A holistic approach to pediatric care in Frisco and Plano, Texas

Award winning, top rated Pediatrician serving Frisco, Plano, Allen and North Dallas

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Is it Flu or Cold or Covid?

Flu season is in beginning, and preparation is your key to staying healthy. Unfortunately, despite your best efforts, the flu can still strike. If it does, early detection and appropriate responses are essential to treating this draining bug. There’s just one problem: How do you know if you actually have the flu?

The only way to know for certain if your sickness is indeed the flu is with a flu test. But then there are also some identifiable signs that could mean you need to see a doctor, and other signs that you likely don’t have the flu.

Influenza (flu) and the common cold are both contagious respiratory illnesses, but they are caused by different viruses. Flu is caused by influenza viruses only, whereas the common cold can be caused by a number of different viruses, including rhinoviruses, parainfluenza, and seasonal coronaviruses.

Why should we take this seriously?

Source: FREOPP

Flu or Cold?

Cold or Flu?
Source: CDC
The Coronavirus conundrum: flu, common cold, seasonal ...
Comparing Flu, cold, allergy and covid

Similarities between Flu and Covid:

Both COVID-19 and flu can have varying degrees of signs and symptoms, ranging from no symptoms (asymptomatic) to severe symptoms. Common symptoms that COVID-19 and flu share include:

  • Fever or feeling feverish/having chills
  • Cough
  • Shortness of breath or difficulty breathing
  • Fatigue (tiredness)
  • Sore throat
  • Runny or stuffy nose
  • Muscle pain or body aches
  • Headache
  • Vomiting and diarrhea
  • Change in or loss of taste or smell, although this is more frequent with COVID-19.

Differences of Covid:

  • If a person has COVID-19, it could take them longer to experience symptoms than if they had flu.
  • Typically, a person experiences symptoms about 5 days after being infected, but symptoms can appear 2 to 14 days after infection.
  • It’s possible for people to spread the virus for about 2 days before experiencing signs or symptoms (or possibly earlier) and remain contagious for at least 10 days after signs or symptoms first appeared. If someone is asymptomatic or their symptoms go away, it’s possible to remain contagious for at least 10 days after testing positive for COVID-19. People who are hospitalized with severe disease and people with weakened immune systems can be contagious for 20 days or longer.
  • While the virus that causes COVID-19 and flu viruses are thought to spread in similar ways, the virus that causes COVID-19 is generally more contagious than flu viruses. Also, COVID-19 has been observed to have more superspreading events than flu. This means the virus that causes COVID-19 can quickly and easily spread to a lot of people and result in continual spreading among people as time progresses.
  • Overall, COVID-19 seems to cause more serious illnesses in some people. Serious COVID-19 illness resulting in hospitalization and death can occur even in healthy people. Some people that had COVID-19 can go on to develop post-COVD conditions or multisystem inflammatory syndrome (MIS)

Source: Internet & Others

The views expressed in this article should not be considered as a substitute for a physician’s advice. Always make sure to seek a doctor or a professional’s advice before proceeding with the home treatment plan.

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Anaphylaxis is a life-threatening allergic reaction that occurs immediately upon exposure to the allergen trigger. It affects the entire body.

The most common severe allergies are from:

· insect bites and stings

· food

· medications

BEST DEFENCE: Avoid allergens.

READ MORE: http://www.healthline.com/health/anaphylaxis/effects-on-body

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Studies show that modern wheat (often called high-yield, semi-dwarf wheat) is significantly less nutritious than the older varieties (1, 2).

But there is also some evidence that modern "whole" wheat isn’t just less nutritious, it may also be significantly more harmful to your heart.

Studies that compare modern wheat to its older counterparts show that it can increase cholesterol levels and inflammatory markers… but inflammation is among the leading drivers of heart disease (3, 4).

Modern wheat also contains different gluten proteins than the older breeds and is significantly more harmful to people with Celiac disease and irritable bowel syndrome (6, 7).

Read more: http://authoritynutrition.com/4-heart-healthy-foods-that-clog-arteries/#ixzz328ARW9hP

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The Asthma and Allergy Foundation of America ranks which cities are the worst. The rankings are based on pollen count (which includes grass/tree/weed pollen as well as mold spores), how much allergy medication is used in each city, and the number of allergists per capita. The full list of 100 and more details on methodology are available on their site (pdf). Here are the 10 worst cities in the U.S. for people with allergies in 2014:

1. Louisville, KY

2. Memphis, TN

3. Baton Rouge, LA

4. Oklahoma City, OK

5. Jackson, MS

6. Chattanooga, TN

7. Dallas, TX

8. Richmond, VA

9. Birmingham, AL

10. McAllen, TX

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Like you, I thought that there was no link between Allergies and Climate Change…..But

A long-term study conducted by Rutgers University released in 2013 reported that tree season has “been creeping up in length about a half day for the past 20 years” due to climate change. This study also referenced separate research that found a correlation between “seasonal warming and a longer ragweed season in some parts of central North America.”

Researchers are predicting that 2014 will be one of the worst allergy seasons on record.

According to data from the American Academy of Allergy, Asthma & Immunology (AAAAI), bright, colorful flowers are unlikely culprits since their sweet scents attract insects that transfer the large waxy pollen from plant to plant via their bodies. However, the trees and plants that are “ignored” by the insects (due to their lack of smell) and rely on the wind to carry the powder-like pollen tend to cause the most allergic reactions.


Whether you’re suffering from mild or severe allergies, make sure to wear a mask when spending time outdoors. A National Institute of Occupational Safety and Health (NIOSH) rated N95 level filter mask can be used to reduce exposure to the dust and pollen particles.

Pollen is higher on windy and humid days and lower on rainy and cooler days.

Take Precaution.

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You may have heard about the recent study that links poor air quality with high risk of Autism. Children spend most of their time indoors and the Air Quality matters. Children’s breathe much closer to the ground than adults, and as a result, heavier airborne chemicals pose more of a risk to children than to adults.


a) There is a strong correlation between poor indoor air quality and asthma. Asthma is the 3rd leading cause of hospitalization among children under the age of 15.

b) Longer Term effects of air pollutants like VOCs and Ozone are Cancer, Headache and Neurological diseases.


1) Ventilate you house frequently.

2) Eliminate products in your home that contain VOCs (e.g. products NOT certified by GREENGUARD Environmental Institute) & unnecessary chemicals.

3) Use non-fragrant, water-based cleaners

4) Avoid any product with odor

5) Keep indoor humidity at < 60% relative humidity.

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The common cold strikes adults two to three times a year on average, while children under age 2 develop colds about six times a year.

Colds are not caused by cold weather but by 100 types of Rhinoviruses.


· The best way to avoid a cold is to keep your hands germ-free.

· using alcohol-based disinfectants and gloves, are also effective in preventing the cold. But soap is more effective than alcohol-based hand sanitizers.

· In children, taking zinc (10 to 15 milligrams of zinc sulfate daily) works, too. This is found in meat, beans and nuts, and appears to be effective in reducing the number of colds per year.

· There is some evidence that probiotics may help prevent colds but it is unclear why.

· Gargling water, eating garlic, exercising and homeopathic remedies — didn’t provide clear or sufficient evidence.

· Cold viruses love eyes and noses but rarely leap mouth to mouth. So avoid rub your eyes and giving kisses.


· There’s no vaccine or cure for the cold, which usually takes a week to fully resolve.

· pain relievers ibuprofen are effective in relieving pain and fever, but not in relieving other symptoms.

· Taking antihistamines combined with decongestants or pain medications appears to be somewhat effective in treating the symptoms of colds in people older than age 5.

· Humidity can relieve congestion.

· As for nasal sprays, the drug ipratropium may alleviate a runny nose, but it is not effective in treating congestion.

· Vitamin C and antibiotics showed no benefit for treating the common cold.


· People who are happy, lively, calm or exhibit other positive emotions are less likely to catch colds and report fewer symptoms of the illness.

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Gluten is a composite of starch and proteins found in certain grassy grains like wheat, barley and rye.

The federal Food and Drug agency set a gluten limit of 20 parts per million in products labeled gluten free. It was similar to the level adopted in recent years by the European Union and Canada. The F.D.A. first proposed the 20 parts per million standard in 2007, and companies have used that limit as a guide for their products even before the new rule was published.

When eaten by people with celiac disease, gluten can trigger the production of antibodies that damage the lining of the small intestine.

Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. Many specialty grocery stores sell gluten-free foods.


• Start reading labels early. Show children the word “wheat” on labels to help them recognize the word even before they can read. This helps to place the “blame” for not being able to eat a food item on the label rather than on the parent.

• Involve the Child in Meal Planning and Preparation: Children should be encouraged to participate in meal planning, purchasing groceries and preparation of meals. Young children can select produce at the grocery store, set the table, and help wash vegetables or fruits. Older children can help choose the menu, select grocery items, and make all or part of a meal by reading recipes and ingredient lists.

• Role play: Practicing what a child will say to an adult when offered a questionable food is important. Most parents teach their children to be polite and respectful to other adults and those in authority such as a teacher or parent volunteer. Saying “no” to such an adult will be difficult for a child if they do not know what to say.

• Identify “look-a-like” foods: It is very common for families to find “look-a-like” foods for the child. While this helps the child feel less isolated when eating with friends, or at parties, it is important to help

• the child understand that their foods are different. By understanding that their “look-a-like” food is not the same as regular foods (i.e., cupcakes), the child is better able to make safe choices when the parent is not available to help. For example, Mom may make “Rice Krispies Treats®” at home with a gluten-free rice cereal.

• Parents can set an example by maintaining a positive attitude. Even very young children look to their parents for emotional cues and strategies for handling stressful events.


Gluten Free foods:

• unprocessed Beans, seeds, nuts in their natural form

• Fresh eggs

• Fresh meats, fish and poultry (not breaded, batter-coated or marinated)

• Fruits and vegetables

• Most dairy products

It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives.

Gluten-free GRAINS:

• Amaranth

• Arrowroot

• Buckwheat

• Corn and cornmeal

• Flax

• Gluten-free flours (rice, soy, corn, potato, bean)

• Hominy (corn)

• Millet

• Quinoa

• Rice

• Sorghum

• Soy

• Tapioca

• Teff


Avoid all food and drinks containing:

• Barley (malt, malt flavoring and malt vinegar are usually made from barley)

• Rye

• Triticale (a cross between wheat and rye)

• Any type of Wheat including…

• Bulgur

• Durum flour

• Farina

• Graham flour

• Kamut

• Semolina

• Spelt

Avoid unless labeled ‘gluten-free’

In general, avoid the following foods unless they’re labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

• Breads

• Cakes and pies

• Candies

• Cereals

• Cookies and crackers

• Croutons

• French fries

• Gravies

• Imitation meat or seafood

• Matzo

• Oats

• Pastas

• Processed luncheon meats

• Salad dressings

• Sauces, including soy sauce

• Seasoned rice mixes

• Seasoned snack foods, such as potato and tortilla chips

• Self-basting poultry

• Soups and soup bases

• Vegetables in sauce

You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:

• Food additives, such as malt flavoring, modified food starch and others

• Medications and vitamins that use gluten as a binding agent

• Play dough


• Childrens Digestive Health and Nutrition Foundation: www.celiachealth.org

• A Child’s Guide to Dealing with Celiac Disease: www.celiaccenter.org

• R.O.C.K Raising Our Celiac Kids Web site: www.celiackids.com

• Celiac Disease Foundation: www.gluten.org

• Kids Baking Club: www.glutenfreecookingclub.com

Source: Multiple including Mayo Clinic