Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts

Jul 4, 2015

Treating a Bullet Wound with Processed White Sugar

To help heal seriously infected wounds, some surgeons have revived a 4,000-year-old treatment, born on the battlefields of ancient Egypt: they pack the depths of treacherous wounds with sweet substances like sugar.
Dressings made of sugar and honey, favored by healers throughout history, fell into disfavor with the development of antibiotics over half a century ago. But even the most sophisticated modern preparations have proved unable at times to overcome the hearty bacteria that live in deep wounds, and a handful of doctors, mostly in Europe, are turning once again to sugar ''It's a very old and very simple treatment which was forgotten for a while but is now coming back, like a fashion,'' said Prof. Rudy Siewert, chairman of the department of surgery at the Klinikum Rechts der Isar in Munich, West Germany.
Renaissance vs. Skepticism
Professor Siewert said that in the last five years the technique had enjoyed a wide renaissance in Germany and to a lesser extent in the rest of Europe. Despite the interest abroad, most American surgeons express mild skepticism.
''For the right kind of wound it works fine, and it's fun to look at an ancient remedy,'' said Dr. Mary H. McGrath, chief of the division of plastic surgery at the George Washington University Medical Center in Washington, D.C. Doctors there have used sugar to treat uninfected bedsores. ''But there are about 600 lotions and potions for healing wounds, and I think you can get a lot more effect with our contemporary local antibacterials.''
Experts say the ancient treament probably works because sugar tends to draw water into its gritty midst, through osmosis. This action both dries the bed of the wound to promote new tissue growth and dehydrates the bacteria that cause infection, leaving them weak and fragile. Several American pharmaceutical concerns make expensive wound pastes composed of synthetic microscopic water-absorbing beads that perform this same function. Revival Began in U.S. Although sugar dressings have few American advocates, Europeans ascribe the current revival in part to the work of an American, Dr. Richard A. Knutson, an orthopedic surgeon in Greenville, Miss., who published one of the few papers on the technique a decade ago.
About 15 years ago, frustrated by stubborn, pus-filled wounds filled with bacteria resistent to all drugs, Dr. Knutson began experimenting with sugar dressings at the suggestion of a retired nurse who had worked in the Deep South before the antibiotic era.
''When we started I thought it was absolutely nuts,'' Dr. Knutson said in a recent telephone interview. ''Sugar! The first thing you think about is the old jar of marmalade in the fridge growing all that junk. You think you'll create a perfect medium for bacterial growth. That turned out not to be the case.''
He has since used a salve made of sugar, which he now mixes with a mild bacteria-killing iodine liquid, on about 6,000 patients with anything from burns to shotgun wounds. The mixture is applied as a paste. ''It's easy to use, painless, inexpensive, and it works,'' he said, ''You can't ask for more. If it has a fancy name and cost $300 a bottle everyone would be buying it.'' Most European surgeons use sugar alone.
The care of deep wounds is a major challenge to surgeons. Although doctors sew up small clean cuts, the skin above penetrating injuries that are likely to be infected is generally left open, both to allow the doctors to clean the cavity and to allow the body to grow new tissue, called granulation tissue, from the deep wound base.
New Tissue Fills Wound
Over weeks to months, the wound becomes sterile and slowly fills with new tissue. Systemic antibiotics are often required to aid the healing process. Sometimes skin and muscle must be surgically moved from other parts of the body to cover areas that would otherwise never completely heal.
Using the resurrected technique, doctors alter the usual cleaning regimen by sprinkling granulated sugar or spreading sugar paste in the wound two to four times a day, before applying new bandages. The sugar liquefies somewhat as it absorbs fluid from the wound, so it is simple to rinse out the sugar, along with dead tissue, at the next dressing change.
Doctors who use the method say that even dirty injuries are often germ-free after several days and that wounds seem to heal faster and more completely than with conventional treatments.
''The granulation tissue is much pinker and healthier,'' said Dr. B. G. Spell, a surgeon at the Methodist Rehabilitation Hospital in Jackson, Miss., who says he uses the technique daily to heal infected amputations and the deep pressure sores that plague paraplegics. ''The dead tissue breaks down more easily, so there's not as much debridement,'' he said.
In a series of articles in the British medical journal Lancet over the last five years, doctors at various European medical centers have reported success using the technique in a variety of situations in which nothing else worked. Dr. J. L. Trouillet at the Hopital Bichat in Paris described using granulated sugar bought from a supermarket for successful treatment of 19 critically ill cardiac surgery patient who had mediastinitis, a frequently deadly infection of the compartment in the chest that contains the heart.

