Desktop Carrot is now Eat for Years!

Eat for Years


It’s official! Desktop Carrot is now Eat for Years (E4Y). As you navigate E4Y, you’ll see that you have access to almost all of the old content and much more to come. Eat for Years will continue to provide fun, easy nutrition information with specials on gastrointestinal health and an emphasis on making changes today that will help you live more and better tomorrows.

To your future,

Vitamin D improves symptoms in IBS Patients

sunshineVitamin D, sometimes referred to as the sunshine vitamin, has once again been linked to improving gastrointestinal (GI) symptoms and quality of life in people with irritable bowel syndrome (IBS).

IBS is a chronic gastrointestinal (GI) condition that affects millions of men, women, and children around the world.

Contrary to popular belief, IBS can involve low-grade inflammation of the GI tissue.

Vitamin D is an established regulator of the immune system and inflammation, and it has shown beneficial effects on a variety of health conditions, including inflammatory bowel disease, fibromyalgia, depression and multiple sclerosis, to name a few.

The most recent study in support of vitamin D supplementation for people with IBS is a randomized double-blind clinical trial, which is the cream of the crop of science experiments.

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FDA finalizes new and improved Nutrition Facts Label

Last week the First Lady announced that the Food & Drug Administration (FDA) has finalized a “new and improved” Nutrition Facts Label that will help consumers make more informed food choices. The new adaptation takes into consideration emerging nutrition science and is the first significant update to the label since it was released over 20 years ago.

Here is what the Nutrition Facts Label will look like in the next 2-3 years:

New label

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Dysbiosis linked to obesity

First_aid_sqUnfortunately there is a wide-spread notion that people who are overweight or obese have no one to blame but themselves. Many people, including medical professionals, believe that fat people are fat because they have little self-control.

Our overweight friends, family members, co-workers, and neighbors are frequent targets of discrimination.

This infuriates me.

The causes of obesity are multifaceted, and researchers are only just scratching the surface.

One of the less familiar causes of obesity is an imbalance of gut bacteria, known in the medical field as intestinal dysbiosis.

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Low FODMAP diet shows promise for IBD

ChemCompound_sqClinicians around the world are recommending the low FODMAP diet as a treatment for irritable bowel syndrome (IBS).  Research suggests that over two-thirds of people with IBS report symptom improvement or resolution when following the diet.

FODMAPs are certain types of poorly absorbed carbohydrates that are highly fermentable in the presence of bacteria.  They can cause a variety of uncomfortable gastrointestinal symptoms, such as bloating, gas, abdominal pain and diarrhea.

Many people with inflammatory bowel disease (IBD) also struggle with IBS and continue to experience GI symptoms in the absence of inflammation.

A brand new study published in the IBD Journal investigated the effectiveness of a low FODMAP diet in managing various degrees of IBS-like symptoms in eighty-eight people with inactive inflammatory bowel disease.

The results are promising.

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Managing IBD through food and nutrition

First_aid_sqToo many people with inflammatory bowel disease (IBD) are receiving lousy nutrition advice, including the ridiculous notion that what they eat doesn’t matter.

Recently I shared my concerns with Hemda Mizrahi, host of the internet radio show “Turn the Page”.

“Turn the Page” connects listeners around the world to expert advice on a variety of topics.

I welcome you to listen to the audio here, download and/or share our episode “Managing Inflammatory Bowel Disease Through Food and Nutrition“.

New study shows benefits of organic milk

cattlwI try to buy organic dairy products and I recommend that my patients do the same based on an educated guess that healthier cows are going to produce healthier milk. A new study suggests that’s true.

Researchers from Newcastle University in England carefully selected and analyzed 170 published studies from over 20 years comparing the nutrient content of organic fresh full-fat cow milk to that of conventional. They published their results in the British Journal of Nutrition.

The key takeaway is that organic milk has a higher concentration of healthy omega-3 fatty acids.

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Salmonella and why it’s your responsibility

First_aid_sqSalmonella has been a hot topic on my Twitter feed this past month in response to the recall of contaminated cucumbers, raw cashews, Macadamia nuts and nut butters, pet food and shell eggs. This is all in the wake of the Chipotle salmonella outbreak in 2015 that was linked to Florida tomatoes.

According to the Center for Disease Control and Prevention, Salmonella bacteria is responsible for roughly one million foodborne illnesses in the U.S. every year, with 19,000 hospitalizations and nearly 400 deaths.

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Low fiber diets could harm gut microbiome

bowl of saladI was recently drawn to an article in The Atlantic (online) titled “Low-Fiber Diets Cause Waves of Extinction in the Gut.”

This article caught my attention for two main reasons: 1) Many of my patients with IBD are following low fiber diets, and 2) Diversity is key when it comes to our microbiome, so the word “extinction” scares me.

Fiber is an undigested carbohydrate in the sense that humans do not have the necessary tools to break it down. Therefore it’s available to nourish the trillions of microbes in our intestines. Many of us are familiar with the sometimes embarrassing gas that results from our gut bacteria feeding on fiber, but what’s less obvious are the healthy by-products of their feeding frenzies, including chemicals that help fight inflammation.

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A simple review of the 2015 Dietary Guidelines

The new  2015 Dietary Guidelines came out last week, which is significant for all of us since they serve as the groundwork for important nutrition policies and programs throughout the United States and ultimately play a role in determining what we eat. Predictably, its release generated a lot of noise among unsatisfied public health professionals, nutritionists, environmentalists, and food manufacturers.

Keeping up with all of the different reactions is exhausting, and acknowledging the food industry’s prevailing influence over the guidelines is maddening. Nonetheless, I feel it’s worthwhile to share with you the guidelines’ key recommendations along with a few personal comments (in italics).
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