Stretching — The Truth

If you’re like most of us, you were taught the importance of warm-up exercises back in grade school, and you’ve likely continued with pretty much the same routine ever since. Science, however, has moved on. Researchers now believe that some of the more entrenched elements of many athletes’ warm-up regimens are not only a waste of time but actually bad for you. The old presumption that holding a stretch for 20 to 30 seconds — known as static stretching — primes muscles for a workout is dead wrong. It actually weakens them.

Read more, including what you should do.

Coffee May Protect Against Diabetes

Oct. 25, 2006 — There is more evidence that the American love affair with coffee is helping to reduce the risk of diabetes.

Drinking caffeinated coffee was found to reduce the risk of developing type 2 diabetes by as much as 60% in a newly published study that included people at high risk for the disease.

Even those who used to drink coffee but quit were less likely to develop diabetes than those who never drank it.

The new study was published in the November [2006] issue of the journal Diabetes Care.

WebMD

An Open Letter to the Next Farmer in Chief

It may surprise you to learn that among the issues that will occupy much of your time in the coming years is one you barely mentioned during the campaign: food. Food policy is not something American presidents have had to give much thought to, at least since the Nixon administration — the last time high food prices presented a serious political peril. Since then, federal policies to promote maximum production of the commodity crops (corn, soybeans, wheat and rice) from which most of our supermarket foods are derived have succeeded impressively in keeping prices low and food more or less off the national political agenda. But with a suddenness that has taken us all by surprise, the era of cheap and abundant food appears to be drawing to a close. What this means is that you, like so many other leaders through history, will find yourself confronting the fact — so easy to overlook these past few years — that the health of a nation’s food system is a critical issue of national security. Food is about to demand your attention.

So begins Michael Pollan in a lengthy — but very worthwhilearticle in this past Sunday’s New York Times Magazine.

Pollan is the author of the must-read The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and this year’s In Defense of Food: An Eater’s Manifesto.

MRSA

Infections like this patient’s are caused by a nasty bug we call Methicillin-Resistant Staphylococcus aureus, or MRSA. The bacteria, and the infections they can cause, used to be confined mostly to surgical wounds in hospitals and chronic wounds in nursing homes. But now the same tough-to-kill bacteria are occurring in the community, and I’m seeing a lot more of them.

About 85% of MRSA infections can be traced back to a hospital stay and two-thirds occur after a patient has arrived back home. But 15% of the infections can’t be linked to a hospitalization. That was the case for my construction worker.

. . .

The basics of MRSA prevention are hand washing, wiping down surfaces and covering cuts. Keeping personal care items separated from others also helps. For more information on MRSA and how to prevent its spread, see this report from the Mayo Clinic.

MRSA spreads easily in close quarters like classrooms, locker rooms and lunch rooms. I’ve seen several cases from tanning beds. Athletes should shower right after practice. The same goes for anyone using shared equipment at the gym.

The CDC has voiced concern that antibacterial cleaning products may be making the situation worse by spurring the resistance of germs.

Around the office, we’re relying on disinfectants like bleach more than antibacterial cleaners. We’re washing hands and wiping down surfaces after each visit.

Benjamin Brewer, M.D. – WSJ.com has more.

McCain should have used The Google more

Oct. 14, 2008 — Googling is good for Grandpa and Grandma, says a new study by researchers at UCLA.

The study, which looked at brain activity during web searches, resulted in a fascinating finding: Middle-aged to older adults who know their way around the Internet had more stimulation of decision-making and complex reasoning areas of the brain than peers who were new to web surfing.

What’s more, reading didn’t stimulate the same number of brain areas as Internet searching.

WebMD

How to Use a Knife, Fork, and Spoon

From CuisineNet Digest. It includes:

The Zig Zag Method
By American custom, which was brought about partly by the late introduction of the fork into the culture, all three utensils are intended for use primarily with the right hand, which is the more capable hand for most people. This leads to some complicated maneuvering when foods, such as meat, require the use of knife and fork to obtain a bite of manageable size. When this is the case, the fork is held in the left hand, turned so that the tines point downward, the better to hold the meat in place while the right hand operates the knife. After a bite-sized piece has been cut, the diner sets the knife down on the plate and transfers the fork to the right hand, so that it can be used to carry the newly cut morsel to the mouth. Emily Post calls this the “zig-zag” style.