Patients expecting high-tech medicine are often surprised to find their injuries sweetened. ''The doctors had mentioned that they were going to use 'wound sugar,' but it didn't register,'' said John Tagliabue, a New York Times reporter who was shot and seriously wounded last December while covering the revolution in Romania.
Like Cookie Crumbs
His wound was packed with sugar at the Klinikum in Munich, where he was moved for treatment. ''One day I noticed this sandy material on the sheets, like crumbs from eating cookies in bed.'' he said. ''Then it hit me: They really meant sugar.''
Will the enthusiasm for the revival spread to the Americas? ''There are better treatments these days,'' said Dr. McGrath, in an opinion that half a dozen prominent American surgeons echoed in interviews. Dr. McGrath's own research includes studying the effect of molecules called growth factors, manufactured by genetically altering organisms, on a type of cell involved in healing.
''Over all, I think the Europeans are a little less rigorous in their journals,'' she said. And, in truth, despite nearly 4,000 years of use, there are no comparative scientific studies of sugar dressings to be found.
But Professor Siewert has a slightly different take on the issue. ''The American way is more scientific,'' he said, ''The European way sometimes comes more from history and experience. That's good, too.''
Other Remedies From History
Until a century ago, doctors applied leeches for almost every illness in the mistaken belief that they would draw out ''bad blood.'' Today they are used after microsurgery that reattaches fingers, toes and other body parts. An operation can fail because tiny blood vessels become clogged. But when a small European leech, Hirudo medicinalis, is attached, it sucks out an ounce or two of blood from the clogged vessels. The leech's saliva containes an anticoagulant and an antiseptic.
Maggots, fly larvae, once allowed to clean festering battlefield wounds, have been used to save the legs of a 17-year-old girl who developed a blood infection that caused clotting in her legs. Oral antibiotics could not reach the sores, so physicians at Children's Hospital in Washington D.C., applied 1,500 maggots. They ate away dead skin while allowing healthy skin to thrive.
Scientists have also validated a folk remedy for cuts used by Arab fishermen. The Arabian saltwater catfish, Arius bilineatis, secretes a slimy, gellike substance that contains proteins that coagulate blood to stop bleeding and enzymes that speed the growth of new tissue.
Photo: Dr. Richard A. Knutson demonstrating the use of a sugar paste for wounds on Richard Blake at Delta Medical Center, Greenville, Miss. (The New York Times/Vicki Van Hook); graph showing how the average number of clinic visits required for patients with serios wounds, burns or external ulcers droped sharply after sugar treatments started in '76) (source: Richard A. Knutson, M.D.)

Sep 16, 2014

Back to Basics: How to Make Sugar at Home

Big sugar

One of the best bartering products when SHTF is undoubtedly going to be sugar. It will also be a great product to have in order to make treats that boost morale and lend a sense of normalcy to life, which will be crucial to survival.

The problem is that storing large quantities of sugar is a challenge. It’s bulky, takes up a ton of space, and is a bug magnet.
Even if you stockpile the sweetness, you will still eventually run out, but what if you knew how to make your own? It’s really not that difficult and there are a couple of ways that you can do it. For that matter, as part of your homesteading way of life, you could make your own just so that you know where it’s coming from.

Today we’re going to tell you how to make sugar at home. As a matter of fact, we’re going to teach you about two types.
Unless you’re fortunate enough to live in a tropical climate and have a ton of expensive equipment, you won’t be able to grow sugar cane, the crop that yields about 70% of table sugar in the US. You can, however, grow sugar beets, which is used to produce the other 30% of the sugar that you buy. You can also make maple sugar from maple sap, aka maple syrup.

