Opinion and Research

Abhishek Agarwal asked:


More than about fifty percent of the kids do get warts at some point of time in their lives. Warts are just benign tumors when a skin cell called keratinocytes gets infected by a wart virus. The most common type of wart is the rough bump which comes on the hands and the fingers. Other types of warts are genital warts, plantar warts, molluscum contagiosum and flat warts. The difference only lies in the location, the painfulness and the type of the wart. The most common type of warts come up on hands and fingers and is of no pain. Warts that come on the soles named plantar warts are painful. Warts on the toe nail and finger are periungla warts and those on the face are flat warts.

Common warts make the skin rough and also develop a surface which is very irregular. A day after you are injected this dome starts appearing. People say warts have roots but this is not true. They grow on the top skin layer called the epidermis. This becomes black as the blood gets clotted and also the veins are broken.

Warts appear and disappear at various points of life. They disappear by themselves. Some however are quite painful and do also spread fast and many of them do stay on for years. These warts need to be treated. Cryotheraphy is the most common treatment among pediatrics. The warts are made to freeze with nitrogen in liquid form. The use of cantharidin is painless but ends up in blisters. The bad thing about these warts is that they may not come off in a single sitting and also cause blisters. Strong salicylic acid, bleomycin or pulse dye lasers are other ways of curing it. In the worst cases you can make use of aldara. Warts do grow on due to a few treatments and hence result in bigger warts or end up becoming a scar.

The duct tape is the home remedy fro warts. You can cover the place which is affected by a duct tape for about six days. If he tape does come off by the end of these six days, then a new tape has to be replaced. At the end of the sixth day remove the duct tape and let the wart soak in water. Now use a pumice stone to scrape off the top layer of skin. Once this is done follow the same thing until the wart disappears. This however should be done at a gap of twenty four hours. Some kids refuse to use duct tapes. Use colorful ones to make them use it. Make use of home wart removing kits that are available in the stores.

Warts do spread by direct contact. It may also spread by using contaminated things used by the infected person. As it is contagious do stay away from it. Cuts, bites and rashes need to be covered and kept clean always. Also make use of closed shoes in public spaces.



Monavie Plot

Abhishek Agarwal asked:


plantar warts that occur on the soles are sometimes painful. Flat warts usually appear on the face. Periungal warts occur around the toenails and fingers.

The skin becoming rough and developing an irregular surface is the common symptom of warts. Once the skin is infected, a dome appears on it. There is a popular myth that claims that a wart has roots. This is completely untrue. They grow on top most layer of your skin, which is the epidermis. The black part is because of clotted blood and broken veins.

Warts come at different stages of life such as childhood or teenage years. Usually, these warts come and go by themselves. But sometimes warts can be painful and spread quickly. Sometimes warts do not go for many years. These kind of warts definitely need treatment. Cryotherapy is the most popular treatment recommended by pediatricians. This process involves freezing the warts by using liquid nitrogen. Another substance that can be applied is Cantharidin, an essentially painless treatment but can cause painful blisters at a later time. The downside of these treatments is that sometimes they cause blistering and sometimes it takes many sittings to get rid of the warts. In case the warts still don’t come off, further treatment is given using strong salicyclic acid, bleomycin, intralesional immune-therapy, or pulsed dye laser. In worst cases, even aldara can be used. Some treatments cause warts to grow to the blister’s end and this results in bigger warts that sometimes lead to scars.

Besides the common wart treatments, duct tape is the most popular home remedy. Duct tape is used to cover the infected area for around six days. If the tape peels off during the time period, it should be put again. Once six days are up, the tape should be taken off. The wart should be soaked in some water and some emery board or pumice stone can be used to scrape off the wart’s top skin. Once this is done, reapply the duct tape within 24 hours and the entire procedure repeated until the wart completely disappears. Usually it takes two months for this procedure to work effectively. Sometimes some children hesitate putting duct tape on visible parts such as the legs and fingers. You can encourage them by giving them colored duct tape rather than grey. The market is full of home wart removal and freezing kits that can help remove the warts.

Usually warts are contagious and they spread when direct contact is made with the wart or contact is made with an infected item such as a used towel or some object that has been contaminated. As it is contagious, it is best to stay away from warts as soon as you see one. It is important to clean and cover all rashes, bites and cuts regularly. Wearing closed shoes when in public is another effective way of preventing warts.



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Cecilia Koh asked:


During pregnancy the baby is like a parasite and will take all the nutrients that he requires from you. If your diet is sufficient in nutrients for both, it does not cause any problems. If on the other hand your diet is insufficient for both, then your recovery and the ability to produce breast milk after the birth will take longer and if you still do not replenish your body stores during the confinement period, you may remain weak for a long time. If you are breast-feeding, you need to increase the amount slightly because you are eating for two. A nursing mother must continue to eat high quality food recommended during pregnancy in order to establish lactation and maintain an adequate supply of her breast milk. A deficient diet not only upset the nutrient content of her milk but can also reduce the quantity of milk produced. This is probably why our elders make such a lot of fuss about eating well during the confinement period. It is important that you eat nourishing food that includes all of the main food groups at every meal.

Just remember the following pointers:

1. If you are breast feeding whatever you eat will be transferred to your baby via your breast milk therefore it is important that you eat a balanced diet so that your baby will get the right nutrients for optimum growth and development.

2. Some food does cause the baby to become ‘windy’ or have loose stools. If you find that your baby is suddenly quite unsettled, try to think of what you ate during the last 12 hours. Avoid that food for a few days and then try again. If the same happens again, then you should avoid that particular food for a while and re-introduce it into your diet by taking a very small amount and see how baby reacts then slowly increase the amount so that baby gets used to the food.

3. You may find that your appetite is slightly low especially during the first week. This is normal as your body is readjusting to its non-pregnant state both physically and mentally therefore it is better to have small frequent meals instead of the normal 3 big meals a day.

4. You need to drink plenty of fluids in order to make sufficient breast milk and it is best that you get this from sources such as soup or nourishing tea. Drinking too much plain water will dilute the breast milk and therefore is not nutritious for the baby.

So what should you eat?

Protein - The building blocks are amino acids that contain oxygen, hydrogen, carbon, and nitrogen. Only eight amino acids are obtained from the food we eat. It is necessary for growth and repair of cells in the body. It helps make enzymes that enable us to digest food, produce antibodies and hormones. Too much protein in the body are converted into glucose and urea. Sources - Meat, poultry, fish, eggs, cheese, cereals (wheat, oats and rice), pulses (beans, lentils and peas), nuts and potatoes.

Fat Soluble vitamins

Vitamin A - Retinol and Beta-carotene are necessary for cell division and growth. To maintain healthy mucous membranes of respiratory, digestive and urinary tracts and is important for good eyesight. Sources -

Retinol - Liver, oily fish, dairy produce and eggs.

Beta-carotene - Carrots, red peppers, mangoes, spinach and kale.

Vitamin D – Calciferols is needed to absorb calcium and phosphorous for healthy teeth and bones. It is also produced by exposing the skin to the sun. Sources - Eggs, tuna, salmon, sardines, fish liver oil and fortified margarines.

Vitamin E – Tocopherols prevent oxidation of free radicals polyunsaturated fatty acids in cell membranes and other tissues. Sources - Vegetable oils, nuts, wheat germ, seeds and margarine.

Vitamin K – Phylloquinone is essential in forming certain proteins and for blood clotting. Sources - Green leafy vegetables especially green cabbage, broccoli and Brussels sprouts

Water Soluble vitamins

Vitamin B

Thiamin (B1) is needed to obtain energy from carbohydrates, fats and alcohol and to prevent build-up of toxic waste substances. Sources - Pork, liver, heart, kidneys, nuts and pulses.

Riboflavin (B2) is necessary to release energy from food and for the functioning of vitamin B6 and niacin. Sources - Milk, yoghurt, eggs, meat, poultry, fish and fortified cereals

Pyridoxine (B6) helps to release energy from proteins and is also important for immune function, the nervous system and formation of red blood cells. Sources - Lean meat, poultry, eggs, fish, tofu, wholemeal bread, nuts, bananas, yeast extract and soya beans

Niacin produces energy in cells to form neurotransmitters. Maintain healthy skin and an efficient digestive system. Sources - Lean meat, poultry, pulses, potatoes, nuts and fortified cereals.

Pantothenic acid helps release energy from food and is essential for synthesis of cholesterol, fat and red blood cells. Sources - Meat, vegetables, liver, dried fruits and nuts.

Biotin is important in the synthesis of fat and cholesterol. Sources - Liver, peanut butter, egg yolk and yeast extract.

Folic acid is necessary for cell division and the formation of DNA, RNA and proteins in the body. Sources - Brussels sprouts, liver, green leafy vegetables, broccoli, pulses, wheatgerm, fortified breakfast cereals and bread.

