For Women Only: How Confused Are YOU?

FWOIt is often necessary to make a decision on the basis of knowledge sufficient for action but insufficient to satisfy the intellect.-Immanuel Kant-

The area of women’s health is highly controversial. We’re told that premenstrual syndrome and hypoglycemia are all in our heads, that there’s no way to prevent osteoporosis except by taking estrogen, and that menopausal symptoms are as inevitable as death and taxes.

During my years in practice I have seen hundreds of women eliminate premenstrual syndrome, arthritic pain, menopausal symptoms, fatigue, lose unwanted pounds and the list goes on. And those who have followed me for a while know that I was a total mess when I started my journey over 30-years ago – so believe me – I’ve been there and done most of it, and understand, for real!melissa-harris-perry-quotation

Nutrition is the health foundation not for the future – but for TODAY! It’s specific, sensible, possible to adopt into any lifestyle, and most important, it works. Clinical experience has shown it works not only on symptoms, but on the cause of health problems, which should be the goal. Specific nutrition that takes into account genetic makeup can bring specific results. We can’t generalize about a subject that varies from person to person, because contrary to advertising campaigns – we’re NOT one-size-fits-all.

In my practice I act as YOUR ‘Health Detective’ who must be thorough and look for bits of information that might not appear to be important. Sometimes they’re hidden, sometimes overlooked. My own search for good health has led me to this new personalized approach to what I believe proper healthcare should be in every healthcare office. Let me explain:

* You have specific vitamin and mineral requirements.

General nutrition is old nutrition. You’re not the same as everyone else, and your needs vary greatly. Find out what foods you need to restore your body to balance and maintain optimal good health.

WHRunning* You need to be able to digest the foods you eat.

Without proper digestion there can’t be complete absorption or utilization.

Poor digestion leaves you deficient in necessary nutrients and can either lead to health problems or prevent elimination of current problems.

* You do not need to take a lot of calcium.

You want the calcium you take to get where it’s needed. Hydrochloric acid (HCI) is required for calcium utilization, and magnesium helps move calcium into bones and other cells. If you are low in any mineral, it’s more likely to be magnesium than calcium. Without enough HCI and magnesium, calcium is likely to cause more problems than it can solve.

* You need some good fats in your diet.

Essential fatty acids (EFAs), found in healthy organic oils, omega 3s, etc. which are needed by all cells and are necessary for good health. To keep slim, some women are eliminating all fats from their diet. However, a low-fat diet should include good fats. Premenstrual syndrome and menstrual cramps are only two indicators that you may lack EFAs.images (1)

Of these mentioned areas, the calcium issue is undoubtedly the most startling and controversial. Doctors who use little nutrition in their practices and rely on older information learned in medical school will argue that you need more calcium. Those who read nutritionally oriented medical journals will be familiar with the approach described here. Because the calcium controversy affects most women, I have chosen to share this information as an example of how and why I practice this new way.

My individually designed HealthTest(©) profile determines deficiencies (using over 300 questions you answer). This is only one of many questionnaires and/or laboratory work-ups to help you reach your health goals. Again, we’re NOT a one-size-fits all society. We are as unique as our fingerprints and only when we understand how our unique body functions can a proper food and supplements program be designed to fit your individual needs. It’s a complicated process which I have made very easy for my patients to understand.

GOOD HEALTH IS BALANCE

With the contemporary mandate to be thin, many women have turned to diets that emphasize protein, fats, or vegetables, often to the exclusion of other foods. These diets forbid certain essential nutrients and throws our bodies nutritionally off balance. Most significant, perhaps, is the fact that these diets never teach us how to eat for our particular body needs. One popular diet based on food combining and large quantities of fruit resulted in massive sugar consumption.

While fruit is certainly wholesome and contains natural sugars, women with premenstrual syndrome, hypoglycemia, and allergies found that this diet caused such problems as dizziness, fatigue, bloating, and sore breasts. A great many found that their initial weight loss reversed when they returned to eating normally.

DianasForWomenOnlyAvatarGood health is an absence of disease and a state of balance.

Balance is found in food programs that contain a variety of whole foods, not a preponderance of one kind, such as many available advertised ‘DIE…ts”(TM) out today!.

Perhaps you can see more clearly now that no general diet can ever hope to give you what you need, and that no expert can generalize about nutrition and give you the specifics you must have to effect a major change in health. It’s important to understand your individual differences and to design a specific nutritional program that will take into consideration your age, genetic individuality, any existing health problems, and the nutritional needs unique to you as a woman. Your health concerns should not be something you wait to deal with, we all need to start thinking preventive healthcare!

