July 15th, 2007 by Dr. Val Jones in News
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I read an interesting series of articles about improving nutritional status in the US and Britain. First, the New York Times reports that trendy Manhattan bars are offering vitamin-fortified cocktails – fresh, organic fruits and/or veggies are muddled with vodka martinis to create a “healthy” alternative to your typical beverages. I’m skeptical – given the volume of fruits and veggies recommended for a healthy diet, you’d have to drink a whole lot of vodka martinis to get the vitamins you need in a day. Probably better to go for a fruit salad.
The British are still debating the utility of a “fat tax” as a way to discourage people from eating food high in refined sugar, flour or unhealthy oils. So far the government’s position is that taxing non-nutritive food is too controlling (creates a “nanny state”), and that people will just find an unhealthy alternative to the taxed foods. Interestingly, some research suggests that if all unhealthy foods were taxed, and healthy foods were made less expensive, thousands of heart attacks and obesity-related conditions might be avoided each year. However, this study has been received with much skepticism.
And a new British study also showed a surprising similarity between middle class and lower income eating habits. Both groups ate equally poorly, though the lower income group was more likely to smoke and engage in less physical activity. The similar eating habits came as a surprise, as it had been incorrectly assumed that the lower income group had a substantially poorer diet.This post originally appeared on Dr. Val’s blog at RevolutionHealth.com.
July 9th, 2007 by Dr. Val Jones in News
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In a charming news article, the BBC reports that the British Sandwich Association is concerned about high salt levels in national fare. If you have high blood pressure, there is now new evidence that avoiding soup and potato chips will not be sufficient in curbing your salt intake. Yes, even the humble sandwich can be a good hiding place for sodium. But this article is even more whimsical than informative.
First of all, I think it’s terribly funny that the “British Sandwich Association” actually exists – and that its public health warnings are taken very seriously. Second, I think that the contents of common British sandwiches are somewhat disturbing: a “prawn mayonnaise” sandwich lacks a certain appeal in my mind. And the fact that this variety of sandwich was selected as a representative example of a typical sandwich is also amusing.
And finally, the website for the British Sandwich Association is hilarious. Check out part of their mission statement:
“To safeguard the integrity of the sandwich market by setting standards
for sandwich making, by encouraging excellence in sandwich making and
by encouraging the development of the industry in terms of skills,
innovation and overall market development.”
And the BBC includes this very astute quote from the organization’s director:
“Sandwiches involve the assembly of ingredients,” said Jim Winship, director of the organisation. “The fact is that the salt is already in the ingredients…”
Well, I think the take home message here is that if you have high blood pressure or are on a low salt diet, remember that sandwiches often contain very high sodium levels. The message between the lines is that the British are inherently funny and have bizarre taste in food.This post originally appeared on Dr. Val’s blog at RevolutionHealth.com.
June 29th, 2007 by Dr. Val Jones in News
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Well, having grown up on a yogurt farm – nothing delights me more than scientific evidence that this fine dairy treat is good for your health. Hats off to my friends at the Imperial College, London who just published a study showing that elderly, hospitalized individuals may use yogurt to avert nasty bacterial infections that cause explosive diarrhea.
Yes, it’s the battle of the bugs at its best – the most common yogurt bacteria: Lactobacillus casei, L. bulgaricus, and Streptococcus thermophilus work together as pretty effective colonic bouncers for enemy bug C. difficile. In this study, elderly patients (n=57) at risk for hospital acquired diarrhea (due to antibiotic use) were given 2 small active culture yogurt drinks/day during the time they received antibiotics and for one week afterwards. Another group (n=56) was given similar drinks, but the yogurt cultures had been sterilized with heat (so there were no actual live bacteria in the yogurt).
And guess what? None of the patients who drank the live yogurt got C. difficile infections, while 9 in the other group did! That means that for every 5 elderly people in the hospital (and taking antibiotics) you could potentially save one from getting a painful gut infection.
So if grandma’s in the hospital on antibiotics, you might want to ask her doctor if she can eat yogurt. It may make the difference between a short stay and a long and unpleasant healthcare experience.This post originally appeared on Dr. Val’s blog at RevolutionHealth.com.
May 12th, 2007 by Dr. Val Jones in Announcements
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I’ve been meaning to write about what happened at the
Gluten-Free Cooking Spree event that I attended last week… it was a pretty
funny story.
