Good Sex Requires Proper Nutrition!

 FOR MEN (And those who care about them)

Good Sex 1A satisfying sex life requires a healthy body, which depends on sound nutrition, exercise, and sufficient rest.  For the most part, sexual function is controlled by the endocrine glands, which secrete specific hormones.  In order to function properly and produce sufficient hormones, these glands have certain nutritional needs.

The pituitary gland has both direct and indirect effects on sexual and reproductive functions.  Its hormones need the B-complex vitamins, pantothenic acid, niacin, vitamin E and zinc.  Any deficiency of the pituitary causes underdeveloped sex organs, and impotence in men.

The adrenal glands, produce a small but significant amount of sex hormones.  These glands need vitamin A, the B vitamins, pantothenic acid, vitamin B-1, niacin, vitamin C and E, and the unsaturated fatty acids.  Adrenal exhaustion can result in little strength or desire for sex.  An inadequately supplied thyroid can also cause a lack of desire or strength for sex.  Iodine, the V vitamins, vitamin B-1, and vitamin E are essential for the production of its hormone, thyroxine.

Good sex 2The male sex gland, the testes, are composed of 2 glands; one secretes testosterone and the other produces sperm.  (Testosterone increased sexual desire in both sexes.)  Vitamins A, C, E, and folic acid work with testosterone to produce sperm and other male characteristics such as a deep voice and facial hair.  The nutrient content of sperm includes calcium, magnesium, zinc, sulfur, and vitamin B-12, C, and inositol.  A deficiency of vitamin E causes a degeneration of the testicles; too-low levels of zinc result in immovable, useless and infertile sperm.  In male laboratory animals, a manganese deficiency causes loss of sex drive, lack of semen, and degeneration of the seminal tubules.  Testosterone levels proportionately decrease with the amount of marijuana smoked.

The sex hormones are made from cholesterol.  Cholesterol-containing foods need not be limited as long as the body has sufficient amounts of the other nutrients needed to properly metabolize the cholesterol.  These include wthe vitamins B-complex, C, and E, magnesium, manganese, zinc, and lecithin.  Refined and processed foods are greatly lacking in these nutrients; in their absence cholesterol is unable to enter wthe cells and remains in the blood, eventually helping to form plaques.

Good sex 3

Impotence, the male’s inability to achieve erection of the penis has been related to a magnesium or a combined zinc and vitamin B-6 deficiency.  Other factors associated with impotence are emotional problems, physical illness such as diabetes, and the intake of drugs and alcohol.  Although levels of testosterone decrease with age, this doesn’t cause erectile impotence because the penis requires only minimal amounts of the hormone for successful operation.

Sterility can occur in the male and is often the result of a zinc deficiency.  Studies have shown that the higher the blood histamine level is in men, the quicker the ejaculation.  Men too low in histamine can’t achieve ejaculate prematurely.

Good sex 5

Sexual desire and performance can be adversely affected by numerous things including drugs, alcohol, cigarette smoking, caffeine, some common medicines such as certain tranquilizers, anti-hypertensives, and anticholinergics.

Perhaps you can see more clearly now that no general diet. can ever hope to give you what you need and no expert can generalize about nutrition and give you the specifics you must have to effect a major change in health, and I’ve only discussed one issue today.  It’s important to understand that your individual differences required the correct and 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 man

 

Sex 6To Conclude:

Nutrient deficiencies are an epidemic in our society and it’s vital to find out where you stand so that you can become nutrient sufficient.  To this end, in a few weeks you will have the opportunity of checking out my “heart project” it’s called; Dr. Henry’s HealthTest© .  It’s helped thousands of people over the years, recently, completely updated, including its copywrite and for the first time I’m offering it to the general public so that we can all –

STOP, The Food & Vitamin Guessing Game!(TM)  Each test is individually designed based on the answers you give. Not only that, but if you’re low or very-low in any nutrient you will receive a complete explanation and a list of foods in that particular category.  If that’s not enough – I will design the right food program for you, again, based on your answers and you won’t have to count calories, carbohydrates, fats, fiber, etc.  I’ve done all the work for you .and so much more.Good sex4

Who but an ex-311 pounder could have thought of all this?

Now you have no excuses – that is – if you’re interested in – Planning for Tomorrow’s Good Health – TODAY!(TM)

Dr. Rhonda

http://www.drhenry.com

           

Infant DIE…t

May Raise Adult Obesity Risk!

breast feedingNew mothers with newborn babies, and sometimes even women who are not first-time mothers, often find themselves at a loss when a baby is still fussy despite being fed and dry-bottomed.  Unfortunately, the first inclination is to feed more, which is often not the answer at all.  In fact, what we feed our babies is very important, and the early introduction of cereals and juices and giving babies high carbohydrate infant formulas may cause an increased risk for obesity in later years.

infantformula

Feeding our babies in this manner is called “metabolic programming,” and the risks associated with it may carry over into future generations, according to the findings of a recent study.
The study, the results revealed that rats fed with high-carbohydrate diets as infants or early in life exhibited over-production of insulin and permanent changes in their pancreatic cells.  The insulin abnormality is a contributor to human adult obesity.  The children of the high-carbohydrate female rats became obese with high insulin levels as they matured.

————————–

“Overfeeding of formula and

early introduction of

supplemental weaning foods …

May be the culprits.”

Mother feeding baby food to baby

We are always looking at what happens later in life.  Maybe we should be looking at the role of early metabolic programming.  Metabolic signals in the body reset in response to high carbohydrate diets, this induces the permanent changes in the rats.

Overfeeding of formula and early introduction of supplemental weaning foods such as cereals, fruits, and juices that are high in carbohydrates may be the culprits.

So what does this mean to us?  Obviously, it means that mothers have to fight the urge to feed fussy infants cereal to get them to sleep.
Instead, try giving them more formula, or changing formulas.  Ask your natural-oriented doctor for solutions before deciding it’s time to add foods and juices to your baby’s diet – if you don’t, you just might be making a fat adult.

Father Watching

 

It’s every mother or caretakers responsibility to feed your child properly – when you start them off with junk – their bodies become a garbage full of chemicals, toxins, pesticides, etc.  They deserve better – don’t you agree?

Besides, you don’t want to make your child a food addict – let your mistakes be their blessing.

Dr. Rhonda

 

If you need assistance, here’s my contact information:

Website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269–8120

 

Health is Wealth so start

Planning for Tomorrow’s Good Health – TODAY!

For YOU and YOURS!

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

4 Benefits of Vitamin B-6

Vitamin-B6

1.      Before you have that surgery for carpal tunnel syndrome, try the active form of vitamin B6 (pyridoxal-5-phosphate, or P5P), 50 milligrams, 2 to 3 times daily.  Although it doesn’t work every time, it does work in better than half the cases – so give it 3 to 4 months before giving up.

 2.      Vitamin B-6 will get rid of “trigger finger” every time, as it has for the last 30 or so years since I learned about this treatment from Dr. John Ellis.  Use for 3 to 4 months minimum.

3.      Men:   Does your wife have PMS?  Have her take vitamin B-6 in amounts of 50 to 200 milligrams daily, it can be a major  relief for both of you!  Once again the P5P form may work better.

vitamin-b-6

4.      Years ago, Harvard researchers demonstrated that a tiny amount of vitamin B-6, 10 milligrams daily, along with 100 milligrams of magnesium daily could cut calcium oxalate kidney stone incidence by over 90%.

These  2 nutrients should be in most well-made multi-vitamin and minerals!  That means not synthetic, but use only natural bioidentical products.  At it is always best to use a B-Complex which is complete.

 

Dr. Rhonda

If you need help, just contact me, as follows:

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Replace Canola Oil

bad canolaMost people thought canola oil should be healthy, but in fact canola oil is one of the worst foods available.

When you buy any alkaline cookbooks, you’ll never see canola oil in the ingredient list.  And there is a pretty good reason behind it.

The main reason why canola oil is not healthy is because the canola oil found in supermarkets has been heavily processed.  From the website of a canola oil manufacturer, whc-oils.com, they indicated that “The refining process involves degumming, neutralization, drying, bleaching, and deodorization.”  How tasty is this information?  Not!

And this is what really makes it unhealthy.canola-oil

This applies to the rest of the vegetable oils (sunflower oil, corn oil, soybean oil, cottonseed oil, safflower oil, flaxseed oil).

Due to heavy processing and refining, it creates a high level of instability in the previously beneficial fatty acids.  These molecules become extremely fragile, causing some of these vegetable oils to go rancid very easily, especially when exposed to heat.

what-are-free-radicalsAnd it’s not just when used for cooking that they’re exposed to heat.  When consumed, high temperatures inside the body are enough to cause fatty acids to oxidize, producing free radicals.

