Health
Health catastrophe
THE tragedy is only just beginning to unfold. A people that did not have very much to begin with are faced with seemingly insurmountable challenges as the floodwaters continue to make their way to the south of the country.
Massive swathes of Pakistan have become a watery grave for standing crops, people’s homes and hundreds of thousands of cattle. The death toll has crossed 1,200.
One of the statistics with the most far-reaching consequences is that nearly 900 health facilities have been damaged, 180 of them completely destroyed according to WHO. Not surprisingly, with stagnant water everywhere preventing people from observing even a modicum of hygiene practices, stomach ailments as well as skin infections have become rampant.
According to the Sindh government, in August alone nearly 200,000 cases of acute watery diarrhoea and dysentery had been reported among children in flood-affected areas. Given it will take time to get the ruined health facilities up and running again, this is a humanitarian disaster in the making.
The health infrastructure is already not up to par in many urban centres of Pakistan, and rural areas in general have been extremely underserved. Some parts of Sindh and Balochistan have seen inadequate investment even in primary healthcare facilities that are properly staffed and accessible to the local population.
The inequality in the distribution of healthcare services comes to the fore most starkly when major road accidents occur on intercity highways and many of the injured die for want of timely medical attention.
Meanwhile, income disparities and lack of awareness — and in some cases, cultural practices — have contributed to chronic medical issues among sections of the population. Pakistan has one of the highest prevalence of stunting in the world, with 38pc of children under five years of age affected; in Sindh, the number is almost 50pc. The country also has the second highest global burden of hepatitis C, with 8m of the population infected. After a lull of 15 months, polio cases are also making a comeback with at least 17 having been reported until September.
While Covid-19 did not take as heavy a toll here as it did in some neighboring countries, thanks to a centralized government response and perhaps some as yet unknown factors, the floods are spawning a certain, and deadly, health crisis. Its dimensions will become known in the weeks and months ahead as the number of affected overwhelms available resources.
Odyssey has been the lead content writer and content marketer. He has vast experience in the field of writing. His SEO strategies help businesses to gain maximum traffic and success.
Odyssey has been the lead content writer and content marketer. He has vast experience in the field of writing. His SEO strategies help businesses to gain maximum traffic and success.
Ramen is a popular Japanese dish that consists of Chinese-style wheat noodles served in a flavorful broth, typically topped with various ingredients such as sliced pork, green onions, seaweed, eggs, and bamboo shoots. It has become a beloved and iconic part of Japanese cuisine.
Ramen originated in China and was introduced to Japan in the late 19th century. Over time, it underwent significant modifications and adaptations to suit Japanese tastes, leading to the development of various regional styles and flavors. Today, ramen is enjoyed throughout Japan and has gained international popularity as well.
Each region in Japan has its own distinct style of ramen, characterized by differences in the broth, noodles, and toppings. Some of the most well-known ramen styles include:
1. Tokyo Ramen (Shoyu Ramen): This style features a soy sauce-based broth that is typically clear and light. The noodles are thin and firm, and the toppings may include chashu (sliced pork), menma (fermented bamboo shoots), and nori (seaweed).
2. Sapporo Ramen (Miso Ramen): Originating from the northern city of Sapporo, this style features a rich and hearty miso-based broth. The noodles are usually thick and curly, and the toppings often include butter, corn, and bean sprouts.
3. Hakata Ramen (Tonkotsu Ramen): Hailing from the southern city of Fukuoka, Hakata Ramen is known for its creamy and milky tonkotsu (pork bone) broth. The noodles are thin and firm, and the toppings commonly include sliced pork belly, green onions, and pickled ginger.
4. Kitakata Ramen: This style comes from the city of Kitakata and is characterized by its soy sauce-based broth that has a slightly sweet and salty flavor. The noodles are thick, flat, and curly, and the toppings often include chashu, menma, and green onions.
These are just a few examples, and there are many more regional variations of ramen across Japan. Ramen shops, known as ramen-ya, can be found throughout the country, ranging from small local establishments to large chains. People often line up to enjoy a steaming bowl of ramen, especially during colder months.
Ramen has also gained global popularity, and you can find ramen restaurants in many major cities around the world. It has become a culinary symbol of Japanese cuisine, loved for its comforting and delicious flavors.
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Odyssey has been the lead content writer and content marketer. He has vast experience in the field of writing. His SEO strategies help businesses to gain maximum traffic and success.
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