Tuesday, April 30, 2013

To Ice or Not To Ice…That is the Question

Patients often ask “Which is better, ice or heat?”  The answer?  It really depends on the injury.

Ice should be used in acute injuries (injuries less than 72 hours old) to decrease pain and decrease tissue damage.  Ice causes vasoconstriction to decrease bleeding.   Ice does not decrease swelling that is already present, but will decrease any additional swelling.  It should be applied for twenty minutes, but not any longer.  Prolong application of ice can cause tissue damage.  Ice should not be applied directly to the skin.  Ice should also be used after surgery or cortisone injections.

For acute injuries less than 72 hours old the acronym RICE still applies:

R - rest the injured body part 
I - ice 
C - compression (like an ACE wrap)
E - elevate the injured area above heart level

Heat should be used for more long standing injuries and arthritis. Heat decreases joint stiffness, reduces pain, relieves muscle spasms and increases flexibility.  Never apply heat to open wounds or to a body part where there is loss or decrease in sensation (ex: peripheral neuropathy).  Heat should never be applied to an area where infection is suspected. 

When in doubt about whether to apply ice or heat, the best approach is to use ice until you can speak with your healthcare provider.

Did you know? 

-Frozen gel packs reach much lower temperatures than ice does, so do not apply directly to skin.

-People can be allergic to cold and react with hives, joint pain, and swelling.

Wednesday, April 24, 2013

Wellness Wednesday / "Delia's Dose"

Recently, a good friend of mine who knows how “healthy” I am, couldn’t believe that I still drank water out of the tap. I said something like, “what am I supposed to do, carry a water filter around with me everywhere I go!?” The next day a beautiful new water filter--the brand shall remain nameless(unless this particular brand wants to sponsor my blog!)arrived at my door.  Thank You Friend!!  I began to further educate myself about the water we drink. I know I have already blogged about how important it is for us to drink water…but what’s IN OUR WATER and why should we care?

There are many things added to our water, but one in particular has really amazed me. Our water is treated with CHLORINE. Since 1904 this has been the standard in water treatment in the United States. Did you know that chlorine is considered an “oxidizing agent?”  Delia…what the heck does that mean? It means that it speeds up the aging process—a good example of this is when things rust! When chlorine is added to our water it combines with other chemicals and naturally occurring elements and forms things with names like trihalomethane, haloacetic acid, and chloroform…all of which cause cancer!  Chlorine is a yellowish gas...it is corrosive and poisonous. It has a horrible odor and is 2.5 times heavier than air.  It is changed into its liquid form by compressing the gas. The liquid is mixed into drinking water and swimming pools to destroy bacteria. Well, you’re thinking..”Hey, that’s a good thing! It’s saving us from waterborne diseases!” Yes, in fact it has allowed many cities to prosper by providing disease free tap water…ever heard of cholera?

Ok…but is it really helping to protect us? What are the long term health effects of drinking this chlorine? Yes, it is used to “combat microbial contamination” but it could also be the reason that our rates of bladder and rectal cancer are rising. Many recent studies show that the percentage of chlorine we have been drinking helps remove iodine from our body. We need iodine for our thyroid to function properly. Is it a coincidence that thyroid disorders are more common nowadays?  Read some of these quotes I found….

“Cancer risk among people using chlorinated water is as much as 93 percent higher than among those whose water does not contain chlorine,” according to the U.S. Council of Environmental Quality.

According to the BreastCancerFund.org,One common factor among women with breast cancer is that they all have 50 to 60 percent higher levels of these chlorination by-products (THMs) in their fat tissue than women without breast cancer . . .”

"Long-term drinking of chlorinated water appears to increase a person's risk of developing bladder cancer as much as 80 percent,” as documented in a study published in the Journal of the National Cancer Institute. Some 45,000 Americans are diagnosed every year with bladder cancer.

I know…all this sounds scary! The reason adding chlorine to our water is still accepted is because it’s cheap! Is there a better way, yes. Las Vegas, Nevada and Santa Clara, California have started treating their water with a process called OZONATION…. It is more expensive, yes, but it does not add chemicals to the water. Look it up..very interesting. For now, the only way we can eliminate this stuff from our water is to drink filtered water. I could go further and tell you how even more dangerous it is to inhale chlorine…like when we take a shower…uh huh…goes directly into our lungs…scary!!  So, I say look into the right filter for you and your family…they even make drinking and shower combo pack filters for you home now!

Remember: I do this blog not to scare us, but just to open our eyes a little to what we are putting into our beautiful bodies!

Have a Healthy Week!


