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"A NATURAL ENVIRONMENTAL HEALTH FACTS"
"Ask Lena Health Question & Answer Issue"
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928-636-9425
Monday March 20, 2006
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=> ASK LENA Q & A EDITION!
============================
Sergio Writes; "I vaguely remember, sometime ago, you
writing something about white patches in the mouth but
as I didn't have the problem at that time I didn't put
it away in by brain but now I do, so could you please
let me know what they are and if there is something I
can do about them?"
Steve's Motivator this week, "IN FOCUS" possibly a
surprise... If you enjoy Steve's weekly Motivator let him know and
tell him you read it in "A Natural Environmental Health
Facts Ask Lena Health Q & A ezine."
mailto:Publisher@LifeSupportSystem.com
I answer all health questions to
the best of my ability using what I gleaned from
20-years as a Medical Office Nurse and Administrator
along with my education in
nutritional and alternative modes. I am not a doctor and
you should not think of me as one.
Just lived many years of life while observing
life and the world
around me...
Q & A is for your information and education only and in
some instances to give you a different perspective on a
particular problem!
My wish for you, in the use of the information gained
here, is that you will apply it in a smart and safe
manner in order to enhance your life and not harm it!
Not to be used in place of your judgment but in
addition to... Even though I daily watch people become
healthy with the information imparted nothing works 100%
of the time for 100% of people...
I have always felt that I had to know all sides to a
problem and then make a decision for myself and I hope
that will be your attitude as well!
IF YOU HAVE A HEALTH QUESTION
health@antibiotic-alternatives.com?subject=QnAQuestion
Be sure to give at least your first name, if it is a
question you want answered in person feel free to give
me a call at 928-636-9425
Thank you for your
confidence and inquisitiveness!
Lena
QUESTION:
I vaguely remember, sometime ago, you writing something
about white patches in the mouth but as I didn't have
the problem at that time I didn't put it away in by
brain but now I do, so could you please let me know what
they are and if there is something I can do about them?
Sergio!
ANSWER:
You have a good memory to remember that far back and
here is the answer I gave in 2004 when it was asked?
White patches may or may not mean something... Can you
feel texture in the spots (bumpy, smooth or rough)? Are
they discolored? Are they sore? How long have they been
there? There are a multitude of questions before a
definitive answer can be given... Do you smoke or chew
tobacco? Do they exist in any other part of the body?
Here are some possibilities...
Thrush (A yeast infection) is one reason for white
patches, but usually in the mouth as well as the lip is
usually painful and raised. So I doubt that is your
white patch. Of course without examining it I cannot say
positively? If you have had these for years, it probably
is nothing and only a loss of melanin in that area...
Causes for white patches are as varied as there are
people. If you are a smoker or chew tobacco it may be
bad news, which warrants an exam by both your dentist
and your physician. And/Or get on a natural cancer
prevention/repair protocol.
A common diagnosis that may or may not be your problem
is - Vitiligo (vit-ill-EYE-go) - a pigmentation disorder
in which the cells that make pigment in the skin, and
tissues that line the inside of the mouth and/or nose
and/or genital and/or rectal areas, and/or the retina
(inner layer of the eyeball) are destroyed. As a result,
white patches of skin appear on different parts of the
body. The hair that grows in areas is sometimes affected
by vitiligo.
The cause of vitiligo is not known, but doctors and
researchers have several different theories. One theory
is that people develop antibodies that destroy the
melanocytes in their own bodies. Another theory is that
melanocytes destroy themselves. Finally, some people
have reported that a single event such as sunburn or
emotional distress triggered vitiligo; however, these
events have not been scientifically proven to cause
vitiligo. I only mention this to keep you informed?
FYI, there are about 35,000 new cases of oral
cancer diagnosed each year in the United States. Chewing
tobacco and smoking tobacco are the major causes of oral
cancer. Oral (mouth) cancers present in a variety of
forms. Red velvety patches with white spots are
particularly suspicious. Usually, these areas are not
painful until they reach the critical stage. The side of
the tongue is the most common site for oral cancer. Oral
cancers are also commonly diagnosed on the inside of the
cheek(s).
