Health and Disease, Lifestyle, Uncategorized

Brain Fog!

Health and Wellness Associates

 

Brain Fog!

Brain fog is currently a mystery to medical science and research. Its true cause is not known and in many cases it is often misdiagnosed, leaving patients without the information they need to heal.

Even alternative health communities tend to blame brain fog on the wrong cause. They often believe it’s caused by yeast or fungus in the gut, but this isn’t true. A friend of mine told me about the electrician at his office who is suffering from terrible intestinal issues, but has no brain fog. On the other hand, there are people who eat incredibly clean diets and don’t have noticeable digestive issues, and yet they do suffer from terrible brain fog. I’ve known countless people and heard many stories of people who have experienced the very same thing over the years. The gut is not what causes brain fog. It’s also not caused by the thyroid, which is another common belief in medical communities. Nor is it a condition to be taken lightly.

Sadly, this condition can be so extreme that it causes people to lose their jobs, drop out of school, or spend days in bed when they need to be looking after their family or other responsibilities. Brain fog is not just the result of anxiety or a late night out. Fatigue, anxiety, and depression can accompany brain fog, but they are not the cause. It is so much more than that and it is time to uncover what is really going on.

Dirty Neurotransmitters

The root causes of brain fog can be traced to both the liver and the brain. There are many different “Liver Troublemakers” that sit in our livers. This is the name I have given to hundreds of toxins, chemicals, pollutants, pathogens, foods and more.  Some of these troublemakers include viruses like Epstein-Barr, excess adrenaline from being in the almost constant fight or flight mode most of us experience every day with our busy lifestyles, and toxic heavy metals such as copper, mercury, aluminum, and more.

When viruses like Epstein-Barr are present in the liver they need to sustain themselves to survive. They do this by eating substances that they like. Medical science and research have yet to discover this truth that all viruses feed. They cannot exist on their own, and what they enjoy most are certain foods we eat and toxins we often have inside us, such as toxic heavy metals, pesticides, petrochemicals, and fungicides, to name just a few. And, just like us, when a virus feeds, it also has to eliminate. When viruses eat toxins and problematic foods, they will then excrete even more toxins into your body. I call these toxins excreted by viruses dermatoxins and neurotoxins.Again, medical science and research also aren’t aware of either of these yet. If you’ve heard of the word dermatoxin before, the world understand it as an external chemical or irritant to the skin. But these dermatoxins that com from viruses are internal dermatoxins. The neurotoxins leave the liver after viruses excrete them and travel the hepatic portal vein to the heart and up to the brain. Their next stop is neurons in the brain, where they can cloud up, interfere with, and short-circuit neurotransmitters.

In order for our brain to function properly, and for thinking to happen naturally, we need clean neurotransmitter chemicals that can pick up neuroelectrical impulses sent out through the brain. But when the neurotoxins that came from viruses in the liver reach the brain, they can sit on neurons and burn out neurotransmitter chemicals, making the neurotransmitters dirty. And when an electrical impulse travels to a dirty neurotransmitter, it dampens it and shorts it out. Neurotransmitter chemicals dirtied by neurotoxins are a recipe for brain fog. This will take at least 50 years to uncover by medical science and research. These shorted-out neurotransmitter chemicals can also trigger anxiety, depression, and other symptoms and conditions. 

Additionally, there’s another cause of brain fog. When toxic heavy metals like mercury and aluminum are already present in the brain, which is the case for almost everyone to some degree, they can oxidize and create a metallic run-off that saturates your brain tissue. Again, your electrical impulses are short circuited by dirty neurotransmitters. The important thing, though, is not to worry about which type of brain fog you might be suffering from, because the truth is, most people are suffering from both types. The best thing you can do is focus on the healing foods and supplements for brain fog .

