
Don’t Get Caught Out By These “Nontraditional” Stroke Risk Factors
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Some stroke risk factors are modifiable (meaning: we can do something about them); others, not so much.
So let’s do a quick rundown of the main ones:
Modifiable risk factors
- High blood pressure (hypertension): the single most important risk factor for stroke.
- Smoking: bad for everything and this is no different; smoking damages blood vessels, which significantly increases stroke risk.
- Diabetes: high blood sugars can damage blood vessels too, cumulatively over time.
- High cholesterol: commonly leads to plaque buildup in arteries (atherosclerosis), which then creates hypertension, which we mentioned up top.
- Obesity: increases the risks of hypertension and diabetes, thus indirectly increasing stroke risk.
- Physical inactivity: again increases the risks of hypertension and diabetes, thus indirectly increasing stroke risk.
- Excessive alcohol use: once again increases the risks of hypertension and diabetes, thus indirectly increasing stroke risk.
- Poor diet: increases the risk of all of the above except for smoking (yes, poor diet also increases the risk of physical inactivity, since one who does not eat well will rarely exercise well).
Non-modifiable risk factors
- Age: risk increases significantly after age 55. Technically avoidable by dying young, but we don’t recommend that.
- Sex*: men have a higher risk of having a stroke, but women are more likely to die from it. So, not easy to escape this one.
- Family history: inheritable genetic factors seem to play a part, though this is not yet well-explored (there is no established “stroke gene”, for example).
- Ethnicity: most non-white populations have an increased stroke risk compared to white people—since this is based on US data, though, it’s unclear how much of this is due to genetic factors, and how much is due to structural racism (including: disparity of generational wealth/poverty) resulting in worse medical care.
- Previous stroke or TIA (transient ischemic attack): strong predictor of future strokes. It may seem a bit of a statement of the obvious that “the kind of person who has a stroke is the kind of person who is likely to have a stroke”, but it’d be remiss to not mention it.
*Ok, since the risk factors for sex are predicted based on hormones (which affect cardiovascular disease risk and thus, indirectly, stroke risk), technically this is modifiable, but we’ll bet very few people are going to trans their gender just to get the opposite stroke risk!
So what’s this about nontraditional risk factors?
Recent research looked at over 1,000 Europeans aged 18–49, approximately half of whom (523, to be precise) had experienced a cryptogenic ischemic stroke (that’s a fancy way of saying an ischemic stroke with no clear cause).
Specifically, they looked at the following “nontraditional” risk factors:
- Chronic multisystem disorder
- Inflammatory bowel disease
- Chronic kidney disease
- Chronic liver disease
- Autoimmune disease
- Hematologic disease or thrombophilia
- History of venous thrombosis
- History of malignancy
- Migraine with aura
- Current illicit drug use
Even more specifically, they weighed these against having (or not having) a congenital heart defect, a patent foramen ovale (PFO), colloquially called a “hole in the heart“. They found:
- Nontraditional risks had the strongest association with stroke in people with a PFO.
- Nevertheless, for those without a PFO, each nontraditional factor increased stroke risk by 70%, compared to a 41% increase per traditional risk factor.
- Female-centric risks outside of hormones (e.g. pregnancy complications, gestational diabetes) raised stroke risk by 70%, independently of other factors.
- Migraine with aura was the top nontraditional risk, accounting for 46% of strokes in PFO patients and 23% in those without.
You can read the paper itself here: Burden of Modifiable Risk Factors in Young-Onset Cryptogenic Ischemic Stroke by High-Risk Patent Foramen Ovale
Since migraines themselves are much-misunderstood, you might want to check out:
Migraine Mythbusting ← which also includes resources for managing this condition
Chronic kidney disease was also a top contender for increasing stroke risk, so check out:
Are your Kidneys Ok? Detect Early To Protect Kidney Health (Here’s How)
…and also:
Keeping Your Kidneys Healthy (Especially After 60) ← it’s about a lot more than just hydration!
Want to learn more?
Check out:
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Delicious Quinoa Avocado Bread
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They’re gluten-free, full of protein and healthy fats, generous with the fiber, easy to make, and tasty too! What’s not to love? Keep this recipe (and its ingredients) handy for next time you want healthy burger buns or similar:
You will need
- 2½ cups quinoa flour
- 2 cups almond flour (if allergic, just substitute more quinoa flour)
- 1 avocado, peeled, pitted, and mashed
- zest and juice of 1 lime
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ½ tsp MSG or 1 tsp low-sodium salt
- Optional: seeds, oats, or similar for topping the buns
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 350℉/175℃.
