I have been reading some studies done in the New England Journal of Medicine and in Lancet. For those who do not know, Lancet is a world renowned medical journal published in England. The researchers on "both side of the pond," appear to have come up with the same results when studying the efficacy of mammograms. Here is a synopsis of their findings:
Mammograms: For 1 life saved, 3 over diagnosed By Maria Cheng, The Associated Press
In Britain, mammograms are usually offered to women aged 50 to 70 every three years as part of the state-funded breast cancer screening program.
Scientists said the British program saves about 1,300 women every year from dying of breast cancer while about 4,000 women are over diagnosed.
By that term, experts mean women treated for cancers that grow too slowly to ever put their lives at risk. This is different from another screening problem: false alarms ( also known as false positives), which occur when suspicious mammograms lead to biopsies and follow-up tests to rule out cancers that were not present. The study did not look at the false alarm rate.
"It's clear that screening saves lives," said Harpal Kumar, chief executive of Cancer Research U.K. "But some cancers will be treated that would never have caused any harm and unfortunately, we can't yet tell which cancers are harmful and which are not."
Each year, more than 300,000 women aged 50 to 52 are offered a mammogram through the British program. During the next 20 years of screening every three years, 1 percent of them will get unnecessary treatment such as chemotherapy, surgery or radiation for a breast cancer that wouldn't ever be dangerous. The review was published online Tuesday in the Lancet journal.
I read another study indicating that physical exams by doctors caught and missed virtually the same number of women with breast cancer. The medical exam missed breast cancer 13% of the time and the mammograms missed it 14% of the time...interesting, isn't it? There's also another study out which indicates a significant increase in the amount of breast cancer cases among young women. That is very troublesome as the prognosis for younger women is far more dire than for those with breast cancer among women over 50. Also, the type of breast cancer in younger women is far more virulent than for older women. I believe it is important to explain that to women so that we can target the need for potentially debilitating treatments to those who will benefit the most, as opposed to prescribing a "one size fits all," type of therapy.
Thursday, February 28, 2013
Wednesday, February 27, 2013
Stuffed Salmon Recipe
I had a patient suggest that I give out my recipe for stuffed salmon as it is one of her favorites and a big hit every time she serves it to others. I have posted it on my webiste, under "non-gluten recipes." I hope you enjoy it...the salmon is really wonderful served this way.
<ahref=http://fixdhealthcare.
<ahref=http://fixdhealthcare.
Tuesday, February 26, 2013
Healthy cooking
So, now that we have discussed the importance of incorporating whole foods in your diet, we need to consider what is the best type of cookware to use in your food preparation. Spending the extra money on good quality food and then cooking those foods in teflon or aluminum cookware is counterproductive and just plain unhealthy. So, let's talk about cookware.
How many different pots and pans have you bought over the years? Did you know that non-stick cookware needs to be replaced at least every few years, let alone considering the fact that this type of cookware always out gases dangerous amounts of chemicals each time you use it? Stainless steel cookware can be reactive with acid/alkaline foods and foods most definitely stick to it. I have found cookware that is safe, non-reactive with all foods, non-stick, enamel clad and lasts a lifetime. It is expensive to purchase. However, when you consider how many times you've had to replace your cookware, it does pay for itself. I'll put the link to the website on my FaceBook page. Here is an excerpt from the website about this cookware:
cookware features a copper plate fused into a carbon-steel core, which is then expertly layered between our durable and beautiful AA German enamel – a Chantal cookware exclusive. Copper conducts heat beautifully, and our patented copper-fused technology yields cookware that heats quickly and evenly with no hotspots. We use only the highest quality enamel, the healthiest cooking surface available. Unlike aluminum or stainless, our enamel is naturally stick resistant and will not react with acidic or alkaline foods, so all your meals can be cooked and stored safely. Copper Fusion remains bright without polishing, and will not delaminate or decline over time. Chantal cookware is safe to use with all utensils, including metal, and can go from stovetop to table, and then directly into the refrigerator or freezer. Our tempered-glass lids allow for easy monitoring of cooking, and our rivetless, stay-cool handles provide a seamless interior cooking surface. All pieces are dishwasher safe, and are perfect for all stove types, including magnetic induction.
http://www.facebook.com/pages/
How many different pots and pans have you bought over the years? Did you know that non-stick cookware needs to be replaced at least every few years, let alone considering the fact that this type of cookware always out gases dangerous amounts of chemicals each time you use it? Stainless steel cookware can be reactive with acid/alkaline foods and foods most definitely stick to it. I have found cookware that is safe, non-reactive with all foods, non-stick, enamel clad and lasts a lifetime. It is expensive to purchase. However, when you consider how many times you've had to replace your cookware, it does pay for itself. I'll put the link to the website on my FaceBook page. Here is an excerpt from the website about this cookware:
cookware features a copper plate fused into a carbon-steel core, which is then expertly layered between our durable and beautiful AA German enamel – a Chantal cookware exclusive. Copper conducts heat beautifully, and our patented copper-fused technology yields cookware that heats quickly and evenly with no hotspots. We use only the highest quality enamel, the healthiest cooking surface available. Unlike aluminum or stainless, our enamel is naturally stick resistant and will not react with acidic or alkaline foods, so all your meals can be cooked and stored safely. Copper Fusion remains bright without polishing, and will not delaminate or decline over time. Chantal cookware is safe to use with all utensils, including metal, and can go from stovetop to table, and then directly into the refrigerator or freezer. Our tempered-glass lids allow for easy monitoring of cooking, and our rivetless, stay-cool handles provide a seamless interior cooking surface. All pieces are dishwasher safe, and are perfect for all stove types, including magnetic induction.
http://www.facebook.com/pages/
Friday, February 22, 2013
Post #3/ Whole Food Nutrition
Eating a whole food diet provides the nutrition that is needed with today's lifestyles. That might sound almost counter-intuitive as everyone seems to be in such a hurry, all day long. But, that is precisely the point; the more stressful our lifestyle, the more necessary it is to eat well...and, sleep well. Whole foods restore natural vitality to those seeking wellness. There is no chance of attaining wellness ( You'll notice I don't say, "attaining health"...that's because, by definition, the state of health is merely the absence of symptoms of sickness or disease...a far cry from, "wellness.") without incorporating primarily whole foods into our diet.
You might be interested to know that supplements, with one exception, are NOT whole food. This means that all those billions of dollars we spend on supplements each year not only aren't helping us, they very well often are hurting us. When your medical doctor tells you that you need "a" calcium or vitamin D3 or a multi-vitamin, he/she hasn't bothered to read their own medical research. That is sad, indeed. No supplement purchased from a pharmacy, Wall Mart or online vitamin company is whole food. The only supplements that have been proven to increase bone density, for instance, are whole food sources of supplementation. Read the label on your calcium bottle. I guarantee that if you haven't purchased that calcium from a whole food supplement company, the label says your calcium is from: carbonate, lactate, citrate, hydroxyapetite or some other calcium salt. Anyone interested in the actual research substantiating my statement about the calcium need only to contact me about it. There are precious few companies that offer a true whole food, organic supplement...we handle one such company's nutrients.
There are very few times when I can make a generalized statement and feel good about it. I will, now. Whole food is the key; it is the answer and solution to creating a long, "wellness" life.
Now that we know the kind of food we should eat, I think I'll talk a bit about the best way to prepare these foods...including the type of pans and pots we use...next time.
http://www.facebook.com/pages/
You might be interested to know that supplements, with one exception, are NOT whole food. This means that all those billions of dollars we spend on supplements each year not only aren't helping us, they very well often are hurting us. When your medical doctor tells you that you need "a" calcium or vitamin D3 or a multi-vitamin, he/she hasn't bothered to read their own medical research. That is sad, indeed. No supplement purchased from a pharmacy, Wall Mart or online vitamin company is whole food. The only supplements that have been proven to increase bone density, for instance, are whole food sources of supplementation. Read the label on your calcium bottle. I guarantee that if you haven't purchased that calcium from a whole food supplement company, the label says your calcium is from: carbonate, lactate, citrate, hydroxyapetite or some other calcium salt. Anyone interested in the actual research substantiating my statement about the calcium need only to contact me about it. There are precious few companies that offer a true whole food, organic supplement...we handle one such company's nutrients.
