This condition is called tenesmus. Your body's immune system fights off an invading organism like worms, it can cause your digestive tract to become inflamed The inflammation of the gastrointestinal tract makes it harder for you to pass your stool normally, which can lead to tenesmus, or the feeling that you need to pass stools, even when your bowels are empty. This can cause: Straining. Pain in the rectum. Cramping. Whipworms can obstruct or do damage to your intestinal wall and intestinal lumens (the passages through your intestines). When your intestines get blocked, you can develop: Abdominal cramping. Nausea. Vomiting. Whipworms tend to bury their heads into the intestinal wall. This can lead to increase fluid secretion and/or decreased fluid absorption in your colon. When your colon starts increasing fluid secretion, your body has a hard time reabsorbed the fluid, which can lead to: Diarrhea. Dehydration or the feeling that you are always thirsty. Loss of electrolytes and nutrients. In a whipworm infection, the rectum loses its internal support because the worms bury their thin heads into the intestinal lining. This can cause the muscles surrounding your intestine to weaken, which in turn can lead to rectal prolapse. This condition is when: The lower portion of your colon, which is located just inside the anal canal, turns inside out and can come a little ways out of your body.

Summary: Take note if you constantly feel like you need to pass stools. Watch out for signs that the whipworms have blocked your intestines. Keep track of excessive diarrhea and dehydration. Seek medical help if you experience rectal prolapse.

Ice cream made this way doesn't contain egg yolk, which makes it less rich and creamy than ice cream you may be used to. However, it is quick and easy to make, especially if you have a friend or two to help out. Kids often enjoy making this ice cream, since most of the process involves tossing it back and forth or shaking it. . You can purchase pre-crushed ice, or make your own from ice cubes or blocks of ice. Place the ice in a plastic bag and gently, slowly bash the bag with a wooden mallet to break up the ice. Alternatively, use a heavy-duty food processor to break up the ice with brief pulses. Use a large container that can be tightly closed, and that won't easily break when shaken around. You can buy an "ice cream ball" for this purpose, which is sturdy and fun to throw around, but you can easily use a gallon-sized zip lock bag or a large plastic jar instead. The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe. Add 6 tablespoons (90 mL) rock salt directly onto the ice, seal the container, and shake until the salt and ice are mixed. It may seem strange, but the rock salt actually cools the ice down! Ice cream will not freeze in a container of regular ice, but salt provides the colder temperature it needs. Rock salt is sometimes sold as "ice cream salt." Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly. Measure out 1 cup (240 mL) milk, 2 tablespoons (30 mL) sugar, and 1/2 teaspoon (2.5 mL) vanilla extract. Pour all of these ingredients into a quart- or liter-sized zip lock bag. For a richer ice cream, use half-and-half or heavy cream instead of milk. If using an ice cream ball, pour this mixture into the compartment of the ball without ice instead. Skip straight to the "shake" step. Hold the bag upright or have an assistant hold it for you. Press as much air as you can out of the bag, starting just above the level of the ingredients and moving up to the opening. Use the zip lock to seal the bag tightly. The more air there is in the bag, the more likely the bag will be to burst open while you make the ice cream. Open another bag of the same size or larger. Place the bag containing the ice cream mixture inside this additional bag, then seal the same way you did the first. Ice cream needs to be shaken during freezing, and using two bags will prevent it from spilling if one of the bags is broken during the shaking. Seal the largest container tightly. It should now contain the double-bagged ice cream mixture as well as the loose ice and rock salt slush. Shake the container vigorously, or if the container is sturdy enough and tightly sealed, toss it back and forth. This movement prevents large ice chunks from forming, and stirs a little air into the ice cream as well to make it less dense. The ice cream may take 520 minutes to freeze, depending on the temperature, how vigorously you are shaking, and how hard you prefer your ice cream. It may take longer if you are making a larger batch. Wrap the container in towels or wear gloves if it gets too cold to handle. If the ice cream isn't ready after 20 minutes, add more ice and salt, or put in the freezer for no more than 5 minutes. Once the ice cream has reached the consistency you enjoy, remove the bag of ice cream from the larger container. Use a dish towel to wipe off the salty water on the outside of the bag, or rinse it briefly under cold water. Now that your ice cream is safe from being mixed with salt, open up the bag and pour it into another container. You can also eat single-serving ice cream made this way straight out of the bag.

Summary: Use this recipe to have fun making simple ice cream. Crush ice Fill a large container halfway full of crushed ice. Shake rock salt into the ice. Pour milk, sugar, and vanilla extract into a new zip lock bag. Seal the bag after squeezing out the air. Seal a second zip lock bag around the ice cream mixture. Put the bag with the ice cream mixture inside the container of ice. Shake the container until the ice cream is ready. Wipe the bag before opening.

To make the diluted essential oil solution, you'll need to gather a few items. You'll need your selected essential oil and your supplemental carrier oil, a separate bottle or container to hold the new mixture, and several eye droppers. Try to get dark colored glass bottles to filter out the damaging UV rays. Using two separate eye droppers to avoid cross-contamination, make your mixture based on the formula you have already established. If your formula calls for 12 drops of essential oil and 5 drops of carrier oil, use your eye droppers to extract the desired amount of each liquid and carefully squeeze it into the new container making sure to count each drop carefully. Once you have added both ingredients, put the lid on and give it a good shake to ensure the contents are properly mixed. And don't forget to label the bottle before you put it away and forget what is in it. Be cautious about direct contact to the skin of the undiluted essential oils. You should also carefully weigh your decision to use essential oils if you are pregnant. There is controversy around whether or not essential oils can impact a fetus, so you should carefully consider it for yourself. Typically, you need to store your essential oils (including diluted essential oil mixtures) in a cool, dark place. It's important to keep them out of direct sunlight or away from places that are constantly being cooled and warmed based on exposure to the sun. This will keep them from becoming useless because of increased oxidation over time. Carrier oils should be stored in the fridge during the hot summer months to avoid fatty particles from forming that will need to be re-dissolved before you can use it. But they should still be at room temperature when you use them for mixing, so take them out of the fridge twelve hours before you intend to use them.
Summary: Gather the necessary materials. Make the mixture. Take the proper safety precautions. Store your solution properly.