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Mole Removal With Laser Surgery – Is It The Best Mole Treatment?

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There are many ways of getting rid of ugly annoying moles – some you can do at home and others where one or more doctor’s visits may be necessary.

Let’s consider the surgical options in general, and laser surgery in particular.

The first benefit of arranging with your doctor to have your moles removed is that it will involve an examination of your moles, to make sure that they are indeed common benign moles and not some precancerous mole, or worse, a potentially fatal melanoma. The treatment options will vary depending on the sorts of moles you have.

All being well, it’s now time to discuss how your moles are going to be removed with your doctor. The main things to keep in mind are;

  • How successful the treatment is likely to be – will the moles grow back?
  • How many visits will be necessary
  • How much pain, both during and after the treatment, will you have to put up with, and what sort of anesthetic will be available.
  • And will you be left with a scar, and if so, how long will it hang around before it disappears

The last two points are probably the ones people think about most. No-one enjoys the thought of pain, blood and minor scarring, and three of the most common surgical mole removal procedures come with a fairly high OUCH! factor (although it has to be said that we’re talking about a small operation and the pain is neither major or long lasting – just real).

These techniques are surgery by excision or cutting out, by electrocautery (burning), and by freezing. Let’s put them aside for another time, and consider the technique which sounds a lot more friendly, hardly hurts at all, and leaves virtually no long term skin damage.

And that of course is laser surgery.

Let’s look at the benefits a little more closely.

The first thing to keep in mind is that laser surgery works best on flat moles, preferably ones with a bit of color and contrast to the surrounding skin, rather than raised moles. So maybe all your moles won’t be good candidates for this method.

During laser surgery, cells with a bit of color to them are targeted by the laser. They absorb more light and heat, basically causing them to boil and burst. The body’s normal repair processes will clean up the area over time.

You will feel this as a small shock – something like getting snapped by a rubber band – but not at all serious and over in a second. This is perhaps the greatest attraction of laser surgery for moles and other skin blemishes.

The other is the absence of a wound, and therefore of scarring.

Because laser surgery only affects the upper layers of the skin. So there is no bleeding, although because there is some damage involved a small amount of liquid is released by the skin to help with healing. You can expect some redness and maybe a small scab. But nothing like the noticeable scabs that develop after other forms of mole removal surgery.

And because there is little pain or damage, it is possible to treat quite a lot of moles in one session. This means you get rid of your moles quicker, and need fewer visits to the surgery.

That all sound pretty good – quick, clean and with no real pain or chance of scarring.

But there are downsides, some quite important.

The first and main one is that you are likely to need more than one visit. It’s not easy for the surgeon to find and treat every part of a mole at the first attempt, and unless the mole is totally destroyed, there is a good chance it will grow back.

So you will probably have to go back for follow up surgery once the first treatment has healed. This is particularly likely if the mole has penetrated well into the skin. This will mean extra expense, with each visit likely to cost well over $100.00.

Another worry is that it is fairly common for moles to return some weeks or months after laser removal – this seems to happen more often with laser surgery than with other forms of treatment.

This may be because the mole wasn’t completely destroyed – although it is a simple procedure the surgeon will be trying not to go deeper than necessary while trying to zap all of the mole. It isn’t always easy for the surgeon to do both successfully.

Laser treatment can revitalize skin cells – this is the idea behind laser skin resurfacing, where it appears the laser stimulates the skin to grow back looking fresher and younger than before.

Moles are made of skin cells too, and there is quite a bit of evidence that moles can also be rejuvenated during laser treatment, and grow back. I’m sure that’s not what you have in mind.

So it looks like laser mole removal may not be your best option. While the low pain and very low chance of scarring are big pluses, it won’t help if several visits are needed, and I doubt if you’d be happy if the moles returned, bigger and brighter than before.

So you might care to give more thought to the other surgical procedures which are available, some of which are more effective when done well. You will be able to find information on these in other articles.

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Source by Graham McClung

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The Best Foods You Can Eat to Nourish the Kidneys and Bladder

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In Oriental Medicine, the nature and quality of food including its flavour, taste and heat/cold nature, determines its healing potential and its ability to balance or unbalance the body, through affecting the Blood, Qi and other body fluids.

