REGULAR FEATURES:

alive magazine Visit Our Learning Center

healthy recipies Healthy Recipes

alive magazine Alive Magazine



Subscription

Our strict privacy policy keeps your email address 100% safe & secure.

IN THIS ISSUE:

Know About Celiac Disease

Posted May 17, 2013

The Academy of Nutrition and Dietetics (formerly the American Diatetic Association) issued the following news release:

Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease – it can affect your health or someone you love.

What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten – which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.

“While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives,” says registered dietitian nutritionist and Academy spokesperson Rachel Begun. “Managing celiac disease is not just about eliminating gluten from your diet. It also entails ensuring you get all the vitamins and nutrients your body needs, such as iron, calcium, fiber and B-vitamins like thiamin, riboflavin, niacin and folate.”

An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease.

“Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested,” Begun says. “It’s important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs.”

Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice.

For more information on celiac disease take a look at the Academy’s Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App (https://www.eatright.org/shop/product.aspx?id=6442470637), which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone.

Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area.

TNS mv45 130511-4341443 61MarlynVitin

© 2013 Targeted News Service

The Academy of Nutrition and Dietetics (formerly the American Diatetic Association) issued the following news release:

Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease - it can affect your health or someone you love.

What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten - which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.

"While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives," says registered dietitian nutritionist and Academy spokesperson Rachel Begun. "Managing celiac disease is not just about eliminating gluten from your diet. It also entails ensuring you get all the vitamins and nutrients your body needs, such as iron, calcium, fiber and B-vitamins like thiamin, riboflavin, niacin and folate."

An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease.

"Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested," Begun says. "It's important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs."

Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice.

For more information on celiac disease take a look at the Academy's Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App (https://www.eatright.org/shop/product.aspx?id=6442470637), which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone.

Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area.

TNS mv45 130511-4341443 61MarlynVitin

© 2013 Targeted News Service

Tags: , , , , , , , , , , , , , , , , , ,



Back to top

Artificial Food Colors and ADHD

Posted May 11, 2013

By a News Reporter-Staff News Editor at Mental Health Weekly Digest — A new study on Attention Deficit Hyperactivity Disorders is now available. According to news reporting out of West Lafayette, Indiana, by NewsRx editors, research stated, “This review examines the research on mechanisms by which artificial food colors (AFCs) and common foods may cause behavioral changes in children with and without attention-deficit/hyperactivity disorder (ADHD). Children with ADHD show excess inattention, impulsivity, and hyperactivity.”

Our news journalists obtained a quote from the research from Purdue University, “Studies have shown that a subgroup of children (with or without ADHD) react adversely to challenges with AFCs (artificial food colors). Many early studies found few children who reacted to challenges with 20-40 mg of AFCs. However, studies using at least 50 mg of AFCs showed a greater percentage of children who reacted to the challenge. Three types of potential mechanisms are explored: toxicological, anti-nutritional, and hypersensitivity. Suggestions for future studies in animals and/or children include dose studies as well as studies to determine the effects of AFCs on the immune system, the intestinal mucosa, and nutrient absorption.”

According to the news editors, the research concluded: “Given the potential negative behavioral effects of AFCs, it is important to determine why some children may be more sensitive to AFCs than others and to identify the tolerable upper limits of exposure for children in general and for children at high risk.”

For more information on this research see: Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition Reviews, 2013;71(5):268-81. Nutrition Reviews can be contacted at: Blackwell Publishing Inc, 350 Main St, Malden, MA 02148, USA. (Wiley-Blackwell – www.wiley.com/; Nutrition Reviews – onlinelibrary.wiley.com/journal/10.1111/(ISSN)1753-4887)

Our news journalists report that additional information may be obtained by contacting L.J. Stevens, Dept. of Nutrition Science, Purdue University, West Lafayette, Indiana, United States (see also Attention Deficit Hyperactivity Disorders).

Publisher contact information for the journal Nutrition Reviews is: Blackwell Publishing Inc, 350 Main St, Malden, MA 02148, USA.

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2013, NewsRx LLC

© 2013 Mental Health Weekly Digest via NewsRx.com

By a News Reporter-Staff News Editor at Mental Health Weekly Digest -- A new study on Attention Deficit Hyperactivity Disorders is now available. According to news reporting out of West Lafayette, Indiana, by NewsRx editors, research stated, "This review examines the research on mechanisms by which artificial food colors (AFCs) and common foods may cause behavioral changes in children with and without attention-deficit/hyperactivity disorder (ADHD). Children with ADHD show excess inattention, impulsivity, and hyperactivity."

Our news journalists obtained a quote from the research from Purdue University, "Studies have shown that a subgroup of children (with or without ADHD) react adversely to challenges with AFCs (artificial food colors). Many early studies found few children who reacted to challenges with 20-40 mg of AFCs. However, studies using at least 50 mg of AFCs showed a greater percentage of children who reacted to the challenge. Three types of potential mechanisms are explored: toxicological, anti-nutritional, and hypersensitivity. Suggestions for future studies in animals and/or children include dose studies as well as studies to determine the effects of AFCs on the immune system, the intestinal mucosa, and nutrient absorption."

According to the news editors, the research concluded: "Given the potential negative behavioral effects of AFCs, it is important to determine why some children may be more sensitive to AFCs than others and to identify the tolerable upper limits of exposure for children in general and for children at high risk."

For more information on this research see: Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition Reviews, 2013;71(5):268-81. Nutrition Reviews can be contacted at: Blackwell Publishing Inc, 350 Main St, Malden, MA 02148, USA. (Wiley-Blackwell - www.wiley.com/; Nutrition Reviews - onlinelibrary.wiley.com/journal/10.1111/(ISSN)1753-4887)

Our news journalists report that additional information may be obtained by contacting L.J. Stevens, Dept. of Nutrition Science, Purdue University, West Lafayette, Indiana, United States (see also Attention Deficit Hyperactivity Disorders).

Publisher contact information for the journal Nutrition Reviews is: Blackwell Publishing Inc, 350 Main St, Malden, MA 02148, USA.

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2013, NewsRx LLC

© 2013 Mental Health Weekly Digest via NewsRx.com

Tags: , , , , , , , , , , ,



Back to top

Lifestyle Changes Lead to Weight Loss and Fewer Medical Problems

Posted Feb 22, 2013

Deloris Brown, 46, said the most important part of her losing more than 70 pounds was making the decision.

She had some help, though. She wrestled with pre-diabetes, asthma and an autoimmune disease that often saw her in an emergency room as her immune system turned on her.

But that’s over, now, she said.

“I can’t remember when I last used my inhaler,” Brown said. “And I’m saving money because I haven’t had to buy the asthma medicine — and that was $140 for 30 pills.”

She put on pounds over the years because of her diet, which included a lot of stress eating and fried food, and the Prednisone, a drug she took for asthma and to fight off the autoimmune reactions. Weight gain and high blood glucose levels are a side effect of the drug.

Brown used a weight-loss method that scares a lot of people: She changed her diet, ate less and exercises nearly every day.

Brown decided in mid-2011 to lose weight, when she saw the first announcement for a new program called “Tread the Med” at the Washington University School of Medicine where Brown works.

“I’d been wanting to lose weight, so (friends and co-worker) formed a team to participate,” she said. The program assigned participants to walk 10,000 steps a day by walking around the hospital campus and other walking.

Tread the Med was “an initiative to get employees up and walking so they could have exercise in their daily lives,” said Betsy Snyder, wellness coordinator for Washington University School of Medicine. “We chose walking because so many people can do it and it’s so easy to do, the benefits are numerous and it leads to a less stressful walk.”

Each participant gets a pedometer with a goal of 10,000 steps per day for 100 days, Snyder said. People can build up to the goal while some are able to do 10,000 steps, she said.

“The purpose was that if you walk or do anything for 100 days, it becomes a habit,” she said. “Hopefully people continue walking after the program.”

That’s what Brown did. She joined the first session more than a year ago, then joined the second session.

During that second session, though, she had an asthma attack that set off the autoimmune disease. She had hives, rashes and other things that came with allergy attacks plus the asthma, she said.

“I knew then I had to lose weight, something to get my health under control,” she said.

She approached a childhood friend, Briant K. Mitchell, who ran a fitness center in Jamestown Mall. “She came to me crying,” he said. “I told her if she follows my program, she’ll get rid of the weight and be healthier.”

Mitchell says he caters mainly to people whose health depends on dropping weight. “Most of my clients have diabetes or pre-diabetes and hypertension,” he said. He and two physicians who were clients of his, created the eating program that Brown adopted.

“It’s the right amount of carbohydrates, nutritious food, six small meals a day,” he said, “and exercise for an hour four times a week.”

That was last spring. By the end of summer, she was missing 70 pounds. More importantly, her health numbers had improved and her asthma and autoimmune symptoms had vanished.

She said she might have weighed more than 229 pounds. “But that was the first time she weighed.”

She still works out with Mitchell and was in the second round of the Tread to Med program when she joined the fitness program. She’s in the third session now.

Each day she walks around the medical school with friends and co-workers. “That’s what’s good about this,” she said. “People asked how I did it and then they joined me and started walking too.”

The best part is that she feels better, she said. “I can do more, I have more energy and I feel so much better,” she said.

“My daughter told me when I lost the weight, Mama, I can get my arms around you now.”

Do you know a “How I did it?”

Suggest a candidate to:

Email — harry.jackson@post-dispatch.com

Phone — 314-340-8234′

©2013 the St. Louis Post-Dispatch

Visit the St. Louis Post-Dispatch at www.stltoday.com

Distributed by MCT Information Services

Deloris Brown, 46, said the most important part of her losing more than 70 pounds was making the decision.

She had some help, though. She wrestled with pre-diabetes, asthma and an autoimmune disease that often saw her in an emergency room as her immune system turned on her.

But that's over, now, she said.

"I can't remember when I last used my inhaler," Brown said. "And I'm saving money because I haven't had to buy the asthma medicine -- and that was $140 for 30 pills."

She put on pounds over the years because of her diet, which included a lot of stress eating and fried food, and the Prednisone, a drug she took for asthma and to fight off the autoimmune reactions. Weight gain and high blood glucose levels are a side effect of the drug.

Brown used a weight-loss method that scares a lot of people: She changed her diet, ate less and exercises nearly every day.

Brown decided in mid-2011 to lose weight, when she saw the first announcement for a new program called "Tread the Med" at the Washington University School of Medicine where Brown works.

"I'd been wanting to lose weight, so (friends and co-worker) formed a team to participate," she said. The program assigned participants to walk 10,000 steps a day by walking around the hospital campus and other walking.

Tread the Med was "an initiative to get employees up and walking so they could have exercise in their daily lives," said Betsy Snyder, wellness coordinator for Washington University School of Medicine. "We chose walking because so many people can do it and it's so easy to do, the benefits are numerous and it leads to a less stressful walk."

Each participant gets a pedometer with a goal of 10,000 steps per day for 100 days, Snyder said. People can build up to the goal while some are able to do 10,000 steps, she said.

"The purpose was that if you walk or do anything for 100 days, it becomes a habit," she said. "Hopefully people continue walking after the program."

That's what Brown did. She joined the first session more than a year ago, then joined the second session.

During that second session, though, she had an asthma attack that set off the autoimmune disease. She had hives, rashes and other things that came with allergy attacks plus the asthma, she said.

"I knew then I had to lose weight, something to get my health under control," she said.

She approached a childhood friend, Briant K. Mitchell, who ran a fitness center in Jamestown Mall. "She came to me crying," he said. "I told her if she follows my program, she'll get rid of the weight and be healthier."

Mitchell says he caters mainly to people whose health depends on dropping weight. "Most of my clients have diabetes or pre-diabetes and hypertension," he said. He and two physicians who were clients of his, created the eating program that Brown adopted.

"It's the right amount of carbohydrates, nutritious food, six small meals a day," he said, "and exercise for an hour four times a week."

That was last spring. By the end of summer, she was missing 70 pounds. More importantly, her health numbers had improved and her asthma and autoimmune symptoms had vanished.

She said she might have weighed more than 229 pounds. "But that was the first time she weighed."

She still works out with Mitchell and was in the second round of the Tread to Med program when she joined the fitness program. She's in the third session now.

Each day she walks around the medical school with friends and co-workers. "That's what's good about this," she said. "People asked how I did it and then they joined me and started walking too."

The best part is that she feels better, she said. "I can do more, I have more energy and I feel so much better," she said.

"My daughter told me when I lost the weight, Mama, I can get my arms around you now."

Do you know a "How I did it?"

Suggest a candidate to:

Email -- harry.jackson@post-dispatch.com

Phone -- 314-340-8234'

©2013 the St. Louis Post-Dispatch

Visit the St. Louis Post-Dispatch at www.stltoday.com

Distributed by MCT Information Services

Tags: , , , , , , , , , , , , , , , , , ,



Back to top

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.

Tags: , , , , , , , , , , , , , ,



Back to top

Kids Living with Dogs Get Fewer Infections

Posted October 19, 2012

A study out of Finland suggests kids who have a dog or cat in the home tend to be healthier, developing fewer respiratory infections in their first year of life.

Until now, exposure to dogs and cats — especially their dander — has been associated with lower allergy and asthma rates among pet owners, but the recent report opens up something new altogether. It correlates the keeping of a dog or cat with a lowered chance of developing infection.

Scientists think the dirt and debris these pets track indoors might be what’s behind this new finding. The child’s immune system would be strengthened, “or maybe it’s something about the animals themselves,” study research Dr. Eija Bergroth told MSNBC.

Dr. Scott Cyrus, chief of staff at Hillcrest Hospital South, said the pets are likely bringing in from the outdoors some bacteria children don’t normally encounter. He references a part of the study in which those participants whose pets did not go outside didn’t have as great an immunity.

Some researchers caution that other factors may play a role in the study’s participants’ heightened immunity to respiratory infection. Also, the study looked exclusively at children in rural and suburban areas — children in urban areas living with pets may have a different experience.

The study followed 397 children from pregnancy through their first year of life and found that those living with dogs developed 31 percent fewer respiratory tract symptoms or infections, 44 percent fewer ear infections and received 29 percent fewer antibiotic prescriptions.

While having a cat around had similar benefits, the extent was not as great as it was for dogs. Michael R. Gomez, chairman of the pediatrics department at the OU School of Community Medicine-Tulsa, thinks the puzzling caveat might have all to do with cats being less sociable than dogs.

In all, the study lends some credibility to the assertion that children are healthier and have fewer allergies when living with pets.

“It’s the same process that one would go through when you have a known allergy,” Gomez said. “If you have a grass allergy for instance, an allergist would slowly expose you to small, tolerable doses of grass pollen to the point that your immune system gets used to it.”

While a very young child isn’t typically on the floor with his dog, he does become desensitized to the pet dander largely through his time with parents who are exposed to the pet.

“Over time, (the children) start to interact with the pet and then they start to sleep with the pet and then the pet starts to lick their face, so over time they’re exposed to those danders and they kind of develop a natural defense,” Gomez said.

Research is always requiring some fine tuning and the recent findings aren’t absolute, said Gomez, reminding people to stay abreast with the latest health news.

But experts don’t want parents to go rush out and buy a pet to cure all their children’s health woes.

“I’m not sure we can truly extrapolate that this is going to fit the United States’ make-up but in true form, it is something to look at,” Cyrus said.

The study’s Bergroth and local physicians Gomez and Cyrus hope people come away with the understanding that parents needn’t be afraid of introducing a dog or cat into their home. Talk with the doctor about your pet allergies and those you may have passed down to your kids. But don’t be afraid. As Gomez sees it, of greater importance is keeping your young one physically safe around pets.

“We spend a lot more of our anticipatory guidance counseling focused on safety in the sense that we want to avoid … injury to the face or hands,” said Gomez, adding he also counsels parents on the importance of keeping children away from cat litter boxes that harbor harmful bacteria.

Bravetta Hassell 918-581-8316 bravetta.hassell@tulsaworld.com

©2012 Tulsa World (Tulsa, Okla.)

Visit Tulsa World (Tulsa, Okla.) at www.tulsaworld.com

A study out of Finland suggests kids who have a dog or cat in the home tend to be healthier, developing fewer respiratory infections in their first year of life.

Until now, exposure to dogs and cats -- especially their dander -- has been associated with lower allergy and asthma rates among pet owners, but the recent report opens up something new altogether. It correlates the keeping of a dog or cat with a lowered chance of developing infection.

