Leucoderma - White Spots and Patches on Skin

Skin Disorders
By Sharon Hopkins - 2007-09-24
Leucoderma, also known as vitiligo, is a rare skin disease characterized by white spots and patches. The white patch or spot is called as
leucoderma and when it occurs without any preceding disease it is called Vitiligo.
***
Leucoderma in literal term means white skin. This kind of condition is mistaken for another skin disease i.e. leprosy.
Under this skin condition, certain parts of the skin gradually lose color leaving behind white patches. This occurs due to loss of melanin, a dark pigment
which gives color to skin. It may begin with a small patch but slowly and steadily spreads throughout the body. This is not a dangerous or contagious skin
disease.
The actual cause is still unknown though numerous studies have been conducted on the subject. Some of the perceived causes are emotional stress,
hereditary factors, worms, sunburns (See What are the Effects of Sunlight on the Skin?) and physical illness. This skin condition can be aggravated due
to diseases like hyperthyroidism, diabetes mellitus, pernicious anemia and Addison's disease.
Some tips to be kept in mind
Avoid stress and try to relax
Do not use hard soaps while bathing
Get a sun bath in the early hour for 20-30 minutes
Avoid cosmetics like cream, powder and other triggering agents.
Increase iron deficiency by eating foods such has meat, liver, cereals, beans, lentils and green leafy vegetables.
Avoid citrus fruits, tamarind, fish, lobsters, crabs and prawns.
Sodium or salt consumption should be completely stopped during the leucoderma treatment.
Home Remedies for Leucoderma
A home remedy with the help of Babchi and Tamarind seeds can be used for vitiligo.
In 1:1 proportion steep these seeds in water for three to four days. Shell and dry them in shade. Make it into a paste and apply on the white patches.
Drink water from a copper vessel which has been kept overnight.
Ginger juice serves as a mild stimulant in increasing blood flow to the white patches.
Poultice of ginger leaves applied over the patches also helps.
Eat curry made of Bathu. Apply Bathu juice over the patches or spots at least twice or thrice a day.
Eat figs regularly for a month.
Dry pomegranate leaves in shade and grind into fine powder. Sieve it and take 8 gms of it every morning and evening with fresh water.
Eat walnuts regularly to cure leucoderma
Make a dry mixture by grinding Neem leaves, flowers and fruits in equal quantity. Take 1 tsp of this powder daily with water.
Combine 100 gms each of Alfalfa and cucumber juice. Have it in the morning and evening for few months.
Mix Harad powder in garlic juice and apply it on the white spots.
Drink butter milk, thought to be very useful for treating vitiligo.
Make black gram paste and apply it on the affected area for four months. This will be very fruitful in the fight against leucoderma.
Wash and clean a basil plant along with its roots. Beat the plant and boil it in 1/2 liter water mixed with 1/2 liter oil. Once the water evaporates, mash and
strain to get basil oil. Apply this oil on the white spots.
Tinea Versicolor a Fungal Infection that can also Cause White Spots on the Skin
Fungal infections of the human body are very common, and are often quite bothersome. One such example is a condition known as tinea versicolor, a
superficial yeast infection that produces white spots on the skin that are difficult to remove.
How do I get it?
Pityrosporum orbiculare, the yeast that causes tinea versicolor, is present in small numbers on normal skin; regular washing rids the skin of dead skin
cells as well as excess yeast. But it can grow in great amounts - during the summer months when humidity sky-rockets or when a person's immune
system is weakened - and interfere with the normal pigmentation of the skin; resulting in unsightly spots in both light and dark colors.
Teens and young adults, regardless of skin color, are the usual victims of tinea versicolor, and those with oily skin may be more prone to it than those
with dry skin. In tropical countries, where humidity and temperature are persistently elevated, people of all ages can suffer from these spots all
throughout the year.
What are the symptoms of Vitiligo?
Flat spots that range in color from white to pink to tan and brown appear over the upper arms, chest, back, neck and face. They vary greatly in size, from
as small as four to five millimeters in diameter to large areas of confluence. Scaling may not be readily evident, but scales may easily be obtained by
scraping the affected areas. A mild itch may be present, particularly if a person is sweating or feels hot. When the spots involve the neck or face, it can
be very disconcerting.
What can I do about Vitiligo?
If you think you have white spots or any discolorations of the skin, see a dermatologist. The appearance of the skin is often all that is required to clinch a
diagnosis, but microscopic examination of the fine scales can be performed if necessary. When viewed under a special light or chemical preparation, the
presence of the yeast can be confirmed.
How it is treated?
Tinea versicolor responds to either topical or oral forms of treatment. Topical antifungal creams, ointments, or shampoos - containing selenium sulfide,
keteconazole, zinc-pyrithrone, imidazole, or other medications - applied directly to affected areas once or twice daily have proven effective.
Sulfur soap and salicyclic acid have also been used to rid skin of the yeast. Oral antifungals have been used to treat tinea versicolor resistant to topical
applications. In both topical and oral forms of treatment, however, restoration of skin color should be expected several months after yeast has been
destroyed. Consult your dermatologist before using any of these medications.
Recurrence is common and medicated cleansers may be needed to prevent relapses. Ask your dermatologist about them. To discourage overgrowth of
fungus, keep skin dry and wear thin, loose clothing.
Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid
using any of these products if you are allergic to it.

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What are the Effects of Sunlight on the Skin?

