Bracelets for Every Pound Lost

Kelley sent me the following email;

Hi there,
I found your website and wanted to share my weight loss story with you.

The photo I'm sending you is a picture of me after I lost 72 lbs. along with the before photo. It’s hard to believe but I did it. I'm also sending photos of the PoundPuncher Bracelets that I created during my weight loss. It's explained in the story. Thank you for taking the time to read my story.

My story begins in 2005 after the birth of my second child. Like all mothers I fell into the everyday routine of taking care of everyone except me. I kept putting on weight, felt depressed, and didn’t know what to do. In 2008, a friend asked me if I wanted to enter a local weight loss competition with her. Even though I didn’t want to I knew I needed to. I began eating wisely, exercising, and losing weight. After the competition was over I still had a lot of weight to lose. I wanted to change, feel alive again, be a happy person, and be there for my kids and husband. You can have all the support in the world but it's all up to you to make good choices in life.

I needed something to remind me all the time to NEVER give up and to be proud of the hard work that I had accomplished. I was determined to get to that dream. I knew I needed to stay focused and MOTIVATED to continue to lose weight, but how? I came up with an idea …..a bracelet. I had my husband create a bracelet that I had visualized. It tracked my weight loss and reminded me to make healthy choices when reaching for food. It was my daily "reminder" to keep going! I had lost 39 ½ lbs. in the competition and continued until I had lost 72 lbs. I felt the need to create more bracelets to help those on the same path, in order to give them hope and motivation. I had never created anything like this before and had no business experience, but I felt I needed to do this. Since then, I launched a website and have sold bracelets in a few stores and on-line. I’m thrilled to know that I was right about following my instincts.

Very few people know my story or how the bracelet helped me conquer the weight loss battle. I wear my bracelet everyday. It reminds me to be PROUD and to stay on the healthy road of happiness.

Thanks again and God Bless,

Kelley Davis


Check out her website and bracelets at poundpuncher.com.

Convenient Couscous

For hundreds of years couscous has been a staple grain dish in the Mediterranean   countries. Basic couscous is made by rolling and shaping moistened semolina. The end result is tiny round pellets. In some parts it is also made with barley, millet, yams or cornmeal.



Nowadays,the commercial, ready made semolina product has become a popular dish Worldwide due to it being quick and easy to prepare. It has already been pre-steamed so only requires to be soaked for 10 minutes in boiling water or lightly steamed.



Couscous is one of the healthiest grain products and has a much low glycemic load than regular pasta. It contains thiamin (B1), riboflavin (B2 niacin), pantothenic acid (B5), pyridoxine (B6), and folate, and containing four times as much. It has a good protein content of 3.6 grams per every 100 calories.



So if you haven't tried it before, why not buy a box and try it out. I am sure it will become part of your staple foods. It can be served hot or cold in savoury and sweet dishes. When creating a dish allow 100g / 4oz of uncooked couscous per person.

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Festive Couscous

Adapted from a recipe by Nigella Lawson at B.B.C. Food   

This is one of those wonderful dishes that demands little but delivers massive dividends. Just sprinkle the spiced couscous with fresh coriander and those vibrant jewels of pomegranate seeds and present at the table in all its magnificence ~ Nigella



675g / 1lb 8oz couscous

100g / 4oz golden sultanas

1/4 heaped tsp ground cinnamon

1/2 heaped tsp paprika

1/2 heaped tsp ground cumin

1/2 heaped tsp ground coriander

2 1/2 tsps salt

1 litre / 1 3/4 pints freshly boiled water

5 1/2 tbsp vegetable stock

1 1/2 tbsps extra virgin olive oil

1 pomegranate

1 handful fresh coriander, chopped

salt and freshly ground black pepper



Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film or tight fitting cover. Leave the mixture to sit for 10-15 minutes, until the water has been absorbed by the couscous. Remove the cling film or cover from the bowl and stir the couscous with a fork to separate the grains. Add the vegetable stock and the olive oil to the couscous. Stir the mixture again and season to taste with salt and freshly ground black pepper. If necessary, re-cover and microwave on full power for 1-2 minutes, or place in a warm oven to heat through. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract about a quarter of the seeds by hitting the outer shell of the fruit with a rolling pin. Sprinkle them over the couscous with the chopped coriander and serve. Serves 8 as side dish.



Israeli Couscous with Saffron, Olives, and Vegetables

From the Vegetarian Times    

Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavour to this dish. For a milder taste, use kalamata olives.



2 cups couscous

4 tsps canola oil

2 bulbs fennel, slivered, grated, or finely chopped (1 cup)

1 medium leek, white and pale green parts finely chopped (1/2 cup)

6 cloves garlic, chopped (2 tbsps)

1/2 cup dry white wine

2 cups shelled fresh or frozen peas

1 cup low-sodium vegetable broth

4 plum tomatoes, chopped (1 cup)

a few saffron threads (I use turmeric~Jackie)

2 cups baby arugula leaves (rocket)

1/2 cup chopped, pitted oil-cured or kalamata olives

3 tbsps olive oil

fresh basil leaves, for garnish



Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil. Serves 6



Couscous with Mushrooms and Sun-Dried Tomatoes

By BBC Nutritionist from Honey We're Killing the Kids at B.B.C. Food  



85g / 3oz sun-dried tomatoes, from a bag (not stored in oil)

535ml / 19fl oz water

215g / 7½oz couscous

1 tbsp olive oil

4 1/2 cloves garlic, crushed and chopped

1 1/2 bunches spring onions, chopped

25g / 1oz fresh basil leaves

3/4 lemon, juice only

salt and freshly ground black pepper

170g / 6oz mushrooms, sliced



Place the sun-dried tomatoes into a bowl with the water. Soak for 30 minutes, until rehydrated. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and allow to sit for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through. Add the mushroom mixture to the couscous, stir through to mix well and serve. Serves 3



Fig and Pistachio Couscous

From Recipes4us  



240ml / 8fl.oz. Water

1 tbsp olive oil

salt

175g / 6oz dried Figs, thinly sliced

1 heaped tbsp Pistachio Nuts, chopped

175g / 6oz Couscous

1 level tsp Ground cinnamon

¼ tsps ground allspice

4 spring onions, chopped

8 basil leaves, shredded



Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil then remove from heat and stir in couscous and spices. Cover and leave to stand until water is absorbed, about 5 minutes. 2. Transfer to a large bowl, fluff with fork and allow to cool completely. Stir in the spring onions and basil. Serve at room temperature. Serves 4.



Couscous Pudding

Recipe submitted by Spark People user ANTIOCHIA.



3 cups soy milk

1/4 cup raisins

1/4 cup sugar

2 tsps margarine / Earth Balance

1 cup couscous

1 tsp vanilla

cinnamon for sprinkling on top

soy creamer (Optional)



Put the soy milk, raisins, sugar, and margarine in a saucepan and bring to a boil. Remove from heat. Stir in the couscous and vanilla. Cover and let stand 5 minutes. Serve warm or cold sprinkled with cinnamon. You may pour on additional soy milk or use soy creamer - Silk makes a good creamer ~ Antiochia. Servings 8

A Motivational Weight Loss Story Video

Ryan lost 135 pounds in 13 months with diet and exercise. He went from 308 pounds to 173.

Someone had told him he could change a habit in 21 days. Within 21 days he had lost 18 pounds. This motivated him to keep going. Within five months he lost 100 pounds. He gets up at 4:45am each morning to exercise. See his very motivational video here.
Check out his story at his website Ryan in Boise.

Jogging to Lose Weight

Ben is six foot tall and used to weigh 360 pounds. Within 10 months of starting his goal to lose weight he was down to 220 pounds. Check out his inspiring story at his site. Here is an excerpt;

My name is Ben Davis. On December 25th, 2008, I decided to get my life together. I weighed 360 pounds and was a miserable person.

Then I started jogging.
Then did a 5K.
The pounds started falling off.
I ran a 10K.
And a sprint triathlon.
Then I did a half-marathon.
I kept losing weight.
And kept running.
Then I did a full marathon.
I decided to keep going.
Then I did an Ironman.

If you want to do something with your life, if you really want to do it, just do it. I promise that you can. You just have to do it. And when you do, you’ll be happier for it.

World Vegan Day 2010

The 1st of November is World Vegan Day and is the first day of the World Vegan Awareness Month. World Vegan Day was established in 1994 by Louise Wallis of The Vegan Society U.K., to mark the 50th anniversary of the founding of the Vegan Society in 1944 by Donald Watson. He coined the name Vegan for non-dairy vegetarians.

It is a great delusion to suppose that flesh of any kind is essential to health. 

William Booth, Founder of the Salvation Army

There are many reasons that people become Vegan. The main reason being the barbaric cruelty to animals, whether farmed or wild, for our food and clothing, product testing, and sport. What gives us the right to torture and kill animals? Nature provides us with many alternatives to eat and wear. Other reasons people become Vegan include the impact of factory farming on the environment and our health, and in some cases for religious reasons. We are all Earthlings and one species should have no more rights than another.

We all love animals. Why do we call some 'pets' and others 'dinner' ?   K. D. Lang  Singer

Many non-Vegans ask what we eat. A simple Google search will show millions of tasty and nutritious Vegan recipes on the Web. In my right side panel you will find many Vegan blogs who provide some wonderful recipes plus a visit to Vegan MoFo (meals for a month) will give you a list of over 240 bloggers who will be posting daily Vegan recipes for the whole of November. Your only problem will be deciding on which delicious dishes to choose! 

Compassion is the foundation of everything positive, everything good. If you carry the power of 

compassion to the marketplace and the dinner table, you can make your life really count. 

Rue McClanahan Actress

Have a wonderful World Vegan Day.

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Raw Apple Crumble

From the Dr McDougall October Newsletter Created by Guest Chef Cathy Fisher

This is a great dessert because it’s easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.



Topping:

1 cup walnuts

4 pitted dates

Apple filling:

3 apples, peeled, sliced and large diced

1 tablespoon lemon juice

2 apples, peeled, sliced and large diced

2 tablespoons lemon juice

6 pitted Medjool dates

¼ cup raisins

¼ teaspoon cinnamon

¼ teaspoon nutmeg



Topping: Blend the walnuts and 4 dates in a food processor until the texture is a little smaller than Grape Nuts. Spoon into a small bowl and set aside.

Filling: Toss the 3 peeled, sliced and diced apples with 1 tablespoon of lemon juice and set aside in a bowl. Next, in the food processor, blend the remaining 2 apples, 2 tablespoons of lemon juice, 6 pitted dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.

Serve: Place one-fourth of the apple filling into a small dessert dish and sprinkle with date-nut topping. Serves 4. Preparation: 15 minutes; cooking time: 0 minutes; serves: 4

Notes: Use a good eating apple, such as a Gala, Fuji or Pink Lady in this recipe.

Thrifty Black Beans

Black beans, also known as turtle beans, are generally available both dried and canned. Like most common beans they are said to have originated in South America and Central America, becoming a main part of the diet of the Indians in those areas. Today black beans are a main ingredient in Mexican, Cuban and Brazilian menus.

They are very nutritious, health giving and economical. Black beans contain an excellent amount of molybdenum, very good amounts of folate, dietary fibre, manganese, and tryptophan, and good amounts of thiamin, phosphorus,magnesium and iron. A cup of cooked black beans contains 15 grams of protein and is only around 230 calories, an excellent protein meal for Vegans.

The beans have excellent health benefits. They have a low glycemic index which will stabilize blood sugar levels and provide energy. The fibre will reduce cholesterol and prevent constipation. Black beans contain the most antioxidents out of all the types of beans and contain far more per weight than oranges. The iron in the beans will help boost the hemoglobin in the blood especially if they are eaten with vitamin C, like a glass of fresh juice or a freshly sliced tomato salad for example.

When purchasing ready made meals and delicatessen salads, note that many contain sulphites. The molybdenum content in black beans is an aid in detoxifying these sulphites. So adding black bean soup or salad, when purchasing deli food, will be a plus to those who are allergic to sulphites.

Note: Beans contain purines which break down into uric acid. Therefore those with gout or those who sufffer from kidney stones should not eat them in excess. For those that find beans bloat, why not try Vegan digestive enzymes? 

When purchasing dried black beans check that there is no insect damage or mould. The dry beans should be stored in an airtight container in a cool, dry, dark area. They can be stored for up to a year. Canned black beans are also very nutritious but check there that they do not contain additives. Always buy organic beans where possible. 

There are many ways to serve black beans. Some you will find below. Enjoy! 

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Black Bean and Mango Salad 

By Jolinda Hackett of Vegetarian at About.com  

1 15oz / 425gm can black beans, drained and rinsed

2 cups mango, diced

1 cup sweet red bell pepper, diced

6 green/Spring onions, thinly sliced

1/4 cup cilantro (coriander) leaves, chopped

1/4 cup fresh lime juice

1 tbsp. olive oil

1 seeded Jalapeno pepper, minced or hot sauce to taste

Salt to taste

Combine all ingredients, including beans in bowl. Toss and serve.

Easy Black Bean Soup 

From The Cat-Tea Corner™ Recipe Collection (great site to visit if you are Vegan, love cats and/or love tea).

1 onion, chopped

oil for sautéeing

2 garlic cloves, scored

1 cup water

1 can 15oz / 425gm black beans, not drained

1 can 14oz / 397gm diced tomatoes, not drained (plain or seasoned)

1/3 cup white rice (optionally basmati)

salt and ground cayenne pepper to taste

2 cups strong prepared Lapsang Souchong tea (use twice as much tea leaf as usual)

Sauté the onion in the oil in a 2 quart/ 1 litre pot. When it's soft and slightly browned, drop in the garlic and sauté about a minute longer. Pour in the water, beans with liquid, tomatoes with liquid, and the rice. Bring to a boil, then lower the heat and cover. Let it simmer for about 1/2 hour, until the rice is nice and soft. (While it's cooking, make and eat some salad; try lettuce, roasted red peppers, and olives.) Once the soup is finished cooking, season it with salt and cayenne. Stir in the tea. Then pour the soup into a blender -- including the garlic cloves -- and blend until pureed but you can still see flecks of black bean. (We had to do this in two batches to not overload the blender.) Dee-lish with some crusty bread. About 4 servings.

Black Bean Dip with Veggies

From that wonderful website All-Creatures .org

2 cups black beans, cooked or canned

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. cumin, powdered

2 tbsp. lemon juice

1/4 tsp. red pepper powder (optional)

Place all the ingredients in a blender and run at "high" until smooth.  It may be necessary to stop the blender from time to time, and mix the ingredients with a spoon or spatula to ensure that all the ingredients are thoroughly and uniformly mixed.  (The amount of seasoning is often subjective; so, we suggest you taste a little and add additional seasoning if necessary.)  When finished, scoop out the bean dip into a bowl and place it in the center of a large platter.  Cut the veggies into 2" / 4cm lengths and split as necessary to keep bite sized.  We suggest broccoli florets, carrots, cauliflower florets, celery, cucumbers, green and red bell peppers, scallions, etc.  Arrange the veggies around the dip on the platter in two piles for each variety of veggie, so that they are opposite each other.  This way everyone sitting around the table can reach some of each.  Enjoy!

Finger Lickin' Black Beans

From Spark People submitted by IAMTHEAMYGDALA 

1 15oz / 425gm can black beans

1 14oz / 397gm can reduced salt sweet corn 

1 onion

1 red bell pepper

1 tbsp. olive oil

1/4 cup apple cider vinegar

1/4 cup water

1 tsp. cumin

1 tsp. cayenne pepper

1 tbsp. fresh cilantro (coriander) chopped

+/-2 cloves of garlic 

Sautee onion and red pepper in olive oil. When almost done, add garlic and sautee until cooked. Add can of black beans, corn, water, vinegar, cilantro, cumin, and cayenne pepper. Bring to a boil and then reduce to a simmer. When mixture has reduced somewhat (usually 15 to 20 minutes) dinner is served! Servings: 4

Black Bean Brownies

From ireallylikefood                      

These brownies taste just as good, if not better, than the real thing. It's super easy.

15 oz / 425gm. can black beans, drained and rinsed

2 whole bananas

1/3 cup agave nectar 

1/4 cup cocoa powder

1 tbsp. cinnamon

1 tsp. vanilla extract

1/4 cup raw sugar (optional)

1/4 cup instant oats (NOT rolled oats)

Preheat oven to 350F/177C. Grease an "8x8" / 20cm x20cm pan and set aside. Combine all ingredients, except oats, in a food processor blender and blend until smooth. Stir in oats and pour batter into pan. Bake approximately 30 minutes or until toothpick inserted comes out clean. Allow to cool before slicing. You will be SO suprised to see how good these taste! 

Broccoli a Super Veg

Broccoli (Brassica oleracea italica) has been cultivated for over 2000 years. It is said to have been developed from the cabbage by the ancient Etruscans of the Eastern Mediterranean region. Broccoli only reached France around the 16th Century, and spread throughout Europe and the US around the 18th Century. It is only in recent years that it has not only been recognised as versatile vegetable but also appreciated for it's excellent health benefits. Broccoli is actually an  edible flower and not a true vegetable..

It contains excellent amounts of dietary fibre, vitamins A, C and K, folate and beta-carotene. Broccoli also contains a very good amount of manganese, tryptophan, potassium, phosphorus, magnesium, iron and vitamins B2 and B6.  It has a good amount of calcium, one cup cooked broccoli contains 71.8 mg of calcium. Broccoli contains lesser amounts of most vitamins, minerals and aminos.

Health wise the folate is needed for the normal growth of the tissue and is good for pregnant women. The vitamin C, which is an antioxidant and anti-inflammatory,  helps prevent colds and aids with absorption of it's iron content. Broccoli also contains the phytonutrients indoles and isothiocyanates, which many studies have linked to cancer prevention.. It is also one of the few vegetables that contain cysteine and helps when there is a need, mainly with infants and the elderly, to augment l-cysteine levels in the body and help them, when required, to absorb nutrients from food. L-cysteine is also  required by the body for collagen production and assisting  in skin elasticity and texture. Broccoli is also useful in cataract prevention.

Steamed broccoli is said to provide special cholesterol-lowering benefits. When steamed the dietary fibre binds together with bile acids in the digestive tract making it easier for bile acids to be excreted, and the result is the  lowering of cholesterol levels. Raw broccoli still has cholesterol-lowering ability just not as much. Another broccoli benefit is that good supplies of vitamin A and K help keep our vitamin D metabolism in balance. 

Note : Raw broccoli and broccoli sprouts have been said to contain natural substances that can interfere with problem thyroids, resulting in goiters. Cooking has been reported to inactivate this effect.

When purchasing broccoli select bright to dark green heads which have compact clusters of tightly closed flowerets. Stalks and stem leaves should be tender yet firm. Look carefully at the cut ends of the broccoli stalks and make sure they are closed. Open ended stalks tend to be older and tougher. Frozen broccoli is also good. It normally contains only the florets which are richer in beta-carotene than the stalks. The downside is that it has twice as much sodium, half as much calcium and far less vitamin C as fresh broccoli..

When storing broccoli, never wash beforehand, keep dry. Store in a vented plastic bag or container in the refrigerator for up to 3 days. Another method is to submerge the stem in a bowl filled with ice water. Cover the broccoli heads with a plastic bag, and change the ice water daily for up to 3 days. Wash broccoli thoroughly just before using. Trim the tough portion of the stem about one inch from the bottom and chop for use. Do not overcook broccoli as it will not taste good and your kitchen will stink.

Serve raw in smoothies and salads, lightly steamed for 4 to 5 minutes, or stir fried. Once steamed can be blended for sauces or soups. Enjoy!

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Steamed Broccoli with Almonds, Lemon Zest, and Red Pepper Flakes

From Whole Living 

1 head broccoli, broken into florets, stems chopped into 1-inch pieces

1 to 2 tsps extra-virgin olive oil

2 tbsps slivered almonds, toasted

zest of 1/2 lemon

pinch crushed red pepper flakes

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl. Drizzle with olive oil and add almonds, lemon zest, and red pepper flakes; toss to combine. Serve immediately. Serves 4

Quick & EasyBroccoli Salad (Rawfood)

Recipe by Danielle. From the Aug 2010 4 Health Inc Newsletter   

Salad

5 cups of shredded broccoli (I stuck mine in the VitaMix for a few minutes and let it get chopped up... quick and easy ~ Danielle)

1 cup of onions (optional)

1 cup sunflower seeds

1 cup of chopped tomatoes

2 tsps dill (or a handful of fresh dill)

1/4 cup flax seeds

Dressing

1 cup of raw brazil nuts (soaked)

3 tbsps of maple syrup

1/4 cup of water

sprinkle of celtic salt (or other sea salt)

In a high speed blender or food processor, combine all of the ingredients for the dressing. It should come out nice and creamy. Mix together all of the other ingredients. Add the dressing and mix. Simply enjoy.

Golden Bowl

From the Vegetarian Times            

The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. This recipe was a winner in their 2008 Restaurant Poll, and is a popular entrée at The Grit in Athens, Georgia.

2 tbsps vegetable oil, divided

15oz/425g extra-firm tofu, drained and cut into 1/2-inch dice

2 tsps low-sodium soy sauce, plus more to taste

2 cups steamed broccoli

8oz/227g sliced mushrooms

1 cup finely chopped onion

1 cup diced yellow bell pepper

1 cup sliced yellow squash

1/2 cup shredded cabbage

1/2 cup grated carrots

2 tbsps nutritional yeast, or more to taste

2 cups cooked brown rice

Heat 1 tbsp oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry. Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice. Serves 4. 

Broccoli with Onions and Pine Nuts

From Mother Earth News   

3 tbsps pine nuts, or chopped, slivered almonds

2 tsps extra-virgin olive oil

1 cup chopped onion, (about 1 medium)

1/4 tsp salt, or to taste

4 cups broccoli florets

2 tsps balsamic vinegar

freshly ground pepper, to taste

Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately. Yield: 4 servings, 3/4 cup each.

Squash, Broccoli and Barley Salad

Recipe by Jennifer Joyce  From BBC Good Food  

A flavour-packed, unusual salad that's delicious warm or cold. 

1 butternut squash , peeled and cut into long pieces

1 tbsp olive oil

250g/9oz pearl barley

300g/ 10.5oz Tenderstem broccoli , cut into medium-size pieces

100g/3.5oz SunBlush tomatoes , sliced

1 small red onion , diced

2 tbsps pumpkin seeds

1 tbsp small capers , rinsed

15 black olives , pitted

20g/4tsps pack basil , chopped

Dressing

5 tbsps balsamic vinegar

6 tbsps extra-virgin olive oil

1 tbsp Dijon mustard

1 garlic clove , finely chopped

Heat oven to 200C/392F/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

Welcome to The Paleo Diet Blog!

The Paleo Diet--the world’s healthiest diet--is based on the simple understanding that the best human diet is the one to which we are best genetically adapted. It is supported by documented scientific evidence and by real-life improvements, even triumphs, of people winning their personal health battles.

The Paleo Diet is based upon the life work of Dr. Loren Cordain. Dr. Cordain is widely acknowledged as a leading expert on the diet of our Paleolithic ancestors. In numerous publications in the world's best scientific journals, he has documented the dramatic health benefits of eating a diet consistent with human genetic evolution and our ancestral, Paleolithic diet. Learn how a diet based on lean meats, seafood, fresh fruits, and fresh vegetables can lead to ideal body weight, optimum health, and peak athletic performance.

This concept represents the "unified field theory" of nutrition that has until now been lacking. The discipline of human nutrition previously had no orienting paradigm to guide research and inquiry, and as such was an immature science. In contrast, cosmology has the big bang theory, which orients all thought regarding the origins of the universe, and geology has continental drift and plate tectonics, which universally guide research into the origins of earth's land mass. In biology, the fundamental, guiding principle is Darwin's theory of evolution through natural selection, which provides a template for the creation of life on earth.

It has only been in the last two decades that a few enlightened scientists have realized that this principle also represents the basic biological principle which determines the nutritional requirements of any organism - including humans. Our genes were shaped by our ancestors' environment, including our nutrtional requirements. Because what we eat today is so far removed from the diet of our hunter-gatherer ancestors, a discordance exists between our genes and our diet, and this factor represents the underlying reason why we are so sick and overweight as a society.

Dr. Cordain has authored three pioneering books that provide specific applications of The Paleo Diet for general health and nutrition, specifically for athletes, and for curing acne.

The Paleo Diet provides the background and basis for the optimally healthful diet. It has been highly praised by researchers, scientists, and readers from all over the world.

