In my 30 years of practice providing health care to low income kids, I have seen the profound difference in dental decay in kids living in communities without fluoridation. Cortez is one example.

Effectively combating tooth decay requires a multipronged approach water fluoridation, healthy diet, good home care including brushing with a fluoride toothpaste, and regular dental care. The kids I see in Cortez often receive few or none of the above.

Kids dont have a choice, so I am advocating for them. All children deserve to grow up in healthy communities. Thats why community water fluoridation is so important. Its one of the greatest advances in our nations public health during the past century.

Because of its contribution to the dramatic decline in tooth decay, the Centers for Disease Control and Prevention has declared community water fluoridation as one of the 10 great public health achievements of the 20th century.

Fluoride is a mineral that occurs naturally in all water sources, even our local rivers, lakes and oceans, as well as many wells. It helps harden tooth enamel, protecting against decay, especially in the first five years of life when teeth are developing.

The profound disparities we see in oral health are evident in the poor, the elderly and other subgroup populations and minorities. According to the National Institute of Health (2000), 25 percent of children living below the federal poverty level experience untreated dental caries and decay. They are in pain, have difficulty concentrating and miss school.

I worked in public health clinics in Salt Lake City before 2000 when they began water fluoridation. The degree of dental decay I witnessed in younger children and their parents imitated the experience of working in a third-world country.

More than 70 years of credible scientific research and practical experience has shown that fluoride at optimal levels is the most cost-effective, practical and safe means of reducing dental decay. Optimum level is the key point to consider when discussing community water fluoridation.

Fluoridation of community water is simply adjusting the natural level of fluoride already present in our drinking water to 0.7 mg/L or parts per million the level proved to prevent tooth decay.

A miniscule .7 parts of fluoride in a million parts of water is comparable to 1 inch in 23 miles, a minute in 1,000 days or 1 cent in $14,000. According to the American Dental Association, this incredibly small amount of fluoride can keep all residents of our community, regardless of socioeconomic boundaries, healthy.

Water fluoridation is also an investment that offers a tremendous return. A study published this year by the Colorado School of Public Health found that $6.8 billion in dental costs nationally was saved in 2013 from an investment of $324 million in fluoridation. That is a $20 return for every $1 spent.

The initial research into the beneficial effect of fluoride began in the early 1900s here in Colorado. Not surprisingly, the greatest supporters of community water fluoridation are our public health nurses, pediatricians and dentists, who see not only the benefits of good oral health but also the negative consequences of tooth decay.

Durango has provided its community with fluoridated water for 60 years. It is vital that we sustain Durangos long-standing policy of safely supplementing the natural level of fluoride in our drinking water. It will help ensure a healthy future for all Durango residents.

Unfortunately, some in our community would like to remove the beneficial levels of fluoride added to our water, based on misconceptions and untruths about fluoride, and put the health of our communitys children and residents of all ages at risk.

The ballot proposal is misguided and would roll back generations of progress, especially for our most disadvantaged families, while offering no conceivable benefit.

We ask you to vote against Question 1A on April 4, for the sake of our communitys health and especially that of our kids.

For more information, visit VoteNO1aDurango.org.

Sherrod Beall, RN, MS, CPNP, lives in Durango and is a pediatric nurse practitioner. She is chairwoman of the Healthy Kids, Healthy Durango campaign against Question 1A. Reach her at sherrodb@gmail.com.

Read more here:
Vote against 1A: Fluoride protects our health - The Durango Herald

SALLY MILLER | Courtesy photos

Ingredients for a boneless healing broth include mushrooms, greens, garlic, ginger, celery, onions and more.

A plant-based Healing Broth is a bowl full of healthy goodness.

The ingredients simmer for several hours, bringing all the flavors together.

I am sure you have heard of the bone broth fad. I have been asked about it frequently.

As a nutrition educator, I work with people who make a variety of dietary choices. Some eat meat, some dont. I educate people about the benefits of whole plant-based foods. Bone broth would not be on my list.

Bone broth is made from boiling the bones of animals for a long period of time to extract the greatest amount of minerals and collagen. It is now available ready-made in bottles on the grocery shelf.

Some people use it as a meal replacement. I dont eat animals, and the thought of smelling an animal broth cooking in my kitchen is not appealing to me. There are other ways to feed your body valuable nutrition if you chose to not eat animals.

Animal bone broth is nothing new. However, it has become very popular with Paleo, Gut and Psychology Syndrome, and small intestine bacterial overgrowth patients as more functional doctors use it to heal leaky gut, arthritis and to modulate the immune system.

