A prior, it is difficult to differentiate the symptoms of influenza A with those of seasonal flu, because they are basically the same.

The first thing to do is control yourself temperature as a fever above 38 º C is one of the symptoms of influenza A and one of the first to sound the alarm. The high peak temperature is the main difference between seasonal flu, which has more muscle aches, fatigue, or headache as seasonal flu.

In addition, we must take special caution if you also have the typical malaise of  flu. In this case, it is important that you inform the 112 and you stay home to avoid spreading it to others.

In addition, cough and fatigue, and congestion are other symptoms of influenza A. They also often appear rarely sneezing and vomiting or diarrhea. Another issue to consider is that, in general, during the incubation period of influenza A may not show symptoms, the WHO has set between one day and one week. Of course, this is dangerous because you can be infected and not notice the symptoms and be spreading to other people. Finally, it should be noted that respiratory infections may also occur or in the ear.

Meningitis is an inflammation of the leptomeninges (arachnoid and pia mater). It is a medical emergency requiring rapid diagnosis and early treatment. Infectious meningitis is a devastating process with a high morbidity and mortality.

Etiology
The causes are divided into infectious and aseptic, the second group are those patients in whom the spinal fluid has a high lymphocyte count (> 50%), a moderate increase in protein, normal glucose, Gram stain and negative microbiological study .
There are several diseases (bacterial endocarditis) and conditions (splenectomy, sickle cell disease) that predispose a picture of meningitis. The pneumococcus is the most common etiologic agent in adults, followed in order of importance the meningococcus, H. influenzae, Listeria monocytogenes and with the advent of AIDS, Cryptococcus.

Pathogenesis
Infectious agents enter the meninges in several ways:
1. Hematogenously during bacteremia
2. Since infections of upper respiratory tract (skull fractures, birth defects of the dura)
3. Through the skull, nasopharyngeal venules
4. By direct spread of an underlying infectious focus (sinusitis, intraventricular rupture of brain abscess)
5. By introduction of organisms during surgical or diagnostic procedures (lumbar puncture). Once the meningeal infection, it spreads rapidly through the subarachnoid space.

Neurologic findings

The cranial nerve dysfunction primarily affects the third, fourth, sixth and seventh cranial nerves, appears in 10-20% of bacterial meningitis. Hemiparesis, dysphasia and hemianopsia, occurring in 15% of patients with pyogenic meningitis. The persistence of cerebral localizing signs suggestive of cerebral arteritis, thrombophlebitis of cortical veins or space occupying lesions such as brain abscess. Bacterial meningitis causes acute cerebral edema that can produce seizures, hypotension, bradycardia and coma. In elderly patients, infants or meningeal signs may not be present.

Eruption. The appearance of a purpuric rash or maculopetequial in a patient with meningitis, the etiologic diagnosis geared toward miningocócica infection but may be confused with cutaneous aseptic meningitis by echovirus type 9.

Diagnostic Aid

Suspicion of meningitis should be a lumbar puncture and cerebrospinal fluid study. Three basic patterns can be found in CSF:

1. Purulent
2. Lymphocytes with normal glucose levels
3. Lymphoma with low levels of glucose

The pattern has lots of purulent polymorphonuclear decreased glucose levels and elevation in protein. The most common cause is bacterial meningitis. The pattern has lymphoma with normal glucose as the main causes of viral meningitis or meningitis and malignant lymphoma with impaired glucose pattern, meanwhile, is the result of tuberculous or fungal meningitis.

The cell count in the CSF of most bacterial meningitis varies between 100 to 5,000 cells per mm3 of which 80% are neutrophils.

The culture and Gram stain of centrifuged CSF are essential and are often positive in 70% of patients who have not received previous antibiotics.

When Gram stain is negative it is recommended that latex agglutination test with specific antigens for pneumococcus, meningococcus and Cryptococcus neoformans particularly useful in partially treated cases.

Also practiced stain and culture for mycobacteria, India ink examination and evaluation for fresh mushrooms to find both. Blood culture is irrelevant, because in 40 to 80% of patients, depending on the germ, usually a positive result.

In cases of aseptic meningitis should be performed VDRL in blood and cerebrospinal fluid. It is advisable, if warranted table, chest radiographs, sinus and mastoid and brain computed tomography.

