College students often face a challenge when trying to eat healthy foods. Some students live in dorms and do not have their own cooking or refrigeration facilities. Others live in crowded apartments where everyone forages in the refrigerator for everyone else’s food. Still others eat at university food services where food choices may be limited. Most students have time constraints that make buying, preparing, and eating healthy food a difficult task. In addition, many lack the financial resources needed to buy many foods that their parents purchased while they lived at home. What’s a student to do? The following sections provide advice for some of the particular problems you may face.

Fast Food: Eating on the Run

If your campus is like many others across the country, you’ve probably noticed a distinct move toward fast-food restaurants in your student unions so that they now resemble the food courts found in most major shopping malls. These new eating centers fit student’s needs for a fast bite of food at a reasonable rate between classes and also bring in money to your school.

You should recognize that not all fast foods are created equal and not all of them are bad for you. Even at the often­ maligned burger chains, menus are healthier than ever before and offer excellent choices for the discriminating eater. The key word here is discriminating. It really is possible to eat healthy food if you follow these suggestions.

Ask for nutritional analyses of items. Most fast-food chains now have them.

Order it “your way”- avoid mayonnaise or sauces and other add-ons. Some places even have fat-free mayon-naise if you ask.

Hold the cheese.

Order single, small burgers rather than large, high­calorie, bacon or cheese-topped choices.

Order salads and be careful how much dressing you put on. Try the vinegar and oil or low-fat alternative dressings. Stay away from eggs and other high-fat add-ons such as bacon bits.

When ordering a chicken sandwich, order the skinless broiled version rather than the deep-fried version.

Check to see what type of oil is used to cook fries if you must have them. Avoid lard-based or other saturated fat products.

Order the wheat buns/bread and ask them to hold the butter.

Avoid fried foods in general, including hot apple pies and other crust-based fried foods.

Opt for spots where foods tend to be broiled rather than fried.

When Funds Are Short

Balancing the need for adequate nutrition with the many other activities that are part of college life can become a difficult task. However, if you take the time to plan healthy diets, you may find that you are eating better, enjoying eating more, and actually saving money.

In addition, you can take these steps to help ensure a quality diet:

Buy fruits and vegetables in season whenever possible for their lower cost, higher nutrient quality, and greater variety.

Use coupons and specials whenever possible.

Whenever possible, shop at discount warehouse food chains; capitalize on nofrills products.

Plan ahead and avoid extra trips to the store. Make a list and stick to it.

Purchase meats and other products in volume, freezing portions for future needs. Or purchase small amounts of meats and other expensive proteins and combine them with beans and plant proteins for lower total cost, lower calories, and lower fat.

Cook large meals and freeze smaller portions.

Drain off extra fat after cooking. Save juices for use in soups and in other dishes.

If you find that you have no money for food, talk to someone at your county!city health department. Although they often restrict subsidies such as food stamps for full-time students, they may know of some alternative ways for you to get assistance.

What Do You Think?

What problems cause you the most difficulty when you try to eat more healthful foods? Are these problems that you noted in your family, too, or are they unique to your current situation as a student? What actions can you take that would help improve your current eating practices?

As we become increasingly worried that the food we put in our mouths may be contaminated with potentially harmful bacteria, insects, worms, or other not-so-nice substances, the food industry has come under fire. To convince us that our products are safe for consumption, some manufacturers have come up with “new and improved” ways of protecting our foods. How well do they work?

Food-Borne Illness

In increasing numbers, Illness in americans are becoming from what they eat, and many of these illnesses are life-threatening. Scientists estimate, based on several studies conducted over the past 10 years, that food-borne pathogens sicken between 6.5 and 81 million people and cause some 9,000 deaths in the United States annually.

Symptoms of food-borne illnesses vary tremendously and usually include one or several symptoms: diarrhea, nausea, cramping, and vomiting Depending on the virulence of the pathogen ingested and the amount that actually gets into your system, symptoms may appear as early as 30 minutes after eating contaminated food, or they may take several days or weeks to develop. Most of the time, symptoms occur between 5 and 8 hours after eating and last only a day or two. For certain populations, however, such as the very young or very old or persons with AIDS or other severe illnesses, food-borne illnesses can be fatal.

Several factors may be contributing to the emergence of increasing numbers of food-borne illnesses. According to Michael T. Osterholm, Ph.D., state epidemiologist in Minneapolis, the movement away from a traditional meat-and­potato. American diet to “heart-healthy” eating-increasing consumption of fruits and vegetables and grains-has lead to increasing demand for fresh foods that are not in season most of the year. Today, depending on the season, up to 70 percent of the fruits and vegetables consumed in the United States come from Mexico alone. The upshot is that a visit to developing countries isn’t necessary to be stricken with food­borne “traveler’s diarrhea” because the produce does the traveling. Although we are told when we travel to developing countries, “boil it, peel it, or don’t eat it,” we bring these foods into our kitchens, often without even basic washing. One of the ways food becomes contaminated is that it has been watered with contaminated water, fertilized with “organic” fertilizers(animal manure), and not subjected to the same rigorous pesticide regulations as American-raised produce. To give you an idea of the implications of this, studies have shown that E. coli(a lethal bacterial pathogen) can survive in cow manure for up to 70 days and can multiply in foods grown with manure unless heat or additives such as salt or preservatives are used to kill the microbes. There are essentially no regulations that say farmers can’t use animal manure in growing their crops.

Key factors associated with the increasing spread of food­borne diseases include:

Globalization of the food supply: Because the food supply is distributed worldwide, the possibility of exposure to pathogens native to remote regions of the world is greater.

Inadvertent introduction of pathogens into new geographic regions: One theory is that cholera was introduced into waters off the coast of the southern United States when a cargo ship discharged contaminated ballast as it came into harbor. Other pathogens may enter into aquatic life in a similar manner.

Exposure to unfamiliar food-borne hazards. Travellers, refugees, and immigrants who are in foreign countries are exposed to food-borne hazards, and in the course of traveling, bring them home with them.

Changes in microbial populations: Changing microbial populations can lead to the evolution of new pathogens. As a result, new virulence factors develop for old pathogens, or antibiotic resistance to the pathogens develops, making diseases more difficult to treat

Increased susceptibility of varying populations: People are becoming more vulnerable to disease. The numbers of highly susceptible persons are expanding worldwide.

Insufficient education about food safety: Increased urbanization, industrialization, and travel, combined with more people eating out, increase the risk of unsafe food handling and more risk of illness.

The FDA oversees the labeling of food products other than meat and poultry. With the passage of new label laws in 1992, virtually all processed and packaged foods are required to have uniform labels. This includes processed meat and poultry, which are regulated by the USDA. Guidelines for voluntary labeling of raw vegetables and fruits and fish are also available and will likely be displayed in most supermarkets.

Food Labels must indicate the manufacturer and the packer or distributor, declare the quantity of contents either in net weight or by volume, and list the common name of each ingredient in descending order of prominence. Also included is information about those nutrients most closely associated with chronic disease risk factors, that is, the amount of total fat, saturated fat, cholesterol, sodium, sugar, dietary fiber, total carbohydrate, and protein.

Food Labels are divided into two parts. The top half lists nutrients both as an amount per serving and as a percentage of the 2000 calorie daily value. With these percentages it is possible to determine each food’s contribution to the DRY. For example, a serving of chicken pot pie contains 31 grams of total fat, or 48% of the daily fat allowance of 65 grams for those consuming 2000 calories a day.

The bottom half contains the DRV for nutrients based on two diets: one for 2000 calories and one for 2500 calories. For example, total fat intake should be less than 65 grams for a 2000 calorie diet and less than 80 grams for a 2500-calorie diet.

In the past, manufacturers often used labeling ploys to deceive consumers. Currently, laws limit labels to the following six health claims 49 ; High-calcium foods may reduce the risk of osteoporosis.

A diet low in saturated fat and cholesterol may lower the risk for heart disease.

A low-fat diet may reduce the risk of some cancers.

A low sodium diet has been linked with reduced incidence of hypertension.

High-fiber foods may reduce the risk of heart disease and certain forms of cancer.

Vitamins A and C in fruits and vegetables may reduce the risk of some types of cancer.

The FDA has defined commonly used words describing calories, sodium, sugar, fiber, fat, and cholesterol in food. For example, when the word “free” is highlighted on a package in reference to calories, it means that the product yields less than 5 calories per serving; in reference to sodium, it contains less than 5 milligrams; and in reference to fat, it contains less than 0.5 grams.

Another important change in the 1992 revised food label regulations was the establishment of reference daily intakes (RDI) for protein, minerals, and vitamins. RDI values represent minimal standards for essential nutrients and replace the US recommended daily allowance (USRDA) established in 1968. RDI figures are based on the average RDA value set for a nutrient that spans a particular age range. Food package labels contain RDI values as a basis for comparing the nutrient values in food. DRVs and RDIs collectively are called daily values (DVs).

Serving sizes are also now standardized. Rather than being arbitrarily defined by the manufacturer, the FDA has set serving sizes for 139 food and drink categories based on surveys of what people actually eat. Consequently, serving sizes are more realistic than ever before, and they permit comparison shopping.

Even with the improvements in label laws, the unwitting consumer can still be misled. Some examples 50 follow. When a popular brand of potato chips no longer met the criteria for “light,” it changed its name from “light chips” to “right chips.” A brand of margarine changed its name from “brand … Light” to “brand … light taste.” (Manufacturers can still use light to describe taste, texture, or color.)

A brand of brownie mix states that it is low-fat. But the fine print says that’s per serving of the mix alone. Once an edible brownie is created by adding vegetable oil, its fat-gram content more than triples. And, some foods promise fruit or other ingredients but deliver only flavor. Contrary to the pictures on package containers, one brand of strawberry frozen yogurt has no real strawberries; a brand of blueberry pancakes has no berries.

Conclusion:

Although labels have improved dramatically during the past several years, they still fall short in several areas. Although deception in old labels was more obvious, today’s labels challenge consumers to apply a higher level of discrimination to sort between fact and fantasy.

Food irradiation involves treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays. The killing effect on microorganisms rises with the power of the rays, which are measured in rads(radiant energy absorbed). Irradiation lengthens food product’s shelf life and prevents microorganism and insect contamination. Because this results in less waste, the food industry can make higher profits while charging consumers lower prices. It is also claimed that irradiation will reduce the need to use many of the toxic chemicals now used to preserve foods and prevent contamination from external contaminants.

The following foods have already received approval for irradiation by the Food and Drug Administration: fresh produce such as strawberries, potatoes, and other perishable foods; poultry and some seafood(in which salmonella is a serious problem); and pork(to kill off the parasite trichina). Many spices and herbs have been irradiated for years, and grains, vegetables, and frozen foods are already targeted for irradiation in the near future.

The long-term side effects of irradiation are unknown. Although irradiation doesn’t actually make your food radioactive, it does damage its molecular structure, creating new substances known as free radicals. Free radicals have been implicated in certain types of cancers, and diseases of the liver and kidney in animal studies, but, to date, no studies of the toxicity of irradiated foods on humans have been done. While the health effects of irradiated food may not be known for many years, the long-term impact of the proliferation of radioactive material on our environment must be considered.

Food Additives

Additives generally help to reduce the risk of food-borne illness(i.e., nitrates added to cured meats), prevent spoilage, and enhance the ways foods look and taste. Additives also are used to enhance nutrient value, especially when the benefits are so great for the general public. A deficiency can be a terrible public health problem, and a solution is relatively easy to administer.

One of the newest additives to our daily food is folate, which is produced by plants and yeasts. Folate is believed to offer many health benefits, including but not limited to reducing the risk of neural tube defects, certain anemias, cervical dysplasia, and heart attacks. The best sources of folate are fruits and vegetables, particularly beans, spinach, and broccoli. Many multivitamin supplements also supply this amount. Recently, the Public Health Service took the recommendation one step further by approving the addition of folate to flour.

Although the FDA regulates additives by effectiveness, ability to detect them in foods, and safety, there are continued questions about those additives put into foods intentionally and those that get in unintentionally before or after processing.

Intentional Food Additives:

Antimicrobial agents: Substances like salt, sugar, nitrates, and others that tend to make foods less hospitable for microbes.

Antioxidants: Substances that preserve color and flavor by reducing loss due to exposure to oxygen. Vitamin C and E are among those antioxidants believed to play a role in reduced cancer and cardiovascular disease. BHA and BHT are additives that also are antioxidant in action.

Artificial colors

Nutrient additives

Indirect Food Additives:

Substances that inadvertently get into food products from packaging and or handling.

Dioxins: Found in coffee filters, milk containers, and frozen foods.

Methylene chloride: Found in decaffeinated coffee.

Hormones: Bovine growth hormone(BGH) found in animal meat.

Food irradiation Treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays to kill microorganisms.

Food allergies Overreaction by the body to normally harmless proteins, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms.

Once believed to be a rare fact, approximately 5 percent of all children in the United States, and more than 10 percent of all adults may have an allergic reaction to something they eat. Typical culprits include milk, eggs, peanuts, soybeans, tree nuts, fish and shellfish, and wheat. Reactions can range from minor rashes to severe swelling in the mouth, tongue, and throat to violent vomiting and diarrhea, and, occasionally, death. Emergency rooms and hospitals throughout the country report rapid increases in the number of incidents tied to food allergies.

Food allergies occur when a person’s body views a specific food, usually a protein, as an invader or a threat. The body’s immune system kicks into high gear and tries to rid the body of the problem by using typical immune system helpers. The first signs are typically rapid breathing or wheezing, hives, rash, eczema, or a chronic runny nose. More dramatic symptoms include facial swelling or respiratory problems related to anaphylactic reaction, which require a shot of epinephrine, a hormone that stimulates the heart and relieves oVert symptoms.

Once diagnosed with a food allergy, the key is to find a nutrition specialist (with a degree or academic training in nutrition) who can help you make necessary dietary adjustments. See Table 94 for a listing of possible foods that cause allergies and tips on how to reduce your reactions. Also, remember that many apparent reactions to foods are really not allergic reactions per se. Included among this group are:

Food intolerance, which occurs in people who lack certain digestive chemicals and suffer adverse effects when they consume certain substances because their bodies have difficulty breaking them down. One of the most common examples is lactose intolerance, experienced by people who do not have the digestive chemicals needed to break down the lactose in milk.

Reactions to food additives, such as sulfites and MSG.

Reactions to substances occurring naturally in some foods, such as tyramine in cheese, phenylethylamine in chocolate, caffeine in coffee, and some compounds in alcoholic beverages.

Food-borne illnesses.

Unknown reactions in people who have adverse symptoms that they attribute to foods and that may actually go away when treated as allergies but for which there is no evidence of a physiological basis for the reactions 34

Food intolerance Adverse effects resulting when people who lack the digestive chemicals needed to break down certain substances eat those substances.

Organic Foods

Mounting concerns about food safety have caused many people to try to protect themselves by refusing to buy processed foods and mass-produced agricultural products. Instead, they purchase foods that are organically grown-foods reported to be pesticide-and chemical-free. Though they are sold at premium prices, many of these products are of only average quality. They are probably not worth the money, according to most experts, for several reasons. First, whether food has been exposed to pesticides at some time in the production cycle is not as important as the residual pesticides in the food at the time you consume it. Obviously, too much of anything is potentially harmful, but if a “nonorganic” food has been sprayed and the poison has since evaporated, changed into a nontoxic compound, or been diluted below the point at which it can do any harm, the food may be no more harmful than a product labeled as “organic.” Second, even though so-called organic foods generally claim to be pesticide-free, tests indicate that many contain pesticide residues in the same amounts as nonorganic foods. These residues may be the result of pesticide drift from neighboring farms and water supplies, sneak sprays by unscrupulous producers, or soils that have residue from previous growers.

The bottom line is what is really in the food, not whether it is labeled as “organic,” “natural,” or “healthy” In fact, these labels are often placed on foods that are far from healthy and may actually be of very low quality. Although the ideals upon which the organic movement was founded are sound, more testing and regulation are needed before people can be assured that what they are paying high prices for is the real unadulterated thing-a pesticide-free product.

Organically grown Foods that are grown without use of pesticides or chemicals.

Once believed to be a rare event, approximately 5 percent of all children in the United States, and more than 10 percent of all adults may have an allergic reaction to something they eat. Typical culprits include milk, eggs, peanuts, soybeans, tree nuts, fish and shellfish, and wheat. Reactions can range from minor rashes to severe swelling in the mouth, tongue, and throat to violent vomiting and diarrhea, and, occasionally, death. Emergency rooms and hospitals throughout the country report rapid increases in the number of incidents tied to food allergies.

There are a large number of people who are trying their best to lose that extra flab but due to some reason or the other do not succeed coming to their ideal weight. With the rise in demand to lose those ugly pounds, diet pills manufacturers have come up with the best and most effective dietary pills that can get you rid off that extra skin on your body. The only thing a person needs to have is great determination to succeed.

