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| my husband shin injury.... PLEASE HELP!? my husband got kicked in the leg pretty bad in basketball about a week ago.. it bruised right away.. hurt for about 2 days and went away.. Today he woke up and the area is KILLING him... no bruising but lots of swelling!!!!... what can it be.. how can something go away and come back? he did nothing to re-injure it!... HELP! |
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| the fact that the injury occurred a week ago and he is now having severe swelling is enough to make a dr's appt asap. He could have developed a hematoma (bruise underneath the skin that traps blood) and he runs the risk of getting an infection. he could also have a small (hairline) fracture-these types of fractures are "cracks" in the bone and can cause delayed bleeding which could be why it took so long for his symptoms to occur. he needs an xray to rule this out. have him call his dr and be seen within the next 24 hours-if the dr can't see him, take him to the nearest emergency room or urgent care. take him to the emergency room right away if -the swelling continues to increase -the area becomes more painful,tender or hot to touch (indicates infection) -his leg begins to turn greyish-blue (indicates loss of circulation-blood flow cut off) -he is not able to walk on it. have him keep it elevated as much as possible and apply ice (in a bag-don't put ice directly on the skin) to it 10-15 mins at a time hope he feels better soon |
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| Cheese is a food made from milk, usually of cows, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute causes coagulation, to give "curds and whey".[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable. |
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