BLOG 532 FOOD CRAVINGS

BLOG 532 FOOD CRAVINGS

Food is a constant factor in life we encounter every singe day, more than once per day. Its purpose is for the nutritional components we need for healthy bodily functions. However, cultural, environmental, and personal influences affect what food we eat. The stereotypical three meals per day, breakfast, lunch, and dinner, are not the same for everyone. Dealing with food is something we all do, but individuals vary in their relationship with food. Diets, portions, locations, availability, and mental state are contributing factors to what gets consumed. Cravings can also be a determining factor for the foods we eat. We have preferences and likes, but cravings surpass simple eating choices. The desire shifts from need to want with strong emotional pull. There is a psychology behind food cravings.

The urge to eat certain foods right away feels like a wave of hunger for that food has taken over. Cravings can pop up anytime, even if the person is full. The most common types of food people crave are those that are salty, sugary, fatty, or maybe a combination of these. Sometimes it can be said that someone is addicted to sugar or addicted to carbs. Foods can feel rewarding and stimulating the reward system of the brain. That feeling of pleasure can lead to the habit of wanting more and more of what are called “hyperpalatable” foods. These types of food release hormones including dopamine, insulin, leptin, ghrelin, and cortisol. The hormones released are related to stress, hunger, and metabolism.

The operation of appetite hormones when we normally eat is that appetite hormones glucagon-like peptide and cholecystokinin from the digestive tract and leptin from fat cells are released. These communicate feelings of fullness with the brain to stop eating. If the person has eaten in several hours, ghrelin is released from the stomach to signal hunger. The problem is that eating hyperpalatable foods too often can lead to interfering with how the brain processes these hormonal signals. Cravings may continue even when the person is full of food. Not getting enough sleep can also cause appetite hormonal imbalances. Women during their menstrual cycles can also imbalance hormones. Some medications can do this too such as antidepressants.

Another craving trigger can be advertisements. The media practically has its own department for snacks. Ads for chips, ice cream, crackers, and soda lure people in. The visual stimulates cravings. People fall victim and want instant gratification. In a world where everything is a touch to order away, it’s easy to access hyperpalatable foods quickly.

Avoiding cravings can be achieved mainly by eating healthily and often. A person’s relationship with food can be controlled by staying away from triggers, not buying hyperpalatable foods, partaking in other dopamine releasing activities that are healthy such as exercise, and of course keeping good mental health status. Hormones remain a complicated subject matter that individuals struggle with in many ways. There is not a one size fits all solution to them which means there isn’t a one size fits all solution to cravings. What remains controllable are our thoughts regarding food, so be self-aware and nourish your body with true self-care.

BLOG 530 ACUPUNCTURE

BLOG 530 ACUPUNCTURE 

The 1970s introduced the exotic and interesting field of acupuncture to the world of medicine. Yet, this needle practice has been around for thousands of years in Chinese medicine. I have me a number of clients who use this form of treatment for various reasons, but have never fully understood the pros and cons. The fitness learning fanatic in me had to do some research. 

The goal of acupuncture is to heal. This approach is very controversial in terms of scientific backing of its effectiveness. The traditional explanation for acupuncture’s effectiveness is that it modifies the flow of energy (known as qi or chi) through the body. The counter argument is that there is no scientific consensus to validate how energy can be directed. The good news is that it has worked for many regardless of convincing data. That debate may lie in Western medicine’s lack of acceptance of acupuncture. 

Acupuncture is used for several reasons. The benefits of acupuncture can extend to a wide variety of conditions, from emotional disorders (anxiety, depression) to digestive complaints (nausea, vomiting, irritable bowel syndrome). It can alleviate pain syndromes that could be injury related or associated with chronic degenerative diseases such as rheumatoid arthritis. It can help in treating neurological problems like migraines or Parkinson’s disease. Acupuncture can be a rehabilitation strategy for individuals who suffered a stroke. Respiratory conditions, including sinusitis and asthma have been relieved with acupuncture. Gynecologic disorders and infertility have helped by acupuncture. It has also proved beneficial for reducing fatigue and addictions. This needle practice aims to promote overall well-being.

There aren’t many serious complications from using acupuncture. Bleeding and soreness could occur from the points of insertion and needle manipulation. I can say that I can certainly get a tattoo but have a fear of trying this out. Sometimes traditional methods aren’t getting the job done, so acupuncture can become an option to remedy the problem. We want to be at peak performance on our fitness journeys so do what is best for your body to accomplish this. After all, science doesn’t necessarily indicate you FEEL.

BLOG 529 PREBIOTICS vs PROBIOTICS

BLOG 529 PREBIOTICS vs PROBIOTICS

These two terms sound very similar and are often used interchangeably, but they are very different and have different roles for the digestive system. Gut health is extremely important so understanding the difference can help stomach issues and better movement of food through the system.

Prebiotics are non-digestible and is the fiber of foods that doesn’t get broken down. It can be found in foods such as bananas, the skin of apples, garlic, onions, beans, as well as many other items. This fiber enters the small intestine and is fermented once it reaches the colon. Fermentation helps to increase the good type of bacteria. By boosting total fiber intake, you also boost prebiotic fiber. Prebiotics can be thought of as the fertilizer for the gut. They’re not affected by heat, cold, time, or acid. The nourish the already existing good bacteria present in the gut. They can help treat obesity, bone loss, and digestive disorders. Prebiotics also increase the concentration of calcium and magnesium in the intestine. They can help lower cholesterol too.

Probiotics are live bacteria that increase the fermentation process in foods including kefir, miso, kimchi, and other types. They can be taken in pill forms as well. Many people have found the gastrointestinal benefits of taking probiotics. It is important to understand that probiotics when taken as a supplement are only affective when they are alive. They can easily be affected by heat or stomach acid. There are hundreds of types of probiotics. They have to compete with other bad bacteria in the gut. They have been found to be effective in treating irritable bowl disease, childhood diarrhea, and other bowl infections. Probiotics also help balance out the poor effects of antibiotics. They can also help enhance healthier skin. They can help with colon irritation after surgery.

Food is the best source of prebiotics and probiotics. However, in today’s processed high sugar food, obtaining enough fiber is not always up to par. It is recommended that we consume 25-38 grams of dietary fiber and 5 to 20 grams of prebiotic fiber daily. Both prebiotics and probiotics are most effective when taken or consumed regularly. This even means taking them at the same time of day. We need proper gut health to absorb nutrients, feel comfortable after eating, and of course to process the food that we have consumed. As much as we tend to enjoy food, an upset stomach can ruin any day and make daily activities difficult.

