dried fruits may be added, if desired. Lunch: Steamed vegetables, as obtainable, and whole wheat chapattis. Vegetables likes bitter gourd and fenugreek are especially beneficial. Dinner: A good-sized raw salad of vegetables as obtainable, sprouts seeds as mung beans and alfalfa seeds, whole meal bread and butter or cottage cheese.Raw vegetable juices are also valuable in the treatment of tonsillitis. Juice of carrot, beet and cucumber taken individually or in combination are especially beneficial. Remember to use three parts carrot juice to one part beet and one part cucumber.

Bronchitis


Bronchitis
Inflammation of the bronchial tubes may be acute or chronic. A sudden onset of cough is frequently due to bronchitis. This is usually of viral or chemical origin. It affects the upper airways from the larynx down to the secondary divisions of the major bronchi. The cough is termed “brassy” and is usually not productive of mucus.

Prolonged coughing can irritate the bronchial tubes enough to cause bleeding. If hemoptysis occurs, further investigations should urgently be performed. With persistence of a bronchial cough, the upper chest may become sore, with pain on inspiration. There is seldom any fever or general symptoms. However, fatigue and sleeplessness may develop if the illness is prolonged. Hot, moist compresses ordiathermy treatments over the upperchest are helpful. They work best when combined with expectorant cough syrups such as honey— eucalyptus  and the use of steam inhalations. The earlier these treatments are started, the less severe the illness will be.

Chronic bronchitis is common in smokers. It results from the accumulation of tar and numerous respiratory irritants over a prolonged period. The typical “smoker’s cough” is an example of chronic bronchitis,which is typically productive of mucus. The sputum is usually white or gray,but at times may become infected. Then it would be thick, tenacious, and greenish or yellow in color. As in acute bronchitis, fever is seldom present.Many people “learn” to live with a cough when they could be healed, and live enjoyably without it. Strictly avoid all tobacco. Then combine deep breathing exercises in combination with other pulmonary hygiene measures.The treatments mentioned under the treatment for pneumonia will bring considerable relief to bronchitis sufferers. The coexistence of emphysema naturally complicates the situation. However, with appropriate steam inhalation, postural drainage, and other hydrotherapeutic measures the bronchitis can usually be cleared without residual damage.


Eucalyptus
Eucalyptus (also known as blue gum) leaves have many beneficial effects. Distilled as oil, eucalyptus may be inhaled freely for sore throats and infections of the bronchial tubes or lungs. It helps to reduce swelling of the mucous membranes in asthma and can be used with most vaporizers. A cough syrup may be prepared from the eucalyptus oil with three to ten dropsstirred into a cup of honey. A small amount of lemon juice may be added for flavoring. One teaspoon of honey—eucalyptus “cough syrup” may be taken every few hours to relieve a sore throat or cough associated with many common respiratory illnesses.

Health Benefits of Beetroot


Health Benefits of Beetroot
Beetroot has long been valued for its purifying properties.Beetroot contains betacyanin which gives it its characteristic deep red colour.Betacyanin is a powerful antioxidant and cancer-fighting agent. In animal studies betacyanin has been shown to boost the activity of two important  antioxidant enzyme systems in the liver, the body’s primary organ of  detoxification. 
A Powerful Internal Cleanser 

Beets also are a rich source of betaine which can help reduce inflammation and decrease elevated homocysteine levels, making it a useful vegetable in the  prevention of many chronic health conditions from Alzheimers to depression and diabetes to heart disease. Beetroot is one of the richest sources of folate, which is important for a healthy heart and for women trying to conceive, as it helps prevent spinal chord defects in the baby.  Beetroot is also a source of fibre, potassium, manganese, iron,  vitamin C, and a number of other vitamins and minerals. When buying beetroot go for small to  medium sized roots which are firm and have a smooth undamaged skin.  They are best stored unwashed in the vegetable  compartment of the fridge with the leaves trimmed a couple of centimetres above the root.  The greens are also very nutritious and can be used like spinach. To retain the nutrients use the beetroot raw or boil unpeeled.  Grated raw  beetroot makes a delicious addition to salads or soups.  Or add some beetroot chunks when roasting other root vegetables.  See below for more ideas. And a final note:  you may notice a red colouration of your urine and stools after eating beetroot.  This is harmless and nothing to worry about. 

Raw beetroot and carrot salad 

Beetroot and carrots team up very nicely both in taste and in their cleansing  properties.  Apples contain pectin which helps eliminate toxins from the bowel.  And all three, beetroot, carrots and apples, are excellent sources of anti-oxidants.  

Serves 2-3
1 medium sized beetroot 
1 medium carrot 
1 apple 
Juice of 1 lemon 
1-2 tbsp single cream, yoghurt or soya cream 
2 tbsp sunflower seeds 

Finely grate the beetroot, carrot and apple into a bowl.  Immediately mix with the lemon juice and cream, and sprinkle with the sunflower seeds.

Detox Juice 

Recipes

Another great beetroot, carrot, apple combination. The ginger gives it a nice “kick”.

Makes 1 large or 2 small glasses 
1 medium beetroot (approx. 150g) 
3 medium carrots (approx. 300g) 
1 apple (approx. 200g) 
Approx. 1cm ginger 

Borscht 

The traditional Russian beetroot soup with a deep red colour.

Serves 4
1 tbsp olive oil 
1 onion, finely chopped 
1 leek, finely chopped 
1 stick celery, finely chopped 
2 medium beetroots, peeled and finely chopped 
1 large carrot, grated 
1 litre vegetable stock 
2 tbsp lemon juice 
Black pepper to taste 
2 tbsp soured cream 

Gently fry the onion, leek and celery in the olive oil until soft.  Add the stock, beetroot, carrot, lemon juice and black pepper, bring to the boil and simmer for  approximately 40 minutes until all vegetables are very soft.

Traditionally the soup is then strained into a clean pot through a sieve lined with a muslin.  If you prefer a thicker consistency liquidise the soup using a blender.Reheat and adjust seasoning.  
Serve with a dollop of soured cream.
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