Issue: 16

June 2011

 

Dr. Nancy Emerson Lombardo with HealthCare Insights, LLC
 

 

This month I am reprinting two very different articles that pertain to brain healthy nutrition, each from a valued colleague’s newsletter.

The second article on “Finger Foods” is for healthcare providers and families living with Alzheimer’s.  It comes to you courtesy of the Alzheimer’s Association of New York City; my long time colleague Anne Wyatt is their newsletter editor.  She wrote this article after interviewing Ariane Stein, a dietitian in France specializing in Alzheimer’s and gerontol­ogy. We’ve had similar success in introducing more “finger foods” and brain healthy snacks based on our Memory Preservation Nutrition® program for persons with Alzheimer’s.

The lead article, “The Truth About Eggs,” is for everyone:  I agree with the author, nutritionist Eric Reardon, MS, CNC, of Crossroads To Health, that, based on the latest evidence, eggs are a healthy food that has been the victim of misunderstanding and misinformation.  Not only are eggs, in moderation, not dangerous for the heart, they are essential for the brain.  And it is the yokes, the part that people have become scared to eat, that has the best nutrition, especially for the brain. Think about it, an egg has all the nutrition to support new life…and we can benefit from each part of the egg.,(just as we can for similar reasons,  by eating nuts, seeds, whole grains, peas, beans and other legumes, …and more so because these are plant foods).

 

This article is a nice follow-on to our February 2011 article on cholesterol, which we explained is an essential part of our body and brains and not inherently an “evil” food.

As Eric’s article explains, newer science shows that simply eating cholesterol rich foods does not raise your own blood cholesterol levels; it is eating excess (animal based) saturated and (any) trans fats, and surprise, excess sugar, and, in general, excess animal foods and insufficient plant-based foods.     In the class of animal foods, fish and seafood are the healthiest, with eggs in third place, i.e. desirable.  (Remember it is whole plant foods, especially the nuts, seeds, whole grains, legumes, vegetables and spices, which help you lower cholesterol; in addition these and several other classes of plant foods help prevent oxidation of (excess) LDL cholesterol which is what gets you into trouble.)

 

Among the brain healthy nutrients in eggs are choline (a constituent of your brain cells and a substance that keeps cholesterol from clogging your arteries), the anti-oxidant lutein (which gives egg yolks their bright yellow color), several key vitamins and minerals. Not only that, eggs are an important source of protein with a modest amount of fat…fat that helps your body absorb the fat soluble vitamins in eggs.

 

It is best to buy free range eggs, or at least eggs that contain omega-3′s…meaning the chickens have been feed meal that contains omega-3′s.  Free range eggs naturally contain omega 3′s because free-range chickens (like other free range farm animals) eat grass and weeds and then turn the vegetable-type of omega-3′s in grass and weeds into the DHA/EPA omega 3′s that our bodies and brains need.

 

By the way, if you need an excellent nutritionist, who is very knowledgeable about health foods and supplements, and the relationship between food and illness, biological testing to identify biochemical bases for mood and other disorders,  and can also advise you about healthy weight loss and “cleansing,” I highly recommend you give Eric a call or send him an email.  Check out his website at Crossroadtohealth.com.

 

The Truth About Eggs
Reprinted with Permission from Eric Reardon

Crossroads to Health Newsletter May 2011

 

Eggs have been demonized for years

because they contain a lot of cholesterol

(about 212 milligrams in an average large egg). But eating eggs is not likely to send your cholesterol levels soaring, or cause you to develop heart disease, as many fear.

 

Cholesterol is actually an essential part of your body, used to produce cell membranes, steroid hormones, vitamin D and the bile acids your body needs to digest fat. Your brain needs cholesterol to function properly, as does your immune system, and if a cell becomes damaged, it needs cholesterol in order to be repaired.

 

So cholesterol is not only beneficial, it is a vital part of your body.

 

Further, eating cholesterol is not what gives you high cholesterol. According to the Harvard Heart Letter, it’s a myth that all the cholesterol in eggs goes into your bloodstream and your arteries.

 

“For most people, only a small amount of the cholesterol in food passes into the blood. Saturated and trans fats have much bigger effects on blood cholesterol levels,” the Heart Letter states. “The only large study to look at the impact of egg consumption on heart disease-not on cholesterol levels or other intermediaries-found no connection between the two.”

Eggs are also an excellent source of healthy nutrients, including choline, a B vitamin that may help reduce your risk of heart disease, cancer, dementia and more. Egg yolks also provide the most readily absorbed form of lutein , a yellow-hued carotenoid that may help fight everything from cancer and cataracts to macular degeneration and aging.

 

As Jen Allbritton writes for the Weston A. Price Foundation:

“Besides providing all eight essential protein-building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat …, which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins.

One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!”  

 

The difference in feed does impact the quality of eggs you eat-buy free range eggs.  

_________________________________________________
Eric Reardon MS, CNC operates Crossroads To Health, a unique nutrition consulting company dedicated to maximizing health and performance naturally. Eric works with clients on a range of health concerns including weight management, digestive care, hormone imbalances, blood sugar regulation, ADD/ADHD, mood disorders and more. For more information on Crossroads To Health and services provided visit crossroadstohealth.com
or call 978-551-1321.

The Crossroads To Health newsletter is published monthly and includes health tips, articles, recipes and more to help you look and feel your best.

 

Finger Food: What’s New?
 Reprinted with permission from

Alzheimer’s Association

New York City Chapter

ADvancing Care

Spring 2011 Volume 1

Finger food is an idea that has been around for a long time. Many people with advanced dementia, who can no longer use utensils, are able to feed themselves if they have finger food they like, presented to them in an encouraging way by staff or family members. Being fed by someone else is often an uncomfortable and sometimes embarrassing experience, and can cause people to further lose interest in eating. While not everyone is able to benefit from finger food, those who can often take more interest in eating, and sometimes find it easier to take meals in the social setting of the dining room. And, if some residents need less assistance with eating, staff is free to concen­trate more on those who are not able to help themselves.

 

Ariane Stein, a dietitian in France specializing in Alzheimer’s and gerontol­ogy, has done some interesting research on the use of finger foods, and gave us some new ideas about how to make them more appealing to residents. In addition to the carrot sticks, pieces of fruit, crackers, small muffins and sand­wiches we all think of as finger food, Mrs. Stein experimented with taking traditional French dishes such as casserole of beef, veal stew, pork with lentils, even rice pudding, and preparing them as finger food. There are few things as comforting as familiar foods and tastes, so imagine macaroni and cheese, lasagna, your favorite chicken dish, or pumpkin pie as finger food!

 

Mrs. Stein did her research in a nursing home in the Dordogne region of France, Le Verger Des Balans, with support from Dr. Genevieve Demoures. The purpose of the study was to show that nutritionally balanced, visually appealing, easy to pick up food could provide residents with Alzheimer’s the ability to feed themselves and be more independent.

 

Over the course of a year, Mrs. Stein worked with twenty residents long enough to assess the impact of the approach and the recipes she developed. Ten of the twenty residents were consistently fed by a caregiver at the start of the study, nine of whom improved to the point where they needed only partial assistance, or very limited assistance. The other ten residents started the study needing some assistance, and all of them improved to the point where they needed less help (thus giving staff more time to help others).

 

This is both compelling, and consistent with what we have known to be good practice for many years. What is new here is Mrs. Stein’s creation of recipes that are interesting, comforting and familiar to residents, as well as nutritionally balanced.

 

In keeping with the MDS-3 and its increased emphasis on responding to resident preference, the task is to learn more about foods that the resident enjoys through ob­servation, trying out different types, and talking with family and friends. Mrs. Stein has successfully worked with Dietary Departments in France to develop programs that integrate nutritionally balanced meals with resident preferences and overall plans of care. The rewards are the pleasure taken in eating, greater dignity, improved nutritional status, and the opportunity for staff to focus more of their time on residents who are unable to help themselves.

 

As the study results also underscore, it is essential residents not be given a diet of finger food while they are still able to use cutlery. The use of fingers to consume food is a natural progression of Alzheimer’s disease. As with all other aspects of care, staff will need to evaluate, step by step, what works best for each individual resident, in terms of their preference and comfort. For more infor­mation about the program she has developed, Mrs. Stein can be contacted at arianebordeaux@gmail.com.

 

New York City Chapter

360 Lexingon Avenue, 4th FloorNew York, NY 10017

Volume 1 Spring 2011

 

Public invited to presentations by Dr. Emerson Lombardo on June 7th, 8th, 15th, 16th, 22nd and 24th and July 14th 2011.  
See Dr. Emerson Lombardo in Person!    