There are many ‘diets, and the aim of this perspective on food and nutrition, is not to give you another ‘diet’ to follow rigidly, but rather, to give you some simple guidelines from a combined western and oriental perspective. These will give you a way to gently nurture and support your body from the inside.

The Water Element which governs the Kidney and Bladder organs in Traditional Chinese Medicine, relates to the season of winter, and it the most yin part of the seasonal cycle. It is the time for introspection, rest, putting oneself into a receptive mode and storing energy, nutrients and Chi. It is also about warming the body’s core.

The flavours that support the Water energy are the salty and bitter flavours, because they promote a sinking, centering quality.

Bitter foods include lettuce, endive, watercress, turnip, celery, asparagus, alfalfa, rye, oats, quinoa, amaranth and citrus peels.

Salty foods include, miso, soya sauce, seaweeds, millet and barley.

The Kidneys in Traditional Chinese Medicine are seen as the core of the body and are the foundation of all yin and yang qualities in the body.

The Yin energy is about nurturing, supporting, stabilizing, moistening and building the body. The Yang energy warms, energizes, and animates the body. The Kidneys also store the Jing essence, which is the Qi (vital energy) passed on from the parents. Jing determines the constitution and health of the person, and once it is used up, life ceases. Certain foods nourish Jing, and will promote the growth, renewal and development of the body and mind, resulting in more vitality, longevity, increased reproductive capacity and protection from premature ageing.

The Kidneys can manifest a deficiency of Kidney Yin and/or Kidney Yang, Deficient Kidney Qi, (which is not as deep as a Kidney Yang deficiency and Jing (essence) deficiency.

Symptoms of Kidney Yin deficiency are those which indicate a drying up of internal fluids and an increase in deficient heat symptoms. For example, dry mouth and throat, fever, dizziness, tinnitus, constipation and spontaneous sweating.

Symptoms of Kidney Yang deficiency include cold extremities, an aversion to cold, lack of sexual desire, frequent clear urination, weak knees and back and a pale complexion.

Foods that nurture Kidney Yin include millet, barley, tofu, string beans, black beans, kuzu, watermelon, berries (black, mulberries, blue) potatoe, seaweeds, spirulina, chorella, black sesame seeds, sardines, crab, clams, eggs, pork and cheese.

Foods that nurture Kidney Yang include cloves, fennel, anise, black peppercorn, ginger, cinnamon, onion family, chicken, lamb, trout, salmon, quinoa and walnuts.

Foods that build up the Kidney Chi include parsley, wheat berries and sweet rice.

Foods that nourish Jing essence include chorella, spirulina, fish, liver, kidney, bone and marrow, almonds, milk, ghee, royal jelly, bee pollen, plus vitamin A and B12.

A common imbalance in the Bladder is a condition known as Damp Heat in the Bladder, in western terms a Bladder infection. This indicates that dampness and heat have combined in the bladder, producing symptoms of burning, painful or frequent urination, sometimes fever, thirst and a sensation of urinary fullness.

Bitter, cooling and alkanizing foods help reduce dampness and heat.

Useful foods for damp heat conditions include aduki beans, lima beans, celery, carrots, winter squash, potatoes, asparagus, mushrooms, lemon and cranberries.

Eating lightly (vegetable broths) and drinking plenty of fluids is the best recommendation, especially in the acute stage of the infection.

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Source by Michelle Locke

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Industrial Blowers and Their Uses

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What is the primary purpose of an industrial blower you may well ask. Well, similarly to industrial fans, the various different blowers available on the market ensure the provision of a steady gas or air flow when needed in industrial or mechanical processes, in a whole range of industries from transport to paper and pulp.

Various types of blower exist to serve their many varied applications. Anyone intending to rent or purchase a blower must first describe its use in detail to the salesman to avoid situations where an inappropriate device is bought and installed that could potentially even cause danger.

High Pressure Blowers

The name gives a lot away in this case. These are fans that can handle really heavy industrial applications where pressure is high, meaning the air is hot and heavy, and needs regular movement.

High pressure devices are often employed in grain handling processes, specifically conveying, drying and ventilating.

RPD Blowers

Rotary lobe, positive displacement or “Roots-type” blowers work by pumping a fluid with a pair of meshing lobes. During the process, fluid is trapped in pockets around the lobes and carried from the entrance point to the exhaust.

One of the most common uses of the RPD type is in vehicle engines. Another domain in which it is easy to come across the device is the gas industry. Here, roots blowers are used in reverse to assess the flow of gases in gas meters.

Interestingly, the sophisticated piece of machinery is also used in as narrow a niche as the assembling of civil defense sirens, in which they work to pump air to the chopper.

Submerged Blowers

What makes this type different is that they are fully submerged in the process cooling gas. This ensures contamination never takes place during the cooling process, and makes maintenance easier as, contrary to other types of the device, running seals aren’t used in the design and build.

The submerged version is often employed in the power industry with devices often in strategic use at nuclear power stations. They are often also used by industries that require the implementation and regular use of gas flow calibration loops.

Industrial blowers are a tool without which many industries wouldn’t be fully functionable. They serve an important purpose in most mechanical processes where an air flow is needed. As safety is paramount, this is a must needed investment for anyone looking to launch an industrial operation.

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Source by Harvey McEwan

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Tips on Collecting Pie Funnels

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The pie funnel, also known as pie ventilator or pie bird, as the Americans like to call it, is a late Victorian utensil. They were designed to prevent the juices spilling onto the pastry or the floor of the oven and also to support the pie crust and stop it from sagging.

The first recorded pie funnel was manufactured in 1880 by Dean and Morris and it was made in three sizes. Since then 44 different patents and registered designs have been recorded in Britain and many of these can still be bought today. One of the earliest recorded figures was a blackbird, registered in 1933 in Australia by Grace Seccombe as a Pie Crust Lifter. A J Wilkinson (Clarice Cliff) registered a blackbird funnel design in 1936 and many of these were produced, including the all white wartime version – some were stamped Wilkinson, Newport Pottery or, later, Midwinter.

Before the appearance of the pie funnel people would have used an egg cup or even a stick of macaroni. As pies come in different sizes and depths so do funnels and they were often produced in sets. Among these sets are the Adcock Crust Support, Ventilator and Fountain. These early funnels often had wide chimneys for venting the steam from beneath the crust, but also for adding additional stock to the pie during the long, slow cooking process.

If you want to collect pie funnels you are in luck as once upon a time every household in Britain would have had one or several of these. As diet and cooking styles have changed over the last twenty years the pie funnel is no longer an everyday object and is probably stuck somewhere at the back of a cupboard or drawer.

Some pie funnels have fetched quite high prices but you should be able to start a collection for a small amount of money. Check out your local auctions and car boot sales and you should be able to get some of the plain pie funnels quite cheaply. You might also want to check out the internet auction sites as these are useful for researching prices.

Some of the famous china manufacturers such as Spode, Royal Worcester, Denby, Shelley and Grimwade have all produced pie funnels on a commercial basis but it was Grimwade that produced the widest variety of designs, five of which are patented or design registered. Among them are the ‘figural elephant pie funnel/ring holder’, which was produced in white and grey, to the ultimate ‘Bleriot Pie Divider’ produced in three different sizes, which separated the pie dish into two parts so that two different meats or fruits could be baked in the same pie. Each of these dividers came with their own specific patented pie dish.

‘The Improved Pie Funnel’ was produced by Grimwade and it is quite rare and it sold so well that an updated version was produced and named ‘The Improved Popular Pie Funnel’. These came in various sizes, advertising early grocery and china shops as well as department stores around the world, from T W Robinson Co Ltd of Moose Jaw in Canada to Ritchies of Dunedin in New Zealand as well as from all over the UK.

While the majority of pie funnels are made from pottery there is also quite a selection made from Pyrex glass, aluminium and plastic. The majority of the early examples were produced commercially by larger potteries that manufactured a wide range of white ware, but later the smaller potteries produced limited editions of real works of art. In the forefront was Stuart Bass, who has produced over 300 different designs since the mid-1970s.

A book called British Pie Funnels has been produced to try to fill in some of the gaps concerning the traditional British pie funnel as there has been little written on the subject. This provides a handy background for any new or experienced collector and some of the illustrations should prove useful when identifying the various pieces.

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Source by Marion Aston

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Tips On How To Tune Up Your Refrigerator

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Dealing with a broken refrigerator is very stressful. I’ve dealt with a few refrigerator problems in the past. Furthermore, broken and inefficient fridges that are not often maintained usually consume more energy.

Tuning up your fridge periodically is imperative. It is one way of adding more years to this home appliance. Use the following tips to fine-tune your refrigerator:

1. Clean the condenser.

If you have a car, the condenser pretty much resembles the functions of a car radiator. However, the functions of a fridge’s condenser are slightly more complex.

You need to minimize the accumulation of dirt in the condenser. Not cleaning it regularly can actually prevent the refrigerator from cooling. It also prompts the machine to use more energy in lowering down the temperature of the fridge.

Use a special brush found in appliance stores to clean this part of the machine. There are generally two types of condensers in most modern refrigerators. The first one is the static kind. This is directly located at the back of the fridge. The second one is the condenser coil with a fan motor. You can find this inside the card-board part of the machine. It hides the bottom floor area of the refrigerator.

2. Check the door gasket.

The gasket seals the door and prevents cold air inside the machine from escaping. If this is not sealing properly, the machine will run all the time. It will work harder in lowering the temperature inside. It also leads to the pre-mature frosting of the evaporator.

One way to test the gasket is to insert a piece of paper in between the gasket and the fridge. Try removing the paper. If you can easily pull it out, you probably need to replace the gasket.

3. Check the drain and remove collected water.

The defrost heater of the machine tends to melt ice. The excess water drains into the pan that is usually located at the bottom part of the fridge. If you don’t regularly remove collected water, it might spill and cause leaking. It might also make your refrigerator stink.

Use a hair dryer to melt the frost that has collected in the evaporator. It should pass directly to the drain pan. Remove the pan and clean it out. You should unplug your fridge before doing this. You might also want to remove the contents of the machine as water might drain inside the machine.

These are the simple tips that you would want to follow when fine-tuning your refrigerator.

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Source by Alan Cassidy

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Food Gardening

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It is estimated that over 33 million households have a vegetable garden in their yard 2 million more grow at a friend, neighbors, or relatives. There are also 1 million households that grow in a community garden plot. That is a lot of vegetables being grown. The number one reason given by most vegetable gardeners is they grow for taste, followed by saving money, better quality food, and finally safety of the food. There seems to be a direct correlation between economic health of the nation and the number of households growing vegetables at home. When the economy is bad it is estimated that there are 20% more households growing vegetable gardens. This is not surprising as the average backyard garden costs about $80.00 to put in and returns a little over $500.00 in produce better than 5 times the cost.

Food gardening is a huge business and is one of the biggest outdoor activities of most Americans. Gardening in general is consider the number one leisure time activity. So it is no wonder that so many people are enjoying the fruits of their gardening activity. On average the typical home vegetable gardener has been growing their own vegetables for 12 years. It is an activity that seems to continue long term and for good reason, especially if you have ever tasted a ripe red tomato just off the vine on a summer afternoon.

If you have been thinking about starting a vegetable garden of your own it is really not too difficult and will pay you back many times over for the amount of effort you will need to put into it. On average the typical home gardener spends about 5 hours a week tending the family vegetable plot. Considering the number of people that spend at least this amount of time everyday watching television, you can see this is not a big drain on your leisure time.

The average size vegetable garden is 20 feet by 10 feet and can produce enough fresh vegetables to supply a household with 6 months of fresh vegetables. If you can or preserve some of your produce you can even stretch the amount of produce to 8 or 9 months. The best part is that you know where this food is coming from and that it is safe from chemicals and pesticides. As an added benefit you are helping to reduce the amount of pollution and greenhouse gas produced by transporting the food you would buy at the local store that would have been transported fro more than 500 miles away.

These are just some of the facts about growing your own but it is interesting to see how many Americans are actually involved in producing their own fresh food for themselves and their families.

