Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/0H7E2S1NtW4/
Monday, 28 February 2011
Radiologists pull out the long knives
Radiologists get awfully worked up when other specialists (like cardiologists and orthopedists) get into the lucrative advanced imaging business. In the past it really hasn’t mattered that much because there’s been plenty of imaging work to go around and the pie continued to balloon. Now that cost control and radiation exposure are firmly on the [...]
Federal Judge Declares PPACA Unconstitutional
Federal District Court Judge Roger Vinson declared the Patient Protection and Affordable Care Act unconstitutional. The ruling in a suit brought by governors and attorneys general from 26 states is the most sweeping legal decision against President Barack Obama?s health care reform package.� Specifically, Judge Vinson decision focused on the legislation?s requirement that all Americans [...]
Source: http://alankatz.wordpress.com/2011/01/31/federal-judge-declares-ppaca-unconstitutional/
7 Foods that Help in Weight Loss and Enhance Fitness
You may not have associated cheese with weight loss, but there may be some surprises in this list of 7 foods to help you lose weight and keep fit- 1. Full fat cheese can help you lose weight because of its linoleic acid content that helps give a boost to the metabolism. 2. Almonds may [...]
Former OMB head Orszag calls power of default and inertia key to health reform
In his address to a n audience of Robert Wood Johnson Foundation funded community-based health alliances, former Office of Management and Budget Director Peter Orszag sounded a fairly optimistic note on prospects for implementation of health reform despite the Republican surge. He also emphasized provisions of the law that address cost and quality, areas that [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/0iFzi0fGZhM/
Funny how the individual mandate became the lightning rod of health reform
Much of the legal and rhetorical challenge to the Patient Protection and Affordable Care Act revolves around the individual mandate to purchase health insurance. The idea is a good one because it expands the risk pool. Almost no one can afford to pay for health care out of pocket and more or less everyone needs [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/mA2wENuaOu8/
Sunday, 27 February 2011
Inspire CEO Brian Loew speaks about online patient communities (transcript)
This is the transcript of my recent podcast interview with Inspire CEO Brian Loew. David E. Williams:����������� This is David Williams, co-founder of MedPharma Partners and author of the Health Business Blog.� I?m speaking today with Brian Loew, he?s CEO of Inspire, a provider of online health communities.� Brian, thanks for being with me today. [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/xTe-ORjesJI/
Check out the Benefits Package blog carnival
SeeFirst Blog hosts the second edition of the Benefits Package, a blog carnival devoted to employee benefits. Timely topic. Excellent read. Share
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/1npe95XiNxs/
Weekend Links: A New Meaning to Microbrew
Facebook is taking over the world! Literally – check out this map of the world drawn entirely using Facebook connections. * Very cool commercial that gives you a 3D view without the need for glasses (you’re going to want to go Full Screen with this). * To toast or not to toast? That is the [...]
Chronic lung disease of prematurity (CLDP)
A new study has revealed that exposure to common viruses in daycare puts children with a chronic lung condition caused by premature birth at risk for serious respiratory infections.
Johns Hopkins Children Center researchers say their findings should prompt pediatricians to monitor their prematurely born patients, regardless of age, for signs of lung disease and to discuss the risks of daycare-acquired infections with the children parents.
These risks, the researchers found, include increased emergency room visits and medication use and more days with breathing problems.
"Daycare can be a breeding ground for viruses and puts these already vulnerable children at risk for prolonged illness and serious complications from infections that are typically mild and short-lived in children with healthy lungs," said lead investigator Sharon McGrath-Morrow, M.D., M.B.A., a lung specialist at Hopkins Children's.
Investigators interviewed the parents of 111 children ages 3 and under with chronic lung disease of prematurity (CLDP) about their child's daycare attendance, infections, symptoms, emergency room visits, hospitalizations and use of medications.
Among the 22 children with CLDP who attended daycare, 37 per cent went to the ER for worsening symptoms since their last day in daycare, compared to 12 per cent of children who did not attend daycare. More than 15 per cent of those who attended daycare were hospitalized for viral illness, compared to 6 percent among those who didn't attend daycare.
Tags : chronic lung disease in infants,chronic lung disease emphysema,chronic lung disease in children,chronic lung disease in premature babies,chronic lung disease in preemies,chronic lung disease symptoms,chronic lung disease in adults,chronic lung disease of prematurity,chronic lung diseases,chronic lung disease forum
Johns Hopkins Children Center researchers say their findings should prompt pediatricians to monitor their prematurely born patients, regardless of age, for signs of lung disease and to discuss the risks of daycare-acquired infections with the children parents.
These risks, the researchers found, include increased emergency room visits and medication use and more days with breathing problems.
"Daycare can be a breeding ground for viruses and puts these already vulnerable children at risk for prolonged illness and serious complications from infections that are typically mild and short-lived in children with healthy lungs," said lead investigator Sharon McGrath-Morrow, M.D., M.B.A., a lung specialist at Hopkins Children's.
Investigators interviewed the parents of 111 children ages 3 and under with chronic lung disease of prematurity (CLDP) about their child's daycare attendance, infections, symptoms, emergency room visits, hospitalizations and use of medications.
Among the 22 children with CLDP who attended daycare, 37 per cent went to the ER for worsening symptoms since their last day in daycare, compared to 12 per cent of children who did not attend daycare. More than 15 per cent of those who attended daycare were hospitalized for viral illness, compared to 6 percent among those who didn't attend daycare.
Tags : chronic lung disease in infants,chronic lung disease emphysema,chronic lung disease in children,chronic lung disease in premature babies,chronic lung disease in preemies,chronic lung disease symptoms,chronic lung disease in adults,chronic lung disease of prematurity,chronic lung diseases,chronic lung disease forum
Source: http://www.aboutthehealth.com/2010/10/chronic-lung-disease-of-prematurity.html
How Did You Know? ? Day 4 Level 3/Bonus Round
YES! You can play this challenge/contest without knowing a thing about the weekly hunt! It’s sort of a one-off – a stand-alone if you will. Will you? Answer the Level 3 bonus-round question correctly and you may win your pick of anything you want from the neatoshop (valued under $25). Ready? Set. GO! Oh, and [...]
Saturday, 26 February 2011
Funny how the individual mandate became the lightning rod of health reform
Much of the legal and rhetorical challenge to the Patient Protection and Affordable Care Act revolves around the individual mandate to purchase health insurance. The idea is a good one because it expands the risk pool. Almost no one can afford to pay for health care out of pocket and more or less everyone needs [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/mA2wENuaOu8/
Hotels find a way to cash in on asthma and allergies ?real and imagined
I was intrigued by a couple of loosely-related articles in today’s New York Times. The first, Have a Food Allergy? It’s Time to Recheck in the Science Times, reports that food allergies are far less common than people think. According to a definitive report compiled for the National Institute of Allergy and Infectious Diseases by [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/2MpPUTnFQuM/
Rerun: Just how bad are hospital discharge summaries?
I’m taking a break from blogging this week so am rerunning some favorite posts from 2010. Please visit the original post to comment. The hospital discharge process is a rocky one. Such ?transitions of care? are fraught with challenges as patients move from a highly supervised to less supervised settings, caregivers change, and information about [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/D3ZrIPA_6Yw/
4 Tips for Mental Fitness ? Part 1
As you try to keep your body fit, try not to leave out the most important body organ and take steps to keep your brain fit as well. Here are some tips to help you keep your brain fighting fit as well: 1. Eat a diet that has a low glycemic index so that food [...]
Source: http://www.fitnesshealthzone.com/fitness/4-tips-for-mental-fitness-1/
Friday, 25 February 2011
Black Raspberries in Season
Fresh black raspberries: awesome gluten-free treat!
I just started picking the ripening black raspberries a few days ago here at our home in Northeast Ohio, where we were lucky enough to have purchased a property that has these wild black raspberries plants growing nearly all around its perimeter.
After just 10 minutes of picking, I secured the first quart of these fresh black raspberries, which were quickly rinsed off, bagged, and put into the fridge for later. They did not last long though, as they make a wonderful gluten-free snack that is full of flavor, antioxidants, and fiber too. And, fresh = best.
The pace of the black raspberries ripening as they become fully in-season should increase now, and I am looking forward to a bountiful harvest. Last year, we were able to collect well over 6 quarts before the season ended, and they held up nicely in the fridge (and we froze some for later too).
The plants seem to spread like wildfire from birds redistributing seeds. This year there are new black raspberry bushes growing up around the deck outside our living room, and they were not there last year. And, there are bushes lining the edge of the nearby field. At this pace, there should gallons coming over the next few years. Excellent!
One thing I look forward too once enough berries have been collected is a favorite gluten-free dessert: black raspberry pie! mmmmmm! Counting down as the pie baking date approaches!
Source: http://gluten-free-blog.blogspot.com/2010/06/black-raspberries-in-season.html
Does Public Transportation Cause Respiratory Infections?, and Other News
Passengers who used public transportation infrequently had almost six times as great a risk of developing a respiratory infection as did regular riders. The latter must build up immunity. Entrepreneurship lock:�More businesses are started just after people turn 65 (and become eligible for Medicare) than just before age 65. (HT to Jason Shafrin) Study: Exercise [...]
Source: http://healthblog.ncpa.org/does-public-transportation-cause-respiratory-infections-and-other-news/
The Diabetes Epidemic
The CDC just released its latest estimate of diabetes prevalence in the US (1):
These data are self-reported, and do not correct for differences in diagnosis methods, so they should be viewed with caution-- but they still serve to illustrate the trend. There was an increase in diabetes incidence that began in the early 1990s. More than 90 percent of cases are type 2 diabetics. Disturbingly, the trend does not show any signs of slowing.
