Angelina Jolie On UNHCR Mission in Pakistan
Wednesday, 8 September 2010
It was just five months back Porsche premiered its stunning 918 Spyder Concept at Geneva Motor Show, and now the concept has got green light for production. As per the details made available by Porsche earlier, plug in hybrid concept will be powered by mid mounted 3.4 liter V8 engine that produces massive 500hp. V8 engine will be supported by two lithium-ion battery powered electric motors, adding additional 218hp to 918’s tally.
Porsche 918 spyder’s front wheels are driven by front electric motor and rear wheels by engine and other electric motor, making this vehicle a four wheel drive. The two-seater flaunts different driving modes: E-Drive, Hybrid, Sport Hybrid and Race Hybrid. And herein the E-Drive mode lets 918 Spyder run on pure electricity for 16 miles. Hybrid mode is for everyday around town driving. In Sport Hybrid mode both powertrains are used and the Race Hybrid mode 918 Spyder Concept out-paces the famed Carrera GT on the Nürburgring.
Additionally, equipped with 7-speed Doppelkupplungsgetriebe PDK transmission, 918 Spyder gets a sprint from 0-62mph in 3.2 seconds en route to 198mph. The part that seems hard to believe is its 78+ MPG claim and it remains to be seen whether the brand can come up to its words. Car’s body shell is made of carbon fiber reinforced plastic, however; magnesium and aluminum has also been extensively used. The total weight of this limited edition car is 1490kg and it is expected to price around 500,000 Euros.
Porsche 918 spyder’s front wheels are driven by front electric motor and rear wheels by engine and other electric motor, making this vehicle a four wheel drive. The two-seater flaunts different driving modes: E-Drive, Hybrid, Sport Hybrid and Race Hybrid. And herein the E-Drive mode lets 918 Spyder run on pure electricity for 16 miles. Hybrid mode is for everyday around town driving. In Sport Hybrid mode both powertrains are used and the Race Hybrid mode 918 Spyder Concept out-paces the famed Carrera GT on the Nürburgring.
Additionally, equipped with 7-speed Doppelkupplungsgetriebe PDK transmission, 918 Spyder gets a sprint from 0-62mph in 3.2 seconds en route to 198mph. The part that seems hard to believe is its 78+ MPG claim and it remains to be seen whether the brand can come up to its words. Car’s body shell is made of carbon fiber reinforced plastic, however; magnesium and aluminum has also been extensively used. The total weight of this limited edition car is 1490kg and it is expected to price around 500,000 Euros.
BlackBerry Bold 9780 Mobile - With LED flash
BlackBerry Bold 9780 mobile has some advanced features including QWERTY keypad, 624 MHz Processor, 512 MB RAM, trackpad, and 480 x 360 screen resolution. 5 mega pixel camera and Mp3 music player are also some of the main features of BlackBerry Bold 9780 mobile.
BlackBerry Bold 9780 Mobile Features
5 mega pixel camera
LED flash
512 MB RAM
624 MHz Processor
Wi-Fi
Built in 2 GB memory
QWERTY keypad
Bluetooth 2.1
480 x 360 screen resolution
Mp3 music player
2 G and 3 G connectivity
Trackpad
BlackBerry Bold 9780 mobile has some advanced features including QWERTY keypad, 624 MHz Processor, 512 MB RAM, trackpad, and 480 x 360 screen resolution. 5 mega pixel camera and Mp3 music player are also some of the main features of BlackBerry Bold 9780 mobile.
BlackBerry Bold 9780 Mobile Features
5 mega pixel camera
LED flash
512 MB RAM
624 MHz Processor
Wi-Fi
Built in 2 GB memory
QWERTY keypad
Bluetooth 2.1
480 x 360 screen resolution
Mp3 music player
2 G and 3 G connectivity
Trackpad
Saturday, 4 September 2010
Introduction About Food Allergy | What is Food Allergy?
Either food allergy or food intolerance affects nearly everyone at some point. When people have an unpleasant reaction to something they ate, they often think that they have an allergy to the food. Actually, however, only up to 3% of adults and 6%-8% of children have clinically proven true allergic reactions to food.
