What causes ridges on nails?

The Nails serve as protective structures for our fingertips and play an important role in our overall appearance. While healthy nails are smooth and strong, certain conditions can cause them to develop ridges or grooves. These ridges can be unsightly and may even indicate an underlying health issue.

In our practice, we see ridged on nails as a sign of gut health issues such as low stomach acid, lack of digestive enzymes, malnutrition, thyroid disease and autoimmune conditions. In this article, we will explore the other possible root causes of ridged nails and shed light on potential factors that contribute to this common nail concern.

1. Age:

One of the most common causes of ridged nails is aging. As we grow older, the natural process of nail growth slows down, leading to changes in the nail structure. Vertical ridges, also known as longitudinal ridges, are more commonly associated with aging. These ridges usually appear as fine lines running from the base to the tip of the nail. Along with aging, there is usually low stomach acid, most people can take apple cidar vinegar or Betaine before meals to help solve this problem. Do not take these if you have a history of GI ulcers or bleeding without consulting with your provider first.

2. Nutritional Deficiencies:

Ridges on the nails can be a reflection of nutrient deficiencies in the body. Inadequate intake or malabsorption of essential vitamins and minerals, such as protein, biotin, vitamin C, iron, and zinc, can affect the health of our nails. These nutrients play a crucial role in maintaining strong and smooth nails. Deficiencies in any of these elements may result in the development of ridges and other nail abnormalities. The lack of digestive enzymes contributes to nutrient malabsorption.

It's best to take the digestive enzymes before every meal and if you have had your gallbladder removed, you would need to take this for the rest of your life.

3. Dehydration:

Our nails require proper hydration to remain healthy and resilient. When the body is dehydrated, it can lead to dry and brittle nails, which are more prone to developing ridges. Ensuring adequate hydration by drinking enough water and using moisturizing products can help prevent ridges caused by dehydration. Usial recommendation is to drink half of the body weight in ounces of water.

4. Trauma or Injury:

Physical trauma or injury to the nails can cause the formation of ridges. Accidental impact, excessive pressure, or repetitive trauma (such as nail biting or excessive use of nail tools) can damage the nail bed and disrupt the normal growth process, leading to irregular ridges.

5. Medical Conditions:

Certain medical conditions can manifest in the form of nail abnormalities, including ridges. Conditions such as psoriasis, eczema, lichen planus, and peripheral vascular disease can impact nail health and cause ridges. Consulting a healthcare professional is essential to diagnose and treat any underlying medical conditions contributing to ridged nails.

6. Systemic Disorders:

Ridged nails can sometimes indicate an underlying systemic disorder. Conditions like thyroid dysfunction, autoimmune diseases, and nutritional disorders can affect nail growth and result in ridges. It is crucial to consult a healthcare provider if you notice persistent or sudden changes in your nails along with other symptoms. Angelica Clark PA-C, IFMCP is a certified functional medicine practitioner who treats patients in Waco and Hamilton. Angelica Clark also provides Telemedicine visits to Texas residents. Contact us today! (254) 386-8149

Ridged nails can have various underlying causes, ranging from natural aging to nutritional deficiencies and medical conditions. While some ridges may be benign, it is important to pay attention to persistent or sudden changes in your nails, as they could be indicative of an underlying health concern. Maintaining a balanced diet, staying hydrated, avoiding trauma to the nails, and seeking medical advice when necessary can help in addressing the root causes of ridged nails and promoting overall nail health.

www.clarkwellnesswaco.com

(254) 386-8149

Potential Negative Impact of Food Dyes on Behavior

As humans, we strive to provide our children with a nourishing and supportive environment that promotes their overall well-being. In recent years, concerns have been raised about the potential negative impact of food dyes on kids' behaviors.

Food dyes are artificial color additives used to enhance the visual appeal of processed foods, snacks, candies, and beverages. These dyes, derived from synthetic chemicals, are often found in brightly colored products labeled with numbers such as Red 40, Yellow 5, Yellow 6, and Blue 1.

Behavioral Changes and Food Dyes:

1. Early Studies:

- Early research in the 1970s suggested a link between food dyes and behavioral issues, particularly hyperactivity, in some children.

- Although subsequent studies yielded mixed results, a subset of children displayed adverse behavioral reactions after consuming food dyes.

2. Controlled Studies:

- Recent controlled studies have shed further light on the potential impact of food dyes on children's behaviors.

- Some studies have reported an association between food dyes and increased hyperactivity, impulsivity, and attention problems in susceptible individuals.

