Diflucan is primarily fungistatic; this means it inhibits the growth of the organism. But in high concentrations, Diflucan shows some fungicidal (killing property) as well.
Diflucan is prescribed in the cases of fungal infection in the nails, lungs, genital parts, mouth, throat, esophagus (stomach pipe) and urinary bladder. It is also helpful for the persons having weaker immunity such as in the cases of AIDS, bone marrow transplantation and chemotherapy patients.

The following organisms are sensitive to Diflucan:

• Candida
• Cryptococcus neoformans
• Coccidioides immitis
• Blastomyesis dermatitis
• Tricophyton
• Microsporum
• Histoplasma.

Bioavailability after oral ingestion is almost 100% and the rate of absorption is not essentially related to food. The half life of Diflucan strictly follows Zero-order kinetics as shown by other imidazoles. Only 10% of the total dose taken is eliminated through metabolism of the drug.

Indications of Diflucan:

• Oral cadidasis
• Tenia corporis, Tenia capitis, Tenia cruris and Tenia pedis.
• Fungal infection of the nails (Tenia unguium).
• Any case of Cryptococcal meningitis (seen in the AIDS patients) should warrant first line treatment by Diflucan.
• In the immunocompromized persons, prophylaxis through Diflucan is essential for the Candida infection.

Contraindications of Diflucan:
The patients having any previous sensitivity to Diflucan or similar Imidazole antifungal agents like Ketoconazole: should not be prescribed this drug. If the patient is on Cisapride, Diflucan should not be given to prevent severe cardiac complications. Besides, Diflucan is contraindicated for the patients having prolonged QT interval and are on other medicines which stabilizes the heart rate like Digitalis.

Susceptible persons can get deranged liver function as Diflucan can cause hepatotoxicity. Diflucan should be judiciously prescribed for the patients having any kind of pre-existing liver disease.
Diflucan has teratogenic potentiality. Therefore, it should not be prescribed to pregnant mothers and those are planning to have a baby during the treatment period. Besides, Diflucan is secreted in the breast milk and nursing mothers should not be prescribed also.

Doses of Diflucan:
It can be prescribed in the children in the dose of 3-12 mg per Kg of body weight in divided doses. In case of adults, the dose varies from 100-400 mg in divided doses. The duration varies according to the necessity. In the fungal infection of scalp and groin, the duration is generally 2 weeks. But in case of infection in the finger nails it is 4 -6 weeks and for the toe nail infection, the duration is from 6-12 months.

Side effects of Diflucan:
Generally Diflucan is well tolerated. But in some patients, there is nausea, vomiting, rash over the exposed parts of the body, pain abdomen, loss of appetite and constipation. Liver failure, Stevens-Johnson’s Syndrome, thrombocytopenia and Torsades-de-pointes are among the rare and serious complications of long term use of Diflucan.

3 C. cooked brown rice
1 teaspoon dried minced onions
1 (9 oz.) can peas and carrots, drained
2 Tablespoons parsley
2 Tablespoons low-fat margarine

Directions:

Cook minced onions with brown rice (according to directions on package.) Combine rice, peas, carrots, parsley, and margarine in medium saucepan. Mix well. Heat mixture until warmed through. (Serves 6)

Low salt, low calorie, low fat, no cholesterol

1 ½ C. all-purpose flour
¾ C. sugar substitute
1 ½ teaspoons baking soda
1 teaspoon apple pie spice
¾ C. raisins
½ C. fat-free mayonnaise
¼ C. plain fat-free yogurt
1 C. unsweetened apple juice
1 teaspoon vanilla extract
Butter flavored cooking spray

Directions:

Preheat oven to 350 degrees F. Spray an 8 x 8 inch baking dish with cooking spray. In a large bowl, combine flour, sugar substitute, baking soda, and apple pie spice. Stir in raisins. Add mayonnaise, yogurt, apple juice, and vanilla extract. Mix well and spread into baking dish.

