WHAT SCIENCE STILL DOES NOT KNOW ABOUT FOODS? SPECIAL DIETS

SPECIAL DIETS 

Special diets can be of value for certain specific health problems. For example, a protein-free diet may be prescribed in some cases of severe kidney damage; a high-protein diet in some cases of hepatitis; a high- residue diet in cases of atonic constipation; a low-fat diet in certain diseases of the liver and gallbladder; a low-purine diet in gout; a low- sodium diet in high blood pressure, congestive heart failure, and toxemia of pregnancy; a bland diet for ulcer, gastritis, and hiatus hernia; a gluten- free diet for celiac disease and cure. 

Special dietary treatment is also an important part of the overall therapy in many cases of diabetes. Whenever a special diet may be of value, it should, of course, be prescribed by a physician on the basis of the patient's individual needs.

WHAT SCIENCE STILL DOES NOT KNOW ABOUT FOODS 

Every physician and scientist concerned with nutrition knows well that despite all that has been learned, much more remains to be. At any time, some fundamental new finding-of a previously unknown vitamin or other essential nutrient-may be made. 

At the risk of being repetitious, we would like to emphasize again that every advance to date has underscored the one fact: except in special instances, the best and healthiest diet is a balanced and generously varied diet. Nature distributes her largesse. We can be most certain of benefitting from it by making use of many rather than limited numbers of foodstuffs. Almost certainly, if we do this, we will be enjoying the values of still-undiscovered vital elements.

WEIGHT CONTROL 

WHILE THERE are nutritional diseases due to deprivation-rickets, scurvy, and others-by far the most common nutritional disease in this country is one that results from abundance. Overweight, affecting one in every five Americans, is a mammoth, chronic, frustrating problem. 

It can be called, justly, the number-one health hazard of our time. It's a remediable problem-but not, unfortunately, the way most of us choose to go about attacking it. To a much lesser extent, underweight constitutes a health problem. And the correction of both is an important function of preventive medicine. 

Heart problems and Sugar intake - Bodily reactions

SUGAR AND THE HEART 

Can consumption of large amounts of sugar be as much of a factor in coronary heart disease as cholesterol? So British investigators led by Dr. John Yudkin of the University of London maintain. They note that over the past 200 years in Great Britain sugar consumption has gone up almost 25-fold, from an average of 5 pounds per person in 1760 to 25 in 1860 and to 120 pounds in 1960. 

A sizable increase in sugar consumption in the United States also has been noted by American investigators. The British workers note that increasing affluence anywhere is accompanied by increased incidence of heart attacks and by diet changes which include greater consumption not only of fat but of sugar.

They point to studies showing that recent Yemeni immigrants to Israel have little coronary thrombosis but those who have been in Israel 20 years or more become prone to the disease-s-and the major change in their diet is increased sugar consumption. 

Among their own studies, Yudkin and his co-workers report one covering three groups of men, aged 45 to 66. Twenty had recently suffered first heart attacks, 25 had hardening of leg arteries, and 25 others had no health problems. The sugar intake of the first two groups customarily had been roughly twice that of the healthy group. 

Not all doctors agree with Dr. Yudkin. Much work remains to be done to identify the mechanism by which sugar in excess may produce artery disease. And a big question to be answered is whether reduction of sugar intake will reduce risk of artery disease. Still, even the possibility that sugar may be involved in this major disease adds another reason why moderation in its use appears warranted. Ordinary refined sugar is what nutritionists call an "empty calorie" substance. 

It provides energy-but no protein, no vitamins, no minerals. It can add to body weight but does not help the body repair itself. Sugar, as contrasted, say, with cereal, puts the body at a nutritional dis- advantage. 

THE IRON-DEFICIENCY PROBLEM And the Causes in Our Body system

THE IRON-DEFICIENCY PROBLEM

 A deficiency of iron in the diets of young girls and women is a cause of growing concern. Iron deficiency can produce anemia, and the need for iron is universal. Generally, there is no problem in men, who require only 10 milligrams (1/3,000 of an ounce) of iron a day to maintain adequate body stores. 

But menstruating and pregnant women require 18 milligrams a day, and dietary analyses indicate that many adolescent girls and menstruating women have an iron intake of only 10 milligrams a day. Some studies reveal iron-deficiency anemia in as many as 60 percent of pregnant women. The problem centers around the fact, that overall iron content of foods on the market runs around 10 milligrams for every 2,000 calories.

