Do You Know These 10 Common Ovarian Cancer Symptoms?

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It’s better to know in advance:

Things you may need to know

The symptoms listed in the video are:

  1. Abdominal bloating: persistent bloating due to fluid buildup, often mistaken for overeating or weight gain.
  2. Pelvic or abdominal pain: continuous pain in the lower abdomen or pelvis, unrelated to menstruation.
  3. Difficulty eating or feeling full quickly: loss of appetite or feeling full after eating only a small amount.
  4. Urgent or frequent urination: increased need to urinate due to tumor pressure on the bladder.
  5. Unexplained weight loss: sudden weight loss without changes in diet or exercise (this goes for cancer in general, of course).
  6. Fatigue: extreme tiredness that doesn’t improve with rest, possibly linked to anemia.
  7. Back pain: persistent lower back pain due to tumor pressure or fluid buildup.
  8. Changes in bowel habits: unexplained constipation, diarrhea, or a feeling of incomplete bowel movements.
  9. Menstrual changes: irregular, heavier, lighter, or missed periods in premenopausal women.
  10. Pain during intercourse: discomfort or deep pelvic pain during or after vaginal sex—often overlooked!

Of course, some of those things can be caused by many things, but it’s worth getting it checked out, especially if you have a cluster of them together. Even if it’s not ovarian cancer (and hopefully it won’t be), having multiple things from this list certainly means that “something wrong is not right” in any case.

For those who remember better from videos than what you read, enjoy:

Click Here If The Embedded Video Doesn’t Load Automatically!

Want to learn more?

You might also like to read:

Stop Cancer 20 Years Ago

Take care

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  • The Threshold For Binge-Drinking Is Lower Than Most Think… Do You Qualify?

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    The term “binge-drinking” typically conjures images of people in the 18–22 age range (general figure; if we get geographic about it, then perhaps 21–25 in the US, or 15–21 in Europe) swinging around lampposts while very drunk, very loud, minimally-clothed, and liable to waking up somewhere new and exciting that they’ve never seen before.

    But in fact, while definitions do vary a bit, a prevailing and representative scientific definition is:

    ❝consuming four or more standard drinks on one occasion for women and five or more standard drinks on one occasion for men❞

    Learn more: Heterogeneity of definitions and measurements of binge drinking in research on adolescents and young adults

    Now, that paper’s looking at research on adolescents and younger adults because that’s where most of the research is, but it doesn’t mean older adults are magically immune—quite the opposite!

    As we can learn from…

    The Death Database

    It’s not a cheery heading, is it? Doesn’t bode well.

    But…

    Researchers (Dr. Esme Fuller-Thomsom et al.) analyzed 129,470 adults aged 50 and older using the 2005–2014 Canadian Community Health Survey linked to the Canadian Vital Statistics Death Database and followed participants for up to 12 years (“up to”, because more than 14,740 of those participants died during the study).

    Some notes:

    • Prevalence: 40% of older adults who drank alcohol at least monthly reported binge-drinking at least once in the previous year, and 8% reported binge-drinking weekly or more.
    • Mortality risk: there was a strong association between binge-drinking frequency and all-cause mortality, with risk increasing as binge-drinking became more frequent. After controlling for sociodemographic and health factors, those who never binge-drank had a 19% lower mortality risk than those who occasionally did.

    You can read the paper in full, here: Binge drinking and mortality among older adults: Findings from the Canadian Community Health Survey linked to the Canadian Vital Statistics Death Database

    So, what does this mean, in practical terms?

    ❝Public health messaging tends to focus on college campuses, but our findings show we need to think about retirement communities too❞

    ~ Dr Esme Fuller-Thomson

    And for you, dear reader… Based on the above statistics, tens of thousands of our readers fall into the binge-drinking category. Maybe you are one.

    Note that that “four standard drinks” is often only two drinks where each drink is a “double measure”, such as a double-shot of spirits or a large glass of wine.

    This gets particularly relevant for those who “only drink on special occasions”, but then have several drinks.

    Here’s a good example of that: You’d Better Watch Out: Why More Cardiac Deaths Happen On Dec 25 Than Any Other Day

    Want to not do that?

    Let us also remember that per the World Health Organization, the only safe amount of alcohol is zero.

    So, with that in mind, you might want to check out: How To Reduce Or Quit Alcohol

    Or for a deeper dive, we recommend: Quit Drinking – by Rebecca Dolton

    Take care!

