New coronavirus may be much more contagious than initially thought

New coronavirus may be much more contagious than initially thought



A deadly new coronavirus has now reached at least 13 countries. As of Monday 27 January, there are 2794 confirmed cases of the virus, while tens of thousands of people are being kept under medical supervision around the world. Eighty-one people have died with the virus, according to latest reports.
More deaths are predicted to follow. The virus can spread before symptoms show, China’s health minister Ma Xiaowei said on Sunday, which means it will be more difficult to limit transmission between people.
There are confirmed cases of the virus across Asia, and in the US, Australia and Europe. So far, all cases outside China seem to be in people who have travelled from Hubei province, where the outbreak began, or the surrounding area. But we are likely to find out if the virus will start spreading in these countries in the coming days and weeks.
Confirmed cases have been reported in mainland China, Hong Kong, Macau, Thailand, the US, Australia, Japan, Malaysia, Singapore, Taiwan, France, South Korea, Vietnam, Canada, and Nepal. All of the recorded deaths have so far been in Hubei province.

Growing outbreak

The scale of the outbreak will depend on how quickly and easily the virus is passed between people. Using data collected up to 18 January, it appears that, on average, each person infected with the virus passes it to between 1.5 and 3.5 other people, according to an analysis by Natsuko Imai and her colleagues at Imperial College London.
Using similar estimates, Robin Thompson at the University of Oxford predicts there is a one-in-three chance that a person who brings the virus to the UK will pass it on to others in the country. That estimate is based on data collected from the beginning of the outbreak. Thompson hopes that, as countries step up measures to control the spread of the virus, the chances of this happening will become less likely.
But there is still much we don’t know about the virus, and some researchers suggest that it could spread more quickly than estimated. One study, based on data collected between 10 and 21 January, estimates that each person with the virus can pass it to between 3 and 5 other people. The work, by Shi Zhao at the Chinese University of Hong Kong and his colleagues suggests that the virus is much more contagious than originally thought.
Thompson’s estimate was calculated based on the assumption that the virus isn’t contagious until symptoms show – and this no longer seems to be the case. “If the virus is able to spread before symptoms show, that could certainly explain why the virus is spreading quicker that SARS,” says Thompson.
The US Centers for Disease Control and Prevention (CDC) cautions that, although only five cases have been reported in the US so far, person-to-person spread of the virus in the country is “likely to occur to some extent”.

Lessons from SARS

Comparisons have been drawn between the pneumonia caused by the new virus and SARS (severe acute respiratory syndrome), which infected more than 8000 people during a global outbreak that began in 2003. The viruses are from the same family, and both can cause fever and pneumonia.
So far, the new virus seems to have a lower fatality rate. Based on the number of reported cases and deaths, the rate appears to be around 2.8 per cent, compared with a 9.6 per cent rate for SARS. But it is too soon to be sure just how dangerous the virus is. We are still in the early days of the outbreak, says Thompson.
The virus is spreading more quickly than SARS. “SARS took several months to cause a thousand cases,” says Thompson. “This has caused [almost] 3000 cases in three weeks.”
The SARS outbreak was over by 2004 – there have been no reported cases since then. Health agencies brought the virus under control by isolating people with the virus, and screening air travel passengers. Such measures will be more difficult with a virus that can be spread before symptoms appear.
There is also always a chance that the virus could mutate to become more contagious or deadly. However, there is no evidence yet that the virus has mutated within people, and the World Health Organization (WHO) told a press conference last week that the virus appears to be stable.
So, how worried should we be? The WHO is still holding off from declaring a public health emergency of international concern, although the organisation says the risk of the virus is “very high in China, high at the regional level and high at the global level”.
The CDC describes the outbreak as a “very serious public health threat”. “I am pretty worried about the current situation,” says Thompson. He expects the WHO to officially declare a public health emergency if and when the virus begins to spread between people outside China. “I’m definitely nervous about it,” he says.

