SJMO to Host Nutrition Classes

Pontiac, MI—St. Joseph Mercy Oakland (SJMO) will hold a series of nutrition classes at 7:15 p.m. on the first and third Mondays in February and  March 2010 in the hospital’s Franco Communications Center, 44405 Woodward Ave., Pontiac.  Hosted by the SJMO Metabolic Nutrition and Weight Management Program, the classes will be held Feb. 1 and 15 and March 1 and 15.

 Class topics include:

• · “The Essentials on Carbs:  How Do Veggies, Fruits, Legumes, Dairy and Whole Grains Compare?” Feb. 1
• · “Salt (aka Sodium): Pressure, Bones and Stones…Maybe Cancer Too?” Feb. 15
• · “The Facts About Fats: ‘Mediterranean Style,’” March 1
• · “Protein Power…and Risks,” March 15.

Tom Rifai, MD, Medical Director of the Metabolic Nutrition and Weight Management Program at SJMO, will conduct the classes.  Dr. Rifai is Clinical Assistant Professor of Medicine at the Wayne State University School of Medicine and chief medical advisor to the Pritikin Longevity Center in Avenutra, Fla.

He is board certified by the American Board of Physician Nutrition Specialists, which recently named him to a three-year, at-large position on its board of directors, and the American Board of Internal Medicine.  His specialties are nutrition, prevention of chronic disease, weight management, nutritional and medical management of insulin resistance, Type 2 diabetes, hyperlipidemia and obesity.

“With the increase in obesity in our country and community, it is extremely important that we educate individuals how to take better care of their health,” said Jack Weiner, SJMO President and CEO.  “These classes will guide people toward that end by telling them how to eat healthier and manage their weight.”

The fee is $75 per class.  Each registered person may bring a guest at no charge.  Free parking is available at the Franco Center.  The public is invited.

To register or for more information, call the SJMO Metabolic Nutrition and Weight Management Program, 248-858-2475.

The Metabolic Nutrition and Weight Management Program at St. Joseph Mercy Oakland is an integrated, educational medical program for those looking to control their metabolic issues related to insulin resistance and obesity through dedication to nutrition, physical activity and overall lifestyle change.

Healthy Holiday Recipes for the New Year

Poached Eggs Your Way

Poached Eggs Your Way

For reasons of nutrition and sustainability (and the horrific lives led by battery hens), I’m not a fan of industrial eggs, but I do enjoy preparing organic and/or pastured eggs in a variety of ways.  One of my favorites is to poach them.  As you can see in these pictures, you don’t have to serve poached eggs on toast–any flattish surface will do.  In these cases, I used some leftovers to create an elegant and unusual base:  croquettes (sauteéd patties) made of cooked and mashed celeriac, onion, and millet; and black-bean patties I’d served alongside salad the night before.  (They also contained cooked and mashed carrots, sweet potatoes, onion, garlic, and za’atar spices.)  In both cases, the egg gave the veggies and grains a rich creaminess.

Poaching an egg is a simple three-minute task, but one that requires constant vigilance–in this case, the proverbial pot is a literal one, and it will boil over if you’re not careful.

To poach an egg:

• Prepare your base and have it standing ready to receive the egg.
• Crack an egg into a medium-sized pot of boiling water.
• Immediately turn the heat down a few notches (so that the bubbles are happily swirling instead of furiously roiling) and set a timer for 3 minutes.
• Using a slotted spoon, nudge the egg to make sure it isn’t sticking to the pot.
• Keep an eye on the foam–as the egg cooks, the white will turn the water frothy and foamy.  If this foam spills over onto the stovetop, it will be rather sticky and messy to clean.  The best way to avoid excessive foamage is to continually catch the floating bits with the spoon and use the upside-down lid to catch them and toss them into the sink.
• When the timer goes off, immediately remove the pot from the burner.  Use the slotted spoon to fish out the egg, place it on the base, and stick the still-full pot of water in the sink with a squirt or two of soap in it.  (This will make cleaning the pot later on much easier.)
• Serve the poached egg intact or cut-open.
• Enjoy!

Recipe courtesy of Lisa Howard, Chef and Food Coach of The Cultured Cook, consultant to Reconnect with Food at Inner Door Center.

St. Joseph Mercy Oakland Expands Weight Management Program

Pontiac, Mich.—St. Joseph Mercy Oakland (SJMO) has expanded its weight management program by enhancing its offerings and naming a new medical director. The newly named Metabolic Nutrition and Weight Management program offers an educational and intensive medical program for those looking to control their metabolic issues related to insulin resistance and obesity through dedication to nutrition, physical activity and lifestyle change.

 Comprehensive medical and nutritional histories will be obtained, and there will be frequent physician follow-ups to monitor patients’ progress with their individualized medical nutrition therapy and physical activity.  Resources for behavioral psychology and physical activity will be made available to patients.  If appropriate, referrals will be made for bariatric procedures.

 The program is headed by Dr. Tom Rifai, Clinical Assistant Professor of Medicine at the Wayne State University School of Medicine and chief medical advisor to the Pritikin Longevity Center in Aventura, Fla. 

 Dr. Rifai is board certified by the American Board of Physician Nutrition Specialists, which recently named him to a three-year, at-large position on its board of directors, and the American Board of Internal Medicine.  His specialties are nutrition, prevention of chronic disease, weight management, nutritional and medical management of insulin resistance, Type 2 diabetes, hyperlipidemia and obesity.

 Dr. Rifai will conduct informational seminars for prospective patients interested in diabetes prevention or treatment, state-of-the-art lipid/cholesterol management and weight management.  The first seminar will be held at 6:30 p.m. Tuesday, July 28, 2009, in the Franco Auditorium at St. Joseph Mercy Oakland, 44405 Woodward Ave., Pontiac.

 In addition to his duties at SJMO, Dr. Rifai is serving as a consultant to Andiamo Restaurants, helping them design a longevity-driven, healthy gourmet menu called Andiamo Lean.  Dr. Rifai also is a nutritional consultant for Warren (Mich.) Consolidated Schools, for which he is developing a healthy school lunch program.

 Beginning in August, Dr. Rifai will see patients in the SJMO Medical Office Building, 44555 Woodward Ave., Suite 305, Pontiac.

 For an appointment, call St. Joseph Mercy Oakland Metabolic Nutrition and Weight Management, 248-858-2475. 

Healthy Recipes: October 2008

Avocado & Corn Salsa

• 3 – 4 fresh avocados

• 1 pint grape tomatoes

• 1 can corn kernels

• 1 can black beans

Toss diced avocados, quartered grape tomatoes and corn with chopped cilantro, limejuice and salt. Serve with tortilla chips.

What you get: Fiber, vitamin C, protein and potassium.

Pad Thai

Serves 4, 30 minutes or less

• 1, 10 ounce package of firm tofu

• 1/2 lb. Dried rice noodles (preferably width of linguine)

• 1/4 cup fresh lime juice

• 2 Tbs. Tamari sauce

• 2 Tbs. Brown sugar

• 1 to 2 tsp. red pepper flakes

• 2 tsp. sesame oil

• 3 cloves garlic, minced

• 1 to 2 tsp. peeled, minced fresh ginger

• 1 medium-sized carrot, peeled and cut into narrow strips

• 8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths

• 1 cup mung bean sprouts

• 2 Tbs. chopped dry-roasted cashews

• 1 lime, sliced (optional)

• 1/4 cup chopped fresh cilantro

In large bowl, soak rice needles in warm water to cover until they are limp and white, about 20 minutes.

While noodles are soaking, combine lime juice, tamari sauce, brown sugar, red pepper flakes and 1 tablespoon water in small bowl.