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Source by Glenn Bronner

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Calcium Pantothenate and Its Benefits to the Human Body

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Calcium pantothenate (also alternately called Vitamin B5 or pantothenic acid) is a water-soluble member of the B-vitamin family. It plays a huge role in the functioning of the enzymes in the human body. Some of its major functions are converting food into energy, stimulating growth, reproduction, and many other normal bodily processes.

A number of B-complex supplements contain calcium pantothenate, however, it is also found in a wide variety of food sources. It is said that its richest sources are organ meats like kidney and liver but considerable amounts can also be found in cooked egg yolks, fish, meat, brewers yeast, corn, soybeans, lobster, nut, poultry, dairy products and many more. Heating, freezing and other food processing techniques can destroy the substance within the food. The recommended daily intake of this supplement to adults is 20 to 200 mg.

The vitamin B5 that is contained within calcium pantothenate is essential for the over-all functioning of the body. It is essential in human growth, reproduction and many other normal bodily processes. One of its major roles in the body is to help in the metabolism and break down of carbohydrates, fats and proteins for the production of energy in the body. Pantothenic acid or vitamin B5 also produces enzymes and helps maintain accurate communication between the central nervous system and the brain. It is also required for the production of steroid hormones and hormones of the adrenal gland.

Another important use of calcium pantothenate also called pantothenic acid is its major role in the production of coenzyme A (CoA) which assists in numerous metabolic pathways and necessary for the transfer of fats to and from cells. Without it, fats cannot be synthesized into energy.

Sufficient amounts of calcium pantothenate is potentially beneficial for fatigue, nerve disorders, high cholesterol, allergies, head aches, boosts immunity and even acne. It is even known to prevent depression. It is often used as dietary supplement because as a salt, it can become more stable than pantothenic acid in the digestive tract, thus, allowing for better absorption.

It is a water-soluble vitamin which means that it cannot be stored in the body and must be replenished every day. This substance is not considered toxic at all. Deficiency from calcium pantothenate is very rare since it is found in most foods. Fatigue is probably the earliest and most common sign of this deficiency. Lack of this substance may also lead to hypoglycemia, a disorder because of the lower than normal blood glucose in the body. There are no side-effect reports yet, however, very large amount of intake can cause diarrhea.

For more information on this supplement, visit out website at: http://purebulk.com/d-calcium-pantothenate-vit-b5

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Source by Arianna Mendez

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Get Perfect DiGiorno Pizza Every Time – Cooking Tips

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As a food lover you want to enjoy good tasting foods at home. Ordering out for pizza is a very popular tradition in the United States, Canada and many other countries, but recently frozen has become very popular. Frozen foods have come a long way and many people can no longer tell the difference between the taste of delivery, and home-cooked pizzas. When cooking for your own pizza a lot can go wrong, so in this article we give you tips to get the perfect tasting home cooked pizza.

Official Cooking Directions for DiGiorno

There are a few different methods for cooking your pizza at home, but in this section we will give you the companies instructions, just like you would find on the packaging

Preparation – The first thing you must do is prepare your food. The pizza must be removed from the box, and also taken out of the plastic wrapping. Remember to remove the cardboard as well. It should be noted that the pizza should be cooked from frozen; it should not be thawed.

Cooking Heat – The oven should be heated to 400 degrees Fahrenheit. A tip that I use is to start preheating the oven right away, then get the pizza and prepare it. The oven temperature is the same for one pizza or two

Cooking Time – The pizza should be cooked for 12-18 minutes for one pizza, or 16-22 minutes for two pizzas. If you cook two pizzas remember to rotate the location in the oven at the half way mark.

Save Money on DiGiorno

A good way to save money is to buy the pizza when it is on sale. Another good way is to use DiGiorno pizza coupons. These are available online on occasion so keep your eyes open for coupons that you can print off and redeem.

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Source by Jeremy Rupke

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Advantages Of Acid Foods And Alkaline Foods

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What You Need To Know About Acid Foods And Alkaline Foods

There are acid foods and alkaline foods present in your everyday diet. Both these types of food affect your body, its pH and the metabolism rate differently. You eat what you want to eat but you don’t know how it will affect your body. A balanced and good diet should be taken by you so that your body stays healthy and in a proper condition.