Slowing the spread

In the meantime, health authorities in China have undertaken unprecedented measures in an attempt to control the spread of the virus. Wuhan, where the outbreak began, has been placed on lockdown – public transport has been shut down, the airport is closed, and the use of personal motor vehicles has been bannedImmigration services in the city have been suspended in Wuhan. Several other cities have also been placed in lockdown, affecting tens of millions of residents.
Chinese authorities have also prolonged the Lunar New Year holiday. The public holiday was due to end on 30 January, but has been extended until 2 February, and schools and universities are remaining closed until further notice. A growing list of countries is screening air travellers from China. Mongolia has closed its borders with China, and the government of Malaysia has said it won’t issue visas to people from affected regions.
The Chinese government has also temporarily banned the sale of wildlife in markets and restaurants. While the origins of the virus are still unclear, it is thought that the virus was passed from bats to people, possibly via snakes or minks. All of these animals were reportedly on sale at the Huanan seafood market in Wuhan, where the first cases of the virus were reported.
The Wildlife Conservation Society (WCS) has called for the ban to be made permanent. “Poorly regulated, live animal markets mixed with illegal wildlife trade offer a unique opportunity for viruses to spillover from wildlife hosts into the human population,” Christof Walzer at the WCS said in a statement.

What Are the CBD Health Benefits in Treating Cancer?

What Are the CBD Health Benefits in Treating Cancer?

What Are the CBD Health Benefits in Treating Cancer?


In the United States, more than 1.7 million people are diagnosed with cancer each year. These patients suffer from a lot of depression, anxiety, and fear. Aside from this, their quality of life is also negatively impacted. Once the treatment is started, these patients have to deal with the side effects of chemotherapy like fatigue and pain.
Researchers have been looking for ways to reduce these chemotherapy side effects. For this purpose, they have found that CBD is an effective choice. Actually, CBD contains a non-psychotic chemical compound which offers a range of benefits for cancer patients.
Benefits of CBD for Cancer
Given below is the description of some of the most common benefits of CBD oil for cancer patients. Read on to know more.
Pain Relief
Many cancer patients have to tolerate a lot of pain throughout their treatment. The painkillers prescribed are habit-forming and come with some serious side effects such as vomiting, nausea, constipation, and sleepiness.
Therefore, CBD is a better choice for the treatment of cancer and relieve pain. The good thing is that this alternative is free of side effects.
Nausea and Vomiting
Today, chemotherapy is a more effective treatment than traditional medication to eliminate cancer cells. However, this treatment causes severe side effects like hair loss, fatigue, vomiting, and nausea.
The consumption of CBD oil can help cancer patients reduce vomiting. According to a study, the symptoms of vomiting can be reduced by 50%. Similarly, CBD is more effective to reduce the symptoms of nausea
Anxiety and Sleep Problems
Cancer patients also find it difficult to fall asleep. Normally, this fatigue is caused by chemotherapy. As a result, the patient's cognitive performance goes down and he experiences mood changes.
According to many studies, CBD can help improve the quality of sleep by making it easier for patients to fall asleep. Actually, it is the pain and anxiety that make it difficult for patients to get the right amount of sleep. According to doctors, 2 out of 10 cancer patients suffer from anxiety and depression.
Tumor Growth
With the help of CBD, it is possible to slow down the growth of tumor cells, report many studies. According to their studies, CBD can kill cancer cells or it can at least slow down the growth of cancer cells. In the same way, this oil can hamper the growth of tumor in the case of liver cancer.
Actually, CBD reduces the growth of tumor by increasing the effectiveness of the primary treatment.
Survival Rates
According to a study done in 2018, CBD can help increase the survival rates in cancer patients. The research study involved two groups of mice. One group was treated with a traditional treatment called chemotherapy. The other group was treated with the combo of CBD and chemotherapy. The survival rate in the second group was three times higher than the other group.
So, these are some of the most common benefits of CBD oil for the patients of cancer.
If you are someone you know has cancer, you can check out CBD health benefits at Dr. Ganja. This is a great resource for CBD lovers.


Is natural sugar better than refined?

Is natural sugar better than refined?

Is natural sugar better than refined? 



