Nail fungus is also known as onychomycosis. It is a nail condition in which the nail or nails of one’s fingers or toes get infected with a fungal organism. This infection turns the color of your nails into yellow, white, green, or brown. As the fungus gets deeper into the tissues, the infection can become painful and lead to the separation of the nail from the nail bed. This condition is known as onycholysis.
It is common to have fungal infections because of the presence of microscopic fungus, yeasts, and molds that are naturally present in the environment. Toenails are more prone to fungal infection because they are often found in a warm and moist environment where these microorganisms often thrive.
The doctor is likely to look for the common symptoms of this nail fungal infection. These can be used to give a diagnosis or to rule out the health condition. A nail sample may be required which will be investigated under a microscope.
The most common symptoms of a nail fungal infection include the following: nail discoloration, the buildup of debris underneath the nail, separation of the infected nail from the skin, having brittle and ragged nails, the appearance of yellow streaks or white spots on the nail surface, and sometimes a foul odor.
The doctor may recommend one or more of the following treatment options for a nail fungal infection:
Oral antifungals may be taken for 12 weeks or more to clear up a nail infection. It may take 12 full months or perhaps even longer to completely eliminate the infection. Topical antifungals may take the form of medicated nail lacquers or ointments. The doctor may recommend both topical and oral antifungals to help get rid of the nail infection. Laser nail treatments may also be recommended as an alternative nail fungus treatment.
1All about the African Yam Bean
The African yam bean is a plant where tubers and bean seeds or legumes come from. It is scientifically known as Sphenostylis stenocarpa. This is native to Ethiopia, but it has spread to other continents around the world. The part of this plant that is enjoyed by people depends on where it is cultivated. In Nigeria, this is grown for its bean seeds while in Ghana, Zimbabwe, and Togo the plant is grown in tubers. It has other local names like yam pea, jirijiri, pempo, girigiri, and okpu dudu.
This has been consumed in Africa for years, but it is only recently that scientists begin to study the nutritional profile of this plant. This bean comes in the following colors: brown, red, and black. It is a great source of iron, protein, and zinc. Its protein content is higher than cowpeas’ and bambara nuts’. The yam bean is loaded with carbohydrates and protein and is low in fat. A hundred grams of ground African bean seed may contain the following: 9 mg iron, 150 mg selenium, 6 g fiber, 3 g fats, 8 milligrams zinc, 22 g proteins, 53 g carbohydrates, and 392 kilocalories.
The African yam bean is also rich in flavonoids, phenols, and other essential antioxidants that are highly beneficial to health.
As an Antimicrobial
African yam bean has been known to contain lactic acid bacteria (LAB). LAB is known to inhibit the growth of pathogenic Gram-positive and Gram-negative bacteria. Isolating the LAB strains revealed that it has antimicrobial properties against some selected pathogenic bacteria like Shigella dysenteriae, Escherichia coli, Salmonella typhi, Bacillus anthracis, and Staphylococcus aureus.
Other Health Benefits
The following are some of the best-known benefits of the African yam bean:
It aids good digestion.
The African yam bean contains a high amount of insoluble fiber which helps ease the body’s digestion. It enables the easy flow of food and improves the bulk of your stool. This makes it easier to remove bowels. Another benefit is that it prevents indigestion, irritable bowel syndrome (IBS), constipation, and other gastrointestinal conditions.
It helps with weight loss.
African yam beans are nutrient-dense foods. This means that it has low-calorie content but high fiber content, not to mention its water content. Based on studies, consuming yam beans have been known to decrease blood sugar levels, enhance the body’s insulin sensitivity, and allow us to feel full longer than usual.
It reduces the risk of hypertension.
African yam bean contains a high amount of potassium and magnesium. These are two minerals that help in reducing the risk of high blood pressure or hypertension. This is done by relaxing all the blood vessels, which reduces the blood pressure as a result. This is what makes African yam bean a great meal for a diabetic.
It supports bone health.
The African yam bean can make your bones healthier and much stronger. This is due to its high content of calcium and phosphorous, two minerals that improve bone strength and density. This is why the yam bean is beneficial for someone who has osteoporosis.
It can be used as a gluten-free alternative.
People who suffer from celiac disease are prohibited from consuming gluten-rich foods such as barley and wheat. But the African yam bean is gluten-free. It can be offered as a safer alternative for people who have gluten sensitivity. Yam pea flour can be combined with a gluten-free flour such as rice flour or tapioca.
It is essential for gut bacteria.
The African yam bean contains a prebiotic fiber called inulin. Inulin is not that absorbable through the digestive system. But these can be fermented and turned into good bacteria for the gut. This increased number of good bacteria in the gut may help reduce symptoms of heart attack, diabetes, and the health risks of obesity. Add to these, kidney problems.
It supports heart health.
African yam beans improve and support heart health because of their dietary fiber content and the health benefits of nitrate, potassium, and iron. These turn the LDL cholesterol into HDL cholesterol, bring down blood pressure, and enhance the production of healthy red blood cells.
African yam bean is also high in antioxidants which can help prevent cancers. Aside from its antioxidant content, it also has 6 g of dietary fiber. Dietary fiber may prevent the likelihood of colon cancer by about 50 percent.