Watch for my individualized At-Home interactive HealthTest© which just may be the greatest health tool and the beginning of you really start properly to – Plan for Tomorrow’s Good Health – TODAY!(Tm)

Dr. Rhonda

http://www.drhenry.com

YOU’RE  NOT  WHAT YOU EAT

It is often necessary to make a decision on the basis of knowledge sufficient for action but insufficient to satisfy the intellect.

                                                              -Immanuel Kant

 FOR WOMEN ONLYeat fruit

The area of women’s health is highly controversial. We are told that premenstrual syndrome and hypoglycemia are all in our heads, that there’s no way to prevent osteoporosis except by taking estrogen, and that menopausal symptoms are as inevitable as death and taxes.

During my years in practice I have seen hundreds of women eliminate premenstrual syndrome, arthritic pain, menopausal symptoms, fatigue, lose unwanted pounds and the list goes on.

Nutrition is the health foundation of the future.  It’s specific, sensible, possible to adopt into any lifestyle, and most important, it works.  Clinical experience has shown it works not only on symptoms, but on the cause of health problems.  Specific nutrition that takes into account genetic makeup can bring specific results.  We can’t generalize about a subject that varies from person to person.

I act as YOUR  ‘Health Detective’ who must be thorough and look for bits of information that might not appear to be important.  Sometimes they are hidden, sometimes overlooked.  My own search for good health has led me to this new personalized approach to nutrition.

 1.      You have specific vitamin and mineral requirements.

General nutrition is old nutrition. You’re not the same as everyone else, and your needs vary greatly. Find out what foods you need to restore your body to balance and maintain optimal good health.

    2.      You need to be able to digest the foods you eat.

Without proper digestion there can’t be complete absorption or utilization. Poor digestion leaves you deficient in necessary nutrients and can either lead to health problems or prevent elimination of current problems.

3.        You do not need to take a lot of calcium.

You want the calcium you take to get where it’s needed.  Hydrochloric acid (HCI) is required for calcium utilization, and magnesium helps move calcium into bone and other cells. If you are low in any mineral, it’s more likely to be magnesium than calcium. Without enough HCI and magnesium, calcium is likely to cause more problems than it can solve.

    4.      You need some fats in your diet.

Essential fatty acids (EFAs), found in uncooked vegetable oils, are needed by all cells and are necessary for good health. To keep slim, some women are eliminating all fats from their diet.  However, a low-fat diet should include small amounts of cold-pressed vegetable oils.  Premenstrual syndrome and menstrual cramps are only two indicators that you may lack EFAs.eat raw

Of these four areas, the calcium issue is undoubtedly the most startling and controversial. Doctors who use little nutrition in their practices and rely on older information learned in medical school will argue that you need more calcium. Those who read nutritionally oriented medical journals will be familiar with the approach described here.  Because the calcium controversy affects most women, I have chosen to share this information as an example of how and why I practice this new way.

My individually designed HealthTest(©)  profile determines deficiencies (using over 300 questions you answer).  This is only one of many questionnaires and/or laboratory work-ups to help you reach your health goals. We’re NOT a one-size-fits all society.  We are as unique as our fingerprints and only when we understand how our unique body functions can a proper food and supplements program be designed to fit your individual needs.  It’s a complicated process which I have made very easy for my patients.

 GOOD HEALTH IS BALANCE

With the contemporary mandate to be thin, many women have turned to diets that emphasize protein, fats, or vegetables, often to the exclusion of other foods. These diets forbid certain essential nutrients and throws our bodies nutritionally off balance. Most significant, perhaps, is the fact that these diets never teach us how to eat for our particular body needs. One popular diet based on food combining and large quantities of fruit resulted in massive sugar consumption.

While fruit is certainly wholesome and contains natural sugars, women with premenstrual syndrome, hypoglycemia, and allergies found that this diet caused such problems as dizziness, fatigue, bloating, and sore breasts. A great many found that their
reversed when they returned to eating normally.

 Good health is an absence of disease and a state of balance.

Balance is found in food programs that contain a variety of whole foods, not a preponderance of one kind, such as many available advertised ‘DIE…ts”(TM) out today!.

Perhaps you can see more clearly now that no general diet can ever hope to give you what you need, and that no expert can generalize about nutrition and give you the specifics you must have to effect a major change in health. It’s important to understand your individual differences and to design a specific nutritional program that will take into consideration your age, genetic individuality, any existing health problems, and the nutritional needs unique to you as a woman.

If you are ready to make some lifestyle changes then I would consider it a pleasure to have you call and make an appointment so that we talk about YOU.  Your health concerns should not be something you wait to deal with, we need to start thinking preventive health!

I want to help YOU Plan for Tomorrow’s Good Health – TODAY!

 Dr. Rhonda Henry – Doctor of Nutritional Science – Certified TCM Practitioner

Specializing in Preventive & Alternative HealthCare – NATURALLY!

Office/Fax Las Vegas: 702-269-8120   …   Reno/Cell: 775-315-2900

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DO YOU HAVE LEAKY GUT?

Doctors are only recently discovering the causes and effects of leaky gut syndrome.Leaky

 “Physicians don’t know enough about the gut, which is our biggest immune system organ,” says Donald kirby, gastroenterologist and director of the Cleveland Clinic’s Center for Human Nutrition.

What is Leaky Gut Syndrome?

Your small intestine is responsible for screening toxins from your body.  It’s the largest organ in your body, representing two-thirds of the immune system and it’s the first line of defense in keeping you well.

Think of it as you would a coffee filter.  If you pour dirty water through a fresh, undamaged filter, the fine weave would capture most of the tiny particles and all of the larger ones.

leaky3If you were to then take an ice pick and poke holes in the filter, then pour that same dirty water through again – the result would be much different.  This time, most of the tiny pieces and even a portion of the larger pieces would pass through.

Your small intestine is the “filter” of the body.  Inflammation caused by drug interactions, poor diet and chronic stress (dis-stress) acts like an ice pick – poking holes in the intestinal lining.

Once these holes exist in your intestine, your gut literally leaksundigested food particles, bacteria, toxins and parasites into your blood, harmful substances that were once captured and flushed out of your body as waste.

Understandably, your body doesn’t respond well to these items floating around in your bloodstream.  Your body creates an immune response to attack – which results in more inflammation.

Scientists believe this process causes a chain reaction that leads to many other problems throughout the body.  They’re often unable to diagnose leaky gut syndrome specifically and are usually forced to work backward to diagnosis.

Author Leo Gallard, M.D. says leaky gut is often undiagnosed but is vitally important to overall health because many – seemingly unrelated – conditions are either caused by or worsened by this mystery illness.

Leaky Gut Syndrome Has Been Linked To:

   *       Arthritis

   *       Chronic fatigue

   *       Depression, anxiety or other mental disorders

   *       Allergies, hives, acne, eczema or psoriasis

   *       Inflammatory bowel disease

   *       Irritable bowel syndrome

   *       Fibromyalgia

Healing Leaky Gut:

   *       Stop all consumption of alcohol

   *       Avoid using pain relievers such as naproxen, aspirin or ibuprofen

   *       Talk to your doctor about testing for leaky gut syndrome

   *       Avoid inflammatory foods that are high in acid, fat or sugar

   *       Increase your fiber consumption

If you simply don’t feel “right” but your doctor is unable to find the root cause of your discomfort, you may want to talk to him/her about the possibility of leaky gut syndrome.  Unexplained chronic pain, fatigue, feelings of depression, bowel distress or a skin condition that isn’t responding to treatment could point to this often overlooked condition.

You may want to check out my online radio show on the “Gut” – worth your time to listen to this and many others.  My shows are educational, often controversial, but always the truth – as I see it!

Never take your health for granted, it’s the only body you have so may I suggest that YOU – Plan for Tomorrow’s Good Health – TODAY!

Dr. Rhonda

 

Website:                www.drhenry.com

Email:                   contact@drhenry.com

Office:                   702-269-8120

What’s in YOUR Kitchen?

Is your kitchen making your Sick … or Fat?

hazchem

So you try to choose mostly organic, natural, healthful, locally produced foods.

That’s great … but the kitchen you prepare them in could be making you sick or putting on extra pounds.   Really!

With obesity rates continuing to rise at an alarming rate, scientists have started to ask if something aside from diet, exercise, and junk is to blame.  Finally!

ObesogensAs Robert H. Lustig, a professor of clinical pediatrics a t the University
of California, San Francisco said: “Even those at the lower end of the BMI (body mass index) curve are gaining weight.  Whatever is happening is happening to everyone, suggesting an environmental trigger.”

What researchers like Lustig are discovering is that certain chemicals in food, drugs, and industrial products alter metabolic processes in ways that promote weight gain or worse.

groves tonic

These insidious enemies – called obesogens – are endocrine disruptors, meaning that they mimic human hormones and thereby can make you sick, fat, or both.

Let’s Find the Obesogens in Your Home:

Obesogens (1)About 20 obesogens have been identified … and that list is growing.

These are the best-documented obesogens and their most common sources:

   *       Alkylphenols are surfactants (detergents) used in many industrial, household, and person care products.

   *       Pesticides like DE (dichlorodiphenyldichloroethylene) are linked to bigger BMIs (body mass indices) in children.

   *       Parabens are used as preservatives in cosmetics due to their bactericide or fungicide properties.