In wok or large deep skillet, hear oil over high heat. Add garlic and ginger and stir-fry 30 seconds, and then add carrot strips and green onions and stir-fry 1 minute. Add tofu, and stir-fry an additional 1 – 2 minutes.

Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture among serving plates, sprinkle with cashews and garnish with a slice of lime and cilantro if desired.

Recipes: July 2008

Grilled Veggie Kebabs

Soak your favorite vegetables for 30 minutes before threading and grilling.

For each kebab:

• 6 large cut vegetables
• Pesto vinaigrette for basting vegetables

Vinaigrette:

by Chef Annabel Cohen

• 2 Tbsp. prepared pesto
• 2 Tbsp. olive oil
• 1/4 cup balsamic vinegar

Heat grill to medium-high. Soak mushrooms in water for 30 minutes. Combine vinaigrette ingredients in a small bowl and whisk until smooth.

For each kebab, thread 4-6 vegetables on an 8-inch or longer skewer (if using bamboo skewers, soak them in warm water for an hour before using).

Place the kebabs on the hot grill and cook for 10 to 15 minutes until tender, brushing with the vinaigrette every few minutes. The vinaigrette is sufficient for basting up to 12 kebabs. Serve hot.

Paella a la Valenciana

by Connie Jason and Regina Jarandilla

Paella was meant to be grilled on high heat.

• 1 pound firm tofu, cut into cubes
• 2 garlic cloves, minced
• 4 green onions, chopped
• ¼ cup olive oil
• 2 medium tomatoes, peeled and chopped
• 1 10 ounce package frozen peas
• 1 9 ounce package frozen artichoke hearts
• 2 tsp. paprika
• 11/2 cup basmati rice
• 2 tsp. salt
• 4 cups vegetable broth
• pinch of saffron

In a paella pan, brown tofu, garlic and onions in oil on medium to high heat. Add tomatoes, peas, artichoke hearts, paprika and rice and cook until rice is well coated with oil. Add salt, broth, saffron and cook uncovered until the rice tender. Garnish with pimientos and olives. Serves 6.

Nutrition: Shedding Heavy Foods for the Summer

Summer is a great time to think about eating lighter meals. A growing amount of individuals are interested in experimenting with a vegetarian diet or eating more vegetarian meals during their week. Just like any food plan, the key to a healthy vegetarian diet is simple—eat a variety of foods, which are nutrient dense, and limit junk foods. If you base your diet around junk food, whether you are a carnivore or a vegetarian, you will be missing out on many key nutrients.

What should individuals be concerned about regarding proper nutrition if contemplating a vegetarian diet? Iron deficiency anemia is still a widespread problem. However, studies show that anemia is no more prevalent in vegetarians than in carnivores. Although the iron in meat products is more readily absorbed, good non-meat sources of iron include beans, green leafy vegetables, fortified cereals and dried fruit.

On the other hand, a vegetarian diet may be useful in treating heart disease and diabetes. Over 50% of individuals with diabetes develop heart disease at some point in their lives, which can be prevented or abated by prudent food choices. Dr. Dean Ornish has done groundbreaking research in the area of lifestyle and heart disease prevention. He has demonstrated that the blockage of arteries can actually be reversed without surgery or drugs using a low-fat, vegetarian diet in conjunction with exercise and stress management. Since even small improvements in arterial blockages can significantly improve blood flow to the heart, this is a wonderful option for anyone who has considered surgery to be the only choice.

In addition to heart disease, meat is a contributing factor in the development of kidney failure due to it’s high protein content, along with stroke, and increased vulnerability to infectious diseases. Too much fat is also a problem in the diet of women. Dietary fat, mainly of animal origin, influences levels of various hormones in the body, thereby increasing one’s risk of cancer.

Calcium is another concern in terms of osteoporosis prevention. In the first few years of menopause, women can lose up to 30% of their bone mass. However, osteoporosis is not a disease of calcium deficiency—but a disease of calcium loss. Many women are routinely on diets or are on the go, guzzling down caffeine and/or diet pop, both which cause calcium loss from bone. Caffeinated soft drinks enhance this bone loss. The issue may not be that women are not taking in enough dairy products, but consuming products that are leaching their calcium stores.

