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IN THIS ISSUE
FAILURE
Human Body
Recipe of the Week
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Success is the result of good judgment, good judgment is a result of experience, experience is often the result of bad judgment.

 

Tony Robbins

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.


Quality Products
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Please email me your favorite products.  I would like to share quality products with our readers. Think - car seats, toys, anything that a mother would love!
 
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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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simply good
Dr. Magryta
Go to www.salisburypediatrics.com,  if you would like to learn about Integrative Medicine or our practice

 

Issue: #48
November 18, 2013

Volume 3, Letter 48
 

November 18, 2013

 

Failure - embrace it.
 
Why do we fear failure? 
 
Perception is so powerful. 
 
We allow other's perceptions of us to control and stifle our progress. If you knew that no matter what happened you would be ok, would you not try anything. If the audience always clapped, would you be worried about messing up. Our children are always looking for our and peer approval. 
 
What if we taught them instead to not fear. Go for it. Be whatever you feel is your best. The greatest artists and Americans do it their way. They expect to fail and rise up again. 
 
I can speak to a transformative moment in my life. When I was a first year pediatric 
resident at UVA, I was tasked with giving a presentation to my colleagues and an expert about sports nutrition. I prepared for the talk and gave a good lecture only to take questions from the expert and fall flat on my face. I blew the answer horribly. To compound matters, my girlfriend and now wife was in the audience as a nutrition intern. I was embarrassed and frustrated for not having the answer!
 
What I learned was that I will never have every answer and that it is ok to fail. Mind you, I still HATE to be wrong or mess up. I expect alot of myself, but maturity and failure have the ability to balance these issues. I have learned that you cannot control every aspect of a scenario and that that uncertainty is a beautiful thing.
 
When I teach now, I look forward to the outlandish and thought provoking questions that I do not know. This is an opportunity to learn more. I have learned to say I don't know, but I will find out. 
 
Think of these attributes when teaching your kids to go for it and fail as many times as it takes to be successful.
 

 

Dr. M

 

Our Bodies

The human body has changed over the past few thousand years to handle the environmental shifts that occur. From generation to generation, Darwin believed that natural selection has weeded out the weaker in favor of the stronger. Lamarck believed that changes occurred during the lifetime. Modern science is showing us that our genome is read in differing ways to make these intra lifetime adjustments.

 

In Daniel Lieberman's book, The Story of the Human Body, we see an anthropologic understanding of why these shifts occurred and how we can learn from them for the future. 

 

Many years ago, death rates were high in the first five years of life owing to infectious diseases. Now we are living longer because of the advent of sanitation, antibiotics, nutrition and vaccines.

Unfortunately, we are now slated to live longer but many will die slowly with chronic disease. Where did it go wrong?
 
Human adaptations have taken place for the sole purpose of fostering future offspring in order to keep the species alive. For example, the adaptation to turn sugar preferentially into fat would have benefited humans in times of feast and famine. The fat storage would allow a population with this genotype to have a competitive advantage akin to a giraffe in an area with tall trees and no shrubbery. Surviving the cold winter allows the species to propagate. 
 
"Your bodies various adaptations were selected to help your ancestors survive and reproduce in an untold number of distant incarnations, not just as hunter gatherers, but also more recently as farmers."
 
"These adaptations explain and constrain how your body functions in terms of how you digest, think, reproduce, sleep, walk, run, and more. It follows that considering the bodies long evolutionary history helps explain why you and others get sick or injured when you behave in ways for which you are poorly or insufficiently adapted."
 
Why is this such a big deal now?
 
The last 100 years have been an unprecedented era of rapid change and our bodies have not evolved fast enough to mitigate the negative effects of change. Take the previous example of the sugar to fat genotype. Now we have an overabundance of sugar and no starvation cycles. Mismatch = disease. 
 
We evolved as running and hard working humans ill adapted to sit at a desk and work 8 hours on a computer. Consequences: Increased back pain, flat feet, weak muscles, etc.. 
 
Over time, it is likely that we will select out genes that are suited to this new lifestyle. However, until this occurs the price of this is turning out to be economically and pathologically devastating.
 
Take Home Point:
Think of your ancestors and the lifestyle that they led as a guide to your future health. Make decisions based on the principles of natural intent and your recent evolution. Your health depends on the decisions that you make for yourself and your children. 
 
To be continued.....
 
 
Learn from the past,
 
Dr. M
Lectures


 

11/19/13 Tuesday

"Genetic Roulette - The Gamble of Our Lives" followed by a panel discussion and a tasting of local foods at the Center building on Tuesday, November 19.

Read more ...


Old lectures to watch on youtube:

1) 10 Americans Study - Ken Cook
2) Epigenetics - Magryta


 

Recipe of the Week
Split Pea Soup from Ina Garten and the Food Network.

Ingredients:


1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water


Directions:


In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

 

This is delicious.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html?oc=linkback

  

 

Newsletter Photos
 
If you have any pictures of your family that you wish to share for the header of this newsletter -
 
please send them to:
 
Newsletter@salisburypediatrics.com
 

 

 

The newsletter archive can be found in the links section.  New readers can now go back in time to learn about the future!

 

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.


 


Chris Magryta
Salisbury Pediatric Associates
Touchstone Pediatrics