In a previous post, I submitted a recipe for ORS. It contained conversion errors. Here is the corrected formula:
ORAL ELECTROLYTE POWDER THAT CAN BE RECONSTITUTED AT HOME:
1 21-oz jar of Tang(600 gm) (koolaid, lemonade, ice tea, or other pre-sweetened drink) *9 tsp plain table salt, not sea salt, not iodized. Kosher is OK
Notes
anonymous. Thanks for starting a thread. This will be critically important in my opinion during a pandemic.
I am a little confused about the salt so I assume others will be as well.
Table salt is NaCl with no Magnesium or Potassium content at all.
You describe three salts. Epsom salts we know about and it will be well labelled. The other two and the difference in labelling between them would be important.
There are three types of solutions:hypertonic, hypotonic and isotonic. These solutions must be very carefully measured out and the volume of water used is critically important. If you end up with to concentrated (hypertonic) or to dilute (hypotonic)…the end result will be worse than if you didn’t use oral rehydration fluids at all.
Therefore, MIX THE SOLUTION WITH ACCURACY AND CAUTION. If it is mixed right it will work perfectly over the short term Thanks.
I think this recipe is dangerous because it is in concentrated form and you have to add water to it. I think we would be better served by a per dose recipe so that no mistakes are made during a life/death situation.
This is very different from the ORS recipe in Dr Woodson’s guide (4 cups water, 3T sugar, 1 tsp salt). Would someone mind explaining the advantages of this new and more complex recipe?
Anonymous at 11:45- I have learned from Dr. Grattan Woodson the recipe for an oral rehydration recipe used in the care of flu patients. Listed as: Preparing for the Coming Influenza Pandemic on the fluwiki, his guide for home care during a pandemic can be found here at: http://tinyurl.com/8a3g6
I would respecfully ask you several things:
How have you decided on your formula? Would you please list your sources for this? Have you read Dr. Woodson’s formula and would you care to comment on it?
Further, it gets very confusing if too many people choose anonymous as a handlle. Please consider making up a name to identify yourself. Thanks.
Yes, nimbus I agree. I prefer to accept from doctor Woodson a recipe for the OR drink.
Nimbus
re:” Would someone mind explaining the advantages of this new and more complex recipe?”
‘Lite’ salt has potassium in, whereas table salt does not. if someone is vomiting, potassium is lost. I too will use Dr Woodson’s ORS recipe unless something else is proven better.
Excess potassium intake is rarely a problem unless someone has impaired kidney function; blood and other tests would be needed to determine that.
Anonymous may not realize that his or her cookies were cleared. It may have been posted by someone we all know and love. On the other hand, it may be posted by someone we don’t know and shouldn’t trust.
I would never accept advice, medical or otherwise, from someone who wont identify him/herself. Dr. Woodson’s ORS recipe it is.
I’ve made the new WHO reduced osmolarity formula for ourselves and family. http://tinyurl.com/lhjhh
WHO has also stated that their old ORS formula is still acceptable. See the link above.
I think Dr. Woodson’s ORS formula is similar in composition to the old WHO formula.
ORS was just recently discussed in Flu Preps XV. http://tinyurl.com/mdac2 Check under my comments.
I used regular table sugar, table salt (no iodine), baking soda, and NO SALT for the potassium. I substituted baking soda for the citrate (this was also an acceptable substituion according to WHO).
Cheers, J.
does someone here have a good source for pre-mixed ORS powders? It seems like they should sell it in bulk somewhere.
DennisC
Here’s one link: http://www.ceraproductsinc.com/
StinkinRose – at 10:49
thanks, that was what I wanted. That beats my gatoraid in ziplocks… I have this idea that if I get sick, someone else will need to hydrate me and I want to keep it simple and with instructions on the package and ready to go.
