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WordPress wp-admin/install.php gives blank page

The installation of the WordPress content management system is straightforward with very clear installation instructions. The basic steps consist of 1) downloading the WordPress package, 2) creating a MySQL database and establishing a MySQL user with all privileges for accessing and modifying the database, 3) setting up a configuration file wp-config.php that identifies the database, user, and password, and 4) running the installation script by accessing wp-admin/install.php.

I wanted to install a local copy of WordPress on my Windows Vista computer to develop a WordPress theme. My computer had the required Apache web server, PHP, and MySQL database programs. Using phpMyAdmin, I set up the database and the user ID for the blog without problems. However, when I ran the WordPress installation script, I got a blank page.

To get some diagnostic messages, I changed the WP_DEBUG variable from "false" to "true" in the wp-config.php file.

define('WP_DEBUG', true);

This produced the following messages:
Warning: mysql_connect() [function.mysql-connect]: A connection attempt failed because the connected party did not properly respond after a period of time, or established connection failed because connected host has failed to respond. in C:\www\wordpress\wp-includes\wp-db.php on line 1037

Fatal error: Maximum execution time of 60 seconds exceeded in C:\www\wordpress\wp-includes\wp-db.php on line 1037

About one year earlier, I had a problem establishing a connection with a MySQL database from a Perl program. The problem was finally resolved when I used the numeric IP address of the localhost instead of just "localhost". This same solution worked for WordPress by specifying 127.0.0.1 for my localhost in the wp-config.php file.

/** MySQL hostname */
define('DB_HOST', '127.0.0.1'); /* localhost */


My Perl programs accessing local MySQL databases look like this:

#!/usr/bin/perl
# Access MySQL database "names"
use DBI;
$database = 'names';
$hostname = '127.0.0.1'; # localhost
$port = '3306';
$dsn = "DBI:mysql:database=$database;host=$hostname;port=$port";
$user = 'user1';
$password = 'xxxxx';


$dbh = DBI->connect( $dsn, $user, $password )
|| die "Cannot connect to $database: $DBI::errstr";




$query = 'show tables;';
$sth = $dbh->prepare($query);
$sth->execute();
my $numRows = $sth->rows; # number of rows
print "Number of Tables=$numRows\n";
while (my $row = $sth->fetchrow_arrayref) {
print join("\t", @$row), "\n";
}
print ' * * * *',"\n\n";
...

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2011-06-25 

What to eat to lose weight



Eating a daily portion of French fries will eventually make you fat, and eating yogurt every day can keep you from gaining weight. This is one of the conclusions of a report published by researchers at Harvard University[1] which found that specific dietary and lifestyle factors are independently associated with long-term weight gain. The study found that a combination of these factors have aggregate effects. In essence, if French fries can make you fat and, independently, sugar-sweetened beverages can make you fat, the combination of French fries and sweet sodas will make you fatter than either one of them alone. The image above shows the pounds gained or avoided over four years for every additional serving per day of specific foods.

The research followed for twenty years 120,877 non-obese U.S. men and women, free of chronic disease from three different groups. Relationships between lifestyle factors and weight change were evaluated at 4-year intervals, with various adjustments made for age, baseline BMI, and lifestyle factors.

Overall, the participants gained 3.35 pounds, or 2.4% of their body weight, in each four-year interval. Over the 20 years of follow up, that amounted to almost 17 additional pounds. The data also revealed a strong weight-gain connection with certain foods, such as potatoes in various forms, sugar-sweetened beverages, unprocessed red meats, and processed meats. Some foods such as vegetables, whole grains, fruits, nuts and yogurt were inversely connected to weight gain, i.e., people who ate these foods gained less weight over time.

The study found that daily consumption of yogurt prevented 0.82 pounds of weight gain over each of the 4-year periods. Physical activity translated into 1.76 fewer pounds gained during each time period. Participants who slept less than six hours or more than eight hours per night gained more weight within each study period. Those who watched more television gained an average of 0.31 pounds for every hour of TV watched per day. Foods most strongly associated with weight gain every four years were potatoes, including fries (a 1.28-pound gain), sugar-sweetened beverages (1-pound gain), unprocessed red meats (0.95-pound gain), and processed meats (0.93-pound gain). Alcohol use was also associated with about a 0.41-pound gain per drink per day.

Each increased daily serving of potato chips alone was associated with a 1.69 pound-weight gain every four years. Potato chips are basically carbohydrates and fat with very little protein and almost no nutritional value. The Nutrition Label of Kirkland Kettle brand krinkle cut potato chips shows that one serving of 28 grams consists of approximately 9 chips. Eating those nine potato chips every day for four years results in a weight gain of 1.69 pounds.

One serving of potato chips

The results of the study demonstrate that the quality of the diet, i.e., the types of food and beverages that one consumes, is strongly linked to weight gain. One of your best strategies for losing weight is to increase your physical activity and reduce your consumption of potatoes and other simple carbohydrates such as white bread and sugar-sweetened drinks.

Learn more about weight loss.

[1] Dariush Mozaffarian, et al., Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men, N Engl J Med 2011; 364:2392-2404 June 23, 2011

Comments »

healthyengineer said,
2011-06-27 @ 04:52:38

I suspect that the significant weight gain for soda and fries, and their combined effect are likely due to the hepatotoxicity of both polyunsaturated fat and fructose leading to both insulin and leptin resistance... and therefore destroying the bodies natural "lipostasis" system. Perhaps there is even a synergistic effect, where neither PUFA or fructose are nearly as toxic as their combination. Obesity often co-occurs with NAFLD. I doubt that "simple [starch] carbohydrates" play any role here at all... there's many traditional cultures (such at the Kitavans) whose diet consists largely of starchy root vegetables yet have virtually no obesity. Notice how "potatoes all" is significantly lower than potato chips and fries... likely because this group contains both potatoes fried in polyunsaturated fat (strongly obesogenic) and potatoes that are not (non obesogenic). As an epidemiological study this (1) doesn't determine cause and effect, and (2) doesn't isolate individual ingredients.

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2011-05-23 

How to publish an eBook for Kindle



Amazon.com announced that the sale of electronic books for the Kindle reader surpassed the sale of printed books in April 2011. There are many reasons for the shift from print to electronic media, including the fact that thousands of books are available in electronic form. Books in Kindle format can be read on Amazon's Kindle and also in other devices such as the iPad, iPhone, Android phone, and personal computers. The Kindle reader can store more than one thousand books and can download those books via Wi-Fi wherever you are. Kindle readers also have a built-in web browser and text-to-speech so that you can listen to your books. Paper books can't do that!

Publishing an electronic book for the Kindle is as easy as formatting a Microsoft Word document or developing an HTML web page, but there are additional requirements for HTML. You can prepare your text and images using Microsoft Word or OpenOffice Writer and save the text as HTML in a new folder. The text can also be prepared using HTML editors such as Microsoft FrontPage or SeaMonkey Composer. Once your source material is ready, you need to format the file for the Kindle, and prepare a book cover and table of contents. These are some of the steps you need to take:

- Read the Kindle publishing guidelines. https://kdp.amazon.com/self-publishing/help
- Create an account for Kindle Direct Publishing. https://kdp.amazon.com/self-publishing/signin
- Create a book cover JPG image (600 by 800 pixels) using Irfanview, Gimp, Photoshop, etc.
- Write a short description about the book, similar to what would be in a book jacket.
- Download the free software from Amazon to build and preview Kindle books:
//www.amazon.com/gp/feature.html?docId=1000234621

KindleGen is a command line tool used to build eBooks. KindleGen will accept as input an HTML file or an .opf file which is an XML file that has the title of the book, the author, the location of the cover, the location of the table of contents, and the sequence in which the HTML files should be organized. The table of contents is an .ncx file also in XML format. KindleGen has a sample book with .opf and .ncx files that can be used as a guide. The KindleGen application integrates all the HTML files, the images and the table of contents to create a Kindle book file with a .mobi extension.

The Kindle Previewer can read a .mobi file and emulate how the book will display on Kindle devices. This is a useful tool to check the appearance of the book on the Kindle, Kindle DX, iPhone, and iPad.

Amazon also provides a free Kindle for PC application that allows you to read Kindle books on your PC or laptop.
//www.amazon.com/gp/feature.html/ref=kcp_pc_mkt_lnd?docId=1000426311

You will need to decide whether you want to assign an ISBN number to your book before you submit it to Kindle Direct Publishing. The ISBN is not required by Amazon, but you may want to get one if you plan to promote your book actively. The ISBN is used by libraries and book sellers as an identification for published items. An electronic book has to have a different ISBN from a printed book with the same contents. You can get an ISBN for $125 Dollars or a set of 10 ISBNs for $250 Dollars from https://www.myidentifiers.com/ The ISBN is contained in the .opf file, so you have to obtain it before you can produce the final version of your kindle book.

If you do all the book development and formatting yourself, the cost of the ISBN is your only expense. Once you have built your book and tested it, you are ready to publish it. For Kindle books that sell between $2.99 and $9.99, Amazon will pay 70% of the revenue to the publisher. When the eBook has been accepted, it will be listed in the Amazon.com web site and will also be available in ads such as this:

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2011-05-07 

What is numerology?


At the beginning of civilization, man invented the alphabet and the written word. The early writing systems did not have numbers, so letters were assigned to represent numbers. In the Hebrew alphabet, for example, Alef (א) represented 1, Bet (ב) represented 2, Gimel (ג) represented 3, etc. The Roman numbers made from the letters C, D, I, L, M, V, and X are more familiar to us today and we use them on clock faces, book chapters, and movie production dates. The Roman number LIX represents 59, where the L is 50, the X is 10 and the I to the left of the ten subtracts 1 from the 10. Notice that LIX could be pronounced in English like "licks" or "likes". This type of association of numbers with words and meanings is the basis of the ancient numerology.

There are many systems of numerology, but they all seek esoteric and mystical relationships between numbers, words, and the physical objects that the words represent. Numerology, like astrology, has been classified as a pseudoscience because the purported associations between numbers and objects are arbitrary and based on traditions and beliefs that do not have an objective origin. Numerological divination was practiced by early mathematicians, such as Pythagoras, but numerology is not part of mathematics today.

The association of words and numbers is practiced on a large scale today for encoding alphabetic characters in computer records. Computers can only work with numbers, and mappings such as EBCDIC, ASCII, and UTF-8 specify how those numbers are to be interpreted to represent letters and words.

Learn more about Numerology

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2011-03-22 

Diet Tips for Weight Loss

Obesity and risk of death [1]

Heart disease and cancer are the two largest causes of death, and obesity is responsible for increasing the occurrence of these two diseases. Eating less to achieve a normal weight may help to lengthen your life by avoiding these two diseases. The graphs above show that the risk of death increases in direct relation to the Body Mass Index (BMI), which is a measure of obesity.

The practice of eating less is often called Calorie Restriction (CR). CR is the most effective nutritional intervention for slowing aging and preventing chronic disease in experimental animals. In humans, CR with adequate nutrition protects against abdominal obesity, diabetes, hypertension and cardiovascular diseases. Data obtained from individuals practicing long-term CR show a reduction of metabolic and hormonal factors associated with increased cancer risk.[2]

All you have to do is eat right. Your diet should have all the necessary nutrients and just enough calories to balance your level of activity. To lose weight, you need to eat less than what your body needs so that your body fat can be burned off. Here are some tips that can help you lose extra pounds and maintain a normal weight.

Use the diet calculator

[1] Adams KF. et al., Overweight, obesity, and mortality in a large prospective cohort of persons 50 to 71 years old, N Engl J Med. 2006 Aug 24;355(8):763-78, PMID: 16926275

[2] Omodei D, Fontana L., Calorie restriction and prevention of age-associated chronic disease,
FEBS Lett. 2011 Mar 11, PMID: 21402069

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2011-03-12 

Glycemic Index Diabetes Diet

Blood Glucose Response Curves

The glycemic index or glycaemic index is a measure of how the body reacts to dietary carbohydrates. Carbohydrates that increase blood glucose quickly have a high glycemic index and they are called high GI foods. Carbohydrates that break down slowly and produce a gradual rise in blood glucose are considered low GI foods.

The glycemic index was developed by Dr. D.J. Jenkins and his associates at the University of Toronto in an effort to find better diets for patients with diabetes.[1,2] The glycemic index of a food is calculated based on the area under the two hour blood glucose response curve after the ingestion of a specific weight of carbohydrate (usually 50 grams). To obtain the GI, the area under the curve of the test food is divided by the area of the standard (glucose) and multiplied by 100. An average GI value for a food may be calculated from data collected from several human subjects.

