Sabtu, 30 Juni 2012

Perfect smiles start with protecting your child's milk teeth

Perfect smiles start with protecting your child's milk teeth

By Eve Mcgowan

PUBLISHED: 16:14 EST, 30 June 2012 | UPDATED: 16:14 EST, 30 June 2012


Setting up a good routine for dental hygiene early on should put children on the right path for caring for their teeth as they grow up, as well as creating a healthy environment for their adult teeth to grow in to.

Milk or first teeth act as space-savers for adult teeth. If they are lost early through decay, adult teeth can drift â€" leading to a greater likelihood of corrective braces later.

Because milk teeth have a thinner covering of enamel than adult teeth, they decay more easily. According to the latest Government survey, more than 40 per cent of under-fives have some form of tooth decay, with 12 per cent already having one filling or more.

Brushing up well: Children should be able to clean their teeth properly by the time they are seven, but parents should continue to check on technique

Brushing up well: Children should be able to clean their teeth properly by the time they are seven, but parents should continue to check on technique

Most babies get their first tooth at between six and nine months, although it’s not uncommon for this to be a few months earlier or later.

Birmingham-based NHS dentist Dr Janet Clarke, a spokeswoman for the British Dental Association, advises parents to start cleaning as soon as the first tooth begins to cut through. Use a tiny spot of baby toothpaste on your little finger, rather than a brush.

‘At this stage it’s all about getting the child used to the idea and establishing a habit very early on so that it becomes a part of the getting-up and going-to-bed routine,’ she says.

As more teeth emerge, parents can graduate to a soft-headed baby toothbrush.

Make sure you choose an age-appropriate toothpaste â€" those for younger children will have milder flavours and contain the correct amount of fluoride.

Under-threes need a minimum of 1,000 ppm (parts per million) as any less won’t be as effective at fighting decay.

Use a smear no bigger than your fingernail so it’s not an issue if they swallow their toothpaste (ingesting too much can cause fluorosis, which appears as very fine pearly white lines or flecking on the surface of the teeth).

Perfect smile: Good dental care at an early age creates a healthy environment for adult teeth

Perfect smile: Good dental care at an early age creates a healthy environment for adult teeth

Over-threes can have a pea-sized blob containing 1,350 to 1,500 ppm fluoride.

Babies should no longer be using a bottle by the time they are one because the teats encourage them to suck for a long time, which can mean the drinks that cause decay can stay in contact with their teeth for a long time.

If they still have a drink of milk at bedtime at this age, Dr Clarke advises brushing their teeth afterwards â€" not before â€" and never leaving the bottle in their cot.

‘Even milk has a form of sugar in it and at night our mouths produce less saliva â€" which cleans the teeth.’

While the advice used to be to rinse after brushing, dental professionals now advocate the ‘spit- don’t-rinse’ approach.

Two minutes of brushing twice a day is recommended, but Dr Clarke points out that this is a long time for babies and toddlers and that your main focus should be on systematically brushing all the surfaces of each tooth rather than clocking u p the minutes.

‘Where you can, make it into a game. Don’t turn it into a battle. If they’re having a bad day, or if they’re tired or unwell, then try again tomorrow. Missing the odd day isn’t the end of the world.’

You should supervise your child’s tooth-brushing until they are about seven, by which time they should have the co-ordination to do it themselves, although it’s still worth checking up on their technique regularly.

Dr Clarke emphasises that water and milk are the best drinks for children rather than squashes and other sugary drinks and even fruit juice, which is high in the sugars and acids that cause tooth decay.

Sugary snacks, particularly chewy sweets that stick in the teeth, should be avoided where possible.

Dr Clarke suggests taking your child to the dentist for the first time when they are aged about two-and-a-half, by which point most will have their full set of 20 milk teeth.

Try to go every six to 1 2 months after that, as recommended by your dentist.

As the permanent teeth come in â€" most children lose their last milk tooth at about age 12 â€" dental care will step up a gear. The first permanent teeth start to arrive at about the age of six.

Molars can be sealed with a plastic coating, known as fissure sealant, or painted with fluoride varnish to help prevent decay. Both are available on the NHS if suitable for your child.

Dentists may advise fluoride supplements for some children and can show you how to use floss, as this can be a very effective way of cleaning between teeth, particularly permanent teeth.

