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HELP YOUR WORLD BY BEING A BIT MORE VEGETARIAN

Excerpt:

In 2009 researchers from the Netherlands Environmental Assessment Agency publishedtheir projections of the greenhouse gas consequences if humanity came to eat less meat, no meat, or no animal products at all.

The researchers predicted that universal veganism would reduce agriculture-related carbon emissions by 17 percent, methane emissions by 24 percent, and nitrous oxide emissions by 21 percent by 2050.

Universal vegetarianism would result in similarly impressive reductions in greenhouse gas emissions. What’s more, the Dutch researchers found that worldwide vegetarianism or veganism would achieve these gains at a much lower cost than a purely energy-focused intervention involving carbon taxes and renewable energy technology.

The upshot: Universal eschewal of meat wouldn’t single-handedly stave off global warming, but it would go a long way toward mitigating climate change.

A second major ramification of global vegetarianism would be expanses of new land available. Currently, grazing land for ruminants—cows and their kin—accounts for a staggering 26 percent of the world’s ice-free land surface.

The Dutch scientists predict that 2.7 billion hectares (about 10.4 million square miles) of that grazing land would be freed up by global vegetarianism, along with 100 million hectares (about 386,000 square miles) of land that’s currently used to grow crops for livestock.

A third major ramification of global vegetarianism would be that the risk of antibiotic-resistant infections would plummet.

Currently, the routine use of antibiotics in animal farming to promote weight gain and prevent illness in unsanitary conditions is a major contributor to antibiotic resistance.

Last year the Centers for Disease Control and Prevention announced that at least 2 million Americans fall ill from antibiotic-resistant pathogens every year and declared that “much of antibiotic use in animals is unnecessary and inappropriate and makes everyone less safe.”

The over-prescription of antibiotics for humans plays a big role in antibiotic resistance, but eradicating the factory farms from which many antibiotic-resistant bacteria emerge would make it more likely that we could continue to count on antibiotics to cure serious illnesses.

Let’s try a middle path. We’re not all going to become vegetarians, but most of us can stop giving our money to factory farms—the biggest and worst offenders, from a pollution and public health perspective.

We can eat less meat than we currently do, especially meat from methane-releasing ruminants (cattle, sheep, goats, etc.).

Read more: http://www.slate.com/articles/health_and_science/feed_the_world/2014/05/meat_eating_and_climate_change_vegetarians_impact_on_the_economy_antibiotics.html#ixzz3BPdC9b3g


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LATEST HARVARD STUDY ON MEAT EATING AND BREAST CANCER

Cravers of meat and the Meat industry are not going to like this….

A LONG TERM (20 YR) Harvard study of nearly 89,000 women suggests that women who ate the most red meat increased their risk for breast cancer by a whopping 25 percent. In general, replacing one daily serving of meat with legumes, fish or poultry has the potential to reduce breast cancer risk by a relative 15 to 20 percent.
The study found that reduction of red meat intake in the diet not only decreases the risk of breast cancer but also decreases the risk of other chronic diseases, such as coronary heart disease, stroke, diabetes and other kind of cancers, as well.

SOURCES: Maryam Farvid, Ph.D., department of nutrition, Harvard School of Public Health, Boston; Stephanie Bernik, M.D., chief of surgical oncology, Lenox Hill Hospital, New York City; David Katz, M.D., M.P.H., director, Yale University Prevention Research Center, New Haven, Conn.; June 10, 2014, BMJ, online


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BE A REBEL FOR A CAUSE

Eating lots of meat is a modern day phenomenon. In ancient cultures vegetarianism was much more common, except in nomadic populations.

A French research team figured out that by looking at the carbon atoms in mummies that had lived in Egypt between 3500 B.C. and 600 A.D. you could find out what they ate.

What they found was startling. Egyptians of the past were primarily vegetarians.

Many expected the ancient Egyptians living along the Nile to have eaten fish. However, despite considerable cultural evidence, there seems to have been little fish in their diet.

Now look at the way we live today: Meat Consumption WW

Source: NIH

WHAT DID THE ESTEEMED NATIONAL INSTITUTE OF HEALTH (NIH) CONCLUDE?

Meat in the diet provides an important source of protein and micronutrients, such as iron, zinc, and B-vitamins. However, energy-dense diets, purported to be high in meat, fats and sugars, and further compounded by sedentary lifestyle, have been implicated in the growing epidemics of obesity and diet-related chronic diseases. Evidence suggests vegetarians may be at lower risk for CVD, hypertension, diabetes mellitus, obesity, and cancer.

It is your decision, go with the trend or BE A REBEL FOR A CAUSE.


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THE PRICE OF OUR MEAT ADDICTION

The U.S. Department of Agriculture issued a health alert warning consumers of salmonella linked to three Foster Farms processing facilities in Central California.

The year-old national outbreak stands at 524 sickened by strains of salmonella.

Get this: Federal inspectors and Foster Farms say salmonella-tainted chicken is safe to eat when handled properly and cooked to a minimum of 165 degrees Fahrenheit.

