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Glucose, as a key substrate for energy metabolism, exhibits a concentration gradient in the normal IVD, decreasing from about 5 mM in the outer annulus fibrosus (AF) to about 1 mM in the central nucleus pulposus (NP) (Shirazi-Adl et al., 2010)
To reduce your risk of contracting traveler's diarrhea, follow these food and water safety tips: Drink only boiled water, hot beverages made with boiled water, canned or bottled carbonated beverages, beer, and wine Avoid ice, as it may be made from contaminated water Wipe clean and dry the area of a can or bottle that will touch your mouth Do not brush your teeth with tap water Boil water vigorously or use chemical disinfectants like iodine or chlorine to make water safe to drink Avoid salads, uncooked vegetables and fruit (unless you peel it yourself), unpasteurized milk and dairy products, raw meat, and shellfish Eat food that has been cooked and is still hot By following these precautions and seeking prompt medical attention if needed, you can minimize the risk and impact of traveler's diarrhea during your travels to developing countries