“Edna Mode – at 10:31 “ “…It may have been posted by someone we all know and love. On the other hand, it may be posted by someone we don’t know and shouldn’t trust. …… I would never accept advice, medical or otherwise, from someone who wont identify him/herself. “
Does anyone else notice the irony here? I posted it because I use it myself for heat stress. Like anything else on the internet, take it or leave it.
As for who I am, let’s say I’m a disgruntled former frequent poster.
“Ocean2 – at 07:01
How have you decided on your formula? Would you please list your sources for this? Have you read Dr. Woodson’s formula and would you care to comment on it? “
It is the WHO’s formula plus magnesium. I calculated the measurements from their formula, available at:
http://www.supply.unicef.dk/Catalogue/bulletin9.htm I put in the magnesium because it gets rid of my heat cramps. I don’t like Woodson’s formula because it doesn’t contain potassium and magnesium, and it doesn’t work well for heat stress.
Here’s a nice recipe that is supposed to be from the WHO:
It uses commonly available cupboard ingredients: salt, salt substitute and baking soda. I’ve mixed up a batch of it and labelled it with the instructions to add the correct amount of sugar with the salts in a quart of water. (Gatorade comes in quarts, if you need a handy bottle.)
Instead of the table sugar, I use koolaid- or lemonade- type powder… I compared the calories/carbohydrates per gram with table sugar and they were for the most part indestinguishable.
Others who want to be exactly accurate could use sugar-free koolaid powder and table sugar; I hear that goes over well with kids. If it’s not sweet enough, Splenda could be added.
I use this recipe at 1/4 concentration for just refreshment on a hot day (and to keep the kids used to the taste) 1/2 strength for when I really need rehydration like when I work outside on a really hot day; I would use the given strength for real sickness, vomiting & diarreah. It’s unpalatable, otherwise.
I wanted a recipe that included some of the important minerals using readily available ingredients and this seemed to fit the bill. Hope somebody else can find it useful!
Isn’t it amazing that one can never see misspellings until the message is posted? Arrrgh.
what are the advantages/ dis advantages of just using gatoraid?
Too little potassium and no magnesium. Too high osmolality if you follow the directions, it needs to be diluted.
DennisC at 15:30 — I believe Gatorade is better than plain water but it’s too dilute — a real ORS for a very sick person is very salty tasting, nothing you’d want for pleasure.
Anonymous at 16:48 — I assume you mean the recipe I posted? I am always open to alternatives, though admit I like to see them from a world-health type site… something that has been put together in the field and been shown to work. (I looked at a LOT of recipes… many seemed good but I can’t easily measure in grams, for example, so those recipes wouldn’t work well for home use.)If one were to get magnesium in my recipe (the epsom salts?) how much would work? (And if you had a reference you use, I’d be thrilled.)
I drink the stuff myself and it is indeed very refreshing. (The dilute version, anyway.)
Northstar – at 17:32
The recipe you posted has been severely rounded but is basically OK. The exact measurements are:
To this I would add about 0.2 tsp epsom salts. The recipe at the top is just the exact recipe for an individual serving multipled by a factor to get it into a Tang jar. It’s too much of a nuisance to mix up in a hurry, which is why I make it in bulk. I should add, taste before serving, to make sure the strength is OK. It should taste almost exactly like sweat.
anonymous at 18:10 - I think you meant to write 7.8 tsp of SUGAR, not salt! That is very important.
INFOMASS – at 19:09 Yes, you are correct. Thanks.
Corrected recipe: 0.41 tsp plain salt 0.32 tsp salt substitute 0.74 tsp bicarbonate 7.8 tsp Sugar (or equivalent) To this I would add about 0.2 tsp epsom salts
anonymous: Thanks for your thoughts! I appreciate the effort, though I would be hard pressed to do an accurate .41 tsp! I did a doubletake at the excess salt, but realized you made a mistake.
