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The Toenail Fungus On My Feet Destroyed My Life Until I Found How To Destroy Them!! Darrell Miller 6/16/17
7 Natural Remedies For Toenail Fungus Darrell Miller 5/19/17
Natural Home Remedies for Ingrown Toenails - 5 REMEDIES TO TREAT INGROWN TOENAILS AT HOME!! Darrell Miller 4/30/17
How Can I Tell If Im Lacking Silica In My Diet? Darrell Miller 6/16/14
What Is The HerbThyme Good For? Darrell Miller 12/16/11
Yeast Cleanse Darrell Miller 1/26/09
Cancer at the Millenium - the war on cancer entering its third decade... Darrell Miller 6/13/05



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The Toenail Fungus On My Feet Destroyed My Life Until I Found How To Destroy Them!!
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Date: June 16, 2017 05:14 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Toenail Fungus On My Feet Destroyed My Life Until I Found How To Destroy Them!!





Toenail fungus can be a problematic issue, caused by poor hygiene, excessive moisture from sweating, and going bare footed in public baths and pools. It's important to keep your feet dry, but moisturized enough that cracks don't develop in the skin.This is especially important during the summer months. One remedy for those affected by foot fungus is to soak the feel in a mixture of apple cider vinegar and water. 1 cup of vinegar and two cups of water for about 15 to 20 minutes. Dry the feet thoroughly, and repeat, but add 5 table spoons of baking soda to the mix, soak the feet again for 15 to 20 minutes.Doing this regularly will help destroy the fungus and improve foot health.

https://www.youtube.com/watch?v=cpFXG8nQYEk&rel=0

Key Takeaways:

  • Apple vinegar can be used to fight against foot fungus infection
  • it's even more efficient in killing foot fungus by combining apple vinegar with baking soda
  • this natural remedy is able to slowly, but permanently eliminate the fungus.

"Nail fungus is a recurring problem, when people do not have the necessary hygiene, or when they attend public baths, or swimming pools."

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7 Natural Remedies For Toenail Fungus
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Date: May 19, 2017 03:44 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 7 Natural Remedies For Toenail Fungus





Toenail fungus looks gross among other things so people hate it. It leaves your nails discolored. It can also spread to others if you're not careful to keep your feet covered. This gives you seven home remedies for it. They are natural and can help you avoid a doctor visit. You need to treat this as soon as you can because it can be transferred to others who use your shower or walk where you walk.

Key Takeaways:

  • Tonail fungus is a common infectoin that can be caused by a number of different factors.
  • Prescription drugs can cause many unpleasant side effects and may take a long time to work
  • Natural remedies can be effective in preventing and treating toe nail fungus

"Remember, a few preventative measures can tackle toenail fungus before it sets in."

Read more: http://www.thealternativedaily.com/natural-remedies-for-toenail-fungus/

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Natural Home Remedies for Ingrown Toenails - 5 REMEDIES TO TREAT INGROWN TOENAILS AT HOME!!
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Date: April 30, 2017 04:44 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Natural Home Remedies for Ingrown Toenails - 5 REMEDIES TO TREAT INGROWN ToenailS AT HOME!!





Ingrown Toenails can be painful and lead to infections. There are some at home remedies to treat infected nails but your factor should still be consulted. Using a few drops of tea tree oil helps infection. An apple cider vinegar wash can help pain and prevent infections before they start. Epsom salt soaks can also relieve pain and prevent infection. Antibiotic ointment with a bandage helps fight infection and keep infection from forming. Finally, using sterile cotton as a barrier between the skin and nail, using floss to lift the nail, can keep the nail and skin comfortable.

https://www.youtube.com/watch?v=i3ohVf2YPuw&rel=0

Key Takeaways:

  • Using Tea tree oil (which has a lot of a disinfectant qualities) is a great treatment for ingrown Toenails.
  • A wash with Apple Cider Vinegar and warm water is also a good way to treat ingrowns.
  • Inserting a cotton ball between the nail and in the inner part of the toe will help relieve the pressure.