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  • Delicious Daily Daal

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    You’re not obliged to eat this every day, but you might want to. The reason we called this one this, is because it’s a super simple recipe (don’t be put off by the long ingredients list; it’s mostly spices making it look long) which, after you’ve done it a couple of times, you could practically do it in your sleep quickly and easily.

    The name “lentil daal” is a bit like “naan bread”—a redundant tautology repeated more than once unnecessarily, but it helps for international clarity. The dish is usually served with naan, by the way, and rice. We don’t have room for those today, maybe we’ll do them another day; for now, you can just cook rice how you normally do, and buy naan if necessary.

    Writer’s note: I love strong flavors; many people don’t. For this reason I’m going to give a “basic” version. Please feel free to multiply the spices if you feel so inclined. Where I give “one teaspoon” of a spice below, I’d use a tablespoon at home. Chili peppers can vary in heat a lot even within the same type, so what I do for any given batch is taste one (raw), judge the heat, and use an appropriate number of peppers accordingly. If you don’t want to do that, I suggest just guessing low (as per the instructions below) and if you find at the end you want more heat, you can always stir in a little hot sauce. I know that sounds heretical, but at the end of the day, the primary goal of cooking is to have the meal you want at the end of it.

    You will need

    • 1 1/2 cups red lentils
    • 1 large onion, chopped
    • 1 large bulb garlic, minced
    • 1 oz ginger, grated
    • 2 hot peppers (e.g. serrano), chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground turmeric
    • 1 tsp garam masala (this is also ground, but it doesn’t come any other way)
    • 1 tsp chili flakes (omit if you’re not a fan of heat)
    • 2 tsp cracked black pepper
    • 1 tsp salt ← I wouldn’t recommend multiplying this one unless later, to taste. In fact, instead of 1 tsp salt I use 2 tsp MSG, which has less sodium than 1 tsp salt. But “1 tsp salt” is the “easy to find in the store” version.
    • 2 large or 3 small tomatoes, chopped (or 1 can chopped tomatoes)
    • 2 shallots, thinly sliced
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • 1 tsp coriander seeds
    • 1 tsp black peppercorns
    • 1 lime
    • 1/2 cup fresh cilantro, or if you have the “that tastes like soap” gene, parsley, chopped
    • Coconut oil for cooking (if you don’t like coconut, consider springing for avocado oil—if you use olive oil, it’ll add an olivey taste which changes the dish a lot; not inherently bad, but it feels a lot less like traditional daal; seed oils are less healthy and we don’t recommend them; ghee is a traditional option and not bad in moderation, but not as healthy as the oils we mentioned first)
    • Water for cooking the lentils

    Method

    (we suggest you read everything at least once before doing anything)

    1) In a saucepan, boil water and add the lentils; let them simmer while doing the next things.

    2) Sauté the onions until translucent. This should only take a few minutes.

    3) Add the garlic, ginger, and hot peppers, and keep stirring for another couple of minutes.

    4) Add the ground spices (cumin, coriander, turmeric, garam masala) chili flakes, and cracked black pepper, as well as the salt or MSG if using (not both), and stir them in quickly but thoroughly.

    For the next step, you may need to transfer to larger pan if your sauté pan isn’t big enough to take the volume; if so, that’s fine, the sauté has done its job and can have a rest now. If your sauté pan is big enough, just carry on in the same pan; this is perfect.

    5) Add the lentils with the water you cooked them in (there might not be much water left now, as the lentils will have absorbed a lot of it; this is fine) as well as the chopped tomatoes.

    6) Simmer until it has the consistency of a very thick sauce (you can add a splash more water here and there if it seems to need more). In the West it’s common to serve lentils “al dente”, but in the East it’s usual to (for dishes like this) cook them until they start to

    7) Add the juice of at least 1/2 of your lime, or the whole lime if you feel so inclined.

    8) In a pre-heated skillet, flash-fry the sliced shallots and the seeds (cumin, coriander, mustard, black peppercorns) at the hottest temperature you can muster. Don’t worry if the oil smokes; we’re only going to be at this tadka-making stage for a moment and nothing will stick provided you keep it moving. When the seeds start popping, it’s ready. Add it all to the big pan and stir in.

    9) Add the cilantro-or-parsley garnish once you’re ready to serve.

    Enjoy!

    Learn more

    For those interested in some of the science of what we have going on today:

    Take care!

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  • The Checklist Manifesto – by Dr. Atul Gawande

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    Dr. Gawande, himself a general surgeon, uses checklists a lot. He is, unequivocally, an expert in his field. He “shouldn’t” need a checklist to tell him to do such things as “Check you have the correct patient”. But checklists are there as a safety net. And, famously, “safety regulations are written in blood”, after all.