Try leaving canola oil out in the open for a week and you’ll notice that it turns rancid.

Having discuss all the bad things about canola oil, you still can use canola oil when it’s unprocessed.  Look for the organic or “cold pressed” canola oil when you do your shopping.

When the oil is cold pressed, it means that the oil is obtained through pressing and grinding fruit seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations.

Otherwise it’s better to use other cooking oils.  So what should you use?antioxidants-and-free-radicals

 

    *      Extra virgin olive oil –

I don’t recommend cooking with this oil as it has low smoke point.  But it’s suitable as a salad dressing that will make your salad delicious.

   *       Coconut oil –

In my opinion, this is my favourite oil for cooking.  It has higher smoke point than olive oil and it tastes good too.  Besides cooking, it has plenty of other uses as well.

Hey we all like to eat, especially me, but just try to make a few changes, one a week or even a month will start to pay of sooner than you could imagine.  I know you’re worth it!  Do YOU??

Dr. Rhonda

Like anything else, you have to –

Plan for Tomorrow’s Good Health – TODAY!

 

Temporary website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Try 10 Slimming Foods:


You know how you can put on a couple of pounds by just looking at a cheeseburger and fries?  Well, some foods have the opposite effect, helping you burn extra energy – and keep weight off – just by eating them.BlackBoardSlimming

Better still, these slimming foods don’t all taste like grass or rice cakes (which I happen to like); these are real, delicious and satisfying foods – foods that you might even be craving right now.  So go ahead and indulge.  With food options like these it’s easy to eat right – and lose weight while you’re at it.   But if you need specific help, you know how to find me.

Note: I would suggest if you want the full value of these foods that you buy organic and/or range-fed.

Sweet Potatoes

Swapping out your white potatoes for a sweet potato is a great move, waste-wise, as animal studies suggest that sweet potatoes help to stabilize your blood sugar levels and lower insulin resistance, which can help you fight fat.

fat and muscle

 

Oranges

Oranges are rich in flavones, and a study in the American Journal of Clinical Nutrition found that women who ate the most flavones had a lower increase in body fat over a 14-year period!

Cinnamon

U.S. Department of Agriculture, researchers have found that eating one-quarter to one teaspoon of cinnamon with food can boost your metabolism 20-fold, by making your fat cells more responsive to insulin.  So sprinkle cinnamon in your apple cider, tea, on your whole-grain toast or in a bowl of oatmeal … it’s also tasty in coffee and yogurt.

Hot Peppers

Adding red chili peppers to your food “could contribute to the dietary management of obesity,” said Angelo Tremblay, a University Laval obesity nutrition professor.

That’s because capsaicin, the active component in chili peppers, is thought to play a role in curbing appetite and boosting metabolic activity.slim food

“Maybe you can have the same effect with curry, so go to your favorite Indian restaurant,” Tremblay continued.  However, researchers are still trying to determine if this effect, noted in animal studies, applies to humans.

Beef

Women who ate red meat lost more weight than women eating equal calories but little beef, a study in the American Journal of Clinical Nutrition found.  Not only is this protein great for your muscles, your body burns about 10 calories digesting every 100 calories of protein but just 4 calories for the equivalent amount of carbs.  In other words, just the process of digesting protein burns a significantly greater amount of calories, then does digesting other foods.

When it comes to red meat, choosing sources that have been raised in humane, natural ways – which means being raised on pasture, or grass-fed is the healthier choice, according to many experts.  Grass-fed beef has been found to contain less fat and more omega-3 fatty acids, conjugated linoleic acid (CLA) and other beneficial compounds compared to grain-fed beef.

Apples

A study from Penn State University found that eating an apple before a pasta dinner helped people eat fewer calories than those who had a different snack.

Part of the benefit likely comes from all the fiber they contain, but apples are also loaded with powerful antioxidants, including quercetin, catechin, phloridzin and chlorogenic acid, protect against breast and colon cancers, prevents kidney stones, and helps to lower bad cholesterol while raising the good kind.  Studies have also found that eating at least 2 apples a week reduces the risk of asthma and type 2 diabetes, and promotes lung health.

Quinoa

This ancient grain contains both fiber and protein, which means it will keep you satisfied longer than other grains like rice.belly fat

Haven’t heard of quinoa before?  Pronounced “keen-wah,” quinoa is actually a relative of leafy green veggies like Swiss chart.  Native to South America, it was once considered the “gold of the Incas” because its high protein content gave warriors stamina.

