5 Warning Signs - From The Colour Of Your Urine

Could the colour of your urine be offering you an ‘early warning’ that you are seriously ill?

Most people’s urine varies widely in colour - with early morning wee being much darker than the stuff you produce later in the day.

But there are some warning signs in the colour of your urine that you shouldn’t ignore - even if it just means you need to drink more water.

The NHS says, ‘If you’re dehydrated, drink plenty of fluids such as water, diluted squash or fruit juice. These are much more effective than large amounts of tea or coffee. Fizzy drinks may contain more sugar than you need and may be harder to take in large amounts.’

‘Brown ale’ coloured urine

If your urine is dark brown, this could be a sign of severe dehydration - or an early warning of liver disease.

The Cleveland Clinic suggest that you should drink lots of water, and continue to check the colour of your urine.

If it stays brown, contact a doctor.

Red urine

In most cases, this alarming tinge is simply a side-effect of eating foods such as beetroot - but it could be something worse.

It takes a very small amount of blood to make urine look pinkish - and this can be caused by high-impact sports having an effect on the bladder.

But it COULD be a sign of a more serious illness such as kidney stones, or even cancer.

If it persists, contact a doctor.

Clear urine

This is mostly nothing to worry about - but in rare cases, sports fans drink so much water their bodies can’t get rid of it.

This is rare - but if you’re worried you’re swilling down too much water, restrict yourself to drinking when you actually feel thirsty, rather than downing extra to improve performance.

Bright yellow urine

Many people become alarmed when they see their urine turn bright yellow - but this is usually caused by vitamin supplements, and the body rapidly getting rid of nutrients it can’t absorb.

Don’t worry, in other words.

Cloudy urine

Cloudy urine could be something as innocuous as recently having had sex (if you’re a man) or crystals caused by eating foods such as cheese.

But if it persists, it could be the sign of a bacterial infection in the urinary tract.

These usually aren’t serious - but it’s worth seeing your GP.

Bright orange urine

This is often caused by dehydration - and people’s urine tends to be most orange in the morning, when the kidneys have been working overnight without urinating.

It could also be a sign you eat too many salty foods - which cause the body to ‘hang on’ to water.

Try drinking more water, and eating less salt.

If it persists, consult a GP - it could be a sign of something more serious, such as jaundice.

(Ref link: https://in.style.yahoo.com/5-warning-signs-about-your-health-from-the-101708909.htmlRef link for the article.)

Eggs should be kept in the fridge to avoid incidence of food poisoning, like salmonella

There has been many a heated debate about where to put your eggs

salmonella, some experts still recommend eggs are kept in the fridge 

Years ago, most of our condiments, including our eggs, were kept in the kitchen cupboard, but recently more and more of us are opting to move them into the fridge. Despite the fact that a new survey revealed us Brits are the least likely people in Europe to refrigerate our eggs.

So why is it that some people believe eggs, which have sat happily on our kitchen counters for so many years, should have to make the move into the cold?

Some eggs-perts *groans again* argue eggs should be kept in the fridge to avoid incidence of food poisoning, like salmonella. Indeed, The British Egg Information Service believes the only place to keep food cool and avoid temperature fluctuations is the fridge, hence the advice on egg packs and fridges actually coming with those little plastic egg holders in them.

Linda Nicolaides, a Microbiologist and an expert in Food Safety & Quality Management explains how eggs could contribute to the risk of salmonella.

“There is a low risk that eggs will become infected with Salmonella Enteritidis Phage type 4 at the point of laying,” she explains. “If this happens the bacterial cells present in low numbers will be “trapped” in the white (Albumen). In fresh eggs the albumen is too viscous to allow salmonellae to move from the point of infection. As the egg is stored it absorbs moisture from the air diluting the albumen. It takes approximately three weeks for the albumen to be liquid enough to allow Salmonella to swim from the albumen into the yolk, where they can use the surrounding nutrients to increase in numbers.”

“The government recommends that eggs should be eggs in the refrigerator in the domestic situation,” adds Linda. “However they should be used within three weeks of laying to make sure the yolk is Salmonella free.”

But not all eggs-perts (sorry, sorry!) agree. Dr Martin Goldberg, a lecturer in microbiology at Nottingham Trent University  he says. “When we find Salmonella in eggs, it is because they get in during formation of the eggs in the chickens’ oviducts.”

 Craig Mather, head chef at the Empire Room, Ramsgate 

“Egg shells are porous and will absorb flavours of other foods in the fridge, such as cheese (which shouldn’t be in the fridge either) or onions,” he adds.

Reference link of the article