Ecthyma

Ecthyma
Ecthyma is a skin infection similar to impetigo. It is often called “deep impetigo” because it occurs deep inside the skin. Ecthyma extends into the dermis. Ecthyma is most often caused by the bacteria streptococcus.
   
The lesion looks like small blister with a red border that may be filled with pus. The blister is similar to that seen in persons with impetigo, but the infection spreads much deeper into the skin. There is permanent skin damage with scarring in case of Ecthyma.Treatment consists of local and systemic Antibiotics.
Skin Diseases
Impetigo

Furunculosis

Furunculosis
 A boil or furuncle is infection of hair follicle. It is almost always caused by infection by the bacterium Staphylococcus aureus, resulting in a painful swollen area on the skin caused by an accumulation of pus and dead tissue.
   
Boil is a pus filled lump around hair follicle and is tender and very painful. They can be very small or may be very large of golf ball size. Yellowish point is seen at the centre of the lump when it is about to discharge of pus. A recurring boil is called chronic furunculosis. A carbuncle occurs when a group of hair follicles next to each other become infected. It is like multiple boils.
   
If you develop recurring boils, your may have to be investigated to look for an underlying cause. For example, to check if you have a poor immune system or are you a Diabetic? Diabetics are prone to get a Carbuncle.
   
Most of the furunculosis are mild infections and resolve easily. At times the infection may spread through blood stream and may cause serious problems. Abscess of the skin, spinal cord, brain, kidneys, or other organs may occur.Boils should not be preferably squeezed especially those on the face. If large, incision and drainage of pus may have to be done especially in case of a Carbuncle. Antibiotics have to be given. 

Some Facts about Soy Food

Human and animal studies have shown soy products to be excellent sources of protein. Many studies have shown soy protein products effectively improve the nutritional value of the food, especially when combined with proteins of cereal origin.

There is ample evidence that soy protein products have a positive influence on health. Recent studies have considered the total diet as a basis for explaining, at least in part, the differences in mortality rates from coronary artery disease, stroke, and several types of cancer in various countries.

A number of studies suggest that animal protein, usually casein, is more cholesterolemic and atherogenic than vegetable protein, especially soy protein. The difference persists even in the face of high saturated fat consumption.

Soy protein products can be an excellent source of dietary fiber. Since dietary fiber seems to play a role in controlling blood cholesterol, and may have an effect in preventing colon cancer and improving glucose tolerance.

Protein nutritional quality is generally determined by three factors: essential amino acid composition, digestibility, and amino acid requirements of the species consuming the protein.  

Amino Acid Composition

The requirement of man is not for protein per se, but for specific amounts of indispensable, or “essential,” amino acids (building blocks of protein).

Soy proteins provide all the essential amino acids needed to fulfill human nutritional requirements for growth, maintenance, or physical stress. This amino acid pattern is among the most complete of all vegetable protein sources and resembles, with the exception of the sulfur-containing amino acids (e.g., methionine), the pattern derived from high-quality animal protein sources.

The absence of an ideal balance of essential amino acids for a particular foodstuff need not be a serious limitation since a human diet usually contains a variety of protein sources, such as cereals, legumes and animal proteins – each with its own characteristic amino acid pattern. By blending these proteins in a daily diet, a suitable balance of the essential amino acids can be obtained.

Soy proteins can, in fact, enhance the nutritional quality of other vegetable proteins. Amino acids that are limited in other proteins may be present in excess amounts in a soy protein product. For example, soy protein products contain a level of lysine which exceeds human requirements. Hence, supplementation with soy protein products provides an excellent way to correct the lysine deficiency in some protein-containing grains, such as wheat or corn.


Nutritional value of Soyabean


Soybean has proved to be of immense nutritional value. It is perhaps the only first class protein of vegetable origin. It has also shown to have other benefits and has been shown to have many protective values for the human beings. Although many foods and food supplements claim to lower the risk of cancer, soy compounds appear to be among the most promising. Some estrogen-like compounds – isoflavones – in soy foods may be responsible for a lower risk of cancer, especially breast cancer. Some of these estrogen-like compounds have been reported to benefit the cardiovascular system or to reduce bone loss after menopause. Isoflavones – genistein, daidzein, and saponins in soy foods are the main nutritional components that are supposed to be of benefit.

One antioxidant in soy, genistein, has been shown to prevent cancer. It also blocks formation of fatty deposits along artery walls. This process, known as atherosclerosis, is the main cause of heart attack and stroke…You only need 50 to 75 mg of soy protein per day. That’s equal to one cup of soy milk or three servings of tofu.

Another reason to include soy in your diet – Research shows it may reduce your risk for endometrial cancer. The study reports eating some phytoestrogens or estrogens found in plant foods is especially protective among postmenopausal women.