How to Make Beet Sugar

Not surprisingly, beet sugar is made from sugar beets. These aren’t the same as the red or white bulbous beets that you’ve eaten as a dinner side or with pickled eggs; sugar beets actually look more like a parsnip or daikon than they do their sister beets. They’re elongated and have a similar coloring to white potatoes and sugar beets grow well in a variety of climates just like all beets do.
Sugar beets were originally grown to feed livestock but aren’t really fit for human consumption. Here’s one of our favorite things about sugar beets – after you make the sugar, you can still use the leftover meat of the beet as a hot or cold mash for your livestock. No waste!
Beet sugar is super-easy to make, too. No special equipment is required and it doesn’t take a long time to do it.

small sugar
  1. Scrub your beets to get all dirt and debris off of them.
  2. Thinly slice, dice or shred the beets and place them in a pot.
  3. Add just enough water to cover the beets.
  4. Heat to a boil then simmer long enough for the beets to become tender and soft.
  5. Remove from heat and strain the beet pulp out of the juice using cheesecloth.
  6. Return the syrup to the pot.
  7. Hold the cheesecloth full of pulp over the pot and squeeze as much water as possible out.
  8. Simmer until it becomes thick, honey-like syrup, stirring frequently, then remove from heat.
  9. Place in a storage container and allow to cool.
  10. As it cools, the sugar will crystalize. Remove crystals and smash into a powder with your fingers so that it looks like table sugar.
  11. Store and use just like you would regular sugar.
See how easy it is to make beet sugar at home?
Just FYI, you can expect to get about 17% of your original beet weight in sugar. To do the math for you, you’ll need about 10 pounds of beets to yield 1.7 pounds of sugar.

How to Make Maple Sugar at Home

Maple sugar is deliciously reminiscent of the syrup that it’s made from; it has that beautiful, sort of smoky maple flavor. Chances are that you’ve had maple sugar at least once in your life. It’s frequently sold as candy in the shape of maple leaves.

Maple sugar is great for baking, eating, or just adding to your tea. Once you try it, you’ll be hooked. You don’t need anything too specialized but you will need a candy thermometer and a heavy-bottomed pan.
  1. Start with about 3 gallons of pure, organic maple syrup.
  2. Heat on medium high until the syrup reaches 290-300 degrees, which is between soft crack and hard crack stages. If the syrup starts to overflow, just reduce heat a bit then turn it back up after the foam settles.
  3. Remove from heat and stir vigorously for about 5 minutes.
  4. Pour into a heat-resistant container; it’s going to be extremely hot!
  5. Allow to cool completely.
  6. Break into chunks and grate into a powder.
  7. Store as you would standard sugar.
One quart of syrup will yield about 2 pounds of granulated sugar. If you live in an area with maple trees, you can draw the sap directly from the trees and make your own syrup. Making maple sugar is a great skill to have for survival because it’s easy and requires very little specialized equipment other than a tap for the tree.

Just FYI, darker maple syrups tend to yield a moister sugar than lighter-colored syrups do. Since maple trees are tapped in the spring when the sap is running, you need a tremendous amount of sap, about 40 gallons, just to make 1 gallon of good syrup. Just to give you an idea, an average tree yields about 3-4 gallons per day and a little over 13 gallons per season, total.

Because you can tap the tree without seriously damaging it, maple syrup and maple sugar are both wonderfully sustainable foods that can be used in a number of ways by a survivalist. It’s also delicious to eat even when things are going wonderfully!

It’s easy to make both beet sugar and maple sugar at home and they both have their uses. Maple sugar does taste differently so you may wish to use it when you’re looking specifically for that flavor profile. Beet sugar tastes just like plain white sugar so you can use it just as you would cane sugar.
When SHTF, sugar is going to be a primo product because of the luxury of the crop. Those who have it or, even better, know how to make it, will certainly benefit from both the time and effort. Plus, you won’t have to worry about drinking your tea unsweetened no matter how bad things get. In post-disaster times, a little bit of comfort or luxury may very well go a long way.

http://www.survivopedia.com/svp-make-sugar-at-home/