This difference between the prevalence of clinically proven food allergy and the public’s perception of the problem is due primarily to misinterpreting food intolerance or other adverse food reactions to food as food allergy. A true food allergy is an abnormal response to food that is triggered by a specific reaction in the immune system and expressed by certain, often characteristic, symptoms.
Other kinds of reactions to foods that are not food allergies include food intolerances (such as lactose or milk intolerance), food poisoning, and toxic reactions. Food intolerance also is an abnormal response to food, and its symptoms can resemble those of food allergy. Food intolerance, however, is far more prevalent, occurs in a variety of diseases, and is triggered by several different mechanisms that are distinct from the immunological reaction responsible for food allergy.
People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal.
How Do Allergic Reactions to Food Occur?
The allergens in food are those components that are responsible for inciting an allergic reaction. They are proteins that usually resist the heat of cooking, the acid in the stomach, and the intestinal digestive enzymes. As a result, the allergens survive to cross the gastrointestinal lining, enter the bloodstream, and go to target organs, causing allergic reactions throughout the body. The mechanism of food allergy involves the immune system and heredity.
Immune system:
An allergic reaction to food involves two components of the immune system. One component is a type of protein, an antibody called immunoglobulin E (IgE), which circulates through the blood. The other is the mast cell, a specialized cell that is found in all tissues of the body. The mast cell is especially common, however, in areas of the body that are typical sites of allergic reactions, including the nose and throat, lungs, skin, and gastrointestinal tract.
Heredity:
The tendency of an individual to produce IgE against something seemingly as innocuous as food appears to be inherited. Generally, people with allergies come from families in which allergies are common — not necessarily to food but perhaps allergies to pollen, fur, feathers, or drugs. Thus, a person with two allergic parents is more likely to develop food allergies than someone with one allergic parent.
Mechanism:
Food allergy is a hypersensitivity reaction, meaning that before an allergic reaction to an allergen in food can occur, a person needs to have been exposed previously, that is, sensitized, to the food. At the initial exposure, the allergen stimulates lymphocytes (specialized white blood cells) to produce the IgE antibody that is specific for the allergen. This IgE then is released and attaches to the surface of the mast cells in different tissues of the body.
The next time the person eats that food, its allergen hones in on the specific IgE antibody on the surface of the mast cells and prompts the cells to release chemicals such as histamine. Depending upon the tissue in which they are released, these chemicals cause the various symptoms of food allergy.
Either food allergy or food intolerance affects nearly everyone at some point. When people have an unpleasant reaction to something they ate, they often think that they have an allergy to the food. Actually, however, only up to 3% of adults and 6%-8% of children have clinically proven true allergic reactions to food.
This difference between the prevalence of clinically proven food allergy and the public’s perception of the problem is due primarily to misinterpreting food intolerance or other adverse food reactions to food as food allergy. A true food allergy is an abnormal response to food that is triggered by a specific reaction in the immune system and expressed by certain, often characteristic, symptoms.
Other kinds of reactions to foods that are not food allergies include food intolerances (such as lactose or milk intolerance), food poisoning, and toxic reactions. Food intolerance also is an abnormal response to food, and its symptoms can resemble those of food allergy. Food intolerance, however, is far more prevalent, occurs in a variety of diseases, and is triggered by several different mechanisms that are distinct from the immunological reaction responsible for food allergy.
People who have food allergies must identify and prevent them because, although usually mild and not severe, these reactions can cause devastating illness and, in rare instances, can be fatal.
How Do Allergic Reactions to Food Occur?
The allergens in food are those components that are responsible for inciting an allergic reaction. They are proteins that usually resist the heat of cooking, the acid in the stomach, and the intestinal digestive enzymes. As a result, the allergens survive to cross the gastrointestinal lining, enter the bloodstream, and go to target organs, causing allergic reactions throughout the body. The mechanism of food allergy involves the immune system and heredity.