There are many harmless bumps and spots that appear in
and/or around the mouth so you should not be duly
alarmed but as a safe precaution have them examined.
If it were my white spots and they were sore;
#1; I would be bathing the spot(s) in
liquid minerals three times a day - Use a cotton
tipped swab soaked in liquid minerals and dab on spots,
soaking well - This has cleared a multitude of skin
problems. Mouth sores, abrasions and bruises heal faster
and produce a healthy skin. Probably one of the things
that bears out Linus Pauling and other alternative
health practitioners' statements, "YOU CAN TRACE EVERY
SICKNESS, EVERY DISEASE, AND EVERY AILMENT TO A MINERAL
DEFICIENCY."
#2; I would also be taking a Tablespoon, twice a
day, of
Ionic Silver Water for a week or so to help kick
start my immune system into working better?
If after a week they were not better I would see an ENT
(Ear, nose & Throat Specialist) for a diagnosis before I
went further with alternatives?
Hope this answers your question sufficiently,
Lena
~^~^~^~^~^~^
MOTIVATOR
~^~^~^~^~^~^
IN FOCUS
In
reading a mortality chart, I discovered
something truly amazing. A great number of
people die each year from a disease I had never
heard of! Of course, there was the predictable
number who died of heart attacks, cancer,
stroke, accidents and the like, but at the
bottom of the chart was one that surprised me.
It was called "miscellaneous." Apparently, a
large number of people die of "miscellaneous"
every year!
I think I understand why. I suffer from
"miscellaneous" when I go in too many directions
at once. When I am scattered, the disease begins
to take over. Soon my self-esteem is affected
and I feel as if I'm doing nothing important.
Flitting here and there, I have no overriding
purpose and I feel as if my life is spinning out
of control. It must be a terrible way to die!
However, I believe there is a cure for the
disease. It's called "focus." A focused person
is one who knows what is important and follows
the path. She may have many interests, but one
calling. A focused person hears one voice more
clearly than the others...and follows. Some call
it pursuing a mission. Some call it knowing your
purpose. Others call it being centered. Whatever
it is called, a focused life can be meaningful
and happy.
Not every path should be followed, and not every
goal should become a life's calling. But a truly
worthy focus can raise a life from mediocrity
and save it from a slow death by miscellaneous.
Are you in focus?
__________
=================
FOOD OF THE WEEK
=================
Is it caulis Or
is it borecole?
Strange names to
say the least... In some parts of
the world green foods are ready to come into season popping their green
little heads out of the ground waiting to be picked and enjoyed. Those
greens are great health foods as well as tasty… Today I'm going to cover
only two of those healthy nutritious greens!
Some people use
these greens interchangeably and accept them as the same green. Kale and
collards are similar in many respects, differing in little more than the
forms of their leaves. They are, in effect, primitive cabbages that have
been retained through thousands of years. The Greeks grew kale and
collards, although they made no such distinction between them as we make
today. Well before the Christian era the Romans grew several kinds,
including those with large leaves and stalks and a mild flavor; a
crisp-leaved form; some with small stalks and small, sharp-tasting
leaves; a broad-leaved form like collards; and others with curled leaves
and a fine flavor. "Coles" were described also in the 1st, 3rd,
4th, and 13th centuries by European writers.
Kale and
collards have remained minor commercial crops in the United States,
although collards are the standard winter greens in home gardens of the
South. Neither crop thrives in hot weather as it gives the plants a
strong, unattractive flavor. Cool growing weather, fall frosts, and mild
winters, however, impart a high sugar content and fine flavor.
Kale and Collards are conquering
heros of green foods.
 "Kale"
is often used to decorate produce cases at the grocery store, but
would better serve you as a steamed up batch of health building food for
you and your family. Known for its detoxing properties, which is good
for cleaning the body of its winter comfort food goop and preparing it
to take on the summer BBQ's and beach parties! Kale is often called "borecole,"
and in America collards are sometimes called "sprouts." "Kale"
is a Scottish word derived from coles or caulis, terms
used by the Greeks and Romans in referring to the whole cabbage like
group of plants. The German word Kohl has the same origin.
