Why is my urine cloudy?

Apr 05 2017

Cloudy urine has many causes. Some of them are so serious that it is important to understand when you need a medical attention.

The reason why your urine is cloudy is that there are many substances present in the urine. These substances are insoluble, or original soluble but separate out from the urine through crystallization. They are suspend in the urine or deposited at the bottom of the urine (vessel). So, your urine looks cloudy, thick, or milky.

Causes of cloudy urine

In many cases, cloudy urine is a harmless phenomenon which is caused by salts (crystals) that are insoluble in the cooling urine and therefore precipitated (whitish to pinkish cloudy urine).

A cloudy urine can also be a sign of a urine infection (white blood cells, bacteria, fungi, pus in the urine or nitrates in urine– whitish cloudy urine) or be caused by blood in urine (reddish to reddish-brown cloudy urine). Less often cause other cells or fat in the urine. If in doubt, the cause of the cloudy urine must be clarified by the urine test.

Other causes of cloudy urine result from kidney failure, excess uric acid in the blood, kidney damage, bladder cancer, hemolytic anemia, and so on.

Pathological cloudy urine

Pathological cloudy urine means this symptom is caused by a disease or pathogenic factor. It is often sustained or recurrent and needs to be diagnosed by a urologist to prevent certain underlying diseases from advancing.

In most cases, cloudy urine caused by both Inflammation and infection, has a tendency to come and go. This is not only a confusion for most people, but also a strong reason for you to require medical attention for further identification, to make sure that your body is healthy.

The common causes of cloudy urine:

Urinary tract infections are the most common diseases to cause cloudy urine, such as pyelonephritis, kidney tuberculosis, cystitis, urethritis. In this type of cloudy urine due to urinary infection, there are a large number of white blood cells or pus cells, Mycobacterium tuberculosis, fungi or bacteria, epithelial cells in urine.

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Prostate Milking

Dec 23 2016


Prostate milking the stimulation of the prostate gland in males also known as prostate massage is performed either for medical or sexual purposes.

Mostly prostate milking is used by symptoms of chronic prostatitis and for reduction of sexual activity. Massage is a medical procedure used in treatment of chronic prostatitis and benign prostatic hyperplasia (BPH). It is used to receive prostatic fluid for future analysis.

Milk for the prostate is done internally by index finger (latex glove is used). Also it may be done with other medical instrument or with prostate massager. The Procedure also can be done externally through the perineum, but this way is less effective in the removal of prostate fluid. Milking with use of index fingers palpatory sense and gently movement is more effective and safe.

As a medical procedure prostate milking is performed in Urology for changing or choosing of tactics for treatment of chronic prostatis. It is not performed in men who have acute prostatitis or acute inflammation of the glandular tissue. The milking will force the seminal fluid past the valves in the ducts, and empty the prostate which discharges directly into the urethra. Receved fluid is gathered in a sterile cup and sent to the laboratory for testing purposes.

The reason why prostate milking is better to be performed in sterile area and by an experienced urologyst is that it has some risks such as damaging sensitive nerves and even life threatening internal damage of prostate tissue itself.

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Tips for Making Sushi

May 03 2016

Typical sushi served in restaurants are maki-zushi, the rolled variety, and nigiri-zushi, which are small, slightly hand-compressed ovals of rice topped with thin slices of fresh raw fish. I would consider both of those sushi varieties to be of intermediate difficulty, and beginners would be better off making temari-zushi (ball-sushi) and temaki-zushi (hand-rolled sushi). Both these varieties are fail-proof for beginners, and neither require special rolling or pressing equipment. Once confidence is built with these two basic sushi varieties, you will be ready to tackle the others.

We will learn to make temari and temaki sushi after we learn to make sushi rice; an absolute essential for sushi.

Sushi Rice (serves 3-4)

1. Begin by preparing two cups of cooked Japanese short-grained rice, no other.

2. Combine in a saucepan 3 1/2 tablespoons of rice wine vinegar (or white wine vinegar if the former is unavailable), 3 tablespoons of white or caster sugar, and two teaspoons of salt. Simmer over a low heat until a the sugar and salt dissolve, but do not let it boil.

