Hay Fever Overview
Hay fever, also called allergic rhinitis, upper respiratory tract allergies, and allergic conjunctivitis, is a common condition. Hay fever is caused by an abnormal immune system response to substances (called allergens) that are produced seasonally in nature and are carried through the air.
Showing posts with label HealthCommunities. Show all posts
Showing posts with label HealthCommunities. Show all posts
Monday, 2 April 2012
Cancer Treatment and Care
Cancer & Naturopathic Medicine
Overview of Naturopathic Medicine
Everyone is at risk for developing cancer. There have been many technological advances in its treatment, but cancer is still the second leading cause of death in the United States. The addition of naturopathic therapies to conventional cancer treatments can enhance treatment effectiveness by promoting overall health, reducing or eliminating factors that promote the growth of cancer, and improving the success of chemotherapy and radiation while reducing their side effects.
Helpful Hints for Preventing Gout
This content is under the sole editorial control of HealthCommunities.com.
Water is important for good health. Getting enough fluids (especially water) can help prevent uric acid buildup in your joints, which causes gout. The amount of water you need each day depends on several factors, including your overall health and activity level, and the climate where you live.
While getting enough fluids can help prevent gout, the condition is very common in people who drink too much alcohol. People who are prone to attacks of gout often are advised to avoid alcohol entirely.
Regular exercise not only promotes good overall health and reduces your risk for many diseases, but also helps to prevent gout. Talk to your doctor before beginning an exercise program and if painful joints are making physical activity difficult.
Good nutrition also plays an important role in gout prevention. However, if you're trying to shed some pounds, do so sensibly. Losing weight too quickly increases the risk for uric acid kidney stones, which can cause severe pain in your back or side, blood in the urine, fever and chills, and burning during urination.
Make healthy substitutions in your favorite sauce recipes. When possible, use low-fat broths, reduced-fat dairy products and egg whites instead of butter, cream and whole eggs. Limit foods that are high in fat, such as ice cream.
Foods associated with an increased risk for gout include:
Men between the ages of 40 and 50 are at higher risk for gout. Your physician can identify the swelling, inflammation, stiffness and pain associated with the condition. Gout diagnosis may involve blood tests, urine tests, joint fluid tests and x-rays.
http://www.healthcommunities.com/healthy-living-guides/index.shtml/helpful-hints-for-preventing-gout_29?utm_source=Outbrain&utm_medium=Text&utm_content=OB&utm_campaign=Gout
Drink plenty of water.
Water is important for good health. Getting enough fluids (especially water) can help prevent uric acid buildup in your joints, which causes gout. The amount of water you need each day depends on several factors, including your overall health and activity level, and the climate where you live.
Limit alcohol consumption.
While getting enough fluids can help prevent gout, the condition is very common in people who drink too much alcohol. People who are prone to attacks of gout often are advised to avoid alcohol entirely.
Exercise regularly.
Regular exercise not only promotes good overall health and reduces your risk for many diseases, but also helps to prevent gout. Talk to your doctor before beginning an exercise program and if painful joints are making physical activity difficult.
Maintain a healthy weight.
Good nutrition also plays an important role in gout prevention. However, if you're trying to shed some pounds, do so sensibly. Losing weight too quickly increases the risk for uric acid kidney stones, which can cause severe pain in your back or side, blood in the urine, fever and chills, and burning during urination.
Avoid creamy sauces, rich gravies and high-fat foods.
Make healthy substitutions in your favorite sauce recipes. When possible, use low-fat broths, reduced-fat dairy products and egg whites instead of butter, cream and whole eggs. Limit foods that are high in fat, such as ice cream.
Eat purine-rich foods only in moderation.
Foods associated with an increased risk for gout include:
- Red meat
- Scallops, anchovies, sardines and herring
- Organ meats like liver, kidney and sweetbreads
- Dried beans and peas
- Mushrooms, spinach, asparagus and cauliflower
See your doctor regularly.
Men between the ages of 40 and 50 are at higher risk for gout. Your physician can identify the swelling, inflammation, stiffness and pain associated with the condition. Gout diagnosis may involve blood tests, urine tests, joint fluid tests and x-rays.
http://www.healthcommunities.com/healthy-living-guides/index.shtml/helpful-hints-for-preventing-gout_29?utm_source=Outbrain&utm_medium=Text&utm_content=OB&utm_campaign=Gout
Wednesday, 21 March 2012
Diet & Cholesterol in Adults
Foods that Can Help Lower Cholesterol in Adults
Publication Review By: Stanley J. Swierzewski, III, M.D.Published: 01 Mar 2007
Last Modified: 14 Sep 2011
Diet can have a strong influence on blood cholesterol levels. Even when taking cholesterol-lowering medication, changes to the diet can help lower cholesterol.
Cholesterol in Food...
Cholesterol in Food: How Much Does It Raise Your Body’s Cholesterol Levels?
Publication Review By: The Editorial Staff of HealthCommunities.com.
Published: 01 Sep 2011
Last Modified: 15 Sep 2011
If you’re like most people, you’re tripped up by some fundamental questions about the connection between the cholesterol you eat and that in your bloodstream. Many people think that all the cholesterol in their blood (and elsewhere in the body) comes from the cholesterol in food they eat, which is called dietary or preformed cholesterol. In fact, most of it is made by our livers.
In addition, the average American consumes about 300 milligrams of cholesterol from food every day (the amount in an egg plus 5 ounces of meat). Excess cholesterol is excreted by the liver, but some is deposited in the walls of your arteries, where it is involved in the formation of plaque, thus contributing to atherosclerosis and possibly heart attack or stroke.
The body makes more than enough cholesterol to meet its needs—you don’t have to eat any cholesterol in food to stay healthy. Strict vegetarians eat none and do fine without it.
Some foods—eggs and most shellfish, for instance—are high in cholesterol but not saturated fat. In contrast, vegetable oils, avocados and nuts are rich in fats (usually healthy unsaturated fats) but have no cholesterol.
The type and amount of fat you eat affect your blood cholesterol levels—much more so than does the cholesterol in food you eat. In particular, saturated fat (found mostly in animal products) and trans fat (in many processed foods) raise blood levels of LDL (“bad”) cholesterol—though recent research suggests that some types of saturated fat, as in chocolate and coconut oil, do this less than others.
But some researchers believe that these guidelines are too strict and endorse a higher daily limit for cholesterol for healthy people—perhaps 500 milligrams a day.
Many other countries, including Canada, the U.K. and Australia, don’t set any recommended upper limits, citing a lack of evidence that dietary cholesterol has a major impact on blood cholesterol across the population. Moreover, though some large observational studies have found a significant link between cholesterol in food and heart disease, others have not.
While dietary cholesterol raises blood cholesterol levels at least a little in most people, this effect depends on genetics, insulin levels, body weight and other dietary and metabolic factors. It’s estimated that only about 15 to 25 percent of people have a significant response to cholesterol in food. There is no test to identify such “hyper-responders.”
What’s called “good” cholesterol is HDL (high-density lipoprotein), which is assembled in the liver and circulates in the blood. Lipoproteins are packages of proteins and lipids, which transport fats and cholesterol in the blood. HDL is “good” because it collects excess cholesterol from artery walls and elsewhere in the body and brings it back to the liver for reprocessing or excretion. In contrast, LDL (low-density lipoprotein) carries cholesterol to the cells—and leaves any unused residue of cholesterol in the arterial walls, which is why it’s called “bad.”
Bottom Line: Most people don’t need to worry much about dietary cholesterol, since it will have a small effect on blood cholesterol, at most. It’s far more important to keep saturated and trans fats low and to replace them with foods rich in unsaturated fats and/or fiber, which are beneficial for blood cholesterol. But if you are obese or have diabetes, for instance, you should stick to the AHA guidelines.
Eggs have a bad reputation because of their cholesterol (the yolk of a large egg has 185 milligrams), but they can still be part of your diet. According to the U.S. Dietary Guidelines, “evidence suggests that one egg per day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people.” Indeed, several well-designed studies (some sponsored by the egg industry) have found no link between cholesterol in food and heart disease—except in people with diabetes.
One factor may be that dietary cholesterol, at least when it comes from eggs, can raise HDL (“good”) as well as LDL (“bad”) cholesterol, so the ratio stays the same. And when it does boost LDL, it tends to be the larger LDL particles, which are less risky.
Adapted from an article originally published in The University of California, Berkeley Wellness Letter (September 2011)
http://www.healthcommunities.com/high-cholesterol/cholesterol-in-food-and-blood-cholesterol-levels_ucbwl.shtml
Publication Review By: The Editorial Staff of HealthCommunities.com.
