Are you asked nutrition questions by your patients or clients? Work in the media and need story ideas? No time to research the answers? Designed for medical professionals, this evidence-based, best-practices podcast updates you in 3-5 minutes on a current topic trending in nutrition.
Resources and URLs provided on the blog page to make your work life easier. Hosted by registered dietitian nutritionist and podcaster Dr. Susan Mitchell.
Alcohol and the Link to Cancer
OK, quick answer, yes or no? Does drinking alcohol raise cancer risk?
If you answered no, you’re not alone.
A national survey, by the American Society of Clinical Oncology, ASCO, revealed that most Americans, even we medical types, are unaware of alcohol and the link to cancer even when drinking small amounts.
Let’s look at alcohol in terms of how much, what type, and risk for various types of cancer. Joining me on the podcast is registered dietitian nutritionist Wendy Kaplan who specializes in oncology nutrition. She served for several years as the Director of Nutrition for a Cancer Non-profit and currently consults for non-profit community organizations. Her focus is how medical nutrition therapy makes a difference in response to cancer treatment, post-treatment complications and how patients feel.
Listen now and let’s get right to the research and what you need to know about alcohol and the link to cancer.
Also check out our other podcasts:
Meat and Cancer: 3 Things to Tell Patients
Sugar: The Cancer Connection
Connect with Wendy Kaplan, MS, RDN
Read blog posts and download recipes at https://food4healthrd.com
Celery Juice: Cure-all, Celebrity Crap or Sound Science
I just decided to Google celery juice and in .53 seconds there were 60,300,00 results.
Most of the information on celery juice is pseudo science but the public for the most part doesn’t know this and believes and lives by what they read. This tells me as medical professionals, we need to be looking at this supposed cure-all complete with its bogus claims that are really celebrity crap… but I digress. It’s up to us as the experts to look at the data, meet our clients where they are and share what is positive.
From a 12-pack of organic celery juice packs for $120…wow, that’s $10 a pop to $3-4 a bottle at stores like Walmart and Target, everyone is selling it. Who new the not-so-popular garnish and crudite’ would be touted to cure what ails many of your patients: ADHD, Lyme’s disease, the Epstein Barr virus, acid reflux, sinus issues, gas, bloating, acne, UTIs, inflammation, even cancer.
Celery, the whole vegetable, has been recognized in Oriental countries as a medicinal vegetable to traditionally treat blood pressure, swelling, inflammation, even toothaches.
From a medical nutrition therapy perspective, here are five ways that a typical 16-ounce celery juice can benefit your patients. Listen now.
Also check out Juicing vs. Smoothies.
Resources if You Want a Deep Dive:
Health benefits and risks of celery https://www.medicalnewstoday.com/articles/270678.php
Hypertension: Is It Time to Replace Drugs With Nutrition and Nutraceuticals?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3989080/
Celery May Help Bring Your High Blood Pressure Down https://health.clevelandclinic.org/celery-may-help-bring-your-high-blood-pressure-down/
Celery Juice: Healthy or Hype? https://www.healthline.com/health-news/celery-juice-healthy-or-hype
This Is What Drinking Celery Juice Really Does to Your Body https://www.rd.com/health/wellness/drinking-celery-juice-body/
Apigenin has anti-atrophic gastritis and anti-gastric cancer progression effects in Helicobacter pylori-infected Mongolian gerbils. https://www.ncbi.nlm.nih.gov/pubmed/24374236
Celery Juice “Benefits” Are Total B.S., According to Nutrition Sciencehttps://www.goodhousekeeping.com/health/diet-nutrition/a25919032/celery-juice-benefits/
The Neuroprotective Effect and Probable Mechanism of DL-3-n-Butylphthalide in Brain Diseases https://www.karger.com/article/FullText/362633
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Top Strategies for Vegans and Vegetarians to Prevent Nutrition Pitfalls
As a clinician, what regular clinical testing or screening is appropriate for vegans and vegetarians? Are supplements needed? Are they healthful for patients of all ages? What about the pitfalls, say nutrient shortages? How should you evaluate patients’ diets if they are vegan or vegetarian?
Let’s talk to dietitian Sharon Palmer on the Breaking Down Nutrition for Medical Professionals podcast and find out the diet strategies you can use to ensure your patients are meeting their nutrient needs.
We dietitians know Sharon as the plant powered RDN. Her Master’s Degree is in Sustainable Food Systems. She serves as the nutrition editor for Today’s Dietitian and judge for the James Beard Journalism Awards. Plus Sharon blogs every day for her online community (170K members strong) at The Plant-Powered Dietitian.
How to connect with Sharon Palmer, MSFS, RDN:
Plant-Powered for Life
The Plant Powered Diet
More strategies for vegan diets:
Moroccan Chickpea Sorghum Bowl
Stir-Fried Thai Sorghum Bowl
Pomegranate Avocado Quinoa Salad
Ginger Pear Date Oats
5 Tips for Eating a Plant-Based Diet
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The Efficacy of Probiotic Supplements
Do patients really need probiotics to be healthy? In a confusing marketplace, which strain and dose do you recommend for which health condition?
I had the opportunity to hear Anthony Thomas, PhD, speak in Toronto about the efficacy of probiotic supplements. From his doctorate and post doc research in Nutritional Biology and now as the Director of Scientific Affairs for Jarrow Formulas, Dr. Thomas evaluates and manages research activities related to product formulations. This research focuses on dosing and usage recommendations to reflect scientifically supported benefits for health and product use. I ask him the questions you want to know about the efficacy of probiotic supplements.
