Monthly Archives: August 2018

43 Canberrans attended emergency departments for heat-related illness this summer

It’s important to find shade outdoors and stay sun smart as Canberra has faced temperatures up to 38 degrees this week. Photo: Elesa KurtzAn ACT Emergency Department doctor has warned Canberrans to take care of themselves and others during heatwaves after seeing cases of severe dehydration this summer.
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Since December 1, 43 people suffering from heat-related illness had been admitted to ACT emergency departments.

Canberra Hospital’s emergency department clinical director, Greg Hollis, said most cases were of sunburn and heat exhaustion.

“Particularly for the elderly, we’ve had presentations for heat-related illness, and also for young children as well, being another at risk group,” he said.

“Where [the elderly] have been outside in the garden and become dehydrated and suffered quite significant injury related to elevated body temperature, as well as effects such as kidney failure, so there are some quite significant effects.”

There was no significant spike in heat-related admissions while Summernats had been on.

Heat hospitalisations were a small percentage of the Canberra Hospital’s roughly 200 daily presentations to the ED, however complications of heatstroke could be quite severe.

Working out what fluid to give a dehydrated patient and how rapidly could be difficult once they become critically ill, he said.

“So one of the biggest things is preventing it, so looking out for things like dry mouth and your eyes not tearing anymore, and if you actually stop sweating.

“Also muscle cramps, nausea and vomiting, palpitations and light-headedness.”

He said by the time a body temperature has risen severely, the brain’s and body’s ability to react is affected, becoming a “vicious cycle” and causing quick deterioration.

Dr Hollis urges anyone experiencing even subtle dehydration symptoms to find shade immediately and drink frequent but small amounts of water as too much too quickly can trigger vomiting.

While keeping children’s fluids up and checking that they are urinating regularly is important, keeping an eye on objects that can heat up is also crucial.

“There are the obvious things like getting in the car with seatbelts, but also other things in the environment that would normally be fine for them but that they might suffer direct injury from [in the heat].”

Pets will also need extra water and shade.

Find more detailed tips at 梧桐夜网health.act.gov419论坛

This story Administrator ready to work first appeared on Nanjing Night Net.

Blackmores lists new infant formula on Australian and Chinese websites

Blackmores’ three ranges of infant formula: Newborn, Follow-on and Toddler. Photo: Supplied Blackmores CEO Christine Holgate and chairman Marcus Blackmore. Photo: Peter Braig
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A prominent investment bank is tipping Blackmores shares to surge to $225 before the end of 2016 after the company unveiled its much-anticipated brand of infant formula.

The vitamins maker made its three infant formula products – newborn, follow-on and toddler – available for pre-order on its website and a Chinese online retailer owned by e-commerce giant Alibaba on Tuesday.

Blackmores is producing the product in a partnership with Bega Cheese, which manufactures Bellamy’s infant formula under contract at its plant at Tatura in Victoria’s Goulburn Valley region.

JP Morgan expects Blackmores shares, which surged 481.8 per cent in the past 12 months, to rise from about $202 to $225 before the end of 2016.

The investment bank’s analysts said Blackmores’ presence in China, which has been bolstered by securing tennis star Li Na as a brand ambassador, should help the company gain market share.

Blackmores’ shares have lost some steam this month after hitting a high of $220.90 on January 4.

JP Morgan analysts said although the market opportunity remained “immense” for Australian infant formula makers, entering the category increased the risk profile for the entire Blackmores group.

“Blackmores is lending its brand to a new category and a product that is manufactured by a third party. While Blackmores’ vitamins and supplements are currently manufactured by a handful of third parties, these are based on arrangements that have been in place for a number of years and in some cases decades,” JP Morgan wrote in a note to investors.

Some popular infant formula brands have struggled to keep their products on Australian supermarket shelves as more and more tins of the product are being bought from local retailers and onsold to Chinese parents via the grey market.

Blackmores’ pricing is similar to other premium infant formula makers, starting at $25.99 for a 900 gram container of toddler formula and rising to $29.99 for its newborn product.

The tins include Bega’s Tatura logo and a small picture of a kangaroo, indicating its Australian origins.

“We expect the company to launch and market infant formula as a product formulated and manufactured by an Australian company using only premium Australian ingredients,” JP Morgan analysts said.

“In our view, this could be a meaningful differentiating factor from most of the major infant formula products currently available on the shelf in Australia.”

Blackmores hasn’t listed a date when the product will become available ahead of its official launch on January 16.

The company has posted a message on its website, urging parents to consider breastfeeding their babies if possible. This is what the World Health Organisation also encourages.

