Dressings Health Dictionary

This is a very e?ective way of ensuring that material (e.g. surgical dressings) is completely sterilised, and that even the most resistant bacteria with which it may be contaminated are destroyed. Its use is based upon the fact that water boils when its vapour pressure is equal to the pressure of the surrounding atmosphere. This means that if the pressure inside a closed vessel is increased, the temperature at which water inside the vessel boils will rise above 100 degrees centigrade. By adjusting the pressure, almost any temperature for the boiling of the water will be obtained.... autoclave

Soft or hard plant or tree resins composed of aromatic acids and oils. These are typically used as stimulating dressings and aromatic expectorants and diuretics. This term is also applied loosely to many plants that may not exude resins but which have a soothing, pitchy scent. Examples: Balsam Poplar, Eriodicyon.... balsamic

Pieces of material used to support injured parts or to retain dressings in position. They come in various forms including elastic materials and plaster of Paris.

For more detailed information about bandaging, the reader is referred to First Aid Manual, the authorised manual of the St John’s Ambulance Association, St Andrew’s Ambulance Association and British Red Cross Society.... bandages

Nutritional Profile Energy value (calories per serving): Moderate Protein: High Fat: High Saturated fat: Moderate Cholesterol: High Carbohydrates: Low Fiber: None Sodium: Moderate to high Major vitamin contribution: Vitamin A, riboflavin, vitamin D Major mineral contribution: Iron, calcium

About the Nutrients in This Food An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile. A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be ground and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged. The egg white is a high-protein, low-fat food with virtually no cholesterol. Its only important vitamin is riboflavin (vitamin B2), a vis- ible vitamin that gives egg white a slightly greenish cast. Raw egg whites contain avidin, an antinutrient that binds biotin a B complex vitamin for- merly known as vitamin H, into an insoluble compound. Cooking the egg inactivates avidin. An egg yolk is a high-fat, high-cholesterol, high-protein food, a good source of vitamin A derived from carotenes eaten by the laying hen, plus vitamin D, B vitamins, and heme iron, the form of iron most easily absorbed by your body. One large whole egg (50 g/1.8 ounce) has five grams fat (1.5 g satu- rated fat, 1.9 g monounsaturated fat, 0.7 g polyunsaturated fat), 212 mg cholesterol, 244 IU vitamin A (11 percent of the R DA for a woman, 9 percent * Values are for a whole egg. of the R DA for a man), 0.9 mg iron (5 percent of the R DA for a woman, 11 percent of the R DA for a man) and seven grams protein. The fat in the egg is all in the yolk. The protein is divided: four grams in the white, three grams in the yolk.

The Most Nutritious Way to Serve This Food With extra whites and fewer yolks to lower the fat and cholesterol per serving.

Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet

Buying This Food Look for: Eggs stored in the refrigerated dair y case. Check the date for freshness. NOTE : In 1998, the FDA and USDA Food Safety and Inspection Service (FSIS) proposed new rules that would require distributors to keep eggs refrigerated on the way to the store and require stores to keep eggs in a refrigerated case. The egg package must have a “refrigera- tion required” label plus safe-handling instructions on eggs that have not been treated to kill Salmonella. Look for: Eggs that fit your needs. Eggs are graded by the size of the yolk and the thick- ness of the white, qualities that affect appearance but not nutritional values. The higher the grade, the thicker the yolk and the thicker the white will be when you cook the egg. A Grade A A egg fried sunny side up will look much more attractive than a Grade B egg prepared the same way, but both will be equally nutritions. Egg sizes ( Jumbo, Extra large, Large, Medium, Small) are determined by how much the eggs weigh per dozen. The color of the egg’s shell depends on the breed of the hen that laid the egg and has nothing to do with the egg’s food value.

Storing This Food Store fresh eggs with the small end down so that the yolk is completely submerged in the egg white (which contains antibacterial properties, nature’s protection for the yolk—or a developing chick embryo in a fertilized egg). Never wash eggs before storing them: The water will make the egg shell more porous, allowing harmful microorganisms to enter. Store separated leftover yolks and whites in small, tightly covered containers in the refrigerator, where they may stay fresh for up to a week. Raw eggs are very susceptible to Salmonella and other bacterial contamination; discard any egg that looks or smells the least bit unusual. Refrigerate hard-cooked eggs, including decorated Easter eggs. They, too, are suscep- tible to Salmonella contamination and should never be left at room temperature.

Preparing This Food First, find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg’s air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn’t matter if it isn’t picture-perfect. After four weeks, the egg will float. Throw it away. Eggs are easily contaminated with Salmonella microorganisms that can slip through an intact shell. never eat or serve a dish or bever age containing r aw fr esh eggs. sa lmonella is destroyed by cooking eggs to an inter nal temper atur e of 145°f ; egg-milk dishes such as custar ds must be cooked to an inter nal temper atur e of 160°f. If you separate fresh eggs by hand, wash your hands thoroughly before touching other food, dishes, or cooking tools. When you have finished preparing raw eggs, wash your hands and all utensils thoroughly with soap and hot water. never stir cooked eggs with a utensil used on r aw eggs. When you whip an egg white, you change the structure of its protein molecules which unfold, breaking bonds between atoms on the same molecule and forming new bonds to atoms on adjacent molecules. The result is a network of protein molecules that hardens around air trapped in bubbles in the net. If you beat the whites too long, the foam will turn stiff enough to hold its shape even if you don’t cook it, but it will be too stiff to expand natu- rally if you heat it, as in a soufflé. When you do cook properly whipped egg white foam, the hot air inside the bubbles will expand. Ovalbumin, an elastic protein in the white, allows the bubble walls to bulge outward until they are cooked firm and the network is stabilized as a puff y soufflé. The bowl in which you whip the whites should be absolutely free of fat or grease, since the fat molecules will surround the protein molecules in the egg white and keep them from linking up together to form a puff y white foam. Eggs whites will react with metal ions from the surface of an aluminum bowl to form dark particles that discolor the egg-white foam. You can whip eggs successfully in an enamel or glass bowl, but they will do best in a copper bowl because copper ions bind to the egg and stabilize the foam.

What Happens When You Cook This Food When you heat a whole egg, its protein molecules behave exactly as they do when you whip an egg white. They unfold, form new bonds, and create a protein network, this time with molecules of water caught in the net. As the egg cooks, the protein network tightens, squeez- ing out moisture, and the egg becomes opaque. The longer you cook the egg, the tighter the network will be. If you cook the egg too long, the protein network will contract strongly enough to force out all the moisture. That is why overcooked egg custards run and why overcooked eggs are rubbery. If you mix eggs with milk or water before you cook them, the molecules of liquid will surround and separate the egg’s protein molecules so that it takes more energy (higher heat) to make the protein molecules coagulate. Scrambled eggs made with milk are softer than plain scrambled eggs cooked at the same temperature. When you boil an egg in its shell, the air inside expands and begins to escape through the shell as tiny bubbles. Sometimes, however, the force of the air is enough to crack the shell. Since there’s no way for you to tell in advance whether any particular egg is strong enough to resist the pressure of the bubbling air, the best solution is to create a safety vent by sticking a pin through the broad end of the egg before you start to boil it. Or you can slow the rate at which the air inside the shell expands by starting the egg in cold water and letting it warm up naturally as the water warms rather than plunging it cold into boiling water—which makes the air expand so quickly that the shell is virtually certain to crack. As the egg heats, a little bit of the protein in its white will decompose, releasing sulfur that links up with hydrogen in the egg, forming hydrogen sulfide, the gas that gives rot- ten eggs their distinctive smell. The hydrogen sulfide collects near the coolest part of the egg—the yolk. The yolk contains iron, which now displaces the hydrogen in the hydrogen sulfide to form a green iron-sulfide ring around the hard-cooked yolk.

How Other Kinds of Processing Affect This Food Egg substitutes. Fat-free, cholesterol-free egg substitutes are made of pasteurized egg whites, plus artificial or natural colors, flavors, and texturizers (food gums) to make the product look and taste like eggs, plus vitamins and minerals to produce the nutritional equivalent of a full egg. Pasteurized egg substitutes may be used without additional cooking, that is, in salad dressings and eggnog. Drying. Dried eggs have virtually the same nutritive value as fresh eggs. Always refrigerate dried eggs in an air- and moistureproof container. At room temperature, they will lose about a third of their vitamin A in six months.

Medical Uses and/or Benefits Protein source. The protein in eggs, like protein from all animal foods, is complete. That is, protein from animal foods provides all the essential amino acids required by human beings. In fact, the protein from eggs is so well absorbed and utilized by the human body that it is considered the standard by which all other dietary protein is measured. On a scale known as biological value, eggs rank 100 ; milk, 93; beef and fish, 75; and poultry, 72. Vision protection. The egg yolk is a rich source of the yellow-orange carotenoid pigments lutein and zeaxanthin. Both appear to play a role in protecting the eyes from damaging ultraviolet light, thus reducing the risk of cataracts and age-related macular degeneration, a leading cause of vision of loss in one-third of all Americans older than 75. Just 1.3 egg yolks a day appear to increase blood levels of lutein and zeaxanthin by up to 128 percent. Perhaps as a result, data released by the National Eye Institute’s 6,000-person Beaver Dam ( Wisconsin) Eye Study in 2003 indicated that egg consumption was inversely associated with cataract risk in study participants who were younger than 65 years of age when the study started. The relative risk of cataracts was 0.4 for people in the highest category of egg consumption, compared to a risk of 1.0 for those in the lowest category. External cosmetic effects. Beaten egg whites can be used as a facial mask to make your skin look smoother temporarily. The mask works because the egg proteins constrict as they dry on your face, pulling at the dried layer of cells on top of your skin. When you wash off the egg white, you also wash off some of these loose cells. Used in a rinse or shampoo, the pro- tein in a beaten raw egg can make your hair look smoother and shinier temporarily by filling in chinks and notches on the hair shaft.

Adverse Effects Associated with This Food Increased risk of cardiovascular disease. Although egg yolks are high in cholesterol, data from several recent studies suggest that eating eggs may not increase the risk of heart disease. In 2003, a report from a 14-year, 177,000-plus person study at the Harvard School of Public Health showed that people who eat one egg a day have exactly the same risk of heart disease as those who eat one egg or fewer per week. A similar report from the Multiple R isk Factor Intervention Trial showed an inverse relationship between egg consumption and cholesterol levels—that is, people who ate more eggs had lower cholesterol levels. Nonetheless, in 2006 the National Heart, Lung, and Blood Institute still recommends no more than four egg yolks a week (including the yolk in baked goods) for a heart-healthy diet. The American Heart Association says consumers can have one whole egg a day if they limit cholesterol from other sources to the amount suggested by the National Cholesterol Education Project following the Step I and Step II diets. (Both groups permit an unlimited number of egg whites.) The Step I diet provides no more than 30 percent of total daily calories from fat, no more than 10 percent of total daily calories from saturated fat, and no more than 300 mg of cholesterol per day. It is designed for healthy people whose cholesterol is in the range of 200 –239 mg/dL. The Step II diet provides 25– 35 percent of total calories from fat, less than 7 percent of total calories from saturated fat, up to 10 percent of total calories from polyunsaturated fat, up to 20 percent of total calories from monounsaturated fat, and less than 300 mg cho- lesterol per day. This stricter regimen is designed for people who have one or more of the following conditions: •  Existing cardiovascular disease •  High levels of low-density lipoproteins (LDLs, or “bad” cholesterol) or low levels of high-density lipoproteins (HDLs, or “good” cholesterol) •  Obesity •  Type 1 diabetes (insulin-dependent diabetes, or diabetes mellitus) •  Metabolic syndrome, a.k.a. insulin resistance syndrome, a cluster of risk fac- tors that includes type 2 diabetes (non-insulin-dependent diabetes) Food poisoning. Raw eggs (see above) and egg-rich foods such as custards and cream pies are excellent media for microorganisms, including the ones that cause food poisoning. To protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them five minutes over boiling water or boil at least seven minutes or fry two to three minutes on each side (no runny center) or scramble until firm. Bread with egg coating, such as French toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or refrigerated and served very cold. Allergic reaction. According to the Merck Manual, eggs are one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), choco- late, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cer ea ls).

Food/Drug Interactions Sensitivity to vaccines. Live-virus measles vaccine, live-virus mumps vaccine, and the vac- cines for influenza are grown in either chick embryo or egg culture. They may all contain minute residual amounts of egg proteins that may provoke a hypersensitivity reaction in people with a history of anaphylactic reactions to eggs (hives, swelling of the mouth and throat, difficulty breathing, a drop in blood pressure, or shock).... eggs

A protein that acts as a catalyst for the body’s metabolic processes. The body contains thousands of enzymes, with each cell producing several varieties. The ?rst enzyme was obtained in a reasonably pure state in 1926. Since then, several hundred enzymes have been obtained in pure crystalline form. They are present in the digestive ?uids and in many of the tissues, and are capable of producing in small amounts the transformation on a large scale of various compounds. Examples of enzymes are found in the PTYALIN of saliva and DIASTASE of pancreatic juice which split up starch into sugar; the PEPSIN of the gastric juice and the trypsin of pancreatic juice which break proteins into simpler molecules and eventually into the constituent amino acids; and the thrombin of the blood which causes coagulation.

The diagnosis of certain disorders can be helped by measuring the concentrations of various enzymes in the blood. After a heart attack (myocardial infarction – see HEART, DISEASES OF), raised levels of heart enzymes occur as a result of damage to the cells of the heart muscle. Some inherited diseases such as GALACTOSAEMIA and PHENYLKETONURIA are the result of de?ciencies of certain enzymes.

Enzymes can be a useful part of treatment for some disorders. STREPTOKINASE, for example, is used to treat THROMBOSIS; wound-dressings containing papain from the pawpaw fruit – this contains protein-digesting enzymes – assist in the healing process; and pancreatic enzymes can be of value to patients with malabsorption caused by disorders of the PANCREAS.... enzyme

An unnatural, narrow channel leading from some natural cavity – such as the duct of a gland, or the interior of the bowels – to the surface. Alternatively a ?stula may be a communication between two such cavities where none should exist – as, for example, a direct communication between the bladder and bowel.

Cause Fistulas may be congenital or develop as a result of injury or infection. A SALIVARY ?stula may develop between the salivary gland and the outside of the cheek because of a blockage in the duct from the gland to the mouth. A urinary ?stula may be one consequence of a fracture of the PELVIS which has damaged the URETHRA. Fistulas of the anus are one of the most common forms, usually the result of infection and ABSCESS formation.

Treatment As a rule, a ?stula is extremely di?cult to close, especially after it has persisted for some time. The treatment consists in an operation to restore the natural channel, be it salivary duct, or urethra, or bowel. This is e?ected by appropriate means in each locality, and when it is attained the ?stula heals quickly under simple dressings.... fistula

Linn.

Family: Lauraceae.

Habitat: Native to the Mediterranean region; cultivated throughout India.

English: Laurel, Sweet Bay.

Unani: Habb-ul-Ghaar, Daphni.

Action: Leaves—mild sedative, gastric tonic, cholagogue, diaphoretic, antiseptic, antifungal. Used as a gargle against sore throat. Oil—used externally for rheumatism and in hair dressings for dandruff. Berry— emmenagogue, antileucorrhoeic, antidiarrhoeal.

Fresh leaves from Lahore (Pakistan) gave an essential oil (0.3-0.36%) with, 1,8-cineole 42.2, eugenol 16.4, sabinene 6.5, alpha terpineol 1.6, alpha-pinene 3.4, methyl eugenol 2.4 and terpinolene 1.9%. Major components of Greek and Russian oils were 1,8-cineole followed by alpha-terpinyl acetate.

The fruit from Kumaon region gave an essential oil (5%), including among others, 1,8-cineol (28.4), methyl cinna- mate (20.1), alpha phellandrene (10.1) and alpha-pinene (9.3%).

The leaves contain sesquiterpene lactones and isoquinoline alkaloids. Ethanolic extract of leaves produces a significant decrease in blood glucose level of diabetic rabbits. It contains amylase inhibitors which can supress sugar metabolism and can be used as an antiobesity agent for pet animals.

The leaf extract has been used as an antidandruff solution.... laurus nobilis

A strip or tube of fabric used to keep dressings in position, to apply pressure, to control bleeding, or to support a sprain or strain. Roller bandages are the most widely used. Tubular gauze bandages require a special applicator and are used mainly for areas that are awkward to bandage, such as a finger. Triangular bandages are used to make slings. (See also wounds.)... bandage

pl. n. derivatives of alginic acid, a complex carbohydrate extracted from certain brown seaweeds, that readily absorb water to form a gel. Alginates are included in many *antacid preparations (e.g. Gaviscon) for the relief of heartburn caused by *gastro-oesophageal reflux because they form a layer on the stomach contents that protects the oesophagus from acid reflux. As they are highly absorbent, alginates are also used in dressings for exuding wounds.... alginates

Another name for itching, it is a common symptom with many causes. It may accompany obvious skin disease such as URTICARIA, eczema (see DERMATITIS) or SCABIES. Pruritus may be systemic in origin and can be caused by advanced hepatic (liver) or renal (kidney) failure, uncontrolled DIABETES MELLITUS, or HYPERTHYROIDISM. It may be due to drugs and certain forms of malignancy – for example, Hodgkin’s disease (see LYMPHOMA). Anxiety or depression may also cause pruritus. Pruritus ani, itching round the ANUS, is a common troublesome condition: it may be caused by obsessive e?orts to keep this area clean; soft toilet paper and gentle cleansing once daily should be su?cient. A weak anal sphincter, skin tags, and HAEMORRHOIDS may also cause itching, and these conditions should be treated.

Treatment The ?rst aim is to identify and treat the cause, whether local or systemic. Once the cause has been dealt with, symptomatic treatment may be required to break the cycle of itching, scratching and itching; topical steroid ointments and occlusive dressings help to prevent scratching. For dry skin, emollients (see OINTMENTS) are useful. Local anaesthetics (see under ANAESTHESIA) provide relief but may cause allergic reactions, and systemic ANTIHISTAMINE DRUGS at night can help.... pruritus

Linn.

Family: Labiatae; Lamiaceae.

Habitat: Native to the Mediterranean region; grown as an ornamental.

English: Sage.

Folk: Salvia Sefakuss.

Action: Plant—astringent, anti- inflammatory, carminative, anti- spasmodic, antiseptic. Leaf and flower—cholagogue, hypogly- caemic, antiasthmatic (used for respiratory allergy), cholagogue, emmenagogue, antisudoriferous, antiseptic. Leaf—diaphoretic, antipyretic. Used for sore throat, laryngitis, tonsillitis, stomatitis.

