How to make activated carbon

Activated carbon relates to adsorbents - drugs which are deposited on its surface various harmful substances and remove them from the body. It can be used in a variety of diseases, which are accompanied by intoxication. But most of the activated carbon is used in cases of poisoning.

The basic principles of activated charcoal

Activated carbon is not toxic, in extreme cases a short course it can be used in very high doses ten times higher than therapeutic doses. He actively removes harmful substances in case of poisoning, not absorbed into the bloodstream from the intestine and removed from the stool. After such a massive cleansing the body Cleansing the body - comprehensive restoration   be sure to spend restorative treatment: vitamins and minerals, probiotics (drugs that contain microorganisms - the natural inhabitants of the intestine to help digestion).

The danger is long uncontrolled use of activated carbon on the recommendations of some craftsmen from the Internet - for weight loss, to clean the body of toxins. In this case, together with the harmful substances and displays vital substances such as vitamins, minerals, hormones, enzymes.

Displays and part of nutrients - proteins, fats and carbohydrates, which creates the risk of various diseases. Thus, the lack of proteins needed by every cell in our body, leading to decreased immunity, malfunction of the internal organs and the rapid aging of the organism. No less important are fats - they are involved in all biochemical processes that comprise metabolism Improves metabolism and losing weight without dieting .

Removal from the intestines of simple carbohydrates leads to lower blood sugar. Blood sugar - an energetic material, which must be constantly available to every cell in our body. If no "fuel", it will not work in cell metabolism and its extinction happens.

Condition reducing the amount of glucose Glucose: The energy source   in the blood is called hypoglycemia Hypoglycemia - eat little but often . This condition is known to many: after the hard work that consumed most of the glucose contained in the blood, there is a weakness, dizziness, sweating, trembling of the limbs. In severe cases, hypoglycemia can result in loss of consciousness and coma. Therefore, any long-term use of activated charcoal should be agreed with the doctor and carried out under his supervision.

How to take activated charcoal in acute gastritis and poisoning

In acute gastritis and poisoning the body itself is trying to get rid of fallen into the stomach of harmful substances by vomiting. The use of activated charcoal will remove harmful substances from the body. In this case, the sooner this is done, the better.

Activated carbon is first applied to gastric lavage - it is added to water. Irrigate the stomach is necessary several times, as long as the water is not clean. You can not be afraid of an overdose. For each wash using 10 g of activated carbon powder. If no powder, it is possible to use activated charcoal tablets - take 10 - 20 Tablets mashed to 0, 5, the tablets are less effective than powder, but also absorb toxins. Just for full lavage to clean water and subsequent washing, the intestine may be used to 30 g of activated charcoal.

Then you can give to drink 1 - 2 g of activated carbon, stir it in a small amount of water - the activated carbon will go to the purgation. It is also possible to make the following mixture: activated carbon - two parts and one part magnesium oxide and tannin. All this is to mix, take two tablespoons of the mixture, dilute them with a glass of warm water and slowly (perhaps a few tricks, because if you take just a glass, can start vomiting) drink. To clear the intestine can be using enemas - water in enemas for activated carbon is not added - it can cause irritation of the intestines.

How to make activated carbon for chronic and allergic diseases

In this case, the activated carbon is used strictly prescribed by a doctor, who determines how the dose and duration of treatment. Standard treatment - is receiving 1 - 2 g of (2 - 4 tablets) 3 - 4 times daily for up to two weeks.

After the application of activated carbon is usually appointed replacement therapy in the form of vitamin and mineral complexes and probiotics.

Causes of food poisoning

In most cases, the cause of food poisoning are viral infection.

Noroviruses - a group of viral organisms that cause gastrointestinal diseases accompanied by nausea, vomiting, diarrhea, stomach pains, headache and fever .  Generally, these symptoms disappear after two - three days .  Noroviruses - the most common cause (90%) of food poisoning in adults .  Contains noroviruses in water, shellfish, and vegetables contaminated with feces, and is transmitted by skin contact .  Norovirus infection epidemic - not uncommon in areas with high population density, as well as schools, kindergartens, nursing homes and cruise ships (which is why this infection is also sometimes called the "cruise disease") .  The term "noroviruses" was officially adopted to refer to this group of viruses .  In addition to the term to refer to noroviruses also used the term "virus Norvolkskogo type" (the first time the virus has been detected in g .  Norwalk, Ohio), "caliciviruses" (these viruses belong to a family of viruses Caliciviridae) and "winter vomiting infection" .

