As a health care professional, I’ve been receiving daily emails and updates on the state of the latest corona virus, known as COVID-19. As we all know, the disease is spreading. I am sending out this blog to my readership to provide suggestions for optimizing your immune system. Read More
Disease from too much AND too little cholesterol
I am often asked if drinking dilute apple cider vinegar can lower cholesterol. Yes. I believe this is worth consideration. Read More
“Trust the Rocks.” That was Sonam’s advice as I cautiously surveyed each stone in the stream prior to stepping. I didn’t realize it at the time, but it was sage advice. By day three of the trek through the Mustang region of Nepal, many in the group were already exhausted. Sonam, however, moved quickly over the terrain wearing a pair of open toed sandals. We trekkers were, of course, wearing the latest hiking boots designed to maintain a proper arch and provide ankle support, seemingly helpful while traversing narrow ledges carved out in the shale, glacial moraines, and other equally treacherous terrain. My sense was that to keep my balance and prevent injury, every step required focused attention. As a result, I moved slowly. Read More
Mealtime is often teeming with device distraction and I suspect digestion can be affected.
Personal devices have completely consumed the attention of many during mealtime. While dining at a restaurant in the historic district of Rome, I recently witnessed a couple sit across from each other, both firmly grasping their personal devices. They couldn’t have spoken 10 words to each other during the entire meal. Read More
Phil saw his shadow this year, so the word in Punxsutawney is that we have 6 more weeks of winter. Weather in Western Pennsylvania, however, has been erratic and anything but usual this year. Today there were snow flurries, but a few weeks ago, we had a long stretch of temperatures reaching into the upper 60s. It was so warm, many deciduous trees looked as if they were going to start budding. Read More
Grace and her husband, JB, are both wonderful friends and accomplished physicians. Their home is reminiscent of a rejuvenation spa with a relaxing, health conscious atmosphere. Attention is paid to every detail. From organic food and air purifiers on each floor to house plants, essential oil bathroom sprays, and organic soaps, I always leave their home with new ideas for my own. During my most recent stay with them, I gained a new appreciation for the benefits of Himalayan salt lamps. Read More
Approaching the pond, I noticed the feeding stream had dried up and the pond’s level had dipped below the drainage pipe. The water had become stagnant, a serious concern for the fish inside. It struck me as a useful analogy to remind me of the need for proper hydration this winter. Read More
And Why I Left Levittown Behind
As I mowed the lawn yesterday, I must have killed at least 100 bees. They were all over the little white and purple flowers springing up from the clover. I am hoping most of them heard the tractor coming or felt the ground vibrating as I approached. Some bees did fly off before, snip, their flower was cut off at the stem. Read More
While online at a local coffee shop this morning, I overheard a father say to his two children, “It’s important to have real food with real nutrients everyday.“ I’m not sure if they understood the concept of what a nutrient is, but it was heartwarming to hear. This dad is right and his kids are growing up learning to be conscious about the food they eat. There is a lot of “food” out there that isn’t nutritious, and some that isn’t technically food.
At a time in our country when gourmet home cooking has become a popular national past time, the food supply itself has become tainted with many hazards. There are many cooking shows on television, recipes galore on Pinterest and 40 different types of cheese in your average supermarket to facilitate making home cooked meals that are complex and beautiful. Many people are developing a sophisticated palate with an impressive ability to critically assess a food’s presentation. The paradox though is that this assessment is based on the sensual experience of food, meaning the food’s look, aroma and appearance rather than on its nutritional value or potential toxicity. The quality of the food is the big unknown and despite the increasing number and variety of recipes, people all around the country are getting sicker and sicker.
In general, people choose to eat foods that look and taste good. Knowing this tendency, the food industry has figured out ways to increase their product’s shelf life, as well as make their products look more appealing and taste more flavorful. Unfortunately, with few exceptions, each processing step has potential side effects of which most people are unaware. The processed food market is replete with chemicals that are designed to stimulate people’s taste buds. Do you think the creation of the sweet and salty blend in the flavor “salted caramel” is by accident? Whereas it used to be that only packaged foods were processed, now, most conventional fruits and vegetables have also been processed in some way. For example, are you aware that most conventional root vegetables such as potatoes are dipped or sprayed with chemicals that prevent them from sprouting so they will have a longer shelf life?
What nutrients do we need from food?
There are several important categories of nutrition we need from food, primarily sugars, fats and proteins. Chemical energy comes to the body from the enzymatic breakdown of starches and sugars. Each cell has the ability to digest sugar which the cell can then use to function. If you eat too much sugar, however, your cells will convert the excess sugar into storage molecules, including fat, for later use. If you aren’t physically active, and you continually eat too much sugar, you are setting yourself up for diseases such as obesity and diabetes.
Fats are a critical source of nutrition for the body. In fact, every cell in your body is surrounded by a membrane composed of molecules which contain fatty acids that are acquired through the digestion of fats. Although cholesterol has gotten a bad wrap for its association with plaques in the cardiovascular system, cholesterol is also a necessary constituent of every cell membrane in the body. Cholesterol helps give every cell membrane structure and allows the membrane to function properly. Cholesterol is also a building block from which your body is able to create many hormones which are crucial for communication between different organ systems and glands in the body.
Proteins too are an essential part of one’s diet. Through the digestion of protein, the body is supplied with amino acids which then travel through the bloodstream supplying the body’s cells with the building blocks needed to create their own proteins.
So during your next meal, give some thought as to what you are consuming. If you are eating a packaged, processed food, look at the ingredient panel, and take note as to whether or not you are ingesting proteins, fats and sugars, or, are you eating a chemical compound that is something else?
Writing is not new to me, but blogging is another story. I’ve written many scientific papers and a couple of book chapters in the medical literature. Writing non-fiction however has been calling to me for some time now, for I have a lot to share for those interested in learning from my experiences. I am a diagnostic radiologist who for the past decade, has been working and living in a Pittsburgh suburb, helping to raise my two children. Read More