In fruits and vegetables, the most common colors are red, white, yellow / orange, blue or purple and green. Researchers tell us that these colors contained in fruits and vegetables are sources of vitamins, essential minerals, dietary fiber and phytochemicals or phytonutrients that your body needs to promote health, and people feel good. But have you ever asked: How do fruits and vegetables their colors and health?, What are the colors of health, What fruits and vegetables are included in each color? And what could you eat fruits and vegetables to complete your healthy rainbow?

1. Red
The red color is very common in nature and full of optimism and vitality of our food. If we think for a moment about the different colors that fruits and vegetables may have, if you look you can get to make a rainbow with them.

Like all warm colors, red is very common among our kitchen, is often preferred by people. This is because the power of this color excites the taste and appetite. The usually red foods are those that bring more energy.

2. What are red foods?
We will find the color red:

- Vegetables such as bell peppers, radishes and tomatoes.
- Fruits such as cherries, watermelon, red apple, strawberry, pomegranate, raspberry.
- Other red foods. In our markets and our table we find this color among other foods in:

• The rich salmon omega-3 fatty acids, which reduce levels of triglycerides in the blood, protecting against cardiovascular disease.
• Beef (sections lean) and pork are both excellent sources of protein and iron.
• We can not ignore red wine, which contains flavonoids, which act to protect our circulatory system, thus preventing blood clots that are causing cardiovascular accidents. It was also found that wine has resveratrol, which protects us from cancer.

3. What’s in these foods?
These foods contain:

- A pigment called lycopene and is considered by scientists as one of the most potent antioxidants identified today, being our main source of tomatoes in this phytochemical. Studies in Aviano cancer center, show that people who eat raw tomatoes at least 7 times a week reduced by 50% the risk of developing cancer of the stomach, bladder and colon.

- Betacyanins antioxidants that are very beneficial to the body and that we find among the plants like beet red and between red fruits such as pomegranates and cranberries.

- The so-called anthocyanins, very effective anticancer agents.

Furthermore, these foods are high in vitamin C, insoluble fiber (thus preventing constipation and colon cancer) and pectin soluble fiber that acts by controlling the blood cholesterol levels. All this can be found in the berries (cherry, strawberry, raspberry, etc.) and red apples.

- Beta-carotene with anticancer properties, as these have a protective effect against lung tumors, breast, uterus, and prostate coleorectal in addition to guard against solar radiation. This can be found in red peppers and strawberries.

- Flavonoids

- Omega 3 in fish like salmon and iron in meat.

4. How do we help?
Ultimately red foods help us to:

- To have better cardiovascular health.
- Maintain an excellent memory.
- Reducing the suffering urinary system.
- Reducing the risk of cancer.

5. Curiosities of these foods

- Raspberry contains insoluble fiber (5%) has diuretic and laxative effect as well as serving to cure rheumatism.

- The red pepper has a high concentration of antioxidants such as selenium, vitamin C and carotene.

- The tomato is given the name of its high concentration SuperCom lycopene.

- The fruit has more water than is the watermelon (95%), so it stimulates the kidneys to function efficiently, facilitating the elimination of toxins and waste.

- Cherry gives a cherry wine, which when distilled provides a delicious liqueur called kirsch. In addition, sour and sweet cherries are also preserved, if desired, in spirit.

- Strawberries due to its high content of salicylic acid may cause allergic reactions, these are manifested by urticaria and itching. Thus, people allergic to aspirin to strawberries usually are and vice versa.

- If you want to lose a few kilos without going hungry every time you want to snack between meals, eat an apple. Quench, brings energy and non-fattening.

- Red peppers provides over twice the vitamin C found in fruits such as oranges, strawberries or kiwi. In fact, 60 grams of peppers contain the recommended daily allowance of this vitamin.

6. Healthy Tips

- To maintain a balanced and healthy diet, you eat 5 servings of fresh fruits and vegetables a day.

- Vary the food and how to prepare it.

- One serving of vegetables (150-200 grams) is equivalent to a large tomato.

- One serving of fruit (120-200 grams) is equivalent to a medium piece of fruit (apple, orange, banana, pear ..), a cup of strawberries or a cup of cherries or a big slice of watermelon.