Thus, unless she is paying particular attention to iron, a woman consuming 2,000 calories a day will not be getting adequate amounts of the mineral. The fact is that 50 to 60 percent of iron in the diet comes from cereals and meats, with nearly equal contributions from each, but the proportion of cereals and meats consumed by women varies widely. 

Whenever weight is a problem, too, the tendency is to reduce consumption of cereal products. Most meats provide 2 to 3 milligrams of iron per 3-ounce serving. Dry beans and nuts provide about 5 milligrams per cup. Most leafy green vegetables contain from 1 to 4 milligrams per cup.

Egg yolk, whole grain and enriched bread, potatoes, oysters, dried fruits, and peas are other good sources. There are on the market a number of prepared breakfast foods fortified with high levels of iron; some provide 8 to 10 milligrams per one-ounce serving. The use of iron-fortified food items when necessary to achieve adequate iron intake can be an important aid to health. For some women with high iron requirements-during pregnancy or because of abnormal menstrual losses-physicians may need to prescribe supplemental iron preparations.

How Vitamins act and their influence in our body care?

VITAMINS

 About $1.5 billion is spent yearly for vitamins, much of it by healthy people convinced by high-powered advertising that they need extra vitamins. While essential, vitamins are required only in minute amounts, and a fully adequate supply is provided by a balanced, varied diet. To be sure, some people, relatively few, may need vitamin supplementation because they do not absorb certain vitamins properly when they are on vigorous reducing diets. In such cases, medical advice is required. 

Vitamins in excess cannot restore the vigor of youth or perform other assorted health miracles. If diet is poor, vitamin-deficiency diseases may result: scurvy, with its gum bleeding, muscle aching, general weakness caused by deficiency of vitamin C; rickets with its bone deformities from deficiency of vitamin D; pellagra with its mental deterioration from deficiency of one of the B vitamins (niacin).

Correction of a deficiency when it exists may produce near-miraculous changes. But unless there is an actual deficiency, increasing vitamin intake with supplements-adding more to what is already adequate---can be useless, needlessly expensive, and in the case of some vitamins such as A and D can be harmful, since these two vitamins can accumulate in the body to poisonous levels. Some interesting, though not definitive, reports on the possible value of large doses of vitamin C taken early during a common cold have appeared recently.

The following table lists excellent sources of principal vitamins: Vitamin E Vegetable greens: beets, kale, chard, mustard, spinach, turnips Yellow vegetables: carrots, yellow squash, sweet potatoes Beef liver Cod-liver oil, halibut-liver oil  Vitamin B (several vitamins, including niacin and thiamine, make up the B family) Liver, pork, beef, salmon Whole-wheat bread, enriched bread, oatmeal and other cereals Peanuts, peanut butter Vitamin C Citrus fruits: oranges, lemons, grapefruits, limes Tomato juice (fresh or canned) Strawberries, raspberries, gooseberries, currants Vitamin D Halibut-liver oil and other refined fish-oil preparations Vitamin D milk Exposure of the skin to sunlight 

WHEN TO EAT? TIMING MATTERS

WHEN TO EAT

Meal patterns generally are dictated by custom, work schedule, and personal preference. Most people eat a light breakfast, moderate lunch, and hearty evening meal. If you have a preference, however, for more but smaller meals, there is certainly nothing wrong with eating that way. 

In fact, we believe that, where feasible, more but lighter meals are desirable since they are easier to digest and put fewer loads on the body. The fact is that there is a limit to what the body's chemistry can take on at any one time. 

One can add to a fire a reasonable amount of wood The Food You Eat I 53 or coal and have a vigorous flame. But if too much fuel is added, the fire huffs and puffs, smokes and smolder’s inefficiently.

So, too, with the body when it is burdened with dealing with a big evening meal,

 For example, Quite possibly, too, if a large amount of fat or cholesterol is consumed at one sitting, the body may not be able to metabolize it completely, and it may overflow into vital areas such as the arteries. 

When obesity is a problem, the practice of eating five or six small meals daily may be helpful. There are fewer tendencies to overeat when smaller portions are taken more often-and fewer tendencies to indulge in snacks. When you know you will be eating again in two hours or so, the temptation to snack is not so great. 

HOW MUCH TO EAT - A word about food

FOOD CAUSES

It is better to eat no more than eighty per cent of your capacity. A Japanese proverb has it that eight parts of a full stomach  ache sustain the man; the other two sustain the doctor."

So one of the Zen masters is quoted in the book Three Pillars of Zen (Beacon Press, Boston, 1967)

The advice is relevant. That Americans generally consume too many calories for the amount of physical energy they expend is a matter of record and of increasing concern as the energy expenditure tapers off even more. Every five years, the National Research Council, which serves as scientific adviser to the United States government, publishes recommended dietary allowances.

After recommending, in 1963, a cut of 100 calories per day for men and women, it recommended another 100-calorie reduction in 1968. In its calculations, the Council uses a "reference" man and woman-each 22 years old, weighing 154 pounds and 127 pounds respectively, living in a mean temperature of 68 degrees, and engaging in light physical activity. 

Such a man, the Council now figures, needs 2,800 calories a day; the woman 2,000. The Council also recommends that caloric intake be cut below these levels with age-by 5 percent between ages 22 and 35, by 3 percent in each decade between 35 and 55, and by 5 percent per decade from 55 to 75.

This brings the figure for the woman, for example, to 1,900 by age 35, to 1,843 by age 45, to 1,788 by age 55, to 1,699 at 65 and to 1,614 at 75. These, of course, are general guidelines, leaving room for individual variations, and your physician may well have suggestions of value for you. It is a measure of good health, and a contribution toward maintaining it, to reach and keep a desirable weight. 

For that, an effective balance between food intake and energy output is needed. If you are currently at ideal weight (see table on page 61), your intake and output are in balance---which is fine if you are getting adequate amounts of exercise. Exercise, of right kind and in adequate amounts, is a vital element in health for many reasons (see Chapter 8). If you should need to increase your physical activity, you will need to increase intake to maintain desirable weight.

How much and What foods we have to take?

Cereals and breads

4 servings of enriched or whole grain cereals and breads

One serving equals 1 slice of bread; 1 small biscuit or muffin; 1 cup of potatoes, pasta, or rice; 3/4 to 1 cup of flaked or puffed cereal; or 1/2 cup of cooked cereal.

Fruits and vegetables

4 servings, including one of citrus fruit or tomatoes and one of dark green or leafy vegetable

One serving equals 1/2 cup of canned or cooked fruit; 1 fresh peach, pear, etc.; 1 cup of fresh berries or cherries; 1/2 cup of cooked vegetables; or 1 cup uncooked leafy vegetables.

Meat and protein rich foods- 2 servings of meat, fish, poultry, eggs, or cheese

 Occasionally nuts, dried beans, peas may be substituted for the meats. 

One serving equals 3 oz. of lean, cooked meat; or 3 eggs; or 3 slices (ounces) of cheese. Foods selected each day from each of the four groups provide balance; and by varying the choices within each group, you can expect to achieve a desirable averaging of intake of trace elements as well as other essential nutrients. 

For the same reason, it is a good idea, we suggest, for you to sample unusual foods whenever you can-internal organs such as liver, kidney, heart, sweetbreads, sea-foods, Italian and Chinese vegetables, and other national dishes. 

WHAT IS A BALANCED DIET?

Understanding Balanced Diet

Nearly 50 nutrients; including amino-acids (the constituents of proteins), carbohydrates, vitamins, and minerals are now known to be essential for health. A balanced diet is one that can supply all the essentials. It is almost certain that as time passes still other essential elements in foods will be isolated. This is added reason why a balanced and varied diet makes sense; if it is balanced and varied, it can supply all known requirements and others still unknown. 

The currently known essential nutrients have their specific functions. Briefly, because muscles, heart, liver, kidney, and other organs are composed chiefly of proteins, proteins are needed for development and growth of these organs during childhood and adolescence. After growth is over, body tissues, which are continually being worn out, must be   replaced by new materials, So ample dietary protein is essential at all times. 

Meat, fish, milk, and eggs are among the main sources of protein. Bones are composed chiefly of mineral substances such as calcium and phosphorus which are required both for original bone formation and for maintenance. Milk-fresh, canned, dried, skim, or whole-is a major source. Calcium also is supplied by American and Swiss cheese, molasses, turnip tops, dandelion greens.

And cereals, meat, and fish contain phosphorus. 

The fuel of life-what the body burns for energy-is sugar. Carbohydrates, which include both sugars and starches, provide the fuel most readily, for in the body starches are quickly converted to sugar. Fats and proteins also supply the fuel for metabolism-not as quickly, but they can be stored by the body as reserves, for use as needed. Vitamins help to convert foodstuffs into body tissues-skin, bones, muscles, nerves. Although required only in minute amounts, their role is obviously vital, and it is suspected that trace elements and perhaps still other materials yet to be isolated may perform similar functions.

A well-balanced diet-for young and old, active or sedentary, tall or short-can be supplied daily from four basic food groups: Milk and milk products- 2 servings for adults; 3 to 4 for children; 4 or more for teen-agers. One serving equals an 8-oz. glass of whole or skimmed milk; 1 oz. (1 slice) of hard cheese; or 1/2 cup of cottage cheese. 

Minerals Causes on our health

Investigations on Minerasls

Currently, scientists are investigating the influence on human health of many other trace elements, including chromium, manganese, cobalt, cadmium, copper, selenium, molybdenum, vanadium, nickel, and fluorine. Some preliminary evidence suggests that a deficiency of chromium may play a part in diabetes and, on the other hand, an excess of cadmium may adversely affect blood pressure. 

Even arsenic may be needed by the human body in these trace amounts. Trace materials occur in water and in soils, find their way into foods, and may be present in relatively large amounts in some foods, relatively small amounts in others.

Existing knowledge is still inadequate; there is enough to suggest the importance of trace materials but far from enough yet to provide a reliable guide to how much of them the body needs, how much of them can be dangerous, and their concentrations in various foods. Earlier, the discovery of the role of vitamins in human health under- scored the need for a balanced diet that would provide the vitamins. Now the work with trace materials underscores the need even more. 

How Your Food Causes illnesses and remedies

THE FOOD YOU EAT IS THERE 

someone food or class of foods with special value for preventing disease? The science of nutrition has much to offer for health but it does not take the form of a panacea food or food combination. The one fact that stands out most clearly as new advances are made is that except for certain specific problems-disease states for which special diets have been definitely established as helpful-the healthiest diet has two basic characteristics: it is balanced and it is varied.

NEW REASONS

FOR BALANCE AND VARIETY One of today's most exciting research stories have to do with investigations into the role of trace elements in health and disease. It has long been known that an amount of iron that would bulk up no bigger than a couple of nails stands between us and suffocation, for iron is an essential part of the blood substance hemoglobin, which carries oxygen to body tissues. But it now seems that many other elements in minute amounts-each constituting at most 1/10,000 of body weight and very often far less- may play significant roles.

Recent studies have suggested that lack of adequate zinc in the diet can delay wound healing and may be a factor in diseases of the arteries. In one investigation, zinc supplements were given to some Air Force men who had undergone surgery. Their surgical wounds healed in less than half the time required in other men who had had the same surgery but did not receive zinc supplements. The results not only demonstrated zinc's role in speeding healing; they suggested that the diet of these airmen may well have been Zinc-deficient.  

Building General Health as Preventive Therapy In a later study, investigators treated with zinc supplements a group of patients who had skin sores that refused to heal. Of the 17 patients in the group, 11 were found to be deficient in zinc, and in all 11 the chronic skin ulcers healed with zinc treatment. The remaining was not zinc- deficient, and although they received the same treatment, their wounds still did not heal. Although the relationship between zinc deficiency and hardening of leg arteries that can block circulation and cause gangrene is not clearly established, some patients who were deficient in zinc and had advanced degeneration of the arteries have shown improvement with zinc therapy. 

10 ways to check your Medication is Proper or Not.

If a patient is receiving hydrocortisone and then is given either an antihistamine or a barbiturate, the hydrocortisone effect is lessened. If a patient is taking an antihistamine for an allergy and uses alcohol, the result may be central nervous system depression. If a patient is using alcohol and takes a barbiturate, there is a marked increase in the effect of the barbiturate, which has been responsible for many deaths. An understanding of the complex details of drug interaction is some- thing for a doctor to be aware of and make use of, not for a patient to worry about. And the point of mentioning the subject here is simply this:

If you are already taking one or more drugs for a condition, when you see a physician about a new condition let him know what you are taking. If you are taking drugs under a physician's direction, get his advice even on such a seemingly simple matter as whether it will be all right, if you develop a headache or a cold, to take aspirin or other agents to make yourself more comfortable.

PROPER USE OF MEDICATION 

Although most sick people benefit from their contact with the treasure chest of modern medications, the experience is unhappy for too many. Much of the unhappiness could be avoided by common sense procedures based on awareness of the realities of diseases and medications. The rules are simple and few:

1.       Take medications on your own only for the most minor conditions, and seek medical advice if there is no clear improvement within a day or two.

