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A banana bag (or rally pack) is a bag of IV fluids containing vitamins and minerals. The bags typically contain thiamine, folic acid, and magnesium sulfate, and are usually used to correct nutritional deficiencies or chemical imbalances in the human body. The solution has a yellow color, hence the term "banana bag". [1]
In general, alcohol abusers with withdrawal symptoms, such as alcoholic hallucinosis, have a deficiency of several vitamins and minerals and their bodies could cope with the withdrawal more easily by taking nutritional supplements. Long-term alcohol abuse can create a deficiency of thiamine, magnesium, zinc, folate, and phosphate as well as ...
Various vitamins, especially from the B group, are often used during alcohol withdrawal treatment. Sodium oxybate is the sodium salt of gamma-hydroxybutyric acid (GHB). It is used for both acute alcohol withdrawal and medium-to-long-term detoxification. This drug enhances GABA neurotransmission and reduces glutamate levels.
In those with lesser symptoms treatment at home may be possible with daily visits with a health care provider. [11] Cohort studies have demonstrated that the combination of anticonvulsants and benzodiazepines is more effective than other treatments in reducing alcohol withdrawal scores and shortening the duration of intensive care unit stays. [32]
Alcohol-related brain damage [1] [2] alters both the structure and function of the brain as a result of the direct neurotoxic effects of alcohol intoxication or acute alcohol withdrawal. Increased alcohol intake is associated with damage to brain regions including the frontal lobe , [ 3 ] limbic system , and cerebellum , [ 4 ] with widespread ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...