The Paleo Diet for Athletes, written by Dr. Loren Cordain and world-class fitness trainer Joe Friel, provides detailed information on how endurance athletes can improve performance, recovery, and health by eating a slightly modified version of the Paleo Diet.

The Dietary Cure for Acne represents the first real cure--not a treatment--a real solution to this pervasive skin disease. It is a natural acne diet program, based on recent research.

We also offer numerous programs designed to help people address particular nutritional and health needs. These programs can enable you to achieve your health goals whether you seek to:

• permanently free yourself from acne
• improve your athletic performance
• enjoy a longer, healthier, more active life
• lose weight without dieting and exercise,
• reduce or eliminate your risk of diseases, including cancer, heart disease, diabetes, and the vast majority of all chronic degenerative diseases that affect humanity

For more information about our team and our products please visit our Paleo Diet web site as well as our Dietary Cure for Acne web site.

You may post comments and questions at the end of most blog posts. Scroll down to the end of a post, type your comments in the text area under the title Post a Comment, and click the Post Comment button.

Announcing: The Paleo Diet Cookbook

Editor's note: Dr. Cordain's latest publishing projects include The Paleo Diet Cookbook, available for purchase on December 13, 2010. This article includes a brief interview with Dr. Cordain.

Patrick Baker (PB): What did you hope to achieve by publishing your own cookbook?

Dr. Loren Cordain (LC): The Paleo Diet Cookbook will be published by John Wiley & Sons, the publisher of my first book, The Paleo Diet. Because of the enormous success of The Paleo Diet, my publisher wanted us (me, my wife Lorrie Cordain, and Nell Stephenson) to write a follow-up cookbook that would provide my readers with a "how to, hands on" easy approach to preparing and making delicious Paleo meals and snacks. The book contains more than 150 recipes arranged into the following chapters and topics:

• Introduction
• CHAPTER 1: The Paleo Diet Basics
• CHAPTER 2: Paleo Kitchen Basics
• CHAPTER 3: Paleo Breakfasts Dishes
• CHAPTER 4: Paleo Snacks and Appetizers
• CHAPTER 5: Paleo Poultry
• CHAPTER 6: Paleo Beef, Pork, and Lamb
• CHAPTER 7: Grass- Fed Meat, Game Meat and Jerky
• CHAPTER 8: Paleo Fish and Seafood
• CHAPTER 9: Paleo Salads
• CHAPTER 10: Paleo Vegetable Dishes
• CHAPTER 11: Condiments, Salad Dressings, Sauces and Fruit Purees
• CHAPTER 12: Paleo Beverages and Desserts
• CHAPTER 13: The Paleo Diet Two Week Meal Plan
• CHAPTER 14: Treats and Meals for Crossfitters and Athletes

PB: Given the proliferation of other paleo cookbooks, what makes yours stand out?

LC: I am aware of two other cookbooks that have taken the Paleo approach, however it turns out that many of the recipes are not pure Paleo, and use salt, honey and other non-Paleo ingredients. This book comes straight from the originator of The Paleo Diet, and I can assure my readers that all of the recipes in the book are not only pure Paleo, but also appetizing and nutritious. Nell and Lorrie have done a wonderful job creating some brand new incredibly delicious recipes and snacks.

PB: In general, how does the cookbook reflect the principles outlined in your book The Paleo Diet?

LC: In the first chapter of the book, I outline the basics of Paleo dieting - all the do's and dont's that experienced Paleo Dieters may be aware of, but also great background material for newbies to Paleo Dieting. Actually, as most of our veteran readers realize, The Paleo Diet is not a diet at all, but rather a lifetime plan of eating to optimize health and well being. I've also devoted a large section of Chapter I to autoimmune diseases, and how Paleo Diets can ameliorate symptoms of these illnesses. This is brand new information which has never been published.

PB: Do you cross-reference any of your other published work in the cookbook?

LC: The Paleo Diet Cookbook is consistent with most of the work from my prior three books. However, I have completely updated it based upon the most recent scientific evidence. A couple of key points are different from my first book, The Paleo Diet, which was published in 2002. First, I no longer advocate the use of canola oil, for reasons explained in the book, and I have also taken a softer stand on saturated fats based upon my own article on the topic, published in 2006, and available as a free PDF download from my website. Further, I now advocate coconut and coconut oil consumption.

PB: When will your cookbook be available for purchase?

LC: The Paleo Diet Cookbook can be pre-ordered right now at Amazon, but it will not ship until December 13, 2010.

PB: Where can your readers purchase a copy of your cookbook when it becomes available?

LC: The Paleo Diet Cookbook, as well as my upcoming 2010 Revision to The Paleo Diet, can be purchased at my website, at Amazon, or almost any local bookstore.

Ways to Boost Immune System

Our immune system consists of glands, tissues, leukocytes, and products of cells that protect the body against pathogens and other foreign matter. Our immune system is affected by many factors such as weather, lifestyle, exercise, nutrition, stress and anxiety.

The strength of immune system determines our ability to withstand daily attacks by pathogens or disease-carrying pests. Here are some ways to increase immune system:

Get enough physical activity: Recent studies have shown a link between moderate exercise and a strong immune system. Moderate physical exercise increases the production of macrophages, the cells that attack bacteria and viruses. It is believed that regular, consistent exercise can lead to a significant increase in immune system health extends over a relatively long time.

Drink 6-8 glasses of water a day: Our body loose three liters of water every day from sweat, urine and breath. Less fluid in the body suppresses the effective functioning of blood and lymphatic system leading to mental fatigue and loss of energy. Water is also essential for many chemical reactions in the body. It helps in digestion, assimilation, metabolism and flushing of toxins from fat cells. Water is also essential to carry nutrients such as oxygen, vitamins and minerals for the body. Lack of fluid in the body affects all these responses and, consequently, the immune system. Minimum 6 to 8 glasses of water a day is recommended to keep plenty of fluids in the body.

Lessen your stress:
Many studies have shown that stress prevents the immune system. Positive emotions and stress-free life greatly enhance your immune system. Identify stressors in your life and try to minimize or eliminate altogether. You can practice yoga or breathing exercises to reduce the level of stress in your life.

