Month: March 2019

Keto Diet: Stinky Side Effects – Christie Cobb, M.D.

Does the keto diet really have smelly side effects?!

A growing number of women are claiming that they have developed a very foul odor in an intimate area since going on a high-fat keto diet. There are so many stories out there that the Internet is now referring to the phenomenon as “keto crotch.”

But are these claims real or does this stink of a phony urban legend?

Join “The Weight Loss Champion” Chuck Carroll and plant-based board-certified obstetrician-gynecologist Christie Cobb, M.D.,as they sniff out what’s fact and what’s fiction.

Plus, Lee Crosby, R.D., L.D., returns to the show to talk about other proven side effects of keto, including constipation, the “keto flu,” and a little unpleasant something called “disaster pants.”

Click here to listen to visit the website and listen to the podcast.

Evidence-Based Eating Guide: A Healthy Living Resource from Dr. Greger & NutritionFacts.org

INTRODUCTION

The number one cause of death in America is the American diet.1 Many people assume that our manner of death is preprogrammed into our genes. High blood pressure by fifty-five, heart attacks at sixty, maybe even cancer at seventy, and so on… But for most of the leading causes of death, the science shows that our genes often account for only 10-20% of the risk at most.2 For example, when people move from low-risk to high-risk countries, their disease rates almost always change to those of the new environment. New diet, new diseases. But the reverse is also true. If we’re eating the Standard American Diet and switch to a diet higher in whole plant foods, such as fruits and vegetables, this may lower your risk.

The Evidence-Based Eating Guide: A Healthy Living Resource from Dr. Greger & NutritionFacts.orgh is a tool designed to help make the switch to a healthier lifestyle more simple. It’s an easy to understand guide with applicable information for eating healthier, including a breakdown of Dr. Greger’s Traffic Light Eating, tips for using Dr. Greger’s Daily Dozen checklist, sample menus, and more.

We hope that this guide will serve as a tool alongside NutritionFacts.org to help you, your loved ones, and your patients improve the length and quality of their lives.

CREATIVE COMMONS

Our Health Kit resources are licensed under the Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). Our materials can be copied and redistributed in any format as long as there is clear credit given to NutritionFacts.org, and as long as you are not using the material for commercial purposes. We do not allow alterations of these resources. Feel free to print and share this resource.

https://nutritionfacts.org/healthkit/

UAMS Spearheads Project to Increase Healthy Options at Food Pantries

By David Wise

March 11, 2019 | FAYETTEVILLE – Three local food pantries that participated in a study with the University of Arkansas for Medical Sciences (UAMS) increased their distribution of fresh fruits and vegetables by more than three servings per person per household.

According to the U.S. Department of Agriculture, 5 percent of all U.S. households reported using a food pantry in 2017. Additional research shows that the nutritional quality of pantry food is inadequate for a healthy diet and that pantry clients’ fruit and vegetable consumption falls short of recommendations. People who experience food insecurity are also at increased risk for diabeties, hypertention and obesity. A diet rich in fruits and vegrables is important to addressing these cardiometabolic diseases.

UAMS researchers are evaluating ways to improve the nutritional quality of foods distributed by food pantries. In an article in “Preventing Chronic Disease,” researchers from the UAMS Northwest Regional Campus published their results, which showed an increase from 0.22 to 3.33 servings of fresh fruits and vegetables distributed per person per household.

“A surprising finding was that at the beginning of the project, we determined that more than 99 percent of the fresh fruit and vegetables distributed from these pantries were apples,” said Chris Long, Ph.D., assistant professor and senior director of research. “However, at our follow-up evaluation, there was much greater variety of fresh fruits and vegetables. At the follow-up, there were 29 percent strawberries, 13.6 percent tomatoes, 13.5 percent onions, 10.6 percent apples and 33.2 percent other fruits and vegetables.”

These results were due to policy, systems and environmental changes that were implemented at the three participating food pantries. The changes included the development of food donation lists that requested healthier options from donors, educational materials and recipes in English, Spanish and Marshallese (the primary language for most Pacific Islander clients of the pantries), approaches to displaying and distributing educational materials and recipes to clients and discussions across pantries to share ideas about sourcing healthy foods.

The researchers acknowledged that one limitation of the study included the small number of pantries evaluated due to the time investment required to capture, process and analyze this first-of-its-kind data set of nutrient information for food distributed to about 1,500 client household members.

