Wednesday, May 28, 2014

Alzheimer's Prevention

(I promised someone I would post this article regarding Alzheimer's Prevention.)

Please watch this video about Alzheimer's Disease and then read below what the reseach is showing that you can do to reduce your risk for this disease.

International Researchers Identify Seven Dietary and Lifestyle Guidelines for Alzheimer’s Prevention

WASHINGTON—Seven dietary and lifestyle guidelines to boost brain health and reduce the risk of Alzheimer’s are available as an online advance on May 16, 2014, as a special supplement in Neurobiology of Aging.

“Alzheimer’s disease isn’t a natural part of aging,” notes lead author Neal Barnard, M.D., president of the nonprofit Physicians Committee and an adjunct professor of medicine at the George Washington University School of Medicine. “By staying active and moving plant-based foods to the center of our plates, we have a fair shot at rewriting our genetic code for this heart-wrenching , and costly, disease.”

Alzheimer’s Disease International predicts Alzheimer’s rates will triple worldwide by 2050. The Alzheimer’s Association predicts long-term care costs start at $41,000 per year.
7 guidelines to reduce risk of Alzheimer's disease

The seven guidelines to reduce risk of Alzheimer’s disease are:
  1. Minimize your intake of saturated fats and trans fats. Saturated fat is found primarily in dairy products, meats, and certain oils (coconut and palm oils). Trans fats are found in many snack pastries and fried foods and are listed on labels as “partially hydrogenated oils.”
  2. Eat plant-based foods. Vegetables, legumes (beans, peas, and lentils), fruits, and whole grains should replace meats and dairy products as primary staples of the diet.
  3. Consume 15 milligrams of vitamin E, from foods, each day. Vitamin E should come from foods, rather than supplements. Healthful food sources of vitamin E include seeds, nuts, green leafy vegetables, and whole grains. Note: The RDA for vitamin E is 15 milligrams per day.
  4. Take a B12 supplement. A reliable source of B12, such as fortified foods or a supplement providing at least the recommended daily allowance (2.4 micrograms per day for adults), should be part of your daily diet. Note: Have your blood levels of vitamin B12 checked regularly as many factors, including age, impair absorption.
  5. Avoid vitamins with iron and copper. If using multivitamins, choose those without iron and copper, and consume iron supplements only when directed by your physician.
  6. Choose aluminum-free products. While aluminum’s role in Alzheimer’s disease remains a matter of investigation, those who desire to minimize their exposure can avoid the use of cookware, antacids, baking powder, or other products that contain aluminum.
  7. Exercise for 120 minutes each week. Include aerobic exercise in your routine, equivalent to 40 minutes of brisk walking, three times per week.
Other preventive measures, such as getting a minimum of seven hours of sleep each night and participating in 30 to 40 minutes of mental activity most days of the week, such as completing crossword puzzles, reading the newspaper, or learning a new language, can only help boost brain health.
“We spend trillions of dollars each year on failed drug trials,” notes study author Susan Levin, M.S., R.D., C.S.S.D., Physicians Committee director of nutrition education. “Let’s take a portion of these funds and invest in educational programs to help people learn about foods that are now clinically proven to be more effective in fighting this global epidemic.”

The preliminary guidelines to reduce risk of Alzheimer’s were formed at the International Conference on Nutrition and the Brain in Washington on July 19 and 20, 2013.
The full guidelines are available at Neurobiology of Aging.
Learn how to prevent Alzheimer's with these seven tips for brain health.

For an advance copy of the Dietary and Lifestyle Guidelines for the Prevention of Alzheimer’s Disease or to interview one of the study authors, please contact Jessica Frost at or 202-527-7342.
Founded in 1985, the Physicians Committee for Responsible Medicine is a nonprofit health organization that promotes preventive medicine, conducts clinical research, and encourages higher standards for ethics and effectiveness in research.

Thursday, May 22, 2014

What is my eye color?

I love using my slit lamp camera to show patients what I see with the microscope. I often get asked the questions, "What color are my eyes?" or "Why do my eyes change color?".
One of the reasons why eye color is difficult to identify and can appear to change is due to various lighting, mood (affects size of pupil and viewable iris color) and color of clothing/cosmetics (someone with blue eyes can accentuate their eye color by wearing a blue dress or applying blue eye shadow).
The photos below were taken of the same eye but using different light sources. It is interesting to see how the top iris picture looks more uniform brown > green and the bottom iris picture appears to split the aqua/brown.
For this person, if their pupil is small the iris will be stretched out and you will see equal amounts of the colors. If the pupil is larger, the iris will fold up like an accordion and you may see more of the brown pigment causing the iris to look more brown. One's mood can cause the pupil to constrict or dilate and, thus, can affect the perceived eye color.

Wednesday, May 21, 2014

Diabetes Video.

If you have diabetes, are at risk for diabetes or you know someone with diabetes, you need to watch this video: 

More Diabetes Videos by Neal Barnard, M.D.

Three Diabetes related videos by Neal Barnard, MD Founder and President,
 Physician's Committee for Responsible Medicine
***The last video is well worth your time.  Please watch!***


Monday, May 19, 2014

Dr. Dean Ornish

Learn more about Dr. Dean Ornish HERE

Interview with Dr. Caldwell Esselstyn, Jr

Many of you have heard me recommend the documentary, Forks Over Knives, which follows the dietary principles of Dr. Caldwell Esselstyn, Jr. and Dr. T. Collin Campbell.  Here is an interview with Dr. Essestyn, Jr.:

(Part 1 of 2)

Caldwell Esselstyn, Jr. M.D. Interview Part II

Part II of the interview with Dr. Caldwell Esselstyn, Jr.:

Saturday, May 17, 2014

Omaha Vegan Meetup

Tonight we went to our very first Vegan Omaha Meetup at Crystal Jade restaurant. They have never really worked out with our schedule before tonight. We had fun, met some new people and enjoyed having an ENTIRE Chinese buffet be completely Vegan! Pretty awesome and very yummy! 

Sunday, May 4, 2014

Vegan NFL Linebacker, David Carter, Explains How A Plant-Based Diet Fuels 
His Performance On The Field

"As a professional athlete what I put in my body for breakfast, lunch, and dinner, are some of the most important decisions I make every day.

I must ensure I'm consuming sufficient calories to keep full and have the energy to perform at my peak while not overloading and slowing my body down. My career depends on it. So many people are shocked when they learn that I fuel my body with a plant-based -- vegan -- diet. I'm just shocked that it took me 26 years to gain the wisdom to do it!

A few months ago my wife and I sat down to watch a documentary, Forks Over Knives. I thought I'd learn something, but I wasn't prepared to have my world rocked. I have long heard about the benefits of eating vegan, but I never thought I could eat a plant-based diet and maintain my weight for football. What I realized watching the documentary is that all the effort I have been putting in to get big and strong for my professional career was actually killing me.
Since embracing a plant-based diet, small injuries that had been nagging me: tendinitis, arthritis, and, muscle fatigue have gone away. My recovery time and endurance have improved after enabling me to train even more!
I can honestly say that being vegan is not the only most efficient way to be full-body strong, it's also the most humane; everyone wins. I hope everyone will join me in eating delicious plant-based meals that can help you feel great, help the planet and make a world of difference for animals."
For more: