Dhaka, July 7 (UNB) - Whether or not we acknowledge it, unhealthy eating habits, insufficient physical exercise, over dependency on gadgets, lack of sleep and immeasurable amount of stress characterises the lifestyle habits of most individuals today. This pattern has led to an increase in the intensity of many ailments, with headache becoming an extremely common phenomenon.
One major form of headache is migraine that affects many people. A headache of extremely varying intensity, migraine can result in extreme sensitivity, pain and nausea. It is is often accompanied by:
- Light and sound sensitivity
-Throbbing pain usually on one side
-Nausea and vomiting
According to Dr Anil R, consultant neurologist, Columbia Asia hospital, Hebbal, “migraine attacks can last for anything from hours to days. The severe pain can largely interfere with the daily activities of the person. Going through a migraine attack is never easy, but getting one at workplace can be significantly torturing and tricky.”
Which is why, it is very important to manage migraine at the earliest if it strikes otherwise it can impact your work speed and performance.
Some common migraine triggers are:
-Hormonal changes in women
-Sensory stimuli like bright lights and sun glare
-Changes in sleep patterns
-Excessive physical exertion
-Foods like aged cheeses and salty and processed foods
-Food additives including the sweetener aspartame and the preservative monosodium glutamate (MSG)
-Drinks including alcohol, especially wine, and too much caffeine
-Skipping meals or fasting
One major concern with migraine is that it is usually seen as a minor condition by people who have not experienced the pain. If a person is hit by migraine at home, he/she can still manage to turn off the lights and lie down for sometime under the pain subsides. But you cannot do the same at work. Majority of those who suffer from migraine state that they cannot operate well enough during an attack and since the pain is invisible, it is often hard for the workmates to imagine the severity.
Below are a few tips that can help you tackle migraine if you get one at work:
*Manage your stress level: Stress has been a major trigger for migraine, and a hectic day combined with deadlines, peer pressure, and work load, can leads to a migraine attack. In such a scenario, it is advised to speak to your manager and make them aware about your condition. Carrying a note from your doctor will also help.
Be prepared: You must always have a plan ready in case you experience headache at work or during your commute. It is essential to take breaks through the day to meditate and relax your mind and enjoy some fresh air.
Lower the triggers: Whenever you experience migraine pain, try to dim the lights, lessen the noise and get away from strong smells, if possible.
Reduce eyestrain: In such a scenario, try to dim down the brightness of your computer screen. Put away your mobile phone for some time.
Find a corner to relax: Locate a room where you can lie down or rest for a bit in dark until the migraine subsides.
Have a supportive friend by your side: It is always advised to have a friend or a supportive co-worker who can help when migraine hits you.
Keep an anti-migraine kit: You know your needs the best. Keep an anti-migraine kit handy at work containing pain-relievers, anti-nausea tablets, cold pack and whatever else helps you manage your migraine.
Stock up on snacks: Make sure water and some healthy snacks are always within your reach to avoid dehydration and hunger. Keep your protein and sugar levels steady through the day.
Taking small steps can make a huge difference if you are ever hit by a migraine attack. So make sure you are well informed about your body, your symptoms, triggers and pacifiers.
Dhaka, July 7 (UNB) - Cooking is pure love. There is nothing like sharing good food with your loved ones. The most interesting discussions that happen in my cooking workshops are menu planning. We all want innovative ideas, healthier recipes and quicker solutions. And when it comes to party menus, we look for ideas that can help us design a delicious experience like no other, reports The Indian Express.
Thanks to my journey in the world of millets and seeds, experiments that I do with these superfoods have helped me immensely to plan meaningful menus for my participants. It’s like bringing healthy yet exciting exotic recipes on the table and not compromising with taste at all.
Beetroot Croquettes is one such party starter. You can try this recipe and club it with super refreshing Cucumber Dip. Be ready to receive all the admiration!
For 8 croquettes
2 – Medium boiled beetroot (grated)
2 – Medium boiled potatoes (mashed)
1tsp – Raw mango powder
½ tsp – Red chillies powder
½ tsp – Black pepper powder
Rock salt to taste
2 tbsp – Finely chopped onion
½ tbsp – Ginger paste
¼ cup – Fresh coriander leaves
1 tsp – Finely chopped green chillies
2 – Cheese cubes (cut in four)
½ cup – Flaxmeal slurry (2 tbsp roasted and grounded flaxseeds powder mixed with 12 tbsp water)
½ cup – Semolina or bread crumbs.
1 – Cucumber (peeled and grated)
½ tsp – Freshly ground cinnamon powder
¼ tsp – Kashmiri red chilli powder
2-3 tbsp – Mayo or hung curd2-3 cloves garlic (minced)
1 tbsp – Lemon juice
¼ cup – Parsley or dill leaves (finely chopped)
¼ cup – Fresh mint leaves (finely chopped)
* Mix everything together manually. Always consume fresh.
Health benefits of beetroot, cucumbers and flaxseeds
Beetroot is packed with Vitamins A, C, K, beta-carotene, polyphenols, antioxidants and folate, all of which help to boost blood count and immunity. Consumption of beetroot helps lower blood pressure. It also has anti-inflammatory and detoxifying properties that help flush out toxins from the body, which reflects as a healthy and glowing skin.
Cucumbers are a refreshing, nutritious and incredibly versatile addition to any diet. They are low in calories but contain many important vitamins and minerals, and have high water content. Eating cucumbers may lead to many potential health benefits, including weight loss, balanced hydration, digestive regularity and lower blood sugar levels.
Flaxseeds are rich in omega-3 fatty acid and fibre. Along with numerous health benefits, flaxseeds powder can be used to improve digestive health, lower blood pressure and bad cholesterol, reduce the risk of cancer and may benefit people with diabetes.
Dhaka, July 7 (UNB) - Antibiotics can leave the lung vulnerable to flu viruses, leading to significantly worse infections and symptoms, according to a study, reports The Indian Exress.
The research, published in the journal Cell Reports, discovered that signals from gut bacteria help to maintain a first line of defence in the lining of the lung.
When mice with healthy gut bacteria were infected with the flu, around 80 per cent of them survived. However, only a third survived if they were given antibiotics before being infected.
“We found that antibiotics can wipe out early flu resistance, adding further evidence that they should not be taken or prescribed lightly,” Andreas Wack, who led the research at Francis Crick Institute in the UK.
“Inappropriate use not only promotes antibiotic resistance and kills helpful gut bacteria, but may also leave us more vulnerable to viruses. This could be relevant not only in humans but also livestock animals, as many farms around the world use antibiotics prophylactically,” Wack said.
The study found that type I interferon signalling, which is known to regulate immune responses, was key to early defence.
Among the genes switched on by interferon is a mouse gene, Mx1, which is the equivalent of the human MxA gene. This antiviral gene produces proteins that can interfere with influenza virus replication.
Although often studied in immune cells, researchers found that microbiota-driven interferon signals also keep antiviral genes in the lung lining active, preventing the virus from gaining a foothold.
“We were surprised to discover that the cells lining the lung, rather than immune cells, were responsible for early flu resistance induced by microbiota,” Wack said.
“Previous studies have focused on immune cells, but we found that the lining cells are more important for the crucial early stages of infection,” he said.
“They are the only place that the virus can multiply, so they are the key battleground in the fight against flu. Gut bacteria send a signal that keeps the cells lining the lung prepared, preventing the virus from multiplying so quickly,” he added.
To test whether the protective effect was related to gut bacteria rather than local processes in the lung, the researchers treated mice with antibiotics and then repopulated their gut bacteria through faecal transplant.
This restored interferon signalling and associated flu resistance, suggesting that gut bacteria play a crucial role in maintaining defences.
