York Health Dictionary

A serious disease occurring in sheep and cattle, and in those who tend them or handle the bones, skins and ?eeces – even long after removal of the latter from the animals. It is sometimes referred to as malignant pustule, wool-sorters’ disease, splenic fever of animals, or murrain. It is now a rare condition in the United Kingdom. The cause is a bacillus (B. anthracis) which grows in long chains and produces spores of great vitality. These spores retain their life for years, in dried skins and ?eeces; they are not destroyed by boiling, freezing, 5 per cent carbolic lotion, or, like many bacilli, by the gastric juice. The disease is communicated from a diseased animal to a crack in the skin (e.g. of a farmer or butcher), or from contact with contaminated skins or ?eeces. Nowadays skins are handled wet, but if they are allowed to dry so that dust laden with spores is inhaled by the workers, serious pneumonia may result. Instances have occurred of the disease being conveyed on shaving brushes made from bristles of diseased animals. A few countries are believed to have developed anthrax as a weapon of war to be delivered by shells or rockets, despite international agreements to ban such weapons.

In the wake of the devastating terrorist attacks on buildings in New York and Washington on 11 September 2001, modi?ed anthrax spores were sent by mail from an unidenti?ed source to some prominent Americans. Several people were infected and a few died. This was the ?rst known use of anthrax as a terror weapon.

Prevention is most important by disinfecting all hides, wool and hair coming from areas of the world. An e?cient vaccine is now available. Treatment consists of the administration of large doses of the broad-spectrum antibiotic, CIPROFLOXACIN. If bioterrorism is thought to be the likely source of anthrax infection, appropriate decontamination procedures must be organised promptly.

Symptoms

EXTERNAL FORM This is the ‘malignant pustule’. After inoculation of some small wound, a few hours or days elapse, and then a red, in?amed swelling appears, which grows larger till it covers half the face or the breadth of the arm, as the case may be. Upon its summit appears a bleb of pus, which bursts and leaves a black scab, perhaps 12 mm (half an inch) wide. The patient is feverish and seriously ill. The in?ammation may last ten days or so, when it slowly subsides and the patient recovers, if surviving the fever and prostration.

INTERNAL FORM This takes the form of pneumonia with haemorrhages, when the spores have been drawn into the lungs, or of ulcers of the stomach and intestines, with gangrene of the SPLEEN, when they have been swallowed.

It is usually fatal in two or three days. Victims may also develop GASTROENTERITIS or MENINGITIS.... anthrax

(Ale)

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: None Saturated fat: None Cholesterol: None Carbohydrates: High Fiber: None Sodium: Low Major vitamin contribution: B vitamins Major mineral contribution: Phosphorus

About the Nutrients in This Food Beer and ale are fermented beverages created by yeasts that convert the sugars in malted barley and grain to ethyl alcohol (a.k.a. “alcohol,” “drink- ing alcohol”).* The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits. One 12-ounce glass of beer has 140 calo- ries, 86 of them (61 percent) from alcohol. But the beverage—sometimes nicknamed “liquid bread”—is more than empty calories. Like wine, beer retains small amounts of some nutrients present in the food from which it was made. * Because yeasts cannot digest t he starches in grains, t he grains to be used in mak ing beer and ale are allowed to germinate ( “malt” ). When it is t ime to make t he beer or ale, t he malted grain is soaked in water, forming a mash in which t he starches are split into simple sugars t hat can be digested (fermented) by t he yeasts. If undisturbed, t he fermentat ion will cont inue unt il all t he sugars have been digested, but it can be halted at any t ime simply by raising or lowering t he temperature of t he liquid. Beer sold in bott les or cans is pasteurized to k ill t he yeasts and stop t he fermentat ion. Draft beer is not pasteurized and must be refrigerated unt il tapped so t hat it will not cont inue to ferment in t he container. The longer t he shipping t ime, t he more likely it is t hat draft beer will be exposed to temperature variat ions t hat may affect its qualit y—which is why draft beer almost always tastes best when consumed near t he place where it was brewed. The Nutrients in Beer (12-ounce glass)

Nutrients	Beer	%R DA
Calcium	17 mg	1.7
Magnesium	28.51 mg	7–9*
Phosphorus	41.1 mg	6
Potassium	85.7 mg	(na)
Zinc	0.06 mg	0.5– 0.8*
Thiamin	0.02 mg	1.6 –1.8*
R iboflavin	0.09 mg	7– 8*
Niacin	1.55 mg	10
Vitamin B6	0.17 mg	13
Folate	20.57 mcg	5

  * t he first figure is t he %R DA for a man; t he second, for a woman Source: USDA Nut rient Database: w w w.nal.usda.gov/fnic/cgi-bin /nut _search.pl.

Diets That May Restrict or Exclude This Food Bland diet Gluten-free diet Low-purine (antigout) diet

Buying This Food Look for: A popular brand that sells steadily and will be fresh when you buy it. Avoid: Dusty or warm bottles and cans.

Storing This Food Store beer in a cool place. Beer tastes best when consumed within two months of the day it is made. Since you cannot be certain how long it took to ship the beer to the store or how long it has been sitting on the grocery shelves, buy only as much beer as you plan to use within a week or two. Protect bottled beer and open bottles or cans of beer from direct sunlight, which can change sulfur compounds in beer into isopentyl mercaptan, the smelly chemical that gives stale beer its characteristic unpleasant odor.

When You Are Ready to Serve This Food Serve beer only in absolutely clean glasses or mugs. Even the slightest bit of grease on the side of the glass will kill the foam immediately. Wash beer glasses with detergent, not soap, and let them drain dry rather than drying them with a towel that might carry grease from your hands to the glass. If you like a long-lasting head on your beer, serve the brew in tall, tapering glasses to let the foam spread out and stabilize. For full flavor, serve beer and ales cool but not ice-cold. Very low temperatures immo- bilize the molecules that give beer and ale their flavor and aroma.

What Happens When You Cook This Food When beer is heated (in a stew or as a basting liquid), the alcohol evaporates but the flavor- ing agents remain intact. Alcohol, an acid, reacts with metal ions from an aluminum or iron pot to form dark compounds that discolor the pot or the dish you are cooking in. To prevent this, prepare dishes made with beer in glass or enameled pots.

Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moder- ate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How the alcohol prevents stroke is still unknown, but it is clear that moderate use of alcohol is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, can also reduce their risk of stroke. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low-density lipoproteins (LDLs), the protein and fat particles that carr y cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carr y cholesterol out of the body. The USDA /Health and Human Services Dietar y Guidelines for Americans defines moderation as two drinks a day for a man, one drink a day for a woman. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcohol dilates the capillaries (the tiny blood vessels just under the skin), and moderate amounts of alcoholic beverages produce a pleasant flush that temporar- ily warms the drinker. But drinking is not an effective way to warm up in cold weather since the warm blood that flows up to the capillaries will cool down on the surface of your skin and make you even colder when it circulates back into the center of your body. Then an alco- hol flush will make you perspire, so that you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.

