Nutrition Advice for Pancreatic Cancer and the aftermath of Whipple Surgery

Today we would like to welcome Maria Petzel, a Clinical Dietitian with the University of Texas MD Anderson Cancer Center. Today we will be discussing Nutrition after Whipple Surgery and nutrition for those with Pancreatitis and Pancreatic Cancer. As many of us know, November is Pancreatic Cancer Awareness month.

According to the Hirshberg Foundation for Pancreatic Cancer Research, Pancreatic cancer has the highest mortality rate of all major cancers.  Only 6% of patients diagnosed with pancreatic cancer will survive more than five years. One theory that pancreatic cancer has a low survival rate, is because the symptoms may not be apparent until the cancer has already spread significantly.

One method of treatment is Whipple surgery, named after the first surgeon to perform the procedure, Allen Whipple. Whipple surgery consist of removing a significant portion of the pancreas next to the small intestines It also involves removal of the duodenum, a portion of the common bile duct, gallbladder, and sometimes part of the stomach. Afterwards, surgeons reconnect the remaining intestine, bile duct, and pancreas.

This is obviously a very intense surgery for a person to undergo, especially when recovering. It is critical for a person to consult with either a registered Dietitian or Doctor both before & after a surgical procedure.

Coughing, sneezing, itchy eyes.  Can an allergy shot really be the answer?

Allergy shots or allergen immunotherapy is a method in which small amounts of allergens are introduced into the body to stimulate the immune system against the specific allergen without causing a full allergic reaction. This allows the body to get used to the specific allergen so that the next time when the body is exposed to the allergen, it causes less severe or very few allergic symptoms. Thus it is a way to reduce the sensitivity of the body towards allergens to provide long-term relief from allergic responses.

Read the rest of the article here: http://findatopdoc.com/article/are-allergy-shots-effective

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Understanding Dementia and Alzheimer’s with Dr. Daniel Potts

This week’s FindaTopDoc showfeatures our guest, Dr. Daniel C. Potts in helping us Understand Dementia and Alzheimer’s. Currently serving as Attending Neurologist at Tuscaloosa VA Medical Center, Dr. Potts is also Founder and President of Cognitive Dynamics Foundation and Medical Director at Dementia Dynamics.

Dr. Daniel C. Potts

Dr. Potts has also received six Patient Choice Awards and one of America’s Top Physicians. After graduating from Birmingham-Southern College, obtaining a degree in biology, he then went to the University of South Alabama College of Medicine. While studying at UAB, Dr. Potts became chief resident in neurology. Dr. Potts currently is a Fellow of the American Academy of Neurology for all of his contribution to his studies in neurological diseases.

Tune in now! http://www.blogtalkradio.com/findatopdocradio/2014/09/30/understanding-dementia-and-alzheimers-with-dr-daniel-potts

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Wine storage is moving to the upper floors with LED lights and glass walls

By LISA SELIN DAVIS

Oct. 16, 2014 10:25 a.m. ET

For centuries, wine cellars have been dark, windowless spaces with bottles stuffed into cubbies, more function than form. But that doesn’t suit a new generation, for whom wine collecting is as much a social hobby as an investment strategy.

Mr. Casimano’s wine room as seen from the kitchen. The room is also viewable from the great room and the hallway. CLAUDIO PAPAPIETRO FOR THE WALL STREET JOURNAL

Mr. Casimano’s wine room as seen from the kitchen. The room is also viewable from the great room and the hallway.CLAUDIO PAPAPIETRO FOR THE WALL STREET JOURNALFor these collectors, the cellar needs to be a showpiece, maybe with single-paned glass, LED lights and clear sleeves that put labels on display. And befitting their elevated status, sometimes these spaces aren’t in the basement at all. “They’re not wine cellars anymore,” said Robert Bass, president of Greenville, S.C.-based Kessick Wine Cellars. “They’re wine rooms.”

 

On the first floor of Anthony Casimano ’s 14,000-square-foot, Italian-villa-style home in Upper Brookville, N.Y., sits a 16-by-10-foot, climate-controlled glass box holding 1,500 bottles. It is the home’s centerpiece, and is viewable from the great room, the hallway and the kitchen.

“We thought it would be one of the highlights of the house,” said Mr. Casimano, 42, who owns a health-care software company called Findatopdoc.com. “It’s a big wow factor.” Below the glass cellar is a more traditional wood-and-brick version, holding up to 4,000 bottles. “It’s a hybrid between what my wife and I both like,” Mr. Casimano said.

Below the glass cellar in Mr. Casimano’s home is a more traditional wood-and-brick version. ‘It’s a hybrid between what my wife and I both like,’ he said. CLAUDIO PAPAPIETRO FOR THE WALL STREET JOURNAL

By installing glass and raising the wine storage above ground, collectors like Mr. Casimano lose the relatively cool, constant temperatures that drove wine storage underground in the first place. To compensate, Mr. Casimano’s aboveground room is refrigerated 24 hours a day to keep the wine the ideal temperature, which his wine-room designer believes is between 59 and 61 degrees. And the glass has a coating to filter out UV rays. Mr. Casimano estimates the cost of building his first-floor wine room, plus the more traditional second wine room underneath, at about $120,000.

Mr. Casimano’s wine room as seen from the kitchen. The room is also viewable from the great room and the hallway.CLAUDIO PAPAPIETRO FOR THE WALL STREET JOURNALFor thousands of years, winemakers used the naturally mild temperatures found in caves, catacombs or deep holes to store wine in Iran, ancient Greece and other parts of Europe. While some wineries in Napa Valley and elsewhere continue the tradition of caves, growing numbers of homeowners are cooling their vino with artificial refrigeration and humidity control, which can regulate the environment with a few pressed buttons.

Read the rest of the article at: http://online.wsj.com/articles/luxury-wine-cellars-rise-up-1413469511?Keywords=Anthony_Casimano

 

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