Giardiasis: reason for stomach ache

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Giardiasis is an infectious gut condition caused by Giardia lamblia. This parasite reaches the gut via infected food and water. It attaches to the gut lining and proliferates to produce disease in the patient.  Symptoms   Giardiasis causes nausea, vomiting, stomach pain, gas, bloating, loose motions, weakness, fatigue, loss of appetite. It interferes with nutrients absorption and if untreated can gradually cause weight loss.  Stools are pale in color, greasy and foul smelling. Loose motions are either recurrent or persistent. Heartburns are common.  Read here: Obesity in children in India  Reason for stomach ache in giardiasis  1. The pathogens invade the gut lining and cause inflammation .  2. There are muscle cramps due to the inflammatory response  3. Gas formation leads to stomach ache 4. There is absorptive disorder. Bile salts are not absorbed and there is imbalance of acid formation. Hyperacidity is common and this too causes tummy pain....

Pallar drink: What are its ingredients and recipe?

Pallar or Mattha is a local beverage of the Indian subcontinent. It is spiced buttermilk and in some states such as Bihar, UP, Tripura, and West Bengal even plain buttermilk is called Mattha. Common ingredients that are used to spice up buttermilk are cumin seeds, cut coriander leaves, cut mint leaves, mustard seeds, curry leaves, salt, and sometimes asafoedita (hing or devil's dung). At some places, sugar is also added. In Nepal, the term Mohi is used for it. It is a good summer drink. It quenches the thirst and also gives one the much-needed salts that are lost with increased perspiration in hot weathers. This is also consumed in Pakistan and Bangladesh. 

Uses of Pallar or mattha

It is good for hydration especially in hot climate. It can be consumed before, with, or after a meal and is saud to aid digestive process. It is similar to Chaas but is more spicier. It can be called masala chaas. 

Pallar drink (Courtesy: Self)

Recipe of pallar

Usually pallar is made from curd that is more sour. The curd is beaten or churned to a smooth consistency. Water is added to it and salt is dissolved well into it. After that, take a little cooking oil in a vok. Add asafoetida powder, cumin seeds, red chillies (dried), methi seeds or mustard seeds and let it crackle. Add red chilli powder and the finely cut coriander, curry, and mint leaves. Turmeric adding is optional. Add this to the curd mixture and mix well. It may be chilled for better taste and cooling effect. 

Kiwi fruit: its origin and benefits

In urban areas, pallar has been replaced by fizzy soft drinks but in the villages, it continues to occupy an important place in daily food of the people. Even during weddings or other feasts, it is common to serve pallar drink to the guests. In villages, after preparation it is kept in an earthern vessel and covered with a cloth. It is consumed after 3 days. 


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