- These effects were observed in a small percentage of children but provide valuable insights into the potential influence of food dyes on behavior.

3. Individual Sensitivities:

- It's important to recognize that individual sensitivities and genetic variations may contribute to varying responses to food dyes.

- Some children may be more susceptible to the effects of food dyes due to their unique biochemistry and physiological factors.

Considering the potential negative impact of food dyes on behaviors, it's essential to prioritize a wholesome and balanced diet for children:

1. Emphasize Whole Foods: Encourage the consumption of whole, unprocessed foods such as fruits, vegetables, lean proteins, and whole grains. These provide essential nutrients and support overall well-being.

2. Choose Natural Colors: Opt for naturally colorful foods like berries, spinach, carrots, and beets, which can add vibrant hues to meals without the need for artificial dyes.

3. Read Labels: Be vigilant when purchasing packaged foods. Read ingredient labels and choose products that are free from artificial food dyes or opt for organic alternatives.

4. Encourage Hydration: Promote regular water consumption to keep children hydrated and support overall health.

While the link between food dyes and children's behaviors is an ongoing area of research, evidence suggests that some children may experience negative behavioral reactions to these additives. As parents, being mindful of the potential impact and making informed dietary choices can contribute to creating a healthier environment for our children. Prioritizing a balanced diet rich in whole foods and minimizing reliance on processed products containing artificial food dyes may positively impact their overall well-being.

Dr. Doris Rapp, a renowned pediatric allergist, has made significant contributions to the understanding of food sensitivities and their impact on health, particularly in children. Her work has focused on the recognition and management of allergic and immunologic disorders, including the effects of various environmental factors on children's well-being.

Here are some key findings associated with Dr. Rapp's work:

1. Food Sensitivities and Behavioral Issues:

- Dr. Rapp has observed that food sensitivities can manifest as a wide range of behavioral and neurological symptoms in children, including hyperactivity, irritability, inattentiveness, and mood disturbances.

- She suggested that certain foods or food additives, such as artificial colorings, flavorings, and preservatives, may trigger these behavioral issues in susceptible individuals.

2. Environmental Triggers:

- Dr. Rapp extensively investigated the impact of environmental triggers, such as allergens, chemicals, and pollutants, on children's health.

- She emphasized that these triggers can contribute to a range of symptoms beyond respiratory issues, including behavioral changes, cognitive difficulties, and sleep disturbances.

3. Identification and Elimination:

- Dr. Rapp emphasized the importance of identifying specific food sensitivities and environmental triggers through comprehensive evaluations, including medical history, physical examinations, and allergy testing.

- Once identified, she advocated for the elimination of the offending substances from the child's diet and environment to alleviate symptoms and improve overall well-being.

Dr. Rapp's work provided valuable insights into the impact of food sensitivities and environmental factors on children's health, particularly regarding behavioral issues. However, it's important to note that her findings and approaches are not universally accepted by the entire medical community, and further research is needed to validate and expand upon her observations.

Reference:

Rapp, D. J. (1997). Is This Your Child?: Discovering and Treating Unrecognized Allergies in Children and Adults. William Morrow Paperbacks.

Meal planning

Here's a sample one-week meal plan that follows a 40/30/30 macro split and incorporates organic grass-fed beef or chicken, wild-caught fish, no wheat, and low dairy.

We hope this will make it easier for our patients and friends to get ideas on how to meal plan for the week.

Day 1:

- Breakfast: Veggie omelet made with organic eggs, spinach, bell peppers, and onions.

- Lunch: Grilled chicken breast with a side salad of mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing.

- Snack: Carrot sticks with hummus.

- Dinner: Grilled wild-caught salmon with steamed broccoli and quinoa.

- Dessert: Mixed berries with a dollop of Greek yogurt (if tolerated).

Day 2:

- Breakfast: Overnight oats made with almond milk, chia seeds, sliced almonds, and a sprinkle of cinnamon.

- Lunch: Organic mixed greens salad with grilled grass-fed beef, cherry tomatoes, avocado, and balsamic vinaigrette.

- Snack: Apple slices with almond butter.

- Dinner: Baked chicken breast seasoned with herbs, served with roasted Brussels sprouts and sweet potato wedges.

- Dessert: Unsweetened almond milk pudding with a few dark chocolate shavings.

Day 3:

- Breakfast: Scrambled eggs with sautéed spinach, mushrooms, and onions.

- Lunch: Grilled wild-caught shrimp skewers with a side of grilled zucchini and quinoa.

- Snack: Celery sticks with almond butter.

- Dinner: Grass-fed beef stir-fry with mixed vegetables (broccoli, bell peppers, snap peas) in a light soy sauce.

- Dessert: Baked cinnamon apple slices topped with a sprinkle of chopped nuts.

Day 4:

- Breakfast: Spinach and mushroom frittata made with organic eggs.

- Lunch: Baked wild-caught cod with a side of steamed asparagus and brown rice.

- Snack: Sliced cucumber with a Greek yogurt dip (made with limited dairy).

- Dinner: Grilled chicken breast with roasted cauliflower and a side of quinoa.

- Dessert: Chia seed pudding made with unsweetened almond milk and topped with fresh fruit.

Day 5:

- Breakfast: Quinoa breakfast bowl topped with mixed berries, sliced almonds, and a drizzle of honey (optional).

- Lunch: Grass-fed beef lettuce wraps filled with sautéed vegetables and served with a side of sliced bell peppers.

- Snack: Mixed nuts (almonds, walnuts, cashews).

- Dinner: Baked wild-caught salmon with roasted Brussels sprouts and a side of cauliflower rice.

- Dessert: Fresh fruit salad with a sprinkle of shredded coconut.

Day 6:

- Breakfast: Smoothie made with almond milk, spinach, frozen berries, and a scoop of protein powder (if desired).

- Lunch: Grilled chicken breast with a side of mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing.

- Snack: Rice cakes with avocado spread.

- Dinner: Grass-fed beef stir-fry with mixed vegetables (broccoli, bell peppers, snap peas) in a light soy sauce.

- Dessert: Unsweetened almond milk yogurt with sliced almonds and a drizzle of honey (optional).

Day 7:

- Breakfast: Vegetable omelet made with organic eggs, spinach, bell peppers, and onions.

- Lunch: Grilled wild-caught shrimp skewers with a side of grilled zucchini and quinoa.

- Snack: Carrot sticks with hummus.

- Dinner: Baked chicken breast seasoned with herbs, served with roasted cauliflower and brown rice.

- Dessert: Baked cinnamon apple slices topped with a sprinkle of chopped nuts.

We are also providing are a few simple recipes to help you prepare some of the meals mentioned in the one-week meal plan:

Recipe 1: Veggie Omelet

Ingredients:

- 2 organic eggs

- Handful of spinach leaves

- 1/4 bell pepper, diced

- 1/4 onion, diced

- Salt and pepper to taste

- Cooking spray or a teaspoon of olive oil

Instructions:

1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.

2. Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil.

3. Add the diced bell pepper and onion to the skillet and sauté for 2-3 minutes until they start to soften.

4. Add the spinach leaves to the skillet and cook for an additional minute until wilted.

5. Pour the beaten eggs over the vegetables in the skillet and gently swirl the pan to distribute the mixture evenly.

6. Cook for 2-3 minutes or until the eggs are set.

7. Carefully flip one side of the omelet over the other, creating a half-moon shape.

8. Cook for another minute to ensure the omelet is fully cooked.

9. Slide the omelet onto a plate and serve hot.

Recipe 2: Grilled Chicken Breast

Ingredients:

- 1 boneless, skinless chicken breast

- Salt, pepper, and your choice of herbs or spices for seasoning

Instructions:

1. Preheat the grill to medium-high heat.

2. Season the chicken breast with salt, pepper, and your desired herbs or spices on both sides.

3. Place the seasoned chicken breast on the grill grates and close the lid.

4. Grill for approximately 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C).

5. Remove the chicken from the grill and let it rest for a few minutes before slicing or serving.

Recipe 3: Quinoa Salad

Ingredients:

- 1 cup cooked quinoa

- Mixed salad greens

- Cherry tomatoes, halved

- Cucumbers, diced

- Balsamic vinaigrette dressing

Instructions:

1. In a bowl, combine the cooked quinoa, mixed salad greens, cherry tomatoes, and diced cucumbers.

2. Toss the ingredients together until well mixed.

3. Drizzle the salad with balsamic vinaigrette dressing and toss again to coat evenly.

4. Serve the quinoa salad as a refreshing side dish or a light lunch option.

These are just a few recipe ideas to get you started. Feel free to customize them by adding your favorite ingredients or adjusting the seasonings to suit your taste preferences. Enjoy your cooking!

Remember that it's essential to consult a healthcare professional or a nutritionist before making any significant dietary changes and to adjust portion sizes based on your individual needs. Enjoy your meals!

www.clarkwellnesswaco.com

(254) 227-5851