Do you have prescription drugs that you would like to dispose but you are not sure how? Help is on the way. The U.S. Drug Enforcement Agency’s (DEA) is doing another National Prescription Drug Take-Back Day, scheduled for this Saturday, September 29. On that day anyone can bring their unwanted or expired medications—including opioid painkillers—to disposal sites across the country.
Prescription medications are now the most commonly abused drugs among kids ages 12–13 and second to marijuana among young adults, according to 2010 data from the Substance Abuse and Mental Health Services Administration. Studies show that a majority of these drugs are obtained from family and friends, often from the home medicine cabinet. Please be aware that using prescription drugs for non-medical purposes could be deadly.
The following are some of the ways you could dispose your unwanted prescription drugs:
- You could visit the Medicine Abuse Project at www.medicineabuseproject.org, to learn more about how to safely secure, monitor and dispose of unused, unwanted or expired prescription medications;
- You could also visit your local DEA-approved prescription drug disposal site (mostly police stations) on Saturday, September 29.
Also, please share with your personal doctor or dentist that they could aslo take advantage of free continuing education webinars on modern-day opioid prescribing. These webinars are available through the Prescribers’ Clinical Support System for Opioid Therapies (PCSS-O) (www.pcss-o.org).
On the last Take-Back Day, April 28, Americans brought a record 276 tons of prescription drugs for proper disposal to more than 5,600 locations. Let’s make this Saturday’s take-back another successful one!
Remember to search for a collection site near you by clicking the link at: “Take-Back“
We all know that good posture is important. Our parents reminded us every day and now we remind our children. Yet, many people don’t realize how posture affects their oral health. Yes, oral health!
Do you experience frequent headaches or pain in your lower jaw? Then, check your posture and consult your dentist about temporomandibular (“jaw joint”) disorder (TMD), as recommended by the Academy of General Dentistry (AGD).
So, how is poor posture connected to your jaw joint pain? Improper posture places the spine in a position that causes stress to the jaw joint. When people slouch or hunch over, the lower jaw shifts forward, causing the upper and lower teeth to not fit together properly, and the skull moves back on the spinal column. Go ahead, as a test, try to slouch this one time and you will feel the pressure on your joint.
If you keep doing this movement, you would put stress on your muscles, joints and bones. After a while, this would cause inflammation in your muscles and joints followed by pain, especially, when you open and close your mouth.
Moreover, bad posture often rearranges the position of the facial muscles and will cause the bumps and grooves on the upper and lower teeth. This will then cause your teeth not to fit properly together.
One solution to this problem is an oral appliance that can help align the teeth in a position that will reduce facial pain caused by poor posture. The appliance can also prevent future damage to your teeth.
But a better option is to practice good posture, as recommended by Core Performance, a site dedicated to fitness and overall wellness. Core Performance provides the following tips for sitting and standing straight:
- Keep your shoulder blades pulled back and down.
- Elevate your chest
- Keep your tummy drawn up and in
- If you’re standing with perfect posture, your ears should be in line with your shoulders, your hips with your knees, and your knees with your ankles.
- If you’re seated, there should be a line between your ears and hips.
If you currently feel any pain or have questions about your jaw joints, feel free to call us.
In the U.S., many people have access to the best oral health care in the world, yet millions are unable to get even the basic dental care they need.
The issue of lack of access to dental care is extremely serious because untreated oral diseases can lead to not only pain, infection, and tooth loss, but also contribute to an increased risk for serious medical conditions such as diabetes, heart disease, and poor birth outcomes.
A report published on February 29, 2012 by chairman Bernard Sanders, Subcommittee on Primary Health and Aging U.S. Senate Committee on Health, Education, Labor & Pensions contains more detail on our dental crisis.
The following are the key findings of the “Dental Crisis in America” report:
- More than 47 million people live in places where it is difﬁcult to access dental care.
- About 17 million low-income children received no dental care in 2009.
- One fourth of adults in the U.S. ages 65 and older have lost all of their teeth.
- Low-income adults are almost twice as likely as higher-income adults to have gone without a dental check up in the previous year.
- Bad dental health impacts overall health and increases the risk for diabetes, heart disease, and poor birth outcomes.
- There were over 830,000 visits to emergency rooms across the country for preventable dental conditions in 2009 – a 16% increase since 2006.
- Almost 60% of kids ages 5 to 17 have cavities – making tooth decay ﬁve times more common than asthma among children of this age.
- Nearly 9,500 new dental providers are needed to meet the country’s current oral health needs.
- However, there are more dentists retiring each year than there are dental school graduates to replace them.
Click here to read the complete report on the dental crisis.
Source: U.S. Food and Drug Administration
Now that your kids are back to school, it is a good time to check on their nutrition. This is a continuous challenge, especially if you are struggling with your picky eaters, but there is help!
Here are some tips to help avoid bad eating habits and encourage a lifetime of good nutrition and healthy habits:
- Buy what you want them to eat. It is easier to avoid bad habits if it’s not in the house.
- While you are shopping in the produce section, involve your child by talking about the nutritional value of fruits and vegetables.
- Be creative by incorporating healthy foods into their favorite foods.
- Redefine the idea of dessert by offering fruits or yogurt instead of the sugary options.
- If your child rejects the meal you’ve prepared, don’t prepare anything else as this can encourage picky eating and power struggles over food.
- During mealtimes, enforce “No TV Policy”. Not only are you removing distractions, you’re removing the possibility of ads for sugary snacks and fast foods.
- And most importantly… set a good example by eating a variety of healthy foods yourself.
Note: The following recommendations are for school-aged children. Infants and toddlers have different specific nutritional needs not addressed in this article.
- Chicken Nuggets
- Sugary cereal
- Lunch meat & hot dogs
- Juice & juice-flavored drinks
- French fries
- Potato chips
- Fruit leather
Posted by Joe Wilkes in Team Beachbody
It’s that time of year again. Hot weather sets picnic fever – and the nation’s barbeque grills – ablaze. In fact, according to the Hearth, Patio and Barbeque Association, 4 out of 5 American households will fire up backyard grills this summer.
Experts at the American Institute for Cancer Research (AICR) recently issued their yearly advice for healthy grilling. This year, that advice is bolstered by new evidence in a just-published report on the prevention of colorectal cancer.
“Two aspects of the traditional American cookout, what you grill and how you grill it, can have a role in raising risk for cancer,” said AICR spokesperson Alice Bender, MS RD. “Big portions of red and processed meat are a well-known concern with respect to colorectal cancer. And although the evidence on the link between grilling itself and cancer risk is less strong, it only makes sense to take some easy cancer-protective precautions.”
Bender noted that when any kind of meat, poultry or fish is cooked at high temperatures, especially when well-done or charred, cancer-causing compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) form. These substances can theoretically damage DNA in ways that make cancer more likely.
“The good news is that there are four simple strategies you can use to make allowances, manage risks, and grill more safely,” Bender said.
1. Get the red (meat) out, add other colors
Focus first on grilling colorful vegetables and fruits, and cut back on the amount of red and processed meat on your cookout menu. Plant foods contain a variety of naturally occurring compounds called phytochemicals, many of which provide their own anti-cancer protection.
Vegetables like asparagus, onions, mushrooms, zucchini, eggplant and corn on the cob are favorites, because grilling brings out flavors that even the pickiest eaters enjoy. Cut into chunks for kabobs, cook in a grill basket or toss with a small amount of olive oil and grill whole.
Cut fruit before putting it on the grill: apples, peaches and pears can be halved and bananas split lengthwise. Use fruit that is about a day or two away from being completely ripe so it retains its texture. If you brush fruit or the grill with a bit of oil, it won’t stick, and remember to watch closely so it doesn’t get overdone. Serve as is, with a sprinkle of cinnamon or a dollop of plain frozen yogurt.
2. Marinate the meat
If you choose to grill meat, mix it up: Try chicken or fish instead of sticking with burgers and hot dogs. Whatever meat you choose, start by mixing up a marinade with some of your favorite herbs along with vinegar or lemon juice. Keep the meat marinating in the fridge while you prepare the sides. Marinating meat has been shown to reduce the formation of HCAs. Precisely why marinades are protective is still under investigation; some evidence points to the acids (vinegar and citrus) or the antioxidant content. Even just 30 minutes in the marinade can help.
3. Partially pre-cook
You can do this in the microwave, oven or stove to help reduce the amount of time the meat sits on the grill exposed to high heat. To ensure safe food handling, just be sure to put the partially cooked meat on the preheated grill immediately to complete cooking.
4. Go slow and low
To reduce the amount of HCAs and PAHs that end up in, and on, the meat, slow down the cooking time with a low flame and keep burning and charring to a minimum. More tips: cut off any visible fat (to reduce flare-ups), cook food in the center of the grill and move coals to the side (to prevent fat and juices from dripping on them) and cut off any charred portions of the meat.
Reprinted on July 22, 2011, courtesy of the American Institute for Cancer Research. For more information, please visit www.aicr.org.
1/2 cup dried tart cherries
3/4 cup pomegranate juice, divided
1 lb. pork tenderloin
4 tsp. canola oil
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup finely chopped shallots
1 tsp. dried thyme
1 Tbsp. coarse seed mustard
2 tsp. unsalted butter, optional
Salt and ground black pepper
Place cherries in small bowl. Add 1/2 cup pomegranate juice and let sit until cherries are plump, about 20 minutes. Drain, setting fruit aside and reserving liquid.
Cut tenderloin crosswise into 8 pieces. Using your palm, gently flatten each piece to an even thickness.
Heat oil in large skillet over medium-high heat. Add pork and cook until it is browned on both sides, turning meat once, about 6 minutes in all. When instant read thermometer reads 150 degrees or meat resists slightly when pressed with your finger, remove it to plate,cover loosely with foil and set aside.
Pour broth into the pan. As it boils, use wooden spatula to scrape up all browned bits. When broth is reduced by half, 4 to 5 minutes, add cherries, shallots, pomegranate juice and reserved juice from soaking, thyme and mustard. Simmer vigorously until liquid is reduced by one-third, 4 to 5 minutes. Return meat and any juices that have collected to pan and cook until meat is barely pink in the center or instant read thermometer registers 160 degrees. Season with salt and pepper to taste. Place two pieces of tenderloin on each of four dinner plates. If using, swirl butter into sauce until it melts. Spoon sauce over meat. Serve immediately.
Makes 4 servings.
Note: If the tenderloin has a silverskin membrane, remove it or at the meat counter, ask the butcher to do it for you.
Nutritional values per serving:
Total fat: 5 g
Saturated fat: 4 g
Carbohydrate: 43 g
Protein: 7 g
Dietary fiber: 6 g
Sodium: 155 mg
Reprinted on April 5, 2011, courtesy of the American Institute for Cancer Research. For more information, please visit www.aicr.org.