 

June 7th, 2011: Evidence Based Healthy Nutrition for  a Healthy Brain and Body

This free event will be held in Concord, MA at the Harvey Wheeler Community Center, 1276 Main St, Concord, MA 01742.  This free event will run from 2:30-5:00pm, Dr. Nancy Emerson Lombardo, who is the keynote speaker, will present from 4 to 5.  Check out the events page at www.healthcareinsights.net

 

June 8th, 2011: Food for Thought: Healthy Eating for a Healthy Brain 

This is a free event will be held in Avon, CT at River Ridge at Avon, 101 Bickford Extension, Avon, CT 06001. This event will run from 5:00-7:00pm. There will be refreshments at 5:00pm and the presentation will start at 5:30-7:00pm with time for Q & A.  Check out the events page at www.healthcareinsights.net 

 

June 15th, 2011: Brain Healthy Lifestyles/Keeping the Connection: The Importance of Cognitive Stimulation & Social Engagement

This free event in the 3rd part of a 3 party series that will be held in Chestnut Hill, Massachusetts at EPOCH Assisted Living at Boylston Place, 615 Heath St, Chestnut Hill, Massachusetts 02467. This event open to the public starts at 1:30pm and will be running till 3:00pm.  Dr. Lynn Serper will be speaking on cognitive training and social engagement, and her exciting innovative program The Serper Method. Check out the events page at www.healthcareinsights.net  and learn more about Dr. Serper on www.serpermethod.com

 

June 16th, 2011: Brain Healthy Nutrition

This free event in conjunction with Cambridge-Somerville interagency group, will be held in Cambridge MA at The Cambridge Homes, 360 Mt. Auburn Street, Cambridge MA 02138.  This event will run from 1:30-3:00pm with time for Q & A. Please RSVP to Helene Quinn at HQuinn@thecambridgehomes.org if you wish to attend. Co-sponsored by Neville Place and The Cambridge Homes. Check out the events page at www.healthcareinsights.net

 

June 22nd, 2011:

Panel Discussion with Health Professionals

“Food, Brain and Body Connection”

This exciting event will be held in Boxborough, MA at the Holiday Inn, 242 Adams Place, Boxborough, MA 01719 (Exit rte 111, near exit 28  off 495). This event will run from 6:30-8:15pm and features four fabulous healthcare experts including Dr. Emerson Lombardo, licensed acupuncturist and registered pharmacist, Cynthia McMahon King, registered dietician Laurie Bilyeu, and certified trainer Sabrina Tavalone.

 

This educational event costs $10 if you register in advance and $15 at the door.  Please write checks to Luann Colombo.  You can RSVP with Luann Colombo at 978 479-4110 or Luann1212@comcast.net.

 

June 24th, 2011: Brain Healthy Nutrition 

This free event will be held in Andover, MA at The Andover Senior Center, 36 Bartlet Street, Andover, MA 01810. This event will run from 9:00-10:00am with time for Q & A.  This is a free CEU event.  Arrive at 8:30 to register and enjoy a light breakfast. Please RSVP to Andover Senior Center 978-623-8321 if you wish to attend.  Check out the events page at www.healthcareinsights.net

 

July 14th, 201: Healthy Eating for a Healthy Brain

This free event will be held in Sutton, MA at Pleasant Valley Country Club, 95 Armsby Rd,  Sutton, MA 01590. This event will run from 9-11:30am with breakfast and then Dr. Nancys presentation afterward.  RSVP by July 1st to Laura Black Silver at 1 800 286 6640 ext 3079 if you wish to attend.  Check out the events page at www.healthcareinsights.net

 

Check the website for the upcoming events in July and August.

 

CALLING ALL FORMER NATIONAL BOARD MEMBERS FOR ALZHEIMER’S ASSOCIATION.    Check your mailboxes….invitation forthcoming for “Reunion Dinner” in Chicago on June 10, 2011.   I’m planning on attending; hope you are too.  If you didn’t receive notice, just let Harry Johns know your current contact information.

 

Feb. email from President Harry Johns via Alison Bourque:

“Please save the evening of June 10, 2011

to join current and former

Alzheimer’s Association National Board of Directors

and their partners in Chicago for a special evening to celebrate all that we have accomplished over the last 30+ years to advance our cause and move forward our mission in order to realize our vision ofa “World without Alzheimer’s”.

*

This dinner will be held in conjunction with the

Alzheimer’s Association June Board Meeting at the

InterContinental Hotel in downtown Chicago .

It will be a unique and well deserved opportunity to reflect on our mission, celebrate the immense progress we have made together since our foundation, and discuss critical next steps in the fight to end Alzheimer’s disease.”

 

Nancy is available to answer all questions via e-mail.  

Look for her monthly column in the South Shore Senior News!

For brain health consultations for yourself, your family, or your organization contact Nancy for further information or to book an appointment. 978-621-1926 or email at nemerson@healthcareinsights.net.

 

Nancy Emerson Lombardo, PhD
HealthCare Insights, LLC
P.O. Box 2683 , Acton , MA 01720

© 2011 HCI

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