Ovarian cyst can rupture at any point if not cured immediately and this may be a reason of a severe pain feeling. Many women who didn’t give solution to her health are mostly the one who came into this painful condition that the cyst ruptured. Regret is always at the end and fast treatment is needed when severe pain felt.
Click Here For Quick Solution To Ovarian Cyst
A lady with an ovarian cyst, whether it is intact or ruptured, may notice a menstrual cycle that is uncommon, or which is longer or shorter than it should be. Bleeding may be much heavier than ordinary, or may be present as "spotting" – small bleeds that occur by chance throughout the menstrual cycle. A severe pain in the bottom part of abdomen is a general symptom that the ovarian cyst ruptures. If there has been no pain associated with the presence of the ovarian cyst before it rupture, the aggravation in pain upon cystic rupture will be particularly evident. If the intact ovarian cyst has produce pain before to rupture, you may notice a slow development of pain when the ovarian cyst ruptures.
What are the Complications of Ruptured Ovarian Cyst?
If you didn’t pay attention to the severe pain felt it may lead you to a very dangerous situation because ruptured ovarian cyst can develop complication inside your body. Finding doctor advice if you are getting any of the symptoms associated with an ovarian cyst is crucial and may reduce the likelihood of complications. These complications are very rare, but it is important to seek a doctor as delays in the same can be fatal and have life threatening consequences.
Rupture of an ovarian cyst may be asymptomatic or associated with the severe onset of unilateral lower stomach pain. The pain sometimes starts during tough physical activity, such as exercise or sexual intercourse. It may be associated by little vaginal bleeding due to a drop in secretion of ovarian hormones and subsequent endometrial sloughing.
Treatment for a Ruptured Ovarian Cyst
Ruptured ovarian cyst treatment is directly related to the intensity of a woman’s condition. Generally doctors will perhaps perform a CS (CAT SCAN), and/or an ultrasound to exactly detects the condition. It is important to observe that when you have a fever along with stomach pain, then you should absolutely go to the emergency room or doctor without delay, because this might be an indication of something dangerous. If the doctor found that they really needed to remove the cyst you will take a surgical treatment to remove the ovarian cyst.
Click Here For Quick Solution To Ovarian Cyst
When ruptured ovarian cyst pain arises you can alleviate or cure it by warm compress putting to the lower abdomen next to the ovaries. This can eliminate pain and relieve cramping and discomfort. Another easy way is by taking pain relievers that is non steroidal drugs and anti-inflammatory medication and this can help reduce pelvic pain.
If the pain felt constantly during menstruation period, taking oral contraceptives or birth control pills or hormones supplements can also help control the menstrual cycle and prevent the development of follicles which can grow into ovarian cysts. And if the pain felt is sudden and never stops a surgery is necessarily because the ovarian cyst ruptured and get worse.
Prevention is better than cure. Do not wait for the cyst to get ruptured or get worse before you cure it. At the beginning of your health problem you better pay attention on it and take some natural method in curing ovarian cyst.
Sunday, January 29, 2012
Friday, September 9, 2011
HOT CHICKEN SALAD RECIPE
INGREDIENTS
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
PREPARATION
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.
...cont. p19 on 300 chcken recpe frm indigitalwrks(mydocments)
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
PREPARATION
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.
...cont. p19 on 300 chcken recpe frm indigitalwrks(mydocments)
LIGHT CHICKEN SALAD RECIPE
INGREDIENTS
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
PREPARATION
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
PREPARATION
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
CURRIED CHICKEN BALLS RECIPE
INGREDIENTS:
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
PREPARATION
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen appetizers.
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
PREPARATION
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen appetizers.
CRISPY CASHEW CHICKEN
INGREDIENTS:
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
PREPARATION:
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg
white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with
cashews.
Place on waxed paper. Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of wok. Heat oil over
medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken
carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3
minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces. Makes about 32 appetizers.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
PREPARATION:
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg
white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with
cashews.
Place on waxed paper. Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of wok. Heat oil over
medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken
carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3
minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces. Makes about 32 appetizers.
BUFFALO-STYLE CHICKEN WINGS RECIPE
INGREDIENTS:
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
PREPARATION:
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing
pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway
through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes
and then dipped into the hot sauce until coated completely. Serve with celery and blue
cheese dip.
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
PREPARATION:
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing
pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway
through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes
and then dipped into the hot sauce until coated completely. Serve with celery and blue
cheese dip.
CHICKEN WINGS IN SOY SAUCE RECIPE
INGREDIENTS:
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
PREPARATION:
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
PREPARATION:
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.
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