2.        A Special Word about Medicine Taking If you are using a medication prescribed by a physician, do not take any medications on your own for some other problem unless you have been informed they will cause no trouble.

3. When you seek medical help for a problem, leave it up to the physician to determine whether you really need medication or whether it may be wiser, in a particular situation, to let the body use its defenses to overcome the problem-for the body often can do exactly that. Don't be in a rush to take something, to pressure the physician to give you some- thing. Make it clear to him that you understand that sometimes no medicine is the best medicine.

 4. Follow the physician's instructions to the letter when he gives you a prescription. Get it filled immediately. Take exactly as directed-in the prescribed dosage, for the prescribed length of time.

5. If you notice any untoward reactions while taking a medication, let your physician know immediately. A side reaction may not be serious -or it may be. If it's the latter, prompt measures can ameliorate it.

6. Do not save leftover drugs.

7. Ask your physician to instruct the druggist to label the bottle or other container of any medication prescribed with the name of the medication. You will find that more and more doctors today believe strongly in this. It can be a safety measure, helping you to avoid mistakes in taking medication.

8. And if trouble should arise during the course of taking the medication. If there should be an accidental overdose, if a child should happen to get hold of the medication and use it, the immediate identification of the compound may well help to prevent fatality.

Moreover, your knowledge of what you are taking can come in handy if you have to consult another physician while your own is away.

9. Safeguard medication. Never leave any, including aspirin, standing around on a dresser or a table. Return it to the medicine cabinet immediately after use. A medicine cabinet should be kept closed and locked. It's a good idea, especially in any household with children, to have a medicine cabinet equipped with a combination padlock, or a drug safe or chest with combination lock. Your druggist can advise you about obtaining one at reasonable cost.

10. Teach your children to properly respect medications. Do not tell a child that medicine is like "candy" because it tastes good. Instead, even at a very early age, teach him that medicine is to help overcome illness, and that it doesn't matter whether he likes it or not, it is something he must have when sick to make him well, and never at any other time. 

How drugs Interacts with our body mechanism? And Outdated Medicines

OUTDATED MEDICINES

 If your physician has prescribed a drug for you and instructs you to discontinue its use before the supply is all gone don't save what is left over for another time. Discard it. It may seem like a waste to throw away expensive medication; actually, it is an important safety precaution. Some drugs lose potency with time; some gain potency. Either way, their use after a lapse of time can be dangerous.

 Moreover, it has become clear that some drugs, in the process of aging, not only change in potency; they undergo marked chemical changes that can make them dangerous. Not long ago, for example, physicians at three New York hospitals reported on several patients who had suddenly experienced nausea and vomiting and then developed symptoms like those of diabetes. The trouble in each case was traced to chemical deterioration of an antibiotic, a tetracycline, taken long after it should have been thrown away.

DRUG INTERACTIONS 

when one medication is being used, the addition of another sometimes can be helpful but sometimes can be harmful. When two agents used in concert do not harmonize, the interaction or interference can cause trouble. Moreover, even effects on dosage requirements must be considered when two or more medicines are being used. Recently, for example, a patient who had had a heart attack and recovered from it was released from the hospital. 

Ten days later, an alarming condition developed. While in the hospital the patient had received an anticoagulant medication as part of treatment-a compound aimed at preventing clotting. At home, he continued as directed to take the same compound in the same dosage. But now the drug was thinning.

 The blood too much

 Something had changed. It had indeed: in the hospital, the patient had been given phenobarbital upon retiring. The sedative, in the course of its activity in the body, had stimulated certain liver chemicals which broke down the anticoagulant faster. At home, without the phenobarbital, the anticoagulant activity continued longer and was more potent. In effect, without the sedative, the patient was getting an overdose of.

The anti-coagulant

The matter, once understood, was quickly adjusted. But it illustrates what is coming to be virtually a new science in medicine, concerned with understanding and taking into account inter- actions between medicines. This, of course, is not the place to go into complex technical details. 

But as indications of how important interaction can be, here are some recent findings: When a patient is taking aspirin, addition of an anticoagulant drug may lead to bleeding. If a patient is receiving a medication such as amitriptyline for mental depression and is also given guanethidine for high blood pressure, the antihypertensive activity of the latter is lost.