BLOG 528 OMEGA 3 FATTY ACIDS

BLOG 528 OMEGA 3 FATTY ACIDS

There does exist a good type of fat. Omega-3 fatty acids are found in fish these and come in two forms that we need which include EPA DHA (docosahexaenoic acid) and EPA (eiosapentaenoic acid). ALA (alphalinolenic acid) is the third type which can be found in plants, nuts, and seeds. It is always best to obtain this type of fat from real food versus supplements at a minimum of two to three times a week. The best sources of food that contain EPA and DHA include tuna, salmon, bluefish, herring, sardines, mackerel, anchovies, and trout. Good sources of ALA include flaxseed, canola, and soybean oil, as well as walnuts. Of these sources it is important to keep in mind that certain fish contains high levels of mercury, and that additional nuts and oils can add up to calories. There are of course supplements to use as an option, especially for people who don’t eat fish. It is always best to talk to a doctor first. Our body doesn’t produce this fatty acid, so we need to consume about 500 milligrams daily of EPA plus DHA. People with heart disease or heart failure should obtain twice this amount. Post heart attack, this fat has been shown to lower the risk of heart attacked related death by 30%.

Omega-3 can help the body in several ways. They can help with stiffness and joint pain which people with rheumatoid arthritis can benefit from. They also assist with anti-inflammatory medications to do their job. This fat has been known to help with depression. It also acts as an assist to anti-depressant medications to do their job. Omega-3 also helps lower blood fat, which is triglyceride levels. Additionally, it can help lower blood pressure, raise the good HDL cholesterol, and reduce the buildup of plaque in the arteries. In turn, this helps reduce the risk of heart disease. It helps with infant neurological development. Some studies have shown it helps reduce the symptoms of ADHD specifically for children, by improving their thinking, learning, and remembering. It is important for your eye health and is a major structural component. For anyone, this fat can help reduce the mental decline that comes with age as well as fight Alzheimer’s. disease. Omega-3 helps reduce the risk of macular degeneration.

Fat isn’t always bad, and Omega-3 is the type that we need. Our heart especially needs it. The funny part about taking supplements is that some people say the gel pills give them “fish burps”. So, say hello to good fat in your body by eating more foods that contain Omega 3 and say goodbye to fat types that raise red flags to your health. There are plenty of fish ready to help so pick your pleasure a few times per week.

BLOG 527 DIVERTICULOSIS

BLOG 527 DIVERTICULOSIS

The walls of the digestive tract play a very important role in our relationship with food. Diverticulosis is a condition that occurs when pockets form in the digestive tract. These pockets, called diverticula, mostly form in the colon (the lower part of the large intestine). The lining of the inner intestine pushes through the weak spots in the outer lining which leads to the pouches being created. The lining of the intestine doesn’t like to be pushed, and forms pouches in its defense. This causes the diverticula to become irritated and inflamed (diverticulitis). This condition is more common in people over 60, possibly due to this pouch effect showing more with age. Research links genetics as a culprit and this is more common in men than woman.

The problem is that these pouches cause stomach discomfort including bloating, diarrhea, cramping, and constipation. These symptoms combined with a colonoscopy or x ray can diagnose diverticulosis. After being able to see the pouches the doctor might run other tests such as a blood sample or ACT scan to look at the digestive tract. There is also a GI series of tests that can better look at the large intestine.

The colon (large intestine) is about 6 feet long. Its primary function is to eliminate waste material from food that was digested by the small intestine. The pouches cause problems and treatment is aimed to reduce their havoc. A doctor might first recommend eating a diet higher in fiber to help alleviate pain and gas. Today’s world of processed carbohydrates has caused many to be fiber deficient. A diet low in fiber can create hard stools that are difficult for the body to pass. Now the colon has to use added pressure (the pressure that causes the diverticula to form). Once these pouches form, they do not go away. Good sources of fiber include fruits and vegetables, legumes, beans, and whole grains. Possible foods to avoid include popcorn, poppy seeds, and sesame seeds. Probiotics can be useful in fighting off diverticulitis with their bacteria power.

There are not exactly any foods that must be avoided having this condition, but there are certain troublesome types to keep at minimum. These include foods high in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). Examples of these foods include dairy, beans, brussels sprouts, onions, garlic, and fruits such as apples, plums, and pears.

Stomach discomfort that can be debilitating is very troublesome and frustrating. Talking to a gastroenterologist to find relief is very important. There can be help and hope to alleviate some of this pain and hopefully find a solution such as an antibiotic or fiber supplement to aid in your stomach woes.

 

BLOG 526 EMDR THERAPY

BLOG 526 EMDR THERAPY

Eye movement desensitization processing (EMDR) has become a widely used treatment for post-traumatic stress disorder (PTSD). The World Health Organization upholds EMDR as an effective, evidence-based treatment. Even celebrities like Sanda Bullock have advocated for the help EMDR has benefited to their lives. This form of therapy addresses unresolved memories that manifest trauma surfacing such as depression, anxiety, and/or PTSD. Patients in need of EMDR seem to revisit thoughts of trauma that bring upon these unwanted feelings. The memories feel “stuck” and unprocessed.

A therapist practicing EMDR will guide the patient through what is called bilateral brain activity. Side to side movement of the eyes is what stimulates this. The goal is to change the memory that is stuck/stored so that symptoms/emotions/feelings related to the memory will be eliminated. There are 8 phases designed to reach resolution with memory.

8 phases:

(1)    Obtaining patient’s history to plan treatment

(2)    Prepare and explain the treatment to the patient

(3)    Activate the patient’s memory for reprocessing

(4)    Focus on desensitizing memory

(5)    Use bilateral stimulation to reach the new desired way of thinking

(6)    Identify and work towards processing recurring physical disturbances related to the memory

(7)    Bring each treatment session to an ordered close

(8)    Reassess the patient and their relationship to the memories to ensure progress and meeting goals.

The therapist wants the patient to not feel as though they are in danger anymore and to feel that the trauma is over. The patient can now refer to the experience as something they survived. EMDR can be used to treat many forms of trauma related incidents to include abuse physically or mentally, accidents, bullying, neglect, loss, grief, combat experiences, or natural disasters. Trauma can be an isolated memory or the accumulation of different memories. Not everyone has the same symptoms of trauma such as nightmares or extremely intrusive thoughts and some patients have gone on with these symptoms for decades. Bilateral stimulation over time with repetition can help subside any of these feelings for many patients. Therapy can be difficult and hard to endure, but the result is feeling better quality of life to live each day at a time with a positive outlook and positivity.   

