Emergency First Aid For Gastric Bypass Dumping Syndrome

For patients of gastric bypass weight loss surgery an episode of dumping syndrome, or rapid gastric emptying, is physically dramatic and lifestyle disruptive. Prior to surgery patients are instructed to avoid sweet processed carbohydrates, greasy fried food and all simple processed carbohydrates in order to avoid dumping syndrome. Some patients who become lactose intolerant with weight loss surgery (WLS) experience dumping after eating food that contains lactose: dairy sugar. While most patients comply with dietary guidelines it is inevitable that at some point they will experience an dumping syndrome episode.

Gastric Dumping Syndrome occurs when chewed and partially digested food exits the stomach too rapidly and enters the small intestine. This causes the pancreas to release excessive amounts of insulin into the bloodstream and symptoms of hypoglycemia occur. Dumping Syndrome is most commonly associated with malabsorptive gastric surgery, specifically gastric bypass surgery. The symptoms of dumping syndrome will manifest immediately after eating or within three hours of eating. Each person is unique in the gastric dumping response, however, the common symptoms may include nausea, vomiting, bloating, cramping, diarrhea, profuse sweating followed by chills, dizziness and fatigue. When insulin levels return to normal symptoms subside. Continue reading “Emergency First Aid For Gastric Bypass Dumping Syndrome”

The 5 Best and Worst Things About Santorini

There are not many places in the world which will take your breath away the moment you arrive at your destination, but Santorini is certainly one of them. You will look at awe at the multi-coloured cliffs which are adroitly situated for tourists to take in the astonishing Caldera views. It’s a huge enticement for millions of travellers to arrive every year, whether it’s for your romantic honeymoon, or just a week away with friends or family in the soaring sun. However, no place in the world is perfect, and before visiting Santorini, it may be best to be warned about their major drawbacks too, which may frighten some people off. Here are the 5 best things and 5 worst things about Santorini.

5 Best Things of Santorini Continue reading “The 5 Best and Worst Things About Santorini”

Cadot: Magnificent Yet Unpretentious French Dining In North Dallas

Every once in a while, if you are very lucky indeed and a lover of French food, you will run into (or seek out!) a chef as gifted as Jean-Marie Cadot, the charming and very talented patron of the eponymous Cadot Restaurant at 18111 Preston Road in North Dallas, nestled in a lovely space at the northwest corner of Preston and Frankford.

Cadot, in my opinion, is without question now one of the half-dozen best French restaurants in North Texas, a place of consistent excellence run by a man who has spent three decades perfecting his art. It is also a place of no pretensions and silliness. You will find snow-white linens on your table, flowers, a spotless setting decorated in way that transports you to the Champs Elysee in the springtime, but no fussiness or posturing or affectation. And the prices are remarkably low, I suppose in part because the overhead is not as great as it would be in downtown Dallas. Continue reading “Cadot: Magnificent Yet Unpretentious French Dining In North Dallas”

Restaurants and Food Allergies – A Problem?

I have been allergic to dairy products among other things for quite a few years. So when I visit restaurants, I always politely request “no cheese, or sour cream.” The next thing you know I get an entrée with a cream sauce on it. Most food servers don’t even know that this contains dairy products!

Since the menus are never explicit about exactly what the allergen ingredients are in the entrees, I will ask the food server if a certain dish has dairy products in it if I’m not sure. Sometimes I’ll ask if it contains something else I am allergic to. They automatically look at you like you are the pickiest person on the planet! Then I have to explain that I am allergic to dairy products and other certain ingredients. They will get a concerned look, and tell me that they will talk to the chef to find out what is in the entrée I am questioning. Continue reading “Restaurants and Food Allergies – A Problem?”

Growing Food – Options For the City Dweller

There has been much publicised attention on the increasingly popular option of growing your own food; as it is only through making ourselves more self sufficient are we able to strive for increased resilience within our communities; becoming more independent whilst minimising our Carbon Footprint.

However, achieving this self-sufficiency through production of your own food is for many impractical and time consuming; consequently if we are as a society to achieve reduced reliance on governing constraints such as ‘Just in Time’ production strategies, action needs to be taken.

There are a number of options, which you as an individual and homeowner can do; as the personal choices we make now, such as choosing organic to locally sourced food dictate our relationship with food, influencing supply, and thus shaping environmental conditions for future generations to come. Continue reading “Growing Food – Options For the City Dweller”

Holy Mackerel! It’s Tuna!

Part of the mackerel family, tuna was virtually unknown to most Americans before the twentieth century, There was no canned fish of any kind, and tuna was considered undesirable (except by cats). In 1910, Americans were eating only about seven pounds of fish a year, compared to 60 pounds of beef, 60 pounds of pork and around 15 pounds of chicken. Of course, availability and cost played a key factor in these figures since tuna is a saltwater fish, and most people lived far inland, where local meat and poultry prevailed. The majority of consumable fish came from lakes and rivers. Perishability was also a factor, which limited shipping capabilities throughout the country. Those with access to the coasts preferred shellfish and other varieties, like cod, sole and haddock. It’s highly unlikely that foodie President Thomas Jefferson ever served tuna salad or grilled ahi steaks at the White House.

However, in other parts of the world, it was a different menu. On the coast of the Mediterranean, Phoenician fishermen were harvesting tuna 2000 years ago, primarily the abundant bluefin variety, which is now virtually extinct. Greek philosopher Aristotle mentions tuna in some of his writings back in 350 B.C. The Greeks encouraged eating tuna for its nutritional and healing powers (or what they believed were healing powers at the time. Continue reading “Holy Mackerel! It’s Tuna!”

The Hidden Dangers of MSG

Ever read a food label, only to be confused by what many of the ingredients listed mean? Perhaps you may notice such words as hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavorings. Food processing companies are in fierce competition with one another, using price, quantity, packaging, and taste to acquire more consumers. When it comes to taste, what chemicals do many food processing companies use, and what are their dangers?

MSG, or Monosodium Glutamate, is a flavor enhancer that was discovered in 1908 by a Tokyo, Japan professor. It was introduced to the American soldiers during World War II, after American quartermasters realized that Japanese rations had very good taste. With such success, it was introduced to the mainland United States in 1948. Since that time, the quantity of MSG production has doubled every decade. Its first adverse reactions of obesity and numbness were reported in 1968. Conditions from ingesting MSG can include changes in blood pressure, rapid heartbeat, chest pains, muscle swelling, asthma attacks, temporary blindness, dizziness, headaches, seizures, numbness, anxiety, behavioral problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive issues, blurred vision, prostate swelling, memory dysfunction, obesity, and skin reactions. It is particularly harmful for pregnant and lactating women, and infants. Research studies have shown: Continue reading “The Hidden Dangers of MSG”

The Moral Case Against Global Warming Policies

How odd that someone would make a moral case against global warming. The trend is to promote it as a just cause. Global warming is presented as a problem that we should be doing all we can to fix or life as we know it will be no more. The so called “science” that supporters of global warming use to justify their position is anything but settled. New evidence is constantly being discovered that puts bigger and bigger holes in global warming theories–not laws, theories. The most ridiculous of these theories being that global warming–if it is indeed happening–is caused by human beings.

The objective here is not to go over the science that casts an overwhelming shadow of doubt on the accuracy of global warming theories but, it would be a waste not to share it. Not enough people are aware of this information as it is.

It is probably safe to say that there is no life on the other planets in our solar system. Most places are either too hot, too cold, or lacking an atmosphere like ours. Chances are, no aliens are driving carbon producing SUVs on our neighboring planets. It just so happens that Pluto is experiencing warming. There was a storm on Jupiter that scientists believe is due to climate change. Our closest neighbor, Mars, has been experiencing rising temperatures and as a result: melting. Either our horrible carbon footprints are so gigantic that it is affecting the entire solar system or it’s the sun. Continue reading “The Moral Case Against Global Warming Policies”

Vegetarian Food Is Enriched With All Essential Nutrients

All over the world there is a myth spread around that vegetarian food is not healthy as it lacks in essential nutrients. However, this grape wine which most people now have taken it for granted does not have any basis. And it is really surprising how something that is false becomes a gospel truth. But if we go back to our childhood days when we were studying in grade 1 or 2, we would come to know about the fact of the reality. The first lesson of science text-book of grade 1 was about vegetables and their nutritional value. It clearly stated how beneficial each vegetable for a good health is. Here’s a look at the nutritional value of some of the vegetables.

Vegetables that have vitamin A

Carrot, Sweet Potato, Pumpkin, Spinach, Collard, Turpin, Tomato

Fruits that have vitamin A

Mango, Cantaloupe, Apricot

Vegetables that have Vitamin B Continue reading “Vegetarian Food Is Enriched With All Essential Nutrients”

History Of Some Of The Popular Indian Caterers

Undoubtedly, Indian food has gained a lot of popularity all over the world. There is not a continent where Indian food is not served copiously. Although, the Indian influence in food first travelled to Europe due to the British India Company, it was not long before travellers from Europe carried this taste to other parts of the world.

It takes a lot of time and effort to learn true Indian food as it is one of the most complex and massive cuisines of the world. Unlike some other cuisines, where variations and inventions are taking place every day, the bulk amount of famous dishes in Indian cuisine are very traditional and their history dates back to more than a couple of centuries. Indian cuisine is basically an art that can only be delivered when it is truly felt and understood. With its rich and abundant use of spices and other ingredients, it is able to deliver countless dishes to those who are hungry for delectable and flavourful tastes.

Famous and authentic Indian restaurants can be found in almost every big country. Those who are not able to build a restaurant at first or who don’t want to, start off with a small scale catering business which later expands depending upon the quality of food they serve and the appreciation they receive. Continue reading “History Of Some Of The Popular Indian Caterers”