Americans, vegetarians included, eat four times as much protein than they actually need. High protein diets promote calcium loss from the bones. Although dairy products contain large amounts of calcium, they also contain a large amount of protein, which causes calcium to be excreted from the body. Non-animal sources of calcium, which would be lower in protein and therefore better retained by the body include green leafy vegetables, beans, tofu and other soy products.

For anyone contemplating a vegetarian diet, you don’t have to embark on the “all or nothing” approach. Finding what works for YOU is the key to any successful diet and lifestyle change. Any change is a step in the direction to feeling healthy.

Here are some steps you can take:

• Eat less red meat and switch to chicken or fish.

• Reduce poultry and fish consumption to three times per week or less, while having at least two to three meatless meals per week emphasizing legumes, soy products, whole grains, and vegetables.

• Don’t worry about “complementing” your proteins. Many people feel that eating vegetarian is “hard work.” This misconception may exist because it was once thought that in order to derive high quality protein from grains and vegetables, proteins needed to be “complemented” (i.e., legumes with seeds, seeds with grains, grains with legumes, etc.) at the same meal. It is now known that you do not have to combine foods in a special way at the same meal to obtain all of the amino acids together. This is usually done naturally during the course of the day with the meals normally eaten.

• Decrease or eliminate consumption of dairy foods. Substitute soy or rice products for milk, yogurt, cheese, and ice cream.

• Limit refined grains such as white rice, white bread, and white pasta. Choose instead brown rice, whole grain breads and other whole grains.

• Increase your intake of fruit and vegetables to load up on antioxidant vitamin and minerals. Have at least three pieces of fruit a day and try a variety of colorful salad greens such as romaine, green and red leaf, spinach, and bibb, not just iceberg or head lettuce.

• Eat more foods rich in omega-3 fatty acids, which are good for your heart, bones and help fight depression. Vegetarian sources of omega-3 fatty acids include flax seeds, wheat germ, tofu, walnuts, and green, leafy vegetables.

Healthy Recipes: June 2008

Quiche a la’ Anne

Crust:

• ¾ cup amaranth flour
• 1/3 cup plus 1 tablespoon trans fat free margarine
• 4 – 5 tablespoons cold water
• ½ tsp. salt

Preheat oven to 375 F. In a large mixing bowl, combine flour, salt and margarine. Blend with a pastry blender until flour and margarine are mixed and form little beads or coarse crumbs. Sprinkle cold water over flour mixture, l tablespoon at a time, mixing with a fork or pastry blender until particles are moistened and cling together. Form dough into a ball. Roll out on a floured pastry sheet or wax paper into a 11 – 12 inch circle.

Place in a 9 inch pie pan. Flute edges. Prick bottom of crust with a fork. Bake about 10 minutes. Remove from oven.

Filling:

• 1 small zucchini, sliced and partially cooked
• 1 onion, sliced and partially cooked
• 3 carrots, peeled, sliced and partially cooked
• ¾ cup chopped cauliflower, partially cooked
• ¼ tsp. pepper
• ¼ tsp. nutmeg
• 3 organic eggs
• ½ – 2/3 cup soy or low fat milk
• ½ cup Mozzarella Cheese (soy, rice or regular), shredded
• ½ cup Monterey Jack Cheese (soy, rice or regular), shredded
• 1 tablespoon barley flour

Mix the seasonings, egg, milk and barley flour together. Spread 1/3 of the cheese mixture over the bottom of the pre-baked pie crust. Spread vegetables evenly over cheese and crust.

Place remaining cheese over vegetables. Pour milk mixture over cheese and vegetables. Bake 35 – 40 minutes until quiche is set and golden brown. If a knife is inserted in center, it should come out clean.

Yields 6 servings.

Spelt Pizza

• 1-8 inch spelt pizza crust
• Olive oil
• ½ cup marinara sauce
• ½ onion, sliced and partially cooked
• ½ cup chopped fresh broccoli, partially cooked
• ½ red pepper, julienne sliced
• 5 oz. shredded Mozzarella Cheese (soy, rice or regular)

Brush crust with lightly with olive oil. Spread sauce over crust. Sprinkle ½ the amount of cheese over sauce. Evenly distribute onions, broccoli, and pepper over crust. Top with remaining cheese.

Bake at 400 F for 15 minutes or until cheese is bubbly and begins to brown.

Yields: 4 slices

Nutrition: Reconnect with Food

Are you having a difficult time shedding those last ten pounds? Have you tried every diet with no avail…even after following it to the letter? Do you ever wake up with swollen joints, headache, brain fog, gastric distress or overwhelming fatigue?

Medical Research has shown that food, and food additives, can be involved in a wide array of painful symptoms and chronic health problems, along with ideal weight attainment and maintenance.

A look at food sensitivities

Food sensitivities are a common cause of many chronic conditions and affect approximately 15-20% of the population. Symptoms provoked by food sensitivities occur when your immune system begins perceiving foods in the same way it perceives bacteria and viruses. There are many reasons why the body reacts in such a way, but this “mistaken identity” causes the immune system to release chemicals called “mediators” such as histamine, cytokines, and prostaglandins. The release of these mediators starts the inflammatory processes which result in painful symptoms.

Why do food sensitivities make it difficult to lose weight? The inflammatory processes cause your cells to retain water along with slowing your metabolism. Other chronic conditions resulting from food sensitivities may include:

• Depression

• Heartburn

• Muscle weakness and fatigue

• ADHD

• Insomnia

• Brain fog

How are food sensitivities different than food allergies?

Although food allergies can affect the gastrointestinal system just like food sensitivities, food allergies generally affect skin and the respiratory tract. Some individuals are born with food allergies and eventually outgrow them, while others develop food allergies over time. In some cases, when you are exposed to certain foods over and over again, your body eventually rejects these foods and you can develop an allergic reaction. In addition, a weak immune system can be the cause of many food allergies or intolerances. Common allergens include wheat, milk, corn, soy, yeast and mold, as these are foods that are commonly used in our food supply. It is important to strengthen the immune system through proper diet, exercise and stress management in order to avoid reactions to common foods.

Wheat –An allergy or intolerance to wheat can develop when you eat the same types of foods day in and day out. In this country, we overuse wheat, which is commonly found in breads, cereals and pastas. We ignore all the other grains, such as quinoa, barley, spelt, millet, amaranth and kamut that are rich in B-vitamins, protein, fiber and trace minerals.

Milk – Many children are born with a milk-protein allergy, which can cause severe intestinal problems. If left untreated, permanent damage to the intestinal lining as well as lactose intolerance can occur.

If a soy allergy is not a concern, try soy milk, soy cheese (including soy cream cheese), soy sour cream and soy yogurt. If a soy allergy is a concern, rice milks, cheeses, desserts and other rice products are available. Major grocery store chains are now carrying soy and rice products.

Corn and Soy – Have you taken a quick tour of your grocery store or food pantry? Many processed foods contain corn or soy-based additives such as high fructose corn syrup and hydrolyzed vegetable protein, respectively. Read your labels carefully or start shopping at a natural foods/organic market.

Yeast and Mold – Leavened breads and cake mixes contain yeast. Mushrooms, vinegar and vinegar-containing condiments, soured dairy products, alcohol, and aged foods contain yeast-like substances as well as mold. You may think of mold as being an environmental problem only. However, mold-containing foods also include dried fruits, cheeses, and pickled foods.