DISCLAIMER: Delia is not a Doctor, Nutritionist, or Registered Dietitian. She is simply a person dedicated to eating healthy foods and living a healthy lifestyle. She loves to help and inspire others to do the same!

Wednesday, April 17, 2013

Wellness Wednesday / "Delia's Dose"

This week I am inspired by the beginning of baseball season! “Take me out to the ball game, take me out with the crowd,  buy me some PEANUTS and Cracker Jack…”
Let’s talk about those peanuts! Did you know they really aren’t a member of the NUT family, but a member of the legume family? Legumes are identified as “plants with pods that split in half to reveal their seeds”…. lentils, peas, and beans are legumes.    Peanuts grow underground, unlike walnuts and almonds, which grow on trees. Peanuts are an excellent sources of manganese, folate, copper, vitamin B3, and protein. Legumes in general are higher in protein than any other plant food.

Now, unless you frequent bars that have peanut shells on the floor(remind me to tell you about this one time when I was in Tulsa…ha!)…I think a lot of us eat our peanuts in the form of peanut butter. Ahhh there’s nothin like an old fashioned PB&J sandwich or celery with peanut butter and raisins(Ants on a Log)or a famous Elvis Presley peanut butter and banana sandwich! Ok, so here’s where I get a little…upset….or as my co workers and friends might say, “annoying” about what the people I care about are eating. Go home and read the back of your jar of peanut butter…what’s in it? Perhaps it says something like “partially hydrogenated oil.”   What exactly is that?   Well, first of all, it’s made in a lab (not natural) by a chemical process called hydrogenation which turns liquid oil into solid oil at room temperature. These newly processed fats are called TRANS FATS…the WORST, most UNHEALTHY FATS of ALL! These fats can drop your GOOD cholesterol levels(HDL) and make your bad cholesterol levels(LDL)rise! These fats are associated with heart disease, diabetes, obesity, cancer and even infertility! This is the peanut butter our young children are eating!! There are NO HEALTH BENEFITS in partially hydrogenated oils. Sure..it increases the shelf life of your food…but is that worth all the other negative things it does to you?! It slows down your metabolism and actually makes you gain weight by making you consume even more fat. Your poor body is trying to get the essential fats it needs, but the trans fats interfere with your body’s ability to utilize the good fats! UGH! Our bodies don’t recognize this hydrogenated fat because it’s ARTIFICIAL, so we are unable to process and digest it properly. So those solids stay in our body…making FAT!

You are saying...”Well, Miss Delia…what kind of peanut butter do YOU and your family eat?” My peanut butter’s ingredients are “peanuts and salt.” That’s it.  Actually, we tend to eat other nut butters, like almond butter and sunflower seed butter…but that’s another blog.  I guess what I am saying is, just be aware of the ingredients in the food you eat!! And know this…FAST FOOD is FULL OF partially hydrogenated oils…(a large fry at McDonalds has 8 grams of the stuff –ohh I am soooooo making a sad face right now!)

I know today’s blog went from baseball to peanuts to legumes to hydrogenated oils…but sometimes that’s the way my brain works…and it’s only because I want everyone to be more aware of exactly what is that you are putting in your body!?!

Have a Healthy Week…and GO CARDS!

DISCLAIMER: Delia is not a Doctor, Nutritionist, or Registered Dietitian. She is simply a person dedicated to eating healthy foods and living a healthy lifestyle. She loves to help and inspire others to do the same!

Friday, April 5, 2013

Why we are advanced

Changing our name to Advanced Bone and Joint was a careful decision on our part.  We had been St. Peters Bone and Joint for 25 years.  Why the change to Advanced Bone and Joint?  It revolves around the word advanced.  Advanced says something about our practice and our physicians.  Advanced shows that we are keeping up with changes in healthcare.  Read the news or surf the web: you know that healthcare is changing rapidly.  Some changes are good: better technology leads to better care and quicker return to life.  Other changes are not so good: some drugs made in certain pharmacies were contaminated with fungus and caused infections.  The idea behind Advanced is that you can trust us to keep up with these changes.  We will be advanced in our understanding of healthcare and the options available to you and your family.   We will do our best to make you better with an advanced understanding of the drugs, techniques, and treatments that work.  We will use this knowledge to avoid treatments that work less well, or that are not adequately tested.  We won't just be doing the same thing we've always done.  We'll stay on top of rapidly changing treatments to give you the best care:  that's advanced.  

-W. Anthony Frisella, MD

Thursday, April 4, 2013

I feel that.....