Adverse Effects Associated with This Food Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the American Cancer Society’s warning that men and women who consume more than two drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Note: The Dietary Guidelines for Americans describes one drink as 12 ounces of beer, five ounces of wine, or 1.5 ounces of distilled spirits. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, and mental retardation—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who consume three to four drinks a day or five drinks on any one occasion while pregnant. To date, there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while pregnant, but two studies at Columbia University have suggested that as few as two drinks a week while preg- nant may raise a woman’s risk of miscarriage. (“One drink” means 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuse depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tissues. Although individuals vary widely in their capacity to metabolize alcohol, on average, normal healthy adults can metabolize the alcohol in one quart of beer in approximately five to six hours. If they drink more than that, they will have more alcohol than the body’s natural supply of ADH can handle. The unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, they will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining more irritating uric acid. The level of lactic acid in the body will increase, making them feel tired and out of sorts; their acid-base balance will be out of kilter; the blood vessels in their heads will swell and throb; and their stomachs, with linings irritated by the alcohol, will ache. The ultimate result is a “hangover” whose symptoms will disappear only when enough time has passed to allow their bodies to marshal the ADH needed to metabolize the extra alcohol in their blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. “Beer belly.” Data from a 1995, 12,000 person study at the University of North Carolina in Chapel Hill show that people who consume at least six beers a week have more rounded abdomens than people who do not drink beer. The question left to be answered is which came first: the tummy or the drinking.

Food/Drug Interactions Acetaminophen (Tylenol, etc.). The FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetamino- phen combination may cause liver failure. Disulfiram (Antabuse). Taken with alcohol, disulfiram causes flushing, nausea, low blood pressure, faintness, respiratory problems, and confusion. The severity of the reaction gener- ally depends on how much alcohol you drink, how much disulfiram is in your body, and how long ago you took it. Disulfiram is used to help recovering alcoholics avoid alcohol. (If taken with alcohol, metronidazole [Flagyl], procarbazine [Matulane], quinacrine [Atabrine], chlorpropamide (Diabinase), and some species of mushrooms may produce a mild disulfi- ramlike reaction.) Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners) such as warfarin (Coumadin), intensif ying the effect of the drugs and increasing the risk of side effects such as spontaneous nosebleeds. Antidepressants. Alcohol may increase the sedative effects of antidepressants. Drinking alcohol while you are taking a monoamine oxidase (M AO) inhibitor is especially hazard- ous. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. If you eat a food containing tyramine while you are taking an M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Ordinarily, fermentation of beer and ale does not produce tyramine, but some patients have reported tyramine reactions after drinking some imported beers. Beer and ale are usually prohibited to those using M AO inhibitors. Aspirin, ibuprofen, ketoprofen, naproxen, and nonsteroidal anti-inflammatory drugs. Like alcohol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Combining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antidepres- sants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol inten- sifies sedation and, depending on the dose, may cause drowsiness, respiratory depression, coma, or death.... beer

(American) Borough of New York City

Brooklin, Brooklynn, Brooklynne... brooklyn

Nutritional Profile Energy value (calories per serving): Low Protein: Trace Fat: Trace Saturated fat: None Cholesterol: None Carbohydrates: Trace Fiber: Trace Sodium: Low Major vitamin contribution: None Major mineral contribution: None

About the Nutrients in This Food Coffee beans are roasted seeds from the fruit of the evergreen coffee tree. Like other nuts and seeds, they are high in proteins (11 percent), sucrose and other sugars (8 percent), oils (10 to 15 percent), assorted organic acids (6 percent), B vitamins, iron, and the central nervous system stimulant caffeine (1 to 2 percent). With the exceptions of caffeine, none of these nutrients is found in coffee. Like spinach, rhubarb, and tea, coffee contains oxalic acid (which binds calcium ions into insoluble compounds your body cannot absorb), but this is of no nutritional consequence as long as your diet contains adequate amounts of calcium-rich foods. Coffee’s best known constituent is the methylxanthine central ner- vous system stimulant caffeine. How much caffeine you get in a cup of coffee depends on how the coffee was processed and brewed. Caffeine is Caffeine Content/Coffee Servings Brewed coffee 60 mg/five-ounce cup Brewed/decaffeinated 5 mg/five-ounce cup Espresso  64 mg/one-ounce serving Instant  47 mg/rounded teaspoon

The Most Nutritious Way to Serve This Food In moderation, with high-calcium foods. Like spinach, rhubarb, and tea, coffee has oxalic acid, which binds calcium into insoluble compounds. This will have no important effect as long as you keep your consumption moderate (two to four cups of coffee a day) and your calcium consumption high.

Diets That May Restrict or Exclude This Food Bland diet Gout diet Diet for people with heart disease (regular coffee)

Buying This Food Look for: Ground coffee and coffee beans in tightly sealed, air- and moisture-proof containers. Avoid: Bulk coffees or coffee beans stored in open bins. When coffee is exposed to air, the volatile molecules that give it its distinctive flavor and richness escape, leaving the coffee flavorless and/or bitter.

Storing This Food Store unopened vacuum-packed cans of ground coffee or coffee beans in a cool, dark cabinet—where they will stay fresh for six months to a year. They will lose some flavor in storage, though, because it is impossible to can coffee without trapping some flavor- destroying air inside the can. Once the can or paper sack has been opened, the coffee or beans should be sealed as tight as possible and stored in the refrigerator. Tightly wrapped, refrigerated ground coffee will hold its freshness and flavor for about a week, whole beans for about three weeks. For longer storage, freeze the coffee or beans in an air- and moistureproof container. ( You can brew coffee directly from frozen ground coffee and you can grind frozen beans without thawing them.)

Preparing This Food If you make your coffee with tap water, let the water run for a while to add oxygen. Soft water makes “cleaner”-tasting coffee than mineral-rich hard water. Coffee made with chlorinated water will taste better if you refrigerate the water overnight in a glass (not plastic) bottle so that the chlorine evaporates. Never make coffee with hot tap water or water that has been boiled. Both lack oxygen, which means that your coffee will taste flat. Always brew coffee in a scrupulously clean pot. Each time you make coffee, oils are left on the inside of the pot. If you don’t scrub them off, they will turn rancid and the next pot of coffee you brew will taste bitter. To clean a coffee pot, wash it with detergent, rinse it with water in which you have dissolved a few teaspoons of baking soda, then rinse one more time with boiling water.

What Happens When You Cook This Food In making coffee, your aim is to extract flavorful solids (including coffee oils and sucrose and other sugars) from the ground beans without pulling bitter, astringent tannins along with them. How long you brew the coffee determines how much solid material you extract and how the coffee tastes. The longer the brewing time, the greater the amount of solids extracted. If you brew the coffee long enough to extract more than 30 percent of its solids, you will get bitter compounds along with the flavorful ones. (These will also develop by let- ting coffee sit for a long time after brewing it.) Ordinarily, drip coffee tastes less bitter than percolator coffee because the water in a drip coffeemaker goes through the coffee only once, while the water in the percolator pot is circulated through the coffee several times. To make strong but not bitter coffee, increase the amount of coffee—not the brewing time.

How Other Kinds of Processing Affect This Food Drying. Soluble coffees (freeze-dried, instant) are made by dehydrating concentrated brewed coffee. These coffees are often lower in caffeine than regular ground coffees because caffeine, which dissolves in water, is lost when the coffee is dehydrated. Decaffeinating. Decaffeinated coffee is made with beans from which the caffeine has been extracted, either with an organic solvent (methylene chloride) or with water. How the coffee is decaffeinated has no effect on its taste, but many people prefer water-processed decaf- feinated coffee because it is not a chemically treated food. (Methylene chloride is an animal carcinogen, but the amounts that remain in coffees decaffeinated with methylene chloride are so small that the FDA does not consider them hazardous. The carcinogenic organic sol- vent trichloroethylene [TCE], a chemical that causes liver cancer in laboratory animals, is no longer used to decaffeinate coffee.)

Medical Uses and/or Benefits As a stimulant and mood elevator. Caffeine is a stimulant. It increases alertness and concentra- tion, intensifies muscle responses, quickens heartbeat, and elevates mood. Its effects derive from the fact that its molecular structure is similar to that of adenosine, a natural chemical by-product of normal cell activity. Adenosine is a regular chemical that keeps nerve cell activ- ity within safe limits. When caffeine molecules hook up to sites in the brain when adenosine molecules normally dock, nerve cells continue to fire indiscriminately, producing the jangly feeling sometimes associated with drinking coffee, tea, and other caffeine products. As a rule, it takes five to six hours to metabolize and excrete caffeine from the body. During that time, its effects may vary widely from person to person. Some find its stimu- lation pleasant, even relaxing; others experience restlessness, nervousness, hyperactivity, insomnia, flushing, and upset stomach after as little as one cup a day. It is possible to develop a tolerance for caffeine, so people who drink coffee every day are likely to find it less imme- diately stimulating than those who drink it only once in a while. Changes in blood vessels. Caffeine’s effects on blood vessels depend on site: It dilates coronary and gastrointestinal vessels but constricts blood vessels in your head and may relieve headache, such as migraine, which symptoms include swollen cranial blood vessels. It may also increase pain-free exercise time in patients with angina. However, because it speeds up heartbeat, doc- tors often advise patients with heart disease to avoid caffeinated beverages entirely. As a diuretic. Caffeine is a mild diuretic sometimes included in over-the-counter remedies for premenstrual tension or menstrual discomfort.

Adverse Effects Associated with This Food Stimulation of acid secretion in the stomach. Both regular and decaffeinated coffees increase the secretion of stomach acid, which suggests that the culprit is the oil in coffee, not its caffeine. Elevated blood levels of cholesterol and homocysteine. In the mid-1990s, several studies in the Netherlands and Norway suggested that drinking even moderate amounts of coffee (five cups a day or less) might raise blood levels of cholesterol and homocysteine (by-product of protein metabolism considered an independent risk factor for heart disease), thus increas- ing the risk of cardiovascular disease. Follow-up studies, however, showed the risk limited to drinking unfiltered coffees such as coffee made in a coffee press, or boiled coffees such as Greek, Turkish, or espresso coffee. The unfiltered coffees contain problematic amounts of cafestol and kahweol, two members of a chemical family called diterpenes, which are believed to affect cholesterol and homocysteine levels. Diterpenes are removed by filtering coffee, as in a drip-brew pot. Possible increased risk of miscarriage. Two studies released in 2008 arrived at different conclusions regarding a link between coffee consumption and an increased risk of miscar- riage. The first, at Kaiser Permanente (California), found a higher risk of miscarriage among women consuming even two eight-ounce cups of coffee a day. The second, at Mt. Sinai School of Medicine (New York), found no such link. However, although the authors of the Kaiser Permanente study described it as a “prospective study” (a study in which the research- ers report results that occur after the study begins), in fact nearly two-thirds of the women who suffered a miscarriage miscarried before the study began, thus confusing the results. Increased risk of heartburn /acid reflux. The natural oils in both regular and decaffeinated coffees loosen the lower esophageal sphincter (LES), a muscular valve between the esopha- gus and the stomach. When food is swallowed, the valve opens to let food into the stomach, then closes tightly to keep acidic stomach contents from refluxing (flowing backwards) into the esophagus. If the LES does not close efficiently, the stomach contents reflux and cause heartburn, a burning sensation. Repeated reflux is a risk factor for esophageal cancer. Masking of sleep disorders. Sleep deprivation is a serious problem associated not only with automobile accidents but also with health conditions such as depression and high blood pres- sure. People who rely on the caffeine in a morning cup of coffee to compensate for lack of sleep may put themselves at risk for these disorders. Withdrawal symptoms. Caffeine is a drug for which you develop a tolerance; the more often you use it, the more likely you are to require a larger dose to produce the same effects and the more likely you are to experience withdrawal symptoms (headache, irritation) if you stop using it. The symptoms of coffee-withdrawal can be relieved immediately by drinking a cup of coffee.

Food/Drug Interactions Drugs that make it harder to metabolize caffeine. Some medical drugs slow the body’s metabolism of caffeine, thus increasing its stimulating effect. The list of such drugs includes cimetidine (Tagamet), disulfiram (Antabuse), estrogens, fluoroquinolone antibiotics (e.g., ciprofloxacin, enoxacin, norfloxacin), fluconazole (Diflucan), fluvoxamine (Luvox), mexi- letine (Mexitil), riluzole (R ilutek), terbinafine (Lamisil), and verapamil (Calan). If you are taking one of these medicines, check with your doctor regarding your consumption of caf- feinated beverages. Drugs whose adverse effects increase due to consumption of large amounts of caffeine. This list includes such drugs as metaproterenol (Alupent), clozapine (Clozaril), ephedrine, epinephrine, monoamine oxidase inhibitors, phenylpropanolamine, and theophylline. In addition, suddenly decreasing your caffeine intake may increase blood levels of lithium, a drug used to control mood swings. If you are taking one of these medicines, check with your doctor regarding your consumption of caffeinated beverages. Allopurinol. Coffee and other beverages containing methylxanthine stimulants (caffeine, theophylline, and theobromine) reduce the effectiveness of the antigout drug allopurinol, which is designed to inhibit xanthines. Analgesics. Caffeine strengthens over-the-counter painkillers (acetaminophen, aspirin, and other nonsteroidal anti-inflammatories [NSAIDS] such as ibuprofen and naproxen). But it also makes it more likely that NSAIDS will irritate your stomach lining. Antibiotics. Coffee increases stomach acidity, which reduces the rate at which ampicillin, erythromycin, griseofulvin, penicillin, and tetracyclines are absorbed when they are taken by mouth. (There is no effect when the drugs are administered by injection.) Antiulcer medication. Coffee increases stomach acidity and reduces the effectiveness of nor- mal doses of cimetidine and other antiulcer medication. False-positive test for pheochromocytoma. Pheochromocytoma, a tumor of the adrenal glands, secretes adrenalin, which is converted to VM A (vanillylmandelic acid) by the body and excreted in the urine. Until recently, the test for this tumor measured the levels of VM A in the patient’s urine and coffee, which contains VM A, was eliminated from patients’ diets lest it elevate the level of VM A in the urine, producing a false-positive test result. Today, more finely drawn tests make this unnecessary. Iron supplements. Caffeine binds with iron to form insoluble compounds your body cannot absorb. Ideally, iron supplements and coffee should be taken at least two hours apart. Birth control pills. Using oral contraceptives appears to double the time it takes to eliminate caffeine from the body. Instead of five to six hours, the stimulation of one cup of coffee may last as long as 12 hours. Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to treat depression. They inactivate naturally occurring enzymes in your body that metabolize tyra- mine, a substance found in many fermented or aged foods. Tyramine constricts blood vessels and increases blood pressure. Caffeine is a substance similar to tyramine. If you consume excessive amounts of a caffeinated beverage such as coffee while you are taking an M AO inhibitor, the result may be a hypertensive crisis. Nonprescription drugs containing caffeine. The caffeine in coffee may add to the stimulant effects of the caffeine in over-the-counter cold remedies, diuretics, pain relievers, stimulants, and weight-control products containing caffeine. Some cold pills contain 30 mg caffeine, some pain relievers 130 mg, and some weight-control products as much as 280 mg caffeine. There are 110 –150 mg caffeine in a five-ounce cup of drip-brewed coffee. Sedatives. The caffeine in coffee may counteract the drowsiness caused by sedative drugs; this may be a boon to people who get sleepy when they take antihistamines. Coffee will not, however, “sober up” people who are experiencing the inebriating effects of alcoholic beverages. Theophylline. Caffeine relaxes the smooth muscle of the bronchi and may intensif y the effects (and/or increase the risk of side effects) of this antiasthmatic drug.... coffee

