Some information about Body Odour

Todays post is about body odour.

 I have previously written about sweating and how important this bodily function is. This time I thought I would look at why some people smell more than others.

 With the warm, humid weather we have here in Queensland, many of us has experienced a person in a public space who is a bit ‘on the nose’. The time of day is not necessarily a factor.

 Some people naturally sweat more or less than other people. Body odour also can vary from person to person. Sweating and body odour are common when we exercise or the body gets too warm. They’re also common reactions that occur when a person is feeling nervous, anxious or stressed.

 There are many different factors that can contribute to body odour.

 So what creates the odour ?

 Sweating and body odour are caused by sweat glands in your body. The sweat glands are used to regulate temperature and remove waste. They do this by secreting water, sodium salts, and nitrogenous waste (such as urea) onto the skin surface. This fluid is odourless until it combines with bacteria on the surface of the skin.

The formation of body odour is caused by several factors such as diet, gender, health, and medications. However, the major contribution comes from bacterial activity on the skin.

The types of bacterial flora living on the skin surface influence the resulting smell.

Skin bacteria

Our skin is home to millions of microorganisms such as bacteria, fungi and viruses that compose the skin microbiome.  After the gut, there are more microorganisms on the skin than anywhere else in the body.

As the largest organ of the human body, the skin is colonised by beneficial microorganisms. It serves as a physical barrier to prevent the invasion of pathogens. In circumstances where the barrier is broken or when the balance is disturbed, skin disease or even systemic disease can result.

With increasing age, the skin microflora undergoes change.  The bacteria streptococci which are found in infants disappear. The coryneform bacteria start to develop, which are mainly responsible for odour production. This is why body odour isn’t a problem for young children as it usually begins at puberty. The rising hormones called androgens that become active during puberty, contribute to the changes.

There are several common types of coryneform bacteria found on the skin.

These include Corynebacterium, Corynebacterium jeikeium and Staphylococcus hominis.

Corynebacterium manufacture enzymes that break down the oils in sweat to create smaller molecules.

Greater bacteria amounts of Corynebacterium jeikeium are found more in the armpits of men. Alternatively, greater amounts of Staphylococcus haemolyticus are found in the armpits of women.

The smaller molecules created by the bacteria are usually different types of acids. These acids produce different odours.

 What to do about it?

 Regular thorough washing of the skin with a wet washcloth and soap,  especially those areas prone to sweating, can help prevent body odour. The most commonly used approach is antiperspirants and deodorants.

An antiperspirant is designed to block and stop the sweating, whereas a deodorant is designed to neutralise to odour.

However, using antiperspirant and deodorant completely rearranges the microbial ecosystem of the skin. At this stage scientists do not really know what effect, if any, that has on our skin and on our health.

 I hope you found this information interesting,

 Till the next post

 Live clean n Prosper

(Sources – Dermnet NZ, US National Library of Medicine, Science Daily.

A Coconut Chocolate treat recipe

Today I’m sharing with you a Coconut Chocolate bar or treat recipe.

 I saw this recipe on a site called Paleo Grubs a long time ago and always wanted to try it.

With Easter approaching, I thought it was a good excuse to make these treats. Using healthy ingredients such as coconut, coconut oil, honey and raw chocolate.  The result is similar to a Bounty Bar.

They are relatively easy to make. The hardest part is coating them in the chocolate.

Coconut Chocolate Bars

Makes 14 bars

Ingredients 
For the Bars

 1 ½ cups unsweetened fine shredded coconut

¼ cup coconut oil – melted

1/3-cup raw honey

1-teaspoon pure vanilla extract

28 raw natural almonds

For the Chocolate Coating 

my preference – Raw Chocolate coating

100g cocoa butter

50 g cocoa powder

33 g maple syrup

dash of vanilla extract

pinch of salt

or 

( use 1 cup processed dark choc chips & 1 tablespoon coconut oil )

Method

* Line a loaf tin with baking paper

* Place the coconut, coconut oil, honey and vanilla extract in a food processor and process till well mixed. The mixture will start to create a ball.

* Put the mix into the pan and press out evenly

* Using a knife of spatula, push into the mixture dividing it into 7 rows as well as in half length ways.

* Place 2 almonds on each section, lightly pressing them into the top of the coconut mixture

* Place the tin in the fridge overnight.

* Remove the tin from the fridge and grasping the edges of the baking paper, lift up the coconut block. Place it on a board and cut into the rows, creating 14 mini bars.

Make your preferred chocolate coating by melting and mixing your measured ingredients in a bowl over a saucepan of simmering water.

* Using tongs carefully dip each coconut bar into the chocolate, ensuring all sides are coated, and placing them on a tray lined with baking paper.

Notes

I coated mine twice. I had plenty of chocolate mixture and the first coating was quite thin.

I placed the tray in the freezer for 5 min after the first coat, keeping the rest of the chocolate melted in the bowl sitting over the saucepan. Then I quickly dipped each bar a second time.

The colder the bars, the quicker the chocolate set on the bar. I then put the tray back in the fridge for a couple of hours to ensure the chocolate was completely set before transferring to a container.

These bars need to be kept refrigerated, in an airtight container until serving. As the chocolate has no added stabilizers, it will melt faster when left as room temperature.

Making your own treats is a way of minimizing your intake of highly processed sugars and chemicals such as artificial flavours, colours and preservatives.

I hope you enjoy making these Coconut Chocolate bars for your family.

Till the next post,

Live clean n prosper