   *       Persistent organic pollutants (POPs) such as PCBs and dioxins work their way up the food chain and accumulate in animal fats.  They’ve been banned for decades but as the name implies, traces are still found in meats, dairy products, and some fish (farmed fish have higher levels than wild fish).

   *       Phthalates are used in plastics and as solvents, and are found in vinyl bpa8flooring, adhesives, detergents, lubricating oils, automotive plastics, plastic clothes (raincoats), personal-care products (soaps, shampoos, hair sprays, and nail polishes), plastic packaging film and sheets, garden hoses, inflatable toys, blood-storage containers, medical tubing, some children’s toys.  People are exposed to phthalates by eating and drinking foods that have  been in contact with phthalates.

   *       Organotins are tin-based pesticides also found in PVC (a type of plastic), in some lubricating oils, hydrogen peroxide, and the coatings of some food packages and reusable glass bottles.

What About BPA?

bpa (1)

 

Because it’s the best known endocrine-disruptor and potential obesogen, BPA deserves special attention.

BPA is primarily used in polycarbonate plastics, epoxy resins, and most cash register tapes.

This means that BPA is often used in food and drink packaging (e.g., some water and infant bottles), medical devices, food cans, bottle tops, water supply pipes, and some dental sealants and composites.

When BPA concerns first arose in 2007, many legitimate, in particular organic supplier asked all of their suppliers whether any of their food cans or packages contain BPA, and all certified they didn’t.

However, most have since refused to renew their certification, because they don’t control every part of their supply chain and fear liability for an erroneous certification.waterbottle

By now, BPA is everywhere in the environment, and like virtually every canned food in the world.

This happened even though Consumer Reports agreed that the type of lining used in cans does not contain BPA, and the can makers even certified that BPA was not used.

In February 23, 2010 Washington Post article, “Alternatives to BPA containers not easy for U.S. Food makers to find”.

BPAOn of the companies I buy from spends about $10,000 on lab tests trying to pinpoint the source of BPA in their canned tuna, and Consumers Union also found BPA in baked beans made by Eden Foods, which were packed in “BPA-free” cans.

Importantly, legitimate concern over BPA distracts from the fact that – according to recent research – BPA-free plastics contain compounds that also exert endocrine-disruptive effects.

Toxins in the Kitchen:

bpa9You also need to keep an eye on toxins that affect the nerve, hormone, and immune systems, whose close interactions and mutual influences have led scientists to consider them one “neuro-endocrine-immunologic” system.

These are the most common offenders:

   *       Ethanol, lead, and hexane.

   *       Pesticides – Any food or beverage not labeled organic may contain pesticides.

   *       Perfluoroctanoic acid (PFOA) – PROAs can be found in non-stick pots and pans.

BPA6

Look for “PFOA free” on the label.  The biggest danger is in overheating or scratching a non-stick pan that contains PFOAs.
Clearly, we can’t identify and avoid all of the potential obesogens and toxins in our lives.  But we can be smart and mitigate our exposure, starting with our kitchens.

Bruce Blumberg, a biology professor at the University of California, Irvine, who coined the term obesogen in 2006, sums it up pretty well: “Eat organic, filter water, minimize plastic in your life.  If there’s no benefit and some degree of risk, why expose yourself and your family?”

 Get Back to Great-Grandma’s Kitchen:

Think old school.  Chemicals have been omnipresent in home and personal care products since the 1920’s, so referencing grandma’s kitchen probably isn’t going back far enough in time – but you get the point, I hope!

Instead ask, “Would my great-grandmother recognize it?”  I use this same question when teaching folks about food.  Today we all know that the name like tomato can be the same today – but it doesn’t taste anything like when we were growing up – and most of us know why!muffin-top

Storage

   *       Glass is a clean and cheap way to store nearly anything.

*       Steel boxes and stoneware offer another option – and they look fantastic.

Cooking Utensils

*       Stainless steel is sleek, cleans easily, and can be run through the dishwasher – better yet is surgical steel.

   *       Wood is a great choice.  Bamboo, rosewood, and cherry are good options.

  Pots & Pans

   *       Stainless steel is the first choice of serious chefs, and the lightest of all.

   *       Cast iron is durable, beautiful, a pro at even heat distribution, and it lasts forever.

Enameled cast iron is handsome and works in the oven as well as on the stove top.

*       Copper will cost you and require a learning curve, bit it will also impress your friends.

   *       Glass is the way to go when baking.  The idea that you need risky non-stick coatings to make a cake turn out right is pure baloney.  Just grease the pan with organic butter or oil (I use only organic coconut oil).

*       Stoneware is naturally non-stick, ages beautifully, and comes in a variety of forms from muffin pans to cookie sheets.

pcb To say these tips remove all hazards from your kitchen would be an exaggeration.  But a bit of awareness could help protect your health, your family’s health … and your waistline!

