Dermatitis

What is Work-Related Contact Dermatitis?

Work-related contact dermatitis, (sometimes called eczema) can be caused by the skin coming into contact with:

• chemicals;
• frequent contact with water (eg more than two hours a day);
• biological agents (eg plants, bacteria and fungi);
• physical agents (eg vibration, UV radiation); and
• mechanical abrasion (eg abrasive substances such as sand and rough edged surfaces and tools).

Contact dermatitis

As the term implies, contact dermatitis is a disease resulting from skin coming into contact with an outside agent. These agents can be chemical, biological or physical in nature. There are two types of contact dermatitis associated with skin exposure to chemicals: Irritant contact dermatitis (ICD) and allergic contact dermatitis (ACD).

The signs of contact dermatitis include redness, swelling, blistering, flaking and cracking. It can lead to itching, bleeding and puss formation.

Irritant contact dermatitis (ICD)

ICD is a local inflammation of the skin. It can develop after a short heavy single exposure (acute) or be due to repeated and prolonged exposure (chronic) to hazardous agents, including chemicals. In some cases, more than one agent will be involved, for example water and detergents. The irritant action of a chemical depends on its ability to cause changes to the horny (outside) layer of the skin. Some substances can remove skin oils, fats and moisture from the surface. This action reduces the protective action of the skin and increases the ability of the irritant substance to enter or infiltrate the skin.

Allergic contact dermatitis (ACD)

ACD develops in stages. The allergic reaction begins with a process called sensitisation. Sensitisation starts when an allergic substance (eg chromium in cement) penetrates the skin. This provokes a number of immunological responses. The process can last from four days to three weeks.

When a sensitised person is re-exposed to an allergenic substance, white blood cells recognise it and react to protect the body. But they also release chemicals called lymphokines. These cause itching, pain, redness, swelling and blisters on the skin. Once sensitised, the allergic reaction is likely to remain with the individual for life. If further contact is prevented, the level of sensitivity may gradually decline.

Occupations affected by contact dermatitis

It affects most industries and business sectors:

• agriculture/horticulture;
• catering and food processing;
• chemicals;
• cleaning;
• construction;
• engineering;

• hairdressing/beauty care;
• health care;
• offshore;
• printing;
• rubber.

These are the businesses sectors with the highest risk of work-related dermatitis. But remember, dermatitis can affect people working in all sectors.

Diabetes

Diabetes mellitus is a nutritional disorders, characterized by an abnormally elevated level of blood glucose and by the excretion of the excess glucose in the urine. It results from an absolute or relative lack of insulin which leads to abnormalities in carbohydrate metabolism as well as in the metabolism of protein and fat. Diabetes is a disease known to the medical world since time immemorial. Its incidence is , however, much higher at present than ever in the past. This is especially true in case of more advanced countries of the world due to widespread affluence and more generous food supply. The most commonly-used screening tests are the determination of the fasting blood glucose level and the two-hour postprandial, that is after a meal. The normal fasting blood sugar content is 80 to 120 mg. per 100 ml. of blood and this can go up to a level of 180 mg. per 100 ml. of blood two hours after meals. Anything above these norms can be termed diabetic levels. Diabetes occurs in all age groups, from young infants to the elderly. The greatest incidence occurs in middle or older aged persons. It is estimated that 80 to 85 per cent of all individuals with diabetes mellitus are 45 years of age or older.

Symptoms

The word diabetes is derived from the Greek word meaning "to siphon to pass through", and mellitus comes from the Latin word "honey". Thus two characteristic symptoms, namely, copious urination and glucose in the urine give the name to the disease. The normal volume of urine passed daily is about one and a half litres. The urine is of a pale colour, has an acidic reaction and sweetish odour. The quantity of sugar present in it varies from one-and-quarter decigram to two and-a-half grams the total per day in many cases reaching as much as one kg in 15 litres of urine. A diabetic feels hungry and thirsty most of the time, does not put on weight, though he eats every now and then, and gets tired easily, both physically and mentally. He looks pale, may suffer from anaemia, constipation, intense itching around the genital organs, palpitations and general weakness. He feels drowsy and has a lower sex urge than a normal person.

