Vitiligo diet, vitiligo natrual cure

Condition analysis:
Vitiligo is not contagious, however, it does indicate that something is wrong with a person’s biological system. Although there are many factors that are thought to contribute to vitiligo, the most common cited reasons by the medical community are genetics, a vitamin or mineral deficiency (especially B12, but also copper or zinc), auto-immune problems, ‘leaky gut’, and even your environment. The fact is, there probably is no single cause of vitiligo, but a series of ‘malfunctions’ in your body that may be causing it. Many medical professionals and homeopathic practitioners are beginning to blame one culprit over many others, however: inflammation.

Instructions:
Fish, especially oily fish, such as tuna, salmon, sardines, trout, halibut, or other white fish (Because of potential toxicity, be careful
with shark, mackerel, swordfish, marlin, and kingfish)
Other white meat, such as chicken or turkey (go without the skin)
Lean cuts of pork like tenderloin, canadian bacon, and loin chops
In smaller quantities, lean cuts of beef like sirloin, round steak, cube steak, flank steak, extra lean ground beef, or any other cuts that have very little marbling
If you have to go with deli meats opt for nitrate-free lean cuts of roast beef, turkey, chicken, or ham
Pretty much any shellfish (crab, lobster, oysters, shrimp, etc…although some patients noted that shrimp seemed to make their vitiligo worse)
Wild game choices such as venison, elk, wild turkey, quail, etc.
Protein powders, especially those made from soy, whey, or rice protein.