    And, who amongst us has never made such a “silly” error? From forgetting to turn the oven on, to forgetting to take the handbrake off, it takes only a momentary distraction to think we’ve done something we haven’t.

    You may be wondering: why a whole book on this? Is it just many examples of the usefulness of checklists? Because I’m already sold on that, so, what else am I going to get out of it?

    Dr. Gawande also explains in clear terms:

    • How to optimize “all necessary steps” with “as few steps as possible”
    • The important difference between read-do checklists and do-confirm checklists
    • To what extent we should try to account for the unexpected
    • How to improve compliance (i.e., making sure you actually use it, no matter how tempting it will be to go “yeah this is automatic for me now” and gloss over it)
    • The role of checklists in teams, and in passing on knowledge

    …and more.

    Bottom line: if you’ve ever tried to make tea without putting the tea-leaves in the pot, this is the book that will help you avoid making more costly mistakes—whatever your area of activity or interest.

    Click here to check out the Checklist Manifesto, and make fewer mistakes!

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  • Bushfire smoke affects children differently. Here’s how to protect them

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Bushfires are currently burning in Australian states including Victoria, Tasmania, Western Australia and South Australia. In some areas, fire authorities have warned residents about the presence of smoke.

    Bushfire smoke is harmful to our health. Tiny particles of ash can lodge deep in the lungs.

    Exposure to this type of smoke may worsen existing conditions such as asthma, and induce a range of health effects from irritation of the eyes, nose and throat to changes in the cardiovascular system.

    Public health recommendations during smoke events tend to provide general advice, and don’t often include advice specifically geared at children. But children are not just little adults. They are uniquely vulnerable to environmental hazards such as bushfire smoke for a number of reasons.

    Different physiology, different behaviour

    Children’s lungs are still developing and maturing.

    Airways are smaller in children, especially young children, which is associated with greater rates of particle deposition – when particles settle on the surfaces of the airways.

    Children also breathe more air per kilogram of body weight compared with adults, and therefore inhale more polluted air relative to their size.

    Further, children’s detoxification systems are still developing, so environmental toxins take longer to effectively clear from their bodies.

    Meanwhile, children’s behaviour and habits may expose them to more environmental toxins than adults. For example, they tend to do more physical activity and spend more time outdoors. Higher levels of physical activity lead to more air inhaled per kilogram of body weight.

    Also, a normal and important part of children’s early play is exploring their environment, including by putting things in their mouth. This can result in kids ingesting soil, dust and dirt, which often contain environmental contaminants.

    For these reasons, it’s important to consider the specific needs of children when providing advice on what to do when there’s smoke in the air.

    Keeping our environments healthy

    The Australian government offers recommendations for minimising the health risks from exposure to bushfire smoke. The main advice includes staying indoors and keeping doors and windows closed.

    This is great advice when the smoke is thick outside, but air pollutants may still accumulate inside the home. So it’s important to air your home once the smoke outside starts to clear. Take advantage of wind changes to open up and get air moving out of the house with a cross breeze.

    Kids are natural scientists, so get them involved. For example, you and your child can “rate” the air each hour by looking at a landmark outside your home and rating how clearly you can see it. When you notice the haze is reducing, open up the house and clear the air.

    Because air pollutants settle onto surfaces in our home and into household dust, an easy way to protect kids during smoky periods is to do a daily dust with a wet cloth and vacuum regularly. This will remove pollutants and reduce ingestion by children as they play. Frequent hand washing helps too.

    Healthy bodies and minds

    Research exploring the effects of bushfire smoke exposure on children’s health is sparse. However, during smoke events, we do see an increase in hospital visits for asthma, as well as children reporting irritation to their eyes, nose and throat.

    If your child has asthma or another medical condition, ensure they take any prescribed medications on a regular schedule to keep their condition well controlled. This will minimise the risk of a sudden worsening of their symptoms with bushfire smoke exposure.

    Make sure any action plans for symptom flare-ups are up to date, and ensure you have an adequate supply of in-date medication somewhere easy to locate and access.

    A mother talks to her child who is sitting on a bed.
    Children may be anxious during a bushfire.
    Media_Photos/Shutterstock

    Kids can get worried during bushfires, and fire emergencies have been linked with a reduction in children’s mental health. Stories such as the Birdie’s Tree books can help children understand these events do pass and people help one another in times of difficulty.

    Learning more about air pollution can help too. Our group has a children’s story explaining how air pollution affects our bodies and what can help.

