Hangover Health Dictionary

A colourless liquid, also called ethanol or ethyl-alcohol, produced by the fermentation of carbohydrates by yeast. Medically, alcohol is used as a solvent and an antiseptic; recreationally it is a widely used drug, taken in alcoholic drinks to give a pleasant taste as well as to relax, reduce inhibitions, and increase sociability. Taken to excess, alcohol causes much mental and physical harm – not just to the individual imbibing it, but often to their family, friends, community and work colleagues.

Alcohol depresses the central nervous system and disturbs both mental and physical functioning. Even small doses of alcohol will slow a person’s re?exes and concentration; potentially dangerous effects when, for example, driving or operating machinery. Drunkenness causes slurred speech, muddled thinking, amnesia (memory loss), drowsiness, erectile IMPOTENCE, poor coordination and dulled reactions – thereby making driving or operating machinery especially dangerous. Disinhibition may lead to extreme euphoria, irritability, misery or aggression, depending on the underlying mood at the start of drinking. Severe intoxication may lead to COMA and respiratory failure.

Persistent alcohol misuse leads to physical, mental, social and occupational problems, as well as to a risk of DEPENDENCE (see also ALCOHOL DEPENDENCE). Misuse may follow several patterns: regular but controlled heavy intake, ‘binge’ drinking, and dependence (alcoholism). The ?rst pattern usually leads to mainly physical problems such as gastritis, peptic ulcer, liver disease, heart disease and impotence. The second is most common among young men and usually leads to mainly social and occupational problems – getting into ?ghts, jeopardising personal relationships, overspending on alcohol at weekends, and missing days o? work because of hangovers. The third pattern – alcohol dependence – is the most serious, and can severely disrupt health and social stability.

Many researchers consider alcohol dependence to be an illness that runs in families, with a genetic component which is probably passed on as a vulnerable personality. But it is hard to disentangle genetic, environmental and social factors in such families. In the UK there are estimated to be around a million people suffering from alcohol dependence and a similar number who have di?culty controlling their consumption (together about 1:30 of the population).

Alcohol causes tolerance and both physical and psychological dependence (see DEPENDENCE for de?nitions). Dependent drinkers classically drink early in the morning to relieve overnight withdrawal symptoms. These symptoms include anxiety, restlessness, nausea and vomiting, and tremor. Sudden withdrawal from regular heavy drinking can lead to life-threatening delirium tremens (DTs), with severe tremor, hallucinations (often visual – seeing spiders and monsters, rather than the pink elephants of romantic myth), and CONVULSIONS. This must be treated urgently with sedative drugs, preferably by intravenous drip. Similar symptoms, plus severe INCOORDINATION and double-vision, can occur in WERNICKE’S ENCEPHALOPATHY, a serious neurological condition due to lack of the B vitamin thiamine (whose absorption from the stomach is markedly reduced by alcohol). If not treated urgently with injections of thiamine and other vitamins, this can lead to an irreversible form of brain damage called Korsako?’s psychosis, with severe amnesia. Finally, prolonged alcohol misuse can cause a form of dementia.

In addition to these severe neurological disorders, the wide range of life-threatening problems caused by heavy drinking includes HEPATITIS, liver CIRRHOSIS, pancreatitis (see PANCREAS, DISEASES OF), gastrointestinal haemorrhage, suicide and FETAL ALCOHOL SYNDROME; pregnant women should not drink alcohol as this syndrome may occur with more than a glass of wine or half-pint of beer a day. The social effects of alcohol misuse – such as marital breakdown, family violence and severe debt – can be equally devastating.

Treatment of alcohol-related problems is only moderately successful. First, many of the physical problems are treated in the short term by doctors who fail to spot, or never ask about, heavy drinking. Second, attempts at treating alcohol dependence by detoxi?cation or ‘drying out’ (substituting a tranquillising drug for alcohol and withdrawing it gradually over about a week) are not always followed-up by adequate support at home, so that drinking starts again. Home support by community alcohol teams comprising doctors, nurses, social workers and, when appropriate, probation o?cers is a recent development that may have better results. Many drinkers ?nd the voluntary organisation Alcoholics Anonymous (AA) and its related groups for relatives (Al-Anon) and teenagers (Alateen) helpful because total abstinence from alcohol is encouraged by intensive psychological and social support from fellow ex-drinkers.

