10 Facts About Keratosis Pilaris From Dr. Pimple Popper

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iStock

Do you have tiny, red, rough bumps on your skin? You're not alone: The condition, known as keratosis pilaris, affects 80 percent of adolescents and 40 percent of adults. "It's one of the most common requests I get from people on social media and my YouTube channel," Dr. Sandra Lee, a.k.a. Dr. Pimple Popper, tells Mental Floss via email.

Lee created her new Body Smoothing System—which includes a body scrub and a lotion—in response to that feedback. "KP is such a common condition but there are not many products available over-the-counter that treat it specifically. Many people may not even know that they have keratosis pilaris and think that the bumps are acne or something else—so I really want to spread the word and educate on what this condition is as well as provide products that will help to control it." Here's what you need to know about KP from Dr. Pimple Popper herself.

1. THE CONDITION HAS A NICKNAME THAT'S FOR THE BIRDS.

The hallmark of KP is patches of small, rough, pimple-like bumps on the skin, according to Lee. It's caused by excessive production of a protein called keratin, which builds up until it plugs hair follicles (a.k.a. the pores) and causes those bumps to form. It's often called chicken skin because the condition resembles the skin of a plucked chicken.

2. IT RUNS IN FAMILIES.

What causes KP is unknown, but some reports suggest it's an autosomal dominant disorder, which means you only need to inherit one copy of the gene to get it. According to Lee, KP starts early—sometimes before a child is even 2—and flares up during adolescence. Thankfully, most KP fades by adulthood.

3. KP IS COMMONLY FOUND ON THE UPPER ARMS.

But that's not the only place it appears: KP can also be found on the front of the thighs, back, butt, or face. It can range in severity from just a few bumps to the majority of a particular area of the body.

4. THE BUMPS AREN'T ALWAYS RED.

KP bumps tend to be lighter and redder on fair skin, according to Lee. But they can also be white, pink, light purple, brown, or black—it all depends on the person's skin tone.

5. THERE ARE A FEW TYPES.

The type of KP varies depending on where on the body it's found. Beyond regular KP—which can either be rough, flesh-colored bumps or red, itchy bumps—according to Lee, there's one other variant to be aware of: keratosis pilaris rubra. It mostly affects teenage boys. The bumps are the same, but the skin is a bright, bright red.

6. IT'S WORSE IN THE WINTER.

Things like low humidity and cooler temperatures mean the skin is drier, which irritates KP. But it's not just winter weather that can cause KP to flare up. "Many people with KP will notice their condition worsen after they’ve spent time in the sun," Lee says. "This can be due to dryness that can worsen the bumps. In addition, unprotected sun exposure can also darken pigmentation and make KP more apparent on the skin."

7. THOSE WITH KP MIGHT WANT TO AVOID SELF TANNING.

It's not because self tanner is dangerous, Lee says, but "because KP lesions are hyperkeratotic," meaning the skin sticks up and is dry. "Self tanner will probably get stuck and collect in these areas, causing those areas to darken/stain more and then the KP would look more noticeable," she says. "Also, self tanner tends to dry the skin up more in general, so would probably aggravate your KP more, since KP has a lot to do with dry skin already."

If you really need to get that just-off-the-beach glow, Lee advises dabbing your KP with moisturizer or lotion "so that self tanner doesn't get caught in it, stain the area more, and make it more obvious."

8. IF YOU HAVE ASTHMA, YOU'RE LIKELY TO HAVE KP.

According to the American Academy of Dermatology Association, people with dry skin, eczema, hay fever, ichthyosis vulgaris (which causes dry skin), and asthma are more likely to develop KP. "I don't believe there is a direct correlation between asthma and KP," Lee says. "However, people who are atopic—[they] have dry skin and tendency for allergies and asthma—have a higher chance of having KP. People shouldn't worry that if they have KP that this means they will develop asthma."

9. IF YOU HAVE KP, YOU SHOULDN'T BE CONCERNED.

"It's a common and harmless skin condition," Lee says. "However, I know that these bumps can be uncomfortable and if they are more severe, [they'll] keep people from wanting to show their arms or wear short sleeves."

10. IT'S NOT CURABLE, BUT IT IS TREATABLE.

"If you have KP, you probably want to treat both the bumps and the dryness on your skin," Lee says. "You can treat the bumps by exfoliation—chemical and physical exfoliants/scrubs can help—and also [by] keeping skin hydrated! I would suggest finding products that contain an exfoliating ingredient such as glycolic acid and hydrating ingredients such as shea butter." The products in Lee's Body Smoothing System both contain 10 percent glycolic acid, making it good for treating KP (as well as skin that is generally dry or bumpy).

And, last but not least, Lee says you shouldn't forget your sunscreen: "It's important to remember to always use broad-spectrum sun protection, but especially on those areas you have KP."

The CDC Is Here to Ruin the Holidays By Reminding You Not to Eat Cookie Dough

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iStock.com/YinYang

The holidays are upon us and, right on schedule, the Centers for Disease Control and Prevention (CDC) has arrived to crush one of the small joys the season has to offer. As The Takeout reports, the CDC issued a statement recently reminding us to abstain from eating raw cookie dough while baking, no matter how great the temptation may be.

Cookie dough, though delicious, is unfortunately unsafe to consume any time of year. The dough contains raw eggs that can potentially harbor salmonella, a type of bacteria that causes fever, diarrhea, and abdominal pain. And the risk of salmonella poisoning isn't the only reason to avoid raw dough: Uncooked flour hasn't been treated to kill germs, which means it may be carrying E. coli. The bacteria—which induces symptoms similar to those seen with salmonella exposure—can stay dormant in flour for months and reactivate when it's mixed with eggs, oil, and water. The only way to make sure your cookies are safe to eat is by giving them plenty of time to bake in the oven.

It's widely known that sampling raw cookie dough comes with health risks, but some of us need an extra reminder ahead of holiday cookie swap season.

"There are many special occasions through the year that are perfect to spend time with loved ones while preparing delicious baked foods in the kitchen," the CDC said in its statement. "When you prepare homemade cookie dough, cake mixes, or even bread, you may be tempted to taste a bite before it is fully cooked. But steer clear of this temptation."

Cookies are so appealing in their uncooked form that there are entire businesses built around cookie dough that's purportedly safe to eat. New York and London are both home to cookie dough cafes, and in 2014, a company that sells edible dough by the tub found success on Shark Tank. If you don't have access to safe-to-eat dough this holiday season, there are plenty of fully-baked cookie options out there to choose from.

[h/t The Takeout]

14 Facts About Celiac Disease

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iStock.com/fcafotodigital

Going gluten-free may be a modern diet trend, but people have been suffering from celiac disease—a chronic condition characterized by gluten intolerance—for centuries. Patients with celiac are ill-equipped to digest products made from certain grains containing gluten; wheat is the most common. In the short-term this can cause gastrointestinal distress, and in the long-term it can foster symptoms associated with early death.

Celiac diagnoses are more common than ever, which also means awareness of how to live with the condition is at an all-time high. Here are some things you might not know about celiac disease symptoms and treatments.

1. Celiac an autoimmune disease.

The bodies of people with celiac have a hostile reaction to gluten. When the protein moves through the digestive tract, the immune system responds by attacking the small intestine, causing inflammation that damages the lining of the organ. As this continues over time, the small intestine has trouble absorbing nutrients from other foods, which can lead to additional complications like anemia and osteoporosis.

2. You can get celiac disease from your parents.

Nearly all cases of celiac disease arise from certain variants of the genes HLA-DQA1 and HLA-DQB1. These genes help produce proteins in the body that allow the immune system to identify potentially dangerous foreign substances. Normally the immune system wouldn't label gliadin, a segment of the gluten protein, a threat, but due to mutations in these genes, the bodies of people with celiac treat gliadin as a hostile invader.

Because it's a genetic disorder, people with a first-degree relative (a sibling, parent, or child) with celiac have a 4 to 15 percent chance of having it themselves. And while almost all patients with celiac have these specific HLA-DQA1 and HLA-DQB1 variations, not everyone with the mutations will develop celiac. About 30 percent of the population has these gene variants, and only 3 percent of that group goes on to develop celiac disease.

3. Makeup might contribute to celiac disease symptoms.

People with celiac disease can’t properly process gluten, the protein naturally found in the grains like wheat, rye, and barley. Patients have to follow strict dietary guidelines and avoid most bread, pasta, and cereal, in order to manage their symptoms. But gluten isn’t limited to food products: It can also be found in some cosmetics. While makeup containing gluten causes no issues for many people with celiac, it can provoke rashes in others or lead to more problems if ingested. For those folks, gluten-free makeup is an option.

4. The name comes from 1st-century Greece.

A 1st-century Greek physician named Aretaeus of Cappadocia may have been the first person to describe celiac disease symptoms in writing [PDF]. He named it koiliakos after the Greek word koelia for abdomen, and he referred to people with the condition as coeliacs. In his description he wrote, “If the stomach be irretentive of the food and if it pass through undigested and crude, and nothing ascends into the body, we call such persons coeliacs.”