Key application: Leaf—internally, for dyspeptic symptoms and excessive perspiration; externally for inflammations of the mucous membranes of nose and throat. (German Commission E.) ESCOP indicates its use for inflammations and infections such as stomatitis, gingivitis, pharyngitis, and hyperhidrosis.

The leaves contain a volatile oil; diterpene bitters including carnosolic acid; flavonoids including salvigenin, genkwanin, hispidulin, luteolin and its derivatives; phenolic acids including rosmarinic, caffeic, labiatic; a condensed catechin, salvia tannin.

The roots contain diterpene quino- nesroyleanone and its derivatives. Volatile oil contains alpha-and beta-thu- jone, 1,8-cineole and camphor. Thu- jone is strongly antiseptic and carminative, also has an oestrogenic action that is partly responsible for the herb's hormonal activity in reducing breast milk production. The volatile oil also relieves muscle spasms. Ros- marinic acid, a phenol, allays inflammations.

Cirsiliol, linalool and alpha-terpine- ol, constituents of the volatile oil, exhibit CNS depressant activities.

In a double blind, randomized and placebo controlled trial, extracts of Salvia officinalis showed improvement in patients with mild to moderate Alzheimer disease. (Natural Medicines Comprehensive Database, 2007.)

Sage oil is used in perfumes as a deodorant and for the treatment of thrush and gingivitis. The herb is used in tooth powders, mouth washes, gargles, poultices, hair tonics and hair dressings.... salvia officinalis

Sterilisation means either (1) the process of rendering various objects – such as those which come in contact with wounds, and various foods – free from microbes, or (2) the process of rendering a person incapable of producing children.

The manner of sterilising bedding, furniture, and the like, after contact with a case of infectious disease, is given under DISINFECTION; whilst the sterilisation of instruments, dressings, and skin surfaces, necessary before surgical procedures, is mentioned in the same article and also under ANTISEPTICS, ASEPSIS, and WOUNDS. For general purposes, one of the cheapest and most e?ective agents is boiling water or steam.

Bacteriological sterilisation may be e?ected in many ways, and di?erent methods are used in di?erent cases.

Reproductive sterilisation In women, this is performed by ligating (cutting) and then tying the FALLOPIAN TUBES – the tubes that carry the OVUM from the ovary (see OVARIES) to the UTERUS. Alternatively, the tubes may be sealed-o? by means of plastic and silicone clips or rings. The technique is usually performed (by LAPAROSCOPY) through a small incision, or cut, in the lower abdominal wall. It has no e?ect on sexual or menstrual function, and, unlike the comparable operation in men, it is immediately e?ective. The sterilisation is usually permanent (around 0·05 pregnancies occur for every 100 women years of use), but occasionally the two cut ends of the Fallopian tubes reunite, and pregnancy is then again possible. Removal of the uterus and/or the ovaries also sterilises a woman but such procedures are only used when there is some special reason, such as the presence of a tumour.

The operation for sterilising men is known as VASECTOMY.... sterilisation

n. a swelling containing watery fluid (serum) and sometimes also blood (blood blister) or pus, within or just beneath the skin. Blisters commonly develop as a result of unaccustomed friction on the hands or feet or at the site of a burn but are also a feature of certain skin diseases. Blisters may be treated with antiseptics and dressings. An unduly painful blister may be punctured with a sterile needle so that the fluid is released.... blister

n. a carbohydrate formed as an intermediate product in the digestion of starch by the enzyme amylase. Dextrin is used in the preparation of pharmaceutical products (as an *excipient) and surgical dressings.... dextrin

(alveolar osteitis) a painful dental condition in which the normal healing of a tooth socket has been disturbed. Instead of being filled with a blood clot the socket is empty as a result of a nonspecific event; treatment consists of flushing out the socket, placement of medicated dressings, pain relief, and self-care. The condition normally resolves within 14 days.... dry socket

n. thin open-woven material used in several layers for the preparation of dressings and swabs.... gauze

Destruction of the skin’s surface tissues resulting in an open sore. A similar breach may occur in the surface of the mucous membrane lining body cavities – for example, the stomach, duodenum or colon (see COLITIS). Usually accompanied by pain and local in?ammation, ulcers can be shallow or deep, with a crater-like shape. An ulcer may heal naturally, but on certain parts of the body – legs (venous ulcers, see below) or bony protuberances (decubitus ulcers, see below) – they can become chronic and di?cult to treat. When an ulcer heals, granulations (well-vascularised connective tissue) form which become ?brous and draw the edges of the ulcer together. Any damage to the body surface may develop into an ulcer if the causative agent is allowed to persist – for example, contact with a noxious substance or constant pressure on an area of tissue with poor circulation. Treatment of skin ulcers is e?ected by cleaning the area, regular dry dressings and local or systemic ANTIBIOTICS depending upon the severity of the ulcer.

Decubitus ulcer Also known as pressure or bed sore. Occurs when there is constant pressure on and inadequate oxygenation of an area of skin, usually overlying a bony protuberance. Elderly or in?rm people, or individuals with debilitating, emaciating or neurological illnesses, are vulnerable to the condition. Long-term pressure from a bed, wheelchair, cast or splint is the usual cause. Loss of skin sensation is a contributory factor, and muscle and bone as well as skin may be affected.

Treatment The most important treatment is prevention, keeping the patient’s back, buttocks, heels and other pressure-points clean and dry, and regularly changing his or her position. If ulcers do develop, repeated local DEBRIDEMENT, protective dressings and (in serious cases) surgical treatment are required, accompanied by an appropriate antibiotic if infection is persistent.

Venous ulcer This occurs on the lower leg or ankle and is caused by chronic HYPERTENSION in the deep leg VEINS, usually the consequences of previous deep vein thrombosis (DVT) – see THROMBOSIS; VEINS, DISEASES OF – which has destroyed the valvular system in the vein(s). The ulcer is usually preceded by chronic OEDEMA, often local eczema (see DERMATITIS), and bleeding into the skin that produces brown staining. Varicose veins may or may not be present. Control of the oedema by compression and encouragement to walk is central to management.... ulcer

Scalds are caused by moist heat and burns by dry heat but their treatment is the same. There are six degrees of burns; anything beyond the first degree (skin not broken) and second degree (blisters and broken skin) should receive hospital treatment.

All burns are serious. Vulnerary herbs are available to promote healing and cell growth, including: Aloe Vera, Comfrey, Fenugreek, Marigold, Marshmallow, Slippery Elm, Chickweed, Myrrh (powder).

Even hospital authorities may find these effective, enhancing healing, reducing risk of infection, and often concluding with a minimum of scar tissue. Echinacea – to mobilise the immune system.

Exclude air from affected parts as soon as possible. Remove no clothing adhering to wound; cut round. For corrosive alkalis: bathe with cider vinegar (2-4 teaspoons to teacup water). Follow with honey: apply lint and bandage. Honey has a long traditional reputation for burns. The following are analgesic and antiseptic, keeping wounds clean and free from pus. Apply sterile dressings.

Tea for internal use: Nettles 1; Valerian 1; Comfrey leaf 2. Mix. 2 teaspoons to each cup boiling water; infuse 15 minutes. 1 cup every 2 hours. Or, cup of ordinary tea laced with 2-3 drops Life Drops.

Topical. (1) Tea Tree oil: 1 part to 20 parts Almond oil. (2) Strong Nettle tea – pain killer. (3) St John’s Wort oil. (4) Aloe Vera – cut off piece of leaf and pulp; or, gel. (5) Slippery Elm – Powder mixed with little milk to form a paste. (6) Pierce Vitamin E capsule and anoint area. (7) Distilled extract of Witch Hazel. (8) Cod liver oil.

Compress. Apply piece of suitable material steeped in teas of any of the following: Chamomile, Chickweed, Comfrey, Cucumber, Elderflowers, Marigold, Plantain, St John’s Wort.

Alcohol should not be taken.

Supplementation. Vitamins A, B-complex, C, D, E. Potassium. Zinc. ... burns & scalds

Not a medical term. Puffy skin from deposition of fat. “Orange peel skin”. Occurs chiefly in women as lumpy flesh on buttocks, thighs, stomach, knees and upper arm. Though not due to increased fluid in the tissues, it is sufficient to arrest the circulation. Constriction of capillaries causes toxic wastes to build up, forming nodules that lock away fat in the tissues. Hormone imbalance also suspected. Varicose veins may appear with cellulite from poorly supportive connective tissue. Usual cause: poor posture and unhealthy lifestyle.

Treatment. To activate capillary function and assist toxic elimination: Bladderwrack, Gotu Kola, Kola, Parsley tea. A diuretic may assist by eliminating excess fluid.

Gotu Kola tea: Quarter to half a teaspoon leaves to each cup boiling water; infuse 5-10 minutes. 1 cup morning and evening.

Formula. Tea. Equal parts: Alfalfa, Clivers, Fennel, Senna leaves. 1 heaped teaspoon to each cup boiling water: infuse 5-10 minutes. Half-1 cup morning and evening.

Seline. Tablets. Ingredients: Each tablet contains Lecithin 100mg; Pulverised Dandelion 100mg; Pulverised Horsetail 100mg; Pulverised extract Fucus 5:1 30mg; Vitamin C 40mg; Vitamin B6 1mg. 1 tablet thrice daily.

Aescin. Compound isolated from Horse-chestnuts to decrease capillary permeability and swelling. Topical. Decoction of Horse-chestnuts as a lotion. Or: infusion of Bladderwrack.

Aromatherapy and Herb essences. Combination for external use. Ingredients: Almond oil 47ml; Fennel oil 1ml; Juniper oil 1ml; Cypress essence 0.5ml; Lemon essence 0.5ml. Apply to affected areas morning and evening; small area 5 drops, large area 10 drops (Gerard). Gentle massage with a string glove, loofah or massage glove.

Diet. Reduce calorie intake. Raw fresh fruits and vegetable salads to account for 50 per cent of the diet. No sweet or dried fruits. Conservatively-cooked vegetables. Seafood. Iodine-rich foods. Wholegrain cereals. Protein: beans, chicken, poached eggs, fish, little lean meat: no pork, bacon or ham. Low-fat yoghurt. Cold-pressed unsaturated oils for salad dressings with lemon juice. Dandelion coffee to stimulate liver. Avoid sugar, alcohol, bananas and white flour products. Spring water.

Supportives. Stop smoking. Adopt an alternative to the contraceptive pill. To avoid fluid retention, 2-3 glasses of water daily. ... cellulite

n. a material used in surgical dressings, made of scraped linen or a cotton substitute. It is usually fluffy one side and smooth the other.... lint

 Pulverised wood charcoal. An inert substance but with healing potential. Has power to neutralise putrid smells of cancer, diarrhoea, gangrene, and a great capacity for absorbing gases. Its latent power is brought to life by prolonged trituration (grinding finely and diluting) with sugar of milk. To counter effect of dangerous drugs.

In the absence of sterile dressings and modern hospital amenities, powdered vegetable charcoal has an ancient reputation as an astringent dressing. It absorbs bacterial toxins and is useful for chronic bowel discharge. Powdered charcoal dressings were used during World War I. Rubbed in lard, was used for purulent foul discharging wounds to neutralise smell and promote healing.

Other indications: relaxed veins, stomach tense and full of wind, constant belching. For weak and cachetic individuals where vital powers are weak.

Available in biscuits, tablets and capsules for its purifying properties and as an aid to digestion. Tablets containing a high sodium content should be avoided. ... charcoal, vegetable

A group of unsaturated fatty acids essential for growth and body function. EFA activity requires three polyunsaturated fatty acids (linolenic, linoleic and arachidonic). The most essential are linoleic and arachidonic which are closely involved in metabolism, transport of fats, and maintenance of cell membranes. While linolenic and arachidonic acids can be synthesised in the body, linoleic cannot.

EFA deficiency may be caused by alcohol, particularly Omega-6. Deficiencies may be responsible for a wide range of symptoms from foul-smelling perspiration to psoriasis, pre-menstrual tension and colic. EFAs are precursors of prostaglandin formation.

EFAs are present in oily fish and reduce the adhesion of platelets and the risk of heart disease. They reduce blood cholesterol and increase HDLs.

Common sources: cold pressed seeds, pulses, nuts and nut oils. Evening Primrose oil (15-20 drops daily). The best known source is Cod Liver oil (1-8 teaspoons daily); (children 1 teaspoon daily to strengthen immune system against infection); bottled oil preferred before capsules. To increase palatability pour oil into honey jar half filled with orange or other fruit juice, shake well and drink from the jar.