“Taken together, our findings show that gut bacteria help to keep non-immune cells elsewhere in the body prepared for attack,” Wack said.
“They are better protected from flu because antiviral genes are already switched on when the virus arrives. So when the virus infects a prepared organism, it has almost lost before the battle starts,” he said.
“By contrast, without gut bacteria, the antiviral genes won’t come on until the immune response kicks in. This is sometimes too late as the virus has already multiplied many times, so a massive, damaging immune response is inevitable,” he added.
Dhaka, July 7 (UNB) - A day after Finance Minister Nirmala Sitharaman announced the government’s plan to turn 17 ‘iconic’ tourist sites into world-class destinations, UNESCO announced Jaipur City in Rajasthan as a World Heritage Site in India, reports The Indian Express.
Sharing the tweet, Prime Minister Narendra Modi said: “Jaipur is a city associated with culture and valour. Elegant and energetic, Jaipur’s hospitality draws people from all over. Glad that this city has been inscribed as a World Heritage Site by @UNESCO.”
Popularly known as the ‘Pink City’, Jaipur is a famous tourist destination known for its vibrant culture, history and architectural marvels. Some of the well-known tourist destinations in the city include Amber Palace, Jantar Mantar, City Palace and Hawa Mahal.
Some other destinations that made it to the list include Dilmun Burial Mounds, Bahrain; Budj Bim Cultural Landscape, Australia; Archaeological Ruins of Liangzhu City, China; Ombilin Coal Mining Heritage of Sawahlunto, Indonesia; Mozu-Furuichi Kofun Group: Mounded Tombs of Ancient Japan, Japan, among others.
Dhaka, July 7 (UNB)- Around this time in July — when our ever-shortening spring weather takes a sharp right into the damp, hot depths of summer — coffee drinkers are confronted with a morning-altering decision: switch to iced coffee to combat the oppressive weather, or commit to hot coffee as a kind of bold, unnecessarily masochistic act?
Those who prefer their summer over ice have also grown accustomed to another question: regular or cold brew?
If you’re unfamiliar with the difference, think of cold brew as traditional iced coffee’s unhurried fraternal twin. Cold brew can’t go a day without a long, luxurious bath, while iced coffee can barely swing a quick shower; cold brew has read “The Goldfinch” (and is planning on a reread before the movie is released later this summer), but iced coffee unfortunately never had the time — what with work and the kids — though it has seen the trailer on mute.
Once found primarily in the trendiest coffee shops and kitchens of adventurous home baristas, cold brew iced coffee has become a year-round staple. Chains like Starbucks and Dunkin’ have added the drink to their permanent menus. Cold brew makers like Rise, High Brew, La Colombe stock cans in major grocery stores. And at-home brewing kit companies have helped popularize DIY methods.
Rich Nieto, the owner of Sweetleaf Coffee Roasters in the Brooklyn neighbourhood of Greenpoint, said that cold brew has become so popular in recent years that it now outsells iced coffee in all but one of the company’s four locations. Still, even the most passionate cold-coffee drinkers have questions about their chosen beverage: Is there really less acid in cold brew? Will drinking it in the afternoon keep me up at night? Should I just make it at home? The good news is, we have answers.
What’s the difference between cold brew and iced coffee?
Both drinks are made from the same pair of magical, everyday ingredients — they’re just combined at different temperatures. Water heated to around 200 degrees Fahrenheit (about 93 degrees Celsius) and poured over the grounds will extract all of coffee’s most pleasurable essences in a matter of minutes. When cooled and poured over ice, you have a standard iced coffee. If the brewing water is room temperature, it must canoodle with the coffee grounds for much longer, anywhere from 12 to 24 hours, to produce a cup of joe worth sipping, but the resulting beverage contains coffee’s most sought after qualities — flavor and caffeine — without the bitterness found in one brewed hot.
Does cold brew coffee really have less acid?