Scientists think the dirt and debris these pets track indoors might be what's behind this new finding. The child's immune system would be strengthened, "or maybe it's something about the animals themselves," study research Dr. Eija Bergroth told MSNBC.

Dr. Scott Cyrus, chief of staff at Hillcrest Hospital South, said the pets are likely bringing in from the outdoors some bacteria children don't normally encounter. He references a part of the study in which those participants whose pets did not go outside didn't have as great an immunity.

Some researchers caution that other factors may play a role in the study's participants' heightened immunity to respiratory infection. Also, the study looked exclusively at children in rural and suburban areas -- children in urban areas living with pets may have a different experience.

The study followed 397 children from pregnancy through their first year of life and found that those living with dogs developed 31 percent fewer respiratory tract symptoms or infections, 44 percent fewer ear infections and received 29 percent fewer antibiotic prescriptions.

While having a cat around had similar benefits, the extent was not as great as it was for dogs. Michael R. Gomez, chairman of the pediatrics department at the OU School of Community Medicine-Tulsa, thinks the puzzling caveat might have all to do with cats being less sociable than dogs.

In all, the study lends some credibility to the assertion that children are healthier and have fewer allergies when living with pets.

"It's the same process that one would go through when you have a known allergy," Gomez said. "If you have a grass allergy for instance, an allergist would slowly expose you to small, tolerable doses of grass pollen to the point that your immune system gets used to it."

While a very young child isn't typically on the floor with his dog, he does become desensitized to the pet dander largely through his time with parents who are exposed to the pet.

"Over time, (the children) start to interact with the pet and then they start to sleep with the pet and then the pet starts to lick their face, so over time they're exposed to those danders and they kind of develop a natural defense," Gomez said.

Research is always requiring some fine tuning and the recent findings aren't absolute, said Gomez, reminding people to stay abreast with the latest health news.

But experts don't want parents to go rush out and buy a pet to cure all their children's health woes.

"I'm not sure we can truly extrapolate that this is going to fit the United States' make-up but in true form, it is something to look at," Cyrus said.

The study's Bergroth and local physicians Gomez and Cyrus hope people come away with the understanding that parents needn't be afraid of introducing a dog or cat into their home. Talk with the doctor about your pet allergies and those you may have passed down to your kids. But don't be afraid. As Gomez sees it, of greater importance is keeping your young one physically safe around pets.

"We spend a lot more of our anticipatory guidance counseling focused on safety in the sense that we want to avoid ... injury to the face or hands," said Gomez, adding he also counsels parents on the importance of keeping children away from cat litter boxes that harbor harmful bacteria.

Bravetta Hassell 918-581-8316 bravetta.hassell@tulsaworld.com

©2012 Tulsa World (Tulsa, Okla.)

Visit Tulsa World (Tulsa, Okla.) at www.tulsaworld.com

Tags: , , , , , , , , , , , ,



Back to top

Vitamin D Deficiency is Dangerous to Health

Posted April 21, 2012

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes, according to an expert.

“Vitamin D deficiency is an epidemic of such magnitude that it is not only alarmingly widespread, but also a root cause of many serious diseases,” said Dr Afrozul Haq, Senior Clinical Scientist, Pathology and Laboratory Medicine Institute at the Shaikh Khalifa Medical City (SKMC).

These include rickets (childhood bone disease), psoriasis, osteoporosis, cancer, heart disease, diabetes, tuberculosis, respiratory infections, allergy, autoimmune diseases, neurological disorders such as multiple sclerosis and Alzheimer’s disease, as well as, common cold and flu.

In the Middle East region, despite the year round sunshine, statistics are grim.

At the first International Conference on Vitamin D Deficiency in studies, which showed that a high percentage of children are vitamin D deficient — 90 per cent of students in Abu Dhabi. Eighty-one per cent of post menopausal women in the Middle East tested for osteoporosis also have inadequate vitamin D levels.

In the UAE, 90 per cent of the population were vitamin D deficient when first tested (2009) while 82 per cent of infants were found to be lacking of vitamin D supplement (2006).

Dr Haq, who is also the Chairman of the Conference’s Scientific Committee, attributed these high prevalence rates to the very hot climate which discourages outdoor activities, the wearing of abaya and burqa, lack of regulations for vitamin D fortification of food and drinks and prolonged breast feeding without vitamin D supplementation.w

To protect oneself from the dire effects of vitamin D deficiency, Dr Haq advised between 10 and 20 minute sun exposure of not less than 40 per cent of body surface, from 10am to 2pm, twice a week. “Ninety per cent of vitamin D comes from the sun, which is the main source of vitamin D3.”

Vitamin D supplement can also come from dietary sources such as fish (salmon, mackerel, tuna, sardines) or fish livers (cod liver oil), milk and dairy products, egg yolks, and beef liver.

To avoid serious illnesses, Dr Haq suggested fortifying oneself with vitamin D, to the level of “115 nanomoles (nMol) per litre. Maintain this level,” he advised.

olivia@khaleejtimes.com

©2012 the Khaleej Times (Dubai, United Arab Emirates)

Visit the Khaleej Times (Dubai, United Arab Emirates) at www.khaleejtimes.com

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes, according to an expert.

"Vitamin D deficiency is an epidemic of such magnitude that it is not only alarmingly widespread, but also a root cause of many serious diseases," said Dr Afrozul Haq, Senior Clinical Scientist, Pathology and Laboratory Medicine Institute at the Shaikh Khalifa Medical City (SKMC).

These include rickets (childhood bone disease), psoriasis, osteoporosis, cancer, heart disease, diabetes, tuberculosis, respiratory infections, allergy, autoimmune diseases, neurological disorders such as multiple sclerosis and Alzheimer's disease, as well as, common cold and flu.

In the Middle East region, despite the year round sunshine, statistics are grim.

At the first International Conference on Vitamin D Deficiency in studies, which showed that a high percentage of children are vitamin D deficient -- 90 per cent of students in Abu Dhabi. Eighty-one per cent of post menopausal women in the Middle East tested for osteoporosis also have inadequate vitamin D levels.

In the UAE, 90 per cent of the population were vitamin D deficient when first tested (2009) while 82 per cent of infants were found to be lacking of vitamin D supplement (2006).

Dr Haq, who is also the Chairman of the Conference's Scientific Committee, attributed these high prevalence rates to the very hot climate which discourages outdoor activities, the wearing of abaya and burqa, lack of regulations for vitamin D fortification of food and drinks and prolonged breast feeding without vitamin D supplementation.w

To protect oneself from the dire effects of vitamin D deficiency, Dr Haq advised between 10 and 20 minute sun exposure of not less than 40 per cent of body surface, from 10am to 2pm, twice a week. "Ninety per cent of vitamin D comes from the sun, which is the main source of vitamin D3."

Vitamin D supplement can also come from dietary sources such as fish (salmon, mackerel, tuna, sardines) or fish livers (cod liver oil), milk and dairy products, egg yolks, and beef liver.

To avoid serious illnesses, Dr Haq suggested fortifying oneself with vitamin D, to the level of "115 nanomoles (nMol) per litre. Maintain this level," he advised.

olivia@khaleejtimes.com

©2012 the Khaleej Times (Dubai, United Arab Emirates)

Visit the Khaleej Times (Dubai, United Arab Emirates) at www.khaleejtimes.com

Tags: , , , , , , , , , , , , , , , ,



Back to top

Mental Stress May Lead to Physical Pain

Posted April 10, 2012

SCIENTISTS believe they have discovered why psychological stress can lead to physical pain.

A research team at Carnegie Mellon University in Pitts- burgh found that chronic psychological stress is associated with the body losing its ability to regulate the inflammatory response.

Published in the Proceedings of the National Academy of Sciences, the research shows the effects of psychological stress on the body’s ability to regulate inflammation can lead to the development and progression of disease.

Sheldon Cohen, professor of psychology at the university’s Dietrich College of Humanities and Social Sciences, said prolonged stress alters the effectiveness of cortisol to regulate the inflammatory response because it decreases tissue sensitivity to the hormone.

Specifically, immune cells become insensitive to cortisol’s regulatory effect and in turn inflammation is thought to promote the development and progression of many diseases.

Prof Cohen: “Inflammation is partly regulated by the hormone cortisol and when cortisol is not allowed to serve this function, inflammation can get out of control.”

The professor, whose early work showed that people suffering from psychological stress are more susceptible to developing colds, used the common cold as the model for testing his theory. With the common cold, symptoms are not caused by the virus. They are instead a side- effect of the inflammatory response that is triggered as part of the body’s effort to fight infection.

The greater the body’s inflammatory response to the virus, the greater is the likelihood of experiencing cold symptoms.

Prof Cohen said: “The immune system’s ability to regulate inflammation provides an explanation of how stress can promote disease.”

SCIENTISTS believe they have discovered why psychological stress can lead to physical pain.

A research team at Carnegie Mellon University in Pitts- burgh found that chronic psychological stress is associated with the body losing its ability to regulate the inflammatory response.

Published in the Proceedings of the National Academy of Sciences, the research shows the effects of psychological stress on the body's ability to regulate inflammation can lead to the development and progression of disease.

Sheldon Cohen, professor of psychology at the university's Dietrich College of Humanities and Social Sciences, said prolonged stress alters the effectiveness of cortisol to regulate the inflammatory response because it decreases tissue sensitivity to the hormone.

Specifically, immune cells become insensitive to cortisol's regulatory effect and in turn inflammation is thought to promote the development and progression of many diseases.

Prof Cohen: "Inflammation is partly regulated by the hormone cortisol and when cortisol is not allowed to serve this function, inflammation can get out of control."

The professor, whose early work showed that people suffering from psychological stress are more susceptible to developing colds, used the common cold as the model for testing his theory. With the common cold, symptoms are not caused by the virus. They are instead a side- effect of the inflammatory response that is triggered as part of the body's effort to fight infection.

The greater the body's inflammatory response to the virus, the greater is the likelihood of experiencing cold symptoms.

Prof Cohen said: "The immune system's ability to regulate inflammation provides an explanation of how stress can promote disease."

Tags: , , , , , ,



Back to top

Be Melanoma Aware

Posted April 6, 2012

Skin cancer is the most common form of cancer in the U.S. Skin damage from the sun is the biggest cause.

Sun damage to the skin grows over time. For many people, severe sunburns during youth set the stage for moles, dark blotches and ugly keratoses (rough pre-cancerous black spots often seen on mature adults). These spots can mutate into cancers later in life.

Melanoma is a very aggressive form of deadly skin cancer. The risk of death from melanoma increases with late treatment of the cancer and also with age. When melanoma is treated in its earliest stage, the chance of a cure is very good. While melanoma accounts for fewer than 5 percent of skin cancers, it causes more than 75 percent of skin cancer deaths.

Everyone is at risk for melanoma – even Hispanics and African- Americans. Heredity (genetics) is a big risk factor. The death rate from all U.S. cancers has declined in recent years, but the incidence rate of melanoma has increased.

Risks rise with increased sun exposure, a high number of moles on the skin, light skin and eyes, and a family history of skin cancer. Risks also increase for those with weak immune systems. Examples are patients who have undergone chemotherapy or an organ transplant, or who have HIV/AIDS or lymphoma.

An unusual mole (dysplastic nevi) can be the first sign of a problem. Unusual moles often have irregular shapes and colors. Most melanomas start on the top layer of skin. Surgery at a doctor’s office or outpatient surgery center can often remove a melanoma in its early stage. The cancer can grow deeply into the skin and spread if not removed promptly.

Normally, melanoma is found where people have been exposed to the sun – the scalp, face, ears, legs, arms, upper back and trunk.

African-Americans and Asians might find melanoma on the palm of a hand, on the sole of a foot, or under a nail. The cancer might be advanced before diagnosis, which reduces the chances of survival.

Wealthier, educated people are more likely to be diagnosed with melanoma. Yet they are less likely to die from it than poorer people, who might be diagnosed later or have fewer treatment options.

Many experts think hormone changes can make moles more active, causing them to grow or change color. For instance, moles might be more likely to change during pregnancy or puberty. Since moles and dark spots change over time, regular self-exams are recommended. Periodic full-body scans by a physician are good ideas, especially for children and adults in melanoma-prone families.

Regular tanning to darken the skin is a dangerous habit. Ultraviolet radiation (UVR) can mutate skin cells that increase the risk of cancer.

Tanning beds are especially harmful. They tend to emit far more UVR than the sun for the same exposure time.

What you should do

Wear protective clothing, a hat, sunglasses, and a UVR- protective sunscreen to avoid getting too much sun. Teach children to cover up routinely.

Sit or dine in the shade when you are outdoors. Encourage kids to play in the shade.

Avoid being in the sun during peak sun hours.

Regularly check for moles and for sores that won’t heal. Visit your care provider or a dermatologist for a full-body scan to discover unusual moles and dark spots, especially if you have fair skin or skin cancer runs in your family.

Get prompt professional treatment for any suspected skin cancer.

Ask family members to stop going to tanning salons or using sun lamps.

Schools, teachers and caregivers should include the importance of sun protection in lessons. The EPA’s SunWise program, described at epa.gov/sunwise, includes lesson and activity plans.

Consider artificial tanners (sprays and lotions) if you want a tanned look. This is a smarter way to look bronzed in a prom dress, bathing suit, shorts, wedding attire or sundress.

For more information

Visit aad.org/skin-conditions/skin-cancer-detection; cancer.gov/ cancertopics/types/ melanoma; and skincancer.org/ skin-cancer- information.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

Skin cancer is the most common form of cancer in the U.S. Skin damage from the sun is the biggest cause.

Sun damage to the skin grows over time. For many people, severe sunburns during youth set the stage for moles, dark blotches and ugly keratoses (rough pre-cancerous black spots often seen on mature adults). These spots can mutate into cancers later in life.

Melanoma is a very aggressive form of deadly skin cancer. The risk of death from melanoma increases with late treatment of the cancer and also with age. When melanoma is treated in its earliest stage, the chance of a cure is very good. While melanoma accounts for fewer than 5 percent of skin cancers, it causes more than 75 percent of skin cancer deaths.

Everyone is at risk for melanoma - even Hispanics and African- Americans. Heredity (genetics) is a big risk factor. The death rate from all U.S. cancers has declined in recent years, but the incidence rate of melanoma has increased.

Risks rise with increased sun exposure, a high number of moles on the skin, light skin and eyes, and a family history of skin cancer. Risks also increase for those with weak immune systems. Examples are patients who have undergone chemotherapy or an organ transplant, or who have HIV/AIDS or lymphoma.

An unusual mole (dysplastic nevi) can be the first sign of a problem. Unusual moles often have irregular shapes and colors. Most melanomas start on the top layer of skin. Surgery at a doctor's office or outpatient surgery center can often remove a melanoma in its early stage. The cancer can grow deeply into the skin and spread if not removed promptly.

Normally, melanoma is found where people have been exposed to the sun - the scalp, face, ears, legs, arms, upper back and trunk.

African-Americans and Asians might find melanoma on the palm of a hand, on the sole of a foot, or under a nail. The cancer might be advanced before diagnosis, which reduces the chances of survival.

Wealthier, educated people are more likely to be diagnosed with melanoma. Yet they are less likely to die from it than poorer people, who might be diagnosed later or have fewer treatment options.

Many experts think hormone changes can make moles more active, causing them to grow or change color. For instance, moles might be more likely to change during pregnancy or puberty. Since moles and dark spots change over time, regular self-exams are recommended. Periodic full-body scans by a physician are good ideas, especially for children and adults in melanoma-prone families.

Regular tanning to darken the skin is a dangerous habit. Ultraviolet radiation (UVR) can mutate skin cells that increase the risk of cancer.

Tanning beds are especially harmful. They tend to emit far more UVR than the sun for the same exposure time.

What you should do

Wear protective clothing, a hat, sunglasses, and a UVR- protective sunscreen to avoid getting too much sun. Teach children to cover up routinely.

Sit or dine in the shade when you are outdoors. Encourage kids to play in the shade.

Avoid being in the sun during peak sun hours.

Regularly check for moles and for sores that won't heal. Visit your care provider or a dermatologist for a full-body scan to discover unusual moles and dark spots, especially if you have fair skin or skin cancer runs in your family.

Get prompt professional treatment for any suspected skin cancer.

Ask family members to stop going to tanning salons or using sun lamps.

Schools, teachers and caregivers should include the importance of sun protection in lessons. The EPA's SunWise program, described at epa.gov/sunwise, includes lesson and activity plans.