Skin Disorders
By - 2007-02-21
Marked morphologic changes in all parts of the skin, except perhaps the subcutaneous tissue, are recognized as consequences of exposure
to UVR. These changes underlie the clinically observed sagging, wrinkling, leathery texture, and blotchy discoloration of skin typically
associated with actinic damage.
***
Marked morphologic changes in all parts of the skin, except perhaps the subcutaneous tissue, are recognized as consequences of exposure
to UVR.
These changes underlie the clinically observed sagging, wrinkling, leathery texture, and blotchy discoloration of skin typically associated with actinic
damage. It is unclear how much exposure and how much time is required to effect these changes, although it is evident that clinically normal appearing
skin can show pathologic signs of sun damage upon histologic and ultrastructural examination. It is known that individuals with fair complexions are more
susceptible to this damage.
In the epidermis UVR-induced changes include aberrant tissue architecture and alterations in keratinocytes and melanocytes and functional changes in
Langerhans cells.
Sun-exposed epidermis becomes thickened as much as twofold compared to sun-protected skin and is disorganized, showing evidence of
hyperkeratosis, parakeratosis, and acanthosis.
Keratinocytes lose their typical alignment and progressive flattening, show inclusions in the nucleus, and accumulate excessive amounts of melanosome
complexes above the nucleus (capping). At the ultrastructural level, clumped keratin filaments and alterations in electron density of some basal cells are
characteristic.
Keratinocytes of the more differentiated epidermal layers (upper spinous, granular, and cornified) show few, if any, cytologic changes.
In spite of evidence for morphologic change, there are no data indicating altered keratinocyte differentiation as a result of sun exposure. Furthermore, it is
not known how UVR interactions with light-absorbing molecules within the keratinocytes (e.g., DNA, keratins, lipids) correlate with the changes in
morphology.
Two other cells of the epidermis are also affected by UVR. The melanocyte, with its melanin pigment-containing melanosomes, is the primary cell
involved in photoprotection of the skin. In sun-damaged epidermis, these cells enlarge, increase in number, and migrate to higher levels of the epidermis.
UVR also affects Langerhans cells in both animal and human skin by altering their immunologic function. Even low doses of UVB can reduce their
antigen-presenting capability, block the normal effector pathway, and evoke an inappropriate response by activating T suppressor networks. It is unclear
whether UVR affects Langerhans cells both directly and indirectly through soluble factors released by damaged keratinocytes.
The dermal-epidermal junction loses its rete ridges forming a flattened interface between the epidermis and dermis. This kind of abutment is more
susceptible to shearing forces than the normal interlocked system of epidermal rete ridges and dermal papillae. At the ultrastructural level, regions of
reduplicated lamina densa are evident. This change is not unique to photodamage but is characteristic of trauma to the epidermis by wounding and/or by
disease.
UVR causes unique dermal damage such as alterations in architecture, matrix composition, vascular structure and function, and cellular activities. The
connective tissue immediately beneath the epidermis (Grenz Zone) contains large bundles of densely packed, normal-appearing collagen fibrils. Beneath
this region, a broad zone of electron-dense elastotic material is evident. There are no data that demonstrate how newly synthesized or degraded,
previously existing elastic fibers contribute to this material. Abnormal collagen fibrils can be admixed with the elastotic substance. Other studies show
changes in the type III:I collagen ratio and an increase in glycosaminoglycans. Fibroblasts appear to be metabolically active. It is not clear whether this is
a transient response to the UVR or whether there is a change in cell phenotype that can be retained in vitro. The mechanisms for the altered connective
tissue responses are not understood. Dermal vessels become dilated, leaky, and accumulate excessive basement membrane-like material. Inflammatory
cells collect around the vessels; mast cells are increased and may show evidence of degranulation and apparent physical associations with fibroblasts.
Although the nature of this relationship is unknown, it is a common observation in other disorders in which fibrosis occurs.
Sunburn is UVR-induced erythema of the skin caused by vasodilatation of dermal vessels. This may be mediated through cyclo-oxygenase and
lipoxygenase products of arachidonic acid.
Generation of the prostaglandins associated with UVB erythema produced within the first 6 to 12 hours can be blocked by topical nonsteroidal anti-
inflammatory agents such as indomethacin. These anti-inflammatory agents, however, cannot inhibit the delayed, post 24-hour erythema that is
modulated by lipoxygenase products. The time-dependent release of varying mediators during the UV-induced inflammatory process underscores the
need for further exploration into selective inhibitors of both the cyclo-oxygenase and lipoxygenase pathways in the prevention and treatment of sunburn
erythema.
Also associated with UVR irradiation of human skin is the appearance of dyskeratotic keratinocytes, known as sunburn cells, in the superficial layers of
the epidermis. The mechanisms of the development of these cells are still unclear and warrant further exploration.
Tanning is the term applied to the increase in melanin pigmentation following UVR exposure. It is mediated by a combination of immediate pigment
darkening (IPD) and delayed pigment darkening (DPD). IPD is caused by UVA and is due to photo-oxidation of preformed melanin. It is not protective
against UVB erythema. DPD occurs about 72 hours after UVR exposure and does not afford much protection against UVB erythema and pyrimidine
dimer formation. It is accompanied by an increase in the number of DOPA-positive melanocytes, an increase in the number and melanization of
melanosomes, and an increase in dendricity of melanocytes.
The degree of protection afforded by melanin is unclear. Individuals with dark complexions are still susceptible to UVR-induced photodamage. UVR also
increases the transfer of melanosomes from melanocytes to keratinocytes. Following UVR melanosomes diffusely distributed within keratinocytes collect
above the nucleus, forming a "cap" over it. DPD occurs with either UVB or UVA. DPD induced by UVB is more protective against UVB erythema than is
DPD induced by UVA. Both UVB- and UVA-induced DPD protect equally well against UVB dimer formation.
In addition to certain genetic and metabolic disorders that are precipitated by UVR, there are many photosensitive diseases of unknown cause. These
include lupus erythematosus and polymorphous light eruption, which are elicited by certain wavelengths of the UVR spectrum. Photosensitivity disorders
may also occur due to the interaction of UVR with many commonly used drugs, as well as chemicals used in industry and consumer products.
UVR modifies local and systemic immune responses, functionally alters Langerhans cells, and activates the T cell suppressor pathway. Soluble factors
released from UV-irradiated epidermal cells also may be responsible for this altered immune response. In certain experimental systems, UVR-induced
tumors transplanted into genetically identical animals are normally rejected. If these host animals are UV-irradiated before transplantation, the tumor will
be accepted. These conclusions are based on animal studies. The role of UVR in the immunobiology of human skin cancer and, particularly, in
susceptibility against certain cutaneous infectious diseases is unclear. More studies on the effect of UVR on human neoplastic and infectious disease are
warranted.
There is extensive epidemiological evidence supporting the direct role sunlight plays in human skin cancer. Basal cell carcinomas (BCC), the most
common skin cancers in Caucasians, are found primarily on sun-exposed areas such as the head and neck where a dose-response relationship exists.
Furthermore, patients with skin cancer generally have decreased melanin pigmentation and associated photo-protection; people with light complexion
and who sunburn easily have a higher incidence of tumors. There is even stronger evidence for the role of sunlight in causing SCC's. Although both
BCC's and SCC's are more prevalent in geographic areas of high sun exposure, there is a much greater increase in SCC with decreasing latitude and
increasing sun exposure. A reasonable correlation exists between sunlight exposure and melanoma, but the relationship is not as clear as with NMSC. It
should be emphasized that the incidence of NMSC and melanomas has been steadily increasing. Unlike NMSC, melanomas occur most frequently on
the upper back in males and lower extremities in females. Melanoma incidence does not follow a pattern of increased risk with cumulative UVR exposure
whereas the incidence of NMSC does.
Extensive data also exist concerning UVR-induced skin cancer in experimental animals. In mice and guinea pigs, UVR induces mainly SCC whereas in
rats both SCC and BCC are produced by repeated doses of UVR. In general, UVR induces SCC's in mice somewhat more effectively in young animals
than in older ones. The cancer response is preceded by photodamage to the epidermal DNA, inflammation, epidermal hyperplasia, and dysplasia.
Although there are several animal models in which chemical carcinogens can induce melanomas, the induction of melanomas by UVR has been very
difficult if not impossible. Recent studies suggest that the opossum may be a reasonable model for UVR-induced melanomas.
Experiments in animals indicate that UVB is much more effective than UVA in causing NMSC. Nevertheless, UVA can induce DNA damage, erythema,
and SCC in both pigmented and albino mice and in guinea pigs. Recent evidence suggests that the longer UVA wavelengths (UVA I:340 to 400 nm) of
the UVA spectrum are less damaging than the shorter UVA wavelengths (UVA II:320 to 340 nm), but further research is needed to confirm this
distinction.
The exposure of skin to UVB is essential for the endogenous production of vitamin D3. In areas of the world where there are inadequate levels of
nutritionally available vitamin D, UVB is the only source. The relationship of sunshine to vitamin D3 and the normal growth and development of the
skeleton is well known. Exposure of skin to UVR in the region of 290 to 315 nm is essential for the formation of vitamin D3 in the epidermis.
There is evidence that vitamin D3 synthesis is inhibited by the use of sunscreens. In the United States, this does not represent a health hazard for the
pediatric population that receives adequate vitamin D supplementation in milk. In other countries this may not be the case. Deficiencies in elderly
populations may exist.

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Symptoms of Diabetes Mellitus

Diabetes information
By - 2006-09-17
Diabetes is a condition of Hyperglycemia ( Increase level of Glucose in Blood). Most of the times Diabetes is asymptomatic, however It is very
important to diagnose diabetes as early as possible to prevent early and late complications of Diabetes.
***

What is Diabetes Mellitus?

Diabetes mellitus is a heterogeneous clinical disorder with numerous causes. Two main classifications of diabetes mellitus exist, idiopathic and
secondary.
Idiopathic diabetes is divided into two main types; insulin dependent and non-insulin-depenedent. Insulin-dependent diabetes mellitus, IDDM (Type 1) is
defined by the development of ketoacidosis in the absence of insulin therapy.
Type 1 diabetes most often manifests in childhood (hence also called juvenile onset diabetes) and is the result of an autoimmune destruction of the b-
cells of the pancreas.
Non-insulin-dependent diabetes mellitus, NIDDM (Type 2) is characterized by persistent hyperglycemia but rarely leads to ketoacidosis.
Type 2 diabetes generally manifests after age 40 and therefore has the obsolete name of adult onset-type diabetes. Type 2 diabetes can result from
genetics defects that cause both insulin resistance and insulin deficiency.
There are two main forms of type 2 diabetes:
1. Late onset associated with obesity.
2. Late onset not associated with obesity.
Occasionally, the onset of diabetes - particularly Type 1 - can be abrupt. It can lead to a condition called 'keto acidosis', which is a medical emergency.
The symptoms of this condition are loss of appetite, weight loss, vomiting, excessive passing of urine, altered consciousness and, finally, coma. Seek
medical help immediately if these symptoms occur.
Symptoms Of Diabetes Mellitus
Most of the times Diabetes is asymptomatic, however It is very important to diagnose as early as possible to prevent early and late complications of
Diabetes. This is only possible, if you have some knowledge about common symptoms of Diabetes Mellitus.
Glucose is an important source of energy for cells of our body.
Glucose enters the cells and metabolized to provide energy.
How does glucose enter in cells? It enters the cells with help of Insulin. Insulin is a hormone produced by Pancreas. Suppose there is no insulin, or
insulin production is decreased. Obviously, Glucose level in blood will increase and we will have a condition what we call as Diabetes Mellitus.
There are many symptoms of diabetes but we will focus here on most common symptoms of Diabetes. Here is list of these symptoms.
Increased Thirst
Frequent urination
Fatigue and weakness
Blurred vision
Abdominal pains
Nausea and vomiting
Sudden weight loss or gain
Skin infections like abscess, pimples
Impotence
Fluid retention (especially in legs and feet)
Chronic itching
Poor healing of skin wounds
Decreased tolerance to cold
Increased heart rate
Dry scaly skin
Numbness of fingers and toes
Extreme hunger pangs
Hot and sweaty with clammy perspiration
Heart tremors and palpitations
Apprehensive with no obvious reason
Nervousness
Disoriented, confused, inability to concentrate
Frequent headaches, dizziness
Mood changes.
How will we relate these symptoms with Diabetes. Remember, most of symptoms are directly related to higher levels of Glucose in Blood.

Increased Thirst and Urination

Two symptoms that occur in many people with the disease are increased thirst and frequent urination. Increased levels of glucose in blood leads to
increase excretion of glucose by the kidneys.
Glucose will take more and more water with it, so a diabetic patient will suffer frequent urination which will in turn lead to increased thirst. To quench your
thirst, you drink a lot of water and other beverages, and that leads to more frequent urination.
There is also another condition Diabetes Insipidus, disease of the pituitary gland in brain, where we also see increase thirst and urination trends.

Extreme hunger, fatigue and weight loss:

Fatigue and weight loss are also related with hyperglycemia. Without insulin like Type 1 Diabetes Mellitus, or Decreased Insulin like Type 2 diabetes,
Glucose can not enter in cells which is the main source of energy for cells, so cells will lake this energy and the patient will suffer weight loss and fatigue.

Headaches, dizziness, irritability:

Your brain needs a constant supply of energy, if your brain cells don't receive enough energy, we become tired; most tired people tend to be less tolerant
and more irritable!

Dry itchy skin:

Normal skin cells require gamma-linolenic acid (GLA) which our body makes via a complex metabolic process. In older people and diabetics, this
process is impaired and not enough GLA is produced; this results is chronic, severely dry and itchy skin and condition is aggravated by soaps, hot baths,
detergents, environmental conditions; it is usually worse during the winter months and most commonly affects legs, feet, and hands but can affect other
areas of the body as well.

Blurred vision Blurred vision:

Diabetes can also affect your eyes as well. Again the cause is High Glucose Levels. High glucose in blood vessels increases the process of
atherosclerosis resulting in a thickening of blood vessels.
Chronically high levels of glucose damage blood vessels in different organs of the body, usually starting with the retina of the eye and the kidneys and
heart; eventually some blood vessels are lost and remaining ones become leaky which allow blood and fat to seep out of damaged blood vessels. This
makes the retina bleed and swell which causes blurred vision.
Over a period of years diabetes can also cause new blood vessels to form in the retina of the eye, as well as damage old vessels. For most people this
causes only mild vision problems. But for others, the effects may be much more serious. In some cases, diabetes can also lead to total blindness.

Tingling - burning pain in the feet:

Another important symptom of Diabetes. It may sometimes be the very first symptom of diabetes.
Our hands and feet are supplied by Neurons that due to diabetes blood vessels become thick, similary is the case with neurons, blood supply to these
neurons decreases due to thickening of blood vessels which leads to degeneration of peripheral nerve fibers (Neurons) throughout the body which
commonly leads to a lack of feeling in the feet, advances up the legs and then the hands and is the most common reason for lower limb amputations. It
can also be very painful. If there is Loss of motor nerve fibers it leads to muscular weakness.
A loss of sensory nerve fibers leads to loss of feeling and numbness in hands and feet. Loss of autonomic fibers cause the loss of functions not normally
under conscious control like digestion, heartbeat, blood pressure, and sweating. Neuropathy symptoms tingling, burning, aching, prickling, sharp jabs of
needle like pain can also be caused by nerves that are damaged or are healing.

Slow healing sores or frequent infections:

Bacteria love high glucose, Diabetes affects your body's ability to heal and fight infection. Urinary track infections and vaginal yeast infections can be a
particular problem for women.
Diagnose your diabetes as early as possible to keep yourself away from complex complications of diabetes Mellitus.
See our full article on Diabetes Information Type 1 and Type 2

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Iron Deficiency
Vitamins and Minerals
By Juliet C. - 2007-09-27
One in five women and half of all pregnant women are iron deficient. Iron deficiency is the most common known form of nutritional deficiency.
In the human body, iron is present in all cells and has several vital functions.
***
Iron is a part of many enzymes and is used in many cell functions.
Enzymes help our bodies digest foods and also help with many other important reactions that occur within our bodies.
Iron deficiency known as anemia is common, especially in women.
One in five women and half of all pregnant women are iron deficient.
Iron deficiency is the most common known form of nutritional deficiency.
In the human body, iron is present in all cells and has several vital functions as a carrier of oxygen to the tissues from the lungs in the form of
hemoglobin, as a transport medium for electrons within the cells in the form of cytochromes, and as an integral part of enzyme reactions in various
tissues.
Total body iron averages approximately 3.8 g in men and 2.3 g in women.
There are several mechanisms that control human iron metabolism and safeguard against iron deficiency. The main regulatory mechanism is situated in
the gastrointestinal tract. Iron stores normally passes through several stages.
Stage 1 - Lowered iron stores: stores are reduced, but not exhausted, and there are no clinical effects.
Stage 2 - Iron depletion: Biochemical deficiency without anaemia.
Stage 3 - Iron deficiency anaemia: with no iron left in the marrow, haemoglobin production falls to the point where haemoglobin concentration is below
the reference range.
Iron deficiency is a concern because it can iron deficiency can delay normal infant motor function (normal activity and movement) or mental function
(normal thinking and processing skills).
Iron deficiency anemia during pregnancy can increase risk for small or early (preterm) babies. Small or early babies are more likely to have health
problems or die in the first year of life than infants who are born full term and are not small.
Iron deficiency can cause fatigue that impairs the ability to do physical work in adults.
There can be a great difference between iron intake and iron absorption, also known as bioavailability.
Epinephrine is used to counter anaphylactic shock, and Chelation therapy is used to manage secondary iron overload.
Microencapsulation with lecithin, which binds and protects the iron particles from the action of inhibiting substances.
Iron almost always turns stools black, which is a harmless side effect.
Iron can be given by injection, but this usually isn't necessary. Iron deficiency can have serious health consequences that diet may not be able to quickly
correct, and iron supplementation is often necessary if the iron deficiency has become symptomatic.
Iron from nonheme sources is more readily absorbed if consumed with foods that contain either heme-bound iron or vitamin C. Legumes and dark-green
leafy vegetables like spinach are especially good sources of iron for vegetarians and vegans.
Iron bioavailability comparisons require stringent controls, because the largest factor affecting bioavailability is the subject's existing iron levels.
Fortification with ascorbic acid, which increases bioavailability in both presence and absence of inhibiting substances, but which is subject to
deterioration from moisture or heat. Ascorbic acid fortification is usually limited to sealed dried foods, but individuals can easily take ascorbic acid with
basic iron supplement for the same benefits.
Iron Deficiency Treatment Tips:
1. Venesection and avoidance of excess iron (particularly in iron supplements).
2. Medications, such as oral contraceptives to lighten heavy menstrual flow.
3. Antibiotics and other medications to treat peptic ulcers.
4. Eating plenty of iron-containing foods is particularly important for people who have higher iron requirements, such as children and menstruating or
pregnant women.
5. Foods rich in iron include red meat, seafood, poultry and eggs.
6. Plant-based foods also are good sources of iron, although they're less easily absorbed.
7. Surgery to remove a bleeding polyp, a tumor or a fibroid.