People who are allergic to yeast and molds often develop chronic sinus infections and tend to be treated with antibiotics. The overuse of antibiotics can cause an even greater weakening of the immune system along with build up of yeast growth and chemical sensitivity, commonly known as Candida Albicans generally found in chronic fatigue syndrome. In addition, recent studies have shown that individuals who have a mold allergy or sensitivity and are repeatedly exposed to offensive foods/ environmental conditions have a tendency to suffer from depression.

Testing for Food Allergies and Food Sensitivities

Food allergies may be tested by serum radioallergosorbent testing (RAST), where a blood sample is placed on an absorbent disc that contains specific food proteins. Immunoglobulin level determination, allergy serum injections or scratch testing also assesses food allergies and their extent.

Mediator Release Test© (MRT©) is used to assess food sensitivities in order to isolate safe foods for individuals. Although MRT eliminates the guesswork to give you definitive answers, it can be expensive and many health plans do not cover this test. Once this test is performed, an eating plan can be developed and tailored to the needs of the individual.

Often, an individual’s innate wisdom can determine his or her food sensitivities upon working with a specialized registered dietitian. A registered dietitian, trained in food allergy and food sensitivity management, can help an individual hone in on offending foods, develop a proper elimination and rotation plan, and help the individual feel better once and for all.

Women & Heart Disease: Here are the Facts

By Dr. Gail Dawson, MD, MS, FAAEP

About eight million American women live with heart disease, the #1 killer of women (and men) in the United States today!

Studies show the following:

• One in three women will die of heart disease.

• Women are less likely to survive a heart attack than men.

• About 38 percent of women will die within one year of a first recognized heart attack.

• About 35 percent of women heart attack survivors will have another heart attack within six years.

• Two thirds of women who have a heart attack fail to make a full recovery.

• Women tend to underestimate the symptoms of heart disease and are less likely to seek treatment.

• Heart disease is a lifelong condition – once you are diagnosed with it, you will always have it.

The very positive news is that women easily can change these statistics! Most risk factors of heart disease are controllable. Research shows that women can lower their heart disease risk enormously – by 82 percent – if they lead a healthy lifestyle.

What is heart disease?

The most common cause of coronary artery disease – commonly known as heart disease – is a narrowing or blockage of the coronary arteries, the blood vessels that supply blood to the heart muscle. This process happens slowly over time, and is the major reason people have acute myocardial infarction (heart attack).

What are the warning signs of a heart attack?

Heart disease often has no symptoms, however, there are a few signs to watch for, and the signs in women may be different than those men experience. Women may feel pain in the center of the chest; in the ear, jaw or neck; or in the back or shoulder area. (Men tend to have crushing pain in the center of the chest that extends down the arm.) Other signs can be unusual tiredness or sudden extreme fatigue, problems with breathing, indigestion, or anxiety.

Heart disease symptoms may be milder in women than men. About 1/3 of women experience no chest pain at all when having a heart attack, and 71 percent report flu-like symptoms for two weeks to a month prior to having more obvious signs of a heart attack.

Can I reduce my risk of heart disease?

Making relatively simple changes in your daily eating habits will pay off quickly. By following this advice, you can reduce your chance of heart disease significantly:

• Control your blood pressure. Blood pressure is considered high when it reaches 140/90.

• Stop smoking. More than half of the heart attacks in women under age 50 are related to smoking. Women who smoke are at risk of dying 19 years sooner than non-smokers. Women who stop smoking for three years have the same risk as women who have never smoked.

• Get tested for diabetes. This medical condition is considered one of the major factors contributing to heart disease. Women with diabetes are two to three times more likely to have a heart attack. Controlling sugar makes a big difference in the development of coronary artery disease, as well as renal failure and stroke.

• Control your cholesterol levels. Too much cholesterol in your blood can build up (plaque) in your arteries and cause a narrowing of the arteries, which causes heart disease. Good cholesterol (HDL above 50 for women) helps remove bad cholesterol (LDL) from the blood. LDL levels should be at least under 140 for women, and the lower the better. Eating healthy helps maintain the good levels of cholesterol in your blood.