2) Mix the flaxseed with ⅓ cup warm water and set aside.
3) Mix, in a large bowl, the quinoa flour and almond flour with the baking powder and the MSG or salt.
4) Mix, in a separate smaller bowl, the avocado and lime.
5) Add the wet ingredients to the dry, slowly, adding an extra ½ cup water as you do, and knead into a dough.
6) Divide the dough into 4 equal portions, each shaped into a ball and then slightly flattened, to create a burger bun shape. If you’re going to add any seeds or similar as a topping, add those now.
7) Bake them in the oven (on a baking sheet lined with baking paper) for 20–25 minutes. You can check whether they’re done the same way you would a cake, by piercing them to the center with a toothpick and seeing whether it comes out clean.
8) Serve when sufficiently cooled.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Gluten: What’s The Truth?
- Why You Should Diversify Your Nuts!
- Monosodium Glutamate: Sinless Flavor-Enhancer Or Terrible Health Risk?
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7 Comprehensive Ab Exercises
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If you train just one motion, you’ll get just one motion’s benefit. Instead, here’s how to get a solidly strong core:
7 Up!
Cori Lefkowitz, of “Strong at Every Age”, advises:
- Weighted crunch (pullover variation): hold a weight overhead, brace your abs to keep your hips tilted towards your ribs; pull the weight down as you crunch your upper body and knees together, then extend back out without relaxing onto the ground.
- Leg lowers plus pelvic raise: squeeze your legs together and lower them slowly towards the ground while bracing your abs; lift them back up using your abs, then curl your pelvis off the floor before repeating.
- Slider body saw: start in a forearm plank on sliders, slide your body backwards into an extended plank without arching your lower back, then pull yourself forwards to the start position while keeping your hips level.
- Dip hold curl-up: support yourself on parallel bars, tuck your pelvis, round your spine, and curl your body upwards as though hollowing out your abs, rather than bending at your hips.
- Incline bench abs: lie on an incline bench holding the top, start with your knees bent; curl your knees towards your elbows by rounding your spine, then lower yourself back down slowly, keeping good control as you do so.
- Ab extensions: kneel with your glutes engaged and your hips tucked, then extend your arms forwards while maintaining a strong brace, and pull your hands back underneath you without letting your spine move.
- Bench V-ups: sit on a bench with your legs straight and hovering, lean backwards with good control, then crunch your torso and legs together by rounding your spine and pulling them towards each other.
For more on all of this plus visual demonstrations, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like:
Is A Visible Six-Pack Obtainable Regardless Of Genetic Predisposition?
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No, beetroot isn’t vegetable Viagra. But here’s what else it can do
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Beetroot has been in the news for all the wrong reasons. Supply issues in recent months have seen a shortage of tinned beetroot on Australian supermarket shelves. At one point, a tin was reportedly selling on eBay for more than A$65.
But as supplies increase, we turn our attention to beetroot’s apparent health benefits.
Is beetroot really vegetable Viagra, as UK TV doctor Michael Mosley suggests? What about beetroot’s other apparent health benefits – from reducing your blood pressure to improving your daily workout? Here’s what the science says.
What’s so special about beetroot?
Beetroot – alongside foods such as berries, nuts and leafy greens – is a “superfood”. It contains above-average levels per gram of certain vitamins and minerals.
Beetroot is particularly rich in vitamin B and C, minerals, fibre and antioxidants.
Most cooking methods don’t significantly alter its antioxidant levels. Pressure cooking does, however, lower levels of carotenoid (a type of antioxidant) compared to raw beetroot.
Processing into capsules, powders, chips or juice may affect beetroot’s ability to act as an antioxidant. However, this can vary between products, including between different brands of beetroot juice.
Is beetroot really vegetable Viagra?
The Romans are said to have used beetroot and its juice as an aphrodisiac.
But there’s limited scientific evidence to say beetroot improves your sex life. This does not mean it doesn’t. Rather, the vast number of scientific studies looking at the effect of beetroot have not measured libido or other aspects of sexual health.
How could it work?
When we eat beetroot, chemical reactions involving bacteria and enzymes transform the nitrate in beetroot into nitrite, then to nitric oxide. Nitric oxide helps dilate (widen) blood vessels, potentially improving circulation.
The richest sources of dietary nitric oxide that have been tested in clinical studies are beetroot, rocket and spinach.
Nitric oxide is also thought to support testosterone in its role in controlling blood flow before and during sex in men.
Beetroot’s ability to improve blood flow can benefit the circulatory system of the heart and blood vessels. This may positively impact sexual function, theoretically in men and women.
Therefore, it is reasonable to suggest there could be a modest link between beetroot and preparedness for sex, but don’t expect it to transform your sex life.
What else could it do?
Beetroot has received increasing attention over recent years due to its antioxidant and anti-tumour effect in humans.
Clinical trials have not verified all beetroot’s active ingredients and their effects. However, beetroot may be a potentially helpful treatment for various health issues related to oxidative stress and inflammation, such as cancer and diabetes. The idea is that you can take beetroot supplements or eat extra beetroot alongside your regular medicines (rather than replace them).
There is evidence beetroot juice can help lower systolic blood pressure (the first number in your blood pressure reading) by 2.73-4.81 mmHg (millimetres of mercury, the standard unit of measuring blood pressure) in people with high blood pressure. Some researchers say this reduction is comparable to the effects seen with certain medications and dietary interventions.
Other research finds even people without high blood pressure (but at risk of it) could benefit.
Beetroot may also improve athletic performance. Some studies show small benefits for endurance athletes (who run, swim or cycle long distances). These studies looked at various forms of the food, such as beetroot juice as well as beetroot-based supplements.
How to get more beetroot in your diet
There is scientific evidence to support positive impacts of consuming beetroot in whole, juice and supplement forms. So even if you can’t get hold of tinned beetroot, there are plenty of other ways you can get more beetroot into your diet. You can try:
- raw beetroot – grate raw beetroot and add it to salads or coleslaw, or slice beetroot to use as a crunchy topping for sandwiches or wraps
- cooked beetroot – roast beetroot with olive oil, salt and pepper for a flavour packed side dish. Alternatively, steam beetroot and serve it as a standalone dish or mixed into other dishes
- beetroot juice – make fresh beetroot juice using a juicer. You can combine it with other fruits and vegetables for added flavour. You can also blend raw or cooked beetroot with water and strain to make a juice
- smoothies – add beetroot to your favourite smoothie. It pairs well with fruits such as berries, apples and oranges
- soups – use beetroot in soups for both flavour and colour. Borscht is a classic beetroot soup, but you can also experiment with other recipes
- pickled beetroot – make pickled beetroot at home, or buy it from the supermarket. This can be a tasty addition to salads or sandwiches
- beetroot hummus – blend cooked beetroot into your homemade hummus for a vibrant and nutritious dip. You can also buy beetroot hummus from the supermarket
- grilled beetroot – slice beetroot and grill it for a smoky flavour
- beetroot chips – slice raw beetroot thinly, toss the slices with olive oil and your favourite seasonings, then bake or dehydrate them to make crispy beetroot chips
- cakes and baked goods – add grated beetroot to muffins, cakes, or brownies for a moist and colourful twist.
You can add beetroot to baked goods. Ekaterina Khoroshilova/Shutterstock Are there any downsides?
Compared to the large number of studies on the beneficial effects of beetroot, there is very little evidence of negative side effects.
If you eat large amounts of beetroot, your urine may turn red or purple (called beeturia). But this is generally harmless.
There have been reports in some countries of beetroot-based dietary supplements contaminated with harmful substances, yet we have not seen this reported in Australia.
What’s the take-home message?
Beetroot may give some modest boost to sex for men and women, likely by helping your circulation. But it’s unlikely to transform your sex life or act as vegetable Viagra. We know there are many contributing factors to sexual wellbeing. Diet is only one.
For individually tailored support talk to your GP or an accredited practising dietitian.
Lauren Ball, Professor of Community Health and Wellbeing, The University of Queensland and Emily Burch, Lecturer, Southern Cross University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Worried about feeding your baby solid foods? Here’s what you should know
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When you have a baby, mealtimes can be messy and stressful.
If you’re a new parent you may be unsure what, when, and how to feed your little one. And you may also worry about choking, particularly when it’s time to start feeding your baby solid foods.
For babies starting solids at the recommended age of six months, it’s important to offer foods in a variety of different ways. Purees can be a helpful starting point, but they shouldn’t be the only texture a baby experiences.
Research suggests not waiting too long to introduce lumpy or textured foods. Infants who start eating lumps at 10 months or later were more likely to develop feeding difficulties and become selective eaters.