Useful contacts are: Alcoholics Anonymous; Al-Anon Family Groups UK and Eire (including Alateen); Alcohol Concern; Alcohol Focus Scotland; and Alcohol and Substance Misuse.

1 standard drink =1 unit

=••• pint of beer

=1 measure of spirits

=1 glass of sherry or vermouth

=1 glass of wine

Limits within which alcohol is believed not to cause long-term health risks:... alcohol

(Ale)

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

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

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

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

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

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

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

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

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

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

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

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

A useful hypnotic, particularly for elderly patients, because of its freedom from hangover e?ect. It is especially bene?cial in the acute withdrawal symptoms of alcoholism and is used to treat STATUS EPILEPTICUS. The drug’s sedative effects are an adjunct to regional anaesthesia and may also be of help in ECLAMPSIA. Dependence may occur occasionally and therefore the length of period for which the drug is used should be limited. Side-effects include sneezing, conjunctival irritation and occasional headache.... clormethiazole

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

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

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

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

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

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

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

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

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

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

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

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

The most common type, resulting from autotoxicity or an excess of blood metabolites, such as from liver dysfunction or hangovers.... dural headaches

A benzodiazepine anxiolytic (see BENZODIAZEPINES; ANXIOLYTICS) derived from diazepam. To be used with care for short-term treatment of insomnia, generally associated with di?culty in falling asleep, frequent nocturnal awakening or early-morning awakening. Temazepam is a relatively quick-acting hypnotic of short duration, so – although there is little hangover the next morning compared with other hypnotics – there may still be some drowsiness and e?ect on skilled tasks such as driving. It should be avoided in elderly people who are at risk of becoming ataxic and so liable to falling and injuring themselves. Temazepam is often abused by drug addicts.... temazepam

Prickly pear cactus (Opuntia ficus-indica).

Plant Part Used: Cactus pad (leaf-stem).

Dominican Medicinal Uses: The fresh cactus pad is traditionally prepared as a juice taken orally for diabetes, high blood pressure, heart disease, stomach ailments and indigestion. The gel from inside the leaf-stem is typically applied topically for wound-healing.

Safety: The cactus pad and fruit are widely consumed and generally considered safe. Caution is advised during handling due to sharp spines and glochids which cover the surface; these spiny projections should be removed before use. Cases of contact dermatitis have been reported.

Contraindications: Contraindicated in individuals with a history of allergy or hypersensitivity to Opuntia and other cactus species. Due to lack of available data, avoid use during pregnancy or breastfeeding and in small children.

Drug Interactions: Besides potential synergistic effects with drugs that share similar biological activities to this plant (see “Laboratory and Preclinical Data”), particularly diabetes and blood-sugar modulating medications, insufficient information has been identified on herb-drug interactions in the available literature.

Clinical Data: The following effects of this plant have been investigated in human clinical trials: anti-hangover, anti-inflammatory, antioxidant and anti-lipid peroxidation.

Laboratory & Preclinical Data: The following activities of this plant have been shown in laboratory and preclinical studies: anti-inflammatory, antioxidant, chondroprotective, gastro-protective, hypoglycemic, immunomodulatory, neuroprotective, radical scavenging and wound-healing.

* See entry for Alquitira in “Part 3: Dominican Medicinal Plant Profiles” of this book for more information, including references.... alquitira

A large family of drugs used as HYPNOTICS, ANXIOLYTICS, TRANQUILLISERS, ANTICONVULSANTS, premedicants, and for intravenous sedation. Short-acting varieties are used as hypnotics; longer-acting ones as hypnotics and tranquillisers. Those with high lipid solubility act rapidly if given intravenously.

Benzodiazepines act at a speci?c centralnervous-system receptor or by potentiating the action of inhibitory neuro-transmitters. They have advantages over other sedatives by having some selectivity for anxiety rather than general sedation. They are safer in overdose. Unfortunately they may cause aggression, amnesia, excessive sedation, or confusion in the elderly. Those with long half-lives or with metabolites having long half-lives may produce a hangover e?ect, and DEPENDENCE on these is now well recognised, so they should not be prescribed for more than a few weeks. Commonly used benzodiazepines include nitrazepam, ?unitrazepam (a controlled drug), loprazolam, temazepam (a controlled drug) and chlormethiazole, normally con?ned to the elderly. All benzodiazepines should be used sparingly because of the risk of dependence.... benzodiazepines