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Color Wheel of Fruits and Vegetables

Calculators and Charts
By Darrell Miller - 2008-01-12
The majority of people know that eating five servings of fruits and vegetables a day is very important.
***
But by eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color
fruit and vegetables contains unique health components that are essential to our health.
Fruits and vegetables are very important to our health because they are whole foods, created by nature, that are rich in a large
amount of nutrients. The processed foods that we so commonly eat, can never compare to the health benefits provided by
strawberries or broccoli, which have fiber, vitamins, and enzymes built right in.
Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, diverticulitis, control your blood pressure, prevent some types of
cancers, and guards against cataract and macular degeneration or vision loss.
The phrase "eating a rainbow" of fruits and vegetables is a simple way of remembering to get as much color variety in your diet as possible, so that you
can maximize your intake of a broad range of nutrients. The colors of fruits and vegetables are a small clue as to what vitamins and nutrients are
included. By getting a variety of different colored fruits and vegetables, you are guaranteed a diverse amount of essential vitamins and minerals.
According to the food pyramid potatoes are not counted as a vegetable, as they are consist mostly of starch and should be consumed sparingly.

Red Fruits and Vegetables

Contain nutrients such as lycopene, ellagic acid, Quercetin, and Hesperidin, to name a few. These nutrients reduce the risk of prostate
cancer, lower blood pressure, reduce tumor growth and LDL cholesterol levels, scavenge harmful free-radicals, and support join tissue
in arthritis cases.

Orange and Yellow fruits and vegetables

Contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. These nutrients reduce age-related macula
degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight
harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones.

Green vegetables and Fruit

Green vegetables contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. The nutrients found
in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion time, support retinal health
and vision, fight harmful free-radicals, and boost immune system activity.

Blue and purple fruits and vegetables

Contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. Similar to the
previous nutrients, these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion,
improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the
activity of cancer cells.

White fruits and vegetables

Contain nutrients such as beta-glucans, EGCG, SDG, and lignans that provide powerful immune boosting activity. These nutrients also
activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk
of hormone-related cancers.
 Chart of Colored Vegetables and Fruit
(See bottom of page for printable chart)
Green White Red Yellow/Orange Blue/Purple
Artichokes Bananas Beets Apricots Black currants
Arugula Brown pears Blood oranges Butternut squash Black salsify
Asparagus Cauliflower Cherries Cantaloupe Blackberries
Avocados Dates Cranberries Cape Blueberries
Broccoflower Garlic Guava Gooseberries Dried plums
Broccoli Ginger Papaya Carrots Eggplant
Broccoli rabe Jerusalem Pink grapefruit Golden kiwifruit Elderberries
Brussel sprouts artickoke Pink/Red Grapefruit Grapes
Celery Jicama grapefruit Lemon Plums
Chayote squash Kohlrabi Pomegranates Mangoes Pomegranates
Chinese cabbage Mushrooms Radicchio Nectarines Prunes
Cucumbers Onions Radishes Oranges Purple Belgian
Endive Parsnips Raspberries Papayas endive
Green apples Potatoes Red apples Peaches Purple Potatoes
Green beans Shallots Red bell peppers Persimmons Purple asparagus
Green cabbage Turnips Red chili peppers Pineapples Purple cabbage
Green grapes White Corn Red grapes Pumpkin Purple carrots
Green onion White nectarines Red onions Rutabagas Purple figs
Green pears White peaches Red pears Sweet corn Purple grapes
Green peppers Red peppers Sweet potatoes Purple peppers
Honeydew Red potatoes Tangerines Raisins
Kiwifruit Rhubarb Yellow apples
Leafy greens Strawberries Yellow beets
Leeks Tomatoes Yellow figs
Lettuce Watermelon Yellow pears
Limes Yellow peppers
Okra Yellow potatoes
Peas Yellow summer
Sno Peas squash
Spinach Yellow tomatoes
Sugar snap peas Yellow watermelon
Watercress Yellow winter
Zucchini squash
Freezing Fruits and Vegetables:
To preserve for consumption during the winter or off season see which fruits and vegetables
you can freeze.
The nutrients found in the above fruits and vegetables have a
significant impact on our health.
Quercetin, which is found in apples, onions and other citrus fruits, not only prevents LDL cholesterol oxidation, but also helps the body cope with
allergens and other lung and breathing problems.
Ellagic acid, which is mainly found in raspberries, strawberries, pomegranates, and walnuts, has been proven in many clinical studies to act as an
antioxidant and anticarcinogens in the gastrointestinal tract. This nutrient also has been proven to have an anti-proliferative effect on cancer cells,
because it decreases their ATP production.
The best-known of the carotenoids, beta-carotene, is converted into vitamin A upon entering the liver. Although being known for its positive effects on
eyesight, it has also been proven to decrease cholesterol levels in the liver.
Clinical studies have proven that lycopene, mainly found in tomatoes, may decrease the risk of prostate cancer, as well as protect against heart disease.
Lutein, which is found in blueberries and members of the squash family, is important for healthy eyes. However, it does support your heart too, helping to
prevent against coronary artery disease.
Along with the above stated nutrients, there are even more nutrients found in fruits and vegetables that provide a great deal of support to our body.
Almost everyone has heard of vitamin C, which keeps our immune system strong; speeds wound healing, and promote strong muscles and joints. This
nutrient is scattered throughout the spectrum of fruits, but commonly associated with oranges and other citrus fruits. Potassium, which is the nutrient
most Americans are deficient in, does great things for our hearts, and lowers blood pressure.
Another good food component many people don't get enough of if fiber, found in fruits, vegetables, and whole grains.
Flavonoids, which include anthocyanins, flavones, isoflavones, proantocyanidins, quercetin and more, are found almost everywhere. They are
responsible for the colors in the skins of fruits and vegetables and help to stop the growth of tumor cells and potent antioxidants. They also can reduce
inflammation.
Beta-glucan, found in mushrooms, stabilizes and balances the body's immune system by supporting white blood cells. EGCG is found in tea and has
been shown to reduce the risk of colon and breast cancer. It boosts the immune system and encourages T-cell formation, which defends our body
against sickness and disease.
Bioflavonoids, which are found in citrus fruits, are considered a companion to vitamin C because they extend the value of it in the body. These nutrients
have the capabilities to lower cholesterol levels and support joint collagen in arthritis cases.
The number one excuse for not eating the required five servings of fruits and vegetables each day is they are too expensive. However, as compared to
the amount of money spent on prepackaged, processed, and fast foods, most fruits and vegetables (with the exception of those that are not in season)
are not all that expensive.
Because frozen fruits and vegetables retain the majority of their nutritional value, they can be an excellent alternative when certain foods are out of
season.
Someone who is not able to eat five servings of fruits and vegetables each day can also drink fruit and vegetable drinks in their place. Although this
shouldn't become a habit, fruit and vegetable drink mixes can be an excellent substitute when you're rushed or traveling.
The need for fruits and vegetables in our diet is growing rapidly with the type 2 diabetes, heart disease, and high cholesterol, hypertension that result
from the "Typical American Diet" of fatty meats, processed sugars, and refined grains.
Great fruit drink Mixes and vegetable mixes can be found at your local health food store or internet health food store.