Detoxing Your Liver

Now that you have some of the answers for what’s really behind brain fog, you can move forward with healing. By eating a diet that consists of a abundance of fresh fruits, leafy greens and vegetables, along with eliminating the correct foods for you, as a good healthcare provider should be able to do.   Healthwellnessassociares@gmail.com

There are problematic foods—like eggs and dairy products—that feed viruses and other pathogens in the liver. That includes even grass-fed milk, cheese, and butter. Gluten is another offender. Gluten is a favored food of the Epstein-Barr virus and other viruses and bacteria. And remember that the more a virus eats, the more toxins it will eliminate, which will only worsen brain fog and other symptoms.

Leafy greens, fruits, and vegetables, on the other hand, will support the liver in ridding viruses and toxic heavy metals from the body.

It is incredibly effective at cleaning out heavy metals from the liver and brain and other toxins and chemicals too. Kale, red lettuce, butter lettuce, cabbage, broccoli, cauliflower, apples, peaches, plums, melons, papaya, berries, mango, and a little avocado—these are some of the foods to incorporate into your diet if you suffer with brain fog or wish to help avoid it in the future. These food helps to kill off viruses like Epstein-Barr, remove toxins from the body, detoxify and support and liver and brain, and so much more.

Straight celery juice on an empty stomach every day not only repairs neurotransmitter chemicals with its mineral salts, but also helps build new neurotransmitters in the brain.

Next Steps

If you are one of the millions of people experiencing brain fog, you now have the answers you need in your hands so you can finally move forward with understanding and heal. People with brain fog often get called lazy or stupid or dispassionate—you are none of these things. Brain fog is a very real physical symptom that can be debilitating. 

Write to us for help putting together a plan for your healthcare.

healthwellnessassociates@gmail.com

Health Wellness Associates

 

 

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Diets and Weight Loss, Foods, Health and Disease, Uncategorized

Want To Eat For Your Heart? Avoid These 4 Foods

Want To Eat For Your Heart? Avoid These 4 Foods

 

If your dentist, your diet coach, and your personal trainer haven't already told you to stop drinking soda, then your financial advisor might be next on the list. Your soda habit is not only adding inches to your waistline, but it's expensive as well. For the sake of your health and for the sake of your wallet, now might be a good time to stop drinking soda.

Past tips have discussed the best foods for your heart. Today, we cover some foods and ingredients that are not so heart-healthy. Minimize these inflammatory aggravators in your diet to help promote optimal cardiovascular functioning.

  1. Trans-fats. Found in most margarines, snack foods, processed foods and some cooking oils, these fats (often listed on food labels as “hydrogenated” or “partially hydrogenated” oil) can reduce HDL (“good”) cholesterol levels and raise LDL (“bad”) cholesterol levels. Also, avoid heated polyunsaturated fats, such as vegetable or soybean oil used for deep-frying. These fats are oxidized or damaged, therefore regular consumption is likely to have a variety of negative health effects.
  2. Animal protein. Excessive animal protein has been shown to raise levels of homocysteine, an amino acid that in high concentrations may contribute to heart disease. Instead of animal protein, try whole soy protein – aim for two servings of whole organic soy, such as tofu or edamame, per day. You should track your homocysteine levels and if elevated, consider B-vitamin supplementation.
  3. Refined carbohydrates. Cookies, cakes, crackers, soft breads, chips and sodas can increase triglyceride levels and lower HDL.
  4. Sodium. Excessive sodium has been linked to high blood pressure and heart disease. The main sources of sodium intake are breads, processed and canned foods, along with restaurant fare. Adding a dash of salt to your homemade meals is negligible in comparison and may help provide enhanced flavor to keep you eating more at home.

 

Contact us with help determining the right path for you to take.

Health Wellness Associates

healthwellnessassociates@gmail.com

Uncategorized

Seven Common Signs Of Cancer

 

Talking to Your Doctor About Biologics for RA | Everyday Health

 

Seven Common Signs of Cancers

 

When it comes to diagnosing a health concern, paying attention to your body can be just as important as getting regular check-ups and screenings – especially when it comes to cancer. Use this information to better understand the symptoms of some types of cancer (some of which are applicable to both men and women):

  1. Men with Difficulty Urinating. Along with changes in flow (such as difficulties in starting and stopping, or weak flow), this is a sign of prostate cancer. Pain during urination can also be a symptom of benign prostatic hypertrophy (BPH), which is not cancer – see a doctor to determine what the root of the issue is.
  2. Unexplained Stomach Aches. People who have had colon, pancreatic and liver cancers have described stomachaches and pains as a common, early symptom. Request an evaluation if you have if you have a persistent stomachache that you can’t attribute to a previously diagnosed and benign digestive problem.
  3. Unexplained Weight Loss. An early sign of colon and other digestive cancers, weight loss that is not attributed to exercise or diet should be addressed with your physician.
  4. Shortness of Breath. Along with wheezing, this is a classic symptom of lung cancer. It’s also a classic symptom associated with asthma and chronic obstructive pulmonary disease (COPD). Consider a prompt evaluation, especially if you have a history of cigarette smoke exposure.
  5. Swollen Lymph Nodes Or Lumps. If found in the neck, underarm and groin areas, these lumps and enlargements may signal various cancers. Swelling during and shortly after acute infections is expected, concern should arise when they remain swollen for several weeks or there is no infection.
  6. Bloody Stools. Any blood found in the toilet, whether in the stool, water or on the toilet paper, should be addressed with your physician, as it can be a symptom of colorectal cancer (as well as hemorrhoids). Most of the time, a small amount of bright red blood is benign. Despite that, it always makes sense to get it checked, and if you are over 50 it is a good reason to make sure you are adequately screened for colon cancer.
  7. Frequent Heartburn. Along with a feeling of pain in the chest after eating, frequent heartburn may be a symptom of GERD (gastroesophageal reflux disease), which in some instances can lead to esophageal cancer if left untreated.

 

If you dont find the cause of heartburn or Gerd, you will get cancer.  Antacids are the number one way to get stomach and esophageal cancer.

Asthma is a level 4 allergy.  Again, finding the cause of this allergy will alleviate any chance of getting cancer or COPD.

BPH and difficulty urinating definitely needs the cause to be found, not finding the right prescription.

Please do not rush to the doctor when you first find blood in your stool or toilet.   You will be making decisions in haste and filled with fear and emotion.  Everyone has polyps in their intestines, and they sloth off naturally.  When you eat something hard, or are not having soft stools, the polyp may come off ahead of schedule and you will see blood.  When you want to go to the doctor is when you have a large amount of bleeding and it lasts three days or longer.

 

If you have any questions please contact us at healthwellnessassociates@gmail.com

 

Health Wellness Associates

healthwellnessassociates@gmail.com

Foods, Uncategorized

Two Quick Tips For Weight Loss : Roasted Vegetable Soup Recipe

 

Two Quick Tips For Weight Loss

 

Overweight? Eat More Of These

 

Losing weight can be difficult, especially if you always feel hungry due to limited calories. But consuming more calories than you burn leads to being overweight and, eventually, obesity. To help get to a healthy weight, make daily exercise a priority and try these two steps that will cut calories:

Betty's really going for it

  1. Avoid foods that are high in sugar and flour, and that carry a high glycemic load. This means most crackers, breads, and snack foods. Don’t forget to eliminate sweetened beverages, an easy source of empty calories. Opt instead for unsweetened tea or sparkling water and snack on lightly toasted nuts in moderate amounts.
  2. Eat more vegetables! Most vegetables are naturally low in fat and calories and high in fiber – a great way to fill your belly up on vitamins and nutrients without taking in too many calories. The dense nature of vegetables will also satisfy your hunger and naturally cut calorie intake. Try a variety of veggies prepared in different ways and use as substitutes for less healthy foods. Think raw cucumber slices instead of chips in guacamole, or roasted Brussels sprouts with olive oil and sea salt instead of a casserole laden with unhealthy fats.

