Genesys Announces Free Mini-Medical School Classes

Grand Blanc, MI – Back by popular demand, Genesys Learning Institute announces a new semester of free mini-medical school classes for the public – an opportunity to learn more about your health from Genesys medical experts.

Classes are designed to help you become a more educated health care consumer, and also help alleviate concerns you may have about medical conditions that affect you or your family.

Classes begin Monday, March 1, and are held at the Genesys Conference and Banquet Center (on the Genesys Regional Medical Center – Health Park campus in Grand Blanc Township) from 6 p.m. to 9 p.m., every Monday evening through April 5.

Here is the mini-medical school schedule. You can sign up for as many classes as you would like. All are free.

March 1
Diabetes and obesity
Jamal Hammoud, MD, endocrinologist at Genesys

Kidney disease and diabetes
Manjit Grewal, MD, nephrologist at Genesys

March 8
Nutrition for diabetic patients
Ann Batchelor, Genesys registered dietitian; and Jamie Karn, RN, Genesys diabetes educator

Exercise for diabetic patients
Ruth Anne Harmes, certified exercise instructor, Genesys Diabetes and Nutrition Learning Center

March 15
Stress management and depression
Heather Kirkpatrick, PhD, psychologist, Genesys Behavioral Science

Peripheral artery disease/varicose and spider veins/aneurysms
Thomas Shuster, DO, peripheral vascular surgeon at Genesys

March 22
Alzheimer’s Disease warning signs
Gerry Lincoln, program director, Michigan Regional Alzheimer’s Association

Heart bypass surgery
Marc Silver, MD, Genesys cardiothoracic surgeon

March 29
Sleep apnea
Clark Headrick, DO, pulmonologist and medical director of Genesys Home and Hospice Care

Crohn’s disease
Justin Miller, DO, gastroenterologist at Genesys

April 5
Hip and knee replacement
Frederick Schreiber, DO, orthopedic surgeon at Genesys

Minimally invasive spine surgery
Avery Jackson, MD, neurosurgeon at Genesys

To register for these classes, call the Genesys Learning Institute at 810-606-7725.

University of Michigan-Flint graduate students will receive one graduate credit for attending the entire winter semester of classes (paying usual graduate education fees). For details, call 810-606-7725 or check with the university.

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.

Local Doctor to Hold Free Event to Discuss Nutrition

Troy, Michigan – Dr. Tanya Dejkunchorn, owner of The Chiropractic Studio, 1065 E. Long Lake Road, is set to host a discussion on the basics of nutrition at 10 a.m. Sept. 21 at Troy Community Center, 3179 Livernois.

Dejkunchorn, whose family practice focuses on all aspects of health and wellness, will be discussing basic nutrition, including information on proper eating habits, how to distinguish between good and bad fats and sugars, and even what types of bottled water are better than others. She will offer guidance on how to have a vegetarian diet, losing weight effectively and which foods offer specific vitamins and minerals to the body and more.

The event is free and open to the public – bring a friend!

 Dr. Dejkunchorn is a member of the International Chiropractic Association, the Michigan Chiropractic Association and the Michigan Chiropractic Legal Action Counsel. She serves as a diplomat to the National Board of Chiropractic, as well as the Michigan Board of Chiropractic and also is an active community speaker for the 2003 Michigan Worksafe Program. She has cared for players on the Atlanta Falcons football team and had the honor of serving as the Official Chiropractor of the 1998 Olympic Games in Atlanta, Georgia.

 For more information on Dr. Tanya Dejkunchorn and The Chiropractic Studio, visit www.thechirostudio.com. For any questions on the event or to schedule an interview, please contact Marketing Director Kirsten Buys at Kirsten@thechirostudio.com or (248) 302-0503.

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. 

Get Fit Challenge Contest Winner Update

Health & Leisure:  How do I feel today compared to when I entered the Get Fit Challenge?

