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Issue: #34
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August 13, 2012
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Volume 2, Letter 34
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August 13, 2012
Olympic diets
With the advent of drug screening programs in athletics, athletes are looking for new ways to get a leg up on the competition.
Good old nutrition is making an asserted comeback at all levels of athletics. What are Olympians doing and how can we learn from them?
Here is a nice review of an article from the Huffington Post. The athletes are all tested for banned performance enhancing substances. In order to avoid contaminants, they will stick to a strict whole foods diet.
This means that:
"We create a strict daily diet. They have a whole food-based diet that's very, very natural: regular meats, fresh fruits, nuts and seeds, veggies. These aren't processed foods. That's because it's mainly the quality of food that's how they're getting their nutrients.
What we know is that you can get the same nutrition from convenience foods, but it won't be of the same quality. The quality of the protein you get from chicken breast is just higher than what you'll get from a powder. Their bodies are their jobs, so how they feel really determines how well they'll succeed.
Going to food first is not only possible. It's a good idea. The highest achieving athlete, who is training eight hours a day, 95 percent of his diet is whole and real foods. You don't have to lean on potions or pills. Food is the best source of nutrients. It's not as sexy as some new seed from the Amazon, but 99 percent of the time, people get their nutritional material from food. You might need to supplement, but if these athletes can do with food, so can you."
Our children may not be Olympians, but I believe that their bodies are all of Olympic quality. Why then would we choose poor quality food for them at young ages when the best and greatest would not?
The Anti inflammatory diet in the quick links section is a key to healing from sports injury. I know this because I still play competitive soccer and feel the injuries weekly.
For specific sports nutrition info check out the newsletters from Volume 2, #1-7 in the archives.
My take home point today: Eat like an Olympian,
The Olympics are fantastic,
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Thoughts - Nothing More |
What does it cost to fully vaccinate a child from birth to 18 years of age:
1970 - cost 70$. Very few vaccines.
1990 - cost 370$. A few more vaccines. Vaccines getting more expensive.
2012 - cost 1,712$!!! Wow. What a change in 12 years - 500%. We added pneumococcus, hib, varicella, hepatitis A, meningococcus, rotavirus, and greatly expanded the influenza program. This is purely stating the facts. I am not passing judgement on this hot topic. Just putting statistics out there.
The only thing that I will say is that if the government is going to mandate compliance with a vaccine program, they need to pay for all vaccines and negotiate better rates for all Americans. This rapidly escalating cost is going to be a driver of increased insured patient premiums.
Just saying,
Dr. M
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Recipe of the Week
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Asian Chicken and Asparagus Stir Fry from Australia
Ingredients: - 5 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bunch of fresh asparagus, cut into 2 inch pieces
- 4 cloves of garlic, finely chopped
- 1 small red bird chili, chopped
- 2 Tbsp of soy sauce
- 1 Tbsp of Thai fish sauce
- 2 Tbsp of water
- Cilantro to garnish
- 1 1/2 cups of Basmati or Jasmine rice
- Scant 3 cups of water
- 2 Tbsp of canola oil
- Special Equipment: A wok
- Serves 4
Preparation: - Cook the rice in a rice steamer or cook it on the stove by adding it to a medium pot with scant 3 cups of water. Bring to the boil and then reduce heat to low and cover with a lid. Cook for 10 minutes or until it is done. Set aside.
- Have the chicken, asparagus, sauces, oil and garlic ready by the wok.
- Heat the oil in the wok over a medium-high heat. Add the garlic and saute for 20 seconds. Turn the heat down slightly so the garlic doesn't burn.
- Add the chicken and saute for 2 minutes until partially cooked. Remove chicken from wok with a slotted spoon and place on a plate beside you.
- Add the asparagus to the wok along with 1 Tbsp of soy sauce and the fish sauce and 1 Tbsp of water. Stir fry for 3 minutes.
- Next, add the chicken and remaining 1 Tbsp of soy sauce. Stir fry for another 2 minutes and then add the chili (chili is optional).
- Serve on a bed of rice and garnish with cilantro.
Feeling Olympic yet?,
Dr. M
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Copyright � 2010-2012 Christopher J. Magryta, MD. Readers, please note: The information provided in this newsletter is for educational and informational purposes only. It is not a substitute for advice and treatment provided by your physician or other healthcare professional and is not to be used to diagnose or treat a health issue.
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Chris Magryta Salisbury Pediatric Associates Touchstone Pediatrics |
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