 

Roasted Vegetable Soup

Ingredients

3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt, and black or red pepper to taste

Instructions

1. Preheat oven to 500 degrees. Place the carrots, celery and onion in a small (8×8-inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt, and black or red pepper, and serve or use as the base for other soups, stews or pasta dishes.

 

Health and Wellness Associates

healthwellnessassociates@gmail.com

Foods, Uncategorized

Coq au Vin

Coq au Vin

Crockpot Low-Carb and Gluten-Free

Chicken in Wine and Mushroom Sauce

This tasty crockpot or stovetop coq au vin (chicken in red wine) recipe is low in carbohydrates and high in protein. It is a gluten-free and dairy-free dish that can be a one-pot meal, served with a green salad or steamed or roasted vegetables.

This is an excellent recipe through the winter months, starting it in the slow cooker in the morning so it is ready when you return home for dinner. It pairs well with sides of winter vegetables such as Brussels sprouts and broccoli. But if you are eating very low-carb, be sure to select the vegetables that are lower in carbohydrates. Carrot is often included in classic coq au vin, but is eliminated here because it is a root vegetable that is higher in carbohydrates.

If you are eliminating gluten, be sure to check that the chicken broth you use is gluten-free. Some brands may add gluten-containing ingredients such as wheat, but many are labeled as gluten-free for your convenience. Use real bacon bits or make your own crumbled bacon. If you use imitation bacon bits made from soy protein, ensure that they are labeled as gluten-free.

Cornstarch contributes most of the carbohydrate grams in this recipes. Most brands of cornstarch, including Argo and Clabber Girl, are gluten-free. Cornstarch is a common thickening agent used in gluten-free and dairy-free cooking.

Nutrition: Approximately 200 calories per serving, 34 grams protein, 2 grams fat, 3 grams carbohydrate.

Makes 6 servings

 

Ingredients

  • 6 (5-ounce) boneless skinless chicken breasts (or equivalent amount of boneless skinless chicken tenders)
  • 1 1/2 cup chicken broth (fat-free and gluten free)
  • 3/4 cup red wine
  • 4 ounces mushrooms (sliced)
  • 8 pearl onions (or 1 cup of chopped green onions)
  • 1/2 teaspoon bacon bits (or artificial bacon bits)
  • 1 teaspoon dried thyme
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • salt and pepper to taste

Preparation

  • Crockpot method: Place the chicken, chicken broth, wine, mushrooms, bacon bits, and thyme in a crockpot on low for 4 to 8 hours.
  • Stovetop method: In a large, deep saucepan, pot, or dutch oven, place the chicken, chicken broth, wine, mushrooms, bacon bits, and thyme and bring to a boil and then simmer for 15 to 20 minutes until the chicken is cooked through but still tender.
  • Remove the chicken, potatoes, and most of the mushrooms, keeping the liquid in the pan or crockpot. If using a crockpot, turn the crockpot up to high.
  • In a cup, mix the cornstarch and cold water, then add it to the reserved liquid and stir.
  • Bring to a boil with stirring and cook the sauce until thickened. Season with salt and pepper as desired.
  • Serve each breast with one-sixth of the sauce.

Serving Suggestions and Notes

Serve with sides of steamed or roasted vegetables. Green vegetables such as broccoli, roasted Brussels sprouts, or snow peas make a colorful and appealing plate. If you prefer to serve it with a fresh salad, that makes a nice change of textures through the meal.

What you serve with this dish is very accommodating of different dietary needs. If you are eating gluten-free and are less concerned about carbs, you can enjoy this dish with rice or a potato to sop up the tasty sauce. Guests who are not concerned with gluten or carbs may enjoy this dish with a dinner roll as well.

Refrigerate any leftovers. You can enjoy leftovers for lunch or dinner the next day. Reheat them in the microwave for one minute or more per serving, until hot. The sauce may remain gel-shaped and less appealing in appearance, so it’s best for personal enjoyment rather than serving to guests or picky eaters.