The diabetes epidemic has followed on the heels of the obesity epidemic with 10-20 years of lag time. Excess body fat is the number one risk factor for diabetes*. As far as I can tell, type 2 diabetes is caused by insulin resistance, which is probably due to energy intake exceeding energy needs (overnutrition), causing a state of cellular insulin resistance as a defense mechanism to protect against the damaging effects of too much glucose and fatty acids (3). In addition, type 2 diabetes requires a predisposition that prevents the pancreatic beta cells from keeping up with the greatly increased insulin needs of an insulin resistant person**. Both factors are required, and not all insulin resistant people will develop diabetes as some people's beta cells are able to compensate by hypersecreting insulin.
Why does energy intake exceed energy needs in modern America and in most affluent countries? Why has the typical person's calorie intake increased by 250 calories per day since 1970 (4)? I believe it's because the fat mass "setpoint" has been increased, typically but not always by industrial food. I've been developing some new thoughts on this lately, and potentially new solutions, which I'll reveal when they're ready.
* In other words, it's the best predictor of future diabetes risk.
** Most of the common gene variants (of known function) linked with type 2 diabetes are thought to impact beta cell function (5).
Diabetes affects 8.3 percent of Americans of all ages, and 11.3 percent of adults aged 20 and older, according to the National Diabetes Fact Sheet for 2011. About 27 percent of those with diabetes?7 million Americans?do not know they have the disease. Prediabetes affects 35 percent of adults aged 20 and older.Wow-- this is a massive problem. The prevalence of diabetes has been increasing over time, due to more people developing the disorder, improvements in diabetes care leading to longer survival time, and changes in the way diabetes is diagnosed. Here's a graph I put together based on CDC data, showing the trend of diabetes prevalence (percent) from 1980 to 2008 in different age categories (2):
These data are self-reported, and do not correct for differences in diagnosis methods, so they should be viewed with caution-- but they still serve to illustrate the trend. There was an increase in diabetes incidence that began in the early 1990s. More than 90 percent of cases are type 2 diabetics. Disturbingly, the trend does not show any signs of slowing.
The diabetes epidemic has followed on the heels of the obesity epidemic with 10-20 years of lag time. Excess body fat is the number one risk factor for diabetes*. As far as I can tell, type 2 diabetes is caused by insulin resistance, which is probably due to energy intake exceeding energy needs (overnutrition), causing a state of cellular insulin resistance as a defense mechanism to protect against the damaging effects of too much glucose and fatty acids (3). In addition, type 2 diabetes requires a predisposition that prevents the pancreatic beta cells from keeping up with the greatly increased insulin needs of an insulin resistant person**. Both factors are required, and not all insulin resistant people will develop diabetes as some people's beta cells are able to compensate by hypersecreting insulin.
Why does energy intake exceed energy needs in modern America and in most affluent countries? Why has the typical person's calorie intake increased by 250 calories per day since 1970 (4)? I believe it's because the fat mass "setpoint" has been increased, typically but not always by industrial food. I've been developing some new thoughts on this lately, and potentially new solutions, which I'll reveal when they're ready.
* In other words, it's the best predictor of future diabetes risk.
** Most of the common gene variants (of known function) linked with type 2 diabetes are thought to impact beta cell function (5).
Source: http://wholehealthsource.blogspot.com/2011/01/diabetes-epidemic.html
Double Chin Exercises that Can Work for You
First and foremost one has to understand that one can do all the double chin exercises in the world and never get rid of your double chin or jowls, so long you are overweight and carry around a lot of excess fat all over the body. If however you are committed to an effective fitness [...]
Source: http://www.fitnesshealthzone.com/exercises/double-chin-exercises-that-can-work-for-you/
Thursday, 24 February 2011
Cavalcade of Risk is up at Wenchypoo
Wisdom From Wenchypoo’s Mental Wastebasket hosts the latest edition of the Cavalcade of Risk blog carnival, where you can read a roundup of risk-related posts. I’m hosting the next version in the New Year, so pleas submit using the Blog Carnival form. Share
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/Yhuoj9EUugI/
Can You 'Buzz' Away the Signs of Aging?
I've been told I have nice skin, and while I'm happy to accept the compliment, the fact is I haven't done anything much to keep it that way. My usual routine is a mild cleanser plus some drugstore moisturizer ? and I'm good to go. But as I move through my 40s, I'm noticing a few faint lines on my forehead that I could swear weren't there just a few short years ago. So I was excited to test out the new "Naturally Ageless" anti-aging skin care line from Burt's Bees.
What's in this stuff? Burt's Bees is known for their natural products, and this new line is no different. Chief among the touted ingredients is pomegranate extract, which the manufacturer claims is an antioxidant that protects the skin. The package insert states that pomegranate is used to help prevent the signs of aging (like my pesky lines), but the other components can help "address" those signs. These include para cress, a type of herb, and Mexican wild yam, which is purported to have qualities similar to that of natural estrogen. Borage and evening primrose oil, which contains a natural form of an essential fatty acid called GLA, is supposed to increase firmness and is included in the Naturally Ageless Intensive Repairing Serum.
In addition to the serum, I tried a range of these products, including the Naturally Ageless Line Diminishing Day Lotion, Skin Firming Night Cr�me, and Line Smoothing Eye Cr�me. The day lotion had a thin, sticky quality when I applied it after my morning shower. While the night cr�me had a bit of that same tacky feel, it absorbed well after a few minutes, and my skin was soft and moisturized when I woke up in the morning. The eye cr�me and serum went on smoothly, but also sat on top of the skin after being rubbed in. One thing they all had in common ? the smell. I've liked other pomegranate-scented products, but I found the fruity fragrance in these to be very strong and slightly offputting ? reminiscent of a bowl of Froot Loops or a glass of punch.
So here's the million-dollar question: Did they work? After a month of trying out different combinations of these products, I haven't noticed any diminishing of my lines. While the moisturizing properties were good, it's hard to say over the long term whether they will stop any future wrinkles from developing. If you're used to having a sunscreen in your daily moisturizer, be advised that there's none in the day lotion, so you'll need to apply that separately (a real time-suck on a busy morning). But the real deal breaker for me is the fruity odor ? it's enough to keep me from using any of the Naturally Aging products on a regular basis.
Amy Solomon, Everyday Health Senior Editor
What's in this stuff? Burt's Bees is known for their natural products, and this new line is no different. Chief among the touted ingredients is pomegranate extract, which the manufacturer claims is an antioxidant that protects the skin. The package insert states that pomegranate is used to help prevent the signs of aging (like my pesky lines), but the other components can help "address" those signs. These include para cress, a type of herb, and Mexican wild yam, which is purported to have qualities similar to that of natural estrogen. Borage and evening primrose oil, which contains a natural form of an essential fatty acid called GLA, is supposed to increase firmness and is included in the Naturally Ageless Intensive Repairing Serum.
In addition to the serum, I tried a range of these products, including the Naturally Ageless Line Diminishing Day Lotion, Skin Firming Night Cr�me, and Line Smoothing Eye Cr�me. The day lotion had a thin, sticky quality when I applied it after my morning shower. While the night cr�me had a bit of that same tacky feel, it absorbed well after a few minutes, and my skin was soft and moisturized when I woke up in the morning. The eye cr�me and serum went on smoothly, but also sat on top of the skin after being rubbed in. One thing they all had in common ? the smell. I've liked other pomegranate-scented products, but I found the fruity fragrance in these to be very strong and slightly offputting ? reminiscent of a bowl of Froot Loops or a glass of punch.
So here's the million-dollar question: Did they work? After a month of trying out different combinations of these products, I haven't noticed any diminishing of my lines. While the moisturizing properties were good, it's hard to say over the long term whether they will stop any future wrinkles from developing. If you're used to having a sunscreen in your daily moisturizer, be advised that there's none in the day lotion, so you'll need to apply that separately (a real time-suck on a busy morning). But the real deal breaker for me is the fruity odor ? it's enough to keep me from using any of the Naturally Aging products on a regular basis.
Amy Solomon, Everyday Health Senior Editor
Source: http://www.everydayhealth.com/blogs/health-beauty-reviews/can-you-buzz-away-the-signs-of-aging
Tips to Keep the ?Fitness Fire? Going
Keeping to fitness plan can be difficult for so many reasons ? there is boredom, losing motivation, feelings of monotony, wanting to sleep just that little bit extra; there are all the excuses that creep back and send you back to square one. So what can one do to keep the fitness fires stoked? Personal [...]
Source: http://www.fitnesshealthzone.com/fitness/tips-to-keep-the-fitness-fire-going/
Shedding no tears for the decline of Medicare Advantage PFFS plans
The Wall Street Journal reports (Private Medicare Plans Are Retrenching) that senior citizens enrolling in private Medicare policies, known as Medicare Advantage plans, are facing fewer choices as insurers stop offering certain plans ?mainly Private Fee-for-Service (PFFS) plans. However, those who remain insured through Medicare Advantage will generally pay about the same in premiums and [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/XFP6VJoQdHM/
Natural Black Eye Treatments: 2
Now that we have talked about tea specifically as a known treatment for black eyes, what type of tea is going to do the most healing?� That is what I have been asking myself and it is sage.� Sage tea compresses are actually fantastic for you to put onto any black eyes as this particular [...]
Source: http://yourbodyyourtemple.net/health/natural-black-eye-treatments-2/
Wednesday, 23 February 2011
The value of denial may be underrated
Maybe denying one’s illness isn’t as bad as it’s cracked up to be. I saw an article over the past couple days –but can’t for the life of me remember where– about a woman sent to a physician by her relatives with very advanced cancer. The tumor had broken through her skin causing a highly [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/uONK1arMRo8/
Let?s not forget patient safety in med mal reform
Medical malpractice reform is one of the few health care policy issues where there is a real possibility of agreement between the White House and Congress. A common refrain is that the fear of lawsuits leads physicians to practice defensive medicine, ordering too many tests just to cover their behinds in case of a lawsuit. [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/4hEI29C6aDY/
Blinded Wheat Challenge
Self-experimentation can be an effective way to improve one's health*. One of the problems with diet self-experimentation is that it's difficult to know which changes are the direct result of eating a food, and which are the result of preconceived ideas about a food. For example, are you more likely to notice the fact that you're grumpy after drinking milk if you think milk makes people grumpy? Maybe you're grumpy every other day regardless of diet? Placebo effects and conscious/unconscious bias can lead us to erroneous conclusions.