Gastro Girl and I were invited to a cook off for celiac
awareness – we were told that we would be helping a chef to create a gluten
free entrée on a stage in front of a large audience with CNN’s Heidi Collins
presiding. There were 7 teams consisting of a chef, a doctor and a reporter. It
sounded like Iron Chef (with a hint of “Scrubs” since I was cooking). On the debriefing phone call we were told
that our chef would be provided with all the necessary ingredients (thanks to
Wegman’s sponsorship) and that we only needed to show up 30 minutes prior and
take instructions from our chef. We had
1 hour to prepare the entrée and our meal would be judged against 6 other teams…
Sounds easy enough… but wait till you hear what really went
down. First of all, much to the surprise
and amazement of Gastro Girl and me, all the other teams brought sous chefs
from their respective restaurants to the cook off. Not only that, but they had cooked and
prepared most of their meal in advance, and were using the kitchen time to mix
and heat things. They were dressed
impeccably in white cooking smocks and hamming it up for the CNN camera crew. Our poor chef, Chef “Rock” (Rahman Harper)
from B. Smith’s Restaurant, got caught in some heavy DC traffic (this happens
when a motorcade of some ilk appears out of nowhere) and arrived about forty
minutes late.
Now, far from being an Iron Chef TV set, our facility was
actually a real hotel kitchen – steamy hot, grease covered tile floor, one
industrial gas stove, and stainless steel pots and pans hanging on wires
dangling above metal tables. Gastro Girl
and I had come straight from work, and were wearing business attire, with heals
and the whole bit. As I slid my way to
an unclaimed table, trying not to fall down in the grease in front of the CNN
cameras, I put my head together with Gastro Girl about how we could at least
find all our ingredients and have them ready for Chef Rock when he appeared.
We were the last team to arrive in the kitchen, and all the
ingredients had been handed out to the different teams… a box of groceries was
left for us in the walk-in cooler. As we
removed all the items we realized that many of our ingredients were missing (we
were planning to make cheese grits and a sort of spicy shrimp Jambalaya). In fact, there were only 2 cups of shrimp
(frozen and unpeeled!) in our box… and we were supposed to be cooking for 50
people… near our table was a group of sous chefs from a competing team, with a
large bucket of shrimp, grinning from ear-to-ear as they watched Gastro Girl
and me talking about our predicament.
Our situation was not lost on the organizers, however, and a
very kind lady asked us to give her a list of our missing ingredients so that
she could send someone to buy them for us.
Chef Rock appeared, and allayed our fears – “we can make this work, even
if we need to change the recipe a bit.”
Well, the other teams took up most of the burners on the
stove, and we had to wait until the last minute to cook our shrimp… and with 30
seconds to spare, Chef Rock came through with a gorgeous dish of soul food that
was whisked away to a large judge’s table in a crowd of hundreds. Gastro Girl and I wiped the nervous sweat
from our brow and followed him out to the booth we had in the ballroom.
There were several presentations made, with introductions of
the various teams (Gastro Girl and I shouted “wooo-hooo” when our team was
announced, and waved to the crowd – we had the best team spirit)… and finally
the winner was announced… it wasn’t our dish unfortunately (coriander crusted
skate won), but several members of the crowd told me that they liked ours best.
And so, the Gluten-Free Cooking Spree was a great success,
raising money and awareness for celiac disease.
The chaos behind the scenes went unnoticed by the participants, and I
felt proud of our little team – having pulled off a near miracle against all
odds.
Next year, we’ll be back with a vengeance… Watch out, sly
competitors – Dr. Val, Gastro Girl, and The Rock will be armed and dangerous!
This post originally appeared on Dr. Val’s blog at RevolutionHealth.com.
April 27th, 2007 by Dr. Val Jones in News
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Congress recently directed the Centers for Disease Control
(CDC) to undertake a study in partnership with the Institute of Medicine (IOM). The goal was to establish nutrition guidelines
for government-subsidized nutrition programs in schools nation-wide. These guidelines are meant to help combat the
growing rates of overweight and obesity in US children.
The standards may surprise you in their restrictiveness – no
beverages with more than 5 calories/serving are permitted (excluding milk or
soy milk) unless the child is involved in rigorous physical activity for more
than 1 hour in duration (then they can have a sports drink such as Gatorade). No items with more than 35% of calories from
total sugars are permitted, and all bread and cereal items must be whole grain. There are also restrictions on fat and salt
levels in the food. Artificially
sweetened drinks and caffeinated beverages are not recommended. The IOM also calls for removal of all junk
food and soda machines, and replacement with fruit, milk, and healthy snack options.
Reading these guidelines I thought, “Wow, if kids really ate
this way we probably would make a big difference in obesity rates.”
And then I wondered… “But will these kids just go home and
eat a box of oreos and a liter of coke at the end of the school day? Is it enough to have a healthy food
environment at school, but not at home?
What is the role of parents in this?”
What do you think?
Are the IOM’s recommendations likely to 1) be followed by all schools 2)
make a difference in childrens’ weights?
Is there anything else you’d recommend?This post originally appeared on Dr. Val’s blog at RevolutionHealth.com.
