New York City’s war on sugary soft drinks had to balance evidence-based medicine with a short, simple message that would go viral in the community. Going viral won, according to e-mails of internal discussions between the city’s health commissioner, his staff, and the ad agency that crafted the campaign. The statement that soda would cause a person to gain 10 pounds a year is contingent upon many factors, argued the staff, but the desire to produce a media message with impact overruled the details. One nutritionist called the campaign “deliciously disgusting.”
Chocolate may moderate HDL cholesterol in type 2 diabetics, according to the November issue of Diabetic Medicine. High polyphenol chocolate increased HDL cholesterol in diabetics without affecting weight, insulin resistance or glycemic control. Researchers enrolled 12 type 2 diabetics in a randomized, placebo-controlled double-blind crossover study to 45 g chocolate with or without a high polyphenol content for eight weeks and then crossed over after a four-week washout period. HDL cholesterol increased with high polyphenol chocolate (1.16+/-0.08 vs. 1.26+/-0.08 mmol/l, P=0.05) with a decrease in the total cholesterol: HDL ratio (4.4+/-0.4 vs. 4.1+/-0.4 mmol/l, P=0.04). No changes were seen with the low polyphenol chocolate.
With Halloween, sugar will be on everyone’s mind (and in everyone’s stomachs). To find out how many calories and how much fat that pile of Halloween candy totals, try this interactive module. (New York Times, Diabetic Medicine, ABC Chanel 7 News-Denver)
*This blog post was originally published at ACP Internist*
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*
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