BLOG 525 CHILDREN ARE LESS ACTIVE

BLOG 525 CHILDREN ARE LESS ACTIVE

Kids today are less active than their parents were at their age. The decline in physical activity is a result of a multitude of factors. The consequence is that these kids become at higher risk for health problems both when they’re young and when they grow up. Research shows that children’s aerobic fitness has declined by 5% since 1975. As an example, this equates to children running a mile almost 90 seconds slower than in the past. The consequence of being less aerobically fit is the increased risk of heart attack and stroke. What is causing children to be less fit now-a-days?

Overall, children weigh more now. Less physical activity is a major correlation to this. Only 1/3 of children are getting the recommended amount of physical activity per day which is about one hour. In the 1970’s physical activity was integrated into daily life. More kids walked, biked, or took a skateboard to school compared to today. With the increase in household technology, parents are having to tell, even force, their kids to get off the couch and get some movement. The iPad, games, and streaming dominate whatever time outside of school kids have. While at school, kids are sitting too. The curriculum standards for physical activity have decreased in schools, allocating budgets to other courses. Physical activity has become an extracurricular course versus the once required class each year. Without being introduced to sprots and other activities that were part of P.E., kids might not even be aware of their existence. They miss the chance to explore what they might like and want to participate more in. The option to get involved or join a team won’t happen if never knowing about them.

Prior to the COVID-19 pandemic, physical activity levels were already low. The pandemic made it much worse. With this trend, the World Health Organization estimates that by 2030, the physical activity of kids will have dropped by another 15%. During the lockdown, daily activity was reduced by 17 minutes on average for children and the overall step count went down by 27%.  This is perpetuated by the fact that compared to 20 years ago, kids are spending two to three more hours per day on screens.

There is an app for everything now and a ride everywhere now. Kids don’t know a time when these options were not there, and movement was a must. When parents say they used to walk to school in the snow, well now school can just be online, and the walk is ten steps to the other room in the house to log on. The obesity epidemic among children is at an all-time high at nearly 20%. This will only increase with the trajectory of AI on its way doing practically all one can imagine they need done in life. The children of today are the athletes of the future, so one can only wonder what professional sports will come to and what the new “normal” ranges of weight will be for children and adults.

BLOG 524 GLYCEMIC INDEX

BLOG 524 GLYCEMIC INDEX

Managing blood sugar is critical for health, especially for people with diabetes. The glycemic index is a tool that brings awareness to what foods can increase blood sugar levels. The lower the food is on the GI (glycemic index), the less it will affect blood sugar levels. The GI index shows 3 categories:

1.      Low – 55 or less

2.      Medium – 56-69

3.      High – 70 above

In a general sense, most processed foods are rated high on the GI. They contain sugar and carbohydrates. Foods that are higher in protein, fiber, and fat are rated low. Meats, nuts, spices, and herbs are not rated by the GI.

Here is a list of popular foods:

Vegetables

• Carrots (boiled): 39
• Pumpkin (boiled): 74
• Potatoes (boiled): 78
• Plantains (boiled): 66
• Sweet potatoes (boiled): 63

Fruits

• Apples: 36
• Dates: 42
• Oranges: 43
• Banana: 51
• Mango: 51
• Strawberries: 41
• Blueberries: 53
• Pineapple: 59
• Watermelon: 76

Legumes

• Chickpeas: 28
• Lentils: 32
• Soybeans: 16
• Kidney beans: 24

Grains

• Barley: 28
• Quinoa: 53
• White rice: 73
• Whole wheat bread: 74
• White bread: 75
• Rolled oats: 55
• Couscous: 65
• Popcorn: 65
• Brown rice: 68

Sweeteners

• Table sugar: 65
• Fructose: 15
• Maple syrup: 54
• Honey: 61
• Coconut sugar: 54

Dairy products and dairy alternatives

• Ice cream: 51
• Rice milk: 86
• Soymilk: 34
• Skim milk: 37
• Whole milk: 39

Another factor to consider with the GI index is how food is prepared.  For example, frying foods increases the fat content which can lower the GI score. Baking can break down starches which can then raise the GI. Boiling can retain the starch and lower the GI. The riper fruits are, typically the higher GI is. The longer some foods like rice and pasta are cooked, the higher on the GI they can be because the starch becomes more digestible.

Food is fuel and nutrition is key for our bodies to perform efficiently for us. We get to choose what we put into our bodies, so the decision can include the glycemic index (especially if diabetic). Sometimes we only pay attention to what tastes good or what is easy to make or get. The health consequences will present themselves if these patterns of choice continue. Eating is a constant in our lives. The more educated and informed we can be, the better we can decide what goes in and what stays out.

BLOG 523 CIRRHOSIS

BLOG 523 CIRRHOSIS

Scarring of the liver is called cirrhosis and it can be caused by a few conditions. Whenever the liver is injured, it tries to repair itself. This could be from alcohol or an infection and to heal itself, the liver forms scar tissue. When conditions get worse and worse, the liver makes more and more scar tissue. All this scarring makes it difficult for the liver to perform its job. The damage can’t be reversed, but it can be prevented from the onset.  

Causes of liver cirrhosis can be viral hepatitis (B, C, and D), hemochromatosis (buildup of iron in the body), long-term alcohol abuse, autoimmune hepatitis, or non-alcoholic fatty liver disease. Other causes can be from certain medications, Alagille (genetic digestive disorder), cystic fibrosis, Wilson’s disease (cooper accumulates in the liver), or certain infections (syphilis or brucellosis). Higher risk factors include drinking too much alcohol ongoing, having a type of viral hepatitis, and/or obesity due to the possibility of having fatty liver disease and nonalcoholic steatohepatitis.

Unfortunately, symptoms don’t necessarily appear until the damage is severe. Possible side effects can consist of itchy skin, weight loss, nausea, jaundice (yellowing of the eyes and skin), spiderlike veins appearing on the skin, swelling in the feet and ankles, confusion, absence/loss of periods for women, and for men it can be loss of sex drive.

Depending on the severity, life expectancy with liver cirrhosis is anywhere between 2 to 12 years. This is because the liver is the second largest organ in the body, so it is vital for our health. There are two stages which are compensated cirrhosis and decompensated cirrhosis. With compensated cirrhosis, the person might not show symptoms for years. They may live 9 to 12 years with this condition. Decompensated cirrhosis is more serious because of the complications and symptoms. Life expectancy might be 2 years. Scoring for liver cirrhosis is done by the  Child-Turcotte-Pugh (CTP) scale. It is based on symptoms and then divided into classes: Class A (5-6 points), Class B (7 to 9 points), and Class C (10 to 15 points). The higher the score, the less life expectancy. Medical professionals then use the Model for End-Stage Liver Disease (MELD) to estimate life expectancy. It is a chart that combines measures of creatinine (kidney damaging), INR, and bilirubin. INR and bilirubin measure living functioning.