"Ingrown Toenails cause great discomfort and pain, and occur when a nail starts to grow curved into the skin. It, therefore, leads to swelling, tenderness, irritations, and redness, as well as an infection."

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4507)


How Can I Tell If Im Lacking Silica In My Diet?
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Date: June 16, 2014 11:53 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: How Can I Tell If Im Lacking Silica In My Diet?

silica plantUses of silica

Our body requires the mineral silica for it to function normally. The body uses this mineral together with calcium for growing and maintaining of strong bones. Silica is also a very strong anti-aging mineral and plays a big role in the prevention of osteoporosis (a condition in which bones become very fragile and likely to fracture). It also contributes to the strength, flexibility and integrity of connective tissues such as the ones found in bones, skin, nails and blood vessels. It is also important for the growth of the skin, hairs and fingernails. It also helps in the healing process, as it is an integral part of the immune system. It is also a vital component of the teeth whereby it strengthens the enamel hence preventing problems such as gum recessions and bleeding gums. We therefore require silica daily due to its many important functions in the body.

Silica deficiency

There are some symptoms of silica deficiency that will indicate you are missing it in your diet. These include poor formation of bones, osteoporosis, formation of wrinkles, and aging of the skin, brittleness of both finger and Toenails and thinness of hair. The main symptom of this deficiency is sensitive to cold, meaning that you will feel cold even in the hottest summer days.

Foods rich in silica

Fibrous foods are the richest in this important mineral. Such foods are peppers, celery, potatoes, carrots, cereals, beets and unrefined grains. Other sources of the mineral are apples, almonds, raw cabbage, pumpkins, peanuts, honey, fish, cucumber, cherries, cons and raisins. Absorbing silica from foods is always difficult and that why it is important to consume these foods in large quantities. Grains have been shown to consist the highest level of absorbable silica.


It is very important to ensure your diet includes foods rich in silica. This is because it performs many functions in the body and its deficiency can pose many health problems.

 

Sources

  1. //www.smartpublications.com/articles/the-nutritional-solution-for-healthy-shiny-hair-and-nails-revealed
  2. //www.mineral-deficiency.net/silicon-deficiency
  3. //dr.willard.com/blog/2011/03/silicon-what-is-it-good-for-and-why-do-our-bodies-need-it/

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3137)


What Is The HerbThyme Good For?
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Date: December 16, 2011 02:28 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: What Is The HerbThyme Good For?

What is Thyme?

Thyme is the common name for the plant known as Thymus vulgaris. This herb has a sharp aroma. Its leaves are small and curled in appearance. Such leaves measure about 3 to 5 millimeters in length and 1 to 3 millimeters in width. The color of the leaves is green to gray on the upper part and pale green to whitish in the proximal part. This herb is abundantly found in several places in Asia, Europe and Mediterranean countries. And because of influences, nowadays, thyme is also widely cultivated in North America. It grows best in tropical areas with humid soils. It can thrive even in drought and can also grow in mountain areas.

Thyme has many culinary uses as well as health benefits to the human body. During the ancient times, thyme is commonly used as an embalming agent. It is popularly used in Egypt to preserve the mummies of their deceased rulers or pharaohs. In Greece, it was widely employed in temples because of its soothing and relaxing aromatic property. For the Romans, thyme is widely used as a flavoring to their cheese and liquors. It adds an aromatic flavor to the food or beverage, making it more palatable. Other traditions use this herb as incense for the dead to guide the soul of the dead and guarantee its journey into the next life.

In addition, thyme also has an antiseptic property. During wars in the ancient times, this herb is popular as a topical application on wounds. Today, this herb can is also used as a mouthwash for sores and oral wounds.