Margarines, salad dressings, cooking and other refined vegetable oils inhibit complete absorption of EFAs and should be avoided. EFAs require the presence of adequate supply of Vitamins A, B, C, D, E and minerals Calcium, Iron, Magnesium and Selenium. ... essential fatty acids (efa)

Beverage and medicine. Whilst not a herb, honey is processed by bees from the nectar of flowers and has an ethereal quality that enhances its healing properties. A source of vitamins and minerals.

Action. Many bacteria cannot live in the presence of honey since honey draws from them the moisture essential to their existence. It is a potent inhibitor of the growth of bacteria: salmonella, shigella and E. coli. Taken internally and externally, hastens granulation and arrests necrotic tissue. A natural bacteriostatic and bactericide.

Of an alkaline action, honey assists digestion, decreasing acidity. It has been used with success for burns, frostbite, colic, dry cough, inflammations, involuntary twitching of eyes and mouth; to keep a singer’s throat in condition. Some cases of tuberculosis have found it a life-preserver.

A cooling analgesic: dressings smeared with honey and left on after pain has subsided to prevent swelling – for cuts, scratches, fistula, boils, felon, animal bites; stings of mosquitoes, wasps, bees, fleas, etc. May be applied to any kind of wound: dip gauze strips in pure honey and bind infected area; leave 24 hours.

Insomnia: 2 teaspoons to glass of hot milk at bedtime.

Arterio-sclerosis: with pollen, is said to arrest thickening of the arteries.

2, 3 or more teaspoons daily to prevent colds and influenza.

2 teaspoons in water or tea for renewed vitality when tired.

Rheumatism and arthritis: 2 teaspoons honey and 2 teaspoons Cider vinegar in water 2-3 times daily.

“The taking of honey each day is advised in order to keep the lymph flowing at its normal tempo and thus avoid degenerative disease which shortens life. The real value of honey is to maintain a normal flow of the tissue fluid called lymph. When this flow-rate slows down, then calcium and iron are precipitated as sediment. When the lymph flow is stagnant, then harmful micro-organisms invade the body and sickness appears.” (D.C. Jarvis MD)

Where sweetening is required to ensure patient compliance, honey is better than sugar. Its virtues deteriorate in open sunlight. Should not be heated above 40°C. ... honey

adj. containing a medicinal drug: applied to lotions, soaps, sweets, etc. Medicated dressings are applied to wounds to prevent infection and allow normal healing.... medicated

n. one of a series of hydrocarbons derived from petroleum. Paraffin wax (hard paraffin), a whitish mixture of solid hydrocarbons melting at 45–60°C, is used in medicine mainly as a base for ointments and in microscopy for *embedding specimens. Liquid paraffin is a mineral oil formerly used as a laxative; combined with soft paraffin (white or yellow), it is used as an emollient, as a lubricating ointment for treating dry eyes, and to impregnate gauze dressings to prevent the fibres from sticking.... paraffin

a piece of material cut or folded into a triangular shape and used for making an arm sling or holding dressings in position.... triangular bandage

(Naga sore) a skin disease prevalent in wet tropical regions. A large open sloughing sore usually develops at the site of a wound or abrasion. The ulcer, commonly located on the feet and legs, is often infected with spirochaetes and other bacteria and may extend deeply and cause destruction of muscles and bones. Treatment involves the application of mild antiseptic dressings and intramuscular doses of *penicillin. Skin grafts may be necessary in more serious cases. The exact cause of the disease has not yet been determined.... tropical ulcer

 Sugar diabetes. Chronic disorder of fat, protein and carbohydrate metabolism. A decrease of insulin by the pancreas gives rise to high level blood sugar (glucose) which is eliminated in the urine by the kidneys. With low insulin production the body cannot convert food into energy. In Britain over 30,000 new cases are diagnosed each year. One in five people go blind because of diabetes. The genetic factor is important; it may run in families due to defect in the immune system. Women who have German measles during the first three months of pregnancy can have a child who develops diabetes during adolescence.

Etiology. The more severe form, in younger patients, needs insulin treatment, without which ketosis and diabetic coma are possible. The milder form in older patients can be managed with diet and hypoglycaemic agents. Now considered due to auto-immune attack on Islet of Langerhams cells in pancreas which secrete insulin. “The Pill” often raises blood sugar. Lack of trace minerals (chromium and zinc). Zinc is a component of insulin and Chromium produces enzymes to stimulate metabolism of sugars. Diabetes can cause heart attack, stroke, hardening of arteries, blindness. It is the leading cause of kidney failure and gangrene.

Symptoms. Great thirst. Urine of high specific gravity. Weakness, emaciation, skin ulcers, loss of tactile sensation in the fingertips (Vitamin B6). In men there may be inflammation of the glans penis and in women, itching of the vulvae. Boils are common. In spite of large appetite there may by severe weight loss. Magnesium deficiency.

Diabetics are subject to glaucoma and detachment of the retina. There is a high incidence of cataract of the eye. While surgery may be necessary, effective supportive herbal treatment can do much. Regular visits to the Hospital Specialist help detect in time future eye, kidney and circulation damage.

High fibre, low fat, high carbohydrate. To help control blood sugar a diabetic must avoid sweets.

Exercise lowers blood sugar.

Agents used with some success: Alfalfa, Damiana leaves, Fenugreek seeds, Aloe Vera juice, Dandelion, Fringe Tree, Guar gum, Garlic (anti-diabetic action shown by Dr Madaus, West Germany, 1967), Bilberry berries, Goat’s Rue (dried aerial parts reduce blood sugar BHP (1983), Olive leaves, onions, Nettles, Pipsissewa, White Horehound, Sweet Sumach, Jambul seeds rapidly reduce sugar in the urine. Karela. Gurmar, (Gymnema sylvestre) leaves are chewed in India to reduce sugar in the urine (mild cases). Balsam pear. Bitter melon (Momordica charastia).

Hypoglycaemic herbs can be effective where the pancreas still functions. Type 1 diabetes, suffered by children whose insulin-producing cells have been destroyed and who produce no insulin at all will always require administered insulin. Maturity-onset diabetes (Type 11) occurs in middle life, insulin- production being insufficient. This form is usually associated with obesity for which herbs are helpful.

