Among the most devastating of food-borne illnesses are the E. Coli infections contracted through eating contaminated meat. A recent
Glen Lawrence, from the Department of Chemistry and Biochemistry at Long Island University, has published a comprehensive review of the relationship between dietary fats and health in the May Advances in Nutrition in which he summarizes the well-researched observation that our decades long fear of saturated fat is ill-founded and has been hazardous to our health.
I have been concerned recently with the way we physicians make a diagnosis of insulin resistance: we’re late. We wait to make the diagnosis until it’s “definite”, but by then it’s also advanced and more difficult to reverse. Meanwhile, we have often been overlooking brilliantly colored red flags along a long and winding road of disease development. Happily, there are ways you can speed up the process through your own awareness of a potential problem.
When I offer a patient my medical opinion that for whatever ails them they should eliminate grains, I often hear from the patient or the family, “But aren’t grains an important part of a balanced diet?”
I understand loving the taste of grains. Now that I’ve spent the better part of a year without gluten, months without grains, I can still admit that I have loved grains in my life. When posed the “Name one food to have on a desert island” question, I was always torn between eggs and brown rice. If I could have had two foods (butter!), I would have gone with the rice. And if we’re talking about more complex foods, who doesn’t love freshly baked whole grain bread?
One of the perplexing issues surrounding the prevention and treatment of osteoporosis has been all the hazards (increased ortality, increased cardiovascular disease) associated with the conventional medical recommendation to increase calcium intake. It turns out that calcium supplementation is not only unnecessary with a normal vitamin D level, it can be hazardous – as I’ve long said – in the absence of adequate vitamin K2.
Glutamine, or L-Glutamine, is the most abundant amino acid circulating on its own in the body. Glutamine is an important component of a functioning immune system, the maintenance of a healthy intestinal lining, as well as certain mental and emotional processes. It can be found in many foods and under “routine” circumstances, the body seems to have adequate supply between what is eaten and what the body makes for itself.
Twice over the last month, articles in the general media have reported that the link has been found between certain foods (red meat and eggs) and heart disease, as if that causation is known and undisputed. The real “behind the headlines” story is that the titles of the articles and the impact of the actual science seem quite far apart.
If you have followed recent statistics on childhood health, you know that children are showing an alarming increase in allergies and eczema. The allergies range from life-threatening food allergies to simple respiratory allergies, sometimes associated with asthma and eczema. Little consensus exists on the cause for the increase, though reports have suggested that less fastidious lifestyles are somewhat protective.
Physiology Eating for a Healthy Heart: First Steps Eating for a Healthy Heart: Full Program Supplements Lab Tests Lifestyle Revised January 26, 2015 Let’s take a good look at the basics of sound nutrition for a healthy heart and cardiovascular system. The blood vessels throughout your body and the ones supplying circulation to your heart […]