Buchu Tea has a long healing history among the tribes of southern Africa , being effective for urinary tract infections. It also has diuretic, antispasmodic, tonic, antibacterial and stimulant properties. Buchu Tea description Buchu is a small, green, woody plant originating from South Africa. It possesses smooth, thick leaves that have a pungent aroma and fragrance. Buchu is grown for medicinal purposes, owing healing properties especially for the kidney, urinary tract and bladder. Buchu is also mixed with other herbs to alleviate coughs, colds and hangovers. Buchu tea is the resulting beverage from brewing the abovementioned plant. Buchu Tea brewing To prepare Buchu tea:

• Immerse 2 teaspoons of dried buchu leaves into 18 ounces of boiling water.
• Let the mixture soak for about 10 minutes.
• Drink it slowly.

The resulting tea is tasty and may be consumed up to three times a day. Buchu Tea benefits Buchu tea has been successfully used to:

• treat certain prostate disorders
• regulate blood sugar
• lower blood pressure
• help digestion
• eliminate flatulence and bloating
• reduce inflammation, tightness and swelling of the joints

Buchu Tea side effects Studies proved that Buchu tea should not be consumed by pregnant women, because it may cause uterine contraction. Buchu tea is a healthy beverage well known for its medicinal action against flatulence and bloating. Due to its tasty flavor, it is also used as a treat.... buchu tea is good for digestion

A benzodiazepine drug used in the short-term treatment of insomnia. Nitrazepam is long-acting and may cause a hangover, with drowsiness and lightheadedness, the following day. Regular use can lead to reduced effectiveness.

Nitrazepam can lead to drug dependence and to withdrawal symptoms, such as nervousness and restlessness.... nitrazepam

A drug used in the short-term treatment of insomnia. Zolpidem has a brief duration of action and causes little hangover effect. Side effects include diarrhoea, nausea, and dizziness.... zolpidem

A drug used in the short-term treatment of insomnia. It has a brief duration of action and causes little hangover effect. Side effects include a bitter metallic taste, nausea, and dry mouth.... zopiclone

a screening tool for alcoholism, widely used in hospitals, primary care, and psychiatric services. The name derives from an acronym of its four questions: (1) Have you ever felt you needed to cut down on your drinking? (2) Have people annoyed you by criticizing your drinking? (3) Have you ever felt guilty about drinking? (4) Have you ever felt you needed a drink first thing in the morning (eye-opener) to steady your nerves or to get rid of a hangover? A CAGE test score of two or more yes answers indicates a reasonably high likelihood of alcohol problems.... cage questionnaire

(soporific) n. a drug that produces sleep by depressing brain function. Hypnotics include benzodiazepines (such as *loprazolam, *nitrazepam, and *temazepam) and drugs that act at benzodiazepine receptor sites, such as zaleplon, zolpidem, and zopiclone. Hypnotics are used for the short-term treatment of insomnia and sleep disturbances. Some of them (e.g. nitrazepam, *flurazepam) may cause hangover effects in the morning.... hypnotic

Linn.

Family: Compositae; Asteraceae.

Habitat: Monastery gardens of Europe. Now cultivated in India.

English: Globe Artichoke.

Unani: Harshaf.

Action: Herb—antitoxic, liver restorative, hypocholesterolaemic. Water soluble extract is used for liver and renal diseases for its cholagogic and choleretic action (flow of bile increases up to 60 per cent). Artichokes assist digestion of fats, are known as diabetic's potato in Europe.

Key application: In dyspeptic problems. (German Commission E.) The British Herbal Pharmacopoeia reported hepatic action.

All parts of the plant contains ses- quiterpene lactone cynaropecrin and inulin. The leaves contain cynarin. Hepatic activity of the leaves is due to polyphenols such as cynarin, caf- feoylquinic acid derivatives and flavon- oids. Cynarin and caffeic acid exhibited hepatoprotective activity in CCl4-treated rats. (A minimum of 1% polyphenols and 0.2% flavonoids in the dried leaves is required for the activity.)

The plant is included in indigenous compound formulations recommended for viral and drug-induced hepatitis. All parts of the plant stimulate digestive secretions, especially bile, and are used for the treatment of gallbladder problems. Plant is used as a diuretic in dropsy. The plant is also used against atherosclerosis and for lowering cholesterol levels.

The extract gave mixed results in preventing alcohol-induced hangover. (CMAJ, 169, 2003, 1269-73; Natural Medicines Comprehensive Database, 2007.)... cynara scolymus

Gaertin.

Family: Gramineae, Poaceae.

Habitat: Australia, North America; throughout the warmer parts of the world. In India, in wet plains and low hills and pasture grounds.

English: Crowfoot Grass, Crab Grass.

Ayurvedic: Nandimukha (var.).

Folk: Nandiaa (Orissa), Mahaar Naachni (Maharashtra), Thippa Ragi (Tamil Nadu).

Action: Used for biliary disorders. In Vietnamese traditional medicine, a decoction of the whole plant is used as stomachic, diuretic, febrifuge, and in sprains.

Aerial parts contain vitexin, 3-O- beta-D-glucopyranosyl-beta-sitosterol and its 6'-O-palmitoyl derivatives. of intoxication. Used for abdominal pains, nausea, bleeding nose. Fresh plants from Uttaranchal gave 0.4% essential oil having dehydroelsholtzia ketone 88.7% as the main constituent, followed by humulene 2.4% and caryophyllene 0.9% (the oil composition of the species which grow in Japan and Kashmir is different.)

Plant contains linarin, apigenin and 7-O-glucosides of apigenin and lute- olin.

The Japanese species, used for hangovers, gave compounds including tri- terpenoids, steroids and flavonoids.

Elsholtzia blenda Benth., synonym Perilla elata D. Don, is also equated with Ban-Tulasi. Major constituent of the essential oil is geranyl acetate. Other constituents are p-cymene, sa- binene, borneol, geraniol, linalyl acetate, fernesol, limonene, linalool, cit- ronellol, thymol and nerolidol.... eleusine indica

Kudzu Tea has been used for many years in traditional Chinese medicine for treating various health conditions. Kudzu herb grows in different regions of Japan, China, parts of Asia and southeastern parts of the United States. These regions are typically mountains, roadsides, fields or thin forests. The constituents of kudzu are responsible for improving blood circulation along the coronary arteries. These are mainly isoflavones such as daidzin, daidzein, glycosides and puerarin. How To Make Kudzu Tea You can make Kudzu Tea either from the leaves or roots of kudzu. To make Kudzu Tea from leaves you will need to boil Kudzu Tea leaves in water for about 15 minutes. Then let the mix steep for about 5 minutes and, using a strainer to catch the kudzu leaves, pour the tea into your cup. If you want you can sweeten it with sugar or honey. However, in traditional Chinese medicine it is used more often Kudzu Tea made with kudzu roots. To make it, you will need to brew black or oolong tea and after that, add a handful of kudzu roots. Let the whole mix steep for about 10 minutes and then enjoy! Kudzu Tea Benefits The most common and popular benefit of Kudzu Tea is suppressing the craving for alcohol. For people who find themselves consuming alcohol and drink also Kudzu Tea, they may not suffer from hangovers as bad as they normally do. But Kudzu Tea has many other health benefits:

• Kudzu Tea helps enhancing the blood flow to the brain for those who suffer from atherosclerosis.
• Alleviates muscle pain especially in the neck and back areas.
• Alleviates some menopausal symptoms.
• Improves cardiovascular health.
• Helps treating headaches and dizziness.

Kudzu Tea Side Effects

• Pregnant and breastfeeding women should not drink Kudzu Tea or any other herbal tea without consulting their doctor first.
• Kudzu might slow blood clotting and may interfere with cardiovascular treatments.
• Kudzu Tea may affect blood sugar levels in people with diabetes.

In conclusion, you can say that Kudzu Tea has more heath benefits than side effects. Just remember not to drink too much kudzu tea since overconsumption can lead to the side effects listed above!... the amazing benefits of kudzu tea

