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Public Health

Is it the chicken or the egg?

So, I’ve arrived in Spain…picking up a few groceries, and I can’t find the eggs… I’ve checked every cooler… “Donde estan los huevos?” Where are the eggs?

Well, for heaven’s sake, they’re stacked up in the middle of the aisle! Not in a cooler? Strange. Wouldn’t they go bad? I had to investigate why eggs must be refrigerated at home but not in Europe… after all, the chickens and eggs are not any different in North America!

Here is what I learned:

In North America, eggs are cooled right after laying to about 7C (40F), washed, and then sprayed with a chemical sanitizer to kill bacteria. Once chilled, eggs should not be left out of refrigeration for more than 2 hours as the condensation that forms on the shell will provide a place for bacteria to grow.

In Europe, it is unlawful to wash eggs because this is believed to damage the outside layer of the shell (the “cuticle”), allowing bacteria to penetrate the egg more easily.

But Europe has also required farmers to vaccinate their hens since 1997 when thousands of people became ill from salmonella bacteria. This has lead to a rapid decline in cases of salmonella in Europe.

In North America, farmers are not required to vaccinate chickens, although some do. In 2010, the US FDA said it would not legally require vaccine use as “there was not enough evidence to conclude that vaccinating hens against salmonella would prevent people from getting sick”, according to a report in the New York Times.

Instead, North American governments have regulations requiring regular testing for salmonella, refrigeration standards, and strict sanitary codes in place to control the threat of salmonella infection. While it makes sense to have such standards, vaccines have proven to be very effective in controlling many types of infections… and this appears to have been well demonstrated with salmonella in Europe.

Farmers also complained it would be expensive to vaccinate every hen… However, when the costs of washing and spraying millions of eggs, refrigeration, additional inspections and testing are considered, vaccinating hens must be far less expensive …

In Europe, the goal is to prevent eggs from getting dirty in the first place, so washing isn’t necessary. One expert has even suggested that not allowing washing of eggs may be helping to maintain good farm practices…

So, is it better to treat the chicken or the egg? What do you think??

For us, even though it is recommended in Europe to store eggs between 17 – 23C (62 – 73F), it still feels weird to leave them on the counter so ours still end up in the fridge once we take them to our apartment!

Now, where are the olives kept? Las Aceitunas, por favor? It took us a while to find them too… with the snack foods! I guess potato chips and olives are often served together over here!

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Uncategorized

Learning how to learn…

I’ve been trying to learn Spanish for a couple of years now… never making much headway. But our upcoming trip to Spain has motivated me to work harder and I think I’ve finally turned a corner – I’m getting it! Nothing like a little motivation…

Are you finding it more difficult to learn new things that when you were younger? One skill we are not taught, is how to learn… or maybe how to convince ourselves that we really do want to learn what we need to know!

Facts are quickly becoming less important in the digital age – what matters is being able to find information we need (or want) to learn and being able to use what we find. So, we need to focus on becoming better at using the information technology that is available to us and better at processing the data that we find. Information is cheap and readily available… it is thinking skills that matter although sometimes we do need to know enough to trigger us to look further. We need a balance of knowledge, and skills to use that knowledge effectively.

How do we learn best? Here are some suggestions I found in a book I recently read:

  1. Establish value – I think this is one of the most important factors. We need to see knowledge and skills as valuable, or the brain simply discards the information soon after we “learn” it. We need to create meaning, make sense of the information, think about how and why it’s important to you. This may be best done by thinking how it relates to what you already know. If you’re a Big Bang Theory fan, you may recall the episode where Amy stops reading and stares into space for several minutes, explaining that she’s finished reading and now she’s thinking about what she read… (establishing its value and relating it to what she already knows, no doubt!)

  2. Target your learning – Decide what you want to learn and know why you want to learn it. Set goals and targets. Have a reason to learn.

  3. Be curious – Take on the challenge of learning things you don’t know but find interesting.

  4. Extend your skills – These days, average won’t do, especially in the workplace. Develop skills, knowledge and understanding beyond the basics to become an expert. Expertise is needed if you want to be essential to the system and it’s gratifying to gain a thorough understanding of a subject that interests you, or just to be the best you can at your work!

  5. Relate – Nothing can be isolated. Knowledge needs to be related to other facts/procedures/systems. Understand how new knowledge fits with the old. For my Spanish, I’ve noticed similarities with French (in which I am already quite fluent), and this helps me remember more easily.