The International Association of Probiotics and Prebiotics (ISAPP) provides valuable educational resources: https://isappscience.org/infographics/
The International Probiotics Association (IPA) provides best practice guidelines: http://internationalprobiotics.org/resources/guidelines/2017-best-practices-guidelines/
The Clinical Guide to Probiotic Products translates scientific evidence available for probiotic products to practical, clinically relevant information: http://usprobioticguide.com/?utm_source=intro_pg&utm_medium=civ&utm_campaign=USA_CHART
Website, Social Media and Contact Information
Instagram and Facebook handle: @JarrowFormulas
Email: Laura@Jarrow.com for Dr. Thomas
Recipe courtesy Regina Ragone, MS, RDN and Le Creuset:
Roasted Root Vegetables
Guidance They Can Trust: What Today’s Health-Focused Patients Seek
In a world of social media influencers, nano influencers, and celebrities, who do your patients turn to for health and nutrition information? What do today’s health-focused patients seek?
On the podcast let’s talk to social psychologist Dr. Shelley Balanko and gain interesting insight to better understand where our patients are today and what they are looking for in terms of health information.
I had the opportunity to hear Dr. Shelley Balanko speak in Toronto about snacking, health and wellness trends. Her information was really insightful. I knew you’d want to hear it and better understand where your patients are seeking information.
Dr. Balanko earned her PhD in applied social psychology from the University of Windsor. Currently, she is the Senior Vice President for The Hartman Group whose anthropologists, social scientists and business analysts have been immersed for years in the study of food and beverage culture.
More info on The Hartman Group
Twitter: @HartmanGroup https://twitter.com/HartmanGroup
Mentioned on Podcast:
Le Creuset Dutch Oven in New Calm Colors that Regina uses for her soups.
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Some people find cooking relaxing while others find it extremely stressful, which is why Le Creuset came out with a collection called The New Calm. The line includes four tranquil shades, Meringue, Sea Salt, Fig, and Coastal Blue all designed to sooth any stress you may feel about cooking dinner. Last weekend I took out my Fig Dutch oven to cook up a batch of Potato, Leek and Chickpea Soup.
The soup was simple yet elegant and just the right speed for a cold winter’s day in front of the fireplace. If you want to cut the sodium try reduced sodium broth and cook beans from scratch. The combination of butter and oil give this soup it’s velvety texture and rich flavor but, using all olive oil would also work well. Regina Ragone, MS, RDN
Potato, Leek and ChickPea Soup
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Iron Supplements, Absorption, Cautions
The other day at the grocery store I ran into an acquaintance who said ‘may I ask you a question’? This happens to you too right? All the time. She found out she was anemic, bought the first iron supplement on the shelf and took it.
But her lab tests showed no improvement. Then she said that her stomach had started hurting so she just stopped taking it. Did she have the right form? Dose? Just ahead let’s talk about the many iron supplement forms available, absorption rates and cautions and concerns.
When we hear the words iron supplements, we tend to think anemia in women and children but iron supplements have multiple uses such as for regular blood donors to recover their hemoglobin and ferritin levels, to reduce unexplained fatigue in women of child-bearing age, in some restless leg syndrome cases with low ferritin levels and to possibly help reduce the dry cough caused by drugs in the angiotensin-converting enzyme inhibitor family or we know as ACE inhibitors.
But which iron supplement is best?
Consider these 4 points in deciding…
#1. the supplement should provide the right dose of iron for the therapeutic use. The amount of elemental iron per milligram of iron compound really varies supplement to supplement so be sure the product contains the therapeutic dose you’re recommending.
#2. the supplement should provide the right form of iron for good absorption but least likely to cause gastrointestinal side effects such as constipation or gastric irritation.
#3. good quality: tested by companies like Consumer Labs or carries the USP seal
#4 value…your patients can afford it.
Ferrous sulfate, ferrous fumarate and ferrous gluconate are three very common supplement forms taken with water for greatest absorption and are inexpensive. However, many patients complain of stomach pain so an alternative is ferrous bis-glycinate which can be taken with food or within an hour of eating. This ferrous bis-glycinate form of iron has been shown to be absorbed two to four times better than ferrous sulfate when taken with food.
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Generally, taking iron with food will help reduce GI discomfort. Oh and for your patients who want vegetarian capsules, the ferrous bis-glycinate form is available. In fact, a Consumer Labs recent Top Pick among iron supplements is called NOW Iron, a vegetarian capsule in the ferrous bisglycinate form. Both Nature’s Bounty and Solgar also make bisglycinate formulas with some being vegetarian and kosher.
What about a timed- release or slow release formula? While these may reduce gastric irritation, there’s concern that less iron may be available in the small intestine where iron is absorbed due to the slower release so may not be a wise choice for anemia but studies suggest could be a choice for unexplained fatigue in women who are not anemic but have low ferritin levels.
Other supplement forms contain heme-iron polypeptide abbreviated HIP which may be better tolerated with less gastric irritation and constipation than iron salts like ferrous sulfate.
Let’s look quickly at the flip side for iron supplements, cautions and concerns.
First antacids and this includes proton pump inhibitors or PPIs.The dose and length of time taken may increase risk of iron deficiency. Antacids can also decrease iron absorption.
Iron absorption can be reduced by high doses of other minerals such as calcium, zinc, manganese, magnesium or copper. A two hour period is suggested between consuming one of these high-dose mineral supplements and an iron supplement. Be aware that some multis for women who haven’t gone thru menopause and who may still be at risk for iron deficiency can contain 500 mg of calcium.