Avocado

Avocados have gotten a bad rap for their high fat content (29 grams per avocado), but it’s the fat they contain that will keep you satisfied and feeling full longer.  Plus, avocado is an excellent source of the health monounsaturated fat oleic acid, which has been shown to lower cholesterol and protect against breast cancer.


Olive Oil

Olive oil is a healthy fat that increases satiety.  Olives and monounsaturated fats, olives are rich in vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, and polyphenols and flavonoids, which have anti-inflammatory properties.

These anti-inflammatory properties are beneficial for your waistline because chronic inflammation is linked to metabolic syndrome.

Mustard and Curry

Tumeric, which lends a characteristic yellow colour to foods like mustard and curry, has been found to slow the growth of fat tissues, according to a study in the journal Endocrinology.

Can Refined Salt Kill YOU?

This SALT could DEFINITELY kill you!

This SALT could DEFINITELY kill you!

I’ve been receiving mail and phone calls asking about “salt”, specifically if there are other alternatives to make food tasty, but without causing high blood pressure of make the body unhealthy.

When I tell them that I use salt and put it on and in many foods, and they’re truly shocked!

If you’ve been following my online radio shows there is one that you may be ready to listen to entitled; “Hypertension – A fact Finding Mission”.  I have addressed this subject, however, let me share some other information.Salt 1

You see, the problem is that most people are eating the wrong kind of salt.

Refined salt is the main reason salt has such a bad reputation.  It’s the same terrible stuff you find in processed foods.  Our bodies actually need salt, but most research (especially what’s been published in America) has revolved around refined table salt – and the results have shown that this toxic addition that sits on most tables is not good for you.

So what should you use instead?

The truth is that unrefined sea salt is actually good for you.

is there a difference

It helps to:

*       balance your blood sugar

*       helps keep your bones strong

*       regulates your metabolism

*       boosts your immune system – and more.

Natural, unrefined sea salt provides a number of nutrients and minerals, in a way that the body recognizes and knows how to use it.  Over 80 trace minerals found in the naturally filtered salt water used to create unrefined sea salt gives it its vital grayish colour, and its slight moistness keeps the salt and minerals in a form that your body can use.

My usual favorite brand which I’ve mentioned on shows has been Celtic Sea Salt  (look for unprocessed, unrefined brands).  This is much better salt compared to the normal table salt, which I would never intentionally use.

Recently, I was introduced to AtecSeaSalt, and when I tried it, I really liked it, I know for a fact it’s high-quality, unrefined, and loaded with the good minerals and nutrients we all need.  Sayulita, Mexico is where this rare salt is harvested.

There are MANY varieties of salt for seasoning.

There are MANY varieties of salt for seasoning.

And it all started because of an interesting experiment by researcher and Japanese salt maker, Koshin Odo, on Refined Salt vs Unrefined Salt, and this is how the story goes:

Can Refined Salt Kill You?

First he picked up a bunch of crabs from the beach.

He put a handful of them into salt water made from refined manufactured salt.  The crabs died almost right away.

Next, he put another handful of crabs into salt water made from fresh water and unrefined rock salt.  They died within 2 days.

Then, he put the last handful of crabs into salt water using his brand of unrefined sea salt.  The crabs lived.  What’s more, the aquarium began to produce more life!

You see, most big brand salts you see in the store are refined.  And if you ask me, they taste like it too!

What that means is –

 *       They have had all their minerals and moisture stripped away.

*       They use sulfuric acid and chlorine to beach the salt white.

*       They’re made in a way so that they’re an impossibly high 99.7% “purity”.

Salt 2They would make it 100% pure but that last .03% is for the anti-caking agents.  That’s the stuff that makes table salt flow out of your saltshaker.

(Real salt is moist, soft and tastes like the sea).

Problem is – anti-caking agents are essentially heavy metals, which are toxic to your body.  Just take a look at their names: sodium ferrocyanide, ammonium citrate and aluminum silicate.

Did you notice the poison “cyanide” and the chemical people clean washrooms with “ammonia”?

Why do the big name salt makers do this?  In 2 words: “shelf life.”  In other word:  “Profit.”

What’s more – the FDA allows them to have as much as 2% of your table salt be anti-caking and free-flowing agents!Sodium Chloride

But that’s not all….

The worst part is – some of them have caught on to America’s “health craze” and now put the “sea salt” label on the boxes.   What a fraudulent act!

But it’s all just a marketing ploy.  Commercial “sea salt” may come from the sea – the question is – has it been refined?

Now, you may also be wondering – what’s wrong with “99.7% purity”?  Isn’t that good?

That’s something else I discovered.

When you strip salt of its minerals – and you eat it, your body doesn’t “get it”.  Refined salt is toxic without its minerals.  It’s unnatural.  So our bodies treat it like a foreign substance.

It doesn’t know how to use it properly.  If the crabs can’t live in it, our body can’t use it either.

So, if your body needs salt to live – but table salt, commercial “sea salt” and even kosher salt has toxins in it – what’s left?

When it rains it poursSimple.  We go back to how salt was made 150 years ago – before it became industrialized.    Then we would be eating unrefined salt made the way it was meant to be.  And you now must know that this is making people sick – just see whose eating all the salt in your family, and remember, it’s just from the shaker, but all the processed foods are loaded with it, etc.

So, I would urge you to throw away the refined white table salt right away (that’s what I did when I learned about the harmful effects of white salt).

If you find this information useful, please share it with your friends, it’s vital that we help each other to eat healthy with the rewards of living longer – or the alternative, keep eating the poison and expect pain, illness, disease and often early death.

That’s why I constantly tell you it’s time to start –

Planning for Tomorrow’s Good Health – TODAY!

Dr. Rhonda

 

Website:          www.drhenry.com

Email inquiries:                 contact@drhenry.com

Las Vegas Office:              702-269-8120

Multivitamin Necessity!

 

“Don’t stop taking your multivitamin.”

multiV
That’s the simple advice offered by board-certified family practitioner David dr_brownstein_photoBrownstein, M.D. in the wake of heavily publicized recent studies that concluded a daily multivitamin doesn’t have health benefits.

Of course we are all smart enough to figure out who is paying for the research, because it’s hurting their bottom line.   But I have good news and that is that:

After carefully reviewing the studies, Dr. Brownstein, one of the nation’s top practitioners of holistic medicine, concluded that they aren’t worth the paper they’re printed on.

“I have been practicing medicine for more than 20 years, and I can assure you I have never seen a patient harmed by taking multivitamins,” says Dr. Brownstein.  “However, I have had many patients harmed from FDA-approved drugs.best-multivitamins-photo

“In the first place, one of the studies used a very low potency vitamins – so low that I don’t expect anyone would think that they could help anything.  Second, most of the multivitamins used I the studies were cheap synthetics, not natural vitamins.  Inexpensive vitamins are made with synthetics, and many of the substances are made from petrochemicals, which provide a sub optimal response and can even be dangerous.”

A study to determine the usefulness of multivitamins in cardiovascular disease was riddled with problems that made its findings useless, in Dr. Brownstein’s opinion.  “Half of the people stopped taking the vitamins during the study,” he said.  “That, in and of itself, negates it.  Even so, they still found an 11% decrease in cardiovascular risk – it just didn’t meet their criteria for statistics significance.”

Herbal_Balance_MultiVitamin_FactsThe recent studies supposedly debunking the value of multivitamins were released less than 2 weeks after a Harvard study showed a multivitamin combined with selenium slowed deterioration in AIDS patients.  In fact, the scientists labeled their results “groundbreaking,” adding that multivitamins could save a lot of lives at a small price.  Another 2012 Harvard study found that multivitamins reduced cancer risk in older men.

Although the best way to get the vitamins and minerals your body needs is through a healthy diet, the typical diet lacks essential nutrients, according to Dr. Brownstein, and of course you’ve heard me say this on my online radio shows and in articles.  “I check my patients for nutritional imbalances, and the vast majority of patients, both sick and well, have nutritional deficiencies.”  And that is absolutely true also in my practice and others of like mind.multivitamin

One of the answers is a daily multivitamin, but choosing the right one is essential.

“Not all multivitamins are created equal,” he says.  “There are many inferior vitamins.

 

“It’s bet to enlist the help of a healthcare practitioner who can guide you and test you and adjust your supplements depending on what you need.”  If you don’t want to visit me, just order my HealthTest© and you can easily complete your testing at home.  Check it out on my website:

shrink raphttp://www.drhenry.com.   We aren’t one-size-fits-all, so you must find out what your individual body needs are.

When looking for a good multivitamin, Dr. Brownstein suggests the following and I agree:

*       Choose a natural supplement that contains natural, bioidentical versions of nutrients.

*       Choose multivitamins that contain vitamin D3 – cholecalciferol.

The synthetic form of vitamin D is D2 or ergocalciferol – not good!

*       Be sure to choose vitamins containing natural vitamin B-12 – labeled as hydroxy-, methyl-, or adenosylcobalamin.

Synthetic vitamin B-12 is listed as cyanocobalamin.

This will not be an issue if you order my individualized HealthTest©, because not only will you find out where you are normal, low or very-low in each nutrients, but you will get a clear understanding of each deficiency, plus a list of foods in that category.

If that’s not enough – receive a personally designed food program based on the answers to the questions you submitted.  No counting calories, carbohydrates, fats, protein, fiber, etc., I do all that for you.  What could be easier?

My heart is to educate you, and give you proper health tools to help you, help yourselves.

Dr. Rhonda

Hoping that you’ve started 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.

ASPIRIN GUIDELINES:

I have been asked over and over about taking aspirin to avoid a heart attack or stroke.  I have never been an advocate for just everyone who thinks they should take it, go ahead, it’s not really a drug.  Really~   So, I went to a preventive cardiologist to give you the facts, as I hope you will digest and assimilate for your own good!

Heart attack“Many of my cardiology patients ask about the value of taking daily aspirin to prevent heart attack and stroke.

Recent research has shed new light on this.  Indeed mounting evidence reported in a number of leading medical journals now suggests that if you’re healthy and not at significant risk for a heart attack, you should not be taking aspirin preventively.

That’s because the studies show that aspirin doesn’t reduce the risk of dying from a heart attack or stroke in healthy people.  Furthermore, the potential risk of a cerebral hemorrhage, gastrointestinal bleeding, and ulcers outweighs any heart benefits the aspirin might provide.

However, if you’ve already had a heart attack or stroke, or if you have been found by your doctor to be at high or moderate risk for heart attack or stroke, the benefits of taking aspirin can trump the risks.  That’s because aspirin acts as an anti-inflammatory and an inhibitor of blood clotting.

For those at risk, aspirin is one of the drugs in our arsenal (along with statins, ACE inhibitors, and beta blockers) that can help keep a coronary event from occurring in the first place or recurring.

As far as what dosage works best in people for whom aspirin is recommended, I suggest you consult your own doctor.  Based on the new research, I no longer recommend aspirin (not even 81mg low-dose, or baby, aspirin) for any of my healthy

CoinToss-Aspirin-Cartoon

patients, because the risk of bleeding is 2 to 4 times greater than if yo aren’t taking aspirin at all.  I do, however, continue to recommend 162 milligrams daily (2 low-dose aspirin) to patients who already have coronary heart disease,, have already had a heart attack or stroke, or who are at high or moderate risk for one and not at risk for gastrointestinal bleeding.

Remember, if you do take aspirin regularly, you should NOT drink alcohol because it can also irritate the stomach lining.  In addition, because aspirin is a nonsteroidal anti-inflammatory drug (NSAID), it should not be taken with other NSAIDs, such as ibup0rofen or naproxen.  And because it can thin the blood, avoid taking aspirin with anti-clotting medications, such as Coumadin (warfarin) or Plavix (clopidogrel), unless advised to do so by your doctor.

In addition, I now follow the recently revised American Diabetes Association guidelines for aspirin use in people with diabetes.  Whereas the ADA used to recommend low-dose aspirin for every diabetic patient over the age of 40, their new guidelines suggest aspirin as a prevention strategy only in those with diabetes whose cardiovascular risk is above average.  This includes  men over 50 or women over age 60 with at least one additional major risk factor.  In other words, according the  ADA, younger diabetic patients without associated cardiovascular risk factors appear not to benefit from taking aspirin.

The bottom line here is that if you’re healthy you shouldn’t take aspirin without a cardiovascular risk assessment by your doctor.  If you’re not sure about your risk of heart disease, get tested.  Today there are many advanced tests (such as a heart scan for coronary calcium), beyond the basic lipid profile, that can help you and your doctor determine where you stand.

I sure hoping you’re sharing my blogs with your family, friends and social media gang – I’m trying hard to keep you up-to-date with these and my weekly online radio shows which are archived on my temporary website: www.drhenry.com  – would love to hear from you with comments or suggestions.

Remember, yesterday is gone – but this is a new day to start –

Planning for Tomorrow’s Good Health – TODAY!

Dr. Rhonda

Email inquiries:         contact@drhenry.com

Las Vegas Office:      702-269-8120