You can freeze leftovers for later use, with the same caveat that the sauce may not be visually appealing once reheated.

 

Variations

If you are not aiming to reduce carbs, you can add 1 pound baby potatoes or potatoes cut into 1-inch cubes. Cook these with the chicken and other ingredients. This adds carbohydrates and calories but makes it into more of a traditional complete meal.

If you or your family or guests have an onion food allergy, you can leave them out. Fennel is a good substitute.

If you are using frozen chicken breasts or tenders, allow them to thaw in the refrigerator before adding them, especially if using the crockpot method. The frozen chicken might keep the temperature lower in the crockpot for long enough for bacteria to grow.

 

Put Well in Your New Years

Health and Wellness Associates

healthwellnessassociates@gmail. com

Uncategorized

Cheesy Cauliflower Cakes

Cheesy Cauliflower Cakes

 

Want to eat more cauliflower but just not sure what to do with it? These tasty cakes are a must-try recipe even if you’re thinking cauliflower isn’t for you.

Boil, steam, saute or roast the cauliflower ahead of time for extra fast meal prep and serve the cakes with salad or a piece of fish for a light and satisfying meal. Cauliflower and lower-fat Parmesan cheese are usually well tolerated by those who experience heartburn since they are baked instead of fried. There’s no extra grease, either.

 

Cauliflower Cakes

Ingredients

  • 2 cups cauliflower (cooked)
  • 1 egg (beaten)
  • 1/2 cup Parmesan cheese (grated)
  • 1 cup panko breadcrumbs

Preparation

  1. Preheat oven to 375 F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl combine cauliflower, egg, cheese, and breadcrumbs.
  4. Mash ingredients with a fork until well mixed.
  5. Using clean hands form into 8 cakes.
  6. Place cakes on prepared baking sheet and spray the tops with cooking spray cooking.
  7. Bake for 20 minutes until golden.
  8. Allow to cool slightly before serving.

Ingredient Variations and Substitutions

If you can’t find fresh cauliflower at your local market, use frozen as it is just as nutritious as fresh.

If you do use frozen, simply thaw in the microwave on high for 2 to 3 minutes. Drain well to remove any excess liquid and then allow to cool slightly before mixing with other ingredients.

These cakes are tremendously flavorful as they are but you can add an extra dimension of flavor by mixing in a handful fresh herbs like parsley, basil, or chives.

Cooking and Serving Tips

To make the tops of these cakes extra crispy, broil for 2 to 3 minutes before removing from the oven. If you do choose to broil, keep a close eye on them to be sure they don’t burn. Serve over a bed of fresh greens for a vegetarian lunch or as a side dish with a piece of lean meat or fish.

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

 

 

Uncategorized

Vermont-Style Chicken Pot Pie

Vermont-Style Chicken Pot Pie

Low Carb and Gluten Free

 

Who doesn’t love a pot pie on a cold winter’s night? A creamy filling chock-full of chicken and vegetables bubbling under a golden crust. This pot pie is considered “Vermont-style” because it is made with biscuits on the top instead of a pie or pastry crust. The almond meal drop biscuits make this recipe gluten-free, and add a nice dose of protein and nutrition to the dish. Gluten-free flour or other thickener can also be used to thicken the sauce but this is completely up to you.

low-carb chicken pot pie

Ingredients

  • 1/4 cup unsalted butter or olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green or red bell pepper
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten-free flour (optional)
  • 2/3 cup unsweetened soy milk or other unsweetened milk
  • 1/3 cup heavy cream
  • 1 cup chicken broth
  • 3 cups cooked chicken, cubed
  • 16-ounce bag frozen green beans
  • 1 recipe gluten-free biscuit dough

this is completely up to you.

 

 

Preparation

  1. Preheat oven to 400F.
  2. Melt butter in large saucepan over medium heat. Cook onion in butter until it begins to soften.
  3. Add chopped pepper and black pepper, and let it cook for 1 minute. Add the gluten-free flour here if using; let it cook for 1 minute.
  4. Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, add it here. Add the chicken and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side at this point. Season to taste with salt. While the mixture heats back up, make the biscuit dough.