Some of the best diet pills that can actually make your body a truly attractive and toned one include Acai Pure, Hoodia Maxx, Proactol, Proshape RX and Hydroxycut. As far as the Acai Pure diet pills are concerned, they are popular for containing pure acai berry extracts from the Amazon rain forest in Brazil. These highly effective pills can help the people to lose more than an approximate of 20 lbs in a month. As it is clinically proven, the result is guaranteed. Also, as Acai Pure is a hundred percent natural product, it does not contribute negatively in causing any side effects.

Similarly, the Hoodia Maxx pills offer the natural extracts of Hoodia Gordonii from the Kalahari Desert in Africa. This great dietary pill will surely suppress the appetite of the user thereby helping to lose the excess flesh. The Proactol is specially made from the NeOpuntia that is the latest product in the industry of weight loss. These pills have the capacity to bind about 20 to 28 percent of the total fat consumption and control the food cravings.

Type of Drug:

Anticonvulsants; drugs used to treat epilepsy and seizures.

How the Drug Works:

These agents work in the central nervous system to decrease the frequency of seizures.

Uses:

To control grand mal and psychomotor seizures.

Fosphenytoin, Phenytoin: To prevent and treat seizures during or after neurosurgery.

Mephenytoin: To control focal and Jacksonian seizures.

Unalabeled Uses: Occasionally doctors may use phenytoin to control irregular dystrophic epidermoolysis (arrhythmia), trigeminal neuralgiatic douloureux), recessive dystrophic epidermolysis bullosa and junctional epidermolysis bullosa.

Preccatuions:

Diabetics may experience loss of glucose control. Be prepared to monitor blood sugar more often.

Gum disease occurs frequently with phenytoin. Incidence may be reduced by good oral hygience, including gum massage, frequent brushing and flossing and appropriate dental care.

Pregnancy: Reports suggest an association between use of anticonvulsant drugs by women with epilepsy and an increased number of birth defects in children born to these women. Other factors (eg, genetics or the epileptic condition) may also contribute to the high incidence of birth defects. Most mothers receiving anticonvulsant medication deliver normal infants. Do not discontinue anticonvulsant drugs used to prevent major seizures. This could result in the occurrence of severe seizures and an increased risk to both the mother and the unborn child. In cases where seizures do not pose a serious threat, your doctor may recommend discontinuation of anticonvulsants prior to and during pregnancy. It is not known whether even minor seizures constitute some risk to the developing embryo or fetus. Reports suggest that a mother’s use of anticonvulsant drugs, particularly barbiturates, is associated with a blood clotting defect in the newborn that may cause a bleeding problem within 24 hours of birth. It has been suggested that vitamin K be given to the mother one month prior to and during delivery, and to the infant immediately after birth. An increase in seizure frequency often occurs during pregnancy because of altered phenytoin absoption or metabolism. Periodic lab tests will be required to measure phenytoin levels during pregnancy and doses may need to be adjusted. After birth, the dosage will probably go back to what it was before pregnancy.

Breastfeeding: Hydantoins appear in breast milk. Because of the potential for serious side effects in breastfeed infants, decide whether to discontinue breastfeeding or discontinue the drug. Consult your doctor.

Lab Tests: Lab tests may be required to monitor therapy. Tests may include blood counts, urinalysis, blood sugar levels (especially in diabetics), liver function tests and phonation blood levels.

Drug Interactions:

Toll your doctor or pharmacist if you are taking or if you are planning to take any over-the-counter or prescription medications or dietary supplements while taking this medicine. Doses of one or both drugs may need to be modified or a different drug may need to be prescribed. The following drugs and drug classes interact with this medicine.

Increased effects of hydantoins may occur when the following drugs are administered with hydantoins:

• Alcohol methylphenidate (eg, Ritalin)
• Cimetidine (eg, Tagamet)
• Disulfiram (eg, Antabuse)
• Fluconazole (Diflucan)
• Isoniazid (eg, Nydrazid)
• Omeprazole (Prilosec)
• Trimethoprim (eg, Proloprim)

Side Effects:

Every drug is capable of producing side effects. Many patients experience no, or minor, side effects. The frequency and severity of side effects depend on many factors including dose, duration of therapy and individual susceptibility. Possible side effects include:

Digestive Tract: Nausea; vomiting; diarrhea; constipation.