Elizabeth Schmaltz: When I entered the contest, I was at a point in my life where I knew something needed to change, but I wasn’t sure what to change, or how. I think like a lot of people, when you’re trying to discern what’s broken but you can’t quite figure out what it is, you either get easily overwhelmed and quit, or try to change a lot of things at once. I decided to enter this contest, enroll back into classes for another bachelor’s degree and begin a search for a new job all at one time! I had a gym membership to Bally’s already, and would stop in from time to time just to make sure the treadmills were still there in the event I ever decided to try them. Or, would randomly tuck myself into the back of a yoga/Pilates class, not because I enjoyed it, but because I thought it was what I should do. My point in saying all this, was when I sat down and wrote my essay on why I wanted to lose weight, I was hoping you would pick me because you saw potential (and maybe that I was funny. Maybe!).

Today, as I am sitting here, I just want to hug the old me, and let her know how the story turns out (except I have yet to know!). In the two years it’s been since I’ve started this Elizabeth overhaul, I feel as though I have become a completely different person, and to my surprise, am really comfortable with that! I’m still me, but I’m a better version of me. I’m known in my office as the ‘healthy eater,’ which is a role I’ve never had before, and am happy to have. Don’t get me wrong! I still have days when I traipse through the office with Taco Bell in tow, but for the most part I do what I can to make sure whatever I’m eating has some sort of nutritional content. I’ve also become the person who has been known to schedule days off around classes offered at the gym, something, I myself, sometimes can’t believe. I have also just started taking aerial yoga classes!! It’s very Circ Du Soleil, and as a person who gets tangled in my own bed sheets, I didn’t know if I would be able to do it, but I’m there every Saturday flipping upside down from a cloth hammock suspended from the ceiling! When I first suggested it, my parents suggested that maybe I wear a helmet, as I may be a little clumsy, but it’s actually a lot of fun! (Way better than when I tried Bikram yoga last summer…I didn’t realize 105 degree room packed with 50 people would be quite so hot!!). I’m working out with my new trainer twice a week, plus he runs a Saturday afternoon boot camp for some of his clients, which I go to just about every Saturday. I have to laugh as I am writing because now it appears as though I have become an exercise crazed maniac who does nothing but run laps and eat tofu (a person at whom I would have scoffed a few years ago), but I can honestly say that I am a changed person. I went from wandering around the gym without a purpose to changing work schedules with a co-worker to pick up an extra yoga class during the week.

HL: What was your biggest challenge after completing 12 weeks with Brian?

ES: I don’t know exactly how to answer this because I trained with Brian for almost a year and a half! Really, the only issue I faced was when I changed trainers in January of this year. I met with Aaron before I officially changed over to him, but was still really nervous about it. Brian and I had settled into a routine and worked really well together, and I became really nervous about changing everything. Much to my surprise, a lot of old insecurities began to creep up and I didn’t know if I would be able to keep up with a new trainer, what he knew about me and my abilities, if he was going to make me do push ups all the time (which he does, incidentally! Secretly I don’t mind….much) etc. I remember being on a treadmill one day and toying with the idea of not working out with a trainer anymore, but as quickly as that thought enterer my mind, it left. I need the accountability a trainer offers, their expertise (because even though I work out 5-6 days a week, once workouts get beyond squats and lunges, I have a tendency to still get a little lost), and both Brian and Aaron push me to work as hard as possible during my time with them and on my own.

HL: What did Brian do to help you stay motivated, focused and allowed me to continue on?

ES: When I first started training with Brian I was super motivated and excited, so Brian’s job became to keep me from being really overwhelmed, and perhaps his biggest task was keeping me focused – not only on whatever he had me doing at the time, but just focused overall. From the very first workout, he went around the weight section with me, set up a circuit routine which included how many reps of each exercise to do, where the weights should be set, and even made sure I knew which machines to do and in what order. Because he was literally starting from scratch with me, he made it very easy for me to follow the exercise regime, and I think that really helped in terms of keeping me motivated. As I continued to get more comfortable with the routine and progress, Brian would add various exercises into the workouts, but knew better than to throw 50 new things at me at one time! The other thing Brian would do just to make sure I was keeping up with my workouts (especially the ones I did on my own), was he would check the computer system at Bally’s to confirm I was actually showing up! I don’t know whether that actually helped or if it just scared me enough to keep showing up, but it definitely kept me accountable for my workouts. Actually, I don’t even know if it’s possible for them to check the computer system!! I MAY have to check into that….

HL: What do you say to anyone who doesn’t think they have time or energy to start?

ES: When I started this program, I had no idea how much of a commitment I was actually making. I figured I would be in the gym with my trainer once a week and would then have a couple of day’s worth or cardio on my own. I also figured that I could just keep eating what I was eating, and it wouldn’t matter because I was working out ‘so much’!! Turns out, losing weight is more of a commitment than that! It really more about changing your lifestyle than it is about trying to fit what you think you should be doing into your life as it is. I know it sounds cliché, and when people used to say that to me, I would instantly tune them out. But, it’s about changing your mindset and finding what works for you. My issue was not that I hated exercising; I thought I did, but really I hated not knowing what to do. I have read what seems like 1,000′s of articles about what sorts of exercises to do if you’re a pear or an apple shape, or if it’s raining and you’re standing at a 45 degree angle to the clouds, but it wasn’t until someone actually took the time to sit down with me and say ‘this is a treadmill, and this is how you turn it on’ that I actually got it. As much as no one wants to hear and/or admit it; takes time to go through a significant weight loss process. It’s as much of a mental game as it is a physical one, and I would say to anyone willing to make the commitment, that it is completely worth every moment you put into it. Every ounce of sweat and effort that goes into changing the person you are into the person you want to become is worth it.

HL: What are you most proud of?

ES: I’m proud of myself for breaking out of my comfort zone, embracing the experience and becoming a new person. Two years ago, I was sitting at home waiting for something to happen that would magically make me a size 4. the truth is, I don’t know if I will ever be a size 4, and at this point, the process is more than that for me. I have looked at this process as an adventure from the start, and as a way to help me figure out who I am. I’ve had some missteps along the way, but I have learned something from every one of them. I am so proud of myself for even starting this, because although I was very excited about it, I was also very terrified! I feel like it takes a lot of courage for someone to take on a 150lbs weight loss challenge, and once I figured out I could do it as long as I took it day-by-day, it became a lot more manageable. I’m proud of myself for trying new things; I have been talking about trying cross country skiing for years, and I finally did it this past winter, and it was awesome! I spent a lot of time on my butt, but, I was willing to get out there and at least try it, which is huge for me! Now, I’m working out with a trainer twice a week as a ‘gift’ (such as it is!!) to myself for making it through a really tough academic year, I’m taking aerial yoga (a co-worker gave me the info because he said I was the only person he knows crazy enough to try it!) once a week just for something fun to do and to get me out of the gym one day a week, I’m training for a 5k (I don’t know if people are actually supposed to train for a 5k because it seems like it is something you’re just supposed to be able to do! People train for marathons, but does anyone aside from me train for a 5k?!!), which I have also wanted to do for a really long time, and am hoping to do by the end of the year. It’s just been an amazing experience, for which I am more grateful than I can say. So, there isn’t one specific thing about which I am most proud, but if I had choose something, I’m just proud that I’m out there trying new stuff I would never have tried two years ago!!

HL: What is your current weight loss

ES: When I started, I had managed to lose a couple of pounds on my own before hand, but my highest weight on record was 299.99999 (the scale never once tipped to the 300lb mark!), and I am present right at the cusp of the 80lb weight loss mark!! I have hit a wicked plateau that just may kill me (she says laughingly!!); as I have been playing around with the same five pounds for the past six months or so. I am in the process of doing everything I can to break the plateau and completely understand that it is just a part of almost any weight loss process. In addition to those 80lbs being shed, I have dropped 10 inches from my chest, 12 inches from my shoulders, 12 inches from my waist, 9 inches from my hips, and most surprisingly, 5 inches from my arms!! I didn’t think an arm could shrink like that!!

Invest in Your Health

A recent radio newscaster used the word, “capitulation,” when describing today’s investor in the stock market. Capitulation, in the stock market, is when the investor gives up and pulls out entirely. He or she does not ride out the economic waves, but is gun-shy about investing further in a volatile instrument. My first reaction to this news spot was, “What better time but to invest in yourself?” When everything else feels like it is failing you, you have the most control over your body and mind. Make it as healthy and sharp as possible.

In thinking about the theme of this article, an old cartoon popped in my head. In this cartoon, an out of shape and not so healthy looking individual sits on an examination table, while the physician stands directly across from and converses with this patient. The physician says, “You can consult with a registered dietitian and learn about nutrition and weight loss to help your condition, but this is most-likely not covered by your insurance.” The physician continues to tell the patient, “Or, you can undergo radical surgery, and that is most-likely covered completely by your insurance.” The patient quickly responds, “I’ll take the surgery.”

Funny as it sounds, it is pretty sad. Our politicians have plenty of ideas for fixing our healthcare system, but no one has ever entertained a tax or penalty for those who do not take care of their mental or physical health. Even “preventive” health plans give very little incentive for undergoing nutritional care and mental health services as a means to avoiding unnecessary visits to the doctor, expensive medications and radical surgeries.

Dr. Dean Ornish pioneered the heart reversal diet, low in fat and low on the food chain. Heart Reversal programs began to pop up around the country, costing a few thousand dollars in exchange for longevity. Initially, his approach was criticized and labeled as “radical” by other healthcare providers and the media. Dr. Ornish regularly posed the question, in his presentations, “What is more radical: drugs and surgery or eating healthy?”

For more than 40 years, T. Colin Campbell, Ph.D. has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. In The China Study, Dr. Campbell outlines the connection between nutrition and heart disease, diabetes, and cancer, and also its ability to reduce or reverse the risk or effects of these deadly illnesses. The study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.

The findings of this study showed that individuals who ate the most animal-based foods developed the most chronic disease. Individuals who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. The problem that most people find in eating healthy is the increase in their grocery bills. What if you looked at your increase in grocery bills as saving money later on your bill of health?

Some corporations, such as Johnson and Johnson, have developed incentive based health plans, where employees get certain bonuses for regular check ups, and penalties for ignoring their health. Other employer groups have carved out nutrition and exercise coverage in their health plans.

On the other hand, we spend thousands of dollars on education and activities for our children, but ignore the necessity of addressing prevention and treatment of destructive behaviors. In my eating disorder practice, I see bright individuals who have achieved academic honors, but yet will never be able to function on a job unless they take their recovery seriously. And then there are those families who choose to brush these illnesses under the carpet, ignoring the value of addressing one’s mental health.

So, if you are thinking about a special gift this holiday season, for you or someone you love, spend it on the gift of health. If you are looking to make a serious renovation to your house, renovate your inner house. Happy holidays!

Healthy Recipes: November 2008

Sweet Potato Pie

• 4 large potatoes, raw

• 1 large potato, cooked and mashed

• 1 tsp. lemon juice

• 3 organic eggs

• 1/4 cup whole wheat flour

• 1/2 cup olive oil

• 1 tsp. baking powder

• 1/4 tsp. pepper

• Dash cinnamon

Grate the raw potatoes or process them in a food processor. Add lemon juice. Mix in remaining ingredients, stirring well. Pour into baking dish and bake at 400 for 1 hour or until top is slightly brown.

Acorn Squash

• 3 small acorn squash

• 1 1/2 cups pineapple chunks in its own juice

• 1 apple, diced

• Pumpkin pie spice and cinnamon to taste

• 2 Tbs. Olive oil

Wash squash and cut in half, leaving seeds and stem intact. Place squash, cut side down, in baking dish. Pour about inch of boiling water over them. Bake at 350 for 30 minutes or until almost tender.

