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Welcome to Health and Wellness
What are your thoughts and suggestions about health and wellness? Do you feel eating wise, exercising and living with reduced stress are key factors? Please share your experiences and stories to help others on the path to health and wellness.
Healthy Holiday Eating for Diabetes
By EatingWell Editors
7 Tips for Real Life
"How can I eat healthy during the holidays?”
It’s one of the most common questions asked by people with diabetes—or anyone who’s made a commitment to eating with their health in mind. And no wonder: from Thanksgiving to Passover to Kwanzaa, holidays are all about the food. And not just any food, but the types of rich celebration foods we look forward to all year long. For the most part, forgoing these foods just isn’t an option, since they’re such a part of who we are. How to do it wisely?
Lighten up. Recreate a traditional recipe to fit into your eating plan, while still preserving the goodness that makes it so treasured. That green bean casserole with fried onions, say, might be just as wonderful, or even better, with roasted caramelized onions instead.
Choose and cull. While some holiday foods are essential, you might feel less strongly about others. Why not pare those foods from the menu (or, leave them off your plate)? That gives you more leeway to enjoy your “must-haves.”
Plan ahead. If you’re going to a holiday party or restaurant, find out what’s on the menu ahead of time, and decide what you’re going to eat. That way you can adjust the rest of your day’s eating, activity, and medication schedules accordingly.
Bring your own. If you’re going to an event where you know the foods served will be a challenge for you, offer to bring along your own dish to share. Consider a vegetable-based dish that contains little or no carbohydrate, so you can enjoy it freely. If you’ll be staying over for the holidays—say, at Mom’s—bring breakfast and lunch items to help you start your days on the right track.
Navigate the buffet table. Inspect the offerings first before loading up your plate (choosing a cocktail-size plate, if possible). Make your first trip for vegetables and salad, then go back for small portions of the richer fare.
Have a drink if you want, but wait until after the meal. You’ll have something in your stomach to blunt the effects of the alcohol. Before and with the meal, sip sparkling water—with lots of lime and lemon wedges to make it festive.
Focus on the fun, not the feast. Spend more time in conversation and enjoying the entertainment than worrying about what’s on your plate.
view link
7 Tips for Real Life
"How can I eat healthy during the holidays?”
It’s one of the most common questions asked by people with diabetes—or anyone who’s made a commitment to eating with their health in mind. And no wonder: from Thanksgiving to Passover to Kwanzaa, holidays are all about the food. And not just any food, but the types of rich celebration foods we look forward to all year long. For the most part, forgoing these foods just isn’t an option, since they’re such a part of who we are. How to do it wisely?
Lighten up. Recreate a traditional recipe to fit into your eating plan, while still preserving the goodness that makes it so treasured. That green bean casserole with fried onions, say, might be just as wonderful, or even better, with roasted caramelized onions instead.
Choose and cull. While some holiday foods are essential, you might feel less strongly about others. Why not pare those foods from the menu (or, leave them off your plate)? That gives you more leeway to enjoy your “must-haves.”
Plan ahead. If you’re going to a holiday party or restaurant, find out what’s on the menu ahead of time, and decide what you’re going to eat. That way you can adjust the rest of your day’s eating, activity, and medication schedules accordingly.
Bring your own. If you’re going to an event where you know the foods served will be a challenge for you, offer to bring along your own dish to share. Consider a vegetable-based dish that contains little or no carbohydrate, so you can enjoy it freely. If you’ll be staying over for the holidays—say, at Mom’s—bring breakfast and lunch items to help you start your days on the right track.
Navigate the buffet table. Inspect the offerings first before loading up your plate (choosing a cocktail-size plate, if possible). Make your first trip for vegetables and salad, then go back for small portions of the richer fare.
Have a drink if you want, but wait until after the meal. You’ll have something in your stomach to blunt the effects of the alcohol. Before and with the meal, sip sparkling water—with lots of lime and lemon wedges to make it festive.
Focus on the fun, not the feast. Spend more time in conversation and enjoying the entertainment than worrying about what’s on your plate.
view link
10 Tips on How to Stay Healthy
Tip #1. Eat a Nutritious Breakfast
After a long nights sleep it is important to refuel. It will help you do better in school. Some ideas for quick, healthy breakfast: Peanut butter on toasted whole-grain bread, Yogurt with fruit, Cheese slices on toast, and Fruit on cereals.