Nervous System: Clumsiness; slurred speech; confusion; dizziness; sleeplessness; nervousness; twitchings; tiredness; irritability; sleepiness; depression; numbness; tremors; headache

Respiratory System: Sore throat; sinus inflammation; nasal congestion; asthma; coughing; nosebleed; difficulty breathing; chest pain.

Urinary and Reproductive Tract: Difficult, infrequent, painful or excessive urination; loss of bladder control; vaginal infection; genital swelling; kidney failure.

Skin: Rash; hives; yellowing of skin or eyes; irritation at injection site. Senses: Rapid eye movement; double or impaired vision; light sensitivity; pupil dilation; eye pain or redness; taste changes or loss; distorted sense of smell; tender, bleeding or swollen gums; ear ache; ringing in the ears.

Other: Coarsening of facial features; lip enlargement; hair loss; weight gain; swelling of legs, ankles or hands; joint pain; fever growth in man; swelling of lymph nodes; anemia; high blood sugar levels.

Guidelines for Use:

• Use exactly as prescribed.
• May cause stomach upset. Taking this medicine with or immediately after meals may help prevent stomach discomfort.
• Do not stop taking this medicine suddenly or change the dosage with­out checking with your doctor.
• Brand interchange - Do not change from one brand of this drug to another without consulting your pharmacist or doctor. Products manu­factured by different companies may not be equally effective.
• Phenytoin - Do not take at the same time with antacids that contain calcium.
• May cause drowsiness, dizziness or blurred vision; alcohol may intensify these effects. Use caution while driving or performing hazardous tasks requiring mental alertness, coordination or physical dexterity.
• Do not stop taking this medicine or change the dose without checking with your doctor. Abrupt stopping of hydantoins in epileptic patients may precipitate seizures.
• It is important to brush and floss your teeth and to see your dentist regularly, in order to reduce the risk of gum swelling.
• Diabetics - Monitor blood sugar regularly and report any abnormalities to your doctor.
• Avoid alcohol, antihistamines and other mental depressants (eg, tranquilizers) while taking this medicine.
• Tell your doctor if you are pregnant, become pregnant, are planning to become pregnant or if you are breastfeeding.
• Contact your doctor immediately if rash appears.
• Contact your doctor if any of the following occurs: Drowsiness; slurred speech; clumsiness; rash; severe nausea or vomiting; swollen glands; bleeding, swollen or tender gums; yellowish discoloration of the skin or eyes; joint pain; unexplained fever; sore throat; nosebleed; unusual bleeding or bruising; persistent headache; general body discomfort; bleeding tendencies; pregnancy or any indication of an infection.
• Inform your doctor of any condition in which it is not possible to take this medicine orally (eg, surgery).
• Carry Medic Alert identification indicating that you are have epilepsy and are taking these drugs.
• Lab tests will be required to monitor treatment. Be sure to keep appointments.
• Capsules - Do not use if discolored.
• Dilantin Suspension - Shake well before use.
• Store at room temperature below 86°F in a tight-fitting container. Protect from freezing, moisture and light.

Type of Drug:

Anticonvulsants; drugs used to treat childhood absence (petit mal) epilepsy.

How the Drug Works:

Succinimides act on the central nervous system to decrease the frequency of seizures.

Uses:

To control absence (petit mal) seizures, particularly when refractory to other drugs.

Precautions:

Do not use in the following situations: Allergy to the drug or any of its ingredients.

Use with caution in the following situations:

Lupus: Cases of systemic lupus eurhythmics have occurred during treatment with succinimides. Symptoms include fever, tiredness, skin lesions, pleurisy, joint pain, headaches, and personality changes.

Pregnancy: Reports suggest an association between use of anticonvulsant drugs by women with epilepsy and an increased number of birth defects in children born to these women. Other factors (eg, genetics, epileptic condition) may also contribute to the higher incidence of birth defects. Most mothers receiving anticonvulsant medication deliver normal infants. Do not discontinue anticonvulsant drugs used to prevent major seizures. This could result in the occurrence of seizures and oxy­gen deficiency in body tissues and an increased risk to both the mother and the unborn child. In cases where seizures do not pose a serious threat, your doctor may recommend discontinuation of anticonvulsants prior to and during pregnancy. It is not known whether even minor seizures constitute some risk to the developing embryo or fetus. Reports suggest that a mother’s use of anticonvulsant drugs, particularly barbiturates, is associated with a blood clotting defect in the newborn that may cause a bleeding problem within 24 hours of birth. It has been suggested that vitamin K be given to the mother one month prior to and during delivery.and the infant immediately after birth.

Breastfeeding: Consult your doctor before you begin breastfeeding.

Children: Safety and effectiveness in children younger than 3 years of age have not been established.

Lab Tests: Lab tests may be required during treatment. Tests include blood counts, urinalysis, and liver function.

Drug Interactions:

Tell your doctor or pharmacist if you are taking or planning to take any over the counter or prescription medications or dietary supplements with these drugs. Drug doses may need to be modified or a different drug prescribed. The following drugs and drug classes interact with these drugs:

• Hydantoins (eg, phenytoin)
• Phenobarbital
• Primidone (eg, Mysoline)
• Valproic acid (eg, Depakene)

Side Effects:

Every drug is capable of producing side effects. Many patients experience no, or minor, side effects. The frequency and severity of side effects depend on many factors including dose, duration of therapy, and individual susceptibility. Possible side effects include:

Digestive Tract: Nausea; vomiting; stomach discomfort; appetite loss; diarrhea; constipation; weight loss; cramps.

Nervous System: Drowsiness; dizziness; headache; euphoria; dreamlike feeling; hyperactivity; confusion; sleep disturbances; night terror; hiccup; fatigue; incoordination; depression; irritability; lethargy; sleeplessness; mental slowness; hypochondriacal behavior; aggressiveness; inability to concentrate.

Skin: Rash; unusual bleeding or bruising; hives; increased growth and darkening of fine body hairs; hair loss; itching; skin eruptions.

Other: Joint pain; fever; sore throat; blurred vision; abnormal blood counts; eyes sensitive to light; urinary frequency; blood in urine; muscle weak­ness; swelling of tongue and gums; swelling around eyes; nearsighted­ness; vaginal bleeding.

Guidelines for Use:

• Dosage is individualized. Use exactly as prescribed.
• Do not change the dose or stop taking this medication without consulting your doctor. Abrupt withdrawal may cause seizures.
• If stomach upset occurs, take with food or milk.
• If a dose is missed, take it as soon as possible. If several hours have passed or it is nearing time for the next dose, do not double the dose to catch up, unless instructed by your doctor. If more than one dose is missed or it is necessary to establish a new dosage schedule, con­tact your doctor or pharmacist.
• Avoid alcoholic beverages while taking this medicine.
• May cause drowsiness, dizziness, or blurred vision. Use caution while driving or performing other tasks requiring alertness, coordination, or physical dexterity.
• Notify your doctor if you experience skin rash, joint pain, unexplained fever, sore throat, unusual bleeding or bruising, drowsiness, dizziness, blurred vision, pregnancy, seizures, depression, aggressiveness, or behavioral changes.
• Succinimides, when used alone in mixed types of epilepsy, may increase the frequency of grand mal seizures.
• Keep scheduled appointments with your doctor and carry Medical Alert identification listing your medical condition and medicine.
• Lab tests may be required during treatment. Be sure to keep appointments.
• Store at room temperature (70° to 86°F). Protect from light, moisture, and excessive heat. Do not use Celontin Kapseals that are not full or in which contents have melted.

Type of Drug:

Diuretics or “water pills.”

How the Drug Works:

Thiazides and related diuretics reduce water in the body and increase urine flow.

Uses:

To treat high blood pressure, either alone or in combination with other high blood pressure medications.

To treat edema (excess fluid accumulation in the tissues) associated with congestive heart failure, kidney problems and during estrogen or corticosteroid therapy.

Unlabeled Uses: Occasionally doctors may prescribe thiazide diuretics for calcium kidney stones, osteoporosis and diabetes insipidus (not diabetes mellitus).

Preacutions:

Diabetes: Thiazide diuretics may increase blood sugar levels. Insulin requirements may need to be adjusted.

Gout attacks may occur in patients with or without a history of gout.

Potassium loss: By increasing urine production, thiazide diuretics may cause an increased loss of electrolytes, especially potassium.

Low potassium levels may be prevented or treated by eating foods and drinking liquids high in potassium content (eg, citrus juice, bananas, dates, raisins, melons and tomatoes). If dietary changes do not increase potassium to a normal level, it may be necessary for your doctor to prescribe a potassium supplement medication to replace lost potassium.

Pregnancy: Thiazides cross the placenta. Use only when clearly needed and when potential benefits outweigh the Possible hazards to the fetus.

Breastfeeding: Thiazides appear in breast milk. Stop nursing if tizzies diuretics are necessary. Consult your doctor before you begin breast feeding.

Children: Metolazone is not currently recommended for use in children Safety and effectiveness have not been established for hydroflumenthiazied or trichlomethiazide.

Tartrazine: Some of these products may contain the dye tartrazine (FD & C Yellow No.5) which can cause allergic reactions in certain individuals. Check package label when available or consult your pharmacist or doctor if you are sensitive to tartrazine.

Drug Interactions:

Tell your doctor or pharmacist if you are taking or planning to take any over ­the-counter or prescription medications with your diuretic. Doses of one or both drugs may need to be modified or a different drug may need to be prescribed. The following drugs and drug classes interact with thiazide diuretics.

• Cholestyramine (Questran)
• Colestipol (Colestid)
• Corticosteroids (eg, hydrocortisone)
• Cough, cold, sinus or hayfever medications
• Diazoxide (Proglycem)
• Digoxin (eg, Lanoxin)
• Furosemide (eg, Lasix)
• Lithium (eg, Eskalith)
• Oral diabetic drugs (eg, Orinase )

Side Effects:

Every drug is capable of producing side effects. Many thiazide diuretic users experience no, or minor, side effects. The frequency and severity of side effects depend on many factors including dose, duration of therapy, and individual susceptibility. Possible side effects include:

Potassium loss: Dry mouth; thirst; irregular heartbeat; confusion and mood changes; nausea; vomiting; unusual tiredness; weakness; weak pulse; muscle cramps; joint pain or spasms; heaviness in limbs.

Digestive Tract: Loss of appetite; stomach upset; bloating; diarrhea; constipation.

Nervous System: Dizziness; lightheadedness; headache; tingling of toes and fingers; yellow or blurred vision; depression; nervousness; sleeplessness.

Circulatory System: Orthostatic hypotension (fall in blood pressure upon standing which may cause dizziness, fainting and blurred vision); chest pain.

Skin: Sensitivity to sun; rash; hives; itching; dry skin; flushing; yellowing of skin or eyes; unusual bruising.

Respiratory System: Cough; sinus congestion; sore throat; difficult or painful breathing.

Other: Frequent urination; impotence; reduced sexual drive; electrolyte (eg, potassium) imbalance; blood sugar imbalance; muscle cramps; joint pain; fever; chills; weight loss; bloody nose; gout attack.

Guidelines for Use:

• Take exactly as prescribed.
• If a dose is missed, take it as soon as passed or if it is nearing time for the to catch up, unless advised to do so dose is missed or it is necessary to establish a new contact your doctor or pharmacist.
• Increases urination, therefore take early in the day.
• May cause stomach upset. May be taken with food or milk.
• May cause loss of potassium. If signs of potassium ness,.cramps, nausea, dizziness, etc, contact your doctor about foods containing potassium.
• Mayihcrease blood sugar levels in diabetics.
• May cause gout attacks. Contact your doctor if significant pain OCcurs.
• Do not. take other medications without your includes nonprescription medicines for cough, hayfever or sinus.
• Diuretics are usually given as a single daily dose as directed by your doctor. The daily dose varies depending on individual needs. Do not adjust the dose without pharmacist or doctor.

Green tea is well been associated with the Chinese medical world since past over 4,000 years. It is believed that the Chinese medical professionals widely used green tea for treating various diseases right from common headaches to even depressive states. Actually the green tea is supposed to have certain anti-cancer properties and also helps enhancing the levels of antioxidants in the blood that may cause heart ailments. This very quality, helps you to lose weight with green tea. As published in the March edition of the International Journal of Obesity, the green tea extracts improves the burning of calories and fats required for losing body weight.

Green tea is supposed to contain caffeine that remarkably improves the thermogenesis by 28 percent to 77 percent according to the typical dosage, whereas the caffeine singularly showed no noticeable rise. By adding the ephedrine – the stimulant to the green tea with caffeine, the rise was distinctly remarkable as compared to caffeine or ephedrine alone. Caffeine and ephedrine are used together in several herbal weight loss preparations but there are some safety factors for ephedrine as it increases heart rate and blood pressure. Studies reveal that green tea helps losing weight by enhancing the body’s metabolism.