Colette Bouchez On Health, Beauty, Style , Attitude for Fabulous Women Over 40!: April 2009

Tuesday, April 28, 2009

Swine Flu , Pregnancy & Fertility: Special Advice

By Colette Bouchez

With the swine flu now holding the potential for a worldwide pandemic, there is perhaps no one more worried about getting sick than women who are pregnant.

This is particularly true for those of you over 35 who may already be struggling with fertility issues - or maybe undergoing fertility treatments right now.

The good news is that pregnancy doesn't necessarily increase your risk for getting the swine flu - or any other type of flu. However, it is important to note that if you do get the flu while you are pregnant, studies show you are up to five times more likely to suffer serious complications - such as pneumonia. And that is often where most of the flu fatalities lie.

In terms of risks to your baby, the greatest threat from illnesses such as the flu occur from high fevers in the mother during pregnancy. Sustained body temperature over 101 degrees, and particularly over 102 degrees can increase the risk of miscarriage and lead to an increased risk of neural tube defects in your baby - which include life-threatening malformations of the brain and spine.

The good news is there are things you can do to prevent these problems even if you get the flu.

The first is to control your fever.The March of Dimes recommends acetaminophen (Tylenol) but talk to your doctor first to make certain it's okay for you. You should also try to keep your body as cool as possible with cold compresses, and drink plenty of fluids. Pregnancy is not the time to "sweat out " a fever.

Second is continue to take your prenatal vitamins - particularly 1000 mcg of folic acid. Studies conducted at the National Center on Birth Defects and Developmental Disabilities in England, found that women who took a multi vitamin high in folic acid during pregnancy decreased their baby's risk of birth defects, even if they ran a fever while pregnant.

In terms of the the two medications used to treat swine flu - Tamiflu and Relenza - like other flu medications they are ranked by the FDA as "Category C " drugs - meaning they have not been tested for use during pregnancy. That said, it's important to note that there have not been any cases of birth defects or other serious health concerns linked to the use of these drugs in pregnant women who have used them.

So, if symptoms are severe, your doctor might suggest a course of either drug, and if this is the case, experts say don't be fearful.

Finally, relax and don't worry! Right now, the stress and anxiety of worrying about getting sick is likely to cause you more harm than the risk of actually getting the flu, which at this point is still quite small.

For more tips and information on swine flu and pregnancy, and some important details on what to do if you contract swine flu while undergoing fertility treatments, check out this article on GettingPregnantNow.org.

For more health and beauty information for women over 35 visit www.RedDressDiary.com.

Copyright by Colette Bouchez 2009 - All Rights Reserved.
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Friday, April 24, 2009

Doctors Say Reprogramming Sweet Tooth Key To Weight Loss & Improved Health

Health researchers say “skinny sodas” and other products that reprogram our “sweet tooth” could revolutionize our taste buds and our waistlines. Here's the skinny on the new way to lose weight and stay healthy. - By Colette Bouchez

With spring in the air and summer just an AC blast away, millions of Americans will be swapping their hot mug of java for a icy blast of Coke – or Pepsi or 7UP or Mountain Dew. But for many – particularly women - guzzling down a season of sodas can mean more than a few extra pounds by summer's end. It could also mean some serious health consequences.

Indeed, according to a 20 year study of some 90, 000 women just published in the American Journal of Clinical Nutrition by the Harvard School of Public Health (HSPH), those gals who drink more than two servings a day of a high sugar beverage have up to a 40 percent increased risk of heart disease, when compared to those who drink less.

"Healthier beverage options would allow individuals to make better choices," stated Walter Willett, professor and chair of the HSPH’s Department of Nutrition.

Moreover, in a report issued earlier this week these same Harvard researchers cite cache of clinical research showing direct links between high sugar soda and fruit juice consumption to type 2 diabetes and the nation's growing obesity problem.

But the Harvard researchers are not content with simply pointing out what we are doing wrong. Willett and his group believe that one key to controlling both our bulging waistlines and our growing risk of diabetes and heart disease lies in reprogramming our national sweet tooth to be satisfied with less – and they are taking steps to help us do just that.

Putting significant pressure on the American Beverage Association, the doctors are calling for the creation of a new category of low-sugar beverages – drinks that still contain sugar, but much less.

“The aim is to re-educate the American palate to a lower expectation of sweetness, as well as to give consumers clear information to help them make healthier choices,” state Willett .

Part of the push also includes putting pressure on the FDA to change soda and fruit juice labeling requirements so that calorie counts reflect the whole can or bottle – and not just a single serving. This they say, is particularly important since most folks consume far more than a single serving at one time.

Typically, a 12 ounce can of soda contains between 10 and 12 teaspoons of sugar – about 48 grams of sugar or 4.2 grams per ounce. That translates into as much as 175 calories. The new guidelines call for no more than 1 gram of sugar per ounce - a reduction of nearly 75%. This is similar to what jelly and preserve makers Smuckers and Polaner voluntarily did a number of years ago when they introduced a line of “low sugar” preserves and jellies which contain about half the amount of sweetening as traditional versions.

