By Laura B. LaValle
Oh no! That’s the feeling of dread we all get when we first see those unmistakable signs of a cold — runny nose, a scratchy sore throat and a horse cough. We all hope each year to be able to avoid catching colds. With more than 200 viruses that can cause the common cold, you want to think about preventative measures ahead of time and know the action steps to take at the first signs and symptoms of a cold.
By James B. LaValle
As we enter the heart of cold and flu season, many of our patients want to know the best way to prevent coming down with these viruses. In my last article, I talked about whether flu shots really work. If you missed it, I said there is very little evidence that they do.
The best way to prevent flu or colds is to keep your overall health and immunity strong. That’s why you’ll see recommendations for making sure you dress warmly, get plenty of rest, and drink plenty of fluids. Good hand washing is another great preventive measure, but there is a ton of evidence that shows another sure-fire way to lower your chances of catching a nasty cold or debilitating flu — and it’s not one that you see discussed often.
By James B. LaValle
Every fall, hundreds of patients ask us if they should get vaccinated with a flu shot. As with any medical treatment, the risks and benefits always need to be fully considered. Every year I scour the literature for any reports of harm from flu vaccines and also to look at whether the data show that they were effective in preventing the flu.
Let’s start with the risks. The manufacturers of flu vaccines combine three strains of inactivated (dead) flu viruses, along with preservatives. Most of the controversy surrounding vaccines has to do with whether the preservatives are safe. In some cases, they clearly are not. Mercury as part of the preservative thimerosol has received the most attention since it is a known neurotoxin, and it is still in some vaccines.1 At the very least, I recommend requesting thimerosol-free vaccines.
By Laura B. LaValle
If you have read any breast cancer prevention articles over the last month, you probably saw several articles on making sure your diet includes plenty of omega-3 fats as well as high antioxidant-containing foods like berries, colorful vegetables, beans/legumes, and green tea — all to help your body keep damage from free radicals to a minimum. This is all good advice, but it does not adequately address the other side of the equation — avoiding foods that promote inflammation in the body.
Prevent Insulin Resistance
By James B. LaValle
October was Breast Cancer Prevention month, and as always, fund raising and education initiatives were everywhere. There are many advances in our understanding of how breast cancer develops, yet out of all the articles I saw in the mainstream media, none of them explained the most important factors influencing breast health.
By James B. LaValle
Just because you are not obese, doesn’t mean you’re off the hook when it comes to increased risk for heart disease and diabetes — known as cardiometabolic disease. If you’re just a little pudgy around the middle, you may pat your belly and chuckle about those few extra beers you had last night, but it is no laughing matter.
By Laura B. LaValle
In medical circles, the idea that sugar increases the risk of diabetes is considered to be an old wives tale. However, recent studies bring not just sugar, but all high glycemic index (GI) and high glycemic load (GL) foods into question. Two studies from last year showed that women with the highest intakes of high carb-containing foods (high GI and high GL) had the greatest risk of becoming diabetic.
One studied looked at all high GI and GL foods and found the highest intakes of these foods were associated with the greatest risks of becoming diabetic. Sugary foods weren’t evaluated separately, but just as part of the overall diet. While cereal is primarily a high GI food, this study showed that a diet high in cereal fiber lowered the risk of diabetes.1 (This makes sense, because fiber slows the release of sugars into the blood stream.)
By James B. LaValle
When it comes to blood sugar, the closer you can keep it to the normal range of 80 to 89 mg/dL the better. For years I have been warning that blood sugars even in the 90 to 100 range show that you are becoming insulin resistant and on your way to diabetes. A recent study done on 47,000 Kaiser Permanente patients validated this observation.
By Laura B. LaValle
Creamed vegetable recipes can be very good, but are usually made with regular flour and so are higher in starch. The almond flour used in this recipe provides a wheat-free, lower carb alternative. With the onions, garlic, and butter that flavor the vegetables, you can get even your “non-vegetable lovers” to enjoy them.
An excellent source of vitamin A, vitamin C, vitamin E, and manganese
A good source of calcium, folate, and magnesium
By Laura B. LaValle
Forget grandma’s canned version and rediscover the goodness of fresh beets. They’re naturally sweet, highly nutritious, and versatile too. Their mild flavor blends well with other vegetables or proudly takes center stage as a ruby-red salad.
Nutrient Spotlight:
Excellent source of folate