Causes

Diabetes has been described by most biological doctors as a "prosperity" disease, primarily caused by systematic overeating and consequent obesity. Not only the overeating of sugar and refined carbohydrate but also of proteins and fats, which are transformed into sugar if taken in excess, is harmful and may result in diabetes. Too much food taxes the pancreas and eventually paralyses its normal activity. It has been estimated that the incidence of diabetes is four times higher in persons of moderate obesity and 30 times higher in persons of severe obesity. Grief, worry and anxiety also have a deep influence on the metabolism and may cause sugar to appear in the urine. The disease may be associated with some other grave organic disorders like cancer, tuberculosis and cerebral disease. Heredity is also a major factor in the development of the disease. It has been rightly said, " Heredity is like a cannon and obesity pulls the trigger."

Treatment

Any successful method of diabetes treatment should aim at removal of the actual cause of the disease and building up of the whole health-level of the patient. Diet plays a vital role in such a treatment. The primary dietary consideration for a diabetic patient is that he should be a strict lacto-vegetarian and take a low-calorie,low-fat, alkaline diet of high quality natural foods. Fruits, nuts and vegetables, whole meal bread and dairy products form a good diet for the diabetic. These foods are best eaten in as dry a condition as possible to ensure thorough salivation during the first part of the process of digestion. Cooked starchy foods should be avoided as in the process of cooking the cellulose envelops of the starch granules burst and consequently, the starch is far too easily absorbed in the system. The excess absorbed has to be got rid of by the kidneys and appears as sugar in the urine. With raw starchy foods,however, the saliva and digestive juices in the small intestine regulate the quantities required to be changed into sugar for the body’s needs. The unused and undigested portion of raw starchy foods does not become injurious to the system, as it does not readily ferment. The diabetic should not be afraid to eat fresh fruits and vegetables which contain sugar and starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is well tolerated by diabetics. Fats and oils should be taken sparingly, for they are apt to lower the tolerance for proteins and starches. Emphasis should be on raw foods as they stimulate and increase insulin production. For protein, home- made cottage cheese, various forms of soured milks and nuts are best.The patient should avoid overeating and take four or five small meals a day rather than three large ones. The following diet should serve as a guideline.

Upon arising : A glass of lukewarm water with freshly squeezed lemon juice.

Breakfast : Any fresh fruit with the exception of bananas, soaked prunes, a small quantity of whole meal bread with butter and fresh milk.

Lunch : Steamed or lightly cooked green vegetables such as cauliflower, cabbage, tomatoes, spinach,turnip, asparagus and mushrooms, two or three whole wheat chapatis according to appetite and a glass of butter-milk or curd.

Mid-afternoon : A glass of fresh fruit or vegetable juice.

Dinner : A large bowl of salad made up of all the raw vegetables in season. The salad may be followed by a hot course, if desired, and fresh home-made cottage cheese.

Bedtime Snack : A glass of fresh milk.

