A researcher from Cornell (link to study details) performed a lunchtime experiment with 78 university staff. Groups of 3-4 staff were given a meal of pasta, apple sauce and pudding that was self-served from a counter. For some of the groups the food was then left on the counter, and for some it was then moved to the table where they were sitting.
All of the participants were told to help themselves and given 45 minutes at the table. Serving sizes, intake and food waste were measured. Participants estimated how many calories they consumed and how full they felt after eating. Here is what was found:

• Men ate 29% fewer total calories when serving bowls were moved from the table to the counter. Think about that. 29% fewer calories!
• The difference in calories eaten between groups for women was not statistically significant.
• The differences found were due to differences in how much pasta was eaten, not apple sauce or pudding.
• All of the participants in both groups thought they ate about the same number of calories.
• All of the participants thought they were equally full after eating.

I personally use this information mentally. I don’t want to subject my family to a change of serving bowl location, so I pretend that the serving bowls are not on the table. Once I fill my plate and eat, I consider the serving bowls, and therefore second helpings, off limits. Believe it or not, it actually works! The craving I have for a second helping actually goes away. At least most of the time.

This is an important question, and here is why. Prostate cancer is the most common cancer in men. By the time you are 60, you have about 60% chance of having prostate cancer, and it goes up from there. Yet even without treatment, your overall chance of dying from prostate cancer is less than 1 out of 25. Because of this big difference between the chance of getting prostate cancer and the chance of dying from it, and the fact that treatments for prostate cancer can be harmful, it is not clear that otherwise healthy men should be checking to see if they have it. There is some evidence, however, that we can prevent prostate cancer. An excellent review of the evidence in this area was recently published (Fleshner and Zlotta, Cancer 2007, Vol 110, Iss 9, p. 1889-1899), and I will summarize it here, adding some comments where helpful.

Taking preventive medicines = uncertain benefit

A testosterone-blocker called finasteride has been shown to reduce the risk of prostate cancer, but in the men who get cancer while taking it, their cancer is a more dangerous type. Anti-inflammatories like aspirin and ibuprofen have unknown benefit, yet often have side effects.

Taking Vitamin E = might reduce risk

Vitamin E seemed to reduce the risk in one study, but this has not been confirmed in other studies. Still, it is probably not harmful and may be helpful to take a daily multivitamin with E in it.

Low-fat diet = probably reduces risk

Avoiding pesticides = might reduce risk

Exposure to pesticides is associated with prostate cancer, but we are not yet sure if avoiding them reduces risk.

Selenium = might reduce risk

Also may increase the risk of skin cancer

Green Tea = conflicting research results

Soy = uncertain benefit

Lycopene = weak evidence of benefit. Not proven.

This is an antioxidant found in tomato products.

Lyme disease (named for Lyme, Connecticut where it was first described) is an infection carried by Deer Ticks that can cause a skin rash, as well as serious nerve, heart and brain problems. The infection is most common in late spring or summer and in most people the first sign is a flat or raised skin bump that slowly gets bigger, often with clearing of the rash in the middle, resembling a target. It is diagnosed by recognizing the rash, and/or blood tests. It is not spread from human to human.

According to State of Wisconsin public health officials, a warmer spring can increase tick activity and therefore Lyme disease. If you think you might have Lyme disease you should see your health care provider, but it is sometimes tricky to diagnose and difficult to treat. Therefore, it is important to reduce the chance of tick bites that cause Lyme disease in the first place.

Here is how to prevent Lyme disease (or other infections spread by ticks):

• Avoid areas where there are a lot of ticks if possible
• If you do get a tick on you, remove it as soon as possible by grabbing it with a tweezers as close to the skin as possible and slowly pulling it off (other techniques such as a smoldering match or kerosene might cause the tick to pass along the infection earlier by irritating it)
• Wear light-colored clothing so that ticks can be more easily seen and removed (the ticks don’t usually pass along the infection until they have been attached for a day or more)
• When in a tick-infested area, use tick repellent and examine yourself daily to look for and remove ticks
• There used to be a vaccine for Lyme, but it was discontinued due to some reports of joint reactions and a low demand

One of the most frequent questions I get in the Ask a Question section of Proven Health Ways is:  How do I stay healthy when traveling abroad?

Strategies to protect your health while traveling include vaccinations, avoiding times of political unrest or violence, protection from infection from insect bites, and food/water cautions. Some vaccines need at least 4-6 weeks to work well, so it is important to plan ahead.

One excellent resource for information about travelling anywhere in the world is the Centers for Disease Control (CDC) website. Go to www.cdc.gov, click on “Travelers’ Health” and then “Destinations” to see what is recommended for your planned destination.  Then call your primary care provider or travel clinic to see how you can get the vaccines you need.

As to the reader’s specific question: Yes, TWINRIX (a combined vaccine for Hepatitis A and Hepatitis B) would be a good idea before travelling to Jamaica, either in the usual schedule of 0, 1 and 6 months, or an an accelerated schedule of 0, 7 and 21 days (and a booster at 1 year).

Ingredients (use vegan versions):

1 can French cut green beans
1 1/2 canisters vegan French fried onions
1 1/2 cups soy milk
1 cube veggie bouillon
2-3 tablespoons corn starch (or potato starch) mixed with 2-3 tablespoons cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoons vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy

Directions:

This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.

Makes: 4-6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes