THE EPILEPTIC CULINARIAN
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What is Epilepsy?

Epilepsy is a neurological condition or a seizure disorder that affects the nervous system. Epilepsy is the fourth most common neurological disorder that can affect people of all ages. However, in many cases, the cause of the disorder is unknown. In other cases, epilepsy can be the result of a brain injury, stroke, brain tumor, or a central nervous system infection.
 
Unpredictable seizure activity, epilepsy can cause other health problems once it is detected and wherein the brain seizures begin. There is a broad spectrum of conditions with a wide range of seizure types that can be controlled, varying from person to person. Epilepsy has many different effects on a person, based on the type of seizures, and any other medical conditions that they have. Many people with epilepsy are more than likely to have more than one type of seizure, and other symptoms of neurological problems, therefore making it more difficult to control.

What's a Seizure?

A seizure is identified as a sudden surge of electrical activity in the brain. Not labeled as a disease but a disorder that affects a person’s actions or appearance. In many cases, during a seizure, the person is staring. Based on the type of seizure, movement, and presentations can include shakiness, collapsing, or become unaware of what is going on around them. Varying on the type, seizures may go unnoticed while others can be disabling.
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During a seizure, the brain has complex chemical changes in the nerve cells, caused by the surge of electrical activity. Brain cells will either continue or stop sending messages to and from other brain cells. Usually, there’s a balance of cells that excite and those that can prevent these messages. During a seizure, there can be either too much or too little activity. This causes an imbalance between exciting and stopping the action of the cells. The chemical activities can then create a surge of electrical activity, resulting in a seizure.
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  • Home
  • Epilepsy and seizures
  • Baking Fundamentals
    • Baking Percentage
    • Culinary Math
    • Ingredient Identification >
      • Fats and Oils
      • Flour
      • Leavening Agents
      • Meringues
      • Milk
      • Sweeteners
      • Thickening Agents
    • Mixing Methods >
      • Equipment and Tools
    • Terminology
  • BREAD
    • Faults and Failures
    • Yeast
  • Pastries
    • Andagi (Sata Andagi)
    • Doughnuts
    • Malasadas
    • Pate a Choux
    • Puff Pastry
  • Chocolate
    • Tempering Chocolate >
      • Procedures
      • Equipment and Tools
    • Chocolate Truffles >
      • Truffle Fillings
      • Molding Chocolate Truffles
      • Equipment and Tools
    • Cocoa Painting
    • Chocolate Sculptures
  • Desserts
    • Cheesecake
    • Entremet
    • Ice Cream
    • Petit Four >
      • Cake faults and causes
      • Cookie Faults and Causes
      • Macarons (French Macaroons)
    • Souffle
  • Caviar
  • COLOR ADDITIVES
  • Sugar Works
    • Types of Sugar
    • Equipment and Tools
  • Contact