The active ingredient in thyme is called thymol. An oil extract of thyme consists of about 15 to 60 % thymol. The most promising property of thymol is its antiseptic quality. In fact, thymol is the considered to be the main ingredient of many popular mouthwashes and toothpastes. Before the discovery of many antibiotics, thyme extracts was popularly used as a medication for wounds and certain skin irritations. Also, thyme extracts can also be employed as an anti – fungal agent on conditions such as Athlete’s foot and Toenail fungal infections. Commercially, thymol is also used as an ingredient among many hand sanitizers and cleansers which are alcohol – free and all – natural.

Aside from it external use as an antiseptic, thyme extracts can also be made into tea and used as a relief treatment for respiratory problems such as coughs and bronchitis. And because of its antiseptic property, thyme extract made into a tincture has a promising effect to improve inflammations of the throat. This can also be used as gargles about three times per day to improve sores in the oral mucous membranes. It cans show improvement after three to five days of use.

Another health use of thyme is that it can also be used to help in maternal labor and childbirth. Clinical studies have shown that thyme has an oxytocin – like property which can induce uterine contractions during labor. After childbirth, it can also be useful in facilitating a faster delivery of the placenta. Its antiseptic property is also useful in the prevention of maternal infections brought about by childbirth.

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Yeast Cleanse
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Date: January 26, 2009 01:26 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Yeast Cleanse

When the immune system is compromised or nutrition is below standards, yeast organisms, including Candida Albicans, can invade the body and cause a whole variety of miserable symptoms. A yeast infection is a generally misunderstood condition which thrives in warm-blooded animals. With 900 species of yeast existing, the candida variety is the one that we have to deal with. Candida is similar to the type of yeast that is used to make bread. It is an oval-shaped microorganism that can reproduce rapidly by budding. Candida is unable to thrive on its own, with almost everyone having intestinal candida colonies. It is actually one of many organisms that thrive in our intestinal flora.

Normally, yeasts live in harmony with us thanks to a delicate balance of bacterial types. However, a yeast infection results when a certain set of physiological circumstances encourage the growth of more yeast. A lot of people experience a sensitivity to yeast in specific mucous membranes where the climate is moist and favorable such as the mouth and gastrointestinal tract.

It is unknown as to why exactly we have yeast in our bodies. After death, yeast organisms are responsible for initiating the work it takes to decompose our remains. When yeast organisms are able to flourish, a lot of systemic reactions take place, with some seeming unrelated, but together, making us feel downright lousy. The presence of yeast infections often suggests that our overall health may be somewhat weakened or our immune system may be compromised.

The human body possesses a variety of microorganisms that have to compete for nourishment. A health and properly maintained system causes these life forms to live in a harmonious balance with each other. Our skin and intestinal tracts provide the perfect home for these bacteria and fungi, as they release certain toxins and provide population control for each other. This biological balance can be easily offset when a number of factors exist. The development of yeast infection is often the first sign that we are not in overall good health.

Yeast

Candida releases powerful poisons as it multiplies which circulate in the bloodstream and cause a variety of symptoms and disorders. The organisms can cause chemical reactions in the body and interfere with the body’s ability to destroy them. It can also produce a type of false estrogen that signals enough estrogen production, causing estrogen production to be inhibited. Candida Albicans is a very serious disease if it is allowed to thrive and is left untreated. Now as common as premenstrual syndrome, the two diseases even seem to go hand-in-hand, producing similar symptoms. Candida can invade a variety of body tissues and cause inflammation at the site. It typically attacks the mouth, gastrointestinal tract, urinary tract, prostate gland, skin, and finger or Toenails.

The majority of the time we are totally unaware that yeast colonies occupy our bodies. However, if we come down with a yeast infection we can be sure that there is something else going on that will encourage uncontrolled yeast production. Three out of every four adult females will experience at least one episode of Candida, with most of these suffering from a recurrent infection.

Several physiological conditions which make us susceptible to a yeast infection include faulty nutrition, antibiotic therapy, a compromised immune system, and hormonal changes of pregnancy and PMS. Fortunately, natural alternative yeast cleanse formulas are available to help reduce the occurrence of bad yeast all of which are available at your local or internet health food store.