Following a healthy diet with exercise is always a preventative measure. Grapefruit, berries, fatty fish, olive oil, nuts, and beet juice are all healthy liver foods. Practicing safe sex, avoiding smoking and alcohol, and having regular physical exams are all important actions to take for not only your overall health, but to allow the liver to do what it needs to do for us. We need our liver for detoxifying, getting rid of red blood cells, storing bile, regulating blood levels, metabolizing proteins, and to make bile. Since cirrhosis is irreversible, do what you can control for your health and give your body the environment it needs to do that for you.

BLOG 522 INGROWN TOENAIL

BLOG 522 INGROWN TOENAIL

An ingrown toenail, also called onychocryptosis, is the result of the corner or the side of a nail growing into the toe’s flesh. The pressure of the nail is pushing against sensitive skin. The edge of the sharp nail breaks the skin. The most common area is on the big toe. This can happen because a person has cut their toenails too short, wearing shoes that are very tight and crowding the toes, or an injury to the toenail. The area becomes red, swells, and feels very painful. It is important to wear shoes that fit properly taking precaution before wearing shoes at all can become unbearable. Don’t pick at the nails and be sure to have quality pedicures done. Persons who have diabetes or poor circulation are at higher risk. Sometimes infection can take place. The feet are warm and sweat kept inside socks and closed spaces which makes a breeding ground for bacteria and fungi. Infection to the toe usually has puss on the area. Continuing to clean the area becomes necessary.

Soaking the foot in warm water for 20 minutes can help with an ingrown toenail. Soaking the toe and adding elevation can often do the trick. At home care and proactive self-care can help avoid the nails having to be either be removed, detached, or destroying part of the nail’s cells.  If an infection forms and is left untreated, the underlying bone can also become infected. Making sure to keep the toenails at a moderate length and not cutting them too short can help prevent this problem. We don’t always check our feet, but they need attention too. In fact, they carry our weight all day long, but we rarely look down and hide then in socks and shoes.

This condition is very unpleasant, and athletes can be prone to having them. The stopping and starting of the sports cause the toes to be cramped into the shoes. Poor foot hygiene also puts one at risk. People at higher risk already have toe deformities, bunions, or flat feet. It is common for an ingrown toenail to reoccur if left untreated. Also, if not addressed, the toenail can become deformed and the affected skin can become scarred.

We need our feet to transport us, so painful steps are nothing we want to experience. Even our toes need attention and we should not take for granted the joys of living pain free. Movement is natural medicine and an ingrown toenail can impede this. Don’t let any type of preventable pain take advantage or your well-being.

BLOG 521 BUTTER vs MARGARINE

BLOG 521 BUTTER vs MARGARINE

When it comes to your health, margarine comes out on top as the winner versus butter. The key reason is because margarine is made from vegetable oil while butter is made from animal fat. Because of this, margarine contains the good type of unsaturated fats (polyunsaturated and monounsaturated) that lower LDL cholesterol which is the bad type. Butter contains saturated fat. This is not to say that margarine does not contain trans fats, depending on which type you pick or purchase. The more solid the margarine, the more trans-fat it contains. This means that the stick type is not as healthy as the kind that comes in a tub or container. The reason we want to limit or eliminate trans-fat is because it can raise our blood cholesterol levels and the risk for heart disease. Eating this type of fat lowers the good HDL cholesterol. Label reading becomes important, particularly looking for margarine that contains less trans and saturated fats. Spreading it on thick will thicken the arteries and waistline.

The Breakdown

Butter is a popular spread and is used in many sauces, as well as for baking. It is a source of milk fat. Starting back in the 1970s, public health authorities realized that butter shouldn’t be used at free will. Butter isn’t all bad. It does contain vitamin K12 which is linked to bone health. Just like milk, the better forms of butter come from the type of cow it is derived from. Grass fed cows provide more nutrients than grain fed cows. One small square or serving of butter(5g) contains 36 calories, 4 grams of fat with 2.5 grams being saturated, 11mg of cholesterol, and no carbohydrates or protein. It is truly just a taste enhancing component of one’s diet. The problem is that just using 5g is a rare occurrence. Margarine is usually dished out of a tub, so one tablespoon is about 14 grams. This has about 100 calories and 11 grams of fat, with 1 gram being saturated, and zero grams of cholesterol.

Butter and margarine aren’t usually toppers for the best items on the menu. They’re spread on breads, melted on pastas, melted on pastries and treats, drenched on popcorn, globed on a white baked potato, and of course used in the baking process of many cookies and cakes. Oh yeah, and don’t forget we put them on top of pancakes. Therefore, the more one limits these sometimes foods, the better off they will be avoiding these heart damaging spreads. Vegetables aren’t meant to have butter on them. The little things add up to big health risks when we chose to opt for taste and flavor instead of remembering the big picture of our health.

Alternatives

There are healthy alternatives to consider when trying to substitute butter. Margarine is the better choice, however there are other healthy choices to give a try. Selecting one of these options still involves portion control and doesn’t make the less calories and less fat equate to as much as you want. Instead of spreading butter on toast or your bagel, try a fruit puree. Not only can you have a variety of flavors such as grape, strawberry, or apple, but you will also reap the benefits of antioxidants. Plenty of fat will be saved trying this option. Applesauce can be used instead of butter when baking and adds a sweet taste. Spreading hummus instead of butter on items is also a healthful choice. Roasted garlic is also another butter alternative. Garlic contains antioxidants, Vitamin C, as well as phosphorus. Different oils can also be used for cooking instead of using butter. Vegetable, olive, coconut, or flax seed are a few types. These also contain the good types of fat for the heart which include omega-3, omega-6, and omega-9.

There’s another twist to types of butter. One can either use salted or unsalted butter. Salted butter of course has more flavor, but also is higher in sodium. Most chefs prefer unsalted butter so that the taste of salt doesn’t affect their recipe. Unsalted butter also creates a better consistency when baking. Because unsalted butter would be the healthier choice, it therefore has a shorter shelf life because it is not packed with preservatives.