Supporters of consuming bone broth for these health issues also believe plants cannot provide everything the body needs to heal itself. There have been very few studies done to support these claims about bone broth, other than anecdotal. However, people who have seen improvements are steadfast supporters.

Is it possible, however, that when people clean up their diets in general and eliminate a lot of the problem foods they have been consuming, healing begins on its own? This can happen when adding more plant food and less processed food as well.

Eating collagen, for example, does not equal having more collagen. In Time magazine, William Percy, an associate professor at the University of South Dakotas Sanford School of Medicine, said, Since we dont absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking.

Instead, he said, the digestive system will break down the collagen into amino acids, and the body will use these building blocks wherever they are needed.

Bone broth as part of a well-balanced and nutritionally sound diet is probably harmless, but it is not some type of miracle food source with the ability to cure a multitude of aches, pains and diseases all by itself, he added.

In an article by NPR, Kantha Shelke, a food scientist for the Institute of Food Technologists, said, If you want to build collagen, you need more than bone broth. Eating a diet rich in leafy green vegetables is ideal. ... Plants offer richer sources of collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats of broth.

Whats more, she said bone broth may provide vitamins and enzymes, but they are denatured from heat as the broth cooks, rendering them less useful to the body.

Noted author and Phoenix-based naturopathic doctor Alan Christianson said, I have not gotten on board with this bone broth fad because I always try to avoid foods that have possible lead contamination. People with thyroid disease usually have MTHF-R gene abnormalities which make them really sensitive to toxicants like lead.

In living things, lead and calcium go together like peanut butter and jelly. If cows have lead in their feed, it will end up in their bones. This is why I discourage bone broth as a source of calcium.

A recent study questioned the safety of bone broth, showing that even when made from organic bones, it could have significant amounts of lead. Although, some have argued the amount of lead in bone broth is not that high, even the tiniest amounts of lead are worth avoiding.

These statements are enough for me to warrant avoidance of using bones for broth. Coupled with my desire to help animals, as well as people, I will not be swayed into the bone broth is the only thing that helps mentality. All the calcium, potassium and minerals found in bone broth are more easily found and assimilated in plant-based foods that include the vitamins and enzymes to help the body utilize them quicker.

My version of alternative plant-based bone broth is warming and has the umami taste and feel on the tongue. The main healing foods in my broth are:

n Shiitake or maitake mushrooms: Prized in Asia for their therapeutic value, they have played an essential role in Asian medicinal traditions. They are excellent sources of selenium, polysaccharides, iron, lentinan (powers the immune system) and glycosaminoglycans (helps build connective tissue). They are also good sources of protein, dietary fiber and vitamin C.

n Seaweed (wakame): Great source of Omega-3 (helps with intestinal health). It is a great source of zinc, B vitamins and amino acids, and it helps with collagen production.

n Coconut oil or olive oil: Healthy fats with a good omega ratio that helps the gut absorb nutrients and reduce inflammation. They also help with collagen production.

n Turmeric: Powerful anti-inflammatory.

n Spinach or kale: Full of vitamins and minerals, particularly high in vitamins K, A and C, magnesium, and calcium. Also a good source of protein and Omega-3. They also help with collagen production.

Unlike animal products, which are highly acidic, a vegetable broth is alkaline and can bring balance to a body that is too acidic. If you are unable to find some of the ingredients or dont like the flavors, add your own flavors and try to get as much variety as possible while keeping the above ingredients.

If you are looking for mushrooms in this area, contact Nancy Ward, president of the West Virginia Mushroom Club. Shiitake mushrooms are readily available at Kroger stores as well as The Purple Onion at the farmers market, but maitake are harder to find in this area.

If you cant find fresh, there are several companies that have dried mushrooms, such as Fungus Among Us. You can find those at Healthy Life Markets. However, the flavor and consistency will be slightly different. If you are interested in finding mushrooms with the group, visit its website at http://www.wvmushroomclub.net.

It will have a foray July 21-22 near Canaan Valley with guest presenters such as Tradd Cotter of Mushroom Mountain, South Carolina, who is presenting a workshop on Medicinal Mushrooms and How They are Being Used.

There is a bounty of medicinal mushrooms to be found in this area. It is extremely important to only forage for mushrooms if you are trained to identify them properly. They can be poisonous when misidentified and consumed. Join the club and learn to identify them properly to safely harvest your own.

Sally Miller is the owner and operator of Eats of Eden, a Charleston-based nutrition education business that offers an alternative choice for healing the body through nutrition. She attended Carnegie Mellon University and, in 2009, graduated from Bauman Holistic Nutrition College, specializing in holistic nutrition education. She has recently become certified as a gluten free practitioner. For more information on classes and consultations, visit her website at http://www.eatsofeden.com.

Serves 10-12

If you cannot eat seaweed or mushrooms because of health issues, this soup is also delicious and healing without them. To get additional protein, add cooked adjuki beans or a scoop of hemp seeds when serving.

12 cups water

1 large onion, skins left on and cut into chunks

1 head garlic, cut in half crosswise

1 2-inch piece fresh ginger, sliced

3 stalks celery, chopped

3-4 cups chopped shiitake mushrooms, washed and trimmed

1 stalk lemongrass, chopped

1 tablespoon black peppercorns

1-2 teaspoons sea salt

2 tablespoons ground turmeric or 1 2-inch piece of fresh turmeric, sliced

1 tablespoon coconut oil or extra-virgin olive oil

1 teaspoon crushed red pepper flakes (optional)

1-2 cups chopped greens, such as kale or spinach

cup kombu or wakame seaweed

Add all ingredients into an 8-quart stockpot.

Bring to a boil, cover and reduce heat to low.

Simmer for 2 to 3 hours.

Place a strainer in a large bowl or pot and pour the stock through it.

Serve immediately with fresh herbs or sprouts, or cool for later. Stock may be frozen for later use or stored in the refrigerator for 5 to 7 days.

Drink and heal.

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WV Culinary Team: Plant-based way to get nutrients of bone broth - Charleston Gazette-Mail (subscription)

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What, if anything, can we do in our own personal lives to possibly hold cancer at bay? Martha Teichner has some food for thought:

Chef Eric Levines Eureka! moment about healthy food came with his fifth cancer. Yes, hes beaten cancer five times.

That moment came on the best and worst day of his life. Hours after chemotherapy and radiation, barely able even to stand up, he competed on the Food Network show, Chopped.

In the middle of it I had that, like, moment of clarity where I thought, You know what? I could win this competition, and I could beat cancer, he told Teichner.

He did win. But his doctor told him, change the way you eat -- or die. So far hes lost 65 pounds.

So the relationship of food to health and wellness, its massive. I didnt get it, he said.

Now he wants everybody to get it. He sneaks healthy dishes like a stuffed acorn squash onto the menu at his N.J. restaurant.

When things are jammed down your throat, people resist, Levine said.

What you eat has tremendous bearing upon preventing or treating cancer and other diseases.

CBS News

What cancer patients eat matters. Mary-Eve Brown, an oncology dietician at Johns Hopkins University in Baltimore, told Teichner, Its been reported that two out of three people, when they show up for that very first oncology appointment for treatment, are already suffering nutritionally -- theyre undernourished or malnourished.

One patient, Jack Appelfeld, had about a quarter of a cup of chicken noodle soup. It went, as he put it, terrible. Because he was so malnourished, Appelfelds chemotherapy session had to be cancelled.

Any time that we hold treatment, that has impact on survival, said Brown. Thats how powerful nutrition is during your cancer treatment.Badly enough that Appelfelds scheduled chemotherapy had to be cancelled.

So, is there evidence that food can actually cause cancer?

Theres a relationship between high-fat meats and certain types of gut cancers, said Brown. Theres even a bigger body of evidence about obesity and cancer, female cancers, pancreas cancer.

Dr. Margaret Cuomo has produced a documentary and a companion book, both called A World Without Cancer.

Teichner took a spin around Dr. Cuomos local supermarket on Long Island. Her advice: Eat the rainbow. We want to eat a variety of colorful vegetables and fruits, Dr. Cuomo said. The anti-oxidants and anti-inflammatory qualities of the vegetables and fruits were seeing here today are those elements that are going to help us reduce the risk for cancer, diabetes and other diseases.

Dr. Margaret Cuomo (with correspondent Martha Teichner).

CBS News

So says Cuomo, but there is some debate about the role of specific foods in cancer prevention, even organics. Still, shes a believer and says consider organic. But if you gasp at the price, buy as much as you can afford. Its important that you eat the vegetable, so if you cannot get them organic, youre gonna eat the vegetables regardless.

And heres something you may not have thought about: We want to keep to the periphery of a supermarket, she said.

Rodale

Why? Because the healthier foods are going to be located there.

She says fill your cart with fruits and veggies, like tomatoes, peppers, oranges, broccoli, kale, collards, cabbage.