Enrich your diet with antioxidant vitamins and minerals: There is a strong relationship between diet, nutrition and immunity. You can enrich your diet with antioxidants, vitamins and minerals. Antioxidants, vitamins and minerals enhance the normal immune system. Includes fresh fruits and leafy vegetables in your diet. Fresh fruits are rich in vitamins and minerals, and green leafy vegetables such as broccoli are rich in antioxidants.

More on remedies to boost immune system and boost immunity. And Ashwagandha Churna for build immune system.

Ways to Boost Immune System

Our immune system consists of glands, tissues, leukocytes, and products of cells that protect the body against pathogens and other foreign matter. Our immune system is affected by many factors such as weather, lifestyle, exercise, nutrition, stress and anxiety.

The strength of immune system determines our ability to withstand daily attacks by pathogens or disease-carrying pests. Here are some ways to increase immune system:

Get enough physical activity: Recent studies have shown a link between moderate exercise and a strong immune system. Moderate physical exercise increases the production of macrophages, the cells that attack bacteria and viruses. It is believed that regular, consistent exercise can lead to a significant increase in immune system health extends over a relatively long time.

Drink 6-8 glasses of water a day: Our body loose three liters of water every day from sweat, urine and breath. Less fluid in the body suppresses the effective functioning of blood and lymphatic system leading to mental fatigue and loss of energy. Water is also essential for many chemical reactions in the body. It helps in digestion, assimilation, metabolism and flushing of toxins from fat cells. Water is also essential to carry nutrients such as oxygen, vitamins and minerals for the body. Lack of fluid in the body affects all these responses and, consequently, the immune system. Minimum 6 to 8 glasses of water a day is recommended to keep plenty of fluids in the body.

Lessen your stress:
Many studies have shown that stress prevents the immune system. Positive emotions and stress-free life greatly enhance your immune system. Identify stressors in your life and try to minimize or eliminate altogether. You can practice yoga or breathing exercises to reduce the level of stress in your life.

Enrich your diet with antioxidant vitamins and minerals: There is a strong relationship between diet, nutrition and immunity. You can enrich your diet with antioxidants, vitamins and minerals. Antioxidants, vitamins and minerals enhance the normal immune system. Includes fresh fruits and leafy vegetables in your diet. Fresh fruits are rich in vitamins and minerals, and green leafy vegetables such as broccoli are rich in antioxidants.

More on remedies to boost immune system and boost immunity. And Ashwagandha Churna for build immune system.

Natural Colon Cleaning

There are several ways to clean colon you. The best way to clean colon is your job to find a technique that you are comfortable and that will fit your needs. You may want to talk to a nutritionist and a general practitioner to help you further insight into decision. You should also carry out all the vital research to find which technique for cleaning the colon is right for you. In the end, there are three main ways to cleanse the colon.

Lemon is an excellent cleanser of the colon. Considered to be very beneficial not only to clean the colon, but also many problems with digestion, such as constipation.

Lemon juice is said to be very useful for establishing the pH of the colon, we are undoubtedly one of the most important organs of our body. Not only help but our entire system to flush toxins and unwanted elements in our colon.

In fact the extracts of lemon are widely used as an important ingredient in herbal medicines, including cleaning the colon. Lemon is rich in vitamin C, cationic and anionic metals and helps to break the mucous in the body, which is produced during the fight against unwanted toxins.

Normally, the lemon juice with red pepper is support in the mucosa for cleansing the digestive system, respiratory and circulatory system. Even the maple syrup is that the upper and lower intestine as used usually lemon, cleans, the recipe consists of two tablespoons of fresh lemon juice with two tablespoons maple syrup, a pinch of cayenne pepper and 14 ounces of pure water. Normally, to take three or four times a day for a few days to cleanse the colon. It helps in arranging the discharge by flushing unwanted waste and detoxifies the whole system.

As we all know if the colon cancer we not taken the proper care can lead to a breeding ground for many diseases. A congested, unhealthy colon and digestive tract can lead to numerous diseases in the long run. The benefits of colon if cleans are endless, if done at regular intervals.

Not all colon cleaning products in the colon are seeing the market well used and always with the opinion of our medical alternative to our personal physician is therefore important for you to discover all the natural cleansing of the colon, since there will lead to adverse side effects typically caused by the use of chemicals.

In general, it is said that one should perform the treatment be cleaned at least once every year to maintain the proper function and performance level of the colon.

Natural Colon Cleaning
Consume large quantities of water are a great way to clean colon naturally. Water can repair the function of the colon and help break down naturally by bacteria and flush already building the wall of your colon. There are still some colon cleansing herbs that when you eat that will help to clean from your system. In essence, the best diet and adding more water to your diet, you will be able to effectively cleanse the colon you safely.

More on natural remedies for constipation and Colon Cleansing.

Inspirational Weight Loss Video

Here's a very inspirational story of a woman who recently lost over 100 pounds in less than ten months. She initially weighed 266 pounds. In the before photo here, she weighed 255 pounds last August. In the 'after' photo she weighs 145 pounds by May.

Check out her very beautiful and inspirational video where she shows her weight loss progress over one year.

Arthritis, Changes in Diet to Combat Arthritis

Arthritis is a common symptom of many diseases. Characterized by pain in movement or palpation of the joints. The joints may show signs of inflammation such as redness, swelling, soft tissue hypertrophy of the synovial cavity (diarthrosis) and an increase in synovial fluid.

The arthritis is a total of more than different diseases causing pain, inflammation, stiffness and functional problems in one or more joints.

Sometimes persons try to relate disease progression to different foods they eat. There is no special diet or a miracle food that offer cure for persons with arthritis.

In some cases when persons avoid or, conversely, when they eat certain foods, can produce changes in the course of their illness.

For example, persons suffering from rheumatoid arthritis or osteoarthritis are better when they grow in their diet as fat from fish. In persons with gout, avoid alcohol and foods rich in protein, it helps.

It is very important that the person before making any changes in their diet to combat arthritis, to consult their doctor first.

There are indications that arthritis is caused by some kind of food or food allergies. So it is not appropriate for a person to impose restrictions on foods or taking supplements without taking preliminary advice from his doctor.

A person with arthritis is good to have a Balanced diet. We must avoid drastic diets or various fasts. The calcium intake should be increased for purposes of prevention of osteoporosis later in life.