Fruit and Vegetable Color Chart you can Print out.

Right click the chart below and select print.
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Salt and Sodium
Vitamins and Minerals
By Donald Gazzaniga - 2007-02-20
Salt is not the only source of sodium you should be concerned about. When the USDA minimum daily requirement for sodium was listed
between 1,110 mg and 3,300 mg, many people thought the USDA was referring to only salt.
***
Salt is not the only source of sodium you should be concerned about.
When the USDA minimum daily requirement for sodium was listed between 1,110 mg and 3,300 mg, many people thought the USDA was referring to
only salt.
The USDA's reference was to all forms of sodium. Unfortunately, there are a great number of hidden sources of sodium in packaged, canned, frozen and
prepared foods as well as in dairy products.
(NOTE: Your vitamins and some medications may also have sodium. A Centrum Senior or comparable vitamin contains nearly 61 mg of sodium. In our
low sodium lifestyle, that can be more than 10% of a desirable daily intake.) Following are the most prevalent sources of sodium.
Salt (Iodized)
Commercially produced salt is 99.9% pure sodium chloride (NaCL), with 2,350 mg of sodium per level teaspoon. The old "salt mines" still provide us
some of our table salt while some is also chemically produced. Sea salt is mined from the sea, but the sodium count is as high with 2,132 mg to 2,350
mg per teaspoon. Sea salt does not contain iodine. When cutting salt out of your diet, you might want to replace the iodine by taking a multi-vitamin that
contains iodine or by adding a serving or two of fish to your diet each week. Check the labels of multi-vitamins to make sure enough iodine is available.
The history of salt is interesting.
Some theorize that salt was as important to our history lessons as were all of man's other achievements. Napoleon for instance is credited with creating
the first "canned" foods for his army, in order to keep them alive while marching on Russia, which contained a lot of salt for preservation of the food. Salt
has been used for centuries to cure meat, but is no longer used for that since refrigeration replaced the need. Some religions still use salt in ceremonies
as a token or recognition of past rituals. With the introduction of refrigeration, salt was no longer necessary to preserve meat.
Today, we know that some of us just can't handle huge amounts of sodium.
Salt is not sodium, but has a lot of sodium in it. We must watch out for the high sodium salt brings to us in packaged, canned, frozen, commercially
prepared baked goods, and in dairy products, all of which have added salt for longer shelf lives. Salt, is not necessary in the baking of breads. It is a
combination of yeast, sugar and in some cases citric or other acids that cause bread goods to rise. Some refer to other chemically produced products as
salt, such as Potassium Chloride and Potassium Bicarbonate products. The reference to this ingredient as "potassium salt" is misleading. Potassium
added to products such as Featherweight Baking Powder and Herb-Ox broth, does not raise the level of sodium, but instead the levels of potassium. See
below for Potassium, and for Iodine news from the Salt Skip program in Australia, click on Iodine.
A word about "blood sodium" when you see this on your blood chemistry forms.
Blood Sodium does not indicate what we are ingesting or the sodium we are concerned about unless we get too little or far too much. The kidneys keep
the blood sodium constant within narrow limits, and they do it by dumping all surplus sodium into the urine. That is why a blood test tells you nothing
about your sodium intake except that you are getting enough. A 24-hour urine collection may reveal that your sodium intake is excessive and that your
kidneys are doing a lot of work to get rid of it. When the kidneys want help they have the ability to raise your blood pressure ? the sodium leaves faster
when they do that.
Baking Soda (Sodium Bicarbonate)
Baking soda has approximately 821 mg to 980 mg of sodium per teaspoon. Generally used to leaven breads and cakes, baking soda is often added to
vegetables in cooking, especially at restaurants, and is often included in antacids. A good baking soda replacement is available from Healthy Heart
Market. It's called Ener-G. It is made of Calcium Carbonate and works by using three times the normal amount (from any given recipe). The secret is to
put it into the batter just before putting the recipe into the oven. It begins working right away and will "tire" if it stays out of the oven during prep time.
Otherwise, Ener-G does a good job.
Baking Powder
Having 320 mg to 480 mg per teaspoon, baking powder is used mostly to leaven quick breads and cakes. Yeast may be substituted for baking powder. A
baking powder replacement brand called Featherweight has only 13.2 mg of sodium per tablespoon, and can be found in health food stores or Healthy
Heart Market. The primary ingredient for Featherweight is Potassium Chloride. This is not salt. Some may refer to Potassium Chloride as "Potassium
Salt." Not so. But if you are monitoring your potassium then you may want to evaluate Featherweight more closely before using it. Again, it takes three
times the normal amount for any given recipe that you may try to convert. Put it into the batter immediately prior to placing into oven. Mix it into batter first
thoroughly.
Monosodium Glutamate (MSG)
A dangerous sodium for those who may suffer from asthma or migraine headaches. Used as a seasoning in home, restaurant and hotel cooking, MSG is
present in packaged, canned and frozen foods. MSG is used extensively in Chinese restaurants, and often is the flavor ingredient in foods that advertise
"Natural Flavorings."
Disodium Phosphate (or Sodium Phosphate).
Used in processed cheeses and some quick cooking cereals.
Potassium.
Two products used in cooking low sodium meals for low sodium diets are Featherweight Baking Powder and Herb-ox Low-Sodium bullion (broth) as well
as a few other substitute broths. (In the forthcoming book: The No Salt, Lowest Sodium Soup, Salad and Sandwich book, these broths are not used.
Featherweight uses Potassium Bicarbonate, while Herb-Ox uses Potassium Chloride. Neither of these can be called "potassium salt," although some
tend to refer to them as such. Potassium does not increase sodium levels but an increase in potassium in your diet should be discussed with your doctor
first.
However, potassium works with sodium in our bodies to regulate the body's waste balance, and normalize heart rhythms. Potassium aids in clear
thinking by sending oxygen to the brain; preserves proper alkalinity of body fluids; stimulates the kidneys to eliminate poisonous body wastes; assists in
reducing high blood pressure; promotes healthy skin. All of these are why, when your doctor adds diuretics to your medications he probably also added a
potassium tablet.
Potassium must be balanced though. Too much or too little can cause harm to your system and to you. Symptoms of too little potassium often
recognized include, poor reflexes, nervous disorders, respiratory failure, cardiac arrest, muscle damage. If you have any signs of these, then you may
want to call your doctor.

Read more: http://www.disabled-world.com/artman/publish/sodium.shtml#ixzz1CWrUg5r6

Ginger Facts and Health Benefits

Traditional herbs
By Disabled World - 2008-03-14
Interesting facts about ginger including its history and the many health benefits of eating ginger as a garnish in cooking.
***

What is Ginger?
Ginger is the common name for Zingiber officinale, which was originaly cultivated in China and now equally spread around the
world.
Ginger is a herb but is often known as a spice, with a strong distinct flavor that can increase the production of saliva. The part that is
used as spice on the plant itself is the rhizomes or ginger root. This ginger root is traditionally used with sweet foods in Western cuisine
being included in popular recipes such as ginger ale, ginger snaps, gingerbread, ginger biscuits and ginger cake.
It is used in many countries as a medicinal ingredient which many believe in. Some say it can help cure diabetes, head aches, colds,
fatigue, nausea and the flu when used in tea or food.

Is Ginger Good for You?

For over 2 thousand years Chinese medicine has recommended the use of ginger to help cure and prevent several health problems. It is known to
promote energy circulation in the body while positively increasing the body's metabolic rate.
Here is a list of medicinal properties ginger has been known to have throughout history.
antiemetic/antinausea
anticlotting agent
antispasmodic
antifungal
anti-inflammatory
antiseptic
antibacterial
antiviral
antitussive
analgesic
circulatory stimulant
carminative
expectorant
hypotensive
increases blood flow
promotes sweating
relaxes peripheral blood vessels

Ginger is good for your health and has been said by some to be a plant directly from the Garden of Eden. It is also said that consuming Ginger before
taking a plane flight can prevent any kind of motion sickness. It can make good tea, or you can use it as a spicy addition to almost any recipe.

History of Ginger
Ginger was widely used by the ancient Romans and it was a very expensive spice, one pound of ginger was equivalent to the price of a whole sheep.
Ginger almost became lost in history after the fall of the Roman empire but became popular again when Europe re-discovered it. Ginger has influenced
the history of man since ancient China, wars were waged and entire dynasties rose and fell with the objective of seizing it. The trade of such spices were
the root of the world's economy for centuries.
Ginger Facts
The ginger root is not actually a root, but a rhizome.
The major producers of Ginger today are China and tropical/subtropical places in Asia, Brazil, Jamaica, Nigeria.
The health benefits of honey and ginger in treating respiratory problems are unmatched by any other concoction.

The ginger plant is approximately 30 - 60 cm tall and is extremely rare to find in the wild.

Even today Ginger is one of the most important spices world wide.

Ginger for Health

Ginger has a wide variety of effects on the human body and is known to be effective for the treatment of cataracts, amenorrhea, heart disease,
migraines, stroke, , angina, athlete's foot, colds, bursitis, chronic fatigue, tendinitis, flu, coughs, depression, dizziness, fever, erectile difficulties, infertility,
kidney stones, Raynaud's disease, sciatica, and viral infections.

Home Remedies using Ginger

Ginger has many uses in the home remedies department and can be used to help arthritis, diarrhea, flu, headache, heart and menstrual problems,
diabetes, stomach upset and motion sickness.
Muscle Strains - Apply warm ginger paste with turmeric to the affected area twice a day.
Sore Throat - Boil some water and add a dash of cinnamon, a little piece of ginger, 1 tsp honey and drink.
For a persistent cough - Take a half teaspoonful of ginger powder, a pinch of clove with a pinch of cinnamon powder and honey in a cup of boiled water
and drink it as tea.
Ashma - A teaspoon of fresh ginger juice mixed with a cup of fenugreek decoction and honey to taste acts as a excellent expectorant in the treatment of
asthma.
Headaches - Dilute a paste of ginger powder, about 1/2 a teaspoon, with water and apply to you forehead.
Colds - Boil a teaspoonful of ginger powder in one quart of water and inhale the steam - helps alleviate colds.
Ginger Compress - This method stimulates blood and body fluid circulation, helps loosen and dissolve toxic matter eg. cysts, tumors. Place about a
handful of coarsely grated ginger in a cloth and squeeze out the ginger juice into a pot containing 4 liters of hot water (do not boil the water). Dip a towel
into the ginger water and wring it out. Apply very hot to the affected area.
Diabetes - Some doctors recommend some drinking ginger in water first thing in the morning to help regulate your glucose level.
Ginger Tea - Make with fresh ginger root. Grate a small piece of ginger, about the size of a nickel, into a mug. Add the juice of a half a lemon. Fill the
mug with boiling water. Stir in a teaspoon of organic honey.
For relief of nausea - Ginger is generally taken in doses of 200 mg every 4 hours.

For relief of flatulence - Ginger is generally taken in doses of 250 to 500 mg 2 to 3 times a day.

Growing Ginger at Home

Ginger is cultivated all year round and can be cultivated approximately 3 -5 months after it was planted.
Ginger is very easy to grow and can be grown indoors or outside in pots filled with potting mix, allow enough room in the pots, about 10
to 12 inches deep, for the actual ginger roots to form.
The best time to plant ginger is in the spring. Simply buy some fresh ginger roots at a local grocery store or Asian market. Choose a
smooth, shiny looking root that has some buds beginning to form.
Soak the roots you bought in some warm water overnight. The following day plant them in the pot(s) just beneath the soil level. Water
well.
Once the ginger has started to grow, feed every two to three weeks with a general pot-plant feed.
A mature ginger plant will grow between two to four feet tall. Stems and leaves may reach up to a foot long and resemble those of a lily.
Harvest ginger roots after the rhizome has grown for around three to four months.
Harvest ginger roots can either be stored in a dry cupboard or refrigerated for later use.

Garlic goes well with ginger when cooking - Learn

about Garlic Remedies and Health Benefits.
Read more: http://www.disabled-world.com/artman/publish/ginger.shtml#ixzz1CWrgvPmG

Garlic Facts Remedies and Health Benefits of Garlic

Traditional herbs
By Disabled World - 2008-03-09
Facts and information on garlic including health beneifits, home remedies using garlic and how to grow your own garlic at home.
 ***

What is Garlic?
Garlic, Latin name Allium sativum, belongs to the onion family Alliaceae including shallots, and leek. Garlic has been used
throughout recorded history for both medicinal and culinary purposes. The garlic bulb is divided into sections called cloves.
Elephant garlic or Russian garlic is a variant of the species leek and not considered a true garlic. It has a tall, solid, flowering stalk
and broad, flat leaves much like those of the leek, but forms a bulb consisting of very large, garlic like cloves.

Is Garlic Good for You?

Garlic is one of the most valuable and versatile foods on the planet. Garlic belongs to the Allium family of vegetables which also
Cloves includes onions, chives, shallots and leeks.
Today garlic is a widely recognized health enhancing supplement. Garlic promotes the well-being of the heart and immune systems
with antioxidant properties and helps maintain healthy blood circulation. One of garlic's most potent health benefits includes the ability to enhance the
body's immune cell activity.
The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is
quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. In fact, it's said that 1 milligram
of allicin has a potency of 15 standard units of penicillin.
There are now over 12 studies published around the world that confirm that garlic can reduce cholesterol.
Recently researchers in Oxford and America have published some summaries of all the good data on garlic. Garlic is known to stimulate T-lymphocyte
and macrophage action, promote interleukin-1 levels, and support natural killer cells. Strong activity of these key cells promotes healthy immune
system function, and strengthens the body's defenses.

History of Garlic
Garlic was rare in traditional English cuisine (though it is said to have been grown in England before 1548), and has been
a much more common ingredient in Mediterranean Europe.
Builders of the ancient pyramids were said to eat garlic daily for enhanced endurance and strength.
Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for Hecate.
Roman emperors couldn't eat enough of it, as it was considered an antidote to poisons which were very popular in certain
political circles of the time.
Pyramid The Spanish have long used garlic as a preservative which helps to add creadence to it's anti-bacterial properties and
whole books have been devoted to the health benefits of garlic.
The inhabitants of Pelusium in lower Egypt, who worshipped the onion, are said to have had an aversion to both onions and garlic as food.
European beliefs once considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung
in windows or rubbed on chimneys and keyholes.