"Collards" is a corruption
of coleworts or colewyrts, Anglo-Saxon terms literally
meaning "cabbage plants." With much the same nutrients as Kale.
These leafy
nonheading cabbages bear the Latin name Brassica oleracea variety
acephala, the last term meaning "without a head." They
have many names in many languages, as a result of their great antiquity
and widespread use. Apparently none of the several principal forms of
kale and collards that we know today are new. All have been known for at
least two thousand years.
All varieties of
collards appear rather similar, but the kales show interesting
diversity: tall and short; highly curled and plain leaved; blue-green,
yellow-green, and red; erect and flat-growing; in various combinations
and gradations of these characters.
Both are full
of nutrition;
Vitamin C, Thiamin, Riboflavin, Niacin,Pantothenic acid, Vitamin
B-6, Folate, Folic acid, Folate, Vitamin B-12. Vitamin A, Retinol,
Vitamin A and Vitamin E along with minerals such as Calcium, Iron,
Magnesium, Phosphorus,Potassium,Sodium, Zinc, Copper, Manganese, and
Selenium. Along with important Amino Acids such as; Tryptophan,
Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine,
Phenylalanine , Tyrosine, Valine, Arginine, Histidine, Alanine,
Aspartic acid, Glutamic acid, Glycine, Proline and Serine.
Kale and Collards is one of the best vegetables you can eat as
preventative medicine. Touted to help prevent several types of cancer,
in particular lung cancer. Each contains more carotenoids (anticancer
agents) than just about any other green vegetable.
Leafy greens are officially "in
season" in the winter months, but tend to be available year-round.
Choose leaves that are crisp and fresh and have a deep green color, with
no yellow tinge. Smaller leaves have a milder flavor, can be cooked
whole, and often have stems tender enough to eat. With larger leaves,
you'll need to cut out and discard the stems, and then chop the leaves
into small pieces.
You don't like
one or the other? Well, that is easily changed and flavorful tasty mix!
Also some of the carotenoids are destroyed during heat, but when cooking
both at the same time makes for more carotene available for your body to
use. Collards can be eaten raw but I believe has a better flavor when
steamed… Collard greens have a much softer, sweeter taste than kale.
When you combine the two greens in the same dish, the mild collard
flavor mitigates the sharpness of the kale.
An extra half cup a day will give you cancer-blocking benefits. And
smokers, you need to load up on them as it will boost your resistance to
developing smoking-related cancers. These are also used as part of
cleaning those winter blahs from the body!
Store kale and collard greens
in dry plastic bags in the refrigerator for up to three days. You can
also cook the greens, and store them in the freezer in sealed plastic
bags. They'll keep for months, so you can use them spontaneously in
soups or casseroles when you don't have time to get to the store.
I grew up with the term "mess o'
greens" (that's southern speech) when we were having them. Greens of
all kinds have been staples in the Southern U.S. Diet for as long as the
south has existed, which is where my family resides. In just about every
garden there will be an area of all types of greens but kale and
collards seem to be the most prolifically grown… I also grew up going
out and hunting wild greens for eating…
Here is a
suggested Kale recipe;
My favorite way of eating Kale or Collards and sometimes both mixed is
Sautéed in Olive Oil
Wash well and dry one bunch of kale (or ½ bunch of kale and ½
bunch collards) and chop into bite size pieces. Chop a couple of
green onions. Finely chop 2 cloves of garlic. Put one tablespoon of
extra virgin olive oil into a sauté pan heated on medium low. Throw in
kale, onion and garlic and sauté until wilted. I sometimes will add 2
Tablespoons of water and a dash, to taste of hot sauce; cover and simmer
until tender. Either way is excellent.
Season with sea
salt and squeeze on a little fresh lemon juice, red wine vinegar or
seasoned rice vinegar along with those little green pickled peppers.
Serve with fresh sliced tomatoes, sliced sweet onions and hot corn
bread!
According to folklore,
collards served with black-eyed peas and hog
jowl on New Year's Day promises a year of good luck and financial
reward, hanging a fresh leaf over your door will ward off evil spirits,
and a fresh leaf placed on the forehead promises to cure a headache.
Enjoy good food and expect good health!
Lena
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