Tip #2. Eat a variety of foods.
Your body needs nutrients and many different vitamins and minerals from a variety of foods. Balancing food choices from the Food Guide Pyramid and checking nutrition labels will help you to get the nutrients you need.
Tip #3. Get moving....don’t be a couch potato
Walk, bike or jog when going somewhere. Climb stairs instead of taking an escalator. Try to do something active for a total of 30 minutes every day.
Tip #4. Participate in activities you enjoy.
Always start with warm-ups to get the muscles going. Do 20 minutes of an aerobic activity followed by activities that will make you stronger like push-ups or sit-ups.
Tip #5. Choose healthy snacks.
It is wise to choose snacks from different food groups. Some choices would be: graham crackers, an apple or celery sticks with peanut butter and raisins.
Tip #6. Include whole grains and fiber in your diet.
Try breads such as whole-wheat, bagels and pita. Spaghetti and oatmeal are also good choices.
Tip #7. Participate in physical activities at school.
This would include physical education and sports. It will make you feel good about yourself.
Tip #8. Drink plenty of water.
Your body is 65% water. That shows how important water is to your body. Make sure you drink a total of 8 glasses of water each day. That can inlcude the water from foods such as fruits.
Tip #9. Include others in your activities.
Take a dog for a walk. Walk or workout with a friend.
Tip #10. Having FUN is important.
Try new things, this can be in activities or food. Never be afraid to try....who knows you might just like it. And your body will thank you in the end.
After a long nights sleep it is important to refuel. It will help you do better in school. Some ideas for quick, healthy breakfast: Peanut butter on toasted whole-grain bread, Yogurt with fruit, Cheese slices on toast, and Fruit on cereals.
Tip #2. Eat a variety of foods.
Your body needs nutrients and many different vitamins and minerals from a variety of foods. Balancing food choices from the Food Guide Pyramid and checking nutrition labels will help you to get the nutrients you need.
Tip #3. Get moving....don’t be a couch potato
Walk, bike or jog when going somewhere. Climb stairs instead of taking an escalator. Try to do something active for a total of 30 minutes every day.
Tip #4. Participate in activities you enjoy.
Always start with warm-ups to get the muscles going. Do 20 minutes of an aerobic activity followed by activities that will make you stronger like push-ups or sit-ups.
Tip #5. Choose healthy snacks.
It is wise to choose snacks from different food groups. Some choices would be: graham crackers, an apple or celery sticks with peanut butter and raisins.
Tip #6. Include whole grains and fiber in your diet.
Try breads such as whole-wheat, bagels and pita. Spaghetti and oatmeal are also good choices.
Tip #7. Participate in physical activities at school.
This would include physical education and sports. It will make you feel good about yourself.
Tip #8. Drink plenty of water.
Your body is 65% water. That shows how important water is to your body. Make sure you drink a total of 8 glasses of water each day. That can inlcude the water from foods such as fruits.
Tip #9. Include others in your activities.
Take a dog for a walk. Walk or workout with a friend.
Tip #10. Having FUN is important.
Try new things, this can be in activities or food. Never be afraid to try....who knows you might just like it. And your body will thank you in the end.
Dr. Oz's Cell Phone Precautions
Oz offered a few precautions cell phone users may take:
Children under 14 should send text messages or use head sets or phones on speaker phone.
"Children ought to be texting if they can," Oz said.
Use a headset or speaker phone. Corded headsets emit almost no RF, and using a headset or speaker phone allows you to move the device away from your body. Even moving the phone 4 inches away from your head reduces RF exposure 1,000 times.
Stay off the phone if the signal is poor. Fewer signal bars mean the phone has to work harder to get a signal, so it may emit more RF. Also, don't talk when you're driving. In addition to the dangers of being distracted, people who are behind the wheel while they're on their cell phones may face an increased RF exposure risk. That's because the phone signal must move to several wireless towers. "Those waves have to boost up from your cell phone to find the towers," Oz explained. "If you're in an elevator, same thing."
