Hanging Health Dictionary

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Hanging: From 1 Different Sources

Hanging is a form of death due to suspension of the body from the neck – either suddenly, as in judicial hanging (although not in the United Kingdom, as the death penalty is not used in the UK justice system), so as to damage the spinal column and cord, or in such a way as to constrict the AIR PASSAGES and the blood vessels to the brain. Death is, in any case, speedy, resulting in 2–3 minutes if not instantaneously. Apart from judicial hanging, and in the absence of any signs of a struggle, hanging is usually due to SUICIDE. The resuscitation of people found hanging is similar to that for drowning. (See APPENDIX 1: BASIC FIRST AID – Cardiac/respiratory arrest.)
Health Source: Medical Dictionary
Author: Health Dictionary

Abdomen

The lower part of the trunk. Above, and separated from it by the diaphragm, lies the thorax or chest, and below lies the PELVIS, generally described as a separate cavity though continuous with that of the abdomen. Behind are the SPINAL COLUMN and lower ribs, which come within a few inches of the iliac bones. At the sides the contained organs are protected by the iliac bones and down-sloping ribs, but in front the whole extent is protected only by soft tissues. The latter consist of the skin, a varying amount of fat, three layers of broad, ?at muscle, another layer of fat, and ?nally the smooth, thin PERITONEUM which lines the whole cavity. These soft tissues allow the necessary distension when food is taken into the STOMACH, and the various important movements of the organs associated with digestion. The shape of the abdomen varies; in children it may protrude considerably, though if this is too marked it may indicate disease. In healthy young adults it should be either slightly prominent or slightly indrawn, and should show the outline of the muscular layer, especially of the pair of muscles running vertically (recti), which are divided into four or ?ve sections by transverse lines. In older people fat is usually deposited on and inside the abdomen. In pregnancy the abdomen enlarges from the 12th week after conception as the FETUS in the UTERUS grows (see PREGNANCY AND LABOUR; ANTENATAL CARE).

Contents The principal contents of the abdominal cavity are the digestive organs, i.e. the stomach and INTESTINE, and the associated glands, the LIVER and PANCREAS. The position

of the stomach is above and to the left when the individual is lying down, but may be much lower when standing. The liver lies above and to the right, largely under cover of the ribs, and occupying the hollow of the diaphragm. The two KIDNEYS lie against the back wall on either side, protected by the last two ribs. From the kidneys run the URETERS, or urinary ducts, down along the back wall to the URINARY BLADDER in the pelvis. The pancreas lies across the spine between the kidneys, and on the upper end of each kidney is a suprarenal gland

(see ADRENAL GLANDS). The SPLEEN is positioned high up on the left and partly behind the stomach. The great blood vessels and nerves lie on the back wall, and the remainder of the space is taken up by the intestines or bowels (see INTESTINE). The large intestine lies in the ?anks on either side in front of the kidneys, crossing below the stomach from right to left, while the small intestine hangs from the back wall in coils which ?ll up the spaces between the other organs. Hanging down from the stomach in front of the bowels is the OMENTUM, or apron, containing much fat and helping to protect the bowels. In pregnancy the UTERUS, or womb, rises up from the pelvis into the abdomen as it increases in size, lifting the coils of the small intestine above it.

The PELVIS is the part of the abdomen within the bony pelvis (see BONE), and contains the rectum or end part of the intestine, the bladder, and in the male the PROSTATE GLAND; in the female the uterus, OVARIES, and FALLOPIAN TUBES.... abdomen

Banana And Plantain

Musa species

Description: These are treelike plants with several large leaves at the top. Their flowers are borne in dense hanging clusters.

Habitat and Distribution: Look for bananas and plantains in open fields or margins of forests where they are grown as a crop. They grow in the humid tropics.

Edible Parts: Their fruits are edible raw or cooked. They may be boiled or baked. You can boil their flowers and eat them like a vegetable. You can cook and eat the rootstocks and leaf sheaths of many species. The center or “heart” or the plant is edible year-round, cooked or raw.

