Saturday, October 25, 2008

Asthma attack symptoms

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The study was done in collaboration with scientists at the University of Virginia and the Procter - Gamble Company.
'Advances in our understanding of the biology of the common cold may eventually lead to improvements in treatment or methods for prevention of colds,' said Ron Turner of the University of Virginia, one of the study's authors, in a statement.
While a cold is usually seen as an inconvenience, rather than a health threat, it plays a role in more serious conditions such as asthma, bronchitis, and emphysema, which are costly to Canada's health-care system, Proud said.


Moreover, it is highly prone to adulteration during handling and transportation, said Dr Nagi, adding that several incidences are reported in newspapers every year, whereby khoa is found adulterated with low cost-material e.g. maida, blotting/filter paper, mashed potatoes and sweet potatoes.
Dr Negi said that besides low quality and adulterated khoa, halwaiis and sweet manufacturers also use different colourants to improve the appearance of sweets, informed Dr Nagi, saying that in India addition of only eight food colourants viz Erythrosine, Carmoisine, Ponceau HR, Tartrazine, Sunset -yellow, FCF, Indigo carmine, Bulliant blue FCF and fast green FCF were permitted in quantities specified depending upon the food item. According to some reports, non-permitted colours/dyes including Metanil yellow, Malachite green, Rhodamine, Auramine etc., are being used in the preparation of sweets, confectionery, bakery, ice-creams and other food items at local level, especially in rural areas, he said.
He said use of non-permitted colours and excess of permitted colours can have adverse effects on human health. Some of the common after-effects of prolonged use of synthetic colours were allergy, hyper-acidity, asthma, kidney and liver damage, development of tumor and cancer. Therefore, public should prefer sweets manufactured from genuine/ pure khoa and safe use of edible colours only. Generally, consumption of coloured sweets should be discouraged



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