Varicose veins are visible, protruding veins that appear just under the skin. Varicose comes from the Latin root varix for “twisted”. They may occur in clusters that look like spider webs, or be large, single veins that are easily observed. They’re most often seen on people’s legs, especially their calves, and are made up of stretched, expanded, or twisted veins in which the flow of blood has been reversed. Varicose veins are the most common disorder in the lower part of the body. They affect 10-20% of the population, and appear between the ages of 30 and 70. They usually get progressively worse.

Varicose veins can’t be cured, but they can be treated with considerable success. Treatment concentrates on relieving pain and managing complications. People who have obvious spidery veins also often seek cosmetic treatment. Wearing lightweight compression hosiery can stop the pain from small, mild varicose veins altogether. Heavier elastic support stockings, knee-length or thigh-length, can also be worn by patients with advanced varicose veins. If these treatments don’t help, injections to “strip” the veins can stop the pain right away and make the veins less visible.

Sclerotherapy is a procedure that involves injecting a concentrated saline or chemical solution into the vein. The sclerosing (hardening) solution causes the vein to close up or collapse and become scar tissue. This causes blood to flow only to the non-varicose veins. It can be performed in a doctor’s office (usually a dermatologist or a vein specialist) and is associated with little discomfort. Many veins can be injected at a given time. Several injection sessions are usually required to effectively close a vein and it usually takes a few weeks for healing to occur after each injection. Allergic reactions to sclerotherapy are rare. Scarring can occur and a brown blemishing of the skin may appear. It usually fades but can be permanent. Some superficial varicose veins can be treated with a laser.

Varicose veins can also be treated by surgery. Your doctor may suggest surgery if you have extremely visible varicose veins or changes in your skin, or if you suffer from significant pain and constantly inflamed veins, a condition called recurrent phlebitis (thrombophlebitis). Physicians who recommend extensive surgery may “strip” deeper veins in the legs while removing as many of the swollen twisted varicose veins as possible. A few isolated varicose veins may continue to be bothersome after surgery, but these can usually be treated with injections.

There are some things people can do to help prevent varicose veins. They include:

• exercise - walking is a great way to increase blood flow in the legs
• weight control - shedding excess pounds takes unnecessary pressure off veins
  in the legs
• wearing compression stockings
• avoiding high heels - low-heeled shoes work calf muscles more, which is better for veins. Don’t wear tight clothes around your calves or groin. Tight panty-leg girdles, for instance, can limit blood circulation
• elevating legs - take three or four 10- to 15-minute breaks daily to elevate the legs above the level of the heart (e.g., lie down with legs resting on three or four pillows)
• avoiding long periods of sitting or standing - make a point to change position frequently to encourage blood flow

Active ingredients of sunblock vary from manufacturer to manufacturer and can be divided into chemical versus physical agents. Chemical sunblocks work by absorbing the energy of UV radiation before it affects your skin. Physical sunblocks reflect or scatter UV radiation before it reaches your skin. Some sunblocks combine both chemical and physical sunblocks.

The two types of physical sunblocks that are available are zinc oxide and titanium dioxide. Both provide broad spectrum UVA and UVB protection and are gentle enough for everyday use. Because these are physical blocking agents and not chemicals, they are especially useful for individuals with sensitive skin, as they rarely cause skin irritation.

Most chemical sunblocks are composed of several active ingredients. This is because no single chemical ingredient blocks the entire UV spectrum (unlike physical sunblocks). Instead, most chemicals only block a narrow region of the UV spectrum. Therefore, by combining several chemicals,with each one blocking a different region of UV light, one can produce a sunblock that provides broad spectrum protection. The majority of chemical agents used in sunblock work in the UVB region. Only a few chemicals block the UVA region. Since UVA can also cause long-term skin injury, dermatologists at UCSF routinely recommends sunblocks that contain either a physical blocking agent (e.g. titanium dioxide or zinc oxide) or Avobenzone (also known as Parsol 1789).

Sunblocks comes in a variety of forms. Lotions, oils, sticks, gels, sprays and creams can all be effective sunscreens. However, sunblocks are only effective if they are used. We encourage you to try several types and find the one which works and feels the best to you. All sunscreens should be applied 15-20 minutes before sun exposure to allow a protective film to develop, then reapplied after water contact and sweating. Some sunblocks can lose effectiveness after two hours, so reapply frequently.

In general, spray lotions and gels are the least oily but also the ones that wash off more easily and need to be reapplied more frequently. If you develop a rash or other type of allergic response to a sunscreen, try a different brand or form (lotion vs. oil, for example) to see if you can better tolerate it. The most common allergic reactions occur with sunscreens that contain PABA-based chemicals. If you develop a rash to a sunblock, check the label to see if PABA is an ingredient. If so, consider avoiding sunblocks that contains this in the future. Alternatively, try a titanium dioxide or zinc oxide containing sunblock as they rarely cause skin irritation and provide very good broad spectrum UV protection.

Water resistant sunblocks are available for active individuals or those involved in water sports. It’s important to check the label to ensure they say “water-resistant” or “very water-resistant.”

Water-Resistant sunblock maintains the SPF level after 40 minutes of water immersion
Very Water-Resistant sunblock maintains the SPF level after 80 minutes of water immersion

Pity the poor beleaguered peanut. Long castigated for its fat content, recently the humble legume has faced even more flak on the health front. First school districts in Massachusetts instituted peanut-free areas in school cafeterias for students with allergies, and requested that parents not include peanut-butter sandwiches in their children’s lunch bags. Then the Department of Transportation called on airlines to create peanut-free zones for passengers with allergies. Most recently it was reported that breast-feeding moms who eat peanut butter may be setting up their children for future peanut allergies.

But the peanut isn’t all bad news. A growing body of research shows that nuts (peanuts are included in this class even though they are technically a legume) may be useful in improving cardiovascular health, preventing cancer, and providing essential nutrients.

The Skinny on Fat

Peanuts may contain a lot of fat–but it’s the right kind. Roughly 50 percent of the fat in peanuts is monounsaturated. Unsaturated fats can help lower LDL cholesterol (the “bad” cholesterol) levels in the blood without affecting the HDL cholesterol (”good” cholesterol). Research shows that people who eat a greater percentage of monounsaturated fats lower their risk of heart disease, asthma, Alzheimer’s disease, breast cancer, and even depression.

But what about the other not-so-healthy fats in peanuts? According to Nancy Clark, M.S., R.D., who offers nutrition consultations to active people out of her sports medicine office in Brookline, Massachusetts, eating large amounts of saturated fat may negate the benefits of a diet high in monounsaturates. However, Clark says that because of their nutritional content, peanuts are a healthy choice. “Peanuts have a high percentage of monounsaturated fats [Compared to other types of fats], and eating whole peanuts keeps that percentage high.”

A Hale Heart

Monounsaturated fat isn’t the only heart-healthy benefit peanuts provide. Research by the U.S. Department of Agriculture shows that peanuts pack a double punch against heart disease with resveratrol. Exactly how resveratrol improves health isn’t known, but it has been associated with reduced cardiovascular disease.

The link between nuts and a healthier heart may not be completely understood, but there’s no doubt that the link exists. A 1980 to 1990 study conducted by Frank B. Hu, of the Harvard School of Public Health in Boston, showed that women who ate at least five ounces of nuts per week were only 65 percent as likely to suffer from coronary heart disease as women who avoided nuts.

Did we say peanuts are a double punch against heart disease? Make that a triple punch. One ounce of roasted peanuts provides 10 percent of the daily recommended amount of folic acid, a B vitamin recommended to lower the risk of heart disease.

Pump Up With Peanut Butter

Peanut butter is a good source of the healthy legume–and one that’s easy to swallow. After all, who can resist a peanut-butter sandwich or peanut-butter cookies?

According to Clark, peanut butter is a good source of energy for athletic women. “It’s an affordable source of calories,” she says. “If you are a hungry athlete who needs 3,000 or more calories a day, you can spend a significant amount of money fueling yourself. Peanut butter can do the job without breaking the bank. One hundred calories of peanut butter (about one tablespoon) costs about five cents, and you get four grams of protein.”

As tasty as peanut butter is, Melanie Polk, M.M.S.C., R.D., director of nutrition education at the American Institute for Cancer Research, warns that the process of making peanut butter makes it less healthful than unprocessed peanuts. “Peanut butter is typically not just peanuts,” Polk says. “Most commercial peanut butter has hydrogenated fat, which can make it less desirable.”

The process of creating hydrogenated fat produces trans-fatty acids, which are believed to behave the same way as saturated fats and possibly to increase the risk of heart disease when eaten to excess.

