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IN THIS ISSUE:
  • Headache Prevention Tips

    What you eat, how you sit, fragrances, sex, and hydration can all have an impact on headaches.

  • Understanding Age-Related Eye Diseases

    Glaucoma, cataracts, and AMD are common diseases of the eye associated with aging and they each impact the eye differently.

  • Extra Fat Leads to Extra Health Problems

    Diabetes, heart disease, stroke, and cancer are just a few of the health problems associated with obesity.

  • Cold or Flu?

    Flu frenzy is all around but what if you just have the common cold? Here’s how to tell the difference.

  • Gluten Can Hide

    Think your eating 100 percent gluten free? You might accidentally be consuming it from sources you think are safe.

  • Natural Headache Help

    Sometimes medication doesn’t help a headache, but there are other more natural alternatives you can try.

  • Alternative Migraine Therapies

    The American Academy of Neurology and the American Headache Society now endorse the use of alternative therapies to help those who suffer from migraines.

  • Know Stroke Symptoms

    Knowing the signs of a stroke can help prevent death and greatly reduce debilitating damage. Can you identify the 5 major signs of a stroke?

  • More Women Affected By Heart Disease Than Men

    More women than men die of cardiovascular disease every year and are less likely to receive the right treatment after a heart attack.

  • Genetics and the Best Diet For You

    Researches are studying what role our genes play in determining the best diet and exercise plan.

  • A Scary Time for Teeth

    With all of the sticky, sweet treats Halloween can be a scary time for your child’s teeth.

  • More Gluten Free Menu Options

    Restaurants are offering many more gluten free menu items for those who live with celiac disease.

  • High Heat Can Cause Problems for Diabetics

    Those with diabetes are more vulnerable to hot and humid summer weather because nerve damage can make it harder to cool down.

  • Lighten Up Your Summer Meals

    Cool, light, and full of fresh fruits, veggies, and herbs, could describe the foods you’re craving this summer.

  • Be Sun Safe

    Tis the season to practice sun safety. While we do need a little for vitamin D production, too much can pose a problem.

  • Boutique Practice Gaining Popularity with Physicians

    A growing number of doctors are leaving insurance and Medicare behind to provide more individualized care to a smaller group of patients.

  • Tylenol May Raise Cancer Risk

    Frequent use of acetaminophen (Tylenol) may increase the risk of certain types of blood cancers.

  • Time to Be Lyme Aware

    If the warmer weather has you out hiking in the woods then you need to be aware of Lyme disease, which is a bacteria carried by ticks.

  • Herbal Home Remedies

    Garlic, witch hazel, and peppermint are just a few classic herbal home remedies that have been around for hundreds of years.

  • The Science of a Hangover

    If you have ever suffered a hangover you may be interested to know why it happens and what remedies may help relieve it.

  • Raw Foodies Dish on Their Diet

    Even if you don’t go 100% raw you can still enjoy the benefits of creative raw dishes such as cashew pudding and “pasta”.

  • Daytime Habits for a Good Night’s Sleep

    What you eat and the activities you choose to do during the day can impact how well you sleep at night.

  • Many Kids Are Dehydrated

    New findings suggest children are not consuming enough fluids to stay adequately hydrated. Too little intake can cause fatigue and headaches.

  • Coffee OK in Small Doses for Teens

    An occasional cup of coffee is OK for teens and can contribute some antioxidants but it should not be consumed in excess or replace more nutritional beverages.

  • A Natural Approach to ADHD

    With children back in the classroom, many parents may soon face the possibility that their child has ADHD. As a parent, you’ll want to know all of your options.

Headache Prevention Tips

Posted May 4, 2013

Regularly popping pills for a headache can make it worse, says a new study. What else can you do?

Have sex

Sex can lead to partial or complete relief from head pain in some migraines, say neurologists. The study found that more than half of sufferers who had intercourse during a migraine episode experienced an improvement in symptoms. It is thought sex triggers the release of endorphins, the body’s natural painkillers, which can reduce or even eliminate a headache.

Don’t buy expensive painkillers

Avoid painkillers that say ‘plus’ and ‘extra’. People choose them because they assume they will work faster, but they simply contain added ingredients like caffeine or codeine that might not be suitable for you. See your GP if you’re taking paracetamol, aspirin and non-steroidal anti-inflammatory drugs for 15 days or more a month.

Sit up straight

Slumping in your chair is the worst thing you can do if your head is pounding. When we slump forward in a C-shape, we kink the head upwards, which can stretch the neck and pinch nerves, causing headaches. So, sit with your feet flat on the floor and keep hips and knees straight, looking ahead.

Avoid ham sandwiches

Ham contains tyramine (a natural substance in preserved foods) and nitrates, which both increase blood flow to the brain, triggering pain. Tyramine is also found in foods that have been preserved, pickled, smoked, marinated or fermented. Cheese and chocolate; and certain fruits like pineapple and bananas, are also high in tyramine or food additives.

Snack on nuts and seeds

These are a great source of the mineral magnesium, which is thought to act as a muscle relaxant. Depleted levels are linked with reduced blood flow to the brain and low blood sugar, which can trigger headaches. Researchers found that up to 50% of migraine sufferers have low levels of magnesium. Other good sources of magnesium include fresh green leafy vegetables, tomato puree, wholegrains, beans, peas, potatoes, oats and yeast extract.

Forget air freshners

Perfumes, aftershaves, strong-smelling soaps, air fresheners and household cleaners contain chemicals that activate nerve cells in our noses, which send signals to the brain. In some people, these nerve signals are strong enough to cause headaches. Open windows and use chemical-free fresheners instead. Use a plant spray half-filled with water and two drops of essential oil and spritz around instead.

Follow the 20/20 rule

Staring at a computer screen for too long can leave you suffering with headaches, sore or tired eyes and even blurred vision. So, look up from your screen every 20 minutes and focus on something 20ft away for 20 seconds.

Be choosy about your takeout

MSG is a commonly used flavour enhancer extracted from an amino acid that occurs naturally in wheat gluten, seaweed and other produce. It’s used in many foods, from flavoured crisps to sausages and sauces — but it’s particularly associated with Chinese and other Asian dishes. For people who have sensitivity to MSG, it can also trigger headaches by dilating blood vessels in the brain. If you think you’re sensitive to MSG, ask whether dishes contain MSG before ordering a meal.

Wear your hair down

Fifty out of 93 women experienced a headache from wearing a ponytail. Plaits, chignons, tight-fitting hats and Alice bands can all cause headaches if the hair is pulled back tight, straining the connective tissue in the scalp. If you have to tie your hair up for work or exercise, try to avoid the socalled Croydon face-lift effect.

Glug plenty of water

Simply drinking a big glass of water and waiting 10 minutes or rubbing the temples and neck for five minutes to relieve any tension is often sufficient to banish a headache.

Don’t have a lie-in

Sleeping in for just half an hour can trigger a headache, particularly in coffee addicts. Because caffeine directly affects the blood vessels in the brain, withdrawal or reduction during weekends — exacerbated by low blood sugar due to a later breakfast — can cause pain. If you’re a regular coffee drinker, try to ensure you have your caffeine fix at the same time eve r y day.

Times of India

© 2013 Bennett, Coleman & Company Limited

Regularly popping pills for a headache can make it worse, says a new study. What else can you do?

Have sex

Sex can lead to partial or complete relief from head pain in some migraines, say neurologists. The study found that more than half of sufferers who had intercourse during a migraine episode experienced an improvement in symptoms. It is thought sex triggers the release of endorphins, the body's natural painkillers, which can reduce or even eliminate a headache.

Don't buy expensive painkillers

Avoid painkillers that say 'plus' and 'extra'. People choose them because they assume they will work faster, but they simply contain added ingredients like caffeine or codeine that might not be suitable for you. See your GP if you're taking paracetamol, aspirin and non-steroidal anti-inflammatory drugs for 15 days or more a month.

Sit up straight

Slumping in your chair is the worst thing you can do if your head is pounding. When we slump forward in a C-shape, we kink the head upwards, which can stretch the neck and pinch nerves, causing headaches. So, sit with your feet flat on the floor and keep hips and knees straight, looking ahead.

Avoid ham sandwiches

Ham contains tyramine (a natural substance in preserved foods) and nitrates, which both increase blood flow to the brain, triggering pain. Tyramine is also found in foods that have been preserved, pickled, smoked, marinated or fermented. Cheese and chocolate; and certain fruits like pineapple and bananas, are also high in tyramine or food additives.

Snack on nuts and seeds

These are a great source of the mineral magnesium, which is thought to act as a muscle relaxant. Depleted levels are linked with reduced blood flow to the brain and low blood sugar, which can trigger headaches. Researchers found that up to 50% of migraine sufferers have low levels of magnesium. Other good sources of magnesium include fresh green leafy vegetables, tomato puree, wholegrains, beans, peas, potatoes, oats and yeast extract.

Forget air freshners

Perfumes, aftershaves, strong-smelling soaps, air fresheners and household cleaners contain chemicals that activate nerve cells in our noses, which send signals to the brain. In some people, these nerve signals are strong enough to cause headaches. Open windows and use chemical-free fresheners instead. Use a plant spray half-filled with water and two drops of essential oil and spritz around instead.

Follow the 20/20 rule

Staring at a computer screen for too long can leave you suffering with headaches, sore or tired eyes and even blurred vision. So, look up from your screen every 20 minutes and focus on something 20ft away for 20 seconds.

Be choosy about your takeout

MSG is a commonly used flavour enhancer extracted from an amino acid that occurs naturally in wheat gluten, seaweed and other produce. It's used in many foods, from flavoured crisps to sausages and sauces -- but it's particularly associated with Chinese and other Asian dishes. For people who have sensitivity to MSG, it can also trigger headaches by dilating blood vessels in the brain. If you think you're sensitive to MSG, ask whether dishes contain MSG before ordering a meal.

Wear your hair down

Fifty out of 93 women experienced a headache from wearing a ponytail. Plaits, chignons, tight-fitting hats and Alice bands can all cause headaches if the hair is pulled back tight, straining the connective tissue in the scalp. If you have to tie your hair up for work or exercise, try to avoid the socalled Croydon face-lift effect.

Glug plenty of water

Simply drinking a big glass of water and waiting 10 minutes or rubbing the temples and neck for five minutes to relieve any tension is often sufficient to banish a headache.

Don't have a lie-in

Sleeping in for just half an hour can trigger a headache, particularly in coffee addicts. Because caffeine directly affects the blood vessels in the brain, withdrawal or reduction during weekends -- exacerbated by low blood sugar due to a later breakfast -- can cause pain. If you're a regular coffee drinker, try to ensure you have your caffeine fix at the same time eve r y day.

Times of India

© 2013 Bennett, Coleman & Company Limited

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Understanding Age-Related Eye Diseases

Posted April 24, 2013

GLAUCOMA Glaucoma, the world’s second largest cause of unnecessary blindness, slowly destroys eyesight through raised pressure within the eyeball. Sufferers experience no discomfort, which means that significant and lasting damage can occur before they notice any difference.

Those aged over 40 are particularly at risk, along with people of Afro-Caribbean descent or with a family history of glaucoma. Other risk factors include shortsightedness and medical conditions such as diabetes, poor circulation, migraine headaches or past eye injuries. However, if diagnosed early the condition can be managed effectively with simple eye drops.

PRESBYOPIA Presbyopia, meaning “old eye”, is the loss of the eye’s ability to focus on close objects.

Symptoms, such as reading a newspaper at arm’s length, usually surface in your early forties.

Presbyopia is part of the ageing process and easily corrected with varifocals; spectacle lenses with no visible line, used to correct vision from distance to close-up viewing.

They have a gradual change in power from the top to the bottom, allowing you to see clearly at all distances.

These are not to be confused with bifocals, as they combine all distances in one lens, not just two.

CATARACTS Cataracts are common in over-60s.

The lens becomes opaque, blurring vision and even leading to loss of sight if left untreated.

In the early stages, the condition may cause nearsightedness and the reduction in perception of blue colours. Surgery is the most effective way to restore vision.

AMD Age-related macular degeneration, frequently referred to as AMD, occurs in older people.

The macula – the centre of the retina, used for detailed vision – thins and occasionally bleeds. This can lead to distortion or even loss of central vision.

The sufferer may also have trouble discerning colours. Peripheral vision remains unaffected but central vision loss is serious.

Early diagnosis and treatment are vital.

GLAUCOMA Glaucoma, the world's second largest cause of unnecessary blindness, slowly destroys eyesight through raised pressure within the eyeball. Sufferers experience no discomfort, which means that significant and lasting damage can occur before they notice any difference.

Those aged over 40 are particularly at risk, along with people of Afro-Caribbean descent or with a family history of glaucoma. Other risk factors include shortsightedness and medical conditions such as diabetes, poor circulation, migraine headaches or past eye injuries. However, if diagnosed early the condition can be managed effectively with simple eye drops.

PRESBYOPIA Presbyopia, meaning "old eye", is the loss of the eye's ability to focus on close objects.

Symptoms, such as reading a newspaper at arm's length, usually surface in your early forties.

Presbyopia is part of the ageing process and easily corrected with varifocals; spectacle lenses with no visible line, used to correct vision from distance to close-up viewing.

They have a gradual change in power from the top to the bottom, allowing you to see clearly at all distances.

These are not to be confused with bifocals, as they combine all distances in one lens, not just two.

CATARACTS Cataracts are common in over-60s.

The lens becomes opaque, blurring vision and even leading to loss of sight if left untreated.

In the early stages, the condition may cause nearsightedness and the reduction in perception of blue colours. Surgery is the most effective way to restore vision.

AMD Age-related macular degeneration, frequently referred to as AMD, occurs in older people.

The macula - the centre of the retina, used for detailed vision - thins and occasionally bleeds. This can lead to distortion or even loss of central vision.

The sufferer may also have trouble discerning colours. Peripheral vision remains unaffected but central vision loss is serious.

Early diagnosis and treatment are vital.

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Extra Fat Leads to Extra Health Problems

Posted Jan 20, 2013

Extra body fat increases a person’s risk of diabetes, heart attack, stroke, Alzheimer’s disease, kidney and liver failure, amputation, blindness, early death and a long list of other problems nobody wants. Research tells us that. But how does it actually happen? The Gazette-Mail asked medical experts to explain, in plain language.

“Start with this fact,” Dr. Sally Swisher said. “If you eat more sugar than you burn with exercise, your body generates fat.”

Swisher is a neurologist and bariatric doctor at Charleston’s Medical Weight Loss and Skin Care Clinic.

The body turns food into glucose, she explained. It’s straightforward, almost mathematical. Your muscle cells use most of the glucose for fuel. If you exercise a lot, your muscles burn up a lot of glucose. If you’re a couch potato, your glucose doesn’t burn up – and the body converts it into fat.

Globs of sunny yellow fat – unused glucose – float through your arteries in your blood to the organ or tissues where they are deposited.

“Picture your arteries coming out of your heart like big rivers,” Swisher said. “The farther they are from the heart, the smaller they get, and the easier it is for fat to clog them up. By the time arteries get to your feet and hands, they’re tiny.”

Fat cells float through these arteries. Along the way, they are deposited on tissue and organs. When fat finds a home in an organ, it can cause problems. If enough fat is deposited, it causes big problems.

That’s an “extremely simplified version of the way it happens,” Swisher said.

Inside the arteries, fat aggravates the walls as it floats along, then inflames them, Swisher said. “Fat cells slip underneath the inflamed lining. That constricts the artery. It used to be called hardening of the arteries.”

If the inner artery wall becomes harder and rougher, the blood has a harder time getting through, and blood clots are more likely to form.

“There is bad fat and good fat,” Swisher said. Exercise generates good fat, known as HDL cholesterol. It lowers all kinds of health risks. Bad fat – called triglycerides and LDL cholesterol – inflames artery walls. “It’s not just innocent baby fat,” Swisher said.

“When we are children, our bodies create the number of fat cells we will have for the rest of our lives, research shows,” she said. “If people have too many fat cells when they reach adulthood, they are more likely to have trouble with weight for the rest of their lives.”

What damage can it cause?

Extra weight can raise a person’s risk of many different kinds of problems:

Heart failure: “A hundred extra pounds makes your heart muscle thicken, just like any muscle working overtime,” Swisher said. “A bigger heart eventually leads to heart failure.”

A heart has to work extra hard to pump blood through a large body. The strain can cause a heart attack or stroke.

Fat can be especially dangerous inside arteries that supply the heart. It interferes with heart function and can set off heart attacks.

Sleep apnea, which is almost always caused by obesity, Swisher said. “Obese people often have fat in the back of their throats. When they lie down, the weight of their chest is on top of them. They don’t have enough oxygen, so they wake up tired, or their spouse hears them struggling to breathe.”

Diabetes: Belly fat has a lot to do with Type 2 diabetes, which used to be called “adult onset” diabetes. Thirty years ago, people under 20 almost never got it. Now it is showing up in obese teenagers and children.

Type 2 diabetes – 90 to 95 percent of all diabetes – can be prevented with exercise and healthy diet.

Parkersburg native Dr. Frank Schwartz, who directs the diabetes/ endocrine program at Ohio University, explains the role fat plays in diabetes:

Glucose (digested sugar) can’t enter the cells to provide fuel without insulin, a hormone secreted by the pancreas. Insulin interacts with the glucose and lets it enter the cells, like a key that opens the door to the cell. But fat secretes hormones that can keep the key from working.

When glucose can’t enter the cells, that’s called insulin resistance. The more fat, the more interference. The more interference, the more insulin resistance.

When glucose cannot enter the muscle cells, a person has diabetes. Digested sugar stays in the person’s bloodstream and his or her blood sugar goes up. The body converts much of the sugar into fat.

Type 2 diabetes can start in the body 10 years before a person feels symptoms, research says. If a 30-year-old develops diabetes, it might have started at age 20. When a 15-year-old develops diabetes, it might have started at age 5.

Physical activity counteracts insulin resistance and increases the amount of glucose that can reach the cells. “That’s a major reason why physical activity can prevent diabetes or help make it better,” Swisher said.

Amputation: When little arteries get clogged with fat, circulation is cut off to the body parts farthest from the heart: including feet and hands. They don’t heal well from infection and may get ulcers and gangrene. “That puts you at risk of amputation,” Swisher said.

Kidney failure: “If small arteries leading to the kidneys get clogged, your body tries to overcome it, but after awhile, your kidneys just quit working,” Swisher said. After that, a person needs expensive, time-consuming dialysis – often four hours a day, three days a week, running the entire blood supply through a cleaning machine.

Stroke: Diabetics are more likely to have strokes, caused by constriction of small brain arteries. “That leads to clogging of the carotid arteries, which leads to strokes,” Swisher said. Plaques of inflamed cells and fat build up inside the artery.

“People in their 30s and 40s with high cholesterol who smoke can have a premature stroke,” she said. “If we don’t get a grip on this, it’s a matter of time till teenagers start having heart attacks and strokes.”

Alzheimer’s disease: In 2008, researchers found that obese people are twice as likely to get Alzheimer’s as healthy-weight people are. Healthy-weight people with a “spare tire” are twice as likely to get dementia as healthy-weight people with no spare tire, they found. Nobody knows yet why that happens.

Liver disease: Fat deposited on the liver can lead to cirrhosis of the liver. Obesity causes more liver failure than alcoholism does, according to the Centers for Disease Control and Prevention.

Cancer: Estrogen is stored in fat, so excess fat creates higher estrogen levels in the blood. “Extra estrogen in the blood also puts you at risk of cancers of the breast and uterus,” Swisher said. The lining of the uterus may also get thicker with excess weight, which can cause cancer.

“Colon cancer is also related to obesity, though nobody knows why,” she said.

Sexual dysfunction: Diabetes causes impotence in men, and very obese young women often don’t ovulate. “They’re infertile and have high insulin levels,” Swisher said. “If they lose weight, they can become fertile again. Doctors joke that pregnancy is a side effect of weight loss.”

Incontinence: “If a woman has 50 or 60 extra pounds, and she rides a bike or just sneezes, the pressure of the belly against the bladder can force urine out,” Swisher said. A woman can undergo surgery to lift the bladder – or she can lose weight, making the surgery unnecessary.

Musculoskeletal problems and arthritis: “If weight-bearing joints carry too much weight: knees, feet and, to a lesser extent, hips, the amount of arthritis accelerates as you get older,” Swisher said. “Overweight people don’t get over it as easily. Rehab is harder.”

Blindness: Diabetes also can cause blindness. Fat clogs the artery leading to the retina, and “that can cause stroke in the eye,” Swisher said. Young overweight girls can also go blind with “false tumor” condition, she said, in which fat creates pressure inside the skull, causing severe headaches. The bulge in the optic nerve may resemble a brain tumor.

“None of these things has to happen,” Swisher said. “That’s the important thing to remember. It’s possible to prevent them all with exercise and diet. It’s within most people’s reach.

“If I were queen of the world,” she said, “the first thing I’d do is take control of school lunches and get kids outside playing every day again.”

KATE LONG | Sunday Gazette-Mail I have patients lift this rubber model of five pounds of fat when theyre disappointed that they only lost five pounds, said Dr. Sally Swisher, neurologist and bariatric doctor at Charleston Medical Weight Loss and Skin Care Clinic. They feel how heavy it is and realize that five pounds is a wonderful thing not to have to carry around anymore.

Reach Kate Long at 304-348-1798 or katelong@wvgazette.com.

This story was written with the help of the Dennis A. Hunt Fund for Health Journalism, administered by the California Endowment Health Journalism Fellowships at the USC’s Annenberg School for Communication and Journalism.

Extra body fat increases a person's risk of diabetes, heart attack, stroke, Alzheimer's disease, kidney and liver failure, amputation, blindness, early death and a long list of other problems nobody wants. Research tells us that. But how does it actually happen? The Gazette-Mail asked medical experts to explain, in plain language.

"Start with this fact," Dr. Sally Swisher said. "If you eat more sugar than you burn with exercise, your body generates fat."

Swisher is a neurologist and bariatric doctor at Charleston's Medical Weight Loss and Skin Care Clinic.

The body turns food into glucose, she explained. It's straightforward, almost mathematical. Your muscle cells use most of the glucose for fuel. If you exercise a lot, your muscles burn up a lot of glucose. If you're a couch potato, your glucose doesn't burn up - and the body converts it into fat.

Globs of sunny yellow fat - unused glucose - float through your arteries in your blood to the organ or tissues where they are deposited.

"Picture your arteries coming out of your heart like big rivers," Swisher said. "The farther they are from the heart, the smaller they get, and the easier it is for fat to clog them up. By the time arteries get to your feet and hands, they're tiny."

Fat cells float through these arteries. Along the way, they are deposited on tissue and organs. When fat finds a home in an organ, it can cause problems. If enough fat is deposited, it causes big problems.

That's an "extremely simplified version of the way it happens," Swisher said.

Inside the arteries, fat aggravates the walls as it floats along, then inflames them, Swisher said. "Fat cells slip underneath the inflamed lining. That constricts the artery. It used to be called hardening of the arteries."

If the inner artery wall becomes harder and rougher, the blood has a harder time getting through, and blood clots are more likely to form.

"There is bad fat and good fat," Swisher said. Exercise generates good fat, known as HDL cholesterol. It lowers all kinds of health risks. Bad fat - called triglycerides and LDL cholesterol - inflames artery walls. "It's not just innocent baby fat," Swisher said.

"When we are children, our bodies create the number of fat cells we will have for the rest of our lives, research shows," she said. "If people have too many fat cells when they reach adulthood, they are more likely to have trouble with weight for the rest of their lives."

What damage can it cause?

Extra weight can raise a person's risk of many different kinds of problems:

Heart failure: "A hundred extra pounds makes your heart muscle thicken, just like any muscle working overtime," Swisher said. "A bigger heart eventually leads to heart failure."

A heart has to work extra hard to pump blood through a large body. The strain can cause a heart attack or stroke.

Fat can be especially dangerous inside arteries that supply the heart. It interferes with heart function and can set off heart attacks.

Sleep apnea, which is almost always caused by obesity, Swisher said. "Obese people often have fat in the back of their throats. When they lie down, the weight of their chest is on top of them. They don't have enough oxygen, so they wake up tired, or their spouse hears them struggling to breathe."

Diabetes: Belly fat has a lot to do with Type 2 diabetes, which used to be called "adult onset" diabetes. Thirty years ago, people under 20 almost never got it. Now it is showing up in obese teenagers and children.

Type 2 diabetes - 90 to 95 percent of all diabetes - can be prevented with exercise and healthy diet.

Parkersburg native Dr. Frank Schwartz, who directs the diabetes/ endocrine program at Ohio University, explains the role fat plays in diabetes:

Glucose (digested sugar) can't enter the cells to provide fuel without insulin, a hormone secreted by the pancreas. Insulin interacts with the glucose and lets it enter the cells, like a key that opens the door to the cell. But fat secretes hormones that can keep the key from working.

When glucose can't enter the cells, that's called insulin resistance. The more fat, the more interference. The more interference, the more insulin resistance.

When glucose cannot enter the muscle cells, a person has diabetes. Digested sugar stays in the person's bloodstream and his or her blood sugar goes up. The body converts much of the sugar into fat.

Type 2 diabetes can start in the body 10 years before a person feels symptoms, research says. If a 30-year-old develops diabetes, it might have started at age 20. When a 15-year-old develops diabetes, it might have started at age 5.

Physical activity counteracts insulin resistance and increases the amount of glucose that can reach the cells. "That's a major reason why physical activity can prevent diabetes or help make it better," Swisher said.

Amputation: When little arteries get clogged with fat, circulation is cut off to the body parts farthest from the heart: including feet and hands. They don't heal well from infection and may get ulcers and gangrene. "That puts you at risk of amputation," Swisher said.

Kidney failure: "If small arteries leading to the kidneys get clogged, your body tries to overcome it, but after awhile, your kidneys just quit working," Swisher said. After that, a person needs expensive, time-consuming dialysis - often four hours a day, three days a week, running the entire blood supply through a cleaning machine.

Stroke: Diabetics are more likely to have strokes, caused by constriction of small brain arteries. "That leads to clogging of the carotid arteries, which leads to strokes," Swisher said. Plaques of inflamed cells and fat build up inside the artery.

"People in their 30s and 40s with high cholesterol who smoke can have a premature stroke," she said. "If we don't get a grip on this, it's a matter of time till teenagers start having heart attacks and strokes."

