Is Pork really safe?

March 13, 2009 | Leave a Comment

A summary of an article from NYTimes correspondent Nicholas Kristoff 3/12/09

MRSA is back in the news: Apparently pigs are now a source of infection! Doctors are reporting strange rashes on their patients. And The New York Times (3/12/09) reported that doctors are seeing “ innocuous bumps” that rapidly became huge red angry and painful lesions.

MRSA (methicillin-resistant Staphylococcus aureus) has generated a lot of press as the “flesh-eating bacteria.” Parents wonder if they need to travel through the playground with Purell and the general public is condemning doctors for creating superbugs by overprescribing antibiotics to their patients. Medically, the biggest concern is for hospitalized patients who are already ill and immune compromised, and are uniquely susceptible. The Centers for Disease Control and Prevention (CDC.gov) reported that by 2005, MRSA was killing more than 18,000 Americans a year, more than AIDS, according to the recent NYT review.

But recently, there seems to be cases of MRSA transmitted from pigs to humans. According to the recent review, the suspicion that pigs could infect people with MRSA came in the Netherlands in 2004, when a young woman tested positive for a new strain of MRSA, called ST398. The family were farmers and the public health authorities found that three family members, three co-workers and 8 of 10 pigs tested all carried MRSA.
Since then, that strain of MRSA has been found in throughout the Netherlands. Studies showed that pig farmers there were 760 times more likely than the general population to carry MRSA and Scientific American reports that this strain of MRSA has bee documented in over 10% percent of Dutch retail pork samples.
According to the NYTimes report, this same strain of MRSA has now been documented in the United States. According to Tara Smith, a University of Iowa epidemiologist 45 percent of pig farmers sampled carried MRSA.

What does this mean for you and your child?

As always, pork needs to be handled with care, and cooked thoroughly. Wash hands well with hot water and soap after handling raw meat. Don’t eat pork outside the home in a restaurant of dubious quality. And alert your child’s doctor immediately if he/she has an unusual rash.

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

The facts about Carbohydrates:

February 27, 2009 | Leave a Comment


Carbohydrates have gotten a bad wrap lately. But actually they are a necessary and important part of your child’s diet. There really is no solid evidence to support the value of low-carb diets, especially for growing children and young adults. In fact, selective restriction diets are harmful to the growing body and usually cause a rebound effect once they are discontinued. So what’s the truth about carbohydrates?

There are two major types of carbohydrates in foods: simple and complex.

Simple carbohydrates: These are also called simple sugars. If you have a lollipop, you’re eating simple sugars. But they also exist in more nutritious foods, such as fruit and milk. Definitely it is preferable to get your simple sugars from fruit because they contain vitamins, fiber, and important nutrients like calcium. A lollipop does not.

Complex carbohydrates: These are also called starches. Starches include grain products, such as bread, crackers, pasta, and rice. Refined grains, such as white flour and white rice, have been processed, which removes nutrients and fiber. But unrefined grains still contain these vitamins and minerals. Unrefined grains also are rich in fiber, which helps your digestive system work well. Fiber helps you feel full, so you are less likely to overeat.

How the Body Uses Carbohydrates

When you eat carbohydrates, the body breaks them down into sugars. These sugars are absorbed into the bloodstream. As the sugar level rises in your body, the pancreas releases a hormone called insulin. Insulin is needed to move sugar from the blood into the cells, where the sugar can be used as a source of energy.

When the body processes sugars quickly - as with simple sugars - you’re more likely to feel hungry again soon. When it occurs more slowly, as with a whole-grain food, you’ll be satisfied longer. That’s why complex carbohydrates provide energy over a longer period of time.

So, why are children gaining weight? CALORIES, period. That and too much sedentary activity such as TV and video games.