I looked up your table you referenced — I do have a gram scale, so I might try to work it out how much salts/to sugars/to a quart of water in an easily understandable recipe. This might be very important to be able to give to neighbors if bad times hit. It has to be accurate and easy enough that scared, sick people could make it in their kitchens.
I didn’t think I was very clear in my previous posts. To clarify, here’s how I’m approaching the ORS thing: I’m mixing up the salts alone, (recipe follows) and giving instructions on how it’s used. I have elderly parents who are prone to dehydrating on hot days out in the garden, then fainting; I’ve urged them to drink a glass of the “mid-level” stuff before going out and that’s seemed to help. They would never drink the full strength/low sugar stuff. I’ve been working a lot outside on home projects in the hot weather, too, so I keep a gallon of drink at the most dilute level to keep feeling good. It really helps. Since I’m not really sick, I don’t need the most intense version. In addition, I want my kids used to the taste; anyone who’s had a toddler refuse the Pedialyte they so desperately need because of the salty taste knows what I mean. They are fine with the dilute version (made with lemonade powder instead of table sugar.)
So here’s my instructions on the ORS salts:
1/4 tsp salts /4 TBS sugar/ 1 Quart water — for refreshment
1/2 tsp salts /4 TBS sugar/ 1Quart water — to treat/prevent dehydration on a hot day
1 1/2 tsp salts/ 2 TBS sugar/ 1 Quart water — to treat dehydration caused by severe vomiting, diarrhea
The recipe I used:
World Health Organization’s Oral Rehydration Solution
Table Salt (NaCl) 1/2 tsp. Salt Substitute (KCl) 1/2 tsp. Baking Soda 1/2 tsp. Table Sugar 2 tablespoons Tap Water 1 Liter (= 1 Qt. + 2 tablespoons)
Chill. Can be served with fresh lemon squeezed into it. One can also mix it with “sugar-free Kool-Aid” - Regular Kool-Aid takes extra sugar which can worsen diarrhea.
This tastes quite salty to someone who isn’t dehydrated.
Make sure that you get the KCl and not the mixture that Morton’s Salt makes that is part NaCl (table salt) and Potassium salt (KCl).
Have small children start with 1 tsp. every 5 - 10 minutes, which is usually quite well tolerated. The amount can be increased every 30 - 60 minutes (2 tsp, 3 tsp, 2 tblspn, etc. every 5 - 10 minutes).
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I hope somebody finds this recipe and method as helpful as I did. If anybody in the medical field sees glaring flaws in what I’m doing, by all means I welcome your comments. Thanks.
Anonymous, I’m still interested on how you would integrate the epsom salts into this recipe without throwing the rest off.
Whoops, wanted to repost that recipe with the formatting corrected:
World Health Organization’s Oral Rehydration Solution
Table Salt (NaCl) 1/2 tsp.
Salt Substitute (KCl) 1/2 tsp.
Baking Soda 1/2 tsp.
Table Sugar 2 tablespoons
Tap Water 1 Liter (= 1 Qt. + 2 tablespoons)
Chill. Can be served with fresh lemon squeezed into it. One can also mix it with “sugar-free Kool-Aid” - Regular Kool-Aid takes extra sugar which can worsen diarrhea.
This tastes quite salty to someone who isn’t dehydrated.
Make sure that you get the KCl and not the mixture that Morton’s Salt makes that is part NaCl (table salt) and Potassium salt (KCl).
Have small children start with 1 tsp. every 5 - 10 minutes, which is usually quite well tolerated. The amount can be increased every 30 - 60 minutes (2 tsp, 3 tsp, 2 tblspn, etc. every 5 - 10 minutes).
a little “ooof! “ from europe… brandnames… ounces.. yards… when are you going to learn how to count to 10?? What is wrong with Millimeter Centiliter etc… math is not my strong side! :D :D
I hope that tablespoons are the same, but than agian, “everything is big in the US.. “ is that that issues with spoons as well??
