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Please reply with feedback or questions here. I will try to answer as many questions via the newsletter as possible. As always be well and love your children!
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Issue: #35
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August 20, 2012
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The Dog days of Summer are over! |
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Volume 2, Letter 35
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August 20, 2012
West Nile Virus. What is it?
It is a mosquito borne viral illness that has increased in prevalence in the last decade. The illness occurs in the summer and fall coinciding with the activity of mosquitoes. When a mosquito bites a human they can transmit infectious particles that cause diseases like dengue fever, malaria and now in the USA we have West Nile Virus (WNV).
If you are infected with WNV, then the good news is that 80% of us are asymptomatic. The 20% that develop symptoms are generally complaining of headache, fever, nausea, vomiting and swollen lump nodes. The illness lasts for days to weeks before subsiding for most.
For medical professionals, the bigger concern is with the very few patients that develop high fever, headache, neck stiffness, stupor, disorientation, coma, tremors, convulsions, muscle weakness, vision loss, numbness and paralysis. These symptoms may last several weeks, and neurological effects may be permanent. This is not nice way to spend your summer.
There is no specific treatment for the illness. Prevention is the best way to stay healthy. The best and safest way to avoid WNV is to avoid mosquitoes. Here are some recommendations from the CDC:
- When you are outdoors, use insect repellent containing an EPA-registered active ingredient. Follow the directions on the package.
- Many mosquitoes are most active at dusk and dawn. Be sure to use insect repellent and wear long sleeves and pants at these times or consider staying indoors during these hours.
- Make sure you have good screens on your windows and doors to keep mosquitoes out.
- Get rid of mosquito breeding sites by emptying standing water from flower pots, buckets and barrels. Change the water in pet dishes and replace the water in bird baths weekly. Drill holes in tire swings so water drains out. Keep children's wading pools empty and on their sides when they aren't being used.
For those living in North Carolina, there is only sporadic reported activity this year. It appears that Texas and the middle part of the country are hotbeds of activity. Plan accordingly.
My take home point today: Raising awareness to a rare but serious illness that is increasing in frequency ,
Keep enjoying summer until it is gone,
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| Milk Issues | |
By request for Amber:
What do you do when a milk protein sensitive (not true allergy) child hits 1 year old and is either weaning off of breast milk or hydrolyzed specialty formulas?
The answer is to avoid all dairy for one more year and use alternative milks with cereal or cooking. In our house we use soy, almond and rice milk.
Although my GI colleagues start dairy back between 6 months and 1 year when the colic and reflux symptoms resolve, I find that these children still have issues with eczema, constipation, chronic congestion and recurrent ear infections. In my mind you are trading one intolerance symptom complex for another.
When re-challenging at 2 years of age, pay attention to old symptoms that can creep back in over the first two weeks. This would be a sign that the gut is not ready for the milk protein.
I recommend a daily probiotic for gut healing. Some patients may need l-glutamine, an amino acid for enterocyte (gut cells) healing. Speak to your MD about these issues.
Maintaining adequate calcium intake through vegetables is key. If your child eats a standard American diet, then he is likely to be deficient in many nutrients including calcium. Here are some natural calcium sources.
Do not "got milk"!
Dr. M
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Recipe of the Week
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Adapted from Tom Colicchio's Meatloaf
http://www.godairyfree.org/recipes/entrees/tom-colicchios-meatloaf-gluten-free-nut-free-soy-free Ingredients: 1/2 medium yellow onion, diced 2 Chopped carrots 3 shallots diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. local grassfed ground beef or bison(85% lean)
2 large eggs
3/4 cup fresh bread crumbs [use gluten-free bread to make this a GF meal too]
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. Trader joe's Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. organic ketchup or better yet try Trader Joe's Kansas City Barbecue sauce Directions: 1. Preheat oven to 350 degrees. 2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool. 3. In a bowl, combine beef, eggs, carrots, shallots, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees. Remove and allow to rest slightly, then cut into 1/2-in. slices.
Here comes the once a month beef fix,
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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