Garlic Facts
Garlic has germanium in it. Germanium is an anti-cancer agent, and garlic has more of it than any other herb. In lab tests, mice fed garlic showed no
cancer development, whereas mice that weren't fed garlic showed at least some. In fact, garlic has been shown to retard tumor growth in human subjects
in some parts of the world.
Another benefit of garlic is it helps regulate the body's blood pressure. So whether you have problems with low or high blood pressure, garlic can help
equalize it.
Garlic helps strengthen your body's defenses against allergies; helps loosen plaque from the artery walls; helps regulate your blood sugar levels; and is
the best choice for killing and expelling parasites such as pin worms from the human body.
In addition to all these health benefits, garlic is packed with vitamins and nutrients. Some of these include protein, potassium, Vitamins A, B, B2 and C,
Calcium, Zinc and many others.
In a 12-week, double-blind, placebo-controlled study, allicin powder was found to reduce the incidence of the common cold by over 50%.
Garlic and onions are toxic to cats and dogs.
Garlic can thin the blood similar to the effect of aspirin.
Drinking lemon juice or eating a few slices of lemon will stop bad garlic breath.
It is traditional to plant garlic on the shortest day of the year. Whether this is for symbolic or practical reasons is unclear.

Garlic for Health

Today, we know garlic is an excellent herb for creating and maintaining overall health, but it also has many lesser known, but powerful qualities. For
example, many people don't know that it's a naturally powerful antibiotic. This natural antibiotic is effective against toxic bacteria, viruses, and fungus.
Available in pills, capsules, liquid and actual raw cloves, garlic is one of the most popular healthy herbs around today.
Garlic helps platelet stickiness or aggregation to help reduce blood coagulation, and promote heart health.
The antioxidant properties of garlic help scavenge harmful free radicals, which can damage LDL (bad) cholesterol in the blood stream.
Garlic also promotes increased bile production to help reduce levels of fat in the liver. Garlic pills also help ward off coughs and colds.
Garlic and Your Heart.
The positive effect of garlic on your circulatory system is extremely well documented and it has been proved to:
lower blood pressure
decrease platelet aggregation
lower serum triglycerides and LDL-cholesterol ( the bad type) levels
increase serum HDL-cholesterol (the good type) and fibrinolysis (the process through which the body breaks up blood clots.)
Plus it stimulates the production of nitric oxide in the lining of blood vessel walls, a substance that helps them to relax.
As a result of these beneficial actions garlic helps to prevent arteriosclerosis and thereby reduces the risk of heart attack or stroke.
Two or three cloves a day have cut the risk of subsequent heart attacks in half in heart patients.
One reason for these beneficial effects may be garlic's ability to reduce the amount of free radicals in the bloodstream. According to a study published in
Life Sciences, a daily dose of 1 ml/kg body weight of garlic extract for a period of 6 months resulted in a significant reduction in oxidant (free radical)
stress in the blood of arteriosclerosis patients. It's positive effect on the circulatory system improves blood flow throughout the body so has even been
hailed as a cure for impotence!
Garlic and Cancer
Current research has shown that a number of readily available foods such as garlic and onions that make up a healthy diet, actually have a major impact
on cancer prevention. The protective effect of garlic seems to be greater than that of onions, even though onion consumption has been shown to reduce
the risk of stomach cancer. These cancer fighting foods seem to have the ability to interfere with the development of cancerous tumors.
The October 2000 issue of the American Journal of Nutrition had a summary of a number epidemiologic studies which showed that people who
consumed cooked or raw garlic on a regular basis compared to those that ate little or none had about half the risk of stomach cancer and one-third less
risk of colorectal cancer.
This remarkable little bulb now tops the American National Cancer Institute's list of potential cancer-preventative foods. It contains multiple anticancer
compounds and antioxidants, more than 30 at the last count, which such powerful compounds as quercetin, diallyl sulphide,allin and ajoene. These have
the ability to block cancer causing agents such as nitrosamine and aflatoxin which have been specifically linked to stomach, lung and liver cancer.
Garlic's ajoene and allicin have also been shown to retard cancer cells as a type of natural chemotherapy.
The Iowa Women's Health Study discovered that women who included garlic in their daily diet had lower risks for colon cancer.
Meat cooked at high temperatures (well done to burnt) can produce carcinogenic (cancer producing) chemicals and research has recently discovered
that when meat is cooked with garlic this effect is limited.
The ten best groups of anti-cancer foods include: berries and citrus fruits, cruciferous vegetables, garlic and onions, green tea, omega 3 essential fatty
acids, olive oil, tomatoes, soy products, red wine and dark chocolate.
Garlic- and the Immune System.
Not surprisingly the presence of all these antioxidants in garlic have a very positive effect on the immune system in general and can therefore protect the
body against all types of bacterial and viral attacks. Research has recently even shown it to have an inhibiting effect on MSRA which is currently reeking
such havoc in U.K. hospitals.
Garlic also acts as a good cold medication, decongestant and expectorant. It is a surprisingly good source of vitamins C, B6 and the minerals selenium
and manganese all of which have long been associated with immune system boosting as well as other benefits.
Garlic-Promotes Weight Control.
Allicin is the most potent substance found in garlic and this has been shown to not only lower blood pressure, insulin and triglyceride levels in laboratory
animals fed a sugar rich diet, but also to prevent weight gain.
A study published in the American Journal of Hypertension reported that animals who developed high insulin levels, high blood pressure, and high
triglycerides were given either allicin or served as a control.
Although all of the animals consumed the same amount of food, weight rose only in the control group whereas the animals who were being
supplemented with allicin maintained stable weight or a slight decrease was actually noticed.
The researchers concluded that allicin may be of practical value for weight control.

Garlic Home Remedies

Garlic is an invaluable medicine for asthma, hoarseness, coughs, difficulty of breathing, and most other disorders of the lungs, being of particular virtue
in chronic bronchitis, on account of its powers of promoting expectoration.
An older remedy for asthma, that was most popular, is a syrup of Garlic, made by boiling the garlic bulbs till soft and adding an equal quantity of vinegar
to the water in which they have been boiled, and then sugared and boiled down to a syrup. The syrup is then poured over the boiled garlic bulbs, which
have been allowed to dry meanwhile, and kept in a jar. Each morning a bulb or two should be taken, with a spoonful of the syrup.
For ear infections: Wrap a small piece of garlic in some tissue, and insert it into the ear. Leave it there overnight if possible. Pain is almost immediately
removed and the infection tends to start clearing up overnight. See our full article Garlic can Fight and Cure Ear Infections
For scratchy throats: Put a small slice of garlic in your mouth and suck on it for 10-15 minutes. You can put it between your teeth and cheek, then
scratch it with your teeth a little to help stimulate juice from the garlic slice. This juice slides down your throat and removes the pain.
Garlic can heal the pain caused by insect bites like those of scorpions and centipedes. The juice of fresh garlic mixed with salt can be applied to bruises,
sprains and ringworms.
At the first sign of a cold, chop up 4 cloves of raw garlic and eat or use it as a garnish in soups etc.
Cut raw garlic and rub the cut edge on the tooth and gums a couple of times a day to stop toothache.
Take fresh garlic cloves and crush them, apply to warts until they disappear.
Crush a clove or two onto a dessert spoon then add olive oil and down the hatch. you get the benefits of raw garlic with none of the breath issues.
Garlic to clear sinuses. Melt some butter and add minced garlic cloves, spread on toast and eat.
Garlic for herpes. Take a garlic clove and cut in half. Eat one half and take the other half and rub into the affected areas. (may sting a little)
Use raw garlic juice on rashes and bug bites, it stops the itching immediately.
8 to 10 of garlic juice mixed with 2 TBLS of honey four times a day cures a persistent cough.
Garlic for tonsillitis. Peel a clove of garlic and cut them in half lengthwise. Boil for a couple of minutes in about 1.5 cup water and add a pinch of salt,
teaspoon of butter, a pinch of pepper and sprinkle with nutmeg.
Cut a garlic clove into small pieces. Swallow them all in one go with a little water to cure bloating, stomach cramps and constipation.
10 drops of garlic juice with 2 teaspoon of honey cures asthma.

