“Vitiligo is a skin condition whose exact cause is unknown. In vitiligo, patches of skin lose their pigmentation when the pigment producing cells, the ‘melanocytes’ are attacked and destroyed.”

American Osteopathic College of Dermatology

Vitiligo (vit-uh-lie-go) causes the skin to lose its natural color. Patches of lighter skin appear. Some people develop a few patches. Others lose much more skin color.

Vitiligo can also affect other parts of your body. A section of hair can turn white. Some people lose color inside their mouths. Even an eye can lose some of its color.

What causes this color loss is still a mystery. We do know that vitiligo is not contagious. It is not life-threatening.

But vitiligo can be life-altering. Some people develop low self-esteem. They may no longer want to hang out with friends. They can develop serious depression. Most people have vitiligo for life, so it’s important to develop coping strategies.

A coping strategy that helps many people is to learn about vitiligo. Another helpful strategy is to connect with others who have vitiligo.

Up to 2% of the population and an estimated 2 to 5 million Americans have the condition. It doesn’t matter if you’re a man or a woman.

In most cases, it develops early in life, between ages 10 and 30. It will almost always show up before age 40.

QU”Enzymes are proteins that control the speed of chemical reactions in your body. Without enzymes, these reactions would take place too slowly to keep you alive.”

Sciencemuseum.org

Enzymes are vital for processes to take place in our body without them they couldn’t take place. What are enzymes exactly?  We have an many enzymes in our body from our saliva to our pancrease. Enzymes are specialized proteins that are produced by living cells to catalyze reactions in the body=breakdown.   Protein in the form of an enzyme acts as a catalyst. A catalyst in action brakes down something, any chemical substance affected with the speed of reaction without being permanently altered by the reaction. For a chemical or biochemical reaction to occur, a certain amount of energy is required=the activation energy. Energy can be transformed from one state to another. The role of an enzyme is to decrease the amount of energy needed to start the reaction. Exactly how enzymes lower activation energies is not completely and fully understood but it is known that an enzyme attaches itself to one of the reacting molecules, this is called a substrate complex. Thousands of enzymes exist but each kind can attach ONLY to one kind of substrate. The enzyme molecule must fit exactly with the substrate molecule (just like how pieces in a jigsaw puzzle have to fit in their specific space of the picture). Well, if the substrate and enzyme don’t perfectly match or fit properly no reaction takes place. When they do fit perfectly the substrate molecule can react with other molecules in a synthesis reaction and when completed the enzyme is free to move on elsewhere to connect with another substrate molecule. This whole process takes place quickly. Clearly, enzymes are essential to the body’s overall homeostasis. (In order to lead a healthy life, we need to bring a balance in the way we lead our lifestyle. Homeostasis is nothing but a mechanism which helps the human body maintain a balance between the internal and external environment). Enzymes quickly perform catalyze chemical reactions and they also govern the reactions that occur.  Enzymes are named by adding the suffix “ase” to the name of their substrates. For example there is:

The breaking down of starches = the enzyme that does this function is amylase.  (Know this about amylase, it is present in human saliva where it begins the chemical process of digestion; that starts in our mouth. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. There is even b and y amylases. Ending product on enzymes breaking down starches or carbohydrates gives us one thing only sugar.)

The breaking down of sugars, like sucrose = the enzyme is sucrase. The ending product of the enzyme is it breaks down complex sugars to more simple sugars in the body.

The breaking down of fats (lipids) = the enzyme is lipase. Lipase perform essential roles in the digestion, transport and processing of dietary lipids in most if not all living organisms (example (triglycerides, fats, oils). Most lipases act at a specific position on glycerol backbone of lipid substrate (A1,A2 or A3 in the small intestines). For example, human pancreatic lipase (HPL) is the main enzyme that breaks down dietary fats in the digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Know that glycerol is a simple sugar compound. Enzymes deal with breaking down our foods because they take a major role in what we call the process digestion in the human body but notice what the ending result is of mostly every ingredient out of 3 of our food groups, which is SUGAR. It’s because of the food already having some sugar in it but more importantly also the chemical reaction with the enzyme to allow the food to break down into smaller compounds to be utilized in the body=simpler sugar compounds which also plays a part in the entire digestion process.

So know sugar in the body is our fuel for energy but with our digestion process, in how it works is like this: when the body gets a meal within 1 hour digestion starts in the stomach and complete in 6 to 8 hours depending on how large the meal is, especially if 3 large meals a day. The foods if contain starches, fat, lipids they all break down to simple sugars that transfer to the bloodstream and whatever energy the body needs at that point the tissues with cells utilize it but when enough sugar is used and we have excess in the blood we than have the body store the extra sugar that first converts the glucose (active sugar) to glycogen (inactive sugar) in our liver. The liver is only so big and when it reaches its optimal level of storage than the sugar gets stored in our fat tissue = WEIGHT GAIN. This is the problem with people in America not understanding this process. Plus as most people get older from 30 than to 40 years old and every 10 years after that till heaven we put cellulite on the body for 2 major reasons not eating as healthy due to the bikini and speedo fit not being the priority in life but getting the feet up after a hard day’s work is. The other reason is we aren’t as active as when we were 20 or 30 years old and the metabolism naturally slows down unless you’re a Jack la Lanne.

How do we deal with this to prevent obesity? Do what I did go on a 6 small meal diet. Eat a meal every 3 hours with keeping fat, calories/sugar, carbohydrates in proper proportions to prevent excess sugar in the meals to not allow fat storage=weight gain. Of course some exercise or activity daily or every other day helps tone the muscle and not let it flab due to cellulite. Live healthier habits of living not a month, 3 months or 6 months but make it your daily routine with treating yourself to foods you don’t eat daily to maintain a good weight and increase your health status to allow you to live a happier, longer and more exciting life. Dr. Anderson with his book “Dr. A’s Habits of Health” is a great book to check out with so many others and than the network.   You learn how all 4 food groups are divided up in your meals.

Let’s not forget with enzymes they also break proteins down in our body:  The breaking down of proteins=Trypsin Proteins are large biological molecules consisting of one or more chains of amino acids. Proteins perform a vast array of functions within living organisms, including catalyzing metabolic reactions, replicating DNA, responding to stimuli, and transporting molecules from one location to another. Trypsin is a enzyme catalyst, which allows the catalysis of chemical reactions.   The ending product of the break down is amino acids not sugar. Know high on a protein diet continuously for years can hurt the body also.

Enzymes deal with breaking down our foods because they take a major role in what we call the process digestion in the human body. but notice what the ending result is of mostly every ingredient in our 4 food groups is; SUGAR. It because of the food has some sugar in it but also the chemical reaction with the enzyme to allow the food to break down into smaller compounds to be utilized in the body with send through the entire digestion process.

There are risks with eating just high protein diets for long periods of time. You put yourself at risk for: Osteoporosis: Research shows that women who eat high protein diets based on meat have a higher rate of bone density loss than those who don’t. Women who eat meat lose an average of 35% of their bone density by age 65, while women who don’t eat meat lose an average of 18%. In the long run, bone density loss leads to osteoporosis.

Kidneys: A high protein diet puts strain on the kidneys. It is well known that patients with kidney problems suffer from eating a high protein diet which is due to the high amino acids levels.  A high-protein diet may worsen kidney function in people with kidney disease because your body may have trouble eliminating all the waste products of protein metabolism.

However, the risks of using a high-protein diet with carbohydrate restriction for the long term are still being studied. Several health problems may result if a high-protein diet is followed for an extended time:

Some high-protein diets restrict carbohydrate intake so much that they can result in nutritional deficiencies or insufficient fiber, which can cause health problems such as constipation and diverticulitis.

Some high-protein diets promote foods such as red meat and full-fat dairy products, which may increase your risk of heart disease.

If you want to follow a high-protein diet, do so only as a short-term weight-loss aid. Also, choose your protein wisely. Good choices include fish, skinless chicken, lean beef, pork and low-fat dairy products. Choose carbs that are high in fiber, such as whole grains and nutrient-dense vegetables and fruit.

It’s always a good idea to talk with your doctor before starting a weight-loss diet. And that’s especially important in this case if you have kidney disease, diabetes or other chronic health condition.

So if you want to continue on high protein diets longer than 6 months know how to alkalize the body chemicals to decrease the proteins and there are supplements that can do that via the pharmacy or look up even online.

Before changing your diet check with your doctor to make sure its cleared ok by the doctor since he knows your entire medical history.

“Common treatments for stage IV bone cancer: In stage IV bone cancer,surgery is often the recommended course of treatment.Radiation, chemotherapy and targeted therapies may also be recommended.”

Cancer Treatment of America

“The foods you eat, especially foods high in antioxidants, can help ward off dementia and improve your brain health. As Stony Brook University registered dietitian Stephanie May tells students, choosing colorful fruits and vegetables – and avoiding processed foods – will fuel you for success.”

U.S. Health News

There’s no denying that as we age chronologically, our body ages right along with us. But research is showing that you can increase your chances of maintaining a healthy brain well into your old age if you add these “smart” foods to your daily eating regimen.

Blueberries.

“Brainberries” is what Steven Pratt, MD, author of Superfoods Rx: Fourteen Foods Proven to Change Your Life, calls these tasty fruits. Pratt, who is also on staff at Scripps Memorial Hospital in La Jolla, Calif., says that in animal studies researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as

Alzheimer’s disease or dementia. Studies have also shown that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging rats, making them mentally equivalent to much younger rats. Ann Kulze, MD, author of Dr. Ann’s 10-Step Diet: A Simple Plan for Permanent Weight Loss & Lifelong Vitality, recommends adding at least 1 cup of blueberries a day in any form — fresh, frozen, or freeze-dried.

Wild salmon.

Deep-water fish, such as salmon, are rich in omega-3 essential fatty acids, which are essential for brain function, says Kulze. Both she and Pratt recommend wild salmon for its “cleanliness” and the fact that it is in plentiful supply. Omega-3s also contain anti-inflammatory substances. Other oily fish that provide the benefits of omega-3s are sardines and herring, says Kulze; she recommends a 4-ounce serving, two to three times a week.

Nuts and seeds.

Nuts and seeds are good sources of vitamin E, says Pratt, explaining that higher levels of vitamin E correspond with less cognitive decline as you get older. Add an ounce a day of walnuts, hazelnuts, Brazil nuts, filberts, almonds, cashews, peanuts, sunflower seeds, sesame seeds, flax seed, and unhydrogenated nut butters such as peanut butter, almond butter, and tahini. Raw or roasted doesn’t matter, although if you’re on a sodium-restricted diet, buy unsalted nuts.

Avocados.

Avocados are almost as good as blueberries in promoting brain health, says Pratt. “I don’t think the avocado gets its due,” agrees Kulze. True, the avocado is a fatty fruit, but, says Kulze, it’s a monounsaturated fat, which contributes to healthy blood flow. “And healthy blood flow means a healthy brain,” she says. Avocados also lower blood pressure, says Pratt, and as hypertension is a risk factor for the decline in cognitive abilities, a lower blood pressure should promote brain health. Avocados are high in calories, however, so Kulze suggests adding just 1/4 to 1/2 of an avocado to one daily meal as a side dish.

Whole grains.

Whole grains, such as oatmeal, whole-grain breads, and brown rice can reduce the risk for heart disease. “Every organ in the body is dependent on blood flow,” says Pratt. “If you promote cardiovascular health, you’re promoting good flow to the organ system, which includes the brain.” While wheat germ is not technically a whole grain, it also goes on Kulze’s “superfoods” list because in addition to fiber, it has vitamin E and some omega-3s. Kulze suggests 1/2 cup of whole-grain cereal, 1 slice of bread two-thee times day, or 2 tablespoons of wheat germ a day.

Beans.

Beans are “under-recognized” and “economical,” says Kulze. They also stabilize glucose (blood sugar) levels. The brain is dependent on glucose for fuel, Kulze explains, and since it can’t store the glucose, it relies on a steady stream of energy — which beans can provide. Any beans will do, says Kulze, but she is especially partial to lentils and black beans and recommends 1/2 cup every day.

Pomegranate juice.

Pomegranate juice (you can eat the fruit itself but with its many tiny seeds, it’s not nearly as convenient) offers potent antioxidant benefits, says Kulze, which protect the brain from the damage of free radicals. “Probably no part of the body is more sensitive to the damage from free radicals as the brain,” says board-certified neurologist David Perlmutter, MD, author of The Better Brain Book. Citrus fruits and colorful vegetables are also high on Perlmutter’s list of “brainy” foods because of their antioxidant properties — “the more colorful the better,” he says. Because pomegranate juice has added sugar (to counteract its natural tartness), you don’t want to go overboard, says Kulze; she recommends approximately 2 ounces a day, diluted with spring water or seltzer.

Freshly brewed tea.

Two to three cups a day of freshly brewed tea — hot or iced — contains a modest amount of caffeine which, when used “judiciously,” says Kulze — can boost brain power by enhancing memory, focus, and mood. Tea also has potent antioxidants, especially the class known as catechines, which promotes healthy blood flow. Bottled or powdered teas don’t do the trick, however, says Kulze. “It has to be freshly brewed.” Tea bags do count, however.

Dark chocolate.

Let’s end with the good stuff and my favorite desert. Dark chocolate has powerful antioxidant properties, contains several natural stimulants, including caffeine, which enhance focus and concentration, and stimulates the production of endorphins, which helps improve mood. One-half ounce to 1 ounce a day will provide all the benefits you need, says Kulze. This is one “superfood” where more is not better. “You have to do this one in moderation,” says Kulze.

Lastly the prevention of diseases that can impact all organs including our brain.  With obesity comes the risk of heart disease, diabetes II, that can lead into further problems down the road with other systems of the human body.  To get on prevention check if your body mass index is in the range it should be and if your not sure check online BMI where it is for free.  If you need assistance with a good diet plan but more importantly knowing how to get in a regular routine of living a healthy life through diet, habits, balancing rest with exercise than you have come to the right site.  For no fee, no donation, no hacking go to healthyusa.tsfl.com and take a peek at what we offer which is at such a reasonable price.  We provide more of a reachable goal for you with having Dr. Anderson through access of his book “Dr. A’s healthy habits” with a personal coach and the foods to eat while your dieting.  If you have any questions or set backs and need to converse with someone that’s what your personal coach is there for; we provide support.  Take a peek go to healthusa.tsfl.com and you may just like what you see.  Join me and so many others in attempting to reach the goal of getting back in the right weight for our height.  I hope to hear from you.