There are very few times when I can make a generalized statement and feel good about it. I will, now. Whole food is the key; it is the answer and solution to creating a long, "wellness" life.
Now that we know the kind of food we should eat, I think I'll talk a bit about the best way to prepare these foods...including the type of pans and pots we use...next time.
http://www.facebook.com/pages/
Thursday, February 21, 2013
Post #2/ Whole Food Nutrition
Whole foods are vegetables, grains and fruits...organic, whenever possible. Conventionally grown foods not only are sprayed with pesticides and herbicides, but are grown with artificial fertilizers. Synthetic fertilizers, used over a period of time, cause weaker plants, necessitating the need for even more chemical sprays. If we think about it, those who eat a nutritious diet fair much better than those whose diet consists mainly of processed, packaged, empty calorie foods. The same thing can be said for plants grown in a synthetic medium...they are weaker than those grown in an organic medium.
Whole foods supply the body with adequate amounts of balanced nutrients at the cellular level. The key word, here, is "balanced." All sickness stems from imbalances within our cells, frequently caused by eating nutrient-depleted foods. These types of foods also cause an acidic imbalance in our bodies. The American diet is high in acid and low in alkaline foods. Acidic foods are protein, packaged and processed foods. Alkaline foods are mostly fruits and vegetables. Look at your plate...it should contain 75% vegetable and 25% protein. It's that basic. A balanced, whole food diet will help prevent many of the degenerative diseases that plague this country.
The other evening, we had our grandson over for dinner. We had roasted chicken with roasted vegetables. He likes the leg, so he had a chicken leg with servings of the following vegetables: broccoli, parsnips, carrots, sweet potatoes and red skinned potatoes. I can tell you he never ate a parsnip before that evening. He happily ate everything on his plate, which he proudly proclaimed several times to me. The next night, he ate brussel sprouts. I just called them, "vegetables" and he ate all of them on his plate. Later, I told him what they were. This is simply to illustrate that we can introduce new or unusual vegetables to children without making a bit deal about it. I served him a plate that contained the 75%/25% portions. We also had walnut and dark chocolate chip biscuits and strawberry mousse for dessert (recipes on my website).
<ahref=http://fixdhealthcare.
http://www.facebook.com/pages/
Whole foods supply the body with adequate amounts of balanced nutrients at the cellular level. The key word, here, is "balanced." All sickness stems from imbalances within our cells, frequently caused by eating nutrient-depleted foods. These types of foods also cause an acidic imbalance in our bodies. The American diet is high in acid and low in alkaline foods. Acidic foods are protein, packaged and processed foods. Alkaline foods are mostly fruits and vegetables. Look at your plate...it should contain 75% vegetable and 25% protein. It's that basic. A balanced, whole food diet will help prevent many of the degenerative diseases that plague this country.
The other evening, we had our grandson over for dinner. We had roasted chicken with roasted vegetables. He likes the leg, so he had a chicken leg with servings of the following vegetables: broccoli, parsnips, carrots, sweet potatoes and red skinned potatoes. I can tell you he never ate a parsnip before that evening. He happily ate everything on his plate, which he proudly proclaimed several times to me. The next night, he ate brussel sprouts. I just called them, "vegetables" and he ate all of them on his plate. Later, I told him what they were. This is simply to illustrate that we can introduce new or unusual vegetables to children without making a bit deal about it. I served him a plate that contained the 75%/25% portions. We also had walnut and dark chocolate chip biscuits and strawberry mousse for dessert (recipes on my website).
<ahref=http://fixdhealthcare.
http://www.facebook.com/pages/
Monday, February 18, 2013
Post #1 about Whole Food Nutrition
The first thing I think we should do is define what whole foods are. They are foods that have not been altered, genetically modified/engineered and are minimally processed. Simply put, we want to eat foods that are most nearly like they were in nature. The more we process and alter foods, the less healthful and helpful they are to our bodies. Processed foods are "fake" foods. They are "fake" in the sense that they offer zero nutritional value but also offer 100% sugar, preservatives and other chemicals...this is what is known as "empty calories."
The problem with empty calories is not just that they offer no food value, but that they interfere with our body's ability to function in a balanced way. This is the beginning of imbalance, which leads to cellular breakdown, which leads to sickness. The additional problems associated with "fake" foods are the effects they have on little ones. Learning disabilities, focus issues and hyperactivity are all associated with "fake" foods.
So, what can we do for ourselves and our children to help ensure we have the healthiest life possible? We can begin to make small changes that will, eventually, make a big difference. I know that changing from the "traditional" American diet to a completely whole food, organic diet can be difficult and expensive. I have some ideas that may be of help.
1. Don't try to change your eating habits all at once.
2. Don't get overwhelmed by the thought of wanting to change.
3. Change one thing at a time.
4. Be consistent with your choices.
5. Have fun and include the whole family in these changes.
I suggest that you pick one food or food group that your family loves and make the first change, there. Since seed-containing foods are the most susceptible to pesticides and herbicides, change those as soon as you can. If your family loves peppers, strawberries or eggs, start by changing to organic only. Remember, one small change, today, can result in significant improvements in health, tomorrow.
In my next blog, we'll get into more specifics.
<ahref=http://fixdhealthcare.
http://www.facebook.com/pages/
The problem with empty calories is not just that they offer no food value, but that they interfere with our body's ability to function in a balanced way. This is the beginning of imbalance, which leads to cellular breakdown, which leads to sickness. The additional problems associated with "fake" foods are the effects they have on little ones. Learning disabilities, focus issues and hyperactivity are all associated with "fake" foods.
So, what can we do for ourselves and our children to help ensure we have the healthiest life possible? We can begin to make small changes that will, eventually, make a big difference. I know that changing from the "traditional" American diet to a completely whole food, organic diet can be difficult and expensive. I have some ideas that may be of help.
1. Don't try to change your eating habits all at once.
2. Don't get overwhelmed by the thought of wanting to change.
3. Change one thing at a time.
4. Be consistent with your choices.
5. Have fun and include the whole family in these changes.
I suggest that you pick one food or food group that your family loves and make the first change, there. Since seed-containing foods are the most susceptible to pesticides and herbicides, change those as soon as you can. If your family loves peppers, strawberries or eggs, start by changing to organic only. Remember, one small change, today, can result in significant improvements in health, tomorrow.
In my next blog, we'll get into more specifics.
<ahref=http://fixdhealthcare.
http://www.facebook.com/pages/
Monday, February 4, 2013
Pressure cooker cooking
I'm sure that most of you have never used a pressure cooker, but I'd like you to think about adding this equipment to your kitchen as a way of cutting down on cooking time and making some pretty interesting dishes.
I've been using a pressure cooker for almost 39 years and I love it. The newer ones (I actually am still using my 39 year old cooker!) have a gauge on them to indicate pounds of pressure...usually in 5, 10 and 15 pound increments. The amount of liquid needed in a pressure cooker vs. conventional boiling is significantly different and the time it takes to cook is also significantly decreased over conventional cooking.
You can make quinoa grain in less than half the time as well as mashed root vegetables or even potato salad. If any of you would like some help or ideas for pressure cooker cooking, please let me know by writing to me at my email address, which can be obtained from my website.
<ahref=http://fixdhealthcare.
I've been using a pressure cooker for almost 39 years and I love it. The newer ones (I actually am still using my 39 year old cooker!) have a gauge on them to indicate pounds of pressure...usually in 5, 10 and 15 pound increments. The amount of liquid needed in a pressure cooker vs. conventional boiling is significantly different and the time it takes to cook is also significantly decreased over conventional cooking.
You can make quinoa grain in less than half the time as well as mashed root vegetables or even potato salad. If any of you would like some help or ideas for pressure cooker cooking, please let me know by writing to me at my email address, which can be obtained from my website.
<ahref=http://fixdhealthcare.
Subscribe to:
Posts (Atom)