Thanks anonymous (aka) Northstar and INFOMASS. This is vital and unlike vaccine and antivirals will save lives…KEEP UP THE GOOD WORKS!!!!
sugar,, does it make things worsen? What about fruit sugar? I guess energy is also needed over time? I heard apple and blueberry is good for diarrhea and vomiting, is juice mixed with his then a solution? (maybe it tastes like **** ?)
Russian mineral water.. not something you will find in a shop near you but.. Actualy its Georgian, and there is a trade war going on. Its the strangest thing I ever tasted. Its like sea water with bubbels in it.. Your first instickt is to spit it out, it gives asosiations of drowning. But man! its the best hangover advise ever (and the russian takes theirs hangovers seriously..) I got two bottles here, but trying to decipher its content is like stumblng over the rossetta stone for the first time.. Anyway I found this link. Maybe Gatorade have a challenger..
http://www.russianfoods.com/showroom/product013EB/default.asp
udar-Norge: Sorry about the non-metric… but over here we are in the same boat, if someone talks about using centiliters or grams we are clueless! We have none of those tools in our kitchens. That’s why a conversion to teaspoons and tablespoons is important for us.
About the sugar: it’s very important. The intestines do not absorb plain water very quickly. With vomiting and diarrhea it is lost in too great a quantity, causing a cascade of harmful events including the loss of important electrolytes that regulate cellular functions. This in itself can cause death, I believe. However, (if my imperfect memory serves)sugar passes through the intestines easily; each one sugar molecule binds with and pulls through a number of water molecules, and each water molecule binds with and pulls through the electrolyte (salt) molecules. So you must have both the sugar and the salts for it to work correctly; that’s why there is no diet Gatorade. But too much sugar worsens diarrhea, so a truly sick person should only get the low sugar version. If you are just drinking it as a beverage after exercise or something, a higher sugar-lower salt version like Gatorade is fine.
I wonder if your Russian mineral water has a chemical chain of events going on like that. I wouldn’t be surprised!
Whoops, I’m not Side Scroll Problem, I’m Northstar!
Hi Guys. As I understand it, sugar is in the solution for one reason as a food source. I do not believe that it assists absorption although it may be involved in relative osmotic pressures which control the movement back and forth across the intestinal wall and into cells etc.
The funny thing about the intestine, is even when it is badly damaged by say an E. Coli infection, which does do serious physical damage to a very complicated system, it remains efficient at absorbing electrolytes in solution.
However, the concentration of these electrolytes in solution is critical…there is a fine balance that must be maintained and careful measuring of all components is essential.
To much of one thing or another may do more harm then good!!
Thanks again for your efforts.
I believe it would be the fizzyness of the lemonade etc that would help the quick uptake of other elements - like drinking alcohol through a straw, creates bubbles and makes you drunk quicker.
Hi Tom DVM: I just had to go look it up; we are both in part right:
“Simple giving a saline solution (water plus Na+) by mouth has no beneficial effect because the normal mechanism by which Na+ is absorbed by the healthy intestinal wall is impaired in the diarrhoeal state and if the Na+ is not absorbed neither can the water be absorbed. In fact. Excess Na+ in the lumen of the intestine causes increased secretion of water and the diarrhoea worsens.
If glucose (also called dextrose) is added to a saline solution a new mechanism comes into play. The glucose molecules are absorbed through the intestinal wall - unaffected by the diarrhoeal disease state - and in conjunction sodium is carried through by a co-transport coupling mechanism. This occurs in a 1:1 ratio, one molecule of glucose co-transporting one sodium ion (Na+).
It was the discovery of this mechanism of co-transport of sodium and glucose which the lancet described as “potentially the most important medical advance this century” ( ORT is in fact the practical realisation of this potential).
It should be noted that glucose does not co-transport water - rather it is the now increased relative concentration of Na+ across the intestinal wall which pulls water through after it.”
