I love bread, pasta, and many other foods made with wheat. Luckily, I can eat them all without having to worry about gluten. But I have to admit that the growing public awareness of gluten and the problems it can cause has got me thinking.
Gluten is an umbrella term for the proteins gliadin (in wheat), secalin (in rye), and hordein (in barley). Bakers know it as the substance that makes dough resilient and stretchy. In some people, gluten triggers an immune reaction and causes inflammation of the lining of the small intestine, which can eventually interfere with the absorption of nutrients from food. This is called celiac disease. Some of the more common symptoms of celiac disease are:
My friend and fellow medblogger Jan Gurley has participated in two mission trips to Haiti this year. On her blog she describes the shocking living conditions that she encountered, including a new outbreak of cholera. Cholera can kill a person in as few as three hours by causing the body to loose all its fluid through the intestines.
Fluid replacement is the key to surviving cholera, though plain water lacks the electrolytes necessary for sustaining life. With just four bottle caps of sugar and one bottle cap of salt in half a liter of water, you can create lifesaving oral rehydration therapy. No need for Gatorade — Dr. Gurley shows you how in this video (please pass it on):
April is “Embarrassing Subject Month” for my podcast. I am covering the following problems:
Hemorrhoids
Digestive problems (constipation/diarrhea)
Urinary incontinence
“Male problems”
It should be fun, and it will be promoted on iTunes, so it should drum up more subscribers and downloads.
But it begs the question: Why are certain conditions embarrassing to people? Why can people open up to me about so many personal things, yet be embarrassed to discuss hemorrhoids? Why is it easier to talk about your marriage falling apart than your urinary “accidents?” Why is diarrhea more embarrassing than vomiting? Read more »
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