The beauty of the scientific method is that it offers us effective tools to minimize this kind of bias. This is probably its main advantage over more subjective forms of inquiry**. One of the most effective tools in the scientific method's toolbox is a control. This is a measurement that's used to establish a baseline for comparison with the intervention, which is what you're interested in. Without a control measurement, the intervention measurement is typically meaningless. For example, if we give 100 people pills that cure belly button lint, we have to give a different group placebo (sugar) pills. Only the comparison between drug and placebo groups can tell us if the drug worked, because maybe the changing seasons, regular doctor's visits, or having your belly button examined once a week affects the likelihood of lint.
Another tool is called blinding. This is where the patient, and often the doctor and investigators, don't know which pills are placebo and which are drug. This minimizes bias on the part of the patient, and sometimes the doctor and investigators. If the patient knew he were receiving drug rather than placebo, that could influence the outcome. Likewise, investigators who aren't blinded while they're collecting data can unconsciously (or consciously) influence it.
Back to diet. I want to know if I react to wheat. I've been gluten-free for about a month. But if I eat a slice of bread, how can I be sure I'm not experiencing symptoms because I think I should? How about blinding and a non-gluten control?
Procedure for a Blinded Wheat Challenge
1. Find a friend who can help you.
2. Buy a loaf of wheat bread and a loaf of gluten-free bread.
3. Have your friend choose one of the loaves without telling you which he/she chose.
4. Have your friend take 1-3 slices, blend them with water in a blender until smooth. This is to eliminate differences in consistency that could allow you to determine what you're eating. Don't watch your friend do this-- you might recognize the loaf.
5. Pinch your nose and drink the "bread smoothie" (yum!). This is so that you can't identify the bread by taste. Rinse your mouth with water before releasing your nose. Record how you feel in the next few hours and days.
6. Wait a week. This is called a "washout period". Repeat the experiment with the second loaf, attempting to keep everything else about the experiment as similar as possible.
7. Compare how you felt each time. Have your friend "unblind" you by telling you which bread you ate on each day. If you experienced symptoms during the wheat challenge but not the control challenge, you may be sensitive to wheat.
If you want to take this to the next level of scientific rigor, repeat the procedure several times to see if the result is consistent. The larger the effect, the fewer times you need to repeat it to be confident in the result.
* Although it can also be disastrous. People who get into the most trouble are "extreme thinkers" who have a tendency to take an idea too far, e.g., avoid all animal foods, avoid all carbohydrate, avoid all fat, run two marathons a week, etc.
** More subjective forms of inquiry have their own advantages.
The beauty of the scientific method is that it offers us effective tools to minimize this kind of bias. This is probably its main advantage over more subjective forms of inquiry**. One of the most effective tools in the scientific method's toolbox is a control. This is a measurement that's used to establish a baseline for comparison with the intervention, which is what you're interested in. Without a control measurement, the intervention measurement is typically meaningless. For example, if we give 100 people pills that cure belly button lint, we have to give a different group placebo (sugar) pills. Only the comparison between drug and placebo groups can tell us if the drug worked, because maybe the changing seasons, regular doctor's visits, or having your belly button examined once a week affects the likelihood of lint.
Another tool is called blinding. This is where the patient, and often the doctor and investigators, don't know which pills are placebo and which are drug. This minimizes bias on the part of the patient, and sometimes the doctor and investigators. If the patient knew he were receiving drug rather than placebo, that could influence the outcome. Likewise, investigators who aren't blinded while they're collecting data can unconsciously (or consciously) influence it.
Back to diet. I want to know if I react to wheat. I've been gluten-free for about a month. But if I eat a slice of bread, how can I be sure I'm not experiencing symptoms because I think I should? How about blinding and a non-gluten control?
Procedure for a Blinded Wheat Challenge
1. Find a friend who can help you.
2. Buy a loaf of wheat bread and a loaf of gluten-free bread.
3. Have your friend choose one of the loaves without telling you which he/she chose.
4. Have your friend take 1-3 slices, blend them with water in a blender until smooth. This is to eliminate differences in consistency that could allow you to determine what you're eating. Don't watch your friend do this-- you might recognize the loaf.
5. Pinch your nose and drink the "bread smoothie" (yum!). This is so that you can't identify the bread by taste. Rinse your mouth with water before releasing your nose. Record how you feel in the next few hours and days.
6. Wait a week. This is called a "washout period". Repeat the experiment with the second loaf, attempting to keep everything else about the experiment as similar as possible.
7. Compare how you felt each time. Have your friend "unblind" you by telling you which bread you ate on each day. If you experienced symptoms during the wheat challenge but not the control challenge, you may be sensitive to wheat.
If you want to take this to the next level of scientific rigor, repeat the procedure several times to see if the result is consistent. The larger the effect, the fewer times you need to repeat it to be confident in the result.
* Although it can also be disastrous. People who get into the most trouble are "extreme thinkers" who have a tendency to take an idea too far, e.g., avoid all animal foods, avoid all carbohydrate, avoid all fat, run two marathons a week, etc.
** More subjective forms of inquiry have their own advantages.
Source: http://wholehealthsource.blogspot.com/2011/01/blinded-wheat-challenge.html
Amazon Kindle Gluten-Free Desserts Book
eBook-version of GF Dessert Recipes available...
Last week I finally completed the Amazon.com Kindle-reader version of our Gluten-Free & Wheat-Free Gourmet Desserts Recipe book and have it published on Amazon's Kindle eBook store. Until now, we have had the full-color printed book for sale only on our own website (Gluten-Free-Desserts.com), but we decided to join the electronic-publishing crowd since devices like the iPad, Kindle Reader, and others have been gaining popularity and momentum. We were receiving more and more inquiries about whether we offered a Kindle/eBook version, and now we can finally say "yes".
Kindle Books can be Viewed on (as of Jan-2011)...
Gluten-Free Recipes book for Kindle Reader Device/Software
So, if you are one of those people that have been waiting for the electronic version of our Gluten-Free Desserts book, thank you for the patience and we hope you enjoy the eBook. I personally like having the printed book with me when baking my desserts, but there are times it would be nice to just carry all my favorite recipes with me along with my other business documents and various books; and, with the little Kindle reader device and our new E-book, I can do just that.
Even though (as of this writing) the Kindle Reader hardware devices are gray-scale display devices, we published the Kindle version of our book in the same full-color format with beautiful pictures of each and every finished gluten-free recipe... it is the same content as the physical printed edition, but available as an "E-Book". I purchased the latest version of the Kindle for testing the book on, and the pictures look very good in the multi-toned high-resolution gray-scale native to the device. Because we published in full-color, viewing the eBook with a color-capable book-reader/viewer (like Amazon Kindle for PC or Kindle for Mac or an iPad Kindle-capable reader) software will be visually just like leafing through our printed version.
Links to Our Book on Amazon.com
Our Gluten-Free Desserts eBook is available at Amazon.com at these two links:
What's in our book...
For those of you wondering what types of recipes are in the book, here is a list of the 100% gluten-free recipes: Carrot Cake,Chocolate Ganache Cake,Tiramisu,Chocolate Layer Cake,Lemon-Blueberry Bundt Cake,Chocolate Cheesecake,Potato Citrus Nut Cake,Turtle Cheesecake,Black Forest Bundt Cake,Boston Cream Pie,Pineapple Upside-Down Cake,Yellow Cake,Coconut Dream Cheesecake,Chocolate Cheesecake with Cinnamon Crust,Almond Cake,Date-Nut Cake,Marbled Pumpkin Cheesecake,Strawberry Cream Cake,Chocolate Almond Buckwheat Torte,Cappuccino Cheesecake,Chocolate Raspberry Cupcakes,Bittersweet Chocolate Torte,Lemon Angel Food Cake,Standard Pie Crust,Berry Pie,Banana Cream Pie,Apple Pie,Peach-Strawberry Pie,Peanut Butter Pie,Frozen Chocolate Cream Pie,Rhubarb Pie,Pumpkin Pie,Mocha Tart,Creme de Menthe Tart,Mini Nut Tarts,Blueberry Lemon Tart,Pecan Pie / Tart,Chocolate Hazelnut Tart,Cheese Tart with BlueBerry Topping,Fruit Tart,Peanut Butter Cookies,Almond Biscotti,Soft Chocolate Peanut Butter Cookies,Almond Snowball Cookies,Chocolate Chip Cookies,Crispy Rice and Marshmallow Bars,Coconut Macaroons,Pumpkin Chocolate Chip Cookies,Spongy Chocolate Orange Cookies,Italian Lemon Cookies,Lemon Cookies plus Variations,Apricot Chocolate Chip Cookies,Chocolate Strawberry Cookie,Double-Chocolate Cookies,Everything Cookies,Jelly Squares,Lemon Bars,Chewy Fudge Brownies with Hazelnuts,Double-Chocolate Jelly-Accent Brownies,Chocolate Caramel Brownies,Chocolate Orange Macadamia Biscotti,Lemon Poppy Seed Bread,Pumpkin-Nut Bread,Ginger Bread,Chocolate Zucchini Bread,Orange Carrot Bread,Chocolate Cranberry Nut Bread,Banana Bread,Chocolate Souffle,Lemon-Raspberry Souffle,Citrus Rice Pudding,Chocolate Cream Cheese Flan,Cinnamon Mascarpone Flan,Lemon Blueberry Parfait,Chocolate Parfait with Cake and Strawberries,Chocolate Coconut Parfait,Chocolate Pudding,Cinnamon Vanilla Pudding,Roasted Caramel Pears and Vanilla Pudding,Hearty Pearl Tapioca Pudding,Fruit Cup,Mocha Milkshake,Cream Puffs,Pistachio Brittle,Chocolate Covered Strawberries,Caramel Apples,English Toffee,Chocolate Haystacks,Maple-Walnut Fudge; AND, a few bonus items like Biscuits and Beer-Battered Onion Rings.
I still have to get working on our next book (which will definitely be electronic-only), but having the experience of publishing our primary gluten-free recipe book to the Kindle will definitely make that work easier. I must say, I am looking forward to no longer having to inventory many TONS of books at my location!
The End of Printed Books nears...
As I have hinted on this blog before, the current batch of physical-inventory (i.e., *printed* GF Desserts books) is probably going to be the last batch we print now that we have the eBook on the market. We reduced the price considerably to help clear out the last of them... so, if you prefer hard-copy recipe books when working in the kitchen, get a copy before they go the way of the dinosaur :)
(link): PRINTED version of Gluten-Free & Wheat-Free Gourmet Desserts Book
Last week I finally completed the Amazon.com Kindle-reader version of our Gluten-Free & Wheat-Free Gourmet Desserts Recipe book and have it published on Amazon's Kindle eBook store. Until now, we have had the full-color printed book for sale only on our own website (Gluten-Free-Desserts.com), but we decided to join the electronic-publishing crowd since devices like the iPad, Kindle Reader, and others have been gaining popularity and momentum. We were receiving more and more inquiries about whether we offered a Kindle/eBook version, and now we can finally say "yes".
Kindle Books can be Viewed on (as of Jan-2011)...
- Kindle Devices (i.e., dedicated reader device) - see page for details and various models (WiFi, WiFi+3G, etc).
- Kindle for Mac (FREE Reader Software)
- Kindle for PC (FREE Reader Software)
- Kindle for iPad/iPhone (FREE Reader Software)
- Kindle for BlackBerry (FREE Reader Software)
- Kindle for Android (FREE Reader Software)
Gluten-Free Recipes book for Kindle Reader Device/Software
So, if you are one of those people that have been waiting for the electronic version of our Gluten-Free Desserts book, thank you for the patience and we hope you enjoy the eBook. I personally like having the printed book with me when baking my desserts, but there are times it would be nice to just carry all my favorite recipes with me along with my other business documents and various books; and, with the little Kindle reader device and our new E-book, I can do just that.
Even though (as of this writing) the Kindle Reader hardware devices are gray-scale display devices, we published the Kindle version of our book in the same full-color format with beautiful pictures of each and every finished gluten-free recipe... it is the same content as the physical printed edition, but available as an "E-Book". I purchased the latest version of the Kindle for testing the book on, and the pictures look very good in the multi-toned high-resolution gray-scale native to the device. Because we published in full-color, viewing the eBook with a color-capable book-reader/viewer (like Amazon Kindle for PC or Kindle for Mac or an iPad Kindle-capable reader) software will be visually just like leafing through our printed version.
Links to Our Book on Amazon.com
Our Gluten-Free Desserts eBook is available at Amazon.com at these two links:
What's in our book...
For those of you wondering what types of recipes are in the book, here is a list of the 100% gluten-free recipes: Carrot Cake,Chocolate Ganache Cake,Tiramisu,Chocolate Layer Cake,Lemon-Blueberry Bundt Cake,Chocolate Cheesecake,Potato Citrus Nut Cake,Turtle Cheesecake,Black Forest Bundt Cake,Boston Cream Pie,Pineapple Upside-Down Cake,Yellow Cake,Coconut Dream Cheesecake,Chocolate Cheesecake with Cinnamon Crust,Almond Cake,Date-Nut Cake,Marbled Pumpkin Cheesecake,Strawberry Cream Cake,Chocolate Almond Buckwheat Torte,Cappuccino Cheesecake,Chocolate Raspberry Cupcakes,Bittersweet Chocolate Torte,Lemon Angel Food Cake,Standard Pie Crust,Berry Pie,Banana Cream Pie,Apple Pie,Peach-Strawberry Pie,Peanut Butter Pie,Frozen Chocolate Cream Pie,Rhubarb Pie,Pumpkin Pie,Mocha Tart,Creme de Menthe Tart,Mini Nut Tarts,Blueberry Lemon Tart,Pecan Pie / Tart,Chocolate Hazelnut Tart,Cheese Tart with BlueBerry Topping,Fruit Tart,Peanut Butter Cookies,Almond Biscotti,Soft Chocolate Peanut Butter Cookies,Almond Snowball Cookies,Chocolate Chip Cookies,Crispy Rice and Marshmallow Bars,Coconut Macaroons,Pumpkin Chocolate Chip Cookies,Spongy Chocolate Orange Cookies,Italian Lemon Cookies,Lemon Cookies plus Variations,Apricot Chocolate Chip Cookies,Chocolate Strawberry Cookie,Double-Chocolate Cookies,Everything Cookies,Jelly Squares,Lemon Bars,Chewy Fudge Brownies with Hazelnuts,Double-Chocolate Jelly-Accent Brownies,Chocolate Caramel Brownies,Chocolate Orange Macadamia Biscotti,Lemon Poppy Seed Bread,Pumpkin-Nut Bread,Ginger Bread,Chocolate Zucchini Bread,Orange Carrot Bread,Chocolate Cranberry Nut Bread,Banana Bread,Chocolate Souffle,Lemon-Raspberry Souffle,Citrus Rice Pudding,Chocolate Cream Cheese Flan,Cinnamon Mascarpone Flan,Lemon Blueberry Parfait,Chocolate Parfait with Cake and Strawberries,Chocolate Coconut Parfait,Chocolate Pudding,Cinnamon Vanilla Pudding,Roasted Caramel Pears and Vanilla Pudding,Hearty Pearl Tapioca Pudding,Fruit Cup,Mocha Milkshake,Cream Puffs,Pistachio Brittle,Chocolate Covered Strawberries,Caramel Apples,English Toffee,Chocolate Haystacks,Maple-Walnut Fudge; AND, a few bonus items like Biscuits and Beer-Battered Onion Rings.
I still have to get working on our next book (which will definitely be electronic-only), but having the experience of publishing our primary gluten-free recipe book to the Kindle will definitely make that work easier. I must say, I am looking forward to no longer having to inventory many TONS of books at my location!
The End of Printed Books nears...
As I have hinted on this blog before, the current batch of physical-inventory (i.e., *printed* GF Desserts books) is probably going to be the last batch we print now that we have the eBook on the market. We reduced the price considerably to help clear out the last of them... so, if you prefer hard-copy recipe books when working in the kitchen, get a copy before they go the way of the dinosaur :)
(link): PRINTED version of Gluten-Free & Wheat-Free Gourmet Desserts Book
Source: http://gluten-free-blog.blogspot.com/2010/12/amazon-kindle-gluten-free-desserts-book.html
Guest Post: Some EHR vendors losing out as market evolves
By Don Fornes, founder and CEO of Software Advice Electronic health record (EHR) software vendors aren?t churning out profits like you might expect. You?d think that the Federal subsidies for EHR implementation would create a rising tide that lifted all boats in the EHR software industry. In reality, some vendors are about to capsize. Based [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/YRd8xYKJ168/
Tuesday, 22 February 2011
Health Wonk Review is up
Workers’ Comp Insider hosts the latest Health Wonk Review blog carnival. It’s the Stormy Weather edition . Share
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/w5SFYmulmEg/
I?m Pleased with Propecia Results and Have Taken it for a Decade
I’ve been taking Propecia/finasteride for going on 10 years now (started when 23). I am very pleased with my results, including hair REgrowth on dome and even in front.
My question is, how long can I anticipate this will continue to work and should I have any concerns about taking this drug for so many [...]
My question is, how long can I anticipate this will continue to work and should I have any concerns about taking this drug for so many [...]
Science and the Felt Life
I?ve been reviewing critics of complementary and alternative medicine for a course I?m creating called ?Critique of Health Practices.? It?s an odd literature. The criticisms are presented as an evaluation of alternative health practices from the perspective of the scientific method. Usually the alternative practices are found wanting. Critics typically show disdain, sometimes subtly, sometimes [...]
Source: http://www.yourownhealthandfitness.org/blogs/2010/11/30/science-and-the-felt-life/
Press release: Health care predictions for 2011
I decided to issue a press release about my predictions for 2011. MedPharma Partners’ David E. Williams: 2011 to Bring Health Care Transparency, Mobile Apps, Patient Safety and Reform Implementation Health care strategy consultant, blogger and speaker David E. Williams leverages Twitter followers to forecast four main health care trends for 2011 BOSTON, Dec. 21, [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/a6QAKKjj0Nk/
Benefits Of Dark Chocolate: 2
Now that we have discussed dark chocolate and how it is healthy for you, let?s figure out how exactly chocolate is healthy for you!� For one, dark chocolate is actually jam-packed with an antioxidant called phenol, which actually has a lot of positive effects on your blood pressure and can actually increase the nitric oxide [...]
Source: http://yourbodyyourtemple.net/health/benefits-of-dark-chocolate-2/
Monday, 21 February 2011
Natural Black Eye Treatments: 1
All right guys, so I am going to share something personal with you ? I fell down the stairs this past weekend.� Sunday, I took a tumble down on top of a bunch of laundry and I definitely bruised not just my hand, thigh, calf and head but I bruised my eye.� When I woke [...]
Source: http://yourbodyyourtemple.net/health/natural-black-eye-treatments-1/
Rerun: Oncologists care about costs
I’m taking a break from blogging this week so am rerunning some favorite posts from 2010. Please visit the original post to comment. Health care policy discussions in the US are often framed in absolutist terms. In particular, there is a widespread belief among the public that treatment ?especially for serious illnesses? should be undertaken [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/CqJGC8ttQlM/
Dr. Mellanby's Tooth Decay Reversal Diet
I have a lot of admiration for Drs. Edward and May Mellanby. A husband-and-wife team, they discovered vitamin D, and determined that rickets is caused by poor calcium (or phosphorus) status, typically due to vitamin D deficiency. They believed that an ideal diet is omnivorous, based on whole foods, and offers an adequate supply of fat-soluble vitamins and easily absorbed minerals. They also felt that grain intake should be modest, as their research showed that unsoaked whole grains antagonize the effect of vitamins D and A.
Not only did the Mellanbys discover vitamin D and end the rickets epidemic that was devastating Western cities at the time, they also discovered a cure for early-stage tooth decay that has been gathering dust in medical libraries throughout the world since 1924.
It was in that year that Dr. May Mellanby published a summary of the results of the Mellanby tooth decay reversal studies in the British Medical Journal, titled "Remarks on the Influence of a Cereal-free Diet Rich in Vitamin D and Calcium on Dental Caries in Children". Last year, I had to specially request this article from the basement of the University of Washington medical library (1). Thanks to the magic of the internet, the full version of the paper is now freely available online (2).
You don't need my help to read the study, but in this post I offer a little background, a summary and my interpretation.
In previous studies, the Mellanbys used dogs to define the dietary factors that influence tooth development and repair. They identified three, which together made the difference between excellent and poor dental health (from Nutrition and Disease):
I'll start with diet 1. Children on this diet ate the typical fare, plus extra oatmeal. Oatmeal is typically eaten as an unsoaked whole grain (and soaking it isn't very effective in any case), and so it is high in phytic acid, which effectively inhibits the absorption of a number of minerals including calcium. These children formed 5.8 cavities each and healed virtually none-- not good!
Diet number 2 was similar to diet 1, except there was no extra oatmeal and the children received a large supplemental dose of vitamin D. Over 28 weeks, only 1 cavity per child developed or worsened, while 3.9 healed. Thus, simply adding vitamin D to a reasonable diet allowed most of their cavities to heal.
Diet number 3 was the most effective. This was a grain-free diet plus supplemental vitamin D. Over 26 weeks, children in this group saw an average of only 0.4 cavities form or worsen, while 4.7 healed. The Mellanbys considered that they had essentially found a cure for this disorder in its early stages.
What exactly was this diet? Here's how it was described in the paper (note: cereals = grains):
Here are two sample meals provided in Dr. Mellanby's paper. I believe the word "dinner" refers to the noon meal, and "supper" refers to the evening meal:
This diet is capable of reversing early stage tooth decay. It will not reverse advanced decay, which requires professional dental treatment as soon as possible. It is not a substitute for dental care in general, and if you try using diet to reverse your own tooth decay, please do it under the supervision of a dentist. And while you're there, tell her about Edward and May Mellanby!
Preventing Tooth Decay
Reversing Tooth Decay
Images of Tooth Decay Healing due to an Improved Diet
Dental Anecdotes
Not only did the Mellanbys discover vitamin D and end the rickets epidemic that was devastating Western cities at the time, they also discovered a cure for early-stage tooth decay that has been gathering dust in medical libraries throughout the world since 1924.
It was in that year that Dr. May Mellanby published a summary of the results of the Mellanby tooth decay reversal studies in the British Medical Journal, titled "Remarks on the Influence of a Cereal-free Diet Rich in Vitamin D and Calcium on Dental Caries in Children". Last year, I had to specially request this article from the basement of the University of Washington medical library (1). Thanks to the magic of the internet, the full version of the paper is now freely available online (2).
You don't need my help to read the study, but in this post I offer a little background, a summary and my interpretation.
In previous studies, the Mellanbys used dogs to define the dietary factors that influence tooth development and repair. They identified three, which together made the difference between excellent and poor dental health (from Nutrition and Disease):
- The diet's mineral content, particularly calcium and phosphorus
- The diet's fat-soluble vitamin content, chiefly vitamin D
- The diet's content of inhibitors of mineral absorption, primarily phytic acid
I'll start with diet 1. Children on this diet ate the typical fare, plus extra oatmeal. Oatmeal is typically eaten as an unsoaked whole grain (and soaking it isn't very effective in any case), and so it is high in phytic acid, which effectively inhibits the absorption of a number of minerals including calcium. These children formed 5.8 cavities each and healed virtually none-- not good!Diet number 2 was similar to diet 1, except there was no extra oatmeal and the children received a large supplemental dose of vitamin D. Over 28 weeks, only 1 cavity per child developed or worsened, while 3.9 healed. Thus, simply adding vitamin D to a reasonable diet allowed most of their cavities to heal.
Diet number 3 was the most effective. This was a grain-free diet plus supplemental vitamin D. Over 26 weeks, children in this group saw an average of only 0.4 cavities form or worsen, while 4.7 healed. The Mellanbys considered that they had essentially found a cure for this disorder in its early stages.
What exactly was this diet? Here's how it was described in the paper (note: cereals = grains):
...instead of cereals- for example, bread, oatmeal, rice, and tapioca- an increased allowance of potatoes and other vegetables, milk, fat, meat, and eggs was given. The total sugar, jam, and syrup intake was the same as before. Vitamin D was present in abundance in either cod-liver oil or irradiated ergosterol, and in egg yolk, butter, milk, etc. The diet of these children was thus rich in those factors, especially vitamin D and calcium, which experimental evidence has shown to assist calcification, and was devoid of those factors- namely, cereals- which interfere with the process.Carbohydrate intake was reduced by almost half. Bread and oatmeal were replaced by potatoes, milk, meat, fish, eggs, butter and vegetables. The diet is reminiscent of what Dr. Weston Price used to reverse tooth decay in his dental clinic in Cleveland, although Price's diet did include rolls made from freshly ground whole wheat. Price also identified the fat-soluble vitamin K2 MK-4 as another important factor in tooth decay reversal, which would have been abundant in Mellanby's studies due to the dairy. The Mellanbys and Price were contemporaries and had parallel and complementary findings. The Mellanbys did not understand the role of vitamin K2 in mineral metabolism, and Price did not seem to appreciate the role of phytic acid from unsoaked whole grains in preventing mineral absorption.
Here are two sample meals provided in Dr. Mellanby's paper. I believe the word "dinner" refers to the noon meal, and "supper" refers to the evening meal:
Breakfast- Omelette, cocoa, with milk.In addition, children received vitamin D daily. Here's Dr. Mellanby's summary of their findings:
Lunch- Milk.
Dinner- Potatoes, steamed minced meat, carrots, stewed fruit, milk.
Tea- Fresh fruit salad, cocoa made with milk.
Supper- Fish and potatoes fried in dripping, milk.
Breakfast- Scrambled egg, milk, fresh salad.
Dinner- Irish stew, potatoes, cabbage, stewed fruit, milk.
Tea- Minced meat warmed with bovril, green salad, milk.
Supper- Thick potato soup made with milk.
The tests do not indicate that in order to prevent dental caries children must live on a cereal-free diet, but in association with the results of the other investigations on animals and children they do indicate that the amount of cereal eaten should be reduced, particularly during infancy and in the earlier years of life, and should be replaced by an increased consumption of milk, eggs, butter, potatoes, and other vegetables. They also indicate that a sufficiency of vitamin D and calcium should be given from birth, and before birth, by supplying a suitable diet to the pregnant mother. The teeth of the children would be well formed and more resistant to dental caries instead of being hypoplastic and badly calcified, as were those in this investigation.If I could add something to this program, I would recommend daily tooth brushing and flossing, avoiding sugar, and rinsing the mouth with water after each meal.
This diet is capable of reversing early stage tooth decay. It will not reverse advanced decay, which requires professional dental treatment as soon as possible. It is not a substitute for dental care in general, and if you try using diet to reverse your own tooth decay, please do it under the supervision of a dentist. And while you're there, tell her about Edward and May Mellanby!
Preventing Tooth Decay
Reversing Tooth Decay
Images of Tooth Decay Healing due to an Improved Diet
Dental Anecdotes
Source: http://wholehealthsource.blogspot.com/2010/12/dr-mellanbys-tooth-decay-reversal-diet.html
Health care and Dr. Martin Luther King, Jr.
When Medicare came into law in the mid-1960s one of its accomplishments was to outlaw racial segregation in hospitals. Thanks to the federal government’s leverage as a payer, racial integration happened at a more rapid pace in the hospital sector than elsewhere. I’m no expert on Dr. Martin Luther King, Jr. or his connection with [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/LrkUVGkMgBw/
Sunday, 20 February 2011
Health Industry Group Purchasing Association head discusses GPOs (transcript)
This is the transcript of my recent podcast interview with Curtis Rooney of the Health Industry Group Purchasing Association. David E. Williams: This is David Williams, co-founder of MedPharma Partners and author of the Health Business Blog.� I?m speaking today with Curtis Rooney, he is President of the Health Industry Group Purchasing Association, which represents [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/y3TD3lYW9L4/
MEDecision seeks room for health plans in the medical home
In this podcast interview, MEDecision’s vice president of medical home initiatives Matt Adamson lays out his vision of patient centered medical homes and neighborhoods and Accountable Care Organizations. He argues that these new clinical care models are best served when health plans are closely involved. In his view, the new entities can benefit from the [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/gmaheoyJAt4/
Gluten-Free January Raffle!
Hi, Gluten-Free January participants. Matt, Janine and I have collected about 200 survey responses at this point. So far, the results are very interesting! But we want to get as many responses as possible, because the more responses we get, the more informative the data will be for all of us. So please fill out the survey Matt sent you by e-mail, no matter what your results were, and no matter whether you stuck with the diet or not! The survey is strictly about your GFJ experience, not investment opportunities, timeshares, ShamWows or anything else. It will take you less than 5 minutes, and it's totally anonymous. The deadline is Feb 15th. Big thanks to everyone who has taken it so far.