3. Turn the cooked rice out into a broad tray and pour the vinegar mixture over. Spread the rice over the tray with a wooden spatula, using a horizontal cutting motion to prevent squishing or breaking the grains. Mix the rice, fanning occasionally with another tray or heavy paper to cool. The sushi rice is ready to use when it is consistently glossy and at room temperature.

4. Cover the sushi rice with a damp cloth until you are ready to use it.

Temaki-zushi

There really isn’t a recipe for this. Temaki means hand rolled, and this simple sushi is usually served at parties or at home for close friends and family.

Begin by cutting the fillings into stick form and arranging them nicely on a large communal platter. You can really use anything you wish, but here are some recommended fillings.

Salmon sashimi (fresh and raw) or smoked salmon

Tuna (fresh and raw, or canned, mixed with mayonnaise. The latter is highly untraditional, and the ancients would faint.)

Avocado

Cucumber

Imitation crab sticks

Prawns, deveined and peeled.

Lettuce (romaine or butterhead)

Omelet.

For each guest prepare small dishes of temari. This is a sweet dark soy sauce for sushi. Let guests add wasabi (Japanese horseradish) as they please, but do not serve it on their plates. Wasabi’s pungent spice is quick and violent to the taste, and is the basis for many a sushi horror story.

Finally, you will need nori. These are dark green paper-thin sheets of minced, dried seaweed. Buy nori in large squares and cut them into four smaller squares.

Temaki sushi is enjoyed like so. Spread a quantity of rice on a square nori sheet, but not too much. Place the fillings of your choice on the rice, and roll the whole thing up like a cone, (the rice and fillings on the inside, of course). Dip in the soy sauce dish and enjoy.

Temari-zushi

This easy sushi is often featured in children’s cookbooks. Temari-zushi are balls of sushi with a decorative look. Artistically arranged on platters, they are perfect for parties as hors doeuvre.

Place a piece of smoked salmon or sashimi over a square of Clingfilm. (The topping should be cut square or round, and be large enough to cover the top of the sushi ball.) On top of that place two tablespoons of sushi rice. Gather the Clingfilm corners, twist, and place the sushi piece on a serving plate. Garnish with shiso leaves (perilla), parsley, dandelions, and ikura (salmon caviar)

These are eaten with soy sauce like most other sushi.

Is making sushi at home difficult? The answer is both yes and no. Yes, making sushi is difficult if you expect a first try to produce beautiful, symmetrically perfect sushi rolls and pieces that mirror the sushi in professional Japanese restaurant display windows. No, sushi is not difficult if you are easy on yourself, can use a knife to make basic cuts, and know how to measure ingredients.

Looks can be deceiving, and making sushi at home is surprisingly easier than it looks.

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How to Season a Wok

May 02 2016

If you have just recently purchased a new wok or received it as a gift, congratulations, and welcome to the beginning of a new cooking adventure! In order to pave the road to endless culinary possibilities, as a new wok owner, you must take a few minutes and learn how to season your wok. There are various methods to accomplish this and there are different approaches that shift depending on what part of the world you live in.

How Asians Season Their Woks

Asians, prefer to use pork fat and chives. The reason behind this is the fact that the chives tend to absorb the metal flavors while their fibers produce a scrubbing action. The pork fat, on the other hand, allows a fatty deposit to form which turns the wok into something similar to a non stick pan. Traditionally, woks were once sold with a piece of pork fat ready to be used in the seasoning process.

How Westerners Season their Woks

In the western world woks are first scrubbed with a pad along with soap and water to remove the factory’s protective coating, after ward, they are allowed to dry and then they are finally seasoned with vegetable oil. Peanut oil works particularly well. The wok is basically heated over low heat, then some vegetable oil is spread with a paper towel all over the surface and it is wiped down until the the paper towels come clean with no trace of color.

The process can be repeated twice for better results after allowing the wok to cool in between. Use lots of caution when seasoning your wok. Keep a fan on for proper ventilation and in order to minimize your risks of getting burned, try passing the oil dipped paper towel around the wok with a set of tongs.

