Happy New Years

List 3 things you promise to do more in 2015??

HAPPY New Years!!

Here are 4 of mine:

1. Stargaze more

2. Click more photos to freeze that precise moment in time.

3. Eat lean, train mean

4. Live strong, Laugh long.

dr shawnie 

918.249.1535

NSAIDs May Protect Against Common Skin Cancer / Defame diet

      NSAIDs May Protect Against Common Skin Cancer                                         

 

Aspirin and non steroidal anti-inflammmatory drugs (NSAIDs) May Protect Against Common Skin Cancer

 

Researchers show that use of nonaspirin NSAIDs significantly reduces the risk of developing (SCC) Squamous Cell Carcinoma by 15%. The Topical NSAID diclofenac is approved to treat actinic keratoses  "raise the possibility that oral aspirin or non-aspirin NSAIDs could be used as chemopreventive agents for cutaneous SCC also."

Food for thought:  Many of you who have visited my website drshawnie.com or who have been patients know that I promote the deflame diet.  It is all about a lifestyle of eating to reduce inflammation.  Hence Eat right to prevent disease and cancer.

 

I share this information to stir your curiosity to search for ways to improve your health and it is not meant to be treatment advise .  Seek a professional for treatment of any skin abnormalities.

 

Live strong,

 

Dr Shawnie

918.249.1535

 

 

 

66 degrees is a healthy sleep temperature

It's time to Chill!

The NIH reports sleeping at 66 degrees improves energy and improves insulin sensitivity. 

And it also reduces drying of air passages and sinuses. Hence less upper respiratory infections.

So use that programmable thermostat to lower your sleeping temperature. 

Be healthy,

drshawnie.com

918.249.1535

Not All Potatoes are Equal

Potatoes are made up of cells that contain starch and water. However, not all potatoes are created equal, and this is why the choice of potato for a specific recipe is critical.

Russet potatoes can contain as little as 22 percent starch and as much as 25 percent starch. As the potatoes cook, the starch granules absorb water and swell, which creates a lot of pressure and causes them to burst. This breaks down the structure of the potato because so many cells have exploded. You end up with a mealy texture, which is ideal for dishes like mashed potatoes.

Waxy potatoes can contain as little as 15 percent starch and as much as 17 percent starch. In a waxy potato—because there is less starch—there is less pressure on the granules, so fewer cells burst.

But not all potato starch is created equal either. There are two types of starch molecules in potatoes: amylopectin and amylose. Waxy potatoes contain only one type, amylopectin, which is stickier than amylose. When cells in waxy potatoes burst during cooking, the amylopectin is released and acts like a glue, holding together the remaining intact cells.

So waxy potatoes have two things going for them that make them the choice for recipes that require longer cooking times, like our Braised Red Potatoes with Lemon and Chives: Most of the cells stay intact, and the amylopectin is able to repair the limited damage, keeping the cells together. As a result, you get a smoother and creamier—not overcooked or blown-out—potato.

Glycemic index and the factors that can affect it.¹ Whenever I hear people discussing Glycemic index numbers are not absolute.  Below is a good example of how easy a 'bad' food can become 'good.'

Different varieties of potatoes and different cooking methods could affect the Glycemic index.³ In the first part of the study, the meals compared russet potatoes that were baked, refrigerated at least 24 hours, and then reheated in a microwave with russet potatoes that were baked that day. In the second part they compared russet potatoes that were precooked in a microwave oven, refrigerated at least one day, and then reheated in a microwave oven with russet potatoes that were microwaved that day. They also compared white potatoes that had been boiled, refrigerated, and reheated in a microwave oven with white potatoes that were boiled that day. The results showed there was little difference between baking and microwaving a russet potato just prior to consumption. The precooked russet potatoes by microwave had an 18% lower Glycemic response than the same-day microwaved russet potatoes, although the authors said this was not statistically significant due to the small sample size of subjects (10). The russet potatoes that had been oven baked, refrigerated, and reheated in a microwave had a 30% lower response than those that were oven baked and consumed fresh. Finally, the Glycemic index of white potatoes that were boiled, refrigerated, and reheated did not differ from white potatoes that were freshly boiled.

In a second phase of the study, the authors tested 7 meals that each provided 50 gm of available carbohydrate. The following were compared:

1 Russet potatoes cooked in a microwave oven

2 Instant mashed potatoes

3 White potatoes cubed and oven roasted in a baking dish

4 White potatoes cooked in a microwave oven

5 Red potatoes cubed and boiled

6 Red potatoes cubed, boiled, refrigerated at least 18 hours, and eaten cold

7 Frozen french fries baked in a conventional oven

Table 1 - Results

Test Meal Glycemic Index

1. Microwaved russet potatoes 76 ± 8.7

2. Instant mashed potatoes 87.7 ± 8

3. Oven-roasted white potatoes 73 ± 8.2

4. Microwaved white potatoes 72 ± 4.5

5. Boiled red potatoes 89 ± 7.2

6. Boiled red potatoes, refrigerated, and consumed cold 56 ± 5.2

7. French fries 63 ± 5.5

It is clear that both the method of cooking and variety of potato can affect Glycemic index. What was most interesting was when a red potato was boiled, refrigerated, and consumed cold the next day, the Glycemic index plummeted 37% from the upper end of a high Glycemic index food (89) to one point away from a classification of a low Glycemic index food (56)(see Table 2).

Table 2

Glycemic Index:

Glucose Scale

High 70-100

Medium 55-69

Low 54 or less

When potatoes are cooked, the starch granules absorb water. This is called gelatinization and tends to change the structure of the starch, making it more susceptible to the digestive enzymes. When the cooked potato starch is cooled, the molecules bond in an irregular fashion, making it more difficult to be hydrolyzed by enzymes. The authors mention that repeating the cooking-cooling cycle will continue to result in a more resistant starch. The more resistant a starch is, the longer it will take the body to break it down, digest, and absorb it.  Hence a lower Glycemic index.

Please note this was only one small study. But the next time you read a GI chart the published values are far from absolute. In this case of red potatoes, eating them cold the next day makes a huge difference.

References

¹Andersen, G.D. The Glycemic Index. Dynamic Chiropractic. November 30, 2002; 20(25): 24.

²Andersen, G.D. Clinical Nutrition in Principles and Practices of Chiropractic, 3rd Ed. Haldeman, S., Ed. 2005. McGraw-Hill.

³Frandes, G., Velangi, A., Wolever, T. J. Glycemic Index of Potatoes Commonly Consumed in North America. Amer. Diet. Assoc. 2005; 105(4): 557-562.

My chiropractic guide to food additives

Guide to food additives

 

Here is a list of additives to eliminate from your diet:

1. Nitrites and Nitrates
2. Potassium Bromate
3. Propyl Paraben
4. Butylated Hydroxyanisole (BHA)
5. Butylated Hydroxytoluene (BHT)
6. Propyl Gallate
7. Theobromine
8. Diacetyl
9. Phosphates

  10. Aluminum additives

Natural and Artificial Flavors

What’s particularly alarming when you see a word like “artificial flavor” or even “natural flavor” on an ingredients label is that there’s no way to know what it actually means. It could mean that one unnatural additive is included, or it could be a blend of hundreds of additives. Strawberry artificial flavor can contain nearly 50 chemical ingredients, for example.8

Most people assume that a natural flavor describes something like strawberries, garlic, or chili pepper used to naturally season food. In reality, most natural flavors are created in a laboratory, just like artificial flavors. The only difference is that natural flavors must be sourced from a natural product, whereas artificial flavors do not. According to the Code of Federal Regulations:9

“The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis. These contain the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.”

In the end, natural flavors often bear little resemblance to the natural product from which they came. Many times, the resulting chemical may even be identical to those created synthetically to make artificial flavors, yet it will likely be more expensive. Some natural flavors even contain propylene glycol, a solvent, or the preservative BHA! Genetically engineered flavor enhancers can also be listed under the artificial flavor (or natural flavor) label. One exception is certified organic natural flavors, which must meet more stringent guidelines and cannot contain synthetic or genetically engineered ingredients

My suggestion to the easiest way to eliminate processed foods from your diet:

·         Read labels.

·         Buy fresh whole foods and prepare them yourself.

• Buy 90% fresh whole foods and only 10% processed foods.

Be strong and healthy,

drshawnie.com

Chiropractor in Broken Arrow

918.249.1535

Is Staring At Your Phone All Day Killing Your Back?

If
the advise below doesn't resolve your symptoms then give me a call and we can
incorporate my successful approach to treating "Poor Texting Posture".

Be Well,


dr
Shawnie

918.249.1535

Put down your phone and pick up your head. Texting might be ruining your back.

When you tilt your head forward 60 degrees to look at your phone, you're putting 60 pounds of pressure on your neck, according to a new study by New York spine surgeon Kenneth Hansraj. Hansraj's study was just published in Surgical Technology International's 25th edition.

As you bend your head down to look at the phone in your hands, the pressure on your neck gets stronger and stronger, as shown in Hansraj's illustration below:

Hansraj created a model of the spine via computer-aided design, and bent the head 0 degrees, 15 degrees, 30 degrees, 45 degrees and 90 degrees, all while measuring the force on the spine. "It's a very sophisticated assessment of the stresses that are borne by the neck when the head is in various positions," Hansraj said in a phone interview with The Huffington Post.

"This is one assessment just based on bringing the neck forward," Hansraj said. Different things could happen to your neck if you're bending it forward and to the side, he noted.

So what should you do to protect yourself?

"We recommend that people should continue to enjoy their smart devices, but that they pay specific attention to where their head is in space," Hansraj said. "You want to be careful that your head is straight up with you're using a smart device."

Staring At Your Phone All Day Is Killing Your Back, Study Finds: "Texting Spine Texting Pressure Text Spine Texting Back Texting Back Pain Texting Back Study Phone Back Phone Spine"







'via Blog this'

Bioengineering Genes

A research team has developed a new gene regulation method that lets thought-specific brainwaves control the conversion of genes into proteins — called gene expression. The bioengineers published their results in the journal Nature Communications on November 11, 2014.

Bioengineers are now  able to tap into human brainwaves, transfer them wirelessly to a gene network, and regulate the expression of a gene depending on the type of thought.

These scientists say one source of inspiration for the new thought-controlled gene regulation system was the game Mindflex, in which the player wears a special EEG headset, which has a sensor on the forehead that records brainwaves. In the game, the registered electroencephalogram (EEG) is then transferred into the playing environment.  The EEG controls a fan that enables a small ball to be thought-guided through an obstacle course.  In these scientists’ research, recorded brainwaves are analyzed and wirelessly transmitted via Bluetooth to a controller, which in turn controls a field generator that generates an electromagnetic field, which in turn supplies an implant with an induction current.  A light then literally goes on in the implant: an integrated LED lamp that emits light in the near-infrared range turns on and illuminates a culture chamber containing genetically modified cells. When the near-infrared light illuminates the cells, they start to produce the desired protein.

The system functions efficiently and effectively in the human-cell culture and human-mouse system. IT is  hoped that a thought-controlled implant could one day help to combat neurological diseases, such as chronic headaches, back pain, and epilepsy, by detecting specific brainwaves at an early stage and triggering and controlling the creation of certain agents in the implant at exactly the right time.

Exciting and truly futuristic in the now!

drshawnie.com

Chiropractor in Broken Arrow

918.249.1535