To encourage participants to complete the survey, we're organizing a raffle. Matt and I have five Gluten-Free January T-shirts we're ready to give out for free. These shirts were designed by Matt and they're really cool. I have one myself, and the print and fabric quality are top notch. Here's what the logo looks like:
If you've completed the survey and want to be included in the raffle, please e-mail Matt to let him know you've completed it. Anyone who has already e-mailed Matt to let him know they completed the survey will automatically be entered, so no need for a second e-mail. So far, very few people have written Matt, so your probability of winning a shirt is high!
To encourage participants to complete the survey, we're organizing a raffle. Matt and I have five Gluten-Free January T-shirts we're ready to give out for free. These shirts were designed by Matt and they're really cool. I have one myself, and the print and fabric quality are top notch. Here's what the logo looks like:
If you've completed the survey and want to be included in the raffle, please e-mail Matt to let him know you've completed it. Anyone who has already e-mailed Matt to let him know they completed the survey will automatically be entered, so no need for a second e-mail. So far, very few people have written Matt, so your probability of winning a shirt is high!Source: http://wholehealthsource.blogspot.com/2011/02/gluten-free-january-raffle.html
Should We Try to Wipe Out Polio?
Or does it make more sense just to keep it at bay? The effort has now cost $9 billion, and each year consumes another $1 billion. By contrast, the 14-year drive to wipe out smallpox, according to Dr. Donald A. Henderson, the former World Health Organization officer who began it, cost only $500 million in [...]
Source: http://healthblog.ncpa.org/should-we-try-to-wipe-out-polio/
Saturday, 19 February 2011
Genetically Modified Facts
Don?t buy food from the center of the supermarket. That?s were processed and packaged foods live. However, you might feel better about buying processed and packaged food labeled as containing natural and organic ingredients at grocery chain stores such as Whole Foods Market�, which has spent considerable effort at developing a reputation for ?selling the [...]
Source: http://www.yourownhealthandfitness.org/blogs/2011/02/01/genetically-modified-facts/
Gluten-Free January Raffle!
Hi, Gluten-Free January participants. Matt, Janine and I have collected about 200 survey responses at this point. So far, the results are very interesting! But we want to get as many responses as possible, because the more responses we get, the more informative the data will be for all of us. So please fill out the survey Matt sent you by e-mail, no matter what your results were, and no matter whether you stuck with the diet or not! The survey is strictly about your GFJ experience, not investment opportunities, timeshares, ShamWows or anything else. It will take you less than 5 minutes, and it's totally anonymous. The deadline is Feb 15th. Big thanks to everyone who has taken it so far.
To encourage participants to complete the survey, we're organizing a raffle. Matt and I have five Gluten-Free January T-shirts we're ready to give out for free. These shirts were designed by Matt and they're really cool. I have one myself, and the print and fabric quality are top notch. Here's what the logo looks like:
If you've completed the survey and want to be included in the raffle, please e-mail Matt to let him know you've completed it. Anyone who has already e-mailed Matt to let him know they completed the survey will automatically be entered, so no need for a second e-mail. So far, very few people have written Matt, so your probability of winning a shirt is high!
To encourage participants to complete the survey, we're organizing a raffle. Matt and I have five Gluten-Free January T-shirts we're ready to give out for free. These shirts were designed by Matt and they're really cool. I have one myself, and the print and fabric quality are top notch. Here's what the logo looks like:
If you've completed the survey and want to be included in the raffle, please e-mail Matt to let him know you've completed it. Anyone who has already e-mailed Matt to let him know they completed the survey will automatically be entered, so no need for a second e-mail. So far, very few people have written Matt, so your probability of winning a shirt is high!Source: http://wholehealthsource.blogspot.com/2011/02/gluten-free-january-raffle.html
Tips for People who suffer from Heartburn
Most likely you have several friends among your circle that suffer from gastroesophageal reflux or what is commonly known as heartburn. If you are suffering from the condition yourself, here are some tips to help you minimize the symptoms:
Take medications as prescribed
Upon consult, your doctor might prescribe some Histamine 2 blockers or antacids to help [...]
Take medications as prescribed
Upon consult, your doctor might prescribe some Histamine 2 blockers or antacids to help [...]
Source: http://yourbodyyourtemple.net/health/tips-for-people-who-suffer-from-heartburn/
Excellent medical writing in the Boston Globe
I subscribe to the Boston Globe but usually skip the health monday pages in the “g” section. However, I read today’s edition and was really impressed by the way Deborah Kotz compiled the lead story on statins. The article (Are statins overprescribed for low-risk patients?) includes a number of praiseworthy elements in its 11 short [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/ksrRZuq_LOM/
Gluten-Free Recipe :Thin-Crust Pizza Crust Recipe
I so enjoy a great pizza! And, a nice crispy, crunchy gluten-free thin-crust pizza is a very welcome treat for me. My wife spent time this winter perfecting a wheat-free / gluten-free thin-crust pizza that is gum-free but yet strong enough to "hold up" when you pick up a piece of pizza loaded with your favorite toppings. And, here is the result: a crust that meets all of those goals and is now one of my favorite lunch or dinner gluten-free diet selections.
This recipe produces a considerably thinner, crispier, and crunchier crust than the traditional thick-crust gluten-free pizza crust recipe we posted a while back here on this blog (or, via this direct-link to the recipe on our recipe-library site: gluten-free pizza-crust recipe). Each recipe has its own merits depending on what type of pizza you like most.
The thicker crust pizza crust recipe is a yeast-leavened variety, where this thin-crust recipe uses yeast just for flavoring. As such, the thicker crust version can be a bit more work to create (and, the thick-crust version uses Xanthan gum as well -- which to this date bothers my stomach something fierce if I eat more than a small bit at a time). So, the thin-crust that is gum-free (using whey-protein as a wonderful gluten-replacement binder instead) is an easy winner for me.
This thin-crust recipe is designed specifically for cast-iron pans (which I highly recommend, and have written about before on the Gluten-Free Blog: the advantages of cast-iron pans). Cast-iron makes for excellent predictability on the stove-top and oven, plus it is amazingly easy to clean a well-seasoned cast iron pan.
Here's a picture showing the under-side of the crust... that nice golden-brown color leads to a wonderful crisp, crunchy, and firm base for your favorite toppings.
In case you missed the link in the first paragraph, here is a LINK TO THIS DELICIOUS GLUTEN-FREE THIN-CRUST PIZZA-CRUST RECIPE.
No matter how long you have been on a Celiac-disease-safe gluten-free diet, chances are that pizza may be one of those often-missed foods for you. So many people I meet with Celiac Disease (or otherwise avoiding gluten) ask about how to make a great pizza-crust that they can create without too much problem. Many have tried pre-made store-bought frozen types and have expressed their disappointment in the results, which leads them to the next step : baking a nice gluten-free pizza from scratch (it is quite possibly the best way to ensure a great pizza!) So, here is another recipe option for your gluten-free diet that we hope helps you make a great GF Pizza on your own and without too much trouble.
And, for those of you with gluten-intolerance that are *tempted* to consume gluten-containing pizza (and occasionally give-in to that temptation), I really hope this type of recipe helps you remain on a strict gluten-free diet and avoid the negative consequences associated with consuming gluten.
Happy pizza-baking and eating everyone!
Source: http://gluten-free-blog.blogspot.com/2010/04/gluten-free-recipe-thin-crust-pizza.html
Friday, 18 February 2011
Joint and muscle pain - take ginger
A new study has suggested that daily doses of raw or heat-treated ginger are effective for relieving muscle pain following strenuous exercise.Though a favorite remedy of Chinese medicine practitioners for centuries, ginger has not been studied widely as a pain reliever.
Some research, however, has shown that ginger may have anti-inflammatory and analgesic properties similar to non steroidal anti-inflammatory drugs.In one study, four to 36 weeks of daily ginger doses (30 to 500 mg.) achieved reductions in knee pain from osteoarthritis.
Researchers from the University of Georgia and Georgia College and State University examined the efficacy of multiple days of ginger doses for relieving experimentally induced muscle pain from 18 eccentric muscle exercises.
For the study, student volunteers were tested on 11 consecutive days while taking ginger supplements. Seventy-four students were divided in three groups given either raw ginger, heated ginger or placebo.
The authors hypothesized that pain ratings after exercise would be lower in the ginger group compared to placebo subjects.Results from the subjects' responses data showed that both raw and heat-treated ginger lowered muscle pain intensity after eccentric exercise by 25 and 23 per cent, respectively.
Heat treating ginger, therefore, did not increase the analgesic benefit.
Tags : leg muscle pain,neck and shoulder muscle pain,joint and muscle pain,muscle pain relief,thigh muscle pain,chronic muscle pain
Some research, however, has shown that ginger may have anti-inflammatory and analgesic properties similar to non steroidal anti-inflammatory drugs.In one study, four to 36 weeks of daily ginger doses (30 to 500 mg.) achieved reductions in knee pain from osteoarthritis.
Researchers from the University of Georgia and Georgia College and State University examined the efficacy of multiple days of ginger doses for relieving experimentally induced muscle pain from 18 eccentric muscle exercises.For the study, student volunteers were tested on 11 consecutive days while taking ginger supplements. Seventy-four students were divided in three groups given either raw ginger, heated ginger or placebo.
The authors hypothesized that pain ratings after exercise would be lower in the ginger group compared to placebo subjects.Results from the subjects' responses data showed that both raw and heat-treated ginger lowered muscle pain intensity after eccentric exercise by 25 and 23 per cent, respectively.
Heat treating ginger, therefore, did not increase the analgesic benefit.
Tags : leg muscle pain,neck and shoulder muscle pain,joint and muscle pain,muscle pain relief,thigh muscle pain,chronic muscle pain
Source: http://www.aboutthehealth.com/2010/09/joint-and-muscle-pain-take-ginger.html
Benefits Of Dark Chocolate: 1
By far, one of the most consumed foods in the world is chocolate.� It is sweet, smooth and can certainly help make you feel better whenever you are on PMS or just had a bad day and to be honest, I love chocolate.� Did you know that there are actually health benefits that you can [...]