Alzheimer's disease: In 2008, researchers found that obese people are twice as likely to get Alzheimer's as healthy-weight people are. Healthy-weight people with a "spare tire" are twice as likely to get dementia as healthy-weight people with no spare tire, they found. Nobody knows yet why that happens.

Liver disease: Fat deposited on the liver can lead to cirrhosis of the liver. Obesity causes more liver failure than alcoholism does, according to the Centers for Disease Control and Prevention.

Cancer: Estrogen is stored in fat, so excess fat creates higher estrogen levels in the blood. "Extra estrogen in the blood also puts you at risk of cancers of the breast and uterus," Swisher said. The lining of the uterus may also get thicker with excess weight, which can cause cancer.

"Colon cancer is also related to obesity, though nobody knows why," she said.

Sexual dysfunction: Diabetes causes impotence in men, and very obese young women often don't ovulate. "They're infertile and have high insulin levels," Swisher said. "If they lose weight, they can become fertile again. Doctors joke that pregnancy is a side effect of weight loss."

Incontinence: "If a woman has 50 or 60 extra pounds, and she rides a bike or just sneezes, the pressure of the belly against the bladder can force urine out," Swisher said. A woman can undergo surgery to lift the bladder - or she can lose weight, making the surgery unnecessary.

Musculoskeletal problems and arthritis: "If weight-bearing joints carry too much weight: knees, feet and, to a lesser extent, hips, the amount of arthritis accelerates as you get older," Swisher said. "Overweight people don't get over it as easily. Rehab is harder."

Blindness: Diabetes also can cause blindness. Fat clogs the artery leading to the retina, and "that can cause stroke in the eye," Swisher said. Young overweight girls can also go blind with "false tumor" condition, she said, in which fat creates pressure inside the skull, causing severe headaches. The bulge in the optic nerve may resemble a brain tumor.

"None of these things has to happen," Swisher said. "That's the important thing to remember. It's possible to prevent them all with exercise and diet. It's within most people's reach.

"If I were queen of the world," she said, "the first thing I'd do is take control of school lunches and get kids outside playing every day again."

KATE LONG | Sunday Gazette-Mail I have patients lift this rubber model of five pounds of fat when theyre disappointed that they only lost five pounds, said Dr. Sally Swisher, neurologist and bariatric doctor at Charleston Medical Weight Loss and Skin Care Clinic. They feel how heavy it is and realize that five pounds is a wonderful thing not to have to carry around anymore.

Reach Kate Long at 304-348-1798 or katelong@wvgazette.com.

This story was written with the help of the Dennis A. Hunt Fund for Health Journalism, administered by the California Endowment Health Journalism Fellowships at the USC's Annenberg School for Communication and Journalism.

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Cold or Flu?

Posted Jan 15, 2013

The common cold and flu are caused by different viruses but can have some similar symptoms, making them tough to tell apart. In general, the flu is worse and symptoms are more intense.

COLDS: Usual symptoms include stuffy or runny nose, sore throat and sneezing. Coughs are hacking and productive. It’s unusual to have fever, chills, headaches and body aches, and if they do occur, they are mild.

FLU: Fever is usually present, along with chills, headache and moderate-to-severe body aches and tiredness. Symptoms can come on rapidly, within three to six hours. Coughs are dry and unproductive, and sore throats are less common.

PREVENTION: To avoid colds and flu, wash your hands with warm water and soap after you’ve been out in public or around sick people. Don’t share cups or utensils. And get a flu vaccination – officials say it’s not too late, even in places where flu is raging.

TREATMENT: People with colds or mild cases of the flu should get plenty of rest and fluids. Those with severe symptoms, such as a high fever or difficulty breathing, should see a doctor and may be prescribed antiviral drugs or other medications. Children should not be given aspirin without a doctor’s approval.

Sources: U.S. Centers for Disease Control and Prevention; Roche, maker of Tamiflu.

The common cold and flu are caused by different viruses but can have some similar symptoms, making them tough to tell apart. In general, the flu is worse and symptoms are more intense.

COLDS: Usual symptoms include stuffy or runny nose, sore throat and sneezing. Coughs are hacking and productive. It's unusual to have fever, chills, headaches and body aches, and if they do occur, they are mild.

FLU: Fever is usually present, along with chills, headache and moderate-to-severe body aches and tiredness. Symptoms can come on rapidly, within three to six hours. Coughs are dry and unproductive, and sore throats are less common.

PREVENTION: To avoid colds and flu, wash your hands with warm water and soap after you've been out in public or around sick people. Don't share cups or utensils. And get a flu vaccination - officials say it's not too late, even in places where flu is raging.

TREATMENT: People with colds or mild cases of the flu should get plenty of rest and fluids. Those with severe symptoms, such as a high fever or difficulty breathing, should see a doctor and may be prescribed antiviral drugs or other medications. Children should not be given aspirin without a doctor's approval.

Sources: U.S. Centers for Disease Control and Prevention; Roche, maker of Tamiflu.

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Gluten Can Hide

Posted October 21, 2012

ST. LOUIS – Rabia Rahman is as much a detective as a dietitian when she works with her patients to help them avoid gluten.

“I had one patient who got really sick from licking an envelope,” says Rahman, who’s both a nutritional counselor and an instructor in the department of nutrition and dietetics at St. Louis University.

Ironically, gluten is used in the binders or coatings of some medications that patients may be taking to feel better. And many of Rahman’s female patients are surprised to find out that gluten is sometimes an ingredient in makeup and lipstick.

Helping patients eliminate gluten from their diets is easier than ferreting out some of these more obscure uses, but it still poses significant challenges.

“We’ll always go over food habits and cover the broad items like wheat, barley and rye, which means they shouldn’t eat regular cakes, breads and pastas,” Rahman says. “But then I work with them to go over ingredient lists on labels closely and avoid specific items – hydrolized wheat starch, or anything that says malt, graham or spelt.

“There’s often gluten where you really don’t expect it. Soy sauce is a big one; broth soups, potato chips and even French fries, which are sometimes dipped in a starch to preserve them.”

The medical reasons for going gluten-free, says Rahman, range from mild gluten intolerance to wheat allergies and celiac disease, an autoimmune disease in which consumption of gluten damages the small intestine. Blood tests can diagnose allergies and celiac disease, and Rahman calls a small-intestine biopsy the “gold standard” for diagnosis of celiac.

But there aren’t any specific tests for gluten sensitivity.

“That diagnosis often comes after a patient has gone from doctor to doctor to find out why they just don’t feel well,” Rahman says. “Sometimes it’s (gastrointestinal) symptoms, but many times the symptoms are less obvious – tiredness, headache, or even sometimes depression.”

Rahman has her patients keep a log of both their food consumption and their symptoms and eventually may recommend that they eliminate gluten from their diets. Or, in some cases, she may work the other way by having the patients go gluten free to see if it makes their symptoms go away.

In either case, she says, adopting a gluten-free diet gets easier every year.

“Even in the past five years, there’s been a huge increase in cookbooks, in what’s available in stores and restaurants and in online support,” Rahman says.

However, she adds, part of the demand has been generated by a certain trendiness in gluten-free lifestyles that’s been aided by their adoption by various celebrities.

“They’re using it as a fashion statement, or in some cases they’re saying it might help with weight loss,” Rahman says. “But there’s no medical reason to follow it unless you have to.”

But that said, she advises her patients and anyone else who’s been diagnosed as gluten-sensitive not to be shy about it.

“Eating out or at someone’s house are things that many patients find very, very difficult,” Rahman says. It’s not just the food itself – there are issues of cross-contamination, as simple as crumbs left when regular bread is made in the same toaster.”

“But you have to be willing to advocate for yourself,” she adds. “It’s also really important to involve family members and friends. You’ll often get a lot of support that really helps you stay on top of it.”

— Joe Bonwich

GLUTEN FREE SUPPORT ON THE WEB

National Foundation for Celiac Awareness

www.celiaccentral.org

A nonprofit organization dedicated to finding a cure for celiac disease.

Celiac Disease Foundation

celiac.org

A nonprofit, public-benefit corporation providing services and support through awareness, education, advocacy and research.

Celiac Sprue Association

csaceliacs.org

Another nonprofit organization with extensive online resources.

Gluten Intolerance Group

www.gluten.net

Tips for diet and finding medical professionals, as well as geographic lists of restaurants that offer gluten-free alternatives. (The restaurants listed in the St. Louis area are primarily nationwide chains.)

ARTISAN GLUTEN-FREE FLOUR BLEND

Yield: About 12 cups

5 cups (625 grams) brown rice flour

3 cups (350 grams) sorghum flour

2 2/3 cups (360 grams) cornstarch

1 cup (148 grams) potato starch

1/3 cup (57 grams) potato flour

4 teaspoons xanthan gum

Combine all ingredients and store in an airtight container in the fridge. The authors recommend measuring by weight rather than by volume for a more accurate and consistent result.

Notes: If you have a sensitivity to a specific ingredient, use the following substitutions. For corn, replace the cornstarch with 1 3/4 cups arrowroot flour. For potatoes, omit the potato starch and potato flour and replace with 1 1/3 cups tapioca starch. For sorghum, omit the sorghum flour and replace with an additional 3 cups of brown rice flour for a total of 8 cups of brown rice flour.

The ingredients can frequently be found in the specialty-flour or health-foods aisle of the supermarket or in health food stores.

Per cup: 468 calories; 2g fat; 0.5g saturated fat; no cholesterol; 6g protein; 105g carbohydrate; 1g sugar; 5g fiber; 11mg sodium; 11mg calcium.

Adapted from “Artisanal Gluten-Free Cooking,” by Kelli and Peter Bronski (second edition, The Experiment, 2012)

QUINOA SALAD WITH VINAIGRETTE

Yield: 4 servings

1 cup quinoa, rinsed if necessary

1/4 cup red wine vinegar

1/4 cup olive oil

Salt

Freshly ground black pepper

1/2 red bell pepper, stemmed, cored, seeded and diced small

3 green onions, thinly sliced

1. Prepare the quinoa according to package directions. Refrigerate until cooled.

2. Combine the vinegar and olive oil in a small bowl and season to taste with salt and pepper. Mix together the quinoa, bell pepper, green onions and olive oil and toss with the vinaigrette. Serve chilled.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from “Artisanal Gluten-Free Cooking,” by Kelli and Peter Bronski (second edition, The Experiment, 2012)

SZECHUAN NOODLES

Yield: 6 servings

1 (12-ounce) package brown rice spaghetti or other gluten-free thin noodle

2/3 cup pineapple juice

1/3 cup gluten-free tamari or Bragg Liquid Aminos

1/3 cup brown rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons gluten-free brown rice syrup

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly ground black pepper

1 cup shredded carrots

1/2 cup thinly sliced green onions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

2 tablespoons sesame seeds (regular or black)

1. Cook noodles according to package directions. Drain, but do not rinse. Transfer to a large bowl.

2. Meanwhile, in a medium glass bowl, whisk together pineapple juice, tamari, brown rice vinegar, sesame oil, brown rice syrup, garlic, ginger and peppers.

3. Pour pineapple-juice mixture over noodles and, using a pair of tongs, toss well to coat noodles evenly. Set aside for 5 to 10 minutes.

4. Add carrots, green onions, cilantro, parsley and sesame seeds and toss well to combine.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from “The Complete Idiot’s Guide to Gluten-Free Vegan Cooking,” by Julieanna Hever and Beverly Lynn Bennett (Alpha Books, 2011)

©2012 St. Louis Post-Dispatch Distributed by Mclatchy-Tribune News Service.

ST. LOUIS - Rabia Rahman is as much a detective as a dietitian when she works with her patients to help them avoid gluten.

"I had one patient who got really sick from licking an envelope," says Rahman, who's both a nutritional counselor and an instructor in the department of nutrition and dietetics at St. Louis University.

Ironically, gluten is used in the binders or coatings of some medications that patients may be taking to feel better. And many of Rahman's female patients are surprised to find out that gluten is sometimes an ingredient in makeup and lipstick.

Helping patients eliminate gluten from their diets is easier than ferreting out some of these more obscure uses, but it still poses significant challenges.

"We'll always go over food habits and cover the broad items like wheat, barley and rye, which means they shouldn't eat regular cakes, breads and pastas," Rahman says. "But then I work with them to go over ingredient lists on labels closely and avoid specific items - hydrolized wheat starch, or anything that says malt, graham or spelt.

"There's often gluten where you really don't expect it. Soy sauce is a big one; broth soups, potato chips and even French fries, which are sometimes dipped in a starch to preserve them."

The medical reasons for going gluten-free, says Rahman, range from mild gluten intolerance to wheat allergies and celiac disease, an autoimmune disease in which consumption of gluten damages the small intestine. Blood tests can diagnose allergies and celiac disease, and Rahman calls a small-intestine biopsy the "gold standard" for diagnosis of celiac.

But there aren't any specific tests for gluten sensitivity.

"That diagnosis often comes after a patient has gone from doctor to doctor to find out why they just don't feel well," Rahman says. "Sometimes it's (gastrointestinal) symptoms, but many times the symptoms are less obvious - tiredness, headache, or even sometimes depression."

Rahman has her patients keep a log of both their food consumption and their symptoms and eventually may recommend that they eliminate gluten from their diets. Or, in some cases, she may work the other way by having the patients go gluten free to see if it makes their symptoms go away.

In either case, she says, adopting a gluten-free diet gets easier every year.

"Even in the past five years, there's been a huge increase in cookbooks, in what's available in stores and restaurants and in online support," Rahman says.

However, she adds, part of the demand has been generated by a certain trendiness in gluten-free lifestyles that's been aided by their adoption by various celebrities.

"They're using it as a fashion statement, or in some cases they're saying it might help with weight loss," Rahman says. "But there's no medical reason to follow it unless you have to."

But that said, she advises her patients and anyone else who's been diagnosed as gluten-sensitive not to be shy about it.

"Eating out or at someone's house are things that many patients find very, very difficult," Rahman says. It's not just the food itself - there are issues of cross-contamination, as simple as crumbs left when regular bread is made in the same toaster."

"But you have to be willing to advocate for yourself," she adds. "It's also really important to involve family members and friends. You'll often get a lot of support that really helps you stay on top of it."

--- Joe Bonwich

GLUTEN FREE SUPPORT ON THE WEB

National Foundation for Celiac Awareness

www.celiaccentral.org

A nonprofit organization dedicated to finding a cure for celiac disease.

Celiac Disease Foundation

celiac.org

A nonprofit, public-benefit corporation providing services and support through awareness, education, advocacy and research.

Celiac Sprue Association

csaceliacs.org

Another nonprofit organization with extensive online resources.

Gluten Intolerance Group

www.gluten.net

Tips for diet and finding medical professionals, as well as geographic lists of restaurants that offer gluten-free alternatives. (The restaurants listed in the St. Louis area are primarily nationwide chains.)

---

ARTISAN GLUTEN-FREE FLOUR BLEND

Yield: About 12 cups

5 cups (625 grams) brown rice flour

3 cups (350 grams) sorghum flour

2 2/3 cups (360 grams) cornstarch

1 cup (148 grams) potato starch

1/3 cup (57 grams) potato flour

4 teaspoons xanthan gum

Combine all ingredients and store in an airtight container in the fridge. The authors recommend measuring by weight rather than by volume for a more accurate and consistent result.

Notes: If you have a sensitivity to a specific ingredient, use the following substitutions. For corn, replace the cornstarch with 1 3/4 cups arrowroot flour. For potatoes, omit the potato starch and potato flour and replace with 1 1/3 cups tapioca starch. For sorghum, omit the sorghum flour and replace with an additional 3 cups of brown rice flour for a total of 8 cups of brown rice flour.

The ingredients can frequently be found in the specialty-flour or health-foods aisle of the supermarket or in health food stores.

Per cup: 468 calories; 2g fat; 0.5g saturated fat; no cholesterol; 6g protein; 105g carbohydrate; 1g sugar; 5g fiber; 11mg sodium; 11mg calcium.

Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012)

---

QUINOA SALAD WITH VINAIGRETTE

Yield: 4 servings

1 cup quinoa, rinsed if necessary

1/4 cup red wine vinegar

1/4 cup olive oil

Salt

Freshly ground black pepper

1/2 red bell pepper, stemmed, cored, seeded and diced small

3 green onions, thinly sliced

1. Prepare the quinoa according to package directions. Refrigerate until cooled.

2. Combine the vinegar and olive oil in a small bowl and season to taste with salt and pepper. Mix together the quinoa, bell pepper, green onions and olive oil and toss with the vinaigrette. Serve chilled.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from "Artisanal Gluten-Free Cooking," by Kelli and Peter Bronski (second edition, The Experiment, 2012)

---

SZECHUAN NOODLES

Yield: 6 servings

1 (12-ounce) package brown rice spaghetti or other gluten-free thin noodle

2/3 cup pineapple juice

1/3 cup gluten-free tamari or Bragg Liquid Aminos

1/3 cup brown rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons gluten-free brown rice syrup

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly ground black pepper

1 cup shredded carrots

1/2 cup thinly sliced green onions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

2 tablespoons sesame seeds (regular or black)

1. Cook noodles according to package directions. Drain, but do not rinse. Transfer to a large bowl.

2. Meanwhile, in a medium glass bowl, whisk together pineapple juice, tamari, brown rice vinegar, sesame oil, brown rice syrup, garlic, ginger and peppers.

3. Pour pineapple-juice mixture over noodles and, using a pair of tongs, toss well to coat noodles evenly. Set aside for 5 to 10 minutes.

4. Add carrots, green onions, cilantro, parsley and sesame seeds and toss well to combine.

Per serving: 290 calories; 17g fat; 2g saturated fat; no cholesterol; 6g protein; 29g carbohydrate; 1g sugar; 4g fiber; 5mg sodium; 29mg calcium.

Adapted from "The Complete Idiot's Guide to Gluten-Free Vegan Cooking," by Julieanna Hever and Beverly Lynn Bennett (Alpha Books, 2011)

©2012 St. Louis Post-Dispatch Distributed by Mclatchy-Tribune News Service.

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Natural Headache Help

Posted Sept 23, 2012

According to new guidance from Britain’s National Institute for Health and Clinical Excellence’s (NICE) up to one million people in the UK are trapped in a “vicious cycle” of taking pain relief, only for that to cause more headaches.

The reason this happens is unclear, but don’t despair, there are other ways to stem the throb of a headache, without resorting to the little white pills. Here are four to try:

1. Acupuncture – NICE recomends this for tension and migraine headaches. Not that convenient compared to a couple of Nurofen caplets, mind.

2. Water – often that aching brow is just down to simple dehydration.

3. Tiger balm white – it might not find favour with NICE, but some of the Trending team find applying this herbal preparation to their temples eases pain.

4. Massage – try rubbing away the tension, or better yet, get someone else to manipulate your sore scalp.

According to new guidance from Britain's National Institute for Health and Clinical Excellence's (NICE) up to one million people in the UK are trapped in a "vicious cycle" of taking pain relief, only for that to cause more headaches.

The reason this happens is unclear, but don't despair, there are other ways to stem the throb of a headache, without resorting to the little white pills. Here are four to try:

1. Acupuncture - NICE recomends this for tension and migraine headaches. Not that convenient compared to a couple of Nurofen caplets, mind.

2. Water - often that aching brow is just down to simple dehydration.

3. Tiger balm white - it might not find favour with NICE, but some of the Trending team find applying this herbal preparation to their temples eases pain.

4. Massage - try rubbing away the tension, or better yet, get someone else to manipulate your sore scalp.

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Alternative Migraine Therapies

Posted Sept 3, 2012

Headaches, including migraine and tension-type headaches, are a huge medical concern in the United States, affecting more than 45 million Americans.

While some people are affected by headaches only intermittently, many have frequent debilitating symptoms that lead to work absences and loss of income.

The American Academy of Neurology and the American Headache Society recently published new guidelines for the prevention of migraine headaches, and the updated guidelines now endorse the use of several alternative therapies to help keep migraine headaches at bay.

The botanical supplement that received the most attention in the new guidelines is Petadolex, which is the herb butterbur. Studies have shown that 75 mg of Petadolex taken twice daily can reduce the frequency, duration and intensity of migraine headaches by close to 50 percent, which is comparable to many of the prescription medications used to prevent migraines.

Butterbur seems to work by reducing spasms in arteries in the brain; it also acts as an anti-inflammatory agent. Butterbur is also effective in reducing allergy symptoms, so if you have both migraine headaches and allergies, butterbur would be a good choice for you.

It is generally well tolerated, though in sensitive people it may actually cause headaches and allergic-type symptoms, especially in those who are allergic to ragweed, marigolds and similar plants. The main concern with butterbur however is that if not prepared properly, it can be contaminated with pyrrolizidine alkaloids, which are carcinogenic; they can also cause liver and kidney damage.

If you try butterbur, be sure to purchase a product that says “PA-Free,” like Petadolex. Data suggest that Petadolex is safe in kids ages 6-17; it is not recommended in pregnancy or during lactation, however.

Other supplements may also help to prevent migraine headaches; magnesium is probably one of the best. Many people in the U.S. are felt to be magnesium-deficient, either from poor diet or from the daily consumption of stomach acid medications and diuretics.

Coffee, alcohol, soda and salt can also lower magnesium levels. The dose that seems to be the most effective for headache prevention is 600 mg of magnesium taken at bedtime. If you are prone to loose stools, look for magnesium glycinate or magnesium gluconate, which are less likely to cause diarrhea. If you have kidney disease, do not take high-dose magnesium supplements without talking with your doctor.

Coenzyme Q10 (ubiquinol) may also reduce headaches, usually by about 30 percent; studies have shown that 100 mg three times daily is the effective dose; kids need smaller doses. The main side effect from Coenzyme Q10 is on your wallet – it’s expensive. Melatonin may also be useful for both migraines and cluster headaches; doses range from 3 to 10 mg at bedtime.

Feverfew has been one of the most popular herbs used to prevent migraines, though it may not work that well in capsule form. In England however, people traditionally chew two to three fresh feverfew leaves per day to prevent migraines, and in one study more than 70 percent of patients using feverfew in this way had reduced headaches.

Another treatment that can work wonders for migraine headaches is acupuncture. A review article published in 2009 by the well-respected Cochrane Collaboration suggested that acupuncture was at least as effective, and possibly even more effective, for migraine prevention than standard drug treatments, and it has fewer side effects to boot. Many alternative therapies take two to three months to take full effect, so be patient if you elect to try one of these.

And finally, don’t forget about lifestyle changes. Stress is a huge trigger for migraine headaches, and daily relaxation techniques like biofeedback and meditation can be very helpful in reducing headache recurrence. Stick to a schedule of regular healthy meals and snacks, and don’t skimp on sleep. With a healthy lifestyle and the addition of a few herbs and supplements, you should be able to significantly reduce your risk of migraines.

(Drs. Kay Judge and Maxine Barish-Wreden are medical directors of Sutter Downtown Integrative Medicine program in Sacramento, Calif. Have a question related to alternative medicine? Email adrenaline@sacbee.com.)

Headaches, including migraine and tension-type headaches, are a huge medical concern in the United States, affecting more than 45 million Americans.

While some people are affected by headaches only intermittently, many have frequent debilitating symptoms that lead to work absences and loss of income.

The American Academy of Neurology and the American Headache Society recently published new guidelines for the prevention of migraine headaches, and the updated guidelines now endorse the use of several alternative therapies to help keep migraine headaches at bay.

The botanical supplement that received the most attention in the new guidelines is Petadolex, which is the herb butterbur. Studies have shown that 75 mg of Petadolex taken twice daily can reduce the frequency, duration and intensity of migraine headaches by close to 50 percent, which is comparable to many of the prescription medications used to prevent migraines.

Butterbur seems to work by reducing spasms in arteries in the brain; it also acts as an anti-inflammatory agent. Butterbur is also effective in reducing allergy symptoms, so if you have both migraine headaches and allergies, butterbur would be a good choice for you.

It is generally well tolerated, though in sensitive people it may actually cause headaches and allergic-type symptoms, especially in those who are allergic to ragweed, marigolds and similar plants. The main concern with butterbur however is that if not prepared properly, it can be contaminated with pyrrolizidine alkaloids, which are carcinogenic; they can also cause liver and kidney damage.

If you try butterbur, be sure to purchase a product that says "PA-Free," like Petadolex. Data suggest that Petadolex is safe in kids ages 6-17; it is not recommended in pregnancy or during lactation, however.

Other supplements may also help to prevent migraine headaches; magnesium is probably one of the best. Many people in the U.S. are felt to be magnesium-deficient, either from poor diet or from the daily consumption of stomach acid medications and diuretics.

Coffee, alcohol, soda and salt can also lower magnesium levels. The dose that seems to be the most effective for headache prevention is 600 mg of magnesium taken at bedtime. If you are prone to loose stools, look for magnesium glycinate or magnesium gluconate, which are less likely to cause diarrhea. If you have kidney disease, do not take high-dose magnesium supplements without talking with your doctor.

Coenzyme Q10 (ubiquinol) may also reduce headaches, usually by about 30 percent; studies have shown that 100 mg three times daily is the effective dose; kids need smaller doses. The main side effect from Coenzyme Q10 is on your wallet - it's expensive. Melatonin may also be useful for both migraines and cluster headaches; doses range from 3 to 10 mg at bedtime.

Feverfew has been one of the most popular herbs used to prevent migraines, though it may not work that well in capsule form. In England however, people traditionally chew two to three fresh feverfew leaves per day to prevent migraines, and in one study more than 70 percent of patients using feverfew in this way had reduced headaches.

Another treatment that can work wonders for migraine headaches is acupuncture. A review article published in 2009 by the well-respected Cochrane Collaboration suggested that acupuncture was at least as effective, and possibly even more effective, for migraine prevention than standard drug treatments, and it has fewer side effects to boot. Many alternative therapies take two to three months to take full effect, so be patient if you elect to try one of these.

And finally, don't forget about lifestyle changes. Stress is a huge trigger for migraine headaches, and daily relaxation techniques like biofeedback and meditation can be very helpful in reducing headache recurrence. Stick to a schedule of regular healthy meals and snacks, and don't skimp on sleep. With a healthy lifestyle and the addition of a few herbs and supplements, you should be able to significantly reduce your risk of migraines.

(Drs. Kay Judge and Maxine Barish-Wreden are medical directors of Sutter Downtown Integrative Medicine program in Sacramento, Calif. Have a question related to alternative medicine? Email adrenaline@sacbee.com.)