Consider artificial tanners (sprays and lotions) if you want a tanned look. This is a smarter way to look bronzed in a prom dress, bathing suit, shorts, wedding attire or sundress.

For more information

Visit aad.org/skin-conditions/skin-cancer-detection; cancer.gov/ cancertopics/types/ melanoma; and skincancer.org/ skin-cancer- information.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

Tags: , , , , , , , , , , ,



Back to top

Anti-Candida Diet

Posted March 29, 2012

A reader writes: “I struggle with reoccurring yeast infections. The doctor gave me an oral medication for them about 5 years ago and I didn’t have them for a year. Then my body started to be allergic to that medicine.

“I’ve always known I can change my diet, but you know how hard that is! I know I need to cut out refined sugar and starches. Again not so easy!

“Can you give me some ideas as to what to eat for breakfast? It’s hard to go to the store with four kids and actually read the labels.”

Dear Reader,

Fascinating information out there about this condition. Suffice it to say, some diet changes can help prevent yeast infections. But it may not be as drastic as you have been led to believe. Here’s why:

Yeasts are everywhere. They live in soil. They reside on the skins of fruit and berries. And they live in the body. Some yeasts are good and others are not.

The yeast most often responsible for infections in the body is Candida albicans (aka Candida). Although a normal resident of the body, Candida is considered an “opportunistic pathogen” which means it is only harmful if it is allowed to grow out of control.

The most common cause of yeast infections? Antibiotic use, say experts. Antibiotics kill good bacteria (which protect the body from yeast overgrowth) as well as bad bacteria. Other conditions that may promote the abnormal growth of yeast in the body include pregnancy, hormone replacement therapy, diabetes and HIV infections.

Yeasts in food, however, are entirely different species from the pathogen Candida albicans. Nutritional yeasts are “friendly fungi” much like mushrooms and other “organisms” we add to food for one reason or other. Saccharomyces cerevisiae (abbreviated S. cerevisiae) is a common yeast that has been used to make bread for thousands of years. Other strains of Saccharomyces are used to ferment grape juice into wine. Kombucha is a fermented sweetened tea made with a nutritional yeast. Some yeasts are even used to turn corn into ethanol fuel. But I digress.

Although the internet is full of diet advice on how to prevent yeast infections (one site says you must eliminate everything but garlic, spices, herbs and vegetables), here are some reliable remedies:

Increase your intake of Lactobacillus acidophilus (L. acidophilus). These good bacteria in the gut keep Candida yeast cells from growing out of control. Sorry, but you will need to look at food labels to find foods such as milk, kefir, or yogurt that contain Lactobacillus acidophilus as an ingredient.

Keep up your defenses. Protein-containing foods strengthen our immune system so it can thwart the growth of wayward yeast cells. Include at least one of these at each meal: fish, poultry, meat, eggs, low-fat cheese, yogurt, milk, beans, nuts or nut butters.

Make half your plate vegetables. (Have we heard this before?) Cooked or raw, these foods feed the beneficial bacteria in the gut that keep the bad Candida boys under control.

Add some raw garlic to your diet. Garlic has proven anti-fungal and anti-bacterial properties. Smash it up and add it to salad dressings and other fresh foods.

Consider taking a probiotic supplement that contains Lactobacillus – the good guys shown to control the growth of Candida. One trustworthy brand is Culturelle which, contains Lactobacillus GG.

Cut extra sugar from your diet. Eat whole fruit and avoid excessive amounts of juice and other sugared beverages. This is a good recommendation for all of us.

Ideas for breakfast? Try plain or low-sugar yogurt made with Lactobacillus “live active” cultures. And sprinkle with some raw garlic … just kidding.

Bottom line: Avoid the overuse of antibiotics. Replenish your gut with good bacteria in the form of active live Lactobacillus-containing foods. Eat some protein at each meal. Load up with vegetables. If you haven’t already, let your doctor know about your symptoms so he can prescribe necessary medical therapy.

And don’t believe everything you read on the internet.

(Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Email her at HYPERLINK “mailto:bquinn@chomp.org”

A reader writes: "I struggle with reoccurring yeast infections. The doctor gave me an oral medication for them about 5 years ago and I didn't have them for a year. Then my body started to be allergic to that medicine.

"I've always known I can change my diet, but you know how hard that is! I know I need to cut out refined sugar and starches. Again not so easy!

"Can you give me some ideas as to what to eat for breakfast? It's hard to go to the store with four kids and actually read the labels."

Dear Reader,

Fascinating information out there about this condition. Suffice it to say, some diet changes can help prevent yeast infections. But it may not be as drastic as you have been led to believe. Here's why:

Yeasts are everywhere. They live in soil. They reside on the skins of fruit and berries. And they live in the body. Some yeasts are good and others are not.

The yeast most often responsible for infections in the body is Candida albicans (aka Candida). Although a normal resident of the body, Candida is considered an "opportunistic pathogen" which means it is only harmful if it is allowed to grow out of control.

The most common cause of yeast infections? Antibiotic use, say experts. Antibiotics kill good bacteria (which protect the body from yeast overgrowth) as well as bad bacteria. Other conditions that may promote the abnormal growth of yeast in the body include pregnancy, hormone replacement therapy, diabetes and HIV infections.

Yeasts in food, however, are entirely different species from the pathogen Candida albicans. Nutritional yeasts are "friendly fungi" much like mushrooms and other "organisms" we add to food for one reason or other. Saccharomyces cerevisiae (abbreviated S. cerevisiae) is a common yeast that has been used to make bread for thousands of years. Other strains of Saccharomyces are used to ferment grape juice into wine. Kombucha is a fermented sweetened tea made with a nutritional yeast. Some yeasts are even used to turn corn into ethanol fuel. But I digress.

Although the internet is full of diet advice on how to prevent yeast infections (one site says you must eliminate everything but garlic, spices, herbs and vegetables), here are some reliable remedies:

Increase your intake of Lactobacillus acidophilus (L. acidophilus). These good bacteria in the gut keep Candida yeast cells from growing out of control. Sorry, but you will need to look at food labels to find foods such as milk, kefir, or yogurt that contain Lactobacillus acidophilus as an ingredient.

Keep up your defenses. Protein-containing foods strengthen our immune system so it can thwart the growth of wayward yeast cells. Include at least one of these at each meal: fish, poultry, meat, eggs, low-fat cheese, yogurt, milk, beans, nuts or nut butters.

Make half your plate vegetables. (Have we heard this before?) Cooked or raw, these foods feed the beneficial bacteria in the gut that keep the bad Candida boys under control.

Add some raw garlic to your diet. Garlic has proven anti-fungal and anti-bacterial properties. Smash it up and add it to salad dressings and other fresh foods.

Consider taking a probiotic supplement that contains Lactobacillus - the good guys shown to control the growth of Candida. One trustworthy brand is Culturelle which, contains Lactobacillus GG.

Cut extra sugar from your diet. Eat whole fruit and avoid excessive amounts of juice and other sugared beverages. This is a good recommendation for all of us.

Ideas for breakfast? Try plain or low-sugar yogurt made with Lactobacillus "live active" cultures. And sprinkle with some raw garlic ... just kidding.

Bottom line: Avoid the overuse of antibiotics. Replenish your gut with good bacteria in the form of active live Lactobacillus-containing foods. Eat some protein at each meal. Load up with vegetables. If you haven't already, let your doctor know about your symptoms so he can prescribe necessary medical therapy.

And don't believe everything you read on the internet.

(Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Email her at HYPERLINK "mailto:bquinn@chomp.org"

Tags: , , , , , , , , , , , , , ,



Back to top

Vitamin D Deficiency is Dangerous to Health

Posted March 29, 2012

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes, according to an expert.

“Vitamin D deficiency is an epidemic of such magnitude that it is not only alarmingly widespread, but also a root cause of many serious diseases,” said Dr Afrozul Haq, Senior Clinical Scientist, Pathology and Laboratory Medicine Institute at the Shaikh Khalifa Medical City (SKMC).

These include rickets (childhood bone disease), psoriasis, osteoporosis, cancer, heart disease, diabetes, tuberculosis, respiratory infections, allergy, autoimmune diseases, neurological disorders such as multiple sclerosis and Alzheimer’s disease, as well as, common cold and flu.

In the Middle East region, despite the year round sunshine, statistics are grim.

At the first International Conference on Vitamin D Deficiency in studies, which showed that a high percentage of children are vitamin D deficient — 90 per cent of students in Abu Dhabi. Eighty-one per cent of post menopausal women in the Middle East tested for osteoporosis also have inadequate vitamin D levels.

In the UAE, 90 per cent of the population were vitamin D deficient when first tested (2009) while 82 per cent of infants were found to be lacking of vitamin D supplement (2006).

Dr Haq, who is also the Chairman of the Conference’s Scientific Committee, attributed these high prevalence rates to the very hot climate which discourages outdoor activities, the wearing of abaya and burqa, lack of regulations for vitamin D fortification of food and drinks and prolonged breast feeding without vitamin D supplementation.

to protect oneself from the dire effects of vitamin D deficiency, Dr Haq advised between 10 and 20 minute sun exposure of not less than 40 per cent of body surface, from 10am to 2pm, twice a week. “Ninety per cent of vitamin D comes from the sun, which is the main source of vitamin D3.”

Vitamin D supplement can also come from dietary sources such as fish (salmon, mackerel, tuna, sardines) or fish livers (cod liver oil), milk and dairy products, egg yolks, and beef liver.

To avoid serious illnesses, Dr Haq suggested fortifying oneself with vitamin D, to the level of “115 nanomoles (nMol) per litre. Maintain this level,” he advised.

olivia@khaleejtimes.com

©2012 the Khaleej Times (Dubai, United Arab Emirates)

Visit the Khaleej Times (Dubai, United Arab Emirates) at www.khaleejtimes.com

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes

Inadequate sun exposure and vitamin D deficiency have put people at risk of serious illnesses including cardiovascular diseases, tuberculosis, cancer and diabetes, according to an expert.

"Vitamin D deficiency is an epidemic of such magnitude that it is not only alarmingly widespread, but also a root cause of many serious diseases," said Dr Afrozul Haq, Senior Clinical Scientist, Pathology and Laboratory Medicine Institute at the Shaikh Khalifa Medical City (SKMC).

These include rickets (childhood bone disease), psoriasis, osteoporosis, cancer, heart disease, diabetes, tuberculosis, respiratory infections, allergy, autoimmune diseases, neurological disorders such as multiple sclerosis and Alzheimer's disease, as well as, common cold and flu.

In the Middle East region, despite the year round sunshine, statistics are grim.

At the first International Conference on Vitamin D Deficiency in studies, which showed that a high percentage of children are vitamin D deficient -- 90 per cent of students in Abu Dhabi. Eighty-one per cent of post menopausal women in the Middle East tested for osteoporosis also have inadequate vitamin D levels.

In the UAE, 90 per cent of the population were vitamin D deficient when first tested (2009) while 82 per cent of infants were found to be lacking of vitamin D supplement (2006).

Dr Haq, who is also the Chairman of the Conference's Scientific Committee, attributed these high prevalence rates to the very hot climate which discourages outdoor activities, the wearing of abaya and burqa, lack of regulations for vitamin D fortification of food and drinks and prolonged breast feeding without vitamin D supplementation.

to protect oneself from the dire effects of vitamin D deficiency, Dr Haq advised between 10 and 20 minute sun exposure of not less than 40 per cent of body surface, from 10am to 2pm, twice a week. "Ninety per cent of vitamin D comes from the sun, which is the main source of vitamin D3."

Vitamin D supplement can also come from dietary sources such as fish (salmon, mackerel, tuna, sardines) or fish livers (cod liver oil), milk and dairy products, egg yolks, and beef liver.

To avoid serious illnesses, Dr Haq suggested fortifying oneself with vitamin D, to the level of "115 nanomoles (nMol) per litre. Maintain this level," he advised.

olivia@khaleejtimes.com

©2012 the Khaleej Times (Dubai, United Arab Emirates)

Visit the Khaleej Times (Dubai, United Arab Emirates) at www.khaleejtimes.com

Tags: , , , , , , , , , , , , , , , ,



Back to top

How Genetics Determine Flu Risk

Posted March 27, 2012

BREAKTHROUGH discovery by Scots researchers could reveal why some people are more likely to die from flu than others.

A collaborative study by scientists at Edinburgh University’s Roslin Institute and clinicians at NHS Lothian has shown people not protected by a certain gene are at risk of potentially life- threatening reactions to the viruses.

It is the first time researchers have identified a gene which determines our susceptibility and response to flu and other infections, and could pave the way for a screening regime to identify individuals who would benefit from vaccination.

Professor Tim Walsh, a consultant and professor of critical care medicine at Edinburgh University, said: “Flu can be devastating in the very young and elderly, but some previously fit young people can also develop life-threatening lung problems.

“Many young people required prolonged periods in intensive care during the swine flu pandemic and we had little idea why this small number of people was so severely affected. This study provides some clues as to why this may happen.

“It opens avenues for research to develop ways of predicting who might be at risk and where to focus efforts to find new treatments for severe viral infections.”

The gene – known as IFITM3 – produces a protein that protects cells against infections. It is believed to be vital for kick- starting the immune system’s battle against viruses such as swine flu. When present in large quantities, the protein hinders the spread of the flu virus in the lungs. However, people with the variant form of the gene cannot produce as much of this defence protein, thereby leading to a more severe bout of flu.

The study, published in the journal Nature, found patients who ended up in intensive care with potentially fatal complications after developing flu were much more likely to have a variant of this gene, which did not protect against the virus.

The study analysed DNA from patients treated in Scottish intensive care units during the 2009/10 swine flu pandemic. Blood samples were taken from the patients who had been previously fit and healthy.

While the variant is found in only 0.3% of the population, the scientists found it was present in 5.3% of patients in intensive care with flu – suggesting it plays a highly significant role in causing otherwise healthy individuals to fall seriously ill.

Dr Kenneth Baillie, of the Roslin Institute, said: “While most people who contract flu during a pandemic will recover well and not experience serious symptoms, some develop a catastrophic and potentially fatal illness and need to be treated in intensive care. This happens to otherwise healthy, young people.

“The answer as to why some people become seriously affected by flu and others don’t was a mystery, but this study shows for the first time it may be because they are more genetically susceptible to the virus.”

The study, launched after the swine flu pandemic arrived in Scotland in 2009, followed initial research on mice carried out at the Wellcome Trust Sanger Institute near Cambridge.

The Cambridge studies had already indicated mice with the rarer, mutant version of IFITM3 were much more likely to have severe symptoms than mice with the normal version. Now the Scottish research has shown a parallel relationship between flu and the human genome.

Professor Paul Kellam, a co-author on the paper and based at the Wellcome Trust Sanger Institute, said: “This is important for people who have this variant as we predict their immune infections defences could be weakened to some virus infections.

“Ultimately, as we learn more about the genetics of susceptibility to viruses, these people can take informed precautions, such as vaccinations to prevent infection.”

BREAKTHROUGH discovery by Scots researchers could reveal why some people are more likely to die from flu than others.

A collaborative study by scientists at Edinburgh University's Roslin Institute and clinicians at NHS Lothian has shown people not protected by a certain gene are at risk of potentially life- threatening reactions to the viruses.

It is the first time researchers have identified a gene which determines our susceptibility and response to flu and other infections, and could pave the way for a screening regime to identify individuals who would benefit from vaccination.

Professor Tim Walsh, a consultant and professor of critical care medicine at Edinburgh University, said: "Flu can be devastating in the very young and elderly, but some previously fit young people can also develop life-threatening lung problems.

"Many young people required prolonged periods in intensive care during the swine flu pandemic and we had little idea why this small number of people was so severely affected. This study provides some clues as to why this may happen.

"It opens avenues for research to develop ways of predicting who might be at risk and where to focus efforts to find new treatments for severe viral infections."

The gene - known as IFITM3 - produces a protein that protects cells against infections. It is believed to be vital for kick- starting the immune system's battle against viruses such as swine flu. When present in large quantities, the protein hinders the spread of the flu virus in the lungs. However, people with the variant form of the gene cannot produce as much of this defence protein, thereby leading to a more severe bout of flu.

The study, published in the journal Nature, found patients who ended up in intensive care with potentially fatal complications after developing flu were much more likely to have a variant of this gene, which did not protect against the virus.

The study analysed DNA from patients treated in Scottish intensive care units during the 2009/10 swine flu pandemic. Blood samples were taken from the patients who had been previously fit and healthy.

While the variant is found in only 0.3% of the population, the scientists found it was present in 5.3% of patients in intensive care with flu - suggesting it plays a highly significant role in causing otherwise healthy individuals to fall seriously ill.

Dr Kenneth Baillie, of the Roslin Institute, said: "While most people who contract flu during a pandemic will recover well and not experience serious symptoms, some develop a catastrophic and potentially fatal illness and need to be treated in intensive care. This happens to otherwise healthy, young people.

"The answer as to why some people become seriously affected by flu and others don't was a mystery, but this study shows for the first time it may be because they are more genetically susceptible to the virus."

The study, launched after the swine flu pandemic arrived in Scotland in 2009, followed initial research on mice carried out at the Wellcome Trust Sanger Institute near Cambridge.

The Cambridge studies had already indicated mice with the rarer, mutant version of IFITM3 were much more likely to have severe symptoms than mice with the normal version. Now the Scottish research has shown a parallel relationship between flu and the human genome.

Professor Paul Kellam, a co-author on the paper and based at the Wellcome Trust Sanger Institute, said: "This is important for people who have this variant as we predict their immune infections defences could be weakened to some virus infections.

"Ultimately, as we learn more about the genetics of susceptibility to viruses, these people can take informed precautions, such as vaccinations to prevent infection."

Tags: , , , , , ,



Back to top

Food Packaging Concerns

Posted Feb 29, 2012

Is food packaging compromising the effectiveness of your child’s vaccines?

A recent Harvard School of Public Health study suggesting that it might be has rocked parents and pediatricians nationwide.

The study looked at PFCs — perfluorinated compounds — a group of chemicals that are used in many kinds of food packaging.

They’re useful because they resist heat, oil, stains, grease, and water. They keep the microwave popcorn inside the bag and the pizza cheese inside the box instead of leaking out and staining your car seat.

PFCs also are in clothing, furniture, and nonstick cooking surfaces.

But PFCs don’t go away. They persist in the environment, including fish, and they’re in us.

In a survey of more than 2,000 people, the Centers for Disease Control and Prevention found four different PFCs in the blood serum of nearly all of them.

The Harvard scientists, led by Philippe Grandjean, of the school’s department of environmental health, decided to study 656 children born in the Faeroe Islands — in the Norwegian Sea between Scotland and Iceland — because the people there eat a lot of fish known to have lots of PFCs.

They looked at prenatal and postnatal exposure and then measured how well the diphtheria and tetanus vaccines worked at ages 5 and 7.

They concluded that when the postnatal exposure doubled, the “antibody concentration” in the child, an indication of the vaccines’ effectiveness, was halved.

This was merely an association, not a cause, but “we believe that we have very strong evidence that there is something here that we need to be aware of,” said Grandjean, a physician who is also associated with the University of Southern Denmark.

“Some of these kids had been vaccinated four times, and at age 7, they weren’t even protected,” he said. “This is mind-boggling.”

No one is really worried about diphtheria and tetanus, as such, because they’re so rare. But the vaccines are markers of the immune system’s response to vaccines.

So even more worrisome, Grandjean said, is the possibility that the children’s immune systems overall are sluggish.

The study was published in the Jan. 25 issue of the Journal of the American Medical Association.

Not everyone is rushing to ditch the microwave popcorn.

Paul Offit, who directs the Vaccine Education Center at Children’s Hospital of Philadelphia, said he was disappointed in the study.

Suggesting that PFCs depress a child’s response to a vaccine “is an extraordinary claim,” he said. “And should be backed up by extraordinary evidence.”

Offit felt the researchers should have made more of an effort to weed out other possibilities — “that those people with higher PFCs are less well-nourished, for example, and would not have as good an immune response.”

“It’s like saying that people with yellow hands are likely to get lung cancer, when it’s the nicotine that causes the lung cancer,” Offit said.

Grandjean said they had done so, as much as possible.

They looked at birth weight, duration of breast feeding, age, gender, and time since the last immunization, as well as exposure to mercury and PCBs — other chemicals of concern that are common in fish.

“We did the best kinds of statistics that you can do, and we came up empty-handed,” Grandjean said. “All we found was this strong association with PFCs.”

Offit also said he didn’t think two related studies the Harvard researchers cited lent enough plausibility to their conclusions.

In one, mouse immune systems were shown to be highly sensitive to some PFCs.

In another, human white blood cells in petri dishes were affected by the addition of PFCs. Signals they normally would have been sending to other cells to trigger a response to a foreign microorganism were inhibited.

Grandjean concedes: “You can always say, ‘Yes, but.’ Just because you can do this in a petri dish doesn’t prove the point. On the other hand . . . I think this is very meaningful.”

The Environmental Protection Agency recently reported “excellent progress” on a voluntary reduction program among companies that use PFCs. However, Grandjean noted that products from China still contain PFCs.

Meanwhile, Sen. Bob Casey (D., Pa.) was worried enough that he wrote to Health and Human Services Secretary Kathleen Sebelius, asking for officials to review the data and consider replicating the study.

In his own household, Grandjean intends to limit exposure to PFCs.

“But of course, it is difficult,” he said. “Much of the consumer products, from microwave popcorn bags to rain gear, are not labeled.”

Contact staff writer Sandy Bauers at 215-854-5147, sbauers@phillynews.com, or @sbauers on Twitter. Visit her blog at philly.com/greenspace.

©2012 The Philadelphia Inquirer

Visit The Philadelphia Inquirer at www.philly.com

Is food packaging compromising the effectiveness of your child's vaccines?

A recent Harvard School of Public Health study suggesting that it might be has rocked parents and pediatricians nationwide.

The study looked at PFCs -- perfluorinated compounds -- a group of chemicals that are used in many kinds of food packaging.

They're useful because they resist heat, oil, stains, grease, and water. They keep the microwave popcorn inside the bag and the pizza cheese inside the box instead of leaking out and staining your car seat.

PFCs also are in clothing, furniture, and nonstick cooking surfaces.

But PFCs don't go away. They persist in the environment, including fish, and they're in us.

In a survey of more than 2,000 people, the Centers for Disease Control and Prevention found four different PFCs in the blood serum of nearly all of them.

The Harvard scientists, led by Philippe Grandjean, of the school's department of environmental health, decided to study 656 children born in the Faeroe Islands -- in the Norwegian Sea between Scotland and Iceland -- because the people there eat a lot of fish known to have lots of PFCs.

They looked at prenatal and postnatal exposure and then measured how well the diphtheria and tetanus vaccines worked at ages 5 and 7.

They concluded that when the postnatal exposure doubled, the "antibody concentration" in the child, an indication of the vaccines' effectiveness, was halved.

This was merely an association, not a cause, but "we believe that we have very strong evidence that there is something here that we need to be aware of," said Grandjean, a physician who is also associated with the University of Southern Denmark.

"Some of these kids had been vaccinated four times, and at age 7, they weren't even protected," he said. "This is mind-boggling."

No one is really worried about diphtheria and tetanus, as such, because they're so rare. But the vaccines are markers of the immune system's response to vaccines.

So even more worrisome, Grandjean said, is the possibility that the children's immune systems overall are sluggish.

The study was published in the Jan. 25 issue of the Journal of the American Medical Association.

Not everyone is rushing to ditch the microwave popcorn.

Paul Offit, who directs the Vaccine Education Center at Children's Hospital of Philadelphia, said he was disappointed in the study.

Suggesting that PFCs depress a child's response to a vaccine "is an extraordinary claim," he said. "And should be backed up by extraordinary evidence."

Offit felt the researchers should have made more of an effort to weed out other possibilities -- "that those people with higher PFCs are less well-nourished, for example, and would not have as good an immune response."

"It's like saying that people with yellow hands are likely to get lung cancer, when it's the nicotine that causes the lung cancer," Offit said.

Grandjean said they had done so, as much as possible.

They looked at birth weight, duration of breast feeding, age, gender, and time since the last immunization, as well as exposure to mercury and PCBs -- other chemicals of concern that are common in fish.

"We did the best kinds of statistics that you can do, and we came up empty-handed," Grandjean said. "All we found was this strong association with PFCs."

Offit also said he didn't think two related studies the Harvard researchers cited lent enough plausibility to their conclusions.

In one, mouse immune systems were shown to be highly sensitive to some PFCs.

In another, human white blood cells in petri dishes were affected by the addition of PFCs. Signals they normally would have been sending to other cells to trigger a response to a foreign microorganism were inhibited.

Grandjean concedes: "You can always say, 'Yes, but.' Just because you can do this in a petri dish doesn't prove the point. On the other hand . . . I think this is very meaningful."

The Environmental Protection Agency recently reported "excellent progress" on a voluntary reduction program among companies that use PFCs. However, Grandjean noted that products from China still contain PFCs.

Meanwhile, Sen. Bob Casey (D., Pa.) was worried enough that he wrote to Health and Human Services Secretary Kathleen Sebelius, asking for officials to review the data and consider replicating the study.

In his own household, Grandjean intends to limit exposure to PFCs.

"But of course, it is difficult," he said. "Much of the consumer products, from microwave popcorn bags to rain gear, are not labeled."

Contact staff writer Sandy Bauers at 215-854-5147, sbauers@phillynews.com, or @sbauers on Twitter. Visit her blog at philly.com/greenspace.

©2012 The Philadelphia Inquirer

Visit The Philadelphia Inquirer at www.philly.com

Tags: , , , , , , , , , , ,



Back to top

Functional Medicine Debate

Posted Feb 22, 2012

Whether science bears out Catherine Ruehle’s assertion that she is staying well through nutrition and lifestyle changes alone — without the use of prescription drugs — depends on which medical and nutrition experts are asked.

Those who adhere to the emerging philosophy of healthcare called “functional medicine” believe that chronic illnesses and autoimmune disorders such as rheumatoid arthritis are highly attributable to genetic makeup and environmental and lifestyle factors, and that those things should be taken into account by physicians. Too often, they say, doctors use an acute-care model (say, that of a broken bone or appendicitis) to treat chronic disease; they treat the symptoms rather than the causes. The Institute for Functional Medicine (www.functionalmedicine.org) states, “Most physicians are not adequately trained to assess the underlying causes of complex, chronic disease and to apply strategies such as nutrition, diet and exercise to both treat and prevent these illnesses in their patients.”

Fort Worth registered dietitian Kim Hogue, a member of the IMF, has not consulted with Ruehle but says she thinks her approach makes perfect sense.

“Food is medicine,” Hogue says, adding that gluten, in particular, is a substance that many people don’t know they’re sensitive to. One of the first courses of action she as a dietician would advise RA patients to take is to eliminate potential food triggers from their diet and slowly try to add them back in, as Ruehle did.

In fact, one study cited by WebMD in its Rheumatoid Arthritis Health Center indicates that 30 to 40 percent of RA patients may benefit by eliminating “suspect” foods from their diet, and that an elimination diet is a good way to identify them.

Dr. Virginia Reddy, clinical assistant professor of internal medicine in the division of rheumatology at UT Southwestern Medical Center, also has neither consulted with Ruehle nor seen her medical records. She says that, although some studies show that some foods can have an anti-inflammatory effect and that lifestyle factors such as stress and cigarette smoking can contribute to RA flare-ups, a lifestyle-only approach to managing the disease is risky.

“I think the vast majority of people would not have their disease controlled with such an approach,” she says. “There’s a spectrum of the disease from very mild to very severe, so potentially people with mild disease where there’s not any joint damage … could manage it well with lifestyle modifications, but for the vast majority it would be a risky approach because when left untreated, in [most patients], RA is going to be disabling.”

Although a diagnosis of RA used to be a “very scary sentence,” Reddy said, now there are very effective treatment options resulting from a tremendous amount of research going on every day.

Reddy acknowledges that RA drugs, including steroids, do have potentially harmful side effects. But most of her patients who have experienced the debilitating pain that comes with a full onset of RA “find it very much to be worth it,” she says.

Patients often do want to talk about lifestyle changes they can make to help control their arthritis.

“I definitely recommend to all my patients a generally healthy lifestyle, getting sleep, exercising, eating a healthy, balanced diet and not being overweight,” she says. But she adds, “In terms of an ‘RA diet,’ there have been some small studies looking at specific diets in RA patients, but they have not shown any conclusive results.”

These include studies investigating vegetarian, Mediterranean, elemental and elimination diets, Reddy said.

“However,” she said, “these studies were, in general, too small to draw any particular conclusions about these diets, as more patients on the diets in many of these studies both lost weight (which might have helped the arthritis), but also more patients dropped out of the treatment arms due to adverse events related to the diets.”

©2012 the Fort Worth Star-Telegram

Visit the Fort Worth Star-Telegram at www.star-telegram.com

Whether science bears out Catherine Ruehle's assertion that she is staying well through nutrition and lifestyle changes alone -- without the use of prescription drugs -- depends on which medical and nutrition experts are asked.

Those who adhere to the emerging philosophy of healthcare called "functional medicine" believe that chronic illnesses and autoimmune disorders such as rheumatoid arthritis are highly attributable to genetic makeup and environmental and lifestyle factors, and that those things should be taken into account by physicians. Too often, they say, doctors use an acute-care model (say, that of a broken bone or appendicitis) to treat chronic disease; they treat the symptoms rather than the causes. The Institute for Functional Medicine (www.functionalmedicine.org) states, "Most physicians are not adequately trained to assess the underlying causes of complex, chronic disease and to apply strategies such as nutrition, diet and exercise to both treat and prevent these illnesses in their patients."

Fort Worth registered dietitian Kim Hogue, a member of the IMF, has not consulted with Ruehle but says she thinks her approach makes perfect sense.

"Food is medicine," Hogue says, adding that gluten, in particular, is a substance that many people don't know they're sensitive to. One of the first courses of action she as a dietician would advise RA patients to take is to eliminate potential food triggers from their diet and slowly try to add them back in, as Ruehle did.

In fact, one study cited by WebMD in its Rheumatoid Arthritis Health Center indicates that 30 to 40 percent of RA patients may benefit by eliminating "suspect" foods from their diet, and that an elimination diet is a good way to identify them.

Dr. Virginia Reddy, clinical assistant professor of internal medicine in the division of rheumatology at UT Southwestern Medical Center, also has neither consulted with Ruehle nor seen her medical records. She says that, although some studies show that some foods can have an anti-inflammatory effect and that lifestyle factors such as stress and cigarette smoking can contribute to RA flare-ups, a lifestyle-only approach to managing the disease is risky.

"I think the vast majority of people would not have their disease controlled with such an approach," she says. "There's a spectrum of the disease from very mild to very severe, so potentially people with mild disease where there's not any joint damage ... could manage it well with lifestyle modifications, but for the vast majority it would be a risky approach because when left untreated, in [most patients], RA is going to be disabling."

Although a diagnosis of RA used to be a "very scary sentence," Reddy said, now there are very effective treatment options resulting from a tremendous amount of research going on every day.

Reddy acknowledges that RA drugs, including steroids, do have potentially harmful side effects. But most of her patients who have experienced the debilitating pain that comes with a full onset of RA "find it very much to be worth it," she says.

Patients often do want to talk about lifestyle changes they can make to help control their arthritis.

"I definitely recommend to all my patients a generally healthy lifestyle, getting sleep, exercising, eating a healthy, balanced diet and not being overweight," she says. But she adds, "In terms of an 'RA diet,' there have been some small studies looking at specific diets in RA patients, but they have not shown any conclusive results."

These include studies investigating vegetarian, Mediterranean, elemental and elimination diets, Reddy said.

"However," she said, "these studies were, in general, too small to draw any particular conclusions about these diets, as more patients on the diets in many of these studies both lost weight (which might have helped the arthritis), but also more patients dropped out of the treatment arms due to adverse events related to the diets."

©2012 the Fort Worth Star-Telegram

Visit the Fort Worth Star-Telegram at www.star-telegram.com

Tags: , , , , , , , , , , ,



Back to top

Health Risk of Dioxins

Posted Feb 20, 2012

WASHINGTON – A long-awaited federal study on the health effects of dioxins released Friday says the persistent contaminants at current exposures don’t pose significant health risks.

The analysis by the Environmental Protection Agency was more than two decades in the making. It sets the first benchmark for how much dioxin a person can be exposed to over lifetime without potentially experiencing health effects other than cancer. Those include damage to the immune and reproductive systems, skin rashes and liver damage.

The EPA already has a benchmark for cancer risk posed by dioxin, which is a known human carcinogen. That risk level is being re-evaluated separately.

The updated figure released Friday could lead to more stringent cleanup standards for hazardous waste sites and tighter limits on the amount of dioxin allowed in water and air.

“By releasing this important part of the scientific assessment, we can begin to develop a cohesive plan to safeguard American families from dioxin exposure,” said Rep. Ed Markey, D-Mass., who wrote to the EPA last month pressing the agency to release the overdue assessment. It has been in the works since the mid-1980s. Environmental groups blame industry opposition for repeated delays.

The American Chemistry Council, a chemical industry trade group, said in a statement Friday that the EPA’s analysis was flawed and would provide no public health benefit, since the “EPA contends that current levels of dioxin do not pose a health concern.”

Dioxin is released by coal-fired plants, burning waste and other industrial processes. People are exposed by eating fish and other animal fats, where it accumulates after falling to the ground.

Since 1987, the amount of dioxide being released into the air has declined by 90 percent, according to the EPA.

Online:

EPA Dioxin site: http://www.epa.gov/dioxin

WASHINGTON - A long-awaited federal study on the health effects of dioxins released Friday says the persistent contaminants at current exposures don't pose significant health risks.

The analysis by the Environmental Protection Agency was more than two decades in the making. It sets the first benchmark for how much dioxin a person can be exposed to over lifetime without potentially experiencing health effects other than cancer. Those include damage to the immune and reproductive systems, skin rashes and liver damage.

The EPA already has a benchmark for cancer risk posed by dioxin, which is a known human carcinogen. That risk level is being re-evaluated separately.

The updated figure released Friday could lead to more stringent cleanup standards for hazardous waste sites and tighter limits on the amount of dioxin allowed in water and air.

"By releasing this important part of the scientific assessment, we can begin to develop a cohesive plan to safeguard American families from dioxin exposure," said Rep. Ed Markey, D-Mass., who wrote to the EPA last month pressing the agency to release the overdue assessment. It has been in the works since the mid-1980s. Environmental groups blame industry opposition for repeated delays.

The American Chemistry Council, a chemical industry trade group, said in a statement Friday that the EPA's analysis was flawed and would provide no public health benefit, since the "EPA contends that current levels of dioxin do not pose a health concern."

Dioxin is released by coal-fired plants, burning waste and other industrial processes. People are exposed by eating fish and other animal fats, where it accumulates after falling to the ground.

Since 1987, the amount of dioxide being released into the air has declined by 90 percent, according to the EPA.

Online:

EPA Dioxin site: http://www.epa.gov/dioxin

Tags: , , , , ,



Back to top

Can Diet Deter Allergies and Asthma?

Posted Feb 17, 2012

Can a healthy diet help you breathe easier? Some research says yes. But there are also a lot of unproven dietary strategies touted to help manage allergies and asthma. What works? What doesn’t? Find out here. (Of course, if you have allergies or asthma, you should always follow the advice of your health care provider.)

*Snacking on fruit to prevent asthma?

Worth a try! Eating fruit could lower your risk of asthma, according to Dutch researchers who tracked the asthma symptoms and diets of children from birth through age 8. They found those who ate more fruit throughout their childhood had lower rates of asthma.

Researchers think the antioxidants in fruits and veggies could protect airways from damage, possibly reducing risk of asthma, which afflicts more than 8 percent of Americans. Other research has specifically found that apples, bananas and vitamin-C-rich fruits, such as citrus, may lower asthma risk.

*Eating honey to prevent allergies?

Probably won’t help. The theory is this: Honeybees gather pollen from the very plants that cause your itchy eyes, so consuming a small daily dose of the local honey — and subsequently these pollens — may stimulate your immune system and reduce allergies, explains Miguel P. Wolbert, an allergist and immunologist at the Allergy and Asthma Care Center, Evansville, Ind. But the pollens that cause sneezing and congestion — such as ragweed — are windborne, while the pollens bees collect are too heavy to fly in the breeze.

Windborne pollens can fall onto flowers, get picked up by bees and end up in honey, says Wolbert, “but it’s likely to be a very, very small amount” — not enough to make a difference. And, so far, no clinical evidence shows that honey alleviates allergy symptoms. Bottom line: It’s not likely that honey will help your allergies, says Wolbert, but, “I don’t tell my patients not to eat it.”

*Raw milk to relieve asthma and allergies?

Not a good idea. It’s still too early to tell if raw milk lives up to its purported benefits in the realm of relieving allergy and asthma symptoms, but there are real risks to consuming raw-milk products. According to the U.S. Centers for Disease Control and Prevention, raw-milk-related pathogen outbreaks accounted for more than 1,000 illnesses, more than 100 hospitalizations and two deaths between 1998 and 2005.

Catherine W. Donnelly, Ph.D., a food microbiologist at the University of Vermont, believes the dangers cancel out any potential nutritional benefits.

“Of particular concern is Listeria [a bacterium that results in a foodborne illness, listeriosis], which has a 30 percent mortality rate,” Donnelly warns. “If raw milk is your choice, it’s buyer beware.”

*Easing up on salt to reduce asthma symptoms?

Can’t hurt. Since the 1930s, research has linked a high-salt diet with worsened asthma symptoms in children. More recently, promising research indicates that following a low-sodium diet may lessen asthmatic symptoms in people with exercise-induced asthma.

A 2010 review article on the topic, published in the journal The Physician and Sports Medicine, concluded that, since a low-sodium diet has other health benefits (namely those related to heart health), it may be considered a therapeutic option that might complement, but not replace, medication to manage asthma.

One easy way to cut back: Avoid processed/packaged foods, which tend to deliver big hits of sodium.

Can a healthy diet help you breathe easier? Some research says yes. But there are also a lot of unproven dietary strategies touted to help manage allergies and asthma. What works? What doesn't? Find out here. (Of course, if you have allergies or asthma, you should always follow the advice of your health care provider.)

*Snacking on fruit to prevent asthma?

Worth a try! Eating fruit could lower your risk of asthma, according to Dutch researchers who tracked the asthma symptoms and diets of children from birth through age 8. They found those who ate more fruit throughout their childhood had lower rates of asthma.

Researchers think the antioxidants in fruits and veggies could protect airways from damage, possibly reducing risk of asthma, which afflicts more than 8 percent of Americans. Other research has specifically found that apples, bananas and vitamin-C-rich fruits, such as citrus, may lower asthma risk.

*Eating honey to prevent allergies?

Probably won't help. The theory is this: Honeybees gather pollen from the very plants that cause your itchy eyes, so consuming a small daily dose of the local honey -- and subsequently these pollens -- may stimulate your immune system and reduce allergies, explains Miguel P. Wolbert, an allergist and immunologist at the Allergy and Asthma Care Center, Evansville, Ind. But the pollens that cause sneezing and congestion -- such as ragweed -- are windborne, while the pollens bees collect are too heavy to fly in the breeze.

Windborne pollens can fall onto flowers, get picked up by bees and end up in honey, says Wolbert, "but it's likely to be a very, very small amount" -- not enough to make a difference. And, so far, no clinical evidence shows that honey alleviates allergy symptoms. Bottom line: It's not likely that honey will help your allergies, says Wolbert, but, "I don't tell my patients not to eat it."

*Raw milk to relieve asthma and allergies?

Not a good idea. It's still too early to tell if raw milk lives up to its purported benefits in the realm of relieving allergy and asthma symptoms, but there are real risks to consuming raw-milk products. According to the U.S. Centers for Disease Control and Prevention, raw-milk-related pathogen outbreaks accounted for more than 1,000 illnesses, more than 100 hospitalizations and two deaths between 1998 and 2005.

Catherine W. Donnelly, Ph.D., a food microbiologist at the University of Vermont, believes the dangers cancel out any potential nutritional benefits.

"Of particular concern is Listeria [a bacterium that results in a foodborne illness, listeriosis], which has a 30 percent mortality rate," Donnelly warns. "If raw milk is your choice, it's buyer beware."

*Easing up on salt to reduce asthma symptoms?

Can't hurt. Since the 1930s, research has linked a high-salt diet with worsened asthma symptoms in children. More recently, promising research indicates that following a low-sodium diet may lessen asthmatic symptoms in people with exercise-induced asthma.

A 2010 review article on the topic, published in the journal The Physician and Sports Medicine, concluded that, since a low-sodium diet has other health benefits (namely those related to heart health), it may be considered a therapeutic option that might complement, but not replace, medication to manage asthma.



One easy way to cut back: Avoid processed/packaged foods, which tend to deliver big hits of sodium.

Tags: , , , , , , , , , ,



Back to top

Could Vitamin D Boost Work Productivity?

Posted Feb 15, 2012

Dr. Greg Plotnikoff has spent more than a decade evangelizing about the health benefits of vitamin D to his medical colleagues across the globe.

Now the Allina Health doctor is turning to corporate America, hoping his message will have new resonance amid soaring medical costs and a fragile economic recovery.

Because vitamin D is believed to be effective at treating or preventing such conditions as low-back pain, allergies, migraines, high blood pressure and depression, Plotnikoff argues that the inexpensive pills can play a key role in reducing “presenteeism,” where employees show up for work but don’t get much done. Some studies say the problem costs U.S. employers more than $150 billion a year.

In a soon-to-be published study, Plotnikoff, an internist and pediatrician, argues that companies can save $112 to $370 per employee per year in preventable illness and improved productivity simply by encouraging workers to boost their vitamin D.

“Vitamin D may represent the single most cost-effective medical intervention we have today,” he said.

Vitamin D has long been considered essential to helping the body absorb calcium, which is important for strong bones. But Plotnikoff and other researchers have argued in recent years that higher doses could also help protect against cancer, heart disease, diabetes, osteoporosis, mental illnesses and autoimmune diseases, such as multiple sclerosis.

Not everyone is convinced. A report by the Institute of Medicine in November 2010 noted mixed results in more than 1,000 published studies. But the group said the possible health benefits warrant further investigation.

Boston’s Dr. Ravi Thadhani, who is researching the role of vitamin D in heart and kidney disease, said “it’s very attractive” to hang medical hopes on vitamin D. But robust scientific evidence isn’t there yet.

“Only now are rigorous studies going on to formally test whether any of this is actually true,” said Thadhani, an associate professor of medicine at the Harvard Medical School and director of Clinical Research and Nephrology at Massachusetts General Hospital. “Over the next few years, we’ll finally and formally test this potential link, and we’ll have a much better understanding of where we may have benefit and where clearly there is no benefit.”

Plotnikoff hopes his study will take the discussion in a new direction. Businesses, he said, “just want to know what works and what doesn’t.”

The study in the March issue of the Journal of Occupational and Environmental Medicine was based on data from more than 10,600 workers at Minneapolis-based Allina Health, which operates the Center for Health Care Innovation and the Penny George Institute for Health and Healing, which Plotnikoff leads.

He coauthored the report with fellow Allina researcher Jeffery Dusek and Michael Finch of the University of Minnesota Carlson School of Management.

Vitamin D is known as the sunlight vitamin — about 10 minutes of sun exposure a day produces sufficient amounts. It also is found in fish, eggs, fortified milk and cod liver oil. Elderly, obese and dark-skinned people, as well as those who live in northern climates, such as Minnesota, often don’t get enough of the vitamin, especially in the winter.

Vitamin D, which is more accurately described a hormone, is as important to the body as estrogen and testosterone, and regulates at least 2,000 genes, Plotnikoff said. Vitamin D receptors reside in brain and muscle cells, bone marrow and the immune system.

Plotnikoff said he remains amazed at the pushback from the medical community some 14 years after studies in respected medical journals first began looking at vitamin D’s impact on health.

He draws from years of clinical practice in which he saw patients crippled by unexplained pain and weakness quickly regain health and energy after being treated with vitamin D.

“We have no problem ordering a $1,500 MRI or a $90,000 course of Avastin for cancer,” he said. “Why wait 10 years for randomized controlled trial … when you can measure, replenish and see right away if it makes a difference?”

Wider testing

Plotnikoff isn’t advocating that companies start requiring workers to pop vitamin D. But he’s hoping they will make it easier for workers to get tested. A blood test, which insurers typically don’t include in free preventive health screenings, can cost from $50 to $170.

“So many companies say, ‘Let’s get a cholesterol test or a blood pressure level,’” Plotnikoff said. “That’s fine. But it’s 20 or 30 years down the road. Vitamin D is something you can replenish and have a return on investment in a couple of months.”

Allina’s research was conducted between January and February 2010 during its wellness campaign. Allina offered employees $50 to take part. Participants filled out a health risk appraisal form and a questionnaire that measured work limitations caused by physical or emotional problems. Employees willing to have blood drawn received another $25 in gift card.

About 60 percent of the participants — mostly white women, with an average age of 44 — had low vitamin D levels, by international standards. About 30 percent were very low, and about 6 percent were profoundly low.

“We were stunned that so many health-care employees were so low,” Plotnikoff said.

‘Feeling much better’

Todd Dunphy, a substance abuse counselor at Allina’s Unity Hospital in Fridley, was stunned too. He got tested almost as a lark, thinking he’d show off.

“I take multi-vitamins, I exercise a half-hour a day, six days a week, I eat really healthy — fruits and vegetables, meat and potatoes, no fast food,” said Dunphy, 59. But his levels were low.

“I started taking vitamin D pills right away,” he said. “Within three or four days, I was feeling much better.”

Plotnikoff is in the midst of a follow-up study to compare vitamin D levels, health and productivity at Allina in the year since workers were tested. And he’ll keep extolling the vitamin’s virtues.

“My hope is that businesses will see this as an opportunity to save money and promote health at the same time,” he said.

Jackie Crosby –612-673-7335

©2012 the Star Tribune (Minneapolis)

Visit the Star Tribune (Minneapolis) at www.startribune.com

Distributed by MCT Information Services

Dr. Greg Plotnikoff has spent more than a decade evangelizing about the health benefits of vitamin D to his medical colleagues across the globe.

Now the Allina Health doctor is turning to corporate America, hoping his message will have new resonance amid soaring medical costs and a fragile economic recovery.

Because vitamin D is believed to be effective at treating or preventing such conditions as low-back pain, allergies, migraines, high blood pressure and depression, Plotnikoff argues that the inexpensive pills can play a key role in reducing "presenteeism," where employees show up for work but don't get much done. Some studies say the problem costs U.S. employers more than $150 billion a year.

In a soon-to-be published study, Plotnikoff, an internist and pediatrician, argues that companies can save $112 to $370 per employee per year in preventable illness and improved productivity simply by encouraging workers to boost their vitamin D.

"Vitamin D may represent the single most cost-effective medical intervention we have today," he said.

Vitamin D has long been considered essential to helping the body absorb calcium, which is important for strong bones. But Plotnikoff and other researchers have argued in recent years that higher doses could also help protect against cancer, heart disease, diabetes, osteoporosis, mental illnesses and autoimmune diseases, such as multiple sclerosis.

Not everyone is convinced. A report by the Institute of Medicine in November 2010 noted mixed results in more than 1,000 published studies. But the group said the possible health benefits warrant further investigation.

Boston's Dr. Ravi Thadhani, who is researching the role of vitamin D in heart and kidney disease, said "it's very attractive" to hang medical hopes on vitamin D. But robust scientific evidence isn't there yet.

"Only now are rigorous studies going on to formally test whether any of this is actually true," said Thadhani, an associate professor of medicine at the Harvard Medical School and director of Clinical Research and Nephrology at Massachusetts General Hospital. "Over the next few years, we'll finally and formally test this potential link, and we'll have a much better understanding of where we may have benefit and where clearly there is no benefit."

Plotnikoff hopes his study will take the discussion in a new direction. Businesses, he said, "just want to know what works and what doesn't."

The study in the March issue of the Journal of Occupational and Environmental Medicine was based on data from more than 10,600 workers at Minneapolis-based Allina Health, which operates the Center for Health Care Innovation and the Penny George Institute for Health and Healing, which Plotnikoff leads.

He coauthored the report with fellow Allina researcher Jeffery Dusek and Michael Finch of the University of Minnesota Carlson School of Management.

Vitamin D is known as the sunlight vitamin -- about 10 minutes of sun exposure a day produces sufficient amounts. It also is found in fish, eggs, fortified milk and cod liver oil. Elderly, obese and dark-skinned people, as well as those who live in northern climates, such as Minnesota, often don't get enough of the vitamin, especially in the winter.

Vitamin D, which is more accurately described a hormone, is as important to the body as estrogen and testosterone, and regulates at least 2,000 genes, Plotnikoff said. Vitamin D receptors reside in brain and muscle cells, bone marrow and the immune system.

Plotnikoff said he remains amazed at the pushback from the medical community some 14 years after studies in respected medical journals first began looking at vitamin D's impact on health.

He draws from years of clinical practice in which he saw patients crippled by unexplained pain and weakness quickly regain health and energy after being treated with vitamin D.

"We have no problem ordering a $1,500 MRI or a $90,000 course of Avastin for cancer," he said. "Why wait 10 years for randomized controlled trial ... when you can measure, replenish and see right away if it makes a difference?"

Wider testing

Plotnikoff isn't advocating that companies start requiring workers to pop vitamin D. But he's hoping they will make it easier for workers to get tested. A blood test, which insurers typically don't include in free preventive health screenings, can cost from $50 to $170.

"So many companies say, 'Let's get a cholesterol test or a blood pressure level,'" Plotnikoff said. "That's fine. But it's 20 or 30 years down the road. Vitamin D is something you can replenish and have a return on investment in a couple of months."

Allina's research was conducted between January and February 2010 during its wellness campaign. Allina offered employees $50 to take part. Participants filled out a health risk appraisal form and a questionnaire that measured work limitations caused by physical or emotional problems. Employees willing to have blood drawn received another $25 in gift card.

About 60 percent of the participants -- mostly white women, with an average age of 44 -- had low vitamin D levels, by international standards. About 30 percent were very low, and about 6 percent were profoundly low.

"We were stunned that so many health-care employees were so low," Plotnikoff said.

'Feeling much better'

Todd Dunphy, a substance abuse counselor at Allina's Unity Hospital in Fridley, was stunned too. He got tested almost as a lark, thinking he'd show off.

"I take multi-vitamins, I exercise a half-hour a day, six days a week, I eat really healthy -- fruits and vegetables, meat and potatoes, no fast food," said Dunphy, 59. But his levels were low.

"I started taking vitamin D pills right away," he said. "Within three or four days, I was feeling much better."

Plotnikoff is in the midst of a follow-up study to compare vitamin D levels, health and productivity at Allina in the year since workers were tested. And he'll keep extolling the vitamin's virtues.

"My hope is that businesses will see this as an opportunity to save money and promote health at the same time," he said.

Jackie Crosby --612-673-7335

©2012 the Star Tribune (Minneapolis)

Visit the Star Tribune (Minneapolis) at www.startribune.com

Distributed by MCT Information Services

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,



Back to top

Restricting Calories Boosts Immunity

Posted Jan 15, 2012

Scientists funded by the Agricultural Research Service (ARS) found that volunteers who followed a low-calorie diet or a very low-calorie diet not only lost weight, but also significantly enhanced their immune response. The study may be the first to demonstrate the interaction between calorie restriction and immune markers among humans.

The lead researcher, Simin Nikbin Meydani, is director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass., and also of the HNRCA’s Nutritional Immunology Laboratory.

The study is part of the “Comprehensive Assessment of Long-Term Effects of Reducing Intake of Energy” trial conducted at the HNRCA. As people age, their immune response generally declines. Calorie restriction has been shown to boost these immune responses in animal models.

In the study, 46 overweight (but not obese) men and women aged 20 to 40 years were required to consume either a 30-percent or 10-percent calorie-restricted diet for six months.

Prior to being randomly assigned to one of the two groups, each volunteer participated in an initial 6-week period during which measures of all baseline study outcomes were obtained. All food was provided to participants.

For the study, the researchers looked at specific biologic markers. A skin test used called DTH (delayed-type hypersensitivity) is a measure of immune response at the whole body level.

The researchers also examined effects of calorie restriction on function of T-cells–a major type of white blood cell–and other factors on the volunteer’s immune system.

DTH and T-cell response indicate the strength of cell-mediated immunity. One positive was that DTH and T-cell proliferative response were significantly increased in both calorie-restrained groups.

These results show for the first time that short-term calorie restriction for six months in humans improves the function of T-cells.

Details of this 2009 study can be found in the publication Journal of Gerontology, Biological Sciences. ARS is the U.S. Department of Agriculture’s principal intramural scientific research agency.

NewsService@ars.usda.gov WWW: http://www.ars.usda.gov/ne

Scientists funded by the Agricultural Research Service (ARS) found that volunteers who followed a low-calorie diet or a very low-calorie diet not only lost weight, but also significantly enhanced their immune response. The study may be the first to demonstrate the interaction between calorie restriction and immune markers among humans.

The lead researcher, Simin Nikbin Meydani, is director of the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, Mass., and also of the HNRCA's Nutritional Immunology Laboratory.

The study is part of the "Comprehensive Assessment of Long-Term Effects of Reducing Intake of Energy" trial conducted at the HNRCA. As people age, their immune response generally declines. Calorie restriction has been shown to boost these immune responses in animal models.

In the study, 46 overweight (but not obese) men and women aged 20 to 40 years were required to consume either a 30-percent or 10-percent calorie-restricted diet for six months.

Prior to being randomly assigned to one of the two groups, each volunteer participated in an initial 6-week period during which measures of all baseline study outcomes were obtained. All food was provided to participants.

For the study, the researchers looked at specific biologic markers. A skin test used called DTH (delayed-type hypersensitivity) is a measure of immune response at the whole body level.

The researchers also examined effects of calorie restriction on function of T-cells--a major type of white blood cell--and other factors on the volunteer's immune system.

DTH and T-cell response indicate the strength of cell-mediated immunity. One positive was that DTH and T-cell proliferative response were significantly increased in both calorie-restrained groups.

These results show for the first time that short-term calorie restriction for six months in humans improves the function of T-cells.

Details of this 2009 study can be found in the publication Journal of Gerontology, Biological Sciences. ARS is the U.S. Department of Agriculture's principal intramural scientific research agency.

NewsService@ars.usda.gov WWW: http://www.ars.usda.gov/ne

Tags: , , , , , , , ,



Back to top

Immune Support with Healthy Recipes

Posted Dec 14, 2011

There’s nothing worse than being sick during the holidays. Healthy eating along with hand washing and cough covering can help keep your family from coming down with a cold. It’s important to eat a variety of healthy foods from all food groups throughout the year and adding certain foods during cold and flu season can boost the body’s immune system.

Yogurt and other cultured milk products with the “live active culture” seal contain probiotics, beneficial bacteria with immune-boosting benefits. Garlic boosts the immune system, increasing resistance to infection and stress. Citrus fruits contain vitamin C and chicken contains zinc, nutrients that play important roles in the proper functioning of the immune system.

Keep the flu at bay with a family meal of Simple Roast Chicken, Ginger Garlic Green Beans and Cherry Yogurt Parfaits. Rev up your immune systems all week long with recipes like Broiled Halibut with Tangy Yogurt Sauce, Roasted Red Pepper Yogurt Dip, Citrus Salad with Ginger Yogurt and Roasted Garlic Ginger Sweet Potato Soup.

SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)

SIMPLE ROAST CHICKEN

1 small onion, peeled and quartered

3 cloves garlic, peeled and quartered

3 sprigs fresh tarragon

3 sprigs fresh thyme

1 5-pound chicken, giblets removed

2 tablespoons extra-virgin olive oil

1 teaspoon Kosher salt

One-half teaspoon freshly ground pepper

GINGER GARLIC GREEN BEANS

1 pound green beans, trimmed

3 garlic cloves

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

One-half teaspoon Asian sesame oil

1 1-2 teaspoons sesame seeds, toasted

CHERRY YOGURT PARFAITS

1 can cherry pie filling, divided

16 ounces vanilla yogurt, divided

1 cup graham cracker crumbs (about 16 squares), divided

FEATURED FAMILY MEAL

Simple Roast Chicken

http://www.MealsMatter.org/recipes-meals/recipe/62416

1 small onion, peeled and quartered

3 cloves garlic, peeled and quartered

3 sprigs fresh tarragon

3 sprigs fresh thyme

1 5-pound chicken, giblets removed

2 tablespoons extra-virgin olive oil

1 teaspoon Kosher salt

1/2 teaspoon freshly ground pepper

Preparation

Preheat oven to 375 degrees Fahrenheit.

Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees Fahrenheit, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Ginger Garlic Green Beans

http://www.MealsMatter.org/recipes-meals/recipe/75120

1 pound green beans, trimmed

3 garlic cloves

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

1/2 teaspoon Asian sesame oil

1 1/2 teaspoon sesame seeds, toasted

Preparation

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.

While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar and oils in a large bowl.

Add beans and toss. Serve sprinkled with sesame seeds.

Cherry Yogurt Parfaits

http://www.MealsMatter.org/recipes-meals/recipe/7848

1 can cherry pie filling, divided

16 oz. vanilla yogurt, divided

1 cup graham cracker crumbs (about 16 squares), divided

Preparation

Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt. Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.

Other Featured Recipes

Broiled Halibut with Tangy Yogurt Sauce

http://www.MealsMatter.org/recipes-meals/recipe/16471

2 cups plain low-fat or nonfat yogurt

1/4 cup lemon juice

1 clove large garlic, crushed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 (6 oz.) halibut fillets

Preparation

1. Preheat broiler.

2. Combine yogurt, lemon juice, garlic, salt and pepper in a small bowl; mix well.

3. Line a broiler pan with foil and place fish on top, skin side down. Spread half the yogurt sauce over fish fillets. Put fish four inches under broiler and cook for 10 minutes, or until fish flakes easily with a fork and topping is golden.

4. Serve warm with yogurt sauce on the side.

Roasted Red Pepper Yogurt Dip

http://www.MealsMatter.org/recipes-meals/recipe/14339

1 (12 oz.) jar roasted red peppers, drained

2 (8 oz.) containers lowfat plain yogurt

1 can (4 oz.) chopped green chilies, drained

1 garlic clove, minced

Preparation

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

Citrus Salad with Ginger Yogurt

http://www.MealsMatter.org/recipes-meals/recipe/83922

1 pink grapefruit, peeled

2 large tangerines or minneolas, peeled

3 navel oranges

1/2 cup dried cranberries

2 tablespoons honey

1/4 teaspoon ground cinnamon

1 16- or 17.6-ounce container Greek yogurt

2/3 cup minced crystallized ginger

1/4 cup golden brown sugar

Additional dried cranberries

Preparation

1. Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.

Mix yogurt and ginger in bowl.

Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

Roasted Garlic Ginger Sweet Potato Soup

http://www.MealsMatter.org/recipes-meals/recipe/22942

6 large sweet potatoes

1 tablespoons vegetable oil

One-half head garlic, about 5 unpeeled cloves

2 to 3 slices ginger

6 cups chicken broth or bouillon

1 to 2 cups water

Preparation

Preheat oven to 350 degrees Fahrenheit. Slice potatoes in half lengthwise. Rub cut surfaces with oil and place cut-side down on a baking sheet. Scatter unpeeled garlic cloves and ginger slices in centre of pan. Bake, uncovered, in center of oven until potatoes are very soft, from 45 to 60 minutes.

2. Scoop potato pulp from skins and place pulp in a food processor. Squeeze garlic cloves from peel right into processor. Add ginger. Whirl, adding broth as needed to produce a puree.

3. Spoon puree into a large saucepan. Stir in remaining broth and water, one cup at a time, until as thick as you like. Heat over medium-low, stirring frequently to prevent scorching, until hot.

4. Serve with dollops of sour cream.

Cook’s notes: Soup will keep well, covered and refrigerated for up to three days.

For more healthy meal planning made simple, go to www.mealsmatter.org

Dairy Council of California, MealsMatter.org.

There's nothing worse than being sick during the holidays. Healthy eating along with hand washing and cough covering can help keep your family from coming down with a cold. It's important to eat a variety of healthy foods from all food groups throughout the year and adding certain foods during cold and flu season can boost the body's immune system.

Yogurt and other cultured milk products with the "live active culture" seal contain probiotics, beneficial bacteria with immune-boosting benefits. Garlic boosts the immune system, increasing resistance to infection and stress. Citrus fruits contain vitamin C and chicken contains zinc, nutrients that play important roles in the proper functioning of the immune system.

Keep the flu at bay with a family meal of Simple Roast Chicken, Ginger Garlic Green Beans and Cherry Yogurt Parfaits. Rev up your immune systems all week long with recipes like Broiled Halibut with Tangy Yogurt Sauce, Roasted Red Pepper Yogurt Dip, Citrus Salad with Ginger Yogurt and Roasted Garlic Ginger Sweet Potato Soup.

SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)

SIMPLE ROAST CHICKEN

1 small onion, peeled and quartered

3 cloves garlic, peeled and quartered

3 sprigs fresh tarragon

3 sprigs fresh thyme

1 5-pound chicken, giblets removed

2 tablespoons extra-virgin olive oil

1 teaspoon Kosher salt

One-half teaspoon freshly ground pepper

GINGER GARLIC GREEN BEANS

1 pound green beans, trimmed

3 garlic cloves

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

One-half teaspoon Asian sesame oil

1 1-2 teaspoons sesame seeds, toasted

CHERRY YOGURT PARFAITS

1 can cherry pie filling, divided

16 ounces vanilla yogurt, divided

1 cup graham cracker crumbs (about 16 squares), divided

FEATURED FAMILY MEAL

Simple Roast Chicken

http://www.MealsMatter.org/recipes-meals/recipe/62416

1 small onion, peeled and quartered

3 cloves garlic, peeled and quartered

3 sprigs fresh tarragon

3 sprigs fresh thyme

1 5-pound chicken, giblets removed

2 tablespoons extra-virgin olive oil

1 teaspoon Kosher salt

1/2 teaspoon freshly ground pepper

Preparation

Preheat oven to 375 degrees Fahrenheit.

Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees Fahrenheit, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.

Ginger Garlic Green Beans

http://www.MealsMatter.org/recipes-meals/recipe/75120

1 pound green beans, trimmed

3 garlic cloves

1 tablespoon soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

1/2 teaspoon Asian sesame oil

1 1/2 teaspoon sesame seeds, toasted

Preparation

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.

While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar and oils in a large bowl.

Add beans and toss. Serve sprinkled with sesame seeds.

Cherry Yogurt Parfaits

http://www.MealsMatter.org/recipes-meals/recipe/7848

1 can cherry pie filling, divided

16 oz. vanilla yogurt, divided

1 cup graham cracker crumbs (about 16 squares), divided

Preparation

Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt. Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.

Other Featured Recipes

Broiled Halibut with Tangy Yogurt Sauce

http://www.MealsMatter.org/recipes-meals/recipe/16471

2 cups plain low-fat or nonfat yogurt

1/4 cup lemon juice

1 clove large garlic, crushed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 (6 oz.) halibut fillets

Preparation

1. Preheat broiler.

2. Combine yogurt, lemon juice, garlic, salt and pepper in a small bowl; mix well.

3. Line a broiler pan with foil and place fish on top, skin side down. Spread half the yogurt sauce over fish fillets. Put fish four inches under broiler and cook for 10 minutes, or until fish flakes easily with a fork and topping is golden.

4. Serve warm with yogurt sauce on the side.

Roasted Red Pepper Yogurt Dip

http://www.MealsMatter.org/recipes-meals/recipe/14339

1 (12 oz.) jar roasted red peppers, drained

2 (8 oz.) containers lowfat plain yogurt

1 can (4 oz.) chopped green chilies, drained

1 garlic clove, minced

Preparation

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

Citrus Salad with Ginger Yogurt

http://www.MealsMatter.org/recipes-meals/recipe/83922

1 pink grapefruit, peeled

2 large tangerines or minneolas, peeled

3 navel oranges

1/2 cup dried cranberries

2 tablespoons honey

1/4 teaspoon ground cinnamon

1 16- or 17.6-ounce container Greek yogurt

2/3 cup minced crystallized ginger

1/4 cup golden brown sugar

Additional dried cranberries

Preparation

1. Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.

Mix yogurt and ginger in bowl.

Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.

Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.

Roasted Garlic Ginger Sweet Potato Soup

http://www.MealsMatter.org/recipes-meals/recipe/22942

6 large sweet potatoes

1 tablespoons vegetable oil

One-half head garlic, about 5 unpeeled cloves

2 to 3 slices ginger

6 cups chicken broth or bouillon

1 to 2 cups water

Preparation

Preheat oven to 350 degrees Fahrenheit. Slice potatoes in half lengthwise. Rub cut surfaces with oil and place cut-side down on a baking sheet. Scatter unpeeled garlic cloves and ginger slices in centre of pan. Bake, uncovered, in center of oven until potatoes are very soft, from 45 to 60 minutes.

