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| PRIMETIME | 
For all teenagers and college students interested in a new medical experience, pay attention.
Salisbury Pediatrics has opened a new wing dedicated to you. In Primetime we are only focused on your needs as an emerging adult.
From the music when you enter, to the autonomy of your visit, we are sure that you will love a new way to see your doctor.
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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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| Dr. Magryta |  | |
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Hunter's Stew from Dziadzio |
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Volume 3, Letter 16
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April 8, 2013
Well, I am officially back from my break! Phew, I needed that.
I had planned on talking about system's biology until my partner, Dr. Koontz, planted a bombshell paper in my lap. So it turns out that I am back on autism and causes again. I promise that this will be worth another week on this topic.
The article by Dufault et. al. in
Clinical Epigenetics from 2012 sheds new light on the never ending theories on what causes Autism Spectrum Disorders and why the big rise in incidence.
We know that neurodevelopment can be affected by many things: iron insufficiency; mercury, lead, cadmium and other metal toxicity; chemicals like organophosphate pesticides or BPA. We now know that gene expression can be changed by dietary transcription factors such as zinc insufficiency or chemical disruptors.
Dr. Dufault and colleagues researched the association between high fructose corn syrup (HFCS) consumption, mercury excess and zinc insufficiency* in relation to autism. What they found was a startling hypothesis:
HFCS is increasing the mercury content and the organophosphate pesticide exposure of our children. Mothers and susceptible children are getting overloaded with mercury and pesticides which cause epigenetic changes by altering genes and thus affecting disease.
1) High fructose corn syrup and food colorings often contain excess mercury.
2) Mercury and other metals displace zinc from the MT* protein making it unable to clear the metals and chemicals.
3) 2009 US per capita consumption of HFCS is 35.7 pounds per year.
4) Peak years of HFCS consumption coincided with peak ASD diagnosis in California.
5) Increased HFCS intake leads to lower calcium and phosphorus in the presence of low magnesium.
6) Low calcium reduces the function of PON1, an enzyme that breaks down pesticides.
7) Non organic HFCS is loaded with pesticide. Vicious cycle here.
8) Children have very high levels of pesticide in their urine when consuming a standard American diet.
9) Increasing prenatal pesticide exposure is associated with decreased IQ and developmental delay.
*Zinc is necessary for production of metallothionein (MT), a metal binding protein that can clear mercury and other metals.
I realize the hypothetical nature of the article, yet, I cannot help but love the science and the simple answer:
HFCS cannot be good for us! More reasons to avoid a synthesized, chemically laden, diabetic inducing, government subsidized nightmare.
Hats off again to the Stanford scientists who published the article on the nutrient content of organic versus non organically grown food. Proving once again that brains do not help us get to the answer unless we ask all the questions! It is about the chemicals and nature!!!!!!!!!!!
Wishing for a HFCS free America,
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| Teaching The Value of Money |
Children need to understand the value of money and also what it means to not have any. Having grown up with very little, I am very sensitive to the thought that my children will not respect money.
In the US today, we all enjoy great wealth as compared to the rest of the world. Our children are not exposed to extreme poverty very often. On TV they may see Haiti post disaster or a poor African village child, yet can they really appreciate the depth of poverty?
Having traveled to the jungles of Ecuador, the sight of poverty is not pretty. I want my children to know and appreciate real poverty and strive for better. I want them to work hard, love their fellow man and give often.
To that end my wife came up with a way for the kids to learn the value of money. Any money they earn or are gifted goes into the bank in their name. The account must remain at a minimum of 50$ To purchase something, they must remove the money from the bank, mark it in a ledger and pay for it.
We are encouraging them to give to those who are less fortunate (from their accounts). Homeless shelters or church charities are great places to start.
No matter what you have, someone always has less and others have more. Encourage giving at all levels. Help your children to understand the value of money. Try not to give them too much. Earning is learning.
Other ideas?
Dr. M
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Recipe of the Week
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Every kitchen should have chicken stock in the freezer.
Chicken Stock adapted from Alton Brown
Ingredients:
4 pounds local free range chicken carcasses, including necks and backs
1 large onion, quartered
3 shallots, halved
8 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
1/2 tsp sea salt
Directions:
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html?oc=linkback
Dr. M
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If you have any pictures of your family that you wish to share for the header of this newsletter -
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Newsletter@salisburypediatrics.com
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The newsletter archive can be found in the links section. New readers can now go back in time to learn about the future!
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Copyright � 2010-2013 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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