5. When the biscuit dough is made and the pot pie mixture is bubbling hot, pour the pot pie filling into a 2-quart casserole dish.

6. Drop spoonfuls of biscuit dough onto the top, leaving room for expansion. (If you have extra dough, you can drop spoonfuls onto a piece of aluminum foil to cook alongside the pot pie.)

Bake about 10 minutes until biscuits are golden brown.

Ingredient Substitutions and Cooking Tips

Using a thickener in this dish is optional, and there are many ingredient options when it comes to thickening a sauce. If you don’t use gluten-free flour, you can go for more specialty products, such as bean flour or rice flour along with guar gum or Carb Counters ThickItUp.

Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on. For the fewest carbs, combine unsweetened soy (or almond) milk with cream for richness.

For a more “chickeny” flavor, instead of the chicken broth you can use Better than Bouillion soup base; make it about double the concentration the package calls for, and don’t add any salt to the filling.

And feel free to swap turkey for the chicken if you have some leftover in the fridge. And if you don’t care for green beans in your pot pie try carrots and peas.

 

Keep the Well in Wellness

Health and Wellness Associates

healthwellnessassociates@gmail.com

 

Rx to Wellness, Uncategorized

Metallic Taste in Your Mouth?

Metallic Taste in Your Mouth?

 

I’ve heard that a metal taste in the mouth means something about health, but I can’t remember what it was. Can you help?

Metallic Taste in Your Mouth? | Metal Taste | Andrew Weil, M.D.

A metallic taste in the mouth is a common complaint and can be due to a variety of causes – from medication you may be taking to dental problems. In the absence of other symptoms, it is unlikely that a metallic taste in your mouth indicates serious disease. But if you haven’t had a thorough general checkup recently, I would suggest seeing your doctor to rule out any health problems such as issues with your liver and kidneys, hyperparathyroidism, or undiagnosed diabetes.

 

You also might consider visiting your dentist, because the funny metallic taste in your mouth could be a symptom of gum disease. Even if you don’t have gum problems, poor oral hygiene can affect taste. Be sure to brush your teeth carefully at least twice a day and use a tongue scraper to remove the bacteria and debris that can collect on your tongue. Dental work done in the past can break down and alter taste, so your dentist will probably look at that as well.

Not drinking enough water can also contribute to problems with this strange taste in your mouth. Increase your intake and see if it helps. While you don’t necessarily have to drink the standard recommendation of eight 8-ounce glasses of water a day, my rule of thumb is to drink as much of that amount as you can comfortably consume and more than you think you need.

Among the drugs that can cause a metallic or coppery taste in your mouth are antibiotics like Biaxin (clarithromycin); Flagyl (metronidazole) , used to treat a wide variety of infections; drugs used to treat an overactive thyroid; captopril, used to treat high blood pressure ; griseofulvin, used to treat skin infections; lithium, used in bipolar disorder; penicillamine, used for rheumatoid arthritis or to prevent kidney stones; and some drugs used in cancer treatment.

Ayurvedic supplements from India have been found to exceed acceptable amounts of metal such as mercury, lead, or arsenic and I would be cautious about purchasing them online. Multivitamins containing copper, zinc, or chromium, as well as iron or calcium supplements might cause a temporary taste of metal, but typically subside as it’s being processed by your digestive system. This taste can be symptomatic of a vitamin D overdose , but with most of the population being vitamin D deficient and extremely high dosages (over 10,000 IUs) required, I doubt this is of any great concern. A metal taste is actually more commonly associated with a deficiency of vitamin B12, D, or zinc.

While a metallic taste can be a symptom of acute metal poisoning, it’s rare since our bodies are quite efficient at sequestering and neutralizing the contaminants that it’s not able to expel through the skin, liver, and kidneys. Heavy metal poisoning such as having too much lead or copper in the body due to conditions such as Wilson’s Disease, being around fungicides containing copper sulfate, or contaminated drinking water require intervention such as chelation therapy, so consider possible exposures when speaking with your physician.

Metal on metal (MoM) hip replacements have been known to cause metal poisoning. If you have had a MoM hip replacement and you develop symptoms of metallic taste in your mouth I recommend you see your primary or orthopedic physician.

A taste disorder called dysgeusia could potentially be at the root of phantom flavors as well. When taste cells are stimulated, messages are sent through three specialized nerves to the brain to identify.

Sometimes these wires get crossed in cases of dementia, head injury, or as the result of radiation therapy. Pregnancy hormones can also cause temporary bouts of dysgeusia, especially in the first trimester. Eating citrus fruits or vinegar-marinated foods will help counteract the taste and activate salivation to dilute the unsavory taste of metal. With such a strong tie between the sense of smell and taste, respiratory infections such as sinusitis can also throw your taste buds for a loop and give you the false perception of a metallic taste.

If you rule out all of these possible causes, have been medically evaluated, and still have the metallic taste in your mouth, it might be worthwhile to consult with a practitioner of Chinese medicine. That system might have an answer for you.

Health and Wellness Associates

healthwellnessassociates@gmail.com

Lifestyle, Uncategorized

New Male Contraceptive?

New Male Contraceptive?

 

The Myths (And Truths) About What Two People In Love Looks Like | Mercury #romanticdatingtipsforguys

I’ve heard there’s a new male contraceptive in the works. Can you tell me when it is likely to become available?
A number of male contraceptive methods are under development, but the one that has gotten the most attention lately is a birth control pill that appears to be safe when taken daily. Called DMAU (short for dimethandrolone undecanoate), it is being developed by the U.S. National Institutes of Health at the University of Washington in Seattle and the Harbor-UCLA Medical Center in Torrance, CA.

The pill already has been tested in 83 men ages 18 to 50 in three doses: 100, 200 and 400 milligrams in two different formulations. The men who participated received either DMAU or a placebo, which they took once a day with food. The researchers reported that the 400 mg dose led to “marked suppression” of testosterone and reduced levels of two other hormones required for sperm production. Study leader Stephanie Page, M.D., Ph.D., a professor of medicine at the University of Washington, reported that very few of the men participating described symptoms consistent with testosterone deficiency or excess, and none of them developed serious side effects. Dr. Page noted that the men taking DMAU gained some weight and that their HDL (“good”) cholesterol declined, although she described both these changes as “mild.”

Dr. Page wrote that many men say they would prefer a daily pill as a reversible contraceptive, instead of long-acting injections or topical gels, which are also in development. She added that longer-term studies of DMAU are underway to confirm that taken daily, the drug blocks sperm production.

Development of a reliable birth control pill for men hasn’t been easy. Earlier studies found that some forms of oral testosterone delivered in a single pill can damage the liver or that the pills clear the body too quickly to be useful. DMAU contains a long-chain fatty acid that helps keep the contraceptive in the body longer.

In the works elsewhere is a gel called Nestorone-Testosterone that must be applied to the arms and shoulders daily. The hormone progestin in the gel shuts down hormones that stimulate testosterone production. An international study with 420 couples reportedly is testing whether the gel is safe and effective at preventing conception.

Another approach being investigated in India is temporary, nonsurgical vasectomy. It involves injecting a gel into sperm-carrying tubes in the scrotum. The gel damages sperm, leading to infertility. This treatment, called RISUG for “reversible inhibition of sperm under guidance,” can be undone with a second shot that breaks down the gel. I’ve read that some 540 men in India have received the treatment and that it has continued to prevent pregnancy in their partners for more than 13 years.

Despite these developments, it’s unlikely that a male contraceptive in pill or gel form will become available any time soon. For now, men should continue to use condoms, undergo vasectomy, or rely on women’s contraceptive use to prevent unwanted pregnancies.

Health and Wellness Associates

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