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Wednesday, August 22 2018

Toe-tal Health

An overlooked aspect for our overall structural stability comes primarily from the big toe and secondarily the other toes.  The muscle for the big toe, the flexor hallucis longus can be muscle tested for strength, and if weak, it might indicate that there is a problem with either a subluxation of the L5-S1 nerve root in the lower back, a subluxation of one of the bones of the feet or the toes themselves.  Weakness in the muscles of the feet can occur for the same reasons it would occur anywhere; lack of use.  For those who are sedentary or elderly this is common. 


Forty percent of senior citizens 70 years or older will fall at least once each year.  With any fall, risk of sprains, strains or fractures are possible, and this can lead to increased frailty and diminished life expectancy. The cost in the U.S. of providing health care to seniors after a fall is roughly 30 billion dollars annually. Surprisingly, the single best predictor of a senior falling is toe strength!


In a study of 300 people by Mickle in 2009, it was discovered that non-falling seniors had 20% more toe strength than seniors who fell while there was equal strength in the quadriceps muscle and ankle strength between the two groups.  Unfortunately, toe weakness is common in senior citizens and they generally have declines of 35% or more in toe strength as compared to younger adults. 


The Vele Forward Lean Maneuver

This test is to see the connection between toe strength and falling.  When standing barefoot simply lean forward... >

Posted by: Dr. Goldstein AT 02:54 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, July 24 2018

Refreshing information about Dehydration and Sports Drinks

With the recent hot summer weather, it is very important that we stay hydrated because without doing so, an extremely hot day could turn into a medical emergency.  We should all be aware of the dangerous progression of symptoms listed below that occur from extreme heat and the fact that young children and the elderly are most susceptible to having problems.

Mild:  1% dehydration level:  increase in thirst

Moderate:  2% dehydration level: dizziness, dry skin, headaches, intense thirst, physical fatigue, dry mouth, swollen tongue, constipation

Severe:  5% dehydration level: fever, racing pulse, lack of sweat, sunken eyes, low blood pressure, dark colored urine, or no urine. 

Extreme: At a 7% dehydration level, intravenous fluids become necessary. 

At a 9% dehydration level or higher, delirium, loss of consciousness, or death could result. 


The British Medical Journal determined that one of the fifteen greatest medical advancements in the past century was the fact that sodium and glucose coupled together with water in the small intestine accelerates the absorption of the solution to orally hydrate and treat dehydration from severe diarrhea; the leading cause of death in children in the developing world.  The right ratio of sugar and salt added to water saved millions of lives from diseases like cholera, costing relatively little for people who didn’t have access to IV therapy. 

Posted by: Dr. Goldstein AT 03:50 pm   |  Permalink   |  0 Comments  |  Email
Saturday, June 23 2018

Summer will be here in a week and that means sun exposure and taking precautions to avoid burning our skin.  Without much thought other than what the SPF number is (sun protection factor) on the sunscreen lotion we use when we apply this to our skin, we think little of what chemicals we are applying.


It’s a confusing system, but SPF 15 blocks 93% of UVB, a SPF 30 blocks 97%, a SPF 50 blocks 98%, a SPF 100 blocks 99%, and if you get red in 20 minutes when your skin is unexposed then a SPF 15 will delay redness by 15x or for about 5 hours.  So, a SPF 100 only gives 1% greater protection than SPF 50 to UVB rays with the mistaken idea that you can stay in the sun 50x longer. What most don’t realize is that sunscreens do not block UVA which makes up 95% of ultraviolet radiation, penetrates more deeply into the skin, and causes greater damage.  But, I digress.  The real problem is what is doing the blocking, and whether it is chemical or mineral.   

Posted by: Dr. Goldstein AT 09:32 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 24 2018

New advances in cardiac risk assessments

Most people who get their annual physical nervously await the result of their cholesterol levels.  We have been conditioned by the mass media that high cholesterol is the gold standard for predicting risk for cardiovascular events such as a heart attack or a stroke.  However, most people would be surprised that50% of people who have a heart attack have normal cholesterol levels.  Conversely, there are many who have high cholesterol who live out their lives without any cardiac episode. 


Many cardiologists also use EKG’s, stress tests and angiograms to assess overall risk. These are useful, and we shouldn’t ignore the cholesterol markers either, but a coronary artery must narrow by 60% to show as a problem on a stress test and angiograms are invasive and very expensive (4,000.00).  Here are some newer techniques and tests that someone should consider if they or someone they love is concerned with their heart health or if a doctor has recommended taking a statin drug. 
Keep Reading

Posted by: Dr Goldstein AT 08:09 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 24 2018

Which came first?

It is thought that wild fowl were domesticated a few thousand years ago according to Egyptian and Chinese records leading to what is now, about 200 breeds and varieties of chickens worldwide.  Not surprisingly in the past century, just like a lot of other industries, the business of egg production has turned from a mostly small farm system to a highly industrialized system that has increased production of the hens and decreased their mortality rate substantially.  There are roughly 300 million laying birds in the U.S. that produces about 75 billion eggs a year, about 10% of the world supply. 