    It’s also important for parents and caregivers not to get too stressed, as children cope better when their parents manage their own anxiety and help their children do the same. Try to strike a balance between being vigilant and staying calm.

    What about masks?

    N95 masks can protect the wearer from fine particles in bushfire smoke, but their use is a bit complicated when it comes to kids. Most young children won’t be able to fit properly into an N95 mask, or won’t tolerate the tight fit for long periods. Also, their smaller airways make it harder for young children to breathe through a mask.

    If you choose to use an N95 mask for your children, it’s best to save them for instances when high-level outdoor exposure is unavoidable, such as if you’re going outside when the smoke is very thick.

    N95 masks should be replaced after around four hours or when they become damp.

    If your child has an existing heart or lung condition, consult their doctor before having them wear an N95 mask.

    Our team is currently recruiting for a study exploring the effects of bushfire smoke in children. If you live in south east Queensland and are interested in participating in the event of a bushfire or hazard reduction burn near your home, please express your interest here.The Conversation

    Dwan Vilcins, Group leader, Environmental Epidemiology, Children’s Health Environment Program, The University of Queensland; Nicholas Osborne, Associate Professor, School of Public Health, The University of Queensland, and Paul D. Robinson, Conjoint Professor in Respiratory and Sleep Medicine, Child Health Research Centre, The University of Queensland

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • Pomegranate vs Apricot – Which is Healthier?

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    Our Verdict

    When comparing pomegranate to apricot, we picked the pomegranate.

    Why?

    Both are great! Top tier fruits. But ultimately, pomegranate does have more to offer:

    In terms of macros, pomegranate has more protein, carbs, and fiber (and even a little healthy fat—it’s the seeds); the main deciding factor on macros for fruits is almost always the fiber, and that’s the case here, which is why we hand the win to pomegranates in this category.

    In the category of vitamins, pomegranates have more of vitamins B1, B2, b5, B6, B7, B9, K, and choline, while apricots have more of vitamins A, B3, and E. A clear win for pomegranates here.

    When it comes to minerals, pomegranate has more copper, calcium, magnesium, manganese, phosphorus, selenium, and zinc, while apricots boast just a little more calcium and iron. Another easy win for pomegranates.

    Looking at polyphenols, apricots finally win a category, with greater overall polyphenol coverage.

    Which is good, but not enough to overcome the other three categories all being in pomegranates’ favor—hence the overall win for pomegranates here!

    Of course, the solution is to enjoy both! Diversity is good, for exactly such reasons as this.

    Want to learn more?

    You might like to read:

    Pomegranate’s Health Gifts Are Mostly In Its Peel ← in other words, the one part of the fruit you don’t normally eat. However! It can be dried and ground into a powder supplement, or else made in pomegranate tea.

    Enjoy!

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  • Forks Over Knives: Flavor! – by Darshana Thacker

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    It’s important to not have to choose too much between health and flavor, because the outcome will never be a good one, either for your health or your happiness. And what’s bad for your happiness will ultimately not work out and thus will be bad for your general health, so, the question becomes: how to get both?

    This book handles that nicely, delivering plant-based dishes that are also incidentally oil-free, and also either gluten-free or else there’s an obvious easy substitution to make it such. The flavor here comes from the ingredients as a whole, including the main ingredients as well as seasonings.

    On the downside, occasionally those ingredients may be a little obscure if you don’t live in, say, San Francisco, and the ingredients weren’t necessarily chosen for cooking on a budget, either.

    However, in most cases for most people it will, at worse, inspire you to try using an ingredient you don’t usually use—so that’s a good result.

    The recipes are very clear and easy to follow, although not all are illustrated, and the “ready in…” times are about as accurate as they are for any cookbook, that is to say, it’s the time in which it conceivably can be done if (like the author, a head chef) you have a team of sous-chefs who have done a bunch of prep for you (e.g. sweet potato does not normally come in ½” dice; it comes in sweet potatoes) and laid everything out in little bowls mise-en-place style, and also you know the procedure well enough to not have to stop, hesitate, check anything, wash anything, wait for water to boil or anything else to heat up, or so forth. In other words, if you’re on your own in your home kitchen with normal domestic appliances, it’s going to take a little longer than for a professional in a professional kitchen with professional help.

    But don’t let that detract from the honestly very good recipes.

    Bottom line: if you’d like to level-up your plant-based cooking, this will definitely make your dishes that bit better!

    Click here to check out Forks Over Knives: Flavor!, and dig in!

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