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Zoobiquity book: What fat pigs (and other animals) can teach us about our own waistlines

Zoobiquity book: What fat pigs (and other animals) can teach us about our own waistlines

By Barbara Natterson-horowitz and Kathryn Bowers

PUBLISHED: 16:09 EST, 30 June 2012 | UPDATED: 16:17 EST, 30 June 2012


Around the world, doctors are wringing their hands over an obesity epidemic. But this isn’t the human outbreak you’re thinking of, nor are these the physicians you would envisage. Vets are seeing more and more overweight animals; the scale of the problem is now comparable to the human battle against the bulge.

They treat increasingly portly ponies. They instruct owners not to overfeed chubby fish. They describe tortoises so fat they can no longer pop in and out of their shells. They’ve seen so many overweight birds they have a new nickname for them: perch potatoes.

Dogs are put on diet drugs to curb their appetites. Liposuction has been the treatment of choice for obese canines whose extra flab threatens to snap their spines or splay their hips. Felines are put on the ‘Catkins’ diet â€" a veterinary version of the high-protein, ultra-low-carb Atkins Diet for humans.

Wild about food: Like humans, pigs, robins and orangutans will overeat given the chance

Wild about food: Like humans, pigs, robins and orangutans will overeat given the chance

With our pets’ excess pounds has come the familiar suite of life-threatening ailments: diabetes, cardiovascular problems, musculoskeletal disorders, glucose intolerance, some  cancers and possibly high blood pressure.

Despite the billions of pounds spent combating many dangerous conditions and disease in humans, few people would think of turning to a vet to look for clues to their health. Yet these animal doctors are helping fight flab every day.

Vets in North American and European zoos have placed overweight animals from flamingos to baboons on diets. If you’ve ever tallied daily WeightWatchers points, you will understand the routine of the gorillas and cockatoos at Brookfield Zoo in Chicago; the animals there have been put on a similar system.

Startlingly, wildlife biologists have begun tracking what seem to be wild-animal obesity trends, too. Over the past 40 years, yellow-bellied marmots in the Colorado Rockies, country rats in the north-eastern United States and blue whales off the coast of California have become chubbier and chubbier.

We imagine that in the wild,  animals will eat until they are full and then stop. But given the chance, many wild fish, reptiles, birds, and mammals overindulge. Abundance plus access â€" the twin downfalls of many a human dieter â€" can  challenge wild animals, too.

Mark Edwards, an animal nutritionist in California, noted: ‘We are all hardwired to consume resources in excess of daily requirements. I can’t think of a species that doesn’t.’

Overweight orangutan: Wildlife biologists have begun tracking what seem to be wild-animal obesity trends

Overweight orangutan: Wildlife biologists have begun tracking what seem to be wild-animal obesity trends

Weighty issue: Humans could have more in common with pigs than we realise

Weighty issue: Humans could have more in common with pigs than we realise

When presented with unlimited food, domestic species, including dogs, cats, sheep, horses, pigs and cattle, eat nine to 12 meals a day.

Doctors’ standard advice to their overweight human patients is ‘to change your body, you must change yourself’. That’s also the directive of practically every diet book and guru. Eat less. Exercise more. Exert more willpower.

But when vets see animals getting fatter, they don’t say: ‘Those animals don’t have much willpower.’ Instead, they ask: ‘What’s going on in that  animal’s surroundings?’ Vets don’t see obesity as a disease of an individual; they see it as a  disease of the environment.

There are a number of environmental factors beyond abundant food that make wild animals overweight. Light exposure â€" artificial or natural â€" promotes the accumulation of fat. The blend of bacteria in their intestines can lead them to harvest more or less energy from their food and become plumper.

Round robin: An animal's mental state can influence its weight

Round robin: An animal's mental state can influence its weight

Rarely do doctors consider these factors’ effects on human weight. Of course, just as environmental changes can promote wild-animal weight gain, seasonal and other shifts lead to slimming. Cyclical periods of food scarcity are typical.

For many animals, weight goes on, but it also comes off. It’s a dynamic process. If you want to lose weight the wild-animal way, decrease the abundance of food around yourself and interrupt your access to it. In other words: change your environment.

Intriguingly, an animal’s mental state can influence its weight. Like us, anxious animals change their eating habits. The presence of  predators can determine whether they nibble or gorge. Manatees eat less when sharks are prowling nearby; elk intimidated by wolves eat fewer daily meals.

