0 The 3 Main Types of Skin Cancer

The 3 Main Types of Skin Cancer - Contrary to what people think that there is just one type of skin cancer, there are apparently many types of skin cancers. They all have their unique symptoms, risk factors and different characteristics. Here are the three major types of skin cancers.

Basal Cell Carcinoma

This is the most common type of skin cancer. It is also less serious than other types. This cancer can be distinguished by its appearance, which resembles small raised bumps that have a fleshy feel. The main cause attributed to this cancer is the harmful UV rays. It normally attacks the skin on the face, head, neck and on the hands, since the skin on these body areas is directly exposed to the sun. If detected early, basal cell carcinoma can easily be treated. It is common among the members of Caucasians, especially those with a lighter skin complexion.

Squamos Cell Carcinoma anda Basell Cell Carcinoma

Squamous Cell Carcinoma

This type of cancer is also known as non-melanoma carcinoma. It is the second most common type. The cancer can easily be distinguished by presence of many nodules on the skin. The nodules are scaly and red skin patches. It is also as a result of harmful UV rays. Just like basal cell carcinoma, this cancer also attacks members of the Caucasians who have a lighter skin complexion. The best defense against this cancer is to regularly apply sunscreens on the affected skin areas. This cancer is more serious than basal cell carcinoma due to the fact that, it can easily spread through other vital body organs. The cure rate of this cancer is relatively low as compared to basal cell carcinoma. It is also rated among the skin cancers which claim the highest number of lives in the world.

Malignant Melanoma

This is arguably the most serious type. It attacks (melanocytes), which are the skin cells which are responsible for melanin production. Though it is the rarest type of skin cancer, it accounts for more than 75% of the death cases occasioned by skin cancers. It can also change the appearance of birthmarks, which are also known as moles. People who stand a high risk of getting malignant melanoma include those with a light and fair skin complexion, light hair or eyes, birthmarks and people suffering from albinism. The risk of getting this cancer can drastically be lowered by applying sunscreens. One can also wear protective clothing such as hats, long sleeves and long pants.

0 Guest Post Musings of a Healthy Cooking Teacher

Stacey is a Registered Dietitian at a large Midwestern university. She teaches healthy cooking classes and is a working mom of four kids ages 10 and under.

Why did I start teaching healthy cooking classes? Simply put, there are too many people who don’t know how to read a recipe or use common kitchen appliances. (Microwaves don’t count.)

It’s becoming generational. I found that when I did demonstrational classes, people loved tasting the food, but never actually thought about making it at home. I call it the “Food Network Halo Effect,” in which viewers watch the network, but never end up cooking anything on screen. However, once they landed in a kitchen, participating in the process made them less afraid to make mistakes, and those small victories gave them confidence to start trying things on their own. As I tell my classes, “It’s only food, not rocket science.”

I had one college freshman approach me during a class, embarrassed he didn’t quite understand recipes. The five minutes we spent learning have unlocked a world of healthier eating and for him, not to mention several ways to save money.

Time and time again, when folks get together and cook, really cool things happen: community development, team building, the melding of cultures and camaraderie. Often they walk in with uncertainties, but walk out laughing, encouraging each other to try recipes. Either way, as an educator, I see behavioral changes happen faster than if they participated in any lecture or demo.

I personally believe food is meant to be enjoyed. It’s a part of our culture, our traditions, our memories. But I also realize that for health’s sake, we need balance, so we can simultaneously enjoy food and nourish our bodies. This is important whether you’re trying to maintain your weight, prevent medical issues, or if you are smack dab in the middle of a health crisis. I try to teach the concept of balance to my own children, as well. If they enjoy a double cheeseburger at lunch, you better believe they’re going to have more health-filled options for supper.

Enough of the sermon, and let’s get to a recipe! Here’s one of my favorites from the Frugal Healthy Foods class I teach. The secret ingredient is surprising and gets folks talking every time. Try it, and I betchyoo like it, too. Better yet, tinker around with the ingredients (I give some options below) and make it your own.

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If you like this article, you might also enjoy:

• American Chop Suey
• Food, Finance, and Judging Others
• Free Cooking Lessons. No, Seriously.