The easiest types of woks to season are the ones made out of carbon steel. This material features pores that absorb the oil when heated causing them to season particularly well. They also come with a protective coating from the factory so they must be cleaned well prior to being seasoned.

The more you cook with the wok the more seasoned it becomes. The use of oil and vegetables for stir frying will create a varnish over time that will assume a nice mahogany color after approximately six months of constant use. At some point, you will notice that you will need less and less oil as the wok may appear to become similar to a non-stick pan. The best thing is that this is accomplished in a natural way with no need of using harmful Teflon!

A very important factor that should be kept in mind is that woks should never be washed with soap. If you do so, you need to repeat the whole seasoning process all over. Carbon steel or iron cast woks must be washed in warm water and scrubbed with a soft bristle brush.

Perhaps the best part of seasoning a wok is the fact that the seasoning process gives a unique characteristic flavor to food as time goes by. Some people believe that the best tasting stir fries are those where you can taste the smoky flavors distributed by a well seasoned wok.

Woks still remain the quintessential tool for tasty Asian cooking. They help provide healthy cooking alternatives since vegetables are quickly stir fried retaining their nutrients and minimum fat is needed in well seasoned woks. Now that you wok is well seasoned, you are on your way to start enjoying many tasty and healthy Asian meals.

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Pho how to Eat what is Pho Vietnamese Soups

May 01 2016

How to eat Pho

Vietnam has a long history of being dominated by other cultures. Both the Chinese and the Indians have been in control of Vietnam, as have the French. Throughout these occupations the Vietnamese have stilled retained most of their own ways, thought you can see the influence on art, architecture and food.

Vietnamese food is a cross between Chinese and French food. Chinese because China is a neighbor, French because the French occupied Vietnam for many years. It can be spicy and heavy, and can have ingredients that seem strange to non-Asians. Sometimes one just wants comfort food.

Pho (pronounced Faa) is a Vietnamese soup that is pure comfort food. Basic Pho has a flavorful broth with noodles, and you can choose from a variety of types of beef or chicken. Types of beef used include meatballs, brisket, beef flank, tendon and tripe. Try all of them or order the vegetarian version. Either way you are in for a treat.

An order of Pho is served in a very large soup bowl. The bowl will be filled with broth and noodles. A side dish with limes, bean sprouts, fresh basil and mint leaves will be brought to you as well. Containers of hot sauce, fish sauce and soy sauce will already be on your table. Add side ingredients and sauces to taste. Try adding just a little at a time so you can decide how you most enjoy your Pho.

To eat Pho you will need both an Asian style ladle spoon, and a pair of chopsticks. As you add the side ingredients to your broth stir with the chopsticks and use the spoon to check the flavor that you have given your Pho. Do the same with the sauces. Once you have created your ideal concoction you well be ready to dig into your Pho.

When eating Pho most people alternate between drinking broth from the ladle, and eating the noodles with chopsticks. The noodles are very long, and not something that can be eaten in a traditional Western manner. Using the chopsticks lift a large quantity of noodles. Bite off the desired amount., chew and swallow, then repeat. When you are ready to take a break from the noodles use the spoon to drink some of the broth. Continue to add side ingredients as desired.

If you are ever in Vietnam be sure and pay a visit to Pho 24. This is the one chain restaurant found in Vietnam. The company claims that the 24 stands for 24 ingredients cooked for 24 hours served 24 hours a day. I don’t kow if this is true or not, but the Pho served there is no doubt just like Vietnamese mothers make.

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A brief History of Spanish Food Ingredients

May 01 2016

Recorded culinary history of Spain began to unfold in the second century before Christ as the Romans maintained their rule of Spain which lasted for hundreds of years.

The Romans developed an infrastructure of roads, bridges, and aqueducts. They built the magnificent cities of Barcelona, Tarragona, Medrida, and ingrained a passion for good food.

The climate was kind; the Romans were skillful. They cultivated olive orchards and taught the Spanish to cook with olive oil.

Grapes for wine and wheat for bread were developed with great success.

Seven hundred years later, as the Roman Empire fell into decline, Germanic tribes invaded and Spain was introduced to spinach, legumes, and radishes. Livestock farming was also developed.

In 711 A.D., the Moors invaded and, with a few exceptions, ruled the country for nearly 800 years.

Traces of their dominance and opulent way of life, are still evident in the Alhambra in Granada and the Mezuita of Cordoba. They established an irrigation system, planted Middle Eastern foods suited to Spain’s varied soils and climates, and imported herbs and spices. Rice, lemon and orange trees, almonds, saffron, nutmeg, cinnamon, cilantro and anise are some of their flavors that permanently changed the cuisine of Spain.

Early in the eleventh century, Christians began efforts to reunite Spain. They met with success in 1492, when Granada, the final Moorish stronghold, was reclaimed.

This was also the year of discovery of the New World, and Spain, at the height of her prestige, was the European gateway for new foods arriving from America. Spain quickly adopted tomatoes, peppers, corn, cocoa beans, and potatoes into her cuisine and made them her own.

Today, Spain is again emerging from an unhappy period in her history and is a prosperous nation of autonomous regions and city enclaves on Africa’s north coast.

Spanish is spoken throughout the country, but some regions do maintain their traditional regional languages and culture. Catholicism is predominant, but Judaism and Islam are practiced in some communities.

With such differences of cultures, topographies, and micro-climates within the country, and the unbelievable abundance of sea food along the entire coast line, its understandable that regional cuisines flourish.

Over all, Spanish food is simple, straight-forward, and appetizing. The true flavors of the cuisine derive from the extremely high quality of ingredients and are never masked by strong or harsh flavors of spices.

As any Spaniard will tell you, their food is to be savored at leisure and accompanied by good Spanish wine.

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How to Make Fried Rice

Apr 30 2016

Making fried rice for my ever critical family has made my recipe quite popular amongst the young friends of our three sons. I cannot make enough it seems. Usually having to make it at a moment’s notice, I boil the rice in a rice steamer or if a larger quantity is required in the microwave as well.

Well let’s take a look at how I do it…

Ingredients

Measure half a cup of long grain rice (fragrant Thai or Basmati) per soul
Allow one vegetable soup cube (that’s if you don’t have enough stock) per cup of rice
Allow one lightly scrambled egg per cup of rice
Mixed vegetables (grated carrots, finely chopped spring onion, finely sliced green beans, cauliflower florets, cabbage, mushrooms, green peas, sweet corn chopped green and red sweet peppers) select what you have in stock, no hard and fast rule that you use all I have listed.
Toasted cashew nuts, reserve enough for garnishing
Mixed cooked meats (roast chicken, beef, pork or bacon,) finely cut into one inch strips
Shredded lobster, shrimp preferable precooked.
Light Soy sauce
Toasted sesame oil
A good dollop of Butter or margarine or if you are health conscience the oil of you r choice, extra virgin olive oil, etc.
Boiling water enough to cook the rice

Method
Wash and drain rice in colander
Heat a large enough pan with the mix of oils and when hot transfer the washed rice and fry until translucent, stirring all the time, at this stage a few cardamoms, cloves, a stick of cinnamon and a few pepper corns may be added together with the crushed soup cubes, stir and add enough boiling water required to cook the rice. You may continue to cook in the same pan or transfer to a microwave safe dish or rice steamer as the case may be and continue cooking.

Meanwhile prepare the vegetables and meats or sea food and lightly fry in order of
Meats or uncooked sea food first, and then the vegetables and the nuts. Season and leave aside. Remember not to over cook the vegetables.

When the rice is done and if time permits stir and leave to cool with lid off. Combine cooked vegetables with the light soy sauce, scrambled eggs, meats or sea food, turn into the rice in batches, combine. Heat once more and garnish. Serve with appropriate side dishes.