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Know Stroke Symptoms

May 15, 2012

-Can you identify the five major signs or symptoms of stroke?

You’re up on strokes if you came up with the following:

–Sudden confusion or trouble speaking

–Sudden numbness or weakness of the face, arm or leg, especially on one side

–Sudden trouble seeing in one or both eyes

–Sudden trouble walking, dizziness or loss of balance

–Sudden severe headache with no known cause

In a news release, the Minnesota Department of Health said 45 percent of Minnesotans don’t know those signs. The health department finds that troubling, because stroke is the third-leading cause of death in Minnesota, with 2,154 deaths reported in 2010. More than 75,000 Minnesotans, or 1.9 percent of adults, reported having had a stroke in their lifetimes.

Time is crucial in controlling damage from a stroke, which is why it’s important to know the signs and call 911 at the first sign of symptoms, said Dr. Ed Ehlinger, state health commissioner.

To help raise awareness about strokes, Minnesota Gov. Mark Dayton proclaimed May to be Stroke Awareness Month, the news release said.

More information about stroke and its risk factors is available at www.health.state.mn.us/cvh.

©2012 the Duluth News Tribune (Duluth, Minn.)

Visit the Duluth News Tribune (Duluth, Minn.) at www.duluthnewstribune.com

Distributed by MCT Information Services

May 15, 2012

-Can you identify the five major signs or symptoms of stroke?

You're up on strokes if you came up with the following:

--Sudden confusion or trouble speaking

--Sudden numbness or weakness of the face, arm or leg, especially on one side

--Sudden trouble seeing in one or both eyes

--Sudden trouble walking, dizziness or loss of balance

--Sudden severe headache with no known cause

In a news release, the Minnesota Department of Health said 45 percent of Minnesotans don't know those signs. The health department finds that troubling, because stroke is the third-leading cause of death in Minnesota, with 2,154 deaths reported in 2010. More than 75,000 Minnesotans, or 1.9 percent of adults, reported having had a stroke in their lifetimes.

Time is crucial in controlling damage from a stroke, which is why it's important to know the signs and call 911 at the first sign of symptoms, said Dr. Ed Ehlinger, state health commissioner.

To help raise awareness about strokes, Minnesota Gov. Mark Dayton proclaimed May to be Stroke Awareness Month, the news release said.

More information about stroke and its risk factors is available at www.health.state.mn.us/cvh.

©2012 the Duluth News Tribune (Duluth, Minn.)

Visit the Duluth News Tribune (Duluth, Minn.) at www.duluthnewstribune.com



Distributed by MCT Information Services

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More Women Affected By Heart Disease Than Men

Posted Feb 27, 2012

Ideal cardiovascular health means maintaining a healthy lifestyle.

More women than men die of cardiovascular disease each year, according to the American Heart Association (AHA). Additionally, women are less likely to receive appropriate treatment after a heart attack, then men.

For women, generally the primary caregiver, personal health concerns are often put on hold as family and loved ones tend to take priority.

Due to this, improper diet, not enough exercise, and daily stresses become the norm, put themselves at high risk for developing health problems increasing the risk for heart attack at stroke.

More than 400,000 deaths for women in the U.S. are caused by cardiovascular disease each year, according to AHA.

Metabolic syndrome is a medical term used when a person has three of more risk factors which increases their risk to developing coronary artery disease (CAD), stroke, and type-2 diabetes, or other vascular diseases, according to the National Institutes of Health (NIH) and National Center for Biotechnology Information (NCBI).

Provided by the AHA, risk factors of metabolic syndrome include: the waist being greater than 35 inches; triglycerides higher than 150 mg/dL; HDL (good cholesterol) less than 50 mg/dL; blood pressure higher than 130/85 mm Hg; fasting blood glucose higher than 100 mg/dL.

Dr. Michael S. Fenster, M.D. interventional cardiologist with Hernando Heart Clinic in Brooksville, advised women at risk can experience warning signs in many different ways.

“For women and men, the most common warning sign is a discomfort in the center of the chest lasting more than a few minutes. It may come and go, often in relation to exertion or stress. It can manifest as an uncomfortable pressure, squeezing, fullness or pain,” advised Fenster.

Sometimes the discomfort can be felt in one or both arms, as well as the back, neck, jaw or stomach, he added.

“Some women experience a shortness of breath, that may or may not include chest pain,” Fenster said. “Additionally, breaking out in a cold sweat, nausea or feeling light-headed are possible. What is important to realize is that many women present without these ‘classical’ symptoms. These atypical symptoms may range from a general ill feeling to severe shortness of breath or abdominal pain.”

Women who are at high risk for heart disease are those who have existing coronary artery disease, such as stents, bypass surgery, and/or history of heart attack, stroke. Additionally, blocked arteries in the legs, abdominal aortic aneurysm, chronic kidney disease, and diabetes are included in a person being at high risk, advised the AHA.

“Stroke warning signs include sudden numbness or weakness of the face, arm or leg, predominant to one side of the body,” said Fenster.

Sudden severe headache without a known cause, being confused or having trouble speaking are also warning signs to stroke, he added.

“Some may experience sudden vision problems in one or both eyes, trouble walking which includes dizziness or loss of balance and coordination,” Fenster said.

At risk women are those who currently smoke, have a poor diet, lack regular physical activity and cannot complete a treadmill exercise test, overweight (BMI over 25 kg/m2), family history of heart or vascular disease, high blood pressure, lupus, rheumatoid arthritis, metabolic syndrome, and pregnancy complications such as high blood pressure, diabetes, delivering a pre-term infant, according to the AHA.

Leading a healthy lifestyle is considered having blood pressure less than 120/80 mm Hg; total cholesterol less than 200 mg/dL and not on medicine for cholesterol; fasting blood glucose less than 100 mg/dL and not on medicine for blood glucose; BMI less than 25 kg/m2; never smoked or quit for one year or more; performs 150 minutes of moderate exercise or 75 minutes of vigorous exercise per week; eats a diet of fruits and vegetables, whole grains, high-fiber foods, and fish (oily preferred) twice a week or more; limiting saturated fats, cholesterol, alcohol, sodium, sugar, and avoids trans-fatty acids, according to the AHA.

For women who are trying to lose weight, 60 to 90 minutes per day of moderate exercise, advises the AHA.

Cardiac rehabilitation or a physician-guided exercise program is advised for women with recent heart problems (heart attack, stroke, or other cardiac condition).

If you or someone you know begins to experience any or a combination of warning signs for heart attack or stroke, the American Heart Association advises to call 9-1-1 immediately, as “every second counts”.

Dr. Michael S. Fenster, M.D., interventional cardiologist with Hernando Heart Clinic located at 14540 Cortez Boulevard, Suite 119 in Brooksville. His office can be reached at (352) 597-3368.

This is a two part series, look next week in Hernando Today’s Health & Fitness section, Thursday, for the second part in “Promoting Healthy Hearts in Women”.

©2012 the Hernando Today (Brooksville, Fla.)

Visit the Hernando Today (Brooksville, Fla.) at www.HernandoToday.com

Ideal cardiovascular health means maintaining a healthy lifestyle.

More women than men die of cardiovascular disease each year, according to the American Heart Association (AHA). Additionally, women are less likely to receive appropriate treatment after a heart attack, then men.

For women, generally the primary caregiver, personal health concerns are often put on hold as family and loved ones tend to take priority.

Due to this, improper diet, not enough exercise, and daily stresses become the norm, put themselves at high risk for developing health problems increasing the risk for heart attack at stroke.

More than 400,000 deaths for women in the U.S. are caused by cardiovascular disease each year, according to AHA.

Metabolic syndrome is a medical term used when a person has three of more risk factors which increases their risk to developing coronary artery disease (CAD), stroke, and type-2 diabetes, or other vascular diseases, according to the National Institutes of Health (NIH) and National Center for Biotechnology Information (NCBI).

Provided by the AHA, risk factors of metabolic syndrome include: the waist being greater than 35 inches; triglycerides higher than 150 mg/dL; HDL (good cholesterol) less than 50 mg/dL; blood pressure higher than 130/85 mm Hg; fasting blood glucose higher than 100 mg/dL.

Dr. Michael S. Fenster, M.D. interventional cardiologist with Hernando Heart Clinic in Brooksville, advised women at risk can experience warning signs in many different ways.

"For women and men, the most common warning sign is a discomfort in the center of the chest lasting more than a few minutes. It may come and go, often in relation to exertion or stress. It can manifest as an uncomfortable pressure, squeezing, fullness or pain," advised Fenster.

Sometimes the discomfort can be felt in one or both arms, as well as the back, neck, jaw or stomach, he added.

"Some women experience a shortness of breath, that may or may not include chest pain," Fenster said. "Additionally, breaking out in a cold sweat, nausea or feeling light-headed are possible. What is important to realize is that many women present without these 'classical' symptoms. These atypical symptoms may range from a general ill feeling to severe shortness of breath or abdominal pain."

Women who are at high risk for heart disease are those who have existing coronary artery disease, such as stents, bypass surgery, and/or history of heart attack, stroke. Additionally, blocked arteries in the legs, abdominal aortic aneurysm, chronic kidney disease, and diabetes are included in a person being at high risk, advised the AHA.

"Stroke warning signs include sudden numbness or weakness of the face, arm or leg, predominant to one side of the body," said Fenster.

Sudden severe headache without a known cause, being confused or having trouble speaking are also warning signs to stroke, he added.

"Some may experience sudden vision problems in one or both eyes, trouble walking which includes dizziness or loss of balance and coordination," Fenster said.

At risk women are those who currently smoke, have a poor diet, lack regular physical activity and cannot complete a treadmill exercise test, overweight (BMI over 25 kg/m2), family history of heart or vascular disease, high blood pressure, lupus, rheumatoid arthritis, metabolic syndrome, and pregnancy complications such as high blood pressure, diabetes, delivering a pre-term infant, according to the AHA.

Leading a healthy lifestyle is considered having blood pressure less than 120/80 mm Hg; total cholesterol less than 200 mg/dL and not on medicine for cholesterol; fasting blood glucose less than 100 mg/dL and not on medicine for blood glucose; BMI less than 25 kg/m2; never smoked or quit for one year or more; performs 150 minutes of moderate exercise or 75 minutes of vigorous exercise per week; eats a diet of fruits and vegetables, whole grains, high-fiber foods, and fish (oily preferred) twice a week or more; limiting saturated fats, cholesterol, alcohol, sodium, sugar, and avoids trans-fatty acids, according to the AHA.

For women who are trying to lose weight, 60 to 90 minutes per day of moderate exercise, advises the AHA.

Cardiac rehabilitation or a physician-guided exercise program is advised for women with recent heart problems (heart attack, stroke, or other cardiac condition).

If you or someone you know begins to experience any or a combination of warning signs for heart attack or stroke, the American Heart Association advises to call 9-1-1 immediately, as "every second counts".

Dr. Michael S. Fenster, M.D., interventional cardiologist with Hernando Heart Clinic located at 14540 Cortez Boulevard, Suite 119 in Brooksville. His office can be reached at (352) 597-3368.

This is a two part series, look next week in Hernando Today's Health & Fitness section, Thursday, for the second part in "Promoting Healthy Hearts in Women".

©2012 the Hernando Today (Brooksville, Fla.)

Visit the Hernando Today (Brooksville, Fla.) at www.HernandoToday.com

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Genetics and the Best Diet For You

Posted Nov 29, 2011

Imagine a diet that would let you lose weight without cutting calories, or an exercise program that would tell in advance whether you’d get more benefit from pumping iron than walking a treadmill.

It may sound like wishful thinking or a late-night TV informercial, but researchers at the University of Miami medical school are studying the theory that nutrition and exercise can be affected by a person’s individual genetic makeup.

“I believe if we look at people at the molecular level we can improve their health,” says Sylvia Daunert, Ph.D., chair of the Department of Biochemistry and Molecular Biology at the UM Medical School. The studies question long-held beliefs about food selection and weight loss. For example, could 1,000 calories of turkey cause more weight gain in some people than 1,000 calories of cashews? If so, could a person lose weight through food selection without cutting total calories?

And could a person’s genes pre-determine whether he or she will benefit from a particular type of exercise — or perhaps be at greater risk of injury from it?

UM researchers are looking into it. “We can’t say this is 100 percent correct,” Daunert says. “This is our hypothesis. This is brand-new science.”

UM Medical School dean Pascal Goldschmidt agrees: “It’s not ready for prime time application yet.” Larger-scale studies must be done and scholarly articles vetted by peer-reviewed medical journals. Still, Goldschmidt, a co-principal investigator in the studies, says some of it could be in general use in two to five years.

The research is another offshoot of the historic 2003 success of the Human Genome Project, which mapped all the DNA, genes and chromosomes that operate the human body. Those results already fuel promising new studies into the causes and potential prevention of diseases from Alzheimer’s to Parkinson’s. Now, UM researchers hope genetics can lead the way toward creation of more individual, even “designer” programs of diet and exercise.

Genetic help in diet and exercise is crucial, Goldschmidt says, in the push to help the kinds of obese high school and college students weighing well over 300 pounds he sees regularly in the studies.

“They don’t have the discipline or education to make changes,” he says. “If we don’t want to lose them, it’s very important to find exercise routines in which they can see results pretty rapidly.”

It’s also important for older people seeking healthy food choices, he says: “When you’re 20, you can eat everything. Later, some foods work better than others.”

At UM, three studies are looking into the genetics of nutrition and exercise.

First is the role of genetics in food addiction. “Certain foods trigger addictive behavior in some individuals,” says Daunert. “They make you feel like you want more.”

Serotonin, the “feel-good” neurotransmitter, and cortisol, the “stress” hormone, might be involved, she says.

So one person might be able to eat one potato chip and stop while another would devour the whole bag.

“Different people respond differently to different foods,” Daunert says “Celiacs can’t have grain; other people can’t break down fat. It has to do with their genetic makeup.”

It’s not just that an addicted person might eat more of something. He or she also might not digest it as efficiently.

“It’s whether the bacteria in your gut breaks down the food or stores it as fat,” Daunert says.

The second study is into foods produce negative reactions — but not allergies — in the body.

“For some reason, the immune system recognizes some things we eat as foreign invaders instead of food,” says John E. Lewis, Ph.D., associate professor in UM’s Department of Psychiatry and Behavioral Science.

“It creates reactions from congestion to headache, upset stomach, bloating, indigestion,” Lewis says. “It creates chronic systemic inflammation, which can bring on serious problems. If you read the literature in the medical field, you see that inflammation is involved in many processes like diabetes, heart problems, cancer.”

UM researchers subjected 120 volunteers to blood tests designed by Immuno Laboratories of Fort Lauderdale, testing their genetic reactions to 115 foods including lobster, milk, cranberries, coconut, tomatoes and others.

Most volunteers reacted to four or five of them, Lewis said, adding that “one poor soul reacted to 40.”

“If you can eliminate these foods you calm the immune system and let the body stop reacting,” Lewis says.

Better digestion can lead to weight loss, the study said: “Subjects who eliminated the foods had reductions in weight, body mass index, waist and hip circumference, blood pressure and quality of life.” And they did it without greatly cutting calories.

The third study involves the genetics of exercise. UM researchers put 101 volunteers through a 12-week aerobic and resistance training program, measuring their physical fitness before and after with tests of how much oxygen their muscles could consume while exercising at maximum capacity.

They divided the group into “low responders” and “high responders” based on how much their fitness improved. Then they did genetic tests of the two groups and found that 437 of their genes differed — a clue to why they reacted differently to the exercises.

By repeating the tests with different exercises, they could see which volunteers responded best to, say, bike riding and which responded better to long-distance running.

“We all have the same genes,” says Evadnie Rampersaud, Ph.D., research assistant professor in the Dr. John T. Macdonald Foundation Department of Human Genetics. “But whether some genes are ‘turned on’ by exercise is predictive of what will work best.”

Adds Goldschmidt, co-principal investigator with Rampersaud on the study: “Some subjects had tremendous results. They lost weight, felt good. Others didn’t improve at all. You may benefit from lifting weights; for me, it’s better maybe to ride a bike. We propose to use genes to identify the individual response to exercise.”

But gene testing is expensive. Will this become merely an exercise aid for the rich?

“Tests are always expensive in the research phase,” says Rampersaud. “We hope the cost will go down when the tests are produced for the mass market.”

UM researchers are working on a new genetic computer chip to reduce the cost of such testing, she said.

Testing for genetic indicators for exercise and nutrition also may get simpler, Goldschmidt says. In the research phase doctors might have to identify hundreds of genes to see which affect outcomes. But once they know which genes to look for, which determine the person’s response to a particular food or type of exercise, they might have to identify only five, he said.

©2011 The Miami Herald

Visit The Miami Herald at www.miamiherald.com

Distributed by MCT Information Services

Imagine a diet that would let you lose weight without cutting calories, or an exercise program that would tell in advance whether you'd get more benefit from pumping iron than walking a treadmill.

It may sound like wishful thinking or a late-night TV informercial, but researchers at the University of Miami medical school are studying the theory that nutrition and exercise can be affected by a person's individual genetic makeup.

"I believe if we look at people at the molecular level we can improve their health," says Sylvia Daunert, Ph.D., chair of the Department of Biochemistry and Molecular Biology at the UM Medical School. The studies question long-held beliefs about food selection and weight loss. For example, could 1,000 calories of turkey cause more weight gain in some people than 1,000 calories of cashews? If so, could a person lose weight through food selection without cutting total calories?

And could a person's genes pre-determine whether he or she will benefit from a particular type of exercise -- or perhaps be at greater risk of injury from it?

UM researchers are looking into it. "We can't say this is 100 percent correct," Daunert says. "This is our hypothesis. This is brand-new science."

UM Medical School dean Pascal Goldschmidt agrees: "It's not ready for prime time application yet." Larger-scale studies must be done and scholarly articles vetted by peer-reviewed medical journals. Still, Goldschmidt, a co-principal investigator in the studies, says some of it could be in general use in two to five years.

The research is another offshoot of the historic 2003 success of the Human Genome Project, which mapped all the DNA, genes and chromosomes that operate the human body. Those results already fuel promising new studies into the causes and potential prevention of diseases from Alzheimer's to Parkinson's. Now, UM researchers hope genetics can lead the way toward creation of more individual, even "designer" programs of diet and exercise.

Genetic help in diet and exercise is crucial, Goldschmidt says, in the push to help the kinds of obese high school and college students weighing well over 300 pounds he sees regularly in the studies.

"They don't have the discipline or education to make changes," he says. "If we don't want to lose them, it's very important to find exercise routines in which they can see results pretty rapidly."

It's also important for older people seeking healthy food choices, he says: "When you're 20, you can eat everything. Later, some foods work better than others."

At UM, three studies are looking into the genetics of nutrition and exercise.

First is the role of genetics in food addiction. "Certain foods trigger addictive behavior in some individuals," says Daunert. "They make you feel like you want more."

Serotonin, the "feel-good" neurotransmitter, and cortisol, the "stress" hormone, might be involved, she says.

So one person might be able to eat one potato chip and stop while another would devour the whole bag.

"Different people respond differently to different foods," Daunert says "Celiacs can't have grain; other people can't break down fat. It has to do with their genetic makeup."

It's not just that an addicted person might eat more of something. He or she also might not digest it as efficiently.

"It's whether the bacteria in your gut breaks down the food or stores it as fat," Daunert says.

The second study is into foods produce negative reactions -- but not allergies -- in the body.

"For some reason, the immune system recognizes some things we eat as foreign invaders instead of food," says John E. Lewis, Ph.D., associate professor in UM's Department of Psychiatry and Behavioral Science.

"It creates reactions from congestion to headache, upset stomach, bloating, indigestion," Lewis says. "It creates chronic systemic inflammation, which can bring on serious problems. If you read the literature in the medical field, you see that inflammation is involved in many processes like diabetes, heart problems, cancer."

UM researchers subjected 120 volunteers to blood tests designed by Immuno Laboratories of Fort Lauderdale, testing their genetic reactions to 115 foods including lobster, milk, cranberries, coconut, tomatoes and others.

Most volunteers reacted to four or five of them, Lewis said, adding that "one poor soul reacted to 40."

"If you can eliminate these foods you calm the immune system and let the body stop reacting," Lewis says.

Better digestion can lead to weight loss, the study said: "Subjects who eliminated the foods had reductions in weight, body mass index, waist and hip circumference, blood pressure and quality of life." And they did it without greatly cutting calories.

The third study involves the genetics of exercise. UM researchers put 101 volunteers through a 12-week aerobic and resistance training program, measuring their physical fitness before and after with tests of how much oxygen their muscles could consume while exercising at maximum capacity.

They divided the group into "low responders" and "high responders" based on how much their fitness improved. Then they did genetic tests of the two groups and found that 437 of their genes differed -- a clue to why they reacted differently to the exercises.

By repeating the tests with different exercises, they could see which volunteers responded best to, say, bike riding and which responded better to long-distance running.

"We all have the same genes," says Evadnie Rampersaud, Ph.D., research assistant professor in the Dr. John T. Macdonald Foundation Department of Human Genetics. "But whether some genes are 'turned on' by exercise is predictive of what will work best."

Adds Goldschmidt, co-principal investigator with Rampersaud on the study: "Some subjects had tremendous results. They lost weight, felt good. Others didn't improve at all. You may benefit from lifting weights; for me, it's better maybe to ride a bike. We propose to use genes to identify the individual response to exercise."

But gene testing is expensive. Will this become merely an exercise aid for the rich?

"Tests are always expensive in the research phase," says Rampersaud. "We hope the cost will go down when the tests are produced for the mass market."

UM researchers are working on a new genetic computer chip to reduce the cost of such testing, she said.

Testing for genetic indicators for exercise and nutrition also may get simpler, Goldschmidt says. In the research phase doctors might have to identify hundreds of genes to see which affect outcomes. But once they know which genes to look for, which determine the person's response to a particular food or type of exercise, they might have to identify only five, he said.

©2011 The Miami Herald

Visit The Miami Herald at www.miamiherald.com

Distributed by MCT Information Services

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A Scary Time for Teeth

Posted October 25, 2011

Halloween treats can be a dentist’s worst nightmare and a headache for parents concerned about their child’s oral hygiene.

There were about 41 million potential trick-or-treaters last year — children ages 5 to 14 — across the United States, according to the U.S. Census Bureau.

“Halloween night — depending upon what the kids are consuming — some of the more immediate concerns include pulling loose any dental sealants they may have in their mouths,” said Dr. Jim Nickman, a pediatric dentist.

The American Academy of Pediatric Dentistry knows Halloween can be a frightful time for tiny teeth, from damaged brackets to broken teeth.

“Every time you eat or drink something with sugar in it, you start a 15-minute acid attack. The bacteria takes that sugar and produces acid, which eats away at the enamel and causes the cavity,” said Dr. Rhea Haugseth, AAPD president.

First and foremost, parents need to be aware of and take care of their own oral health. Good eating habits, good oral health practices and seeing the dentist on a regular basis will go a long way toward ensuring children will have good oral health as well, according to the AAPD.

“On Halloween night, it’s definitely fine for kids to have some treats depending upon what’s in their mouths. Obviously, if they have oral appliances … they would want to stay away from sticky candy,” Nickman said.

With all of the sweet treats consumed around Halloween, now is a great time for parents to schedule a pediatric dental appointment for their children, Nickman said. Children should visit the dentist every six months for a checkup to avoid dental problems and keep smiles healthy.

“For younger children, I would recommend parental help with brushing and flossing,” he said. “My general rule of thumb is if kids are not able to tie their shoes or not able to write in cursive yet, a lot of times then they don’t have the manual dexterity to do a really good job of brushing.”

©2011 the St. Cloud Times (St. Cloud, Minn.)

Halloween treats can be a dentist's worst nightmare and a headache for parents concerned about their child's oral hygiene.

There were about 41 million potential trick-or-treaters last year -- children ages 5 to 14 -- across the United States, according to the U.S. Census Bureau.

"Halloween night -- depending upon what the kids are consuming -- some of the more immediate concerns include pulling loose any dental sealants they may have in their mouths," said Dr. Jim Nickman, a pediatric dentist.

The American Academy of Pediatric Dentistry knows Halloween can be a frightful time for tiny teeth, from damaged brackets to broken teeth.

"Every time you eat or drink something with sugar in it, you start a 15-minute acid attack. The bacteria takes that sugar and produces acid, which eats away at the enamel and causes the cavity," said Dr. Rhea Haugseth, AAPD president.

First and foremost, parents need to be aware of and take care of their own oral health. Good eating habits, good oral health practices and seeing the dentist on a regular basis will go a long way toward ensuring children will have good oral health as well, according to the AAPD.

"On Halloween night, it's definitely fine for kids to have some treats depending upon what's in their mouths. Obviously, if they have oral appliances ... they would want to stay away from sticky candy," Nickman said.

With all of the sweet treats consumed around Halloween, now is a great time for parents to schedule a pediatric dental appointment for their children, Nickman said. Children should visit the dentist every six months for a checkup to avoid dental problems and keep smiles healthy.

"For younger children, I would recommend parental help with brushing and flossing," he said. "My general rule of thumb is if kids are not able to tie their shoes or not able to write in cursive yet, a lot of times then they don't have the manual dexterity to do a really good job of brushing."

©2011 the St. Cloud Times (St. Cloud, Minn.)

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More Gluten Free Menu Options

Posted Sept 16, 2011

Eating at a restaurant can be a challenge for anyone on a restricted diet.

But when eating the wrong food can make you sick, eating out can be become downright scary.

Getting sick from food is a real possibility for the growing number of Americans who have celiac disease.

People with celiac disease have an intolerance to gluten, a protein found in wheat, barley and rye. It is considered the most under-diagnosed disease in the country, and it may affect one out of every 133 Americans, according to the Gluten Intolerance Group of North America, a national support group.

In addition, many more people have found that they have a sensitivity to wheat and/or gluten. Others have chosen not to eat wheat or gluten for various reasons. Some say they feel better without it; others think it helps with weight loss.

In the past, eating out has been difficult for anyone on a gluten-free diet. In carb-crazy, wheat-loving America, sometimes a salad might be the only thing on the menu that doesn’t use flour, bread, pasta or something else with gluten. And many times that salad comes with croutons.

