Article: This is seen in 60% to 70% of the patients in the chronic phase. These patients do not have heart, gastrointestinal (esophagus or colon), and neurological (brain or nerves) symptoms of Chagas disease. Nevertheless, around  2% to 5% of these patients later have heart, esophagus and/or large intestinal or colonic symptoms. This form occurs eight weeks to ten weeks after the start of infection and is asymptomatic phase, which means it is without symptoms or signs of illness. Heart issues caused by chagas are referred to as Chagas Cardiac disease. If left untreated, the parasites gradually damage the heart. Heart muscles are destroyed with fibrous tissue formation. Heart chambers are dilated and muscles cannot contract rhythmically and efficiently, which may lead to heart failure.  If you feel irregular heart beat or missed beat, it may be an early sign of heart malfunction. If heart failure develops, there will be accumulation of fluid in the lungs. You will experience breathlessness, fatigue and nocturnal cough with frothy sputum. Long standing infection may damage nerves in your digestive tract. The esophagus (gullet) and colon are most commonly affected. They become dilated as there is loss of peristalsis, or the contraction of the intestine to propel food bolus from the mouth to the anus. You will either have issues with your esophagus or your colon. Megaesophagus is defined as the dilatation or enlargement of the esophagus. Symptoms of megaesophagus are difficulty in and painful swallowing to solid  and/or liquid foods, difficulty of breathing, regurgitation, weight loss, and food aspiration. Due to this condition, previously-eaten food may go back towards the mouth and may pass through the windpipe and cause cough and pneumonia. Megacolon is defined as the dilatation or enlargement of the large intestine or the colon. Megacolon presents as constipation, impacted feces, or twisting of the large intestine. Symptoms of colonic infarction would be pain on the whole abdomen, passage of watery to loose stools (diarrhea), fever, and vomiting. Both colonic infarction and obstruction are emergencies requiring surgery.
Question: What is a summary of what this article is about?
Understand the indeterminate phase. Watch out for heart problems. Monitor digestive problems. Look for signs of megaesophagus. Go to the hospital if you see signs of megacolon.
Article: The midsummer season allows bay leaves to produce their oils more abundantly, making harvesting easier. This will ensure your leaves do not wilt. Detach the bay leaves gently from the trees. You do not want to bruise them. You should pick the largest leaves that are available, as these will have the strongest flavor and fragrance.
Question: What is a summary of what this article is about?
Harvest bay leaves from plants that are at least 2 years old. Pick leaves during the middle of summer. Take the bay leaves off the trees in the morning, after the dew has evaporated. Choose leaves that are healthy and undamaged.
Article: Cluttered counter space is a major contributor to a messy and unorganized kitchen. Put everything that normally goes in a cupboard or the pantry back in its rightful place.  Consider adding backsplash storage above your countertops. Instead of storing your coffee, sugar, cooking oils, and whatever else on the counter, you can install rods or rails to hang baskets or caddies from. This not only adds a nice organized look, but also makes cleaning regularly much simpler. You can also add a floating shelf to store spices and such, keeping your counter space free. Store appliances you don't use every day in a cupboard. If you don’t toast bread every day, you can store your toaster to free up counter space. Clear as you cook. Keeping a clean kitchen is easiest when you don’t let a mess build up. When cooking, make sure to clean and clear your ingredients, pots, pans, and utensils when you’re done with these items. Put your spices and ingredients back where they belong when you finish. If you use a bowl to mix something, clean it or throw it in the dishwasher as soon as you can. Do your dishes right after your meal. Whatever you didn’t get to before you finished cooking should be taken care of right after your meal. It will take you less time and keep you more organized than if you wait until there’s a huge pile of dishes. Go through your cabinets and drawers and throw out anything you don’t use.  If you have 6 spatulas and you only ever use 3, get rid of the other 3. Reach into the back of your cupboards and find the coffee mugs you haven’t used and toss those as well. The more mugs, cups, and utensils you have, the easier it is to let dishes pile up. Go through your Tupperware and any older appliances. Check to make sure that every component is there. If something is missing a piece or part, get rid of it. Throw out grimy Tupperware and appliances you never use. Clean out any miscellaneous items you have, like ketchup packets, powders, and plastic silverware. Similar items should go near each other for the best organization. Mugs and glasses should be near each other. Plates and bowls go together. Keep silverware near your cooking utensils.  Store items close to where you use these items. It’s a good idea to keep your plates and glasses close to your sink and dishwasher area. Doing this helps you to stay on top of cleaning. Store your lids for your Tupperware in one large container and stack your Tupperware bowls inside one another next to it. Go through your fridge and pantry and take everything out. Throw away any food that is stale or gone bad. Before you put anything back in, give both areas a good wipe down with disinfectant and water. You want to clean off any stains and bacteria.  Don’t use bleach or any other harsh cleaning chemicals in the fridge, since these could contaminate your food. Stick to gentle cleansers, like warm water and dish soap or a solution of 1 part water to 1 part white vinegar. Store like food items together strategically. In your pantry, put all the cereals together. Put the snacks in another area. See if you can have a healthy area and a snack area. Or, separate items by meal. Put your breakfast stuff at the top, lunch in the middle, and dinner at the bottom. In your fridge, put your milk and other perishable liquids in the actual fridge, not the door. The opening of the door can cause liquids to splash around, sometimes leaking out. And the warm air can get to your items more easily there. Store food of like colors together, and keep your meats on the bottom shelf. Meats will sometimes leak juices. Place meat on the bottom so nothing leaks on anything else. Now it’s time to clean your cleared-off surfaces, stovetop, and the floor. Dust first and wipe off every surface, then sweep, vacuum, and mop.  Don’t forget to clean the tops of your cabinets. Remember that dusting will cause dust and dirt to drift to the floor, so start at the top and work your way down. Sweep next to remove any fallen dust and get the dirt off the floor. Make sure to get every corner and under all your appliances, like your fridge, dishwasher, and oven. Once you’ve swept away the cobwebs, vacuum to pick up anything else, and then mop the area to really clean it. You should also wipe down your sink and cabinets. Your kitchen gets a lot of traffic. Spending 5 minutes each day will keep it clean and organized.  Wipe down the stove top after you cook on it to keep grime from building up. Regularly clean up any cabinets above or next to the stove, since these will quickly collect dust, grease, and spattered food. Don’t go to bed with any dishes in the sink. Check your expiration dates every day. Before turning in for the night, do a once over in your fridge to make sure you don’t have any spoiled food. This keeps your fridge uncluttered and clean.
Question: What is a summary of what this article is about?
Free up counter space. Purge unneeded items from your kitchen. Group like objects together. Clean out the pantry and fridge. Dust, sweep, vacuum, and mop, the rest of the kitchen. Perform a daily clean to keep your kitchen as clean as possible.