If a vegetarian version is preferred simply omit the eggs, meats or sea food and increase the variety of vegetables. I do this anyway before mixing the meats in as some of my son’s friends and he are vegetarians

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Seasoning a Wok

Apr 29 2016

How about adding a little diversity to your usual food prep aids. A wok can make a delightful addition to any kitchen. Whether you’re making the traditional wok stir fry or an original creation, the wok brings variety and diversity to any meal. There are a few things must be done in order to maintain the quality and longevity of the wok. Seasoning your new wok before it’s first use is a must. It helps prevent food build-up and keeps the wok from developing the common rust marks as they sometimes do. You will also need to season the wok before future uses. Here are a few tips to keep your wok in tip top shape from the first day you buy it through the many years to come.

1. Give it a good scrub-Yes, even a new wok needs scrubbed in warm water. Do not use detergent on the wok. This will remove the protective coating (it’s only purpose is for store display.) It’s okay for that to be removed. You wouldn’t want to cook in a wok with that coating still on it.

2. Heat that wonderful wok up-Turn the heat up and heat til the wok turns black. The discoloration is normal. It will remain black from now on. It may smoke, so you may need to open a window or turn on a fan for ventilation.

3. Oil the cooled wok-Oil that baby up. With a paper towel, oil the pan generously. Make sure the oil is worked into the entire pan well.

Tip: Do not pour oil in the hot pan, it may catch fire. Make sure the wok has completely cooled before adding oil) Peanut or corn oil also work great for wok seasoning.

4. A little more heat please-Sit the wok back on the burner over low heat. Leave it there for about fifteen minutes or so. This allows the oil to works its way into the wok. Some people prefer to put the oil and pan in the oven for this stage of seasoning. This method works just as well. Just be careful. The oil will be hot,hot,hot either way.

5. Cool, Wash & Dry, Oil Again-Take the wok from the heat and allow it to cool completely. Use a little hot water and cloth to wipe the wok out again,then dry it completely. You will probably want to add a little more oil to coat the wok at this time. Then, store the wok until you’re ready to use it.

This added meal diversity doesn’t require much upkeep. To enjoy your wok for years to come, be sure to season your wok between uses. Bamboo brushes work great for scrubbing the wok between seasonings. Remember, don’t use detergents to scrub with, just hot water. Be careful with the heat and oil, and most of all, enjoy those delectable wok cooked meals.

www.wikihow.com/season-a-wok

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Celebrity Chef Alton Brown

Apr 28 2016

As seen on “Good Eats,” “Iron Chef America,” and “Feasting on Asphalt,” Alton Brown has carved his way through the hearts of America, and is shown as a culinary visionary. Located in his hometown of Atlanta, Georgia, Alton began “Good Eats” and was debuted in 1998 on WTTW and then shown on Food Network. For over a decade, Alton has been filling minds with the science behind cooking, and the reasons to do so. After 14 seasons and 295 episodes, “Good Eats” came to a loving close on May 8th, 2011. His episodes consisted of a delicious meal, a makeshift cooking device, and a science lesson. In 2000, “Good Eats” was nominated by the James Beard Foundation for the Best T.V. Food Journalism Award. It also received the Peabody Award in 2006.

In 2004, Alton Brown secretly arrived on Iron Chef America, in an attempt to bring Japan’s Iron Chef to American TV. Alton has been the TV host for Iron Chef America for four seasons as a play-by-play announcer, while Kevin Brauch reports from the kitchen. He’s also been the host of The Next Iron Chef.

Two series later, Alton Brown brought another show to the table known as “Feasting on Asphalt.” Crossing the United States on a motorcycle, Alton explores the history of fast food and eating on the go. This four-part miniseries brought on more series, “Feasting on Asphalt 2: River Run,” and then “Feasting on Waves.” Other than his own shows, Alton has briefly been shown in Disney’s “Suite Life of Zack and Cody,” “Spongebob Squarepants,” and “Secrets of the Furious Five.” Alton Brown has also been seen in many commercials, such as the display of GE Products, and promotion work for Dannon yogurt, Welch’s grape juice, and Shun knives.