Immune system:
An allergic reaction to food involves two components of the immune system. One component is a type of protein, an antibody called immunoglobulin E (IgE), which circulates through the blood. The other is the mast cell, a specialized cell that is found in all tissues of the body. The mast cell is especially common, however, in areas of the body that are typical sites of allergic reactions, including the nose and throat, lungs, skin, and gastrointestinal tract.
Heredity:
The tendency of an individual to produce IgE against something seemingly as innocuous as food appears to be inherited. Generally, people with allergies come from families in which allergies are common — not necessarily to food but perhaps allergies to pollen, fur, feathers, or drugs. Thus, a person with two allergic parents is more likely to develop food allergies than someone with one allergic parent.
Mechanism:
Food allergy is a hypersensitivity reaction, meaning that before an allergic reaction to an allergen in food can occur, a person needs to have been exposed previously, that is, sensitized, to the food. At the initial exposure, the allergen stimulates lymphocytes (specialized white blood cells) to produce the IgE antibody that is specific for the allergen. This IgE then is released and attaches to the surface of the mast cells in different tissues of the body.
The next time the person eats that food, its allergen hones in on the specific IgE antibody on the surface of the mast cells and prompts the cells to release chemicals such as histamine. Depending upon the tissue in which they are released, these chemicals cause the various symptoms of food allergy.
What is The Causes of Food Allergy – Report
In a true food allergy, your immune system mistakenly identifies a specific food or a substance in food as a harmful substance. Your immune system triggers cells to release antibodies known as immunoglobulin E (IgE) antibodies to fight the culprit food or food substance (the allergen). The next time you eat even the smallest amount of that food, the IgE antibodies sense it and signal your immune system to release a chemical called histamine, as well as other chemicals, into your bloodstream.
These chemicals cause a range of allergic signs and symptoms. They are responsible for causing allergic responses that include dripping nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, labored breathing, and even anaphylactic shock.
The majority of food allergies are triggered by certain proteins in:
* Shellfish, such as shrimp, lobster and crab
* Peanuts
* Tree nuts, such as walnuts and pecans
* Fish
* Eggs
In children, food allergies are also commonly triggered by proteins in:
* Eggs
* Milk
* Peanuts
* Tree nuts
Chocolate, long thought by some parents to cause food allergies in children, rarely triggers a food allergy.
Food intolerance and other reactions
There are a number of reactions to food that cause similar symptoms to a food allergy. If you have digestive symptoms, chances are it’s not a true food allergy, but a food intolerance. Depending on the type of food intolerance you have, you may be able to eat small amounts of problem foods without a reaction. By contrast, if you have a true food allergy, even a tiny amount of food may trigger an allergic reaction. Because a food intolerance may involve some of the same signs and symptoms as a food allergy does — such as nausea, vomiting, cramping and diarrhea — people often confuse the two.
One of the tricky aspects of diagnosing food intolerance is that some people are sensitive not to the food itself but to a substance or ingredient used in the preparation of the food.
Common conditions that can cause symptoms mistaken for a food allergy include:
* Absence of an enzyme needed to fully digest a food. You may not have adequate amounts of some enzymes needed to digest certain foods. Insufficient quantities of the enzyme lactase, for example, reduces your ability to digest lactose, the main sugar in milk products. Lactose intolerance can cause bloating, cramping, diarrhea and excess gas.
* Irritable bowel syndrome. Certain foods may trigger the signs and symptoms of irritable bowel syndrome. You may find that certain foods will cause cramping, constipation or diarrhea. Steer clear of these foods to avoid the symptoms.
* Food poisoning. Sometimes food poisoning can mimic an allergic reaction. Some types of mushrooms and rhubarb can be toxic. Bacteria in spoiled tuna and other fish also can make a toxin that triggers harmful reactions.
* Sensitivity to food additives. Some people have digestive reactions and other symptoms after eating certain food additives. For example, sulfites used to preserve dried fruit, canned goods and wine can trigger asthma attacks in sensitive people. Other food additives that could trigger bad reactions include monosodium glutamate (MSG), artificial sweeteners and food colorings.
* Recurring stress or psychological factors. Sometimes the mere thought of a food may make you sick. The reason is not fully understood.