Avoid wearing wireless ear pieces if you are not having a conversation on your cell phone. Although they do reduce the RF -- compared with the level of exposure caused by holding a cell phone to your ear -- the wireless ear piece is still searching for a signals. It's best to remove the ear piece between conversations.
"If you're wearing them all the time they're always putting waves to you," Oz said.
Don't keep cell phones in your pocket or attached to your belt. A recent study conducted by researched at the Cleveland Clinic found that cell phone radiation and a negative impact on the health of sperm in their labs.
"You can actually impact the sperm in males," Oz said. "This should not be a part of [getting dressed] every morning."
These recommendations are all "simple changes," Oz said. "I'm not getting rid of my cell phone. These are things we can do as precautions."
view link
Children under 14 should send text messages or use head sets or phones on speaker phone.
"Children ought to be texting if they can," Oz said.
Use a headset or speaker phone. Corded headsets emit almost no RF, and using a headset or speaker phone allows you to move the device away from your body. Even moving the phone 4 inches away from your head reduces RF exposure 1,000 times.
Stay off the phone if the signal is poor. Fewer signal bars mean the phone has to work harder to get a signal, so it may emit more RF. Also, don't talk when you're driving. In addition to the dangers of being distracted, people who are behind the wheel while they're on their cell phones may face an increased RF exposure risk. That's because the phone signal must move to several wireless towers. "Those waves have to boost up from your cell phone to find the towers," Oz explained. "If you're in an elevator, same thing."
Avoid wearing wireless ear pieces if you are not having a conversation on your cell phone. Although they do reduce the RF -- compared with the level of exposure caused by holding a cell phone to your ear -- the wireless ear piece is still searching for a signals. It's best to remove the ear piece between conversations.
"If you're wearing them all the time they're always putting waves to you," Oz said.
Don't keep cell phones in your pocket or attached to your belt. A recent study conducted by researched at the Cleveland Clinic found that cell phone radiation and a negative impact on the health of sperm in their labs.
"You can actually impact the sperm in males," Oz said. "This should not be a part of [getting dressed] every morning."
These recommendations are all "simple changes," Oz said. "I'm not getting rid of my cell phone. These are things we can do as precautions."
view link
Healthy Food Programs in Hospitals
By Dan Dunlop, Community Contributor -- Published: November 11, 2009
Co-authored by Mark Shelley and Dan Dunlop, this article reviews the current trend in healthcare where hospitals are implementing healthy food programs. These programs include educational components and heart-healthy offerings, as well as locally-grown, and in some cases, organic ingredients. As a result, at many hospitals around the country, patients, visitors and employees now have access to fresher, more nutritious meals, with lowered exposure to toxic chemicals. Others have access to weekly, on-site farmers markets and hospital sponsored weight loss programs. The entire movement holds the promise of improving patient and employee health, while promoting healthy eating habits.
Providing healthful environments for patients, visitors and employees has recently become a priority for leading healthcare organizations. The underlying premise behind this trend is that healthy, stress-reducing, non-toxic environments enhance the patient and family experience, speed healing, improve patient safety and contribute to the health of those involved, including hospital employees.
An important part of providing a healthy environment for patients and employees is offering and promoting healthy foods within the hospital. It stands to reason that hospitals would be leaders in promoting good nutrition by offering staff and visitors healthful food options. That is exactly what is starting to happen around the county. Today a growing number of hospitals are beginning to offer heart-healthy food programs, while some are even featuring more sustainable options such as locally-grown, and in some cases, organic produce.
“Most hospitals not only serve patients and staff but also visitors and the larger community through on-site cafeterias, vending machines and catering services. Given food’s significant role in human health, every food purchase a hospital or nursing home makes has the potential to help accomplish its mission of promoting health and combating or preventing disease.” (Source: “Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Healthcare Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities,” The Institute of Agriculture and Trade Policy’s Food and Health Program, May 2005)
In June 2009, CNN ran a feature about the rise in hospital-based farmers markets. This is an important element of the ‘healthy hospital movement’ currently taking place in communities across the county. These farmers markets send a signal to hospital employees, patients and family members that there is a direct link between what you eat and good health. They also demonstrate the depth of the hospital’s commitment to promoting a healthy lifestyle. One question the CNN story posed was whether or not hospitals will become more aggressive in removing fast food franchises from their facilities (Wendy’s, McDonald’s, etc.). Based on our observations, it seems clear that this is already beginning to happen.
What are the benefits of a healthy eating program? We know that lifetime obesity-related healthcare costs increase as body mass index increases. This places a financial burden on individuals, families and employers – including hospitals. Healthy food programs are grounded in the knowledge that workplace health initiatives can have a positive impact on employees and patients while also reducing healthcare costs for everyone involved. According to NC Prevention Partners, a non-profit leader in reducing preventable illness, “Worksite health promotion and disease management programs can yield positive clinical and cost outcomes, including a decrease in health plan costs, sick leave, and workers’ compensation and disability costs.” They go on to make the point that an investment in human capital is less costly than medical treatment. According to the research, employees who are obese have higher health care costs, more injuries, and use more sick days than employees who are not obese. To learn more about the importance of healthy food in the hospital setting, visit NC Prevention Partners at www.ncpreventionpartners.org.
One leader in the healthy hospital movement, Lexington Medical Center in West Columbia, South Carolina, launched its “Better Choices” nutrition program at the end of 2008. Lexington promotes its program with massive pop-up posters, banners hanging from the ceiling of the cafes, table tents, and 22″ x 28″ posters in sign holders. Their internal newsletter also profiled the program prominently with an extensive cover article.
Their Nutrition Services Department launched the campaign to promote healthy eating in all of Lexington Medical Center’s eateries. A green apple icon placed next to a menu item denotes a healthy choice. To qualify as a healthy choice an item must meet one of three criteria: It must be either low fat, have zero grams of trans fat or be a fruit or vegetable serving. Meanwhile, long-standing hospital recipes have been updated to make the meals healthier. Employees can access nutritional information for meals at Lexington Medical Center online. This has proven to be an extremely popular feature with employees who can now plan their meal prior to visiting one of the hospital’s cafes.
There is also a strong educational component to Lexington Medical Center’s Better Choices program. The campaign includes a series of “Did You Know” table tents that offer helpful tips about nutrition and exercise. Tips include how to cut calories, how to increase calcium intake, the benefits of eating fruit and vegetables, healthy eating in restaurants, etc.
In addition to the Healthy Choices program, Lexington Medical Center is encouraging employees to take part in an in-house physical assessment. The optional assessment helps employees determine goals for weight loss, cholesterol level and blood pressure. Employees are also encouraged to participate in other on-site weight loss programs. In March, Lexington Medical Center completed its annual Great Weight Challenge for employees, an optional team-based weight loss program that included eight weeks of lessons about healthy nutrition, exercise, strategies for busy lives and stress management. 221 people on 30 teams lost a total of 1,966 pounds. Average weight loss per participant was just over 9 pounds, which is near the recommendation of a pound per week, with one employee losing a total of 37 pounds in the eight weeks.
There are many reasons why healthy food programs make sense for hospitals: “Some put a priority on buying organic food to reduce patient exposure to toxics chemicals. Others want to increase access to fresher, more nutritious food. Still others want their food dollars to have a greater impact on their community’s economy, so they consciously support local farmers.” (Source: “Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Healthcare Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities,” The Institute of Agriculture and Trade Policy’s Food and Health Program, May 2005)
In the end, a healthy food program allows a hospital to improve the health of its constituents, model good nutrition, support the local economy and reduce healthcare costs, while adopting more sustainable practices.
If you are interested in more information about hospital nutrition programs, consider downloading the “Healthy Food, Healthy Hospitals, Healthy Communities” report by the Institute for Agriculture and Trade Policy’s Food and Health Program. It is available online from Healthcare Without Harm, a global coalition of 473 organization in more than 50 countries, all working to protect health by reducing pollution in the healthcare sector. You can find them at www.noharm.org.
Note: This article was co-authored by Mark Shelley, director of marketing and advertising at Lexington Medical Center, and Dan Dunlop, president of Jennings, a marketing firm based in Chapel Hill, North Carolina.
Co-authored by Mark Shelley and Dan Dunlop, this article reviews the current trend in healthcare where hospitals are implementing healthy food programs. These programs include educational components and heart-healthy offerings, as well as locally-grown, and in some cases, organic ingredients. As a result, at many hospitals around the country, patients, visitors and employees now have access to fresher, more nutritious meals, with lowered exposure to toxic chemicals. Others have access to weekly, on-site farmers markets and hospital sponsored weight loss programs. The entire movement holds the promise of improving patient and employee health, while promoting healthy eating habits.
Providing healthful environments for patients, visitors and employees has recently become a priority for leading healthcare organizations. The underlying premise behind this trend is that healthy, stress-reducing, non-toxic environments enhance the patient and family experience, speed healing, improve patient safety and contribute to the health of those involved, including hospital employees.
An important part of providing a healthy environment for patients and employees is offering and promoting healthy foods within the hospital. It stands to reason that hospitals would be leaders in promoting good nutrition by offering staff and visitors healthful food options. That is exactly what is starting to happen around the county. Today a growing number of hospitals are beginning to offer heart-healthy food programs, while some are even featuring more sustainable options such as locally-grown, and in some cases, organic produce.
“Most hospitals not only serve patients and staff but also visitors and the larger community through on-site cafeterias, vending machines and catering services. Given food’s significant role in human health, every food purchase a hospital or nursing home makes has the potential to help accomplish its mission of promoting health and combating or preventing disease.” (Source: “Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Healthcare Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities,” The Institute of Agriculture and Trade Policy’s Food and Health Program, May 2005)
In June 2009, CNN ran a feature about the rise in hospital-based farmers markets. This is an important element of the ‘healthy hospital movement’ currently taking place in communities across the county. These farmers markets send a signal to hospital employees, patients and family members that there is a direct link between what you eat and good health. They also demonstrate the depth of the hospital’s commitment to promoting a healthy lifestyle. One question the CNN story posed was whether or not hospitals will become more aggressive in removing fast food franchises from their facilities (Wendy’s, McDonald’s, etc.). Based on our observations, it seems clear that this is already beginning to happen.
What are the benefits of a healthy eating program? We know that lifetime obesity-related healthcare costs increase as body mass index increases. This places a financial burden on individuals, families and employers – including hospitals. Healthy food programs are grounded in the knowledge that workplace health initiatives can have a positive impact on employees and patients while also reducing healthcare costs for everyone involved. According to NC Prevention Partners, a non-profit leader in reducing preventable illness, “Worksite health promotion and disease management programs can yield positive clinical and cost outcomes, including a decrease in health plan costs, sick leave, and workers’ compensation and disability costs.” They go on to make the point that an investment in human capital is less costly than medical treatment. According to the research, employees who are obese have higher health care costs, more injuries, and use more sick days than employees who are not obese. To learn more about the importance of healthy food in the hospital setting, visit NC Prevention Partners at www.ncpreventionpartners.org.
One leader in the healthy hospital movement, Lexington Medical Center in West Columbia, South Carolina, launched its “Better Choices” nutrition program at the end of 2008. Lexington promotes its program with massive pop-up posters, banners hanging from the ceiling of the cafes, table tents, and 22″ x 28″ posters in sign holders. Their internal newsletter also profiled the program prominently with an extensive cover article.
Their Nutrition Services Department launched the campaign to promote healthy eating in all of Lexington Medical Center’s eateries. A green apple icon placed next to a menu item denotes a healthy choice. To qualify as a healthy choice an item must meet one of three criteria: It must be either low fat, have zero grams of trans fat or be a fruit or vegetable serving. Meanwhile, long-standing hospital recipes have been updated to make the meals healthier. Employees can access nutritional information for meals at Lexington Medical Center online. This has proven to be an extremely popular feature with employees who can now plan their meal prior to visiting one of the hospital’s cafes.
There is also a strong educational component to Lexington Medical Center’s Better Choices program. The campaign includes a series of “Did You Know” table tents that offer helpful tips about nutrition and exercise. Tips include how to cut calories, how to increase calcium intake, the benefits of eating fruit and vegetables, healthy eating in restaurants, etc.
In addition to the Healthy Choices program, Lexington Medical Center is encouraging employees to take part in an in-house physical assessment. The optional assessment helps employees determine goals for weight loss, cholesterol level and blood pressure. Employees are also encouraged to participate in other on-site weight loss programs. In March, Lexington Medical Center completed its annual Great Weight Challenge for employees, an optional team-based weight loss program that included eight weeks of lessons about healthy nutrition, exercise, strategies for busy lives and stress management. 221 people on 30 teams lost a total of 1,966 pounds. Average weight loss per participant was just over 9 pounds, which is near the recommendation of a pound per week, with one employee losing a total of 37 pounds in the eight weeks.
