Happy Fathers’ Day, Dr Jeffrey Bland, PhD! Jeffrey Bland, now in his 70’s, is not yet retired—working on it. Not really my father, not old enough for that, but I and many colleagues (medical doctors and naturopathic doctors and others) honor him as the Father of Functional Medicine. We all should.Have you noticed the last few years, frequent ads in the TTC and the papers for preventing type II Diabetes by diet? It works. If anyone you know uses that program, they are benefitting from his work, his first crusade, many decades ago. It takes a long time for big establishments to get on board. People used to think diabetes was all hereditary. Early in his career as a chemist and nutritional researcher, the Chinese government invited Jeffery Bland to speak. They praised his research but said they could not apply it because China didn’t have a diabetes problem. Well, that changed. The Chinese diet became more similar to the North American diet, and so did their diabetes numbers. They invited him back. As his reputation and authority became established, he was invited as an expert witness by the US Senate during a brief time when they studied alternative medicine.Further developments now include new ways to prevent or manage chronic diseases—circulatory problems (blood pressure), many auto-immune conditions (like arthritis), digestive issues (Crohn’s, colitis, and others). You can’t exchange your genes by diet; however, in some cases, diet can turn one gene’s activity on and off or supply a nutritional bypass. (Technically, that’s epigenetics.)Change is slow. The companies Dr. Bland has worked with have never had budgets like big corporations that push blood pressure pills—budgets for advertizing, lobbying, legal proceedings and sponsored clinical trials. If ads in alternative medicine are a bit over-enthusiastic, they get jumped on fast. Also, sad to say, many health practitioners think their education is finished when they earn their degree. How many of us fully understand that real science means real controversy?Functional medicine assumes that symptoms are signals, often signals of silent inflammation. They should call attention to functional systems that need support: the digestive system, the immune systems, the nervous system, the hormones, and so on. Soothing the symptom may be like turning off the fire alarm before you put out the flame. Or in FM terms, before you reduce causes of in-FLAM-ma-tion, a core objective of FM therapy.
M & D Medical Clinic and Pharmacy
872 Sheppard Ave. West; Phone: Clinic 416-633-1600 and Pharmacy 416-633-6800On a stretch of Sheppard Ave. West, almost in the epicentre between Wilmington Ave. and Wilson Heights, on the north side, you will find one of the best kept secrets of Downsview. It is an absolute blessing to the neighbourhood. To what am I referring? It’s the M & D Medical Clinic and Pharmacy.The medical clinic is always filled with patients and is open six days a week (closed on Sundays). Dr. Gobrial, who is the physician at the clinic, has a great bedside manner. He has a very attentive ear, is very meticulous at what he does, and really does listen to the concerns and the symptoms of the maladies which afflict his patients.He takes his time, methodically deducing what treatment can help his patients. I speak from experience as I have used the clinic on a number of occasions. I was immensely impressed with the way he actually “listened” and did not try to rush through my appointment.One of the great things about the clinic is that it is attached to a pharmacy. So as soon as you are diagnosed – and if you need medication – the pharmacy attached to the clinic will dispense it for you expeditiously.The pharmacist, Mr. Hany William, also, like Dr. Gobrial, has a very attentive ear. He is very patient and takes his time when he explains how medications work, their side effects, and how they should be administered.When Mr. William was asked why he became a pharmacist, he had a very lucid answer: “My main objective for becoming a pharmacist was to help people. It gives me a sense of accomplishment and satisfaction.” Very well put.While awaiting your prescriptions it might behoove you to also peruse the pharmacy’s product lines. It offers a myriad of good products to purchase, from shampoo and conditioner to facial tissue, deodorant, shaving creams, lips balms and toothbrushes, cough syrups to vitamins or female hygiene products, beverages or chocolate bars and more. Also for those special occasions there are many great greeting cards for just a dollar, what a bargain!If you are visiting the clinic, there is ample parking in the back of the building. You can park in the spots which are labeled “commercial.”Next time you’re in need of a medical clinic or pharmacy, there’s one right in the neighbourhood. You don’t have to go very far, visit M & D Clinic and Pharmacy!The clinic and pharmacy operates during the following days and times: on Mondays at 9:30 a.m. until 8:00 p.m., on Tuesdays 9:30 a.m. until 7:00 p.m., Wednesdays and Thursdays 9:30 a.m. until 8:00 p.m., Fridays 9:30 a.m. until 7:00 p.m. and at 10:00 a.m. until 3:00 p.m. on Saturdays, closed on Sundays.
Salt and Satisfaction
Many people who read this column will have been asked by their doctor to cut back on salt for their blood pressure. For lots of us, that is frustrating.The circle of “salt tolerance” is vicious. We get used to a certain amount of salt, and after a while, we don’t taste it. To compensate, we eat more salt to bring the taste back. Therefore, we get used to even more. The cycle is reversible, but there is a catch in the body chemistry. Getting used to more salt is quick. Getting used to less salt is slow. You might be on the way to mastering your preference, and one salty meal could set you back. You will experience no loss of satisfaction if you reduce the craving, but it takes time. You are winning when celery and Swiss chard taste salty on their own. Mother Nature has put a good amount of salt in them.Because raising your tolerance is faster than lowering it, you will sabotage your effort by dining in restaurants or eating canned and prepared foods from the supermarket. Their salt content is way too high.Another obstacle is emotional. Many cultures treasure salty foods as a special treat. I will never lose my taste for the salt cod I grew up with. Some of these cultural inheritances go way back to a more balanced nutrition where salt was an expensive luxury.Table salt, which dominates in prepared food, is a sodium salt without the balancing minerals (especially potassium and magnesium) to make a healthful salt. Several researchers claim that natural unrefined salts (available in health food stores) solve the blood pressure problem. From what I have seen with my own clients, I know there is some truth in this, but maybe not 100%. It may, to some extent, depend on the individual’s chemistry. Also, please be aware that “sea salt” in packaged food is not normally unrefined; so far as I know, is likely to be a high sodium, processed salt.Is it worth struggling against salt temptations? Absolutely! I saw a calculation some time ago that we could eliminate high blood pressure in one million Canadians and save the health-care system hundreds of millions of dollars a year if we could cut sodium intake by half. Those are big numbers. The difference in life expectancy would be significant.Here is one method that may help you. Don’t salt food before it is cooked. (Well, maybe half a teaspoon for a pot of rice or beans.) You get more effect with less salt if you add it at the table just before you eat. Questions and comments welcome to nicole@IndividualCare.CA. Nicole Constant is a registered Doctor of Naturopathy active for many years in the Jane-Finch neighborhood and Greater Toronto. Her website is: www.IndividualCare.CA
Curries on my Mind
The yellow colour of Asian curries is due to turmeric, a spice which appears often in health news.In India and in some other parts of south-east Asia, curries with turmeric are consumed daily and often more than once per day. In those regions, the incidence of degenerative mental conditions in old age is lower than here in North America, and some types of cancer are significantly rarer. Not surprisingly, turmeric and curcumin, an active component of turmeric, receive wide-ranging scientific study, more so than any other spice.Other benefits from turmeric that have been scientifically studied touch on cataracts, diabetes, M.S., HIV, and skin and liver problems. Unfortunately, many of the studies, though numerous and expert are small. It is hard to get research funds for major health research on foods because drug companies cannot easily put patents on a spice and raise the price.Another problem is quantity. Traditional diets that provide evidence of health benefits of curries are diets that include turmeric in very large quantities; that spice is not quick to absorb. Micro-grinding and cooking in healthful oil may turn out to help.So what does all this mean in practical terms? If you come to consult me in my Downsview clinic will I prescribe hot curries? Don’t count on that! But you don’t need any prescription to enjoy the curries.I started using turmeric in my kitchen around 2009. Now it is a family favorite. Consumption seems safe because millions of people eat curry more than ten times a week. For me, there is nothing to lose and a possible benefit to be gained. Turmeric as a simple curry and also in morning smoothies has become a very regular part of my cooking though it wasn’t part of my background. I don’t buy commercial curry mixes with salt and preservatives. I deeply admire and respect those who have mastered the complex, time-consuming, highly refined and elegant art of traditional curries made from scratch. I modestly experiment with simple turmeric and internet recipes. Try it. Learning new things is good for the brain. That is a scientific fact.We would be very pleased to respond to your health-related questions in this column. Write to nicole@IndividualCare.com. Nicole Constant is a registered Doctor of Naturopathy. Her website is: www.IndividualCare.CA. Before coming to Canada, she practiced as a medical doctor in Europe. She has lived in the Jane-Finch neighborhood since coming to Canada, where she has also been employed in social work and community development in addition to volunteer service in Mediation, Laughter Yoga and the Community Action Planning Group of York West.
Create a New Normal for the New Year
A New Year brings the opportunity to say yes to trying something new. Why not start by featuring a new ‘winter’ vegetable each week?Vegetables that thrive in cold-climates tend to be starchy, rooty, dense and bitter. Although, it is true that the colder months offer a more limited range of produce, winter boasts some surprising B-list superstars:Kohlrabi German for “cabbage turnip”, the greens and bulbs are edible and can be eaten raw or cooked. In fact, the bulb, which has a taste and texture similar to that of broccoli stems, tastes great once it is peeled, sliced and just sprinkled with some salt. The best way to eat the greens is to cook them just like you would kale. Kohlrabi needs to be thoroughly peeled before eating. Both the stems and the fibrous layer beneath need to be removed to reveal the edible crisp flesh underneath.Turnip They often have a cute blush of pink or purple near the top, where the sunlight hit the turnip while it was still in the ground. The larger the turnip, the more intense the flavour. Turnips are often squatter and rounder, with a brighter white colour. Cabbage There is good reason why the vegetable carries a pedestrian reputation: it is versatile, suiting itself nicely dressed up in a raw salad, braised in a savoury broth or just steamed. It is cheap and it lasts forever. This vegetable hates to go bad. And then there is sauerkraut and kimchee -giving a new purpose to the plant.Parsnips This hardy root vegetable enjoys cool climates – it requires frost to convert its starches to sugars and develop its sweet, nutty flavour. Although it bears a striking resemblance to a carrot, it has a pale, cream-coloured skin. Its tough, woody texture softens with cooking. They can be used in place of potatoes, sweet potatoes or turnips in cooking. They perform beautifully when roasted, pureed into soups, or mashed.Celeriac Also known as celery root, celeriac is not actually the root of celery stalks (although it tastes very similar). This plant grows underground, but the top is not edible. Purchase fat, globe-like types with rough-looking skin. The uglier, the better. The tough skin should not be eaten, but it helps keep the vegetable fresh. Store it with the skin on, next to your potatoes in a cool, dark place.Rutabaga Sweeter than a potato, and twice as creamy, this root can be mashed or made into oven "fries." Rutabagas are often coated in a wax seal when found in the grocery store. If this is the case, you must remove and discard it before eating. Keep rutabagas in a dark, cool place, along with the rest of your storage roots. They can also be refrigerated.Broccoli Rabe, also referred to as Rapini Is a more bitter, leafier vegetable than its counterpart, broccoli, but likes similar cool growing conditions. Look for leaves that are vibrant green, without any wilting or yellowing. Buds need to be unopened and stalks should be sharp and fresh looking. The vegetable can keep for five days in the refrigerator. Rapini can be added to an omelet, stir-fry or topped on pizza.Try some new vegetables in the kitchen this winter and do not forget – warmer temperatures will spring upon us soon.
Mental Health Support for Children and Youth in Downsview
From an early age we are taught how to recognize our emotions. To label them and give them a name — sadness, anger. We are taught how to regulate and control these emotions — stay calm, use your words. We are advised on coping strategies and given problem solving tools — take a deep breath, tell someone what is bothering you. Although we are taught all of these things, feelings are often dismissed. The stigma around mental illness is so hard to combat, especially when it is surrounding youth.Mental health is a murky subject, often tip-toed around and whispered about in hushed tones. We shy away from the topic of mental health because we don’t want to emphasize the situation or blow things out of proportion, however mental health needs to be talked about. It is important to not only recognize the signs of mental illness, but understand what good mental health means and what that looks like in relation to children and youth.Mental health is a state of well-being, it is not about being blissfully happy all of the time, nor is it characterized as being sad. Good mental health allows children to think clearly and cope with the normal stresses of life, developing both socially and mentally. Mental illness refers to a wide range of mental health conditions — disorders that may affect one’s mood, thinking or behaviour. This includes depression, anxiety disorders, attention deficit disorder, bipolar disorder, and many more.The Hincks-Dellcrest Early Years Centre is located on 1645 Sheppard Ave West and is one of three centres for youth located in Toronto. The Centre’s focus on providing prevention, early intervention, and treatment services to infants, children, and youth who live in local communities through programs such as, “the ABCs of Mental Health”. As Sandra, an employee at Hincks-Dellcrest Centre(HDC) explains, the Centre “gives families and youth tools on how to handle behaviour…we provide different kinds of services —starting with prevention.”Because there are some illnesses we cannot see, it is important to be aware and know where to access valuable resources, skills and training to enhance mental health competencies. The demand for children’s mental health services is increasing 10% each year[1]. The centre has recently announced their intention to integrate with Sick Kids Hospital, providing specialized hospital and community-based mental health services for children and youth.97% of the HDC is run on donations and fundraisers within the community, because of this they focus heavily on providing drop-in and education programs, support, training and free parenting and group workshops. On Thursday March 30th, 6:30-8:00 pm the Centre will be holding a free workshop, “Raising Resilient Children”, further details and workshop listings are available online.Label the emotion, give it a name. Regulate and control these feelings. Use the coping strategies and problem solving tools. It is not a matter of achieving good mental health, rather it is a process of maintaining it.[1] Children’s Mental Health Ontario
Access to Healthcare Services Is Everyone’s Problem
“Cancer patients have been complaining about the lack of parking all day”, the compassionate and understanding admin said to me as I arrived 30 minutes late for my appointment in the Cancer Clinic at the Humber River Regional Hospital. I had arrived at the campus in time for my appointment but then found myself driving around from parking lot to parking lot, along with dozens of other cars carrying sick people to the hospital, only to discover that every single lot was completely full. There was literally no patient parking anywhere on the multi-billion-dollar complex. Again. The same thing had happened on the day of my previous appointment. I had paid $120 for a parking pass that was completely useless. What was I going to do?As I exited the rear of the complex, I drove past three giant, passive-aggressive signs at the entrances of the three, large, half-full City of Toronto building parking lots that said, “PRIVATE PROPERTY!” and “NO HOSPITAL PARKING!” in bold red letters. Clearly the city was aware of the problem. Clearly the city felt it wasn’t its problem. Driving back around to the front of the complex, I noticed a tow truck on stand-by, waiting like a vulture for a patient to become sick enough or desperate enough to leave an unattended vehicle.I drove North of the hospital until the city’s unnecessary “no parking signs” in the adjacent residential area ceased to bloom. I passed dozens of cars, many of which had parking tickets for daring to park on a city street near a hospital for too long. The city was not only aware of the problem; it was also actively profiting from it through parking fines. When I eventually found a legal place to park my vehicle, the walk back to the hospital took 20 minutes. I’m able-bodied and in good health. Most hospital patients cannot walk for 20 minutes to go to and from their chemotherapy sessions. It’s unthinkable.The CEO of the Humber River Regional Hospital, Barb Collins, is very proud of the many awards it has received. It’s unfortunate that none of these awards are related to the very real, lived, patient experiences that have repeatedly been brought to her attention, like this one. Imagine the negative impact on the health of a cancer patient who has to deal with the frustration and expense of recovering a towed vehicle at the same time as chemotherapy, all because of “not my problem” finger pointing and poor planning for patient parking! Perhaps if a “fewest patients’ cars towed” award were created the Hospital would actually address the problem and add it to its list of “achievements”, since awards, not patient care, seem to be the executive priority.
