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Red Meat Raises Bowel Problems for Men

redmeatmen

Red Meat Raises Bowel Problems for Men

 

A new study suggests that men who eat lots of red meat are much more likely to have bowel problems, pain and nausea than their peers who stick mainly with chicken or fish.

 

Researchers examined more than two decades of data on more than 46,000 men and found frequent red meat eaters were 58 percent more likely to be diagnosed with diverticulitis, a common bowel condition that occurs when small pockets or bulges lining the intestines become inflamed.

 

“Previous studies have shown that a high fiber diet is associated with a lower risk of diverticulitis, however, the role of other dietary factors in influencing risk of diverticulitis was not well studied,” said senior study author Andrew Chan, a researcher at Harvard University and Massachusetts General Hospital in Boston.

“Our result show that diets high in red meat may be associated with a higher risk of diverticulitis,” Chan added by email.

 

Diverticulitis is common, resulting in more than 200,000 hospitalizations a year in the U.S. at a cost of more than $2 billion, Chan and colleagues note in the journal Gut.

 

New cases are on the rise, and the exact causes are unknown, although the condition has been linked to smoking, obesity and the use of certain nonprescription painkillers known as non-steroidal anti-inflammatory drugs (NSAIDs).

 

While diverticulitis can often be treated with a liquid or low-fiber diet, severe cases may require hospitalization and surgery to fix complications like perforations in the gut wall.

 

Researchers examined data collected on men who were aged 40 to 75 when they joined the study between 1986 and 2012. Every four years men were asked how often, on average, they ate red meat, poultry and fish over the preceding year.

 

 

They were given nine options, ranging from ‘never’ or ‘less than once a month,’ to ‘six or more times a day.’

 

During the study period, 764 men developed diverticulitis.

 

Men who ate the most red meat were also more likely to smoke, more likely to regularly take NSAIDs, and less likely to eat foods with fiber or get intense exercise.

 

By contrast, men who ate more chicken and fish were less likely to smoke or take NSAIDs and more likely to get vigorous exercise.

 

After accounting for these other factors that can influence the risk of diverticulitis, red meat was still associated with higher odds of developing the bowel disorder.

 

Each daily serving of red meat was associated with an 18 percent increased risk, the study found.

 

Unprocessed meats like beef, pork and lamb were associated with a greater risk than processed meats like bacon or sausage.

 

It’s possible the higher cooking temperatures typically used to prepare unprocessed meats may influence the composition of bacteria in the gut or inflammatory activity, though the exact reason for the increased risk tied to these foods is unknown, the researchers note.

 

Swapping one daily serving of red meat for chicken or fish was associated with a 20 percent reduction in the risk of this bowel disorder, the study also found.

 

The study is observational, and doesn’t prove red meat causes diverticulitis.

 

Other limitations of the study include its reliance on men to accurately recall and report how much meat they ate and the possibility that the results may not apply to women, the authors point out.

 

Even so, the findings should offer yet another reason to consider cutting back on red meat, said Samantha Heller, a nutritionist at New York University Langone Medical Center in New York City who wasn’t involved in the study.

 

Diets high in red and processed meats have been linked with increased risks of inflammatory bowel diseases, so the link found in this study “is not surprising,” Heller said by email.

 

“Focusing on a more plant based, higher fiber diet that includes legumes, whole grains, nuts, vegetables and fruits, replete with appropriate fluid intake, may go a long way in helping reduce of inflammatory bowel diseases, diverticulitis, and other chronic diseases,” Heller added.

 

Health and Wellness Associates

Dr P Carrothers

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Natural Compounds in Ordinary Food Beat Prostate Cancer

naturalcompunds

 

Natural Compounds in Ordinary Foods Beat Prostate Cancer

 

Adding common foods to your diet can help you beat — or even avoid developing — prostate cancer, hints a study conducted at The University of Texas at Austin. Researchers discovered that several natural compounds found in foods starve cancerous tumors of the nutrition they need to thrive and spread.

 

For instance, a main dish of curry, which contains the spice turmeric, topped off with baked apples, whose skins contain ursolic acid, provides essential nutrients effective in fighting cancer.

 

Researchers used a unique method to analyze plant-based chemicals and discover specific combinations that shrink prostate tumors.

 

They first tested 142 natural compounds on mouse and human cell lines to see which inhibited prostate cancer cell growth when administered alone or in combination with another nutrient. The most promising active ingredients were then tested on model animals: ursolic acid, a waxy natural chemical found in apple peels and rosemary; curcumin, the bright yellow plant compound in turmeric; and resveratrol, found in red grapes and berries.

 

The found that when combined with either curcumin or resveratrol, ursolic acid prevented the uptake of glutamine, a nutrient necessary for cancer growth.

 

“These nutrients have potential anti-cancer properties and are readily available,” says Stafano Tiziani. Combinations of the nutrients, he says, “have a better effect on prostate cancer than existing drugs.

 

“The beauty of this study is that we were able to inhibit tumor growth in mice without toxicity,” Tiziani said.