Published: 01 Sep 2011
Last Modified: 15 Sep 2011
If you’re like most people, you’re tripped up by some fundamental questions about the connection between the cholesterol you eat and that in your bloodstream. Many people think that all the cholesterol in their blood (and elsewhere in the body) comes from the cholesterol in food they eat, which is called dietary or preformed cholesterol. In fact, most of it is made by our livers.
In addition, the average American consumes about 300 milligrams of cholesterol from food every day (the amount in an egg plus 5 ounces of meat). Excess cholesterol is excreted by the liver, but some is deposited in the walls of your arteries, where it is involved in the formation of plaque, thus contributing to atherosclerosis and possibly heart attack or stroke.The body makes more than enough cholesterol to meet its needs—you don’t have to eat any cholesterol in food to stay healthy. Strict vegetarians eat none and do fine without it.
Pay Attention to Fat as well as Dietary Cholesterol
Fat and cholesterol are independent substances. Fat cells contain cholesterol, but no more than other cells do. Thus fatty meat has about as much cholesterol as lean meat does. All meats—beef, pork and poultry, whether lean or fatty—average about 25 milligrams of cholesterol per ounce.Some foods—eggs and most shellfish, for instance—are high in cholesterol but not saturated fat. In contrast, vegetable oils, avocados and nuts are rich in fats (usually healthy unsaturated fats) but have no cholesterol.
The type and amount of fat you eat affect your blood cholesterol levels—much more so than does the cholesterol in food you eat. In particular, saturated fat (found mostly in animal products) and trans fat (in many processed foods) raise blood levels of LDL (“bad”) cholesterol—though recent research suggests that some types of saturated fat, as in chocolate and coconut oil, do this less than others.
Cholesterol in Food: Is 300 mg the right limit?
The American Heart Association (AHA) recommends that healthy people limit cholesterol consumption from food to 300 milligrams a day. For those with heart disease, diabetes, undesirable cholesterol levels or other coronary risk factors, the limit is 200 milligrams of cholesterol from food. The government’s Dietary Guidelines agree.But some researchers believe that these guidelines are too strict and endorse a higher daily limit for cholesterol for healthy people—perhaps 500 milligrams a day.
Many other countries, including Canada, the U.K. and Australia, don’t set any recommended upper limits, citing a lack of evidence that dietary cholesterol has a major impact on blood cholesterol across the population. Moreover, though some large observational studies have found a significant link between cholesterol in food and heart disease, others have not.
While dietary cholesterol raises blood cholesterol levels at least a little in most people, this effect depends on genetics, insulin levels, body weight and other dietary and metabolic factors. It’s estimated that only about 15 to 25 percent of people have a significant response to cholesterol in food. There is no test to identify such “hyper-responders.”
Searching for “Good” Cholesterol
Have you ever looked for “good” cholesterol on a food label? Don’t. All the cholesterol you eat is the same, and is chemically identical to that made by the liver.What’s called “good” cholesterol is HDL (high-density lipoprotein), which is assembled in the liver and circulates in the blood. Lipoproteins are packages of proteins and lipids, which transport fats and cholesterol in the blood. HDL is “good” because it collects excess cholesterol from artery walls and elsewhere in the body and brings it back to the liver for reprocessing or excretion. In contrast, LDL (low-density lipoprotein) carries cholesterol to the cells—and leaves any unused residue of cholesterol in the arterial walls, which is why it’s called “bad.”
Bottom Line: Most people don’t need to worry much about dietary cholesterol, since it will have a small effect on blood cholesterol, at most. It’s far more important to keep saturated and trans fats low and to replace them with foods rich in unsaturated fats and/or fiber, which are beneficial for blood cholesterol. But if you are obese or have diabetes, for instance, you should stick to the AHA guidelines.
What About the Cholesterol in Eggs?
Eggs have a bad reputation because of their cholesterol (the yolk of a large egg has 185 milligrams), but they can still be part of your diet. According to the U.S. Dietary Guidelines, “evidence suggests that one egg per day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people.” Indeed, several well-designed studies (some sponsored by the egg industry) have found no link between cholesterol in food and heart disease—except in people with diabetes.One factor may be that dietary cholesterol, at least when it comes from eggs, can raise HDL (“good”) as well as LDL (“bad”) cholesterol, so the ratio stays the same. And when it does boost LDL, it tends to be the larger LDL particles, which are less risky.