Not surprisingly however, when it comes to soda, manufacturers may need legislation to make the change. The American Beverage Association responded to the Harvard research by citing data previously published in the Journal of the American Dietetic Association showing the national craving for “full calorie” soft drinks and fruit juice has gone down- not up, since 2006.

"The data shows that the American public is taking advantage of the many beverage innovations being developed by the beverage industry, including the introduction of of new no- and low-calorie beverages," she is crediting with saying in FoodQualityNews.com

While this may be true, still the Harvard researchers believe that swapping sugar for artificial sweeteners isn't the answer - mainly because it continues to stoke our appetite for sweet treats. Thus, the more we remain accustomed to eating something sweet, the more sweets we will ultimately need to fill our sweet tooth.

Juices Even High In Sugar

Now if you're thinking the way around all this is to simply swap soda for fruit juices – not so fast. While it's true that juices contain beneficial antioxidant vitamins and other phyto nutrients, research shows the sugar content of these drinks can be the same – or even higher than sodas – and in this way pretty much negate whatever nutritional protection you think you're getting.

In the research presented by HSPH, a single serving of a typical cranberry juice cocktail contains about 12 teaspoons of sugar ( or 48 grams per serving) while 100% grape juice contains a whopping 63 grams of sugar per serving – or 15 teaspoons ! Apple juice, which many Mom's frequently use to “quiet” their babies, may instead be creating a sweet tooth with 11 spoons of sugar per serving. Meanwhile, orange juice, America's “healthy “ breakfast beverage , contains about 10 spoons of sugar per serving – or 48 grams.

While some of the sugar in juices is admittedly natural – resulting from the fruit itself – still in concentrated form you're not only getting far more, but without benefit of the fiber found in the whole fruits ( which changes the way the sugar is metabolized) experts say you're getting a fattening sugar rush of calories, while priming your sweet tooth to crave more. And don't forget that many juices also add additional sugar or, worse still, high fructose corn syrup which has it's own set of possible health consequences.

How To Cut The Sugar – And Keep The Taste – Right Now!

While the Harvard group is hopeful their efforts will eventually lead to a change in not only manufacturing tenets, but also consumer taste buds – and cravings – if you don't want to wait for the beverage industry to get on board, here are some suggestions for cutting down the sugar in what you eat and drink now.

1.Dilute sodas and juices with lots of ice – or plain seltzer. Moms can turn one family size bottle of soda into two with the addition of a bottle of seltzer. As long as the fizz is there you might be surprised at how little your family notices the difference. If they do, try combining two-thirds of bottle of soda with one-third plain seltzer. And remember, dilute diet sodas as well – the key is to be satisfied with less sugar.

2.Cut down the sugar you add to your coffee or tea, dropping a ½ teaspoon every few weeks until you are down to a ½ teaspoon.

3.If you bake, reduce sugar by up to a half cup. To add bulk increase flour by a quarter cup.

4.Buy smaller glasses. Seriously. In the 1940's, 50's and 60's, breakfast juice glasses were 4 ounces. Today they are 8 ounces. Cut back to 4 and eventually you'll be satisfied with less.

5.Trade up “fruit skins” and dried fruits for fresh or frozen fruits.

6.Buy canned fruit packed in water or “lite “ juices – then soak in plain water before serving.

7.Dilute ½ cup of ice cream with ¼ cup no fat plain yogurt. You can do the same with puddings if you do it right before serving.

You may also be interested in reading:

Eat This and Reduce Menopause Hot Flashes

New Smart Foods Reduce Blood Pressure, Improve Heart Health

Or to find more more health and beauty news from healthy lifestyle expert Colette Bouchez visit RedDressDiary.com.

Friday, April 17, 2009

Spring -Summer Allergies Triggered by Health Foods

Fruits and veggies are healthy food fares – but not for some who suffer with seasonal allergies. Here's what you need to know to reduce allergic reactions, and still eat all your vegetables! - Colette Bouchez

There's no debating the health benefits of fruits and vegetables. But if you suffer from spring and summer allergies, and particularly hayfever, experts say don't be surprised if certain fruits and vegetables make your symptoms worse.

Indeed, according to a group of British allergy specialists, the incidence of fruit and vegetable allergies is on the rise, particularly among those who already suffer with seasonal allergies to grass, trees and pollen.

“Dr Pamela Ewan, an allergy consultant at Addenbrooke's Hospital in Cambridge, recently told the BBC news : "We have seen a big rise in the number of cases in the past four to five years.
"It is a bit like the peanut allergy was the epidemic of the 1990s. I think fruit and vegetables are becoming the epidemic now.

The reaction from fruits and veggies is primarily OAS – oral allergy syndrome, which causes itching and swelling of the lips, tongue and throat. It can begin almost immediately after ingesting the food but usually doesn't last more than an hour. While it's not normally serious, it can become so, if the allergy is severe enough and breathing is restricted.

The fruits and veggies most likely to cause the reaction in spring and summer include celery, carrots, tomatoes, apples, peaches, pears. The reason? They share the same or similar proteins with some of the trees, pollen and weeds that are prevalent during this time of the year. Experts say the combination of the two exposures brings on the reaction.

“Exposure to other allergens can make food allergies worse – so if you have a mild allergy to cats and a mild allergy to a fruit and you are exposed to cats and eat the fruit at the same time, your reaction to both may be much worse,” says David Rosenstreich , MD, the director of the division of allergy and immunology at Montefiore Medical Center in New York City.

Moreover, Rosenstreich cautions that “ If you are allergic to tree pollen, you can also be allergic to any fruits that come from that tree, as well as foods that cross react with pollens, such as ragweed and melon or grass and certain spices,” he says.

Reducing Allergic Reactions: What To Do

Now if you're thinking this a great excuse to push the fruits and veggies off the plate and fill it with those tasty, non-allergic donuts instead, well, not so fast! There are things you can do to cut down the risk of an allergic reaction and still eat your fruits and veggies too!

Here's what experts say you can do:

1.Eat canned fruits and veggies. Most often the heating process used in canning will break down the proteins linked to allergic reactions so reactions will be minimal.

2.Prepare fresh fruits by stewing them ( add a bit of water, bring to a boil and simmer over a very low flame for up to 30 minutes, adding water when necessary), or you can steam both fruits and veggies to also break down the proteins.

3.Peel and cut the fruits and veggies and then wait ten to fifteen minutes before eating. This can also help reduce some chance of reaction.

4.Avoid eating fresh fruits and veggies outdoors when pollen exposure is the highest.

Friday, April 3, 2009

New Food Process Aids Diabetics By Removing Sugar Increasing Flavor

A new way of naturally reducing sugars while enhancing flavors in fruit and vegetable juices offers those with type 1 and type 2 diabetes a way to gain the benefits of phytonutrients without losing sugar control. - Colette Bouchez

You almost can't page through a magazine or flip open your laptop without seeing some new study on the health benefits of replacing soda or even heavily caffeinated drinks with the healthful benefits of fruit and vegetable juices.

But if you're one of the millions of folks dealing with type 2 diabetes or the precursor condition known as insulin resistance, then you also know that many fruit and vegetable juices are off- limits due to an exceedingly high sugar content.

Now, a group of Chinese scientists from Jilin University in Changchun, China have unveiled a brand new way of producing these juices that removes the sugar – but keeps and even enhances the natural flavor, nutrients and vitamin content in every gulp!

“ Our process significantly removes the sugar but retains the nutritional contentof the juices raw materials,” says co-developer Xiuqi Liu , speaking earlier this week before the National Meeting of the American Chemical Society in Salt Lake City where the new system was revealed.

As Liu explains, the new filtering process employs a natural compound known as lactic acid to create a type of fermentation that dramatically reduces the sugar content of these juices, but keeps everything else – including the flavor - in tact.

The system works, he says, by changing carbohydrates into lactic acid, a process which naturally reduces the sugar content.

The specific types of lactic acid bacteria used to ferment the juices was L acidophilusand L plantarum, cultures commonly found in yogurt . The researchers claim these produced the best results, with juices holding up for at least 4 weeks after being processed.

Moreover, the scientists says the process also enhances the flavors of each juice – making them not only healthier, but also tastier.

Perhaps best of all, the process isn't expensive and doesn't require the addition of any special processing equipment – meaning that almost any juice manufacturer can take advantage of the new system to produce a healthier health food!

And indeed, the new system is expected to be in place and in full use by a number of key industry leaders within about a year.

Get The Health Benefits Right Now

In the meantime, however, you can gain nearly all the benefits of fruit juices – with less impact on blood sugar – by simply eating the whole fruit or vegetable. So, for example, instead of starting your day by pouring a glass of OJ, begin it by eating an orange. Instead of downing a glass of grape or apple juice with lunch, try a handful of grapes or munch on an apple.

Of course you won't get the concentrated power punch found in a glass of juice. But you will be taking in less sugar – plus you'll gain additional benefits from the fiber and other natural compounds found in the whole fruit. Moreover, many of these same compounds slow down the absorption of sugars into your bloodstream, so it won't be necessary for your body to produce as much insulin. And that can not only help control your blood sugar, but also your weight.

You might also enjoy reading:
Dieting Easier Thanks To New Secret Food Ingredient
Study: Eat This and Reduce Hot Flashes and Midlife Depression

For more great health and beauty news for women visit RedDressDiary.com - the SOURCE for fabulous women over 40!