Persons with arthritis are good to drink plenty of fluids and avoid alcoholic beverages. The weight must be maintained within normal levels. The consumption of fat should be normal order and the weight remains normal.

Obesity worsens the symptoms of arthritis. Joints affected by arthritis suffer more from excess body weight.

Overweight or obese persons with arthritis of the knee joint and spine suffer more because of the burden on joints with unnecessary weight. Also, excessive body weight increased risk of osteoarthritis.

Increased physical activity and exercise help in weight loss. But this is difficult for persons with arthritis who have pain or other functional limitations in the joints.

The methods of weight reduction in these persons include a diet rich in nutrients but low in calories. Sports activities such as swimming can be fun and contribute to the loss of overweight.

Persons with rheumatoid arthritis and osteoarthritis accompanied by inflammation, consumption of fish containing omega-3 fatty acids reduce inflammatory reactions caused by the person's immune system.

Persons who eat fish one or two times a week can take advantage of the beneficial effects of omega-3 fatty acids. Also several studies have shown that eating fish with this frequency can be effective and to prevent other diseases such as asthma and prostate cancer.

In persons with gout, uric acid is a product of the protein accumulates in the joints like the big toe then causes pain and inflammation.

Persons with gout are good to avoid alcohol, drink many soft drinks, and avoid eating too much meat, liver, kidneys and brains. It is also good to avoid shellfish and anchovies.

Except that we have mentioned above, there is no evidence to support that there are more links between food and arthritis.

If a person noticed that a particular food aggravates the situation, then you should take notes to see whether this happens regularly or randomly. Should not impose hardship or restrictions for a category of food without getting the advice of the doctor.
It is important to note that in many cases, arthritis may show improvement or deterioration without obvious reason.

The development of the disease may accidentally coincide with a change in diet and do not necessarily mean that a change in diet or a specific food is responsible for the improvement or worsening of arthritis.

Read more on Arthritis Remedies and Joint Pains Relief

Arthritis, Changes in Diet to Combat Arthritis

Arthritis is a common symptom of many diseases. Characterized by pain in movement or palpation of the joints. The joints may show signs of inflammation such as redness, swelling, soft tissue hypertrophy of the synovial cavity (diarthrosis) and an increase in synovial fluid.

The arthritis is a total of more than different diseases causing pain, inflammation, stiffness and functional problems in one or more joints.

Sometimes persons try to relate disease progression to different foods they eat. There is no special diet or a miracle food that offer cure for persons with arthritis.

In some cases when persons avoid or, conversely, when they eat certain foods, can produce changes in the course of their illness.

For example, persons suffering from rheumatoid arthritis or osteoarthritis are better when they grow in their diet as fat from fish. In persons with gout, avoid alcohol and foods rich in protein, it helps.

It is very important that the person before making any changes in their diet to combat arthritis, to consult their doctor first.

There are indications that arthritis is caused by some kind of food or food allergies. So it is not appropriate for a person to impose restrictions on foods or taking supplements without taking preliminary advice from his doctor.

A person with arthritis is good to have a Balanced diet. We must avoid drastic diets or various fasts. The calcium intake should be increased for purposes of prevention of osteoporosis later in life.

Persons with arthritis are good to drink plenty of fluids and avoid alcoholic beverages. The weight must be maintained within normal levels. The consumption of fat should be normal order and the weight remains normal.

Obesity worsens the symptoms of arthritis. Joints affected by arthritis suffer more from excess body weight.

Overweight or obese persons with arthritis of the knee joint and spine suffer more because of the burden on joints with unnecessary weight. Also, excessive body weight increased risk of osteoarthritis.

Increased physical activity and exercise help in weight loss. But this is difficult for persons with arthritis who have pain or other functional limitations in the joints.

The methods of weight reduction in these persons include a diet rich in nutrients but low in calories. Sports activities such as swimming can be fun and contribute to the loss of overweight.

Persons with rheumatoid arthritis and osteoarthritis accompanied by inflammation, consumption of fish containing omega-3 fatty acids reduce inflammatory reactions caused by the person's immune system.

Persons who eat fish one or two times a week can take advantage of the beneficial effects of omega-3 fatty acids. Also several studies have shown that eating fish with this frequency can be effective and to prevent other diseases such as asthma and prostate cancer.

In persons with gout, uric acid is a product of the protein accumulates in the joints like the big toe then causes pain and inflammation.

Persons with gout are good to avoid alcohol, drink many soft drinks, and avoid eating too much meat, liver, kidneys and brains. It is also good to avoid shellfish and anchovies.

Except that we have mentioned above, there is no evidence to support that there are more links between food and arthritis.

If a person noticed that a particular food aggravates the situation, then you should take notes to see whether this happens regularly or randomly. Should not impose hardship or restrictions for a category of food without getting the advice of the doctor.
It is important to note that in many cases, arthritis may show improvement or deterioration without obvious reason.

The development of the disease may accidentally coincide with a change in diet and do not necessarily mean that a change in diet or a specific food is responsible for the improvement or worsening of arthritis.

Read more on Arthritis Remedies and Joint Pains Relief

Menstruation Problem

The menstruation is the phase of menstrual cycle which eliminated the wall of the uterus, the endometrial. The term menstruation, the common name is a period or cycle- refers to the normal and regular bleeding, which usually lasts from three to five days, although during the two with seven days is considered normal. The average amount of blood lost during menstruation is 35 ml and are considered normal and quantities from 10 to 80 ml. Many women notice that elimination of endometrial tissue has the appearance of mixed blood. Enzymes present in the endometrium, the plasmin, prevent blood clotting and create clots.

As Part of the menstrual cycle
Menstruation is the most visible phase of the menstrual cycle. The menstrual cycles are counted from the first day of menstrual bleeding since the beginning of menstruation corresponds well with the hormonal cycle.

During pregnancy and for some time after childbirth, menstruation is not normally - this state is known as amenorrhea, i.e. absence of the menstrual cycle.

Physical experience
In many women, several intense sensations induced by hormones contained in it and close limit the uterus can precede or accompany menstruation. The powerful sensations can include severe menstrual pain (dysmenorrheal), abdominal pain, migraine headaches, depression, emotional sensitivity, feeling bloated, and changes in sex drive. Chest discomfort caused near premenstrual water retention or hormone fluctuation is very common. The sensations experienced vary from woman to woman and from cycle to cycle.

