What Are Your Fingernails Saying About Your Health?
We go through our lives every day often not noticing vital clues to our health right before our eyes. Believe it or not, the appearance of your finger and toenails can give you significant insight in to possible health conditions – both good and bad.
It is important to note that these signs represent possibilities for certain health conditions and are not all inclusive. If you have concerns about developing or possibly having a certain health condition, consult your doctor for further diagnosis and treatment.
Here, 25 Key Signs to Look for In Regards to NAILS and HEALTH:
Nail Color and Health:
Healthy Nails = Healthy Body
It is important to note that these signs represent possibilities for certain health conditions and are not all inclusive. If you have concerns about developing or possibly having a certain health condition, consult your doctor for further diagnosis and treatment.
Here, 25 Key Signs to Look for In Regards to NAILS and HEALTH:
- No half moons or ridged nails: Vitamin A deficiency, kidney disorder, protein deficiency
- Splitting, brittle or peeling nails: Vitamin A and D deficiency, poor circulation, thyroid problems, hydrochloric acid deficiency, iron deficiency, calcium deficiency, protein deficiency
- Nails curve up: iron or zinc deficiency, thryoid problems
- Nails curve down past fingertips: heart and liver disorders, respiratory problems, Vitamin B-12 deficiency
- Dark, spoon shaped nails: anemia, Vitamin B-12 deficiency
- Flat nails: iron or protein deficiency, Vitamin B-12 deficiency, Psoriasis, Diabetes
- Wide, square nails: hormonal imbalance
- Thick nails: poor circulation, thyroid disease
- Pitted, fraying, split nails: Vitamin C and protein deficiency
- Poor nail growth: zinc
- Frequent hangnails: Vitamin C deficiency
Nail Color and Health:
- White spots: zinc, thyroid or hydrochloric acid deficiency White bands on nails: zinc or protein deficiency, heart disease, liver problems, kidney problems
- White nails with pink tips: cirrhosis of the liver Too pale nails: liver malfunction, poor circulation, kidney problems, anemia, mineral deficiency, excess copper
- Discolored nails: Vitamin B-12 deficiency, kidney or liver problems
- Yellow nails: Vitamin E deficiency, poor circulation, lymph congestion, liver, problems, respiratory problems, diabetes, fungal infection, too much polish
- Green nails: bacterial nail infection
- Blue nails: lung and heart problems, circulatory problems, drug reactions; blood toxicity from too much silver or copper
- Blue moons: rheumatoid arthritis
- Black bands on nails: low adrenal function, chemotherapy or radiation reaction
- Brown nails: renal failure
- Half brown and half white nails: renal failure
- Brown or black streak from the base of the nail to the tip: Melanoma
- Dark nail tips: Vitamin B-12 deficiency
Healthy Nails = Healthy Body
Chef Susan Irby's Healing Recipes
In evaluating the health conditions implicated by the various nail health scenarios as outlined above, it appears the most common health conditions relate to liver and kidney weakness or disease and a deficiency of Vitamin B12. Known to detox the liver, boost kidney function and immunity overall, the following foods detoxify the body as well as boost immunity:
Top Foods for Detox, Boosting Vitamin B12 and Zinc:
Top Foods for Detox, Boosting Vitamin B12 and Zinc:
- Oysters
- Salmon
- Trout
- Eggs
- Cauliflower
- Cabbage
- Green Peas
- Beets
- Garlic
- Leafy Greens
- Apples
- Grapefruit
- Lamb
- Berries: Cranberries, Blueberries, Raspberries
- Cherries
Wasabi Deviled Eggs with Nori
Wasabi Deviled Eggs with Nori with metabolism boosting wasabi, digestion friendly gingerroot, antioxidant loving fresh herbs, unsweetened cultured coconut and protein fat-burning eggs are all combined in this flavorful, delicious twist on the traditional deviled egg.Unsweetened cultured coconut has a yogurt-like consistency but is not dairy and is not soy making it super good for your digestion and naturally low fat and low sugar.
Enjoy this easy recipe on picnics, Summer concerts, brunch and special occasion get togethers. And, if you get frustrated with peeling hard boiled eggs, try this simple nearly “no fail” way to end up with perfectly smooth eggs… simply steam the eggs for 16 minutes on the stove top and let them cool to room temp. Peel, slice and scoop out the hard-boiled egg yolk for beautifully presented deviled eggs that are food-styling photo ready.
Nutrition:
Serving size: 2 halves
Calories: 83
Fat: 4.8g
Saturated fat: 1.4g
Cholesterol: 164mg
Sodium: 66mg
Carbohydrates: 2.8g
Sugars: N/A
Fiber: N/A
Protein: 7.3g
NOTE: This recipe is also low in sugar, high in phosphorus, riboflavin, selenium, Vitamin B6 and B12.
Enjoy this easy recipe on picnics, Summer concerts, brunch and special occasion get togethers. And, if you get frustrated with peeling hard boiled eggs, try this simple nearly “no fail” way to end up with perfectly smooth eggs… simply steam the eggs for 16 minutes on the stove top and let them cool to room temp. Peel, slice and scoop out the hard-boiled egg yolk for beautifully presented deviled eggs that are food-styling photo ready.
Nutrition:
Serving size: 2 halves
Calories: 83
Fat: 4.8g
Saturated fat: 1.4g
Cholesterol: 164mg
Sodium: 66mg
Carbohydrates: 2.8g
Sugars: N/A
Fiber: N/A
Protein: 7.3g
NOTE: This recipe is also low in sugar, high in phosphorus, riboflavin, selenium, Vitamin B6 and B12.