Diabetes is a metabolic disease that elevates the level of blood sugar, either because the body does not produce enough insulin, or because the cells of the body do not respond to the insulin that is produced. Low GI foods help diabetics maintain better control of their blood sugar levels by reducing the rate at which sugars are absorbed by the body.

The difference between high GI and low GI carbohydrates is due to their chemical structure. Glucose, which is a simple sugar (high GI), is absorbed very rapidly and causes large increases in the blood sugar level. Complex carbohydrates (low GI), on the other hand, need to be hydrolyzed before they can be converted into simpler carbohydrates that can be assimilated by the body. Some of the complex carbohydrates are metabolized by the intestinal microflora into short chain fatty acids which do not elicit a glycemic response at all. Thus, even with the same amount of total carbohydrate, a low GI meal produces fewer sugars that can increase the blood glucose level.

Learn more about carbohydrates

[1] Jenkins DJ, Wolever TM, Taylor RH, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 1981;34:362–6.
[2] Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 2002;76:5–56.

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2011-02-12 

What is Faith?


Faith is the firm belief in something for which there is no proof. We act on faith for many decisions in our life because we do not have enough data to make an informed decision and because we cannot predict the future.

Faith is the basis of all religions. The belief in God, an afterlife, and the practice of a system of religious beliefs is based on faith because it cannot be proved that God exists or that there is an afterlife. People disagree about the concept of God and this has resulted in the creation of hundreds of different religions. Throughout history, people have believed in many gods. The Romans had a polytheistic religion that included gods for war, love and many other specialties. The Aztecs offered human sacrifices to their gods in the belief that these sacrifices sustained the Universe and made it possible for the sun to rise.

In the Bible, the gospel of Matthew describes faith in terms of a challenge. After Jesus casts out a demon that had been causing a boy to have seizures, the disciples asked him why they had not been able to do it. According to Matthew 17:20:
He replied, "Because you have so little faith. I tell you the truth, if you have faith as small as a mustard seed, you can say to this mountain, 'Move from here to there' and it will move. Nothing will be impossible for you."

Science, which is based on logical proof or material evidence, assumes that there is an order in the Universe that may be discovered and explained logically or mathematically. All physical phenomena are assumed to have a scientific explanation when sufficient data is obtained to create a model or hypothesis that can be incrementally refined through the scientific method. This expectation has been called a faith-based belief system, but the difference between religion and science is that religious beliefs are based only on personal convictions whereas scientific theories can be physically verified through experiments and observations.

How do we know what to believe? We are imprinted with many aspects of our faith and belief systems by our parents and our social environment when we are still young. These belief systems may change when we mature and become capable of independent thought, but social pressures may not allow us to express our ideas freely. A large percentage of the population retains the belief systems adopted in youth and never ventures outside of the comfort zone provided by these traditions.

Exposure to new environments and different cultures can provide perspectives that shake the foundation of our beliefs and may lead to the adoption of new philosophies. In the modern world, where international travel is relatively easy, we are exposed to immigrants and travelers with different customs and religions. An introspective person will start to analyze misconceptions accepted in youth and modify his beliefs to encompass a broader perspective of the world.

Faith supports the guiding principles of how we live, whether it is a reliance on the methodology of the scientific method, or a belief in God and an afterlife.

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2010-12-08 

Ingredients in Soap



Soap is a salt of a fatty acid that is used mainly for washing and cleaning. Soap and soap-like materials were made in Ancient Babylon as far back as 2800 BC by boiling ashes with fats. The ashes contain potassium and sodium hydroxide that react with the triglycerides in the fat to form soap. The chemical reaction to produce soap is called "saponification". Potassium salts generaly produce soft soaps, whereas sodium salts produce harder soaps. Most modern soaps contain more ingredients than just soap. Below is the list of ingredients for Irish Spring soap and an explanation of their function.

Ingredients: soap (sodium tallowate, sodium cocoate, and/or sodium palm kernelate), water, hydrogenated tallow acid (skin conditioner), coconut acid, glycerin (skin conditioner), fragrance, sodium chloride, pentasodium pentetate, pentaerythrityl tetra-di-t-butyl hydroxyhydrocinnamate, titanium dioxide, D&C green No. 8, FD&C Green No. 3.