Keep your eating clean and simple. Adding butter and other condiments can truly derail your best intentions to eat healthy. Spices are great and even just letting yourself adjust to tasting food as is, is a great way to keep your food clean and your digestion system clean. Keep your butter knifes clean and keep them in the drawer. One small change at a time to your eating can add up to big measures of progress over time.

BLOG 520 GRAPES

BLOG 520 GRAPES

Grapes are sometimes called “nature’s candy” because they have a sweet/sour taste that so many people enjoy. They’re an easy, convenient, quick snack with nutritional value. They’re an ingredient/flavor for jellies, jams, wines, and juice. They also come in raisin form. They come in different varieties and colors including green, black, red, pink, and yellow. The list of benefits is quite long for grapes, making them a go-to fruit to munch on.

Grapes are high in antioxidants, particularly in their skin. We want antioxidants to help prevent chronic diseases. The antioxidants in grapes include resveratrol and quercetin which prevent cancer, heart disease, and high blood pressure. They also have anthocyanins which prevent both heart and brain disease. By fighting oxidative stress, antioxidants help us prevent poor health. Grapes have even more antioxidants to include beta carotene, vitamin C, lutein, and ellagic acid. A key antioxidant is resveratrol which acts as an anti-inflammatory and helps block the spread of cancer cells.

Another great grape benefit is their ability to protect against certain eye diseases. They help the retina function better. This is because of the antioxidant resveratrol that helps protect from UVA light and macular degeneration. The other antioxidants, lutein and zeaxanthin, are said to improve vision. Resveratrol is also beneficial for skin and hair. Many cosmetic products contain resveratrol because of its collagen producing ability and because it protects against UV rays. Resveratrol also protects hair follicles from environmental damage, and it helps with hair growth. Furthermore, resveratrol wards off the production of harmful bacteria including E coli. The list seems to go on and on with how great resveratrol is which is found in grapes.

An interesting part about grapes is that contrary to popular belief, they can actually lower blood sugar levels which protects from diabetes. Grapes do have 23 grams of sugar per 1 cup, so although that may seem high, they’re low on the glycemic index (GI). They have a range of 49-59 and generally under 55 on the GI is considered low. This means grapes don’t raise blood sugar quickly. Additionally, grapes decrease homeostatic model assessment of insulin resistance (HOMA-IR) which is a measure of insulin resistance.

Another great quality of grapes is that they may improve brain health, including memory. The compounds in grapes ward off inflammation which can reduce the risk for Alzheimer’s. Grapes have also been shown to boost mood. Because grapes have potassium, vitamins B, C, and K, and manganese, they can support bone health. Grapes are also known for reducing constipation because of their fiber. Grapes even have melatonin which helps improve sleep.

Having a hand full of grapes, drinking a cup of grape juice, or having a box of raisins, all have many perks for our health. Grapes often get a bad “sugar-filled” reputation, but a little more information reveals the many benefits “nature’s candy” contains. Grapes are candy that is good for you. Drinking wine might be another story. Have a few grapes and enjoy their sweet/sour benefits for your body.

BLOG 519 POPCORN

BLOG 519 POPCORN

The traditional snack we love to have while watching a movie, popcorn gets devoured by the handful. Popcorn gets both a bad and good reputation, being considered junk food as well as a healthy snack option. The truth lies in how the popcorn is made and what is added to it.

Popcorn is a corn kernel that when heated up, turns into fluffy, light, bites. When made the right way, it can be considered healthy. When made at the movie theatre or for commercial sale at the grocery stores, there’s typically plenty of salt, butter, and sugar added for flavor. Eating popcorn aligns with the concept of making your own food at home being the best option for health purposes and knowing what ingredients are used. That way, the nutritional benefits can be enjoyed which includes popcorn having protein, being high in fiber, as well as being low in fat and sugar, with zero cholesterol.

The best way to make popcorn to reap the health benefits and stick with a snack option that won’t harm your waistline, is to air-pop popcorn or make it on the stove. The kernel is a whole grain which means it is not processed prior to being cooked. Therefore, as a whole grain, popcorn does have plenty of fiber. One serving of popcorn (about 24 grams) contains 3.5 grams of fiber and our daily recommended amount of fiber to have is 25 grams per day. One serving also has 3 grams of protein, which isn’t a ton, but we can always benefit from protein adding up to our daily amount needed of at the very least, 50 grams per day. Plain Jane popcorn also has calcium, Vitamin A, Vitamin K, and potassium. One cup of popcorn also only has about 100 calories.

Usually when we buy popcorn, the bad qualities overshadow any nutritional benefit. This is when salt is added, bumping up sodium levels. Butter might be added and that bumps up the fat content. The bags of popcorn that go in the microwave usually have a good number of additives that are chemicals our bodies don’t recognize and must break down. It might taste good, but your digestive tract doesn’t think it’s good. Another dilemma with popcorn is that sticking to one serving and that tests your willpower, especially when you’re presented with an entire bucket of it at the movies or even having the whole bag in front of you. Sure, we can have the best of intentions, but when given the option to reach for another handful, well, you’ve been in that situation.

Popcorn is low calorie and does have its nutritional perks, but being satiated with just one serving can be hard. Keeping to the unsalted and no butter type Is also challenging. Most of us grew up warming up a bag in the microwave, devouring it at the movies, or having some kettle corn at the fair. To back track and decide to have it just plain and just one cup is possible, just not easy at first. Being healthy takes an effort but popcorn shows that we can still have the foods we enjoy, we just have to have them at their natural, pure form, and in the appropriate amount.

BLOG 518 CEREAL

 BLOG 518 CEREAL

What’s breakfast without cereal when you were a kid?? Super convenient and taste bud pleasing, but is cereal healthy?? Cereal does come from processed grains. How cereal is made is highly processed starting with processing the grains into flour, then adding sugar and water, undergoing high temperatures to shape the cereal, and then drying out the product into the final shapes. Nutrients are added, hence many of the labels stating fortified with vitamins and minerals. This crunchy food is typically enjoyed with milk or yogurt in puffed, flaked, or shredded form.

The major trouble that comes with cereal is the added sugar. Consumers are often misled by false claiming labels. You must read the nutrition facts, not the claims that say they can lower cholesterol or help fight diabetes. The next problem with cereal is that most people eat well over one serving at a time. Most cereals abide by ½ cup to 1 cup per serving with around 200 calories. However, a “bowl” of cereal is much more than this amount. Many cereals also contain refined grains, so it is important to find those that are whole grain so that more of the nutritional value is intact. To help, always look for cereals that contain at least 5 grams of fiber per serving. Another worry with cereal is that it can pack on the sodium. Therefore, between the added sugar and sodium, it’s no wonder we want to keep adding more and more to the bowl if there is milk left. Some cereals contain up to 500 mg per serving. When it comes to sugar, some cereal equates to eating cookies. Cereal also does not contain much protein at all, which means it doesn’t necessarily keep you satiated unless of course you eat a large quantity of it.