The food you eat is either acidic or alkaline depending on its pH value. pH value tells us whether anything is acidic or alkaline. pH below 7 is acidic and above 7 is alkaline. You have to maintain a pH of approximately between 7.35 and 7.45, which is mildly acidic, if you want your body system to work most efficiently. pH above or below this value will result in diseases and illness. This pH can be maintained by taking proper type of food. Highly acidic, example, pH1 to 5, or highly alkaline, i.e., pH 11 to 14, are all bad for your health and internal body system. Because it is the pH of your body that lets the enzymes work most efficiently.

A few examples of acidic foods are corn. Ketchup, pickle, meat, beans, fish, fowl, cigarettes, sugar, coffee, plums, distilled or e ionized water and most of the grains. There are many other meals as well that have acidic factor in them. By being acidic it means that this type of food has a high concentration of hydrogen ions in them. Increase in the acidic pH of your body will result in less absorption of minerals by your system, decreased ability to repair any damage of cells, increased fatigue and illness, and it an even result in diseases like tumor and coma. So, acidic pH of body is very dangerous and should be avoided as much as possible by taking proper diet and keeping yourself happy.

Alkaline foods are cabbage, carrot, eggplant, garlic, lettuce, mushrooms, onions, peas, pepper, pumpkin, radishes, apple, apricot, almonds, chestnuts, sea salt and other types of salts and minerals. Citrus fruits like lemon also have an alkalinizing affect and are a great cure of acidity. Although, lemon itself is acidic but after digestion and assimilation it has an alkaline affect, which is very useful. Alkaline food is necessary in order to balance the acidic food that you eat and also to keep you body pH alkaline in the end. But high alkaline pH is also not good for your body so there should be a balance between the two which results in the required optimal pH of your body, which will keep your body healthy both externally and internally.

Thus, you eat both acid foods and alkaline foods but a balance is very important to be maintained between the two types so that your body Ph can be kept alkaline in order for it to work most optimally. You should have a clear idea of what to eat and what to avoid in order to live longer and a healthy life. You should consult a doctor or a nutritionist and get a balanced diet chart made. This chart will tell you what to eat and when so that you have a proper and healthy intake of both acidic and alkaline foods and that your body gets a balance of both, which is very essential.

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Source by Anthony S Sparks

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How Do You Store Medifast Foods And Meals?

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People sometimes ask me how much space is needed for your Medifast foods. Another common concern is whether you need a refrigerator or freezer to keep the Medifast meals fresh. You really don’t need a lot of room for the Medifast meals. In fact, I’ve heard of people storing them in boxes under their bed. Most of the prepackaged meals come in small boxes that contain pouches of the foods. People sometimes mistakenly assume that the shakes, puddings, or soups need to be refrigerated. They don’t. You mix them from the dry ingredients that come in pouches or boxes. The same is true for the brownies, soft serve, and chilli. Now, the bars and the chips, nachos, and puffs don’t need to be mixed or constituted. For them, you only have to open the wrapper.

If having enough room for storage is a problem for you, then you can always break down the boxes and lay the contents flat. And I even know people who do this not because space is a problem for them, but because they like to separate out their meals in the way that makes preparation the most convenient. For example, I know someone who will separate out all of their foods and then will make a drawer, box, or canister for all their shakes, brownies, puddings, and soft serve, and other similar foods. And then there are people who will take this same idea and separate out their meals by the day. So, they might have a box or drawer marked for each day within the week. And for example, in the Monday drawer you may find 2 shake packages, 1 bar, 1 pancake mix, and 1 chili mix. Or, in the Tuesday drawer you might have a latte, a scrambled egg package, a brownie mix, a ready to drink shake, and cheese puffs. And then other people will just grab the boxes exactly how they are shipped and stick the whole thing in their pantry without sorting any of it.

It really does come down to your preferences and how you tend to organize. But the bottom line is that you don’t need a lot of storage space for even a large monthly Medifast package. All of the foods stack flat and do not require much room at all. And to save space even further, you can sometimes break down the main box for each item and just store the pouches. For example, 15 bars come to a box. Nothing says you can’t take those bars out of the box and then store them in a bag that would lay perfectly flat. And you don’t need any refrigeration or freezer unless you chose to store the leftovers.

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Source by Lindsey Price