International Sports Star Undergoes Surgery, Regains Sight At UAB After Training Disaster

Baljit Singh was looking forward to 2010. The premier event in professional field hockey, the World Cup, is to be hosted in his native India next year. And Singh, 28, was the goalie on the Indian National Team. He was considered the best goalie in Asia, ranked fourth in the world. Until a practice incident on July 17 changed everything.

Singh and the team were practicing in Bundi, in northwestern India. It was a common drill, the coach hitting a golf ball at Singh, trying to keep the ball low. A field hockey ball is about the size of a baseball, and by trying to stop the much smaller and faster moving golf ball, it was thought a goalie could improve his reflexes and timing. Only this time the coach hit the ball too high.

The ball struck Singh directly on the right eye, breaking through his protective mask. The impact caused four fractures in the bones of the eye socket and did extensive damage to the eye itself.

He was rushed to a Delhi hospital and had the first surgery to save his eye within 24 hours. Ophthalmologists there told Singh the optic nerve and his center vision, the macula, were damaged. He was told there was nothing to be done and any further procedures would only cause more damage.

But Singh and his family refused to accept that outcome. They did some research on the Internet and one name kept popping up. Robert Morris, M.D., associate professor of ophthalmology at the Callahan Eye Foundation Hospital at the University of Alabama at Birmingham (UAB) and president of the International Society of Ocular Trauma. Morris and his colleagues Doug Witherspoon, M.D., and Ferenc Kuhn, M.D., are renowned for their ability to repair damaged eyes after severe trauma. They have pioneered new techniques and instruments that allow them to gain access to and operate on the back of the eye. And they have shown that even injured eyes with no light perception (NLP) can sometimes be returned to useful vision.

Singh arrived in Birmingham on Aug. 7. Upon examination, Morris discovered that his damaged eye was smaller than normal and shrinking. He had minimal light perception.

"Mr. Singh understood that reconstructing the eye after this sort of trauma is like opening a surprise package," said Morris. "We could not assure him that it would be possible to restore any useful vision. He also understood that fine detail vision was unlikely. None the less, he wanted us to try."

"Dr. Morris was my last hope," said Singh. "I did not want to give up, so I told him to go for it, and we'd hope for the best."

On Aug. 11, Morris operated for the first time. Blood was drained from the eye and the retina re-attached. Silicon oil was injected into the eye to stop the shrinking and give the eye shape. More importantly, Morris discovered that Singh's optic nerve and macula were not destroyed, although the macula had been detached due to bleeding for the three weeks since the original injury.

"He began to see colors again, which was a good sign that the macula was beginning to recover," said Morris. "The macula and optic nerve looked normal although much of the rest of the eye has been badly injured."

In a follow up visit in mid-September, Morris fitted Singh with a contact lens. His vision improved to 20/200, which is the top line of the eye chart. Morris said there is potential to regain greater vision over time, but this was a significant improvement over the bare light perception prior to surgery. A final determination of how much vision Singh will regain won't be possible until early in 2010.

Singh, who returned home in early October, said he is focused on recovering his vision, not playing field hockey.

"I realize that my vision might not come back to the extent that I can play again at the level I did before," Singh said. "I must deal with reality, with both the negative and the positive. I'm thankful for the improvement thus far."

Singh said his teammates and coaches called every day while he was in Birmingham, offering encouragement and support. The Indian news media followed his progress. And he says the team no longer uses the golf ball drill in practice.

"I'm hopeful to regain full vision, but whatever will be, will be," Singh said. "I have full faith in Dr. Morris. He is a famous man in India now."

High Blood Pressure Easy To Miss In Children With Kidney Disease

Spot blood pressure readings in children with chronic kidney disease often fail to detect hypertension even during doctor's office visits increasing a child's risk for serious heart problems, according to research from Johns Hopkins Children's Center and other institutions. A report of the findings appears online in the Journal of American Society of Nephrology.

Researchers compared blood pressure measurements obtained during regular doctor visits to readings obtained via a special device the children wore at home that automatically recorded their blood pressure every 20 minutes.

Of the 198 children in the study, nearly 40 percent had "masked" hypertension, meaning their blood pressure was normal at the doctor's office, but spiked outside of it.

An even more disturbing finding: Children with masked hypertension were four times more likely to have a form of hypertension-related heart damage called left ventricular hypertrophy (LVH) than children with normal blood pressure, researchers report. LVH is a common consequence of untreated hypertension that results in a thickening of the left chamber of the heart and that over time can lead to heart failure and heart rhythm disturbances.

"Taking blood pressure at the doctor's office clearly misses many cases of masked hypertension," says Susan Furth, M.D., Ph.D., a pediatric nephrologist at Hopkins Children's and one of the study's principal investigators. "This means children with chronic kidney disease should have their blood pressure taken at home several times a day and regularly reported to their doctors." An overnight monitor, like the one used in the study, that automatically takes a child's blood pressure every 20 minutes is great, but some insurance companies won't pay for it, investigators say.

"Our findings are a sobering reminder of something we have long known: Blood pressure changes constantly throughout the day," says study lead author Mark Mitsnefes, M.D., M.S., from the Division of Nephrology and Hypertension at Cincinnati Children's. "We really can't rely on a single measurement as a valid indicator."

Investigators recommend that all children with chronic kidney disease get regular at-home readings of their blood pressure in addition to those taken during their visits to the doctor. Even though they used a different device in the study, researchers say many blood pressure monitors sold at drug stores are reliable but urge parents to talk to a doctor before choosing one.

Children who have repeated episodes of high blood pressure, researchers say, should also get a baseline echocardiogram, an ultrasound picture of the heart to evaluate heart muscle and function, and to get them every year thereafter.

This study was part of an ongoing NIH-funded research of chronic kidney disease in children, the largest to date, and involving more than 500 patients from 57centers. Hopkins Children's is one of two clinical coordinating sites, along with the Children's Hospital at the University of Missouri-Kansas City. The Johns Hopkins Bloomberg School of Public Health is the study's data coordinating center.

Kidney disease in children tends to start and evolve silently. More than one-third (37 percent) of kidney transplant patients in 2001 were between the ages of 20 and 44, and the majority of them likely developed the disease in childhood, researchers say. Researchers estimate that 650,000 Americans will develop end-stage renal disease by 2010, costing the health care system $28 billion a year.

WPI Researchers Take Aim At Hard-To-Treat Fungal Infections

A team of researchers at the Worcester Polytechnic Institute (WPI) Life Sciences and Bioengineering Center at Gateway Park has developed a new model system to study fungal infections. The system can be a powerful tool for screening potential drug targets for conditions like thrush, athlete's foot and vaginal yeast infections, which affect millions of people each year but are difficult to treat with existing medications. Using the new model, the researchers also identified a gene that may be a promising target for a new anti-fungal drug.

The WPI research team led by Reeta Prusty Rao, PhD, assistant professor of biology and biotechnology, developed the new model using the microscopic soil worm Ceanorhaditis elegans (C. elegans) as a test host which is then infected with the fungus Saccharomyces cerevisiae (S. cerevisiae). Commonly known as baker's yeast or brewer's yeast, S. cerevisae doesn't cause disease in humans, but the WPI team found that it can infect, and if left untreated, kill the worm. Since S.cerveisiae has many genes in common with fungi that do cause human disease, the genetic and molecular analysis now possible with this new testing model can be used to identify targets that could prevent or treat fungal infections in people.

"The beauty of this new model is that we can study both sides of the equation: the processes of fungal infection and the host's response to try and fight off that infection," said Prusty Rao.

Fungal infections are persistent and are not easily cleared by the handful of drugs currently available to treat them. As a result, the infections often reoccur. Typically, common fungal infections like athlete's foot and vaginal yeast infections do not cause serious harm. However, when an infection spreads to the bloodstream, it can be deadly. Hospitalized patients with catheters or central intravenous lines are at risk, as the fungi can grow on those devices and enter the body. Because of the lack of an effective treatment, the mortality rate for some systemic fungal infections is nearly 45 percent.