• Rotavirus causes gastrointestinal disease of moderate severity, characterized by nausea, vomiting, watery diarrhea, dehydration and fever. This is the most common cause of food poisoning in infants and young children. It is spread by contact and through food.
• Hepatitis A is a viral disease of moderate severity, characterized by sudden fever, loss of appetite, pain and spasms in the stomach, fatigue. In the absence of timely treatment goes to jaundice, which is shown by yellowing of the skin and whites of the eyes. Symptoms of hepatitis A Hepatitis A - do not forget to wash your hands!   usually stored less than two months, but in some cases can hold up to six months. Infection occurs through food, which gets stool carriers.
• Bacteria cause food poisoning in two ways. Some bacteria infect the intestines, leading to its inflammation and impaired absorption of nutrients and water, and as a result, diarrhea. Other bacteria in food produce poisonous substances (toxins) which when released into the digestive tract cause poisoning, accompanied by nausea and vomiting. Sometimes bacterial poisoning can lead to kidney failure and even death.
• Salmonella: Salmonella bacteria often cause food poisoning; in this case, the disease is called salmonellosis. Salmonellosis fall to person through any contaminated food: chicken and eggs, cooked sausage, hot dogs, poorly washed or washed dirty water vegetables and herbs. Salmonella poisoning is moderate, accompanied by nausea, vomiting, diarrhea with stomach cramps and a headache; a few weeks later salmonella Salmonellosis - features of the disease   It can give a complication in the form of arthritis (joint pain). People with a weakened immune system (for example, those suffering from diseases affecting the kidneys, AIDS or undergoing radiation therapy) Salmonella can be life-threatening.
• Campylobacter: microaerophilic bacteria that cause poisoning moderate, accompanied by fever, watery diarrhea, headache and muscle pain and spasms. Campylobacter - the most frequently recognized by a bacterial infection a foodborne world. Pathogens campylobacteriosis transmitted through raw chicken meat, unpasteurized and unboiled milk and dirty water.
• Staphylococcus aureus (Staphylococcus aureus): facultative anaerobic bacteria, which are permanent carriers of about 20% of the world's population (Staphylococcus aureus is part of the microflora of the skin). Staphylococcus aureus causes a variety of diseases, including infectious disease with nausea, severe vomiting, dizziness, pain and spasms in the stomach. Staphylococcus aureus bacteria actively proliferate at room temperature for products such as pates, meats, cream cakes, vinaigrettes, and other dairy products. These products may be contaminated by patients with staphylococcal pustular diseases negligent admitted to the preparation or sale of such food.
• Bacillus cereus: spore-forming soil bacteria that cause food poisoning, accompanied by nausea and vomiting as diarrhea and stomach cramps, and without them. The source of the pathogen is soil contaminated with feces of humans and animals, as well as the sick man carrier. Poisoning occurs by eating insufficiently cooked or improperly stored food, which is an accumulation of the pathogen. Fig most cases (mainly fried) or other products with a high content of starch such as potatoes or pasta. Infection incubation period is from 1 to 6 hours. According to some reports, Bacillus cereus can be used as a biological weapon.
• E. coli (Escherichia coli (E coli)): rod-shaped bacteria that cause food poisoning starts with watery diarrhea, which eventually turns into bloody diarrhea. There are many strains of E. coli, the most dangerous of which can cause kidney failure and even death (3 - 5% of cases of poisoning). Intestinal infection caused by Escherichia coli E. coli, most likely to occur because of the poor quality of dairy products - yogurt, yogurt, raw milk and fresh juices or dirty water. Transmission of pathogenic strains of E. coli most often occurs through fecal-oral route.
• Shigella (Shigella): rod-shaped bacteria, pathogens food poisoning average --severe, accompanied by fever, diarrhea containing blood or mucus, and a constant urge to defecate. Shigella bacteria are transmitted from dirty water.
• Listeria (Listeria monocytogenes): rod-shaped bacteria that cause food poisoning average --severe, accompanied by nausea and vomiting. In some cases, listeriosis may go to meningitis Meningitis - an inflammation of the meninges . Listeria found in poorly cooked food: meat, vegetables, and soft cheeses, unpasteurized milk and meat products Cold smoked. Pregnant women and newborns are at increased risk of serious infection listeria.
• Clostridium botulinum: Gram-positive bacteria, the causative agent of botulism - severe food poisoning caused by botulinum toxin and is characterized by damage to the nervous system. The first symptom of botulism is double vision. Then the patient is nausea, vomiting, problems with speech and weakness. With further development of infection difficulty breathing and swallowing, is a violation of accommodation. In severe forms of botulism death occurs from paralysis of the respiratory or cardiac arrest. Botulism incubation period ranges from several hours to 2-5 days. The group risk include infants and young children. Reproduce by spores of botulinum sticks only in the absence of oxygen - in the deep layers of meat products, canned and in the intestine. To kill the bacteria, boiling insufficient need heating at temperatures above 120 degrees.
• Vibrio cholerae (Vibrio cholerae): anaerobic motile bacteria, cholera. Vibrio cholerae causes food poisoning with diarrhea and stomach cramps, headache, nausea and vomiting, and fever, accompanied by chills. The most common in the warmer months, multiplies in the plankton that live in fresh and salt water, and is transmitted from an infected poorly cooked or raw fish and seafood.
• Paragemolitichesky Vibrio: Vibrio halophilic, the causative agent of intestinal infections middle - to-severe stomach cramps, nausea, vomiting and fever. In people with weakened immune systems can lead to serious complications or even death. Paragemolitichesky vibrio is most prevalent in Southeast Asia, Africa and Latin America. Infection occurs by eating raw or undercooked shellfish (especially oysters) and fish.