Source: http://yourbodyyourtemple.net/health/benefits-of-dark-chocolate-1/
Gluten-Free Desserts Books - Temporarily Out of Stock
If you are one of those persons trying to purchase our Gluten-Free and Wheat-Free Gourmet Desserts books, we must apologize for being out of stock temporarily. This is a situation that will be rectified soon, and once we are able to start fulfilling orders again, we will run a nice sale to show our appreciation for patient buyers.
In other news...
Busy Building the New Gluten-Free Kitchen
Next, I personally apologize for not being very active here on the Gluten-Free Blog in the past month or so, as I have been busy with home-remodeling activities during our first Winter at our new house -- I have tried to create what is the near-term vision of our "perfect kitchen" for baking all those wonderful wheat-free and gluten-free delights. (this may remain the long-term vision too, as I don't think I can do this again)
I believe that after this round of work, the new gluten-free kitchen is complete after a few months of hard work -- removing/lowering a large wall, building a new counter-top in its place, refinishing what turned out to be beautiful cabinets once I finished stripping the paint from them and sanding, staining, and re-varnishing all of the doors (ughgh!). But, in the end, it is hopefully worth all the effort.
Here is one view:
We wanted a very OPEN kitchen, with plenty of counter-space and preparation area, with baking and cooking pans and utensils close at hand (there is a pot-hanger above the stove; though it does not show in the picture. In addition, we wanted to be able to entertain and immerse ourselves in the action and conversation even as we prepared meals, snacks, and desserts for our guests. We also like to demonstrate our gluten-free cooking techniques to those that wish to observe, and this new kitchen makes all of that possible in a way no other kitchen could.
From the kitchen, we can now see people entering the house (over the stove -- it is a clear view to the entry way) and then continue to interact with guests as they work their way throughout the living room and dining room areas too. There is a large fireplace in the middle of it all (though, we have yet to use it) that we have considered converting into a "brick oven" instead. Aside from the fireplace in the middle of the room, it is all wide open.
Finally, we also wanted to enjoy the view of the outdoors from our kitchen. We spend a lot of time in the kitchen working on recipes (gluten-free desserts and many other GF items), and the existing kitchen blocked the view considerably : no longer the case! Now we can bake as we take in the scenery of the surrounding valley here in Eastern Ohio. Even in the Winter time, the new design is marvelous at getting ample natural light into the kitchen.
GF Recipes Emerging from the New Kitchen
The kitchen is getting quite a bit of use, and it has yielded some new recipes and variations that we plan to post on our Free Gluten-Free Recipes Library when we get time. My wife has recently come up with a very nice crispy thin-crust gluten-free pizza crust recipe that I am quite a fan of : that is the first recipe I need to get online when I have time. It is not dairy-free though (it uses whey-protein in it), but if you can consume a bit of dairy, you will enjoy the crispy crunchy crust that holds up when loaded down with cheese and sauces -- it does not just fall apart or crack when you pick it up, but stays quite nice and crispy.
I will *try* to get that recipe up here in a few more weeks. I still have another project that is being wrapped up, including taking care of book supplies. But, I will get the recipe posted. Thanks for patience.
Source: http://gluten-free-blog.blogspot.com/2010/03/gluten-free-desserts-books-temporarily.html
Science and the Felt Life
I?ve been reviewing critics of complementary and alternative medicine for a course I?m creating called ?Critique of Health Practices.? It?s an odd literature. The criticisms are presented as an evaluation of alternative health practices from the perspective of the scientific method. Usually the alternative practices are found wanting. Critics typically show disdain, sometimes subtly, sometimes [...]
Source: http://www.yourownhealthandfitness.org/blogs/2010/11/30/science-and-the-felt-life/
Using Turmeric & The Benefits: 2
Now that we have talked about exactly what Turmeric is and what properties it has in it, let?s talk about how you can use Turmeric in order to treat some of those cuts and wounds that you might be experiencing.� One thing that you should know is that Turmeric is a natural antiseptic and what [...]
Source: http://yourbodyyourtemple.net/health/using-turmeric-the-benefits-2/
Thursday, 17 February 2011
Bill to Exempt Broker Commissions from MLR Formula Coming Soon
Supporters consider the medical loss ratio provisions in the Patient Protection and Affordable Care Act to be critical to the ?affordable? part of the new health care reform law?s title. They also believe that requiring carriers to spend a specified percentage of premiums on medical claims and health quality improvement programs is necessary to prevent [...]
Sorghum Bran : Gluten-Free Antioxidant Diet Booster
We gluten-free diet people may be enjoying an antioxidant boost thanks to sorghum flour used in some of our baking. I came across a recent scientific study by the University of Georgia that examined varieties of Sorghum Bran and the antioxidant and anti-inflammatory powers each possessed The study concluded that select varieties of sorghum bran have greater antioxidant and anti-inflammatory properties than well-known foods such as blueberries and pomegranates.
That is rather impressive! It is especially noteworthy that sorghum may ultimately provide a very rich and cheap source of polyphenolic compounds (the antioxidants particularly studied in the sorghum; compounds which occur naturally in plants to help fight against pests and disease). These polyphenolic compounds were found in the highest concentrations in the black and sumac varieties of sorghum (high-tannin sorghums), which, not too surprisingly, are varieties not currently cultivated widely nor available on a widespread basis in stores, though some products are supposedly making their way into stores now.
The following quote really helps one see how much more potent these gluten-free sorghum products are when compared to common well-known antioxidant sources like blueberries and pomegranates (the select sorghum brans were as much as 10 to 30-times higher potency than even some "super-fruits"):
The potential of this anti-inflammatory / antioxidant product is perhaps immense (especially as a cheap food-additive to boost healthful aspects of otherwise less beneficial foods), as the researchers point out:
So, the next quote pretty much summarizes it all:
I'm sold! Now, time to go find some and start incorporating it into my gluten-free dessert recipes and other gluten-free baked goods. I just hope it ends up being *affordable* as production and availability increase.
That is rather impressive! It is especially noteworthy that sorghum may ultimately provide a very rich and cheap source of polyphenolic compounds (the antioxidants particularly studied in the sorghum; compounds which occur naturally in plants to help fight against pests and disease). These polyphenolic compounds were found in the highest concentrations in the black and sumac varieties of sorghum (high-tannin sorghums), which, not too surprisingly, are varieties not currently cultivated widely nor available on a widespread basis in stores, though some products are supposedly making their way into stores now.
The following quote really helps one see how much more potent these gluten-free sorghum products are when compared to common well-known antioxidant sources like blueberries and pomegranates (the select sorghum brans were as much as 10 to 30-times higher potency than even some "super-fruits"):
The authors found that levels of polyphenolic compounds in the high-tannin sorghum varieties ranged from 23 to 62 mg of polyphenols per gram. For comparison, blueberries contain approximately 5 mg of polyphenolics per gram, while pomegranate juice contains 2 to 3.5 mg per gram.Well, I for one hope this study generates enough interest for sorghum producers to start planting more of the high-powered (high antioxidant value) varieties. And, this is not just for gluten-free folks. We just happen to probably use more sorghum flour and/or bran than others since we use alternative flours nearly daily. And, some of us may use sorghum "molasses" (i.e., sweet sorghum syrup, which although not true molasses -- "real" molasses is made from sugar cane or sugar beets -- looks a lot like it); in fact, I purchase sorghum syrup at a local country store down the road from me.
The potential of this anti-inflammatory / antioxidant product is perhaps immense (especially as a cheap food-additive to boost healthful aspects of otherwise less beneficial foods), as the researchers point out:
The researchers said they hope to generate interest in sorghum bran or its extract as an additive to food and beverages. Sorghum bran extract could be added to a variety of foods and beverages as a liquid concentrate or dried powder. The Great Plains area of the U.S. is the largest worldwide producer of sorghum, and the researchers said that the combination of its low price and high antioxidant and anti-inflammatory properties will make it widely useful as an inexpensive and nutritional food additive.So, perhaps you are wondering how gluten-free diets that can safely include sorghum bran will fare compared to their "normal" (i.e., mainstream) wheat-based diets:
Study co-author James Hargrove, associate professor in the UGA College of Family and Consumer Sciences, added that high-tannin sorghum has more antioxidant phytochemicals than other brans such as rice, wheat and oats, whose phenolic content and antioxidant values are low. He and Hartle said that the use of sorghum can become a way to reintroduce a quality food to many products that now use bleached, refined flour.Clearly there are some advantages to a variety of grains in our diet, and I hope to be able to get hold of some of this "super-grain" high-tannin sorghum when I can, and incorporate it into my gluten-free diet. Like another member of the study team says:
"We're hoping that some company decides to extract this bran and pull these chemicals out and put the extract into a beverage that can help you fight disease rather than promote disease," Hartle said.All that went through my mind when I read that was the whole high-fructose corn-syrup thing and how it makes blood-sugar spike quickly and significantly (an aside here: if you have been watching the high-fructose corn-syrup industry, they are launching a wide-scale well-funded re-branding strategy to rename that high-fructose stuff to just "corn sugar", and dispel claims of health-issues resulting from its use; yeah, whatever guys... same old, same old; I will opt for other options thank you.) I would so welcome a healthful addition instead.
So, the next quote pretty much summarizes it all:
"Sorghum bran not only provides the fiber but gives you a real medicinal punch at the same time because it delivers a lot of other chemicals that a berry would give you," Hartle said.
I'm sold! Now, time to go find some and start incorporating it into my gluten-free dessert recipes and other gluten-free baked goods. I just hope it ends up being *affordable* as production and availability increase.
Source: http://gluten-free-blog.blogspot.com/2010/09/sorghum-bran-gluten-free-antioxidant.html
Herpes Simplex 1 ? Symptoms, Treatment, Tests and Vaccine
Herpes simplex type 1 virus which causes an infection is called herpes. There are two main types of viruses which can cause herpes; Herpes simplex virus 1 (HSV 1) and herpes simplex virus 2 (HSV 2). The basic difference of both the virus is HSV 1 causes herpes around mouth and face which is also known as cold sores and HSV 2 causes genital herpes which affects in the areas of genitals, anal and buttocks. However, with the oral sex genital herpes simplex 1 is possible. An interesting figure states that around half the U.S. population gets affected with HSV 1 by the time they reach to the age of [...]
Press release: Health care predictions for 2011
I decided to issue a press release about my predictions for 2011. MedPharma Partners’ David E. Williams: 2011 to Bring Health Care Transparency, Mobile Apps, Patient Safety and Reform Implementation Health care strategy consultant, blogger and speaker David E. Williams leverages Twitter followers to forecast four main health care trends for 2011 BOSTON, Dec. 21, [...]
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/a6QAKKjj0Nk/
Health Wonk Review posted at Managed Care Matters
Joe Paduda hosts a solid roundup of health care policy posts in the latest edition of the Health Wonk Review at Managed Care Matters. Share
Source: http://feedproxy.google.com/~r/HealthBusinessBlog/~3/0MPzkvMvYrU/
Wednesday, 16 February 2011
Diet-Heart Controlled Trials: a New Literature Review
Many controlled studies have measured the cardiovascular effects of replacing animal ("saturated") fats with seed oils (predominantly the omega-6 polyunsaturated fat linoleic acid) in humans. A number of these studies recorded heart attacks and total mortality during the following 1-8 years. Several investigators have done meta-analyses (literature reviews) to try to tease out overall conclusions from these studies.
I'm pleased to point out a new meta-analysis of these controlled trials by Dr. Christopher Ramsden and colleagues (1). This paper finally cleans up the mess that previous meta-analyses have made of the diet-heart literature. One recent paper in particular by Dr. Dariush Mozaffarian and colleagues concluded that overall, the controlled trials show that replacing animal fat with linoleic acid (LA)-rich seed oils reduces heart attack risk (2). I disagreed strongly with their conclusion because I felt their methods were faulty (3).
Dr. Ramsden and colleagues pointed out several fundamental flaws in the review paper by Dr. Mozaffarian and colleagues, as well as in the prevailing interpretation of these studies in the scientific literature in general. These overlap with the concerns that I voiced in my post (4):
What did they find?
The article also contains an excellent discussion of the Finnish mental hospital trial (5, 6) and why it was excluded from the meta-analysis, in which Dr. Ramsden and colleagues point out major design flaws, some of which I was not aware of. For example, trans fat intake was on average 13 times higher in the control groups than in the experimental groups. In addition, one of the control groups received more than twice as much of the antipsychotic drug thioridazine, which is known to be highly toxic to the heart, as any other group. Ouch. I'm glad to see this study finally discussed in an open and honest manner. I discussed my own problems with the Finnish trial in an earlier post (7).
I was also glad to see an open discussion of the Oslo Diet-heart study (8), in which diet changes led to a reduction in heart attack risk over five years. Dr. Mozaffarian and colleagues included it in their analysis as if it were a controlled trial in which animal fat was replaced by seed oils only. In reality, the investigators changed many variables at once, which I had also pointed out in my critique of Dr. Mozaffarian's meta-analysis (9). Here's what Dr. Ramsden and colleagues had to say about it:
One criticism I have of Dr. Ramsden's paper is that they used the Oslo trial in their analysis, despite the major limitation described above. However, they were extremely open about it and discussed the problem in detail. Furthermore, the overall result would have been essentially the same even if they had excluded the Oslo trial from the analysis.
Overall, the paper is an excellent addition to the literature, and I hope it will bring a new level of sophistication to the dialogue on dietary prevention of cardiovascular disease. In the meantime, brace yourselves for an avalanche of criticism from the seed oil brigade.
* Guidelines that determine which studies to include in the analysis. For example, you want to exclude any study that wasn't randomized, because it will not be interpretable from a statistical standpoint. You also want to exclude trials where major variables differ between groups besides the specific variable you're trying to test. The Finnish mental hospital trial fails by both criteria.
I'm pleased to point out a new meta-analysis of these controlled trials by Dr. Christopher Ramsden and colleagues (1). This paper finally cleans up the mess that previous meta-analyses have made of the diet-heart literature. One recent paper in particular by Dr. Dariush Mozaffarian and colleagues concluded that overall, the controlled trials show that replacing animal fat with linoleic acid (LA)-rich seed oils reduces heart attack risk (2). I disagreed strongly with their conclusion because I felt their methods were faulty (3).
Dr. Ramsden and colleagues pointed out several fundamental flaws in the review paper by Dr. Mozaffarian and colleagues, as well as in the prevailing interpretation of these studies in the scientific literature in general. These overlap with the concerns that I voiced in my post (4):
- Omission of unfavorable studies, including the Rose corn oil trial and the Sydney diet-heart trial.
- Inclusion of weak trials with major confounding variables, such as the Finnish mental hospital trial.
- Failure to distinguish between omega-6 and omega-3 fatty acids.
- Failure to acknowledge that seed oils often replaced large quantities of industrial trans fats in addition to animal fat in these trials.
What did they find?
- Interventions that replaced animal and trans fat with seed oils that were rich in LA but low in omega-3 caused a non-significant trend toward increased heart attacks (13% increase) and overall mortality.
- Interventions that replaced animal and trans fat with a combination of LA and omega-3 fats significantly reduced heart attacks (by 22%). The numbers for total mortality followed a similar trend.
...experimental diets replaced common ?hard? margarines, industrial shortenings and other sources of [trans fat] in all seven of the [controlled trials] included in the meta-analysis by Mozaffarian et al. The mean estimated [trans fat] content of the seven control diets was 3�0 [% of calories] (range 1�5?9�6 [%]).In other words, it looks like trans fat is probably the issue, not animal fat, but these trials replaced both simultaneously so we can't know for sure. I will note here that trans fat does not generally promote atherosclerosis (thickening and hardening of arteries) in animal models, so if it does truly increase heart attack risk as many studies suggest, it's probably through a mechanism that is independent of atherosclerosis.
...the displacement of [trans fat], rather than the substitution of mixed n-3/n-6 [polyunsaturated fat] for [saturated fat], may account for some or all of the 22% reduction in non-fatal [heart attacks and heart attack] death in our meta-analysis. By contrast, the increased [heart attack] risks from n-6 specific [polyunsaturated fat] diets in our meta-analysis may be underestimated as n-6 [polyunsaturated fat] also replaced substantial quantities of [trans fat] (Table 3). The consistent trends towards increased [heart attack] risk of n-6 specific [polyunsaturated fat] diets may have become significant if the n-6 [polyunsaturated fat] replaced only [saturated fat], instead of a combination of [saturated fat] and [trans fat].
The article also contains an excellent discussion of the Finnish mental hospital trial (5, 6) and why it was excluded from the meta-analysis, in which Dr. Ramsden and colleagues point out major design flaws, some of which I was not aware of. For example, trans fat intake was on average 13 times higher in the control groups than in the experimental groups. In addition, one of the control groups received more than twice as much of the antipsychotic drug thioridazine, which is known to be highly toxic to the heart, as any other group. Ouch. I'm glad to see this study finally discussed in an open and honest manner. I discussed my own problems with the Finnish trial in an earlier post (7).
I was also glad to see an open discussion of the Oslo Diet-heart study (8), in which diet changes led to a reduction in heart attack risk over five years. Dr. Mozaffarian and colleagues included it in their analysis as if it were a controlled trial in which animal fat was replaced by seed oils only. In reality, the investigators changed many variables at once, which I had also pointed out in my critique of Dr. Mozaffarian's meta-analysis (9). Here's what Dr. Ramsden and colleagues had to say about it:
First, experimental dieters were instructed to substitute fish, shellfish and ?whale beef? for meats and eggs, and were actually supplied with ?considerable quantities of Norwegian sardines canned in cod liver oil, which proved to be popular as a bread spread?(32)... Second, the experimental group consumed massive amounts of soybean oil, which provided large quantities of both LA (15�6 en %) and ALA (2�7 en %). ALA consumption was about 4�5 times average US intake(42), or about twelve typical flax oil pills (1 g pill � 560 mg ALA) per d. In addition, the fish and cod liver oil consumption provided Oslo (598N latitude) dieters with 610 IU (15�25 mg) of daily vitamin D3, recently linked to lower blood pressure, plaque stabilisation, and reduced [heart attack risk] (64). Furthermore, experimental dieters were encouraged to eat more nuts, fruits, and vegetables; to limit animal fats; and to restrict their intake of refined grains and sugar.trans fat intake was also reduced substantially by excluding margarine in the experimental group. Other review papers have used this trial as a justification to replace animal fat with seed oils. Hmm... The only reason they get away with this is because the trial was published in 1966 and almost no one today has actually read it.
One criticism I have of Dr. Ramsden's paper is that they used the Oslo trial in their analysis, despite the major limitation described above. However, they were extremely open about it and discussed the problem in detail. Furthermore, the overall result would have been essentially the same even if they had excluded the Oslo trial from the analysis.
Overall, the paper is an excellent addition to the literature, and I hope it will bring a new level of sophistication to the dialogue on dietary prevention of cardiovascular disease. In the meantime, brace yourselves for an avalanche of criticism from the seed oil brigade.
* Guidelines that determine which studies to include in the analysis. For example, you want to exclude any study that wasn't randomized, because it will not be interpretable from a statistical standpoint. You also want to exclude trials where major variables differ between groups besides the specific variable you're trying to test. The Finnish mental hospital trial fails by both criteria.
Source: http://wholehealthsource.blogspot.com/2010/12/diet-heart-controlled-trials-new.html
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