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Traditionally, Asthma is researched and known as a condition, which affects the respiratory track of the lungs. Asthma can be categorized into allergic and non-allergic or extrinsic, intrinsic and mixed asthma.

Traditionally, Asthma is researched and known as a condition, which affects the respiratory track of the lungs. Asthma can be categorized into allergic and non-allergic or extrinsic, intrinsic and mixed asthma.
An extrinsic Asthma (allergic) :It is normally attacked by allergic things such as   dust particles, fumes or smokes, animal dander, sugar, chemicals, drugs, environmental and industrial pollutants, food additive and tobacco, etc
An intrinsic Asthma (Non-Allergic): Generally triggered by adrenal glands’ disorder and emotional disorder such as stress, tension and anxiety.
It is wholly depends on the stimuli that trigger or target in attacking a person.
Mixed Asthma Mixed asthma is a combination of intrinsic and extrinsic asthma. Mixed asthma patients react to certain allergies but also are triggered by other reasons and things.
It is a two- steps problem. • When a person is affected by asthma, inflammation is felt in the air passages and it becomes red and swollen.• When the air passages get inflamed, the patient becomes extra-sensitive to different things, which may aggravate asthma.
Symptoms:
It is a respiratory disease caused from allergies; it can be identified or its presence can be felt by symptoms like chest constriction, labored breathing and continuous coughing.
Asthma is a chronic disease, which cannot be cured permanently but can be controlled. One can control his asthma if it is early and properly diagnosed and then patient goes for early treatment. If treatment is not done earlier or a patient becomes careless about his health then there will be frequent and severe attack of asthma, which may lead to fatal consequences.
Treatment:
We know that asthma cannot be cured permanently but we can control it to great extend if we opt natural treatment and take some precautions. Heavy doses of medicines of different chemical compositions may aggravate asthma instead of controlling it. So it is better to start treatment using natural products.
Natural treatment is safe and result oriented; it can control asthma to great extend without any side effects. The health condition of the lungs, immune system, nervous system and adrenal system are the vital areas for the treatment of asthma through natural products.
Asthma treatment using natural product
Natural treatment starts by avoiding things, which trigger asthma such as aerosol, sugar, food additives, fats food, salt, fast food, junk food, ice cream and chemically preservative food.
The patient must add more juicy fruits, green vegetables, fiber vegetables and raw nuts in his diet.
Patent must avoid such conditions and situations, which cause emotional disturbances or negative emotions such as depression, restlessness, anger, anxiety, destructiveness, self-condemnation and self -pity.
In natural treatment of asthma diet, emotional and physical aspects to be taken care.
Herbal products must be taken that help in removing excessive mucous and clear respiratory track.
Herbal asthmatic formula contains 13 types of herbs, which reduces excessive mucus, chest constriction; clear respiratory track and helps in comfortable breathing.
Herbs contain antitussive and antispasmodic qualities, which helps in toning lungs and helps in relieving congestion.
There are herbs included for the treatment of asthma that having demulcent and expectorant qualities to tone up bronchial tubes that help in expelling excessive mucus and phlegm.
Some herbs have multi qualities, which act on the body suitably and positively to tone and shape up lungs, clear air passage, control and calm down coughing and control labor breathing.
Herbs like elecampane, garlic, mustard, ginger, skullcap and valerian easily available naturally and these herbs are highly recommended for the treatment of asthma.
There are herbal chocolate and tea, which can be used for the treatment to control asthma. There are tonic, based on herbs to strengthen the immune system and respiratory system. Food powders are made of herbs and fruits to fight asthmatic attacks.
There are ointments made by herbs to rub the chest during the breathing problems or chest constriction.   There are also ayurvedic and homeopathic treatment to control asthma, which is found to be very effective and substantial.
Asthma should be treated opting natural products and herbs because it is safety, cheaper and free from any side effect. These applications will certainly control your asthma and same time you can enjoy life normally and naturally.

Whooping cough a.k.a(also known as) Pertussis is a highly contagious disease. Whooping cough is one of the leading causes of vaccine-preventable deaths. There are 30 to 50 million cases of Pertussis per year. Of these millions of cases there is about three hundred thousand deaths each year. Basically all of these deaths occur in children under twelve months of age. Another quick statistic is that of these 30 to 50 million cases, 90% occor in developing countries.
The disease was easily and widely recognized in as early as 1578. It was later isolated in pure culture in 1906 by Octave Gengou and Jules Bordet. The complete Pertussis genome of 4,086,186 base pairs was sequenced in 2002. Inititially the <a href=”http://www.whooping-cough-symptoms.com” target=”blank”>Whooping Cough</a> is characterized by mild respiratory infection symptoms. These symptoms include a cough, sneezing, and runny nose. This initial stage lasts for about one to two weeks. After this first two week period the cough changes character, with paroxysms of coughing followed by a “whooping” sound. Often times these coughing fits are followed by vomiting. This constant coughing and vomitting in several cases leads to malnutrition. Coughing fits gradually go away over the first one to two months. Other complications of the disease include pneumonia, encephalitis, pulmonary hypertension, and secondary bacterial superinfection.
Whooping Cough is spread by contact with an airborne discharge from the mucous membranes of an infected person. The disease is treated with antibiotics like erythromycin, azithromycin and clarithromycin. These antibiotics result in the person becoming less infectious but in the majority of cases does not change the outcome of the disease.
Immunizations for whooping cough are often combined and given with tetanus and diphtheria immunizations. These immunizations are given to infants at ages 2, 4, and 6 months, and later at 15 to 18 months and 4 to 6 years. Many cases of Whooping cough in adults will go unnoticed and diagnosed due to the fact that it is much less severe.

The glycemic index helps us to understand which foods are best and worst for controlling our blood glucose levels.

As we have seen, when blood glucose levels get too high, insulin is released into the bloodstream by the pancreas to help disperse the glucose. The insulin transports the glucose to cells needing extra energy. The cells have “insulin receptors” positioned so that insulin can bind to them, facilitating glucose entry and utilization in the cells. Once inside the cells, the glucose is burned to produce heat and adenosine triphosyphate, (ATP) a molecule that stores and releases energy as required by the cell.

When cells become less sensitive to the effects of insulin, they accept less glucose, so more glucose than usual remains in the bloodstream. Result? The pancreas over-compensates by working harder and releasing even more insulin.

The combination of insulin-insensitivity and insulin over-production typically leads to one of two results:

Either, the pancreas gets worn out and insulin production slows down to abnormally low levels. Result? We develop type 2 diabetes. (About 30 percent of cases)

Or, the insulin-resistant patient doesn’t develop diabetes (because the pancreas continues to produce sufficient insulin) but, instead, contracts hyperinsulinism (abnormally high levels of insulin in the blood), which can cause chronic obesity as well as high blood pressure, high levels of triglycerides, low HDL (good) cholesterol, heart disease, and possibly some cancers.

Low GI Foods Cause Lower Insulin Levels

This is why experts are beginning to recognize the health advantages of following a low GI diet. Because lower GI foods are converted into glucose much more slowly, causing less insulin to be produced.

This is not the last word on this subject, by any means. Research into insulin insensitivity and the relationship between insulin levels and obesity is ongoing. However, the overconsumption of high-GI foods (and high-fat fast-food) is a major cause of concern.

The new carbohydrate-classification system known as the Glycemic Index rates the carbohydrate quality in foods according to its immediate effect on blood glucose level. Thus carbs that break down quickly into glucose during digestion, causing a rapid rise in glucose levels, have a High GI value. Those carbs that break down more slowly, are given an Intermediate or Low GI value.

Before you become overly concerned about “bird flu,” there are a few important facts you need to know about this disease.

“Bird flu” is not the same thing as human pandemic flu. “Bird flu”-H5N1 highly pathogenic Asian avian influenza-is a severe disease of birds. All the people known to have gotten it had close contact with infected birds, mostly in rural villages in Asia. Where there is no close contact with infected birds, there’s no human disease.