Aside from his work, Alton Brown spends quality time with his wife, DeAnna, and daughter, Zoey in Marietta, Georgia. His wife is the co-executive producer of “Good Eats” but was only seen on the 10th anniversary episode along with his daughter. In his spare time, Alton enjoys riding his  BMW R1150RT and flying his Cessna 206 and Cessna 414. While filming “Feasting on Asphalt,” Alton got his second tattoo of a skull with a crossed knife and fork with “MMVII,” or 2007. His first tattoo is a honeybee on his left shoulder, which has been shown on Iron Chef America.

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Guide to Traditional Japanese Desserts

Apr 27 2016

Japanese do not eat what Westerners call desserts. Typically their meals end with fresh, seasonal fruit. This does not mean that the Japanese do not enjoy sweets. In fact, they like their sweets so much that they devote time between meals to sweets and tea.

Ingredients common in traditional Japanese sweets are rice flour, azuki beans, and sugar. Japanese sweets tend to be lower in fat than Western sweets because they rarely use milk and butter in their sweets.

Many traditional Japanese sweets are made with a sweet azuki bean paste called Anko. Two traditional Japanese sweets that contain Anko are Mizu-Yokan and Dorayaki. It is very easy to make Anko.

Anko

Ingredients:

1 1/2 cups dried adzuki beans
1 1/2 cups sugar
1/2 teaspoon salt
Water

Directions:

1. Place dried adzuki beans in a large pot.
2. Cover beans with water and let soak overnight.
3. Heat beans on high until they begin to boil.
4. Reduce the heat and allow beans to simmer for ten minutes.
5. Drain the beans and return them to the pot.
6. Add five cups of water to the pot and heat the beans back up to a boil.
7. Reduce the heat and allow beans to simmer for one hour.
8. Beans are ready when they will squish between your fingers when you squeeze them.
9. Drain the beans and return them to the pot.
10. Mash the beans and add the sugar and salt, mixing well.
11. Stir beans over medium heat until they have thickened, up to 30 minutes.
12. Remove from heat and cool.

Anko can be kept refrigerated in an airtight container for three days; otherwise what isn’t used should be frozen.

Mizu-Yokan is a traditional Japanese sweet that is similar in consistency to gelatin. It is made from agar-agar which is a gelatin that comes from seaweed. It is a very light and refreshing sweet which is enjoyed during the summertime.

Mizu-Yokan

Ingredients:

1 stick kanten (agar-agar)
1 1/4 cup water
1 cup brown sugar
1 1/2 cup Anko

Directions:

1. Put the kanten is a dish and cover with water.
2. Soak the kanten for an hour.
3. Squeeze as much water as you can from the kanten and tear it into small pieces.
4. Put the pieces of kanten into a saucepan.
5. Add the water and heat on low until the kanten has completely dissolved.
6. Add the sugar and stir until it has completely dissolved.
7. Add the Anko and mix well while allowing the mixture to come to a boil.
8. Reduce the heat and simmer while constantly stirring until the mixture has thickened.
9. Pour the mixture into a flat, rectangular container (size based on how thick you want your Mizu-Yokan).
10. Cool until set and then cut into small squares to serve.

Dorayaki would remind you of pancakes that have been put together with a filling, similar to a sandwich. They can have different fillings, but the traditional filling for Dorayaki is Anko. Dorayaki is meant to be enjoyed at room temperature and is typically served with tea.

Dorayaki

Ingredients:

1 1/4 cups flour
1/2 cup sugar
1 tablespoon honey
1/2 teaspoon baking powder
3 eggs
1/4 cup water
1 1/2 cups Anko

Directions:

1. Beat sugar, eggs, and honey in a mixing bowl.
2. Sift flour with baking powder into a separate bowl.
3. Slowly add flour mixture to the egg mixture.
4. Add water and mix until smooth.
5. Heat a griddle to 400 degrees Fahrenheit and pour small amounts of the batter onto the griddle. You want the pancakes to be about 3 inches in diameter.
6. When the pancakes start to bubble turn them over and brown the other side.
7. Continue until all the batter has been used.
8. Spread Anko onto half of the pancakes and cover with the other half, forming sandwiches.

Mizu-Yokan and Dorayaki are only two of the traditional Japanese sweets using Anko, but they are both very popular and easy to make.

Enjoy!

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