Flesh foods find no place in this regimen, for they increase the toxaemic condition underlying the diabetic state and reduce the sugar tolerance. On the other hand, a non-stimulating vegetarian diet, especially one made up of raw foods, promotes and increases sugar tolerance. Celery, cucumbers, string beans, onion and garlic are especially beneficial. String bean pod tea is an excellent natural substitute for insulin and highly beneficial in diabetes. The skin of the pods of green beans are extremely rich in silica and certain hormone substances which are closely related to insulin. One cup of string bean tea is equal to one unit of insulin. Cucumbers contain a hormone needed by the cells of the pancreas for producing insulin. Onion and garlic have proved beneficial in reducing blood sugar in diabetes. Recent scientific investigations have established that bitter gourd(karela) is highly beneficial in the treatment of diabetes. It contains an insulin-like principle, known as plant insulin which has been found effective in lowering the blood and urine sugar levels. It should, therefore, be included liberally in the diet of the diabetic. For better results, the diabetic should take the juice of about 4 or 5fruits every morning on an empty stomach. The seeds of bitter gourd can be added to food in a powdered form.Diabetics can also use bitter gourd in the form of decoction by boiling the pieces in water or in the form of dry powder. Another effective home remedy is jambul fruit known as jamun in the vernacular. It is regarded in traditional medicine as a specific against diabetes because of its effect on the pancreas. The fruits as such, the seeds and fruit juice are all useful in the treatment of this disease. The seeds contain a glucoside ‘jamboline’which is believed to have power to check the pathological conversion of starch into sugar in cases of increased production of glucose. They should be dried and powdered. This powder should be taken mixed in milk , curdor water. The patient should avoid tea, coffee and cocoa because of their adverse influence on the digestive tract. Other foods which should be avoided are white bread, white flour products, sugar tinned fruits, sweets,chocolates, pastries, pies, puddings, refined cereals and alcoholic drinks. The most important nutrient in the treatment of diabetes is manganese which is vital in the production of natural insulin. It is found in citrus fruits,in the outer covering of nuts, grains and in the green leaves of edible plants. Other nutrients of special value are zinc, B complex vitamins and polyunsaturated fatty acids. Exercise is also an important factor in the treatment of diabetes. Light games, jogging and swimming are recommended. Yogic asanas such as bhujangasana, shalabhasana, dhanurasana,paschimottanasana, sarvangasna, halasana, ardha-matsyendrasana and shavasana, yogic krisyas like jalnetiand kunajl and pranayamas such as kapalbhati, anuloma-viloma and ujjai are highly beneficial. Hydrotherapy and colonic irrigations form a very important part of treatment. The colon should be thoroughly cleansed every second day or so, until the bowel discharge assumes normal characteristics. Bathing in cold water greatly increases the circulation and enhances the capacity of the muscles to utilise sugar. The diabetic patient should eliminate minor worries from his daily life. He must endeavor to be more easy-going and should not get unduly worked up by the stress and strain of life.

Colitis

Colitis is an inflammation of the colon or large intestine. There are two types of colitis : mucus and ulceratie.Mucus colitis is a common disorder of the large bowel, producing discomfort and irregular bowel habits. Chronic ulcerative colitis is a severe prolonged inflammation of the colon or large bowel in which ulcers form on the walls of the colon, resulting in the passing of blood stools with pus and mucus. Both forms of colitis are the results of prolonged irritation of the delicate membrane which lines the walls of the colon. Normally, it is the function of the colon to store waste material until most of the fluids have been removed to enable well-formed soft stools, consisting of non-absorbable food materials to be passed. Persons who suffer from an irritable colon have irregular and erratic contractions which are specially noticeable on the left side.

Symptoms

Chronic ulcerative colitis usually begins in the lower part of the bowels and spreads upwards. The first symptom of the trouble is an increased urgency to move the bowel, followed by cramping pains in the abdomen and bloody mucus in the stools. As the disease spreads upwards, the stools become watery and more frequent and are characterized by rectal straining. All this loss of blood and fluid from the bowels results in weakness,fever, nausea, vomiting, loss of appetite and anemia. The patient may develop a bloated feeling because the gas is not absorbed or expelled normally. Some patients suffer from constipation alternating with period of loose bowel movements. Still others may suffer from a persistent diarrhea for years together. The patient is usually malnourished and may be severely underweight. He may suffer from frequent insomnia. Ulcerative colitis in its severe form may also lead to nutritional problems. The improper assimilation of the ingested foods due to inflammatory conditions may cause deficiency diseases. This may gradually result in nervous irritability,exhaustion and depression. In very severe cases, the patient may even develop suicidal tendencies.