The soap in this product is a mixture of sodium salts of three kinds of fats (tallow, coconut oil, or palm kernel oil). Sodium tallowate is the sodium salt of the fatty acids from tallow (animal fat). Sodium cocoate is a generic name for the sodium salts of a mixture of fatty acids from coconut oil. Sodium palm kernelate is soap made from sodium hydroxide and palm kernel oil. Water, as an ingredient, keeps the soap from becoming too brittle. The hydrogenated tallow acid, coconut acid, and glycerin serve as skin conditioners to keep the skin from becoming too dry after the soap is washed away.

The composition of the fragrance is unspecified. It could be a mixture of many different chemicals. Sodium chloride is ordinary table salt that remains in the product after salt is added to precipitate the soap after saponification. Pentasodium pentetate is a chelating agent used in cosmetics and beauty products that prevents minerals such as calcium and magnesium in hard water from binding to the soap and affecting the foaming and cleaning performance.

Pentaerythrityl tetra-di-t-butyl hydroxyhydrocinnamate is an antioxidant that inhibits reactions promoted by oxygen that could cause the unsaturated fats in the soap to become rancid. Titanium dioxide is a white pigment that serves to give a lighter color to the soap and modify the color obtained from the use of the green dyes (D&C green No. 8, FD&C Green No. 3).

Learn more about Fats and Triglycerides

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2010-11-10 

Vitamin E supplements may increase risk of stroke


Vitamin E is an essential nutrient found in spinach, watercress, mustard greens, and many green leafy vegetables. Good sources of Vitamin E are oily plant seeds such as peanuts and sunflower kernels. Vitamin E acts like an antioxidant, and a deficiency of this vitamin causes degeneration of nerve cells and fragility of red blood cells that is generally diagnosed as hemolytic anemia. The Recommended Dietary Allowance (RDA) for d-alpha-tocopherol, which is the biologically active form of Vitamin E, is 15 mg (22.5 IU) for adolescents and adults.

Many people take Vitamin E supplements because consumption of antioxidant vitamins may reduce the risk of certain cancers. The supplement are usually sold in capsules of doses of 200, 400 and 1000 IU, but more is not better. A recent study of 118,765 subjects split relatively evenly between the placebo and vitamin E groups found that overall, supplemental vitamin E had no effect on the risk for total stroke; however, when examining the stroke subtypes, there was a 22 percent increase in risk for hemorrhagic stroke (intracranial bleeding), and a 10 percent decrease in ischemic stroke (blockage of the blood supply by a clot).[1]

It is not necessary to take Vitamin E supplements if you eat a nutritious diet with plenty of leafy greens and some nuts.

Learn more about vitamins

[1] Markus Schürks, et al., Effects of vitamin E on stroke subtypes: meta-analysis of randomised controlled trials, BMJ 2010; 341:c5702

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2010-10-21 

Health Benefits of Virgin Coconut Oil


Virgin coconut oil is sometimes described as having incredible and near-miraculous health benefits as a nutritional supplement. Some of these exaggerated claims are made by manufacturers or by websites that sell the coconut oil which is clearly a conflict of interest. Does coconut oil have any real benefits for health?

Coconut oil is extracted from the meat of mature coconuts harvested from the coconut palm. There are several methods for extracting the oil and they produce oils with different characteristics. In the traditional method, the coconut kernel is shredded, mixed with a little water, and then squeezed to extract an emulsion called coconut cream or coconut milk. The coconut milk is then allowed to separate naturally, and the oil rises to the surface. In the dry process, shredded coconut is dried in the sun or in an oven and the oil is extracted by pressing. The dried coconut kernel is called "copra", and coconut oil is sometimes called copra oil. Virgin coconut oil is defined as coconut oil obtained by mechanical or natural means with or without the application of heat, which does not lead to alteration of the oil. Coconut oil prepared by cold pressing preserves polyphenols and other biologically active components that may be degraded by heat.

Coconut oil is used in foods, medicines, cosmetics, and industrial applications. In some Asian countries, coconut oil is used for cooking and frying, and coconut milk is used as an ingredient in curry recipes. Coconut oil is resistant to rancidity and its use increased as a replacement for hydrogenated fats when manufacturers were required to report trans fats in nutrition labels.

Chemically, coconut oil is a mixture of triglycerides (compounds made of glycerol and fatty acids) with carbon chains of 8 to 18 atoms. Over ninety percent of the fatty acids in coconut oil are saturated, which means that they cannot oxidize and become rancid. Approximately 60% of coconut oil consists of medium-chain triglycerides (MCTs) with fatty acids of 6 to 12 carbon atoms. The only unsaturated fatty acids in coconut oil are oleic acid and linoleic acid which comprise only 8 percent of the total fatty acids. The typical fatty acid composition of coconut oil is given in the following table.

Caprylic Acid (C8:0) 8%
Capric Acid (C10:0) 6%
Lauric Acid (C12:0) 47%
Myristic Acid (C14:0) 18%
Palmitic Acid (C16:0) 9%
Stearic Acid (C18:0) 3%
Oleic Acid (C18:1) 6%
Linoleic Acid (C18:2) 2%

The health claims for coconut oil are based on the properties of some of the fatty acid components. Medium-chain triglycerides are absorbed directly from the gastrointestinal system and consumption of MCTs has been shown to increase energy expenditure and lead to greater losses of the adipose tissue in animals and humans.[1] Lauric acid is also found in human milk (6.2% of total fat) and it has antibacterial and antiviral activity[2,3].

Something that is less frequently mentioned about coconut oil is that its high content of myristic acid increases cholesterol strongly and the palmitic acid also increases cholesterol.[4,5] Even though coconut oil itself does not contain cholesterol because it is a vegetable product, its fatty acids produce a significant cholesterolemic response in the body.

One tablespoon of coconut oil (about 14 grams) provides 13.2 grams of saturated fat which is 65% of the Recommended Daily Allowance. This makes it difficult to add other sources of healthier dietary fats without exceeding the saturated fat allowance. Unfortunately, it is not possible to separate the fatty acids with potential beneficial effects from the ones that increase cholesterol.

Coconut oil may not be a good dietary fat, but when used as a skin moisturizer, it is as effective and safe as mineral oil.[6] In addition, applied topically as a cream or lotion, coconut oil has antimicrobial properties against yeast infections such as Candida[7], and antifungal properties against Trichophyton[8] which is the fungus that causes tinea fungal infections like ringworm, athlete's foot and jock itch. The antifungal properties of coconut oil may be due to its content of medium chain fatty acids such as capric acid.[9]

Learn more about the effect of dietary fats on Cholesterol

Learn more about Fats


[1] M-P. St-Onge, P.J.H. Jones, "Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue", International Journal of Obesity 27: 1565–1571 (2003).

[2] Hornung B, Amtmann E, Sauer G., "Lauric acid inhibits the maturation of vesicular stomatitis virus", J Gen Virol. 1994 Feb;75 (Pt 2):353-61. PMID: 8113756

[3] Nakatsuji T, Kao MC, Fang JY, Zouboulis CC, Zhang L, Gallo RL, Huang CM., "Antimicrobial property of lauric acid against Propionibacterium acnes: its therapeutic potential for inflammatory acne vulgaris", J Invest Dermatol. 2009 Oct;129(10):2480-8. Epub 2009 Apr 23. PMID: 19387482

[4] Hegsted DM, McGandy RB, Myers ML, Stare FJ, Quantitative effects of dietary fat on serum cholesterol in man. Am J Clin Nutr. 1965 Nov; 17(5):281-95.

[5] Martijti B Katan, Peter L Zock, and Ronald P Mensink, Effects of fats and fatty acids on blood lipids in humans: an overview, Am J Cli. Nutr., 1994;60(suppl):1017S-1022S.

[6] Agero AL, Verallo-Rowell VM (September 2004). "A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis". Dermatitis 15 (3): 109–16. PMID 15724344.

[7] Ogbolu DO, Oni AA, Daini OA, Oloko AP., In vitro antimicrobial properties of coconut oil on Candida species in Ibadan, Nigeria, J Med Food. 2007 Jun;10(2):384-7.

[8] Garg AP, Müller J., Inhibition of growth of dermatophytes by Indian hair oils, Mycoses. 1992 Nov-Dec;35(11-12):363-9.

[9] Chadeganipour M, Haims A., Antifungal activities of pelargonic and capric acid on Microsporum gypseum, Mycoses. 2001 May;44(3-4):109-12.

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