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I thought it was important to reference because I know a lot of Moms are very reluctant to give their children sugary drinks, and meaning well, they might leave it out — but in this case they need to know the sugar has to be there. And Tom, thanks for the chops above — I think if anything is going to save people should this thing hit it is going to be cannisters of Country Time Lemonade, a salt shaker and a box of bicarb — and the knowhow how to put them together.
The whole paper is worth reading for those who wonder *why* the different salts are in the recipe.
I fully agree with Tom DVM
“However, the concentration of these electrolytes in solution is critical…there is a fine balance that must be maintained and careful measuring of all components is essential. Too much of one thing or another may do more harm then good!!”
Please people, do not mess with the established formulas for ORS. Pre-packaged ORS in sachets to be poured in safe water of 1 liter or 1 quart are available, very cheap, and have a long expiry date.
A good point Albert, however: having them on hand takes planning. In the circumstance where there will be no time to plan ahead and order these packets, a home version will be all people have to go by. Surely this will be better than nothing for most people!
urdar-norge at 8:35, up here in Canada we’re metric too- I know just how you feel sometimes:-)
instructions for preparation and administration as recommended by WHO (in grams/litre), courtesy of wikipedia…
http://en.wikipedia.org/wiki/Oral_rehydration_therapy
Hope that helps…
still not home, no cookies- that was me, sorry:-)
urdar-Norge – at 08:35
the English measuring system vs metric:
1 tsp/teaspoon=5cc 1 tbsp/tablespoon=15cc 1 oz/ounce=30cc 1 cup=8 ounces=240cc
found this online for conversions:
http://www.pueblo.gsa.gov/cic_text/misc/usmetric/tometric-conv.htm
Formatting was terrible!
1 tsp/teaspoon=5cc
1 tbsp/tablespoon=15cc
1 oz/ounce=30cc
1 cup=8 ounces=240cc
Any time you need any kind of conversion, use ask.com and a table comes up to convert any unit of any measurement to most any other measurement. Eg type in “convet ounces to teaspoons” and all of the possibilites come up.
I hope you are also correcting for density of the salts and sugar. While 1 ounce of water weighs one ounce, one fluid ounce of salt does not weigh one ounce. My formula contains this conversion. Each different salt has its own density, so each requires a different conversion. Don’t convert grams of salt to fluid ounces without the density correction, you will have the wrong amount.
As for the magnesium amount for the ‘well-rounded’ formula, use about 1/4 teaspoon. You won’t throw off the rest of the recipe.
But in any case, taste the stuff before you deliver it to the patient. It should be no more salty than tears.
Are you sure that “baking soda” is the very same pruduct in differnt brands etc? It is not mentioned in the wikipedia link recipe, and the norwegian “bake pulver (backing powder) “ is made of: Natron (Natriumbicarbonat NaHCO3), acid?? and the thing potatos and stiff old nice sunday cloths are ironed with…
Baking soda is sodium bicarbonate. Baking powder has extra ingredients (in the US) and shouldn’t be used.
BTW, urdar-Norge, I’ve been looking everywhere for Jerusalem artichokes, but no luck. I think they are harvested in the spring. I found seed catalogs offering tubers for sale (last spring’s catalog), but no seeds. Their Latin name is Helianthus tuberosus, and they are related to sunflowers. Maybe preppers in the Southern hemisphere can plant them for their stealth gardens. Also, one thing interesting about these tubers is that some or much of their starch is inulite or something which isn’t metabolized, so it’s low calorie and may not be all that nutritious? Disappointing on two counts.
thx:) . links to the wikipedia articles of the chemical discussed:
http://en.wikipedia.org/wiki/Natron
here its named “hornsalt” it means salt made of, or named after the thingi deers have on their head..
Jerusalem arti. You can buy it in good vegetable shops her in certain parts of the year, but not in the spring when you want to plant it.. I guess its not so nutrisous as potatos, but it tastes good and fills up :) (and grows well in the north)
urdar Norge: am still confused about the difference between baking soda (US) and baking powder (what we use in Europe). The link about Natron doesn’t sound like it is the right thing, either. What should people in Europe use then? A general question: is the baking soda component 0f the solution really necessary?