“This study shows the promise of food pantry interventions to increase fresh fruits and vegetables,” said Long. “We are building on those successes to develop more comprehensive interventions to more broadly support pantry clients’ health. Future efforts will include a wider range of policies and procedures and include partnerships with food banks, which is where pantries get much of the food they distribute.”

Pearl McElfish Ph.D., vice chancellor of the UAMS Northwest Regional Campus, said that “this research is part of the UAMS Northwest Campus’ commitment to creating a healthy food system in Northwest Arkansas that supports all residents in living healthy and long lives. At UAMS, we want to ensure we are helping those who need health care and also helping people stay well so that they don’t need to go to the hospital.”

The UAMS research was funded in part by the Centers for Disease Control and Prevention’s Racial and Ethnic Approaches to Community Health (REACH) program.

The article, titled “Intervention to Improve Access to Fresh Fruits and Vegetables Among Arkansas Food Pantry Clients,” can be found online at https://www.cdc.gov/pcd/issues/2019/18_0155.htm. The researchers and co-authors include Chris Long, Ph.D.; Brett Rowland, M.A.; and Pearl A. McElfish, Ph.D.

UAMS is the state’s only health sciences university, with colleges of Medicine, Nursing, Pharmacy, Health Professions and Public Health; a graduate school; hospital; a main campus in Little Rock; a Northwest Arkansas regional campus in Fayetteville; a statewide network of regional campuses; and seven institutes: the Winthrop P. Rockefeller Cancer Institute, Jackson T. Stephens Spine & Neurosciences Institute, Harvey & Bernice Jones Eye Institute, Psychiatric Research Institute, Donald W. Reynolds Institute on Aging, Translational Research Institute and Institute for Digital Health & Innovation. It is the only adult Level 1 trauma center in the state. UAMS has 2,727 students, 870 medical residents and five dental residents. It is the state’s largest public employer with more than 10,000 employees, including 1,200 physicians who provide care to patients at UAMS, its regional campuses, Arkansas Childrens Hospital, the VA Medical Center and Baptist Health. Visit www.uams.edu or www.uamshealth.com. Find us on Facebook, Twitter, YouTube or Instagram.

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UAMS Spearheads Project to Increase Healthy Options at Food Pantries

Sally the Robot Now Serving Custom Salads at UAMS – UAMS News

By Liz Caldwell

Feb. 13, 2019 | A robot named Sally — the first robot of its kind in the industry — is making customized salads 24 hours a day at the University of Arkansas for Medical Sciences (UAMS), providing guests and employees with a healthy meal option to meet individual needs.

Sally was installed Jan. 30 in the Lobby Café and has averaged 65 salads a day. Customers can choose from 22 ingredients, including roasted chicken, carrots, broccoli, two kinds of cheese, cucumber, tomatoes and sunflower seeds. Two kinds of dressing are offered – ranch and balsamic vinegar, with plans to rotate fresh dressings.

The robot has proved an immediate success, said Tonya Johnson, director of UAMS Nutrition Services, and has to be refilled several times a day.

“We were overwhelmed with the response,” Johnson said. “We expected to sell about 35-40 a day, but from the very first day people have been enthusiastic about choosing a salad where they can get the ingredients they want.”

Each entrée-sized salad is $7.99. Users can fine-tune the calorie total by adding or subtracting ingredients as well as view full nutritional details for each selection. Ingredients are separated by canisters and replenished on a regular basis. This reduces the risk of foodborne illness and ingredient cross-contamination.

The robot is 3 foot by 3 foot and made by Chowbotics, a Silicon Valley-based food robotics company. UAMS is the third hospital to use Sally the robot. The others are Indiana University Bloomington in Bloomington, Ind., and Erlanger Children’s Hospital in Chattanooga, Tenn.

“Because it’s interactive, it encourages people to eat more healthfully,” Johnson said. “Customers like the touchscreen and watching the ingredients being added to the bowl.”

Johnson had wanted to add a salad bar to the Lobby Café, but space and logistics made it unfeasible. She heard of the robot and upon inquiry, Chowbotics sent one to UAMS as a demo. UAMS Chancellor Cam Patterson, M.D., MBA, knew immediately after seeing a demonstration that it was something he wanted visitors and employees to be able to have.

“Sally’s fresh salads are an ideal alternative to a salad bar and fit perfectly with UAMS’ mission to promote a healthier lifestyle,” Patterson said.

Sally the Robot Now Serving Custom Salads at UAMS – UAMS News

Also recently spotted at UAMS: