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News & Press: The Link Newsletter

The Link: May 2015 Issue

Tuesday, May 5, 2015  
Posted by: Administration
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"It doesn't even smell!" Take a ride on the Bristol bus powered by human poo. READ

Tyson Foods plans to cut human antibiotics in U.S. chicken flocks by 2017.  READ

Sewage leaks into Kansas River after power outage. READ

9 Super tips to help balance hormones.  READ

Each month the American College for Advancement in Medicine (ACAM) provides information on hot topics, gives you the opportunity to Ask the Expert any questions you may have, and feature articles written by ACAM members.This newsletter was created with YOU in mind - please provide us with any feedback you may have. What do you want more information on? What questions do you have? What products would you like to see featured specials on? Send them to today and we will have an expert ACAM member answer!
Q: What is a FODMAP and how do I know if I should be avoiding FODMAPs?

Dr. Sue Shepherd, PhD discovered FODMAPs, or Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols, aggravated many digestive complaints and subsequently developed the low FODMAP diet in 1999. Foods high in FODMAPs include honey, apples, mango, pear, watermelon, high fructose corn syrup, leek, onion, wheat, rye, barley, inulin, milk, yogurt, kidney beans, lentils, chickpeas, apricots, avocado, cherries, nectarines, plums, mushrooms, sorbitol, mannitol and xylitol.   READ MORE
Dr Anthony J. Bazzan
Functional & Wellness Sciences Institute
Dr. Bazzan is originally from Verona and graduated from medical school in Padua, Italy. He is residency, fellowship trained, and board certified in Internal Medicine, Geriatric Medicine and Integrative and Holistic Medicine. He is a Fellow of the American College of Nutrition. He holds licenses from Pennsylvania, California, New Jersey, West Virginia, Switzerland and Italy. He is the Director of the Functional & Wellness Sciences Institute, PC in Jeffersonville, Pennsylvania. He is an attending physician at the Jefferson Myrna Brind Center of Integrative Medicine, with a faculty position as Clinical Assistant Professor of Internal Medicine and Emergency Medicine at the Sidney Kimmel Medical College at Thomas Jefferson University in Philadelphia. He is an Associate Clinical Member at the Jefferson Kimmel Cancer Center. He has held other positions, including at the Emergency Department of Frankford Aria Health Hospital, as consulting internal medicine and geriatrics physician at the Philadelphia Geriatric Center (affiliated with Temple University), and at Friends Hospital of the University of Pennsylvania Health System.  READ MORE
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This month we address the concept of cross training, not to be confused with "cross trainers," a synonym for the elliptical exercise machine. Cross training is a concept that is easy to grasp because it is based on good old common sense. Rather than continually working the same muscle group when you pursue your favorite form of exercise, try out different activities that work different muscle groups. This broadening of activities provides better overall conditioning. Just as an aside, there is much repetitive muscle use on an elliptical machine which can lead to contracted hip flexors without proper stretching techniques. That is just another reason to add in some variety to your exercise routine. So it's simply a matter of expanding your interests. If you are a regular walker or runner, try out an activity that requires side to sid e motion like tennis or skating. READ MORE  

So after that great workout, how about some lunch? One of my favorites is a caprese salad, although as you can see in the picture, I usually prepare an expanded version, based upon what veges I happen to have on hand.

The traditional salad is a slice of mozzarella cheese, topped by a slice of tomato and a sprig of basil and drizzled with some olive oil and balsamic vinegar. The serving size is one cup or one small bowl or approximately 135 grams. Calories usually range from about 250 to 330 per serving. If you add in more veges, you will not greatly increase the number of calories. I like to add cucumber slices, spears of bell peppers, radishes, carrot curls and celery but most of all, avocados. If you add in the recommended serving size of an avocado, one fifth or approximately two slices, it is only an additional 45 calories. Add in a half of avocado and it becomes 114. Avocados are a great source of monounsaturated fat and along with the extra virgin oil, you are consuming a "healthy fat" lunch. If you need to increase the protein requirement, just add slices of hard boiled egg, offering an extra 76 calories. Vegans can add in tofu crumbles or chia seeds. I top it off with sunflower seeds, feta or goat cheese crumbles and a sprinkling of turmeric and cayenne pepper that goes on just about everything I eat. The orange and red colors also increase the eye appeal of the dish. If you like you can substitute the balsamic vinegar with 2 teaspoons of dry white wine, and 4 teaspoons of lemon juice whisked with the 3 tablespoons of olive oil, one half teaspoon of fine sea salt and freshly ground black pepper. If there was ever a dish to bring out your artistic talents, it is a caprese salad. It is as lovely as it is nutritious and delicious!
Bon appetite! 
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Health advocacy group calls the University of Colorado's analysis "grievously flawed" and "premature"

The Alliance for Natural Health USA (ANH-USA) today recommended caution regarding the University of Colorado Cancer Center's claim that dietary supplements have been "shown to increase cancer risk." According to Gretchen DuBeau, ANH-USA's legal and executive director, the center's conclusions, which were presented at a forum at the American Association for Cancer Research (AACR) Annual Meeting 2015, are based in part on studies that have been largely discredited.

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