Adapted from an article originally published in The University of California, Berkeley Wellness Letter (September 2011)
http://www.healthcommunities.com/high-cholesterol/cholesterol-in-food-and-blood-cholesterol-levels_ucbwl.shtml
Can Eating Nuts Lower Cholesterol?
February 14, 2011
In 2010, the Archives of Internal Medicine published a report that analyzed 25 different studies from seven countries involving almost 600 men and women. The results showed, in essence, that nuts are good for you.
People of normal weights who ate about 67 grams (roughly two handfuls) of nuts a day, according to the study, had healthier cholesterol profiles than people who didn't eat nuts. Specifically, a diet that included nuts was linked to lower total cholesterol, lower LDL ("bad") cholesterol and lower triglyceride levels in those with previously high triglycerides. The study also found that the more nuts a person ate, the more benefits they derived.
Other studies have substantiated the fact that nuts are good food: though they contain fats, most nuts have high levels of healthy unsaturated fats. Nuts also contain protein, fiber, antioxidants, vitamins, minerals and other nutrients, making them an ideal snack food. In addition, nuts are rich in plant sterols, which may be one reason they lower cholesterol. Research also suggests nuts improve heart health in other ways.
Which Nuts Are the Healthiest?
All nuts, however, are not created equal. Nuts that have found favor among nutritionists include almonds, hazelnuts, pistachios, walnuts, pecans and peanuts (which are technically a legume, not a nut). Walnuts are also prized for their omega-3 fatty acids.But macadamia nuts, cashews and Brazil nuts, though they have some health benefits, are relatively high in unhealthy saturated fats. And any nuts that are salted, candied or covered in sugar or chocolate are less beneficial than plain nuts.
Eating too many nuts—like any other food—could add a significant number of calories to your diet. But if you're looking for a tasty, nutritious way to get the benefits that a moderate amount of nuts would give you, try sprinkling them on salad, in pasta dishes, or eating them raw as a healthy snack. When nuts replace foods high in saturated fats, such as red meat, the cholesterol effect is even greater.
http://www.healthcommunities.com/high-cholesterol/nuts-lower-cholesterol.shtml
8 Surprising Facts About Cholesterol
1. There is no minimum for dietary cholesterol.
The liver makes enough to meet the body’s needs. Vegans eat no cholesterol and do just fine. According to the American Heart Association, get less than 300 mg of cholesterol per day and under 200 mg if you have heart disease or high LDL ("bad") cholesterol.
2. High cholesterol can be hereditary.
Genetic factors are the most common cause for high levels of LDL (“bad” cholesterol) and triglycerides. Rarely, a condition called familial hypercholesterolemia results in very high cholesterol that requires aggressive treatments.
3. Even children can have high cholesterol.
Plaque buildup in arteries begins in childhood and progresses into adulthood. The NIH recommends that all children receive a screening at age 10. If your child has heart disease risk factors, your doctor may suggest earlier screening.
4. Saturated and trans fats matter more.
Your intake of dietary cholesterol increases blood cholesterol, but not nearly as much as your intake of saturated fat and trans fat. Both saturated fat and dietary cholesterol are found in animal foods such as meats, poultry and dairy products.
5. Even modest weight loss can improve cholesterol levels...
(blood pressure and blood sugars too!). If you’re overweight, work towards losing 5 to 10 percent of your total body weight. For someone who weighs 200 pounds, that’s 10 to 20 pounds.
6. In women, cholesterol levels often rise after menopause.
Before menopause, most women have total cholesterol levels that are lower than men of the same age. But after menopause, hormone changes can cause LDL to rise and HDL to decline.
7. Small bumps on the skin (xanthomas) can be a sign of high cholesterol.
Xanthomas are more common in people with medical conditions that cause high blood lipids and in older people. They usually develop on the elbows, knees and hands, but can appear anywhere on the body.
8. Very low total cholesterol may increase some health risks.
Research is ongoing, but cholesterol levels below 160 mg/dL may increase your risk for certain types of cancer, depression and in pregnancy, early delivery and low birth weight.
Source:http://www.healthcommunities.com/healthy-living-guides/index.shtml/8-surprising-facts-about-cholesterol_6?utm_source=Outbrain&utm_medium=Text&utm_content=OB&utm_campaign=Cholesterol
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