A how to use oxygen pillow?

 Breathing medical oxygen prescribing by doctors for increasing needing when this gas in blood and in tissue .At home using oxygen pilloe is rubber bag, which having 10 l. of oxygen. As his filling at pharmacy with medical oxygen/99 perc. of cleaned oxygen, and 1 perc. of nitrogen from balloon, where is keeping under pressure in 150 of atmosphere. And rom the pillow corners having rubber tube with crane, on the ending tube attached mouthpiece and his apply to mouth. Before to give oxygen, for hygienic goald on the pillow wear cleaned sheet or wrap with cleaned sheet. Mouthpiece to disinfect with spirit, or scal with hot water, So as oxygen dryness for mouth cavity, thus give his as of humidity condition, thus wrap mouth[iece with wetted gauze pads and after tighter apply to mouth, after open crane and oxygen entering in breathe ways.And breathed in air not entering in pilloe, thus in breathe out not taking mouthpiece from mouth, close crane, or more easy squeeze rubber tuber with fingers.Remembr, oxygen pillow using by doctor s prescription. 

By Mjasisheva, doctor.

Spices and spice vegetables.

They are improving taste and smell of food. Mustard, pepper, laurel leaf, pink, cinnamon, vanilla, caraway are not having nourishing effects, but giving for meal good taste and aroma, rising appetite and products absorption.

 And for getting tender, soft aroma on hot dishes cooking add spices on the cooking hot dishes , as peas pepper, leaf laurel, but grinded spices as theirs aromas are more spicy adding in salted food, marinades, second dishes, but are vanilla, cinnamon using in confectionery dishes.  Spice vegetables are onion, garlic, raddish black, celery, dill, sweet pepper are improving tastes , but sources for vitamins and minerals substances,as with containing vitamin C, vitamins groups B, Piridoxin, folic acid, panthotenic acid, calcium, mg, phosphorus as calling alkaline salts. And entering organic acids, essential oils, defining theirs specific taste and aroma .But a few are normalizing bowel flora, supressing roting processes in bowel, as spicy vegetables using as fresh, dried, to salt,  marinade. Dried as petroselinum, celery, dill are hot dishes in putting before a few min till ready, but in fresh,when dish is ready,and need to remove from a fire. If spices using with meal, with salt abundant having, thus dose her need to decrease, thus instead for better taste and aroma you are get burn-bitter taste, but if in dish much fat and oil, thus spices quantities a few increasing, but not boiling in fats, in high temperatures aromatic essential oils are evaporating. Passering spicy vegetables as onion, in moderate boiling till golden shadow displaying. But remember,that many spices and spiced vegetables as mustard, black radish are strong irritating mucus membranes for digestion system and gall, ureters, thus theirs not eating in bowel diseases, stomach, liver, kidneys. Dietic dishes for aroma adding you can add green of dill, petroselinum, bay leaf. Spices avoiding in cardiovascular diseases, that they are causing thirst, and abundant water is prohibited. Such patients needing eating vegetable sauces, fruit , but of spiced vegetables are green petroselinum, onion, dill, onion, garlic.

By Aniskina, candidate for medical science.