Remember, I’m all about helping you all –

Plan for Tomorrow’s Good Health – TODAY!

Dr. Rhonda

 

Website:   www.drhenry.com

Email:      Contact@drhenry.com

Office:     702-269-8120

 

WHOLE GRAINS VIABLITY STUDY

viabilityNot all whole grain products are created equal, study says.

 Many whole grain products aren’t quite as healthy as consumers might think, new research contends, but some are healthier than others.

“There is lots of confusion” about how to find the healthiest whole grain foods, said study author Rebecca Mozaffarian, project manager at the Harvard School of Public Health’s Prevention Research Center.

 That confusion, she said, is due to at least 5 different industry and government guidelines that define a product as whole grain.  The different standards are set by industry, the government and the American Heart Association.

Mozaffarian’s team looked at more than 500 products available at the grocery store – including brads, bagels, cereals, crackers, granola bars, chips and other foods.  They took into account not only whole grain content but total calories, trans fats (if any), sugars and sodium.

The research is not meant to discourage people from choosing and eating foods with whole grains, but to help them choose which ones are the healthiest overall, the study authors noted.

“We were trying to see which definition worked best for identifying the healthiest whole grain products,” Mozaffarian explained.

The study does address an important issue: what qualifies a food to be classified as a good source of whole grains, said Alice Lichtenstein, professor of nutrition sciences at Tufts University in Boston.

“Clearly, existing guidance to the consumer is fuzzy,” Lichtenstein acknowledged.

However, some of the differences found by the Harvard researchers were small.  Lichtenstein noted, with an average of only 9 calories separating some of the most healthy products from the less healthy ones.

rejected

That didn’t mean the researchers did not find differences in overall nutrition value, depending on the standard used for the product.

“The least helpful was the whole grain stamp,” Mozaffarian said.

That stamp is given to products that have at least 8 grams of whole grains per serving.  The stamp was created by the Whole Grain Council, a nonprofit group.  Companies pay annual dues to belong to the council, and use the stamp on foods that meet the standard.

The researchers found that the products that had the whole grain stamp were higher in total calories and sugar, overall, than some other products.

In response, the council said on its website that the stamp lives up to its purpose – identifying products with a significant amount of whole grains.

The Harvard team did find that products that met another standard, the American Heart Association’s 10:1 ratio, tended to be healthier overall.  This standard says that the carbohydrate-to-fiber ratio must be less than 10 to 1.  These items were likely to have less sugar, salt and trans fats than other products.  For instance, a slice of bread with 20 grams of carbohydrates and 2 or more grams of fiber would meet the 10:1 ratio.

Pearled Barley vs. Hulled BarleyProducts that had whole grains listed on the label as a first ingredient with no added sugars were judged almost as healthy as those meeting the 10:1 ratio in terms of their other ingredients, the researchers added.  This standard is suggested by the U.S. Department of Agriculture (USDA).

In the middle were the other 2 standards – products with whole grain listed first (USDA, FDA) and products with the word “whole” before any grain anywhere in the list (USDA Dietary Guidelines for Americans 2010).

Mozaffarian hopes the information will be useful to policy makers if they decide to discuss standardizing whole grain labeling.  The report was published in the Jan. 4 online edition of the journal Public Health Nutrition.

Lichtenstein said few if any consumers would take the time to compute a 10:1 ratio before choosing or eating a whole grain food.  Her advice?  Look for products that have whole grain as the first ingredient and no added sugar.  I agree!

Life is too short, and it seems getting shorter, so please don’t look to make yourselves crazy.  Obviously, reading labels and equally important ingredients is important and if you just took the time each week to check out 1 or 2 foods (cereals and break) when you shop, within a few weeks you would know which products you can quickly pick-up next time.  These short spirts of doing things right may save you and your family pain, sickness, disease and even early death.WholeGrains_sprouted

So, start this week – one or two things at a time.  If you’re on a budget, start buying organic for your meat, eggs and dairy first.  Check out my online radio show:

“Your Gut – Your Health – My Keys” All my shows are educational, sometimes controversial, but always the truth.

Thank you for your comments and suggests – always appreciated and if I can personally help you – just let me know.

Dr. Rhonda

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

7-Hidden Household Toxins

 Do you really know what’s making you sick?

 bathroom   1.      Respiratory Toxins:

Our air is filled with both indoor and outdoor pollutants that wreak havoc on our basic effort to breath.  Corrosives in air conditioning units can cause asthma and bronchitis.  Dangerous ozone, carbon monoxide, pesticides, sulfur oxides and more have been linked to asthma and lung disease along with headaches and fatigue.