2. Scoop potato pulp from skins and place pulp in a food processor. Squeeze garlic cloves from peel right into processor. Add ginger. Whirl, adding broth as needed to produce a puree.

3. Spoon puree into a large saucepan. Stir in remaining broth and water, one cup at a time, until as thick as you like. Heat over medium-low, stirring frequently to prevent scorching, until hot.

4. Serve with dollops of sour cream.

Cook's notes: Soup will keep well, covered and refrigerated for up to three days.

For more healthy meal planning made simple, go to www.mealsmatter.org

Dairy Council of California, MealsMatter.org.

Tags: , , , , , , , , , , ,



Back to top

Dr Says Gluten Cause of Many Ills

Posted Dec 3, 2011

The last few decades have not been good for wheat.

Some of the world’s most popular diets (Atkins, South Beach and the Dukan Diet) have urged followers to ditch bread and other carbs to slim down, while a rising number of celiac and gluten sensitivity sufferers have dropped bread in the name of health.

For cardiologist William Davis, this is no coincidence. The author of the new book “Wheat Belly” (Rodale, $25.99) believes that modern wheat – including whole wheat – has become so uniquely destructive to multiple body functions that more than 80 percent of us could benefit from giving it up all together. Forty to 50 percent of us, he says, could see and feel results almost right away.

His book, which has spent time this fall on The New York Times best-sellers list for advice books, posits that when traditional wheat was genetically altered to become semi-dwarf wheat in the last century, it was assumed, without any testing, that the modifications would not change the way it affected those who ate it.

But Davis theorizes that those genetic changes could be responsible for the rise in celiac disease and gluten sensitivity we are seeing today. He further pinpoints unique compounds in wheat such as gliadin, amylopectin A and others as triggers of hunger, sharper blood sugar spikes, behavioral disorders and destructive inflammation.

Though admitting that some of his conclusions are drawn from anecdotal evidence, the Wisconsin cardiologist says he has watched thousands of patients effortlessly lose weight, relieve joint pain, eliminate their need for inhalers and improve their blood numbers with the simple removal of wheat.

But the whole world does not agree. Shortly after Davis’ book was announced through Rodale Publishing in late summer, the Grain Foods Foundation, a trade group, launched a campaign to challenge his claims, noting, among other things, that removing wheat from one’s diet could result in nutrition deficiencies.

Davis acknowledges this danger, but only if dieters replaced the wheat with unhealthful foods instead of the foods he recommends. And though GFF representatives acknowledged that no human studies were done on the safety of genetically altered wheat, they did reject his mantra that if you “lose the wheat, you lose the weight.”

“It’s not supported by the literature,” says Glenn Gaesser, the director of the Healthy Lifestyles Research Center at Arizona State University and member of the GFF advisory board. “If you lose the calories – and most of our grain calories come from wheat – you lose the weight.”

For more on the debate, Davis has responded to the challenges on his blog (wheatbellyblog.com) and the GFF has responded to readers’ questions on its blog (sixservings.org).

We recently chatted with Davis about the controversy and tips for those interested in applying his theories to their life.

Q:One of the most surprising statements in your book is that whole-wheat products aren’t that much better than white when it comes to blood sugar and certainly not when it comes to appetite stimulation, inflammation and other issues. So if we must eat bread, does it not really matter if we go for whole grain or not?

A:This genetically altered form of wheat has been transformed into such a destructive “food” that any amount has the potential to trigger undesirable consequences. For instance, there’s what I call the “I had one cookie and gained 30 pounds” effect. … One day, you go to a dinner party and they’re serving some delicious looking bruschetta hors d’oeuvres. You say, “What the heck!” … Before you know it, the floodgates of appetite have been reopened by exposure to the gliadin protein of wheat, the component responsible for triggering appetite – and you promptly gain back 30 pounds.

Others go wheat-free, then have a sandwich and suffer a food- poisoninglike reaction: diarrhea, cramps, gas for 24 to 48 hours, while others experience asthma, joint pains, sinus congestion or emotional effects like anxiety or rage. This is not a benign grain that “only” causes increased appetite and weight gain, it is incredibly disruptive for health across a spectrum of conditions.

Q:Can someone gain prorated benefits by eliminating some wheat from their diet?

A:You’d think that with elimination of, say, 80 percent of wheat, you’d obtain 80 percent of the benefit. Not true. Eighty percent elimination leads to something far less, e.g., 30 to 40 percent of the benefit. I’m not entirely sure why this is, but it may be … due to the overwhelming inflammation-triggering effect of wheat gluten and lectins, or the appetite-stimulating effects of the gliadin protein unique to wheat. But, yes, even reduction does yield benefits, just not as dramatic as elimination.

Q:What about whole barley, brown rice and even spelt?

A:Those are three different foods with different implications. Barley is a potential gluten exposure, so it can introduce inflammation and autoimmune implications in the susceptible.

Brown rice is immunologically benign, but it is a carbohydrate; when consumed in more than small quantities, it provokes higher blood sugars which, in turn, provoke glycation, or glucose- modification of proteins, the process underlying diabetes, atherosclerosis, cataracts, kidney disease, etc. I generally advise most people to limit brown rice portion size to no more than a half- cup to avoid these effects.

Spelt is one of the evolutionarily older forms of wheat, along with kamut, emmer and einkorn. They are better, since they lack the most destructive proteins. … However, the older forms of wheat can still trigger many of the same phenomena as modern wheat, just not as severely. They are better … but they are not good.

Q:So what would you advise be done on an agricultural level?

A:The first order of business is to raise awareness and just allow it to be an issue of individual choice. It also might be a good idea to resurrect some of the older forms of wheat but from when? One hundreds years ago? A thousand? We don’t have any clinical studies on this yet.

Editor’s note: Spelt and kamut are gluten-containing grains and should not be consumed by those who cannot tolerate gluten.

The last few decades have not been good for wheat.

Some of the world's most popular diets (Atkins, South Beach and the Dukan Diet) have urged followers to ditch bread and other carbs to slim down, while a rising number of celiac and gluten sensitivity sufferers have dropped bread in the name of health.

For cardiologist William Davis, this is no coincidence. The author of the new book "Wheat Belly" (Rodale, $25.99) believes that modern wheat - including whole wheat - has become so uniquely destructive to multiple body functions that more than 80 percent of us could benefit from giving it up all together. Forty to 50 percent of us, he says, could see and feel results almost right away.

His book, which has spent time this fall on The New York Times best-sellers list for advice books, posits that when traditional wheat was genetically altered to become semi-dwarf wheat in the last century, it was assumed, without any testing, that the modifications would not change the way it affected those who ate it.

But Davis theorizes that those genetic changes could be responsible for the rise in celiac disease and gluten sensitivity we are seeing today. He further pinpoints unique compounds in wheat such as gliadin, amylopectin A and others as triggers of hunger, sharper blood sugar spikes, behavioral disorders and destructive inflammation.

Though admitting that some of his conclusions are drawn from anecdotal evidence, the Wisconsin cardiologist says he has watched thousands of patients effortlessly lose weight, relieve joint pain, eliminate their need for inhalers and improve their blood numbers with the simple removal of wheat.

But the whole world does not agree. Shortly after Davis' book was announced through Rodale Publishing in late summer, the Grain Foods Foundation, a trade group, launched a campaign to challenge his claims, noting, among other things, that removing wheat from one's diet could result in nutrition deficiencies.

Davis acknowledges this danger, but only if dieters replaced the wheat with unhealthful foods instead of the foods he recommends. And though GFF representatives acknowledged that no human studies were done on the safety of genetically altered wheat, they did reject his mantra that if you "lose the wheat, you lose the weight."

"It's not supported by the literature," says Glenn Gaesser, the director of the Healthy Lifestyles Research Center at Arizona State University and member of the GFF advisory board. "If you lose the calories - and most of our grain calories come from wheat - you lose the weight."

For more on the debate, Davis has responded to the challenges on his blog (wheatbellyblog.com) and the GFF has responded to readers' questions on its blog (sixservings.org).

We recently chatted with Davis about the controversy and tips for those interested in applying his theories to their life.

Q:One of the most surprising statements in your book is that whole-wheat products aren't that much better than white when it comes to blood sugar and certainly not when it comes to appetite stimulation, inflammation and other issues. So if we must eat bread, does it not really matter if we go for whole grain or not?

A:This genetically altered form of wheat has been transformed into such a destructive "food" that any amount has the potential to trigger undesirable consequences. For instance, there's what I call the "I had one cookie and gained 30 pounds" effect. ... One day, you go to a dinner party and they're serving some delicious looking bruschetta hors d'oeuvres. You say, "What the heck!" ... Before you know it, the floodgates of appetite have been reopened by exposure to the gliadin protein of wheat, the component responsible for triggering appetite - and you promptly gain back 30 pounds.

Others go wheat-free, then have a sandwich and suffer a food- poisoninglike reaction: diarrhea, cramps, gas for 24 to 48 hours, while others experience asthma, joint pains, sinus congestion or emotional effects like anxiety or rage. This is not a benign grain that "only" causes increased appetite and weight gain, it is incredibly disruptive for health across a spectrum of conditions.

Q:Can someone gain prorated benefits by eliminating some wheat from their diet?

A:You'd think that with elimination of, say, 80 percent of wheat, you'd obtain 80 percent of the benefit. Not true. Eighty percent elimination leads to something far less, e.g., 30 to 40 percent of the benefit. I'm not entirely sure why this is, but it may be ... due to the overwhelming inflammation-triggering effect of wheat gluten and lectins, or the appetite-stimulating effects of the gliadin protein unique to wheat. But, yes, even reduction does yield benefits, just not as dramatic as elimination.

Q:What about whole barley, brown rice and even spelt?

A:Those are three different foods with different implications. Barley is a potential gluten exposure, so it can introduce inflammation and autoimmune implications in the susceptible.

Brown rice is immunologically benign, but it is a carbohydrate; when consumed in more than small quantities, it provokes higher blood sugars which, in turn, provoke glycation, or glucose- modification of proteins, the process underlying diabetes, atherosclerosis, cataracts, kidney disease, etc. I generally advise most people to limit brown rice portion size to no more than a half- cup to avoid these effects.

Spelt is one of the evolutionarily older forms of wheat, along with kamut, emmer and einkorn. They are better, since they lack the most destructive proteins. ... However, the older forms of wheat can still trigger many of the same phenomena as modern wheat, just not as severely. They are better ... but they are not good.

Q:So what would you advise be done on an agricultural level?

A:The first order of business is to raise awareness and just allow it to be an issue of individual choice. It also might be a good idea to resurrect some of the older forms of wheat but from when? One hundreds years ago? A thousand? We don't have any clinical studies on this yet.

Editor's note: Spelt and kamut are gluten-containing grains and should not be consumed by those who cannot tolerate gluten.

Tags: , , , , , , , , , , , , , , , , , , , ,



Back to top

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

Tags: , , , , , , , , , , , , , , , , , , , , ,



Back to top

Keep Colds At Bay While at Work

Posted Nov 17, 2011

Cold and flu season are just around the corner. Stocking up on vitamins may seem like the smart thing to do, but are your wellness methods up to date? We asked Dr. Yael Halaas, an ear, nose and throat doctor based in New York City, to clarify fact and fiction when it comes to fending off those co-worker cooties.

“We can’t get rid of the common cold entirely, but there are ways to shorten its duration,” Halaas said.

Here are Halaas’ tips for staying healthy.

Think zinc. Rather than grabbing the vitamin C or echinacea, Halaas said zinc is a more proven way to fight germs.

“Studies show that zinc, particularly zinc gluconate, will shorten the duration (of a cold) by about 42 percent,” Halaas said.

Halaas recommends you take it by mouth. She said you can get zinc from oysters, but if those aren’t handy, there are many forms available over the counter.

“Just be sure it says ‘zinc gluconate’ on the packaging and not just ‘zinc,’ ” she said.

Treat it right. Halaas said that people often confuse allergies for a cold and mistreat their symptoms.

“Antihistamines are for allergies, not for congestion from a cold,” Halaas said. “When fall comes around people start to sniffle, they often take the antihistamines thinking it’s just an allergy kicking in but those which won’t help with cold congestion. You need a decongestant that contains pseudoephedrine, but be cautious taking these if you have high blood pressure.”

Eat yogurt. “Some recent data says that probiotics can help keep you well,” she said. “Probiotics interfere with toxin and cell-binding sites, which prevents germs from invading the GI tract as much.”

Buy a humidifier. “One of the reasons we don’t get as many colds in the summer is because hot, humid air bogs down the transmission of the virus,” she said. “The humidifier will moisten the membranes and loosen the mucus. It’s soothing.”

Flush your nose with saline solution. An over-the-counter saline spray can help, Halaas said. “This is good for cleaning out and moving things around,” she said. “But don’t get nasal (decongestant) spray. Your nose can get addicted to those. You want to be flushing things out, not medicating. You can also use a neti pot, which are available at most pharmacies.”

Bring in chicken soup for lunch. As cliched as this may sound, Halaas said there is some truth to grandma’s old standby. “There has been some evidence that chicken soup does help boost part of the immune system,” she said. “Plus it has some protein and it’s soothing to eat.”

Be happy. “Studies have shown that having a positive attitude will help you stay well,” she said. “If you have good stress release mechanisms, this will help tremendously.” Distributed by McClatchy-Tribune Information Services. Distributed by MCT Information Services

Cold and flu season are just around the corner. Stocking up on vitamins may seem like the smart thing to do, but are your wellness methods up to date? We asked Dr. Yael Halaas, an ear, nose and throat doctor based in New York City, to clarify fact and fiction when it comes to fending off those co-worker cooties.

"We can't get rid of the common cold entirely, but there are ways to shorten its duration," Halaas said.

Here are Halaas' tips for staying healthy.

Think zinc. Rather than grabbing the vitamin C or echinacea, Halaas said zinc is a more proven way to fight germs.

"Studies show that zinc, particularly zinc gluconate, will shorten the duration (of a cold) by about 42 percent," Halaas said.

Halaas recommends you take it by mouth. She said you can get zinc from oysters, but if those aren't handy, there are many forms available over the counter.

"Just be sure it says 'zinc gluconate' on the packaging and not just 'zinc,' " she said.

Treat it right. Halaas said that people often confuse allergies for a cold and mistreat their symptoms.

"Antihistamines are for allergies, not for congestion from a cold," Halaas said. "When fall comes around people start to sniffle, they often take the antihistamines thinking it's just an allergy kicking in but those which won't help with cold congestion. You need a decongestant that contains pseudoephedrine, but be cautious taking these if you have high blood pressure."

Eat yogurt. "Some recent data says that probiotics can help keep you well," she said. "Probiotics interfere with toxin and cell-binding sites, which prevents germs from invading the GI tract as much."

Buy a humidifier. "One of the reasons we don't get as many colds in the summer is because hot, humid air bogs down the transmission of the virus," she said. "The humidifier will moisten the membranes and loosen the mucus. It's soothing."

Flush your nose with saline solution. An over-the-counter saline spray can help, Halaas said. "This is good for cleaning out and moving things around," she said. "But don't get nasal (decongestant) spray. Your nose can get addicted to those. You want to be flushing things out, not medicating. You can also use a neti pot, which are available at most pharmacies."

Bring in chicken soup for lunch. As cliched as this may sound, Halaas said there is some truth to grandma's old standby. "There has been some evidence that chicken soup does help boost part of the immune system," she said. "Plus it has some protein and it's soothing to eat."

Be happy. "Studies have shown that having a positive attitude will help you stay well," she said. "If you have good stress release mechanisms, this will help tremendously." Distributed by McClatchy-Tribune Information Services. Distributed by MCT Information Services

Tags: , , , , , , , , , , , , , , ,



Back to top

Watermelon for Weight Control and a Healthy Heart

Posted Nov 3, 2011

Watermelon: It’s not just for summer picnics any more. University of Kentucky researchers have been studying the fruit’s juice and results show that it may be good for keeping your weight down and your heart strong.

Sibu Saha, lead investigator on UK’s project, cautions that consumers should not storm grocery stores and start juicing watermelons but should continue to eat a diet high in fresh fruits and vegetables.