Garlic in Cooking
Garlic is known for its distinct taste and smell whenever it's cooked and added to various dishes.
Garlic has a long history as a culinary spice and medicinal herb. Its Latin name comes from "al" which means burning, and
"sativum" which means harvested. Its most widely used part is the head, which is used in cooking to give its distinct taste.
Its head is made of 4 - 20 cloves.
Because of its distinct taste and aroma, it is a commonly used spice that is mixed with other herbs like ginger and onions in
preparing various dishes. Depending on the flavor desired, the method of cooking it could either be mellow or intense. In

Garlic soup Northern European cuisine for example, garlic is used in little amounts and is cooked for a long time to diminish its taste.
Try and cook some roasted garlic for extra health benefits.

Do odorless garlic pills work?

The more popular version of garlic unfortunately tends to be the "odorless" pills and capsules found in health food stores. Odorless garlic
as an antibiotic or general health promotion herb is useless if it doesn't have its smell. Garlic oil and powder supplements are produced
by distilling fresh garlic, and then diluting it with other substances. This process destroys the majority of allicin in garlic. Therefore, the
supplements rely on the human stomach to convert some of the remaining garlic components into allicin. Although a few garlic powder
supplements are able to generate some allicin within the stomach, the amount converted, if any is converted at all, is dependant upon
optimal stomach conditions.
Pills British scientists have developed a proprietary process through which the naturally occurring allicin in garlic is extracted, stabilized and
concentrated. The end result is the extremely potent and effective product: Alli-C�. Alli-C� garlic pills contain enough allicin to be
medicinally effective. Each capsule of Alli-C� contains 270 milligrams of allicin powder, plus 60 milligrams of vitamin C, and 40 milligrams of
bioflavonoids which is the equivalent to 20 to 30 cloves of fresh, crushed garlic!
Research indicates that just one capsule of Alli-C�, taken each day with a little cold liquid during your main meal, will provide enough allicin to support
good general health and well-being.

Growing Garlic at Home

Garlic can be grown all year round in mild climates. In cold climates, cloves can be planted in the ground about six weeks
before the soil freezes, and harvested in late spring. Garlic plants can be grown close together and even in small pots
indoors as lond as you leave enough room for the bulbs to mature. Simply prepare a light soil mix and stick a garlic clove
(the bigger the clove the better) in the ground for every bulb you want to dig up.
As garlic reaches maturity the leaves will turn brown in color then die away. This is the time to harvest your home grown
garlic crop. If you harvest too early the cloves will be very small, too late and the bulb will have split.

Growing
Eat Garlic in Moderation
garlic 2 to 4 grams of fresh, minced garlic can be eaten each day. However, when eaten excessively, it can leave a distinct odor
on the skin and breath, can cause heartburn, upset stomach and allergic reactions.
Garlic can also thin the blood so caution is advised to people with blood disorders, to those who will have surgery, and to those who will deliver a baby,
about consuming it either fresh or in supplement form.
Side effects from taking garlic supplements include headache, fatigue, loss of appetite, muscle aches and dizziness.

Ginger goes well with garlic when cooking - Learn some Ginger Facts
and Health Benefits.
Read more: http://www.disabled-world.com/artman/publish/garlic-benefit.shtml#ixzz1CWrrCQOi

east Infections - Symptoms and Treatments

Womens Health Issues
By Disabled World - 2007-09-12
A yeast infection is an infection that is very common. Most people associate a these infections with women, but in fact it is common in both
men and women alike.
***
Everybody has small amounts of yeast in their bodies and usually they do not cause any problems at all.
But when there is a change to the natural balance in your body the yeast can increase to massive numbers and become stronger than the good bacteria
that normally stops infections.
This increase in yeast numbers is what a yeast infection is. There are a few different things that are the cause of yeast infections, for the most common
ones keep reading.
The most common causes of yeast infections are taking antibiotics, hormonal changes in the body, sexual intercourse, wearing clothing that is too tight
and there are also some diseases that also cause increased chances of getting a yeast infection.
Taking antibiotics is probably the biggest reason that people get yeast infections. Antibiotics not only kill the bad bacteria that is making you sick, but they
also kill the good bacteria that stops the yeast from increasing to infection numbers.
Hormonal changes are another very common cause of yeast infections. When a woman becomes pregnant or starts menopause they are especially
susceptible to getting yeast infections. This is because the environment in their bodies is changing and this makes it easier for the yeast to grow.
One of the most common yeast infection signs is a discharge. It can range in color from faint yellow to clear. The discharge can also be thick, watery, or
clumpy and looks like ricotta cheese. Not all women who have infections experience this. If the discharge is present, odor will also be one of the
symptoms of a yeast infection.
Sexual intercourse can be a cause of yeast infection because of two things:
Having sex with someone who has a yeast infection in their vagina or on their penis. The rubbing that occurs during intercourse can cause sore spots
that then become easy targets for the yeast to grow.
Wearing tight clothing can be a cause because if you wear tight or non-breathable underwear in particular, then that helps to create an environment that
the yeast loves (warm and moist), especially if you are someone who has a tendancy to getting yeast infections in the first place.
There are a few illnesses where a yeast infection is a common part of having the illness, these include diabetes, lukemia and HIV.
So if you keep getting yeast infections try to avoid these things and you will have a better chance of not getting a yeast infection. If you still get a yeast
infection, try using a natural remedy to cure it instead of using a chemical treatment from the chemist.
Often using a natural treatment for yeast infection proves to be a better fix for the problem, especially if you dont like putting lots of chemicals into your
body.
A yeast infection is an infection that is very common. Most people associate a these infections with women, but in fact it is common in both men and
women alike. It is estimated that more than seventy five percent of all women have experienced at least one of these bad things in their life.
A fungus that is naturally produced in our bodies causes a yeast infection. Bacteria that are also naturally produced by the body regulate the growth of
the fungus. The balance between the fungus and the bacteria is easily upset, when this happens, a yeast infection develops.
There are many different things that can upset the natural balance of the body. When antibiotics are taken for long periods of time, it can cause the body
to become unbalanced and one of those can develop. Antibiotics can also destroy the good bacteria in the body that regulates the fungus. When the Ph
levels in the body are out of balance it can also cause this nasty infection.
For those who have had one, the yeast infection symptoms are recognizable.
The pain and itching, along with the discharge and swelling can be maddening. Waiting for an appointment for a diagnosis can seem like a year when in
fact it is usually only a couple of days.
The most common type of treatements are with anti fungal creams. Waiting for relief from the discomfort of a yeast infection can seem unbearable.
These creams usually take between one to seven days to completely clear up the affected area. It is important to follow your instructions from your
doctor to avoid a re-occurrence.
There are some steps that you can take to minimize your risk of contracting or developing symptoms.
Diet is very important for a number of health reasons. For a yeast infection, avoid eating large amounts of yeast breads, cakes, and especially beer. All of
these have a high yeast content that can throw your body out of whack.
If you love to swim, that is great. It is good health exercise. The important thing to remember is to change out of your wet bathing suit as soon as
possible, as it can easy cause an infection.
Another thing that is important to staying on the clear side is to wear underwear that has a cotton crotch. A thong or G-string does not allow airflow.
Every woman has douched, it is important to remember not to use water. This can cause an imbalance and cause a painfully itchy yeast infection. When
you find that perfect pair of jeans that you cannot live without, consider how tight they are. If they are too tight, pass on them. Studies have proved that
clothes that are too tight will do more than just make you look good.
Yeast infections are horrible and nasty, and they are quite preventable. By taking the necessary precautions, you need never suffer from the affects of
this pesty disease again.
Also see our articles on:
Simple Tips to Cure a Yeast Infection | Vaginal Yeast or Vaginal Herpes? and What is Candida? Foods to Eat and Avoid

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