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Sloppy Jacks
Serves 4-6
NOTE: Creative commons photo is from Flickrs Word Ridden, and gives a pretty good idea of what the end product will look like.

1 pound ground turkey (or equivalent Soy Crumbles)
1 small onion, chopped
1/2 cup ketchup
1/4 cup water
1 teaspoon chili powder
1 15-ounce can plain pumpkin (not pie filling)
1 teaspoon apple cider vinegar
Pinch black pepper
Whole wheat buns

In a large nonstick skillet, cook meat and onion over medium heat until meat is no longer pink. Drain and return to pan. Add ketchup, water, chili powder, pepper and vinegar and mix well. Stir in pumpkin, cover,  reduce heat to low, and simmer 10 minutes.

Options: Add brown sugar if you like it sweeter, hot sauce if you like it spicier, and chopped green pepper if you want a one-pot meal; you can also serve over baked potatoes.

NOTE: The pumpkin is a power-packed nutrition addition to this recipe as well. It is super high in vitamin A!

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
NOTE: Calculations do NOT include buns, since they numbers can vary wildly depending on brand.
Four servings: 236 calories, 8.5 g fat, 3.6 g fiber, 23.4 g protein, $1.24
Six servings: 157 calories, 5.6 g fat, 2.4 g fiber, 15.6 g protein, $0.82

Calculations
1 pound (93/7) ground turkey: 640 calories, 32 g fat, 0 g fiber, 88 g protein, $2.80
1 small onion, chopped: 29 calories, 0.1 g fat, 1 g fiber, 0.6 g protein, $0.15
1/2 cup ketchup: 120 calories, 0 g fat, 0 g fiber, 0 g protein,
1/4 cup water: negligible calories, fat, fiber, and protein, $0.00
1 teaspoon chili powder: 9 calories, 0.4 g fat, 0.9 g fiber, 0.3 g protein, $0.05
1 15-ounce can plain pumpkin (not pie filling): 145 calories, 1.3 g fat, 12.3 g fiber, 4.7 g protein,
1 teaspoon apple cider vinegar: negligible calories, fat, fiber, and protein, $0.02
Pinch black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTALS: 943 calories, 33.8 g fat, 14.2 g fiber, 93.6 g protein, $4.94
PER SERVING (TOTAL/4): 236 calories, 8.5 g fat, 3.6 g fiber, 23.4 g protein, $1.24
PER SERVING (TOTAL/6): 157 calories, 5.6 g fat, 2.4 g fiber, 15.6 g protein, $0.82

0 Moong Sprouts Thoran Announcing Vegan Thursdays

We a group of food bloggers started a new event and named it as Vegan Thursdays, this event starts from today. The main motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, obviously most of our daily routine foods we make or eat are vegan without our knowlegde.

Veganism means abstaining from the use of animal porducts. Vegan peoples dont use dairy products,eggs,and any other animal derived substances like honey in their cooking.So we a bunch of food bloggers will be showcasing our vegan foods during thursdays, this event will held twice a month. We will be posting the first weeks thursday and last weeks thursday of every month. This Vegan Thursday dont have any theme and the choice of the recipes prepared by each blogger being part of this event depend upon their choice.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Dont forget to visit my blogger friends who are all in Vegan Thursday:
1) Sangee 2) Manjula 3) Nalini 4) Vardhini 5) Viji 6) Divya 7) Priya 8)Nayana9)Suji

Coming to my todays recipe its completely a vegan,nutritious,protein packed healthy stir fry. Moong sprouts are excellent source of many nutrients, this thoran is a simple stir fry with usual spices. Serve this thoran with hot piping rasam, you will definitely love this combination and both together tastes absolutely divine.Easy breezy stir fry gets ready easily and you can enjoy even as a simple snacks, yep i usually finish them as a snack if there is any leftover after our lunch.Sending  to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.

2cups Sprouted moongdal (cooked)
1no Onions (chopped)
Salt
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curryleaves

To grind:
1/4cup Grated coconut
1tsp Cumin seeds
3nos Green chillies
4nos Garlic cloves

Grind all the ingredients under the list to grind as fine paste and keep aside.

Heat the oil, let splutters the mustard seeds,urad dal and curry leaves, saute the onions until they turns transculent.