Salmonellosis, the illness caused by the bacteria, usually lasts four to seven days. Although, most persons recover without treatment, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized. Every year, approximately 42,000 cases of salmonellosis are reported in the United States. Children are the most likely to get salmonellosis. Young children, the elderly, and the immunocompromised are the most likely to have severe infections. It is estimated that approximately 400 persons die each year with acute salmonellosis.

RECENT OUTBREAKS

· On January 10, 2014, Tyson Foods, Inc. recalled approximately 33,840 pounds of mechanically separated chicken products that may be contaminated with Salmonella Heidelberg.

· 2013 – Epidemiologic, laboratory, and traceback findings linked this outbreak of human Salmonella Typhimurium infections to contact with chicks, ducklings, and other live baby poultry sourced from Privett Hatchery in Portales, New Mexico.

· 2013 Mt. Healthy Hatcheries in Ohio: A total of 158 persons infected with the outbreak strains of Salmonella Infantis, Salmonella Lille, Salmonella Newport, or Salmonella Mbandaka were reported from 30 states.

· 2013: Testing conducted by the Washington State Public Health Laboratories identified the outbreak strain of Salmonella Heidelberg in four intact samples of chicken collected from three ill persons’ homes in Washington, which were traced back to two Foster Farms slaughter establishments.

· 2013: Collaborative investigative efforts of state, local, and federal public health and regulatory agencies indicated that ground beef produced by Jouni Meats, Inc. and Gab Halal Foods were the likely sources of this outbreak.

TAKEAWAY:

This is the price we pay for our meat addiction.

Wash your hands thoroughly with soap and water right after touching live poultry or anything in the area where they live and roam. Adults should supervise hand washing for young children.

If soap and water are not readily available, use hand sanitizer until you are able to wash your hands thoroughly with soap and water.

Do not let children younger than 5 years of age, older adults, or people with weak immune systems handle or touch chicks, ducklings, or other live poultry. Children younger than 5 years, older adults, and people with weakened immune systems are more likely to have a severe illness from Salmonella infection.

Do not snuggle or kiss the birds, touch your mouth, or eat or drink around live poultry.


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VEGETARIAN SOURCES OF OMEGA-3

A Standard American Diet is usually loaded with protein, saturated fat, and processed foods—all of which tend to promote inflammation in our bodies. Eating an anti-inflammatory diet rich in fruit and vegetables, whole grains, plant protein sources, and fewer processed foods is an excellent way to reduce chronic inflammation. Omega-3 lowers inflammation. So, if you’re a vegetarian or you just don’t eat fish there are plenty of non-fish alternatives, so you can fulfill your omega-3 fatty acid requirements. Note that we need to consume total of about 1100 – 1600 mg per day in plant-sourced omega-3s for adults.

Nuts: Walnuts and their lesser-known cousin, the Butternut, are excellent sources of the omega-3, Alpha Linolenic Acid (ALA). Just one ounce (about 12 walnut halves) has about 1,000mg ALA. Cashews and pecans also contain lesser amounts.

Seeds: Flax seed, chia seed, and hemp seed are all great sources of Alpha Linolenic Acid (ALA). Keep the ground flax meal in the refrigerator, and sprinkle a tablespoon or so on your morning yogurt. Half a tablespoon contains about 6,000mg of ALA!

Oils: Flax oil, walnut oil, and hemp seed oil are all excellent sources of ALA. Because omega-3 fatty acids oxidize so quickly when heated, use them cold pressed in salads.

Omega-3 fortified foods: Lots of foods on your grocery store’s shelves are now fortified with ALA, DHA, and EPA, including some peanut butters, dairy products, soy milks, and eggs.

Source: Spry Living


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SPROUTS – A VERY HEALTHY OPTION

Beans and grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.

A sprout is produced when a seed starts growing into a vegetable. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp.

NUTRITION IN SPROUTS

HEALTH BENEFIT OF SPROUTS

1. Sprouts and Disease prevention

2. Health Benefit of Sprouts

HOW TO MAKE YOUR OWN SPROUTS

Simple. Soak it in water. Store in the vegetable crisper of the refrigerator and use sprouts as soon as possible. Rinsing daily under cold water can extend their life. Mung beansprouts can be frozen if they are to be used in cooking. They stay good frozen in their bag for several months.

Want SPROUT RECIPES: Check out this.

Source: Multiple including International Sprouts Association


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NEWS ALERT: Antibiotics-resistant salmonella in CHICKEN

The USDA issued a health alert Monday warning consumers to avoid raw chicken from the three facilities after they detected strains of Salmonella Heidelberg, a strain that has been linked to human illness.

CDC, Centers for Disease Control and Prevention also said that people in 18 states had become ill after eating Foster Farms poultry and 42 percent of the sick people were hospitalized. (This is a very high rate)

Salmonella does not trigger an automatic recall like some forms of E. coli because it’s not deemed an adulterant. Unfortunately, the USDA considers salmonella a naturally occurring bacteria that can be mitigated with proper cooking and handling (which does not happen in many cases). The bacteria grows in animals’ intestinal tracts and is spread through feces. It can contaminate a chicken farm through water, feed, birds and rodents. When infected chicken waste dries, salmonella can spread through dust. For years the poultry industry has used antibiotics to promote faster growth in animals. But the trend has alarmed food-safety advocates, who worry that overuse is leading to human resistance to certain types of these drugs.

Some members of the population — toddlers, elderly, people with immune systems weakened by various medical treatments — are more vulnerable than others. Children are the most likely to get salmonellosis.

What causes salmonellosis?

You can get salmonellosis by eating food contaminated with salmonella. This can happen in the following ways:

· Food may be contaminated during food processing or handling.

· Food may become contaminated by the unwashed hands of an infected food handler especially after using the bathroom.

What are the symptoms?

Symptoms of salmonellosis include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Diarrhea and dehydration may be so severe that it is requires hospitilization. The only way to confirm it is via a stool culture and blood tests.

What can you do?

Avoid meat if you can. Do not eat raw or undercooked eggs.

If not, the chicken in question can be identified in supermarkets with USDA marks of inspection P6137, P6137A or P7632.

Cook chicken to at least 165 degrees Fahrenheit to kill the salmonella.

Frequently hand wash and the use of separate cutting boards for meat and poultry. Avoid cross-contamination of food. Keep uncooked meats separate from produce, cooked foods, and ready-to-eat foods. Thoroughly wash hands, cutting boards, counters, knives, and other utensils after handling uncooked foods.

Do not prepare food or pour water for others when you have salmonellosis.

To Learn more read: http://www.cdc.gov/salmonella/general/index.html

Source: multiple including CDC, seattletimes, Webmd,


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PROTEIN IN VEGETARIAN DIET

I am a lifelong vegetarian. Frequently I come across people who say that they understand the benefits of a vegetarian lifestyle but are concerned that they cannot get enough protein. They are especially worried about kids turning vegetarian. If my health is not a testament that vegetarian food is just as rich in protein as meats, read below. Hopefully it will give you the courage and comfort to investigate vegetarian living.

A FEW FACTS ABOUT PROTEIN THAT YOU PERHAPS DIDN’T KNOW

It is easier to meet our minimum daily protein requirements than most people would imagine… with just fruits and vegetables. Because much of what experts once believed about protein has been proven incorrect, U.S. government recommendations on daily protein consumption have been reduced from 118 grams to 46 to 56 grams in the 1980’s to the present level of 25 to 35 grams. The human body recycles 70 percent of its protein waste, and our body loses only about 23 grams of protein a day. Many nutritionists now feel that 20 grams of protein a day is more than enough, and warn about the potential dangers of consistently consuming much more than this amount. The average American consumes a little over 100 grams of protein per day. We all know that protein is an essential nutrient, but what most of us have not been told is that excessive amounts of indigestible protein can be hazardous to our health.

100 calories of ground beef has 10 grams of protein while 100 calories of fresh baby spinach has 12 grams. Per calorie, spinach does have more protein than ground beef.

It has been known for decades that populations consuming high-protein, meat-based diets have higher cancer rates and lower life-spans (averaging as low as 30 to 40 years), compared to cultures subsisting on low-protein vegetarian diets (with average life-spans as high as 90 to 100 years).

Eating meat — or protein in general — does not give you strength, energy or stamina. One of the easiest ways to dispel the theory that meat is required for strength is to look at the animal kingdom. It is herbivores such as cattle, oxen, horses and elephants that have been known for strength and endurance. What carnivore has ever had the strength or endurance to be used as a beast of burden?

SO WHAT DO YOU DO

1> How much protein do you really need? Use this calculator

.

2) realize that a low fat, raw veggie diet that meets your calorie requirements will supply sufficient protein, even when only 10% of your total calories come from protein.

3) Eat enough veggies, fruits and nuts to meet your calorie need. The body will adjust to get the protein it needs.

Source: Multiple including http://www.waoy.org, healthy eating


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TOO MUCH RED MEAT LEADS TO DIABETES

STUDY FINDINGS

Increasing red meat intake during a four-year interval was associated with an elevated risk of T2DM during the subsequent four years.

DETAILS: (from prestigious JAMA Internal Medicine)

The National University of Singapore analyzed data from three Harvard group studies and followed up 26,357 men in the Health Professionals Follow-up Study; 48,709 women in the Nurses’ Health Study; and 74,077 women in the Nurses” Health Study II.

During more than 1.9 million person-years of follow-up, researchers documented 7,540 incident cases of T2DM.

KEY TAKEAWAY

The results indicate that compared with a group with no change in red meat intake, increasing red meat intake of more than 0.50 servings per day was associated with a 48 percent elevated risk in the subsequent four-year period.

Eat more grains, fruits and vegetables. Limit Meat intake.