  6. Rethink – You need to constantly review knowledge and understanding as the environment changes. You need to “learn from your learning”, updating previous knowledge with new facts and techniques. Keep an open mind to new ideas presented by others in the field you are studying. With the volume of information available in this electronic age, it is impossible to read and learn every aspect of a subject. Discussion and sharing with others enables you to have a broader perspective that may influence your understanding of the subject and future direction of learning.

Constantly ask yourself: “How does this new learning relate to what I already know?” Understanding what you’re learning, versus memorizing facts, increases retention and keeps you more interested in what you’re learning.

But, understanding where to find information quickly is now often more important than acquiring a vast knowledge base. I have my phone loaded with translation files so I will be able to quickly look up the Spanish words I can’t remember.

And, don’t forget that You Tube now has a database of videos demonstrating everything from appliance repair to setting up a website and more! A friend we were visiting complained that she had never figured out how to lower the racks in the dishwasher she had bought 2 years before. My husband (who uses the internet regularly to learn how to do all kinds of things!) pulled out his phone and within 2 minutes found a video of how to adjust the racks in her model of dishwasher. We all learned something about learning that evening!

Various fields may have specific sources for the highest quality information. A focus of learning that may give the greatest benefit, especially in the workplace, is to learn the best sources of the information you need. Peer learning – learning from each other – is often a very effective way to gain this type of information. A role for leadership in today’s workplace is helping workers develop skills needed to quickly find information they need themselves. Often, part of this is simply providing an avenue for employees to share the knowledge they already have.

Keep in mind that spreading learning over time and acquiring knowledge when you need it enhances integration into actual practice and helps decrease the inevitable forgetting. Having the skills to learn “on demand”, when the information is needed, avoids the necessity of memorizing facts and processes before they are needed and gives the advantage of better retention because the meaning and need are clear to us!

As a practicing pharmacist, some of my best learning was in response to questions from clients. In fact, I became a “hormone expert” because I received so many questions about menopause, as treatment went through radical change in response to study results. I even received a phone call one morning from a woman asking to speak to the “Hormone Lady” as my reputation spread… all due to learning “on demand” in response to a need.

So, “learning how to learn” (and where to find the info you need) may be the most important skills we can acquire. And our best learning is very often in response to an immediate need…

What do you need to learn about? The goal of my blog, in addition to sharing interesting health information I’ve read, is to help readers with health and wellness related questions they have. Click the red “Questions/Comments” box to let me know what health information you’d like to see in a future blog!

(Note: Names are never mentioned in articles to maintain confidentiality!)

Categories
Health

For Coffee Addicts Only…

How many times have you read that you should quit drinking coffee? Well, a new study suggests that coffee may actually be good for you…

I just read a report from the European Society of Cardiology about a study on coffee consumption done in Spain looking at the association between coffee consumption and the risk of dying in middle-aged Mediterraneans. Researchers surveyed the amount of coffee 20,000 people drank along with other lifestyle, social and demographic characteristics and previous health conditions. Then they followed them for an average of 10 years.

Here’s what they found…

  • People who drank at least four cups of coffee per day had a 64% lower risk of dying from any cause (“all-cause mortality”) than those who never or almost never drank coffee over the 10 years of follow-up.

  • There was a 22% lower risk of all-cause mortality for each two additional cups of coffee per day.

  • In those who were at least 45 years old, drinking two additional cups of coffee per day was associated with a 30% lower risk of dying during follow-up.

Very interesting, isn’t it! The researchers didn’t offer any explanation for why coffee might have this effect but here’s my theory (for what it’s worth) …

I rather doubt that it’s anything particular in the coffee (or tea for that matter, for tea enthusiasts), but more likely it’s what we do most of the time when we have a coffee: we take a break, relax, maybe chat with a friend or read a magazine. That has to help reduce our stress, and stress (I hear) is suspected as being an underlying cause of many health conditions! Coffee is often a social drink – recent studies also suggest that socialization is also good for our health and longevity, so that may be part of the effect too,.

I base my humble opinion on theories why the French have lower rates of heart disease that North Americans in spite of the rich higher-fat diet they consume… Some experts propose that it’s not so much what you eat, but how much you eat and how you eat it. Consuming food in a relaxed atmosphere with good company just seems to be healthier for us.

So, meet a friend or take a break from work with a co-worker, relax, and enjoy a tasty cup of coffee. Or, if you don’t have someone available to share a cup with, simply put your feet up, contemplate all the great things in your life and maybe listen to some of your favourite music as you enjoy the wonderful taste of a fresh cup of brew! You may just be healthier for it…

Now, I guess I’ll go get myself another cup…. umm, that will be three for today so perhaps one more later… maybe an iced coffee version…

Enjoy!

