It’s more often than not that mortality figures are under-estimated or lower than reported…are you really surprise? Malaria is a serious disease… No matter how strong you may think you are…your immunity to malaria may not be enough to succumb to the disease. How long will the insecticides to effective in keeping the populations of mosquitoes at bay?….well until they develop a resistance to the chemicals we are using…..there’s got to be a more natural approach in curbing the over-population of these blood sucking critters..! Any ideas out there…share it with us…
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Dr Anthony
Yepod.com
Decades of assumptions about the lethality of malaria have been overturned by the publication of a paper in the Lancet from an academic institute in Seattle which says the disease kills twice as many as everybody thought. Even more extraordinary – it would seem that conventional wisdom about the disease has been wrong all this time.
It does not just kill babies and children under five — it kills adults too, in nearly as large proportions.
The Institute of Health Metrics and Evaluation has astounded the global health community by claiming it has been fighting malaria apparently with one hand behind its back. The death toll has come down since 2004, thanks to huge efforts to get insecticide-impregnated bednets to households and treat those who are sick with better drugs, but all the while an older age group has been neglected.
“These are certainly results which surprised us when we first did the analysis,” said Steve Lim, one of the authors of the Lancet paper. “It is new to what is taught in public health and medical school, which is that when kids are exposed to malaria at a very young age, it conveys immunity.”
Only last year the World Malaria Report gave mortality figures which are half those the institute has found – 655,000 deaths compared to 1.2 million. It is an extraordinary gulf and there will be lots of debate about the statistical methods used by the Seattle team.
But the institute has form. This is part of a five-year project, funded by the Bill and Melinda Gates Foundation, to obtain the best possible data for the toll of death and disease from vario
Dr Anthony's English as a Second Language
Is the iPad the new cookbook?
Perhaps the iPad will find it’s way into the kitchen…for those looking for an alternative to bringing a traditional cookbook to the kitchen….still it can be a little sticky touching the iPad and working with ingredients for fudge…
http://www.yepod.com/?p=30851
Pass it on,
Dr Anthony
Yepod.com
My favourite cookbooks show the scars of countless mealtimes: the singed flyleaf from the time I panicked with a hot roasting tray; the dubious gravy stains; the dried fingerprints of flour from that ill-fated Victoria sponge.
So how practical is it to use recipes on cookery apps? Can a phone or iPad cope with the splatters of the kitchen? And how do you scroll to the next stage of a recipe when your hands are covered in flour or lemon juice or potato peelings?
First, I try out Epicurious, the app attached to the popular American foodie website. With more then 30,000 recipes, it’s much more comprehensive than the average book, and it’s free (though it costs £1.49 to sync the app with recipes you may have stored on the site). It’s easy to navigate: there’s an index featuring everything from “weekend brunch” to “bubbly cocktails”, and useful graded sections labelled “I can barely cook” and “I cook like a pro”. There’s also a nifty “shopping list” function: select a recipe, and the app imports the ingredients into a list, which you can then tick off as you go round a shop.
Many of the recipes sound exotically American (savoury pumpkin pie soup with cinnamon marshmallows, pepita streusel and whipped crème fraiche) or Hispanic (salmorejo; tacos al pastor). The measures, too, are all US-style – cups, 15-ounce cans – so when I do finally select a recipe (butternut squash and cannellini soup with bacon) and get cooking, I waste a good while frantically Googling the conversions.
I’ll blame this – as well as the fact that my phone keeps going to sleep, meaning I’m forever jabbing at the screen with squash-covered fingers – for the fact that I put in double the correct quantity of chicken stock, and the soup bubbles out all over the hob.
I fare better the next day with a British-designed app, Dishy (priced at £2.99). It has only 95 recipes, but you can search by course, ingredient, time or dietary requirements; there’s a shopping list tool; and the step-by-step guides are easy to follow. I make a rustic sausage casserole for dinner; not only is it delicious, but a built-in countdown timer ensures that I fry the sausages for exactly the right time. Best of all, the app somehow manages to override my phone’s sleep function, so I don’t keep having to rinse my hands to avoid slathering the screen with gunk.
Day three is the turn of Great British Chefs (also £2.49), a much-praised app featuring around 180 recipes devised by Michelin-starred chefs such as Marcus Wareing, Nuno Mendes and Tom Aikens. It looks fabulous – lots of sumptuous photography – but most of the recipes are pitched far above my basic skill level and budget (since when were cheese beignets and a burrata, pea, grapefruit, caviar and leek salad classed as “easy”?).
But Daniel Clifford’s cheese scones sound good, so I have a go; the method is easy enough, and there’s a handy voice-activation tool, so you can shout at your phone rather than cover it with sticky dough. The scones turn out almost perfect.
Last I try another British chef known for keeping things simple. Jamie Oliver has a number of apps out. I go for Jamie’s 20 Minute Meals. At £4.99, it’s pricey, but it’s well-designed and simple, and the videos are definitely pitched more at my level. The pea and prawn risotto recipe makes an easy and delicious weekday lunch (though it takes me a lot longer than 20 minutes). But there’s no voice activation, so I’m back to having to wash my hands every few minutes to scroll to the next stage.
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