• Eat a heart healthy diet. Keep fat calories to less than 30 percent of the total calories you eat each day, and choose foods low in saturated fats, which raise your LDL. Avoid animal meats, butter, whole milk dairy products, cheese, and tropical oils (coconut, palm). Also limit trans fats, which are found in margarine, donuts, muffins and other processed foods. Choose foods with mono or polyunsaturated fats instead. Wise food choices include vegetables, whole grain foods, and low fat or nonfat dairy products. Some processed foods – frozen dinners and canned foods – can be high in saturated fats. When in doubt, read labels. Also remember to limit sodium to no more than 2.4 grams a day.

• Maintain a healthy weight.

• Try to exercise 30 minutes a day, a minimum of three to four times a week. Remember, your heart is a muscle. It needs regular exercise to stay in shape. At midlife, women can benefit from weight-bearing activities that keep bones healthier – walking, lifting hand weights, and even carrying groceries.

• If you drink alcohol, limit it to no more than one drink (12 ounce beer, five ounce glass of wine, one shot of hard liquor) a day.

• Do not take hormone replacement therapy to prevent coronary artery disease. It actually does more harm than good. Research now shows that estrogen plus progestin therapy increases the chance of developing heart disease, stroke, blood clots and breast cancer. If you need to take hormones, use the lowest possible dose for the shortest time needed.

Only two risk factors for heart disease are not controllable – these are your family history and age. If your father or brother had a heart attack before age 55, or if your mother had one before age 65, you’re more likely to develop heart disease. This does not mean you will have a heart attack; but it means you are at a higher risk.

To protect your heart health, be aware that every risk factor counts. If you have even one risk factor, you are more likely to develop heart disease.

What tests are conducted to determine if a person has heart disease?

If you are worried that you have signs or symptoms of heart disease, check with your physician right away. A physical exam may be all that is needed, but sometimes, more testing is necessary.

Imaging studies such as a stress echo or nuclear test will show the reaction of the heart muscle under stress. Patients walk on a treadmill or receive a drug to dilate the blood vessels or make the heart beat faster. In a stress echo, the cardiologist looks for abnormal heart movement under stress. A nuclear study tracks the flow of blood. If it can’t get to the heart muscle under stress because of a blockage, the heart will appear lighter in some areas on the scan.

A CT scan and cardiac catheterization provide a view of the inside of the coronary arteries, which supply blood to the heart muscle. If there is a blockage, it will show up as a narrow part in the blood vessel. A CT scan takes X-rays very rapidly. Patients lie in a machine while dye is injected. The heart rate needs to be slow enough to obtain clear images of the coronary arteries. During a cardiac catheterization, the cardiologist injects dye through a catheter that enters the leg and goes up into the coronary arteries, and then takes pictures. If an artery is blocked, the physician can open it during the procedure. Often a stent is placed to keep the artery open. A stent looks like a skinny tube made of metallic meshwork.

What should I do if I think I am having a heart attack?

Fast treatment can limit heart damage. Get to the hospital as fast as possible. Do not drive yourself. Chew an uncoated aspirin if you have one. This can reduce damage to the heart muscle. Once you arrive at the hospital, an electrocardiogram (EKG) and blood work will be ordered to help determine if you’ve had a heart attack. Even if the EKG is normal, you still may have had a heart attack, and more testing will take place.

Remember: the good news is that women can make a lot of simple changes in their daily routine to greatly reduce their risk of heart disease. It is never too late to start making these changes!

Dr. Gail Dawson is on the medical staff at Genesys Regional Medical Center in Grand Blanc and practices at Regional Cardiology Associates.  She obtained her medical degree from the University of Michigan and earned a fellowship in Cardiology at the Detroit Medical Center through Wayne State University.  She is board certified in cardiovascular disease, internal medicine, nuclear medicine, echocardiography, and coronary CT interpretation.

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