Now add the cooked moong sprouts, grounded paste and salt,cook until the moong sprouts gets well coated with grounded paste.

Serve as side dish with rice,rasam and dal.

0 Chat via mobile phone can make hypertension

A studies suggest that talking via cell phone can increase blood pressure.

Researchers from Guglielmo da Saliceto Hospital in Italy involving 94 men and women who have low to moderate blood pressure in this study.

Respondents were randomly assigned to receive a phone call from his cell phone. While sitting in a chair in a room, they were left chatting and checked his blood pressure.

The result, shown an increase in blood pressure from 121/77 to 129/82 during the talk with mobile phones.

But it only happens to someone who often chat via mobile phone more than 30 minutes each day.

Although still not sure why talking by mobile phone can make hypertension, chief researcher Dr. G. Crippa suspect it happens because of an unusual disorder that is received by a person through a phone call.

"Our respondents were mostly young men and women. Seems like they are not accustomed to be disturbed by calls via mobile phones," said the researcher, as quoted by The Daily News.

The results are then reported to the meeting of the American Society of Hypertension in San Francisco.

0 4 Fatty foods are good for health

4 Fatty foods are good for health - The food you eat every day can affect your health. Theore many health experts recommend eating a healthy diet consisting mostly of fruits and vegetables. Rarely do they encourage you to eat fatty foods because it is believed to add weight which of course is bad for health.

But here are 4 fatty foods are actually good for you consume for the sake of your health.

1 . Butter

Butter milk contains a lot of fat which is certainly not good for weight loss. But butter has many health benefits. Butter can improve mood because the content of selenium in it that can make the body become relaxed nerves. Additionally butter can also prevent the body from thyroid damage as vitamin A in it.

2 . Dark Chocolate

Dark chocolate or dark chocolate is known to be good for health because it is rich in antioxidants that are useful to counteract free radicals.

3 . Potato

Potatoes have long been known as a replacement for carbohydrates in the diet due to a lower sugar content than rice or bread. Besides the potato is rich in potassium, phosphorus, magnesium, and zinc are very good for skin health.

4 . Eggs

Either egg white or egg yolk contains 13 types of minerals that are essential to the body, among which are calcium, magnesium, iron, potasiu, sodium, and selenium. Eggs also contain essential amino acids that help the bodys ability to absorb calories.

Thats 4 types of fatty foods which is critical for the health of the body. You are allowed to eat them every day but still with a limited number so it will not interfere with health.

0 Saturated Fat Not Really the Devil

Strong scientific evidence is now arriving which indicates that the much maligned saturated fat we have all been told to avoid for more than 50 years is really not that bad for you all. As a matter of fat, some saturated fat is required for health and cellular construction. That said, this is not a green flag to begin eating foods containing lots of fats because as it turns out, saturated fats are a close neighbor to the real culprits in destruction of our health.

The main reason for the association between cardiovascular disease and saturated fat is back in the 1950s, researchers began to notice that those individuals with the highest sat fat intake also seemed to exhibit the highest incidences of heart attacks and related cardio problems. But a true analysis into the problem was never fully undertaken, that is to really determine if sat fat was the actual cause by eliminating any other factors. Western diets at this time were moving away from he traditional foods that Grandma would cook, and more toward the quick convenience foods and fast foods which quickly gained popularity with many of todays baby-boomers. It was an easy stretch to make the association between the higher amounts of saturated fats in the diet with the rapidly rising incidence of heart disease.

The food elements which were never taken into account are the highly ined carbohydrates and trans fats which were mixing with the saturated fats in an ever increasing proportion in our food supply. Convenience foods needed to have longer shelf lives, and synthetic trans fats were the inexpensive means to allow that Twinkie to sit on the shelf for very long periods of time. Also, trans fats were being introduced into the diet in a much higher proportion by the cooking process associated with fast food production, namely frying and charred cooking of meats. Our diets had switched from mostly home-cooked to the extremely atherogenic convenience-food lifestyle. Heart attacks by 1970 were increasing at an exponential rate, especially in the vulnerable male population... and then things got worse.

In the early 1970s came the introduction of high fructose corn syrup. It was an easy, natural method of sweetening almost everything, and has ended up in virtually every processed food in todays grocery store. Interesting is that the incidence of diabetes has also increased two to three fold during the same time frame. Science is showing that this foreign substance (it is artificially created, and not seen as a natural food substance by the body) is not processed by the liver, does not register as calories by the body, and is quickly converted in to fat for storage when consumed as excess calories (which is almost always the case). Today we see an epidemic of obese pre-teens who are either diabetic or pre-diabetic.

So we can now see that saturated fats are really not the enemy, but an innocent bystander for the most part. They actually provide us with immune benefits, proper fuel for the heart muscle, lower cholesterol and provide genetic stability. The problem occurs in that for the vast majority, they are always consumed with the real villains, as trans-fats (through high heat cooking which converts fats into trans fats) or in the presence of highly ined carbohydrates and high fructose corn syrup. Read the label of virtually any processed food and you will likely find one of these villains lurking under an assumed name of some sort.

For this reason, it is essential to consume 80 - 90 % (or more) of your diet as unined: raw vegetables, lean protein and meats, un-roasted nuts, seeds, legumes and minimal fruits (they still contain fructose which many people do not properly digest). Eliminate the quick convenience and fast foods, anything which comes in a box, can or jar. You will find that your body is quickly able to remodel its cellular matrix, and after eliminating sweet food sources for two weeks, you wont miss them at all. In fact, youll wonder how you every enjoyed anything so sweet!

0 Higher Vitamin D Blood Levels Help Prevent Colon Cancer

Just in case you needed more proof that low blood levels of vitamin D represent a significant health concern, researchers publishingin the European Journal of Clinical Nutrition demonstrate that small increases in the sunshine vitamin can add precious years to your life. For nearly a decade scientific evidence has been mounting to show that the vast majorities of adults (and many children) are grossly deficient in circulating blood levels of vitamin D.

Further proof is documented in the PLoS One journal to show the precise cellular mechanism that helps vitamin D dramatically lower the risk of colon cancer. The bottom line is simple: check your vitamin D blood saturation with an inexpensive test and make the necessary adjustments to live a healthier and longer life.

Doubling Average Vitamin D Levels Could Cut World Death Rate by Twenty Percent

Using epidemiologic studies, Dr. W.B. Grant of the Sunlight, Nutrition and Health Research Center in San Francisco found that doubling the serum blood concentration of vitamin D could increase average life expectancy by two years. Dr. Grant and his team identified the major diseases that responded to increased levels of vitamin D. They then compared mortality rates to six identified regions around the country, and contrasted serum blood levels of the sunshine vitamin with disease occurrence.

After compiling all the data, the researchers found that conditions and diseases responsive to vitamin D that account for over half of the worlds mortality include cancer, cardiovascular disease, diabetes, tuberculosis, respiratory diseases and infections. It was determined that doubling the circulating level of vitamin D would lower the mortality rates of diseases that are sensitive to vitamin D by approximately 20 percent. Dr. Grant concluded“several ways to raise serum vitamin D include food fortification, supplementation and increased ultraviolet B exposure.”

Vitamin D Directly Correlated With Decreased Colon Cancer Risk

Researchers have known for some time that low vitamin D levels are associated with a significant increase in colon cancer cases, but have not understood the specific mechanism responsible. Now, scientists have discovered how a lack of vitamin D promotes DNA damage and colon cancer risk. Specifically, low vitamin D status instigates the development and progression of this devastating form of cancer.

Researchers have focused on a protein in intestinal epithelial cells called beta-catechin that normally helps epithelial cells bond together with other cells to form a protective barrier between the contents in your gut and the physical structure of your digestive tract. They found that when vitamin D is lacking, DNA synthesis is disrupted and beta-catechin builds up in cells, dramatically increasing the risk of colon cancer initiation.

There should be no doubt remaining that one of the most critical foundations to vibrant health is maintaining proper vitamin D blood saturation levels. Prevention is worth a pound of cure, so have your family physician run the simple and inexpensive 25 (OH)D blood test (alternatively, mail-in home testing is now a viable option), and be certain your level runs between 50 and 70 ng/mL to add years to your life and dramatically lower colon cancer and chronic disease risk.