5. There are nearly 300 celiac disease symptoms.

Celiac disease may start in the gut, but it can be felt throughout the whole body. In children, the condition usually manifests as bloating, diarrhea, and abdominal discomfort, but as patients get older they start to experience more “non-classical” symptoms like anemia, arthritis, and fatigue. There are at least 281 symptoms associated with celiac disease, many of which overlap with other conditions and make celiac hard to diagnose. Other common symptoms of the disease include tooth discoloration, anxiety and depression, loss of fertility, and liver disorders. Celiac patients also have a greater chance of developing an additional autoimmune disorder, with the risk increasing the later in life the initial condition is diagnosed.

6. Some patients show no symptoms at all.

It’s not uncommon for celiac disease to be wrecking a patient’s digestive tract while showing no apparent symptoms. This form of the condition, sometimes called asymptomatic or “silent celiac disease,” likely contributes to part of the large number of people with celiac who are undiagnosed. People who are at high risk for the disease (the children of celiac sufferers, for example), or who have related conditions like type 1 diabetes and Down syndrome (both conditions that put patients at a greater risk for developing new autoimmune diseases) are encouraged to get tested for it even if they aren’t showing any signs.

7. It’s not the same as wheat sensitivity.

Celiac is often confused with wheat sensitivity, a separate condition that shares many symptoms with celiac, including gastrointestinal issues, depression, and fatigue. It’s often called gluten sensitivity or gluten intolerance, but because doctors still aren’t sure if gluten is the cause, many refer to it as non-celiac wheat sensitivity. There’s no test for it, but patients are often treated with the same gluten-free diet that’s prescribed to celiac patients.

8. It's not a wheat allergy either.

Celiac disease is often associated with wheat because it's one of the more common products containing gluten. While it's true that people with celiac can't eat wheat, the condition isn't a wheat allergy. Rather than reacting to the wheat, patients react to a specific protein that's found in the grain as well as others.

9. It can develop at any age.

Just because you don’t have celiac now doesn’t mean you’re in the clear for life: The disease can develop at any age, even in people who have tested negative for it previously. There are, however, two stages of life when symptoms are most likely to appear: early childhood (8 to 12 months) and middle adulthood (ages 40 to 60). People already genetically predisposed to celiac become more susceptible to it when the composition of their intestinal bacteria changes as they get older, either as a result of infection, surgery, antibiotics, or stress.

10. Not all grains are off-limits.

A gluten-free diet isn’t necessarily a grain-free diet. While it’s true that the popular grains wheat, barley, and rye contain gluten, there are plenty of grains and seeds that don’t and are safe for people with celiac to eat. These include quinoa, millet, amaranth, buckwheat, sorghum, and rice. Oats are also naturally gluten-free, but they're often contaminated with gluten during processing, so consumers with celiac should be cautious when buying them.

11. Celiac disease can be detected with a blood test.

Screenings for celiac disease used to be an involved process, with doctors monitoring patients’ reactions to their gluten-free diet over time. Today all it takes is a simple test to determine whether someone has celiac. People with the condition will have anti-tissue transglutaminase antibodies in their bloodstream. If a blood test confirms the presence of these proteins in a patient, doctors will then take a biopsy of their intestine to confirm the root cause.

12. The gluten-free diet doesn’t work for all patients.

Avoiding gluten is the most effective way to manage celiac disease, but the treatment doesn’t work 100 percent of the time. In up to a fifth of patients, the damaged intestinal lining does not recover even a year after switching to a gluten-free diet. Most cases of non-responsive celiac disease can be explained by people not following the diet closely enough, or by having other conditions like irritable bowel syndrome, lactose intolerance, or small intestine bacterial overgrowth that impede recovery. Just a small fraction of celiac disease sufferers don’t respond to a strict gluten-free diet and have no related conditions. These patients are usually prescribed steroids and immunosuppressants as alternative treatments.

13. If you don’t have celiac, gluten probably won’t hurt you.

The gluten-free diet trend has exploded in popularity in recent years, and most people who follow it have no medical reason to do so. Going gluten-free has been purported to do everything from help you lose weight to treat autism—but according to doctors, there’s no science behind these claims. Avoiding gluten may help some people feel better and more energetic because it forces them to cut heavily processed junk foods out of their diet. In such cases it’s the sugar and carbs that are making people feel sluggish—not the gluten protein. If you don’t have celiac or a gluten sensitivity, most experts recommend saving yourself the trouble by eating healthier in general rather than abstaining from gluten.

14. The numbers are growing.

A 2009 study found that four times as many people have celiac today than in the 1950s, and the spike can’t be explained by increased awareness alone. Researchers tested blood collected at the Warren Air Force Base between 1948 and 1954 and compared them to fresh samples from candidates living in one Minnesota county. The results supported the theory that celiac has become more prevalent in the last half-century. While experts aren’t exactly sure why the condition is more common today, it may have something to do with changes in how wheat is handled or the spread of gluten into medications and processed foods.

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