While it might be best to let the diarrhea resolve on its own, you may want to slow down the diarrhea using medication. You can take over-the-counter medications like bismuth subsalicylate or a fiber (psyllium) supplement. Adults can take 2.5 to 30g of psyllium a day in divided doses.  Bismuth subsalicylate can be used to treat "traveler's diarrhea" and contains mild antibacterial properties. Psyllium is safe to take during pregnancy or while breastfeeding. For vomiting associated with food poisoning, gastroenteritis and most other non-serious causes, take 1000–4000 mg of ginger (in four divided doses throughout the day. For example, take 250–1000 mg four times a day. Ginger has been used to treat nausea and vomiting of many different causes including chemotherapy-induced nausea, and the nausea of early pregnancy. Studies have shown ginger to be effective at relieving post-surgical nausea. It inhibits or suppresses certain types of brain and gut receptors that are related to the sense of nausea. Wash fresh ginger and cut off a two-inch piece. Peel the tan colored "skin" or peel to get to the pale ginger. Cut or grate it into small pieces to get a tablespoon. Add the ginger to two cups of boiling water. Cover the pot and boil it for another minute. Turn off the heat and let the ginger tea steep for three to five  minutes. Pour into a cup and add honey if you like. Drink four to six cups of ginger tea a day. Use fresh ginger, not ginger ale. Most ginger ales do not contain real ginger and contain high levels of sweetener. You should avoid sweeteners while nauseous because sugar generally makes you feel worse. While more research is needed, some herbs are believed to reduce viral or bacterial infections that cause nausea. If anything, herbal teas may simply let you relax and minimize your sense of nausea. To make herbal teas, add 1 teaspoon of dried powder or leaf and steep it in 1 cup of boiled water. You can add honey and lemon to taste. Use the following:  Peppermint Clove Cinnamon Take peppermint or lemon essential oil and place a drop of oil on both of your wrists and temples. Both peppermint and lemon oil have been traditionally used to treat nausea. Studies suggest that these oils reduce nausea by relaxation or by influencing the part of the brain that controls nausea.  Make sure you don’t have a skin sensitivity. Either put a single drop of oil on your wrist. If you have a sensitivity, you may experience a rash, redness or itching.  If so, try the other oil or another method. Only use essential oils, since candies or scents probably don't have real peppermint or lemon oil and are unlikely to have high enough levels of the oil to be helpful. Lie flat on your back and place pillows under your knees and neck for comfort. Put your hands palm down on your stomach below the rib cage. Place the fingers of your hands together so you can feel them separate. This will let you know you are doing the exercise correctly. Take a long, slow deep breath by expanding your belly, breathing through your diaphragm instead of your rib cage. The diaphragm creates suction that pulls more air into your lungs than can be achieved by expanding the rib cage. Research has shown that controlled, deep breathing can help relieve nausea. Other studies have indicated that breathing can help control nausea after surgery.

Summary: Take a diarrhea medication. Take a ginger supplement. Make a ginger tea. Make an herbal tea. Try aromatherapy. Practice controlled breathing.


For your weave, you’ll at need at least two packages of wefts of human hair in a color coordinating your natural hue. You’ll also need curved sewing needles, weave thread that matches the hair color, a wig cap, and a pick or fine tooth comb for separating sections of hair. When you finish weaving in a weft of hair, you’ll cut the excess with a pair of shears, so have those on hand as well. Measure about 1-inch down the perimeter braid from the first knot you made, and repeat the process. Hook the needle under the braid, pull it through the other side, and tug to pull the loose thread tight. Before the thread between the two knots has been tightened all the way though, wrap the needle around it twice near where you inserted it, and pull tight. This will give you your second knot. Repeat this same process all the way around the perimeter braid.  Each knot should be about 1 inch (2.5 cm) apart from each other. Make sure that your knots and thread are pulled tight, so that your cap is firmly attached to your braids. When you’ve sewn the wig cap around the perimeter braid, you’ll complete the ‘loop’ by sewing around the outside of your part. Starting from your last knot on the perimeter braid, skip up to the next row of braids on your head. Repeat the knot-tying process, and then go up to the next row. By the time you’ve sewn around the part, you should have a large ‘U’ shape of knots. Make sure that each knot is at least 1-inch away from the center part. Finish off by tying two knots at the base of your sewing, where you started on the perimeter braid.  The finishing knots should be the same as the other knots you’ve been sewing the whole time. Cut the extra string off as close to the knot as you are able, without cutting the knot.

Summary: Get all of your supplies. Sew the wig cap to the perimeter braid. Sew the wig cap around your part.


The yellow skin on quince is tough and waxy, like a tougher apple. Using a standard vegetable peeler will help easily remove the skin. When using the peeler, always pull away from the body to stop the peeler from jumping and cutting your skin. Use a sharp knife as you cut through the core since it will be the toughest and most woody part of the fruit. Make sure the cutting board is secure on your counter or table so it will not slip as you cut the quince.  Halve the quinces first and then cut the pieces into quarters from there. Quinces may be difficult to cut due to their spongy and woody quality, so always have a firm grip on the knife handle. Fill a large saucepan with 4 cups (950 ml) of water, 1/2 cup (100 g) of sugar, and 1/4 cup (85 g) of honey. Simmer the mixture and stir until the sugar has dissolved.Add additional flavors like anise or vanilla to enhance the flavors further! When adding the quince, let the poaching liquid boil before turning the heat down to a low simmer. Trap any of the liquid that may evaporate by covering the pot with a lid. As the quince cooks, it will change from a yellowish color to pink. After this time, the quince should be tender and the liquid will have become more syrupy. Strain the quince from the poaching liquid and serve warm. The tartness of the fruit will have now combined with the sweetness of the liquid.  To serve later, the quince can be refrigerated with the liquid for up to 1 week. Pair with mild cheese or put the quince in a salad with almonds to further enhance the flavor!
Summary: Peel the quinces with a vegetable peeler. Cut the quinces into quarters with a chef’s knife. Prepare a poaching liquid of water, sugar, and honey. Add the quince to the pot and bring it to a boil. Let the quinces simmer for 50 minutes until they are pink. Serve the quince alone when finished.