There are close to 6 million types of cereal. There are many crispy and crunchy brands. Cereals is quick and easy and of course has a longer shelf life than eggs and toast since it is a highly processed food. There are also hot cereals such as oatmeal and grits. All types of cereal either come in corn, wheat, or rice form. This ready to eat packaged option makes the morning routine much easier to manage. The worst types of cereals are those made for children, and they can contain up to 50% sugar. The packages only claim the good qualities, but it is important to read further into your selection. All the colors and shapes make cereal fun and attractive. Even in adulthood we can be nostalgic for a good bowl of cereal. For some, it’s a late-night snack too. Always read labels, always. Then make more informed choices because how you start your day can direct your energy, mood, and performance.

BLOG 517 ECZEMA

BLOG 517 ECZEMA 

Dry, itchy skin is often associated with the skin condition called eczema (atopic dermatitis). It is marked by being long lasting and flaring up from time to time. For people who have eczema, their irritated skin will look like a rash that might be swollen. Other symptoms include crusting skin, small bumps, thicker skin, dry/cracked skin, and/or raw skin. Eczema can start in early childhood and continue through adulthood, flaring up from time to time. It is not contagious.

There is a gene associated with skin that deals with protection. After all, our skin’s purpose is to protect all that is under it. Some people with eczema lack protective genes. The weak skin then doesn’t retain moisture as well, and this reduces the protection against bacteria and allergens that are irritants. They’re also more prone to other types of allergies. Other people have too much of the bacteria called Staphylococcus which affects the good bacteria in the skin. The barrier skin provides is then not as healthy or effective. Because the barrier is weak, the person becomes at higher risk for immune responses such as inflammation.

Taking care of the skin is very important and having a skin care routine helps. When a person has eczema there are preventative measures to take to avoid flare ups. Moisturizing the skin a minimum of twice per day is good practice to follow. Shea butter and lotions can help seal moisture in. Because soaps can be especially irritating to people with eczema, it is recommended to only use cleansers that are dye free, alcohol, and fragrance free. Applying after bathing is best. Bathing should be done every day. There are certain triggers that can be avoided as well. Stress, cold air, dry air, heat, sweat, pollen, mold, pet dander, dust mites, stress, and rough wool fabric, should be kept away as much as possible. All of these are self-care measures, but if ineffective there are other options.

A health care professional can prescribe medications such as antibiotics to ward off infection when flare ups strike. There are pills that can be taken regularly to keep flare ups away as much as possible. Prednisone is an example of this type of medication. There are injectable biologics options too. Dupilumab (Dupixent) is an example of these. There are ointments and creams that can be topically applied which are typically corticosteroid products. For more severe cases, wrapping the area with the products on using a wet gauze can help seal in the moisture. Light therapy is another option which incorporates UVA and/or UVB rays.

Itching and scratching is the worst habit to form. Children must be taught not to this. Anti-itch and anti-allergy medications can be taken to help against this irritation. Skin plays a huge protective role for us. In turn, we must protect it. We don’t always get drawn the best hand to deal with, but if eczema is part of life, then taking care of it the right way is critical. Quality of life depends upon this. We must live in our own skin, so keeping the home comfortable just feels better.

BLOG 516 FOOD PUSHERS

BLOG 516 FOOD PUSHERS

Seems like temptations lurks on every corner when you are trying to lose weight. Most of the time, it’s our very own friends, family, and co-workers who are the “food pushers”. These people insist you have some, continuously offer, pressure you as they share, and inadvertently are trying to sabotage your diet. These people are not exactly supporting your change, rather, they’re making you feel guilty at happy hour and for skipping out on the birthday cake.

When faced with this predicament, the best answer to a food pusher is a solid, “No thank you”. There doesn’t need to be an explanation or justification. If you feel you need a follow-up, simply add, “No thank you, but I’m on a special diet”. When they just keep pushing, it’s time to say, “No thank, but I’m on a special diet and honestly I could use your support and encouragement”. Now, the guilt has been spun back around. Psychology 101.

Here are some additional tips to help with food-pushers and the ever-prevalent temptations all around you:

1.       While at work, ask that the treats and sweets be kept in the break room. They don’t need to be paraded at the entrance, rather, obtaining the donut requires a special trip to physically go up and get one. You are less likely to cave in when the visual proof is out of sight to better lead to out mind.

2.       2 bite-rule of take and toss: This means that you accept the offer, merely nibble, then destroy of the evidence. The taste buds had their moment and you didn’t say no to offend anyone.

3.       At family gatherings or catered events that food is put in front of you: You can say I’m full right now but I’m going to take it home for later. You could say I’ve got a little upset stomach so I’m going to wait to take it home and actually have this at an enjoyable time for my stomach.

4.       Your spouse or partner really likes eating out and wants to continue to do so: Try healthier locations and say that you want to start to expressing love in other forms rather than food.

5.       Happy hour is every Friday: It’s time to try club soda with lime. You don’t have to miss out, but you have to learn to enjoy time with others without chewing or drinking. If someone keeps the pressure on, just say you have been getting major headaches from alcohol so it isn’t worth the risk.

6.       When someone says you have to try something: Tell them you will later. Stalling can make the immediate pressure subside then be forgotten.

7.       When someone says that the food is your favorite and you will love it: Just say you already had some. Little white lie for your waistline won’t hurt anyone.

8.       When someone tells you that one bite isn’t going to kill you: Just tell them that you are bottomless pit and once you start you won’t be able to stop so better not let that happen.

9.       When someone keeps saying have more or have another drink: Just say you have to drive or that you still have another engagement to stop by after so better not get too much in your belly now.

10.   When you are forced to take left overs: There are plenty of people in need of food or take it to work the next day for someone else to have. You don’t have to throw it away, but you can also take the plate and “accidently” set it down and leave it. Oops.

Yes, these replies all seem easy and caught in the moment you have to have the confidence and will power to assert yourself. Goals are goals and don’t let others, offerings, and those food pushers deter you from what you ultimately want to accomplish. 