Pu’erh tea is a type of post-fermented tea produced in China. Read this article to find out more about its many health benefits! About Pu’erh Tea Pu’erh tea is a post-fermented tea produced in the Chinese province Yunnan. Post-fermented teas are different from other types of tea in the sense that, after the leaves are dried and rolled, they undergo a microbial fermentation process. The pu’erh teais available as loose leaves or as tea brick (tea leaves packed in molds and pressed into block form). There are also two categories of pu’erh tea: the raw type and the ripe type. Raw pu’erh tea can count as a type of green tea. Ripened or aged pu’erh tea is often mistakenly called a type of black tea, though it isn’t. How to prepare Pu’erh Tea Pu’erh tea can be bought and prepared in loose leaf form, in tea bag form, or in compacted cake form. If you’re using leaves, add a teaspoon to a cup of freshly boiled water and let it steep for about 20 seconds before you pour off the water; this process id called rinsing, in order to prepare the leaves for the tea. Next, pour freshly boiled water again, let it steep for 30 seconds or one minute. This will give the tea a mild, but pleasant flavor. If you want a stronger flavor, you can let it steep up to 50 minutes, until it turns as dark as coffee. Pu’erh leaves can be resteeped several times (4-8 times). Just add about 20 more seconds to each steeping process. The same applies to pu’erh tea in compacted cake form. To get the leaves, either flake off pieces of the cake, or steam the entire cake until it becomes soft. Pu’erh Tea Benefits Pu’erh tea had important health benefits related to blood circulation. It can help lower blood cholesterol levels. It also boosts the flow of blood and enhances your blood circulation. Drinking pu’erh tea can help prevent cancer, as it helps prevent the formation and growth of cancer cells. It also promotes a proper, healthy digestion, and is good for your spleen. You don’t have to worry even if you’re on a diet; drinking pu’erh tea will help you lose weight, as it breaks down and reduces the fat in your body. As pu’erh tea contains caffeine, drinking it helps keep you alert and focused. It also helps with removing toxins from your body, and it can prove to be useful if you’re dealing with various aches and pains. Pu’erh tea can also help you if you’ve got a hangover, especially if you get a headache. Also, it can act as a substitute for coffee, and can have a relaxing effect on you. Pu’erh Tea Side Effects Because of its caffeine content, pu’erh tea shouldn’t be consumed by pregnant or breastfeeding women, as it can affect the baby. Also, you shouldn’t drink pu’erh tea if you’ve got anxiety, bleeding disorders, heart problems, diabetes, irritable bowel syndrome, glaucoma, high blood pressure or osteoporosis. It can affect your condition in all of these cases. Pu’erh tea can also interact with medications. A few examples include amphetamines, cimetidine, ephedrine, adenosine, or medications for depression, asthma and slow blood clotting. The list includes more, so if you’re under medication, make sure you check with your doctor first, to see if it’s safe to drink pu’erh tea.   Pu’erh tea has important health benefits, though the same goes for side effects, as well. Make sure it’s safe to drink pu’erh tea, and then you can enjoy a cup of tea without having to worry about its side effects.... pu’erh tea pros and cons

Oenothera biennis L. German: Echte Nachtkerze. French: Onagre. Italian: Stella di sera. Keynote: Prostaglandin precursor. Unrefined oil is expressed from the seeds that yield gamma linolenic acid and an essential fatty acid. Whole plant is edible.

Action. Anticoagulant, nutritive, demulcent, anti-eczema. Reduces blood clotting time, which is of value for thrombosis. A precursor of Prostaglandin E1 which inhibits abnormal cell proliferation and reduces blood pressure. Reduces serum cholesterol levels. Externally: to protect moisture balance of the skin.

Use s. Stops platelet-clumping. Dilates coronary arteries and removes obstructions. Intermittent claudication. Raynaud’s disease. Said to slow down the progress of multiple sclerosis. Pre-menstrual tension and breast pain. Said to arrest rheumatoid arthritis in moderate cases. Prevention of liver damage. Dry scaly skin disorders; eczema, acne (with zinc). Soft brittle finger nails. Abnormal tear production. Hyperactive children. Mental depression. Diabetic retinitis. To allay the ageing process. Alleviates hangovers. Alcohol habit. Pruritus. Combined with Vitamin E which acts as a protective antioxidant. Trials have shown that the oil has significantly improved sensory function: muscle weakness, arm tendon reflex and numbness – which signs may be reversed in diabetes.

Preparations: “Efamol” 500: comprising 500mg Evening Primrose oil; 10mg natural Vitamin E. 4-6 capsules daily depending on requirement, for 6-8 weeks.

To maintain EFA and GLA levels. “Efamol” 250: comprising 250mg Evening Primrose oil; 200mg Safflower oil; 50mg Linseed oil; 10mg Vitamin E. 3-4 capsules daily, regularly.

Vitamins B6 and C; and minerals Magnesium and Zinc assist its action. Features in a wide range of cosmetic products as a moisturiser.