..... Advanced Bone & Joint, formerly St. Peters Bone & Joint Surgery, is Advanced for multiple reasons. The most pertinent is the fact that we tailor your treatment with the most recent orthopedic knowledge and techniques available keeping current on the trends in orthopedics as well as new procedures allows you to receive "downtown medicine in a small town environment." That environment makes you feel like you are more than just a patient, but a person and we will establish lifelong relationships with the patient for their orthopedic care. We follow our patients with outcome studies not only to assess the efficacy of our treatment, but as well to be able to better inform the patient of what the long term expectations of this procedure will give them. After 18 years of working and living in St. Charles County with my children going to school here and investing heavily both privately as well as professionally in the area I feel that Advanced Bone & Joint is a true asset to the community which has only gotten better over time.

-Dr. Paul M. Spezia

Wednesday, April 3, 2013

Wellness Wednesday / "Delia's Dose"

Today I want to talk about one of my FAVORITE things! It’s called Quinoa(pronounced KEEN-wah). It has been cultivated in South America since at least 3,000 B.C. The ancient Incas called it the “Mother Grain” and considered it sacred! The reason I love it is because it’s gluten free and it is very  high in protein. Let’s talk about why it is so good for you:

*It is considered a “complete protein” because it has all NINE essential amino acids. There are actually 20 that our body needs, 9 of them we can’t make on our own but are highly necessary, so we need to obtain them from our diet. Amino acids are the building blocks of proteins and play a big role in our metabolism(how many of us have used our metabolism as an excuse as to why we can’t lose weight? ”Oh I was born with a slow metabolism, that has to be it!”)
*Amino Acids also do things for us like increase our immune system, increase muscle mass, help with digestion, improve concentration, support liver function, curb hunger and help with our mood, help with blood clotting… just to name a few! Other foods that contain the most essential amino acids are meat, fish, poultry, eggs, buckwheat, amaranth, soy and sea foods.
*It is low in carbs, even lower than brown rice.
*It is high in phytonutrients, which help prevent chronic disease and reduce inflammation in the body.
*Quinoa has a very low risk of allergy and is very easily digested, which makes it a great food for young children.
*It is really easy to prepare! Usually cooks within 15-20 minutes. I make a big batch and keep in the fridge all week.

Quinoa has a fluffy consistency and a mild, nutty flavor and is very versatile! Use it as you would rice, couscous or pasta. I usually cook it in chicken stock or vegetable stock instead of water, just to impart a richer flavor. You can also prepare it with onions and garlic, more like a rice pilaf style. It is great in hot casseroles, stews, stir fries or on top of a cold salad.
Most folks suggest rinsing it first because it produces a natural coating called saponin. It makes the seeds taste bad to pests and can cause indigestion if you eat it. Nowadays most quinoa you can buy has already been rinsed and will say “pre-rinsed.” There are actually 120 species of quinoa, but only 3 varieties are cultivated. Gold is the most common and the only one I’ve ever used, but there is also red and black quinoa. They also have quinoa flour which is great for gluten free baking!

Here are a couple ways I’ve used quinoa….

BREAKFAST QUINOA(instead of oatmeal or cereal)
Mix cooked quinoa with raisins or any other dried fruit, add a little yogurt and almonds or walnuts…Or perhaps skip the yogurt, add some milk and a drizzle of maple syrup! A delicious breakfast alternative which has a ton of protein and has a much lower glycemic index than oatmeal. I’ve had this warm or cold and love it both ways!

QUINOA with MIXED VEGETABLES(makes about 3 cups, serves 4/6-great side dish)
½ cup quinoa
1 tbsp oil of your choice(I use olive or coconut)
1 cup chopped mushrooms(your favorite kind)
¾ cup chopped carrots
½ cup chopped onions
½ cup green bell peppers(or your favorite color!)
½ cup chopped celery
¾ cup vegetable broth
½ cup corn(fresh, canned, frozen)
Salt and pepper to taste

Heat the oil over medium/high heat. Add the mushrooms, carrots, onions, bell peppers and celery. Cook, stirring the veggies until soft
Add the broth, bring to a boil. Stir in the quinoa and return to a boil. Reduce heat and simmer, covered for 15 minutes.
Stir in the corn, return to a simmer for about 5 more minutes or until the liquid is absorbed. Remove from heat, add seasonings of your choice and serve!
(I’ve substituted many different veggies in this recipe: peas, zucchini, green beans, broccoli)
(from “1,000 Vegetarian Recipes” by Carol Gelles)

Have a Healthy Week!

DISCLAIMER: Delia is not a Doctor, Nutritionist, or Registered Dietitian. She is simply a person dedicated to eating healthy foods and living a healthy lifestyle. She loves to help and inspire others to do the same!