There has been evidence that the highly industrialized process of producing eggs isn’t a healthy environment for the chicken, due to the lack exercise, exposure to fresh air, and a diet higher in a broader range of nutrients from grazing.  The result being a chicken producing an egg that might not have all the nutrients we would get from a chicken with a diet that was more “wild” and spending time outside.  In response to this information, smaller scale industrial farms are attempting to produce higher quality eggs.


When shopping you will often see multitudes of choices with catch phrases emblazoned on the packaging such as

Posted by: Dr. Goldstein AT 09:15 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 24 2018
If I were to pick a vitamin that “gets no respect” the award would go to vitamin K2.  Talk about no respect, there isn’t even a blood test for vitamin K2 and most physicians are probably unaware that vitamin K is not a single vitamin.  Similarly, to a previous newsletter on vitamin E,, vitamin K is made up of a family of vitamins: K1, K2, and K3 vitamins.  Interestingly, like some siblings, they couldn’t be more different in how they function in the body.  For this newsletter we will ignore K3 (menadione) which is a synthetic form of K3 used mainly in pet foods and instead focus a little on K1, and mostly on K2 and the subsets within that clearly make K2 the most gifted sibling in the family.


Vitamin K or more specifically K1 (phylloquinone) has historically been known as the clotting factor vitamin.  It got its name from the German spelling of Koagulation and it’s found in green leafy vegetables and oils.  Without K1, a simple cut to our skin could be a life-threatening event....                         keep reading

Posted by: Dr. Goldstein AT 09:07 am   |  Permalink   |  0 Comments  |  Email
Monday, February 26 2018

Silver’s History

Silver has been used medicinally for more than 2000 years.  Hippocrates, the “father of medicine” wrote in his medical texts that silver had beneficial healing and anti-disease properties.  He praised silver for its tissue repair and wound healing abilities.  It is reported that Cyrus the Great, king of Persia stayed healthy by drinking only boiled water stored in silver vessels.  According to Herodotus, mule-drawn carts laden with silver urns followed King Cyrus wherever he went....

... The benefits of silver are immense and when using a high-quality silver such as Argentyn 23 it can be tremendously effective at preventing and even treating infections. This is important information especially during flu season.

Posted by: Dr. Goldstein AT 08:40 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 25 2018

Banana Republic

The definition of a banana republic is often depicted as a politically unstable nation usually in Central America, with an economy dependent on one crop.  There is a reason why we use the word banana to describe this reality.  Even though the banana is perhaps the world’s oldest cultivated plant, originating and being bred in Southeast Asia about 7000-10000 years ago, it wasn’t until some Spanish missionaries introduced bananas to the Americas in the early 1500’s that it began to move into fourth place of the world’s staple foods behind rice, wheat and corn.  The rapid rise in interest of bananas began in the latter part of the 19th century when two companies United Fruit Company (later to be Chiquita) and Standard Fruit Company (later to be called Dole), began importing bananas to the United States.  As the popularity of bananas grew these companies were able to pay countries like Guatemala and Honduras money for huge tracts of land to grow bananas.  These companies generated dollar revenues that exceeded these countries gross national product and gave these small countries an economic foundation, and the companies involved political influence that neither had before.

Posted by: Dr. Goldstein AT 10:32 am   |  Permalink   |  0 Comments  |  Email
Friday, December 22 2017

Understanding Priobotics

Probiotics have become an accepted protocol in the treatment of many health problems.  In an age when antibiotic overexposure has become commonplace, we often turn to probiotics to replace the good bacteria that most certainly has been lost for this reason and to help with a variety of gastrointestinal, skin or other problems.  Usually we rely upon yogurt or lactobacillus supplements towards that goal.  However, not all lactobacillus is the same.  Since the discovery of the first lactobacillus in early part of the 20th century, there have been dozens of species discovered within the genus of lactobacillus and over 180 different strains identified within those species.  Here is a timeline on the discovery of the different species of Lactobacillus.


Posted by: Dr. Goldstein AT 09:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 25 2017

The Top Seven Gluten Impersonators

In the past few decades it has become commonplace to hear that you or someone you know has a gluten allergy.  Celiac disease is the most severe form of gluten allergy but there is also a more commonly found subset of people who don’t have Celiac disease but are still “gluten sensitive”.  These people are also called non-celiac gluten sensitive.  This subset has been linked to a variety of chronic degenerative diseases including some autoimmune diseases, most of which have nothing to do with the gastrointestinal area symptomatically.  Many of these people faithfully adhere to a gluten free diet (GFD) but still exhibit symptoms and feel frustrated in their lack of recovery to the health challenges that they face.   


Dr. Aristo Vojdani Ph.D is the chief scientific advisor for Cyrex Laboratory.  He has published over 120 articles in peer reviewed scientific journals and is a multiple US patent holder for laboratory assays.  In 2013 he wrote a research article in Food and Nutritional Sciences Journal about the cross reaction between Gliadin (gluten) and different food and tissue antigens.  What he discovered was that there are foods that have proteins other than gluten that are so similar structurally to gluten that the immune system reacts to those proteins in the same way it does gluten. 

Posted by: Dr. Goldstein AT 12:23 pm   |  Permalink   |  0 Comments  |  Email

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