Diseases lurking when wearing moldy clothes

Moldy clothes can bring you many serious gastrointestinal, respiratory problems.


Respiratory disease

Scientifically, there are about 10 types of mold cause problems affecting human health, such as sinusitis, bronchitis, respiratory distress, allergic reactions of the thousands of types of mold. Stachybotrys chart-arum, for example, a toxic mold that can produce spores in the respiratory tract when inhaling.

When wearing or being near the moldy clothing, the inhalation of mold spores can become infected (those with weakened immune systems) or allergy (asthma, sinusitis …), especially with children. The recognition marks including patients with cough, sneezing, fatigue, prolonged, painful eyes and throat, headache, skin rashes or nausea. If not realize early and with proper therapy, people will be infected with respiratory diseases such as arthritis or bronchitis or finished even gastrointestinal diseases.

Cause skin disease

When clothes are musty, mildew can cling to the skin, causing allergies, skin infections, especially sensitive skin or skin of infants. If wearing wet underwear, girls may face to the risk of vaginomycosis which is a highly prevalent disease in women .It can be transmitted to many reasons such as sex, wearing wet clothes, spread through the toilet .


Manifestations of the disease is a yeast vaginal redness, edema, intense itching, vaginal discharge more and pus. Persistent disease progression will adversely affect the health and lives of the disease if not treated promptly. For young children, dressed mold can cause allergic dermatitis and difficult to treat if not detected early and treated promptly. How to avoid moldy clothing.

To stay away mold clothing, you should note the following advice:

– Open windows daily, use a fan to ventilate homes and hidden corners.

– Fix to prolonged wet areas such as floors, wallboard and window.

– Use detergents to kill mold.Read the instructions carefully before using these drugs because they can be harmful to health.

-Do clean bathrooms, kitchens, sink regularly; use anti-mold paint for bathroom and kitchen.

– Check the appearance of mold in the wardrobe regularly to prevent premature.

Nutrition for Women

Sweet Italian Tourlou


I love this dish for 3 reasons:

  1. It is sweet in flavor

  2. You can use just about any vegetable you want

  3. You can have a HUGE portion for just 99 calories, 6 grams of heart healthy fat, 2 grams of protein, and 12 grams of carbohydrates!

    I’ve never heard of Tourlou so I did a little research. Traditionally a Greek dish, the word Tourlou means “mixed” – in this case mixed vegetables. I called mine Italian simply because of the herbs and spices I chose to use. Feel free to experiment a little if you’re feeling adventurous!

*This recipe makes quite a big batch! It works well for family dinners or parties where you will want to serve a lot of people. Or, if you’re like me, you can enjoy this dish for lunch & dinner every day for a week :).

I classify this vegetable dish as a entree because it is so hearty and filling. I have found this dish to be particularly tasty served in a pita with Homemade Hummus or served atop Cauliflower Rice.

 Prep Time: 30 Minutes – Cook Time: 45-60 Minutes – Servings: 16

 Ingredients :

 1 Medium Zucchini, Chopped
1 Medium Yellow Summer Squash, Chopped 
1 Large Eggplant, Chopped 
8 Ounces Crimini Mushrooms, Chopped 
1 Very Large Red Sweet Pepper, Chopped into 1 Inch Slices
1 Large Sweet Potato (precooked), Diced
1 Large Yellow Onion, Chopped 
2 Celery Stalks, Sliced
2 Large Red Tomatoes, Chopped 
1 Tablespoon Garlic, Minced
4 Tablespoons Olive Oil 
2 Tablespoons Italian Seasoning*
1 Tablespoon Parsley*
6 Tablespoons Balsamic Vinegar

Directions :

  1. Preheat Oven to 400 Degrees – *If able, you will want to bake your vegetables on convection bake. This will allow your vegetables to dry out a bit while cooking.

  2. I just provided a rough chop to all my vegetables, cutting about ½ inch slices. I didn’t want to chop my vegetables too small because I like more of a chunky feel to mine, feel free to chop according to your preferences 🙂
  3. In a very large roasting pan combine chopped vegetables, garlic, olive oil, Italian seasoning, parsley and balsamic vinegar.
  4. Stir until well combined.
  5. Put roasting pan into oven, uncovered.
  6. *Check after 45 minutes. You want the vegetables to be slightly al dente because they will continue to cook after they are pulled out of the oven.

  7. If they seem too under cooked, continue cooking for another 15 minutes or until your desired doneness is achieved.

  8. Enjoy!

Here is the nutrition information!

If you make your own recipe like this, share it with me!!

Eggplant Napoleon for Meatless Monday

Eggplant Napoleon for Meatless Monday by RDN Mommy, Emily Cope, MS, RDN

A Hearty Meatless Meal You Can Make in Just 15 Minutes!

I was a vegetarian for a year! (But I’ve since realized that I love meat too much to give it up for life). During this period I learned a lot about the health benefits that can come from a plant based diet as well as the ethical treatment of animals.

 In Spirit of compromise RDN Mommy will be participating in #MeatlessMonday from now on! For more reasons why you should go Meatless on Mondays,  Click Here .

  • This recipe is so easy because I used Wegman’s Frozen Breaded Eggplant Cutlets* and a recipe I posted last week titled Sautéed Spinach and Mushrooms – A Side Dish!

  •  (*I would have preferred to make my own breaded eggplant cutlets but I have a 1 year old and a job and another job and a family – and some days I just don’t have time for homemade everything!!)

– Prep Time: 5 Minutes – Cook Time: 10 Minutes – Servings:2

 8 ounces Frozen Breaded Eggplant Cutlets
1 Cup Low Sodium Marinara Sauce
1 Teaspoon Olive Oil
½ Teaspoon Minced Garlic
4 Tablespoons Vegetable Stock – Divided
1 Cup Diced Crimini Mushrooms
2 Cups Fresh Raw Spinach
To Taste – Salt, Pepper & Crushed Red Pepper

 To start:

  • Decide how you want to cook your Eggplant Cutlets. I used the broiler method – placed my cutlets on a foil lined baking sheet and set under broiler for about 5 minutes per side. While those are cooking:

  • Cook your spinach & mushrooms. In a sauté pan start out with a drizzle of olive oil, minced garlic and  vegetable stock.  Add your mushrooms (I like baby portabella) and sauté on medium heat until mushrooms are tender and most of the liquid has evaporated. When you are ready to add the spinach turn the stove to low and add another 2 tablespoons of vegetable stock and fresh spinach.

  • Once your spinach is cooked add marinara sauce to the sauté pan and cook on low heat until the sauce is heated all the way through.

  • When the cutlets are ready place one cutlet on your plate, add a layer of your spinach & mushrooms with sauce, top with another cutlet & repeat.

  • Top with a little freshly shaved parmesan cheese and voila! Your delicious Eggplant Napoleon dinner is ready in just 15 minutes. Enjoy!

 I hope you enjoy this Eggplant Napoleon and consider participating in Meatless Monday with me!

 What is you favorite Meatless Dish?


If you make your own recipe like this, share it with me!!