European Style
The European, or “Continental,” style of using knife and fork is somewhat more efficient, and its practice is also common in the United States, where left-handed children are no longer forced to learn to wield a fork with their right hands. According to this method, the fork is held continuously in the left hand and used for eating. When food must be cut, the fork is used exactly as in the American style, except that once the bite has been separated from the whole, it is conveyed directly to the mouth on the downward-facing fork. Regardless of which style is used to operate fork and knife, it is important never to cut more than one or two bites at one time.

How about this?

In Europe it is permitted to use the knife or a small bit of bread to ease a stubborn item onto the fork.

Or this?

Essentially, used flatware must never be allowed to touch the surface of the table, where it might dirty the cloth. It is not proper to allow even the clean handle of a knife or fork to rest on the cloth while the other end lies on the plate.

12,000-calorie-a-day diet

Here’s [Michael] Phelps’s typical menu. (No, he doesn’t choose among these options. He eats them all, according to the [New York] Post.)

Breakfast: Three fried-egg sandwiches loaded with cheese, lettuce, tomatoes, fried onions and mayonnaise. Two cups of coffee. One five-egg omelet. One bowl of grits. Three slices of French toast topped with powdered sugar. Three chocolate-chip pancakes.

Lunch: One pound of enriched pasta. Two large ham and cheese sandwiches with mayo on white bread. Energy drinks packing 1,000 calories.

Dinner: One pound of pasta. An entire pizza. More energy drinks.

WSJ Health Blog

Sorting Out Coffee’s Contradictions

Jane Brody sums up what’s known about coffee. Seems to me if one were to dunk broccoli into one’s coffee, you could live about forever.

Drinks containing usual doses of caffeine are hydrating and, like water, contribute to the body’s daily water needs.

. . .

“Contrary to common belief,” concluded cardiologists at the University of California, San Francisco, there is “little evidence that coffee and/or caffeine in typical dosages increases the risk” of heart attack, sudden death or abnormal heart rhythms.

. . .

But in a study of 155,000 nurses, women who drank coffee with or without caffeine for a decade were no more likely to develop hypertension than noncoffee drinkers. However, a higher risk of hypertension was found from drinking colas. A Johns Hopkins study that followed more than 1,000 men for 33 years found that coffee drinking played little overall role in the development of hypertension.

. . .

Recent disease-related findings can only add to coffee’s popularity. A review of 13 studies found that people who drank caffeinated coffee, but not decaf, had a 30 percent lower risk of Parkinson’s disease.

Another review found that compared with noncoffee drinkers, people who drank four to six cups of coffee a day, with or without caffeine, had a 28 percent lower risk of Type 2 diabetes. This benefit probably comes from coffee’s antioxidants and chlorogenic acid.

I’m beginning to think there might be something to this

This week Dr. Ronald Heberman — director of the University of Pittsburgh Cancer Institute and UPMC Cancer Center — released a memo warning staff and faculty of health risks that may be connected with cell phone use. In May researchers from UCLA and Denmark analyzing data from a vast 13,000 person study reported cell phone use in pregnancy seriously elevated the risk of behavioral problems and diagnoses. In March an award-winning UK neurosurgeon warned that the impact of brain cancer associated with mobile phones may be more dangerous than asbestos and smoking. In January a study sponsored by the cell phone industry itself found cell phone radiation delays and reduces sleep and causes headaches and confusion. Last October, the journal Occupational Environmental Medicine published findings that people who have had the phones for a decade or more are twice as likely to get a malignant tumour on the side of the brain where they hold the handset.

Firedoglake has much more about your brain on cell phones.

Stop and drink the coffee

This item was first posted here two years ago today, but as the topic came up in conversation during the delightful afternoon I spent yesterday with Debby, official baby sister of NewMexiKen, I’ll post it again. The source was Yahoo! News but the original link has gone inactive.

(HealthDay News) — Your morning cup of java may be one of the healthiest beverages in your diet, as more studies show the health benefits of coffee.

Two cups a day of coffee may promote heart health, decrease the risk of type 2 diabetes, and reduce leg pain related to exercise in many people, according to the U.S. Department of Agriculture (USDA).

Researchers have also been investigating the possibility that coffee could protect against neurodegenerative diseases like Alzheimer’s and Parkinson’s. The beverage is one of the richest sources of antioxidants in the American diet.

The USDA says the levels and benefits of antioxidants seem to be equal in both caffeinated and non-caffeinated coffees. However, watch your intake of cream and sugar, as well as mixed coffee drinks that may be high in calories and sugar.

July 23rd ought to be national holiday

On July 23, 1904, according to some accounts, Charles E. Menches conceived the idea of filling a pastry cone with two scoops of ice-cream and thereby invented the ice-cream cone. He is one of several claimants to that honor: Ernest Hamwi, Abe Doumar, Albert and Nick Kabbaz, Arnold Fornachou, and David Avayou all have been touted as the inventor(s) of the first edible cone. Interestingly, these individuals have in common the fact that they all made or sold confections at the 1904 Louisiana Purchase Exposition, known as the St. Louis World’s Fair. It is from the time of the Fair that the edible “cornucopia,” a cone made from a rolled waffle, vaulted into popularity in the United States.

Library of Congress

One Hundred Push Ups

Push ups are one of the basic and most common exercises for the human body. Push ups are not only great for your chest, but do a tremendous job of defining your abs, triceps, shoulders and torso.

Push ups can be performed no matter where you are, and best of all, they are completely free – no expensive equipment or annual gym fees required! If you’re looking to develop a great chest and shoulders, you could do much worse than follow along with the hundred push ups plan. Your core strength will also go through the roof too!

one hundred push ups

Ask me in two weeks how I’m doin’.  Until then, nevermind.

Don’t eat the peppers

In its latest update on the Salmonella outbreak, the Centers for Disease Control today confirmed that the investigation has uncovered a second suspect: jalapeños.

“The accumulated data from all investigations indicate that jalapeño peppers caused some illnesses but that they do not explain all illnesses,” the agency said in a statement. Tomatoes, however, remained under investigation along with serrano peppers and fresh cilantro.

The Lede

John, NewMexiKen’s official younger brother, became very ill while visiting Albuquerque several weeks back. He now thinks his may have been one of the early cases of Salmonella. He didn’t get medical attention and recovered nicely, but it wasn’t pretty for a couple of days.

“[S]tay away from fresh salsa, guacamole and pico de gallo if [you] wish to reduce the risk of infection, says the CDC.

How Many of You Expect to Die?

“How many of you expect to die?” she asked.

The audience fell silent, laughed nervously and only then, looking one to the other, slowly raised their hands.

“Would you prefer to be old when it happens?” she then asked.

This time the response was swift and sure, given the alternative.

Then Dr. Lynn, who describes herself as an “old person in training,” offered three options to the room. Who would choose cancer as the way to go? Just a few. Chronic heart failure, or emphysema? A few more.

“So all the rest of you are up for frailty and dementia?” Dr. Lynn asked.

The New Old Age blog

According to Dr. Lynn, cancer takes about 20% of seniors, peaking around age 65; heart and lung failure, about 25% peaking around age 75; and old age about 40%, peaking around age 85.

Life’s a bitch, then you die.

The Itch

If you have a brain, and I believe most readers of this blog do, you may want to read an article in this week’s New Yorker by Atul Gawande.

The article begins by describing the symptoms of a patient, M, who had a phantom itch. Ultimately her scratching became so severe that, “She had scratched through her skull during the night—and all the way into her brain.”

There are nerves specifically that convey itch, but after describing them Gawande goes on to discuss the larger phenomenon of phantom itches and phantom pain — the reader who starts to scratch while reading The New Yorker article about itching, the amputee who still feels his arm. Possibly these are, the medical professor suggests, perceptions of the brain and not, as has been long thought, neurological misfires. The brain is far more a part of our perception than we generally think.

