流行性感冒

www.blogspothk.com

提及秋冬季時節多發的病症，就迫不得已提及“流行性感冒”。流感和感冒有很多類似的病症，並且全是危害呼吸系統的傳染性疾病，可是有很多人 都因分不清楚感冒和流感，把流行性感冒誤作為病毒性感冒，進而錯過兩天的最好醫治時間，最後引起了危險的病發症。如何辨別是病毒性感冒或是流行性感冒呢?流行性感冒又該怎樣預防呢?

www.quarterdaily.com

發燒感冒別名“風寒”，又被稱為急性鼻竇炎或呼吸道卡他。流行感冒，英文名字Influenza,意即“被惡魔入侵”。流行感冒有別於病毒性感冒，二者有很大的差別。

發病源不一樣

www.todaynewsportal.com

病毒性感冒僅僅輕微的上上呼吸道感染病症，由鼻病毒、副流感病毒、副流感病毒、呼吸系統合胞病毒等造成。流行性感冒是由感冒病毒造成的一種亞急性呼吸系統傳染性疾病，因為感冒病毒內部構造不一樣，分成甲、乙、丙(又被稱為A、B、C)三型。不一樣型的感冒病毒又分成許多亞型，在其中甲形特異性最強，可造成 全球范疇內時興。

流行性感冒周期性不一樣

病毒性感冒周期性不顯著，隨時隨地都能夠病發，以釋放為主導，不容易造成暴發或是時興。流行性感冒周期性顯著，中國北方11月至第二年3月高發。流行性感冒忽然病發，患病率高、快速擴散、時興全過程短，可是可以數次不斷。

臨床症狀有差別：病毒性感冒具體表現為打噴涕、鼻子堵、流鼻涕、咽喉痛、輕微咳嗽、低燒、頭疼等不適感，全身上下病症比較輕，沒有顯著的食物中毒症狀。而流行性感冒除開感冒症狀，大量的合拼有全身上下病症，如頭疼頭暈、渾身乏力、肌肉痛、不斷高燒等。突發性高燒是流行性感冒的一個典型症狀，人體體溫一般達到39-40℃，並且高燒通常要不斷3-四天。老人及其身患各種各樣慢性疾病或是體質虛寒者，患流行性感冒後非常容易發生比較嚴重病發症，致死率較高。

治療方法不一樣

病毒性感冒要注意休息、多喝水、留意營養成分，對症治療解決就可以。發燒感冒伴鼻子堵、流鼻涕、打噴涕等病症，可采用含偽麻黃堿的棘籽抗發燒感冒中藥制劑;伴發燙、咽喉痛和渾身酸痛等病症者能夠采用鎮痛藥;痰液濃稠者可采用溴己新、氨溴索等。

流感的治療也是留意多歇息，合理使用對症治療藥品，並在病發兩天內盡早應用抗病毒的藥如磷酸奧司他韋，可減輕流感的症狀，降低病發症和減少住院治療率。

必須提示的是，以上服藥都應在醫生和醫師的具體指導下開展。

如何預防感冒?

到目前為止，預防感冒最有效!最有效!最有效的方式，便是打疫苗水痘疫苗，並且因為感冒病毒非常容易產生基因變異，因此必須每一年都打疫苗，最好是在10月底前進行疫苗接種。打疫苗後必須2周上下才可以產生抗體，2周內或是有感柒的很有可能，如易感人群在流行性感冒時興時節，或是與流行性感冒病人觸碰後，可服食抗病毒的藥磷酸奧司他韋來開展應急防止。

相關文章：

如何辨別勁椎病?減輕頸椎酸痛的三種方式!

月經失衡該怎么辦，留意從這種層面點難題，一起與月經調解

有關直腸癌的七個小知識為了更好地更強的防止直腸癌

Mouthwatering layers of tender chicken, bacon, beefsteak tomato, and red onion are anchored into this triple-decker sandwich with a slathering of homemade wasabi mayonnaise.
User Rating: StarStarStarStarNo star
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
)

Calories    350
Total Fat    23g
Saturated Fat    --
Cholesterol    60mg
Sodium    650mg
Total Carbohydrate    17g
Dietary Fiber    1g
Sugars    --
Protein    18g
Calcium    --
 triple decker chicken sandwich
Charles Schiller
Serves: 4

Yields: 4 sandwiches
Total Time: 50 min
Prep Time: 15 min
Cook Time: 35 min
Oven Temp: 350

Ingredients
    U.S.        Metric    Conversion chart
8    strip(s) Applewood smoked bacon
1    pound(s) boneless, skinless chicken breast
1    teaspoon(s) sea salt
1/2 teaspoon(s) ground black pepper
1 1/2 teaspoon(s) wasabi powder
1    teaspoon(s) lemon juice
1/2 cup(s) mayonnaise
12    slice(s) (thin) pullman bread, toasted
1    bunch(es) watercress
1/4 red onion, sliced into rings
1    medium beefsteak tomato
Directions

Heat oven to 350 degrees F.
Fit a wire rack on a baking pan and place bacon strips in a single layer. Bake for 20 minutes, turn bacon strips, and continue to cook until brown and just crisp -- about 5 minutes more. Transfer bacon to a paper towel-lined plate to drain excess grease.
Season the chicken on both sides with salt and pepper and place on a lightly oiled baking pan. Bake for 10 minutes at 350 degrees F, turn the meat over, and continue to bake until internal temperature at the center of the breast reaches 167 degrees F -- about 15 minutes more. Transfer chicken to a cutting board and let the meat rest for 15 minutes before slicing into 1/2-inch-thick strips.
Stir wasabi powder and lemon juice together until a paste forms. Blend in the mayonnaise, and evenly spread on the toasted bread. Place the watercress, chicken slices, and red onion on bread. Cut the beefsteak tomato into eight 1/4-inch-thick slices. Top with a slice of toast, then layer tomato and bacon. Top with remaining slices of bread, insert toothpicks, and cut into quarter triangles. Serve sandwiches immediately. minutes.

riple-tested at the Good Housekeeping Research Institute
This family dinner recipe combines lean ground chicken, linguine, and classic Bolognese ingredients.


Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    410
Total Fat    6g
Saturated Fat    2g
Cholesterol    49mg
Sodium    800mg
Total Carbohydrate    59g
Dietary Fiber    5g
Sugars    --
Protein    29g
Calcium    --
chicken bolognese

Kate Sears

Serves: 6

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    12 ounce(s) linguine or fettuccine
    4 teaspoon(s) olive oil
    1 pound(s) ground chicken breast
    Salt and pepper
    2 medium carrots, chopped
    2 medium stalks celery, chopped
    1 large (10- to 12-ounce) onion, chopped
    1 clove(s) garlic, crushed with press
    1 can(s) (28-ounce) crushed tomatoes
    1/2 cup(s) reduced-fat (2%) milk
    1/3 cup(s) freshly grated Parmesan cheese
    1/4 cup(s) loosely packed fresh parsley leaves, chopped

Directions

    Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
    Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
    To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
    Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
 

It’s the height of summer. That means quite a few things:

Going to the farmers market each week only to find tantalizing produce, not just yarn and honey.
It stays light so much longer.
Pre-dinner cocktails while sitting on the front porch.
Loving and hating the air conditioner.
Dresses! I pity men who can’t wear them all summer long.
Riding my bike around, and not just for exercise!
BBQ! Everything.
Salads, lots of salad.
It being too hot to even think of turning on the oven.

If you’re anything like me, you take the last two mentions very seriously.

SpaghettiPastaSalad

Yes, salad means vegetables, and sometimes fruit. It also means pasta. And not the pasta salad of yore– tri-color fusilli, sliced olives, and “Italian” dressing– but cold spaghetti, toasted bread crumbs, a good amount of parsley, and lots anchovies. (Yes, anchovies. Even if you don’t like these little fishies on their own, they’re a must in this salad!)

There’s not much that traditionally Italian about this salad– except the fact that it’s made with spaghetti. It’s cold, for one thing; or at the very least, room temperature. I rinse the pasta after I boil it– starch is the enemy of pasta salads. But that’s ok; this salad is all about flavors and textures. The flavors should be bold: the briny anchovies, the salty Parmesan cheese, and the freshness of the parsley. The breadcrumbs should be dry and toasted, that way they cling to the pasta, drying it out and giving the salad a nice crunch. This is not a slippery salad.

Special people deserve special treats. My son’s godmother and my best friend in this whole wide world celebrated her birthday this week. Usually I’m never in town on her birthday, but this time around I got lucky. It’s amazing how time  flies when you are in the company of the people you simply adore … priceless moments. Since I’ve had very few chances to cook for my darling friend, I knew instantly I had to bake for her this birthday. She’s intolerant to dairy and doesn’t eat store bought stuff. All the more reason to make something special for her. I opted for my all time favourite financiers aka friands ‘cuz they just always turn out so good. I’ve previously made them here and here . This time around I decided to do a non-dairy chocolate version topped with a non dairy ganache (taken from David Lebovitz) and sprinkled with a Roasted Almond brittle coated with chocolate. I think they all worked so magically together … The soft, moist, delicate and not so sweet cake with a rich chocolate ganache  topped with a crackling and crunchy chocolate coated roasted almonds in caramel.  It was a big winner .

Ingredients

100 gms margarine/butter

100 gms grated dark chocolate grated

140 gms icing sugar

25 gms plain flour

85 gms ground almonds

3 large egg whites

The Ganache frosting

10 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup water

¾ cup margarine/butter

Roasted Almond  in Caramel coated with chocolate – Topping

1 cup sugar

1 tablespoon margarine/butter

2 cups roasted almonds slivered

1 cup chopped dark chocolate

Start with making the chocolate coated almonds in caramel first . You could even start a day ahead. Melt the sugar in a pot . Stir continuously and when it all melts, with the colour starting to change and turns a rich amber colour, slip in the butter mixing it well. Add the roasted almonds. The almonds should be way more and the caramel just enough to coat it. Take off the heat and pour it out on a greased surface or marble slab. Quickly with a rolling pin, flatten it out and let it cool. Now melt the chocolate in another pot and coat the brittle in the chocolate, making a thick coating and place it on greaseproof paper and let it set. Then finely chop these up making thin chards and save them for later.

For the Financiers , preheat oven to 180C. Melt the margarine in a microwave and keep aside. Sift the icing sugar and flour in a bowl. Stir in the ground almonds and grated chocolate. Whisk the egg whites to soft peak stage and fold them into the dry mixture. Now pour in the butter and mix gently, incorporating everything together. Pour into greased financier tins or cupcake moulds until they are 3/4th full. Bake for 15 mins. Don’t overbake them, they need to be moist within. Let them cool. To make the frosting melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water. Add the margarine and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature or just chuck it in the freezer till its set. Then scoop out and put it in a piping bag with a star nozzle. Pipe onto the cupcakes and generously sprinkle with the chocolate almond topping. Tastes best at room temperature.
 

The person who love you most Don't wait 畫扇悲風殤月夜 淚流濃妝誰愛誰傷 Enron will laugh