Dr. Richardson, in his lectures on alcohol, given both in England and America, speaking of the action of this substance on the blood after passing from the stomach, says: “Suppose, then, a certain measure of alcohol be taken into the stomach, it will be absorbed there, but, previous to absorption, it will have to undergo a proper degree of dilution with water, for there is this peculiarity respecting alcohol when it is separated by an animal membrane from a watery fluid like the blood, that it will not pass through the membrane until it has become charged, to a given point of dilution, with water. It is itself, in fact, so greedy for water, it will pick it up from watery textures, and deprive them of it until, by its saturation, its power of reception is exhausted , after which it will diffuse into the current of circulating fluid.” It is this power of absorbing water from every texture with which alcoholic spirits comes in contact, that creates the burning thirst of those who freely indulge in its use. Its effect, when it reaches the circulation, is thus described by Dr. Richardson: “As it passes through the circulation of the lungs it is exposed to the air, and some little of it, raised into vapor by the natural heat, is thrown off in expiration. If the quantity of it be large, this loss may be considerable, and the odor of the spirit may be detected in the expired breath. If the quantity be small, the loss will be comparatively little, as the spirit will be held in solution by the water in the blood. After it has passed through the lungs, and has been driven by the left heart over the arterial circuit, it passes into what is called the minute circulation, or the structural circulation of the organism.  The arteries here extend into very small vessels, which are called arterioles, and from these infinitely small vessels spring the equally minute radicals or roots of the veins, which are ultimately to become the great rivers bearing the blood back to the heart. In its passage through this minute circulation the alcohol finds its way to every organ. To this brain, to these muscles, to these secreting or excreting organs, nay, even into this bony structure itself, it moves with the blood. In some of these parts which are not excreting, it remains for a time diffused, and in those parts where there is a large percentage of water, it remains longer than in other parts. From some organs which have an open tube for conveying fluids away, as the liver and kidneys, it is thrown out or eliminated, and in this way a portion of it is ultimately removed from the body. The rest passing round and round with the circulation, is probably decomposed and carried off in new forms of matter. “When we know the course which the alcohol takes in its passage through the body, from the period of its absorption to that of its elimination, we are the better able to judge what physical changes it induces in the different organs and structures with which it comes in contact. It first reaches the blood; but, as a rule, the quantity of it that enters is insufficient to produce any material effect on that fluid. If, however, the dose taken be poisonous or semi-poisonous, then even the blood, rich as it is in water and it contains seven hundred and ninety parts in a thousand is affected. The alcohol is diffused through this water, and there it comes in contact with the other constituent parts, with the fibrine, that plastic substance which, when blood is drawn, clots and coagulates, and which is present in the proportion of from two to three parts in a thousand; with the albumen which exists in the proportion of seventy parts; with the salts which yield about ten parts; with the fatty matters; and lastly, with those minute, round bodies which float in myriads in the blood (which were discovered by the Dutch philosopher, Leuwenhock, as one of the first results of microscopical observation, about the middle of the seventeenth century), and which are called the blood globules or corpuscles. These last-named bodies are, in fact, cells; their discs, when natural, have a smooth outline, they are depressed in the centre, and they are red in color; the color of the blood being derived from them. We have discovered that there exist other corpuscles or cells in the blood in much smaller quantity, which are called white cells, and these different cells float in the blood-stream within the vessels. The red take the centre of the stream; the white lie externally near the sides of the vessels, moving less quickly. Our business is mainly with the red corpuscles. They perform the most important functions in the economy; they absorb, in great part, the oxygen which we inhale in breathing, and carry it to the extreme tissues of the body; they absorb, in great part, the carbonic acid gas which is produced in the combustion of the body in the extreme tissues, and bring that gas back to the lungs to be exchanged for oxygen there; in short, they are the vital instruments of the circulation. “With all these parts of the blood, with the water, fibrine, albumen, salts, fatty matter and corpuscles, the alcohol comes in contact when it enters the blood, and, if it be in sufficient quantity, it produces disturbing action. I have watched this disturbance very carefully on the blood corpuscles; for, in some animals we can see these floating along during life, and we can also observe them from men who are under the effects of alcohol, by removing a speck of blood, and examining it with the microscope. The action of the alcohol, when it is observable, is varied. It may cause the corpuscles to run too closely together, and to adhere in rolls; it may modify their outline, making the clear-defined, smooth, outer edge irregular or crenate, or even starlike; it may change the round corpuscle into the oval form, or, in very extreme cases, it may produce what I may call a truncated form of corpuscles, in which the change is so great that if we did not trace it through all its stages, we should be puzzled to know whether the object looked at were indeed a blood-cell. All these changes are due to the action of the spirit upon the water contained in the corpuscles; upon the capacity of the spirit to extract water from them. During every stage of modification of corpuscles thus described, their function to absorb and fix gases is impaired, and when the aggregation of the cells, in masses, is great, other difficulties arise, for the cells, united together, pass less easily than they should through the minute vessels of the lungs and of the general circulation, and impede the current, by which local injury is produced. “A further action upon the blood, instituted by alcohol in excess, is upon the fibrine or the plastic colloidal matter. On this the spirit may act in two different ways, according to the degree in which it affects the water that holds the fibrine in solution. It may fix the water with the fibrine, and thus destroy the power of coagulation; or it may extract the water so determinately as to produce coagulation.”