“In the United States, the percentage of children and adolescents affected by obesity has more than tripled since the 1970s.¹  Data from 2015-2016 show that nearly 1 in 5 school age children and young people (6 to 19 years) in the United States has obesity.^“

CDC Centers for Disease Control and Prevention

Dupuytren’s (du-pwe-TRANZ) contracture is a hand deformity that usually develops over years. The condition affects a layer of tissue that lies under the skin of your palm.  This is a condition that affects the fascia—the fibrous layer of tissue that lies underneath the skin in the palm and fingers. In patients with Dupuytren’s, the fascia thickens, then tightens over time. This causes the fingers to be pulled inward, towards the palm, resulting in what is known as a “Dupuytren’s contracture.” Knots of tissue form under the skin — eventually creating a thick cord that can pull one or more fingers into a bent position.  This is why, the fascia is a layer of tissue that helps to anchor and stabilize the skin on the palm side of the hand. Without the fascia, the skin on your palm would be as loose and moveable as the skin on the back of your hand. In patients with Dupuytren’s disease, this palmar fascia slowly begins to thicken, then tighten.  As Dupuytren’s progresses, bands of fascia in the palm develop into thick cords that can tether one or more fingers and the thumb into a bent position. This is called a “Dupuytren’s contracture.” Although the cords in the palm may look like tendons, the tendons are not involved in Dupuytren’s.

This occurs most often in older men of Northern European descent.

The cause of Dupuytren’s disease is not completely known, but most evidence points towards genetics as having the most important role.

There are anecdotal reports of Dupuytren’s emerging or worsening after a patient experiences an injury or an open wound (including surgery) to his or her hand; however, there is no good evidence to support this. There is also no compelling evidence to suggest that it is caused by overuse of the hand.

A number of treatments are available to slow the progression of Dupuytren’s contracture and relieve symptoms.

Know in most cases a Dupuytren’s contracture progresses very slowly, over a period of years, and may remain mild enough such that no treatment is needed. In moderate or severe cases, however, the condition makes it difficult to straighten the involved digits. When this happens, treatment may be needed to help reduce the contracture and improve motion in the affected fingers. Typically, as a contracture worsens, the involvement of the fascia becomes more severe and treatment is less likely to result in a full correction.

Currently, there is no cure for Dupuytren’s; however, the condition is not dangerous.

Although it varies from patient to patient, Dupuytren’s usually progresses very slowly and may not become troublesome for many years. In fact, for some patients, the condition may never progress beyond developing lumps in the palm.

If the condition progresses, your doctor may first recommend nonsurgical treatment to help slow the disease.

Surgical Treatment

If the contracture interferes with hand function, your doctor may recommend surgical treatment. The goal of surgery is to reduce the contracture and improve motion in the affected fingers.

There is no known cure for Dupuytren’s contracture; however, surgery is intended to “set back the clock” by reducing the restricting effect of the cords by either disrupting or removing them. Unfortunately, the healing tissues will form with the same potential to develop cords in the future—but the gains in hand function can still be substantial.

The surgical procedures most commonly performed for Dupuytren’s contracture are:

• Fasciotomy-In this procedure, your doctor will make an incision in your palm and then divide the thickened cord(s) of tissue. Although the cord itself is not removed, dividing it helps to decrease the contracture and increase movement of the affected finger.Fasciotomy is performed using a local anesthetic that numbs just your hand without putting you to sleep. After the procedure, your wound will be left open and allowed to heal gradually. You will have to wear a splint during your recovery.
• Subtotal palmar fasciectomy-Partial (also called limited, subtotal or selective) fasciectomy aims to remove the diseased tissue while leaving behind the normal fascia. The term ‘partial’ and related terms cover the whole range of degrees of excision between ‘segmental’ and ‘total’.

Your doctor will talk with you about which procedure is best in your case.

Fasciotomy. In this procedure, your doctor will make an incision in your palm and then divide the thickened cord(s) of tissue. Although the cord itself is not removed, dividing it helps to decrease the contracture and increase movement of the affected finger.

Fasciotomy is performed using a local anesthetic that numbs just your hand without putting you to sleep. After the procedure, your wound will be left open and allowed to heal gradually. You will have to wear a splint during your recovery.

“Parents who delay or skip childhood vaccinations even when kids have no medical reasons are contributing to U.S. outbreaks of measles and whooping cough.”

Michigan Health Lab