More good news: The food supply is protected. The poultry industry and the U.S. government take Asian avian influenza very seriously because it can threaten commercial poultry. It’s spread by migratory birds, so the federal government monitors wild birds in areas where there could be contact with Asian birds.

In addition, security on poultry farms is very tight. Poultry are kept away from wild birds. Strict procedures keep the virus from being tracked into the birds’ living space. Poultry farmers’ number one priority is to protect their flocks.

The industry and state governments sponsor extensive testing programs to watch for any signs of Asian avian influenza. Under the National Chicken Council’s program, which nearly all chicken companies follow, each flock is tested. Any poultry flock found to be infected with Asian avian influenza would be destroyed on the farm and would not enter the food supply.

You can also feel confident about your chicken or turkey dinners. According to the U.S. Centers for Disease Control and Prevention (CDC), you can’t get “bird flu” from properly handled and cooked food. Just be sure to follow the instructions already printed on each package of fresh meat and poultry sold in the United States. The instructions are the same as they have always been-nothing special is needed. On the remote chance that an infected bird got into the food supply, it wouldn’t affect consumers. The U.S. Department of Agriculture recommends cooking poultry to a minimum internal temperature of 165 degrees Fahrenheit. This is more than enough to destroy any flu viruses that may be present.

“American consumers don’t have to worry about getting the avian flu virus from eating poultry,” says Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia. “We know that if you properly cook poultry, it’s safe.”

It is well known that Parkinson’s disease mostly affects older people. But apart from that, what other factors indicate higher chances of developing this debilitating illness?
Let’s take age itself as the starting point, because there are some nuances that are not generally known. In line with popular perceptions, about 90% of people with the illness are over 60 years old.
This is true even if you consider the age at which the symptoms first appear. Not even 10% of cases are diagnosed in adults under age 40. Most of the fresh diagnoses are in those above age 60.
However, that’s not the whole story.
Among those over 60, the risk goes up from age 60 to age 75. After that, it drops sharply. In other words, someone who is 85 years old is less likely to get Parkinson’s disease than someone who is 70, statistically speaking. This may seem surprising to most people.
Let’s look at it from another angle. The above statistics apply to those who have been diagnosed with the illness. If we take what is called Parkinsonism (meaning, symptoms of Parkinson’s that have other causes, or symptoms that may develop into the illness itself) into account, fully 15% of those between 60 and 75 have it. And between 75 and 84 years of age, an amazing 30% have the illness.
At the moment, around 3% of the population over age 65 is affected by the disease. But this percentage is estimated to double over the next four decades.
Age obviously has an impact on the disease. What other factors exist?
Gender is evidently another one. It is estimated that men have about twice as much risk of developing Parkinson’s as women. This applies to every age group.
Researchers theorize that the female hormone estrogen is responsible for the lower incidence of the disease among women. There are two facts to support this view.
The first is that women who have undergone hysterectomies have a somewhat higher risk of developing Parkinson’s disease. Secondly, women who are on hormone replacement therapies tend to have a lower incidence of the condition. These facts seem to imply that estrogen does play a role in preventing Parkinson’s.
The illness also seems to progress faster in men than in women. In terms of symptoms, women tend to be prone to disturbances in their gait, while men are more at risk of tremors and rigidity.
Heredity appears to play a role in the disease. Someone whose siblings who have developed Parkinson’s disease before the age 40 is at greater risk of falling victim to the illness. However, if the siblings develop the disease only in later years, heredity does not seem to play a prominent role.
There are differences among races in the incidence of Parkinson’s, so ethnicity does appear to play a role. Caucasians are at greater risk than Asian Americans or African Americans. Some research indicates that although races other than Caucasians have lower overall risk, they may carry a higher risk of other types of Parkinsonism which involves problems with the thinking process.
Apart from the above, some evidence suggests that caffeine might offer protection against this disease, to an extent. Drinking coffee regularly, it seems, is a useful preventive measure.
As can be seen, some factors do seem to create a higher risk of a person developing Parkinson’s disease. Researchers are digging deep for more clues that may one day lead to a full understanding of this condition.