Reference: Science Daily

Categories
Health Public Health

Fat vs sugar – time to rethink!

Sugar is the problem — not fat. Years of advice to choose low-fat and fat-free foods does not appear to have been based on sound research…

New Canadian research found no significant association between eating more than the recommended amount of fat (30% of total calories) and developing heart disease or having a stroke. In fact, they found that those who got 35% of their energy from fat had a lower overall risk of dying than those who ate less than the recommended 30%!

In addition, they found that the low-fat diets recommended to us for many years have resulted in many people overeating carbohydrates, resulting in a higher risk of dying when their carbohydrate intake exceeded 60% of their total calories. Replacement of dietary fat with sugary carbohydrate is also being suggested as a cause of the current increased rates of obesity.

Scientists lead by nutritional epidemiology expert, Mahshid Dehghan at McMaster University in Hamiltion, Ontario, studied diets of 135,000 people in 18 countries for an average of 7 years. She observed “When you recommend lowering fat, by default, people increase their carbohydrate consumption, and increasing consumption of carbohydrates results in higher risk of mortality.”

Study in Japan

This Canadian finding agrees with another article I recently read describing how the stroke rate in Japan dramatically fell almost 6-fold from 1,334 to 226 per 100,000 between 1958 and 1999, after the government encouraged the population to increase their intake of fat. Cholesterol levels rose from an average of 3.9mm/l to 4.9mmol/l due to dietary fat rising from 5% to 20% of total calories. Heart disease rates, interestingly, also decreased although not as dramatically. This is a stark contrast to our current recommendations to lower cholesterol in the blood as much as possible to reduce the risk of heart disease…but more about that in a future blog!

Population studies

Studies of diets from diverse healthy populations suggest that there is not one single “best” diet. The high-fat diets of the Innuit of the north, the Maasai tribes of Africa and the French in France seem as healthy for their populations as the low-fat Mediterranean diet of Italy.

This has lead some to speculate that it is not so much what we eat (as long as the diet is a traditional balanced one) but how much we eat and ­how we eat. Avoiding overeating and enjoying food in a relaxed environment with family or friends (rather than eating on the run or in your car!) seem to be positive factors for overall health too!

Canada Food Guide 2018

Even our Canada Food Guide is being revised…and I hear the meat and dairy industries are not happy with the plans. Although the new finalized guide will only be released in two stages over 2018 -19, Health Canada says less emphasis will be placed on individual nutrients and more will be placed on:

  • avoiding processed foods (that commonly have added sugar, trans fats, salt and other ingredients),

  • reducing consumption of sugary drinks, and

  • limiting portion sizes.

This seems to agree with other experts like University of Toronto’s nutritional scientist, Richard Bazinet who advises “Moderation is the solution. Don’t eat too much of any single thing” and Michael Pollan’s Food Rules: “Eat food (real food, not processed). Mostly plants. And not too much.” Check out my previous blog on his Food Rules here.

It seems difficult to understand why low-fat diets have been recommended for so long – some suggest that influence from the sugar and grain industries may have been a factor. Currently, news outlets have reported meat and dairy industry lobbyists are “up in arms” against the suggestion that the new Canada Food Guide may decrease emphasis on consumption of these food groups.

However, the purpose of any food guide or advice is to improve the health of a population, not to support food industries. Health Canada has stated that it will not be consulting with food producers, although they are permitted to engage in open public consultations.

Trans fats

When it comes to fats, however, there seems no question that trans fats should be avoided. Trans fats, also known as hydrogenated oils, are stable artificially created fats that have been used to extend the shelf-life of processed foods…good for food, but not good for our health! Trans fat content appears on food labels so you can avoid buying foods containing these fats, and some governments are moving to ban these completely from food!

Trans fats often occur in foods that also contain saturated fats and may be responsible for the bad reputation assigned to saturated fat. Wikipedia has an interesting summary of studies comparing the effect of saturated fat (SFA) with unsaturated fat (PUFA). At the very least, one could say there is conflicting evidence when it comes to the dangers of saturated fat, with newer studies being less likely to find that fat in the diet has any effect on heart disease. It will be interesting to see what the new Food Guide recommends as an ideal amount of fat in the diet, considering the results of new studies!

Have you been cutting fat out of your diet? Leave a comment below!

References: