September 18th, 2010 by John Mandrola, M.D. in Better Health Network, Health Policy, News, Opinion
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I’m trying to get off the topic of fatness, but just when it seems right to move on to something less hopeless, we hear that even doctors can be felled by obesity’s resilience.
To the Physicians Committee for Responsible Medicine, a group of well-meaning doctors who are buying expensive TV ads blaming McDonald’s for heart disease, I have just 5 words: McDonald’s is not the problem! Gosh. It’s maddening to think that such smart people could be that misguided — a whole committee of doctors completely devoid of any master-of-the-obvious is hard to fathom.
Don’t misunderstand — I’m not advocating McDonald’s food as overly nutritional, but blaming MacD’s for our obesity epidemic is like blaming guns for violence (for the record, guns scare me), brew pubs for alcoholism, or religion for war. (Sorry, that last one is a bad example.) Read more »
*This blog post was originally published at Dr John M*
August 21st, 2010 by JenniferKearneyStrouse in Better Health Network, Health Tips, News, Research
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A new study in the American Journal of Obstetrics & Gynecology reports that low levels of vitamin D may be linked to early-onset preeclampsia in pregnant women.
The trial found that the average vitamin D level in 50 pregnant women with preeclampsia was 18 ng/mL, compared with 32 ng/mL in 100 women with healthy pregnancies. No casual relationship was proven, and the study’s lead author told Reuters Health that the recommended vitamin D intake in pregnant women hasn’t changed, but the study results raise yet more questions about this much-discussed nutrient.
ACP Internist covered the pros and cons of vitamin D in its November 2009 issue. (Reuters, ACP Internist)
*This blog post was originally published at ACP Internist*
August 7th, 2010 by Bryan Vartabedian, M.D. in Better Health Network, Health Tips, Humor
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This “Fletchers Castoria” ad from 1941 is priceless. And as someone who spends his days working with bound-up grumps like Mary, I was reassured to know that horrific constipation is not a me-generation problem born of chicken fingers and Goldfish. ”Laxative tantrums,” however, are new to me. I seem to have pretty good luck with Miralax and Kristalose in my office. Your mileage (or tantrums) may vary.
*This blog post was originally published at 33 Charts*
August 1st, 2010 by Steve Novella, M.D. in Better Health Network, Health Tips, News, Opinion, Research
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A new study published in the American Journal of Clinical Nutrition is reporting an association with eating meat and weight gain. This is a fairly robust epidemiological study, but at the same time is a good example of how such information is poorly reported in the media, leading to public confusion.
The data is taken from the European Prospective Investigation into Cancer and Nutrition–Physical Activity, Nutrition, Alcohol, Cessation of Smoking, Eating Out of Home and Obesity (EPIC-PANACEA) project. This is a long-term epidemiological study involving hundreds of thousands of individuals, and is therefore a great source of data. We are likely to see many publications from from it. This one looked at the association of meat eating –- poultry, red meat, and processed meat -– with total weight. Read more »
*This blog post was originally published at Science-Based Medicine*
July 23rd, 2010 by DrWes in Better Health Network, Humor, Opinion
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All it takes to assure you’ll keep your local cardiologist employed is 19 strips of bacon and an egg and you’ve got yourself one heck of a solid bacon burger:
Having read about the difficulties people making such burgers have had keeping them together, I decided to add one large egg to the food processor along with the 19 slices of bacon. I ground the bacon and the egg together, then, using my hands, pulled the mixture out and used a hamburger press to make a burger. It is possible that my hands have been greasier at some point in my life, but if so I have (fortunately) forgotten it. I was not quite prepared for the raw burger to look like pure fat, and I must admit that it didn’t look very appealing. But it was for science, so I soldiered on!
I put the burger on the rack-Pyrex assembly and slid it under the broiler. Having learned a lesson from last week, I turned the stove exhaust fan to high immediately. I peeked in on it as it cooked, and it seemed to be cooking nicely, with tons of little fat bubbles sizzling on top. After seven minutes or so, I took it out to turn it over, and was pleased how easily it flipped. Five minutes later, it looked done, so I took the temperature of the inside (you need to be careful with pork, of course), and it registered at 160 degrees Fahrenheit, so out it came. Now it looked like food, and smelled delicious.
My family and I thank you, America!
-WesMusings of a cardiologist and cardiac electrophysiologist.
*This blog post was originally published at Dr. Wes*