In their recently published study, Prusty Rao's team, working in collaboration with Samuel Politz, PhD, associate professor of biology and biotechnology at WPI, used a range of available genetic tools to monitor the infection process and observe how the worm tried to defend itself against the infection. They also studied which genes in the yeast were involved in trying to fight back against the worm's defense mechanisms. The team reported their findings in the paper "A Pathogenesis Assay Using Saccharomyces cerevisiae and Caenorhabditis elegans Reveals Novel Roles for Yeast AP-1, Yap1, and Host Dual Oxidase BLI-3 in Fungal Pathogenesis" published by the journal Eukaryotic Cell.

The work showed that the worms produce hydrogen peroxide and other so-called reactive oxygen species (ROS) to try and kill the invading fungus, while certain genes in the yeast produce other chemicals that can ward off the hydrogen peroxide attack. One gene in particular, called Yap 1, was found to be essential for the yeast's ability to neutralize the ROS attack. When they removed Yap 1 from the yeast's genome, infection was prevented. This was an important finding because Yap 1 is found only in fungi, not people. If a drug can be developed to target only that gene, it should not have any side-effects in people.

"The challenge has been to find therapeutic agents that can kill the fungus, but not harm the surrounding tissue; that's proven to be very difficult," Prusty Rao said. "In this study, we show that the gene Yap 1 is essential for infection, and it is only found in yeast, including the strains that do cause disease in people. So this is a promising target for further study."

Women Can Quit Smoking And Control Weight Gain

Many women don't quit smoking because they are afraid of gaining weight. That's because nicotine suppresses the appetite and boosts a smoker's metabolism.

But a new meta-analysis (results of several studies) shows that women who quit smoking while receiving treatment for weight control are better able to control their weight gain and are more successful at quitting cigarettes.

The finding disproves current clinical guidelines that say trying to diet and quit smoking at the same time will sabotage efforts to ditch cigarettes.

"Women who smoke often feel caught between a rock and hard place, because they're concerned about their health but also concerned about their appearance," said Bonnie Spring, lead author of the study and a professor of preventive medicine at the Northwestern University Feinberg School of Medicine. "Now they don't have to choose between the two."

Previously, it was assumed that a person could only change one health risk behavior at a time. "But these findings show that, at least in the case of smoking and eating, you actually get an added benefit when you try to change a couple of behaviors at once," Spring said.

Recently published in the journal Addiction, Spring's paper examined the results from 2,233 smokers in 10 studies from 1991 to 2007.

The study showed that women whose treatment addressed both smoking and weight control were 29 percent more likely to quit smoking in the short term (at three months) and 23 percent in the long term (from six to 14 months) than those whose treatment addressed only smoking. Women whose treatment included smoking and weight control also gained less weight than those whose treatment included only smoking. They gained an average of 2.1 pounds less in the short term and 2.5 pounds less in the long term.

Spring hopes the study results will change doctors' attitudes and current clinical guidelines about combining weight control and smoking cessation. "Perhaps this news also will encourage more women to quit," she added, noting that cigarette smoking kills an estimated 178,000 women in the U.S. each year. About 17.4 percent of women in the U.S. smoke.

Her meta-analysis looked at different kinds of approaches to weight control.

"Some worked better than others, " she said. "Now we need different investigators to test out those most promising treatments to see if they get the same good results."

More studies also are needed that offer longer-term intervention for weight and smoking cessation. The literature on weight control shows patients lose the benefit when they stop treatment, Spring pointed out.

What Is Cartilage Damage? What Is Articular Cartilage Damage?

Cartilage structures and functions can relatively easily be harmed, often resulting in damage. Cartilage is a tough, flexible connective tissue that is found in many areas of the body. This fine, rubbery tissue mainly functions as a cushion for bones at joints. The English word "cartilage" comes from the Latin word cartilage, which means "cartilage" or "gristle".

Cartilage has several functions:

• Shock absorber: Cartilage covers the surface of joints, allowing bones to slide over one another. It reduces any friction, prevents any damage and helps to support weight when moving, bending, stretching or running.


• Acts as a mould: the tough, flexible cartilage tissue forms specially shaped and curved body parts that would otherwise have no support from the bones. For instance, the outside of the ears and most of the nose are made up of cartilage.

However, cartilage unlike other types of tissue does not have a blood supply. Blood cells help repair tissue damage. As a result, unlike damaged skin or muscles that can heal, damaged cartilage will not heal quickly.

There are three types of cartilage:

• Elastic cartilage is the most springy and supple type of cartilage. This type of cartilage makes up the outside of the ears, some of the nose, and also the epiglottis.


• Fibrocartilage is the toughest type of cartilage, and it is able to withstand a great deal of weight. It is found between the discs and vertebrae of the spine and between the bones in the hips and pelvis.


• Hyaline cartilage is both springy and tough. It is found between the ribs, around the windpipe, and between the joints. The cartilage between the joints is known as articular cartilage.

Types of cartilage damage

All three types of cartilage can be damaged. A blow to the ear can damage the elastic cartilage, causing the ear to appear deformed. Or, the fibro cartilage between the discs of the back can become damaged, resulting in a slipped disc.

One of the most common and potentially serious types of cartilage damage occurs in the articular cartilage that lies in between a joint, usually the knee joint. This can cause pain, swelling, and some loss of mobility. Articular cartilage damage is not life threatening, but does strongly affect the quality of life. This damage is often the cause of severe pain, swellings, handicapped mobility and severe restrictions to the patient's activities.

What are the signs and symptoms of cartilage damage?

A symptom is something the patient feels and reports, while a sign is something other people, such as the doctor notice. For example, pain may be a symptom while a rash may be a sign.

The symptoms of articular cartilage damage include:

• decreased range of movement in the affected joint
• joint pain
• stiffness
• swelling

If the damage is particularly severe, a piece of cartilage can break off and become loose. In this case, the loose piece of cartilage may affect the movement of the joint. This can cause a feeling of the joint 'locking' or catching. Sometimes, the joint may also give way.

What are the causes of cartilage damage?

• Direct blow: Articular cartilage damage can occur as a result of a sudden, direct blow to the cartilage. This can happen, for example, when falling directly onto the knees. This is why cartilage damage is often a problem for people who play sports that involve physical contact,such as football, rugby, and some martial arts.


• 'Wear and tear': Cartilage can also become damaged gradually, over time. There is an increased risk of developing this type of cartilage damage for overweight individuals, or for people with a problem with the structure of the joint. This type of long-term damage to the cartilage is known as osteoarthritis.


• Immobility: Being immobile for a long period can also damage the cartilage. It requires regular movement in order for it to function properly.

Articular cartilage has a very limited capacity for self repair. Small damage does not repair itself and can often get worse over time.

How is cartilage damage diagnosed?

Diagnosing articular cartilage damage can be difficult. The diagnosis cannot be confirmed through physical examination. In addition, the symptoms are similar to the ones of other types of knee injuries, such as a sprain or a damaged ligament.

• Magnetic resonance imaging (MRI): MRI scans use strong magnetic fields and radio waves to produce detailed images of the inside of the body. It can often detect cartilage damage.


• Arthroscopy: This is a form of 'keyhole surgery' where the surgeon makes a small incision into the joint. An arthroscope (a small, flexible tube with a camera) is used to look inside the joint.
  
  Arthroscopies can be carried out under local anesthetic and there is no need for an overnight stay at the hospital.


• Grading of cartilage damage
  
  After an arthroscopy, the extent of the damage can be determined. Cartilage damage is measured in grades from zero to four:
  
  
  • Grade 0 - the cartilage is healthy, undamaged and intact.
  
  
  • Grade 1 - the cartilage has some blistering and soft spots.
  
  
  • Grade 2 - there is a minor defect (less than 50 percent) in the cartilage. There are minor tears in the surface of the cartilage.
  • Grade 3 - there is a deeper defect (more than 50 percent), deep crevices in the cartilage.
  
  
  • Grade 4 - the cartilage has lost all of its thickness, leaving the bones of the joint exposed.
  
  
  The grading does not always correspond to the level of pain. For example, one person may have severe pain as a result of grade-one damage, while another person who has sustained extensive damage may experience very little pain. Pain is not a good indicator of the extent of the damage. Also, the size of each defect will be measured as well as its location.

What is the treatment for cartilage damage?

There are a number of non-surgical treatments that can help to relieve the symptoms of damaged articular cartilage:

• Physiotherapy: A set of exercises that strengthen the muscles surrounding or supporting the joint. This may help to reduce the pressure on the joint, and reduce pain.


• Painkillers: non-steroidal anti-inflammatory drugs (NSAIDs), such as aspirin and ibuprofen, can help to reduce swelling and pain. Avoid taking ibuprofen if there is history of stomach problems, such as a peptic ulcer.


• Supportive devices: for example, a cane, or a leg brace.


• Lifestyle changes: for example, reducing activity that involves the affected joint.

Non-surgical treatment may only provide short-term relief and surgery may be required in more severe cases.

Surgical treatment

• Arthroscopic lavage and debridement: It is a technique that is used when pieces of cartilage have become loose in the joint, causing the joint to lock up. An arthroscope (a flexible tube with a camera on the end) is used to enter the joint, before literally 'washing out' the joint using a saline solution.
  
  The technique cannot repair the damaged cartilage, but it can help to reduce the pain and increase mobility.


• Marrow stimulation: It is a procedure that involves drilling tiny holes (micro fractures) into the bone underneath the damaged cartilage. This exposes the blood vessels inside the bone. As a result, it leads to the formation of a blood clot within the damaged cartilage. The blood cells then begin to stimulate the production of new cartilage. The disadvantage to the procedure is that the newly generated cartilage is fibro cartilage rather than hyaline cartilage. Fibro cartilage is not as supple as hyaline cartilage. Therefore, there is a risk that it can wear away after a few years in some cases. Further surgery may be required.


• Mosaicplasty: It is a new technique that involves removing healthy cartilage from the non-weight bearing areas of a joint, such as the side of the knee. It is then used to replace the damaged cartilage.
  
  Mosaicplasty appears to be successful in most people. However, there is not enough available evidence to determine what the possible long-term advantages and drawbacks of the technique may be.
  
  As it is a new procedure, the possible risks and benefits of the technique should be fully discussed with the surgeon.


• Autologous chondrocyte implantation (ACI) : It is another new technique where a small sample of cartilage cells is taken from the edge of the knee.
  
  The cells are then sent to a laboratory and placed in an incubator, where they are given nutrients. This encourages them to divide and produce new cells. After a few weeks, the number of cartilage cells will have increased by 50 times from their original number. The new cartilage will be used to replace the damaged cartilage.
  
  The National Institute for Health and Clinical Excellence (NICE), UK, has studied ACI and determined that there is not enough evidence about its long-term effects or safety. It is only available as part of a clinical trial or in a number of private clinics. The possible risks and benefits should be fully discussed with the surgeon before choosing to have the procedure.

Rehabilitation

Rehabilitation following any articular cartilage repair procedure is essential for the success of any articular cartilage resurfacing technique. The rehabilitation is often long and demanding. Mainly because it takes a long time for the cartilage cells to adapt and mature into repair tissue. Cartilage is a slow adapting substance.

Current research

There are a number of research projects that are currently investigating additional efficient and effective ways of repairing cartilage.

• Hybrid cartilage: created by combining human cells with synthetic fibers.


• Stem cells: Another project is looking at ways of using special cells, known as stem cells, to generate new cartilage.

These projects are still in their initial stages. But, researchers are confident that they will in time lead to new kinds of treatment.

Parkinson's Disease And Its Effects On The Mind And Emotions

Parkinson's Disease And Its Effects On The Mind And Emotions

When the phrase "Parkinson's disease" is mentioned the majority of people will automatically think about the physical symptoms associated with the condition such as the tremors, the loss of mobility and other motor impairments. However coping with Parkinson's disease also take a tremendous toll on the emotional well being of the sufferer; something that many people don't consider.

Feelings of anxiety, frustration, embarrassment at not being able to do every day things and often depression can have a huge effect on Parkinson's patients. These psychological symptoms occur as a result of the physical symptoms and can have a very negative effect on a person. Depressive episodes are seen in an average of 50% of patients and these episodes often alternate with anxiety attacks so that the patient has the symptoms of a manic-depressive. Alternating emotional outbursts of depression and anxiety are common in around 80% of cases.

Partial memory loss can also add to the psychological stresses felt by a Parkinson's sufferer. As the disease progresses, patients can begin to forget dates, names and faces which can be quite traumatic, especially when the sufferer knows that a person is a loved one but they can not recall their name or what relation they are to them.

However with a loving support system of friends and family and all the information that can possibly be known about Parkinson's disease, many of the emotional symptoms of the disease can be kept under control i.e. depressive episodes and feelings of frustration. It is very helpful to a sufferer if they can join a local support group as well so that they can talk about their emotions with people who understand exactly what they are going through. Simply having someone who is experiencing the same feelings and frustrations can prove to be a very positive influence.

It is also helpful for a Parkinson's sufferer to participate in activities that hold their interest, be they physical activities or mental activities. Having happy experiences can quickly fend off any depressive feelings and mental exercises will help to keep the brains functioning normal for longer. Any activity can be enjoyed with the support of a loved one so for example daily exercises can be made fun if they are performed to music with a partner. They can even become a bit of a competition with a reward for the winner.

For the Parkinson's sufferer, work can be both a burden and a release. Explaining the situation to management can mean that allowances are often made so that stress levels and physical labor are kept to a minimum. People in general are very understanding when it comes to long term illness in the workplace and a good boss will help in any way they can. This means that a Parkinson's disease sufferer can remain active and with the people they know for much of the day, thus leaving less time to sit and contemplate their condition. Research has shown that the most emotionally stable Parkinson's disease patients are those who can make a joke out of their symptoms and who don't let the condition get them down, under any circumstances.

Parkinson's Disease - Definition, Causes, Symptoms and Treatment

Parkinson's Disease - Definition, Causes, Symptoms and Treatment

Parkinson's disease is a degenerative disorder of the central nervous system.

Parkinson's disease occurs when nerve cells, or neurons, in an area of the brain known as the substantia nigra die or become impaired. Normally, these neurons produce an important brain chemical known as dopamine. At least 500,000 people in the United States currently have PD. Parkinson's disease belongs to a group of conditions called movement disorders. Parkinson's disease is progressive, meaning the signs and symptoms become worse over time. But although Parkinson's disease may eventually be disabling, the disease often progresses gradually. Parkinson disease affects movement (motor symptoms). Typical other symptoms include disorders of mood, behavior, thinking, and sensation (non-motor symptoms). Individual patients' symptoms may be quite dissimilar and progression of the disease is also distinctly individual. Parkinson's usually begins around age 60. It is more common in men than in women. Symptoms of Parkinson's disease often start on one side of the body first and then affect both sides.

There are many secondary symptoms associated with Parkinson's disease.

Parkinson's disease patients may notice that they are weaker or more tired. Symptoms include disorders of mood, behavior, thinking, and sensation. Poor balance is due to the impairment or loss of the reflexes that adjust posture in order to maintain balance. Falls are common in people with Parkinson's. Shaking (muscle tremor). This is one of the first symptoms in three-quarters of people, and affects most people with Parkinson's disease. Bradykinesia is the phenomenon of a person experiencing slow movements. In addition to slow movements, a person with bradykinesia will probably also have incomplete movement, difficulty initiating movements and sudden stopping of ongoing movement. The progressive loss of voluntary and involuntary muscle control produces a number of secondary symptoms associated with Parkinson's. Postural instability, or impaired balance and coordination, causes patients to develop a forward or backward lean and to fall easily.

Parkinson's disease requires broad-based management including patient and family education, support group services, general wellness maintenance, exercise, and nutrition.

Medications can help manage problems with walking, movement and tremor by increasing the brain's supply of dopamine. Amantadine may also be added to carbidopa-levodopa therapy for people in the latter stages of Parkinson's disease. Catechol-O-methyl-transferase (COMT) inhibitors drugs prolong the effect of carbidopa-levodopa therapy by blocking an enzyme that breaks down dopamine. Tolcapone (Tasmar) is a potent COMT inhibitor that easily crosses the blood-brain barrier. A medicine called levodopa is often given to people who have Parkinson's disease. Called "L-dopa," this medicine increases the amount of dopamine in the body and has been shown to improve a person's ability to walk and move around. Thalamotomy involves the destruction of small amounts of tissue in the thalamus - a major brain center for relaying messages and transmitting sensations.

Parkinson's Disease Treatment

• Carbidopa and benserazide are dopa decarboxylase inhibitors.
• Tolcapone inhibits the COMT enzyme, thereby prolonging the effects of L-dopa, and so has been used to complement L-dopa.
• Selegiline and rasagiline reduce the symptoms by inhibiting monoamine oxidase-B (MAO-B).
• An antiviral drug, amantadine, can help reduce symptoms of PD and levodopa-induced dyskinesia.
• COMT (catechol-O-methyl-transferase) inhibitors are a new class of drugs that stop the breakdown of dopamine.
• Other therapies that are important for managing and coping with Parkinson's disease include physiotherapy, speech therapy, and occupational therapy.
• Amantadine acts like a dopamine replacement drug but works on different sites in the brain.

The Primary Cause of Parkinson Disease

The Primary Cause of Parkinson Disease

Parkinson's disease is a degenerative illness caused fundamentally by the gradual breakdown of a specific part of the brain. While this is the primary cause of Parkinson disease, there can be a number of reasons why this degeneration occurs.

The vast of majority of people suffering from Parkinson disease have been told that the cause is unspecific; meaning that there's no way of knowing why it has happened. Others, on the other hand may have developed Parkinson disease because of the genetics they've inherited from parents or grandparents; if someone's mother or father had Parkinson disease then they are also prone to it. Scientists have confirmed that there are 9 possible genes in human Dna that can be responsible for the onset of this disease. Various traumas (specifically to the head) can be to blame, as can exposure to certain toxins such as pesticides. While each of these causes is starkly different they all share one thing in common: they cause degeneration of the brain's Substantia Nigra and as a result we can call this the primary cause of Parkinson disease.

The Substantia Nigra is the part of the brain that is responsible for dopamine production. Dopamine is a neurotransmitter that allows messages to be passed through the brain and ultimately control movement. When there is a loss of dopamine carrying out intended actions can be difficult, which we see quite clearly in people with Parkinson's disease who take longer than average to answer a question, or who find something as simple as picking up a cup takes well over 10 seconds. The symptoms of Parkinson's disease can vary widely depending on the severity of the condition and the individual differences of the person affected. Alongside the fact that the cause of Parkinson disease can vary widely too, care can be completely different from one patient to the next.

So we know exactly what causes the Parkinson's disease to develop: the degeneration of the Substantia Nigra, yet what causes this to happen remains unclear. At present scientists and medical experts are researching the production of dopamine to see how the death of dopamine producing cells can be prevented. If this can be done then Parkinson's disease could be prevented when it's caught early. If scientists manage to find a way or reversing this kind of cell death then a cure for the cause of Parkinson disease will have been found.

If you, or a family member, have recently been diagnosed with Parkinson's disease then it's important to understand that while the causes have been narrowed down to genetics, trauma or exposure to toxins these may not be the only causes that exist. The most important thing fo you to do now is seek a long term routine of care, treatment and preventative measures so that quality of life is preserved for as long as possible. Parkinson's disease is a very unfortunate, debilitating and cruel disease but with the right network of doctors and friends to help you seek treatment as early on in the illness as possible you could slow down its progression considerably.

Options for Parkinson Treatment

Options for Parkinson Treatment

Parkinson's is a disease that when tackled early on, its progression can be slowed down considerably; compared with how it would progress without intervention. Parkinson treatment involves a few different angles, including prescription medication, therapy (whether medical or alternative) and sometimes surgery if it is required.

Prescription medication will often be the first port of call that a doctor or specialist will take for someone who has just been diagnosed with Parkinson's and even this is multi-faceted. The medication that a patient takes is designed to increase the uptake of dopamine in the brain, stimulate the parts of the brain that produce this neurotransmitter and block any enzymes and other neurotransmitters that make uptake or dopamine less effective. Why? Because people with Parkinson's are suffering from a lack of dopamine uptake within the brain. Dopamine allows messages from the brain travel through the nerves and cause voluntary movements. Because there is a lack of dopamine in the brain, movements become inhibited and more difficult as levels of this particular neurotransmitter decrease. The courses of medication that an individual takes as Parkinson treatment will not be the same as every other, because the causes of Parkinson's disease vary, as does the way in which it manifests due to individual physiological differences. Because of this it can sometimes take time to find a combination of drugs that work well to slow the progression and/or ease the symptoms of the condition.

Therapies can involve things like occupational therapy if a person is still in work and doesn't need to leave due to disability just yet. With many jobs managing the symptoms of Parkinson's disease is enough. Others include speech therapy, physiotherapy and consultations with a nutritionist who can develop an eating plan with the patient to include foods that have proven beneficial to Parkinson's sufferers.

Surgery as a Parkinson treatment is usually only used in extreme cases. At present there are just two types of surgery used for the condition; the first of which is lesioning. Lesioning is an irreversible procedure that involves inserting electrodes into various areas of the brain. These then damage certain cells that are responsible for the onset and progression of Parkinson's and can slow down any further progression. The second type of surgery can be reversed and is known as Deep Brain Stimulation (or DBS), involving the insertion of several electrodes on a wire which gives out electrical impulses to specific brain regions. The wire is attached to an impulse generator which must be inserted under the skin on the head and can be visible, especially in patients with less hair. While this is an effective Parkinson treatment, it does only treat the symptoms of the disease, rather than the root cause of it which is yet unknown.

For someone with a recent diagnosis of the disease there are lots of great quality Parkinson treatments available. Even though the cause(s) and a definitive cure have not been found yet, the outlook for a Parkinson's sufferer is good because of medications and therapies that can slow down the progression of the illness.

Parkinson Therapy

Parkinson Therapy

Parkinson disease is a progressive illness, characterized by the degeneration of a part of the brain responsible for processing motor signals. It can develop for a number of reasons (genetic, due to trauma or exposure to toxins) and the way it develops depends entirely upon the individual. Because of this there needs to be a variety in the way Parkinson disease is treated and Parkinson therapy is a crucial part of a patient's treatment.

The term 'therapy' doesn't simply refer to counseling. Although regular appointments with a trained psychotherapist may help a person come to terms with their illness emotionally, it is unlikely to make a big impact upon their actual physical condition. 'Therapy' for those with Parkinson disease instead refers to a range of different pursuits that tackle the symptoms and even the cause of Parkinson disease from all angles. By simply visiting a local doctor sufferers and their families can be put in touch with trained professionals who work one on one with Parkinson's patients on a daily basis.

Firstly, Parkinson therapy can include occupational therapy if a person is in employment; whether full time or part time. Occupational therapy essentially helps a person to learn how to balance their work life so that it doesn't become stressful while they are coping with the disease. Simply because a person is suffering from Parkinson disease that doesn't necessarily mean they must give up their job and many people are able to continue working years after the disease is first diagnosed. Patients are often assigned an occupational therapist who will plan their work week around other areas of their life, formulate specific exercises to carry out at certain times of the day and generally provide support.

While the logistics are dealt with by occupational therapists, another part of Parkinson therapy is one which deals with patients whose speech has been affected by the disease. Speech and language therapists help to regain speech and eradicate speech impediments that might evolve as a result of the disease. Patients will often be taught methods to carry on at home so they can improve their quality of speech on their own, too.

Physiotherapy is perhaps the most important form of Parkinson therapy as it can help individuals regain control of their motor movements and develop motor skill that were previously lost. Again, a physiotherapist will often give the patient a number of simple exercises to carry out throughout the week on their own so that they make their own progression and can maintain it as well.

Parkinson therapy is an almost essential part of treatment for the disease. While some with an advanced form of the illness may undergo surgery and someone with the early stages of Parkinson disease may be taking prescription medication, all kinds of therapy can be a benefit to all Parkinson disease sufferers. Because there are so many different forms of therapy for this disease there is something for everyone involved, no matter how individual their symptoms and condition may be.

Early Symptoms of Parkinson Disease

Early Symptoms of Parkinson Disease

Parkinson disease is one example of a progressive illness. This means that as time passes, the symptoms get worse and are mostly irreversible. What this also means is that the early symptoms of Parkinson disease are usually very subtle but grow more pronounced as time passes. As a result, it can be difficult to define whether a person is suffering from the early stages of Parkinson disease or not.

In a lot of cases the individual themselves doesn't actually notice that anything is wrong, but a close relative or loved one does. This could be that they slur their words a little, or are slower going up and down the stairs than usual. They might have become more clumsy lately or their hands have a small tremor. These things are usually attributed to old age, but there are ways to identify if it is indicative of the early symptoms of Parkinson disease too.

How the individual feels in themselves is incredibly important as Parkinson disease has other effects other than simply shaking or having slowed motor skills. The early symptoms of Parkinson disease may include feeling under the weather, more lethargic than usual and having myalgia: a general unwell feeling. They are also likely to notice a change in their motor skills and perhaps speech. It may be harder to do simple tasks, or their handwriting might change and become harder to control. Those who are artists or who have delicate or fiddly hobbies or careers usually notice increased difficulty. One of the other most common symptoms is feeling more rigid than usual. Partners or family might notice that a person's facial expressions become less animated and instead of looking happy they look like their smile is somewhat forced. It's not, of course, but the muscles are not receiving adequate signals to produce a full smile. Symptoms like this are often harder on the carer or relative that they are on the sufferer which is why counseling can be just as important to them as it is to the individual affected.

The single most important thing for someone who thinks they may have the early symptoms of Parkinson disease to do is seek medical help. Early treatment of this disease is the most effective and so you should seek a diagnosis as soon as possible. Even if your doctor or a specialist doesn't think it is Parkinson's they may be able to help diagnose another illness that requires rapid treatment, or keep an eye on your symptoms closely to see that they don't progress.

The early symptoms of Parkinson disease are quite simple toned down symptoms that are experienced later on in the disease. While you may be reluctant to contact your doctor if you have what you think are insignificant symptoms, it's incredibly important to act fast and be vigilant with this illness. Even a matter of weeks could make the different between a person being able to write a letter in one year's time or 5 year's time.a

Delicious Pasta Salad Recipes

Delicious Pasta Salad Recipes

One of the greatest things about pasta as a food is its diversity. It's flexible in the way that you can buy it in so many different shapes and colors, then serve it with any kind of meat or vegetables and a variety of different sauces too. In addition, pasta doesn't have to just be served hot. Pasta salad is a great dish to serve at a buffet or as part of a summer barbecue along with grilled meats, vegetables and buttered bread.

Firstly you should know how to create the base ingredient: cold pasta. Luckily it's not hard! All you need to do is cook the pasta for as long as the packet suggests. Drain in a colander and place and cold running water for 2 to 3 minutes and drain again. Place the pasta in a bowl or casserole dish, mix in a glug or two of olive oil, season with salt and pepper and refrigerate until ready to serve.

It's very easy to create your own pasta salad recipe once you know what the right vegetables are that you should use. Consider that mushrooms, carrots, broccoli and cauliflower are not very nice cooked and then left to go cold, whereas courgettes, peppers and sweetcorn are. With pasta salad you can cook the past on its own, leave it to go cold and then add fresh vegetables that haven't been cooked afterwards. For instance, if you grow peas then a simple pasta salad with fresh peas and a light vinaigrette dressing gives a lovely fresh taste to go with cold meat. You could also use a variety of uncooked peppers to give your pasta salad a colorful look. Add mayonnaise, a few chopped tomatoes or even just some springs of parsley.

Tuna pasta bake is a meal that can either be eaten hot or cold. For this reason it's fantastic to make a huge lasagna dish full of it, eat a hot meal and then keep it for your lunch for the next day and the day after that. Simply cook your pasta until it is almost cooked, but a little too al dente to enjoy. Drain and put to one side. Then, make a thick white sauce and melt plenty of grated cheese into it so it is to your taste. Mix in a drained tin of tuna and any vegetables you might want (sweetcorn and spinach are both good), mix the pasta into this too and pour into a casserole dish. Grate some extra cheese over the top and put into a medium heat oven for 20 minutes, until the cheese has melted and has gone a little crispy. You can then leave it to go cold and serve with lettuce leaves, cucumber and tomato or serve right away with hot vegetables such as peas or broccoli.

If you are putting on a cold buffet or barbecue spread for guests then it's a good idea to give them a choice of two or three different pasta salads. You can cook a big batch of pasta, separate it into three bowls and simply serve with different sauces, dressings and vegetables.

Cooking Pasta for a Crowd

Cooking Pasta for a Crowd

Cooking for a crowd is always a bit nerve wracking, especially if you've never done it before. Luckily, there is one option that's almost guaranteed never to go wrong, and one that guests are almost guaranteed to like as well; Pasta. It's one of those dishes that's incredibly versatile, eaten cold or hot, with vegetables, meat or fish and with tomato or creamy sauces or with just salt and pepper to season. The possibilities are plenty.

Firstly you should learn a few tips about cooking the actual pasta before concentrating on what to put with it. Always wait until your water is at a rolling boil before adding the pasta. You should also have added a glug of olive oil to the water. Both these things stop the pasta sticking to the bottom of the pan and to each other, so that they cook evenly and don't have chewy bits. You should also always follow what the packet says, but test the pasta about 5 minutes before it says it will be done. Most people like their pasta little 'al dente' which literally means 'to the tooth', i.e. it should be firm but cooked through when bitten into, not soft and falling apart. One good test of whether spaghetti is cooked is to throw one piece at a painted wall; if it sticks then it's done (don't forget to take it off though or your guests will worry about the rest of the dish!).

Secondly, consider what meat you would like to use. Remember that beef goes best with tomato sauces whereas chicken goes better with creamy, white wine sauces and mushrooms. A great idea is to make an authentic tomato sauce over the course of the whole day (start it the morning of the day you wish to serve it) and simply throw in an already oven-cooked piece of meat half way through. For instance, a good quality beef joint still on the bone. Remove the bone and gristle before serving and you'll have tender pieces of beef in the sauce that almost melt in your mouth. Fish will go very well with either, especially shellfish which gives tomato based sauces a gorgeous flavor. With good quality seafood and shellfish you can just use olive oil and salt and pepper seasoning. Serve your pasta meals with buttery, crispy garlic bread drizzled with balsamic vinegar and you will definitely win some hearts.

Don't forget that cooking pasta for a crowd can also involve a variety of pasta salad dishes too. Try one with sweetcorn, mayonnaise and lemon juice and another with a drizzling of olive oil, balsamic vinegar and a range of different colored uncooked peppers. The main thing to remember is that people don't like pasta that's drowning in sauce, and they also don't like their pasta to be soggy because it's been cooked too much. Al dente with olive oil, salt and pepper seasoning and a garlic and tomato sauce is a classic and delicious dish that will go with any meat, fish or Mediterranean vegetable.

Shrimp Scampi Pasta Recipe

Shrimp Scampi Pasta Recipe

Scampi is a term that is used differently in different parts of the world. Unlike the British, for whom scampi means breaded lobster tail meat, Americans refer to scampi as shrimp or other meat fried in butter with garlic and white wine. Int his article we'll be telling you how to make your own shrimp scampi pasta recipe, American style.

The most important ingredient in the shrimp scampi pasta recipe is, of course the scampi itself. Basically, the better quality shrimp you buy, the better tasting your dish will be. Try to pick up your large shrimp fresh from the fishmonger, who may even remove the tails if you ask. Keep them refrigerated until you're just about to use them, to keep them as fresh as possible.

Also for this recipe you'll need white wine, a little bit of olive oil, 4 cloves of garlic, salt, pepper, butter and a bottle of white wine. The wine can be cooking or normal, but not of the sparkling or dessert varieties. Begin by bringing a pan of water to a rolling boil, adding a glug of olive oil and however much pasta you need to feed your group. 5 minutes later, heat up 1 tbsp oil in a skillet, until it moves around fluidly, but doesn't have any bubbles. Add your 4 cloves of very finely chopped or crushed garlic cloves and the shrimp, mix them together and leave to cook for four minutes, stirring once half way through.

Next, remove the shrimp and place into a bowl, leaving the garlic infused oil in the pan. Melt 60g butter in the skillet, followed by a glass of white wine and leave to cook for another four minutes, so it reduces. By now your pasta should be cooked, so remove it from the heat, drain it in a colander and then add it to the skillet (which has been removed from the heat) so you can mix the ingredients together. Add the shrimp back to the skillet as well and then you can serve from there, or pour the meal into a separate serving dish. Season with salt and pepper to taste.

You can always serve your shrimp scampi pasta recipe in separate dishes: one with shrimp and the other with plain pasta. This allows your guests to decide how much of each they want to eat. If you do choose this method, however, remember to toss your plain pasta in a little olive oil to stop it sticking together which it's on the table. Alternatively you could also add finely chopped chili peppers to the mixture when you add the garlic and prawns to the skillet. This will give the dish a spicy kick and it's great when served with soured cream.

This shrimp scampi recipe is an Italian-American classic which will always go down a treat at dinner parties and family meals. Remember to buy good quality ingredients, especially the shrimp and wine, as this will greatly enhance the overall taste of the dish.

A Case for the Radish

A Case for the Radish

They sit left behind on relish trays. They're often by-passed in grocery store refrigerator shelves. Dad and Grandpa usually eat them but later complain of belching them up. The poor radish has gotten a bum rap. There are at least five different varieties; but for now, the popular, red globe variety will be spotlighted. They are a great source of vitamin C and an excellent low calorie snack (only 12 calories in a half cup of radishes). Radishes are root vegetables that are classified in the cabbage and mustard family, thus their strong taste.

Most people eat them raw, with a little salt. If you'd like your radishes to be a little crispier and a little less sharp in taste, put them in ice water for a couple hours before you plan to eat them. There are also a number of ways to cook them. Boil a half inch of water, add the sliced radishes, and then cover and simmer until tender, adding more water if necessary. Cook five to ten minutes. To microwave, place a half pound of sliced radishes in a microwave safe dish with 1 tablespoon of water or broth. Cook for approximately four minutes.

If the taste of raw radishes is a little too pungent for some, try them steamed. Their bright red skin will turn pink on steamed radishes. The easiest way to steam them is to place whole radishes in a vegetable steamer and cook over boiling water until barely tender. Cook approximately eight to twelve minutes. Another way to prepare our friend, the red radish, is to stir fry them. Sliced radishes combine well with other vegetables and meat in stir-fries. Don't over cook them or they'll become mushy. Cook approximately three to five minutes.

As Cliff Claven would say, "It's a little known fact that ... " radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. In Greece they were so highly regarded that gold replicas were made. (Now that's some serious radish lovers!)

So the next time you walk past radishes in the grocery store or at the market, back track a few steps and pick up a bunch or two. Or better yet, plant some in your garden this year. Radishes are one of the very first vegetables ready for harvest in the spring. They will in turn, ready your soil for other veggies! Give these little guys a chance again.

Avoid the Risk of Food Poisoning This

Avoid the Risk of Food Poisoning This

Are you looking forward to a wonderful summer? Beaches, warm weather and of course - BBQ's.

Along with the relaxing atmosphere and ease of preparing a BBQ dinner or picnic for friends and family come some well known risks. You are likely aware that e. coli and salmonella can cause symptoms that range from mild discomfort to life threatening emergencies. But why is this more common during summertime meals and how can you protect your loved ones without ruining your summer?

During the summer when we are picnicking or having a BBQ we are not preparing a meal with the usual amenities we have in the house - sink, oven, fridge. Because of this we are more likely to forget to wash hands, store food properly or even grab a clean plate to serve food.

Here are some ways you can protect yourself from summertime dining outdoors:

SEPARATE

From the grocery store, to the cart, to the fridge, to the table - keep meats and other food separated.

Always wrap meats even when thawing to prevent the juices from dripping onto other foods, especially produce. Produce has been identified as a culprit in some food poisoning cases.

WASH

Wash hands, cutting boards, dishes and food.

Always wash your hands before and after preparing foods. Never serve cooked meat on the same plate or tray that you had it on when raw - make sure the resident BBQ expert is given a clean plate to place the finished product on. Also thoroughly clean knives and cutting boards. Ideally you should use a separate cutting board for bread and produce and another for meat products.

Wash produce in cold water and scrub thick skinned foods like cantaloupe as the bacteria can come in contact with the flesh of the fruit when being cut.

COLD and HOT

Keep cold food cold and hot food hot.

Food can normally last for two hours at room temperature, but that is decreased to one hour in warm weather. Cold food (potato salad, sandwiches etc.) should stay in the fridge until ready to serve. If the food must travel, be certain to use ice or commercial freezing gel packets. Hot food should also stay insulated.

When eating outdoors try to keep cold food in the shade and be sure warm food is wrapped and insulated.

When the food is no longer being eaten it should be returned to the ice box or insulated carrier. Food should remain hot or cold for as long as it is being served and then refrigerated in clean, covered containers. If you are not able to refrigerate it within a couple hours it is best to throw it out.

If you suspect a mild case of food poisoning than try to limit the foods you eat to the BRAT diet: bananas, rice, applesauce and toast. In more severe cases you should seek emergency treatment when there are signs of pain, vomiting for several hours or bloody diarrhea. Pregnant women, elderly, those with immune disorders and children are more at risk.

Food safety is an important part of a fun summer. Taking precautions will help you enjoy your meals and avoid serious consequences.

Where's the Beef?

Where's the Beef?

There's a revolutionary idea "growing" in some science laboratories today - which if successful, could take the idea of eating chicken nuggets and other processed meats to a whole new level.

Hailed as a potential answer for the world's food shortage, agricultural scientists in Maryland have taken the cutting-edge technique of tissue engineering and applied it to food - specifically, meat. They're growing clumps of meat in the laboratory.

The idea is not a new one, and not as much like something out of a science fiction movie as it seems. In 1932, Winston Churchill wrote an essay and said "Fifty years hence we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium." Although it's been quite a bit longer than the 50 years he predicted, it looks as if Mr. Churchill's idea might just have some "meat" on it after all. In experiments done for NASA, small edible portions of fish have already been grown successfully from healthy fish tissues, which is believed to be a viable method of producing fresh food for astronauts during deep space missions in the not-too-distant future.

The process for culturing meat is actually a fairly simple one. Individual cells are placed into petri dishes and then grown into whole tissues. Of course, creating a small sample of fish, grown under specific conditions for a specific purpose is much different from producing enough meat to create even a single steak. That poses different challenges, all together.

In order to produce meat on a large scale for example, the "cultured" meat cells would have to be "grown" on large, thin sheets of membranes. The right combination of cells including muscle and fat would have to be combined, to create the right texture and taste. Another challenge is that, like any muscle, during this process the muscle cells would have to be "exercised" so that they would grow and stretch and not turn mushy.

Once that enough of the right kind of cells were "cultured", they would be removed from the membranes, combined into the right thickness, and then processed into meat products such hamburger.

Other questions that would have to be addressed before the meat was approved for human consumption would include the process used for harvesting the cells, the origins of the original cells, and the "ickiness" factor that would have to be overcome before consumers were ready to "chow down".

Researchers say that there are many advantages to meat that is grown in a laboratory. For one thing, it is better for the environment, because it would reduce the air pollution caused by raising livestock. (A recent report cited pollution caused by livestock raised for meat as causing 21% of the human-caused carbon dioxide in the world today). This "cultured meat" could also be engineered to be healthier than the meat grown on farms. For example, red meat is high in Omega 6, a fatty acid that causes high cholesterol. Using genetic engineering, Omega 3 could be added instead, which is healthier and better for you. Another advantage would be a reduced danger of food or animal-borne diseases, and none of the pesticides that are found in meat today would be in the lab meat. And finally, another point that researchers believe will be a strong selling point, is that no animals would have to be killed, something that many vegetarians see as "murder" and one of the leading reasons some people choose not to eat meat.

The biggest benefit, these visionaries say, is that some day a single cell could produce enough meat to feed the world for a year. According to one scientist, the demand for meat is growing every year. In China, for example, their consumption of meat doubles every ten years. In India, the consumption of chicken has doubled in only five years.

But don't expect to be able get tasty, tender cuts of lab-raised meat such as steaks or chops or even chicken-wings at your local grocery store any time soon. What is growing in Maryland right now is a more of a generic type of meat that has no structure and little taste, and at the moment, is extremely expensive to produce.

However, some universities have recently received grants to continue the research into this new possibility, and a group scientists have created a nonprofit organization, dedicated to reducing the environmental impact of food production. So it is entirely possible that in the future, consumers asking, "Where's the Beef?" may be looking towards the nearest laboratory, rather than Old McDonald's Farm.

Alternative Sweeteners For Sugar Free Desserts

Alternative Sweeteners For Sugar Free Desserts

Do you have a sweet tooth? Do you crave sweet desserts? Have you ever felt like a sugar addict? Most desserts are packed full of sugar, and yet there is plenty of evidence that sugary desserts are not healthy foods.

You may decide to cut your sugar intake for a number of reasons:

• To eat a more natural diet - sugar is a highly processed food, and our hunter gatherer ancestors did not evolve to eat such a concentrated source of 'empty calories'.
• To assist in the control of your blood sugar - research shows that low sugar diets do help to control your blood sugar levels.
• To lose weight. A high sugar intake is a diet buster, regardless of which weight loss diet you try.

So how can you satisfy your sweet tooth without sugar? There are a number of strategies:

• Create desserts from fresh, unprocessed fruit, with no sweeteners added. Sugar free fruit salad is a classic example of this approach. There are a number of classic desserts that can be served in a version based on this theme, such as Ambrosia, Balsamic Berries and Minted Melon.
• Cut out desserts, or only serve dessert as a very occasional treat. Believe it or not, even the strongest and most demanding sweet tooth will eventually quiet down, if your sugar addiction is not being fed.
• Use alternative sweeteners. Which alternative sweetener you use will be influenced by your reasons for giving up sugar, and by your own taste buds.

Natural sweeteners include honey, and Stevia.

• Honey is still a very concentrated food, and should be used very sparingly, if at all, if your goal is to control blood sugar or to lose weight. However, honey, in very small quantities, does still have its place in a natural foods diet.
• Stevia is an extract from the leaf of the Stevia plant. It is intensely sweet, and only tiny amounts are needed to sweeten a dessert, so it's more suitable than honey for blood sugar control and weight loss. But there are a couple of catches with Stevia: It is approved as a supplement, rather than as a food additive, so you can only use it for foods that you sweeten yourself. And, depending on the brand, it can have a slightly 'liquorice' taste. It's well worth experimenting with different brands, to find the brand most acceptable to your taste. Generally speaking, the white extracts have less taste. Oh yes, and watch out for the fillers! There's not much point in using a low-calorie / low-carb sweetener like Stevia if it's a brand that's packed with a high-calorie / high-carb fillers, so remember to read the labels.

Artificial sweeteners include saccharine, aspartame and Splenda. It's worth bearing in mind that some people are sensitive to one or more artificial sweeteners, and report headaches and other side effects. Whether or not you use them is ultimately your decision. Many people have decided that when the only drinks available are artificially sweetened diet drinks or sugary drinks, that for them, the artificial sweetener is the lesser of the two evils.

If you're cooking with artificial sweeteners, read the label and avoid those with high calorie / high-carb fillers. But don't bother cooking with aspartame - its sweetness disappears with the heat of the cooking. This is why aspartame is mainly used for drinks. And it's worth noting that if you'd like to reduce your artificial sweetener usage, but don't like the taste of Stevia, a combination of Splenda and Stevia is pleasantly sweet and virtually tasteless - somehow the Splenda 'smoothes out' the Stevia flavor.

Ultimately, it's a personal decision which sweeteners or combination of sweeteners that you use, but with the range of alternative sweeteners available you can make delicious sugar-free choices.

Learning About Delicious Sushi!

Learning About Delicious Sushi!

Would you like to try sushi? With the rise in popularity of sushi in western countries you may be invited by friends to join them at the local sushi bar. While you may be anxious about the prospect of eating anything raw, don't worry, all you need is a little bit of information to take the anxiety away from the experience and enjoy this wonderful delicacy.

Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.

There are four main types of sushi you can order:

Nigiri sushi: nigiri means "grab". These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.

Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).

Maki sushi: maki means "roll". The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called 'inside-out' (ie: California roll).

Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.

Sushi comes in an amazing variety of combinations, however you'll find these common ingredients or garnishes with nearly every version:

The word sushi actually refers to The rice, also called 'sticky rice'. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.

Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution - wasabi is VERY hot, so use it sparingly while developing a taste for it.

Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.

Nori: The seaweed sheets used to roll rice for sushi.

Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.

Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake - but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.

As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!

Sushi is Ideal for Healthy Diets

Sushi is Ideal for Healthy Diets

Sushi, popular for centuries in Japan, has become immensely popular in the Western world in recent years. You may soon find yourself invited to enjoy sushi with friends at a sushi bar or restaurant. Despite the common reaction of distaste at the prospect of eating raw fish, sushi is actually a simple and delicious food that can easily be enjoyed by adults, children, vegetarians and even the extremely squeamish.

Although sushi's history goes back to the 7th century, the popular form that is served in modern sushi bars came into popularity in 1820, Tokyo. Variations of the lengthy pickling process that was the original variety of sushi were made so that sushi could be enjoyed freshly made from a portable stall. This 'fast-food' approach has resulted in Sushi Bars gaining popularity all over the world.

Sushi is a very healthy meal made mostly with rice, fish and vegetables. Sushi should always be made with fresh ingredients. Not only for the safety of the eater but for the flavors. The delicate flavors of rice, vegetables and fish are enhanced with healthy soya sauce, ginger and wasabi.

What are the health benefits of sushi?

The thin, toasted seaweed sheets, called Nori, used in rolled (maki) sushi are high in Vitamin A, B-complex, Niacin and Vitamin C. It is also good for digestion.

The rice used in making sushi, while not as healthy as brown rice, is still low in fat and sodium free while also being a complex carbohydrate which is needed as fuel for your body.