BLOG 515 CORNSTARCH

BLOG 515 CORNSTARCH

Cornstarch has a bad reputation but is still so popularly used and consumed. It is an ingredient that thickens soups, sauces, and desserts. Cornstarch is versatile and the answer to many cooking recipes. Other uses include softening baked goods, holding together fruit fillings, and adding crispy coating to meats, vegetables, and crusts. Many people have it in their pantry because it is used for so many purposes. However, as good as it is for cooking, it isn’t so good nutritionally. It is considered a highly processed food that is stripped of all its nutrients.

When it comes to cornstarch in our diet, well, it happens to be high in both calories and carbohydrates. The good nutrients we benefit from and need like protein, vitamins, minerals, and fiber, are not part of the picture. Although we don’t consume a full cup of cornstarch when we do eat it, for content purposes, one cup of cornstarch has 488 calories, 117 grams of carbs, and only 0.5 grams of protein and 1 gram of fiber. If you were to eat a fruit tart, you probably only have a tiny, tiny amount of cornstarch, but even this amount can affect your blood sugar. This is because cornstarch is high on the glycemic index. When we have foods that contain cornstarch, it is digested very quickly so your blood sugar spikes up quickly. Type 2 diabetics must be cautious.

A healthy diet can still have a minimal portion of cornstarch in it. Keep in mind, if cornstarch is used to thicken foods, well, it can do the same to your body. One to two tablespoons at a time on occasion is okay. It’s typically the type of foods you are eating that have cornstarch in them that probably aren’t the greatest. Having gravy, sauces, and desserts wouldn’t be foods to have daily. Puddings, custards, pancakes, waffles, beers, and ales aren’t what a healthy diet entails on a daily basis. The best way to stay away from cornstarch is to avoid processed foods entirely and when you cook leave this ingredient out of it. Basically, all foods with cornstarch also have plenty of sugar, fat, and sodium. There are other cooking alternatives to cornstarch such as tapioca, arrowroot, potato starch, or wheat flour. Be mindful, enjoy bites, and portion control might take willpower, but your overall health and body weight will thank you.

BLOG 514 DONATING BLOOD

BLOG 514 DONATING BLOOD

One of the easiest ways you can volunteer to help others is by donating your blood. In fact, according to the American Red Cross, your donation can save up to three lives. In the U.S., someone is need of blood every two seconds. With a need that high, no wonder we hear of blood drives and donating events. Giving to others always feels good, and donating blood has its own way of being beneficial to the doner as well. It is completely safe when performed properly and with the correct equipment. You can safely donate up to 3 times per year.

Donating blood can help you feel better mentally and physically. Giving to others can reduce stress. It has also been found that donating blood can contribute to lowering the risk of heart attack and heart disease. This is because regularly donating can lower iron stores. This sounds counter intuitive, but lower iron stores reduce the risk of heart attack. Some research suggests donating can also lower blood pressure.

Not everyone is qualified to donate because there can be several risk factors. People with HIV, hepatitis B or C, if you have syphilis, or having West Nile virus, are all reasons you would not be able to donate.  Some people get intimidated or a little scared when considering donating. This is because you might get dizzy, lightheaded, feel arm pain, and/or feel nauseous. Some people do have hemophobia so the site and setting of being around or near blood can be a major deterrent. About 500 ml of blood is taken during a standard donation. After being taken, the blood gets separated into plasma, red cells, and platelets.

We never know when life can present an emergency or disaster. People can lose blood and need more due to major blood loss during surgeries, having severe anemia, having sickle cell disease, form gastrointestinal bleeds, and even from loss of blood during childbirth. Donating blood is an easy, safe, fast way to help save lives. Just a little bit goes a long way and the more people who do it, the more there is to utilize upon demand.

BLOG 513 ANIMAL VS PLANT PROTEIN

BLOG 513 ANIMAL vs PLANT PROTEIN

Our bodies need protein for critical functions and performance of many bodily operations. We can get protein from both animal and plant sources and there has become popular interest regarding which is better. We need protein for cellular processes, including growth and structure, and for immunity related purposes. There is a difference between animal and plant protein, so the nutritional argument can vary for which type we should have if one were to choose one type versus the other.

There are about 20 amino acids the body uses to build protein. Therefore, protein is made of amino acids. Animal proteins are complete proteins because they contain all the 9 essential amino acids. Examples of these would be poultry, seafood, dairy products like milk and cheese, and eggs.

On the other hand, not all plant proteins are complete. There are complete plant proteins which are soybeans, Ezekial bread, quinoa, buckwheat, nutritional yeast, chia seeds, hemp seeds, and pea protein, but most lack one or more of the essential proteins. Examples of incomplete plant proteins include beans, nuts, legumes, wheat, and wild rice. However, if you were to combine incomplete plant sources such as having a peanut butter sandwich, which had peanuts and wheat as the protein sources, together they would make a complete protein. Another example would be having pita bread and hummus together to meet the “complete” status.

There are benefits to having both types of protein. Animal protein can help build lean muscle mass and ward off muscle loss with age. It greatly depends on the type of animal protein consumed. Eating fish can help reduce the risk of heart disease and cognitive decline. Eating red meat has mixed research showing an increase in risk for heart disease and stroke. Plant based protein has been associated with lowering blood pressure and cholesterol and reducing the risk for cancer and stroke. A diet rich in legumes, whole grains, and nuts can help lower the risk for type 2 diabetes. However, eating fried vegetables and refined grains is not a healthy option.

A diet that includes a variety of plant-based proteins and lean meats is a good approach to nutrition. There are pros and cons to both types of protein and sometimes limiting to one or other can lead to nutritional deficiencies. Type and preparation are major factors amongst either type of protein. Fried chicken versus a handful of almonds would be an example of preparation influence. Collard greens drowned in butter versus grilled fish would also have its preparation influence involved. Protein isn’t to be skipped or lacked in our bodies, so whichever type you choose or if its having both, make sure you are aware you are meeting the body’s needs. As a rule, you should have one gram of protein per pound of body weight. Therefore, if someone weighed 120 pounds, they should have around 120 grams of protein. Stay strong with protein and stay strong with healthy dietary choices that have it.

BLOG 512 CHERRIES

 BLOG 512 CHERRIES

“With a cherry on top” is something so many of us have said when it comes to desserts and beverages for a little added bonus. Cherries are a fruit that many people enjoy the flavor of. Sweet and tart are the two types of cherries and either come in a variety of colors, not just red. They’re actually nutritious, but that of course depends upon how you consume them. From pies to alcohol, cherries are used for many purposes. Here’s how they are healthy for us.

One cup of cherries has about 97 calories in it. We benefit from the fiber, potassium, and vitamin C they contain. We need potassium for nerve and muscle function, and we need vitamin C for good immunity and skin. Fiber is needed for digestion. Cherries also have magnesium, vitamin K, copper, and vitamin B.

A great reason to eat cherries is because of the number of antioxidants and anti-inflammatory compounds they contain.  Antioxidants ward off oxidative stress which in turn helps prevent pre-mature aging and chronic disease. They have polyphenols which help fight cellular damage and reduce inflammation. Cherries have polyphenol antioxidants which include flavanols, catechins, and anthocyanins. These all keep the heart healthy.

Many athletes drink tart cherry juice to help with exercise recovery because of the anti-inflammatory property in cherries. This helps with soreness and muscle pain. In turn, some advocate that tart cherries can improve training performance because of better recovery.

The anti-inflammatory properties of cherries also aid with symptoms associated with arthritis and gout. They can reduce uric acid levels in the body. They also break down proteins that lead to arthritic pain.

Cherries can also help you sleep better. They contain melatonin which helps with sleep duration and quality. People with insomnia drink cherry juice to help them get to sleep when needed.

Adding cherries to your diet isn’t hard. They can be used in sauces, on salads, eaten raw, put in baked goods and smoothies, and even added to water (as well as other beverages). We might think of cherries as just a bit of sweet or tart taste, but there’s actually good reason to eat a handful of cherries from time to time.

BLOG 511 HAIR DYES & PERMS

BLOG 511 HAIR DYES & PERMS

Going to the hairdresser every 4 to 8 weeks is a beauty routine many adhere to. Between highlights, coloring, straightening and/or perms, your hairstylist knows you won’t stay away for long. Besides the expense, dying and/or perming your hair has its pros and cons in terms of keeping your hair healthy. We have all heard horror stories of damage such as breakage, fall out, or bad cover up processing. For something that makes hair look so good, why do some experts say it is bad for us?

Our hair is made up of proteins in every single strand. Proteins are the protectors of the hair, guarding the inside of the strand. Things to guard against include heat and UV rays. Whenever the chemicals of dyes or perms are applied, the protein protection layer gets lifted. This means the chemicals will reach the inside of each strand. The dye changes the chemicals that make up the hair so the color will change. This chemical process can lead to the loss of your hair’s strength which leads to hair becoming thinner, your hair not being able to withstand heat, and the hair follicles becoming rougher. Repeating this process over time can lead to the accumulation of damage you might see in your hair.

There are chemicals to watch out for and to use sparingly. Bleach is one of the most well-known and popularly used chemicals, but it can damage your hair depending on the pH (acidity) of your hair. Bleach can affect hair’s strength, moisture, and ability to withstand heat. Bleach colors hair because of the oxidation process that involves hydrogen peroxide. P-phenylenediamine (PPD) is another chemical compound common in hair dyes that require an oxidizer like hydrogen peroxide. Henna is a natural hair dye sometimes used, but it can still cause damage by making hair coarser and brittle. Overall, going to lighter hair is what causes more damage versus darkening your hair.

Chemicals can also be applied to hair to perm or straighten it. A perm is a chemical treatment to curl the hair and straightening your hair requires relaxing it with a chemical. A perm practically reprograms the molecular structure of the hair so that it takes on the desired wave or curl. Hydrogen attaches to the hair’s bonds and breaks them so that the new change can take place. The perming process can damage hair especially if you color it too. When done correctly, the risk of damage is less but sometimes the processing can be trial and error figuring out the timing and amount of product needed to achieve the desired style. Some people have had their scalp burned because of this trial and error.

The chemicals used to relax hair can cause fizziness and dryness. This is usually because of the applied heat. Split ends are very common because relaxers wear down the outer, protective layer of hair. Because the hair is weakened, breakage is also common. Considerable thinning of the hair can also take place. Scalp burning can also take place.

Hairstylists are likely to follow safe practices. There are questions you can ask and steps you can take to help keep your hair safe. Using a conditioning treatment or products that have a conditioner in them during the processing is recommended and minimizing heat can help reduce the risks of damage. On your own you can use shampoos and conditioners that have moisture additives. Spacing out the time between hair appointments can help the damage on top of damage happening, giving the hair time to become healthier in between. Styling your own hair using less heat when you can be a good idea as well.

Hair is interrelated to our self-esteem. When it looks attractive to us and is the color or type, we like best on ourselves, our overall confidence improves. Having a bad hair day is bothersome to anyone. Keeping those bad hair days away would be nice. Find a stylist you trust and be proactive in your own hair health. Your head of hair wants to feel good too.

BLOG 510 JAUNDICE

BLOG 510 JAUNDICE

Jaundice occurs when the skin turns a yellowish color, even including the whites of the persons’ eyes and mucus membranes. The yellow pigment is the result of high levels of bilirubin in the body which is a type of bile. The liver produces bile which is a fluid that helps with digestion. Bilirubin’s specific job is to help breakdown red blood cells. Causes of jaundice could be from tumors, gallstones, and/or hepatitis.

During the production of bilirubin, there are factors that can affect this process, thus resulting in jaundice. Causes could be alcohol in the body, the presence of hepatitis A, B, and/or C, medicines, anabolic steroids, metabolic defects, and/or autoimmune disorders. Any of these could impede upon the two phases of bilirubin production which include the reabsorption of large hematoma (when blood collected under the skin). The other phase involves hemolytic anemias which is when blood cells are destroyed before their lifespan is over.

Other than seeing the yellow pigment, signs of jaundice (short-term) include fever, flu-like symptoms, chills, abdominal pain, and/or very dark urine. Visible signs include bruising, palmer erythema (red color on the palms and fingertips), and spider angiomas (collection of blood vessels surfacing the skin). The inflame size and tenderness of the liver can also be a symptom of jaundice. This is because jaundice can occur with liver disease. There could be blockage that is happening while bilirubin is being produced. This could occur from gallstones, pancreatic tumor, and/or gallbladder cancer.  

Jaundice itself doesn’t necessarily have to be treated, but the causes and side effects can be. Some people get itchy skin which can be treated with topical creams. Some people vomit and have an upset stomach which can be treated with herbal teas and ginger. Being careful of liver health is important and one would want to stay away from alcohol and treat any form of hepatitis. Adequate hydration is critical. Some foods are more liver friendly than others. Packed, canned, and smoked foods should be avoided. Whole, fresh foods are the best options. There are also herbal remedies. Following a healthy diet and keeping a healthy weight is always pivotal for good health. It isn’t jaundice itself that is the problem; its causation that should be addressed. Our body gives us warning signs we shouldn’t ignore.