 

The study was published in Precision Oncology.

 

Other studies have also found potential cancer therapies in foods, including turmeric, apple peels, and green tea.

 

Italian researchers at the University of Parma studied men with a pre-malignant form of prostate cancer called prostatic intraepithelial neoplasia (PIN), and found that those who took three 200 milligram capsules of green tea extract daily slashed their risk of developing prostate cancer by 90 percent when compared to men taking a placebo.

 

Previous studies have found that lycopene, the pigment that gives tomatoes and watermelons their bright red color, can decrease the risk of prostate cancer by up to 35 percent. One study found that men with precancerous changes in their prostates who took 4 milligrams of lycopene twice daily lowered the risk of their condition progressing to cancer.

A study at Britain’s University of Portsmouth found that lycopene in tomatoes becomes even more biologically active when cooked with a small amount of oil.

 

A study from the University of Missouri found that resveratrol can make chemotherapy and radiation more effective in men who have aggressive prostate cancer.

 

Researcher Michael Nicholl found that the combination of resveratrol and radiation treatment killed 97 percent of tumor cells. “It’s important to note that this killed all types of prostate tumor cells, including aggressive tumor cells,” he said.

 

An Italian study found that men who drank three cups of Italian-style coffee every day reduced their risk of prostate cancer by 53 percent. “Italian Style” coffee is prepared using high pressure, very high water temperature, and no filters. The benefit is probably due to the caffeine, but scientists say that the method of preparation could lead to a higher concentration of the helpful bioactive substances.

 

 

A high-fiber diet may be able to inhibit early-stage prostate cancer by stopping tumors from growing, said a study published in the journal Cancer Prevention Research. Scientists fed one group of mice inositol hexaphosphate (IP6), a natural type of carbohydrate that’s found in large amounts in high-fiber diets. A second group of mice didn’t get the supplement. MRIs were used to monitor the progression of prostate cancer.

 

“The study’s results were really rather profound,” said researcher Komal Raina. “We saw dramatically reduced tumor volumes.” IP6 kept prostate tumors from making new blood vessels needed to make the cancer grow and metastasize.

Health and Wellness Associates

Archived

Sylvia Booth Hubbard

Dr P Carrothers

312-972-WELL

HealthWellnessAssociates@gmail.com

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Five Foods That Have More Sodium Than Chips

chips

5 Foods That Have More Sodium Than Chips   

 

Your body needs sodium—but there’s no denying that most of us are getting way too much of it. According to recent stats from the American Heart Association, the average daily sodium intake in this country is 3,600 milligrams—more than double the Association’s recommendation of 1,500 milligrams max. But avoiding clear offenders like salted nuts and potato chips may not be enough to bring you down into the recommended range since there are so many sneaky salt bombs out there. Just look at these seemingly healthful foods—they all contain more than 255 milligrams of sodium, which is the amount you’ll find in a 1 ½-ounce bag of Lays Classic Potato Chips:

 

1/2 Cup Nonfat Cottage Cheese
This packs a surprising 270 milligrams of sodium—and if you’re not careful, it’s easy to eat more than ½ cup and really overdo it with the salty stuff.

 

A 6 1/2″ Whole-Wheat Pita 
Pitas come with a health halo—especially when they’re whole-wheat—and they can be a good source of fiber. But they also come with a heavy dose of sodium: 284 milligrams in just one pocket.

2 Tbsp Reduced-Fat Italian Salad Dressing
Yup, you can take in more sodium in 2 Tbsp of your salad topper than in an entire bag of chips: This variety is loaded with 260 mg per serving—although plenty of other types of salad dressing pack just as much.

Veggie Burger

While the exact stats will of course vary from brand to brand, the USDA says that one store-bought veggie burger patty tends to come in around 398 milligrams of sodium—and that’s before you even consider all of the salt in the bun (many types of bread are just as salty as pitas, if not more so).
1/2 Cup Canned Tomato Sauce
Tomato sauce has its virtues—it contains lycopene, for example, a carotenoid that research has linked to a decreased risk of heart disease and certain types of cancer. But you have to eat it in moderation since each ½-cup serving packs a shocking 642 milligrams of sodium.
Health and Wellness Associates

Archived

P Carrothers

312-972-WELL

HealthWellnessAssocaites@gmail.com

https://www.facebook.com/HealthAndWellnessAssociates/

 

 

 

What Happens to Your Body When You Sit too Long

sitting

What Happens When You Sit Too Long

In recent centuries, advances in industry and technology have fundamentally changed the way many humans spend their waking hours. Where it was once commonplace to spend virtually all of those hours on your feet – walking, twisting, bending, and moving – it is now the norm to spend those hours sitting.

The modern-day office is built around sitting, such that you can conduct business – make phone calls, send e-mails and faxes, and even participate in video conferences – without ever leaving your chair.

But there’s an inherent problem with this lifestyle. Your body was designed for near perpetual movement. It thrives when given opportunity to move in its fully intended range of motion and, as we’re now increasingly seeing, struggles when forced to stay in one place for long periods.

