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Thursday, 3 January 2013

Homocysteine - Marker For Heart Disease And Stroke

The Other Marker For Heart Disease And Stroke

the-other-marker-for-heart-disease-and-stroke_imageDespite education about the importance of diet and exercise and the prevalent use of cholesterol-lowering drugs, annual deaths caused by stroke and heart disease are astounding. Each year, 140,000 people in the United States die from stroke. In addition, someone dies of heart disease every 34 seconds (making it the leading cause of death), and some 76 million people over age 20 suffer high blood pressure.

Consider, too, that many who are diagnosed with heart disease do not have elevated cholesterol levels. There must be another marker to test for these deadly diseases. And there is: homocysteine. In fact, testing for elevated homocysteine levels is better than 40 percent more accurate at predicting heart disease than checking for cholesterol.

Amino Acid

Homocysteine is an amino acid. When it is not metabolized properly, it can accumulate in the bloodstream and become toxic to your system. It does this by generating free radicals, spurring unwanted blood clotting and deep vein thrombosis. This can cause arterial damage, atherosclerosis, high blood pressure, coronary heart disease and stroke.

Important Marker

It is essential that you keep homocysteine levels within a healthy range. From a simple blood test, your primary care physician can find your numbers. Here are the basics:

Risk Categories And Fasting Homocysteine Levels:

  • Healthy = <6
  • Low Risk = 6-9
  • Moderate Risk = 9-12
  • High Risk = 12-15
  • Very High Risk = 15-20
  • Extremely High = >20
From a broader perspective, elevated homocysteine levels can lead to a host of diseases and conditions. These include: hypothyroidism, type 2 diabetes, migraine headaches, osteoarthritis, rheumatoid arthritis, fibromyalgia, chronic fatigue syndrome, magnesium depletion, erectile dysfunction, leukemia, colon cancer, Alzheimer’s disease, Parkinson’s disease, dementia, depression, Crohn’s disease and ulcerative colitis.

When Levels Rise

If your homocysteine levels are high, there are several reasons why this may be the case. To begin, low thyroid hormone levels can cause homocysteine levels to increase. So can kidney disease; psoriasis; excess consumption of drinks like tea, coffee and alcohol; stress; and insulin-resistance syndrome. Lack of key B vitamin nutrients is a main factor. B vitamin deficiency hampers your body’s efficiency at metabolizing homocysteine.

Lower Homocysteine Naturally

Along with embarking on specific dietary and supplement changes, you should get your homocysteine levels checked. A healthcare professional should also assess your current status or risk of insulin resistance (metabolic syndrome), kidney disease and psoriasis.

The simple way to lower your levels of homocysteine or to prevent it from rising in the first place is to moderate your consumption of alcohol and caffeinated beverages such as tea and coffee.
Increasing your intake of vitamins B6, B9 and B12 is essential. This can be done through taking supplements daily. A more powerful way is to use supplementation along with dietary changes that include increasing consumption of foods rich in B vitamins. Such foods include: beef, enriched or fortified cereals, dairy products, eggs, fish, fruits, liver, peas, pork, poultry, rice, shellfish, spinach, sunflower seeds and walnuts.

Stress reduction is also important. Use psychological tools like NLP (neuro-linguistic programming), EFT (emotional freedom technique), EMDR (eye movement desensitization and reprocessing); do mind/body exercises like yoga, tai chi and qigong; and get deep, restful sleep.

A Lot At Stake

I find it interesting and disturbing that with so much at stake (an increased risk of serious disease and death), testing for homocysteine levels is not a mandatory part of annual or biannual blood work and physicals. Ask your healthcare provider for a test, and get a real assessment of your risk for heart disease and stroke. And don’t forget to eat a healthy diet and reduce stress levels. Doing so is necessary for everyone.

 Source: The Other Marker For Heart Disease And Stroke

The Lentil Dish You Can’t Stop Eating



Bottom Line's High Energy for Life
Original publication date:
December 14, 2012
 
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OK, if you are like me, you have made lots of different dishes with all sorts of beans. But I bet that there’s a whole branch of the legume family that you probably don’t use often—and that’s lentils. In the Middle East, India and Mediterranean countries, lentils are an essential, inexpensive meatless protein used in many dishes. In the US, most of us have them only when we heat up a can of lentil soup—what a shame! The good news is that finally interest in lentils in this country is growing. Chefs are serving them, and more specialty-food stores are featuring them.
 
What makes lentils special: They are loaded with nutrients and come in a variety of colors, tastes and textures. They cook faster than other legumes—and don’t need to be soaked. They are great either as the main ingredient in soups and salads or can be combined with other foods in vegetarian or meat dishes. Since I know how healthful lentils are but have no experience cooking them, I turned to Dana Jacobi, author of The Essential Best Foods Cookbook, to find out more about the impressive lentil. What’s more, she gave me one of her favorite recipes for a Red Lentil and Apricot Soup. Thanks to a blend of spices and fruit, it’s got a Middle Eastern flavor—and is so delicious that it has become a dish I can’t stop eating. We think you’ll feel the same way about it…
 
WHAT’S IN THE LENTIL
 
Like beans, their legume cousins, lentils pack a nutritional punch. One-half cup of cooked lentils has about nine grams of protein and eight to 10 grams of fiber. They also are a good source of folate, iron, manganese and phosphorus. Lentils contain valuable antioxidant phytonutrients, particularly catechins and proanthocyandins.
 
