plantmedicine

Home sickness is a feeling of stress or anxiety caused by separation from people and places that you know. Home sickness is the distress caused by being away from home. Its cognitive hallmark is preoccupying thoughts of home and attachment objects. Suffers typically report a combination of depressive and anxious symptoms, withdrawn behavior and difficulty focusing on topics unrelated to home. When we feel home sick, we are feeling insecure or uncomfortable with where we are, physically and emotionally. In its mild form, homesickness prompts the development of coping skills and motivates healthy attachment behaviors , such as renewing contact with loved ones. Nearly all people miss something about home when they are away, making homesickness a nearly universal experience. However intense home sickness can be painful and debilitating. Symptoms Symptoms of home sickness include: ·          a disturbed sleeping pattern ·          Feeling angry , nauseous, nervous or sad ·

A tic is an abrupt , uncontrollable movement or sound that deviates from a person’s normal gestures. For example , a person with tics may blink rapidly and repeatedly , even if nothing is irritation their eyes. Every person experiences tics differently. They may suffer from either uncontrolled movements or noises. Tics are common in children and may last for less than one year. Tics in children occur more often in boys than girls and while not involuntary , they are not easy for a child to control. Tics in children occur in as 20 percent of  school children. Tics are often confused with nervous behavior. They intensify during periods of stress, and don’t happen during sleep. Tics occur repeatedly , but they don’t usually have a rhytum. Causes —There is no known cause for tics. It may be inherited. Abnormalities of the brain may also be responsible for tic disorder, such as depression and attention defict hyperactivity disorder, ADHD. It may be r linked to neurotransmitte

Botanical name-Tribulous terrestris   Linn Family—Zygophyllaceae Common names Bengali —Gokhru English --Calthrops French —Croix de chevalier Hindi —Gokhru, Gokshri Malayalam —Neringil Sanskrit —Bahukantaka, Gokhura, Ikshugandha Tamil —Nerunji, Sirunerinji Telugu —Chirupalleru, Palleru. Occurrence and Distribution —It is found in dry soils of waste places , road sides, and deserts. Tribulus is distributed throughout the warmer regions of India including West Rajasthan and Gujarat. Also found other warm regions of the world. Description -   A small hirsute , or silky, prostrate, annual herb. Stem recumbent , pubescent, branching to 1yd   length . The root when fresh is slender , fibrous, cylindrical and of a light brown color. Leaves stipulate, opposite, usually unequal, abruptly pinnate. Leaflets 4-7 pairs, 6-12 mm long, oblong mucronate with appressed hairs beneath and more or less so on the upper surface, base rounded, oblique, entire, almost s

Botanical name —Bellis perennis Linn Family —Compositae Common names —English—English Daisy; French-La paquerette; German- Maslieben Distribution – It is native to Europe, and western Asia and introduced in north and south Africa, Now it is distributed   throughout world Description -A perennial herb upto 1m in height. Leaves forming a basal tuft , spathulate or obovate, 2.5 cm long, narrowed into margined petioles, slightly toothed, pubescent, mid-rib broad. Inflorescence a head. Heads solitary, 2.5 to 5 cm across on hairy peduncles; involucral bracts oblong, obtuse hairy; rays numerous, linear, white or rosy, wholly or partly red and often incurved or relaxed or quilled. Rootstock short, fibrous and stout. Part used —Whole plant. Chemical constituents —Constituents include triterpenoidsaponins, several anthocyanins, flavonoids and polyacetylenes. Traditional use — The flowers and young leaves were used as a vegetable . The plants   was used tradi

Foodborne illness , more commonly referred to as food poisoning , is the result of eating contaminated, spoiled, or toxic food. Pathogens can be found on almost all of the food that humans eat. However, heat from cooking usually kills pathogens on food before it reaches our plate. Foods eaten raw are common sources of food poisoning because they don’t go through the cooking process. Contamination of food can happen at any point of production: growing , harvesting , processing, shipping, or preparing. Cross contamination—the transfer of harmful organisms from one surface to another—is often the cause. This is especially   troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning. Occasionally , food will come in contact the organisms in fecal matter. This most commonly happens when a person preparing food doesn’t wash their hands before cooking.