Other Uses: You can use the layers of the lower third of the plants to cover coals to roast food. You can also use their stumps to get water (see Chapter 6). You can use their leaves to wrap other foods for cooking or storage.... banana and plantain

Beef

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

About the Nutrients in This Food Like fish, pork, poultry, milk, and eggs, beef has high-quality proteins, with sufficient amounts of all the essential amino acids. Beef fat is slightly more highly saturated than pork fat, but less saturated than lamb fat. All have about the same amount of cholesterol per serving. Beef is an excellent source of B vitamins, including niacin, vitamin B6, and vitamin B12, which is found only in animal foods. Lean beef pro- vides heme iron, the organic iron that is about five times more useful to the body than nonheme iron, the inorganic form of iron found in plant foods. Beef is also an excellent source of zinc. One four-ounce serving of lean broiled sirloin steak has nine grams fat (3.5 g saturated fat), 101 mg cholesterol, 34 g protein, and 3.81 mg iron (21 percent of the R DA for a woman, 46 percent of the R DA for a man). One four-ounce serving of lean roast beef has 16 g fat (6.6 g saturated fat), 92 mg cholesterol, and 2.96 mg iron (16 percent of the R DA for a woman, 37 percent of the R DA for a man).

The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Ascorbic acid increases the absorption of iron from meat. * These values apply to lean cooked beef.

Diets That May Restrict or Exclude This Food Controlled-fat, low-cholesterol diet Low-protein diet (for some forms of kidney disease)

Buying This Food Look for: Fresh, red beef. The fat should be white, not yellow. Choose lean cuts of beef with as little internal marbling (streaks of fat) as possible. The leanest cuts are flank steak and round steak; rib steaks, brisket, and chuck have the most fat. USDA grading, which is determined by the maturity of the animal and marbling in meat, is also a guide to fat content. U.S. prime has more marbling than U.S. choice, which has more marbling than U.S. good. All are equally nutritious; the difference is how tender they are, which depends on how much fat is present. Choose the cut of meat that is right for your recipe. Generally, the cuts from the cen- ter of the animal’s back—the rib, the T-Bone, the porterhouse steaks—are the most tender. They can be cooked by dry heat—broiling, roasting, pan-frying. Cuts from around the legs, the underbelly, and the neck—the shank, the brisket, the round—contain muscles used for movement. They must be tenderized by stewing or boiling, the long, moist cooking methods that break down the connective tissue that makes meat tough.

Storing This Food Refrigerate raw beef immediately, carefully wrapped to prevent its drippings from contami- nating other foods. Refrigeration prolongs the freshness of beef by slowing the natural multi- plication of bacteria on the meat surface. Unchecked, these bacteria will convert proteins and other substances on the surface of the meat to a slimy film and change meat’s sulfur-contain- ing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Fresh ground beef, with many surfaces where bacteria can live, should be used within 24 to 48 hours. Other cuts of beef may stay fresh in the refrigerator for three to five days.

Preparing This Food Trim the beef carefully. By judiciously cutting away all visible fat you can significantly reduce the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.