Hair combing is a routine activity of almost all people.Some people keep a particular hair style throughout their life and some especially younger generation adopt new styles according to new trends and fashion.Hair styles has got close relation with the personality of a person.The hair of an unhygeinic person is usually tangled and dirty because of lack of washing and combing.To have a healthy scalp hair proper nutrition is needed.General health has got direct relation with the quality and quantity of hair.Regular washing,use of hair oil,proper combing ect are also needed to make the hair beautiful.General hints for combing is discussed here. 1) Different varieties of combs are available in the market.The best comb is selected by considering the nature of hair(hard or soft,long or short) ,style and convenience. 2) Combing should be done with utmost care and concentration.Some people especially gents think about some other matters and comb without any care which may be harmful to the hairs. 3) Combing should be gentle .A vigorous combing can increase hairfalling. 4) Do not comb if the hair is wet. First dry it with a towel  and then put some oil and gently massage it.Now the combing will be easy and harmless. 5) Should not be combed in the opposite direction of hairs.This can increase hair falling. 6) Vigorous combing in backward direction can produce traction baldness. 7) Frequent combing can damage the scalp and the hair follicles.Those who carry pocket comb use it frequently and make it a habit.Combing two or three times in a day is sufficient. The tooth of the comb should not be sharp and it should not be pressed too tightly on the scalp. 9) Always clean the comb before and after use because hair and dirt deposited in the gap will make combing diffucult and painful. 10) Others comb should not be used.This helps to prevent fungal and bacterial infections.Head lice can also spread from one person to other by sharing the combs. 11) Combing the tangled hair is difficult and painful.Hence use some shampoo for cleaning and after drying put oil and make the hairs free for an easy combing.

Low back pain is a usual symptom amoung the modern civilised people.It affects mainly the middle aged and young adults of both sexes.People who work on the chair with out exercise and those who carry heavy loads regularly are prone to get this complaint.We can hardly find a person who has not suffered from back pain atleast once in life.The causes of low backpain ranges from simple reasons like muscular strain to cancer of spine and hence backache should not be ignored.The pain is felt in lumbar and sacral region and may radiate to nearby sites. The following are some causes for backache. 1) Backache due to diseases in the back. 2) Backache due to gynaecological problems. 3) Backache due to problems in other parts of the body. 1) Backache due to diseases in the back:– a) Injuries :- 1) Compression fracture of the vertebral column. 2) Rupture of intervertebral discs. 3) Injuries to ligaments and muscles of back. 4) Lumbosacral strain. 5) Intervertebral joint injuries. 6) Fracture of processes of vertebra. b) Functional backache due to imbalance:- 1) During pregnancy. 2)  Pot belly. 3) Diseases of the hip joint. 4) Curvature in the spine due to congenital defect. 5) Short leg in one side. c) Backache due to inflammatory conditions:- 1) Infection of the bone due to bacteria. 2) Tuberculosis of the spine. 3) Arthritis. 4) Brucellosis. 5) Lumbago or fibrositis. 6) Inflamation of the muscles. 7) Anchylosing spondylitis. d) Backache due to degenerative diseases in the back. 1) Osteoarthritis. 2) Osteoporosis in old people. 3) Degenaration of the intervertebral disc. e) Tumour in the spine:– 1) Primory tumour of the bones in the spine. 2) Metastatic tumours from other sites like prostate,lungs,kidneys,intestine ect. 2) Backache due to gynaecological problems:- a) After childbirth. b) After gynaecological operations. c) Prolapse of the uterus. d) Pelvic inflammatory diseases. e) Cancerous lesions of the pelvic organs. f) Endometriosis. 3) Backache due to problems in other parts of the body. a) Renal stones. b) Ureteric stone. c) Cancer of prostate. d) Pancreatitis. e) Biliary stones. f) Peptic ulcer. g) Inflammations of pelvic organs. h) Occlusion of aorta and illiac arteries. Investigation of a case of backache:- 1) Complete blood count. 2) Routine urine examination. 3) Ultrasonography of the abdomen and pelvis. 4) X-ray of the lumbar and sacral region. 5) MRI of the spine. 5) CT scan of abdomen and pelvic region. 6) Examination of rectum,prostate,genito urinary organs. Treatment of back ache:- 1) Removing the cause for backache. 2) Symptomatic treatement. 2) Back exercises. 3) Traction. 3) Yoga. 5) Surgery. 7) Homoeopathy.

Alcohol has no food value and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, “every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in various proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the structure while the oil, starch and sugar are chiefly used to generate heat in the body”. Now it is clear that if alcohol is a food, it will be found to contain one or more of these substances. There must be in it either the nitrogenous elements found chiefly in meats, eggs, milk, vegetables and seeds, out of which animal tissue is built and waste repaired or the carbonaceous elements found in fat, starch and sugar, in the consumption of which heat and force are evolved. “The distinctness of these groups of foods,” says Dr. Hunt, “and their relations to the tissue-producing and heat-evolving capacities of man, are so definite and so confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical experience, that no attempt to discard the classification has prevailed. To draw so straight a line  of demarcation as to limit the one entirely to tissue or cell production and the other to heat and force production through ordinary combustion and to deny any power of interchangeability under special demands or amid defective supply of one variety is, indeed, untenable. This does not in the least invalidate the fact that we are able to use these as ascertained landmarks”. How these substances when taken into the body, are assimilated and how they generate force, are well known to the chemist and physiologist, who is able, in the light of well-ascertained laws, to determine whether alcohol does or does not possess a food value. For years, the ablest men in the medical profession have given this subject the most careful study, and have subjected alcohol to every known test and experiment, and the result is that it has been, by common consent, excluded from the class of tissue-building foods. “We have never,” says Dr. Hunt, “seen but a single suggestion that it could so act, and this a promiscuous guess. One writer (Hammond) thinks it possible that it may ‘somehow’ enter into combination with the products of decay in tissues, and ‘under certain circumstances might yield their nitrogen to the construction of new tissues.’ No parallel in organic chemistry, nor any evidence in animal chemistry, can be found to surround this guess with the areola of a possible hypothesis”. Dr. Richardson says: “Alcohol contains no nitrogen; it has none of the qualities of structure-building foods; it is incapable of being transformed into any of them; it is, therefore, not a food in any sense of its being a constructive agent in building up the body.” Dr. W.B. Carpenter says: “Alcohol cannot supply anything which is essential to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no element capable of entering into the composition of the blood, muscular fibre, or any part which is the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in which he advocates the use of alcohol in certain cases, says: “It is not demonstrable that alcohol undergoes conversion into tissue.” Cameron, in his Manuel of Hygiene, says: “There is nothing in alcohol with which any part of the body can be nourished.” Dr. E. Smith, F.R.S., says: “Alcohol is not a true food. It interferes with alimentation.” Dr. T.K. Chambers says: “It is clear that we must cease to regard alcohol, as in any sense, a food”. “Not detecting in this substance,” says Dr. Hunt, “any tissue-making ingredients, nor in its breaking up any combinations, such as we are able to trace in the cell foods, nor any evidence either in the experience of physiologists or the trials of alimentarians, it is not wonderful that in it we should find neither the expectancy nor the realization of constructive power.” Not finding in alcohol anything out of which the body can be built up or its waste supplied, it is next to be examined as to its heat-producing quality. Production of heat. —————— “The first usual test for a force-producing food,” says Dr. Hunt, “and that to which other foods of that class respond, is the production of heat in the combination of oxygen therewith. This heat means vital force, and is, in no small degree, a measure of the comparative value of the so-called respiratory foods. If we examine the fats, the starches and the sugars, we can trace and