Cauliflower with Curried Almond Sauce
Serves 6
1 head cauliflower, chopped in to medium florets
1 teaspoon sea salt
¼ cup plus 2 tablespoons lightly toasted raw almonds, roughly chopped
¾ cup popped amaranth
1/4 cup plus ½ tablespoon grapeseed oil
½ cup almond butter
1 tablespoon lemon juice
1 ½ teaspoons curry powder
Fresh ground black pepper
Add water to a medium stockpot, about ¾ full. Add the sea salt and bring to a boil over medium-high heat. Add cauliflower florets and cook about 5 minutes, until tender but still al dente. Drain and set aside.
Stir together the almonds, amaranth and 2 ½ tablespoons of the grapeseed oil. Combine almond butter, lemon juice and curry powder with ¼ cup distilled water and heat in a small saucepan over medium heat, adding additional water by tablespoonfuls, as needed to thin out as desired.
Toss cauliflower with 2 tablespoons of the grapeseed oil and black pepper, as desired, about 1 teaspoon. Spoon amaranth mixture over the cauliflower and then spoon the almond curry sauce over the top.
Nutrition:
Serving size: about 1 cup
Calories: 350
Fat: 25.7g
Saturated fat: 2.7g
Cholesterol: 0mg
Sodium: 19mg
Potassium: 421mg
Carbohydrates: 23.3g
Fiber: 4.8g
Sugars: 1.7g
Protein: 9.7g
1 head cauliflower, chopped in to medium florets
1 teaspoon sea salt
¼ cup plus 2 tablespoons lightly toasted raw almonds, roughly chopped
¾ cup popped amaranth
1/4 cup plus ½ tablespoon grapeseed oil
½ cup almond butter
1 tablespoon lemon juice
1 ½ teaspoons curry powder
Fresh ground black pepper
Add water to a medium stockpot, about ¾ full. Add the sea salt and bring to a boil over medium-high heat. Add cauliflower florets and cook about 5 minutes, until tender but still al dente. Drain and set aside.
Stir together the almonds, amaranth and 2 ½ tablespoons of the grapeseed oil. Combine almond butter, lemon juice and curry powder with ¼ cup distilled water and heat in a small saucepan over medium heat, adding additional water by tablespoonfuls, as needed to thin out as desired.
Toss cauliflower with 2 tablespoons of the grapeseed oil and black pepper, as desired, about 1 teaspoon. Spoon amaranth mixture over the cauliflower and then spoon the almond curry sauce over the top.
Nutrition:
Serving size: about 1 cup
Calories: 350
Fat: 25.7g
Saturated fat: 2.7g
Cholesterol: 0mg
Sodium: 19mg
Potassium: 421mg
Carbohydrates: 23.3g
Fiber: 4.8g
Sugars: 1.7g
Protein: 9.7g
Marinated Beet Salad
Serves 4
4 medium beets, sliced
½ tablespoon coconut or grapeseed oil
4 fresh thyme sprigs
2 tablespoons white wine vinegar
2 tablespoons olive oil
¼ teaspoon sea salt
½ teaspoon cracked black pepper
Fine zest of ½ lemon
1 tablespoon lemon juice
3 green onions, chopped
1 cup fresh frozen English peas
2 tablespoons chopped mint leaves
Heat oven to 400*F. Place beet slices, coconut or grapeseed oil and thyme sprigs in aluminum foil and seal to form a packet. Place on a baking sheet and bake for about 25 minutes or until beets are tender yet al dente.
In a large mixing bowl, whisk together vinegar, olive oil, sea salt, black pepper, lemon zest, lemon juice and whisk until well combined. Let rest until beets are done and have cooled about 15 minutes. Once beets have cooled, toss beets, green onion, peas and mint leaves in vinegar mixture.
Nutrition:
Serving size: about 1 cup
Calories: 164
Fat: 9.3g
Saturated fat: 2.6g
Cholesterol: 0mg
Sodium: 201mg
Potassium: 475mg
Carbohydrates: 18.5g
Fiber: 5.5g
Sugars: 10.4g
Protein: 4.3g
Recipes copyright Susan Irby 2016
4 medium beets, sliced
½ tablespoon coconut or grapeseed oil
4 fresh thyme sprigs
2 tablespoons white wine vinegar
2 tablespoons olive oil
¼ teaspoon sea salt
½ teaspoon cracked black pepper
Fine zest of ½ lemon
1 tablespoon lemon juice
3 green onions, chopped
1 cup fresh frozen English peas
2 tablespoons chopped mint leaves
Heat oven to 400*F. Place beet slices, coconut or grapeseed oil and thyme sprigs in aluminum foil and seal to form a packet. Place on a baking sheet and bake for about 25 minutes or until beets are tender yet al dente.
In a large mixing bowl, whisk together vinegar, olive oil, sea salt, black pepper, lemon zest, lemon juice and whisk until well combined. Let rest until beets are done and have cooled about 15 minutes. Once beets have cooled, toss beets, green onion, peas and mint leaves in vinegar mixture.
Nutrition:
Serving size: about 1 cup
Calories: 164
Fat: 9.3g
Saturated fat: 2.6g
Cholesterol: 0mg
Sodium: 201mg
Potassium: 475mg
Carbohydrates: 18.5g
Fiber: 5.5g
Sugars: 10.4g
Protein: 4.3g
Recipes copyright Susan Irby 2016