THE JOY OF GRILLING

May 22, 2009, 11:58 am
Reducing the Risks of Holiday Grilling
By Tara Parker-Pope
The New York Times Smoking up the barbecue covers meat in risky chemical compounds.

Grilled meats have long been linked to health risks, but most backyard chefs don’t want to believe it. But a few simple tricks can help you avoid the health worries and still enjoy a holiday barbecue.

The problem with grilling is that it creates two types of risky chemical reactions. Fat drippings create smoke that is filled with carcinogenic polycyclic aromatic hydrocarbons, or PAHs. When the smoke envelopes the food, it transfers the PAHs onto the surface of the meat. And when meat, chicken and fish are grilled at high temperatures for long periods of time, compounds inside the food react and create heterocyclic amines, or HCAs. HCAs are worrisome because in lab studies they’ve been shown to trigger breast, colon and prostate tumors in rats and mice.

A few dozen observational studies have shown a link between cancer and high consumption of grilled and well-done meats. One study of more than 3,000 women showed that for postmenopausal women, eating a lot of grilled, barbecued and smoked meats raised breast cancer risk by 47 percent compared to those who ate the least meat.

Here are four simple steps to make grilled meat safer.

1. Pre-cook in the microwave. By pre-cooking meat a little, you reduce the amount of time it sits on the grill. Microwaving also releases certain compounds so they won’t react on the grill. Just one minute of microwaving a burger before you put it on the grill virtually eliminates HCAs.

2. Go heavy on the marinades. Marinades don’t just make food taste good. Studies show using a marinade helps blunt the heat so fewer HCAs are formed.

3. Add broccoli. Consuming cruciferous vegetables like broccoli changes the way the body metabolizes certain chemicals associated with grilling.

4. Avoid well-done meats. Numerous studies have linked well-done meat with various health problems. Tell the chef you want it medium or rare.

In the past, when I’ve written about the health risks of grilling, readers have told me I’m a killjoy. But in my view, there are so few environmental and chemical risks we can control, why not take a few simple steps to reduce cancer-causing compounds in our food?

What do you think? Will you think about healthier grilling during your Memorial Day celebration? Or is this a health message you plan to ignore?

NEVER!!!!!!!........... BUT MAYBE WE CAN PRECOOK THE MEAT in a conventional oven and forgo the micro wave altogether.

BETTER BACK WITH ACUPUNCTURE - WITH OR WITHOUT....

WHEN I READ THE FOLLOWING ARTICLE I was amazed at the concept of "simulated acupuncture". Are we talking holding a pretend needle (but not really) or are we talking places on the body you would normally n o t treat with needles for back pain?
It is an interesting concept when you think about all the Japanese acupuncture that is being successfully practiced without ever
inserting a needle into the flesh......indeed, how much of the intention of "healing" actually manifests from the consciousness
of the "patient" as opposed to the consciousness of the practitioner? How much influence does that in turn have on the outcome. I am assuming that all 638 Patients wanted the acupuncture work "no matter what"!


Acupuncture-Like Treatments Improve Outcomes Compared to Usual Care for Low Back Pain

People suffering from chronic low back pain who received acupuncture or simulated acupuncture treatments fared better than those receiving only conventional care According to a recent study published in the Archives of Internal Medicine.[1] The study highlights central questions about the mechanisms of benefit seen in acupuncture studies.

This trial, led by Daniel Cherkin, Ph.D., of Group Health Center for Health Studies in Seattle, was funded by the National Center for Complementary and Alternative Medicine (NCCAM), a component of the National Institutes of Health.

"Because of the lack of highly effective medical treatments for chronic low back pain, we were pleased to find that acupuncture-like treatments were helpful for persons suffering from chronic back pain," said Dr. Cherkin. "However, the finding that real acupuncture produced no greater benefit than simulated acupuncture raises important questions about acupuncture's mechanisms of action."

This trial enrolled 638 adults with chronic low back pain who had never had acupuncture and who had rated the "bothersomeness" of their pain as at least a 3 on a 0-to-10 scale. The participants were randomly assigned to one of four groups: individualized acupuncture, involving a customized prescription for acupuncture points from a diagnostician; standardized acupuncture, using a single prescription for acupuncture points that experts consider generally effective for chronic low back pain; simulated acupuncture, which mimics needle acupuncture but does not involve actual penetration of the skin; or usual care, which is standard medical care.

The patients assigned to any of the three acupuncture groups (individualized, standardized, or simulated) were treated twice weekly for three weeks, and then weekly for four weeks. At 8, 26, and 52 weeks, researchers measured back-related dysfunction and how much symptoms bothered participants.

The researchers found that at eight weeks the individualized, standardized, and simulated acupuncture groups all improved their dysfunction scores significantly more than the group receiving usual care. These benefits persisted for one year, though diminished over time. However, there was no significant difference between the groups receiving the needle and simulated forms of acupuncture. Thus, while acupuncture was found effective in treating low back pain, neither tailoring acupuncture needle sites to an individual patient nor penetrating the skin appears to be important for receiving therapeutic benefit.

"The findings of this research show that acupuncture-like treatments, including simulated acupuncture, can elicit positive responses," said Josephine P. Briggs, M.D., director of NCCAM. "This adds to the growing body of evidence that there is something meaningful taking place during acupuncture treatments outside of actual needling. Future research is needed to delve deeper into what is evoking these responses."

The researchers believe that further research is needed to determine the roles of patient expectancy, practitioner reassurance and the physiological effects of non-insertive stimulation and other effects that may contribute to acupuncture-like benefits.

The National Center for Complementary and Alternative Medicine's mission is to explore complementary and alternative medical practices in the context of rigorous science, train CAM researchers, and disseminate authoritative information to the public and professionals. For additional information, call NCCAM's Clearinghouse toll free at 1-888-644-6226, or visit the NCCAM Web site at nccam.nih.gov. NCCAM 1999–2009: Celebrating 10 years of rigorous research.
The National Institutes of Health (NIH) — The Nation's Medical Research Agency — includes 27 Institutes and Centers and is a component of the U.S. Department of Health and Human Services. It is the primary federal agency for conducting and supporting basic, clinical and translational medical research, and it investigates the causes, treatments, and cures for both common and rare diseases. For more information about NIH and its programs, visit www.nih.gov. Reference:
1 Cherkin DC, Sherman KJ, Avins AL, et al. A Randomized Trial Comparing Acupuncture, Simulated Acupuncture, and Usual Care for Chronic Low Back Pain. Archives of Internal Medicine. 2009;169[9]:858-866.

SWINE OR OTHERWISE FLU........

Prevention is always where my mind goes. As you, I have a healthy aversion to scare tactics - or even simple paranoia.
Certainly I do not like to close the barn after everybody has escaped (or rushed in!)
So, what now with this swine flu? We are still scared, kind of, not settled but do feel a little more assured (say than if we lived in China, right now, where fear spells with a capital F.)

We could certainly take the occasion and learn something from it. Maybe if we all were feeling stronger in our state of
health - we would also not be so panicky. What does make us strong?
Good food does - good rest does - fresh air does - movement/exercise does - and drinking enough (plenty of ) water does. Doing all these things we can at least 'remember' the state of "nothing can break us"!!!!: we are invincible!!!

Of course I love acupuncture and it has saved me and many others from an invasion of what the Chinese call the "Evil Qi"
some "wind cold" or "wind heat " that mysteriously penetrates our defensive shield and may land us in bed with a fever!

So I suggest - when you feel vulnerable and not so strong - have an acupuncture treatment !- have a knowledgeable practitioner balance your system, open and strengthen the appropriate meridians and protect the ones that feel vulnerable.

Also boosting the vulnerable Qi through herbal medicine is a good approach!
Several avenues are open. Different specific prescriptions for very specific circumstances or, more generically, I offer something called the Chinese Herbal Chicken Soup to my patients to boost their innate capacity to fight of any invasion(!)
And they love it! It can be used for prevention or to boost the system after the fact.

Following is a more detailed description and recipe

CHINESE HERBAL CHICKEN SOUP
One of the common ways to use tonic herbs in China is cooking them in the form of a soup along with chicken. This is because chicken is thought to bring out and enhance the tonifying and nourishing aspects of the herbs. Most of the tonic herbs have a pleasant taste that does not adversely affect the flavorful quality of mealtime soups made without the herbs. In fact, when properly selected, the additional herbs produce a highly desirable taste and texture for the soup. The following herb mixture for making chicken soup gets excellent reviews:
Lotus seed, Lycium, Dioscorea, Polygonatum, Black fungus, Codonopsis, Astragalus, Longan
The root herbs-astragalus, codonopsis, and dioscorea-are classified by Chinese herbalists as qi tonics. They benefit digestion, aid absorption of nutrients, improve cardiac function, and enhance energy. The two dried fruits, lycium and longan, are classified as blood tonics; they are frequently used to treat anemia, reduce fidgeting, and benefit sleep. Black fungus is reputed to alleviate dryness and benefit the circulation; it adds a satisfying texture to the soup. Polygonatum is classified as a yin tonic; it helps restore moisture to dried membranes. Lotus seed is a mild tonic and sedative useful for alleviating nervousness and irritability.
To make the soup, place about 2 pounds of chicken (best with bones included) with the skin removed in a medium sized pot and add enough water to cover. Bring to a boil and remove any residue that floats to the top at that time. Add in the whole package of herbs, 2 cloves of crushed or grated garlic, 2 thin slices of fresh ginger, and a teaspoon of salt (the amount of garlic, ginger, and salt can be adjusted to your taste; these amounts are for a mild flavoring). Bring back to a slow boil, cover, and simmer for about 50-60 minutes.
Add sliced fresh vegetables, such as carrots and celery (for a more warming effect, use green onions), and various greens and squashes at this time and simmer again for an additional 5-10 minutes to soften them. Then add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of wine (or mild vinegar). Remove from heat. All the herb materials are edible except the astragalus, which is too fibrous, and this item should be removed before serving (it is the flat herb that retains a woody appearance).
The package of herbs contains about 5.5 ounces. This recipe makes enough soup for four servings (a large bowl of soup each) providing about 40 grams of dried herbs. For individuals recovering from serious illness or other debilitating experience, the soup can be taken daily for about one week to help restore strength. Others may wish to enjoy this dish about once a week for nourishing the blood and getting a great energy boost. Serve with a side dish of rice to make a complete meal.


Vegetarian Alternative: Cook the herbs together as above but without chicken; when adding the vegetables, also add one pound of tofu as a protein source. If desired; just before removing from heat, blend in four tablespoons of miso paste (or more to taste) in place of the tablespoon of soy sauce.

TRADITIONAL CHINESE CONCEPTS OF SOUP INGREDIENTS (an unusual description of ingredients!.......)

Note: In the following text, the mention of organs, such as spleen and kidney, are in reference to the traditional descriptions as translated from the Chinese and do not imply any effect on the organs as recognized by modern medicine. Thus, for example, herbs that benefit the "spleen" are usually used to promote digestive functions, which are not related to the spleen functions as recognized today, and herbs that tonify the "kidney" are thought to adjust metabolism and have a variety of beneficial effects that are not associated with the function of the kidney as understood in modern medical terms. The descriptions of the therapeutic nature and applications in the traditional Chinese system are not intended to imply that all such benefits are provided by the soup.
• Chicken: its taste is sweet, its nature is warm, and it benefits the spleen and stomach. Chicken meat nourishes the qi and blood, and tonifies the kidney and essence. It is used therapeutically for blood deficiency, emaciation, and persistent illness; and for heart palpitations and dizziness. The vegetarian alternative tofu is cooling, lubricating, and benefits the spleen and stomach; miso is sweet and salty, its nature is neutral, and it benefits the stomach, spleen, and kidney. Miso and tofu are used to treat disharmony of the stomach, with loss of appetite, diarrhea, and abdominal discomfort.
• Garlic: its taste is pungent and sweet, its nature is warm, and it benefits the spleen, stomach, and lungs. It is used to promote digestion of foods, especially meats, to alleviate intestinal infections, and to treat coughing due to lung disorders.
• Carrot: its taste is sweet, its nature is neutral, and it benefits the spleen, liver, and lung. It is used for indigestion, weak vision, and cough with fever. Squashes, in general, are sweet, cooling in nature, and benefit the spleen, stomach, and lung. They are used for promoting urination and alleviating coughing.
• Celery: its taste is pungent and sweet, its nature is cool, and it benefits the liver, stomach, and bladder. It is used for feverish feeling, dizziness, agitation, loss of appetite, and difficult urination. Most green leafy vegetables are slightly astringent, cool, and benefit the spleen and liver.
• Green onion (scallion): its taste is pungent, its nature is warm, and it benefits the stomach and lungs. It is used for dispersing chill, relieving congestion, and relaxing muscle tension.
• Black fungus (wood ear): its taste is sweet, its nature is neutral, and it benefits the lung, stomach, and liver. It is used for dry cough, dry throat and mouth, and for other symptoms of dryness.
• Lotus seed: its taste is sweet and astringent, its nature is neutral, and it benefits the spleen, kidney, and heart. It is used for loss of appetite and diarrhea due to weak digestion, for frequent urination, and for restlessness.
• Lycium: its taste is sweet, its nature is neutral, and it benefits the liver and kidney. It is used for weakness due to overwork and aging, for weak vision, and for chronic cough.
• Longan: its taste is sweet, its nature is warm, and it benefits the heart and spleen. It is used for deficiency of blood, with poor memory, heart palpitations, and weakness.
• Astragalus: its taste is sweet, its nature is mildly warm, and it benefits the spleen and lung. It is used for all kinds of qi deficiency syndromes, especially when there is excessive sweating.
• Dioscorea: its taste is sweet, its nature is mildly warm, and it benefits the spleen, lung, and kidney. It is used for treatment of diarrhea and frequent urination.
• Codonopsis: its taste is sweet, its nature is mildly warm, and it benefits the lung and spleen. It is used for all types of qi deficiency syndromes, especially when there is weak digestion. It is commonly used by Chinese herbalists as a substitute for ginseng.
• Polygonatum: Its taste is sweet, its nature is mildly cold, and it benefits the lung and stomach. It is used for any kind of yin-deficiency syndrome, typically manifesting as fidgeting, dry mouth and throat, and dry cough.

So, as you see - a lot can go into a bowl of soup
and a lot of protection can come with it and through it.

we have "the Herbal Chinese Chicken Soup" in our office
call us
413 549 2830
or write to Verena@giftofhealth.com