Obesity isn’t the only eating problem physicians could conquer with help from their veterinary  colleagues. Animals binge-eat. They hide and hoard food. They eat in secret and at night . Such types of behaviour are called ‘disorders’ by psychologists when they see them in their human patients.

Yet wildlife biologists would call them eating ‘strategies’ that enhance an animal’s survival abilities or  evolutionary ‘fitness’.

Clues for treating conditions such as anorexia nervosa and binge-eating could come from the experts studying when and why such behaviour intensifies in animals.

No animals evolved to have food placed on a plate in front of them. They ran. They dug. They schemed. They starved. Eating was the reward for all that ‘work’.

But, like many pets and zoo  animals, most of us in the developed world no longer worry about where our next meal is coming from.

As we increasingly outsource where and what we eat to agribusiness, supermarkets and restaurant chains, we hand over not just the inconvenience of food-gathering and preparation but also the challenge, the puzzle, and even the excitement of eating. No wonder, then, that we have an obsession with food. The urge is in our genes, it’s driven by our environments, it’s deep within.

Zoobiquity, by Barbara Natterson-Horowitz and Kathryn Bowers, is published by Virgin Books, priced £12.99. To order your copy at  the special price of £10.99  with free pp, call the Review Bookstore on 0843 382 1111 or  visit mailshop.co.uk/books.


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I wonder if the change in wheat, and increased gluten, has anything to do with it, as our what is not the same as a few decades ago, I rmemeber reading this. Also the sprays that get sprayed onto the fields and carreid by the einds, may upset the digestive sysem as they mentioend a blend of bacertia..then for domestic animals, their food has very similiar ingredients we have in our food, chemicals glalore. ?? All possible

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Michael Mosley: Documentary-maker swallowed a tiny 'pill camera' to look at intestines

Michael Mosley: Documentary-maker swallowed a tiny 'pill camera' to look at intestines

By Michael Mosley

PUBLISHED: 16:11 EST, 30 June 2012 | UPDATED: 16:21 EST, 30 June 2012


If I’d known what it involved, I would have thought longer before agreeing. But how often do you get a chance to become a living exhibit at the Science Museum in London? Or watch a journey through your insides in front of hundreds of enthusiastic spectators?

So when the BBC asked me to swallow a camera as part of a series about the mysteries of the human body, I signed up.

The world of our guts is normally a dark, dank, private one. Down there live creatures that have never seen the light of day â€" more than 50 trillion of them â€" and which impact on our health in ways we are only just beginning to understand.

In preparation for the big day, I fasted for 24 hours and drank four litres of a vile-tasting laxative. It sounds an awful lot to drink (and it was), but apparently it is essential to have a complete clearout as otherwise the camera would be sending back nothing but murky pictures.

Open wide: Michael Mosley with the camera pill which will turn him into a living exhibit at the Science Museum

Open wide: Michael Mosley with the camera pill which will turn him into a living exhibit at the Science Museum

The next morning, I met my guide at the Science Museum, gastroenterologist Dr Mark McAlindon, one of the UK’s leading pill camera experts. He normally uses these cameras to help diagnose gut disorders; pill cameras can go places that flexible endoscopes struggle to reach.

During my medical training â€" and as a presenter of BBC science documentaries such as The Truth About Exercise, my investigation of the benefits of three minutes of exercise a week â€" I have taken part in painful and unusual experiments. But nothing quite like this.

The camera I had to swallow was a little more than a centimetre long, the size of a large vitamin pill. Considering it houses the equivalent of a film crew, complete with lights, it is impressively small, although still a bit of a gulp.

It takes three pictures a second and transmits them to a receiver, or in my case to giant screens in the Science Museum, via the sensors on my body.

My first feelings after swallowing the camera were of relief; I had actually managed to get it down, though there was an awkward moment when it seemed to get stuck at the bottom of my oesophagus, the tube that leads into the stomach. I jumped up and down to the amusement of the crowd and it was soon through.

The images it sent back when it reached my stomach were of a cavernous, alien landscape, throbbing with movement. When it’s empty, the mucosa that lines the stomach is thrown up in folds like a boggy marsh. It reminded me of the surface of Mars. Except slimier.