--
Fight Yeast at Vitanet ®, LLC

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Cancer at the Millenium - the war on cancer entering its third decade...
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Date: June 13, 2005 10:23 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Cancer at the Millenium - the war on cancer entering its third decade...

Cancer at the Millenium by Harriet Brown Energy Times, May 1, 1999

With the war on cancer entering its third decade, the necessity grows clearer for medical science to engage the enemy on several fronts. Until recently, high-tech medical weapons like vaccines and gene therapy, inspired by a flood of insights into the molecular basis of cancer, garnered most of the hope, hype, headlines and research money. The science was sexy and the prospect of a "cure" dramatic. But, today, advocates of prevention receive equal, if not greater, attention.

Improving our diets and prudently supplementing with vitamins and minerals, can deliver a major preventive impact. Contentious experts concede that at least a third (and probably more) of all cancers can be blamed on a combination of eating too much of the wrong foods and not enough of the right ones.

The Dietary Difference

Though cancer can progress rapidly once it leaps past its inception, it develops over many years and in several stages. Beneficial compounds in food and supplements may intervene along a line that runs from initial exposure to carcinogens to the final step into outright malignancy. Nutrients may: - counteract environmental poisons and the toxic byproducts of liver metabolism

  • - neutralize free radicals (which might otherwise cause carcinogenic mutations in DNA)
  • - boost the immune system
  • - inhibit enzymes that drive cell proliferation
  • - halt metastasis (cancerous reproduction)

    The Big Picture The dietary guidelines advocated by the American Cancer Society and the National Cancer Institute (which generally coincide with those of most health organizations) may sound familiar: Eat plenty of fruits and vegetables. Get lots of fiber. Limit fat, especially animal fat. Go easy on meat and avoid the cured variety (they contain nitrites). If you drink alcohol, do it in moderation. Watch your total calories, and your weight. Pretty straightforward stuff.

    Carotenoid Characteristics

    Carotenoids, as their name suggests, are orange and red pigments in fruits and vegetables, most notably carrots and tomatoes, although they're also in everything from sweet potatoes to spinach and brussels sprouts (in the latter their distinctive color is masked by green chlorophyll).

    Lycopene, a carotenoid found primarily in tomatoes, displays double the free radical-fighting activity of beta carotene, the most widely studied carotenoid. Of 72 studies looking at consumption of tomatoes or tomato-based products reviewed in the February 1999 Journal of the National Cancer Institute, almost half showed a significant reduction in one or more of a variety of cancers.

    Research shows that lycopene may be best at lowering a man's risk of prostate cancer. A 1995 Harvard Medical School study (Journal of the National Cancer Institute 1995; 87: 1767-76) queried nearly 48,000 male health-care professionals about their consumption of fruits and vegetables. The only foods that reduced their risk of prostate cancer were, apparently, tomato sauce, tomatoes, pizza (tomato paste). For those who ate ten servings a week, risk dropped 45 percent; with four to seven servings, 20 percent. In animal studies lycopene decreased the number and size of mammary tumors (Eleventh International Symposium on Carotenoids, 1996).

    Tomatoes are one of the richest sources of lycopene. Cooking tomatoes helps by releasing the lycopene from the plant cell walls. Also, the oil in tomato sauce enhances absorption in the stomach. Lycopene is also available in supplements.

    Unreserved Resveratrol

    Wine drinkers rejoiced when resveratrol, a constituent of the skin of red grapes, was found to protect their hearts (by blocking oxidation of LDL cholesterol and discouraging blood clotting). Now they have another reason to toast this potent antioxidant. When researcher John Pezzuto at the University of Illinois at Chicago screened about 1,000 plants for anticancer activity, he came up with one whose active ingredient turned out to be resveratrol. In lab tests it squelched both free radicals and inflammation, two well-known cancer inducers (Science, 6/10/97). In a study with mice, resveratrol reduced the number of skin tumors by up to 98 percent compared to control animals. Because the effective doses were high (Pezzuto estimates a person would have to quaff about five gallons of wine a day to get the equivalent) and because more than a drink or two a day may raise the risk of breast cancer, researchers don't recommend nondrinkers take up wine. But supplements of synthesized resveratrol (as well as grape juice) may help.