The images in our mind are extraordinarily rich. We can tell if something is liquid or solid, heavy or light, dead or alive. But the information we work from is poor—a distorted, two-dimensional transmission with entire spots missing. So the mind fills in most of the picture. You can get a sense of this from brain-anatomy studies. If visual sensations were primarily received rather than constructed by the brain, you’d expect that most of the fibres going to the brain’s primary visual cortex would come from the retina. Instead, scientists have found that only twenty per cent do; eighty per cent come downward from regions of the brain governing functions like memory. Richard Gregory, a prominent British neuropsychologist, estimates that visual perception is more than ninety per cent memory and less than ten per cent sensory nerve signals.

Maybe there is nothing wrong with the engine. Maybe sometimes it’s just the dashboard sensor that’s broken.

[P]erhaps many patients whom doctors treat as having a nerve injury or a disease have, instead, what might be called sensor syndromes. When your car’s dashboard warning light keeps telling you that there is an engine failure, but the mechanics can’t find anything wrong, the sensor itself may be the problem. This is no less true for human beings. Our sensations of pain, itch, nausea, and fatigue are normally protective. Unmoored from physical reality, however, they can become a nightmare: M., with her intractable itching, and H., with his constellation of strange symptoms—but perhaps also the hundreds of thousands of people in the United States alone who suffer from conditions like chronic back pain, fibromyalgia, chronic pelvic pain, tinnitus, temporomandibular joint disorder, or repetitive strain injury, where, typically, no amount of imaging, nerve testing, or surgery manages to uncover an anatomical explanation. Doctors have persisted in treating these conditions as nerve or tissue problems—engine failures, as it were. We get under the hood and remove this, replace that, snip some wires. Yet still the sensor keeps going off.

So we get frustrated. “There’s nothing wrong,” we’ll insist. And, the next thing you know, we’re treating the driver instead of the problem. …

Fascinating.

Yes, We Will Have No Bananas

This is excerpted from an essay on today’s New York Times Op-Ed page. I recommend you read the entire article.

This has happened before. Our great-grandparents grew up eating not the Cavendish but the Gros Michel banana, a variety that everyone agreed was tastier. But starting in the early 1900s, banana plantations were invaded by a fungus called Panama disease and vanished one by one. Forest would be cleared for new banana fields, and healthy fruit would grow there for a while, but eventually succumb.

By 1960, the Gros Michel was essentially extinct and the banana industry nearly bankrupt. It was saved at the last minute by the Cavendish, a Chinese variety that had been considered something close to junk: inferior in taste, easy to bruise (and therefore hard to ship) and too small to appeal to consumers. But it did resist the blight.

Over the past decade, however, a new, more virulent strain of Panama disease has begun to spread across the world, and this time the Cavendish is not immune. The fungus is expected to reach Latin America in 5 to 10 years, maybe 20. The big banana companies have been slow to finance efforts to find either a cure for the fungus or a banana that resists it. Nor has enough been done to aid efforts to diversify the world’s banana crop by preserving little-known varieties of the fruit that grow in Africa and Asia.

Smoke ’em if you’ve got ’em

As the Democratic primaries revealed, Barack Obama is having a hard time winning the support of blue-collar voters.

So here’s a piece of strategic advice for the candidate: Lose the Nicorette. Light up instead.

Consider these statistics, culled from studies of smoking patterns. Americans who make between $24,000 and $36,000 a year smoke at twice the rate of those earning $90,000 or more. The same applies to Americans with a high-school education rather than a college degree. Rural Americans smoke more than city-dwellers. As for race, there’s a close correlation between states with high rates of white smokers and those where Mr. Obama polled worst in the primaries. Leading the pack of smoking states are Kentucky and West Virginia; industrial states like Ohio aren’t far behind.

Bottom line: small-towners in the Rust Belt and Appalachia don’t cling to guns and religion so much as they do cigarettes.

Tony Horwitz

There’s more.