Whenever we speak about stones, we can only think about stones in gall bladder or in kidney. But have you ever heard of Tonsil Stones, or tonsilloliths?
Our tonsils are filled with nooks and crannies where bacteria and other materials, including dead cells and mucous, can become trapped. When this happens, the debris can become concentrated in white formations, the tonsil stones, that occur in the pockets. Tonsil stones are most common in teens and those with large tonsils. Those with poor dental hygiene may also experience tonsil stones.
How do I know if I have Tonsil Stones?
Typically, tonsil stones can be seen as white, yellow or grey nodes on the tonsils. Though, many tonsil stones aren’t visible because they are burrowed down inside of the tonsil.
Some people have no symptoms when afflicted with tonsil stones. Those who do have symptoms often report redness or irritation of the tonsils. There are several other symptoms that can be related to tonsil stones, with bad breath being one of the most obvious. According to the Mayo Clinic, bacteria grow on the stones, which produces a foul odor.
People with throat stones can also feel like they have something stuck in their throats.
Tonsil infections that lead to chronic bad breath are most often due to tonsil stones. Although tonsil stones are fairly common, many dentists and physicians miss them completely when their patients complain of halitosis.
A study published in the journal Microbes and Infection concluded that tonsil stones cause halitosis because they are crawling with anaerobic bacteria.
Irritable or feelings depressed?
High blood pressure?
Sudden change in Appetite and taste buds?
These are common symptoms of Thyroid imbalance!
Thyroid is increasingly becoming a health concern with time. When your thyroid doesn’t produce enough hormones, the balance of chemical reactions in your body can be upset. There can be a number of causes, including autoimmune disease, treatment for hyperthyroidism, radiation therapy, thyroid surgery and certain medications.
Your thyroid is a small, butterfly-shaped gland situated at the base of the front of your neck, just below your Adam’s apple. Hormones produced by the thyroid gland — triiodothyronine (T3) and thyroxine (T4) — have an enormous impact on your health, affecting all aspects of your metabolism. They maintain the rate at which your body uses fats and carbohydrates, help control your body temperature, influence your heart rate, and help regulate the production of proteins. (Source: Mayoclinic)
So how do you identify if you are going through this hormonal imbalance?
Here are some symptoms that should be considered as a warning against Thyroid:
The Health Department, Government of Australia has listed common causes of food poisoning and the symptoms.
Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include:
fever or chills/sweating
Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section.
Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does.
Some food poisoning diseases are more common than others. For example, disease caused by Staphylococcus aureus occurs a lot more often than disease caused by Clostridium botulinum.
Some foods cause food poisoning more than others and need to be cooked properly and/or kept in the refrigerator. These include chicken, meat, seafood, eggs, cooked rice, ham, salami, milk and all dairy foods. It is important chicken is cooked properly to the bone and then kept in the fridge for no more than 2 days. If reheating chicken, or left-overs, make sure it is steaming hot and only reheat it once.
It is important to remember that the same food handling practices are used to prevent all food poisoning diseases. Washing your hands with soap and then drying them on a paper towel or with a clean cloth is the best way to stop the spread of bad bacteria.
The common bacteria that cause food poisoning are –
These bacteria are found on the skin, in sores, infected eyes and in the nose, throat, saliva and bowel of humans. There may be many of these bacteria in the yellow mucus (slimy substance) which comes from the nose or is coughed up when a person has a cold or a lung infection.
There are hundreds of different types of salmonella bacteria but not all are harmful to humans. They are found mainly in the intestines, bowels and faeces of humans and other animals. It is the salmonella bacteria themselves which can cause salmonella food poisoning.
People can get salmonella food poisoning from:
poor food-handling practices in the home or in food outlets
seafood caught in polluted water or eggs with dirty shells
meat or poultry which has been contaminated by poor food handling before it gets to the food outlet, such as at the abattoir
These bacteria are found in the soil and in the intestines of animals, including cattle, poultry, fish and humans. Food poisoning caused by clostridium bacteria is important to know about because these bacteria are common in the environment.
People can get clostridium food poisoning from poor food handling practices in the home, in the factory or in a food outlet, especially relating to cooking and storage/refrigeration temperatures.
These bacteria are found in many animals including dogs, cats, cattle and poultry. The sources of infection from these bacteria are usually contaminated food and water.
People can get campylobacter from:
ingestion of contaminated food or water (especially undercooked chicken & creek or river water)
contact with infected animals (especially puppies or kittens with diarrhoea)
poor food handling (especially by using the same chopping boards, knives and plates for raw and cooked chicken)
Ways food can become contaminated through incorrect food handling
Food can become contaminated with disease-causing bacteria anywhere the food is handled or stored. These places include:
in a factory where it is processed ready for sale
in a truck in which it is taken from the factory to the shop
in a shop
in a food outlet such as a school canteen or takeaway shop