My husband recently had an endoscopy that revealed an anomalous patch of tissue on the wall of his oesophagus which had been exacerbating his acid reflux. His doctor informed us both that he should try to cut down on spicy food, alcohol and coffee. The first category would be easy, he assured me. The second? Achievable. But the third? Utterly impossible.
Dr Rabia A. De Latour, a gastroenterologist and assistant professor of medicine at NYU Langone Health, said that it was a common sentiment, and that people who are “exquisitely sensitive” to caffeinated or acidic foods, and those suffering from gastroesophageal reflux disease, or GERD, would benefit from switching to cold brew if they cannot eliminate caffeine from their morning routine. “We recommend they cut out coffee completely,” said De Latour. But for everyone else, the difference between cold brew and iced coffee is negligible.
“I’ve seen this statistic a lot,” she said in reference to an oft-quoted claim that cold brew is 70% less acidic than regular iced coffee. “But I don’t see any scientific data to support this claim,” directing me to a study that shows “comparable” pH values from cold- and hot-brew samples, “ranging from 4.85 to 5.13.” For comparison’s sake, the stomach’s pH hovers somewhere between 1.5 and 3.5.
Does cold-brewed coffee have more caffeine?
Wading through the world of cold brew coffee can be a brutal game of trial and error. Thanks to the wide range of brewing methods, the difference in caffeine content among cold brews is considerably harder to predict that the amount of acid. After brewing for 20 hours, 16 ounces of cold brew at Starbucks contains 200 milligrams of caffeine (12 milligrams per ounce). While that’s about 20% higher than their iced coffee, which clocks in at 165 milligrams (10 milligrams per ounce), it’s considerably lower than the same amount of hot coffee, which has 310 milligrams (20 milligrams per ounce). Coffee from Dunkin’ reports similar numbers, with 10.8 milligrams in every ounce of cold brew.
But when you wade into more speciality waters, especially among prepackaged brands, the caffeine content is far from predictable. Canned cold brew brands Rise and High Brew has nearly identical packaging, but grabbing the wrong one could cost you. Rise’s original flavour contains 180 milligrams in its 7-ounce can (25 milligrams per ounce), which is anywhere from 30-50 milligrams more caffeine than what’s found in High Brew’s 8-ounce can. Stumptown, a roaster based in Portland, Oregon, sells cold brew in 10.5-ounce bottles that contain a whopping 29.4 milligrams of caffeine per ounce. To a caffeine addict like myself, that number sounds lovely. But to the uninitiated looking to give the cold brew a shot, it’s a recipe for disaster.
“A lot of people will not tolerate that amount of caffeine,” De Latour said. “Some people’s GERD is worsened by coffee because of the caffeine content and its impact on the sphincter muscles,” adding that high amounts found in some cold brews can make people feel quite sick, with symptoms like jitters, peristalsis of the bowels, diarrhoea, or even increased anxiety and stress. She then reminded me that it is, after all, a stimulant.
So that leaves us with cold brew prepared at home, a great option for those looking for more control when it comes to caffeine and acidity. The New York Times’ own recipe calls for just 12 hours of brewing. Similar recipes can be found across the internet, and all are easy to adjust in order to find the balance that works for your own stomach and pocketbook. A happy medium can be found in store-bought cold brew concentrates. These brews are meant to be diluted, so if you find it too strong, just add water or milk. Not strong enough? You get the idea.
In January, I approached the counter of Starbucks at an airport after waiting alongside an amorphous line of fellow uncaffeinated travellers for half an hour and, relieved to have made it there without collapsing, ordered a large cold brew iced coffee. I even used “venti” — the Italian word for 20, as in the number of ounces it contains — when requesting the large size, even though Italians use the metric system. But my commitment to the chain’s conceptually unsound ordering language did not bear fruit, as I was told by the barista that they had just run out of the cold brew. All they had left was a standard iced coffee, meaning hot brew served over ice. Out of other options and surrounded by more long lines, I grudgingly accepted. It wasn’t cold brew, but it was coffee. And that’s usually enough.