Here are the implications for your family:

  • 1. Don’t stop eating carbohydrates. Breads, potatoes, rice, and pasta should remain mainstays of your family’s diet. These foods can be prepared in very healthy and interesting ways and provide important nutrients for growing children and teens. Your child’s school performance and overall health depend on a healthy balanced diet.
  • 2. Only after the age of three years is it safe to limit fat intake. Until three, the brain depends on high quality fats such as avocado for growth. After three, it is important to start to watch cholesterol and fat intake, but never to the point of excluding healthy fats from the diet.
  • 3. Be reasonable about portion sizes, especially if your family eats out at restaurants. Portion sizes in America are notoriously excessive- some restaurants serve six cups of pasta in a single size order!!! Teach your children to eat until they are full, not to finish their plate. And “seconds” at home should be reserved for special circumstances such as a birthday cake.

Post-prandial reactive hyperinsulinimia: A Carbohydrate “addiction” :

• “A compelling hunger, craving, or desire for carbohydrate-rich foods;?an escalating, recurring need or drive for starches, snack foods, junk food, or sweets.”

• Many children crave foods that contain sugar substitutes, including artificially-sweetened sodas, sports drinks, candies, mints, gum and other foods and beverages sweetened with sugar substitutes.

Furthermore, over 50% of overweight children, as well as kids who may not be overweight but who suffer from learning problems or mood swings, are carbohydrate addicted. These children tend to gain weight easily but no matter what their weight level, insulin-related blood sugar swings and changes in adrenaline may cause extreme changes in mood , as well as an inability to concentrate, focus, or control impulses.
Over time, kids who are hyperinsulinemic can become insulin resistant, At this point, a child may experience symptoms of low-blood sugar levels (hypoglycemia) including irritability, shakiness, tiredness, and headaches.
If your child seems particularly sensitive to sugar or carbohydrates, consult with your doctor or a pediatric nutritionist. It could make a huge difference in his or her ability to perform well in school, feel calm and focused, and behave like a happy child.

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Nutritional guest advice - Victoria Amory

February 26, 2009 | Leave a Comment

Food memories are what drive me in my quest for delicious everyday meals for my whole family (that includes a sybaritic husband!) and eating well, developing a palate and teaching my children the difference between good and bad food, is makes the effort of cooking at home worth every second.

Cooking is no fun if your audience is constantly rejecting what is put in front of them, so coming up with delicious meals that are easy to make, use everyday ingredients and are somewhat healthy, how I like to eat. Do remember that healthy for me and healthy for a 10 year old is totally different: they need carbohydrates, we don’t!

The early years are a blur to me, too many sleepless nights for my memory to work. I do remember making simple, one-ingredient purees and freezing them in small containers, and I do remember buying everything labeled “organic”, but that is about it. I did travel with baby food, and I did feed them that rice cereal before going to sleep in the hopes of a 6 hour night.

The boys are now 10 and 8 years old and I do have a few recipes that always receive wows. It is really a proud moment as a mother when a child asks for a specific meal, or when we go out to a restaurant and the comment is that food at home is better than at a particular establishment! But everyday is a chore, no matter how you look at it.

Here is a great Tomato Risotto recipe that always receives great acclaim. Home made tomato sauce is best, as you can tweak the flavors and make it a bit blander and smoother for the children, but a really good quality store bought sauce will work too. I sometimes serve this with fried eggs and small sausages or bacon for dinner, as my version for the classic “Huevos a la Cubana” (which is traditionally served with chorizo).

  • Tomato Risotto

    2 tablespoons olive oil
    1/2 white onion, cubed
    1 cups Calasparra or Valencia rice
    2 cups homemade or organic smooth tomato sauce
    1 cup organic chicken or vegetable broth
    Sea salt and freshly ground pepper

    Warm the olive oil in a large sauté pan over medium heat, add onion and cook until soft. Add the rice and stir to coat well. Add the tomato sauce, and stir again to coat the rice with the tomato sauce. Add the broth and bring mixture to a boil. Lower heat, cover and simmer for about 10 minutes.
    Remove cover, increase heat to medium and cook an additional 10 minutes until all the liquid is absorbed and the rice is tender. Season with salt and pepper to taste.

    Makes 4 servings.

Victoria Amory
www.victoriaamory.com

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Travel and nutrition: What to do?

January 8, 2009 | Leave a Comment

Having recently traveled with my three kids for the holiday, and missed connecting flights, I was reminded again about the appalling level of nutritional options at major airports. It has inspired me to develop a line of travel snacks for vedaPURE that will provide organic and healthy snacks to airports in the future. Meanwhile, some thoughts on how to navigate your child’s nutritional needs during travel…
Obviously, bringing food with you is the best way to ensure good nutrition and healthy eating. But that isn’t always possible or practical.

If you are bringing snacks from home remember:
• If you’re traveling for longer than 30 minutes, pack perishable food such as meat, poultry, eggs, cheese and salads with a freezer pack.
• Pack drinks in a separate cooler so the food cooler is not opened as frequently.
• Do not stow the cooler in the trunk of the car, which gets much hotter than the passenger compartment.
• Pack snacks from at least two food groups, and choose those that are low in added salt, sugar and fat and made from fewer processed ingredients.
• Avoid snacks that melt, crumble, stick or dribble down chins.
• Pack individual snack-lunch bags for children or have them pick, prepare and pack their own.
• Give kids several components to “build” a snack with rice cakes, cheese, fruit
• If you are traveling by plane, call and request a low-sodium, diabetic or vegetarian meal- these are more likely to contain healthier options. Kids meals tend to be full of cookies and junk to ‘please” your child but are usually extremely low in nutritional value.


Some snack suggestions:
• For toddlers, Stick with familiar finger foods, such as unsweetened organic cereal such as Puffins; organic cheese sticks; rice cakes, and fruit twizzlers or fresh fruit. Be sure not to pack choking hazards such as grapes, berries, raisins, nuts, and seeds, especially if you are driving and the child is in the back seat out of your reach.
• Elementary-age children may want to participate in packing their own snacks, especially if you have a special lunch box cooler for them. These include everything from the toddler list, plus fresh fruit, carrot and celery sticks, applesauce cups, yogurt, popcorn, pretzels, trail mix, and fruit leathers.
• Children 12 and older can certainly participate in planning their snack meals and still avoid junk! Energy bars, fruit/yogurt shakes, rice cakes, trail mix and fresh fruit.

If you are stuck at an airport:
Look for places that serve breakfast food- eggs, oatmeal, and yogurt
Avoid high-sodium fast foods such as Chinese: when flying your body retains water and the sodium effect will be more pronounced
Many newsstands sell energy bars- while not a substitute for good nutrition, it is better than chips and candy
Water, water, water- avoid juices and energy drinks

PLEASE email me at modernmums1@gmail.com with requests or suggestions for travel snack packs coming from www.vedaPURE.com

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Melamine in infant formula: another risk like BPAs that goes unregulated?

December 18, 2008 | Leave a Comment

As per an FDA report issued in November, 2008:

“The FDA learned that melamine may be contained in an infant formula manufactured in China. There have been a total of 52,857 cases of nephrolithiasis (kidney stones) and, in some instances, kidney failure linked to consumption of this contaminated powdered formula.  There have been approximately 13,000 hospitalizations, and at least 3 deaths have been confirmed to date. No cases were associated with liquid infant formula only the powder.
Melamine, in its chainlike “polymerized” form, has been used for decades in manufacturing of dishes, plastic resins, flame-retardant fibers, components of paper and paperboard and industrial coatings There is no approved melamine use in direct addition to human or animal food in the U.S., nor is it permitted to be used as a fertilizer
FDA in collaboration with the Food Safety and Inspection Service (FSIS) of the Department of Agriculture, and in consultation with the Centers for Disease Control and Prevention (CDC, the Environmental Protection Agency (EPA) and the Department of Homeland Security (DHS) developed a TDI (Tolerable Daily Intake) for melamine and its analogues during the pet food contamination event of 2007. The TDI is defined as the estimated maximum amount of an agent to which individuals in the population may be exposed daily over their lifetimes without appreciable health risk.
The previous assumptions that US FDA made in the 2007 risk/safety assessment regarding the pet food contamination episode cannot be applied to the current situation because the contaminated product represents the totality of caloric exposure for most of these infants; the exposure is chronic over months; the persons ingesting the products are infants and toddlers whose renal systems are not yet fully developed. Moreover, several significant gaps in our scientific knowledge about melamine and its analogues toxicity regarding infants exist, including:

  • The impact of the presence of more than one melamine analogue which has the potential to increase the toxicity of the adulterated infant formula.
  • The consequences of continuous use of these infant formulas as sole source of nutrition.
  • The possibility that these formulations can be fed as the sole source of nutrition to premature infants with immature kidney function and even greater intake of infant formula per unit body weight for a longer time period than term infants”

In America, there are 3 formula giants involved in the Melamine exposure debaucle: Nestle, Mead, and Abbott. However, these three companies manufacture more than 90 percent of the formula made in the U.S. reports revealed that melamine was detected in Nestle’s Good Start Supreme, cyanuric acid (a related chemical) was found in 3 samples of Mead Johnson’s Enfamil Lipil with Iron, and Abbott’ s Similac was also contaminated.
The FDA is currently unable to establish any level of melamine and melamine-related compounds in infant formula that does not raise public health concerns. At this point, if liquid formula is readily available and affordable, it is your safest bet. But the cost to families is higher, and we just don’t know the long-term impact. Another reason to keep breast-feeding…

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Alternatives to MILK!

October 23, 2008 | Leave a Comment

With all the talk now about food allergies and intolerances, many parents are wondering how important milk is in their children’s diet, and if the child cannot drink milk, what is a good healthy subsitute.
Avoiding dairy products can be for a variety of reasons, including lactose intolerance, casein intolerance, a milk allergy or a vegan lifestyle. Surprisingly, 80% of the population has a mild but chronic allergy to dairy despite the general consensus that children need milk to grow. In fact, it may not be so surproisng at all- cows milk is milk made by another mammal! Why would humans consume another mammals milk instead of their own?


Dairy products also increase the production of immune-related mucous in your body. I always tell my families that if their child has a cold or an ear infection to reduce if not eliminate dairy form the diet, at least temporarily. In a Georgetown University study, 86% of children’s ear infections studied improved after dairy was removed from their diet.

So what is a dairy allergy versus a lactose intolerance:
Dairy allergy, or milk allergy, refers to an immune-mediated allergic reaction caused by a protein component of milk, namely casein protein or whey protein. Dairy is one of the eight most common allergens in the United States, and as such, current food labeling laws require that the presence of milk be clearly marked on ingredient labels.

Lactose is the sugar in milk that causes an intolerance- this means that the body is not making antibodies to the lactose sugar but the body just cannot digest the lactose because the body lacks an enzyme known as lactase. The symptoms are bloating, indigestion, and diarrhea.

Subsitutes for MILK:

  • 1. Lactose-Free Milk
    Lactose-free milk is only suitable for people with lactose intolerance; it contains the same proteins as milk and is just as allergenic for people with dairy allergies.
  • 2. Goat Milk and Other Ruminant Milk
    Goat, sheep, and other ruminant milks contain similar proteins to cow’s milk and are considered to have a high degree of cross-reactivity so children with cow’s milk allergy are just as likely to react.
  • 3. Soy Milk
    The most widely available dairy-free milk alternative is soy milk, which is high in protein and nutritionally a good subsitutute. However, there is an ongoing debate about the effect of the phyto-estrogens found in soy milk so it is important to monitor the volume of intake.
  • 4. Rice Milk
    Unlike soy and nut milks, rice milk is not allergenic, but because it is low in protein, it does not make a good nutritional replacement for milk unless heavily fortified
  • 5. Nut Milks
    Almond milk is among the most common nut milks. Like soy milk, nut milks are high in protein. Nuts are also high in “good fats” and Vitamin E. However, nuts are a common allergen herself.
  • 6. Oat Milk
    Oat milk has a moderate amount of protein, however Oat milk may not be suitable for those with celiac disease, who may be sensitive to avenin protein found in oats.
  • 7. Hemp Milk
    Like Oat Milk, Hemp Milk is less widely available and has a protein level between that of rice and soy milk.
    What does milk have that is so important?
    Be especially aware of calcium, protein, and vitamins A, D, E, and K, which are found in abundance in dairy products. Here are some suggestions for dairy-substitutes that provide good sources of nutrition:
    • Tofutti Sour Supreme, Better than Cream Cheese, and Nondairy Frozen Desserts
    • Imagine Creamy Soups, all of which are nondairy
    • Amy’s Kitchen frozen and ready-to-eat foods
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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Fluoride

August 8, 2008 | Leave a Comment

Fluoride, in small amounts, can prevent tooth decay and promote bone growth. The tap water in many areas is fluoridated, which can reduce the likelihood of cavities in children by 50-60%. Foods prepared in tap water, such as pasta, also contains fluoride, as does tea, dark green vegetables and gelatin. If your water source is a well, you should have the water tested and definitely discuss getting fluoride supplements for your kids to reduce their risk of cavities.
The recommended amounts for children are:

1 - 3 years: 0.7 mg/day
4 - 8 years: 1 mg/day
9 - 13 years: 2 mg/day
14 - 18 years: 3 mg/day

Fluoride alone does not prevent cavities but it decreases the risk of them. be sure to buy fluoride-containing toothpaste and encourage your child to brush well, floss daily, and eat healthy foods.

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

Fish Oils

July 29, 2008 | Leave a Comment

By Ms. Annabelle Moore with Dr. Geary
There has been a lot of attention lately on the health benefits of fish oils, but as a parent, you know that getting your child to take fish oil is a potential challenge. So is the struggle worth it?
As it turns out, the answer is yes: fish oils are really worth adding to the diet. Why? They contain Omega-3 fatty acids that improve your child’s eyesight, potentially their cognitive and learning skills and help prevent asthma and later heart disease. 
We recommend that you and your child eat 2 servings of foods high in omega-3 fatty acids a week to get the full benefits.  Pregnant women who eat the proper amounts of these fatty acids have been shown to have babies with longer attention spans, and to suffer less from postpartum depression. 

The new formulations of baby formula all contain Fish oils in varying amounts, and there are supplements readily available for you and your young child.

The fish that contain higher quality and quantities of the omega-3 fatty acids are:
-  Salmon
-  Herring
-  Mackerel
-  Sardines
-  Anchovies

It is often hard to include that much fish in your young child’s diet. Given that these fish oils are particularly important in the first three years of life, it is important to consider other sources.

If your child doesn’t like fish there are other foods, such as flaxseed and tofu, which contain omega-3 fatty acids. We have had great success with Barlean’s Omega Swirl, a fruit flavored drink not unlike a smoothie candy with flavors they will enjoy.

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Posted by Ms. Annabelle Moore with Dr. Natalie Geary | Filed Under Nutrition 

Why Opt for Brown Rice?

July 24, 2008 | Leave a Comment

There’s a bigger difference between brown and white rice than color and taste. All rice begins in nature as brown rice. In order to get white rice, the brown rice is processed and stripped of its husk-like coating, losing almost all of its nutritional value! Brown rice is unprocessed and therefore contains most if its natural nutritional value. It is a great source of manganese, fiber, selenium, and magnesium, (check my recent post on the value of magnesium.) Brown rice is also an antioxidant, may help women lose weight, and lowers cholesterol.

Basically, brown rice is a much healthier and more nutritious alternative to white rice, and can easily be replaced in most recipes. I am always encouraging my patients and their families to makes simple practical changes to their diets that won’t demand extra work, extra money or extra planning. Substituting brown rice for white rice in your diet will add fiber, decrease preservatives, increase nutrients and is a simple way to increase your family’s health.

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Posted by Ms. Annabelle Moore with Dr. Natalie Geary | Filed Under Nutrition 

Magnesium

July 3, 2008 | Leave a Comment

While the best way for your child to meet their nutritional requirements is through a healthy diet, some children have been found to be deficient in magnesium.

Some foods rich in magnesium are:

Magnesium helps the body absorb calcium and forms strong teeth and bones. Although many Americans do not eat the recommended amounts of magnesium, actual magnesium deficiencies are rare. As long as your child is healthy and is fed a balanced and nutritional diet, chances are that you have nothing to worry about.

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Posted by Dr. Natalie Geary MD | Filed Under Nutrition 

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