Causes

The main cause of colitis is chronic constipation and the use of purgatives. Constipation causes an accumulation of the hard faecal matter which is never properly evacuated. Purgatives used as a ‘cure’ only increase irritation. Often, colitis is caused by a poorly digested roughage, especially of cereals and carbohydrates, which causes bowel irritation. The disease may also result from an allergic sensitivity to certain foods especially milk, wheat and eggs. Often, the intake of antibiotics may upset the bacterial flora in the intestines and interfere with proper digestion. Severe stress may also produce ulcerative colitis. During any form of severe stress, outpouring of adrenal hormones causes such destruction of body protein that at times parts of the walls lining the intestines are literally eaten away. Such stress also depletes the body of pantothenic acid. Experiments on animals have shown that they can develop ulcerative colitis when they are kept on diets deficient in pantothenic acid.

Treatment

The usual treatment of colitis with suppressive drugs is based on the assumption that colitis is due to germ infection, which it is not. The suppressive drugs drive back into the system the toxic matter in the colon which nature is endeavouring to eliminate in the form of mucus. They suppress the symptoms temporarily, without removing the cause. In such cases, the symptoms recur and colitis becomes chronic. Plain warm water or warm water with a little olive oil used as a wash-out is the only method of softening and removing the accumulations of hardened matter sticking to the walls of the colon.Diet plays an important part in the treatment of colitis. It is advisable to observe a juice fast for five days or so inmost cases of ulcerative colitis. The juices may be diluted with a little boiled water. Papaya juice, raw cabbage and carrot juices will be especially beneficial. Citrus juices should be avoided. The bowel should be cleansed daily with a warm water enema. After the juice fast, the patient should gradually adopt a diet of small, frequent meals of soft cooked or steamed vegetables, rice, dalia (coarsely broken wheat), well ripened fruits like banana and papaya, yogurt and home-made cottage cheese. Sprouted seeds and grains, whole meal bread and raw vegetables may be added gradually to this diet after about 10 days. All food must be eaten slowly and chewed thoroughly. Foods which should be excluded from the diet are white sugar, white bread and white flour products, highly seasoned foods, highly salted foods,strong tea, coffee and alcoholic beverages and foods cooked in aluminium pans. Ripe bananas are highly beneficial in the treatment of ulcerative colitis, being bland,smooth, easily digested and slightly laxative. They relieve acute symptoms and promote the healing process.An effective remedy for ulcerative colitis is the use of butter- milk. It is the residual milk left after the fat has been removed from yogurt by churning. Buttermilk enema twice a week is also soothing and helps in reinstalling healthy flora in the colon. Another valuable remedy for colitis is tender coconut water, it is soothing to the soft mucosa of the colon. Cooked apple also aids the healing of ulcerative conditions because of its ample concentration of iron and phosphorous. The patient should have a bowel movement at the same time each day and spend 10 to 15 minutes in the endeavour. Straining at stools should be avoided. Drinking two glasses of water the first thing in the morning will stimulate a normal bowel movement. An enema may be used if no bowel movement occurs. Complete bed rest and plenty of liquids are very important. The patient should eliminate all causes of tension, adjust to his disability and face his discomfort with patience.

Rheumatism

The word rheumatism is derived from the Greek word "rheuma" which means a swelling. This disease isrecognised as one of the most serious threats to health. It is a crippling disease which causes widespreadinvalidism, but seldom kills. Rheumatism refers to an acute or chronic illness which is characterised by painand swelling of the muscles, ligaments and tendons or of the joints. It affects men and women, both young andold. Quite often, this disorder extends to the heart and the values and the lining of this vital order becomesinflamed. It is the most common cause in 80 per cent of the cases of valvular organic diseases of the heart. Rheumatism , perhaps,more than any other disease, although readily diagnosed, is never the same in any twoindividuals. There are too many variations in the development of this disease. Broadly speaking, however,rheumatism, which may be acute or chronic, can be roughly grouped into two classes. These are muscular rheumatism which affects the muscles and articular rheumatism which affects the joints. The muscular varietyis, however, far less common than that affecting the joints. In the acute form, it is often found among children and young people, but in the chronic form, it is generally confined to adults.