Thomas Manning, a Forsyth County native who lives in North Raleigh, remembers eating out six years ago after he first found out he had celiac disease. Often, after he explained his situation, restaurant employees would become scared to serve him, worried that any mistake might make him sick. And many times when they did serve him, they’d offer nothing beyond a plain grilled chicken breast and a salad. “I got so tired of chicken breast and salad,” he said.

But now restaurants are starting to listen to — and welcome — the increasing numbers of diners who avoid wheat and gluten.

“There are a lot more restaurants that offer gluten-free options,” said Debbie Fisher of Clemmons, who also has celiac disease. “And the gluten-free menus have a lot more items on them.”

When Martha Russell learned she had celiac disease in 2003, “some people didn’t even know what gluten is,” she said. “Chefs are so much more aware of this now. And they love the challenge of creating something different for you.”

The Gluten Intolerance Group (www.gluten.net) has enrolled 1,620 restaurants in the country in its Gluten-Free Restaurant Awareness Program. In Winston-Salem, several restaurants now offer gluten-free options.

Extensive gluten-free menus are offered at such chains as Bonefish Grill, Carrabba’s Italian Grill, Firebirds Wood Fired Grill, Outback Steak House and Village Tavern, and at such independent restaurants as New Town Bistro and River Birch Lodge.

Jason’s Deli, a chain based in Texas with a location on Hanes Mall Boulevard, offers sandwiches on gluten-free bread. Mellow Mushroom and Brixx Wood Fired Pizza both offer gluten-free pizza.

Serving gluten-free meals is not as simple as removing or replacing the bread or pasta.

The gluten from wheat, barley and rye show up — or rather hide — in many ingredients.

“I’m very skeptical about any sauce or salad dressing,” said Fran Fox, because those often use flour for thickening. Fox, who has been gluten-free for 25 years, said it does require asking a lot of questions at restaurants.

Another hidden ingredient is soy sauce, which usually contains wheat. Other ingredients, such as malted barley, lurk in many processed foods.

Russell and others tend to stay away from Chinese and other Asian restaurants that use soy sauce. They often feel more comfortable in Mexican and Indian restaurants that do not rely heavily on wheat.

But it’s not just the ingredients. Cross-contamination poses a danger, too. Vegetables chopped on the same cutting board as a loaf of bread can contaminate someone’s salad and make them sick.

Similarly, the cook who makes a salad with croutons and then makes a gluten-free salad can contaminate the gluten-free salad.

At New Town Bistro, chef Donny Smith pulls out a clean cutting board and clean utensils when someone orders a gluten-free item.

“It’s not the best thing at 7 p.m. on a Saturday night, but there’s no other way around it,” Smith said. “It just becomes part of our job. We want to make sure people didn’t use tongs to grab bread out of the oven, then use it to grab a gluten-free entree.”

At Mellow Mushroom, general manager Margaret Waters said the staff changes aprons, washes hands and moves to a separate work area after receiving an order for a gluten-free pizza.

“We even have a different cart of ingredients — toppings, the sauce, the cheese — that we keep separate from everything else,” she said. And the pizza is put on a special rack so it does not touch the same oven surfaces that the regular pizzas touch.

When someone orders a gluten-free sandwich at Jason’s Deli, “only the managers are allowed to make it,” said supervisor Nancy Hernandez. “We make it in the back of the restaurant. We get all of the ingredients fresh from the back. We don’t use anything from the line” that might have come in contact with regular bread.

A plain piece of meat might seem like a safe choice, but not if it’s grilled on the same spot as grilled bread. Chef Travis Myers of River Birch Lodge sautes meats on his gluten-free menu in clean pans instead of grilling them.

Myers cooks all of his breaded and other gluten foods in one deep fryer, dedicating a second fryer to gluten-free items. “We can do french fries and (homemade potato) chips and not worry about cross-contamination,” he said.

Myers has a gluten-free menu of five appetizers, five salads, four sandwiches, eight entrees and three desserts.

In some cases, he has made an item gluten-free simply by removing the gluten ingredient. For instance, the seared tuna appetizer comes with pickled ginger but without the usual ginger sauce, which is made with soy sauce.

“Once we dove into the nuts and bolts of it, it was easy to make things gluten-free, because we make most things in-house,” Myers said. >

River Birch has offered a gluten-free menu longer than most — about six years. “Our lawyer’s family is gluten-intolerant, so that’s how we learned about it,” he said.

“Word of mouth has really helped us. Now I’d say one out of every five tables we’re getting a gluten-free order. A lot of times we’ll have a whole party of gluten-free.”

That was the case last Thursday when about a dozen members of the local Gluten Intolerance Group ate lunch at River Birch. Myers sent out a continuous supply of gluten-free items to sample.

Some are naturally gluten-free, such as the homemade potato chips with dipping sauces, and the cedar-plank salmon. Some require simple substitutions from the regular menu, like serving the goat cheese fresh instead of breaded and pan-fried in the chevre salad.

Other items include pulled pork, Thai chicken salad and gluten-free pasta in a white-wine sauce.

“Getting the staff up-to-date has been the key to this,” Myers said. “We train and retrain, telling them how serious it can be if a gluten-intolerant person got a big, old crouton on their salad.”

But the more gluten-free orders he gets, the better he and his staff can do. “I think once you get over the initial crunch, and you really grasp things, it’s easier.” mhastings@wsjournal.com

About celiac disease

Celiac disease is most often referred to as gluten intolerance. For someone who has the disease, consumption of gluten — a protein found in wheat, barley and rye — causes damage to the small intestine.

The disease has many symptoms, and different people exhibit different symptoms and different sensitivities to gluten. Possible symptoms include diarrhea, bloating, weight loss, weakness, anemia, chronic fatigue, muscle cramps, migraine headaches, nerve problems and bone pain.

Because of the variety of symptoms, celiac disease is often confused with other diseases, and it often goes undiagnosed. But a panel of blood tests has been developed to screen for the disease.

Celiac disease is a chronic, inherited disease. A cure does not exist. Treatment consists of eating a diet free of all gluten. Because the disease causes nutrients to pass through the small intestine instead of being absorbed, the disease can lead to malnutrition if left untreated.

Gluten-free menus

Here are some area restaurants that offer gluten-free menus. The menus also are posted on their websites:

* Bonefish Grill, www.bonefishgrill.com

* Brixx Wood Fired Pizza, www.brixxpizza.com

* Carrabba’s Italian Grill, www.carrabbas.com

* Firebirds Wood Fired Grill, www.firebirdsrestaurants.com

* Jason’s Deli, www.jasonsdeli.com

* Mellow Mushroom, www.mellowmushroom.com

* New Town Bistro, www.newtownbistro.com

* Olive Garden, www.olivegarden.com

* Outback Steak House, www.outback.com

* River Birch Lodge, www.riverbirchlodge.com

* Village Tavern, www.villagetavern.com

Note that these menus typically contain warnings or qualifiers that say the restaurants do not assume responsibility for the accuracy of the menus, which typically have been prepared by an outside dietitian or other person.

Many gluten-free diners say that a gluten-free menu is no guarantee of a gluten-free meal. Several local diners mentioned instances when their “gluten-free meal” arrived with wheat croutons in the salad or wheat bread on the plate.

Adequate training and knowledge can be especially difficult in large restaurants or those in which employee turnover is high.

In short, a gluten-free meal is dependent on the understanding and communication of all parties involved, including the wait staff, kitchen staff and diners.

Grace Johnston, team leader of the local Gluten Intolerance Group, makes these suggestions for eating out on a gluten-free diet:

* Go when the restaurant isn’t busy and has time to accommodate special requests.

* Talk directly with the head chef or a manager about the need for a gluten-free meal.

* Ask lots of questions about ingredients and preparation.

Michael Hastings

©2011 Winston-Salem Journal (Winston Salem, N.C.)

Eating at a restaurant can be a challenge for anyone on a restricted diet.

But when eating the wrong food can make you sick, eating out can be become downright scary.

Getting sick from food is a real possibility for the growing number of Americans who have celiac disease.

People with celiac disease have an intolerance to gluten, a protein found in wheat, barley and rye. It is considered the most under-diagnosed disease in the country, and it may affect one out of every 133 Americans, according to the Gluten Intolerance Group of North America, a national support group.

In addition, many more people have found that they have a sensitivity to wheat and/or gluten. Others have chosen not to eat wheat or gluten for various reasons. Some say they feel better without it; others think it helps with weight loss.

In the past, eating out has been difficult for anyone on a gluten-free diet. In carb-crazy, wheat-loving America, sometimes a salad might be the only thing on the menu that doesn't use flour, bread, pasta or something else with gluten. And many times that salad comes with croutons.

Thomas Manning, a Forsyth County native who lives in North Raleigh, remembers eating out six years ago after he first found out he had celiac disease. Often, after he explained his situation, restaurant employees would become scared to serve him, worried that any mistake might make him sick. And many times when they did serve him, they'd offer nothing beyond a plain grilled chicken breast and a salad. "I got so tired of chicken breast and salad," he said.

But now restaurants are starting to listen to -- and welcome -- the increasing numbers of diners who avoid wheat and gluten.

"There are a lot more restaurants that offer gluten-free options," said Debbie Fisher of Clemmons, who also has celiac disease. "And the gluten-free menus have a lot more items on them."

When Martha Russell learned she had celiac disease in 2003, "some people didn't even know what gluten is," she said. "Chefs are so much more aware of this now. And they love the challenge of creating something different for you."

The Gluten Intolerance Group (www.gluten.net) has enrolled 1,620 restaurants in the country in its Gluten-Free Restaurant Awareness Program. In Winston-Salem, several restaurants now offer gluten-free options.

Extensive gluten-free menus are offered at such chains as Bonefish Grill, Carrabba's Italian Grill, Firebirds Wood Fired Grill, Outback Steak House and Village Tavern, and at such independent restaurants as New Town Bistro and River Birch Lodge.

Jason's Deli, a chain based in Texas with a location on Hanes Mall Boulevard, offers sandwiches on gluten-free bread. Mellow Mushroom and Brixx Wood Fired Pizza both offer gluten-free pizza.

Serving gluten-free meals is not as simple as removing or replacing the bread or pasta.

The gluten from wheat, barley and rye show up -- or rather hide -- in many ingredients.

"I'm very skeptical about any sauce or salad dressing," said Fran Fox, because those often use flour for thickening. Fox, who has been gluten-free for 25 years, said it does require asking a lot of questions at restaurants.

Another hidden ingredient is soy sauce, which usually contains wheat. Other ingredients, such as malted barley, lurk in many processed foods.

Russell and others tend to stay away from Chinese and other Asian restaurants that use soy sauce. They often feel more comfortable in Mexican and Indian restaurants that do not rely heavily on wheat.

But it's not just the ingredients. Cross-contamination poses a danger, too. Vegetables chopped on the same cutting board as a loaf of bread can contaminate someone's salad and make them sick.

Similarly, the cook who makes a salad with croutons and then makes a gluten-free salad can contaminate the gluten-free salad.

At New Town Bistro, chef Donny Smith pulls out a clean cutting board and clean utensils when someone orders a gluten-free item.

"It's not the best thing at 7 p.m. on a Saturday night, but there's no other way around it," Smith said. "It just becomes part of our job. We want to make sure people didn't use tongs to grab bread out of the oven, then use it to grab a gluten-free entree."

At Mellow Mushroom, general manager Margaret Waters said the staff changes aprons, washes hands and moves to a separate work area after receiving an order for a gluten-free pizza.

"We even have a different cart of ingredients -- toppings, the sauce, the cheese -- that we keep separate from everything else," she said. And the pizza is put on a special rack so it does not touch the same oven surfaces that the regular pizzas touch.

When someone orders a gluten-free sandwich at Jason's Deli, "only the managers are allowed to make it," said supervisor Nancy Hernandez. "We make it in the back of the restaurant. We get all of the ingredients fresh from the back. We don't use anything from the line" that might have come in contact with regular bread.

A plain piece of meat might seem like a safe choice, but not if it's grilled on the same spot as grilled bread. Chef Travis Myers of River Birch Lodge sautes meats on his gluten-free menu in clean pans instead of grilling them.

Myers cooks all of his breaded and other gluten foods in one deep fryer, dedicating a second fryer to gluten-free items. "We can do french fries and (homemade potato) chips and not worry about cross-contamination," he said.

Myers has a gluten-free menu of five appetizers, five salads, four sandwiches, eight entrees and three desserts.

In some cases, he has made an item gluten-free simply by removing the gluten ingredient. For instance, the seared tuna appetizer comes with pickled ginger but without the usual ginger sauce, which is made with soy sauce.

"Once we dove into the nuts and bolts of it, it was easy to make things gluten-free, because we make most things in-house," Myers said. >

River Birch has offered a gluten-free menu longer than most -- about six years. "Our lawyer's family is gluten-intolerant, so that's how we learned about it," he said.

"Word of mouth has really helped us. Now I'd say one out of every five tables we're getting a gluten-free order. A lot of times we'll have a whole party of gluten-free."

That was the case last Thursday when about a dozen members of the local Gluten Intolerance Group ate lunch at River Birch. Myers sent out a continuous supply of gluten-free items to sample.

Some are naturally gluten-free, such as the homemade potato chips with dipping sauces, and the cedar-plank salmon. Some require simple substitutions from the regular menu, like serving the goat cheese fresh instead of breaded and pan-fried in the chevre salad.

Other items include pulled pork, Thai chicken salad and gluten-free pasta in a white-wine sauce.

"Getting the staff up-to-date has been the key to this," Myers said. "We train and retrain, telling them how serious it can be if a gluten-intolerant person got a big, old crouton on their salad."

But the more gluten-free orders he gets, the better he and his staff can do. "I think once you get over the initial crunch, and you really grasp things, it's easier." mhastings@wsjournal.com

About celiac disease

Celiac disease is most often referred to as gluten intolerance. For someone who has the disease, consumption of gluten -- a protein found in wheat, barley and rye -- causes damage to the small intestine.

The disease has many symptoms, and different people exhibit different symptoms and different sensitivities to gluten. Possible symptoms include diarrhea, bloating, weight loss, weakness, anemia, chronic fatigue, muscle cramps, migraine headaches, nerve problems and bone pain.

Because of the variety of symptoms, celiac disease is often confused with other diseases, and it often goes undiagnosed. But a panel of blood tests has been developed to screen for the disease.

Celiac disease is a chronic, inherited disease. A cure does not exist. Treatment consists of eating a diet free of all gluten. Because the disease causes nutrients to pass through the small intestine instead of being absorbed, the disease can lead to malnutrition if left untreated.

Gluten-free menus

Here are some area restaurants that offer gluten-free menus. The menus also are posted on their websites:

* Bonefish Grill, www.bonefishgrill.com

* Brixx Wood Fired Pizza, www.brixxpizza.com

* Carrabba's Italian Grill, www.carrabbas.com

* Firebirds Wood Fired Grill, www.firebirdsrestaurants.com

* Jason's Deli, www.jasonsdeli.com

* Mellow Mushroom, www.mellowmushroom.com

* New Town Bistro, www.newtownbistro.com

* Olive Garden, www.olivegarden.com

* Outback Steak House, www.outback.com

* River Birch Lodge, www.riverbirchlodge.com

* Village Tavern, www.villagetavern.com

Note that these menus typically contain warnings or qualifiers that say the restaurants do not assume responsibility for the accuracy of the menus, which typically have been prepared by an outside dietitian or other person.

Many gluten-free diners say that a gluten-free menu is no guarantee of a gluten-free meal. Several local diners mentioned instances when their "gluten-free meal" arrived with wheat croutons in the salad or wheat bread on the plate.

Adequate training and knowledge can be especially difficult in large restaurants or those in which employee turnover is high.

In short, a gluten-free meal is dependent on the understanding and communication of all parties involved, including the wait staff, kitchen staff and diners.

Grace Johnston, team leader of the local Gluten Intolerance Group, makes these suggestions for eating out on a gluten-free diet:

* Go when the restaurant isn't busy and has time to accommodate special requests.

* Talk directly with the head chef or a manager about the need for a gluten-free meal.

* Ask lots of questions about ingredients and preparation.

Michael Hastings

©2011 Winston-Salem Journal (Winston Salem, N.C.)

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High Heat Can Cause Problems for Diabetics

Posted July 15, 2011

Everyone suffers during record heat waves, but for people with diabetes, extreme heat can present serious health consequences.

People with diabetes are particularly vulnerable to heat and humidity because their bodies are less capable of adjusting to increases in temperature. Nerve damage — a common effect of diabetes — affects sweat glands and other organs, making it harder for people with diabetes to cool down.

And in hot, humid weather, that reduced ability to sweat, can further impair the body’s capacity to regulate sugar levels in the blood.

It’s critical that people with diabetes take steps to avoid potentially life-threatening heat-related illnesses.

–Avoid extended exposure to the sun. Wear plenty of sun block to avoid sunburn, which can tax your body and cause blood glucose levels to rise.

–Check your blood sugar levels often. Many people tend to be more active in the summer months, and changes in activity and heat levels can affect the insulin needs of people with diabetes.

–Drink plenty of water. It is important to avoid dehydration, which places further stress on the body and affects glucose levels.

–Stay cool. If possible, take breaks from the heat in air-conditioned areas or designated cooling centers.

–Keep medication and supplies as cool as possible, and away from direct sunlight. Extreme temperatures can cause insulin and other supplies to break down or become less potent.

–Avoid caffeine and alcohol in high temperatures. Both alcohol and caffeine can increase the risk of dehydration for people with diabetes.

–Be alert for signs of heat exhaustion. The Centers for Disease Control and Prevention (CDC) lists these signals as common signs of heat exhaustion: Heavy sweating; paleness; muscle cramps; tiredness; weakness; dizziness; headache; nausea or vomiting; and/or fainting.

If you or someone you know has diabetes, be on the lookout for signs of heat exhaustion or heat stroke and seek medical attention right away if you recognize symptoms.

To learn more about diabetes and diabetes resources, visit www.unitedhealthgroup.com/diabetes.

To see more of The Norman Transcript or to subscribe to the newspaper, go to http://www.normantranscript.com/.

Copyright © 2011, The Norman Transcript, Okla.

Distributed by McClatchy-Tribune Information Services.

Everyone suffers during record heat waves, but for people with diabetes, extreme heat can present serious health consequences.

People with diabetes are particularly vulnerable to heat and humidity because their bodies are less capable of adjusting to increases in temperature. Nerve damage -- a common effect of diabetes -- affects sweat glands and other organs, making it harder for people with diabetes to cool down.

And in hot, humid weather, that reduced ability to sweat, can further impair the body's capacity to regulate sugar levels in the blood.

It's critical that people with diabetes take steps to avoid potentially life-threatening heat-related illnesses.

--Avoid extended exposure to the sun. Wear plenty of sun block to avoid sunburn, which can tax your body and cause blood glucose levels to rise.

--Check your blood sugar levels often. Many people tend to be more active in the summer months, and changes in activity and heat levels can affect the insulin needs of people with diabetes.

--Drink plenty of water. It is important to avoid dehydration, which places further stress on the body and affects glucose levels.

--Stay cool. If possible, take breaks from the heat in air-conditioned areas or designated cooling centers.

--Keep medication and supplies as cool as possible, and away from direct sunlight. Extreme temperatures can cause insulin and other supplies to break down or become less potent.

--Avoid caffeine and alcohol in high temperatures. Both alcohol and caffeine can increase the risk of dehydration for people with diabetes.

--Be alert for signs of heat exhaustion. The Centers for Disease Control and Prevention (CDC) lists these signals as common signs of heat exhaustion: Heavy sweating; paleness; muscle cramps; tiredness; weakness; dizziness; headache; nausea or vomiting; and/or fainting.

If you or someone you know has diabetes, be on the lookout for signs of heat exhaustion or heat stroke and seek medical attention right away if you recognize symptoms.

To learn more about diabetes and diabetes resources, visit www.unitedhealthgroup.com/diabetes.

To see more of The Norman Transcript or to subscribe to the newspaper, go to http://www.normantranscript.com/.

Copyright © 2011, The Norman Transcript, Okla.

Distributed by McClatchy-Tribune Information Services.

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Lighten Up Your Summer Meals

Posted July 9, 2011

When it’s 100 degrees outside, there is no worse feeling than eating a heavy meal.

On a hot, bright, blue-skied summer day, light and easy meals are a must. Nothing can compete with a lush watermelon or the sweetness of a fresh ear of roasted corn on the cob.

“To me, summer is the perfect time to take advantage of several easy items to have in your diet for better health, like fresh fruits and vegetables,” said registered dietitian Phil Arnold, the food and nutrition director at the University Medical Center of El Paso.

“It’s the time of year where those things are more plentiful. You’ve got melons, you’ve got the corn on the cob and all these different things that are coming out nice and fresh and beautiful-looking, and you can

incorporate more of those into your diet.”

To make it even easier, Arnold suggests preparing fruits and vegetables beforehand.

“What I do on the weekend is I’ll get the cutting board and prep a bunch of different vegetables all at the same time,” he said. “I’ll get my cauliflower, my broccoli, my carrot sticks, my celery sticks, maybe chop up some squash, and seal them in Ziploc bags or Tupperware.”

He sometimes eats raw vegetables with low-fat or reduced-calorie dressing or light cream cheese.

“My favorite is taking my raw vegetables, add hummus, and put it in a whole-wheat tortilla,” he said. “It’s a nice and healthy, high-fiber, high-nutritional snack.”

Grilling outdoors is a good way to avoid heating up the kitchen, and it turns

out grilling is healthful, too.

“The grill is fantastic because you’re able to get the fat to drip off the meat,” Arnold said. “Traditionally many of the items you put on the grill — for example, chicken — are going to be lower-fat meat items anyway.”

To cut down even further on fat content, grill less meat and more vegetables. Try kabobs using cubes of lean beef, chicken or shrimp with fresh grilled vegetables. Serve them on a bed of brown rice.

“By doing kebabs, you’re getting away with eating a few ounces of meat instead of eating six to eight ounces, (which) a lot of people will do when they’re grilling,” Arnold said. “Make the emphasis on the side items and less on the meat so you’re getting a better balance on the fiber, the vitamins, and less on the fat and cholesterol.”

Gotta have burgers? Try ground turkey instead of ground beef.

“I know nothing can replace the juicy goodness of a beef hamburger, but turkey isn’t a bad alternative,” said Mike English, a West Side transplant from Kentucky. “If you’re a steak person, try the tenderloin filet. It’s a more expensive cut, but it’s leaner and naturally more portion controlled than a strip loin or ribeye steak.”

Ribeye steaks and pork ribs tend to be the highest in saturated fats and calories, often double the caloric content of a similar-sized leaner cut.

Edith Garcia makes full use of the summer to teach her children to eat fresh fruits.

“For many people, summer means burgers, hot dogs and ice cream,” said the East Side mother of three. “And that’s fine, but not four or five times a week.”

Garcia, a teacher in the Ysleta school district, said she enjoys visiting local farmers markets and buying the freshest fruits and vegetables possible.

“Ideally, teaching your kids about the foods of each season is a good way for them to respect our food system,” she said. “It’s also how you make use of the fresh fruits and vegetables.”

Garcia makes summer smoothies from the Pecos cantaloupe and the watermelon and strawberries she finds at local stores.

“These summer fruits have a rich flavor and they’re healthy, so I feel confident that I’m providing my children and their friends something that’s good for their health,” she said. “Instead of asking to snack on pre-packaged, lower-quality foods, they’re actually asking me to make them agua frescas.”

Another key to a healthy summer is hydration.

“Hydration affects a variety of components and organs in the body,” said Arnold, the food and nutrition director at University Medical Center.

“Many times, we don’t realize that our headaches are due to not being hydrated. It’s important to continuously hit the water to make sure you keep the hydration state.”

He said soda, coffee and other caffeinated beverages can give you some dehydrating effects. The same with alcohol.

“They’re generally drinking just excess calories,” Arnold said. People concerned about weight should “make sure the things they are consuming are providing for their nutritional needs, like vitamins and minerals,” he said. “A soda is drinking something that does nothing for you except for the pleasure of it.

“You want to focus on having a nice tall glass of water with a lemon or lime for flavor instead.”

Arnold said there are no hard and fast rules on the amount of water a person should drink, but the general rule is eight to 10 glasses.

“When you’re in a high-elevation, lower-humidity area like we are in El Paso, your water needs are higher than someone in the flatlands of the Midwest,” he said.

“You also have to consider the activity level and the body weight. All those factors come into play.”

Victor R. Martinez may be reached at vmartinez@elpasotimes.com, 546-6128.

Summer eating tips Allison Miner, associate professor of health, nutrition and physical education at Prince George’s Community College in Maryland, provided these summer eating tips. — Stay hydrated, relying mostly on water from the tap. Thirst signals can be mistaken for hunger, so it’s a good idea to drink water throughout the day and evening. An occasional sweetened beverage (this includes natural and man-made) is fine, as long as it is occasional.

— Practice portion control. Using smaller plates is a proven method of consuming fewer calories effortlessly. You simply do not need to eat a lot of food to get the nutrients you need to be healthy.

— Purchase plant foods in season. These are readily available and taste freshest because they are harvested almost ripened. The cost should also be lower, because the produce is abundant and the shipping and storage costs are lower.

— Go meatless on Mondays. The Meatless Mondays organization provides recipes and advice on how to accomplish this new trend in eating. You can lower your food bills and improve your health while benefiting the environment.

— Frozen yogurt is generally fat-free and you have the option of adding fresh fruit toppings. This is a tasty, satisfying and healthful treat (with calcium and protein, for starters) that you can feel guilt-free about.

— Produce spoils quickly, so buy small amounts more frequently during the summer. Plan to shop every three days or so, and plan your trips to the grocery so you don’t spend too much time or overspend your budget. Meals will taste best with the freshest ingredients.

— Plant your own garden. It’s fun and extremely rewarding to grow your own food. It’s especially important for children, because today’s youth are so far removed from food production. Gardening can be as ambitious as farming a plot of land or as simple as planting seeds in a container on your deck or windowsill.

To see more of the El Paso Times, or to subscribe to the newspaper, go to http://www.elpasotimes.com.

Copyright © 2011, El Paso Times, Texas

When it's 100 degrees outside, there is no worse feeling than eating a heavy meal.

On a hot, bright, blue-skied summer day, light and easy meals are a must. Nothing can compete with a lush watermelon or the sweetness of a fresh ear of roasted corn on the cob.

"To me, summer is the perfect time to take advantage of several easy items to have in your diet for better health, like fresh fruits and vegetables," said registered dietitian Phil Arnold, the food and nutrition director at the University Medical Center of El Paso.

"It's the time of year where those things are more plentiful. You've got melons, you've got the corn on the cob and all these different things that are coming out nice and fresh and beautiful-looking, and you can

incorporate more of those into your diet."

To make it even easier, Arnold suggests preparing fruits and vegetables beforehand.

"What I do on the weekend is I'll get the cutting board and prep a bunch of different vegetables all at the same time," he said. "I'll get my cauliflower, my broccoli, my carrot sticks, my celery sticks, maybe chop up some squash, and seal them in Ziploc bags or Tupperware."

He sometimes eats raw vegetables with low-fat or reduced-calorie dressing or light cream cheese.

"My favorite is taking my raw vegetables, add hummus, and put it in a whole-wheat tortilla," he said. "It's a nice and healthy, high-fiber, high-nutritional snack."

Grilling outdoors is a good way to avoid heating up the kitchen, and it turns

out grilling is healthful, too.

"The grill is fantastic because you're able to get the fat to drip off the meat," Arnold said. "Traditionally many of the items you put on the grill -- for example, chicken -- are going to be lower-fat meat items anyway."

To cut down even further on fat content, grill less meat and more vegetables. Try kabobs using cubes of lean beef, chicken or shrimp with fresh grilled vegetables. Serve them on a bed of brown rice.

"By doing kebabs, you're getting away with eating a few ounces of meat instead of eating six to eight ounces, (which) a lot of people will do when they're grilling," Arnold said. "Make the emphasis on the side items and less on the meat so you're getting a better balance on the fiber, the vitamins, and less on the fat and cholesterol."

Gotta have burgers? Try ground turkey instead of ground beef.

"I know nothing can replace the juicy goodness of a beef hamburger, but turkey isn't a bad alternative," said Mike English, a West Side transplant from Kentucky. "If you're a steak person, try the tenderloin filet. It's a more expensive cut, but it's leaner and naturally more portion controlled than a strip loin or ribeye steak."

Ribeye steaks and pork ribs tend to be the highest in saturated fats and calories, often double the caloric content of a similar-sized leaner cut.

Edith Garcia makes full use of the summer to teach her children to eat fresh fruits.

"For many people, summer means burgers, hot dogs and ice cream," said the East Side mother of three. "And that's fine, but not four or five times a week."

Garcia, a teacher in the Ysleta school district, said she enjoys visiting local farmers markets and buying the freshest fruits and vegetables possible.

"Ideally, teaching your kids about the foods of each season is a good way for them to respect our food system," she said. "It's also how you make use of the fresh fruits and vegetables."

Garcia makes summer smoothies from the Pecos cantaloupe and the watermelon and strawberries she finds at local stores.

"These summer fruits have a rich flavor and they're healthy, so I feel confident that I'm providing my children and their friends something that's good for their health," she said. "Instead of asking to snack on pre-packaged, lower-quality foods, they're actually asking me to make them agua frescas."

Another key to a healthy summer is hydration.

"Hydration affects a variety of components and organs in the body," said Arnold, the food and nutrition director at University Medical Center.

"Many times, we don't realize that our headaches are due to not being hydrated. It's important to continuously hit the water to make sure you keep the hydration state."

He said soda, coffee and other caffeinated beverages can give you some dehydrating effects. The same with alcohol.

"They're generally drinking just excess calories," Arnold said. People concerned about weight should "make sure the things they are consuming are providing for their nutritional needs, like vitamins and minerals," he said. "A soda is drinking something that does nothing for you except for the pleasure of it.

"You want to focus on having a nice tall glass of water with a lemon or lime for flavor instead."

Arnold said there are no hard and fast rules on the amount of water a person should drink, but the general rule is eight to 10 glasses.

"When you're in a high-elevation, lower-humidity area like we are in El Paso, your water needs are higher than someone in the flatlands of the Midwest," he said.

"You also have to consider the activity level and the body weight. All those factors come into play."

Victor R. Martinez may be reached at vmartinez@elpasotimes.com, 546-6128.

Summer eating tips Allison Miner, associate professor of health, nutrition and physical education at Prince George's Community College in Maryland, provided these summer eating tips. -- Stay hydrated, relying mostly on water from the tap. Thirst signals can be mistaken for hunger, so it's a good idea to drink water throughout the day and evening. An occasional sweetened beverage (this includes natural and man-made) is fine, as long as it is occasional.

-- Practice portion control. Using smaller plates is a proven method of consuming fewer calories effortlessly. You simply do not need to eat a lot of food to get the nutrients you need to be healthy.

-- Purchase plant foods in season. These are readily available and taste freshest because they are harvested almost ripened. The cost should also be lower, because the produce is abundant and the shipping and storage costs are lower.

-- Go meatless on Mondays. The Meatless Mondays organization provides recipes and advice on how to accomplish this new trend in eating. You can lower your food bills and improve your health while benefiting the environment.

-- Frozen yogurt is generally fat-free and you have the option of adding fresh fruit toppings. This is a tasty, satisfying and healthful treat (with calcium and protein, for starters) that you can feel guilt-free about.

-- Produce spoils quickly, so buy small amounts more frequently during the summer. Plan to shop every three days or so, and plan your trips to the grocery so you don't spend too much time or overspend your budget. Meals will taste best with the freshest ingredients.

-- Plant your own garden. It's fun and extremely rewarding to grow your own food. It's especially important for children, because today's youth are so far removed from food production. Gardening can be as ambitious as farming a plot of land or as simple as planting seeds in a container on your deck or windowsill.

To see more of the El Paso Times, or to subscribe to the newspaper, go to http://www.elpasotimes.com.

Copyright © 2011, El Paso Times, Texas

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Be Sun Safe

Posted June 14, 2011

The weather is warming up, the days are longer and there’s more time to be outside doing all kinds of fun things!

But if you’re going to be out in the sun, especially on a hot day, you need to stay safe. Let’s find out how.

Don’t Feel the Burn

The sun keeps us warm. It makes flowers and plants grow. It even gives us vitamin D so we can better absorb calcium into our bodies for strong bones.

It does all these things by sending down light, which includes invisible ultraviolet (say: ul-trah-vye-uh-lit) rays. These are also called UV rays. Some ultraviolet rays pass through air and clouds and penetrate the skin. When your skin’s been exposed to too many of these rays, you get what’s known as a sunburn.

Some people get a sunburn faster than others because of their coloring. If you have blond or red hair, light-colored skin, and light-colored eyes, you’ll tend to get a sunburn more quickly than someone with dark eyes and skin. That’s because you have less melanin (say: meh-luh-nun). Melanin is a chemical in the skin that protects it from sun damage by reflecting and absorbing UV rays. People with darker skin have more melanin, but even if you have dark hair, dark eyes, or darker-toned skin, you can still get a sunburn. It will just take a little bit longer.

Sunburns look bad and feel worse. They can cause blisters on your skin. They can keep you inside feeling sore when everyone else is outside having fun. They increase your chance of getting wrinkly when you get older. And worst of all, they can lead to skin cancer when you are an adult. Because getting wrinkles and getting sick don’t happen right away, they can seem like things that could never happen to you. But you still need to be careful.

Prime Time

You don’t need to hide from the sun completely or wrap up like a mummy to protect yourself. But you should take these two steps:

1. Always wear sunscreen.

2. Take frequent breaks from the sun by going indoors or moving into the shade.

These steps are especially important between 10 in the morning and 4 in the afternoon, when the sun’s rays are strongest.

Use a sunscreen with an SPF rating of 30 or higher. Put on sunscreen 15 to 20 minutes before going out in the sun. The letters SPF stand for sun protection factor, and the number rating tells you how much longer you can stay in the sun without getting sunburned.

But this isn’t always true, so reapply sunscreen at least every 2 hours, just to be safe. Do this more often if you’ve been swimming or sweating a lot – even if the sunscreen is waterproof. And remember that you can get sunburned more quickly when you’re swimming or boating because the reflection from the water intensifies the sun’s rays.

sure to put sunscreen all over your body. This includes some places you might not think of, like the tops of your ears, the back of your neck, the part in your hair, your face, and the tops of your feet. You may need some help reaching the back of your body so ask your parents or friends to give you a hand. If you want to block the sun’s rays, wear clothing that you can’t see your hand through. You may still get burned through more sheer fabrics. Wear a baseball cap or other fun hat to block your face from the sun.

Don’t forget that your eyes need protection from ultraviolet rays, too. Always wear sunglasses in the bright sun, and make sure they have a label saying that they block UV rays.

Drink Up!

Drinking water is an important part of staying healthy, especially when it’s hot outside. When you’re sweating, you lose water that your body needs to work properly. And if you’re playing a sport or running around in the sun, you lose even more water, because you sweat that much more.

So drink up and don’t wait until you’re thirsty – drinking before you feel thirsty helps keep the water level in your body from dropping too low (dehydration) when it’s hot or you’re sweating a lot with exercise. If you forget and suddenly feel thirsty, start drinking then. There are lots of cool-looking water bottles around, so get one you really like, fill it up, and drink up!

Got That Hot Feeling?

If you’re out in the hot sun or you’re exercising on a hot day, it’s easy to get heat exhaustion. Kids get heat exhaustion when their bodies can’t cool themselves fast enough. A kid with heat exhaustion might feel overheated, tired and weak.

Heat exhaustion can come on suddenly. A person may just collapse when playing soccer or tennis, for example. It can leave someone feeling really tired for days after it happens.

Heat stroke is a more serious heat-related illness and can cause someone to stop sweating; to have red, hot skin; and to have a high temperature. The person might become uncoordinated, confused, or even lose consciousness. It requires emergency medical attention.

Be sure to tell an adult if you’re hot and you have a headache or feel dizzy or nauseated (like you’re going to throw up). The grown-up will want to get you out of the sun, give you liquids to drink, and take you to a doctor, if necessary.

The good news is that the sun doesn’t have to be your enemy if you wear your sunscreen, drink your water, and take breaks when you start to feel too hot. And don’t forget your sunglasses. Not only do they protect your eyes from the sun, they make you look so cool!

Health information provided by KidsHealth.org from the health experts of Nemours.

© 2011, The Nemours Foundation/KidsHealth

Distributed by McClatchy-Tribune

The weather is warming up, the days are longer and there's more time to be outside doing all kinds of fun things!

But if you're going to be out in the sun, especially on a hot day, you need to stay safe. Let's find out how.

Don't Feel the Burn

The sun keeps us warm. It makes flowers and plants grow. It even gives us vitamin D so we can better absorb calcium into our bodies for strong bones.

It does all these things by sending down light, which includes invisible ultraviolet (say: ul-trah-vye-uh-lit) rays. These are also called UV rays. Some ultraviolet rays pass through air and clouds and penetrate the skin. When your skin's been exposed to too many of these rays, you get what's known as a sunburn.

Some people get a sunburn faster than others because of their coloring. If you have blond or red hair, light-colored skin, and light-colored eyes, you'll tend to get a sunburn more quickly than someone with dark eyes and skin. That's because you have less melanin (say: meh-luh-nun). Melanin is a chemical in the skin that protects it from sun damage by reflecting and absorbing UV rays. People with darker skin have more melanin, but even if you have dark hair, dark eyes, or darker-toned skin, you can still get a sunburn. It will just take a little bit longer.

Sunburns look bad and feel worse. They can cause blisters on your skin. They can keep you inside feeling sore when everyone else is outside having fun. They increase your chance of getting wrinkly when you get older. And worst of all, they can lead to skin cancer when you are an adult. Because getting wrinkles and getting sick don't happen right away, they can seem like things that could never happen to you. But you still need to be careful.

Prime Time

You don't need to hide from the sun completely or wrap up like a mummy to protect yourself. But you should take these two steps:

1. Always wear sunscreen.

2. Take frequent breaks from the sun by going indoors or moving into the shade.

These steps are especially important between 10 in the morning and 4 in the afternoon, when the sun's rays are strongest.

Use a sunscreen with an SPF rating of 30 or higher. Put on sunscreen 15 to 20 minutes before going out in the sun. The letters SPF stand for sun protection factor, and the number rating tells you how much longer you can stay in the sun without getting sunburned.

But this isn't always true, so reapply sunscreen at least every 2 hours, just to be safe. Do this more often if you've been swimming or sweating a lot - even if the sunscreen is waterproof. And remember that you can get sunburned more quickly when you're swimming or boating because the reflection from the water intensifies the sun's rays.

sure to put sunscreen all over your body. This includes some places you might not think of, like the tops of your ears, the back of your neck, the part in your hair, your face, and the tops of your feet. You may need some help reaching the back of your body so ask your parents or friends to give you a hand. If you want to block the sun's rays, wear clothing that you can't see your hand through. You may still get burned through more sheer fabrics. Wear a baseball cap or other fun hat to block your face from the sun.

Don't forget that your eyes need protection from ultraviolet rays, too. Always wear sunglasses in the bright sun, and make sure they have a label saying that they block UV rays.

Drink Up!

Drinking water is an important part of staying healthy, especially when it's hot outside. When you're sweating, you lose water that your body needs to work properly. And if you're playing a sport or running around in the sun, you lose even more water, because you sweat that much more.

So drink up and don't wait until you're thirsty - drinking before you feel thirsty helps keep the water level in your body from dropping too low (dehydration) when it's hot or you're sweating a lot with exercise. If you forget and suddenly feel thirsty, start drinking then. There are lots of cool-looking water bottles around, so get one you really like, fill it up, and drink up!

Got That Hot Feeling?

If you're out in the hot sun or you're exercising on a hot day, it's easy to get heat exhaustion. Kids get heat exhaustion when their bodies can't cool themselves fast enough. A kid with heat exhaustion might feel overheated, tired and weak.

Heat exhaustion can come on suddenly. A person may just collapse when playing soccer or tennis, for example. It can leave someone feeling really tired for days after it happens.

Heat stroke is a more serious heat-related illness and can cause someone to stop sweating; to have red, hot skin; and to have a high temperature. The person might become uncoordinated, confused, or even lose consciousness. It requires emergency medical attention.

Be sure to tell an adult if you're hot and you have a headache or feel dizzy or nauseated (like you're going to throw up). The grown-up will want to get you out of the sun, give you liquids to drink, and take you to a doctor, if necessary.

The good news is that the sun doesn't have to be your enemy if you wear your sunscreen, drink your water, and take breaks when you start to feel too hot. And don't forget your sunglasses. Not only do they protect your eyes from the sun, they make you look so cool!

Health information provided by KidsHealth.org from the health experts of Nemours.

© 2011, The Nemours Foundation/KidsHealth

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Boutique Practice Gaining Popularity with Physicians

Posted May 25, 2011

Fed up with managed care and yearning to spend more time with patients, a small group of physicians in the St. Louis area are focusing their practices on personalized care — and shunning payments from insurers and the government.

So-called concierge medical practices, some in operation several years, still represent just a small niche among local health providers. But they appear to have found sustainable financial models, and they speak to much larger frustrations among doctors increasingly squeezed by health care cost pressures.

A few of these doctors perform house calls, harking back to a 1940s style of family medicine, and most are available after hours via cellphones or email. Typically, their patients pay an annual retainer fee of up to $1,600 per person to join the physician’s boutique practice, and the fee covers doctor’s visits and contacts during the year but does not include such services as lab work, X-rays or hospitalization. Some doctors limit the number of visits in a year; others don’t. They often provide discounts for spouses and children.

Their patients aren’t necessarily rich, though some certainly are. Some employees of more modest means dip into their tax-free health savings accounts to pay the annual fees. If the employee needs more specialized care, their health insurance may pick up the tab.

“I have people from all walks of life,” said Dr. Tinna King, who established a boutique practice about four years ago in Creve Coeur. “People who are unemployed and people who are CEOs of major corporations. I have single mothers and entire families, elderly people and teenagers in my practice.”

Concierge doctors share the view that health care has become increasingly depersonalized, owing to a host of trends. There’s a national shortage of primary care physicians. Medical students are drawn to lucrative specialties to help pay off their enormous student loans. Primary care practices usually serve thousands of patients, and their waiting rooms are teeming with sick people.

In choosing to limit the size of their practices, boutique doctors may at first reduce their income. But several said they have been able to make a healthy profit — without the headache of haggling for insurance reimbursements or trying to serve too many patients.

In recent decades, general practitioners — along with internal medicine physicians and family doctors — have faced increasing difficulties in running a private practice. Declining reimbursements from insurance companies have forced them to accept an ever greater number of patients to remain in business. Some of these physicians end up working for hospital chains and large doctors groups.

“When you don’t have to keep up with thousands of patients, you get to know your hundreds of patients,” King said. “You just don’t throw a prescription at them and say, ‘Go fill it.’”

Rat Race

Board certified in internal medicine, King previously worked for many years in a conventional private practice with about a dozen physicians.

“I always spent a lot of extra time with my patients, but in a traditional practice you’re expected to see about 35 patients a day,” she said. “If you’re seeing patients with complex medical problems, there’s no way you can spend enough time with them.”

King sees most of her patients at her offices and makes a limited number of house calls.

She said many doctors in traditional practices tend to overprescribe medicines, without taking the time to educate their patients and advise them how best to manage their health.

Part of her practice is addressing patients’ concerns. “Not everybody has the right personality for it,” she said. “Some doctors feel that if you’re asking questions, you’re challenging their authority.”

In her former practice, King said, she did a lot more paperwork and had less time to keep current on medical advances.

King described her former traditional medical practice as an endless rat race to pay for office rent, malpractice insurance, staff salaries and medical equipment. “You’ll get paid whatever the insurance company decides to pay,” she said. “You really have no control over your income.”

Concierge medicine emerged in Seattle in 1996 when a handful of physicians began offering custom medical services for well-heeled clients.

Tom Blue, executive director of the American Academy of Private Physicians, based in Glen Allen, Va., estimates there are about 3,500 “private physician” practices nationwide that charge annual retainer fees, but three-quarters of these doctors still accept Medicare or insurance payments. This leaves fewer than 1,000 primary care physicians who require direct payments from patients.

Dr. David Katzman converted his offices in Creve Coeur to a concierge practice in 2003. His associate, Dr. Jennifer Delaney, said she was drawn to the practice three years later, wanting to focus on patient care more than paperwork.

“I had gotten to a place where it was not possible or financially viable to stay in practice if I was going to give patients more than five minutes a visit,” she said. “I found that I couldn’t offer the comprehensive care that my patients deserve or need.”

Time or money?

Dr. Glennon Fox, a family doctor whose offices are in Town and Country, started a concierge practice in early 2004. His office has a kitchen but no need for a waiting room.

“I was in a busy North County practice. I was so frustrated with the insurance, industrial, rodent wheel practice of medicine,” said Fox, who no longer accepts insurance or Medicare payments.

The size of his practice has dropped from 2,800 patients to about 280. “It’s not rocket science,” he said. “You just have more time to spend with fewer patients.”

Fox said his clients range from toddlers to executives and seniors “who’ve bumped up against the medical system and found it to be lacking.”

He pictures himself as “a master physician” who practices intensive primary care, taking time to talk at length with his patients and research their needs.

“I took a pay cut, but what do you want, time or money? I work a whole lot happier.”

Dr. Elizabeth Laffey, a board-certified family physician in Des Peres, makes house calls and sometimes visits busy executives in their offices. She refers to her practice as “a return to personalized health care.”

Laffey, who was previously in a residency program in Illinois, built her boutique practice from scratch. She said about a third of her patients are families with small children, a third are executives and small-business owners, and a third are geriatric patients.

“People expect that it’s sort of elitist, that only the wealthy would choose to do this,” she said. “Most of my folks are comfortable, but they’re not super rich.”

To see more of the St. Louis Post-Dispatch, or to subscribe to the newspaper, go to http://www.stltoday.com.

Copyright © 2011, St. Louis Post-Dispatch

Fed up with managed care and yearning to spend more time with patients, a small group of physicians in the St. Louis area are focusing their practices on personalized care -- and shunning payments from insurers and the government.

So-called concierge medical practices, some in operation several years, still represent just a small niche among local health providers. But they appear to have found sustainable financial models, and they speak to much larger frustrations among doctors increasingly squeezed by health care cost pressures.

A few of these doctors perform house calls, harking back to a 1940s style of family medicine, and most are available after hours via cellphones or email. Typically, their patients pay an annual retainer fee of up to $1,600 per person to join the physician's boutique practice, and the fee covers doctor's visits and contacts during the year but does not include such services as lab work, X-rays or hospitalization. Some doctors limit the number of visits in a year; others don't. They often provide discounts for spouses and children.

Their patients aren't necessarily rich, though some certainly are. Some employees of more modest means dip into their tax-free health savings accounts to pay the annual fees. If the employee needs more specialized care, their health insurance may pick up the tab.

"I have people from all walks of life," said Dr. Tinna King, who established a boutique practice about four years ago in Creve Coeur. "People who are unemployed and people who are CEOs of major corporations. I have single mothers and entire families, elderly people and teenagers in my practice."

Concierge doctors share the view that health care has become increasingly depersonalized, owing to a host of trends. There's a national shortage of primary care physicians. Medical students are drawn to lucrative specialties to help pay off their enormous student loans. Primary care practices usually serve thousands of patients, and their waiting rooms are teeming with sick people.

In choosing to limit the size of their practices, boutique doctors may at first reduce their income. But several said they have been able to make a healthy profit -- without the headache of haggling for insurance reimbursements or trying to serve too many patients.

In recent decades, general practitioners -- along with internal medicine physicians and family doctors -- have faced increasing difficulties in running a private practice. Declining reimbursements from insurance companies have forced them to accept an ever greater number of patients to remain in business. Some of these physicians end up working for hospital chains and large doctors groups.

"When you don't have to keep up with thousands of patients, you get to know your hundreds of patients," King said. "You just don't throw a prescription at them and say, 'Go fill it.'"

Rat Race

Board certified in internal medicine, King previously worked for many years in a conventional private practice with about a dozen physicians.

"I always spent a lot of extra time with my patients, but in a traditional practice you're expected to see about 35 patients a day," she said. "If you're seeing patients with complex medical problems, there's no way you can spend enough time with them."

King sees most of her patients at her offices and makes a limited number of house calls.

She said many doctors in traditional practices tend to overprescribe medicines, without taking the time to educate their patients and advise them how best to manage their health.

Part of her practice is addressing patients' concerns. "Not everybody has the right personality for it," she said. "Some doctors feel that if you're asking questions, you're challenging their authority."

In her former practice, King said, she did a lot more paperwork and had less time to keep current on medical advances.

King described her former traditional medical practice as an endless rat race to pay for office rent, malpractice insurance, staff salaries and medical equipment. "You'll get paid whatever the insurance company decides to pay," she said. "You really have no control over your income."

Concierge medicine emerged in Seattle in 1996 when a handful of physicians began offering custom medical services for well-heeled clients.

Tom Blue, executive director of the American Academy of Private Physicians, based in Glen Allen, Va., estimates there are about 3,500 "private physician" practices nationwide that charge annual retainer fees, but three-quarters of these doctors still accept Medicare or insurance payments. This leaves fewer than 1,000 primary care physicians who require direct payments from patients.

Dr. David Katzman converted his offices in Creve Coeur to a concierge practice in 2003. His associate, Dr. Jennifer Delaney, said she was drawn to the practice three years later, wanting to focus on patient care more than paperwork.

"I had gotten to a place where it was not possible or financially viable to stay in practice if I was going to give patients more than five minutes a visit," she said. "I found that I couldn't offer the comprehensive care that my patients deserve or need."

Time or money?

Dr. Glennon Fox, a family doctor whose offices are in Town and Country, started a concierge practice in early 2004. His office has a kitchen but no need for a waiting room.

"I was in a busy North County practice. I was so frustrated with the insurance, industrial, rodent wheel practice of medicine," said Fox, who no longer accepts insurance or Medicare payments.

The size of his practice has dropped from 2,800 patients to about 280. "It's not rocket science," he said. "You just have more time to spend with fewer patients."

Fox said his clients range from toddlers to executives and seniors "who've bumped up against the medical system and found it to be lacking."

He pictures himself as "a master physician" who practices intensive primary care, taking time to talk at length with his patients and research their needs.

"I took a pay cut, but what do you want, time or money? I work a whole lot happier."

Dr. Elizabeth Laffey, a board-certified family physician in Des Peres, makes house calls and sometimes visits busy executives in their offices. She refers to her practice as "a return to personalized health care."

Laffey, who was previously in a residency program in Illinois, built her boutique practice from scratch. She said about a third of her patients are families with small children, a third are executives and small-business owners, and a third are geriatric patients.

"People expect that it's sort of elitist, that only the wealthy would choose to do this," she said. "Most of my folks are comfortable, but they're not super rich."

To see more of the St. Louis Post-Dispatch, or to subscribe to the newspaper, go to http://www.stltoday.com.

Copyright © 2011, St. Louis Post-Dispatch

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Tylenol May Raise Cancer Risk

Posted May 14, 2011

If you can find some other way of dealing with that annoying headache besides reaching for your favorite over-the-counter painkiller, use it.

That’s one lesson people might take from a new study that suggests frequent users of acetaminophen are at slightly higher risk of developing certain blood cancers, said blood specialists John Lister of the West Penn Allegheny Health System and David Claxton of the Penn State Hershey Cancer Institute.

Acetaminophen is sold under the brand name Tylenol.

“I would say if you don’t need them or can avoid them [do so],” Dr. Lister, chief of the Division of Hematology and Cellular Therapy at West Penn Allegheny, said of over-the-counter remedies.

The study published online Monday in the Journal of Medical Oncology found that people who chronically used acetaminophen had nearly double the incidence of three types of blood cancers, such as non-Hodgkins lymphomas and plasma cell disorders. However, the risk remained small.

The usual risk for the group studied was “about 1 percent over 10 years for people age 50 and over,” said study co-author Emily White of the Fred Hutchinson Cancer Research Center and a professor of epidemiology at the University of Washington in Seattle. The rate was “about 2 percent over 10 years among those who used acetaminophen for at least four years at least four times per week.”

The study, which looked at 64,839 men and women ages 50 to 76 who were recruited to an earlier trial called the Vitamins and Lifestyle (VITAL) study, showed no increased risk of blood malignancies for higher use of aspirin, ibuprofen or other nonaspirin, nonsteroidal anti-inflammatory drugs.

Nevertheless, Dr. Lister said he tells his patients, who often are on chemotherapy, that the “lower number of drugs they take the less the chance for an interaction that might harm them.”

“This is particularly true for over-the-counter and herbal remedies where we understand so very little about their side effect profiles and the potential to harmfully interact with any other medication.”

Despite his warning against using over-the-counter painkillers, he said “when you compare the options for treating pain, acetaminophen would still be considered to be an effective and safe agent.”

Dr. Claxton, hematology/oncology division chief at Hershey, agreed.

“It’s not enough to make the [Food and Drug Administration] want to remove the drug from the market. It may not be enough for a physician to counsel patients differently, but this sort of thing will prompt additional studies, and if that confirms this, perhaps it will be reasonable to tell them to do things differently.”

He said there have been earlier studies with similar findings, “but this is the best one so far.”

Dr. Lister called it “well controlled” and “well constructed … well conducted study.”

Pohla Smith: psmith@post-gazette.com or 412-263-1228.

To see more of the Pittsburgh Post-Gazette, or to subscribe to the newspaper, go to http://www.post-gazette.com.

Copyright © 2011, Pittsburgh Post-Gazette

If you can find some other way of dealing with that annoying headache besides reaching for your favorite over-the-counter painkiller, use it.

That's one lesson people might take from a new study that suggests frequent users of acetaminophen are at slightly higher risk of developing certain blood cancers, said blood specialists John Lister of the West Penn Allegheny Health System and David Claxton of the Penn State Hershey Cancer Institute.

Acetaminophen is sold under the brand name Tylenol.

"I would say if you don't need them or can avoid them [do so]," Dr. Lister, chief of the Division of Hematology and Cellular Therapy at West Penn Allegheny, said of over-the-counter remedies.

The study published online Monday in the Journal of Medical Oncology found that people who chronically used acetaminophen had nearly double the incidence of three types of blood cancers, such as non-Hodgkins lymphomas and plasma cell disorders. However, the risk remained small.

The usual risk for the group studied was "about 1 percent over 10 years for people age 50 and over," said study co-author Emily White of the Fred Hutchinson Cancer Research Center and a professor of epidemiology at the University of Washington in Seattle. The rate was "about 2 percent over 10 years among those who used acetaminophen for at least four years at least four times per week."

The study, which looked at 64,839 men and women ages 50 to 76 who were recruited to an earlier trial called the Vitamins and Lifestyle (VITAL) study, showed no increased risk of blood malignancies for higher use of aspirin, ibuprofen or other nonaspirin, nonsteroidal anti-inflammatory drugs.

Nevertheless, Dr. Lister said he tells his patients, who often are on chemotherapy, that the "lower number of drugs they take the less the chance for an interaction that might harm them."

"This is particularly true for over-the-counter and herbal remedies where we understand so very little about their side effect profiles and the potential to harmfully interact with any other medication."

Despite his warning against using over-the-counter painkillers, he said "when you compare the options for treating pain, acetaminophen would still be considered to be an effective and safe agent."

Dr. Claxton, hematology/oncology division chief at Hershey, agreed.

"It's not enough to make the [Food and Drug Administration] want to remove the drug from the market. It may not be enough for a physician to counsel patients differently, but this sort of thing will prompt additional studies, and if that confirms this, perhaps it will be reasonable to tell them to do things differently."

He said there have been earlier studies with similar findings, "but this is the best one so far."

Dr. Lister called it "well controlled" and "well constructed ... well conducted study."

Pohla Smith: psmith@post-gazette.com or 412-263-1228.

To see more of the Pittsburgh Post-Gazette, or to subscribe to the newspaper, go to http://www.post-gazette.com.

Copyright © 2011, Pittsburgh Post-Gazette

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Time to Be Lyme Aware

Posted April 15, 2011

In retrospect, Jennifer Mankoff, now 37, believes she was infected with Lyme disease either during a trip to Ligonier in 2005 or while hiking in Frick Park in the fall of 2006.

She got a rash, one whose cause was never diagnosed, after the Ligonier trip, and she actually picked a tick off her leg after the hike in Frick Park.

Either way, the Shadyside woman, an associate professor in Carnegie Mellon’s Human-Computer Interaction Institute, got sick later in 2006. She’s not exactly sure when the symptoms started, but she was so ill that she had friends come stay with her when her husband had to travel in December.

Lyme disease is caused by a bacteria carried by ticks most commonly referred to as deer ticks, although entomologists now identify them as blacklegged ticks. They have been infected as larvae and nymphs, which feed on birds or small mammals. Adult ticks prefer deer. Any stage can feed on humans, potentially passing on the disease. It is the most common tick-borne illness in North America and Europe, and, says Lyme disease researcher Andrew J. Nowalk of Children’s Hospital of Pittsburgh of UPMC, it is a “devastating disease for patients who have it.”

On the move

The infection, once located primarily in New England and the mid-Atlantic and north-central states, is moving westward through Pennsylvania.

In 2009, according to a state-by-state report issued by the CDC, Pennsylvania had 4,950 confirmed cases plus 772 probable ones. That’s up from 3,985 cases in 2004.

But those numbers are deceptive, say both Stephen Ostroff, director of the Pennsylvania Bureau of Epidemiology and acting state physician general, and Kevin Griffith, medical epidemiologist officer in the CDC’s Division of Vector-Borne Diseases.

There are several reasons for the statistics besides a simple spread of the Lyme bacteria. They include a change in the CDC reporting procedure that has led to increased surveillance, Dr. Griffith said; what Dr. Ostroff calls “a greater recognition and appreciation” that has led to more testing and identification of Lyme; and an increase of people moving into previously wooded, high-risk areas.

The CDC also has recently changed the definition of a positive Western blot, the test used to confirm the presence of Lyme antibodies in the blood, which also could lead to more reported cases.

Nevertheless, Dr. Ostroff sees a geographic spread of the Lyme bacteria.

“When you look at it nationally, the numbers are increasing, and we also see — and this is the case in Pennsylvania as well — a westward movement,” he said. “Previously, the overwhelming proportion of cases being reported were from the southeast [part of the state], but increasingly, we’re seeing [them] in the central and northeast.”

According to a county-by-county report from the Department of Health, Cameron County in the north-central part of the state had an incidence rate of 267.0 cases per 100,000 residents in 2006-08. To the west, Elk County had an incidence rate of 171.3, while to the south, Clearfield County’s rate was 81.4.

“How far west and when this will spread, I believe, is only a matter of time,” Dr. Ostroff added. “It’s inevitable it will continue to increase in areas that haven’t been as heavily impacted as other areas of the state have been.”

There is some disagreement over whether the spread already has begun in southwestern Pennsylvania.

Erick Bergquist, an infectious disease consultant for Excela Health in Westmoreland, Indiana and Armstrong counties, is seeing more cases but says the reasons are “increasing awareness of the public and their physicians to Lyme disease” and the CDC’s change in the blot test.

Similarly, Dr. Nowalk cites both greater awareness of Lyme and a spread of the Lyme bacteria as reasons for an increase of two to three times the number of cases — he estimates a total of 60 or 70 — seen by Children’s Hospital last year. He also said experts believe the “true number” of Lyme cases is two to three times greater than that reported.

“We’re definitely seeing more cases from areas where we had not seen them before,” he said, citing Frick Park and Washington County. “Butler County, Beaver County, the DuBois area, they really have a very high rate. Enough people are concentrated near deer and deer ticks that we see a lot of cases from just north of this area.”

But Nalini Rao, chief of the division of infectious diseases, UPMC Shadyside, said she hasn’t seen a “tremendous increase in cases.”

The Allegheny County Health Department’s official numbers also are fairly insignificant, ranging over the past seven years from a low of 14 cases in 2008 to 32 in 2005. There were 18 cases reported last year.

Those numbers, however, do not mean the cases of Lyme actually were contracted within the county’s borders. Rather, according to department spokesman Guillermo Cole, they mean in each case that a county resident contracted the disease and that it was reported to the state health department, which listed it in the Allegheny County totals, according to the state’s procedure for reporting infectious diseases.

Mr. Cole said he suspects the disease-bearing ticks can be found throughout the county.

“I’ve never been told of any particular hot spots, [but] you can pretty much get this wherever there’s woods, and woods are pretty much anywhere in Allegheny County.”

Symptoms and treatment

Symptoms of Lyme disease can range from a rash that looks like a bull’s-eye (erythema migrans) to flu-like complaints to nervous system problems like facial paralysis and cardiac ailments like heart block to arthritis.

It is treated and, especially if diagnosed early, easily cured with antibiotics.

“The later the diagnosis, the longer the duration of antibiotics you’ll need,” said Dr. Nowalk, a specialist in pediatric infectious diseases and assistant professor of pediatrics at Children’s and the University of Pittsburgh School of Medicine.

How long a duration is a matter of some controversy that can be traced to the fact that some symptoms can linger for a very, very long time. “There can be a lot of damage or symptoms that can last months or even years,” Dr. Nowalk said.

Some doctors believe those lingering symptoms mean the treatable form of the disease has developed into an untreatable autoimmune disorder they call post-Lyme disease syndrome.

Other physicians and groups call the lingering ailment chronic Lyme disease, and some of them advocate very long and varied courses of antibiotics. In some cases, insurance companies have denied coverage of that treatment.

The Centers for Disease Control and Prevention recommend two, two- to four-week courses of antibiotics, citing three federally funded studies that showed longer courses were not beneficial and had been linked to serious complications.

Most of the doctors contacted for this article said they use the CDC guidelines.

One woman’s story

The woods are where Jen Mankoff likes to bushwhack, bird watch and pick seed pods with her children, who both have had what she termed “controversial” diagnoses of Lyme disease that did not meet the CDC’s definition of positive antibodies tests. Her 13-year-old golden retriever, Demi, also has been treated for it three times, most recently this year.

But her children have not been as badly affected as Ms. Mankoff. In January 2007, she started keeping a diary that included symptoms of what much later was diagnosed as Lyme disease. They included:

— Cold or flu symptoms every couple of weeks;

— Inability to sleep;

— Hearing problems;

— Persistent exhaustion;

— A “locked jaw” that made chewing difficult; and

— Shooting pains in her neck and shoulder.

During this period, she had a mononucleosis test, a CT scan, and a chest X-ray. All were negative. She saw several doctors, but none of them tested her for Lyme disease. “I go in the woods; I travel to New York,” she said. “I should be suspected.” She had had a rash after her Ligonier visit, but it didn’t have the bull’s-eye shape.

Finally, thinking the neck and shoulder pains might be a repetitive strain injury, she went to a massage therapist who asked if she had been tested for Lyme.

Ms. Mankoff found a doctor who gave her both an ELISA antibodies test and a confimatory Western blot. Both tests came up “clearcut CDC positive” for Lyme disease, she said.

Meanwhile, she continued having symptoms such as headaches and signs of a weakened immune system.

She went to an infectious disease doctor, who prescribed a three-week course of antibiotics. When she was no better, she went to a different doctor, who prescribed six weeks of intravenous antibiotics.

She still was symptomatic after the six weeks of IV treatment, but the doctor refused to continue the drugs. She had the catheter pulled out on Christmas Eve 2007 and went on to try everything from “yoga to acupuncture.” She said the two doctors who had treated her with antibiotics told her either the symptoms would go away or that she had an incurable autoimmune disease.

“Meanwhile, I was getting sicker and sicker and sicker,” she said.

Then she read science and health writer Pamela Weintraub’s “Cure Unknown: Inside the Lyme Epidemic,” which detailed the controversy, and “switched sides.”

She found a doctor willing to do long-term therapy, Daniel J. Cameron, of Mount Kisco, N.Y., a well-known Lyme disease doctor who says he treats both acute patients with “simple oral antibiotics” and chronic patients who need varied courses of drugs among the hundreds he sees each year. Another local doctor was available for consultation.

“There’s certain people who are chronically ill,” Dr. Cameron said. “I feel that quite a few respond to antibiotics, and that’s a reason to treat. There are always some people who will fail treatment. Too many people stop prematurely before trying an alternative antibiotic.”

With Dr. Cameron doing the majority of the treatments, Ms. Mankoff said she took antibiotics for about 18 months, until October 2009, when her symptoms were relieved. “I’ve been off them ever since.”

But Ms. Mankoff, who managed to get tenure during those 18 months while also needing a term off on disability leave, says she still thinks her health may be compromised by her experience with Lyme disease.

“I’m way better [but] I’m still symptomatic at times. … I just hope I don’t have a serious relapse.”

Pohla Smith: psmith@post-gazette.com or 412-263-1228.

To see more of the Pittsburgh Post-Gazette, or to subscribe to the newspaper, go to http://www.post-gazette.com.

Copyright © 2011, Pittsburgh Post-Gazette

In retrospect, Jennifer Mankoff, now 37, believes she was infected with Lyme disease either during a trip to Ligonier in 2005 or while hiking in Frick Park in the fall of 2006.

She got a rash, one whose cause was never diagnosed, after the Ligonier trip, and she actually picked a tick off her leg after the hike in Frick Park.

Either way, the Shadyside woman, an associate professor in Carnegie Mellon's Human-Computer Interaction Institute, got sick later in 2006. She's not exactly sure when the symptoms started, but she was so ill that she had friends come stay with her when her husband had to travel in December.

Lyme disease is caused by a bacteria carried by ticks most commonly referred to as deer ticks, although entomologists now identify them as blacklegged ticks. They have been infected as larvae and nymphs, which feed on birds or small mammals. Adult ticks prefer deer. Any stage can feed on humans, potentially passing on the disease. It is the most common tick-borne illness in North America and Europe, and, says Lyme disease researcher Andrew J. Nowalk of Children's Hospital of Pittsburgh of UPMC, it is a "devastating disease for patients who have it."

On the move

The infection, once located primarily in New England and the mid-Atlantic and north-central states, is moving westward through Pennsylvania.

In 2009, according to a state-by-state report issued by the CDC, Pennsylvania had 4,950 confirmed cases plus 772 probable ones. That's up from 3,985 cases in 2004.

But those numbers are deceptive, say both Stephen Ostroff, director of the Pennsylvania Bureau of Epidemiology and acting state physician general, and Kevin Griffith, medical epidemiologist officer in the CDC's Division of Vector-Borne Diseases.

There are several reasons for the statistics besides a simple spread of the Lyme bacteria. They include a change in the CDC reporting procedure that has led to increased surveillance, Dr. Griffith said; what Dr. Ostroff calls "a greater recognition and appreciation" that has led to more testing and identification of Lyme; and an increase of people moving into previously wooded, high-risk areas.

The CDC also has recently changed the definition of a positive Western blot, the test used to confirm the presence of Lyme antibodies in the blood, which also could lead to more reported cases.

Nevertheless, Dr. Ostroff sees a geographic spread of the Lyme bacteria.

"When you look at it nationally, the numbers are increasing, and we also see -- and this is the case in Pennsylvania as well -- a westward movement," he said. "Previously, the overwhelming proportion of cases being reported were from the southeast [part of the state], but increasingly, we're seeing [them] in the central and northeast."

According to a county-by-county report from the Department of Health, Cameron County in the north-central part of the state had an incidence rate of 267.0 cases per 100,000 residents in 2006-08. To the west, Elk County had an incidence rate of 171.3, while to the south, Clearfield County's rate was 81.4.

"How far west and when this will spread, I believe, is only a matter of time," Dr. Ostroff added. "It's inevitable it will continue to increase in areas that haven't been as heavily impacted as other areas of the state have been."

There is some disagreement over whether the spread already has begun in southwestern Pennsylvania.

Erick Bergquist, an infectious disease consultant for Excela Health in Westmoreland, Indiana and Armstrong counties, is seeing more cases but says the reasons are "increasing awareness of the public and their physicians to Lyme disease" and the CDC's change in the blot test.

Similarly, Dr. Nowalk cites both greater awareness of Lyme and a spread of the Lyme bacteria as reasons for an increase of two to three times the number of cases -- he estimates a total of 60 or 70 -- seen by Children's Hospital last year. He also said experts believe the "true number" of Lyme cases is two to three times greater than that reported.

"We're definitely seeing more cases from areas where we had not seen them before," he said, citing Frick Park and Washington County. "Butler County, Beaver County, the DuBois area, they really have a very high rate. Enough people are concentrated near deer and deer ticks that we see a lot of cases from just north of this area."

But Nalini Rao, chief of the division of infectious diseases, UPMC Shadyside, said she hasn't seen a "tremendous increase in cases."

The Allegheny County Health Department's official numbers also are fairly insignificant, ranging over the past seven years from a low of 14 cases in 2008 to 32 in 2005. There were 18 cases reported last year.

Those numbers, however, do not mean the cases of Lyme actually were contracted within the county's borders. Rather, according to department spokesman Guillermo Cole, they mean in each case that a county resident contracted the disease and that it was reported to the state health department, which listed it in the Allegheny County totals, according to the state's procedure for reporting infectious diseases.

Mr. Cole said he suspects the disease-bearing ticks can be found throughout the county.

"I've never been told of any particular hot spots, [but] you can pretty much get this wherever there's woods, and woods are pretty much anywhere in Allegheny County."

Symptoms and treatment

Symptoms of Lyme disease can range from a rash that looks like a bull's-eye (erythema migrans) to flu-like complaints to nervous system problems like facial paralysis and cardiac ailments like heart block to arthritis.

It is treated and, especially if diagnosed early, easily cured with antibiotics.

"The later the diagnosis, the longer the duration of antibiotics you'll need," said Dr. Nowalk, a specialist in pediatric infectious diseases and assistant professor of pediatrics at Children's and the University of Pittsburgh School of Medicine.

How long a duration is a matter of some controversy that can be traced to the fact that some symptoms can linger for a very, very long time. "There can be a lot of damage or symptoms that can last months or even years," Dr. Nowalk said.

Some doctors believe those lingering symptoms mean the treatable form of the disease has developed into an untreatable autoimmune disorder they call post-Lyme disease syndrome.

Other physicians and groups call the lingering ailment chronic Lyme disease, and some of them advocate very long and varied courses of antibiotics. In some cases, insurance companies have denied coverage of that treatment.

The Centers for Disease Control and Prevention recommend two, two- to four-week courses of antibiotics, citing three federally funded studies that showed longer courses were not beneficial and had been linked to serious complications.

Most of the doctors contacted for this article said they use the CDC guidelines.

One woman's story

The woods are where Jen Mankoff likes to bushwhack, bird watch and pick seed pods with her children, who both have had what she termed "controversial" diagnoses of Lyme disease that did not meet the CDC's definition of positive antibodies tests. Her 13-year-old golden retriever, Demi, also has been treated for it three times, most recently this year.

But her children have not been as badly affected as Ms. Mankoff. In January 2007, she started keeping a diary that included symptoms of what much later was diagnosed as Lyme disease. They included:

-- Cold or flu symptoms every couple of weeks;

-- Inability to sleep;

-- Hearing problems;

-- Persistent exhaustion;

-- A "locked jaw" that made chewing difficult; and

-- Shooting pains in her neck and shoulder.

During this period, she had a mononucleosis test, a CT scan, and a chest X-ray. All were negative. She saw several doctors, but none of them tested her for Lyme disease. "I go in the woods; I travel to New York," she said. "I should be suspected." She had had a rash after her Ligonier visit, but it didn't have the bull's-eye shape.

Finally, thinking the neck and shoulder pains might be a repetitive strain injury, she went to a massage therapist who asked if she had been tested for Lyme.

Ms. Mankoff found a doctor who gave her both an ELISA antibodies test and a confimatory Western blot. Both tests came up "clearcut CDC positive" for Lyme disease, she said.

Meanwhile, she continued having symptoms such as headaches and signs of a weakened immune system.

She went to an infectious disease doctor, who prescribed a three-week course of antibiotics. When she was no better, she went to a different doctor, who prescribed six weeks of intravenous antibiotics.

She still was symptomatic after the six weeks of IV treatment, but the doctor refused to continue the drugs. She had the catheter pulled out on Christmas Eve 2007 and went on to try everything from "yoga to acupuncture." She said the two doctors who had treated her with antibiotics told her either the symptoms would go away or that she had an incurable autoimmune disease.

"Meanwhile, I was getting sicker and sicker and sicker," she said.

Then she read science and health writer Pamela Weintraub's "Cure Unknown: Inside the Lyme Epidemic," which detailed the controversy, and "switched sides."

She found a doctor willing to do long-term therapy, Daniel J. Cameron, of Mount Kisco, N.Y., a well-known Lyme disease doctor who says he treats both acute patients with "simple oral antibiotics" and chronic patients who need varied courses of drugs among the hundreds he sees each year. Another local doctor was available for consultation.

"There's certain people who are chronically ill," Dr. Cameron said. "I feel that quite a few respond to antibiotics, and that's a reason to treat. There are always some people who will fail treatment. Too many people stop prematurely before trying an alternative antibiotic."

With Dr. Cameron doing the majority of the treatments, Ms. Mankoff said she took antibiotics for about 18 months, until October 2009, when her symptoms were relieved. "I've been off them ever since."

But Ms. Mankoff, who managed to get tenure during those 18 months while also needing a term off on disability leave, says she still thinks her health may be compromised by her experience with Lyme disease.

"I'm way better [but] I'm still symptomatic at times. ... I just hope I don't have a serious relapse."

Pohla Smith: psmith@post-gazette.com or 412-263-1228.

To see more of the Pittsburgh Post-Gazette, or to subscribe to the newspaper, go to http://www.post-gazette.com.



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Herbal Home Remedies

Posted Feb 6, 2011

Black cohosh, witch hazel, ginseng and slippery elm have been in use as herbal remedies for hundreds of years. But the most widely used remedy is not something only herbalists and natural healers prescribe.

“Garlic is the most-used medicinal herb in the world,” said Mimi Hernandez, the coordinator for the Appalachian Center for Ethnobotanical Studies at Frostburg State University.

Hernandez, also a clinical herbalist with the Council of American Herbalists Guild, named numerous benefits to the commonly used member of the Alliaceae family, which also includes other pungent root vegetables like onions, shallots and chives.

Eating garlic as a first response for colds is something that Hernandez does herself.

“Garlic fumes kill germs,” said Hernandez, adding that in addition to the detoxifying qualities of fumigation of the lungs, it also boosts the immune system.

Hernandez said that garlic is good for pin worms, which commonly affect children, and soaking garlic cloves in honey for a few weeks, then draining it off, provides a tasty treat for kids.

Both Hernandez and Rosie Cupler, owner of the Herb Barn in Grantsville and certified licensed practical nurse, agree that garlic is a good cure for earaches.

Cupler recommends dripping a few drops of a garlic oil and tea tree oil combination, while Hernandez pairs her garlic with mullein flower and olive oil for a similar effect.

“I think this is a phenomenal remedy because it is so effective,” said Hernandez.

Cupler said that another common spice for alleviating common cold symptoms is capsicum, or cayenne pepper. Cupler recommends mixing cayenne pepper with tomato juice to alleviate a sore throat immediately and to help with the onset of cold itself.

Hernandez agrees.

“I always say, spice it up to clear it up,” said Hernandez, who also recommends cayenne pepper for cold symptoms.

Hernandez said that cayenne pepper works so well because it has antiseptic qualities, stimulates secretions, washes microbes away and helps to stimulate the blood flow for healing.

“An eighth of a teaspoon on the tongue,” recommends Hernandez, also saying that if you can handle more, take it.

Sunshine Brosi, an ethnobotany professor at FSU, has a doctorate in the study of the relationships between people and plants and has learned how it relates to the Appalachian Mountains.

“(I’ve) really focused on the Appalachian region,” said Brosi.

One of the herbs that Brosi says is popular for this region is black cohosh. The root is known to help menopausal symptoms, such as hot flashes and mood swings. Brosi also said that it is growing in popularity as an alternative to hormone therapy.

On Hernandez’s website, she lists black cohosh as helping with headaches, joint pain and water retention, and also lowering blood pressure.

Brosi also said that witch hazel is often sought out in the Appalachias for its astringent qualities and is good for treating acne and hemorrhoids.

Keyser, W.Va., resident Dorothy Malkie has been a supporter of alternative medicine since she started nursing school in 1943.

“It’s very complicated, and you have to know your own body,” said Malkie.

Malkie grows herbs that she mainly uses for cooking, but does make peppermint tea, which she said helps her to relax and soothe stomachaches. Another antidote that Malkie praises is a homemade cough syrup of onions and honey, which is something she learned from her mother and frequently uses for her husband’s chronic obstructive pulmonary disease.

“I’m not against home remedies. They work very well for me, but I do have a background,” said Malkie, adding that her nurse’s training from 1943 to 1945 taught her much about it.

She says that back then, even to give a cup of peppermint tea to a patient, they had to have the doctor’s approval.

One spice that both Hernandez and Cupler recommend cooking with is tumeric. Both said that it helps with arthritis because of its anti-inflammatory qualities. Hernandez said that it can help in the prevention of heart disease and with hayfever.

Hernandez recommends that for a tasty remedy, mix tumeric with “your favorite nut butter to help with arthritis.”

Another popular regional mainstay of alternative medicine is also a member of the onion and garlic family.

“One harvested pretty often is ramps,” said Brosi, adding that they are good for high blood pressure and heart disease.

Emily Newman can be contacted at enewman@times-news.com.

—–

To see more of the Cumberland Times News or to subscribe to the newspaper, go to http://www.times-news.com/.

Copyright © 2011, Cumberland Times-News, Md.

Black cohosh, witch hazel, ginseng and slippery elm have been in use as herbal remedies for hundreds of years. But the most widely used remedy is not something only herbalists and natural healers prescribe.

"Garlic is the most-used medicinal herb in the world," said Mimi Hernandez, the coordinator for the Appalachian Center for Ethnobotanical Studies at Frostburg State University.

Hernandez, also a clinical herbalist with the Council of American Herbalists Guild, named numerous benefits to the commonly used member of the Alliaceae family, which also includes other pungent root vegetables like onions, shallots and chives.

Eating garlic as a first response for colds is something that Hernandez does herself.

"Garlic fumes kill germs," said Hernandez, adding that in addition to the detoxifying qualities of fumigation of the lungs, it also boosts the immune system.

Hernandez said that garlic is good for pin worms, which commonly affect children, and soaking garlic cloves in honey for a few weeks, then draining it off, provides a tasty treat for kids.

Both Hernandez and Rosie Cupler, owner of the Herb Barn in Grantsville and certified licensed practical nurse, agree that garlic is a good cure for earaches.

Cupler recommends dripping a few drops of a garlic oil and tea tree oil combination, while Hernandez pairs her garlic with mullein flower and olive oil for a similar effect.

"I think this is a phenomenal remedy because it is so effective," said Hernandez.

Cupler said that another common spice for alleviating common cold symptoms is capsicum, or cayenne pepper. Cupler recommends mixing cayenne pepper with tomato juice to alleviate a sore throat immediately and to help with the onset of cold itself.

Hernandez agrees.

"I always say, spice it up to clear it up," said Hernandez, who also recommends cayenne pepper for cold symptoms.

Hernandez said that cayenne pepper works so well because it has antiseptic qualities, stimulates secretions, washes microbes away and helps to stimulate the blood flow for healing.

"An eighth of a teaspoon on the tongue," recommends Hernandez, also saying that if you can handle more, take it.

Sunshine Brosi, an ethnobotany professor at FSU, has a doctorate in the study of the relationships between people and plants and has learned how it relates to the Appalachian Mountains.

"(I've) really focused on the Appalachian region," said Brosi.

One of the herbs that Brosi says is popular for this region is black cohosh. The root is known to help menopausal symptoms, such as hot flashes and mood swings. Brosi also said that it is growing in popularity as an alternative to hormone therapy.

On Hernandez's website, she lists black cohosh as helping with headaches, joint pain and water retention, and also lowering blood pressure.

Brosi also said that witch hazel is often sought out in the Appalachias for its astringent qualities and is good for treating acne and hemorrhoids.

Keyser, W.Va., resident Dorothy Malkie has been a supporter of alternative medicine since she started nursing school in 1943.

"It's very complicated, and you have to know your own body," said Malkie.

Malkie grows herbs that she mainly uses for cooking, but does make peppermint tea, which she said helps her to relax and soothe stomachaches. Another antidote that Malkie praises is a homemade cough syrup of onions and honey, which is something she learned from her mother and frequently uses for her husband's chronic obstructive pulmonary disease.

"I'm not against home remedies. They work very well for me, but I do have a background," said Malkie, adding that her nurse's training from 1943 to 1945 taught her much about it.

She says that back then, even to give a cup of peppermint tea to a patient, they had to have the doctor's approval.

One spice that both Hernandez and Cupler recommend cooking with is tumeric. Both said that it helps with arthritis because of its anti-inflammatory qualities. Hernandez said that it can help in the prevention of heart disease and with hayfever.

Hernandez recommends that for a tasty remedy, mix tumeric with "your favorite nut butter to help with arthritis."

Another popular regional mainstay of alternative medicine is also a member of the onion and garlic family.

"One harvested pretty often is ramps," said Brosi, adding that they are good for high blood pressure and heart disease.

Emily Newman can be contacted at enewman@times-news.com.

-----



To see more of the Cumberland Times News or to subscribe to the newspaper, go to http://www.times-news.com/.



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The Science of a Hangover

Posted Jan 22, 2011

Sometimes the old methods may work best.

Researchers at Thomas Jefferson University say that they’ve identified a key agent in the brain chemistry responsible for hangover headaches and that a good remedy is one tried by every tormented soul who’s ever groped for a morning-after cup of coffee:

Caffeine.

The stimulant has long been an ingredient in over-the-counter headache medications. But the Jefferson study is the first to link caffeine’s effectiveness to its ability to block the activity of a chemical called adenosine.

The researchers, who conducted their study on laboratory rats, also found they could relieve alcohol-induced headaches with an anti-inflammatory drug in the same family as ibuprofen. (And yes, there is a way to tell if a rodent feels like your Uncle Ed after a bender. More on that later.)

While the research left some other scientists unconvinced, it represented a foray into an area of medicine that doesn’t get much study. That may be because hangovers elicit little sympathy, said alcoholism researcher Robert Swift, a professor of psychiatry and human behavior at Brown University’s Alpert Medical School.

“There are people who feel that one deserves to get a hangover, a negative consequence of drinking that might deter further drinking,” he said.

Deserved or not, the affliction has stricken mankind at least since biblical times, as another researcher noted a few years ago in the Annals of Internal Medicine. See Isaiah 5:11, which says, “Woe unto them that rise up early in the morning, that they may follow strong drink.”

The new study was overseen by Michael L. Oshinsky, director of preclinical research at the Jefferson Headache Center.

In the journal PLoS One, he and colleagues wrote that they began by giving an “inflammatory soup” to the rats — administered through a small hole in the skull, multiple times over a three-week period, to make them more sensitive. Such rats have previously been shown to be extra-sensitive to some of the same chemicals that trigger migraines in humans.

The researchers then gave the animals the equivalent of one alcoholic drink, and they proceeded to block various steps in the pathway of metabolizing alcohol, so as to see which by-products led to headache-like symptoms.

They concluded that the problem starts with a chemical called acetate. Excess acetate leads in turn to the formation of adenosine, which accumulates in the brain and appears to be a chief culprit in headaches, the authors wrote.

The presence or absence of “headaches” in the animals was determined by prodding them with nylon filaments around the eye area, the same area that becomes tender in some human migraine suffers. A rat that responded by recoiling or stroking its face was deemed to have “hangover-like hypersensitivity.” Rats that got caffeine or the anti-inflammatory drug, on the other hand, showed no such reaction.

In a search of the literature, Oshinsky found another intriguing clue. Dialysis clinics used to administer acetate to kidney patients, and 25 percent of them would report getting headaches.

“That was the real instant for me to say, ‘Oh, it’s the acetate,’ ” he said.

Swift, the Brown University professor, said the researchers’ use of the rat model was “reasonable” and said the breakdown of acetate may indeed contribute to headaches. But he cautioned that a hangover can include plenty of other symptoms, such as nausea, fatigue, and aversion to bright light.

“I don’t think we have a definitive answer about what causes hangover,” he said. “Nor do we have a definitive cure.”

Another source of hangover malaise, Swift said, may be that alcohol causes the liver to release hormones called inflammatory cytokines — the same chemicals that play a role in making a flu patient feel lousy.

The caffeine finding did not surprise one local observer of alcohol consumption: Michele Eyre, a bartender at Archie’s in Jenkintown.

“That does help,” she confirmed, when told of the research at Jefferson.

The morning after a night of excess, Eyre said, bleary-eyed patrons have been known to come in for a restorative Coke, along with a bag of chips and a cheesesteak.

“You have the salt, the caffeine, and the grease,” she said.

One gentleman, she said, swears by a concoction of Alka Seltzer and one teaspoon each of vinegar and yellow mustard. Science hasn’t quite caught up with that one yet, perhaps.

No account of hangover remedies would be complete without mention of the oft-touted “hair of the dog” approach — i.e., drinking more alcohol.

Swift said more alcohol may indeed reduce symptoms, but only for a time, and he advises against it.

Here’s what happens: In addition to ethanol, alcoholic drinks may contain small amounts of methanol, which the body breaks down into toxic formaldehyde and formic acid.

The same enzymes break down both ethanol and methanol, but they “prefer” to metabolize ethanol, Swift said. Thus, replenishing the supply of ethanol, or so the theory goes, would postpone the breakdown of methanol — making the person feel better for a while.

“It just delays the inevitable, I would think,” he said, adding that moderation is the best approach. “The best way to treat a hangover is not to get one in the first place.”

Whatever the future holds for the field of hangover research, perhaps no study will emerge on a day with a stronger connection to the cause of the malady.

Tom Avril

at 215-854-2430 or tavril@phillynews.com

To see more of The Philadelphia Inquirer, or to subscribe to the newspaper, go to http://www.philly.com/inquirer.

Copyright © 2011, The Philadelphia Inquirer

Sometimes the old methods may work best.

Researchers at Thomas Jefferson University say that they've identified a key agent in the brain chemistry responsible for hangover headaches and that a good remedy is one tried by every tormented soul who's ever groped for a morning-after cup of coffee:

Caffeine.

The stimulant has long been an ingredient in over-the-counter headache medications. But the Jefferson study is the first to link caffeine's effectiveness to its ability to block the activity of a chemical called adenosine.

The researchers, who conducted their study on laboratory rats, also found they could relieve alcohol-induced headaches with an anti-inflammatory drug in the same family as ibuprofen. (And yes, there is a way to tell if a rodent feels like your Uncle Ed after a bender. More on that later.)

While the research left some other scientists unconvinced, it represented a foray into an area of medicine that doesn't get much study. That may be because hangovers elicit little sympathy, said alcoholism researcher Robert Swift, a professor of psychiatry and human behavior at Brown University's Alpert Medical School.

"There are people who feel that one deserves to get a hangover, a negative consequence of drinking that might deter further drinking," he said.

Deserved or not, the affliction has stricken mankind at least since biblical times, as another researcher noted a few years ago in the Annals of Internal Medicine. See Isaiah 5:11, which says, "Woe unto them that rise up early in the morning, that they may follow strong drink."

The new study was overseen by Michael L. Oshinsky, director of preclinical research at the Jefferson Headache Center.

In the journal PLoS One, he and colleagues wrote that they began by giving an "inflammatory soup" to the rats -- administered through a small hole in the skull, multiple times over a three-week period, to make them more sensitive. Such rats have previously been shown to be extra-sensitive to some of the same chemicals that trigger migraines in humans.

The researchers then gave the animals the equivalent of one alcoholic drink, and they proceeded to block various steps in the pathway of metabolizing alcohol, so as to see which by-products led to headache-like symptoms.

They concluded that the problem starts with a chemical called acetate. Excess acetate leads in turn to the formation of adenosine, which accumulates in the brain and appears to be a chief culprit in headaches, the authors wrote.

The presence or absence of "headaches" in the animals was determined by prodding them with nylon filaments around the eye area, the same area that becomes tender in some human migraine suffers. A rat that responded by recoiling or stroking its face was deemed to have "hangover-like hypersensitivity." Rats that got caffeine or the anti-inflammatory drug, on the other hand, showed no such reaction.

In a search of the literature, Oshinsky found another intriguing clue. Dialysis clinics used to administer acetate to kidney patients, and 25 percent of them would report getting headaches.

"That was the real instant for me to say, 'Oh, it's the acetate,' " he said.

Swift, the Brown University professor, said the researchers' use of the rat model was "reasonable" and said the breakdown of acetate may indeed contribute to headaches. But he cautioned that a hangover can include plenty of other symptoms, such as nausea, fatigue, and aversion to bright light.

"I don't think we have a definitive answer about what causes hangover," he said. "Nor do we have a definitive cure."

Another source of hangover malaise, Swift said, may be that alcohol causes the liver to release hormones called inflammatory cytokines -- the same chemicals that play a role in making a flu patient feel lousy.

The caffeine finding did not surprise one local observer of alcohol consumption: Michele Eyre, a bartender at Archie's in Jenkintown.

"That does help," she confirmed, when told of the research at Jefferson.

The morning after a night of excess, Eyre said, bleary-eyed patrons have been known to come in for a restorative Coke, along with a bag of chips and a cheesesteak.

"You have the salt, the caffeine, and the grease," she said.

One gentleman, she said, swears by a concoction of Alka Seltzer and one teaspoon each of vinegar and yellow mustard. Science hasn't quite caught up with that one yet, perhaps.

No account of hangover remedies would be complete without mention of the oft-touted "hair of the dog" approach -- i.e., drinking more alcohol.

Swift said more alcohol may indeed reduce symptoms, but only for a time, and he advises against it.

Here's what happens: In addition to ethanol, alcoholic drinks may contain small amounts of methanol, which the body breaks down into toxic formaldehyde and formic acid.

The same enzymes break down both ethanol and methanol, but they "prefer" to metabolize ethanol, Swift said. Thus, replenishing the supply of ethanol, or so the theory goes, would postpone the breakdown of methanol -- making the person feel better for a while.

"It just delays the inevitable, I would think," he said, adding that moderation is the best approach. "The best way to treat a hangover is not to get one in the first place."

Whatever the future holds for the field of hangover research, perhaps no study will emerge on a day with a stronger connection to the cause of the malady.

Tom Avril

at 215-854-2430 or tavril@phillynews.com

To see more of The Philadelphia Inquirer, or to subscribe to the newspaper, go to http://www.philly.com/inquirer.

Copyright © 2011, The Philadelphia Inquirer

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Raw Foodies Dish on Their Diet

Posted Jan 21, 2011

Raw food. To many, the term conjures salad and fresh fruit. Certainly not spaghetti or pizza.

Yet that doesn’t mean raw foodies have to make crudites a food group. Margabandhu Martarano has been eating raw for 25 years without confining himself to a diet of fruit salad and celery sticks.

“This is meatloaf,” he said to a group of 10 women at a demonstration in Fair Lawn, holding one dish containing a beige cake. “I made it out of sunflower seeds.”

Martarano owns Integral Yoga Institute in Fair Lawn but says that yoga is more than working muscles and bones. “You’re working on organs and glands,” which means paying attention to digestion. “Every time you cook something, it destroys the enzymatic content,” he said.

It’s the breakdown of enzymes, which occurs when food has reached around 120 degrees, that has led people to adopt raw diets, turning to unusual ingredients and techniques.

Martarano passed the group some kale coated in sesame oil and a light, tangy mix of the calcium-rich Japanese sea vegetable hijiki. “It’s seaweed, can you believe it?” said Gina Fournier of Secaucus, wide-eyed after the tasting, which earned raves along with requests for second helpings.

Fournier consistently tries to incorporate raw foods into her children’s diets to ensure good digestive health. Yet the mother of three acknowledges it’s hard to be 90 percent raw, let alone completely faithful to a non-cooked lifestyle. A night out eating cheeseburgers just means more raw food the next day.

Even Martarano, who first sought a more healthful way of living at Boston’s Hippocrates Health Institute and spent several years living at an ashram in Connecticut eating a spare diet, still enjoys the occasional baked tofu and cooked parsnips. However, most of his diet remains uncooked, including mock tuna fish and raw fruit pies.

When Damiano DeMonte wanted a detox, he decided to make eating raw his goal for Lent, giving up most cooked food.

“It was difficult because I’m Italian, so things that I normally eat like pasta and bread are cooked,” says DeMonte, of Tappan in Rockland County. He researched raw recipes prior to starting his mission, one that he wasn’t sure he could sustain at all. Five weeks later, DeMonte felt, and certainly ate, like a different person. He had discovered kumquats. Sweets and bread no longer seemed like necessities.

To make a mock spaghetti, DeMonte pairs strings of spaghetti squash with tomato sauce made by reconstituting sundried tomatoes in warm water. He prepares raw pizza by piling a bevy of fresh veggies atop a portobello mushroom “crust.” DeMonte buys raw cheeses, which use non-pasteurized milk, at Whole Foods.

“It’s just as good as regular cheese,” he says, adding that Parmigiano-Reggiano is traditionally raw anyway. He also shops at Trader Joe’s, which stocks raw nuts, and Northvale’s Organica Natural Foods store, picking up raw sunflower seeds and barley.

“The raw food diet has become very popular,” said Organica co- owner Mark Marrone. “It’s good for a lot of people with food allergies and digestive issues. You cook all the enzymes out of foods. It’s much harder for your body to digest.”

The market, in the natural foods business for 30 years, has a raw organic juice bar with flavors like carrot apple ginger. The store also stocks raw honey, agave — a natural sweetener derived from cactus — and raw chocolates.

“They’re popular and delicious and high in antioxidants and energy,” says Marrone.

Still, despite its healthful purpose, raw eating is often seen as radical by those who would much rather sink their teeth into a sizzling steak, steamy dish of pasta or juicy burger. Yet some will never look back, like several of Martarano’s clients who have sought his guidance on raw eating and have seen a total reversal of headaches and sinus pain. Janet Amato, 49, of Montvale has enjoyed improved health of her skin, hair and eyes.

“It made a million percent difference,” said her sister, Karen Amato, 50, of Montclair, who also incorporates raw meals into her diet. Her dentist was shocked at the positive impact on her teeth. “He said, ‘What’s going on with you?’ ” she said.

Maria Rojas of Fair Lawn once suffered from lymphoma and sees the raw lifestyle as one way to boost her immunity and circumvent a relapse, especially by avoiding hormones and chemicals added to homogenized and packaged foods.

Knowing sunflower “meatloaf” can be certifiably healthy makes it much easier, she says.

DeMonte says some may mistake the practice for a weight-loss method.

“It’s not a diet,” he says. “It’s a whole lifestyle change. It started out with a smoothie in the morning with fresh fruit. I noticed my energy levels were up. Now, getting up in the morning is not as hard as it used to be. I look forward to going for walks before work.”

It’s true that weight loss may be a side effect of raw eating, says Martarano.

“If you’re nutritionally satisfied, you won’t overeat.”

(SIDEBAR)

* Cashew pudding

In place of conventional thickeners, which are activated by heat, this basic pudding is thickened and sweetened by dates.

1 cup raw cashews

1 1/2 cups water

4 small dates

1/2 cup fresh berries

Combine cashews, water and dates in a blender. Blend until smooth. Garnish with berries before serving.

Servings: 4.

Per serving: 211 calories, 14 grams fat, 3 grams saturated fat, no cholesterol, 18 grams carbohydrates, 6 grams protein, 4 milligrams sodium, 3 grams fiber.

Adapted from: Margabandhu Martarano, Integral Yoga Institute, Fair Lawn.

* Golden and green cannelloni

For the cannelloni:

1 golden zucchini

2 green zucchini

Olive oil

Salt

2 tomatoes, sliced

For the filling

2 cups pine nuts, soaked 1 to 2 hours

2 tablespoons nutritional yeast

1/4 cup fresh lemon juice

2 tablespoons black truffle oil

1/4 cup water

1/2 teaspoon salt

2 tablespoons chopped fresh thyme

2 tablespoons chopped scallions

For the pesto:

1/2 cup packed fresh basil leaves

1/2 cup packed fresh mint leaves

1/4 cup pistachios

1/3 cup olive oil

1/2 teaspoon salt

Pinch black pepper

For the marinara:

1 1/2 cups sun-dried tomatoes, soaked 1 hour

1/2 Roma tomato, roughly chopped

1/4 shallot, chopped

1 tablespoon lemon juice

1/4 cup olive oil

2 teaspoons agave

1 1/2 teaspoons salt

1/4 cup ginger juice

Pinch dried chili flakes

For assembly:

Olive oil

Fresh basil or lavender sprigs

To make the cannelloni: Using a mandoline, cut the zucchini lengthwise into very thin slices. Brush slices with olive oil and sprinkle with a little salt.

To make the filling: Pulse pine nuts in a food processor. Add yeast, lemon juice, oil and water and blend until smooth. Add salt, thyme and scallions and pulse until well-combined. Store in the refrigerator and return to room temperature before serving.

To make the pesto: Place all ingredients in a food processor and process until chunky. Store in the refrigerator and return to room temperature before serving.

To make the marinara: Squeeze water from sundried tomatoes and place all ingredients in a food processor. Process until smooth. Store in the refrigerator and return to room temperature before serving.

To assemble: Overlap two green zucchini slices flat on a work surface with ends facing you. Place 2 tablespoons of the filling close to the near end and top with 2 tablespoons of the marinara, 1 tablespoon of the pesto and the tomatoes.

Roll carefully three times, gently forming a rectangle, and place it on a plate. Repeat the same steps with the golden zucchini. Serve 2 green cannelloni and 1 yellow cannelloni on a plate. Drizzle with olive oil and garnish with basil or lavender.

Servings: 4 to 6.

Per serving: 644 calories, 62 grams fat, 6 grams saturated fat, no cholesterol, 22 grams carbohydrates, 11 grams protein, 1,075 milligrams sodium, 6 grams fiber.

From: “Entertaining in the Raw” by Matthew Kenney (Gibbs Smith, 2009).

Raw food. To many, the term conjures salad and fresh fruit. Certainly not spaghetti or pizza.

Yet that doesn't mean raw foodies have to make crudites a food group. Margabandhu Martarano has been eating raw for 25 years without confining himself to a diet of fruit salad and celery sticks.

"This is meatloaf," he said to a group of 10 women at a demonstration in Fair Lawn, holding one dish containing a beige cake. "I made it out of sunflower seeds."

Martarano owns Integral Yoga Institute in Fair Lawn but says that yoga is more than working muscles and bones. "You're working on organs and glands," which means paying attention to digestion. "Every time you cook something, it destroys the enzymatic content," he said.

It's the breakdown of enzymes, which occurs when food has reached around 120 degrees, that has led people to adopt raw diets, turning to unusual ingredients and techniques.

Martarano passed the group some kale coated in sesame oil and a light, tangy mix of the calcium-rich Japanese sea vegetable hijiki. "It's seaweed, can you believe it?" said Gina Fournier of Secaucus, wide-eyed after the tasting, which earned raves along with requests for second helpings.

Fournier consistently tries to incorporate raw foods into her children's diets to ensure good digestive health. Yet the mother of three acknowledges it's hard to be 90 percent raw, let alone completely faithful to a non-cooked lifestyle. A night out eating cheeseburgers just means more raw food the next day.

Even Martarano, who first sought a more healthful way of living at Boston's Hippocrates Health Institute and spent several years living at an ashram in Connecticut eating a spare diet, still enjoys the occasional baked tofu and cooked parsnips. However, most of his diet remains uncooked, including mock tuna fish and raw fruit pies.

When Damiano DeMonte wanted a detox, he decided to make eating raw his goal for Lent, giving up most cooked food.

"It was difficult because I'm Italian, so things that I normally eat like pasta and bread are cooked," says DeMonte, of Tappan in Rockland County. He researched raw recipes prior to starting his mission, one that he wasn't sure he could sustain at all. Five weeks later, DeMonte felt, and certainly ate, like a different person. He had discovered kumquats. Sweets and bread no longer seemed like necessities.

To make a mock spaghetti, DeMonte pairs strings of spaghetti squash with tomato sauce made by reconstituting sundried tomatoes in warm water. He prepares raw pizza by piling a bevy of fresh veggies atop a portobello mushroom "crust." DeMonte buys raw cheeses, which use non-pasteurized milk, at Whole Foods.

"It's just as good as regular cheese," he says, adding that Parmigiano-Reggiano is traditionally raw anyway. He also shops at Trader Joe's, which stocks raw nuts, and Northvale's Organica Natural Foods store, picking up raw sunflower seeds and barley.

"The raw food diet has become very popular," said Organica co- owner Mark Marrone. "It's good for a lot of people with food allergies and digestive issues. You cook all the enzymes out of foods. It's much harder for your body to digest."

The market, in the natural foods business for 30 years, has a raw organic juice bar with flavors like carrot apple ginger. The store also stocks raw honey, agave -- a natural sweetener derived from cactus -- and raw chocolates.

"They're popular and delicious and high in antioxidants and energy," says Marrone.

Still, despite its healthful purpose, raw eating is often seen as radical by those who would much rather sink their teeth into a sizzling steak, steamy dish of pasta or juicy burger. Yet some will never look back, like several of Martarano's clients who have sought his guidance on raw eating and have seen a total reversal of headaches and sinus pain. Janet Amato, 49, of Montvale has enjoyed improved health of her skin, hair and eyes.

"It made a million percent difference," said her sister, Karen Amato, 50, of Montclair, who also incorporates raw meals into her diet. Her dentist was shocked at the positive impact on her teeth. "He said, 'What's going on with you?' " she said.

Maria Rojas of Fair Lawn once suffered from lymphoma and sees the raw lifestyle as one way to boost her immunity and circumvent a relapse, especially by avoiding hormones and chemicals added to homogenized and packaged foods.

Knowing sunflower "meatloaf" can be certifiably healthy makes it much easier, she says.

DeMonte says some may mistake the practice for a weight-loss method.

"It's not a diet," he says. "It's a whole lifestyle change. It started out with a smoothie in the morning with fresh fruit. I noticed my energy levels were up. Now, getting up in the morning is not as hard as it used to be. I look forward to going for walks before work."

It's true that weight loss may be a side effect of raw eating, says Martarano.

"If you're nutritionally satisfied, you won't overeat."

(SIDEBAR)

* Cashew pudding

In place of conventional thickeners, which are activated by heat, this basic pudding is thickened and sweetened by dates.

1 cup raw cashews

1 1/2 cups water

4 small dates

1/2 cup fresh berries

Combine cashews, water and dates in a blender. Blend until smooth. Garnish with berries before serving.

Servings: 4.

Per serving: 211 calories, 14 grams fat, 3 grams saturated fat, no cholesterol, 18 grams carbohydrates, 6 grams protein, 4 milligrams sodium, 3 grams fiber.

Adapted from: Margabandhu Martarano, Integral Yoga Institute, Fair Lawn.

* Golden and green cannelloni

For the cannelloni:

1 golden zucchini

2 green zucchini

Olive oil

Salt

2 tomatoes, sliced

For the filling

2 cups pine nuts, soaked 1 to 2 hours

2 tablespoons nutritional yeast

1/4 cup fresh lemon juice

2 tablespoons black truffle oil

1/4 cup water

1/2 teaspoon salt

2 tablespoons chopped fresh thyme

2 tablespoons chopped scallions

For the pesto:

1/2 cup packed fresh basil leaves

1/2 cup packed fresh mint leaves

1/4 cup pistachios

1/3 cup olive oil

1/2 teaspoon salt

Pinch black pepper

For the marinara:

1 1/2 cups sun-dried tomatoes, soaked 1 hour

1/2 Roma tomato, roughly chopped

1/4 shallot, chopped

1 tablespoon lemon juice

1/4 cup olive oil

2 teaspoons agave

1 1/2 teaspoons salt

1/4 cup ginger juice

Pinch dried chili flakes

For assembly:

Olive oil

Fresh basil or lavender sprigs

To make the cannelloni: Using a mandoline, cut the zucchini lengthwise into very thin slices. Brush slices with olive oil and sprinkle with a little salt.

To make the filling: Pulse pine nuts in a food processor. Add yeast, lemon juice, oil and water and blend until smooth. Add salt, thyme and scallions and pulse until well-combined. Store in the refrigerator and return to room temperature before serving.

To make the pesto: Place all ingredients in a food processor and process until chunky. Store in the refrigerator and return to room temperature before serving.

To make the marinara: Squeeze water from sundried tomatoes and place all ingredients in a food processor. Process until smooth. Store in the refrigerator and return to room temperature before serving.

To assemble: Overlap two green zucchini slices flat on a work surface with ends facing you. Place 2 tablespoons of the filling close to the near end and top with 2 tablespoons of the marinara, 1 tablespoon of the pesto and the tomatoes.