- When preparing raw tomatoes or juice, do not do well in advance, otherwise you will lose its nutritional properties (especially vitamin C).

- When preparing salads with tomatoes, do not peel, as their skin is rich in vitamins, minerals and fiber.

Adequate food and proper food choices in everyday play an important role in the prevention of influenza A and any seasonal flu. Moreover, in case of contracting, helps to improve their symptoms and recover quickly.

A good diet can help prevent flu-like feeling. What is a good diet? You should consider the needs of the body, protein and caloric needs should strengthen some minerals commonly found away from what we consume daily. This power must be sufficiently harmonious and appropriate to the time course of the member of the family and provide all the nutrients for our immune system is protected against the threat of the virus.

We can find certain foods that help strengthen the immune system. They are those that contain vitamins and minerals, calcium-in all forms of consumption milk, yoghurt, desserts, seeds) daily intake should exceed 800 mg, and vitamin B complex and folic acid.

Has also been shown that foods such as garlic and onions contain allicin, an efficient antiviral, antibacterial and antioxidant that stimulates the immune system.

It is important to know that beyond that feeding during the period of the disease must be balanced, is much more important to a healthy diet daily, which is the best way to prevent. It is very important that every family is cared and protected with proper selection of fresh and rich in vitamins, minerals and proteins; trying to schedule the daily menu, ordering food intake, doing the 4 meals and, if possible, a snack midmorning or midafternoon. This, coupled with a good rest and the consumption of copious amounts of fluid are key recommendations to facilitate the proper functioning of our immune system.

Ultimately, treatment is based on prevention. Being healthy and well nourished brings therefore less impact on the symptoms of influenza. What to eat? Here are some clues to know where to find minerals, vitamins and protein.

Vitamin C is the best known antioxidant and is blamed for several immunological functions, can relieve flu symptoms, helps to preserve natural barriers against infection, increases the production of various substances such as interferon (a natural antiviral agent) and collagen. Where did you find? In citrus (orange, tangerine and grapefruit) the dark green leafy vegetables, kiwi, mango, pineapple, strawberries, and broccoli and cauliflower.

Vitamin E: it has been shown that repeated use of this vitamin increases the immune response. We found in wheat germ oil, soybean oil, olive oil, nuts (walnuts, almonds and hazelnuts).

Vitamin A is another ally, plays an essential role in infection and maintenance of the natural barriers against infection. It’s in the beef liver, butter, eggs, milk and its derivatives. Beta carotene is the precursor of vitamin A (from the plant kingdom) who after being ingested are converted into vitamin A, they are yellow vegetables such as cabbage or carrots and tomatoes.

But there’s more. They have been immune system disorders related to eating or not eating deficit B vitamins; The lack of this group can reduce the production of antibodies

The B complex is found both in the plant kingdom (green vegetables, nuts (walnuts or almonds and hazelnuts), cereals and legumes (lentils, beans and chickpeas) and in the animal kingdom (usually meat, offal, seafood)) The Vitamin B12 is found in liver, shellfish, red meat and fish.

Also important minerals. For example, iron deficiency is fairly common primarily within the more formal groups (children and pregnant women). The inadequate supply of this mineral leads to anemia, decreased cell proliferation and immune response.

The food source is the liver, red meat in general, offal, sausage, egg yolks and legumes, for its best use is essential to involve their folic acid intake.

Zinc: its deficiency causes alterations of the immune system in general risk groups (pregnant women, children, elderly, people with inadequate feeding practices) are to eat less of this mineral. We also saw that inhibits their use snuff. We found in seafood, seeds in general, legumes, nuts, eggs and dairy.

Selenium: its lack in the diet causes a decrease of bactericidal activity of antibodies. I incorporate eating meat in general, fish, seafood, cereals.

Besides all the foods mentioned, we must pay attention to dairy (milk, cheese, yogurt with probiotics and all derivatives) which are an important nutritional resource to prevent flu or combat in the event that has already been installed. A daily serving of each of our immune system favors

And finally we must not forget to drink fluids during the life-flu-and these may be in the form of water, fresh fruit juice or natural vegetable broths. The daily amount should be increased to 2 liters.

In some brands of bread you eat every morning may have traces of ammonium sulfate, chemical used in fertilizers in the soil. This product provides nitrogen to yeast, achieving a more consistent product and a more spongy bread.
te of sodium for potassium. Xcese may increase the risk of diseases such as obesity and diabetes.

- Artificial sweeteners (aspartame, sucralose, saccharin, etc.).

These are sugar substitutes that provide sweetness without contributing or contributing a minimum of calories. Currently most artificial sweeteners are approved by the Ministry of Health.

The food “light” (amended in its composition with the objective of reducing calorie intake) are an alternative use for those seeking to limit consumption of calories without sacrificing taste. However, when confronted with one of these products is necessary to ask what has been changed, and so make the best choice for every individual and family.

It is important to note that though being low-calorie food “light” are far and should not be consumed indiscriminately. One of the secrets of proper nutrition are balance and moderation.

Can you imagine chewing wool? Well this is almost what you do in your mouth when you chew gum, since oil is inside of this nice animal wool is used to create the substance called lanolin, which then becomes the basis for making rubber chewing.

Benzoyl peroxide bleaching flour
If you’ve ever used anti-acne cream, surely recognize the benzoyl peroxide as one of the main ingredients of this product. It turns out that this substance is also used as a bleaching agent in cheese, flour and buttermilk. While this product is considered benign to health, are opposed to its use and prefer to eat wholemeal bread instead of white.

It is important to note that fats are essential for the proper functioning of the body, good choice of certain types of fat can help prevent the risk of certain diseases. It is recommended to consume plant fats like soybean oil, olive, avocado and oilseeds (walnuts, almonds, pistachios, etc.)..

Sugar modified food
Sugar-modified foods are those that changed the sugar content by one or more comminuted sweetening Insects red dyes for meals. Boiled and then be passed through a variety of treatments, insects can become a dye in yogurt lactic Paace. The head of bittersweet both enjoy your yogurt is lactic acid, which arises naturally in sour milk is added to foods syrupy liquid produced by fermenting milk or corn.

This acid remains controlled microorganisms and bacteria in some foods and is used as a preservative or to add flavor baby food, candy, frozen desserts beetle juice in candy Methylparaben Sodium nitrate in sausages.

This chemical, used to dye fabrics, also has utility as a preservative in certain foods, usually found in processed meats such as sausages, according to a study of the Journal of the National Cancer Institute “people who eat processed meats are continuously 68% higher risk of developing pancreatic cancer, those who eat them in small quantities. Therefore it is advisable not to abuse the consumption of this product type or choose the varieties that are free drinks and salads nitrato.

Methylparaben can be found in lipstick, local anesthesia, salad dressings, dried meats and sweets. This compound is an antifungal and is commonly used as preservatives in food, beverages and cosmetics. Although many studies claim that parabens are not harmful to humans, other research suggests that there may be a possible connection between parabens and breast cancer.

That glow that makes the candy look cute and very provocative secretion comes from female beetles. This substance is also used as a varnish for madera.s, salad dressings, etc.. Anal glands of beaver in raspberry jelly
For more repugnant it may seem, the beaver’s anal glands are a common ingredient in perfumes and colognes, but can also be found in candies and sweet raspberry with a view to improve the taste.

Also used as a softener and exfoliant in skin creams.
Some people worry that the dye, generally called carmine, can be identified as a natural color, disguising the fact that the product contains insects.

Natural sweeteners (sugar, honey, fructose, etc.)
These foods provide calories to food and its consumption in modified sodium. Sodium is a mineral that has important functions in the body as participate in the contraction of muscles, but in excess can contribute to increased blood pressure and promote the accumulation of water in the body. Some of the sodium-modified products have reduced their amount, usually by reducing the salt content of the product.

The role of diet as a cause of many chronic diseases has been studied over the years and through that found food and nutrients beneficial or adverse health effects.

According to Dr. Antonia Trichopoulou, Mediterranean diet helps prevent diseases and reduce mortality. However, the intake of olive oil, fish, vegetables and fruit become null and void unless it is combined with exercise, a variable often overlooked but essential to prevent obesity and related problems.

Currently there are two totally opposite alarming situations: diseases of malnutrition faced by developing countries and the tendency of developed countries to cause disease due to poor eating habits. “In addition to feeding the children, we tend to eat well, because the underlying problem is not money but their habits,” said Lluis Serra, President of the First World Congress of Nutrition.