Letters to the Editor
December 9, 2016Editor:Regarding your article of November 23, 2016 entitled ‘Humber River Regional (sic) Hospital: new site, same problems’… I thought I would share a few facts about the hospital with you.First, like all hospitals, not every single one of the more than 2,800 patients we treat on an average day leaves feeling completely satisfied with their experience. And while we work very hard to prevent that, no hospital has a 100% patient satisfaction score – no hospital.That’s why, among other available resources, we have a Patient Representative – someone dedicated to helping patients and family members voice their concerns to hospital leaders when they have them, ensuring they get information in a timely manner, and a forthright, timely response. Her work is reported through a Board Committee directly to the Board of Directors of the hospital – in effect, the community’s representatives. We take complaints about care and service very seriously.But there’s a reason why Humber received Accreditation Canada’s highest quality award, Accreditation with Exemplary Standing, in its last survey. In fact the hospital scored a 98.1% compliance rate with more than 2,000 Accreditation Standards; and a 100% compliance rating with all Accreditation Canada Required Organizational Practices.There’s a reason why visitors are coming to Humber from countries around the world – Brazil, China, the U.K; Australia; the U.S.A. and others. They are coming to learn, going home to emulate some of the amazing work going on at Humber.There’s a reason why in our October 2016 staff and physician survey, over 86% of the Humber team strongly agreed with this statement: “I would recommend this organization to friends and family who require care.” This was a completely confidential survey, by the way.There’s a reason why the independent National Research Corporation’s latest survey of Humber’s inpatients shows Humber scoring over 10% better than the average for GTA hospitals (81% vs. 73%). Again, this was a completely confidential survey.There’s a reason why our Emergency Department wait times until the first assessment by an ED physician is among the best in the province.There’s a reason why no Humber clinical area has had an infectious disease outbreak for over two years (and counting).There’s a reason why, on November 12th, a Humber physician was honoured at the Ontario Association of Gastroenterology (OAG) Gala Dinner with the OAG’s Distinguished Service Award.There’s a reason why, on November 18th, a Humber ICU nurse received the CARE Centre for Internationally Educated Nurses (IEN) Joan Lesmond IEN of the Year Award. The award is named to honour the late Dr. Joan Lesmond, a champion of diverse and inclusive nursing.There’s a reason why Humber River is the GTA hospital of choice for Queens University Medical School.There’s a reason why Humber is home to the first bariatric surgery program outside the USA to be certified by the American College of Surgeons.There’s a reason why Humber is home to the first robotic surgery program in any Canadian community hospital.And, yes, there’s a reason why Humber is home to North America’s first fully digital hospital.That reason is a simple one: the great men and women who work at our hospital are dedicated to the patients and families they care for, and are committed to the highest standards of care delivery. Every day.And every day we hear from patients and families grateful for the compassionate, professional, respectful care they receive at Humber River Hospital.Sincerely,(via email)Barbara CollinsPresident & CEOHumber River Hospital
Holiday Eating the Healthy Way