Experiment: Michael Mosley with Dr McAlindon at the Science Museum

Experiment: Michael Mosley with Dr McAlindon at the Science Museum

The walls of the stomach are constantly on the move, contracting and folding in on themselves. If the camera had been digestible it would have been pounded and mashed into fragments, then dunked in gastric juices as acidic as a car battery. Instead, it escaped my stomach unscathed and passed into the small intestine.

The small intestine surface is covered in folds with fine, hair-like projections called villi designed to maximise the surface area available for digestion, increasing it to about the size of a tennis court.

Every few seconds, the surface convulses as a muscular wave passes by, mixing and churning the small packages of food that the stomach delivers to the intestine. It’s vital these waves are well co-ordinated, otherwise there would be serious blockages further down.

We each house a thousand or so different strains of bacteria in our guts, a mix which varies from person to person

Fortunately, you have a second brain in your gut orchestrating everything. Just like your main brain, this one is made up of cells called neurons.

There are more than 100 million of them spread in a fine mesh throughout the intestine and only really visible under the microscope.

Nine hours after I swallowed it, my camera had travelled just five metres, finally reaching the large intestine or colon. The lining of the colon is much flatter and whiter than the small intestine and I could see little blood vessels running though the walls.

Here, the camera encountered the first signs of alien life: microbes. The microbes that live there are mainly bacteria, but there are also some fungi and simple, primitive animals called protozoa. Together they form their own complicated eco-system, living on food that your body can’t absorb.

Although there are trillions of them, I couldn’t actually pick them out but we did begin to encounter small murky fragments of what Mark called ‘formed matter’ (faeces). At least 35 per cent of faeces is made up of bacteria.

Journey into the unknown: An endoscopic view of a healthy sigmoid colon

Journey into the unknown: An endoscopic view of a healthy sigmoid colon

We each house a thousand or so different strains of bacteria in our guts, a mix which varies from person to person and which we get mainly from our mothers.

Although the mix of bacteria in our guts is largely inherited, it can be affected by what we eat.

Research at the University of Chicago, for example, suggests that a diet rich in saturated milk fats, the sort found in many processed foods, causes a species of bacterium called Bilophila wadsworthia to thrive, and they may be behind the increasing numbers of people developing painful inflammatory bowel conditions such as Crohn’s and ulcerative colitis.

Higher levels of ‘bad’ bacteria are also found in the guts of young children who later develop allergies, while people who are obese tend to have a different mix of bacteria to their leaner friends.

This new knowledge opens the way to fresh approaches when it comes to dealing with gut disorders. If we can alter the microbial balance in the guts of a sufferer, perhaps we can treat their symptoms.

One approach being tried is to encourage more ‘good’ bacteria to grow in the guts, either by parachuting new ones in (probiotics) or encouraging the ones there to grow by feeding them the foods they like (prebiotics).

You can already buy probiotics in the form of ‘live’ yogurts, and prebiotics (foods such as garlic, leeks and Jerusalem artichokes) seem to encourage ‘good’ bacteria.

After putting on a spectacular 14-hour show, the pill camera decided to hang around the rather boring world of my colon, so we bid the Science Museum a fond farewell.

As for the camera, well it eventually worked its way out. Or at least I think it has. I haven’t been checking.

Guts: The Strange And Mysterious World Of The Human Stomach will be screened on BBC4 at 9pm on Tuesday, July 10.

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Seafood health benefits: It's filled with nutrients and could cut your risk of a heart attack in half

Seafood health benefits: It's filled with nutrients and could cut your risk of a heart attack in half

By Alice Smellie

PUBLISHED: 17:13 EST, 30 June 2012 | UPDATED: 17:14 EST, 30 June 2012


If you include one portion of seafood in your weekly diet, you may halve the chances of suffering a heart attack.

Prawns, crabs, squid and octopus are just as packed with vitamins, minerals and fish oils as fish like salmon or cod.

They all contain Omega-3 â€" a key fatty acid known to help with heart health.

Shelling out: It is recommended that you try to eat fresh seafood

Shelling out: It is recommended that you try to eat fresh seafood

Although seafood contains cholesterol, it’s actually foods high in saturated fats â€" the type found in cheese, red meat and fast food â€" that increase levels of bad cholesterol in the body.

So seafood is unlikely to have a major impact on your blood cholesterol levels.