Poultice: leaves and flowers for abscesses, boils, etc.

Not given in epilepsy. ... evening primrose

Meditation is not something that your doctor can induce since this is not a medical problem. However, even if meditation has nothing to do with your physical status, there are a couple of remedies recommended by the alternative medicine. Some teas have the ability to enhance your respiration, concentration and decrease your blood pressure, which will definitely help you meditate a lot better. These teas could have a great effect on your entire health system by making your body release endorphins. However, you must keep in mind the fact that this is a medical treatment and it shouldn’t be used unsupervised. How a Tea for Meditation Works A Tea for Meditation’s main goal is to cleanse your respiratory system and improve your coronary system’s functions. In order to do that, a tea for Meditation needs to contain an important amount of volatile oils, nutrients, enzymes and minerals, such as manganese, magnesium and iron. This way, you’ll be able to loosen up and concentrate on your mental exercises. These teas have the ability to induce a state of calmness and nourish your nervous system so no headaches or migraines would interfere with your meditation. Efficient Tea for Meditation In order to be efficient, a Tea for Meditation must be one hundred percent safe and show results quickly (it’s understandable, considering the fact that you will take the decoction within minutes before meditation). If you don’t know which teas to choose from, here’s a list to guide you on: - Green Tea – contains all the ingredients necessary to sustain life, according to specialists and it can treat a wide range of affections, from headaches, sore throats to infertility and even diabetes. Also, you may want to give it a try if you suffer from hangovers. However, avoid this Tea for Meditation at all costs if you’re experiencing menstrual or menopausal symptoms (due to a high acids level, Green Tea may cause uterine contractions). - Oolong Tea – has half the amount of caffeine that other teas have and it’s recommended for many affections, such as infertility and sore throats. And if you’re thinking about giving up on coffee, Oolong Tea could be e great replacer. Oolong Tea will treat your stress accumulations and calm the affected areas. - Pu’er Tea – is not very popular among Europeans, but its wonderful benefits should not be left aside. If you find a provider specialized in Pu’er Tea, hold on to it because this decoction can treat nausea, stomach pain and even indigestion. Take a sip or two of Pu’er Tea before meditation and enjoy the great benefits that this tea has in store for you! Tea for Meditation Side Effects When taken properly, these teas are generally safe. However, exceeding the number of cups recommended per day might lead to a series of health problems, such as skin rash, vomiting, nausea and diarrhea. If you’ve been taking one of these teas for a while and you’re experiencing some unusual reactions, ask for medical assistance immediately. Don’t take a Tea for Meditation if you’re pregnant, breastfeeding, on blood thinners or anticoagulants.The same advice if you’re preparing for a surgery (some of the active constituents in these teas could interfere with your anesthetic). Once you have the green light from your doctor and there’s nothing that could interfere with your treatment, choose a Tea for Meditation that fits best your needs and enjoy its health benefits at home!... tea for meditation

Maidenhair tree. Ginkgo biloba. Sole survivor of its own genus. Seeds, leaves.

Keynotes: brain and lungs.

Constituents: terpenes, tannins, lignans, flavonoids, and gingkolide B which is a platelet activating factor (PAF).

Action: nutritive, tuberculostatic. A compound (BN 52021) from the tree antagonises bronchospasm and tends to resolve breathing difficulties. Circulatory stimulant. Increases brain blood flow, Peripheral vasodilator, Energy enhancer. (JAM, Vol 6, No 2)

Uses: Respiratory complaints, especially asthma. Inhibits platelet clumping: of value in coronary artery disease. Tinnitus. Intermittent claudication. Raynaud’s disease. Thrombosis. Cold hands and feet. Spontaneous bruising. Early stages of Alzheimer’s disease. Cerebral insufficiency in old age. Varicose veins. Some antitumor activity against sarcoma in mice recorded. Piles. Temporal arteritis. Cramp in the calves – walking-distance increased. Tired brain, impaired memory. Coronary artery disease. Hearing loss, depression, vertigo, headache. To increase resistance to adverse environmental factors. Chronic fatigue syndrome (ME). Subclinical neurosis. Headache. Depression. Impaired mental ability. Hangover. Preparations. Thrice daily. Large doses may be required.