There’s no avoiding it. There’s food everywhere you go this time of year. From holiday parties, treats at work, eating on-the-go, and not to mention all the high-calorie drinks.We tend to get so wrapped up in the festivities that we forget all about our healthy living goals. But don’t worry; there are many ways to enjoy this season without being terrified of going near a scale once it’s all over.Try these 10 tips to minimize your calories while still enjoying the festivities:1. Start with a high protein breakfast - Include peanut butter, Greek yogurt or cottage cheese, which will curb your hunger and make it easier to pass on those high-calorie snacks. Skipping any meal is never a good idea, especially breakfast!2. Eat a snack before your function- If you arrive hungry, you’re more likely to overindulge.3. Fill up on lower calorie appetizers first- Choose fruits, vegetables and shrimp cocktail instead of nuts, olives and full-fat cheeses.4. Eat your calories instead of drinking them- choose no-calorie or low-calorie beverages (water, diet sodas, lite beer, or wine spritzer) and limit quantities of alcoholic beer, wine and mixed drinks; which can range between 150-300 calories per drink.5. Talk more, eat less- Don’t stand beside the buffet table with the urge to nibble constantly; focus on socializing with people instead.6. Survey the table first- Choose vegetables & salads, lean meats, and small portions of those side dishes you really love. Fill your plate with a rainbow of colors and watch out for those dense hidden calories (ie. cranberry sauce, gravy, butter, whipped cream, etc.). Eat until you are satisfied, not stuffed.7. Slow it down- Give yourself 15-20 minutes to finish a plate by eating slowly and savouring the tastes and table conversations.8. Choose dessert wisely -considering that they can range from 100-1000 calories, decide which one will satisfy your sweet tooth and limit portion size.9. Get active -a brisk walk after the event will not only help burn off those calories and keep you focused on your health goals during the season, it will relieve stress too!10. Practice saying “No thank you, but everything was delicious.”Sneak in exercise whenever you can by looking for the furthest parking spot while holiday shopping and always choosing the stairs over the escalator. Family gatherings are a great time to get to know the kids better by getting on the floor and playing with them or running after them. Energy is contagious!Fine foods are one of the many pleasures of the holiday season, so allow yourself to splurge on the foods that make it meaningful in small amounts.Always remember: even if you’re not always successful at eating right, compliment yourself for trying and then get right back on track.For more information, visit www.registereddietitian.ca
York University Farmers’ Market Offers Student’s a Yummy Alternative
Every Thursday from September - April, York University Food Services and Regenesis York holds a weekly farmers' market called the York University Market (YUM!). The goal of YUM! is not only to provide a healthy food option on campus, but also to reflect the cultural diversity of the students who attend York University.In the midst of fast food and cafeteria food options, the market provides a change of scenery and an alternative option. It is a space that expresses community, passion and dedication to sustainability, and place for great conversation on food matters.The vendors offer fresh produce, baked goods, and hot foods that come from local and sustainable sources. There are also vendors selling arts & crafts, some of them being York students from the Arts, Media, Performance and Design program.A farmers’ market at York University works with the university’s ongoing mission to becoming a more sustainable campus. It provides students the opportunity to engage and participate in local food matters, and understand their options when it comes to ethical purchases.This market was created by Regenesis York in 2013. Regenesis York is a grassroots environmental and social justice organization. Its mission is to empower students as initiators of change in addressing today’s social and environmental concerns. Regencies York creates and manages initiatives such as YUM! to provide services to the university community as well as providing quality leadership experience for students.YUM! is held every Thursday from 11:00 a.m. to 4:00 p.m. excluding holidays and reading week/co-curricular days. It is located in the Victor Phillip Dahdaleh Building on the south side of campus.For more information, or to be a potential vendor at the market, contact them at yumarket@regenes.isYork Food Services: http://foodservices.info.yorku.ca/Twitter and Instagram: @yorkufoodRegenesis York: www.regenes.isTwitter: @RegenesisYorkFacebook: https://www.facebook.com/yorkumarket/?fref=ts