Bake at 350 degrees F for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool and cut into 8 servings. (Serves

Low calorie, no fat, low salt

1 Tablespoon all purpose flour
1 teaspoon dried parsley
4 (4 oz.) lean cube beefsteaks
½ C. chopped spring onions
1 C. shredded carrots
1 C. chopped celery
1 (15 oz.) can chunky tomato sauce
1 (10 ¾ oz.) can lite cream of mushroom soup
1 teaspoon Worcestershire sauce
¼ C. water
Butter flavored cooking spray

Directions:

Combine flour and parsley flakes. Coat steaks with mixture. Spray a large skillet with butter-flavored spray and lightly brown meat on both sides. Sprinkle onion, carrots, and celery over meat. Combine tomato sauce, mushroom soup, Worcestershire sauce, and water in a small bowl. Spoon mixture over vegetables and meat. Lower heat, cover and simmer about 40 minutes until vegetables and meat are done.� (Serves 4)

Low calorie, low fat

Years ago, grass was the only source of food for most livestock.� Today, however, grain, corn, and other protein supplements are utilized.� The problem is that because the livestock is not used to this type of food, antibiotics have to be given to the livestock so that the foods they are given do not cause problems to their digestive system.

The problem with feeding corn to cows is that it is an acidic agent which can cause bloat, which is when the animal’s rumen produces high amounts of gas and the rumination process suddenly halts.� The rumen becomes larger and intervention becomes necessary to relieve the animal of the gas build-up.� Unless this is done quickly, the pressure can literally suffocate the cow.

Thus, because cows and other livestock are given antibiotics to prevent ulcers, liver disease, and other conditions as a result of the acidity, the meat can be infected with bacteria such as E. coli.� Recent events illustrate how the E. coli bacteria played a major role in causing individuals to become seriously ill and, in some cases, even death.

Another reason why grass fed meat is better for you is because it is low in saturated fat.� Studies have shown that livestock who are fed with grain have a higher amount of fat than those who are grass fed.� When you buy a steak, for example, do you notice the marble of fat?� Well, that is a direct result of grain fed cattle.

In addition, grass fed meat contains a higher amount of omega-3 fat, which is beneficial to our health.� This is the same omega-3 fat that is found in fish and cod liver oil.� Here is another point:� When livestock are fed grain, the omega-3 fat is slowly absorbed into their tissue and much of it is lost.� In addition, meat from grain fed livestock has less Vitamin E than meat from those that are grass fed.� Cattle that are grass fed have four times more Vitamin E than their counterparts.

Finally, it seems appropriate to add that grass fed livestock help the environment.� When grain is used, there is a build-up of waste which is attributed to pollution.� However, with grass fed livestock the waste is absorbed by the farmland and becomes a source of nutrients that are recycled over and over again.

Grass fed meat is a viable alternative in maintaining a healthy lifestyle. Although grass fed meat is more expensive, it is worth the price knowing that we are contributing not only to the health and welfare of livestock, but to the environment as well.

Royal jelly extract has been attributed to increasing longevity and growth.� This is evidenced by the fact that the queen bee is much larger and has a longer lifespan than the worker bees.

Due to the increased interest in the longevity factor of the queen bee, research in this area of study has been ongoing.� While it has been determined that royal jelly has a positive effect on certain medical conditions and that it may contribute to cell rejuvenation, the prospect that royal jelly can achieve success in lowering cholesterol, preventing heart disease, arteriosclerosis, and other debilitating diseases is a hopeful sign.

The compound in royal jelly that has caused quite a stir is called acetylcholine.� This enables the transmission of messages from nerve cell to nerve cell, more commonly referred to as a neurotransmitter.� More importantly, however, it may be the link which can repair memory damage in Alzheimer’s patients.

Royal jelly extract contains amino acids, carbohydrates, protein, and vitamins.� Those individuals who have taken this extract have said that it improved their memory function, lowered cholesterol levels, and they realized a significant change in their overall well-being.� Another positive aspect about royal jelly is that users claim it increases sexual performance.� Considering that a queen bee lays about 1500 eggs a day, it is no coincidence that science is making a connection between the two.

Royal jelly also contains an antibacterial protein that researchers found to be a protein packed with amino acids which can be used to fight staph infection and streptococcus.� They also found evidence that royal jelly may have anti-tumor components, and may even be used to treat certain forms of cancer in the near future.� Studies have also indicated that royal jelly has been utilized in treating fatigue, asthma, skin conditions, and both kidney and liver diseases.

Royal jelly extract should not be taken by pregnant women, children, or nursing mothers.� In addition, consult your doctor before taking this extract since you may be allergic to the substance.

8 slices reduced-calorie white bread
¼ C. Philadelphia fat-free cream cheese, softened
¼ C. strawberry spreadable fruit
2 eggs (or egg substitute)
2 Tablespoons skim milk
½ teaspoon vanilla extract
Butter flavor cooking spray

Directions:

Spread 1Teaspoon cream cheese on each slice of bread. Spread 1 teaspoon of fruit on top of each. Put bread together to form 4 sandwiches. In a medium bowl, combine eggs, skim milk, and vanilla extract. Beat well with fork. Spread large skillet with cooking spray. Dip each sandwich into egg mixture, coating both sides. Place in skillet and cook 2-3 minutes on each side, until golden brown. (Serves 4)

Low salt, low calorie, low fat

When an owner of a cattle ranch decides to go organic, the process involves several components which take three years to accomplish.� � The land must first build up its fertility.� This is known as the conversion stage.� Once it has been deemed fully organic, then additional guidelines are set in place to assure the livestock are properly raised.

The feed or grass that is grown must be 100% certified organic.� No pesticides or fertilizers can be used.� In fact, even the fence posts have to be untreated in order to meet the guidelines imposed.� The feed must be free of animal by-products.� The livestock must be able to roam freely, as their wellbeing is a priority.

Machinery used on the farm must be cleaned regularly.� Livestock are checked to ensure they are healthy, and if any of the livestock develop a condition which requires intervention in the form of antibiotics, the organic status is lost.

Organic status begins from inspection of the farm and animals to the processing and distribution of the organic meat.� Unless the meat sold in supermarkets has the USDA Organic label affixed to the package, it is not considered organic.

Organic meat can cost more than conventional meats.� This is mainly due to labor intensive management of the farms.� Farms are inspected yearly to ensure they are keeping within the organic status guidelines.

If you compare organic meat to traditional meat, you can see a remarkable difference between the two.� For example:

* Use of hormones are prohibited in organic meat, but are allowed in regular meat.
* Feed grown with fertilizers and pesticides is used in conventional farming - not so with organic meat.
* On conventional farms, cattle cannot graze in pastures and are confined, whereas in organic farming they have complete access to the land and are not confined.
* Traditional farms feed animal by-products to cattle; organic farms do not.

These are just some of the major differences between organic and non-organic meats.� It is no wonder that more consumers are opting for organic meat since the practice used to obtain organic status is of the highest caliber.

Allergies can come in many forms, including hay fever, asthma, hives, sinus problems, bronchitis, colitis, conjunctivitis and, in the worst case scenario, anaphylaxis or anaphylactic shock. In order to combat these allergies, bee pollen has been offered as not only a short-term solution, but a long-term preventative measure.

Bee pollen contains proteins, amino acids, and vitamins. In fact, studies have shown that bee pollen is rich in nutrients as well. But the most important effect bee pollen has is known as desensitization. Basically what this means is that when bee pollen is administered, it will build up antibodies so that any future allergens have less or no effect on the immune system.

For example, let’s assume an individual is allergic to cat dander. When bee pollen is taken, the antibodies build up by developing what is known as immunoglobulin. These protect the body against foreign invaders (such as cat dander) and the immune system reacts immediately to the foreign invader so that future contact with cat dander produces no allergic response whatsoever.

In one study, patients were given bee pollen for three years and the results were that 94% remained free of all allergy symptoms. All of the aforementioned conditions associated with allergens were completely cleared among those who were given bee pollen. This is great news for allergy sufferers.

Allergies are emitted from the environment, food, pets, grass, mold, and insects. If you’ve ever had an allergy, you know it can wreak havoc on the body and state of mind. This is why more and more people who suffer from allergies prepare by taking bee pollen to avoid the misery and conditions that are the immediate cause.

Note that before taking any form of bee pollen, it is important to ascertain whether or not you are sensitive to the pollen itself. Pregnant women, children, and nursing mothers should not take bee pollen since there is no present data confirming its efficacy for this group. Consult with your doctor to make a factual determination.

2 (15 oz.) cans sweet potatoes with juice, cut into ½ inch chunks
½ C. firmly packed brown sugar
¼ C. fat-free margarine, melted
½ teaspoon ground cinnamon
¼ C. chopped pecans

Directions:

Layer potatoes, pecans, brown sugar, and margarine in a casserole dish. Sprinkle with cinnamon. Bake uncovered at 375 degrees F for 30 minutes. (Serves

Low salt, low calorie, low fat, no cholesterol