* Celiac disease. While celiac disease is sometimes referred to as a gluten allergy, it isn’t a true food allergy. Like a food allergy, it does involve an immune system response, but it’s a unique immune system reaction that’s more complex than a simple food allergy. This chronic digestive condition is triggered by eating gluten, a protein found in bread, pasta, cookies, and many other foods containing wheat, barley or rye. If you have celiac disease and eat foods containing gluten, an immune reaction occurs that causes damage to the surface of your small intestine and an inability to absorb certain nutrients. Symptoms of celiac disease include diarrhea, abdominal pain and bloating. In some cases, celiac disease causes malnutrition and nutrient deficiencies.
In a true food allergy, your immune system mistakenly identifies a specific food or a substance in food as a harmful substance. Your immune system triggers cells to release antibodies known as immunoglobulin E (IgE) antibodies to fight the culprit food or food substance (the allergen). The next time you eat even the smallest amount of that food, the IgE antibodies sense it and signal your immune system to release a chemical called histamine, as well as other chemicals, into your bloodstream.
These chemicals cause a range of allergic signs and symptoms. They are responsible for causing allergic responses that include dripping nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, labored breathing, and even anaphylactic shock.
The majority of food allergies are triggered by certain proteins in:
* Shellfish, such as shrimp, lobster and crab
* Peanuts
* Tree nuts, such as walnuts and pecans
* Fish
* Eggs
In children, food allergies are also commonly triggered by proteins in:
* Eggs
* Milk
* Peanuts
* Tree nuts
Chocolate, long thought by some parents to cause food allergies in children, rarely triggers a food allergy.
Food intolerance and other reactions
There are a number of reactions to food that cause similar symptoms to a food allergy. If you have digestive symptoms, chances are it’s not a true food allergy, but a food intolerance. Depending on the type of food intolerance you have, you may be able to eat small amounts of problem foods without a reaction. By contrast, if you have a true food allergy, even a tiny amount of food may trigger an allergic reaction. Because a food intolerance may involve some of the same signs and symptoms as a food allergy does — such as nausea, vomiting, cramping and diarrhea — people often confuse the two.
One of the tricky aspects of diagnosing food intolerance is that some people are sensitive not to the food itself but to a substance or ingredient used in the preparation of the food.
Common conditions that can cause symptoms mistaken for a food allergy include:
* Absence of an enzyme needed to fully digest a food. You may not have adequate amounts of some enzymes needed to digest certain foods. Insufficient quantities of the enzyme lactase, for example, reduces your ability to digest lactose, the main sugar in milk products. Lactose intolerance can cause bloating, cramping, diarrhea and excess gas.
* Irritable bowel syndrome. Certain foods may trigger the signs and symptoms of irritable bowel syndrome. You may find that certain foods will cause cramping, constipation or diarrhea. Steer clear of these foods to avoid the symptoms.
* Food poisoning. Sometimes food poisoning can mimic an allergic reaction. Some types of mushrooms and rhubarb can be toxic. Bacteria in spoiled tuna and other fish also can make a toxin that triggers harmful reactions.
* Sensitivity to food additives. Some people have digestive reactions and other symptoms after eating certain food additives. For example, sulfites used to preserve dried fruit, canned goods and wine can trigger asthma attacks in sensitive people. Other food additives that could trigger bad reactions include monosodium glutamate (MSG), artificial sweeteners and food colorings.
* Recurring stress or psychological factors. Sometimes the mere thought of a food may make you sick. The reason is not fully understood.
* Celiac disease. While celiac disease is sometimes referred to as a gluten allergy, it isn’t a true food allergy. Like a food allergy, it does involve an immune system response, but it’s a unique immune system reaction that’s more complex than a simple food allergy. This chronic digestive condition is triggered by eating gluten, a protein found in bread, pasta, cookies, and many other foods containing wheat, barley or rye. If you have celiac disease and eat foods containing gluten, an immune reaction occurs that causes damage to the surface of your small intestine and an inability to absorb certain nutrients. Symptoms of celiac disease include diarrhea, abdominal pain and bloating. In some cases, celiac disease causes malnutrition and nutrient deficiencies.
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