Emotional reactions
Some women may experience emotional reactions. These range from the irritability that is generally associated with Premenstrual Syndrome (PMS), to fatigue, or weepiness i.e., tears of emotional closeness. A similar range of emotional effects and mood swings associated with pregnancy.

Flow
The normal menstrual flow follows a plan that begins at a moderate level, increases somewhat and then slowly tapers. Suddenly heavy flows or amounts in excess of 80 miles. Hyper menorrhea may stem from hormonal disturbance, abnormal parent, including parent cancer, and other causes. Doctors call the opposite phenomenon to bleed very little, hypo menorrhea.

Period
The typical woman bleeds for two to seven days at the beginning of each menstrual cycle. Prolonged bleeding no longer a clear plan period. Dysfunctional maternal hemorrhage caused bleeding hormonal abnormalities, typically an ovulation. All they need medical attention bleeding disorders can show the imbalances of hormones, the uterine fibroids, or other problems. As pregnant patients may bleed, a pregnancy test forms part of the evaluation of abnormal bleeding.

Menstrual products
Most women use something to absorb or catch their menses them. There are several different methods available.

Disposable items:
* Sanitary towels or pads - some rectangular pieces of material worn underwear to absorb menstrual flow, often with wings, pieces that fold around the panties, and / or an adhesive that claims to keep pad in place. The disposable pads can include wood pulp or gel products, usually with a plastic lining and bleached. Some sanitary towels, particularly older format into force of a belt-like device instead of glue or feathers.
* Tampons - Disposable cylinders used rayon/cotton blends or all-cotton fleece, usually bleached, which is inserted in the vagina to absorb menstrual flow.
* Disposable wads of treated rayon blend cotton placed in the inner labia to absorb menstrual flow.
* Disposable menstrual cups - A firm, flexible cups device worn inside the vagina to catch menstrual flow. The disposable cups are made of soft plastic.

Reusable items:
* Reusable cloth pads consist of cotton (often organic), terrycloth, or flannel, and may be hand sewn from material or reused old clothes and towels or store-bought.
* Menstrual cups - A firm, flexible bell-shaped device worn inside the vagina to catch menstrual flow. Reusable versions include rubber or silicone cups.
* Sea sponges - Natural sponges, worn internally like tampon to absorb menstrual flow.
* Filled panties - reusable cloth usually cotton underwear with extra absorbent layers sewn in to absorb the flow.
* Cover, Towel -- a large reusable piece of cloth, most often used at night, placed between legs to absorb menstrual flow.

Apart from the products to contain the menstrual flow, provide additional pharmaceutical products - mostly non-steroidal anti-inflammatory drugs - to relieve menstrual cramps. Some herbs, such as raspberry leaf and the cramp bark herb, is also thought to relieve menstrual pain, but there is no documented scientific evidence.

Because of blood loss, women have a greater need to take iron from food than men to avoid shortages in the blood. Many women also feel pain caused by contractions of the uterus (cramps), a phenomenon referred to as dysmenorrheal. Entire industries have been organized and provide medication and other preparations to combat the symptoms and maintaining hygiene during menstruation.

What is Vitiligo?

It is a common acquired skin disease characterized by severe circumscribed, discolored spots.

This is a pigmentation disorder in which melanocytes are destroyed.

What is affected by the Leucoderma?

It affects equally the male and female population of the planet, regardless of skin phototype or race and can people of all ages. The Leucoderma has been shown to be common in people with other autoimmune diseases such as thyroid dysfunction, diabetes mellitus, alopecia areata, megaloblastic anemia, etc.

Autoimmune disorders which is and vitiligo, which has not clarified whether it is disease or syndrome would be better to characterize eternalness i.e. when the body’s immune system reacts against its own organs and tissues, and an antibody does not recognize as his own, however, these elements produced. This is caused by a lack of functional melanocytes, skin discoloration as a result of disruption of melanin transfer.

The incidence varies between 0.1 % - 2 % in most populations of the land, except areas with genetic and environmental influences humidity, temperature, sunlight where the proportion is as high. In 35-40 % of patients find that there is a family first and second grade have vitiligo. The genetic data do not speak for multi-factorial inheritance - gene not obey, and due to an abnormality that alters the composition and distribution of melanin.

The exact cause of vitiligo, however, remains unclear.

What are the symptoms of Leucoderma?

The discolored spots located in the body and are of various sizes are often in places exposed to sunlight, such as - face - mouth - hands - legs - arms. Other sites are hallowed elbows - knees - breasts - the sternum and the skin areas surrounding the cavities, such as around the eyes, mouth, navel, genitals, and anus. Quite often there are discoloration eyebrows, eyelashes and generally all body parts.

The skin with vitiligo do not differ in anything from sound to the look and feel only in the area of damage, and in some cases presented pruritus and hyperhidrosis. The Leucodermas did not belong to infectious or contagious disease and is not spread by physical contact from the patient to stay healthy.

Out whose responsible factors affecting the expansion of the spots?

Unfortunately not find a way to predict the extension of the spots of vitiligo. Usually the disorder is progressive and over time spread to other parts of the body. In smaller proportions, the spots are stable for decades. Finally some people are spread so rapidly to cause panic and other slow or even for several years.

The extension may assist a number of factors reflecting the releasing factors of vitiligo, such as:

1. Skin Injuries: Bruises or simple injuries or significant damage from accidents, chemical burns, sunburns.
2. Intense stress: stressful everyday events - Deaths - disappointments - losses.
3. Hormonal disorders such as pregnancy, menopause, puberty.

Form of a Leucoderma

There are many divisions. The winners are:

Focal = Discoloration on one or a few areas.
The partial lesions occur unilaterally usually follow the path of dermatomes.
Generalized = Discoloration on different parts of the body and occupies a large portion of this area.

What determines skin color?

Skin color is determined by the absorption of radiation of sunlight on skin color:

a) Melanin (skin)

b) Hemoglobin (blood vessels)

c) Bacterium (subcutaneous tissue)

The vitiligo is a consequence of the absence of melanin.

Melanin is the substance that gives color to skin, hair and eyes and is produced by melanocytes in the epidermis.

Get more information on Leucoderma Treatment and remedies for Vitiligo. And More on Natural Remedies for Psoriasis