Symptoms

The onset of the acute type of rheumatism is characterised by fever and rapid pulse with intense soreness andpain. In the acute muscular type, the tissues become so sensitive that even the weight of bed clothingaggravates the pain. The liver is found to be swollen. Acute rheumatism is extremely painful but it leaves nopermanent defects, if treated properly. It may settle into a chronic state under a wrong mode of treatment. Thesymptoms of chronic muscular rheumatism are pain and stiffness of the affected muscles. The pain increaseswhen an effort is made to move these muscles. IN cases of chronic articular rheumatism, pain and stiffness arefelt in one or more joints of the body, with swelling in most cases. It is not usually fatal but there is a danger ofpermanent deformity.

Causes

The chief cause of rheumatism is the poisoning of the blood with acid wastes, which results from imperfectelimination and lowered vitality. Meat, white bread, sugar, and refined cereals, to which modern man is mostaddicted, leave a large residue of acid toxic wastes in the system. These acid wastes are not neutralised due toabsence of sufficient quantities of alkaline mineral salts in the foods eaten. This upsets the acid-alkaline balance in the body and produces the condition described as acidosis. When there is abundant vitality, excessacids are ejected almost before they reach any appreciable concentration in one or the other of the acutecleansing efforts such as colds and fevers. When the vitality is low, the acid wastes are concentrated aroundthe joints and bony structure, where they form the basis of rheumatism. The reason why large quantities of acidwastes piling up in the system are attracted towards body structure for storage is that lime, which is the most prominent constituent of the bony structure, is an alkaline substance. In certain cases, infection from the teeth,tonsils and gall bladder may produce rheuamtism. The disease is aggravated by exposure to cold water.

Treatment

In the case of acute rheumatism, the patient should be put on a short fast of orange juice and water for three orfour days. While fasting, the bowels should be cleansed through a warm water enema. After the juice fast, thepatient should be placed on a restricted diet for 14 days. In this regimen, orange or grapefruit may be taken forbreakfast , lunch may consist of a raw salad of any vegetables in season, with raisins, prunes, figs or dates ;and for dinner, one or two steamed vegetables such as spinach, cabbage, carrots, turnips, cauliflower, etc., and a few nuts or some sweet fruit maybe taken. NO bread or potatoes or other starchy food should be taken ; otherwise the effect of the diet will belost.

Thereafter, the patient may gradually commence a well balanaced diet of three basic food groups, namely(i) seeds, nuts and grains (ii)vegetables and (iii) fruits. In case of chronic rheumatism, the patient may beplaced on an all-fruit diet for four or five days. In this regimen, he should have three meals a day of fresh, juicy fruits such as apples, grapes, peaches, pears, oranges, pineapples and grapefruit. He may thereafter graduallyadopt a well-balanced diet. The patient should take ripe fruits and fresh vegetables in abundance. Lots ofbuttermilk should be taken. The foods which should be avoided are meat, fish, white bread, sugar, refinedcereals, rich, indigestible and highly seasoned foods tea, coffee, alcohol, sauces, pickles and condiments.

Raw potato juice is regarded as an excellent food remedy for rheumatism. One or two teaspoonful of the juice pressed out of mashed raw potato should be taken before meals. This will help eliminate an acid condition andrelieve rheumatism. In some rural areas in Great Britain, it is a custom for rheumatic suffers to carry a potato intheir pockets, in the belief that the potato will absorb in itself some of the acid from the sufferer’s body. The old potato is thrown away and replaced by a new one after a few days. The skin of the potato is also an excellentfood remedy for rheumatism. The skin is exceptionally rich in vital mineral salts and the water in which thepeelings have been boiled is one of the best medicines for the ailments caused by excess of acid in thesystem. The potato peelings should be thoroughly washed and boiled for a few minutes. The decoction shouldthen be strained and a glassful of the same should be taken three or four times daily.