The NHS advises against eating raw shellfish and raw seafood during pregnancy.

Try to eat fresh seafood, as frozen products may contain more sodium â€" and we already consume twice as much as the recommended 6g a day.

Here, Alice Smellie and nutritional therapist Jackie Lynch of the website well-well-well.co.uk explain what is in our favourite seafood.


Smoked salmon and gravadlax

Smoked salmon

What’s in them? Very high levels of Omega three. A recent study has shown that marine Omega-3 can help protect the eyesight of those suffering from age-related macular degeneration - which causes blurred and fuzzy vision.

Expert says: If possible, check the salt content of your smoked salmon - different brands will use different techniques.

Salt content goes from 3g upwards - shop around if you have blood pressure concerns. Be aware that gravadlax is cured in salt which makes it extra high.

What’s a portion? Four slices (around 85g) will contain about twenty per cent of your daily sodium.

When to avoid: It’s all about balance, but treat with caution if you have high blood pressure.


Crab

Crab

What’s in it? This ten-legged crustacean is high in protein and Omega-3. Has trace elements of selenium and chromium as well as calcium, copper and excellent levels of zinc.

Expert says: The high Omega-3 is really the best thing about crab.

This fatty acid has anti-inflammatory properties so may be good for those with such conditions as arthritis, It also reduces blood pressure. Selenium is a powerful antioxidant and trace mineral.

It is found in all shellfish. Most crustaceans are high in cholesterol - bear in mind it’s necessary in order to produce sex hormones and to process Vitamin D in the body. Small amounts are beneficial. Crab is low in calories - only 128 calories in 100g and saturated fat - which makes it good for the heart.

What’s a portion? Protein should constitute a quarter of your meal portion. Restaurant portions - which tend to come in a little pot - are spot on. Eat alongside wholemeal bread and salad for a perfect balance.

When to avoid: Only have as a occasional treat if you know you suffer from high cholesterol.

Squid

Squid

What’s in it? A good source of protein. Also contains Omega-3, copper, zinc, B vitamins and iodine.

Expert says: Some foods contain copper and it is vital for the absorption, storage and metabolism of iron and the formation of red blood cells.

The high levels of B2 may help ease migraines and phosphorus helps calcium build bones and teeth.

Squid is a great option as a starter - especially if you’re choosing it over deep-fried camembert. But avoid fried or battered versions.

Squid is only around 70 calories per 100g, but add batter and you’re almost tripling the calorie count and adding transfats. These are very bad for you and believed to increase the risk of some cancers.

What’s a portion? A fist sized amount of squid.

When to avoid: Avoid squid if you’re sensitive to seafood, and ensure it’s fresh - ask at the fish counter or in the restaurant.

Oysters

Oysters

What’s in them? High in protein, zinc and Omega-3. Low in cholesterol.

Expert says: Oyster contain large amounts of the amino acid tyrosine, which is also made in the body.

This helps improve mood and regulate stress levels - hence the well documented aphrodisiac qualities.

They have more zinc than most other foods - which supports reproductive and sexual function - especially in men. Also a great source of vitamins A, C and B12 - good levels of which are vital for energy.

Oysters also have good levels of calcium - great for bone-building. With any kind of seafood be careful about provenance. If it is farmed there are potential issues about infection. If it is fresh consider high mercury levels.

Mercury poisoning causes damage to the brain, kidneys and lungs, though worrying amounts tend to be found in larger fish such as tuna. Consumption of whale and dolphin meat in Japan is a source of high levels o f mercury poisoning.

What’s a portion?

Half a dozen oysters will provide over twice your daily zinc needs. Excess zinc is usually excreted through urine or bile.

When to avoid

If you’ve had a reaction to oysters be cautious - a bad oyster will cause food poisoning, but if you suffered an allergic reaction then avoid them.

Mussels

Mussels

What’s in them: Selenium, iron, folic acid, Vitamin A, B vitamins, iodine and zinc.

Expert says: High levels of the chemical element iodine means that mussels are perfect for those with sub-optimal thyroid function.

Iodine helps an underactive thyroid to produce tyrosine - the hormone which makes it effective. It is a problem for most of the women I see in their thirties and forties who complain about feeling tired.

Mussels also have the highest level of Omega-3 out of the shellfish and are rich in folic acid and vitamin B12 - a lack of which may cause tiredness, confusion and even nerve damage.

What’s a portion: 3oz of mussels - a bowlful - will provide well over your daily B12 needs and over half the iodine - the RDA is 140mcg and 100g of mussels contains around 130mcg.

When to avoid: Although the official recommendation suggests that you can eat cooked shellfish in pregnancy, there is nonetheless the risk that toxins causing food poisoning won’t be totally removed. Probably best avoided.


Scallops

Scallops

What’s in them: These are molluscs which grow in shells with a scalloped edge. Like all shellfish they’re a great source of protein and Omega-3. Virtually no saturated fat. A good source of B vitamins, magnesium and potassium. Low in calories.

Expert says: Omega-3 reduces the risk of blood clots which may lead to stroke or heart attack.

A raft of clinical studies have proved its efficacy in aiding heart health and that those who consume fish tend to experience less dementia and memory problems as they age.

Magnesium is good for muscle and nerve function and potassium helps regulate muscle contractions - including the heart and also fluid balance.

What’s a portion: 50g is just over fifty calories and  contains less than a gram of fat - ideal if you’re watching your weight.

When to avoid: Those with a known sensitivity to shellfish should be careful.


Shrimp, crayfish and prawns

Prawns

What’s in them? Prawns have slightly longer legs than shrimps and their gills are different, but they are very similar.

Crayfish are bigger. Although they contain zinc, iodine and selenium, they are also high in cholesterol. Very low in fat and calories - around 100 calories per 100g.

Expert says: Fresh prawns are super high in Vitamin B12 - which is necessary for cell division and the lack of which is a problem in the UK - with many of us suffering from low levels.

B12 has to be obtained from the diet and is only available from animal sources, such as meat or fish, so can be an issue for vegetarians.

Beware of the creamy sauces accompanying these - which are high in fact and salt. Frozen prawns as they are often high in salt. the freezing process often uses sodium as part of storage process.

Selenium has highly protective properties and supports immune system function as well as being vital for optimal thyroid function.

What’s a portion? A large handful is a good sized amount and there are only about 76 calories in 100g.

When to avoid: If you have high cholesterol, eat only as an occasional treat

Whelks and cockles

Cockles

What’s in them? 100g of cockles contain 53 calories. Whelks contains 19.5g of protein per 100g compared to 15.4g per 100g in lamb. High in Vitamin A and zinc.

Expert says: An exceptionally good source of protein.

These are a much overlooked food - but they are also extremely high in zinc - excellent for skin and hair health, as well as immune function - and contain Vitamin A in the form of retinol, which is easily absorbed into the body and helps boost night vision.

What’s a portion? Buy in small containers at the seaside or by the jar from supermarkets such as Waitrose.

When to avoid: Try to ascertain their origins - in an area with heavily polluted beaches, buying from seaside stalls may increase chances of poisoning. High levels of retinol may be associated with birth defects - give whelks a miss in pregnancy.

Lobster

Lobster

What’s in it? Lobster contains iodine, selenium,  and B vitamins. Contains less cholesterol, calories, and saturated fats than lean beef, pork, shrimp.

Expert says: The vitamin E in lobster helps to protect cells from damage. It’s seen as a luxury food, but lobster is also a healthy and lean protein.

Just avoid the high fat and calorie options such as Thermidor - a cooked dish containing cream, cheese and eggs.

What’s a portion? 150g of lobster (out of the shell) will provide you with around 33 grams of protein.

When to avoid: Sufferers from high cholesterol should only consume sometimes.

Octopus

Octopus

What’s in it? The most commonly eaten part of the octopus is the arms, and sometimes the mantle (head area).

Small octopuses are eaten whole. Contains plenty of B vitamins, potassium and selenium. Also high in taurine and iron.

Expert says: Taurine is an amino acid made in the body. It helps reduce cholesterol from blood vessels and may help with the prevention of heart disease - although there are no conclusive studies backing this up.

It also has a calming effect on the nervous system so octopus could be a good way of de-stressing at the start of a holiday.

Around one in 20 of us may be suffering from iron deficient anaemia - and octopus flesh is a good source of iron.

What’s a portion? An 85g serving contains 140 calories and no saturated fat at all.

When to avoid: Older and larger octopuses are tough to eat if not prepared properly.

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