There are many reasons why healthy food programs make sense for hospitals: “Some put a priority on buying organic food to reduce patient exposure to toxics chemicals. Others want to increase access to fresher, more nutritious food. Still others want their food dollars to have a greater impact on their community’s economy, so they consciously support local farmers.” (Source: “Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Healthcare Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities,” The Institute of Agriculture and Trade Policy’s Food and Health Program, May 2005)
In the end, a healthy food program allows a hospital to improve the health of its constituents, model good nutrition, support the local economy and reduce healthcare costs, while adopting more sustainable practices.
If you are interested in more information about hospital nutrition programs, consider downloading the “Healthy Food, Healthy Hospitals, Healthy Communities” report by the Institute for Agriculture and Trade Policy’s Food and Health Program. It is available online from Healthcare Without Harm, a global coalition of 473 organization in more than 50 countries, all working to protect health by reducing pollution in the healthcare sector. You can find them at www.noharm.org.
Note: This article was co-authored by Mark Shelley, director of marketing and advertising at Lexington Medical Center, and Dan Dunlop, president of Jennings, a marketing firm based in Chapel Hill, North Carolina.
Triglycerides And HDL Cholesterol
15 Nov 2009
Nearly one in three adult Americans have triglyceride (trig) levels that are above normal and nearly 34 million have low HDL "good" cholesterol levels. To help increase awareness about the importance of HDL and trigs, Abbott has launched two Web sites: view link and view link
"Unhealthy high triglyceride and low HDL levels are factors that can raise the risk of heart disease," said Eliot A. Brinton, M.D., associate professor, University of Utah, School of Medicine. "Understanding cholesterol and lipids, fats found in the blood, can be confusing, but it's important patients know what HDL and triglycerides are and how they can affect heart health."
Often, cholesterol conversations center on LDL, the "bad" cholesterol. These Web sites focus on commonly overlooked HDL and trigs and the role they play in health. Other information featured includes tips on diet, exercise and how patients can talk to their doctor about their risk factors for heart disease.
"Abbott has a long-standing commitment to patient education and providing tools patients need to take a proactive approach to managing their health," said Darryl Sleep, M.D., Dyslipidemia project director, Abbott. "These new web sites encourage education, a healthy lifestyle and communication with physicians to help patients better understand important heart disease risk factors."
About HDL Cholesterol
There are two sources of HDL cholesterol: the liver and food. According to the American Heart Association, a low level of HDL cholesterol (less than 40 mg/dL for men and less than 50 mg/dL for women) may increase the risk of developing heart disease. However, a high level of HDL cholesterol (60 mg/dL or more) may protect against heart disease.
About Triglycerides
Triglycerides are lipids, fats found in the blood, made by the body and found in food. In normal amounts (less than 150 mg/dL), triglycerides help provide energy and are important to one's health. However, high amounts of triglycerides (200 mg/dL or more) can contribute to the hardening and narrowing of blood vessels, making it hard for blood to flow and increasing the risk for heart disease.
view link
Nearly one in three adult Americans have triglyceride (trig) levels that are above normal and nearly 34 million have low HDL "good" cholesterol levels. To help increase awareness about the importance of HDL and trigs, Abbott has launched two Web sites: view link and view link
"Unhealthy high triglyceride and low HDL levels are factors that can raise the risk of heart disease," said Eliot A. Brinton, M.D., associate professor, University of Utah, School of Medicine. "Understanding cholesterol and lipids, fats found in the blood, can be confusing, but it's important patients know what HDL and triglycerides are and how they can affect heart health."
Often, cholesterol conversations center on LDL, the "bad" cholesterol. These Web sites focus on commonly overlooked HDL and trigs and the role they play in health. Other information featured includes tips on diet, exercise and how patients can talk to their doctor about their risk factors for heart disease.
"Abbott has a long-standing commitment to patient education and providing tools patients need to take a proactive approach to managing their health," said Darryl Sleep, M.D., Dyslipidemia project director, Abbott. "These new web sites encourage education, a healthy lifestyle and communication with physicians to help patients better understand important heart disease risk factors."