    Fat Chance

    Saturated fat is an authentic dietary villain. Aside from clogging arteries, it's a suspected contributor to several cancers, though the evidence is greater for some cancers (prostate) than for others (breast cancer)

    Of the two other main categories of fats, monounsaturated and polyunsaturated, mono seems benign, if not positively protective. For example, in a study of the influence of diet on breast cancer, Greek researchers discovered that women who consumed higher amounts of olive oil (which is mostly mono) were less likely to be afflicted with breast cancer (Journal of the National Cancer Institute 1995: 87; 110-116).

    When it comes to polyunsaturated fats, however, things get complicated. The fat that predominates in corn, sunflower and other vegetable oils, called omega-6, has long been associated with cancer risk in animal experiments. Likewise the type found in margarines, trans fats, which are partially saturated vegetable oils. On the other hand, the omega-3 fats called EPA and DHA, which are found primarily in deep- and cold-water fish like cod, mackerel, and halibut, protect against both heart disease and cancer. In an epidemiological study covering 24 European countries, British researchers established that mortality rates for colon and breast cancers declined as fish and fish oil consumption rose (British Journal of Cancer 1996: 74; 159-64). And Finnish scientists discovered that the breast tissue of women who had breast cancer contained significantly less DHA and EPA than the breasts of healthy women (Nutrition and Cancer 1995: 24; 151-160).

    Experts believe the omega-3s' anticancer effect derives from its ability to tamp down the prostaglandins that stimulate inflammation. Chronic inflammation unleashes a steady stream of free radicals, which can damage DNA and thereby trigger cancer. Omega-3s also help the liver detoxify potentially harmful substances.

    Fortunately for the fish-phobic, nonmarine sources of omega-3 fats include flaxseed and hemp oils.

    Minerals to Lower Cancer Risk

    n Calcium: possibly protective against colon cancer. In a recent trial (New England Journal of Medicine, 1/14/99) researchers gave people with a history of precancerous colon polyps either two 600 mg calcium tablets a day or a placebo for nine months and found fewer polyps. n Selenium: powerful antioxidant and supporter of immunity. Researchers find that cancer rates in various regions is lowered when soil and vegetables contain more selenium

    In a selenium-depleted area in China afflicted with one of the highest incidences of stomach and esophageal cancer mortality in the world, scientists asked different groups to take various combinations of nutrients. After five years they found a significant reduction in the cancer rate among those who had gotten supplements of selenium, vitamin E and beta carotene (Biological Trace Element Research 1985; 7: 21-29). In the U.S. researchers studying the potential effectiveness of selenium supplementation for preventing nonmelanoma skin cancers came up with a surprise. The 200 mcg a day the subjects received for an average of 4.5 years had no impact on skin cancer but did significantly cut the rates of lung, colorectal and prostate cancers (Journal of the American Medical Association, 12/25/96).

    More recently Harvard researchers determined that men with prostate cancer had much lower levels of selenium in their Toenails (a measure of consumption) than healthy men (Journal of the National Cancer Institute, 8/119/98).

    Cruciferous Vegetables

    Cruciferous vegetables like broccoli, brussels sprouts, cauliflower and kale, have long been singled out for their association with protection against cancer. In a 1996 survey of 94 population studies and clinical trials focusing on consumption of cruciferous vegetables, 67 percent showed a reduced risk, the strongest link being with lung, stomach, colon and rectal cancers (Cancer Epidemiological Biomarkers 1996; 5: 733-748).

