If you often drool while sleeping, check for these 6 diseases

The problem of salivation during sleep should not be ignored:

Drooling during sleep is a common phenomenon, but if it occurs frequently in adults, it can be a symptom of serious health problems.

Where does the saliva come from?

Salivary secretion is controlled by the autonomic nervous system, which acts involuntarily, as does heartbeat. The salivary glands in the mouth are divided into large and small salivary glands. There are three pairs of large salivary glands:

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These salivary glands work constantly, keeping the mouth moist, disinfecting and cleaning it, and facilitating digestion. In healthy adults, saliva production varies from 1 to 1.5 liters per day, with an average of about 30 ml per hour. Saliva production increases during meals or when the cranial nerves are stimulated.

Open-mouthed breathing, stress, tiredness and a poor sleeping position can cause you to drool while you sleep.

When is salivation a concern?

This phenomenon is common in children because their oral muscles are not yet fully developed. However, if an adult suddenly starts drooling during sleep, you should consider the following health issues:

. Oral diseases:

Inflammation of the pharynx, gums, and jaw may stimulate the salivary glands to produce more saliva, causing drooling. Crooked or loose teeth, or the discomfort associated with dentures, can also cause this condition. If the problem is due to oral health problems, timely treatment can improve the situation.

2. Facial paralysis:

Facial paralysis is a condition in which the muscles on one side of the face become paralyzed, making it difficult to control saliva secretion. If salivation is accompanied by dilatation of the mouth, immediate medical attention is required.

3. Gastroesophageal reflux disease (GERD):

Abnormal levels of stomach acid can cause increased saliva production. People with GERD often drool, which is accompanied by symptoms such as gastroesophageal reflux disease (GERD), heartburn and chest pain.

4. Parkinson’s disease:

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In patients with Parkinson’s disease, swallowing is affected, causing saliva to accumulate instead of timely swallowing. In addition, nerve damage can stimulate excessive production of saliva, which causes constant drooling.

5. Cerebral thrombosis (stroke):

Obstructions in the blood vessels of the brain can affect the function of throat muscles, making it impossible to control saliva production during sleep. If this is accompanied by symptoms such as a curved mouth, unidirectional salivary flow, and difficulty closing your eyes, see a doctor immediately.

6. Atherosclerosis:

Atherosclerosis reduces blood flow to the brain, causing hypoxia and impaired facial muscle function. Middle-aged and older people with hypertension, high cholesterol or diabetes should be especially careful.

 

11 Foods You Should Never Put in a Slow Cooker!!!

 

Slow cookers are a lifesaver for busy cooks, offering convenience and hands-off cooking that results in tender, flavorful meals. However, not all ingredients are suited for the low, steady heat of a crockpot. Some foods can turn out ruined, unappetizing, or even dangerous when cooked this way. Here’s a guide to 11 foods you should avoid putting in your slow cooker, along with tips on how to adapt recipes to make them slow-cooker-friendly.

1. Dairy Products
Dairy products like milk, cream, and cheese are notorious for curdling under prolonged heat. Imagine expecting a creamy soup but ending up with watery, separated liquid instead. This happens because proteins in dairy break down over time in the slow cooker.

What Happens: Cream separates, cheese becomes grainy, and milk curdles into an unpleasant texture.
Solution: Add dairy products during the last 30 minutes of cooking. Opt for processed cheeses (like Velveeta) if you need cheese to melt smoothly without separating.
2. Seafood
Seafood, including shrimp, fish, and scallops, is delicate and prone to overcooking in a slow cooker. Unlike tougher cuts of meat, seafood doesn’t benefit from hours of simmering—it becomes rubbery and loses its appeal.

What Happens: Shrimp shrivels up, fish flakes apart excessively, and scallops lose their tender bite.
Solution: Add seafood only during the final hour of cooking. For dishes like chowders or stews, wait until the very end to incorporate these ingredients.
3. Fresh Herbs
Fresh herbs like parsley, basil, and cilantro are vibrant additions to any dish, but they don’t fare well in a slow cooker. Their delicate flavors dissipate or turn bitter after hours of exposure to low heat.

What Happens: Herbs lose their bright, fresh taste and develop a harsh, off-putting bitterness.
Solution: Use dried herbs instead, which are designed to withstand long cooking times. Save fresh herbs as garnishes added just before serving.
4. Alcohol
Adding wine, beer, or spirits directly to a slow cooker can result in an overpowering alcoholic flavor. Unlike cooking on the stovetop, where alcohol evaporates quickly, the slow cooker traps it, leaving behind an unpleasant taste.

What Happens: The dish retains too much raw alcohol flavor, which can overpower other ingredients.
Solution: Cook alcohol separately on the stovetop first to reduce and concentrate its flavor, then add it to the slow cooker later in the process.

5. Lean Meats (Without Moisture)
While slow cookers excel at tenderizing tough cuts of meat, lean meats like chicken breasts or pork loin can dry out easily. Without enough moisture or fat, these proteins become stringy and bland.

What Happens: Lean meats lose their juiciness and texture, resulting in a disappointing meal.
Solution: Choose fattier cuts like thighs, chuck roast, or shoulder. Alternatively, add extra broth or marinade to keep lean meats moist.
6. Pasta
Cooking pasta in a slow cooker often leads to mushy, overcooked noodles. Since pasta requires less time to cook than most slow-cooker recipes, it absorbs excess liquid and breaks down.

What Happens: Pasta turns into a soggy mess, ruining the consistency of soups or casseroles.
Solution: Cook pasta separately and stir it into the dish just before serving. If using lasagna noodles, look for no-boil varieties that hold up better.
7. Rice
Similar to pasta, rice tends to absorb too much liquid and overcook in a slow cooker. White rice especially can become sticky and overly soft, while brown rice may remain undercooked due to uneven heating.

What Happens: Rice either gets mushy or stays crunchy despite extended cooking times.
Solution: Cook rice separately and combine it with the rest of the dish afterward. Instant rice works better in slow cookers but still requires careful timing.
8. Raw Beans
Dry beans, particularly kidney beans, require soaking and boiling before being safe to eat. Cooking them directly in a slow cooker poses a health risk because the low temperature fails to eliminate toxins naturally present in certain types of beans.

What Happens: Undercooked beans can cause food poisoning due to lectins, which are toxic compounds found in raw or improperly cooked beans.
Solution: Always soak and boil beans on the stovetop before adding them to the slow cooker. Canned beans are a safer alternative since they’re pre-cooked.
9. Delicate Vegetables
Vegetables like spinach, zucchini, and mushrooms release a lot of water and can become mushy or disintegrate in a slow cooker. Their texture suffers significantly after hours of simmering.

What Happens: Spinach wilts into nothingness, zucchini turns watery, and mushrooms lose their structure entirely.
Solution: Add delicate vegetables during the last 30–60 minutes of cooking to preserve their integrity.
10. Whole Eggs
Whole eggs cooked directly in a slow cooker often end up rubbery or unevenly cooked. Scrambled eggs or boiled eggs lack the precision needed for proper texture in a slow-cooking environment.

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When Vertical Ridges Might Be a Red Flag

 

When Vertical Ridges Might Be a Red Flag: What Your Nails Are Trying to Tell You

The human body is constantly sending us messages about our internal health—often in subtle ways that are easy to overlook. While most people pay attention to symptoms like pain, fatigue, or visible swelling, nails are rarely given the attention they deserve. Yet, they can serve as a valuable window into the body’s overall condition.

One common nail change many people notice is vertical ridges—thin lines that run from the cuticle to the tip of the nail. In many cases, these ridges are harmless and simply part of the natural aging process. However, when vertical ridges become pronounced, discolored, or accompanied by other symptoms, they may signal an underlying health issue.

In this article, we’ll explore what vertical nail ridges are, why they form, when they’re considered normal, and when they might be a red flag for more serious conditions. Understanding these signs can help you take a more proactive approach to your health.

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Understanding Nail Anatomy

To fully understand vertical ridges, it’s important to first know how nails grow and what they’re made of.

The Structure of the Nail

• Nail plate – the hard, visible portion
• Nail bed – the skin beneath the nail plate
• Matrix – the tissue under the cuticle where nail growth begins
• Cuticle – the protective seal between nail and skin

Nails are composed primarily of keratin, a tough protein also found in hair and skin. Any disruption in the nail matrix can affect nail appearance, texture, and strength.

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What Are Vertical Nail Ridges?

Vertical ridges, medically referred to as onychorrhexis, are raised or sunken lines that run lengthwise along the nail.

Common Characteristics

• Extend from the cuticle to the nail tip
• May be subtle or deeply grooved
• Often felt more than seen
• Can affect fingernails, toenails, or both

Vertical ridges differ from horizontal ridges (Beau’s lines), which are more often associated with acute illness or trauma.

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When Vertical Ridges Are Usually Harmless

In many cases, vertical ridges are benign and require no treatment.

Aging

As we age, nail growth slows and keratin production becomes uneven. This is the most common cause of vertical ridging, particularly after age 40.

Genetics

Some people naturally develop ridged nails due to inherited traits.

Mild Dehydration

Temporary dehydration can affect nail texture, making ridges more noticeable.

Environmental Factors

Frequent hand washing, exposure to chemicals, or prolonged water contact can dry out nails and emphasize ridges.

In these cases, ridges tend to be uniform, painless, and not associated with other symptoms.