A group of viruses so-called because they were ?rst isolated from two patients with a disease resembling paralytic POLIOMYELITIS, in the village of Coxsackie in New York State. Thirty distinct types have now been identi?ed. They constitute one of the three groups of viruses included in the family of ENTEROVIRUSES, and are divided into two groups: A and B. Despite the large number of types of group A virus (24) in existence, evidence of their role in causing human disease is limited. Some, however, cause aseptic MENINGITIS, non-specicifc upper respiratory infection and MYOCARDITIS, and others cause a condition known as HERPANGINA. HAND, FOOT AND MOUTH DISEASE is another disease caused by the A group. All six types of group B virus have been associated with outbreaks of aseptic meningitis, and they are also the cause of BORNHOLM DISEASE. Epidemics of type B2 infections tend to occur in alternate years. (See VIRUS.)... coxsackie viruses

Linn.

Family: Rosaceae.

Habitat: British and European hedge plant, met with in the temperate Himalayas of Kashmir and Himachal Pradesh at an altitude of 1,800-3,000 m. (The plant does not thrive in the plains of India.)

English: English Hawthorn.

Folk: Ring, Ringo, Pingyat, Phindak, Ban Sanjli (Punjab hills).

Action: Coronary vasodilator (strengthens heart muscle without increasing the beat in coronary arteries), antispasmodic, antihypertensive, sedative to nervous system, diuretic.

Key application: In cases of cardiac insufficiency Stage II as defined by NYHA (New York Heart Association). An improvement of subjective findings as well as an increase in cardiac work tolerance, a decrease in pressure/heart rate product, an increase in the ejection fraction and a rise in the anaerobic threshold have been established in human pharmacological studies. (German Commission E, WHO.)

The active principles include oligo- meric procyanidins and flavonoids.

The drug is official in Homoeopathic Pharmacopoeia of India.

Contraindicated in low blood pressure, chest pain, bleeding disorders. The herb may interfere with therapeutic effect of cardiac drugs. (Sharon M. Herr.) Preparations based on hydroal- coholic extracts of Crataegus monogy- na or C. laevigata are used as Hawthorn in the Western herbal.... crataegeus oxyacantha

(French) Named for a street in New York City

Delancie, Delancy, Delanci, Delancea, Delanceah, Delancee... delancey

(Brandy, gin, rum, tequila, whiskey, vodka)

Nutritional Profile Energy value (calories per serving): Moderate to high Protein: None Fat: None Saturated fat: None Cholesterol: None Carbohydrates: None (except for cordials which contain added sugar) Fiber: None Sodium: Low Major vitamin contribution: None Major mineral contribution: Phosphorus

About the Nutrients in This Food Spirits are the clear liquids produced by distilling the fermented sugars of grains, fruit, or vegetables. The yeasts that metabolize these sugars and convert them into alcohol stop growing when the concentration of alcohol rises above 12–15 percent. In the United States, the proof of an alcoholic beverage is defined as twice its alcohol content by volume: a beverage with 20 percent alcohol by volume is 40 proof. This is high enough for most wines, but not high enough for most whiskies, gins, vodkas, rums, brandies, and tequilas. To reach the concentra- tion of alcohol required in these beverages, the fermented sugars are heated and distilled. Ethyl alcohol (the alcohol in beer, wine, and spirits) boils at a lower temperature than water. When the fermented sugars are heated, the ethyl alcohol escapes from the distillation vat and condenses in tubes leading from the vat to a collection vessel. The clear liquid that collects in this vessel is called distilled spirits or, more technically, grain neutral spirits. Gins, whiskies, cordials, and many vodkas are made with spirits American whiskeys (which include bourbon, rye, and distilled from grains. blended whiskeys) and Canadian, Irish, and Scotch whiskies are all made from spirits aged in wood barrels. They get their flavor from the grains and their color from the barrels. (Some whiskies are also colored with caramel.) Vodka is made from spirits distilled and filtered to remove all flavor. By law, vodkas made in America must be made with spirits distilled from grains. Imported vodkas may be made with spirits distilled either from grains or potatoes and may contain additional flavoring agents such as citric acid or pepper. Aquavit, for example, is essentially vodka flavored with caraway seeds. Gin is a clear spirit flavored with an infusion of juniper berries and other herbs (botanicals). Cordials (also called liqueurs) and schnapps are flavored spirits; most are sweetened with added sugar. Some cordials contain cream. Rum is made with spirits distilled from sugar cane (molasses). Tequila is made with spirits distilled from the blue agave plant. Brandies are made with spirits distilled from fruit. (Arma- gnac and cognac are distilled from fermented grapes, calvados and applejack from fermented apples, kirsch from fermented cherries, slivovitz from fermented plums.) Unless they contain added sugar or cream, spirits have no nutrients other than alcohol. Unlike food, which has to be metabolized before your body can use it for energy, alcohol can be absorbed into the blood-stream directly from the gastrointestinal tract. Ethyl alcohol provides 7 calories per gram.

The Most Nutritious Way to Serve This Food The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits, and “moderate drinking” as two drinks a day for a man, one drink a day for a woman.

Diets That May Restrict or Exclude This Food Bland diet Lactose-free diet (cream cordials made with cream or milk) Low-purine (antigout) diet

Buying This Food Look for: Tightly sealed bottles stored out of direct sunlight, whose energy might disrupt the structure of molecules in the beverage and alter its flavor. Choose spirits sold only by licensed dealers. Products sold in these stores are manufac- tured under the strict supervision of the federal government.

Storing This Food Store sealed or opened bottles of spirits in a cool, dark cabinet.

Preparing This Food All spirits except unflavored vodkas contain volatile molecules that give the beverage its characteristic taste and smell. Warming the liquid excites these molecules and intensifies the flavor and aroma, which is the reason we serve brandy in a round glass with a narrower top that captures the aromatic molecules as they rise toward the air when we warm the glass by holding it in our hands. Whiskies, too, though traditionally served with ice in America, will have a more intense flavor and aroma if served at room temperature.

What Happens When You Cook This Food The heat of cooking evaporates the alcohol in spirits but leaves the flavoring intact. Like other alcoholic beverages, spirits should be added to a recipe near the end of the cooking time to preserve the flavor while cooking away any alcohol bite. Alcohol is an acid. If you cook it in an aluminum or iron pot, it will combine with metal ions to form dark compounds that discolor the pot and the food you are cooking. Any recipe made with spirits should be prepared in an enameled, glass, or stainless-steel pot.

Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low density lipoproteins (LDLs), the protein and fat particles that carry cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carry cholesterol out of the body. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moderate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How alcohol prevents stroke is still unknown, but it is clear that moderate use is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, reduce their risk of stroke. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcoholic beverages dilate the tiny blood vessels just under the skin, bringing blood up to the surface. That’s why moderate amounts of alcoholic beverages (0.2–1 gram per kilogram of body weight, or two ounces of whiskey for a 150-pound adult) temporarily warm the drinker. But the warm blood that flows up to the surface of the skin will cool down there, making you even colder when it circulates back into the center of your body. Then an alcohol flush will make you perspire, so you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.

Adverse Effects Associated with This Food Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, learning disabilities, and mental retarda- tion—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who drink three to four drinks a day or five drinks on any one occasion while pregnant. To date there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while preg- nant, but two studies at Columbia University have suggested that as few as two drinks a week while pregnant may raise a woman’s risk of miscarriage. (One drink is 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and distilled spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the A merican Cancer Societ y’s warn ing that men and women who consume more than t wo drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuses depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use every day to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tis- sues. Although individuals vary widely in their capacity to metabolize alcohol, an adult of average size can metabolize the alcohol in four ounces (120 ml) whiskey in approximately five to six hours. If he or she drinks more than that, the amount of alcohol in the body will exceed the available supply of ADH. The surplus, unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, the drinker will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining uric acid, which is irritating. The level of lactic acid in the body will increase, making him or her feel tired and out of sorts; the acid-base balance will be out of kilter; the blood vessels in the head will swell and throb; and the stomach, its lining irritated by the alcohol, will ache. The ultimate result is a hangover whose symptoms will disappear only when enough time has passed to allow the body to marshal the ADH needed to metabolize the extra alcohol in the person’s blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. Migraine headache. Some alcoholic beverages contain chemicals that inhibit PST, an enzyme that breaks down certain alcohols in spirits so that they can be eliminated from the body. If they are not broken down by PST, these alcohols will build up in the bloodstream and may trigger a migraine headache. Gin and vodka appear to be the distilled spirits least likely to trigger headaches, brandy the most likely.

Food/Drug Interactions Acetaminophen (Tylenol, etc.). FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetaminophen combination may cause liver failure. Anti-alcohol abuse drugs (disulfiram [Antabuse]). Taken concurrently with alcohol, the anti- alcoholism drug disulfiram can cause flushing, nausea, a drop in blood pressure, breathing difficulty, and confusion. The severity of the symptoms, which may var y among individu- als, generally depends on the amount of alcohol consumed and the amount of disulfiram in the body. Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners), intensif ying the effect of the drugs and increasing the risk of side effects such as spontane- ous nosebleeds. Antidepressants. Alcohol may strengthen the sedative effects of antidepressants. Aspirin, ibuprofen, ketoprofen, naproxen and nonsteroidal anti-inflammatory drugs. Like alco- hol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Com- bining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antide- pressants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol intensifies the sedative effects of these medications and, depending on the dose, may cause drowsiness, sedation, respiratory depression, coma, or death. MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a substance formed naturally when proteins are metabolized. Tyramine is a pressor amine, a chemical that constricts blood vessel and raises blood pressure. If you eat a food that contains tyramine while you are taking an M AO inhibitor, the pressor amine cannot be eliminated from your body and the result may be a hypertensive crisis (sustained elevated blood pressure). Brandy, a distilled spirit made from wine (which is fermented) contains tyramine. All other distilled spirits may be excluded from your diet when you are taking an M AO inhibitor because the spirits and the drug, which are both sedatives, may be hazard- ous in combination.... distilled spirits

Named after a city in New York State where it was first isolated from a family of viruses that can cause a number of serious inflammatory disorders, including Bernholm disease and meningitis. While cases require hospital attention, herbal antivirals may be used in the absence of specific treatment: Echinacea, Wild Indigo, Myrrh, Goldenseal.

Tinctures. Formula. Echinacea 3; Goldenseal 1; Myrrh quarter. One teaspoon in water every 2 hours (acute) thrice daily (chronic). ... coxsackie infection

Nutritional Profile Energy value (calories per serving): Low Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Moderate Major vitamin contribution: Vitamin C Major mineral contribution: Iron, potassium

About the Nutrients in This Food Cranberries are nearly 90 percent water. The rest is sugars and dietary fiber, including insoluble cellulose in the skin and soluble gums and pectins in the flesh. Pectin dissolves as the fruit ripens; the older and riper the cran- berries, the less pectin they contain. Cranberries also have a bit of protein and a trace of fat, plus moderate amounts of vitamin C. One-half cup cranberries has 1.6 g dietary fiber and 6.5 mg vitamin C (9 percent of the R DA for a woman, 7 percent of the R DA for a man). One-half cup cranberry sauce has 1.5 g dietary fiber and 3 mg vitamin C (4 percent of the R DA for a woman, 3 percent of the R DA for a man).

The Most Nutritious Way to Serve This Food Relish made of fresh, uncooked berries (to preserve the vitamin C, which is destroyed by heat) plus oranges.

Diets That May Restrict or Exclude This Food Low-fiber diet

Buying This Food Look for: Firm, round, plump, bright red berries that feel cool and dry to the touch. Avoid: Shriveled, damp, or moldy cranberries. Moldy cranberries may be contaminated with fusarium molds, which produce toxins that can irritate skin and damage tissues by inhibiting the synthesis of DNA and protein.

Storing This Food Store packaged cranberries, unwashed, in the refrigerator, or freeze unwashed berries in sealed plastic bags for up to one year.

Preparing This Food Wash the berries under running water, drain them, and pick them over carefully to remove shriveled, damaged, or moldy berries. R inse frozen berries. It is not necessary to thaw before cooking.

What Happens When You Cook This Food First, the heat will make the water inside the cranberry swell, so that if you cook it long enough the berry will burst. Next, the anthocyanin pigments that make cranberries red will dissolve and make the cooking water red. Anthocyanins stay bright red in acid solutions and turn bluish if the liquid is basic (alkaline). Cooking cranberries in lemon juice and sugar preserves the color as well as brightens the taste. Finally, the heat of cooking will destroy some of the vitamin C in cranberries. Cranberry sauce has about one-third the vitamin C of an equal amount of fresh cranberries.

Medical Uses and/or Benefits Urinary antiseptic. Cranberr y juice is a long-honored folk remedy for urinar y infections. In 1985, researchers at Youngstown (Ohio) State University found a “special factor” in cran- berries that appeared to keep disease-causing bacteria from adhering to the surface of cells in the bladder and urinar y tract. In 1999, scientists at study at Rutgers University (in New Jersey) identified specific tannins in cranberries as the effective agents. In 2004, research- ers at Beth Israel Medical Center (New York) published a review of 19 recent studies of cranberries. The report, in the journal American Family Physician, suggested that a regimen of eight ounces of unsweetened cranberr y juice or one 300 – 400 mg cranberr y extract tablet twice a day for up to 12 months safely reduced the risk of urinar y tract infections. In 2008, a similar review by scientists at the University of Stirling (Scotland) of 10 studies showed similar results.

Adverse Effects Associated with This Food Increased risk of kidney stones. Long-term use of cranberry products may increase the risk of stone formation among patients known to form oxalate stones (stones composed of calcium and/or other minerals).