    Scientists at Johns Hopkins showed that sulforaphane, from these plants, stimulates enzymes that help detoxify carcinogens generated in the liver. When they injected rats with a cancer-causing chemical, only 26 percent of the rodents pretreated with sulforaphane developed mammary cancer, compared to 68 percent of controls. Even animals who did come down with cancer had tumors that appeared later and smaller.

    Other researchers have focused on a cruciferous-vegetable compound called indole-3-carbinol, which has proved especially effective against breast cancer cells. Recently, scientists at the University of California at Berkeley found that indole-3-carbinol, rather than acting as an anti-estrogen, (as had been thought), actually stops breast cancer cells by turning off a protein critical to their replication (Jrnal of Bio Chem, 2/13/98). Consequently, when treating certain forms of cancer, some doctors have paired indole-3-carbinol with the chemotherapy drug tamoxifen - which counteracts estrogen - and found that the combination has proven more potent than either separately.

    Fiber

    Several decades ago British physician Denis Burkitt proposed that the low incidence of colon cancer among native peoples in South Africa was attributable to the fact that their diet was rich in fiber. The fiber, it was hypothesized, bulked up the stool, speeding its passage through the bowel and reducing the time carcinogens contact its lining; it also helped neutralize cancer-promoting bile acids.

    This concept has been backed up by numerous studies. Recently, Harvard researchers sprinkled cold water on this idea, finding that an examination of the eating habits of more than 80,000 female nurses, could find no protective effect against colon cancer or precancerous polyps from consuming fiber (NEJM, January 21, 1999). Most experts' take on this apparent refutation: Maybe the "high fiber" intake in this case wasn't high enough, and this is just one study among many.

    Fighting Breast Cancer

    Fiber has also been linked to reduced rates of breast cancer. At first it was thought that if fat was a breast-cancer culprit, fiber might just be a marker for a low-fat diet. But a look at Finland undermined that idea: Finnish women eat both a lot of fat and a lot of fiber, and their breast cancer rate ranks much below that in the U.S., (where we eat gobs of fat and little roughage).

    Fiber helps take estrogen out of circulation as it passes through the liver, while the isoflavones in many high-fiber plants and vegetables are themselves weak estrogens, which compete for slots on breast tissue's estrogen receptors. The special fiber in flaxseed oil called lignans act against estrogen in two ways: by binding its receptors and by inhibiting the enzyme that converts other hormones into estrogen.

    Fiber comes in two basic forms, insoluble (e.g., wheat bran, celery, the skins of fruits and vegetables) and soluble (e.g., oat bran, citrus fruits, beans). Until a few years ago, scientists believed that cancer protection came mainly from insoluble fiber, but that thinking has turned around.

    A soluble fiber called citrus pectin has been shown to halt the tendency of prostate, lung, breast and skin cancers to metastasize, or spread (e.g., Journal of the National Cancer Institute 1995; 87: 3448-353). Typically cancer turns deadly only when it gets into the bloodstream and invades new territory. Modified citrus pectin appears to stop this aggression by preventing cancer cells from attaching to healthy tissue.

    Novel Antioxidant

    While the name inositol hexaphosphate (IP6) sounds like a mouthful, many of us consume mouthfuls of this natural substance every day - in foods like corn, rice, whole-grain cereals, oats and wheat.

    But now scientists have isolated IP-6 and found that this powerful antioxidant can slow the destructive cellular processes that lead to tumors. In a study published in Anti-Cancer Research (Nov/Dec 1998), scientists at the University of Maryland School of Medicine demonstrated that IP-6 could shrink liver tumors in laboratory animals.

    The researchers believe that IP-6 can help prevent cancer and also be useful in lowering the risk of health problems like kidney stones and heart disease. Research like this continues to expand our knowledge of how to lower the risk of cancer. In the next millennium, with more and more information making its way into the media and onto websites, our power and the responsibility to reduce our risk of cancer will continue to grow and offer new possibilities.



    --
    Vitanet ®

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