estimate the processes by which they evolve heat and are changed into vital force, and can weigh the capacities of different foods. We find that the consumption of carbon by union with oxygen is the law, that heat is the product, and that the legitimate result is force, while the result of the union of the hydrogen of the foods with oxygen is water. If alcohol comes at all under this class of foods, we rightly expect to find some of the evidences which attach to the hydrocarbons.” What, then, is the result of experiments in this direction? They have been conducted through long periods and with the greatest care, by men of the highest attainments in chemistry and physiology, and the result is given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “No one has been able to detect in the blood any of the ordinary results of its oxidation.” That is, no one has been able to find that alcohol has undergone combustion, like fat, or starch, or sugar, and so given heat to the body. Alcohol and reduction of temperature. ———————————— instead of increasing it; and it has even been used in fevers as an anti-pyretic. So uniform has been the testimony of physicians in Europe and America as to the cooling effects of alcohol, that Dr. Wood says, in his Materia Medica, “that it does not seem worth while to occupy space with a discussion of the subject.” Liebermeister, one of the most learned contributors to Zeimssen’s Cyclopaedia of the Practice of Medicine, 1875, says: “I long since convinced myself, by direct experiments, that alcohol, even in comparatively large doses, does not elevate the temperature of the body in either well or sick people.” So well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the fact that alcohol reduced, instead of increasing, the temperature of the body, they had learned that spirits lessened their power to withstand extreme cold. “In the Northern regions,” says Edward Smith, “it was proved that the entire exclusion of spirits was necessary, in order to retain heat under these unfavorable conditions.” Alcohol does not make you strong. ——————————– If alcohol does not contain tissue-building material, nor give heat to the body, it cannot possibly add to its strength. “Every kind of power an animal can generate,” says Dr. G. Budd, F.R.S., “the mechanical power of the muscles, the chemical (or digestive) power of the stomach, the intellectual power of the brain accumulates through the nutrition of the organ on which it depends.” Dr. F.R. Lees, of Edinburgh, after discussing the question, and educing evidence, remarks: “From the very nature of things, it will now be seen how impossible it is that alcohol can be strengthening food of either kind. Since it cannot become a part of the body, it cannot consequently contribute to its cohesive, organic strength, or fixed power; and, since it comes out of the body just as it went in, it cannot, by its decomposition, generate heat force.” Sir Benjamin Brodie says: “Stimulants do not create nervous power; they merely enable you, as it were, to use up that which is left, and then they leave you more in need of rest than before.” Baron Liebig, so far back as 1843, in his “Animal Chemistry,” pointed out the fallacy of alcohol generating power. He says: “The circulation will appear accelerated at the expense of the force available for voluntary motion, but without the production of a greater amount of mechanical force.” In his later “Letters,” he again says: “Wine is quite superfluous to man, it is constantly followed by the expenditure of power” whereas, the real function of food is to give power. He adds: “These drinks promote the change of matter in the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, because it is not employed in overcoming outward difficulties i.e., in working.” In other words, this great chemist asserts that alcohol abstracts the power of the system from doing useful work in the field or workshop, in order to cleanse the house from the defilement of alcohol itself. The late Dr. W. Brinton, Physician to St. Thomas’, in his great work on Dietetics, says: “Careful observation leaves little doubt that a moderate dose of beer or wine would, in most cases, at once diminish the maximum weight which a healthy person could lift. Mental acuteness, accuracy of perception and delicacy of the senses are all so far opposed by alcohol, as that the maximum efforts of each are incompatible with the ingestion of any moderate quantity of fermented liquid. A single glass will often suffice to take the edge off both mind and body, and to reduce their capacity to something below their perfection of work.” Dr. F.R. Lees, F.S.A., writing on the subject of alcohol as a food, makes the following quotation from an essay on “Stimulating Drinks,” published by Dr. H.R. Madden, as long ago as 1847: “Alcohol is not the natural stimulus to any of our organs, and hence, functions performed in consequence of its application, tend to debilitate the organ acted upon. Alcohol is incapable of being assimilated or converted into any organic proximate principle, and hence, cannot be considered nutritious. The strength experienced after the use of alcohol is not new strength added to the system, but is manifested by calling into exercise the nervous energy pre-existing. The ultimate exhausting effects of alcohol, owing to its stimulant properties, produce an unnatural susceptibility to morbid action in all the organs, and this, with the plethora superinduced, becomes a fertile source of disease. A person who habitually exerts himself to such an extent as to require the daily use of stimulants to ward off exhaustion, may be compared to a machine working under high pressure. He will become much more obnoxious to the causes of disease, and will certainly break down sooner than he would have done under more favorable circumstances. The more frequently alcohol is had recourse to for the purpose of overcoming feelings of debility, the more it will be required, and by constant repetition a period is at length reached when it cannot be foregone, unless reaction is simultaneously brought about by a temporary total change of the habits of life. Driven to the wall. —————— Not finding that alcohol possesses any direct alimentary value, the medical advocates of its use have been driven to the assumption that it is a kind of secondary food, in that it has the power to delay the metamorphosis of tissue. “By the metamorphosis of tissue is meant,” says Dr. Hunt, “that change which is constantly going on in the system which involves a constant disintegration of material; a breaking up and avoiding of that which is no longer aliment, making room for that new supply which is to sustain life.” Another medical writer, in referring to this metamorphosis, says: “The importance of this process to the maintenance of life is readily shown by the injurious effects which follow upon its disturbance. If the discharge of the excrementitious substances be in any way impeded or suspended, these substances accumulate either in the blood or tissues, or both. In consequence of this retention and accumulation they become poisonous, and rapidly produce a derangement of the vital functions. Their influence is principally exerted upon the nervous system, through which they produce most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and finally, death.” “This description,” remarks Dr. Hunt, “seems almost intended for alcohol.” He then says: “To claim alcohol as a food because it delays the metamorphosis of tissue, is to claim that it in some way suspends the normal conduct of the laws of assimilation and nutrition, of waste and repair. A leading advocate of alcohol (Hammond) thus illustrates it: ‘Alcohol retards the destruction of the tissues. By this destruction, force is generated, muscles contract, thoughts are developed, organs secrete and excrete.’ In other words, alcohol interferes with all these. No wonder the author ‘is not clear’ how it does this, and we are not clear how such delayed metamorphosis recuperates. Not an originator of vital force. ——————————– which is not known to have any of the usual power of foods, and use it on the double assumption that it delays metamorphosis of tissue, and that such delay is conservative of health, is to pass outside of the bounds of science into the land of remote possibilities, and confer the title of adjuster upon an agent whose agency is itself doubtful. Having failed to identify alcohol as a nitrogenous or non-nitrogenous food, not having found it amenable to any of the evidences by which the food-force of aliments is generally measured, it will not do for us to talk of benefit by delay of regressive metamorphosis unless such process is accompanied with something evidential of the fact something scientifically descriptive of its mode of accomplishment in the case at hand, and unless it is shown to be practically desirable for alimentation. There can be no doubt that alcohol does cause defects in the processes of elimination which are natural to the healthy body and which even in disease are often conservative of health.

