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Chronic White Blood Cell Cancers

Chronic Leukemias     Leukemias are categorized based on white blood cell type affected (lymphocytes vs myeloid cells) and whether the disease is developing very quickly (acute) or slowly over time (chronic).      Hairy cell leukemia (HCL) is a rare, chronic lymphocytic cancer in which the bone marrow overproduces B lymphocytes. These B cells have an abnormal structure under microscope and are hairy in appearance. As the disease progresses fewer healthy WBCs, RBCs, and platelets are produced. HCL affects more men than women, and it develops most frequently in middle-aged or older adults. Patients with this disorder may remain in remission for years as the affected cells may not all be eradicated. The specific cause of HCL is unclear, but like with other cancers it is...

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How a Sore Throat Can Lead to Heart Complications

The Dangers of Untreated Strep Throat      Stenosis of the mitral valve is a narrowing of the heart valve that allows movement of blood from the left atrium into the left ventricle. This abnormality of the mitral valve inhibits blood flow through the heart thereby increasing pressure within structures upstream of the deformity leading to shortness of breath due to fluid buildup in the lungs due to pulmonary hypertension. Symptoms of mitral valve stenosis include fatigue, shortness of breath especially upon exertion, swelling in the lower extremities, heart palpitations, dizziness or fainting, coughing up blood, and chest discomfort. Symptoms worsen after increased demand on the heart such as during exercise or pregnancy.      Pertinent findings upon physical examination include heart palpitations, murmurs,...

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Citrus fruits combat the negative nutritional side-effects of anti-nutrients that are found in vegetables.

The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables       Non-heme iron absorption from a variety of vegetable-based meals was investigated in Indian women to see if the chemical composition of the meals in any way affected iron absorption from their food.      It was found that citric, ascorbic, L-malic, and tartaric acids all increased the absorption of non-heme iron by more than double in some cases when added to a basic rice meal. Oxalic and tannic acids were found to decrease iron absorption from brassicas such as cabbage and broccoli, respectively.      After the addition of 3mg of supplemental iron in the form of ferrous sulfate to different vegetables, it...

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