Tea (leaves). 1 heaped teaspoon to each cup of water gently simmered 5 minutes. Dose: half-1 cup. Tablets/capsules. 250mg. Maintenance dose: one tablet or capsule increasing to two in acute cases. Chinese Medicine. “Seeds moisten the lungs, stop coughing, and strengthen the body.”

“I have seen a reduction in severity and frequency of asthma attacks and a marked reduction in use of brocho-dilating drugs by the use of Ginkgo.” (Brown D., Phytotherapy Review and Commentary, Townsend Letter to Doctors, October 1990 pp648-9)

German medicine. No drug interactions and very low levels of side-effects. Important remedy to the German Health Service at a cost of 286 million DM in 1989. (Kleijnen J. & Knipschild P. The Lancet 1992, 340, Nov 7)

Tincture. 2 tsp a.m. and p.m. ... ginkgo

Vomiting is a response from your body to let you know that something is wrong with your digestive tract. Vomiting is never a disease, but a symptom of other problems. Food poisoning, toxic infections, pregnancy and hangover can present vomiting episodes. Of course, every problem has its remedies, but there are some teas capable of inhibiting the vomiting sensation and promoting a good digestive tract action. How a Tea for Vomiting Works A Tea for Vomiting’s main goal is to energize your body and provide it with enough strength to fight infections and stabilize your health. In order to function properly, a Tea for Vomiting needs to be both efficient and one hundred percent safe. When choosing teas, make sure you’re looking for an herbal treatment rich in acids and tannins. This way, your stomach enzymes will stop the vomiting sensation and cure the affected regions. Efficient Tea for Vomiting When choosing a Tea for Vomiting, make sure you pick one with an elevated active constituents level and with a low side effects percentage. If you don’t know which these teas are, here’s a list to help you out: - Spearmint Tea – has a pleasant taste and a lovely fragrance and it’s well known for its curative properties. Both cosmetic and pharmaceutical companies use Spearmint extract to produce acne treatments, skin creams, diarrhea, constipation pills and digestive supplements. This tea is one hundred percent safe, so you can drink as much as you want. However, more than 6 cups per day may lead to diarrhea. Other than that, feel free to try this tea today! - Chamomile Tea – of course, the world’s greatest panacea should always be in your medicine cabinet. A sip of this Tea for Vomiting will improve all gastrointestinal functions and inhibit the vomiting sensation. You can also use it to treat sore throats, diarrhea, colic, chest pain or nausea. Also, this tea is very safe so there’s nothing to be worried about. - Ginger Tea – is a great home remedy for all gastric ailments, starting with nausea and ending with menstrual pains. However, don’t drink more than one cup per day and make sure you’re using a small amount of herb when preparing the treatment, in order to avoid developing an acid foods and drinks intolerance. Also, if you’re pregnant, talk to your doctor before taking Ginger Tea. - Green Tea – is a great remedy for asthenia, anemia and loss of appetite. Take it to treat infertility, sore throats and pleurisy as well. However, don’t take it if you’re experiencing menstrual or menopausal symptoms (it may cause uterine contractions). Tea for Vomiting Side Effects When taken properly, these teas are generally safe. Just make sure you don’t exceed the number of cups recommended per day in order to avoid digestive tract problems. Talk to an herbalist or to your doctor in order to gather more information and be well informed of the risks. If your doctor says it’s ok to start a treatment based on a Tea for Vomiting, choose one that fits best your needs and enjoy its health benefits!... tea for vomiting

One of the most common types of pain. A headache is only rarely a symptom of a serious underlying disorder. The pain arises from tension in the meninges, and in the blood vessels and muscles of the scalp.

Many headaches are simply a response to some adverse stimulus, such as hunger. Such headaches usually clear up quickly. Tension headaches, caused by tightening in the face, neck, and scalp muscles as a result of stress or poor posture, are also common, and may last for days or weeks. Migraine is a severe, incapacitating headache preceded or accompanied by visual and/or stomach disturbances. Cluster headaches cause intense pain behind 1 eye.

Common causes of headache include hangover and noisy or stuffy environments. Food additives may also be a cause. Some headaches are due to overuse of painkillers (see analgesic drugs). Other possible causes include sinusitis, toothache, cervical osteoarthritis, and head injury. Among the rare causes of headache are a brain tumour, hypertension, temporal arteritis, an aneurysm, and increased pressure within the skull.

Most headaches can be relieved by painkillers and rest. If a neurological cause is suspected, CT scanning or MRI may be performed.... headache