Don’t think this means you have to deny yourself the occasional peanut-butter-and-jelly sandwich. “You can buy peanut butter that doesn’t have hydrogenated fat added, like the natural kind, or the type that’s just peanuts and salt,” Polk suggests. These types have oils that rise to the top. You can either mix this into the peanut butter or decrease the overall fat content by pouring it off.

The traditional sauna uses electric, wood or gas-fired heaters. The second type of sauna is the infrared sauna. The infrared sauna uses radiant heat which heats the occupants rather than the air. In the traditional sauna the air is heated but it is a dry heat. This is why the sauna is also called a dry hot-air bath.

In a steam bath it is moist heat. The steam bath uses a steam generator. The sauna has very low humidity, whereas the steam bath has high humidity. In a steam bath the steam builds up to create a humidity level of around 100%. Because of the humidity factor the heat in the sauna is far higher than that of the steam bath. The difference in temperature can be anywhere from 40°C to 60°C.

The health benefits of either depend upon what you want. Both steam baths and sauna are good to unwind and relax. They both help to cleanse by sweating. They are both good for blood circulation.

The dry heat of the sauna can make it uncomfortable for some people to breathe. Those with respiratory problems may prefer the moist heat of the steam bath. The inhalation of steam is often used for treating bronchitis and allergies. Therefore those who wish to treat respiratory problems will benefit more from steam baths.

A sauna detoxifies but it also refreshes and revitalizes your body. In general saunas are easier to build and require less material and labor than a steam bath. Both can be affordable and may add monetary value to your home.

• Trying to swallow large pieces of poorly chewed food.
• Drinking alcohol before or during meals. Alcohol dulls the nerves that aid in swallowing.
• Wearing dentures. Dentures make it difficult to sense whether food is fully chewed before it is swallowed.
• Eating while talking excitedly or laughing.
• Eating too fast.
• Walking, playing or running with food or objects in the mouth.

Definition

Choking is the inability to breathe because the trachea is blocked, constricted, or swollen shut.

Description

Choking is a medical emergency. When a person is choking, air cannot reach the lungs. If the airways cannot be cleared, death follows rapidly.Anyone can choke, but choking is more common in children than in adults.

Regardless of the cause, choking cuts off the air supply to the lungs. Indications that a person’s airway is blocked include:

• the person cannot speak or cry out
• the person’s face turns blue from lack of oxygen
• the person desperately grabs at his or her throat
• the person has a weak cough and labored breathing that produces a high-pitched noise
• the person has all of the above symptoms, then becomes unconscious
• during sleep, the person has episodes of gasping, pauses in breathing, and sudden awakenings.

INFORMATION IN DETAILS

To understand choking, you first have to understand what goes on at the back of your throat hundreds of times per day. All the food you eat and the air you breathe passes through your throat to get into your body. Food and liquid go down one pipe - the esophagus (say: ih-sah-fuh-gus) - to your stomach. Air goes down another pipe - the trachea (say: tray-kee-uh), or windpipe - to your lungs. These two pipes share an opening at the back of your throat.

So if they share an opening, how does the food know which pipe to go down? Lucky for you, your body has it all under control. A little flap of cartilage (say: kar-tel-ij) called the eepiglottis (say: eh-pih-glah-tis) sits near your trachea, and every time you swallow, it springs into action. Acting like a little door, it closes off the entrance to your trachea so that food is sent down your esophagus into your stomach instead of into your lungs.

But every once in a while, the epiglottis doesn’t close in time. A piece of food, like Kevin’s hot dog, can slip down into the trachea. Most of the time, it’s no big deal. Your body makes you cough and forces it back up.

You’ve probably experienced this. Did you ever have a sip of a drink that “went down the wrong pipe”? You probably coughed a lot and it might have been scary, but usually you’re fine in just a few seconds. That’s because coughing is the body’s natural defense against stuff that doesn’t belong in the trachea. A good cough often can clear out a piece of food - or even an object - that heads down the trachea. If a person can still breathe and talk, coughing often does the trick.

But when someone is truly choking it means the food or object is completely blocking the trachea and air cannot flow into and out of the lungs. The person cannot cough the object out. They can’t breathe, talk, or even make noise. They may grab at their throat or wave their arms. If the trachea remains blocked, their face may turn from bright red to blue.

The body needs oxygen to stay alive. When oxygen can’t reach the lungs and the brain, a person can become unconscious, sustain brain damage, and even die within minutes. That’s what makes choking such a serious emergency.