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When Vertical Ridges Might Be a Red Flag

Vertical ridges can sometimes signal nutritional deficiencies, systemic illnesses, or chronic conditions, especially when they appear suddenly, worsen rapidly, or are accompanied by other nail changes.

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Nutritional Deficiencies Linked to Vertical Ridges

Iron Deficiency

Iron plays a critical role in oxygen transport and cell growth. Low iron levels can affect nail formation.

Associated signs:

• Brittle nails
• Pale nail beds
• Fatigue
• Hair thinning

Vitamin B12 Deficiency

B12 is essential for nerve function and red blood cell production.

Possible nail signs:

• Pronounced vertical ridges
• Nail discoloration
• Slow nail growth

Protein Deficiency

Since nails are made of protein, inadequate intake can weaken nail structure.

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Vertical Ridges and Chronic Diseases

Kidney Disease

Chronic kidney disease can cause metabolic imbalances and poor circulation, leading to nail changes including ridging.

Thyroid Disorders

Both hypothyroidism and hyperthyroidism can alter nail growth patterns.

Additional signs:

• Thickened or brittle nails
• Hair changes
• Temperature sensitivity

Diabetes

Diabetes affects circulation and nerve health, which can influence nail appearance.

Cardiovascular Disease

Poor blood flow can deprive nails of nutrients, resulting in ridges and discoloration.

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Autoimmune and Inflammatory Conditions

Autoimmune disorders can disrupt normal nail formation.

Conditions Linked to Nail Ridges

• Rheumatoid arthritis
• Lupus
• Psoriasis (may also cause pitting)
• Lichen planus

In these cases, nail changes often accompany joint pain, skin rashes, or fatigue.

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Vertical Ridges with Discoloration: A Warning Sign

When vertical ridges appear alongside color changes, they deserve closer attention.

White or Pale Nails

May indicate anemia, liver disease, or kidney dysfunction.

Dark Lines or Streaks

A single dark vertical line could indicate melanonychia and should be evaluated to rule out melanoma.

Yellowing

Could be linked to fungal infections, lung disease, or lymphatic disorders.

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Nail Splitting and Fragility

Vertical ridges combined with splitting or peeling may suggest:

• Nutrient deficiencies
• Excessive moisture exposure
• Thyroid imbalance
• Chronic illness

Fragile nails are more prone to infection and injury.

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Stress, Illness, and Nail Changes

Chronic stress affects hormone levels and blood flow, which can interfere with nail growth.

Severe illness, surgery, or emotional trauma may also cause noticeable nail changes weeks or months later.

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Medications That Can Affect Nail Health

Certain medications may contribute to vertical ridging, including:

• Chemotherapy drugs
• Retinoids
• Blood pressure medications
• Anticoagulants

Always consult a healthcare provider before stopping or changing medications.

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Toenails vs. Fingernails: Does Location Matter?

Vertical ridges on toenails are often linked to:

• Circulatory issues
• Fungal infections
• Chronic pressure from footwear
• Systemic illness

Toenail changes tend to progress more slowly than fingernail changes due to slower growth rates.

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When to See a Doctor

Seek medical advice if vertical ridges:

• Appear suddenly
• Worsen rapidly
• Are accompanied by pain or swelling
• Occur with color changes
• Affect only one nail
• Coincide with unexplained fatigue or weight changes

Early evaluation can help identify underlying conditions before they become serious.

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How Vertical Ridges Are Diagnosed

Diagnosis may include:

• Physical nail examination
• Blood tests (iron, B12, thyroid function)
• Review of medical history
• Nail biopsy (rare cases)

Identifying the root cause is key to proper treatment.

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Improving Nail Health Naturally

Nutrition

• Eat protein-rich foods
• Include iron, zinc, and B vitamins
• Stay hydrated

Nail Care

• Moisturize nails and cuticles
• Wear gloves when cleaning
• Avoid harsh nail treatments

Lifestyle

• Manage stress
• Get adequate sleep
• Address underlying medical conditions

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Can Vertical Ridges Be Reversed?

If caused by aging, ridges may not disappear completely but can be minimized with proper care. When related to nutritional deficiencies or medical conditions, treating the underlying issue often improves nail appearance over time.

Nails grow slowly—improvements may take several months to become visible.

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Prevention Tips

• Maintain a balanced diet
• Avoid excessive nail trauma
• Monitor changes in nail appearance
• Schedule regular health checkups

Prevention starts with awareness.

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Conclusion: Pay Attention to the Small Details

Vertical ridges in the nails are often harmless, but they shouldn’t be dismissed without consideration—especially when they change in appearance or occur alongside other symptoms. Your nails reflect what’s happening inside your body, sometimes long before more obvious signs appear.

By paying attention to these small but telling details, you empower yourself to take control of your health. Sometimes, the most important warning signs are right at your fingertips.