Remove seeds and discard them. Drain pineapple chunks, reserving the juice. Mix the pineapple with the apple and spices. Fill the squash cavities with the fruit mixture a dot of olive oil. Place the filled squash in a baking dish and bake, uncovered at 350 for 30 minutes, basking occasionally in the reserved pineapple juice.

Nutrition: October 2008

Have you ever wondered why many “health conscious” individuals think of foods such as diet soda, artificial sweeteners, and TV dinners – with names like “Health” or “Lean” as a part of their brand name – to be “healthy foods” despite their ingredient panel containing a long list of unnatural or artificial ingredients?

Since the 1950’s, America has seen a tremendous growth in its food supply. In the mid 1980’s, this country saw an enormous increase in the number of available diet and artificial foods, intended to promote weight loss and “health”. However, since then, our country’s population has been getting heavier and increasingly wrought with chronic disease. We are consuming food that truly is not food, and our bodies do not know how to process these many foreign substances!

Slow Food is a breath of fresh air. Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat: where it comes from, how it tastes and how our food choices affect the rest of the world.

Slow Food members around the world work to build relationships with producers, campaign to protect traditional foods, organize tasting and seminars, encourage chefs to source locally, nominate producers to participate in international events and work to bring taste education into schools. Most importantly, they cultivate the appreciation of pleasure and quality in daily life.

Slow Food is good, clean and fair food. Slow Food members believe that the food you eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or your health; and that food producers should receive fair compensation for their work.

Carlo Petrini, an Italian journalist dismayed by the opening of a McDonald’s in Rome, stated, “Pleasure is a way of being at one with yourself and others.” Slow Food recognizes that the best place to preserve biological and cultural diversity is not in museums or zoos but on our plates.

Slow Food is a great adjunct to Mindful Eating, which you may have heard about recently as a way to slow down and appreciate what you are eating. Mindfulness is being aware of what is present for you physically, emotionally and spiritually in each moment. Mindful Eating is:

• Allowing yourself to become aware of the positive and nurturing opportunities that are available through food preparation and consumption by respecting your own inner wisdom.

• Choosing to eat food that is both pleasing to you and nourishing to your body by using all your senses to explore, savor and taste.

• Learning to be aware of physical hunger and satiety cues to guide your decision to begin eating and to stop eating.

If weight management is primarily your interest, bringing awareness and attention to how and what you are eating can help you eat when you are hungry and stop when you are full. If everyone in this country practiced this rule, weight loss diets would be obsolete! Here are some other ways to practice mindful eating:

• Bring the palms of your hands over your food, and notice if you feel anything from it. With your palms here, give thanks for the food and the experience.

• Journal what is coming up for you at this moment

• Begin to eat. Again, appreciate the food with all five senses. Chew slowly and completely, keep your eyes closed. Can you chew each mouthful 30 or 50 or even 100 times? Explore the full flavor and the variety of tastes that make up this food.

• Explore the food with all of your senses:

Sound – Does the food have a vibration or sound?

Smell – Odors, familiar smells that bring up memories, feelings

Visual – Color, presentation

Taste – Describe taste

Texture – Describe all sensations

How can you support the Slow Food movement?

• Reduce your intake of processed foods

• Eat lower on the food chain

• Eat locally grown and organic produce as much as possible

• Cook more meals from scratch vs. dining out

• If cooking is not your forte’, try the “meals to go” in whole and organic food stores

A “slow” approach to dietary changes will pave the way to long-term changes. The “slow” approach to making life long dietary changes involves a comprehensive nutrition assessment. This assessment is an important first step in order to peel back the layers and pave the way for a successful nutrition counseling experience.

Many individuals expect to transform themselves in one meeting with a registered dietitian. They want to learn and internalize everything in less than an hour of time. Just like any other credible healthcare profession, you are not healed in one visit to your healthcare provider, whether it be your physician, psychotherapist, physical therapist, occupational or speech therapist.

Learning how to make healthy and wholesome food choices, over time, will give you much more clarity vs. loading up on sugar and junk food. This is how you create balance and move away from the “all” or “nothing” approach.

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.

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