The parasites are rarely agents of food poisoning. If this still happens, infection occurs through the dirty water. Parasitic food poisoning is mild, but for a long time.

• Giardia (Giardia): giardiasis human pathogens that cause food poisoning is mild with watery diarrhea that lasts up to two weeks. Giardia is transmitted from dirty water, often from natural reservoirs, lakes or rivers. Giardiasis also passes from person to person with food or other objects contaminated with feces media infection.
• Cryptosporidium (sryptosporidium) parasite that causes food poisoning moderate, accompanied by severe watery diarrhea, which lasts two to four days. People with a weakened immune system (eg AIDS) cryptosporidiosis can result in serious complications. Cryptosporidium Infection occurs through dirty drinking water.

Toxins - the most rare causative agent of food poisoning. In this case, represented by a single food poisoning episode is the result of improper food preparation or cooking originally toxic products (for example, certain fungi).

• Toxins contained in poisonous mushrooms: in this case, the poisoning can be both easy and death, depending on the variety of mushrooms. Often this kind of poisoning is accompanied by nausea, vomiting and diarrhea. Some fungi produce nerve agents toxin that affects the nervous system and causes profuse sweating, seizures, hallucinations and even coma.
• Ciguatera: a disease that occurs when eating some types of tropical fish (in particular, barracuda, grouper, sneppera) in tissues that contain special biological poison ciguatoxin. Poisoning is accompanied by numbness of the lips and face, which eventually spreads to the arms and legs, nausea, vomiting, weakness and muscle aches, headache, and dizziness, heart palpitations. Ciguatoxin also invokes a violation of the work of the senses: the cold feels hot, and vice versa. Medicines ciguatoxin does not exist. Symptoms may disappear after a few days or weeks and may persist for years.
• Skombroid: poisoning is caused by tuna, albacore, mackerel and some other types of fish as well as Swiss cheese. Typical symptoms: flushing, burning sensation of the lips and around the mouth, dizziness, blurred vision, headache, red spots on the upper part of the body, severe itching. In severe cases, also noted difficulty in breathing, increase in the tongue and lips, like an allergic reaction. Symptoms usually persist for six hours, and rare cases - to two days. For the treatment used antihistamines.
• Pesticides: cause food poisoning moderate - severe, accompanied by visual impairment, headaches, cramps, diarrhea, excessive salivation Increased salivation - deviation from the norm , Seizures of arms and legs. Toxins found in unwashed fruits and vegetables contaminated with pesticides.