I am still not sure of the content of a pruduct you may buy in the shops.. the reason why baking soda is not mentioned in some resicpes may be that some (in norway for instance) it can be mixed up with something that is a mix of more than one chemical…
needs clarifications.. some chemicals have same names on some languages but is not the same.. when in doubt dont use it?
Norwegian wikipedia link:http://no.wikipedia.org/wiki/Natron http://en.wikipedia.org/wiki/Natron
http://en.wikipedia.org/wiki/Sodium_carbonate http://en.wikipedia.org/wiki/Sodium_bicarbonate
ok its now clear to me, Natron is the thing.. Not the others who are mixes used in baking etc. my only worry now is that this produkt is realy not the biggest one in the shelfs nowdays,, This is certainly one to watch in the running out isssue.. stock up!
Then I would like to adress the recipes with KCI /salt substitute / potash. http://en.wikipedia.org/wiki/KCl ..as i understandf it this is a very strong stuff. Are your sure that this is correkt? Danger here is that a product called “salt substitute” may be what? Salt with a litle KCI in? Or is it pure KCI (its used in the US to kill people on deathrow!? I understand that all the igredients including natron is weak stuff, but potash in almost the same amount as salt? Please verify
urdar-Norge – at 14:39 Do you really iron your potatoes where you come from? Seriously, baking soda is very good to stock up on because it’s good for lots of things: cleaning, brushing teeth, baking, freshening, and now, rehydrating.
Urdar-Norway, this link has it all spelled out and a FAQ. http://tinyurl.com/gfb27
Thanks very much to anonymous for starting this thread and to everyone who has contributed comments, links and recipes. Its a vital topic and I now know enough to feel like I can tell one ORS from another. ;)
I picked up the ingredients for a bit batch of ORS (anonymous recipe) this weekend and will be happy to have it mixed, bagged and ready to go.
The formula for ORS recommended by WHO & UNICEF contains:
3.5 gms sodium cholride (common salt)
2.9 gms trisodium citrate dihydrate (for treatment of acidosis)
1.5 gms potassium chloride
2.5 gms glucose (anhydrous) {helps absorb sodium)
Above ingredients dissolved in one liter clean water
All this came from rehydrate.or
water, in all these ORS, remember you need a good clean water supply.
What about just taking ‘Cell Salts’ 12-in-one homeopathic -just put 6 under the tongue and they dissolve and go directly into the blood stream. Then sip water? I was thinking of stocking up on those. They are perfectly balanced and every salt the body needs for healing. They taste more sweet than salty and can be easily taken by anyone. Anyone have any experiences with Tissue Salts (Cell Salts)? They are also available as individual salts.
They probably won’t do the job for a really ill person. Particularly if they are ‘running at both ends’. You need a way to replace same amount of salts and water that the body is losing. The solution must taste as salty as tears/sweat or it isn’t strong enough, or the right balance. Maintaining a healthy body is one thing, but rehydrating a seriously ill person is quite another. Another thing is the expense. Enough ORS for several people can be made for a few dollars. You are paying a premium for ‘cell salts’ and you would probably need a ridiculous amount to accomplish the same thing. Oh, and if someone is losing a couple quarts of water a day to fever and the runs and throwing up, sipping water isn’t going to cut it. Also, you will have a hard time convincing a 3-year-old to hold a capsule under their tongue.
Enough Already posted at 18:51 the formula for ORS from WHO, which contains glucose: 2.5 gms glucose (anhydrous)
But, common table sugar is sucrose, which is a combination of Glucose and fructose…see http://en.wikipedia.org/wiki/Sucrose which says: Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose)
So, is it acceptable to use common table sugar as a substitute for pure glucose?
Wikipedia also has a page on glucose, http://en.wikipedia.org/wiki/Glucose, with a few paragraph on its metabolism etc.
Thanks very much for this thread.
What I want to know is where I can get those crack bags to package single servings in!
No, seriously. No normal grocery store sells them.
Michael’s (a craft goods store) in the bead department.
beehiver – at 11:42
Good question!
Metabolically, the 2-chained sugar will breakdown yielding a glucose unit. Table sugar is just so readily available in most all households. If you notice on the wikipedia page for oral rehydration, it mentions several sugars that can be used. On the rehydrate.org website, under “Oral Rehydration Solutions: Made at Home”, the “Low-osmolarity Oral Rehydration Salts”, as well as on the “ORS” section, is an explaination of the importance of specifically called for ingredients in this “recipe” and why. (why = Osmolality) The new WHO formula directly deals with this osmotic issue. In fact, studies have shown an impressive success rate using sugar/salt solution that is a comparible alternative to the preferred glucose/electrolyte formula when the latter is unavailable. . The drawbacks to oral therapy with simple sugar/salt solution is the frequent development of hypokalaemia and greater volume of vomiting during treatment. Adequate potassium supplementation treats this problem. The ultimate goal here is to get an improvement in metabolic acidosis and rapidity of rehydration.
The bottom line here is getting something usable into the hands of “folks” who may not have access to the formula not available to most “folks”… due to cost or availability. The WHO/UNICEF formula specifically addresses this need.
But, I tell you what--- I am having a difficult time trying to get the “new” recipe in understandable terms. The recipe I provided is not it.
AND… personally, I will be using a rice based solution and/or diet IF I can. My concern is having something readily available on hand to make easily, in a hurry if needed. I spent most of yesterday researching available ORS formulas that could be purchased by a consumer. They are expensive.
Enough Already at 20:15, Thanks very much for these additional thoughts! When I get a bit more time, I will go over this thread again with a fine-tooth comb to make sure I understand the details…as this could be critical to sustaining life. We have a gram scale here. It makes sense to me that one cannot automatically convert the amounts for all the ingredients in the WHO formula, to the typical American teaspoon measuring system - because grams is weight, and teaspoons is volume.
When I have gone over this material (and am more awake, LOL), if there are more questions they will appear here for sure.
Just wanted to contribute a link for verifying the specific formula for the reduced osmolarity ORS being discussed here:
(Please note that the amount of glucose is 13.5 grams):
http://tinyurl.com/l4sjj
cheers, J
Closed for length and continued here
StinkinRose – at 23:31
Thank you! But sheesh… it’s 123 pages of a pdf file. You’d think they’d provide an easier way to this formulated composition of a “recipe.”
There is a comparison chart between the standard and new solutions on the rehydration.org website.
beehiver – at 23:16
Here are some questions I have about the ORS “home” formula.
1. Palatability. If I do anything to make it taste better, I have to make sure I don’t change the osmotic value. So, looks to me like koolaid may change that compositionally. I am “thinking” only some sort of flavoring (like vanilla, mint, etc) could be added (& possibly have to subtract that from the 1-liter of water) to keep the formula right.
2. This reduced osmotic formula is specifically for “accute” and non-cholorea diarrhea. (The previous ORS formula was more specifically for chronic and cholorea diarrhea… I am assuming.) We are using this for prevention of dehydration for another reason, like the pandemic flu. Which may or may not have diarrhea. Personally, I want suppositories!! So, although this ORS formula is important… should we be looking at other ways to rehydrate or avoid hydration. I mean… is this designed for diarrhea? Well, yes. But is it what is needed in non-diarrhea cases? (Well, I know it beats water.)
3. What are the signs and symptoms of dehydration… and what are key factors that lead to dehydration? Can I beat this by being ahead of the problem?
4. Will this eliminate the need for IV? (Not necessarily.) Then what…