Roll carefully three times, gently forming a rectangle, and place it on a plate. Repeat the same steps with the golden zucchini. Serve 2 green cannelloni and 1 yellow cannelloni on a plate. Drizzle with olive oil and garnish with basil or lavender.

Servings: 4 to 6.

Per serving: 644 calories, 62 grams fat, 6 grams saturated fat, no cholesterol, 22 grams carbohydrates, 11 grams protein, 1,075 milligrams sodium, 6 grams fiber.

From: "Entertaining in the Raw" by Matthew Kenney (Gibbs Smith, 2009).

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Daytime Habits for a Good Night’s Sleep

Posted Jan 10, 2011

So you were hoping all you needed was a glass of warm milk or an herbal capsule.

Turns out, difficulty sleeping — at least when it’s a chronic problem — may require more than a quick fix 30 minutes before bed.

“You really have to prepare during the day to sleep well at night,” says Esther Cohen, a registered dietitian and owner of Seven Bowls School of Nutrition in Longmont.

That’s because your endocrine system and the neurotransmitters in your brain are deeply involved in sleep, she says. In short, chances are if your life is out of whack and your body is out of balance, your sleep will be, too.

When a client comes to her, Cohen asks the person to fill out a lengthy questionnaire, which asks about eating habits, mood and behaviors. Insomnia frequently comes up as a problem, one that can exacerbate irritable moods and undesirable behaviors such as overeating, which, in turn, can worsen insomnia.

Cohen, who uses Chinese medicine in her practice, takes a holistic approach to problems such as insomnia. She starts clients off by asking them to keep a detailed food and mood log.

After a week, patients begin to get what she calls “body sense.” They make a connection with how certain foods make them feel, both immediately and later on.

“I want to get to the root of what’s going on, to calm down the nervous system,” Cohen says.

Highs and lows

She likes to start where clients are in their eating habits and help them make gradual shifts to more healthful eating. A developing awareness of how certain foods affect them allows clients to quickly realize how much better they feel, she says.

An important component in good sleep health is keeping blood sugar balanced during the day, Cohen adds. Insulin surges to deal with a big, high carbohydrate meal and then plunges. The resulting low blood sugar can cause a person to wake up and make it more difficult to go back to sleep. The next day, the lack of sleep can cause cravings for processed snacks and other less than optimal foods which make blood sugar surge upward and then crash, creating a vicious cycle. Cohen recommends what she calls “mixed meals,” meaning a meal that contains carbohydrates from whole grains, lean protein and healthy fat. Such meals help to keep blood sugar more even during the day.

As clients begin working their way toward a healthier diet, one of the first things Cohen recommends to people with blood sugar issues is to eat a small amount of protein about 30 minutes before bed. The food could be half a hard-boiled egg, a few nuts or a small amount of nut butter. The protein can help prevent a blood sugar drop that can wake the client.

While overeating is a common cause of sleep problems, Registered Dietitian Lisa Lanzano, owner of Essential Nutrition in Boulder, says eating too little can also have a deleterious effect on sleep and blood sugar. Lanzano frequently works with disordered eaters who struggle to eat enough during the day.

“When people don’t get enough to eat, the blood sugar goes down,” she says. “The body knows it needs to get back up. That triggers adrenalin (which can cause wakefulness.)”

For those clients, Lanzano recommends a piece of whole-grain toast with honey before bed.

“It’s easy to digest and just enough to get the adrenaline release to stop,” she says.

When to eat

Timing meals is also important to sleeping well.

Cohen advises clients to follow the old adage to eat like a king at breakfast, a queen at lunch, and a pauper at dinner. A light dinner makes it easier for the body to digest food before sleep. With the exception of the protein snack for those who need it, she says it’s optimal to stop eating several hours before bed. Cohen explains that a concept in Chinese medicine is “liver time,” which is said to be from 1 to 3 a.m. According to the theory, the early morning hours are when the liver rejuvenates itself. Cohen says that ideally clients should stop eating seven hours before liver time.

“The later one is digesting, the more stress it puts on the liver,” she says.

While it might not be called liver time in other philosophies, the advice to eat lightly at dinner and stop eating several hours before bed is a common instruction for people with sleep difficulties.

Boulder herbalist Brigitte Mars expresses the idea of late eating as fueling up the body as it needs to slow down.

Likewise, she says, it’s best to stop drinking liquids a few hours before bed, so you won’t have to awaken to go to the bathroom.

“I’m big on hydrating during the day, but by 6 or 7 you should be done with eating and drinking,” Mars says. “If you’re thirsty, take a sip. Don’t drink a whole glass.”

Lanzano advises clients to stop drinking a couple of hours before bed, adding that it takes the kidneys about 90 minutes to process liquids.

Caffeine and alcohol

Lanzano, Cohen and Mars all advise clients with sleep difficulties to take a look at their caffeine intake. Lanzano tells clients to stop caffeine after noon; Cohen says 10 a.m.

“As people get older, they don’t have the same tolerance for caffeiene,” Lanzano says.

Similarly, clients should be aware that certain over-the-counter headache remedies sometimes contain caffeine, and decongestants with pseudoephedrin also have a stimulative effect.

Alcohol can be deceiving. While it can make you sleepy, it leads to less deep, fragmented sleep. Experts advise drinking in moderation and having no alcohol for a couple of hours before bed.

Foods to make you sleepy

Turkey is considered by many to be a soporific food, but nutrition experts say any sleepiness is likely caused by the huge meal of which the turkey is a part. Carbohydrates, which can be precursor for serotonin, a neurotransmitter that can help with sleep, although nutritionists say the carbs should be whole grain.

Lanzano says vitamin B6 important in the conversion of foods into serotonin. Good sources are oatmeal, avocados, wheat germ, soybeans and chicken. Folic acid and Omega 3s also aid in serotonin production. The bottom line is the same as the nutrition advice for general good health. Eat a large variety of fruits and vegetables.

Likewise, good health is what dreams are made of.

—–

To see more of the Daily Camera, or to subscribe to the newspaper, go to http://www.thedailycamera.com./

Copyright © 2010, Daily Camera, Boulder, Colo.

Distributed by McClatchy-Tribune Information Services.

So you were hoping all you needed was a glass of warm milk or an herbal capsule.

Turns out, difficulty sleeping -- at least when it's a chronic problem -- may require more than a quick fix 30 minutes before bed.

"You really have to prepare during the day to sleep well at night," says Esther Cohen, a registered dietitian and owner of Seven Bowls School of Nutrition in Longmont.

That's because your endocrine system and the neurotransmitters in your brain are deeply involved in sleep, she says. In short, chances are if your life is out of whack and your body is out of balance, your sleep will be, too.

When a client comes to her, Cohen asks the person to fill out a lengthy questionnaire, which asks about eating habits, mood and behaviors. Insomnia frequently comes up as a problem, one that can exacerbate irritable moods and undesirable behaviors such as overeating, which, in turn, can worsen insomnia.

Cohen, who uses Chinese medicine in her practice, takes a holistic approach to problems such as insomnia. She starts clients off by asking them to keep a detailed food and mood log.

After a week, patients begin to get what she calls "body sense." They make a connection with how certain foods make them feel, both immediately and later on.

"I want to get to the root of what's going on, to calm down the nervous system," Cohen says.

Highs and lows

She likes to start where clients are in their eating habits and help them make gradual shifts to more healthful eating. A developing awareness of how certain foods affect them allows clients to quickly realize how much better they feel, she says.

An important component in good sleep health is keeping blood sugar balanced during the day, Cohen adds. Insulin surges to deal with a big, high carbohydrate meal and then plunges. The resulting low blood sugar can cause a person to wake up and make it more difficult to go back to sleep. The next day, the lack of sleep can cause cravings for processed snacks and other less than optimal foods which make blood sugar surge upward and then crash, creating a vicious cycle. Cohen recommends what she calls "mixed meals," meaning a meal that contains carbohydrates from whole grains, lean protein and healthy fat. Such meals help to keep blood sugar more even during the day.

As clients begin working their way toward a healthier diet, one of the first things Cohen recommends to people with blood sugar issues is to eat a small amount of protein about 30 minutes before bed. The food could be half a hard-boiled egg, a few nuts or a small amount of nut butter. The protein can help prevent a blood sugar drop that can wake the client.

While overeating is a common cause of sleep problems, Registered Dietitian Lisa Lanzano, owner of Essential Nutrition in Boulder, says eating too little can also have a deleterious effect on sleep and blood sugar. Lanzano frequently works with disordered eaters who struggle to eat enough during the day.

"When people don't get enough to eat, the blood sugar goes down," she says. "The body knows it needs to get back up. That triggers adrenalin (which can cause wakefulness.)"

For those clients, Lanzano recommends a piece of whole-grain toast with honey before bed.

"It's easy to digest and just enough to get the adrenaline release to stop," she says.

When to eat

Timing meals is also important to sleeping well.

Cohen advises clients to follow the old adage to eat like a king at breakfast, a queen at lunch, and a pauper at dinner. A light dinner makes it easier for the body to digest food before sleep. With the exception of the protein snack for those who need it, she says it's optimal to stop eating several hours before bed. Cohen explains that a concept in Chinese medicine is "liver time," which is said to be from 1 to 3 a.m. According to the theory, the early morning hours are when the liver rejuvenates itself. Cohen says that ideally clients should stop eating seven hours before liver time.

"The later one is digesting, the more stress it puts on the liver," she says.

While it might not be called liver time in other philosophies, the advice to eat lightly at dinner and stop eating several hours before bed is a common instruction for people with sleep difficulties.

Boulder herbalist Brigitte Mars expresses the idea of late eating as fueling up the body as it needs to slow down.

Likewise, she says, it's best to stop drinking liquids a few hours before bed, so you won't have to awaken to go to the bathroom.

"I'm big on hydrating during the day, but by 6 or 7 you should be done with eating and drinking," Mars says. "If you're thirsty, take a sip. Don't drink a whole glass."

Lanzano advises clients to stop drinking a couple of hours before bed, adding that it takes the kidneys about 90 minutes to process liquids.

Caffeine and alcohol

Lanzano, Cohen and Mars all advise clients with sleep difficulties to take a look at their caffeine intake. Lanzano tells clients to stop caffeine after noon; Cohen says 10 a.m.

"As people get older, they don't have the same tolerance for caffeiene," Lanzano says.

Similarly, clients should be aware that certain over-the-counter headache remedies sometimes contain caffeine, and decongestants with pseudoephedrin also have a stimulative effect.

Alcohol can be deceiving. While it can make you sleepy, it leads to less deep, fragmented sleep. Experts advise drinking in moderation and having no alcohol for a couple of hours before bed.

Foods to make you sleepy

Turkey is considered by many to be a soporific food, but nutrition experts say any sleepiness is likely caused by the huge meal of which the turkey is a part. Carbohydrates, which can be precursor for serotonin, a neurotransmitter that can help with sleep, although nutritionists say the carbs should be whole grain.

Lanzano says vitamin B6 important in the conversion of foods into serotonin. Good sources are oatmeal, avocados, wheat germ, soybeans and chicken. Folic acid and Omega 3s also aid in serotonin production. The bottom line is the same as the nutrition advice for general good health. Eat a large variety of fruits and vegetables.

Likewise, good health is what dreams are made of.

-----

To see more of the Daily Camera, or to subscribe to the newspaper, go to http://www.thedailycamera.com./

Copyright © 2010, Daily Camera, Boulder, Colo.

Distributed by McClatchy-Tribune Information Services.

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Many Kids Are Dehydrated

Posted Dec 18, 2010

Children and teens aren’t staying hydrated enough, a new study reports.

Though kids are likely to drink sugary beverages with their meals, they tend to fall short of the recommended guidelines. Especially in humid Florida weather, children need to replace the water they sweat or face dehydration that can cause fatigue and dizziness, headaches and muscle weakness.

Researchers studied nearly 4,000 children from age 2 to 19 who participated in the National Health and Nutrition Examination Survey in 2005 and 2006.

Children ages 2 to 5 drank about 6 cups of water per day, while children ages 6 to 11 drank 6 and three-quarters cups per day. The 12- to 19-year-olds drank about 10 cups per day.

Girls were less likely to drink an adequate amount of water than boys.

There’s no simple answer to how much water people should drink, according to the Mayo Clinic. It depends on how active you are and where you live. The Institute of Medicine recommends that teenage boys drink about 11 cups per day, while adult men drink 13 cups and women drink 9 cups each day.

Here’s how to get more water into your diet:

–Keep a water bottle by your desk and refill it throughout the day.

–Eat fruits and vegetables because they are natural water sources. Oranges are 87 percent water and cucumbers contain 95 percent.

–You can drink other beverages like coffee, beer, and fruit juices to count toward your fluid intake, but they will add calories to your diet.

–Pair lunch and dinner meals with water to lose weight. Dieters who drank two cups of water before every meal lost an average of 15.5 pounds over one year, compared to 11 pounds among those who did not, according to a study released in August in the journal Obesity.

—–

To see more of The Orlando Sentinel or to subscribe to the newspaper, go to http://www.OrlandoSentinel.com.

Copyright © 2010, The Orlando Sentinel, Fla.

Distributed by McClatchy-Tribune Information Services.

Children and teens aren't staying hydrated enough, a new study reports.

Though kids are likely to drink sugary beverages with their meals, they tend to fall short of the recommended guidelines. Especially in humid Florida weather, children need to replace the water they sweat or face dehydration that can cause fatigue and dizziness, headaches and muscle weakness.

Researchers studied nearly 4,000 children from age 2 to 19 who participated in the National Health and Nutrition Examination Survey in 2005 and 2006.

Children ages 2 to 5 drank about 6 cups of water per day, while children ages 6 to 11 drank 6 and three-quarters cups per day. The 12- to 19-year-olds drank about 10 cups per day.

Girls were less likely to drink an adequate amount of water than boys.

There's no simple answer to how much water people should drink, according to the Mayo Clinic. It depends on how active you are and where you live. The Institute of Medicine recommends that teenage boys drink about 11 cups per day, while adult men drink 13 cups and women drink 9 cups each day.

Here's how to get more water into your diet:

--Keep a water bottle by your desk and refill it throughout the day.

--Eat fruits and vegetables because they are natural water sources. Oranges are 87 percent water and cucumbers contain 95 percent.

--You can drink other beverages like coffee, beer, and fruit juices to count toward your fluid intake, but they will add calories to your diet.

--Pair lunch and dinner meals with water to lose weight. Dieters who drank two cups of water before every meal lost an average of 15.5 pounds over one year, compared to 11 pounds among those who did not, according to a study released in August in the journal Obesity.

-----

To see more of The Orlando Sentinel or to subscribe to the newspaper, go to http://www.OrlandoSentinel.com.

Copyright © 2010, The Orlando Sentinel, Fla.

Distributed by McClatchy-Tribune Information Services.

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Coffee OK in Small Doses for Teens

Posted Dec 10, 2010

In a marketing strategy unveiled Friday, Costa Rican coffee growers want to make coffee an important part of teenagers’ diets.

They say that coffee contains antioxidants “which are needed for periods of rapid growth and development,” and that it provides an important boost in energy for kids. That can help with concentration, memory and reasoning ability, they say.

“Teenagers have a lifestyle that demands a lot of energy, and they need a healthy and varied diet that will allow optimum physical and emotional development,” Dr. Maria Isabel Stone, who advises the Costa Rican Chamber of Coffee Roasters, said in an e-mail. Coffee makes teens “alert for increased concentration” and is “ideal to take in the morning before going to school.”

United States-based Nemours, one of the largest nonprofit organizations devoted to children’s health, says that coffee is not harmful if consumed in moderate amounts.

But drinking more than 100 mg of caffeine a day can aggravate heart problems, cause the body to lose calcium and result in dependence, Nemours reports.

“Higher doses of caffeine can cause anxiety, dizziness, headaches, and the jitters,” the non-profit’s website says. “Caffeine can also interfere with normal sleep.”

A cup of coffee generally contains between 30 and 90 mg. of caffeine. By comparison, a Monster energy drink contains 160 mg, a glass of Coca Cola has 54 mg and an iced tea has 70 mg.

Xinia Fernandez, associate professor at the University of Costa Rica’a School of Nutrition, said that drinking joe as an occasional drink is fine, but that the Chamber of Coffee Roasters might have gone too far in suggesting it is nutritional.

“In our culture, coffee is part of our diet because we are a coffee growing country, but this doesn’t necessarily mean that we should recommend it,” she said. “The benefits of drinking coffee are relatively low.”

Fernandez said the antioxidants mentioned are better consumed from raw fruits and vegetables. She said the company was at risk of persuading teenagers into drinking coffees in the mornings, lattes for lunch and cappuccinos in the afternoon and thinking that they are following a nutritious diet.

But in reality, Fernandez said, teens would be consuming coffee products at the expense of more nutritious drinks such as orange juice or green tea.

“Producers have every right to market their product,” she said. “But I don’t think their reasoning for recommending it is valid.”

To see more of The Tico Times or to subscribe to the newspaper, go to http://www.ticotimes.net/.

Copyright © 2010, The Tico Times, San Jose, Costa Rica

Distributed by McClatchy-Tribune Information Services.

In a marketing strategy unveiled Friday, Costa Rican coffee growers want to make coffee an important part of teenagers' diets.

They say that coffee contains antioxidants "which are needed for periods of rapid growth and development," and that it provides an important boost in energy for kids. That can help with concentration, memory and reasoning ability, they say.

"Teenagers have a lifestyle that demands a lot of energy, and they need a healthy and varied diet that will allow optimum physical and emotional development," Dr. Maria Isabel Stone, who advises the Costa Rican Chamber of Coffee Roasters, said in an e-mail. Coffee makes teens "alert for increased concentration" and is "ideal to take in the morning before going to school."

United States-based Nemours, one of the largest nonprofit organizations devoted to children's health, says that coffee is not harmful if consumed in moderate amounts.

But drinking more than 100 mg of caffeine a day can aggravate heart problems, cause the body to lose calcium and result in dependence, Nemours reports.

"Higher doses of caffeine can cause anxiety, dizziness, headaches, and the jitters," the non-profit's website says. "Caffeine can also interfere with normal sleep."

A cup of coffee generally contains between 30 and 90 mg. of caffeine. By comparison, a Monster energy drink contains 160 mg, a glass of Coca Cola has 54 mg and an iced tea has 70 mg.

Xinia Fernandez, associate professor at the University of Costa Rica'a School of Nutrition, said that drinking joe as an occasional drink is fine, but that the Chamber of Coffee Roasters might have gone too far in suggesting it is nutritional.

"In our culture, coffee is part of our diet because we are a coffee growing country, but this doesn't necessarily mean that we should recommend it," she said. "The benefits of drinking coffee are relatively low."

Fernandez said the antioxidants mentioned are better consumed from raw fruits and vegetables. She said the company was at risk of persuading teenagers into drinking coffees in the mornings, lattes for lunch and cappuccinos in the afternoon and thinking that they are following a nutritious diet.

But in reality, Fernandez said, teens would be consuming coffee products at the expense of more nutritious drinks such as orange juice or green tea.

"Producers have every right to market their product," she said. "But I don't think their reasoning for recommending it is valid."

To see more of The Tico Times or to subscribe to the newspaper, go to http://www.ticotimes.net/.

Copyright © 2010, The Tico Times, San Jose, Costa Rica

Distributed by McClatchy-Tribune Information Services.

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A Natural Approach to ADHD

Natural Options for ADHD Assessment and Treatment

ADHD is estimated to affect 3-5% of school age children and is more common in boys than girls. Some common symptoms of this disorder include: inattention to details, difficulty sustaining attention during tasks and play, not listening when spoken to directly, not following through on tasks, fidgeting, leaving the classroom unexpectedly, blurting out answers, and difficulty taking turns (source: Diagnostic and Statistical Manual of Mental Disorders.)

Although conventional medication works in many cases the options are fairly limited and can have significant side effects. Methylphenidate drugs (like Ritalin and Concerta) and amphetamine drugs like (Adderall and Dexedrine) are usually considered first line therapy. Other medications that are less frequently utilized include tricyclic antidepressants (like Nortryptyline and Elavil), SSRIs (like Prozac, Zoloft, and Paxil), and alpha-2- agonists (like Clonidine.) Some common side effects of Adderall (one of the most frequently used psychostimulant medications) include: anorexia, insomnia, abdominal pain, headache, emotional lability, weight loss, nervousness, dry mouth, nausea, vomiting, weakness, diarrhea, dizziness, palpitations, hypertension, tachycardia, tremor, constipation, visual disturbances, and tics.

It is known that 10-30% of patients with ADHD can not tolerate, or do not respond well to, conventional medications. Many people are looking for safer options. Natural medications can offer some viable alternatives but they are best utilized under the supervision of a licensed naturopathic doctor (ND).

The Naturopathic approach strives to address the root imbalances and improve overall physiological functioning. ADHD symptoms are probably influenced by multiple interacting factors such as: suboptimal nutrition, toxins, intestinal bacterial imbalances, food sensitivities, infections, compromised detoxification ability, and genetic predisposition. Lab testing and physical exams should be performed to elucidate any of the above contributing factors. This requires an “out of the box” investigation that is not typically taught in conventional medical schools. Once the underlying factors are deduced they can often be treated by dietary changes, detoxification therapies, nutritional supplements, and herbal supplements.

A licensed naturopathic doctor can assist you with these therapies. Common nutrient deficiencies in patients with ADHD include: Omega 3 fatty acids, magnesium, zinc, iron and B vitamins. Various forms of nutrient testing can be used to detect deficiencies. It is also common for patients with ADHD to have a condition know as “leaky gut” where undigested food particles can slip into the blood stream and activate the immune system. The resultant food sensitivities can cause hyper-activation of the central nervous system due to a breakdown of the blood brain barrier. Toxins like heavy metals may also cause immune activation in the central nervous system, oxidation, and other problems.

Recently there have been some interesting innovations in lab testing that help clinicians identify physiological roadblocks that contribute to ADHD symptoms. Urinary organic acid testing looks at the end products of metabolism and can help identify nutrient deficiencies, intestinal imbalances, and detoxification problems. Urinary/saliva neurotransmitter analysis is a very helpful test that can help identify excitatory and inhibitory neurotransmitter imbalances. Once imbalances in neurotransmitters are discovered they can be treated using natural substances including amino acids, theanine, 5-HTP, GABA, and herbal extracts. Neurotransmitter analysis can also be used to predict which people will have success with ADHD medications. It is a shame that this testing is not yet “mainstream” because it could prevent a lot of needless treatment failures.

In summary, although ADHD drugs work for many patients there can be significant sided effects and frequent treatment failures. Optimal treatment of ADHD consists of a holistic approach that seeks to discover root imbalances and to help the body/mind regain optimal functioning.

Bert Mathieson,ND,RD,LD,CDE is a naturopathic doctor who specializes in pediatrics and natural sports performance enhancement. He can be reached at New Hampshire Natural Health Clinic: 603-623-6800. www.nhnatural.com

Natural Options for ADHD Assessment and Treatment

ADHD is estimated to affect 3-5% of school age children and is more common in boys than girls. Some common symptoms of this disorder include: inattention to details, difficulty sustaining attention during tasks and play, not listening when spoken to directly, not following through on tasks, fidgeting, leaving the classroom unexpectedly, blurting out answers, and difficulty taking turns (source: Diagnostic and Statistical Manual of Mental Disorders.)

Although conventional medication works in many cases the options are fairly limited and can have significant side effects. Methylphenidate drugs (like Ritalin and Concerta) and amphetamine drugs like (Adderall and Dexedrine) are usually considered first line therapy. Other medications that are less frequently utilized include tricyclic antidepressants (like Nortryptyline and Elavil), SSRIs (like Prozac, Zoloft, and Paxil), and alpha-2- agonists (like Clonidine.) Some common side effects of Adderall (one of the most frequently used psychostimulant medications) include: anorexia, insomnia, abdominal pain, headache, emotional lability, weight loss, nervousness, dry mouth, nausea, vomiting, weakness, diarrhea, dizziness, palpitations, hypertension, tachycardia, tremor, constipation, visual disturbances, and tics.

It is known that 10-30% of patients with ADHD can not tolerate, or do not respond well to, conventional medications. Many people are looking for safer options. Natural medications can offer some viable alternatives but they are best utilized under the supervision of a licensed naturopathic doctor (ND).

The Naturopathic approach strives to address the root imbalances and improve overall physiological functioning. ADHD symptoms are probably influenced by multiple interacting factors such as: suboptimal nutrition, toxins, intestinal bacterial imbalances, food sensitivities, infections, compromised detoxification ability, and genetic predisposition. Lab testing and physical exams should be performed to elucidate any of the above contributing factors. This requires an "out of the box" investigation that is not typically taught in conventional medical schools. Once the underlying factors are deduced they can often be treated by dietary changes, detoxification therapies, nutritional supplements, and herbal supplements.

A licensed naturopathic doctor can assist you with these therapies. Common nutrient deficiencies in patients with ADHD include: Omega 3 fatty acids, magnesium, zinc, iron and B vitamins. Various forms of nutrient testing can be used to detect deficiencies. It is also common for patients with ADHD to have a condition know as "leaky gut" where undigested food particles can slip into the blood stream and activate the immune system. The resultant food sensitivities can cause hyper-activation of the central nervous system due to a breakdown of the blood brain barrier. Toxins like heavy metals may also cause immune activation in the central nervous system, oxidation, and other problems.

Recently there have been some interesting innovations in lab testing that help clinicians identify physiological roadblocks that contribute to ADHD symptoms. Urinary organic acid testing looks at the end products of metabolism and can help identify nutrient deficiencies, intestinal imbalances, and detoxification problems. Urinary/saliva neurotransmitter analysis is a very helpful test that can help identify excitatory and inhibitory neurotransmitter imbalances. Once imbalances in neurotransmitters are discovered they can be treated using natural substances including amino acids, theanine, 5-HTP, GABA, and herbal extracts. Neurotransmitter analysis can also be used to predict which people will have success with ADHD medications. It is a shame that this testing is not yet "mainstream" because it could prevent a lot of needless treatment failures.

In summary, although ADHD drugs work for many patients there can be significant sided effects and frequent treatment failures. Optimal treatment of ADHD consists of a holistic approach that seeks to discover root imbalances and to help the body/mind regain optimal functioning.

Bert Mathieson,ND,RD,LD,CDE is a naturopathic doctor who specializes in pediatrics and natural sports performance enhancement. He can be reached at New Hampshire Natural Health Clinic: 603-623-6800. www.nhnatural.com

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