   2.      Weight Gain Toxins:

To stay thin and fit, your cells need to be cleaned regularly.  But when your cells are dragged down by toxins that lurk in fattening, processed foods, they have a harder time turning up your body.  What results is a slower metabolism and “toxic weight gain” that’s often blamed on aging.

   3.      Fatigue Toxins:

Shocking amounts of heavy metals found in our water sources have been linked to fatigue, as well as to other health problems – all of which make us feel even more run-down and tired!  Even your favorite cologne can cause fatigue due to a main ingredient called tuluene, which can trigger headaches, asthma, seizures, birth defects and even cancer?

   4.      High Cholesterol, Blood Pressure & Circulation Toxins:

Pollutants from radiation, fried foods and processed foods can unleash an army of free radicals on your system and trigger dangerous LDL cholesterol levels.what-are-free-radicals

*   Lead in drinking water has been linked to 680,000 cases of high blood pressure.

*   Paints and solvents used in new construction of homes and offices are loaded with       chemicals and gases that can damage your heart, liver, and even your central nervous       system without you knowing it until it’s too late.

   5.      Digestive Toxins:

The FDA lists more than 2,800 food additives, many of which come from sources that are unnatural to our bodies.  These can create a sluggish bowel with nasty symptoms such as abdominal pain, intense gas, constipation, cramps and diarrhea.

The nutrient-stripped convenient foods we’re now used to eating contained hormones, antibiotics, preservatives, dyes, pesticides, sulfur or tar-based additives, and more.

These toxins float into the bloodstream and head straight to your weakest organism – so not only is your digestive system in peril, but your tissues, glands and blood supply suffer from toxic poisoning, too.

   6.      Joint, Muscle & Headache Toxins:

If you suffer from any type of discomfort, yo should be aware that chemical irritations may be the root cause of your pain.

Nerves are irritated by a host of environmental toxins, such as cigarette smoke, prescription drug use and even microscopic allergens in the air and water – all of these cause a chain reaction that often leads to inflammation and migraines.

   7.      Immune System Toxins:

Something as innocent as the “silver” dental fillings you received as a child quietly release mercury, tin, copper and zinc into your body and drag down your immune system.

Breast cancer has been attributed to pesticides in foods.

Even worse, more than 10,000 bladder and rectal cancer cases each year can be attributed to trihalomethanes found in tainted water supplies.

Doctors across the country agree that the best way to get healthy is to

GET RID OF THE TOXINS!

It’s best to discuss your issues with a doctor who specializes in NATURAL HealthCare.  Although, there are many different products available in local stores, using the right, natural, bioidentical, pharmaceutical grade product will give you the end results you no doubt  desire.  Don’t experiment with your health – INVEST IN YOU – YOUR WORTH IT!cat-toxin

 

Dr. Rhonda – always wanting you to remember how important it is to –

Plan for Tomorrow’s Good Health – TODAY!”™

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Trans Fats:

Going, going, but not gone!

 fat-pan

It has been 6 years since the FDA began requiring packaged foods to list trans fats on the label.  Though animal foods like butter contain tiny amounts of natural trans fats, most trans fats in our food supply are synthetic, created when unsaturated vegetable oils are partially hydrogenated.

This gives the oils a semi-solid consistency that’s more suitable for many processed foods.  Synthetic trans fats raise LDL (“bad”) cholesterol and have other adverse effects that increase the risk of heart attack and stroke.

In response to the labeling law, many manufacturers voluntarily reduced or eliminated partially hydrogenated oils – and thus trans fats – from their margarines, baked goods, snacks, and other foods.  Sone fast-food restaurants got rid of trans fats in French fries, while California and New York city banned artificial trans fats in restaurants altogether. cigs

Reassuringly, a 2010 study in the New England Journal of Medicine found that most reformulated foods do not contain higher levels of saturated fats, as feared.  Instead, food makers and restaurants have largely replaced partially hydrogenated oils with healthy unsaturated oils.

transfat

These government and industry steps seem to be paying off now.  According to a large study from the CDC in the Journal of the American Medical Association in February, blood levels of trans fats decreased nearly 60% between 2000 and 2009, thanks to the removal of trans fats from processed foods.  Such a dramatic drop in blood trans fats “should help lower the risk of cardiovascular disease,” says Dr. Hubert Vesper, the study’s lead author.

That’s good news, but don’t let down your guard.  Some supermarkets and restaurant foods still contain trans fats, sometimes at very high levels.  Here are some examples, cited by the Center for Science in the Public Interest:

*       Jolly Time Microwave Popcorn (some flavors) has 4 grams of trans fat per serving.

*       Marie Callender’s Lattice Apple Pie, 5 grams

*       Long John Silver’s Clam Strips, 7 grams

*       White Castle donuts, as much as 9 grams

Other companies cites include:

Celeste Pizza – Jimmy Dean – Pepperidge Farm – Giant – DiGiorno, and Betty Crocker.trans fat pie_chart

The American Heart Association advises that trans fats provide no more than 1% of your total daily calories (that’s less than 2 grams a day for someone eating 2,000 calories a day.)

