Pain, Pain, Go Away!

"That poor soul." That's what I think when Bonfils Blood Center sends me a letter telling me where my donated blood went. One pint of my blood--one of several from many donors--went to a woman who had a childbirth that would have killed her in times past. Bonfils invited her and all the donors to a party to meet each other. A few dozen donors divided by eight pints per gallon means she lost half or more of her blood. A friend and employee of Bonfils told me about another patient--just a kid--who needed over 100 units of blood. Today, I'm feeling a bit puffed up because I got my six-gallon donor pin. (Not too puffed up, though--my father has donated over 20 gallons and a man named Ned Habich has donated 60.) I went to the bloodmobile parked in front of the Marriott Hotel in downtown Denver this afternoon. I answered a questionnaire and Bonfils tested my iron, pulse and blood pressure. At 118 pounds and with an iron level of 42 ( yay !), I barely met their thresholds f

Do you take vitamins and minerals? I do, and I can see a difference when I take them. When I don't, my skin breaks out and generally doesn't look up to par. I had nosebleeds before taking a big dose of zinc every day, and was mildly anemic before taking iron. But I said to myself, I eat a healthy diet. I don't smoke or drink much alcohol. Why don't I absorb more of the vitamins and minerals I eat? Vitamin and mineral absorption is the problem I'm going to address in this post. There are a lot of everyday foods, drinks, diets and medicines that can make vitamins and minerals pass right through you. I don't want you to give up all your favorite foods and beverages, but consider making some small changes to make the most of your vitamins. Coffee and Tea. I wrote in my last post that coffee and tea interfere with iron absorption. (By "tea," I'm sure that means camellia sinensis , like black tea or green tea or white tea, not apple-cinnamon-vanilla o

A few weeks ago, I had a mystery to solve: I'd been taking iron and zinc pills, and an iron test done when I gave blood showed the highest iron reading I'd ever had. But in late August, my full blood workup showed iron deficiency. My nosebleeds had returned, too. "Your iron level is low," said the letter from my doctor, "and an over the counter vitamin will help. A low iron level needs to be worked up with a colonoscopy or other GI screening." That sounded not only uncomfortable, but expensive. I looked elsewhere for clues. A search on Google Scholar turned up a study * involving coffee. "A cup of coffee reduced iron absorption from a hamburger meal by 39%..." I downloaded the full text . The study was done on humans, it stated what the subjects ate, and didn't sound like the researchers had any agenda. I'd been drinking more coffee--maybe that was my problem. Seeing if it made me feel any different wouldn't cost anything. So every day

I've long thought that eating as our ancient ancestors did has some keys to health. The latest research in paleontology suggests that they didn't have a constant supply of food, they might have gone for short periods (like a day or so) without eating. Having read the benefits of intermittent fasting, I decided to give it a try. Today, I put off eating until 6 p.m., consuming nothing but water. The upsides: My blood sugar was in the 70s during the fast(that's the low end of normal). And I had no nasal congestion. The downsides: I was hungry all day! If one of the points of fasting is to avoid thinking about food, it didn't work. I took a nap in the afternoon and dreamed about food. Then I got up, prepared a feast, and ate for two hours. I had two plates of sausage and vegetables, eggplant with cheese, tossed salad and goat cheese. Then a tablespoon of honey, low-carb hot cocoa, low-carb ice cream, and coffee. After taking a break to talk on the phone, I went to the groce

Some readers know I love the Golden Era (c. 1920-1963): I swing dance, live in a hundred-year-old house, and grow old garden roses. A recent acquaintance even asked me if I drove a Studebaker. I just finished a book that combined my interests in history and health: The Great Starvation Experiment by Todd Tucker. In 1944-45, a group of 36 American men, all conscientious objectors, volunteered for a year-long study on starvation. Ancel Keys (of lipid hypothesis fame) ran the tightly controlled experiment. Dr. Michael Eades blogged about the book awhile back and noted the macronutrient balance of a typical subject: The men in this study consumed macronutrients in the following amounts daily: protein 100 gm, fat 30 gm, and carbohydrate 225 gm. If you express these intakes as percentages, you come up with 25.5% protein, 17.2% fat and 57.3% carbohydrate. Average energy intake of the subjects in the experiment: 1570 calories per day. (emphasis mine) The men also had to walk 22 miles each wee

If I listened long enough to you, I'd find a way to believe it's all true. From "Reason to Believe" At the end of January, I saw my doctor for pain in my shoulder. He examined me and assured me it wasn't injured. Since he rarely sees me, he ordered a blood workup while he had me there. This was about the time I cut out wheat; a month later, I started a low-carb diet. I've read a lot about a low-carb diet not ruining your cholesterol or your waistline, so a few weeks ago, I asked my doctor to order another workup. Here are the before and after results. BEFORE January 28, 2010 Typical daily menu: banana protein shake cup of caramel corn one-half baked sweet potato and cottage cheese turkey sandwich small salad one-half apple and low-fat cheese sticks meatloaf and mashed potatoes several chocolate candies Exercise: Daily workout of either 20-minute high-intensity aerobics or 50-minute weightlifting session (Body for Life) Weight: 140 Triglycerides: 46 HDL: 42 Tot

I sometimes hear pronouncements on the dangers of cutting out entire food groups. Generally, these red alerts are rich in adjectives ("dangerous!" "unhealthy!" "extreme!") poor in verbs (like "causes" or "leads to") and generally empty of substantiation (like "your body can't make the needed nutrients found in only X food group"). Just for fun, let's look at some food groups these folks have probably cut out of their own diets, if they ever tried them. Plankton. If these tiny sea creatures nourish fish and water mammals, why couldn't they nourish us too? Insects. "Throughout history," says National Geographic, "people have relished insects as food. Today, many cultures still do." The magazine adds that insects are high in protein and pound for pound, require far fewer resources to grow than beef. Marilyn vos Savant once remarked that the insects farmers kill are far more nutritious than the c