What Happens When You Sit for Too Long?

Studies looking at life in natural agriculture environments show that people in agrarian villages sit for about three hours a day. The average American office worker can sit for 13 to 15 hours a day.

The difference between a “natural” amount of sitting and modern, inappropriate amounts of sitting is huge, and accounts for negative changes at the molecular level.

According to Dr. James Levine, co-director of the Mayo Clinic and the Arizona State University Obesity Initiative, there are at least 24 different chronic diseases and conditions associated with excessive sitting.

As he wrote in Scientific American:1

“Sitting for long periods is bad because the human body was not designed to be idle. I have worked in obesity research for several decades, and my laboratory has studied the effect of sedentary lifestyles at the molecular level all the way up to office design.

Lack of movement slows metabolism, reducing the amount of food that is converted to energy and thus promoting fat accumulation, obesity, and the litany of ills—heart disease, diabetes, arthritis, and more—that come with being overweight. Sitting is bad for lean people, too.

For instance, sitting in your chair after a meal leads to high blood sugar spikes, whereas getting up after you eat can cut those spikes in half.”

Not surprisingly, sitting for extended periods of time increases your risk for premature death. This is especially concerning given the fact that you may be vulnerable to these risks even if you are a fit athlete who exercises regularly.

It takes a toll on your mental health, too. Women who sit more than seven hours per day were found to have a 47 percent higher risk of depression than women who sit four hours or less.2

There’s really no question anymore that if you want to lower your risk of chronic disease, you’ve got to get up out of your chair. This is at least as important as regular exercise… and quite possibly even more so.

Practically Speaking: 5 Tips for Better Health if You Work at a Computer

You might be thinking this sounds good in theory… but how do you translate your seated computer job into a standing one? It’s easier than you might think. For starters, check out these essential tips for computer workers:3

  1. Stand Up

If you’re lucky, your office may be one that has already implemented sit-stand workstations or even treadmill desks. Those who used such workstations easily replaced 25 percent of their sitting time with standing and boosted their well-being (while decreasing fatigue and appetite).4

But if you don’t have a specially designed desk, don’t let that stop you. Prop your computer up on a stack of books, a printer, or even an overturned trash can and get on your feet.

When I travel in hotels, I frequently use the mini fridge or simply turn the wastebasket upside down and put it on top of the desk, and it works just fine.

  1. Get Moving

Why simply stand up when you can move too? The treadmill desk, which was invented by Dr. Levine, is ideal for this, but again it’s not the only option. You can walk while you’re on the phone, walk to communicate with others in your office (instead of e-mailing), and even conduct walking meetings.

  1. Monitor Your Screen Height

Whether you’re sitting or standing, the top of your computer screen should be level with your eyes, so you’re only looking down about 10 degrees to view the screen. If it’s lower, you’ll move your head downward, which can lead to back and neck pain. If it’s higher, it can cause dry eye syndrome.

  1. Imagine Your Head as a Bowling Ball

Your head must be properly aligned to avoid undue stress on your neck and spine. Avoid craning your head forward, holding it upright instead. And while you’re at it, practice chin retractions, or making a double chin, to help line up your head, neck, and spine.

  1. Try the “Pomodoro Technique”

You know those little tomato-shaped (pomodoro is Italian for tomato) timers? Wind one up to 25 minutes (or set an online calculator). During this time, focus on your work intensely. When it goes off, take 5 minutes to walk, do jumping jacks, or otherwise take a break from your work. This helps you to stay productive while avoiding burnout.

What’s It Really Like to Work While Standing?

If you’re curious… just try it. Reactions tend to be mixed, at least initially, but if you stick with it you will be virtually guaranteed to experience benefits. The Guardian, for instance, recently featured an article with a first-hand account of working while standing, and the author wasn’t impressed.

He said “standing up to work felt like a horrible punishment” and lead to aches and decreased productivity.5 I couldn’t disagree more, but I will say that standing all day takes some adjustment. However, many people feel better almost immediately. As one worker who uses an adjustable-height work desk told TIME:6

“I definitely feel healthier standing while working as it causes me to be more focused on my posture and ‘hold’ myself better in terms of my stomach and shoulders especially.”

Personally, standing more has worked wonders for me. I used to recommend intermittent movement, or standing up about once every 15 minutes, as a way to counteract the ill effects of sitting. Now, I’ve found an even better strategy, which is simply not sitting. I used to sit for 12 to 14 hours a day. Now, I strive to sit for less than one hour a day.

After I made this change, the back pain that I have struggled with for decades (and tried many different methods to relieve without lasting success) has disappeared. In addition to not sitting, I typically walk about 15,000 steps a day, in addition to, not in place of, my regular exercise program. I believe this combination of exercise, non-exercise activities like walking 10,000 steps a day, along with avoiding sitting whenever possible is the key to being really fit and enjoying a pain-free and joyful life.