About HDL Cholesterol
There are two sources of HDL cholesterol: the liver and food. According to the American Heart Association, a low level of HDL cholesterol (less than 40 mg/dL for men and less than 50 mg/dL for women) may increase the risk of developing heart disease. However, a high level of HDL cholesterol (60 mg/dL or more) may protect against heart disease.
About Triglycerides
Triglycerides are lipids, fats found in the blood, made by the body and found in food. In normal amounts (less than 150 mg/dL), triglycerides help provide energy and are important to one's health. However, high amounts of triglycerides (200 mg/dL or more) can contribute to the hardening and narrowing of blood vessels, making it hard for blood to flow and increasing the risk for heart disease.
view link
What are the signs of an Eating Disorder
What are the signs of an Eating Disorder, clinically known as Disordered Eating?
Diabulimia is characterized by a person with diabetes intentionally skipping insulin therapy to keep blood glucose levels elevated, which in turn causes dangerous weight loss.
Signs and symptoms may include:
Excessive exercise
Intentionally skipped or drastically lowered insulin doses
Decreased blood glucose monitoring
Rapid weight loss
Excessive urination
Vomiting
Extreme concern with body weight and shape
Anorexia Nervosa is characterized by self-starvation and excessive weight loss.
Signs and symptoms may include:
Refusal to maintain body weight at or above a minimally normal weight for height, body type, age, and activity level
Intense fear of weight gain or being “fat”
Feeling “fat” or overweight despite dramatic weight loss
Loss of menstrual periods
Extreme concern with body weight and shape
Bulimia is characterized by a secretive cycle of binge eating followed by purging. Bulimia includes eating large amounts of food – more than most people would eat in one meal – in short periods of time, then getting rid of the food and calories through vomiting, laxative abuse, or over-exercising.
Signs and symptoms may include:
• Repeated episodes of binging and purging
• Feeling out of control during a binge and eating beyond the point of comfortable fullness
• Purging after a binge (typically by self-induced vomiting, abuse of laxatives, diet pills and/or diuretics, excessive exercise, or fasting)
• Frequent dieting
• Extreme concern with body weight and shape
Eating disorders are serious medical conditions. Combined with diabetes, they can cause illness, long-term complications, and even death. If you suspect that you or your loved one may have an eating disorder, talk to your doctor today about treatment options.
Diabulimia is characterized by a person with diabetes intentionally skipping insulin therapy to keep blood glucose levels elevated, which in turn causes dangerous weight loss.
Signs and symptoms may include:
Excessive exercise
Intentionally skipped or drastically lowered insulin doses
Decreased blood glucose monitoring
Rapid weight loss
Excessive urination
Vomiting
Extreme concern with body weight and shape
Anorexia Nervosa is characterized by self-starvation and excessive weight loss.
Signs and symptoms may include:
Refusal to maintain body weight at or above a minimally normal weight for height, body type, age, and activity level
Intense fear of weight gain or being “fat”
Feeling “fat” or overweight despite dramatic weight loss
Loss of menstrual periods
Extreme concern with body weight and shape
Bulimia is characterized by a secretive cycle of binge eating followed by purging. Bulimia includes eating large amounts of food – more than most people would eat in one meal – in short periods of time, then getting rid of the food and calories through vomiting, laxative abuse, or over-exercising.
Signs and symptoms may include:
• Repeated episodes of binging and purging
• Feeling out of control during a binge and eating beyond the point of comfortable fullness
• Purging after a binge (typically by self-induced vomiting, abuse of laxatives, diet pills and/or diuretics, excessive exercise, or fasting)
• Frequent dieting
• Extreme concern with body weight and shape
Eating disorders are serious medical conditions. Combined with diabetes, they can cause illness, long-term complications, and even death. If you suspect that you or your loved one may have an eating disorder, talk to your doctor today about treatment options.
The Living Matrix
If you get a chance to see the Living Matrix DVD -- DO IT!!! .... it is WELL worth your time.
Have a wonderful day
“It takes a lot of work from the face to let out a smile, but just think of all the good a smile can bring to the most important muscle of your body - the heart” Unknown