Food/Drug Interactions Anticoagulants Anticoagulants (blood thinners) are drugs used to prevent blood clots. They are most commonly prescribed for patients with atrial fibrillation, an irregular heartbeat that allows blood to pool in the heart and possibly clot before being pumped out into the body. In 2006 researchers at the College of Pharmacy and the Antithrombosis Center at the Univer- sity of Illinois (Chicago) reported that consuming cranberry juice while using the anticoagu- lant warafin (Coumadin) might cause fluctuations in blood levels of the anticoagulant, thus reducing the drug’s ability to prevent blood clots.... cranberries

Marsh.

Family: Salicaceae.

Habitat: Native to America (New York and Pennsylvania).

English: Black Willow.

Unani: Bed-Siyaah.

Action: Astringent, febrifuge, sedative, nervine tonic. Anaphrodisiac (used for reducing sexual activity; in spermatorrhoea). Largely used in the treatment of nocturnal emissions.

The bark contains tannin, about 1% of glucoside salinigrin. Once considered a substitute for potassium bromide, but without a depressant effect.... salix nigra

A mosquito-borne viral infection that is normally harmless to healthy people who, if infected, develop a mild ?u-like illness. However, if the elderly and those in poor health, particularly immunocompromised patients, are infected, they may develop fatal in?ammation of the brain and spinal cord. In Israel in 2000, 12 people died and more than 155 survived an outbreak; and in New York in 1999, more than 60 people were infected, of whom six died. The disease was ?rst reported in Uganda in 1937 and became ENDEMIC in the Middle East and Africa, recently spreading to Europe, central Asia, Oceania and America. Mosquitoes bearing the ?aviviridae-family virus usually contract it by biting infected poultry, but the infection has been found in mammals, such as cats, dogs and horses.... west nile virus

Three to four daily drinks for several weeks result in increased fat in liver cells. Then comes alcoholic hepatitis, inflammation of the liver tissue and destruction of cells, degenerating into an irreversible state known as cirrhosis. Complications develop such as intestinal bleeding, fluid accumulation, kidney failure and death if not arrested in time. Alcoholism is compulsive drinking leading to dependence.

Alternatives: Teas. Hops, Angelica, German Chamomile, or Skullcap. 1 heaped teaspoon to each cup boiling water; infuse 5-15 minutes. 1 cup 3-4 times daily.

Tablets/capsules. Cramp bark, Black Cohosh, Valerian.

Formula. Equal parts: Cramp bark and Valerian. Dose – powders: 250mg, or one 00 capsule; liquid extracts: 15-30 drops; bark tinctures: 30-60 drops; in honey or water 3-4 times daily.

Cold infusion. 1 teaspoon Oak bark cut, in cup cold water. Infuse 1 hour. Dose: sips during the day. Tincture Cinchona, BPC (1949), 15-30 drops, 2-3 times daily.

Tincture Myrrh BPC (1973) 5-10 drops in half glass water 2-3 times daily.

Oil of Evening Primrose improves brain function in cases of withdrawal (Efamol Can Improve Alcohol Recovery, General Practitioner, p11, Sept 18, 1987).

Milk Thistle. Good responses observed. Dose: 80-200mg, thrice daily.

Chinese Medicine. Kudzu vine (Pueraria lobata) can effectively reduce the cravings of alcohol. The flowers are used in China for alcoholic poisoning. Used for reforming alcoholics. (Herbarium Dec 1993) Supplements. B-complex, A, C, E. Magnesium, Selenium, Zinc. For bone-loss of alcoholism: see: OSTEOPOROSIS.

Information. Alcoholics Anonymous, Stonebow House, Stonebow, York YO1 2NJ. ... alcohol abuse

Ulceration of the mouth and genitals, with iritis. Hippocrates wrote of it as one of the epidemics of Ancient Greece. Prof Behcot, himself, believed it to be due to a virus. Afflicted age group: 30s-40s.

Symptoms. Vulva or penis swollen and itching. Neuritis of the eye with possible ensuing blindness. A specific disease unrelated to herpes simplex which it resembles. There is no evidence that it is venereal. Basic pathology is inflammation of the veins, arteries and capillaries (Nettles). Thrombosis is possible (Hawthorn).

Treatment. Tea. (1) Nettles. Or (2): place half an ounce Burdock root in 1 pint water; simmer gently 20 minutes: Add 1oz Nettles. Allow to steep for further 15 minutes. Dose: 1 cup thrice daily.

Tablets/capsules. Kelp, Echinacea, Blue Flag.

Tinctures. Combine Echinacea 2; Goldenseal three-quarters; Myrrh quarter. Dose: 1-2 teaspoons in water thrice daily.

Practitioner. Tincture Colchicum BP 1973.

Topical. Bathe with dilute cider vinegar. Cold tea. Garlic ointment. Tea Tree oil diluted many times. Houseleek.

Eyedrops. Goldenseal eyedrops.

Diet. Avoid hot peppery foods, fried foods.

Low-salt. Regular raw food days.

Supplementation. Vitamin E: 500-1000iu daily. Vitamin B-complex. Calcium and Magnesium. Avoid: scented soap, talcum powder, wool (alternatives: cotton briefs, open gusset tights). Information: Bechet’s Syndrome Society, 3 Belgrave Street, Haxby Road, York Y03 7YY. ... bechet’s disease

May be from hormonal imbalance for which Agnus Castus is almost specific.

Rosemary. 1 teaspoon leaves to cup boiling water; infuse 15 minutes. Half-1 cup 2-3 times daily.

Tea. Formula. Equal parts leaves, Agnus Castus, Rosemary, Balm. 1-2 teaspoons to each cup boiling water; infuse 15 minutes; 1 cup 2-3 times daily.

Evening Primrose oil. 10 drops (or 2 × 250ml capsules) 3 times daily.

Poke root. Internally and externally.

Yorkshire gypsy device: fix a cabbage or a rhubarb leaf beneath brassiere.

Liquid Extract Blue Cohosh BHP (1983): 0.5-1ml, Thrice daily. Alternative: Liquid Extract Rosemary BHP (1983): 2-4ml. Thrice daily.

Vitamins. All-round multivitamin and mineral supplement. Vitamin C (1g daily). Vitamin E (400iu daily). ... breast (female) tenderness, pain

There is strong evidence that sunlight plays a major role in the development of human skin cancers. Skin malignancy usually takes the form of Basal Cell carcinoma, squamous cell carcinoma and melanoma that may develop from pre-existing naevi.

Basal Cell Cancer. Strong sunlight on fair skins. Common on face and hands and other exposed areas. Commences as a tiny hard nodule. See – RODENT ULCER.

Squamous Cell Cancer. The role of sunlight in this type of cancer is even more positive. Other causes: photosensitisers such as pitch and PUVA photochemotherapy. Commences as a raised scaly rapidly- growing nodule.

Malignant Melanoma. Rare, but incidence rising. Four different kinds. Incidence is increased in individuals with fair or red hair who tend to burn rather than tan in the sun.

Causes may be numerous: genetic, occupational hazards or exposure to low-level radiation. Heavy freckling in youth doubles the risk. (Western Canada Melanoma study)

A study carried out by the New York’s Memorial-Sloan Kettering Cancer Centre refers to damage to the ultra violet-blocking ozone layer by supersonic jet exhaust and aerosol propellants that can also raise the malignant melanoma rate. A University of Sydney study links fluorescent lighting with the disease. Symptoms. Itching lesion increases in size and with growing discoloration. Colours may present as brown, black, red, blue, white, with a red inflammatory border. May progress to a dry crust, with bleeding.