You’re Not a Prisoner to Your Chair

If you’re still sitting down while reading this… now’s your chance – stand up! As Dr. Levine said: “We live amid a sea of killer chairs: adjustable, swivel, recliner, wing, club, chaise longue, sofa, arm, four-legged, three-legged, wood, leather, plastic, car, plane, train, dining and bar. That’s the bad news. The good news is that you do not have to use them.”

Many progressive workplaces are helping employees to stand and move more during the day. For instance, some corporations encourage “walk-and-talk” meetings and e-mail-free work zones, and offer standing workstations and treadmill desks. But if yours isn’t among them, take matters into your own hands. You may be used to sitting down when you get to work, but try, for a day, standing up instead.

One day can turn into the next and the next, but please be patient and stick with it. Research shows that it can take anywhere from 18 to 254 days to build a new habit and have it feel automatic.7 Once you get to this point, you’ll likely already be reaping the many rewards of not sitting, things like improved blood sugar and blood pressure levels, less body fat and a lower risk of chronic disease.

Health and Wellness Associates

312-972-WELL

Lower Cholesterol with Foods, not Drugs

lower

Lower Cholesterol With Food, Not Drugs

 

Do you or someone you love have high cholesterol? You are not alone. It is estimated that half of all adults in the United States have high total cholesterol and more than 25 percent have high LDL or ‘bad’ cholesterol1  . I urge anyone who has been troubled by the news that their cholesterol is high to stop focusing on a number. Your cholesterol level is only one of many risk factors for heart disease. If you are truly concerned about cardiovascular disease, here’s what should be drawing your attention:

 

Achieving a normal body fat percentage

Achieving a normal blood pressure without the use of medication

Achieving a normal blood glucose without medication

Achieving a favorable cholesterol level without medication

Engage in aerobic exercise and strength training

The most dramatic protection from heart disease results from maintaining a normal weight, cholesterol and blood pressure with diet and exercise, so that you do not require medications. Medications cannot produce comparable results.

 

Your First Course of Action

 

Being well means removing risk factors for heart disease. Since diet is usually the cause of heart disease,2, 3 taking a drug will do little to stop the progression of the disease as long as a patient’s diet – the cause of the disease – remains the same..

 

If you have elevated cholesterol, dietary and lifestyle modifications should be your first course of action. For most people who commit to change their unhealthy habits, medication will prove unnecessary. Fuel your body with nutrients by eating a healthy diet rich in antioxidants and gradually increase your exercise tolerance.

 

In my medical practice, I have coached thousands of patients to successfully lower their cholesterol through a Nutritarian diet. People drop their blood pressure, lower their blood glucose, lower their weight and improve their exercise tolerance.

 

Dramatic Change with Diet, Not Pills

 

In a 2001 study, a high-fiber, high nutrient diet focusing on vegetables, fruit and nuts was found to reduce cholesterol by 33 percent within two weeks.4  A 2015 study surveying participants who followed the same nutrient-dense, plant rich diet reported an average 42 mg/dl decrease in LDL cholesterol in those with at least 80 percent adherence to that diet. In addition, those who started out obese lost an average of 50 pounds for the entire three year period. Those who started with hypertension reduced their systolic blood pressure by an average of 26 mm Hg Case studies accompanied this data, and documenting reversal of atherosclerosis and resolution of heart problems.5 Previous studies on similar diet and lifestyle changes have been shown to cause regression of atherosclerotic heart disease.6, 7 Living healthfully produces such dramatic changes because it doesn’t address just one risk factor; it makes your entire body healthier. It is for those who want real protection, without the side effects of drugs.

 

Unlike taking a cholesterol lowering statin drug while continuing a disease-causing style of eating, a and lifestyle does more than address one or two heart disease risk factors. You don’t just lower your cholesterol, you become more resistant to diabetes and cancer, and improve your immune function.

 

Achieve Overall Protection

 

No medication can cover up a poor diet, and no single medication can significantly reduce multiple risk factors. Unlike drugs, the Nutritarian diet does significantly reduce multiple risk factors, including lowering body weight and blood pressure, reducing intravascular inflammation, and benefiting intravascular elasticity. A superior diet delivers benefits that protect overall, and almost immediately. For patients fighting cardiovascular disease, a diet of can offer many benefits in addition to cholesterol- lowering:

 

Lower blood pressure8-16

Lower intravascular inflammation17-21

Lower blood glucose and triglyceride levels22

Lower inflammatory markers, including C-reactive protein

and white blood cell count23-30

Increased tissue antioxidant content31

Improved exercise tolerance and oxygen efficiency16

Larger LDL particle size (smaller particles are more heart disease-promoting) and and  lower particle number Prevents LDL from becoming oxidized, (a more damaging form of cholesterol)32-34

The Side Effects are Side Benefits

 

Prescribing statins is counterproductive. Encouraging a patient to take a statin drug downplays the urgency needed for lifestyle and dietary changes. Changes that I know would drastically improve the health, life expectancy and quality of life of dangerously unhealthy individuals. I always say a prescription pad is like a permission slip. You can choose to remove the cause or treat the symptom; treating the symptom with drugs does not reverse heart disease and carries the risk of significant adverse effects. Almost all of my patients prefer a more effective approach, one that not only reduces cholesterol and restores the health of arteries but also reduces blood pressure and reverses heart disease much more effectively than any medication.

My new book, The End of Heart Disease (April 2016) explains the risk of drugs and medical procedures and details the most effective way to protect your heart and your life.

 

Health and Wellness Associates

Archived :   Dr Joel Fuhrman

312-972-Well

HealthWellnessAssociates@gmail.com

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Tomato Plants and Baking Soda

tomatoesplants

 

Use Baking Soda to Get Sweet Tomatoes

 

Home grown tomatoes are nothing at all like those that you buy in the stores. Even the vine ripened ones can’t compare in taste to the sweetness of those you grow yourself. Here is a neat tip to get the most sweet tomatoes each year.

Just sprinkle a small amount baking soda on the soil around your tomato plants being careful not to get the soda on the plant itself. (you can also use 1 tsp in a gallon of water and water the plants that way!)

The baking soda absorbs into the soil and lowers the acidity levels. This will give you tomatoes that are more sweet than tart.

Be careful with young seedlings and be sure to test on one plant before you try it on all of them. If your soil is already quite alkaline, you could alter it too much by adding too much baking soda.

You can also do this with canned tomatoes when making sauce if you like. It will sweeten them without having to add extra sugar (and calories!)

Another use of the baking soda and tomatoes it to make an organic spray to treat tomato fungal disease.

Combine 1 gallon of water with 1 tbsp of baking soda and 2 1/2 tbsp of vegetable oil in a spray bottle. Stir and add 1/2 tsp of castile soap. Spray this solution on the foliage of tomato plants until the fungal disease disappears.

 

Health and Wellness Associates

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Insulin Shots As Effective as Pumps

pump

 

Insulin Shots as Effective as Pumps

 

Adults with type 1 diabetes may be able to manage their blood sugar levels just as well with multiple daily insulin injections as they can with continuous insulin pumps, a recent study suggests.

In type 1 diabetes, a lifelong condition, the pancreas produces little or no insulin, a hormone needed to allow blood sugar to enter cells and produce energy. People with the condition usually have to test their own blood sugar level throughout the day and inject insulin to manage it; otherwise they risk complications like heart disease and kidney damage.

 

Some previous research has suggested pumps may help patients get better blood sugar control than they can achieve by giving themselves multiple daily insulin injections. But patients tend to get more intensive training on managing their blood sugar with pumps than they do with injections, so some doctors have questioned whether better patient education might be the reason pumps get better results.

 

For the current study, researchers set out to answer this question. They offered 260 adults with type 1 diabetes the same education on how to manage their blood sugar, also known as blood glucose, and then randomly assigned participants to use pumps or daily injections.

 

“What the trial shows fairly unequivocally is that education/training can produce considerable benefit, although it leaves many patients still a long way from current glucose targets,” said lead study investigator Dr. Simon Heller, a diabetes researcher at the University of Sheffield in the UK.

 

To compare pumps to injections, researchers examined average blood sugar levels over the course of several months by measuring changes to the hemoglobin molecule in red blood cells. The hemoglobin A1c test measures the percentage of hemoglobin that is coated with sugar, with readings of 6.5 percent or above signaling diabetes.

 

 

At the start of the study, participants had average A1c readings of 9.1 percent, indicating poorly controlled blood sugar with an increased risk of serious complications.

 

After two years of follow-up, most patients still had poorly controlled blood sugar. People using the pumps achieved average A1c reductions of 0.85 percentage points, compared with 0.42 percentage points with multiple daily injections, researchers report in the BMJ.

 

Once researchers accounted for other factors that can influence blood sugar such as age, sex and treatment center, the difference in A1c for pump versus injection patients was too small to rule out the possibility that it was due to chance.

 

There are many different types of pumps and injection devices on the market, and one limitation of the study is that researchers didn’t examine how specific design features might influence how well patients succeeded in managing their blood sugar, the authors note.

 

It’s also possible that the effort to give pump and injection patients the same level of education may have skewed the results because in real life, patients might get more education when they start using pumps than they would for injections, said Dr. Roman Hovorka, director of research at the University of Cambridge Metabolic Research Laboratories in the UK.

 

Pumps also have a technological advantage that wasn’t addressed in the study, Hovorka, who wasn’t involved in the research, said by email. These devices can collect data on insulin delivery and blood sugar levels and transmit that information to clinicians, enabling doctors to adjust treatment based on the results.

 

But because pumps are much more expensive than injections, it doesn’t make sense to use them unless they have a proven advantage for blood sugar control, said Dr. Edwin Gale, emeritus professor of diabetes at the University of Bristol in the UK.

 

In the UK, pumps cost about 2,500 pounds ($3,116.25) a year plus an additional 1,500 pounds ($1,869.75) for batteries and other supplies, researchers note.

 

“I think the take-home message for patients is that pumps won’t do the job for you,” Gale said by email. “They are not for everyone, and many people can do just as well on multiple injections.”

 

Health and Wellness Associates

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Dr P Carrothers

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This Snack Food is Causing Cancer

doritos

Popular Snack Chips May Be Linked to Cancer and Other Diseases

 

Deadly processed foods are very addictive.  Americans currently spend about 90% of their food income buying processed junk like popular Doritos. Doritos are statistically listed as the most popular chips worldwide. Why are Doritos so bad? Take a look at the ingredients.

 

Doritos Ingredients:

 

Whole corn, vegetable oil (corn, soybean, and/or sunflower oil), salt, cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin, wheat flour, whey, monosodium glutamate, buttermilk solids, romano cheese (part skim cow’s milk, cheese cultures, salt, enzymes), whey protein concentrate, onion powder, partially hydrogenated soybean and cottonseed oil, corn flour, disodium phosphate, lactose, natural and artificial flavor, dextrose, tomato powder, spices, lactic acid, artificial color (including Yellow 6, Yellow 5, Red 40), citric acid, sugar, garlic powder, red and green bell pepper powder, sodium caseinate, disodium inosinate, disodium guanylate, nonfat milk solids, whey protein isolate, corn syrup solids.

 

Whole Corn:

 

Genetically modified foods (especially corn) contain toxic chemicals and pesticides that can wreak havoc on your digestive system over time and tax your organs of elimination such as liver, kidneys, bladder, lymphatic system.

 

According to the Institute for Responsible Technology (IRT):

 

“Several animal studies indicate serious health risks associated with GMO food including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system.”

 

Vegetable Oil:

 

Most vegetable oils are genetically modified. Almost 90 % of canola and corn oil in America is GMO. Soy, corn, safflower and canola  oils are dangerous to cook with as they contain very high amounts of Omega-6. Omega-6 is only beneficial for our bodies if the ratio of Omega-6 and Omega-3 is 3 to 1.  Omega-3 sources include fatty fish and cod liver oil. As a nation, we do not consume enough of these. The current ratio in America is at 50:1.   Our culture is way to indulged in processed pre-packaged food, so adding foods cooked with vegetable oil make matters even worse.

Cheddar Cheese (milk, cheese cultures, salt, enzymes): Pasteurized cow’s milk on an industrial commercial level is loaded with unhealthy components such growth hormone and GMOs.  Doritos contain hormones that lead to breast cancer.

 

Yellow #6:

 

Can cause cancer, hyperactivity, allergic reactions, diarrhea, vomiting, nettle rash, migraines and swelling of the skin.

 

Yellow #5:

 

Can cause allergic reactions, hyperactivity, cancer.

 

Red #40:

 

Damages DNA, causes swelling around the mouth, hives, hyperactivity in children and cancer.

 

Maltodextrin:

 

Maltodextrin is a commercial sweetener made from cornstarch. Almost all the maltodextrin used in health foods, vitamins, and supplements are derived from genetically modified corn. Abdominal bloating and flatulence can be experienced; other problems relating to digestion can also become a problem such as constipation and diarrhea.

 

Citric Acid:

 

Citric acid is used as both a flavor enhancer and a preservative ingredient. Citric acid has been known to irritate the digestive system , causing heartburn and damage to the mucous membrane of the stomach. According to a few European studies, citric acid could be responsible for promoting tooth decay as well.

 

Corn Syrup Solids:

 

This is precisely the ingredient that is contributing to the obesity in the United States. Fructose can disturb your metabolism, elevate blood pressure and triglycerides, cause weight gain, heart disease and liver damage, and even deplete your body of vitamins and minerals.

 

Other Flavors:

 

Buttermilk, Romano cheese (part skim cow’s milk, cheese cultures, salt, enzymes), whey protein concentrate, onion powder, corn flour, natural and artificial flavors, dextrose, tomato powder, lactose, spices, wheat flour, salt, lactic acid, citric acid, sugar, garlic powder, skim milk, whey protein isolate, corn syrup solids, red and green bell pepper powder, sodium caseinate, disodium inosinate, disodium guanylate. All these ingredients can cause serious chronic diseases and are the norm for processed snacks.

 

Doritos also contain acrylamides — toxic substances formed when carbohydrates are cooked a high temperature. Acrylamides are linked to cancer and other serious diseases. One study shows that eating acrylamides increases the risk of kidney cancer by 59 percent

 

Remember, you are what you eat. The choice is yours!

 

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V is for Vegetables and Unique Recipes

vegetables

 

V is for Vegetables

When you look at a basket of garden-fresh vegetables, is your imagination inspired by the endless culinary possibilities these fresh-picked beauties represent? Do you feel excitement and a sense of adventure as you take in their distinctive colors, shapes, and weights?

 

One of my goals as a chef, cook-book writer, and father is to help people discover the joys of fresh, locally grown, seasonal vegetables. I want people to be filled with fascination when they see coils of garlic scapes or lacy fronds of fennel.

 

The following recipes from my latest cookbook, V Is for Vegetables, will show you how to perform edible transformations, turning what may seem scraggly, rooty, and earthy into delicious, attractive dishes. You don’t need sophisticated cooking skills — just an appetite for new flavors and textures, and a willingness to explore the possibilities.

 

GARLIC-SCAPE OMELET

Garlic scapes are the tender shoots of the garlic plant that grow up and out of the stem, curling their way toward the sky. Most commercial growers remove the scapes to preserve the energy of the garlic bulbs and increase yield. For home cooks, though, they’re a real treat. Look for scapes at farmers’ markets in early summer. You can chop and prepare them like green beans or slice them thinly and sauté to bring out their delicate aroma. Scapes have a far milder taste than mature garlic.

Garlic-Scape-Omelet

Garlic Scape Omelet

 

Makes one serving

Prep time: five minutes

Cook time: 10 minutes

 

2 tbs. butter

1 clove garlic, smashed

2 garlic scapes, thinly sliced on the diagonal

3 eggs

Salt and pepper to taste

Heat 1 tablespoon of the butter in a small skillet over medium heat. Add the garlic clove, scapes, salt, and pepper and cook until the scapes begin to soften, about two minutes. Remove the garlic clove and discard; transfer the scapes to a bowl.

 

Wipe the skillet clean, and then melt the remaining tablespoon of butter in the skillet over medium heat.

 

Beat the eggs well in a small bowl, and add salt and pepper. Pour the eggs into the pan and stir vigorously to create small, fine curds. As you work, scrape down the sides of the pan so the eggs cook evenly.

 

Sprinkle one-third of the cooked scapes onto the eggs just before the eggs firm up. When the top is evenly set and not runny, tilt the pan away from you and fold the omelet in half with a spatula. The lip of the pan will help form the shape of the omelet as it continues to cook gently.

 

Turn out the omelet onto a plate and serve topped with the remaining garlic scapes.

 

WARM WILTED PEA SHOOTS

Think beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.

peashoots

Warm Wilted Pea shoots

 

Makes four servings

Prep time: 10 minutes

Cook time: three minutes

 

2 tbs. olive oil

1 tbs. sesame oil

1 clove garlic, smashed

4 large handfuls pea shoots

Handful snow pea pods, blanched

Salt and pepper to taste

Heat the olive and sesame oils in a large skillet over medium-high heat.

 

Add the garlic, pea shoots, snow pea pods, salt, and pepper.

 

Cook, stirring often, until the pea shoots are just wilted, about a minute. Serve warm.

 

BRAISED RADISHES WITH HONEY AND BLACK PEPPER

Braising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.

Braised-Radishes-With-Honey-and-Black-Pepper

Braised Radishes With Honey and Black Pepper

 

Makes four servings

Prep time: 10 minutes

Cook time: 10 minutes

 

2 tbs. olive oil

1 lb. radishes, halved

1 clove garlic, smashed

2 tbs. honey

1 tsp. coarsely cracked black pepper

2 tbs. cider vinegar

Salt to taste

Heat the oil in a medium saucepan over medium-high heat. Add half the radishes and all the garlic, and cook until radishes are lightly browned, about five minutes.

 

Add the honey and pepper, and allow the honey to caramelize, about one minute.

 

Add the vinegar, the remaining radishes, and salt. Cook until the second batch of radishes is just warmed but not soft. Serve warm.

 

WARM ZUCCHINI SALAD

Zucchini is more than a ubiquitous plant that grows out of control in summer. Along with other summer squashes like yellow crookneck and pattypan, it’s a symbol of Mediterranean cooking. The tender textures and light flavors are inextricably linked to summer and sun.

Warm-Zucchini-Salad

Warm Zucchini Salad

 

Makes four servings

Prep time: 10 minutes

Cook time: eight minutes

 

2 tbs. olive oil

1 clove garlic, smashed

1 lb. zucchini and other summer squashes, cut into wedges

Pinch crushed red-pepper flakes

Pinch dried oregano

Pinch dried basil

Salt and pepper to taste

1/2 cup fava or any shell beans, blanched, peeled, and rinsed

4 oz. goat cheese, crumbled

Handful fresh basil, roughly chopped

Heat the oil in a large skillet over medium-high heat. Add the garlic, zucchini, red-pepper flakes, oregano, basil, salt, and pepper. Cook until the zucchini is tender, about five minutes.

 

Add the favas, goat cheese, and basil. Toss and serve warm. (Also delicious cooled.)

 

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

 

Call us if you have any concerns or questions about your healthcare.  If you don’t know what you are doing , it is better to ask.  Sometimes there are no do-overs.

 

Health and Wellness Associates

Archived

Mark Anthony

312-972-WELL

 

HealthWellnessAssociates@gmail.com

https://www.facebook.com/HealthAndWellnessAssociates/

 

 

The Cure Is In The Kitchen

cureinkitchen

The Cure Is In The Kitchen

 

There are a lot of reasons why people visit the Mayo Clinic, most of which have something to do with heart surgery or various other medical emergencies. I traveled there recently to learn how to cook barley risotto.

 

Barley has many good features: It’s full of fiber and rich in niacin (vitamin B3) and minerals such as manganese and selenium. It also has a nice, nutty flavor that lends itself to a wide variety of pleasant dishes you might enjoy at the end of a long day. Plus, it’s really easy to cook.

 

I could have learned to make barley risotto in five minutes by reading a recipe, but I went to the Mayo Clinic to learn about it because I wanted to hear from doctors there who are convinced that the greatest public-health advances will come not from gee-whiz medical technology but by teaching Americans how to cook healthy meals.

 

That’s how I happened to sit down with internist Deborah Rhodes, MD, over barley risotto. At one point, our conversation turned to that classic scene from TV cop dramas: A drug dealer, riddled with gunshot wounds, is rushed into the emergency room on a hospital gurney. The valiant crew of surgeons and nurses race to save him, cracking jokes about how one of the bullets hit the exact same place where he was wounded the last time he was in the ER. It will, they quip, reduce the amount of scarring.

 

It’s tempting to look at that cliché and see a tragic example of someone who made dangerous choices that overtax our medical system while destroying lives. But do we ever stop to think about the everyday choices we make that lead to similarly awful outcomes?

 

Rhodes told me she sees patients all the time who suffer an obesity-related medical emergency — say a heart attack — and return years later with other serious complications of obesity because they were unable to address the underlying causes. The statistics are alarming:

 

Women who have survived one of the most common types of breast cancer and are obese have a 30 percent higher chance of recurrence and a nearly 50 percent higher chance of dying from the cancer, compared with healthy-weight survivors.

Some 120,000 cancer cases in the United States each year are directly associated with obesity, according to the American Institute for Cancer Research.

Weight issues may account for as many as 14 percent of cancer deaths in men and 20 percent in women 50 and older, according to a 2003 study by the American Cancer Society.

More than 16 percent of strokes are associated with obesity.

Middle-age men who are obese have a 60 percent greater chance of dying from a heart attack than their counterparts with a healthy weight.

Obesity, of course, has many causes, but for most of us it’s all about priorities — especially balancing the demands of work against the time and energy required to develop and practice healthy habits. We often feel it’s good to spend an extra three hours at the office, but bad to take a little time off to attend yoga class. Or we believe it’s OK to be so selfless at work that we skip lunch, work through dinner, and hit the drive-through on the way home, but it’s selfish to insist on making time for family meals.

 

Part of the solution, according to Rhodes and her Mayo Clinic colleagues, is to teach people how to cook. Mayo’s new “participation kitchen” can help people emerging from a medical crisis who are ready to use that difficult moment in their lives as a pivot point. Learning to prepare healthy meals can aid the  transition from their current lifestyle to one that may keep them out of the emergency room in the future.

 

Mayo also offers life coaching and Pilates classes, as well as health assessments, to help patients get back on the fitness track. If this doesn’t sound like our notions of a hospital, that’s because Mayo and other medical centers are beginning to figure out that the future of health is about preventing, rather than treating, chronic disease. And eating well is a central part of the strategy.

 

That’s easier said than done, of course, and it always has been. Hippocrates, who lived some 2,500 years ago, offered one of our better-known life lessons when he said, “Let food be thy medicine.” But, as Plato pointed out, not everyone was listening. “We have made of ourselves living cesspools and driven doctors to invent names for our diseases,” the philosopher wrote.

 

People in Hippocrates’s time ate what we would today call an organic, whole-foods diet, and they probably got a fair amount of exercise, as there were no cars or escalators. But they still found a way to eat poorly. It’s just something that people do — we’re all too human, all too frail. I like to think of a poor diet not as a personal failure, but as a weakness that has vexed humans since at least the time of Hippocrates.

 

How can we work with that human frailty and nudge ourselves in the direction of better health? We might start by cooking barley for risotto. Load it up with sautéed red peppers and Swiss chard, throw on some sautéed chicken, lamb sausage, or salmon, and you have a thoroughly healthy and satisfying meal.

 

There are even easier steps, though. Keep a bag of almonds or protein bars at the office. They’ll keep you from resorting to the vending machine for sustenance when those last-minute meetings force you to skip lunch. Make a batch of hard-boiled eggs on the weekend so you can grab a quick, protein-rich breakfast when you’re running late for work. Swap out sugary beverages for drinks that you actually love just as much but don’t consider very often — perhaps chilled peppermint tea?

 

None of these things is as complicated as heart surgery. But taken together, they might just keep you out of the emergency room and off the operating table.

 

Health and Wellness Associates

Archived

312-972-WELL

HealthWellnessAssociates@gmail.com

https://www.facebook.com/HealthAndWellnessAssociates/

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