Fiber-rich and cholesterol-free, lentils slow the absorption of sugars into the bloodstream and help prevent type 2 diabetes. They protect the heart by reducing blood lipid levels. Their high fiber content helps you feel full, making it easier to practice portion control and watch calories.
 
SELECTING LENTILS
 
There are hundreds of varieties of lentils. They come in a range of colors—from dull green…to red-orange…and even shiny black. Some lentils are sold whole, while others are split in half. Each variety tastes different, too—from comfortingly starchy to faintly sweet, grassy, earthy or even peppery.
 
Lentils are sold dried in bulk or packaged in plastic bags or boxes. They also can be found cooked and ready to eat in plastic pouches or cans, although canned lentils are wet and tend to be mushy.
 
Shop around and you’ll find, in addition to basic dried green and/or red lentils (which can be found at most supermarkets), lentils that are called Le Puy (or French Green)…Pardina…Petite Crimson…and Red Chief, to name just a few. Online, you can find a good selection of lentils at Timeless Natural Food (www.TimelessFood.com) and Purcell Mountain Farms (www.PurcellMountainFarms.com).
 
DANA’S FAVORITE LENTIL RECIPE
 
Red Lentil and Apricot Soup
1 cup dried red lentils
1 cup finely chopped onion
1 cup canned diced tomatoes
½ cup chopped Turkish dried apricots
2 teaspoons grated fresh ginger
1 garlic clove, finely chopped
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon ground black pepper
½ cup cilantro leaves, chopped
4 Tablespoons pomegranate juice
 
Place the lentils in a mixing bowl. Fill the bowl with cool water, covering the lentils by two inches.
 
Using your hand, swish the lentils until the water is cloudy. Carefully pour out the water. Repeat this two to three times, until the water stays almost clear. The lentils will be stuck together in a lump after the last draining. Push them into a large, deep saucepan.
 
Add to the pot the onions, tomatoes, apricots, ginger, garlic, cumin, turmeric, cinnamon and pepper.
 
Add four cups water. Bring the liquid to a boil, then reduce the heat and simmer the soup, covered, until the lentils are soft, about 30 minutes. Off the heat, mix in the cilantro and season the soup to taste with salt.
 
To serve, divide the soup among four deep soup bowls. Drizzle one-fourth of the pomegranate juice in a swirl in the center of each bowl. Serve immediately.
 
Makes four servings.
 
Source: Dana Jacobi is a New York City–based recipe developer and cookbook author. Her cookbooks include The Essential Best Foods Cookbook and 12 Best Foods Cookbook (both from Rodale). www.DanasMarketBasket.com
 

Wednesday, 2 January 2013

Diabetes and Foot Care

Bottom Line Health
Original publication date:
October 1, 2012
 
The Diabetes Complication That Kills More People than Most Cancers

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A foot or leg amputation is one of the most dreaded complications of diabetes. In the US, more than 65,000 such amputations occur each year.
 
But the tragedy does not stop there. According to recent research, about half of all people who have a foot amputation die within five years of the surgery—a worse mortality rate than most cancers. That’s partly because diabetic patients who have amputations often have poorer glycemic control and more complications such as kidney disease. Amputation also can lead to increased pressure on the remaining limb and the possibility of new ulcers and infections.
 
Latest development: To combat the increasingly widespread problem of foot infections and amputations, new guidelines for the diagnosis and treatment of diabetic foot infections have been created by the Infectious Diseases Society of America (IDSA).
 
What you need to know…
 
HOW FOOT INFECTIONS START
 
Diabetes can lead to foot infections in two main ways—peripheral neuropathy (nerve damage that can cause loss of sensation in the feet)…and ischemia (inadequate blood flow).
 
To understand why these conditions can be so dangerous, think back to the last time you had a pebble inside your shoe. How long did it take before the irritation became unbearable? Individuals with peripheral neuropathy and ischemia usually don’t feel any pain in their feet. Without pain, the pebble will stay in the shoe and eventually cause a sore on the sole of the foot.
 
Similarly, people with diabetes will not feel the rub of an ill-fitting shoe or the pressure of standing on one foot too long, so they are at risk of developing pressure sores or blisters.
 
These small wounds can lead to big trouble. About 25% of people with diabetes will develop a foot ulcer—ranging from mild to severe—at some point in their lives. Any ulcer, blister, cut or irritation has the potential to become infected. If the infection becomes too severe to treat effectively with antibiotics, amputation of a foot or leg may be the only way to prevent the infection from spreading throughout the body and save the person’s life.
 
A FAST-MOVING DANGER
 
Sores on the foot can progress rapidly. While some foot sores remain unchanged for months, it is possible for an irritation to lead to an open wound (ulcer), infection and amputation in as little as a few days. That is why experts recommend that people with diabetes seek medical care promptly for any open sore on the feet or any new area of redness or irritation that could possibly lead to an open wound.
 
Important: Fully half of diabetic foot ulcers are infected and require immediate medical treatment and sometimes hospitalization.
 
Don’t try to diagnose yourself—diagnosis requires a trained medical expert. An ulcer that appears very small on the surface could have actually spread underneath the skin, so you very well could be seeing just a small portion of the infection.
 
WHAT YOUR DOCTOR WILL DO
 
The first step is to identify the bacteria causing the infection. To do this, physicians collect specimens from deep inside the wound. Once the bacteria have been identified, the proper antibiotics can be prescribed.
 
Physicians also need to know the magnitude of the infection—for example, whether there is bone infection, abscesses or other internal problems. Therefore, all diabetes patients who have new foot infections should have X-rays. If more detailed imaging is needed, an MRI or a bone scan may be ordered.
 
The doctor will then classify the wound and infection as mild, moderate or severe and create a treatment plan.
 
HOW TO GET THE BEST TREATMENT
 
Each person’s wound is unique, so there are no cookie-cutter treatment plans. However, most treatment plans should include…
  • A diabetic foot-care team. For moderate or severe infections, a team of experts should coordinate treatment. This will be done for you—by the hospital or your primary care physician. The number of specialists on the team depends on the patient’s specific needs but may include experts in podiatry and vascular surgery. In rural or smaller communities, this may be done via online communication with experts from larger hospitals (telemedicine) .
  • Antibiotic treatment. Milder infections usually involve a single bacterium. Antibiotics will typically be needed for about one week. With more severe infections, multiple bacteria are likely involved, so you will require multiple antibiotics, and treatment will need to continue for a longer period—sometimes four weeks or more if bone is affected. If the infection is severe…or even moderate but complicated by, say, poor blood circulation, hospitalization may be required for a few days to a few weeks, depending on the course of the recovery.
  • Wound care. Many patients who have foot infections receive antibiotic therapy only, which is often insufficient. Proper wound care is also necessary. In addition to frequent wound cleansing and dressing changes, this may include surgical removal of dead tissue (debridement)…and the use of specially designed shoes or shoe inserts—provided by a podiatrist—to redistribute pressure off the wound (off-loading).
  • Surgery. Surgery doesn’t always mean amputation. It is sometimes used not only to remove dead or damaged tissue or bone but also to improve blood flow to the foot.
 
If an infection fails to improve: The first question physicians know to ask is, “Is the patient complying with wound care instructions?” Too many patients lose a leg because they don’t take their antibiotics as prescribed or care for the injury as prescribed.
 
Never forget: Following your doctors’ specific orders could literally mean the difference between having one leg or two.
 
FOOT CARE IS CRITICAL IF YOU HAVE DIABETES
 
To protect yourself from foot injuries…
  • Never walk barefoot, even around the house.
  • Don’t wear sandals—the straps can irritate the side of the foot.
  • Wear thick socks with soft leather shoes. Leather is a good choice because it “breathes,” molds to the feet and does not retain moisture. Laced-up shoes with cushioned soles provide the most support. In addition, pharmacies carry special “diabetic socks” that protect and cushion your feet without cutting off circulation at the ankle. These socks usually have no seams that could chafe. They also wick moisture away from feet, which reduces risk for infection and foot ulcers.
  • See a podiatrist. This physician can advise you on the proper care of common foot problems, such as blisters, corns and ingrown toenails. A podiatrist can also help you find appropriate footwear—even if you have foot deformities. Ask your primary care physician or endocrinologist for a recommendation, or consult the American Podiatric Medical Association, www.apma.org.

Also: Inspect your feet every day. Otherwise, you may miss a developing infection. Look for areas of redness, blisters or open sores, particularly in the areas most prone to injury—the bottoms and bony inner and outer edges of the feet.

If you see any sign of a sore, seek prompt medical care. You should also see a doctor if you experience an infected or ingrown toenail, callus formation, bunions or other deformity, fissured (cracked) skin on your feet or you notice any change in sensation.

Source: James M. Horton, MD, chair of the Standards and Practice Guidelines Committee of the Infectious Diseases Society of America, www.IDSociety.org. Dr. Horton is also chief of the department of infectious disease and attending faculty physician in the department of internal medicine, both at Carolinas Medical Center in Charlotte, North Carolina. Dr. Horton has published numerous articles in professional journals such as Clinical Infectious Diseases.

http://www.bottomlinepublications.com/content/article/health-a-healing/the-diabetes-complication-that-kills-more-people-than-most-cancers-read-this-to-stay-safe