Action on the stomach. The action of alcohol on the stomach is extremely dangerous that it becomes unable to produce the natural digestive fluid in sufficient quantity and also fails to absorb the food which it may imperfectly digest. A condition marked by the sense of nausea emptiness, prostration and distention will always be faced by an alcoholic. This results in a loathing for food and is teased with a craving for more drink. Thus there is engendered a permanent disorder which is called dyspepsia. The disastrous forms of confirmed indigestion originate by this practice. How the liver gets affected. The organic deteriorations caused by the continued use of alcohol are often of a fatal character. The organ which most frequently undergoes structural changes from alcohol, is the liver. Normally, the liver has the capacity to hold active substances in its cellular parts. In instances of poisoning by various poisonous compounds, we analyse liver as if it were the central depot of the foreign matter. It is practically the same in respect to alcohol. The liver of an alcoholic is never free from the influence of alcohol and it is too often saturated with it. The minute membranous or capsular structure of the liver gets affected, preventing proper dialysis and free secretion. The liver becomes large due to the dilatation of its vessels, the surcharge of fluid matter and the thickening of tissue. This follows contraction of membrane and shrinking of the whole organ in its cellular parts. Then the lower parts of the alcoholic becomes dropsical owing to the obstruction offered to the returning blood by the veins. The structure of the liver may be charged with fatty cells and undergo what is technically designated ‘fatty liver’. How the Kidneys deteriorate. The Kidneys also suffer due to the excessive consumption of alcohol. The vessels of Kidneys lose elasticity and power of contraction. The minute structures in them go through fatty modification. Albumin from the blood easily passes through their membranes. This results in the body losing its power as if it were being run out of blood gradually. Congestion of the lungs. Alcohol relaxes the vessels of the lungs easily as they are most exposed to the fluctuations of heat and cold. When subjected to the effects of a rapid variation in atmospheric temperature, they get readily congested. During severe winter seasons, the suddenly fatal congestions of lungs easily affects an alcoholic. Alcohol weakens the heart. Consumption of alcohol greatly affects the heart. The quality of the membraneous  structures which cover and line the heart changes and are thickened, become cartilaginous or calcareous. Then the valves lose their suppleness and what is termed valvular disorder becomes permanent. The structure of the the coats of the great blood-vessel leading from the heart share in the same changes of structure so that the vessel loses its elasticity and its power to feed the heart by the recoil from its distention, after the heart, by its stroke, has filled it with blood. Again, the muscular structure of the heart fails owing to degenerative changes in its tissue. The elements of the muscular fibre are replaced by fatty cells or, if not so replaced, are themselves transferred into a modified muscular texture in which the power of contraction is greatly reduced. Those who suffer from these organic deteriorations of the central and governing organ of the circulation of the blood learn the fact so insidiously, it hardly breaks upon them until the mischief is far advanced. They are conscious of a central failure of power from slight causes such as overexertion, trouble, broken rest or too long abstinence from food. They feel what they call a ‘sinking’ but they know that wine or some other stimulant will at once relieve the sensation. Thus they seek to relieve it until at last they discover that the remedy fails. The jaded, overworked, faithful heart will bear no more. it has run its course and the governor of the blood-streams broken. The current either overflows into the tissues gradually damming up the courses or under some slight shock or excess of motion ceases wholly at the centre.

What is Aromatherapy?Aromatherapy is the science of using fragrant essential oils from trees and plants, natural herbs to enhance a person s health and his beauty. The field of aromatherapy is becoming famous because people are looking for a better solution to new days emerging diseases as an alternate to existing system of medicine in allopathic, ayurvedic etc. It is science and art of using herbs and essential oils from trees and plants to make use of their medicinal value. Aromatherapy is a practical, safe and inexpensive means of better health. In this method by which essential oils taken from natural aromatic plants, and herbs is taken in crushed form used to enhance the health of a person and also for the emotional well being of person.Where the concept did came from?Early Egyptians used this herbs  and essential oils to purify their body for life after death in pharaohs. French Chemist Rene Maurice is credited with the origin of the term Aromatherapy. The story of the term Aromatherapy begins with him. It was accidentally this term came into existence. The story of the beginning of this term Aromatherapy is explained in following lines below:While in the year 1920 he was working in his lab he burned his hand and then to get relief from this severe pain he plunged his arm in lavender essential oil that was the only cold substance around him at that time. This action healed his hand rapidly and here it gave birth to a new science. This French chemist devoted his remaining life in exploring the healing power of natural essential oils and medicinal values of herbs.What are applications of Aromatherapy?Aromatherapy is widely used in treatment. It is an accepted system of treatment in many countries. Some of applications of aromatherapy are as:It can give immediate relief from severe pain as soon as the wounded or burned portion of a person body is brought in contact of cold of herbs and essential oils. Products like lavender are used to treat burn victims while scents are used to recover a person from anxiety and depression. Essential Oils are high concentrated extracts of plants which are hundred times powerful than the plant itself and can be very efficiently used in treatment. Many types of essential oils are used for their smell only. Example: The scent from plant Eucalyptus is used to provide relief from problems like chest congestion.Many essential oils are used for their anti-fungal, anti-bacterial and anti-inflammatory property. Tea tree oil is used to recover from ringworm and fungal infections etc.