Cyanocobalamin (B12) is necessary for making DNA, RNA and myelin. It helps transportation of folate into cells. Sources - Meat, poultry, fish, tofu, eggs and diary products.

Vitamin C or Ascorbic acid is necessary to make collagen and neurotransmitters like noradrenalin and serotonin. It is an antioxidant in the body and aids absorption of iron. Sources - Fruits, particularly citrus fruits, kiwis, strawberries, peppers, potatoes and vegetables.

Carbohydrates are converted into glucose and glycogen to give the body fuel for energy.

Glucose is in the blood and glycogen is stored in the liver and muscles. If the level of glucose drops, glycogen is converted into glucose for use. Sources - Sprouting grains, starchy root vegetables, fruits, cereals, pulses, milk and diary products.

Fats

• Saturated fats

• Monounsaturated fats

• Polyunsaturated fats

• Cholesterol

Rich source of calories for energy and provide fat soluble vitamins. It maintains healthy skin and body functions. Necessary for the production of sex hormones, synthesis of vitamin D and production of cell membranes and nerve coatings. Sources - Butter, cheeses, fatty meat and all forms of cooking oil.

Macrominerals

Potassium regulate heart beat and maintain blood pressure. Maintain fluid and electrolyte balance within cells. Sources - Avocado, fresh and dried fruits, banana, seeds and nuts, citrus fruits, potato and pulses.

Calcium is a vital component of bones and teeth. Vital for nerve transmission, blood clotting and muscle function. Sources - Green leafy vegetables, sesame seeds, tinned sardines, milk and dairy products.

Chloride is vital for stomach acid formation. Maintains fluid and electrolyte balance. Sources - Salt and any food containing salt.

Magnesium is important for muscle contraction and assists in nerve impulses. It is an important constituent of bones and teeth. Sources - Wholegrain cereals, green vegetables, nuts, sesame seeds and pulses

Sodium works with potassium to regulate fluid balance. It is essential for nerve and muscle function. Sources - Table salt, processed meats, yeast extracts and tinned anchovies

Phosphorous help to form and maintain healthy bones and teeth, help to release energy in cells and essential for absorption of many nutrients. Sources - Red meat, poultry, fish and seafood, milk and diary products, seeds and whole grains.

Microminerals

Iron is essential for the production of haemoglobin which carries oxygen. It is needed for synthesis of RNA, DNA and collagen for healthy gums, teeth bones and cartilage. Sources - Liver, kidneys, red meat, sardines, egg yolk, green leafy vegetables, raisins, dried apricots

Zinc is essential for normal growth, reproduction and immunity. It aids the action of many enzymes. Sources - Oysters, animal proteins, beans, nuts, whole grains, pumpkin and sunflower seeds

Selenium protects cells against free radical damage. It is vital for normal sexual development. Sources - Meat and fish, butter, avocados, brazil nuts and lentils.

Water is vital for life. It is necessary for digestion and elimination of waste products. It acts as a lubricant for eyes and joints and regulates body temperature. Sources - Drinks, fruits and vegetables, meat, fish, eggs, bread and cereals, milk and dairy products.

Food for thought

It is not only Asian communities that advocate lactating mothers refrain from eating fruits and vegetables, some Western communities do the same. In my opinion, the reason for avoiding fruits and vegetables is that some contain high levels of oxalate that interferes with calcium absorption. Lactating mothers require high calcium intake for adequate milk production.

Fruits high in oxalate - Kiwi, guava, star fruit, blueberries, figs and strawberries

Vegetables high in oxalates - Tapioca, pumpkin, sweet potato, carrot, garlic, watercress, brinjal, leeks, turnip, chives, lady’s fingers, parsley and spinach

Tip - Blanching the fruits and vegetables could lower the oxalate level.

Fruits low in oxalate - Papaya, langsat, banana, avocado, cherries, lemon, mango, watermelon, honeydew melon, ciku, durian and peeled apples.

Vegetables low in oxalates - Cauliflower, cabbage, kai lan, petola, green pea, capsicum, potato, tomato, cucumber, iceberg lettuce

Tip - If you love your fruits and vegetables and is worried about calcium absorption, then it is best that you have your milk drinks 3-4 hours before or after your main meals.

Avoid taking too much salt as this may reduce breast milk production. Cooling and windy food may contribute to baby becoming colicky. Acidic food may increase bleeding in the mother and diarrhea in the baby. What you eat also depends on what you believe in and who cooks for you. I hope that with the above information you will be able to tell your ‘cook’ what is best for both you and your baby.



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