Diabetics are specially prone to infections; a course of Echinacea at the onset of winter is beneficial. Coronary artery disease is common in diabetics (especially women) who may develop atherosclerosis at an early age. High blood pressure places undue strain upon kidneys which may excrete too much protein (Yarrow, Lime flowers, Hawthorn). Lack of sensation in the feet exposes the subject to unconscious bruising and injury from which septic ulceration may arise (Chamomile foot baths).

Alternatives. Liver herbs work positively on the pancreas. Diabetic cases should receive treatment for the liver also, Dandelion and Fringe Tree being a reliable combination. Dr John Fearn, California (Ellingwood) used Fringe Tree for all his cases of sugar in the urine: 10 drops, Liquid Extract, 4-5 times daily.

Tea. Equal parts: Peppermint leaves, Dandelion leaves, Goat’s Rue leaves. 1-2 teaspoons to each cup boiling water infuse 5-15 minutes. Cup 2-3 times daily.

Teas from any one of the following: Bilberry berries or leaves, Nettles, White Horehound, Alfalfa, Olive leaves.

Decoction. Fenugreek seeds. 2 teaspoons to each large cup water simmered gently 5 minutes. One cup daily, consuming the seeds.

Powders. Equal parts: Sweet Sumach, Jambul seeds, Dandelion. Dose: 750mg (three 00 capsules or half a teaspoon) thrice daily.

Tinctures. Formula. Equal parts: Jambul, Fringe Tree, Goat’s Rue. Dose: 1 teaspoon thrice daily and at bedtime.

Tablets. Dr Alfred Vogel: tablet containing: Bilberry, Kidney Bean, Tormentil, English Walnut leaves, Alfalfa leaves, Cuckoo flowers.

Karela (Momordica Charantia) Hypoglycaemic action gave good results in clinical trials. Daily dose: 50/60ml fresh juice.

Evening Primrose. See entry.

Guar Gum. 5g unit dose sachets (Guarina) containing dispersible granules. This gum has shown beneficial effects for insulin-dependants.

Hypoglycaemics (second degree). Allspice, Bugleweed, Burdock, Ginseng, Lily of the Valley, Wormwood, Nettles.

Diabetic gangrene. Tinctures: equal parts, Echinacea, Thuja. Internally and externally. Internal dose: 30- 60 drops.

Diabetic neuralgia. Cayenne pepper (Capsicum). Frequently successful.

American traditional. It is claimed that 500mg Bayleaf, Cinnamon, Cloves and Turmeric halve the need for insulin in diabetics.

Diet. Dietary treatment has changed over the past few years. Patients are now advised by the British Diabetic Association to eat food rich in complex carbohydrates (starches) and high in fibre as in wholemeal bread, oats and wholegrain breakfast cereals, wholewheat pasta, brown rice, beans and lentils, vegetables and fruit. Fat intake should be carefully watched (lean meat); skimmed milk, polyunsaturated or low-fat cheeses and salad dressings. Certain foods are known to encourage the pancreas to produce more insulin: banana, barley, cabbage, lettuce, oats, olive, papaya, turnip, sweet potato.

Coffee intake should be limited to prevent hypoglycaemic symptoms.

Barley. A study has shown that the use of barley flour as a substitute for wheat in bread helps to control diabetes, in Iraq. (Naismith D, et al, ‘Therapeutic Value of Barley in Management of Diabetes’: Annals Nutr Metab, 35, 61-64 1991)

Supplementation. Vitamins A, B-complex, C, D, E, F. Vitamin B6. Brewer’s yeast. Minerals: Chromium 50mcg; Manganese 15mg; Magnesium 300mg; Zinc 25mg; to normalise glucose metabolism.

Note: Over 400 traditional plant medicines have been documented for diabetes, but few have been evaluated for efficacy. In the undeveloped countries they are chiefly used for non-insulin dependent diabetes. (Diabetes Care, 1989, Sept 12, p553)

Insulin dependents. Whether adults or children, insulin dependents should under no circumstances discontinue insulin injections.

Treatment by or in liaison with general medical practitioner.

Information. British Diabetic Association, 10 Queen Anne Street, London W1M 0BD, UK. Send SAE. ... diabetes, mellitus

the condition that results from swelling of the muscles in a *compartment of a limb, which raises the pressure within the compartment so that the blood supply to the muscle is cut off, causing *ischaemia and further swelling. If it persists, the muscles and nerves within the compartment die, leading to *Volkmann’s contracture (when the forearm is affected). Causes are trauma, damage to blood vessels, reperfusion after ischaemia, and tight casts or bandages. Treatment is to release any tight dressings and to divide the fascia surrounding the compartment to relieve the pressure (see fasciotomy). This should be performed urgently, within six hours from the onset of symptoms, to prevent permanent damage.... compartment syndrome

Allium cepa

FAMILY: Liliaceae

SYNONYMS: Common onion, Strasburg onion.

GENERAL DESCRIPTION: A perennial or biennial herb up to 1.2 metres high with hollow leaves and flowering stem, and a globelike fleshy bulb.

DISTRIBUTION: Native of western Asia and the Middle East, it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is mainly produced in France, Germany and Egypt from the ‘red’ onion.

OTHER SPECIES: There are numerous species of onion which have been developed, which include the Spanish or silver-skinned onion, the Tripoli and the red onion. See also Botanical Classification.

HERBAL/FOLK TRADITION: Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, Band C and shares many of the properties of garlic, to which it is closely related. Raw onion helps to keep colds and infections at bay, promotes strong bones and a good blood supply to all the tissues. It acts as an effective blood cleanser which, along with the sulphur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage which is often responsible for oedema and puffiness.

Onion has long been used as a home ‘simple’ for a wide range of conditions: ‘As a poultice they are invaluable for the removal of hard tumours. In this form they afford relief in cases of suppressed gout or obstructed circulation ... Onions tend to soothe the nerves and induce sleep. They stimulate the action of the skin and remove obstructions of the viscera ... raw onions, bruised are good for burns and scalds in the absence of other remedies ... applied to the sting or bite of any poisonous insect often proves all that is desired.’ .

ACTIONS: Anthelmintic, antimicrobial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, bactericidal, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolaemic, hypoglycaemic, hypotensive, stomachic, tonic, vermifuge.

EXTRACTION: Essential oil by steam distillation from the bulb. (An oleoresin is also produced in small quantities for flavouring use.)

CHARACTERISTICS: A pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulphuraceous odour with a lachrymatory (tear-producing) effect.

PRINCIPAL CONSTITUENTS: Mainly dipropyl disulphide, also methylpropyl disulphide, dipropyl trisulphide, methylpropyl trisulphide and allylpropyl disulphide, among others.

SAFETY DATA: Specific safety data unavailable at present – probably similar to garlic, i.e. generally non-toxic, non-irritant, possible sensitization.

AROMATHERAPY/HOME: USE None, due to its offensive smell.

OTHER USES: Used in some pharmaceutical preparations for colds, coughs, etc. The oil is extensively used in most major food categories, especially meats, savouries, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work.... onion

Thymus vulgaris

FAMILY: Lamiaceae (Labiatae)

SYNONYMS: T. aestivus, T. ilerdensis, T. webbianus, T. valentianus, French thyme, garden thyme, red thyme (oil), white thyme (oil).

GENERAL DESCRIPTION: A perennial evergreen subshrub up to 45 cms high with a woody root and much-branched upright stem. It has small, grey-green, oval, aromatic leaves and pale purple or white flowers.

DISTRIBUTION: Native to Spain and the Mediterranean region; now found throughout Asia Minor, Algeria, Turkey, Tunisia, Israel, the USA, Russia, China and central Europe. The oil is mainly produced in Spain but also in France, Israel, Greece, Morocco, Algeria, Germany and the USA.

OTHER SPECIES: There are numerous varieties of thyme – the common thyme is believed to have derived from the wild thyme or mother-of-thyme (T. serpyllum), which is also used to produce an essential oil called serpolet, similar in effect to the common thyme oil.

Another species used for the production of the so-called red thyme oil is particularly the Spanish sauce thyme (T. zygis), a highly penetrating oil good for cellulitis, sports injuries, etc. (although, like the common thyme, it is a skin irritant). Other species used for essential oil production include lemon thyme (T. citriodorus), a fresh scented oil good for asthma and other respiratory conditions, safe for children. Spanish marjoram (T. Mastichina) is actually botanically classified as a variety of thyme, with which it shares many common properties, despite its common name. Spanish marjoram contains mainly 1,8-cineole (up to 75 per cent) and linalool (up to 20 per cent), so therapeutically has much in common with eucalyptus, being well suited to treating viral and bacterial respiratory infections. See also Botanical Classification section.

HERBAL/FOLK TRADITION: One of the earliest medicinal plants employed throughout the Mediterranean region, well known to both Hippocrates and Dioscorides. It was used by the ancient Egyptians in the embalming process, and by the ancient Greeks to fumigate against infectious illness; the name derives from the Greek thymos meaning ‘to perfume’. It is also a long-established culinary herb, especially used for the preservation of meat.

It has a wide range of uses, though in Western herbal medicine its main areas of application are respiratory problems, digestive complaints and the prevention and treatment of infection. In the British Herbal Pharmacopoeia it is indicated for dyspepsia, chronic gastritis, bronchitis, pertussis, asthma, children’s diarrhoea, laryngitis, tonsillitis and enuresis in children.

ACTIONS: Anthelmintic, antimicrobial, antioxidant, antiputrescent, antirheumatic, antiseptic (intestinal, pulmonary, genito-urinary), antispasmodic, antitussive, antitoxic, aperitif, astringent, aphrodisiac, bactericidal, balsamic, carminative, cicatrisant, diuretic, emmenagogue, expectorant, fungicidal, hypertensive, nervine, revulsive, rubefacient, parasiticide, stimulant (immune system, circulation), sudorific, tonic, vermifuge.

EXTRACTION: Essential oil by water or steam distillation from the fresh or partially dried leaves and flowering tops. 1. ‘Red thyme oil’ is the crude distillate. 2. ‘White thyme oil’ is produced by further redistillation or rectification. (An absolute is also produced in France by solvent extraction for perfumery use.)

CHARACTERISTICS: 1. A red, brown or orange liquid with a warm, spicy-herbaceous, powerful odour. 2. A clear, pale yellow liquid with a sweet, green-fresh, milder scent. It blends well with bergamot, lemon, rosemary, melissa, lavender, lavandin, marjoram, Peru balsam, pine, etc.

PRINCIPAL CONSTITUENTS: Thymol and carvacrol (up to 60 per cent), cymene, terpinene, camphene, borneol, linalol; depending on the source it can also contain geraniol, citral and thuyanol, etc.

There are many chemotypes of thyme oil: notably the ‘thymol’ and ‘carvacrol’ types (warming and active); the ‘thuyanol’ type (penetrating and antiviral); and the milder ‘linalol’ or ‘citral’ types (sweet-scented, non-irritant).

SAFETY DATA: Red thyme oil, serpolet (from wild thyme), ‘thymol’ and ‘carvacrol’ type oils all contain quite large amounts of toxic phenols (carvacrol and thymol). They can irritate mucous membranes, cause dermal irritation and may cause sensitization in some individuals. Use in moderation, in low dilution only. They are best avoided during pregnancy.

White thyme is not a ‘complete’ oil and is often adulterated. Lemon thyme and ‘linalol’types are in general less toxic, non-irritant, with less possibility of sensitization – safe for use on the skin and with children.

AROMATHERAPY/HOME: USE

Skin care: Abscess, acne, bruises, burns, cuts, dermatitis, eczema, insect bites, lice, gum infections, oily skin, scabies.

Circulation muscles and joints: Arthritis, cellulitis, gout, muscular aches and pains, obesity, oedema, poor circulation, rheumatism, sprains, sports injuries.

Respiratory system: Asthma, bronchitis, catarrh, coughs, laryngitis, sinusitis, sore throat, tonsillitis.

Digestive system: Diarrhoea, dyspepsia, flatulence.

Genito-urinary system: Cystitis, urethritis.

Immune system: Chills, colds, ’flu, infectious diseases.

Nervous system: Headaches, insomnia, nervous debility and stress-related complaints – ‘helps to revive and strengthen both body and mind’..

OTHER USES: The oil is used in mouthwashes, gargles, toothpastes and cough lozenges. ‘Thymol’ is isolated for pharmaceutical use in surgical dressings, disinfectants etc. Used as a fragrance component in soaps, toiletries, aftershaves, perfumes, colognes, etc. Extensively employed by the food and drink industry, especially in meat products.... thyme, common