Bottom Line:

 

Check nutrition labels for trans fats, but you have to read between the lines.  Because of a labeling loophole, manufacturers can say their products have 0 grams of trans fat if they contain less than 0.5 grams per serving.  That may not sound like a lot, but the numbers add up if you eat several servings.

trans fat labelTo avoid synthetic trans fats in packaged foods, make sure that partially hydrogenated oil is not in the ingredients list.  If you use margarine, soft (tub) margarines are much less likely to contain trans fats, or at least much less of then, than hard margarines.  Keep in mind that products that contain trans fats tend to be junk foods anyway, often high in calories, fat, and sodium.  Life becomes much easier when you eat organic.

How safe is your turkey ?

THE TURKEY STORY:

The turkey has graced holiday tables since the days of the Pilgrims.  A Thanksgiving dinner wouldn’t be complete  to  most of us without the delectable golden brown with its gravy and dressing.

This bird has become big business and a year-round bestseller.  Over 100 million a year are raised for their meat, about 170 times  the  estimated  population of wild turkeys.  Most of the turkeys are raised on big corporation turkey ranches because it has become economically unfeasible for the small rancher to survive.

Turkey ranchers differ somewhat in their methods of production and the selection of antibiotics and medicines  to be used.  Their first consideration is the approach, which will yield the biggest and most healthy bird with the least investment.  Only in this way can the venture be profitable.  Some ranchers report as little as 5 cents profit per bird, so production costs must be kept at a minimum.safe_turkey

Fortunately, birds of high quality are available.  As with so many foods, knowing the source is the key.

Consider for a moment all the various things that happen to turkeys before they reach our table.

The first step in raising turkeys is the breeder ranch where several  thousand  hens are kept strictly for the purpose of laying the eggs.

The hens are artificially inseminated every 2 weeks.  This process is used because  it increases the fertility rate and also because present day  birds are so large,  that mating is difficult and hazardous.

After the eggs are laid, they are carefully graded according to weight and sent on to the hatchery.  Here they are put into incubators for the 30-days which is necessary to hatch them.

The 1-day-old babies  are sent on to the breeder ranch  for a  growth period of 7 to 8 weeks.

From here they are ready to go to the processing plant, they are 21-28 weeks old.

While this procedure is quite standard, the differences arise in the antibiotics that are added to the feeds and the antibiotic injections that are given.

Turkeys are very susceptible to disease.  For this reason, many turkey ranchers add antibiotics to the feed just as a routine precaution, and give additional injections if diseases strike.Turkey bite

The main antibiotics added to the feed are Terramycin, Aureomycin and bacitracin.

For a continuous feeding program, they are allowed 20 grams per ton.  Larger amounts are allowed for short periods of time to combat disease.

Feeds containing these antibiotics are used by most ranchers.  However, a few still-existing smaller ranchers try to raise the turkeys without the continuous antibiotic use.

Disease prevention and control is not the only reason for the use of the antibiotics.  Scientists have discovered that animals grow faster when they are fed  antibiotics  along with their meals, so, many of the ranchers use feeds that have the added antibiotics as much for a growth stimulant as for a disease prevention.

Since the amount which can be added into the feed is limited by Government regulations, ranchers often counter the disease through the use of injections if the turkeys contract a disease.

.thanksgiving teethThe rancher is allowed to administer antibiotics directly  to the  birds  and  is  expected to abide by the regulations as labeled on the container.  Right – trust the farmer who is now a doctor!

Herein seems to lie the biggest problem in the turkey industry.

While an effort has been made to establish safety limits for the use of the drugs, there is not an adequate inspection.  One might conclude that we must place the ranchers on the “Honor System” where antibiotic injections are concerned.

Periodic checks are made of course, but it would be impossible  to  completely police the use of the drugs.    The  specifications on the containers indicate how much time must lapse after giving the injections before the turkey can be put on the consumer market.

Some ranchers inject the birds only if disease is a problem, other ranchers inject the birds as a matter of course at every stage of the growth period.

The turkey feed is planned carefully for nutritional content.  As one grower quipped,

BUSH-TURKEY“I watch my turkeys’ diet more closely than my own.”

The poults in their first week are fed a pre-starter feed which contains 28% protein.  The formula is changed 6 times during the growth process from the pre-starter feed to the fattening mash.   Always, prime consideration is given to the nutritional value of the feed.  Turkey ranchers know that  healthy, un-diseased birds are the only ones they can be sure to sell.

After the birds are sent to the poultry processing plant,  they are inspected by Federal inspectors.  If the inspection is done carefully, turkeys that are diseased or that have had antibiotics administered too near marketing time can be spotted.

The turkeys are opened up so the inspector can inspect the entrails as well as the turkey.  In this way, most diseases can be quickly spotted.  If there are enough inspectors, to inspect!

The Federal processing plants I checked with use no preservatives in their processing.  Any turkey that has been preserved will be labeled as such.  If they’re not labeled, they have been killed, inspected, chilled and sold as fresh birds, or frozen and sold as frozen.

poisonturkeyThe only question one might raise in regard to the raising and processing of turkeys is in the use of the drugs.  Since every turkey sold for meat can’t be first sent to a lab for analysis, it’s a matter of obvious concern.

Check your source and find a turkey rancher who limits the use of antibiotics to the pre-starter feed.  This is given for just the first week of the turkey’s life and should leave no traces in the meat of the bird.

Better yet, you may be fortunate enough to locate a rancher who specializes in organically raised birds which will be fed carefully, and NOT be given antibiotics at all.  That would assure a happy holiday dinner and further help prevent human reactions.

Purchasing antibiotic and hormone free turkeys are available at most larger grocery  chains or you may go  to any Kosher butcher and be assured that you are getting a safe turkey.

I guess this isn’t the happiest news you’ve received today, but I feel responsible to keep you aware of what’s going on in the health industry, and, turkey can be a great food, that is, if it’s organic, otherwise, you take your chances.   All aside, make this a special time with those you love.

This is the season when we meet up, happily, or unhappily with family – so, plan for events properly – watch the junk – drink lots of clean water – get your rest – and realize that what is important is that you made it to another day to be thankful.   My love to you all!

Dr. Rhonda

Temporary website:   www.drhenry.com

Email inquiries:          contact@drhenry.com

Las Vegas Office:       702-269-8120 for appointment, or….

http://www.drhenry.com.

FDA TO BAN TRANS FATS

Retro TV CommercialTrans fats – great for shelf life and for boiling French fries but horrible for  Heart Health– will be banned by the Food and Drug Administration – Finally!

The unhealthy partially hydrogenated oils had been subject of labeling since 2006.  This act alone led to a significant decrease in consumption of trans fats as food manufacturers sought healthier options.  In 2003, the average American intake of trans fats was 4.6 grams per day, according to the FDA, and that number has fallen to about 1 gram per day in 2012.

But trans fats still exist in some processed foods, from baked goods to microwave popcorn, frozen pizza to ready-to-use frosting.  Trans fats also naturally occur in a few foods, such as some meats, and there they will remain.

The Center for Disease Control and Prevention estimated that a further reduction of trans fat in the food supply can prevent an additional fat-label7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.

Because the mere labeling of trans fats has led food makers to shy away from using it, the biotech industry has taken the hint and put up tens of millions of dollars to oppose labeling of GMO ingredients,.  That strategy has paid off as initiatives in California in 2012 and in Washington state this week both failed to win approval by voters.

The official regulatory death knell was made possible through the GRAS process – trans fats, the agency has declared, are no longer Generally Recognized As Safe.

Heart attack“FDA can act when it believes an ingredient is, in fact, not GRAS.  And that’s what the agency’s preliminary determination is doing now with partially hydrogenated oils,” the agency noted in its statement on Friday, November 8th, 2013.”  A Federal Register notice was published in Nov. 7, 2013, announcing the preliminary determination that PHOs (partially hydrogenated oils) are not GRAS, which includes the opening of a 60-day public comment period.

“If FDA makes a final determination that PHOs are not GRAS, the agency and food industry would have to figure out a way to phase out the use of PHOs over time.  To help address this concern in an appropriate manner, the Federal Register notice calls for comment on how long it would take the food industry to phase out its use of PHOs.”

transfatlabel

Studies into the cholesterol-altering properties of trans fats began at the University of Maastricht in Netherlands in 1990.  In a series of studies until 2003, researchers discovered that coronary heart disease risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids.  The largest reduction was seen with unhydrogenated oils, such as canola, soybean and olive oils.  These studies helped change the scientific and regulatory consensus on trans fats over the course of 2 decades.

nutrition-labelThe trans fats story has been a rare opportunity for food processors to develop and market nutritionally advanced oils.  The key to successful launches has been to maintain both hydrogenation’s ability to extend product shelf life by reducing oxidation as well as its superior structural functionality in finished baked goods.  At the same time, new oils had to eliminate trans fats’ untoward cardiovascular health effects.  As the cost for these oils is as much as double compared to hydrogenated trans fats, expense has also a consideration.

But food science marches on, and consumers have not even noticed the elimination of trans fats in the diet.

Label GMOs!

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