What Happens When You Cook This Food Cooking changes the appearance and flavor of beef, alters nutritional value, makes it safer, and extends its shelf life. Browning meat after you cook it does not “seal in the juices,” but it does change the fla- vor by caramelizing sugars on the surface. Because beef’s only sugars are the small amounts of glycogen in the muscles, we add sugars in marinades or basting liquids that may also con- tain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When beef is cooked, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat and turn brown, the natural color of well-done meat. At the same time, the fats in the beef are oxidized. Oxidized fats, whether formed in cooking or when the cooked meat is stored in the refrigerator, give cooked meat a character- istic warmed-over flavor. Cooking and storing meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers, and other vitamin C-rich vegetables—reduces the oxidation of fats and the intensity of warmed-over flavor. Meat reheated in a microwave oven also has less warmed-over flavor. An obvious nutritional benefit of cooking is the fact that heat lowers the fat content of beef by liquif ying the fat so it can run off the meat. One concrete example of how well this works comes from a comparison of the fat content in regular and extra-lean ground beef. According to research at the University of Missouri in 1985, both kinds of beef lose mass when cooked, but the lean beef loses water and the regular beef loses fat and cholesterol. Thus, while regular raw ground beef has about three times as much fat (by weight) as raw ground extra-lean beef, their fat varies by only 5 percent after broiling. To reduce the amount of fat in ground beef, heat the beef in a pan until it browns. Then put the beef in a colander, and pour one cup of warm water over the beef. Repeat with a second cup of warm water to rinse away fat melted by heating the beef. Use the ground beef in sauce and other dishes that do not require it to hold together. Finally, cooking makes beef safer by killing Salmonella and other organisms in the meat. As a result, cooking also serves as a natural preservative. According to the USDA, large pieces of fresh beef can be refrigerated for two or three days, then cooked and held safely for another day or two because the heat of cooking has reduced the number of bacteria on the surface of the meat and temporarily interrupted the natural cycle of deterioration.

How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to the air, in a refrigerated room, reduces the moisture content and shrinks the meat slightly. As the meat ages enzymes break down muscle pro- teins, “tenderizing” the beef. Canning. Canned beef does not develop a warmed-over flavor because the high tempera- tures in canning food and the long cooking process alter proteins in the meat so that they act as antioxidants. Once the can is open, however, the meat should be protected from oxygen that will change the flavor of the beef. Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solution. The salt or sugar used in curing dissolves in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the microor- ganisms and protecting the meat from bacterial damage. Salt-cured meat is much higher in sodium than fresh meat. Freezing. When you freeze beef, the water inside its cells freezes into sharp ice crystals that can puncture cell membranes. When the beef thaws, moisture (and some of the B vitamins) will leak out through these torn cell walls. The loss of moisture is irreversible, but some of the vitamins can be saved by using the drippings when the meat is cooked. Freezing may also cause freezer burn—dry spots left when moisture evaporates from the surface of the meat. Waxed freezer paper is designed specifically to hold the moisture in meat; plastic wrap and aluminum foil are less effective. NOTE : Commercially prepared beef, which is frozen very quickly at very low temperatures, is less likely to show changes in texture. Irradiation. Irradiation makes meat safer by exposing it to gamma rays, the kind of high- energy ionizing radiation that kills living cells, including bacteria. Irradiation does not change the way meat looks, feels or tastes, or make the food radioactive, but it does alter the structure of some naturally occurring chemicals in beef, breaking molecules apart to form new com- pounds called radiolytic products (R P). About 90 percent of R Ps are also found in nonirradiated foods. The rest, called unique radiolytic products (UR P), are found only in irradiated foods. There is currently no evidence to suggest that UR Ps are harmful; irradiation is an approved technique in more than 37 countries around the world, including the United States. Smoking. Hanging cured or salted meat over an open fire slowly dries the meat, kills micro- organisms on its surface, and gives the meat a rich, “smoky” flavor that varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Meats treated with “artificial smoke flavoring” are not, since the flavoring is commercially treated to remove tar and a-benzopyrene.

Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements. One cooked 3.5- ounce hamburger provides about 2.9 mg iron, 16 percent of the R DA for an adult woman of childbearing age. Possible anti-diabetes activity. CLA may also prevent type 2 diabetes, also called adult-onset diabetes, a non-insulin-dependent form of the disease. At Purdue University, rats bred to develop diabetes spontaneously between eight and 10 weeks of age stayed healthy when given CLA supplements.

Adverse Effects Associated with This Food Increased risk of heart disease. Like other foods from animals, beef contains cholesterol and saturated fats that increase the amount of cholesterol circulating in your blood, raising your risk of heart disease. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. 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) Increased risk of some cancers. According the American Institute for Cancer Research, a diet high in red meat (beef, lamb, pork) increases the risk of developing colorectal cancer by 15 percent for every 1.5 ounces over 18 ounces consumed per week. In 2007, the National Can- cer Institute released data from a survey of 500,000 people, ages 50 to 71, who participated in an eight-year A AR P diet and health study identif ying a higher risk of developing cancer of the esophagus, liver, lung, and pancreas among people eating large amounts of red meats and processed meats. Food-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meats con- taminated with other bacteria, viruses, or parasites pose special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; 165°F, the E. coli organism; and 212°F, Listeria monocytogenes. Antibiotic sensitivity. Cattle in the United States are routinely given antibiotics to protect them from infection. By law, the antibiotic treatment must stop three days to several weeks before the animal is slaughtered. Theoretically, the beef should then be free of antibiotic residues, but some people who are sensitive to penicillin or tetracycline may have an allergic reaction to the meat, although this is rare. Antibiotic-resistant Salmonella and toxoplasmosis. Cattle treated with antibiotics may pro- duce meat contaminated with antibiotic-resistant strains of Salmonella, and all raw beef may harbor ordinary Salmonella as well as T. gondii, the parasite that causes toxoplasmosis. Toxoplasmosis is particularly hazardous for pregnant women. It can be passed on to the fetus and may trigger a series of birth defects including blindness and mental retardation. Both Salmonella and the T. gondii can be eliminated by cooking meat thoroughly and washing all utensils, cutting boards, and counters as well as your hands with hot soapy water before touching any other food. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia, which is excreted through the kidneys. In laborator y animals, a sustained high-protein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.

Food/Drug Interactions Tetracycline antibiotics (demeclocycline [Declomycin], doxycycline [ Vibtamycin], methacycline [Rondomycin], minocycline [Minocin], oxytetracycline [Terramycin], tetracycline [Achromycin V, Panmycin, Sumycin]). Because meat contains iron, which binds tetracyclines into com- pounds the body cannot absorb, it is best to avoid meat for two hours before and after taking one of these antibiotics. Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in tyramine, while you are taking a M AO inhibitor, you cannot effectively eliminate the tyramine from your body. The result may be a hypertensive crisis. Theophylline. Charcoal-broiled beef appears to reduce the effectiveness of theophylline because the aromatic chemicals produced by burning fat speed up the metabolism of the- ophylline in the liver.... beef

Hypoglycemia

Low blood sugar. It can be an actual clinical condition (rather rare), but the term is usually applied to LABILE blood sugar, where the highs are socially acceptable, if zappy, but the lows cause headaches, depression...and sugar cravings...which only kick the sugars UP...which forces the sugars DOWN...etc. This is a subclinical condition that usually goes nowhere, at least clinically, but can drive you (or your companion) crazy. Some normal and healthy food have a rapid blood presence and can leave you hanging; fruits, potatoes and carrot juice are LOUSY...legumes, particularly beans, supply slow and extended release of calories...mostly because of high levels of soluble fiber...and laborious digestion. Even adding such dietarily useless items like Psyllium Seed and Chia Seed can do wonders to slow down sugar spiking.... hypoglycemia

Sling

A hanging bandage for the support of injured or diseased parts. Slings are generally applied for support of the upper limb, in which case the limb is suspended from the neck. The lower limb may also be supported in a sling from an iron cage placed upon the bed on which the patient lies, the object usually being to aid the circulation, and so quicken the healing of ulcers on the leg.... sling

Omentum

A double fold of fatty membrane hanging in front of the intestines.... omentum

Anatomical Position

the internationally accepted body position for anatomical descriptions, such that any part of the body can be related to any other part of it. A person in the anatomical position stands erect, the arms hanging by the sides with the palms facing frontwards and the legs and feet together with the toes pointing forwards (see illustration overleaf).... anatomical position

Palate

n. the roof of the mouth, which separates the mouth from the nasal cavity and consists of two portions. The hard palate, at the front of the mouth, is formed by processes of the maxillae and palatine bones and is covered by mucous membrane. The soft palate, further back, is a movable fold of mucous membrane that tapers at the back of the mouth to form a fleshy hanging flap of tissue – the uvula. —palatal adj.... palate

Suspensory Bandage

a bandage arranged to support a hanging part of the body. Examples include a sling used to hold an injured lower jaw in position and a bandage used to support the scrotum in various conditions of the male genital organs.... suspensory bandage

Benefits Of Mistletoe Tea

For a healthy beverage, try the mistletoe tea! You should already know the plant thanks to its association with the Christmas traditions. However, there’s more to mistletoe than just being a decorative plant. Find out about the health benefits ofmistletoe tea! About the Mistletoe Tea The main ingredient of the mistletoe tea is the hemi-parasitic plant, the mistletoe. It is an evergreen plant that usually grows on the branches of various trees, such as elms, pines or oak. The mistletoe can be found in Europe, Australia, North America, and some parts of North Asia. The woody stem has oval, evergreen leaves, and waxy, white berries. The berries are poisonous; the leaves are the ones used to produce themistletoe tea. Mistletoe is often used as a Christmas decoration. It is hung somewhere in the house, and remains so during next Christmas, when it gets replaced. It is said that it protects the house from lightning or fire. Also, legends say that a man and a woman who meet under a hanging of mistletoe are obliged to kiss. The origin of this custom may be Scandinavian, and the first documented case of a couple kissing under the mistletoe dates from 16th century England. There are two types of mistletoe that matter: the European mistletoe and the American mistletoe. Regarding their appearance, they look pretty similar. The difference is that the American mistletoe has shorter leaves, and longer clusters of 10 or more berries. Other differences between the two are related to health benefits. How to prepare Mistletoe Tea Properly preparing a cup of mistletoe tea takes some time. First, you add a teaspoon of the dried mistletoe herb to a cup of cold water. Let the cup stay overnight at room temperature. On the next day, heat the mix before drinking. To enjoy its rich flavor, don’t skip any of these steps! Benefits of Mistletoe Tea The mistletoe tea has many health benefits thanks to its main ingredient, the mistletoe. The herb includes various active constituents, such as amines, caffeic and myristic acids, mucilage, terpenoids, and tannins. Mistletoe is also an essential ingredient of the European anti-cancer extract called Iscador, which helps stimulate the immune system and kill cancer cells. Therefore, it’s said that mistletoe teahelps you fight against cancer. Another health benefit of the mistletoe tea is that it reduces symptoms associated with high blood pressure, such as irritability, dizziness, headaches, and loss of energy. This, however, applies to the mistletoe tea made leaves of European mistletoe. The leaves of the American mistletoe is said to raise blood pressure. Another health-related difference between the European and the American mistletoe is related to uterine and intestinal contractions. The European mistletoe acts as an antispasmodic and calming agent, while the American mistletoe increases uterine and intestinal contractions. Be careful with the type of mistletoe tealeavesyou use. Mistletoe tea can also help with relieving panic attacks, nervousness, and headaches. It is a useful treatment against hysteria, epilepsy, and tinnitus. It is also recommended in the treatment of type 1 and 2 diabetes, breast cancer, and to support HIV patients. Drinking mistletoe teahelps with diarrhea, as well. It is useful when it comes to menopause and pre-menstrual syndrome. It is also useful when dealing with respiratory ailments such as coughs and asthma. Side effects of Mistletoe Tea First of it, it is recommended not to have children drink mistletoe tea. Also, if you are pregnant or breast feeding, it is best that you stop drinking mistletoe tea. If you have hepatitis, you need to stay away from mistletoe tea. Consumption of mistletoe tea will only cause more damage to the liver. Also, despite being useful when treating diabetes, mistletoe tea mayinterfere with the action of anti-diabetic medications. It is best that you check with your doctor, to make sure it doesn’t cancel the effects of the medication. Cancer patients should also consult with their doctors first, before adding mistletoe tea to their daily diet. Other side effects that you might experience because of mistletoe tea are flu-like symptoms, including fever, nausea, abdominal pain, and various allergy-type symptoms. Lastly, don’t drink more than 6 cups of mistletoe tea a day. If you do, it might cause you more harm than good. You might get some of the following symptoms: headaches, dizziness, insomnia, irregular heartbeats, vomiting, diarrhea and loss of appetite. If you get any of these symptoms, reduce the amount of mistletoe tea you drink. Also, this can apply to all types of tea, not only mistletoe tea.   Don’t just think of Christmas when you hear someone talking about mistletoe. Remember the many health benefits of mistletoe tea. Check for side effects and if it’s all safe, feel free to include mistletoe teain your daily diet. It will definitely help you stay healthy!... benefits of mistletoe tea

Cyanea

The most-common world-wide jellyfish with a flat, contracting bell with hundreds (thousands in large specimens) of fine tentacles hanging beneath. The size varies from a few centimetres bell diameter with 50cm long tentacles, to bell diameters up to 2.3 meters, with 30 meter long tentacles. Fortunately the sting, although it may cause moderately-severe skin pain, usually causes no systemic symptoms, although nausea, vomiting and dizziness have been reported.... cyanea

Game Meat

(Bison, rabbit, venison)

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

About the Nutrients in This Food Like other animal foods, game meat has high-quality proteins with suf- ficient amounts of all the essential amino acids. Some game meat has less fat, saturated fat, and cholesterol than beef. All game meat is an excellent source of B vitamins, plus heme iron, the form of iron most easily absorbed by your body, and zinc. For example, one four-ounce serving of roast bison has 28 g protein, 2.7 g fat (1.04 g saturated fat), 93.7 mg cholesterol, 3.88 mg iron (25.8 percent of the R DA for a woman of childbearing age), and 4.1 mg zinc (27 percent of the R DA for a man). The Nutrients in Roasted Game Meat (4-ounce serving)

The Most Nutritious Way to Serve This Food With a food rich in vitamin C. Vitamin C increases the absorption of iron.

Diets That May Restrict or Exclude This Food Low-protein diet (for kidney disease)

Buying This Food In American markets, game meats are usually sold frozen. Choose a package with no leaks or stains to suggest previous defrosting.

Storing This Food Keep frozen game meat well wrapped in the freezer until you are ready to use it. The packaging protects the meat from oxygen that can change its pigments from reddish to brown. Freezing prolongs the freshness of the meat by slowing the natural multiplication of bacteria that digest proteins and other substances on the surface, converting them to a slimy film. The bacteria also change the meat’s sulfur-containing amino acids methionine and cystine into smelly chemicals called mercaptans. When the mercaptans combine with myoglobin, they produce the greenish pigment that gives spoiled meat its characteristic unpleasant appearance. Large cuts of game meat can be safely frozen, at 0°F, for six months to a year.

Preparing This Food Defrost the meat in the refrigerator to protect it from spoilage. Trim the meat to dispose of all visible fat, thus reducing the amount of fat and cholesterol in each serving. When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw meat to other foods, keep one cutting board exclusively for raw meats, fish, and poultry, and a second one for everything else. Finally, don’t forget to wash your hands.

What Happens When You Cook This Food Cooking changes the way meat looks and tastes, alters its nutritional value, makes it safer, and extends its shelf life. Browning meat before you cook it does not “seal in the juices,” but it does change the flavor by caramelizing proteins and sugars on the surface. Because meat’s only sugars are the Game Meat  

63 small amounts of glycogen in muscle tissue, we add sugars in marinades or basting liquids that may also contain acids (vinegar, lemon juice, wine) to break down muscle fibers and tenderize the meat. (NOTE : Browning has one minor nutritional drawback. It breaks amino acids on the surface of the meat into smaller compounds that are no longer useful proteins.) When meat is heated, it loses water and shrinks. Its pigments, which combine with oxygen, are denatured (broken into fragments) by the heat. They turn brown, the natural color of well-done meat. At the same time, the fats in the meat are oxidized, a reaction that produces a characteristic warmed-over flavor when the cooked meat is refrigerated and then reheated. Cooking and storing the meat under a blanket of antioxidants—catsup or a gravy made of tomatoes, peppers and other vitamin-C rich vegetables—reduces fat oxidation and lessens the warmed-over flavor. Meat reheated in a microwave oven is also less likely to taste warmed-over.

How Other Kinds of Processing Affect This Food Aging. Hanging fresh meat exposed to air in a cold room evaporates moisture and shrinks the meat slightly. At the same time, bacterial action on the surface of the meat breaks down proteins, producing an “aged” flavor. (See below, Food/drug interactions.) Curing. Salt-curing preserves meat through osmosis, the physical reaction in which liquids flow across a membrane, such as the wall of a cell, from a less dense to a more dense solu- tion. The salt or sugar used in curing dissolve in the liquid on the surface of the meat to make a solution that is more dense than the liquid inside the cells of the meat. Water flows out of the meat and out of the cells of any microorganisms living on the meat, killing the micro-organisms and protecting the meat from bacterial damage. Salt-cured meat is higher in sodium than fresh meat. Smoking. Hanging fresh meat over an open fire slowly dries the meat, kills microorgan- isms on its surface, and gives the meat a rich, smoky flavor. The flavor varies with the wood used in the fire. Meats smoked over an open fire are exposed to carcinogenic chemicals in the smoke, including a-benzopyrene. Artificial smoke flavoring is commercially treated to remove tar and a-benzopyrene.

Medical Uses and/or Benefits Treating and/or preventing iron deficiency. Without meat in the diet, it is virtually impossible for an adult woman to meet her iron requirement without supplements.

Adverse Effects Associated with This Food Increased risk of cardiovascular disease. Like all foods from animals, game meats are a source of cholesterol. To reduce the risk of heart disease, the National Cholesterol Education Project recommends following the Step I and Step II diets. 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-borne illness. Improperly cooked meat contaminated with E. coli O157:H7 has been linked to a number of fatalities in several parts of the United States. In addition, meat con- taminated with other bacteria, viruses, or parasites poses special problems for people with a weakened immune system: the very young, the very old, cancer chemotherapy patients, and people with HIV. Cooking meat to an internal temperature of 140°F should destroy Salmo- nella and Campylobacter jejuni; to 165°F, E. coli, and to 212°F, Listeria monocytogenes. Decline in kidney function. Proteins are nitrogen compounds. When metabolized, they yield ammonia that is excreted through the kidneys. In laboratory animals, a sustained high-pro- tein diet increases the flow of blood through the kidneys, accelerating the natural age-related decline in kidney function. Some experts suggest that this may also occur in human beings.

Food/Drug Interactions Monoamine oxidase (MAO) inhibitors. Meat “tenderized” with papaya or a papain powder can interact with the class of antidepressant drugs known as monoamine oxidase inhibi- tors. Papain meat tenderizers work by breaking up the long chains of protein molecules. One by-product of this process is tyramine, a substance that constructs blood vessels and raises blood pressure. M AO inhibitors inactivate naturally occurring enzymes in your body that metabolize tyramine. If you eat a food such as papain-tenderized meat, which is high in 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.... game meat

Shoulder

The joint formed by the upper end of the HUMERUS and the shoulder-blade or SCAPULA. The acromion process of the scapula and the outer end of the collar-bone (see CLAVICLE) form a protective bony arch above the joint, and from this arch the wide and thick deltoid muscle passes downwards, protecting the outer surface of the joint and giving to the shoulder its rounded character. The joint itself is of the ball-and-socket variety, the rounded head of the humerus being received into the hollow glenoid cavity of the scapula, which is further deepened by a rim of cartilage. One tendon of the biceps muscle passes through the joint, grooving the humerus deeply, and being attached to the upper edge of the glenoid cavity. The joint is surrounded by a loose ?brous capsule, strengthened at certain places by ligamentous bands. The main strength of the joint comes from the powerful muscles that unite the upper arm with the scapula, clavicle and ribs.

Shoulder-blade or scapula. A ?at bone, about as large as the ?at hand and ?ngers, placed on the upper and back part of the With the arm hanging by the side, the scapula extends from the second to the seventh rib, but, as the arm is raised and lowered, it slides freely over the back of the chest. On the rear surface of the bone is a strong process, the spine of the scapula. This arches upwards and forwards into the acromion process. The latter forms the bony prominence on the top of the shoulder, where it unites in a joint with the outer end of the clavicle.... shoulder

Wild Grape Vine

Vitis species

Description: The wild grape vine climbs with the aid of tendrils. Most grape vines produce deeply lobed leaves similar to the cultivated grape. Wild grapes grow in pyramidal, hanging bunches and are black-blue to amber, or white when ripe.

Habitat and Distribution: Wild grapes are distributed worldwide. Some kinds are found in deserts, others in temperate forests, and others in tropical areas. Wild grapes are commonly found throughout the eastern United States as well as in the southwestern desert areas. Most kinds are rampant climbers over other vegetation. The best place to look for wild grapes is on the edges of forested areas. Wild grapes are also found in Mexico. In the Old World, wild grapes are found from the Mediterranean region eastward through Asia, the East Indies, and to Australia. Africa also has several kinds of wild grapes.

Edible Parts: The ripe grape is the portion eaten. Grapes are rich in natural sugars and, for this reason, are much sought after as a source of energy-giving wild food. None are poisonous. Other Uses: You can obtain water from severed grape vine stems. Cut off the vine at the bottom and place the cut end in a container. Make a slant-wise cut into the vine about 1.8 meters upon the hanging part. This cut will allow water to flow from the bottom end. As water diminishes in volume, make additional cuts further down the vine.

CAUTION

To avoid poisoning, do not eat grapelike fruits with only a single seed (moonseed).... wild grape vine

Coriander

Coriandrum sativum, L. German: Koriander. French: Coriandre. Spanish: Cilantro. Italian: Coriandro. Russian: Coriandro. The Persians grew Coriander as a mild antiseptic and spice over 3000 years ago. It added fragrance to the Hanging Gardens of Babylon. Contains volatile oil, coumarins, phenolic acids, sterols, etc.

Action: stimulant, carminative. The aromatic herb contains a volatile oil, warming to the stomach and dispelling wind. Aromatherapists discover its use as an anti-rheumatic.

Uses: Well-known Chinese remedy for measles. Schistosomiasis. Hypoglycaemic and of value in diabetes. Aerophagy (air-swallowing). Gastroenteritis.

Preparations: The tea serves as a gripe water for infant’s colic. Half-1 teaspoon bruised seeds to each cup boiling water: cover with saucer to prevent escape of volatile oil. Drink before meals or as necessary for flatulence.

Powder: Half-1 gram, thrice daily.

Liquid Extract: Half-2ml in water thrice daily.

Aromatherapy. For rheumatic muscles and joints, lotion: 1 part oil of Coriander to 10 parts Almond oil. ... coriander

Nose Drops Drill

To have effect upon the nasal mucosa, drops for congestion of the upper respiratory tract should be correctly instilled otherwise they may arrive in the stomach. The patient should lie on his back with his head hanging over the edge of the bed. Drops, blood heat, should be instilled into the nostrils and the patient remain in the same position for two minutes. Drops should be used in this way for no more than three days. Ephedrine BPC, Garlic, Lobelia, Menthol, etc.

Effective oil: Tea Tree oil (1 part) to 20 parts Almond, Olive or Corn oil.

Alternative. Adopt Mecca position. Kneel down, place head on ground and tuck under. The spray will reach the maximum surface of action in the nasal cavity. ... nose drops drill


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