Study. A study conducted by a team from Melbourne University, Anti-Cancer Council and St Vincent’s Hospital, Australia, describes a summer-long experiment that showed that people who used a sun-screen lotion (in this case SPF-17) cut their chances of developing the first signs of skin cancer.

Study. Patients who receive blood transfusions are more likely to develop malignant lymphomas and non- melanomatous skin cancers. (European Journal of Cancer (Nov 1993))

Eclectic physicians of the 19th century reported success from the use of American Mandrake (podophylum peltatum). Recent experience includes a 76 per cent cure rate achieved in 68 patients with carcinoma of the skin by treatment twice daily for 14 days with an ointment consisting of Podophyllum resin 20 per cent, and Linseed oil 20 per cent, in lanolin, followed by an antibiotic ointment. (Martindale 27; 1977, p. 1341) Podophyllum is an anti-mitotic and inhibits cell-division and should not be applied to normal cells.

Aloe Vera. Fresh cut leaf, or gel, to wipe over exposed surfaces.

Vitamin E oil. Applying the oil to the skin can reduce chances of acquiring skin cancer from the sun. (University of Arizona College of Medicine)

Red Clover. “I have seen a case of skin cancer healed by applying Red Clover blossoms. After straining a strong tea, the liquid was simmered until it was the consistency of tar. After several applications the skin cancer was gone, and has not returned.” (May Bethel, in “Herald of Health”, Dec. 1963)

Clivers. Equal parts juice of Clivers (from juice extractor) and glycerine. Internally and externally.

Thuja. Internal: 3-5 drops Liquid Extract, morning and evening.

Topical. “Take a small quantity powdered Slippery Elm and add Liquid Extract Thuja to make a stiff paste. Apply paste to the lesion. Cover with gauze and protective covering. When dry remove pack and follow with compresses saturated with Thuja.” (Ellingwood’s Therapeutist, Vol 10, No 6, p. 212) Echinacea and Thuja. Equal parts liquid extracts assist healthy granulation and neutralise odour.

Rue Ointment. Simmer whole fresh leaves in Vaseline.

Poke Root. An old physician laid great stress on the use of concentrated juice of green leaves. Leaves are bruised, juice extracted, and concentrated by slow evaporation until the consistency of a paste, for persistent skin cancer. Care should be taken to confine to the distressed area. (Ellingwood’s Therapeutist, Vol 8, No 7, p. 275)

Maria Treben. Horsetail poultice.

Laetrile. Some improvement claimed. 1 gram daily.

Cider vinegar. Anecdotal evidence: external use: small melanoma.

Diet. See: DIET – CANCER. Beta-carotene foods.

Treatment by skin specialist or oncologist. ... cancer – skin

 A bunion (hallux valgus) is a bony prominence on the inner side of the foot at the base of the big toe due to injury, flat feet, arthritis or narrow shoes. A corn (clavus) is an area of thickening and hardening of the skin, worse from friction or pressure on the toes.

Relieve pressure on the tender area by use of thick felt rings.

Alternatives. Internal (to reduce inflammation). Prickly Ash, Lignum Vitae (Guaiacum). Celery seed tea for elimination of uric acid.

Topical. Lobelia, Comfrey or St John’s Wort fomentation. Zinc and Castor oil ointment or cream. Comfrey cream. Bind a slice of lemon over bunion or corn at night. Wipe surface with a cut raw onion or garlic 2-3 times daily. Wipe with expressed orange-coloured juice of the fractured stem of Greater Celandine.

Paint with Liquid Extract Lobelia. (Ernest Cockayne FNIMH)

For corns, soak feet in hot soapy water; scrape away the corn and when dry cover with a plaster. Successful results reported with Houseleek steeped in Cider vinegar. Hundreds of corn-cures exist.

Old Yorkshire tradition: 2 teaspoons Epsom salts to a bowl of hot water for a foot-soak; finish off with a Castor oil wipe.

Greek traditional: Rub corn or bunion with lemon juice and leave on lemon rind overnight. Onion juice. Preventative: Anoint feet with Plantain oil believed to be effective. Cider vinegar as a lotion. Aromatherapy. Massage feet after soaking: Lavender, Geranium. ... corns, bunions

Severe watery diarrhoea caused by a microscopic single-celled organism of the genus shigella which may enter through the mouth, pass the stomach barrier and multiply in the lower intestine and bowel. Diarrhoea gives way to scanty slimy stools mixed with blood and shreds of mucous membrane due to abscesses on the villi. The classical bowel trouble of the armies of history. See: NOTIFIABLE DISEASES.

Symptoms. Fever, cramping abdominal pain, weight loss, serious fluid loss, appetite disappears. Treatment. Herbal antibiotics. These include carminatives to allay griping and deal with the infection.

Powerful astringents should not be given as they delay elimination of bacteria. Teas may be taken internally as supportive to primary treatment, and can also offer a soothing enema.

A daily gruel of Slippery Elm bark forms a soothing coating on the bowel and helps to carry off the bacillus in the stool. Cases require good nursing, warmth, and condition of the heart monitored.

Relief has been reported by the use of purgative doses of castor oil combined with Lobelia and Valerian (to relieve pain). Prescriptions would include an analgesic. Always beneficial is a daily wash- out of the bowel with a strong infusion of Boneset, Chaparral, Ladies Mantle or carrot juice.

Dr Melville Keith, physician, recommended Raspberry leaf tea in frequent drinks.

Alternatives. Agrimony, Balm, Bistort, Calamus, Catnep, Cranesbill, Echinacea, Fenugreek, Goldenseal, Ladies Slipper, Nettles, Raspberry leaves, Red Clover, Sage, Shepherd’s Purse, Smartweed, Wild Indigo, Wild Yam, Yarrow.

Tea. Formula. Equal parts: Yarrow, Shepherd’s Purse, Fenugreek seeds. 2 teaspoons to each cup water; bring to boil; simmer for 5 minutes; allow to cool; 1 cup every two hours.

Decoction. Formula. Equal parts, Fenugreek seeds, Cranesbill, Echinacea, Valerian. One heaped teaspoon to 2 cups water. Simmer gently 20 minutes; cool; 1 cup every two hours.

Formula. Echinacea 2; Cranesbill 1; Valerian 1; Peppermint half. Dose – Liquid Extracts: One 5ml teaspoon. Tinctures: two 5ml teaspoons. Powders: 750mg (three 00 capsules or half a teaspoon). In water, honey or Fenugreek tea thrice daily. Acute cases: every 2 hours.

Clove of Garlic crushed in honey.

Enema. Any teas from above agents injected. Carrot juice as an enemata.

Practitioner. (1) Ipecacuanha BP (1973). Dose 0.25-1ml.

(2) Alternative. Combined tinctures – Aconite 10 drops; Ipecacuanha 20 drops, Wild Indigo 20 drops. Distilled water to 4oz. Dose: one teaspoon hourly. (Dr Finlay Ellingwood).

History. Dr Wooster Beach, New York Medical Society, writes: “500 Oneida Indians went down with dysentery in one season. All recovered by the use of Blackberry root while their white neighbours fell before the disease.”

Traditional. 2 teaspoons dried Blackberry root to each 2 teacups water gently simmered 20 minutes. Dose: half-1 cup every 2 hours.