This article is part of #HOWSWEETITISN’T — a series in which livehealthy.ae takes a closer look at how sugar affects our health.
When cutting down on refined sugar, it is natural to try to replace that sweet taste with what can be perceived as guilt-free substitutes. 
In many ways sugars found in honey, maple syrup and other natural forms can be a healthier alternative, because they also contain nutrients not found in refined table sugar. But they are still energy-dense foods, and experts advise that they should only be consumed in small quantities. 
Reji Francis is F&B operations manager at Eat Well Restaurant, which uses honey, maple syrup, coconut sugar and date paste as substitutes for refined sugar. He explains that the nutritional benefits of many natural sugars and sweeteners make them “slightly better than regular sugar.”
“Honey, for example, has antimicrobial properties and contains trace amounts of vitamins and minerals,” Reji explains. “Maple syrup contains small amounts of minerals, like manganese and zinc, and also good amounts of antioxidants, especially the darker maple syrup.”
Unlike table sugar, which has no nutritional value, natural sweeteners are less processed and often have lower food energy values. And because they are sweeter than regular sugar, less is more. Unfortunately, eating too much of them can lead to the same type of problem as those associated with refined sugar. 
“Consuming fructose increases your hunger and desire for food more than glucose, the main type of sugar found in starchy foods,” Reji says. 
“Higher amounts of any natural sugars can lead to candida bacterial growth. The other short-term effects of overconsumption include gastric problems such as stomach cramps and bloating, while prolonged use of these sweeteners can cause conditions like acid reflux and insulin sensitivity.”
Still, it’s worth experimenting in small doses. There are several types of natural sugars, outlined below, and each has a different flavour and texture. A couple of warnings: not all of them can be used as a direct substitute for refined sugar and some experimentation may be necessary to find the right formula for recipes. 

Maple syrup

Pure maple syrup has a lower glycemic index (54) than regular sugar (64) and contains zinc and manganese. However it is still high in sucrose and should only be used in small quantities. Check the label before buying, as many syrups labelled “maple” contain artificial flavouring and high-fructose corn syrup. Pure maple syrup only comes from Canada or the north-eastern part of the United States and the quality is reflected in a higher price. When replacing sugar with maple syrup, use three-quarters of the amount stated for table sugar and reduce the quantity of other liquids to keep the desired consistency.

Date paste

Made by blending dates with a little water, date paste is a flavoursome alternative to sugar. It has fibre, antioxidants and nutrients such as magnesium and potassium. However it is high in fructose and best consumed in moderation. As well as assisting digestion, the fibre in dates helps slow the absorption of sugar and can help to stabilise blood sugar levels. It is a good alternative to sugar for diabetics and tastes great in coffee and sweets. Date paste can be made easily at home. First, soak pitted dates in hot water for about 10 to 20 minutes to soften them. Keep the water aside to use in the paste. Then in a food processor, blend one cup of dates and one-quarter of a cup of reserved water until the contents form a smooth paste. 

Honey

With antimicrobial, anti-inflammatory and antioxidant properties as well as trace amounts of vitamins and minerals, honey can be a very beneficial alternative to sugar. But not all honey is the same and, again, it is important to read the label. Raw honey is unprocessed, unheated and still has its natural enzymes, making it a healthier choice, but cooking or heating the honey can destroy its natural properties. Darker honey tends to have a higher concentration of vitamins and antioxidants. Honey is higher in calories than table sugar; however it is sweeter so you need less to achieve the same sweetness. Honey should not be consumed by infants under 12 months as it can contain botulism bacteria. 

Coconut sugar

With a lower glycemic index (35-54) than refined sugar, coconut sugar contains nutrients such as iron, zinc, calcium and potassium and antioxidants. It also contains inulin, a prebiotic needed by the body to sustain gastrointestinal bifidobacteria. Despite the nutritional bonuses, coconut sugar contains the same number of calories and carbohydrates as white table sugar and, like all sugar substitutes, should be consumed in moderation. 

Agave nectar

Traditional agave nectar has healthy fibre, such as fructans, which have been linked to beneficial effects on metabolism and insulin. It has a low glycemic index, which means it has a minimal effect on blood sugar and insulin. Unfortunately most agave sweeteners are made in much the same way as sugar syrups, which destroy any health benefits. The end result is a product that is comparable to – and possibly worse than – high-fructose corn syrup. Again, read the label or better still, choose a different natural sweetener. 