Celery is another effective food remedy for rheumatism. A fluid extract of the seeds is more powerful than the raw vegetable.This also has a tonic action on the stomach and kidneys. Five to ten drops of this fluid should be taken in hotwater before meals. Powdered seeds can be used as a condiment. Lemons are also valuable and the juice oftwo or three lemons may be taken each day. Other helpful methods in the treatment of rheumatism areapplication of radiant heat and hot packs to the affected parts, a hot tub bath, cabinet steam bath, dry frictionand a sponge bath. Hot Epsom-salt baths are also beneficial and should be taken twice a week for threemonths in case of chronic rheumatism and once weekly thereafter. The affected parts should also be bathedtwice daily in hot water containing Epsom-salt after which some olive oil should be applied. Fresh air, deep breathing and light outdoor exercises are also beneficial. Dampness and cold should be avoided.

Tonsillitis

Tonsillitis refer to acute inflammation of the tonsils. It is also known as acute sore throat. Chronic tonsillitis is a term applied to cases in which there is enlargement of the tonsils accompanied by repeated attacks of infection.The tonsils are two small lymphoid organs that lie one on each side of the throat. They can be seen just behind the back of the tongue between two folds of membrane running upto the soft palate. Normally, they are about the size of a lima bean but they can become very much larger if severely infected. They are valuable organs of selective elimination and perform a two-fold function. Firstly, they protect the throat against disease germs.Secondly, they serve as barometers for indicating infection elsewhere in the body, when they become sore and swollen.

Symptoms

The main symptoms of tonsillitis are sore throat, fever, headache, pain in various parts of the body, difficulty in swallowing and general weakness. The tonsils are seen to be inflamed and red when the mouth is opened wide. In many cases, spots of pus exude from them. Externally, the tonsillar lymph glands which lie just behind the angle of the jaw are tender and enlarged. In several cases there may be pain in the ear.

Causes

The chief cause of tonsilities is a toxic condition of the system generally and is brought to a head by sudden lowering of vitality resulting from exposure and sudden chill. Tonsils enlarge and get inflamed when the toxins cannot be got rid of through the normal channels of elimination such as the bowels, kidneys and skin. Throat afflictions of this kind is also associated with the result of chronic constipation, when toxin, which should should have been ejected from the system in the normal way, are reabsorbed into the blood-stream.

Treatment

The treatment of the tonsillitis on the lines of modern medical system by means of painting and spraying is both harmful and suppressive. It does not help to rid the system of the toxins, which are the root of the trouble. In fact it forces these toxins back into the system, which may cause more serious trouble later on. The correct way to treat the disease is to cleanse the system of toxic waste through proper dietary and other natural methods. To begin with, the patient should fast for three to five days by which time serious symptoms would subside. Nothing but water and orange juice should be taken during this time. The bowels should be cleansed daily with a warm water enema during the period of fasting. A cold pack should be applied to the throat at two hourly interval during the day.

The procedure is to wring out some linen material in cold water, wrap it two orthree times around the throat and cover it with some flannelling. The throat may be gargled several times dailywith neat lemon juice. Gargle made from the fenugreek seeds is very effective in severe cases. To make sucha gargle , two tablespoonful of fenugreek seeds should be allowed to simmer for half an hour in a litre of waterand then set aside to cool. The entire quantity should be used as a soothing gargle in a day with beneficialresults. A hot Epsom -salt bath taken every day or every other day will also be beneficial. After the acutesymptoms of tonsillities are over, the patient should adopt an all-fruit diet for further three or four days. In this regimen, three meals of fresh, juicy fruits such as apples, grapes, grapefruit, oranges, pears, pineapple,peaches and melon may be taken.