Diet. No solid foods. Plenty of fluids – oatmeal porridge, boiled rice, semolina, pasta, Slippery Elm.

Treatment by or in liaison with general medical practitioner. ... dysentery, bacillary

One of life’s most stressful experiences is associated with bereavement following the death of a partner and which may give rise to the “I am out of control” syndrome.

Evidence exists that bereavement is related to a suppression of white cell function. As long as one year may elapse before a normal blood pattern is regained. (Dr Stephen Schleifer, Mount Sinai School of Medicine, New York City)

To help restore lymphocyte count and relieve depression/anxiety: Combine equal parts Red Clover (blood): Valerian (nerves) and Motherwort (heart).

Tea: 1-2 teaspoons to each cup boiling water; infuse 15 minutes; half-1 cup 2-3 times daily.

Alternative. Tea: equal parts Motherwort, Balm and Chamomile. 2 teaspoons to each cup boiling water; infuse 5-15 minutes. 1 cup as desired.

Liquid Extracts: 20-60 drops in water, 2-3 times daily.

Pulsatilla. (Nalda Gosling, FNIMH, Herbal Practitioner: Apr 79, p.11)

Note: Grief is known to make changes in hormone production and invariably centres on the reproductive system manifesting as a uterine or prostate disturbance. ... grief

A disease of the liver with hardened and fibrotic patches. Scar tissue obstructs the flow of blood through the liver, back pressure causing damage. As they wear out liver cells are not renewed.

Causes: damage from gall-stones, aftermath of infections, drugs; the commonest is alcohol. Usually made up of three factors: toxaemia (self-poisoning), poor nutrition, infective bacteria or virus.

Symptoms. Loss of appetite, dyspepsia, low grade fever, nosebleeds, lethargy, spidery blood vessels on face, muscular weakness, jaundice, loss of sex urge, redness of palms of hands, unable to lie on left side. Mechanical pressure may cause dropsy and ascites. Alcohol-induced cirrhosis correlates with low phospholipid levels.

Treatment. Bitter herbs are a daily necessity to keep the bile fluid and flowing. Among other agents, peripheral vaso-dilators are indicated. Regulate bowels.

Teas. Balmony, Milk Thistle, Boldo, Bogbean. Dandelion coffee. Barberry tea (cold water). Tablets/capsules. Calamus, Blue Flag, Wild Yam.

Formula. Wahoo 2; Wild Yam 1; Blue Flag root 1. Dose: Liquid Extracts: one 5ml teaspoon. Tinctures: two 5ml teaspoons. Powders: 500mg (two 00 capsules or one-third teaspoon). Thrice daily.

Milk Thistle (Silybum marianum). Based on its silymarin contents: 70-210mg, thrice daily.

Practitioner. For pain. Tincture Gelsemium: 5-10 drops in water when necessary.

Enema. Constipation may be severe for which warm water injection should be medicated with few drops Tincture Myrrh.

Diet. High protein, high starch, low fat. Reject alcohol. Accept: Dandelion coffee, artichokes, raw onion juice, turmeric as a table spice.

Lecithin. Soy-derived lecithin to antidote alcohol-induced cirrhosis. (Study: Bronx Veterans Affairs Medical Center & Mount Sinai Hospital School of Medicine, New York City)

Supplements. B-complex, B12, C (1g), K, Magnesium, Zinc.

Treatment by or in liaison with a general medical practitioner or gastro-enterologist. ... liver – cirrhosis

Termination of a pregnancy before the embryo or foetus can live apart from its mother. An abortion refers to an induced termination. Spontaneous termination is usually referred to as a miscarriage. See: ABORTION.

Lupus erythematosis – accounts for a significant number of unexplained miscarriages. Some lupus sufferers may have ten or more miscarriages (Swedish study). In lupus there is a sluggish blood supply – microscopic blood vessels between baby and the mother may silt up, the nutrient supply cut off and the baby dies. Agents with blood-thinning properties (anti-coagulants) can keep blood flowing smoothly to the baby. Some women with severe lupus symptoms may require the stronger anti-coagulants of general medicine (heparin).

Pregnancy. Should be carefully monitored with one-month scans to make sure the baby is alive. All women who miscarry should be tested to see if they are carrying lupus antibodies, and have a lupus test after their first miscarriage.

Influenza. Epidemiologists found that women whose pregnancies were more likely to have had flu-like illness during pregnancy can miscarry. Evidence of a link between influenzal infection during pregnancy and miscarriage or stillbirth has been uncovered. Such infection during pregnancy may also cause schizophrenia in offspring.

Information. Miscarriage Association, C/O Clayton Hospital, Northgate, Wakefield, West Yorks WF1 3JS, UK. Send SAE. ... miscarriage

Tsuga canadensis

FAMILY: Pinaceae

SYNONYMS: Pinus canadensis, Abies canadensis, spruce, eastern hemlock, common hemlock, hemlock (oil), spruce (oil), fir needle (oil).

GENERAL DESCRIPTION: A large evergreen tree up to 50 metres tall, with slender horizontal branches, finely toothed leaves and smallish brown cones, which yields a natural exudation from its bark.

DISTRIBUTION: Native to the west coast of the USA. The oil is produced in Vermont, New York, New Hampshire, Virginia and Wisconsin.

OTHER SPECIES: Numerous cultivars of this species exist; often the oil is produced from a mixture of different types. Similar oils, also called simply ‘spruce oil’ are produced from the black spruce (Picea nigra or mariana), the Norway spruce (P. abies) and the white or Canadian spruce (P. glauca). The essential oil from the western hemlock (Tsuga heterophylla), contains quite different constituents. It is also closely related to the Douglas fir (Pseudotsuga taxifolia), which is also used to produce an essential oil and a balsam.

HERBAL/FOLK TRADITION: The bark of the hemlock spruce (which contains tannins and resin as well as volatile oil) is current in the British Herbal Pharmacopoeia indicated for diarrhoea, cystitis, mucous colitis, leucorrhoea, uterine prolapse, pharyngitis, stomatitis and gingivitis. An extract of the bark is also used in the tanning industry.

ACTIONS: Antimicrobial, antiseptic, antitussive, astringent, diaphoretic, diuretic, expectorant, nervine, rubefacient, tonic.

EXTRACTION: Essential oil by steam distillation from the needles and twigs.

CHARACTERISTICS: A colourless or pale yellow liquid with a pleasing, fresh-balsamic, sweet-fruity odour. It blends well with pine, oakmoss, cedarwood, galbanum, benzoin, lavender, lavandin and rosemary.

PRINCIPAL CONSTITUENTS: Mainly pinenes, limonene, bornyl acetate, tricyclene, phellandrene, myrcene, thujone, dipentene and cadinene, among others. Constituents vary according to source and exact botanical species (sometimes mixed).

SAFETY DATA: Non-toxic, non-irritant, non-sensitizing.

AROMATHERAPY/HOME: USE

Circulation muscles and joints: Muscular aches and pains, poor circulation, rheumatism.

Respiratory system: Asthma, bronchitis, coughs, respiratory weakness.

Immune system: Colds, ’flu, infections.

Nervous system: Anxiety, stress-related conditions – ‘opening and elevating through grounding ... excellent for yoga and meditation.’.

OTHER USES: Used in veterinary liniments. Extensively used for room spray perfumes, household detergents, soaps, bath preparations and toiletries, especially in the USA.... spruce, hemlock