So if you’re a parent, where do you start? And what other foods are good to try?
Jamie Grill/Getty Why texture matters
Mealtimes are crucial for a child’s development because they’re an opportunity to explore different textures and develop oral motor skills.
Imagine you’re eating a piece of toast. This involves performing a range of movements including holding, biting, chewing and swallowing. All of these actions require different muscles to work together, and only improve through practice. But that practice is only effective if it involves real food, as opposed to non-edible teething toys and isolated oral exercises like jaw opening and closing or cheek puffing.
When starting solid foods, many parents rely on purees and pouches as convenient ways to feed their babies. There’s nothing wrong with puree in itself. Many of our favourite foods resemble purees. Think of buttery mashed potato, yogurt, ricotta and applesauce.
The problem arises when purees and pouches become the only texture parents offer their babies, particularly early on. Babies who only eat pureed foods have less opportunity to develop the skills needed for eating and drinking. And research suggests children who frequently eat pouched foods are more likely to become fussy eaters.
So there’s nothing inherently bad about pureed foods. But feeding your baby varied foods gives them more opportunity to develop crucial oral motor skills.
Does it matter how I feed my baby?
There are various ways to start giving your baby solid foods.
One common approach is “baby-led weaning”. That’s where parents encourage their baby to feed themselves, rather than fully spoon-feeding them. This can encourage your baby to be more independent and explore food on their own. But it may also make mealtimes messier and more time-consuming for parents. And it can also feel daunting for parents who are concerned about choking.
However, one 2016 study found babies who feed themselves are no more likely to choke than babies who are spoon-fed. Foods which are suitable for baby-led weaning include strips of omelette, ripe avocado wedges or well-cooked corn on the cob. However, the researchers emphasised the importance of preparing foods appropriately and using risk minimisation strategies. These include avoiding high-risk foods such as popcorn, cutting round foods such as grapes and cherry tomatoes, and supervising babies whenever they eat.
An ‘in-between’ option for feeding is to offer your baby purees, while giving them a degree of independence. For example, you may pre-load a spoon for your baby to bring to their own mouth. You can also pair purees with larger foods, say a broccoli floret dipped in hummus. These combinations will help your baby develop eating skills while you become more confident with feeding your baby.
No matter what feeding approach you take, infant first aid training is a must for parents and carers. And if your child was born premature, has a developmental delay or has specific nutrition requirements, it’s best to speak to a paediatrician before giving them solid foods.
When you have a picky eater
Even if your baby transitions well to solid foods, toddlerhood can bring a new set of challenges.
Toddlers tend to be selective about what foods they do or don’t eat. They may also become more cautious around unfamiliar foods. These are both normal parts of a child’s development.
But problems can arise when parents pressure toddlers to eat food they don’t want to eat or when they aren’t hungry. Even small gestures, such as using a “spoon as aeroplane” or asking them to take “one more bite” in front of the TV or tablet, can put pressure on children. As a result your child may eat that next mouthful but, over time, they may develop a negative relationship with food and mealtimes.
As parents and carers, our role is to offer food at predictable times and in positive mealtime environments. Some ways to do that include:
- trusting they’ll eat as much as they need
- eating shared meals when possible
- modelling enjoyment of different foods during shared meals
- offering new foods alongside familiar favourites
- giving children multiple opportunities to see and try new foods, even if they don’t eat them the first time.
Unfortunately, babies and toddlers won’t love every meal you make them. But in time they’ll come to learn about, and even enjoy, a world of different textures and tastes.
Lillian Krikheli, Lecturer in Speech Pathology, La Trobe University and Samantha Turner, Lecturer in Speech Pathology, La Trobe University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Are Age Spots Inevitable? And What Do They Mean For Skin Health?
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We’ll file this one under “life hacks” as we will address reducing them too!
First though, what are they? Also called liver spots, they’re yellow-brown (depending on intensity) marks in the skin that typically come with age.
You may be wondering: is it about liver health? And the answer is: no
In fact they have nothing to do with liver function, except insofar as a diseased liver will promote metabolic problems in general more rapid aging, but that is systemic, and is no more reasonably considerable a matter of liver function than graying hair or arthritis.
Liver health is very important for many things, though so do also check out: How To Unfatty A Fatty Liver
As for “liver spots”, however, the name comes from color, and that once upon a time it was popularly believed that they were connected, but there is no scientific basis to that.
What, then, does cause them?
As our cells age, they start bringing forward mistakes that accumulate over time, like a photocopy of a photocopy of a photocopy.
One common mistake is to bring forward senescent fibroblasts, whose non-senescent versions are supposed to be there, but whose senescent editions contain more melanin than average (as in, average for your normal skintone) which consequently also gets brought forward and with no reason to disappear, also accumulates over time.
You may be wondering: is this related to cancer? And the answer is: yes and no
More helpfully: it’s a somewhat similar process, but benign (in contrast to cancer cells that would be similar, but multiply rapidly as they divide without any programmed cell death).
However, since they can look a lot like skin cancer, that also means that they can mask skin cancer. For this reason, get it checked if what you have assumed to be an age spot…
- turns black
- turns multicolored
- gets bigger
- bleeds (for a reason other than: you just stabbed it with something)
Any one (or more) of those happening is cause for concern. Note, we say cause for concern, not cause for panic; it will quite possibly be fine, but it also might not be, so book yourself a doctor visit about it.
Learn more: We don’t all need regular skin cancer screening–but you can know your risk and check yourself
The other major factor besides simply “how many times your cells have been copied” is sun exposure, because UV radiation not only can cause cellular mutations in the long-run, but also cues our skin to speed up melanin production (it’s trying to save us by giving us darker skin*).
*Note: dark skin is moderately protective against sun damage (and resultant cancer risk) initially, but this is a double-edged sword, so please do still wear sunscreen even if you have naturally dark skin! Darker-skinned people who do get skin cancer have higher mortality rates than people with lighter skin (even if the same race/ethnicity and just lighter- or darker-skinned)—at least in part because it will then spread more aggressively. Simply put: dark skin will stop a lot of skin cancers from starting, but the cancers that do get past that initial hurdle are, on average, much worse.
How, then, to reduce them?
In advance:
- Wear sunscreen, and consider doing so even if it’s not very sunny; see: Do We Need Sunscreen In Winter, Really? ← the answer here isn’t a simple yes/no, so do read the article, as there is nuance that can help you decide when it’s worth it and when it’s not
- Kill your senescent cells at the earliest opportunity. That might sound drastic, but here be science: Fisetin: The Anti-Aging Assassin
- And as an encore: The Drug & Supplement Combo That Reverses Aging ← this is about dasatinib and quercetin, or else fisetin alone, and explores some very related science
After they show up:
- The same things as above; they will slow any exacerbation, and killing senescent cells does work retroactively too, per that (justified) “reverses aging” claim.
- Normal anti-aging skincare: here we’re talking things like: Undo The Sun’s Damage To Your Skin
- Laser treatment: or an at-home IPL device which is not technically laser but works on the same principles; it breaks up the pigment and allows your immune system to eat the resultant parts. However, this is only suitable for small, moderate pigmented spots, and only on skin that is notably lighter than it (or else it’ll superheat the natural pigmentation there, too, which means much more heat will be absorbed, creating a burn risk)
There are also harsher clinical options like cryotherapy (freezing it off) or chemical peels (corrosively removing the affected skin), and… Well, we’re not the boss of you, but we would encourage you to consider whether that’s really worth it for something that’s not harmful in itself, and will probably be a losing battle in the long run—since, if we be so fortunate as to live many more years, we’ll accumulate more as we go no matter how careful we are.
Want to tackle things the tastiest way?
Check out:
The Diet That Slows Skin Aging
Enjoy!
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Chard vs Dandelion Greens – Which is Healthier?
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Our Verdict
When comparing chard to dandelion greens, we picked the dandelions.
Why?
Both are great! But…
In terms of macros, dandelion greens have more than 2x the fiber, as well as more carbs and protein, but those latter items aren’t much because well, it’s leaves. In short, an easy first-round win for dandelions on the strength of the fiber content.
In the category of vitamins, chard has more vitamin B5 (so, the vitamin that’s found abundantly in almost all food), while dandelions are higher in vitamins A, B1, B2, B3, B6, B7, B9, C and E, winning by a country mile.
Looking at minerals next, chard has more magnesium and selenium, while dandelion greens have more calcium, iron, phosphorus, and zinc, winning another round.
In other considerations, dandelions have more polyphenols, though both are great for this.
Adding up the sections makes for a clear overall win for dandelion greens, but by all means enjoy either or both, as diversity is best!
Want to learn more?
You might like:
Dandelion: Time For Evidence On Its Benefits? ← with regard to its medicinal properties beyond the nutritional
Enjoy!
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