The various fish or meats used in sushi are excellent sources of protein and minerals.

Whether you're eating vegetarian sushi or it is mixed with fish, the fresh, uncooked vegetables provide the vitamins and other nutrients you look for in a healthy diet.

Even the condiments served with sushi have health benefits.

While soya sauce has come under attack for certain additives that pose a potential health risk, naturally fermented soya sauce does not have this danger. Soya, the main ingredient in soya sauce, has been linked to lower breast cancer and fewer menopausal symptoms in Asian cultures who use soy as a staple in their diets. Soya is a source of high quality protein, low in saturated fats and is cholesterol free. Soya sauce is high in salt although low sodium versions are also available for those who require it.

Ginger, called 'gari', is often served alongside sushi and helps with digestion while also fighting bacteria. This is especially of interest to those concerned with the bacteria found in uncooked meat.

Wasabi, Japanese horseradish, can also kill bacteria found in raw fish and is often provided alongside sushi servings as a garnish or is included as in nigiri sushi.

If you are looking for a fast-food meal that is healthy or you just enjoy the flavors and art form of sushi, you are sure to benefit from a visit to your local sushi bar.

White Bread vs Whole Wheat - Any Questions?

White Bread vs Whole Wheat - Any Questions?

For any kid who grew up eating doughy, thick Wonder Bread for lunch, the encouragement by dietitians and nutritionists to switch to whole wheat bread can be a tough transition.

Bread, like any other part of our diet, is an acquired taste. Starting out early helps since children are much more adaptable to accepting foods than adults. This does not mean that children LIKE as many foods as adults - children are renowned picky eaters. But if you only expose them to healthy, whole grain foods they won't have the opportunity to develop a taste for white bread or other non-nutritious foods.

Adults, however, must learn to change their diet preferences because of knowledge. Understanding why whole wheat is superior to white bread can help you feel good about the compromise and encourage you to make it the standard for your children. Who knows - you may even like it!

WHAT IS THE DIFFERENCE?

The two biggest differences between white bread and whole wheat are the processing and the nutritional value.

Flour is made from wheat berries. The wheat berry is made up of the bran, the germ and the endosperm. All parts are filled with nutrients and are used in whole wheat flour.

White bread on the other hand, uses only the endosperm - the starchy inner layer. There is a total of 30 nutrients missing in white bread. The nutritional difference is immense and has measurable impact on our health.

WHAT IS THE IMPACT OF SWITCHING?

The fiber content of whole wheat bread has several health benefits.

Fiber helps the digestive system. It also creates a 'full' sensation and thus can help with weight control. Research has been conducted by Harvard and other organizations that shows men and women who eat high-fiber foods have less heart attacks and strokes than those who don't.

There is also an increased risk of diabetes in children who eat refined white flour - a risk that has been proven by the increase in cases of childhood diabetes.

WHAT DO I LOOK FOR?

Watch out for words like 'wheat flour' or 'enriched wheat flour' as they can be mostly made from white flour with just a small amount of whole wheat added in.

Look for 'whole wheat' or other whole grains, like oat. And don't be mislead by the name of the product. Names like wheat, whole bran, stoned wheat, 12 grain and others are still mostly white flour. The only way to know for sure is to read the label.

Why Choose Organic Foods?

Why Choose Organic Foods?

Are you concerned that the food you are eating may be harmful to you and your family? With news reports about GM (genetically modified) foods, health scares about eating beef, chemicals on food affecting people's health and the intelligence of children, it's no wonder that many are looking to organic foods as an option.

WHAT IS ORGANIC FARMING?

Organic farming produces plant and animal foods without the excessive use of chemicals. It focuses on using fertile soil along with a variety of crops to maintain healthy growing conditions which produce a food with more nutrients and less chemicals than typical commercial foods. Organic farming prohibits the growing of GM foods, a controversial issue among commercial growers.

Animals reared on organic farms are treated properly with room to behave like animals and are fed healthy food sources not laden with drugs and other chemicals.

WHAT ARE THE BENEFITS OF ORGANIC FOODS?

One of the common benefits proclaimed about organic foods is that they taste better - but there are many other benefits to incorporating organic foods into your diet. Besides the physical benefits to you there are environmental benefits and benefits to the animals and people who live and work on the farms.

HEALTH BENEFITS

Organic foods prevent people from ingesting regular amounts of pesticides and insecticides commonly found in commercial products. Animals are not routinely given antibiotics and other medication which enters the food supply to humans. Some research suggests that this excessive use of chemicals in food can be linked to increased health problems and interferes with the healthy development of children.

ENVIRONMENTAL BENEFITS

Organic food also protects the planet. Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms. Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

HUMAN AND ANIMAL BENEFITS

Organic farming is considered 'sustainable' farming. The workers and the animals are not as exposed to dangerous toxins or working and living conditions. This enables people to continue growing healthy foods for the rest of society without reliance on huge machinery and chemicals.

The animals raised on organic farms are not subject to the terrible living conditions imposed on commercially reared animals who often live in exceedingly small spaces without the freedom to move or interact. These unhealthy conditions lead to a spreading of illness which is combated with regular doses of antibiotics.

On organic farms the animals' needs are given priority. Healthy food, clean living conditions and freedom to behave like animals means healthier animals. When animals are sick they are cared for individually according to their actual needs.

Organic, sustainable farming protects humans, animals and the environment. Increasing the demand for organic products will encourage this form of farming and ensure that the food supply available to our children is a healthy one.

The Revival of Spelt is Good News for Your Health

The Revival of Spelt is Good News for Your Health

WHAT IS SPELT?

Spelt is one of the oldest grains known to mankind. Grown as far back as 5000 BC, the spelt grain has hardly changed from that time until today. In fact, spelt was even referred to in the Bible, mentioned in both Exodus 9:32 and Ezekiel 4:9.

While still common in many parts of the world, including Europe, spelt lost popularity in America as commercial growers looked for higher yield crops to provide for mass production.

It is the integrity of modern spelt to the original grain that has rekindled interest of those looking for a more nutritious alternative to the highly processed grains currently available.

HOW SPELT COMPARES TO WHEAT

Unlike the wheat most Americans have come to know, spelt has not been changed for centuries. Wheat production in America demanded higher gluten for commercial foods and a plant that was easy to grow and harvest. With these changes much of the wheat grown lost its nutritious value and became easy targets to pests requiring pesticides and insecticides to protect it during growth.

Spelt became less popular because of its hard outer husk which made it difficult to process. However, this husk protects the spelt from pests and pollutants and helps the grain to maintain its nutrient value.

The spelt grain is high in fibre and has more protein than conventional wheat. It is full of amino acids and a good source of B vitamins. Spelt is easier to digest than regular wheat and has a subtle nutty flavor that many appreciate.

One of the most desirable qualities of this nutritious and tasty grain is that individuals with allergies to wheat may be able to tolerate spelt grains and products.

WHERE CAN YOU GET SPELT?

Spelt is sold through organic health food stores. You can buy spelt grain, whole grain and white flours. Spelt products also include pasta, hot or cold cereals, cookies, crackers, bread, muffins, cakes and pancake mixes.

ADAPTING RECIPES FOR SPELT GRAIN

When baking with spelt you will need to adapt the recipe to account for the difference between spelt and traditional wheat. Increasing the amount of flour or decreasing the amount of liquids will enable you to use spelt in most recipes asking for wheat.

Spelt needs to be soaked overnight before cooking. Cover with water and bring to a boil. Let it simmer in a covered pot for an hour.

THE CASE FOR SPELT

Spelt has many features that make it stand out as the ecologically and nutritionally superior grain available. The tough husk means it can be grown without pesticides and insecticides and helps preserve freshness when stored. Its high nutritional value can't be compared to hybrid wheat currently produced and it appears to be easier for the body to tolerate.

Spelt is not new to the world, but if you haven't tried it before, now is the time to introduce yourself to the oldest secret to healthy eating!