UK’s research showed that lab mice with diet-induced high cholesterol fed a beverage of watermelon juice versus those fed with water showed a decrease in fat mass, plaque formation and cholesterol level. They also had fewer atherosclerosic lesions — in which the artery wall thickens because of fatty materials such as cholesterol.

A 2010 study at Florida State University that showed watermelon-associated improvement in prehypertensive patients gave UK researchers some ideas for how such a melon study might be structured, Saha said. He got the idea to research watermelon while visiting Indiana and seeing an unharvested crop of watermelon, which remained in the field because the melons cost too much to gather and transport.

Someone then mentioned to him that the melons were good for lowering blood pressure.

Watermelon has been targeted for study because it is full of citrulline, an amino acid. Natural health sources on the Web have praised the green seedy melons for everything from “a natural Viagra” to a way to add lean muscle.

While the UK study results are encouraging, “I am a very old-fashioned researcher. I would not recommend anything on the basis of this study,” Saha said.

“Watermelon is good … and beneficial to health,” Saha said. “But we’re not at a point to say, ‘If you have this disease, eat this.’”

UK will expand its research into the health benefits of melons, Saha said. Next up is likely “bitter melon,” a fruit that grows in Asia, South America, East Africa and the Carribean. It is used as food and medicine to treat diabetes, cancer, viral infections and immune disorders.

©2011 the Lexington Herald-Leader (Lexington, Ky.)

Watermelon: It's not just for summer picnics any more. University of Kentucky researchers have been studying the fruit's juice and results show that it may be good for keeping your weight down and your heart strong.

Sibu Saha, lead investigator on UK's project, cautions that consumers should not storm grocery stores and start juicing watermelons but should continue to eat a diet high in fresh fruits and vegetables.

UK's research showed that lab mice with diet-induced high cholesterol fed a beverage of watermelon juice versus those fed with water showed a decrease in fat mass, plaque formation and cholesterol level. They also had fewer atherosclerosic lesions -- in which the artery wall thickens because of fatty materials such as cholesterol.

A 2010 study at Florida State University that showed watermelon-associated improvement in prehypertensive patients gave UK researchers some ideas for how such a melon study might be structured, Saha said. He got the idea to research watermelon while visiting Indiana and seeing an unharvested crop of watermelon, which remained in the field because the melons cost too much to gather and transport.

Someone then mentioned to him that the melons were good for lowering blood pressure.

Watermelon has been targeted for study because it is full of citrulline, an amino acid. Natural health sources on the Web have praised the green seedy melons for everything from "a natural Viagra" to a way to add lean muscle.

While the UK study results are encouraging, "I am a very old-fashioned researcher. I would not recommend anything on the basis of this study," Saha said.

"Watermelon is good ... and beneficial to health," Saha said. "But we're not at a point to say, 'If you have this disease, eat this.'"

UK will expand its research into the health benefits of melons, Saha said. Next up is likely "bitter melon," a fruit that grows in Asia, South America, East Africa and the Carribean. It is used as food and medicine to treat diabetes, cancer, viral infections and immune disorders.

©2011 the Lexington Herald-Leader (Lexington, Ky.)

Tags: , , , , , , , , ,



Back to top

Protect Yourself from Colds and Flu

Posted November 1, 2011

While it might feel like summer, cold and flu season are just around the corner. Stocking up on vitamins may seem like the smart thing to do, but are your wellness methods up to date? We asked Dr. Yael Halaas, an ear, nose and throat doctor based in New York City, to clarify fact and fiction when it comes to fending off those co-worker cooties.

“We can’t get rid of the common cold entirely, but there are ways to shorten its duration,” Halaas said.

Here are Halaas’ tips for staying healthy.

Think zinc. Rather than grabbing the vitamin C or echinacea, Halaas said zinc is a more proven way to fight germs.

“Studies show that zinc, particularly zinc gluconate, will shorten the duration (of a cold) by about 42 percent,” Halaas said.

Halaas recommends you take it by mouth. She said you can get zinc from oysters, but if those aren’t handy, there are many forms available over the counter.

“Just be sure it says ‘zinc gluconate’ on the packaging and not just ‘zinc,’ ” she said.

Treat it right. Halaas said that people often confuse allergies for a cold and mistreat their symptoms.

“Antihistamines are for allergies, not for congestion from a cold,” Halaas said. “When fall comes around people start to sniffle, they often take the antihistamines thinking it’s just an allergy kicking in but those which won’t help with cold congestion. You need a decongestant that contains pseudoephedrine, but be cautious taking these if you have high blood pressure.”

Eat yogurt. “Some recent data says that probiotics can help keep you well,” she said. “Probiotics interfere with toxin and cell-binding sites, which prevents germs from invading the GI tract as much.”

Buy a humidifier. “One of the reasons we don’t get as many colds in the summer is because hot, humid air bogs down the transmission of the virus,” she said. “The humidifier will moisten the membranes and loosen the mucus. It’s soothing.”

Flush your nose with saline solution. An over-the-counter saline spray can help, Halaas said. “This is good for cleaning out and moving things around,” she said. “But don’t get nasal (decongestant) spray. Your nose can get addicted to those. You want to be flushing things out, not medicating. You can also use a neti pot, which are available at most pharmacies.”

Bring in chicken soup for lunch. As cliched as this may sound, Halaas said there is some truth to grandma’s old standby. “There has been some evidence that chicken soup does help boost part of the immune system,” she said. “Plus it has some protein and it’s soothing to eat.”

Be happy. “Studies have shown that having a positive attitude will help you stay well,” she said. “If you have good stress release mechanisms, this will help tremendously.”

Distributed by McClatchy-Tribune Information Services.

While it might feel like summer, cold and flu season are just around the corner. Stocking up on vitamins may seem like the smart thing to do, but are your wellness methods up to date? We asked Dr. Yael Halaas, an ear, nose and throat doctor based in New York City, to clarify fact and fiction when it comes to fending off those co-worker cooties.

"We can't get rid of the common cold entirely, but there are ways to shorten its duration," Halaas said.

Here are Halaas' tips for staying healthy.

Think zinc. Rather than grabbing the vitamin C or echinacea, Halaas said zinc is a more proven way to fight germs.

"Studies show that zinc, particularly zinc gluconate, will shorten the duration (of a cold) by about 42 percent," Halaas said.

Halaas recommends you take it by mouth. She said you can get zinc from oysters, but if those aren't handy, there are many forms available over the counter.

"Just be sure it says 'zinc gluconate' on the packaging and not just 'zinc,' " she said.

Treat it right. Halaas said that people often confuse allergies for a cold and mistreat their symptoms.

"Antihistamines are for allergies, not for congestion from a cold," Halaas said. "When fall comes around people start to sniffle, they often take the antihistamines thinking it's just an allergy kicking in but those which won't help with cold congestion. You need a decongestant that contains pseudoephedrine, but be cautious taking these if you have high blood pressure."

Eat yogurt. "Some recent data says that probiotics can help keep you well," she said. "Probiotics interfere with toxin and cell-binding sites, which prevents germs from invading the GI tract as much."

Buy a humidifier. "One of the reasons we don't get as many colds in the summer is because hot, humid air bogs down the transmission of the virus," she said. "The humidifier will moisten the membranes and loosen the mucus. It's soothing."

Flush your nose with saline solution. An over-the-counter saline spray can help, Halaas said. "This is good for cleaning out and moving things around," she said. "But don't get nasal (decongestant) spray. Your nose can get addicted to those. You want to be flushing things out, not medicating. You can also use a neti pot, which are available at most pharmacies."

Bring in chicken soup for lunch. As cliched as this may sound, Halaas said there is some truth to grandma's old standby. "There has been some evidence that chicken soup does help boost part of the immune system," she said. "Plus it has some protein and it's soothing to eat."

Be happy. "Studies have shown that having a positive attitude will help you stay well," she said. "If you have good stress release mechanisms, this will help tremendously."



Distributed by McClatchy-Tribune Information Services.

Tags: , , , , , , , , , , , , , , ,



Back to top

Celiac Questions Answered

Posted October 26, 2011

Celiac disease is an autoimmune disease that affects an estimated 6 million people in the United States and Europe. It damages the lining of the small intestine which interferes with the absorption of nutrients from food. Here are some questions I received from readers on this topic:

Q: I read your notes in the Houston Celiac newsletter. I notice that you did not list oats as an issue like wheat, barley and rye. You mention oats only as a problem if cross contaminated with wheat. Is this correct? I thought oats contained gluten.

A: Officially, pure oats do not contain gluten – the protein found in wheat, rye and barley that sets off intestinal damage in people with celiac disease.

Celiac disease is an autoimmune disease that affects an estimated 6 million people in the United States and Europe. It damages the lining of the small intestine which interferes with the absorption of nutrients from food. Here are some questions I received from readers on this topic:

Q: I read your notes in the Houston Celiac newsletter. I notice that you did not list oats as an issue like wheat, barley and rye. You mention oats only as a problem if cross contaminated with wheat. Is this correct? I thought oats contained gluten.

A: Officially, pure oats do not contain gluten - the protein found in wheat, rye and barley that sets off intestinal damage in people with celiac disease.

Tags: , , ,



Back to top

Pumpkin Potential Beyond Pie

Posted October 13, 2011

Thanks to the ubiquitous pumpkin pie that graces tables each Thanksgiving, you may not think of pumpkin as anything other than an integral aspect of a holiday dessert.

But pumpkins have the potential to be much more, packing a variety of dishes with flavor and nutrition.

“I think that we’re beginning to understand more about the benefits of seasonal foods,” says Sheri Caldwell, a dietitian with Hy-Vee in St. Joseph. “And I think there are ways to incorporate pumpkin we haven’t yet thought of.”

But there also are plenty of ways that have been concocted already, as well as lots of health value to take into account. Pumpkins are rich in carotenoids, which are known for keeping the immune system strong and healthy, as well as beta-carotene, a powerful antioxidant and anti-inflammatory agent. They’re also a good source of vitamins A and C, as well as fiber, zinc and a number of other nutrients — which together give pumpkin the potential to decrease cancer and diabetes risk and to help treat hypertension and even asthma.

So what exactly can be done with this superfood, besides putting it to use in traditional pie form? One suggestion Ms. Caldwell gives dates back to the time of early settlers and, in the book “101 Foods That Could Save Your Life” by dietitian David Grotto, is described as the first pumpkin pie. It involves scooping seeds out of the pumpkin, mixing in honey, milk and spices and then baking it — thus allowing the outer portion of the pumpkin to serve as its own sort of crust.

“Just think how much healthier that would be than a pie crust filled with lard,” Ms. Caldwell notes.

Pumpkin also can be used to up the health value — and the taste — of desserts that aren’t necessarily the healthiest. An especially simple example of this is two-ingredient pumpkin cake, which literally has just two ingredients: A package of cake mix and a can of pumpkin.

Other possibilities abound for adding pumpkin to common foods: Pumpkin pancakes, pumpkin gingerbread, pumpkin soup and even pumpkin curry and pumpkin lasagna, to name just a few. Pumpkin can be pureed and added to items such as cottage cheese and oatmeal, as well, and even the seeds can serve a purpose, mixed with olive oil and used in snack mixes and on salads.

Fresh pumpkins in the form meant for cooking — which are typically called sweet pumpkins or pie pumpkins and are smaller and less watery than the kind intended for decoration — can sometimes be difficult to find even when they’re in season. But grocery stores stock canned pumpkin year-round. And for anyone intent on using fresh or locally grown ingredients, butternut squash, hubbard squash and sweet potatoes are more readily available and can be substituted for pumpkin for similar taste and health benefits, Ms. Caldwell says.

Of course, at this time of year especially, hankerings likely will tend toward using the real thing. For more details on some basic possibilities for using pumpkin, see the recipes below.

Erin Wisdom can be reached at erin.wisdom@newspressnow.com.

Basic pumpkin puree

Preheat oven to 325 degrees. Cut a sugar pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, one hour, or until tender. Scrape meat from halves and puree in a food processor or blender. Strain to remove stringy pieces. Use in recipes or store in the freezer in freezer safe bags. (Puree can then be used in items such as muffins, pudding, smoothies, cheesecake and more.)

Roasted pumpkin seeds (pepitas)

Preheat oven to 350 degrees. Separate the seeds of a carved pumpkin from the stringy membrane and rinse the seeds to remove remaining membrane. Place seeds on a paper towel to dry for 20 minutes. Spray a cooking sheet with nonstick cooking spray and place the seeds in a single layer on a baking sheet. Lightly sprinkle with salt. Bake for 15 to 20 minutes until lightly browned. Cool and enjoy. Store extra seeds in an airtight container. (Pepitas are packed with iron, zinc and monounsaturated fats.)

— Fruits & Veggies More Matters, www.fruitsandveggiesmorematters.org

©2011 the St. Joseph News-Press (St. Joseph, Mo.)

Thanks to the ubiquitous pumpkin pie that graces tables each Thanksgiving, you may not think of pumpkin as anything other than an integral aspect of a holiday dessert.

But pumpkins have the potential to be much more, packing a variety of dishes with flavor and nutrition.

"I think that we're beginning to understand more about the benefits of seasonal foods," says Sheri Caldwell, a dietitian with Hy-Vee in St. Joseph. "And I think there are ways to incorporate pumpkin we haven't yet thought of."

But there also are plenty of ways that have been concocted already, as well as lots of health value to take into account. Pumpkins are rich in carotenoids, which are known for keeping the immune system strong and healthy, as well as beta-carotene, a powerful antioxidant and anti-inflammatory agent. They're also a good source of vitamins A and C, as well as fiber, zinc and a number of other nutrients -- which together give pumpkin the potential to decrease cancer and diabetes risk and to help treat hypertension and even asthma.

So what exactly can be done with this superfood, besides putting it to use in traditional pie form? One suggestion Ms. Caldwell gives dates back to the time of early settlers and, in the book "101 Foods That Could Save Your Life" by dietitian David Grotto, is described as the first pumpkin pie. It involves scooping seeds out of the pumpkin, mixing in honey, milk and spices and then baking it -- thus allowing the outer portion of the pumpkin to serve as its own sort of crust.

"Just think how much healthier that would be than a pie crust filled with lard," Ms. Caldwell notes.

Pumpkin also can be used to up the health value -- and the taste -- of desserts that aren't necessarily the healthiest. An especially simple example of this is two-ingredient pumpkin cake, which literally has just two ingredients: A package of cake mix and a can of pumpkin.

Other possibilities abound for adding pumpkin to common foods: Pumpkin pancakes, pumpkin gingerbread, pumpkin soup and even pumpkin curry and pumpkin lasagna, to name just a few. Pumpkin can be pureed and added to items such as cottage cheese and oatmeal, as well, and even the seeds can serve a purpose, mixed with olive oil and used in snack mixes and on salads.

Fresh pumpkins in the form meant for cooking -- which are typically called sweet pumpkins or pie pumpkins and are smaller and less watery than the kind intended for decoration -- can sometimes be difficult to find even when they're in season. But grocery stores stock canned pumpkin year-round. And for anyone intent on using fresh or locally grown ingredients, butternut squash, hubbard squash and sweet potatoes are more readily available and can be substituted for pumpkin for similar taste and health benefits, Ms. Caldwell says.

Of course, at this time of year especially, hankerings likely will tend toward using the real thing. For more details on some basic possibilities for using pumpkin, see the recipes below.

Erin Wisdom can be reached at erin.wisdom@newspressnow.com.

Basic pumpkin puree

Preheat oven to 325 degrees. Cut a sugar pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, one hour, or until tender. Scrape meat from halves and puree in a food processor or blender. Strain to remove stringy pieces. Use in recipes or store in the freezer in freezer safe bags. (Puree can then be used in items such as muffins, pudding, smoothies, cheesecake and more.)

Roasted pumpkin seeds (pepitas)

Preheat oven to 350 degrees. Separate the seeds of a carved pumpkin from the stringy membrane and rinse the seeds to remove remaining membrane. Place seeds on a paper towel to dry for 20 minutes. Spray a cooking sheet with nonstick cooking spray and place the seeds in a single layer on a baking sheet. Lightly sprinkle with salt. Bake for 15 to 20 minutes until lightly browned. Cool and enjoy. Store extra seeds in an airtight container. (Pepitas are packed with iron, zinc and monounsaturated fats.)

-- Fruits & Veggies More Matters, www.fruitsandveggiesmorematters.org

©2011 the St. Joseph News-Press (St. Joseph, Mo.)

Tags: , , , , , , , , , , , , ,



Back to top