Sugar and carbohydrates are among the causes of eczema
Dr. Muhammad Hafez Ibrahim
The British Health Authority has clarified that if a person suffers from eczema, he may notice that after eating certain foods, you experience itching, and consequently eczema. Sensitivity to certain foods can be a common cause for many eczema sufferers. Cow’s milk is one of the famous causes of eczema, in addition to eggs, soy and refined wheat.
Dr. Kim Pearson suggests a diet based on the exclusion of certain foods, which includes reducing foods that commonly cause eczema for a period of time and then gradually reintroducing them to see If it causes irritation. Hosting certain foods can cause inflammation. It’s worth trying reducing your consumption of refined sugar and highly processed and fried foods like refined carbohydrates.
Make notes about symptoms and foods to see if connections can be made between what you can eat and your eczema condition. In order to enjoy happy skin, be sure to eat enough foods rich in omega-3 fatty acids, such as fatty fish in sardines, mackerel, and salmon, as well as flaxseeds and nuts such as walnuts and cashews. In sugars and whole carbohydrates such as oats, quinoa, and potatoes, as well as low-GI fruits such as berries, apples and pears, all types of eczema can be improved with changes to the diet. Heart, blood sugar control, and weight maintenance Many are wondering whether to buy whole grain or whole wheat products, as well as whether there is a big difference between the two. The main difference between whole grains and whole wheat lies in the type of grain used.
Both whole grain and whole wheat products contain the three components of the grain kernel. These three components are: the bran, which is the outer, fibrous layer of the kernel rich in B vitamins and other minerals, and the second is the “embryo,” which is part of the kernel, which is rich in a variety of nutrients, such as healthy fats, vitamin E, B vitamins and antioxidants. Finally, the endosperm, contain starchy carbohydrates. In most cases, refined white flour is made from the endosperm.
The term whole wheat is used exclusively for products, which use only the whole wheat kernel in their products. Whole wheat bread will only contain whole wheat flour. Conversely, whole grains are used when other grains are added to the product, such as barley, corn, millet, quinoa, rice, rye, sorghum, teff, triticale and even whole wheat. Since wheat is a type of grain, it also falls under the definition of a whole grain. Essentially, all whole-wheat products are whole grains.
Which is healthier: Given that both whole-grain and whole-wheat products contain the entire kernel, they are equally nutritious. But given the refined flour, the embryo and bran have been removed, removing many of the healthy nutrients and fiber. Most of the research indicating the health benefits of grains come from the fiber, healthy fats, nutrients found inside the fetus, and the bran of the grain kernel.
Several studies have linked a diet rich in whole grains to a lower risk of heart disease, type 2 diabetes, and other Certain cancers and premature death. In contrast, refined grains, from which the bran and embryo have been removed, are not associated with the same health benefits, due to their lower nutrient and fiber contents. Therefore, try to eat whole grains or whole wheat products to avoid heart disease, eczema, and other ailments.