And try green tea. Green tea is known to have catechins, and that has a powerful anti-cancer effect, she said.

And what does all that look like on your dinner plate?

You want two-thirds of that plate to be consisting of vegetables, whole grains and fruits, with one-third of it protein, Dr. Cuomo said. That protein can be a bean -- black beans, chick peas, lentils. It can be a lean protein, like fish or poultry.

Teichner asked, And what do you say to people who say, I hate all that stuff?

Learn to like it, Dr. Cuomo laughed. Its good for you!

For more info:

Originally posted here:
Food for thought: Your diet and cancer - CBS News - CBS News

In late February, Dr. Salim Yusuf, a prominent cardiologist, gave a talk at the Zurich Heart House, circulated on YouTube before it was pulled. Citing observational data of his own, Yusuf asserted, after noting that he has no expertise in nutrition, that in effect, everything we know about diet and cardiovascular disease is wrong.

He told the world that eating fish is neutral, eating vegetables useless, and that heart disease rates go down as meat-eating goes up. If only he had recommended smoking cigarettes, the bizarre, surreality of it would have been complete enough to rival that famous scene in Sleeper.

Of course, this is wrong and strangely, for a researcher who has written many times on matters of epidemiologic methodology, wrong at the level of Epi 101.

Yusuf was citing observational data across many countries. The sine qua non of interpreting such data reasonably is the avoidance of the ecological fallacy, in which A and B both happen but are true, true, and unrelated.

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For instance, there is much less Ebola where there is more 4G LTE cell phone service, and more Ebola where cell phone service is poor, patchy, or absent. This, of course, is not because 4G LTE cell towers protect against the Ebola virus, but because Ebola is endemic in poor, rural areas of sub-Saharan Africa that lack such towers. There are innumerable examples of similarly nonsensical associations.

Sticking with only the most obvious of rebuttals: meat is a very small part of the diets in poor countries. As countries become more affluent, they can afford, and sadly for the health of people and planet alike generally choose to eat more meat. But affluence doesnt just procure meat. It also procures medicine, and technology. Countries that eat more meat have more cardiologists to prescribe drugs, and perform angioplasties; they have more cardiothoracic surgeons doing coronary bypass procedures.

One obvious way to confirm or refute the merit of cross-sectional data is to look for change over time in those very behaviors in a given population, and then ask if the results were as predicted.

Cultural transitions in both India and China have shifted traditional, plant-based diets to more meat-centric, Western type diets, and rates of chronic disease in general, diabetes and heart disease in particular, have skyrocketed. These massive examples, alarmingly on display for all the world to see, belie Dr. Yusufs conclusions.

So does a study, just published in JAMA, which looked at dietary components associated with mortality in the U.S.

Controlling carefully for other relevant variables, this study reaffirms the associations long backed by the weight of scientific evidence and sense alike: increased risk with highly processed foods, and reduced risk with vegetables, fruit, nuts, seeds, and fish.

We actually know some things about diet and health. These days, that view is often attacked as defense of dogma. But truth is not dogma; its just true. Its not dogma to defend heliocentrism against excessive scriptural literalism; it is irrefutable fact. And though many fewer accept it as such, so is evolution by natural selection. So is climate change. Scientists throughout history have at times died defending truth objectionable in their day, and the forces that burned them at the stake were the forces of dogma.

I presume we can agree that when zoos give meat to the lions and eucalyptus leaves to the koalas, it is not in the service of dogma.

Rather, it actually is possible to know some things based on consistent observation and sensible interpretation in context. We know what to feed dogs and dolphins, porcupines and penguins and tropical fish accordingly. We have the same bounty of observational information about Homo sapiens.

We have data from randomized trials, too, showing again, and again, and again much the same thing. Across populations and places around the world, decades and generations and research methods; diets rich in vegetables, fruits, whole grains, beans, lentils, nuts, and seeds and plain water for thirst lower rates of chronic disease and premature death, and diets lower in these and higher in meat, soda, and processed foods do the opposite.

The defense of this contention, which enjoys the support of a global whos who in public health, owes nothing whatsoever to dogma but rather is richly informed by data. It is a defense against dogma, a defense of both science and sense where they converge in a veritable sea of supporting sources.

Those of us defending what we truly do know about diet and health generally need not fear being burned at the stake these days for our pains. But since diet and lifestyle are the leading determinants of years added to or taken from lives, and life added to or taken from years there certainly are lives at stake in this debate. For that very reason, science and sense must prevail.

Dr. David L. Katz;www.davidkatzmd.com; founder, True Health Initiative

Continued here:
Dr. David Katz, Preventive Medicine: Diet and truth - New Haven Register

The latest fad diet riding on the coat tails of the low-carb trend is the ketogenic diet. This nutrition planhas been around for ages, and has been effectively used in the treatment of epilepsy, but its also become popular to help folks shed pounds. Heres what you need to know about this diet plan before you hop on another fad diet bandwagon.

About the Diet

This diet promotes low carb, moderate protein, and high fat intake touting health benefits such as weight loss and improved overall health. It promotes an extremely low intake of carbs: about 30 grams per day. For the average American on a 2,000 calorie diet, this would be 120 calories of any type of carb per day. You can find carbohydrates in fruits, vegetables, grains, dairy, and legumes which, when minimized in the diet, limits food choices dramatically. The distribution of macronutrients recommended is 5% carbohydrates, 25% protein, and 70% fat.

The fats recommended include both unsaturated like avocado and fatty fish along with saturated like whole milk, sour cream, and mayonnaise. Flour, sugar, and other such carbs are not recommended on the plan. Fruits are eaten in very small amount, low carb vegetables are recommended, and nuts in moderation.

The purpose of taking in so few carbs is to put your body in a state called ketosis. As carbs (AKA glucose) is the bodys primary source of energy, 30 grams of carbs runs out quickly forcing the body to utilize fat and some protein (or ketones made from fat) as a source of energy. When excess fat and protein is used for fuel, it creates an acidic environment in the blood, known as acidosis. Long-term acidosis can cause damage to your organs and is potentially deadly. While in this state, the body acts as if it is in starvation mode and other side effects include headaches, fatigue, irritability, and loss of muscle mass.

The Costs

Although this diet eliminates added sugars, the plethora of protein and fats can cost you a pretty penny (avocados and meat arent cheap!). Further, its very tough to follow a diet with a maximum limit of 30 grams of carbs, which is equivalent to 2 slices of bread.

This plan also eliminates many food groups, especially fruits and vegetables which have been shown to help lower the risk of chronic diseases like heart disease. The 2015 dietary guidelines found that 90% of Americans dont eat the recommended amount of vegetables, while about 85% dont eat the recommended amount of fruit. Eliminating most fruit and vegetables also takes away many important vitamins, minerals, and phytonutrients that can help keep you healthy in the long run.

Other huge costs include taste and sustainability of the diet. Eating loads of meat, cheese, and avocado can get boring without fruits, vegetables, grains, and nuts. Go ahead and try it for a few days, or even a week or two, and youll miss out on those other food groups in no time.

The Good

The Not-So-Good

Bottom Line

Between the lack of nutrition, health consequences and lack of flavor, this is one diet plan that just isnt healthy (or tasty!) to follow.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author ofThe Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

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Diet 101: The Ketogenic Diet - Healthy Eats (blog)

Good news for adherents of the 5:2 diet - you can now heap a little bit more onto your meagre plate during "fast" days.

Dr Michael Mosley, who devised the weight loss regime, has addressed what is arguably his diet plan's biggest draw back - restricting yourself to just 600 calories two days a week.

Dr Mosley accepted that sticking to such a rigid food intake in 24 hours was a push for even the most committed dieter.

So he's made a few adjustments to the plan, which has won an army of global followers, including A-listers like Beyonce and Benedict Cumberbatch.

Bride-to-be shed HALF her body weight in a year so she would look good in her wedding photos

Dr Mosley's new diet plan adds an additional 200 calories onto your 'fast day', allowing you to gorge on a maximum of 800 calories across three meals.

He also advises starting your 24-hour fasting period in the evening, so that you sleep through almost half of it, making it easier to resist the hunger pangs.

"What Id recommend is that you have a slightly earlier supper on the evening before, and then a slighter later breakfast on the fasting day," he told Mail Online.

"That way, youll be fasting for 13 hours or more overnight."

However he warned not to waste those extra 200 calories on 'empty calories' - normally junk or process foods that contain little nutrition.

Dr Mosley is a self-confessed nutrition nerd, who presents consumer documentary shows for BBC's Horizon.

It was while he was doing research for the show in 2012 that he came across intermittent fasting and decided to try it out for himself.

He lost 20lbs and reversed the type 2 diabetes he had only just been diagnosed with.

View original post here:
Dramatic change to the 5:2 diet will make fast days a LOT easier - Mirror.co.uk