Food for Thought—and Wellness
Hippocrates advised, "Leave your drugs in the chemist's pot if you can heal the patient with food," and common wisdom says, "You are what you eat." However, both old timers and newcomers to the healthy-eating game have questions about what foods are right for them.
With that in mind, best-selling author Phyllis A. Balch, CNC, has revised and updated Prescription for Dietary Wellness (Avery Paperback, 2003). This second edition, which comes out June 1, includes updates on foods that boost immunity, "standout" healing foods, diet-based healing techniques such as detoxifying and juicing, and advice on cooking methods.
Balch is also the co-author with James F. Balch, M.D., of Prescription for Nutritional Healing (Avery Penguin Putnam, 2000), which has sold more than 5 million copies, and Dietary Wellness stays true to Nutritional Healing's premise that a good diet brings good health.
The Perfect Crime?
Not just a literary conceit anymore, the kiss of death could be real. The February issue of the Mayo Clinic Proceedings reported the case of a 20-year-old woman who knew she was allergic to crustaceans; she was employed at a seafood restaurant and frequently had skin reactions at work. MCP said she had a near fatal allergic reaction after "a passionate good-night kiss at her home." In Clue terms, it was the boyfriend on the front porch who had eaten shrimp less than an hour before.
People don't have to eat foods to have an allergic reaction. In a July 1999 survey in The Journal of Allergy and Clinical Immunology of people who had allergic reactions to peanuts served on commercial airliners, only 48 percent of patients had actually ingested the peanuts; 33 percent merely inhaled peanut allergen, and 19 percent had only skin contact.
The U. S. Department of Agriculture's Agricultural Research Service is reporting the results of a bone study conducted with vegan and omnivore volunteers. Researchers at the ARS Western Human Nutrition Research Center in Davis, Calif., recruited 48 healthy, nonsmoking women, aged 18 to 40—22 were vegans and 26 were omnivores.
Results revealed that the rate at which calcium was lost from bones was the same for both sets of women, which runs counter to the theory that individuals who eat animal-derived foods will likely lose more calcium from their bones. However, the researchers also found that, even though the omnivore volunteers were taking in more calcium than the vegans, the vegans formed new bone at a significantly faster rate than the omnivores.
Natural Foods Merchandiser volume XXIV/number 5/p. 24