Expert advice for cutting back on sugar

Expert advice for cutting back on sugar

Expert advice for cutting back on sugar





HOW SWEET IT ISN’T: On December 1, the UAE government enacted its first-ever tax on sugary drinks. And on January 1, many people will vow once again to change their eating habits for good. That’s why livehealthy. ae is taking a closer look at scientific and anecdotal evidence telling us that the sugar we love to eat is hurting our health.
It is potentially more addictive than tobacco, harder to metabolize than fat and wreaks havoc on the body. Yet a vast majority of us constantly crave sugar and consume a shocking amount of it.
But as with any lifestyle change or addiction, cutting back on sugar is terribly hard. Headaches, cravings and mood swings can quickly ensue. So is it better to quit cold turkey or wean off sugar slowly over time, riding out the cravings and symptoms of physical withdrawal?
Rola Fakhri Al-Talafha, a clinical dietician at Bareen International Hospital in MBZ City, advocates a slow and steady approach. 
“It is advisable to reduce sugar intake gradually and not immediately, so your sugar cravings will adjust over time,” she says. “Cutting out all simple sugars works for some people, while others find that going for protein-rich food helps keep their sugar cravings at bay after a few days. Over time, they are able to train their taste buds to be satisfied with a significantly lesser amount of sugar intake.” 
While sugar is easy to spot in candy, soft drinks, and ice cream, it also hides out unexpectedly in many processed foods including bread, yoghurt, juices and cereals, says Al-Talafha.
The American Heart Association recommends limiting sugar intake to six teaspoons per day for women and nine teaspoons per day for men. But for the many people who are consuming far more than the recommended limit, simple measures, taken slowly, can work.
“Every now and then, allow yourself to enjoy a sweet treat so that you will not feel totally restricted,” says Al-Talafha. “The feeling of being deprived makes the craving for sweets even stronger, so nip it in the bud.” 
And when sugar cravings hit, turn to fruits instead of chocolates or sweet pastries as they are also a good source of fibre and nutrients.
Slowly replace processed sweets with healthier options like nuts and seeds, which are loaded with fibre and slow down the digestion of carbohydrates and absorption of sugar.
Eating small meals frequently will also satisfy cravings, Al-Talafha advises. 
“Waiting too long in between meals may prompt you to choose sugary foods over healthier options. What’s more, eating every three to five hours can help keep your blood sugar within normal levels.” 
Other tips include staying hydrated and drinking plenty of water. Often, hunger pangs are actually just thirst signals. Infuse your water with fruits or herbs, which adds flavor without calories or sugar. 
“To help take your mind off sweets, take a walk or go for a run within your neighborhood,” says Al-Talafha. “The endorphins released during and after exercise will curb the longing for sugar.” 
While fats have been lumbered with the bad reputation when it comes to diets, sugar is “the actual villain of the story”, says Dr Shobha Shetty, a specialist in internal medicine at Abu Dhabi’s Medeor 24X7 Hospital.
“There are good fats and bad fats and people should understand that it is very important to incorporate good fats in our diet and avoid bad fats and the added sugars and carbs.”
Dr Shetty also advises a gradual reduction in sugar consumption, while cautioning that every body and mind is different. 
“All patients cannot be treated the same way,” she says. “The diet needs to be customized for each and every person depending on their needs, likes and calorie requirement. Hence asking a patient to completely go off sugars will not be sustainable as he or she might have a rebound effect due to frustration. 
“We need to train the mind that cutting out sugars is a healthy and beneficial  lifestyle change and eventually it is accepted.” 
Dr Shetty recommends choosing protein-rich foods – legumes, pulses, animal sources of proteins and egg whites – and good fats, such as cheese, butter, clarified butter, nuts, oils with omega 3 fatty acids, avocados, egg yolks, and fruits. We should always choose these foods over foods with refined carbohydrates like sugar, biscuits, cookies and cakes and sugar-laden drinks.
 “It might be very demanding on a patient to have a diet makeover but eventually it postpones various diseases like diabetes, hypertension, hyperlipidemia and also prevents obesity.”
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