“Blackmores supports breastfeeding as the best nutrition for babies. Frequent breastfeeding will provide nipple stimulation and help to increase a mother’s milk supply to meet the needs of her growing baby, so it may be difficult to return to full breastfeeding if parents decide to partially formula feed a breastfed baby.”

Blackmores unveiled its partnership with Bega Cheese in October last year, sending its share price above $200 for the first time.

This story Administrator ready to work first appeared on Nanjing Night Net.

Owen Pidgeon: How to grow silverbeet in Canberra gardens

Silverbeet has many uses in the kitchen. Photo: Yulia YunovidovaIt is worth planting out several silverbeet seedlings or sowing a couple of rows of seed at this time of year to have a good supply of vitamin-rich leaves over many months. It is an excellent source of beta-carotene as well as a good natural source of iron and potassium.
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This is the cousin of beetroot which has been grown in Mediterranean countries as well as Portugal and Spain for millennia. The Roman cohorts took the seeds of this leafy beet into central and eastern Europe and it eventually arrived in China in the 17th century. It is also known as Swiss chard, but that is intriguing in that the word “chard” is derived from a French word, “carde”.

Silverbeet is an easy vegetable to grow and can tolerate hot weather and even quite dry conditions. It grows best in full sun in a rich garden bed that is well drained. It takes just seven to 10 days for seeds to germinate and about eight or nine weeks for a full crop to be produced over summer.

Plant out a second and third little garden bed over the next month to keep up your home supply through to autumn. Direct sowing means your little plants do not have to experience transplant shock, but if you do buy a punnet of seedlings, water them in well and cover with good-sized garden pots for three to four days to protect them from the hottest time of the day.

This is a vegetable that needs to be pushed along; quick growth produces the most tender, tasty leaves. Before planting, dig in lots of rotted manure and old compost. Mix in some additional organic pelletised fertiliser. Sow your seeds 15 millimetres deep and allow between 30 and 35 centimetres between plants. Every fortnight provide the plants with a liquid fertiliser supplement.

There are quite a number of very colourful varieties now available in Australia. Ruby chard has impressive deep crimson stems and dark green crumpled leaves. It is a very productive variety and you can pick outside leaves continuously. Rainbow chard produces a beautiful array of coloured stems, from red through to yellow and green. When picked very young, these can brighten up your mixed salads, just as they have brightened up your garden while growing.

Lucullus produces large but soft foliage that is heavily savoyed​. The leaves are a pale yellowy-green colour. It is another heavy cropper. This one has been named after a famous Roman general who loved to eat very big dinners. Erbette is an Italian chard with a good flavour and excellent texture. Fordhook giant is the regular dark green silverbeet with very white veins and stems.

If you are looking for a variety with some similarity to spinach, then plant out Perpetual. It has much smaller, thinner, smooth leaves of an apple green colour. It is finer in texture with a slightly subtle taste, so chefs will often select this variety for their mains dishes. Silverbeet and feta filo triangles

8 young silverbeet leaves 1 medium onion ¼ cup fresh mint, chopped ½ cup chopped parsley 1 tbsp virgin olive oil 2 free-range eggs 200g feta 60g parmesan, grated 6 sheets filo pastry 80g butter, melted salt and pepper

Trim off the stems of the silverbeet and thinly slice. Shred the silverbeet leaves. Steam the silverbeet until a little wilted. Saute the onion in olive oil until it is translucent and soft. Break the eggs into a large bowl and whisk. Mix in the silverbeet, onion, mint and parsley. Crumble the feta and add, along with the parmesan, to the mixture.

Take one large sheet of filo pastry and cut lengthways with a sharp knife to make long strips approximately 10 centimetres in width. While preparing the strips, keep the remaining pastry under a damp tea towel to prevent drying out.

Brush each strip with melted butter. Place a heaped teaspoon of the silverbeet mixture onto the middle of the pastry, at the bottom of the strip. Fold the pastry diagonally over the mixture to form a triangle, and keep folding over until all the pastry is rolled around. Brush with butter and lay on a baking tray. Cook for around 15 minutes, at 190C, until golden brown. This week in the garden

* Plant out rocket, mizuna, pak choi and a selection of the loose leaf lettuces to provide for variety in the salad bowls.

* Plant one or two rows of cucumbers and zucchinis to follow on your earlier plantings.

* Keep tying up your tomatoes as they grow rapidly after the recent rains. Remove laterals to help with good production.

* Look to planting the seeds of cabbage, cauliflower and broccoli to get your winter vegetable crops under way.

* Apply more mulch to garden beds to keep water loss down and help the soil to stay cool as the hot days return.

* Keep weeding around your rows of potatoes and hill up to increase production.

Owen Pidgeon runs the Loriendale Organic Orchard near Hall.

This story Administrator ready to work first appeared on Nanjing Night Net.