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Wednesday 30 November 2016

Kellogg’s is reintroducing toys in their breakfast cereals

SEVEN years ago Kellogg’s made the decision to stop including toys in their breakfast cereals, effectively removing the one good reason children had for getting out of bed every morning.

Well, the good news is Kellogg’s recognised the error of their ways and they’re back. This month they reintroduced toys into specially marked packs of Coco Pops, Sultana Bran, Rice Bubbles, Crunchy Nut and Just Right.

The toy of the moment is a spoon-straw, which means you can eat your Coco Pops with your spoon, and then suck up the chocolate milk with the same instrument.

Anyone over the age of 10 will have a slight touch of nostalgia for cereal box toys. They were first introduced in 1910 in the US and continued globally until 2009.

Iconic toys from Kellogg’s history include the empress of Australia model boat (1937), diamond jubilee badges (1984) and the Simpsons finger skateboard (2003).

That’s right. A skateboard. For your fingers.

So why were the toys removed in the first place?

According to Kellogg’s, “we change our priorities to ensure we’re giving our consumers what they want — we stopped putting collectables in packs to invest in other product innovations.

“But after getting positive feedback and requests from parents recently we decided to bring collectables back in pack — we wanted to celebrate the nostalgia by giving them a way to re-create the memories of opening up their cereal boxes in the morning to find a surprise inside”.

Breakfast cereal has had a bit of a bad rap of late. Childhood obesity rates are causing concern in Australia and some breakfast cereals have the sugar of two to three sweet biscuits in just one serve. So should parents be concerned about toys being used as an incentive for children to eat cereal?

Larissa Oliver, Shopper Activation Manager at Kellogg’s Australia told Kidspot that they did research in the Australian market before reintroducing the toys.

“When we did some research recently, 81 per cent of mums we spoke to thought it was a good idea for Kellogg’s to do these types of promotions,” she said.

“We listened to mums who loved the idea of collectibles, because we wanted to bring back the excitement of discovering them — like many of us (including me) enjoyed while growing up.”

More here:

Just a marketing ploy to boost the sales of sugary cereals, perhaps those in the the following video would be more nutritious than Kellogg's 

Coffee and Walnut Sponge Cake : Low Carb Treat

Wednesday already - where do the weeks go!
Amid all the hustle and bustle why not take time to enjoy a small slice of cake.
I can recommend this one, goes especially nice with a mid-afternoon cuppa ...

100 grams of ground almonds
100 grams of walnuts
1 teaspoon baking powder
2 large eggs
1 tablespoon of melted butter
2 tablespoons of double (heavy) cream
1 tablespoon of instant coffee
100 grams of clotted cream

1. Mix all dry ingredients in a bowl.
2. Melt the butter, I used a Pyrex jug, add the eggs, cream.
3. Place 1 tablespoon of instant coffee in a cup and pour some boiling water over the coffee, keep water to a minimum, just enough to melt the coffee. Then add the dry ingredients and mix.
4. Microwave in a 700 watt for 5 minutes in a 6" x 3" micro-wave safe glass dish.
5. Allow to cool and cut in half. Spread on clotted cream and add walnut halves.

Serves 6 , around five carbs per portion.
Please note this cake is very low in carbs, but quite high in calories, so have a small slice !

Whatever you may have got planned please

All the best Jan

Tuesday 29 November 2016

Look what 12 months on a keto diet did to my body.


The British Dietetic Association, cyber bullying and the big payola scheme

Over at the excellent site which can be found here run by ace investigative reporter Marika Sboros, a thread is running called "CYBER BULLYING VIRUS – INFECTION SPREADS AMONG DOCTORS" My response over there is waiting for approval. I thought it worthwhile to post my comment here and elsewhere. Eddie

Just for the record, I have never stated RD Catherine Collins posts on sites using other names, however, I have stated the RD Chris Cashin has used various names on social media sites. I first became aware of Chris Cashin back in the day I joined the forum for profit site this was over eight years ago. Cashin posting as Ally5555 and constantly harassed low carbers, with negative doom and gloom re. the low carb higher fat diet. The low carb diet was proving to be the salvation of many diabetics and continues to be, to the present day. Cashin’s antics can best be described and understood in the post below, posted by at the time forum moderator, and well known low carb expert Dr.Katharine Morrison.

November 13th, 2008, 7:45 am link 1

“I think there would be a lot less hostility towards you Ally if you actually gave constructive advice to people. Many diabetics have not had a positive relationship with NHS dieticians, myself included. A few have had their problems listened to and appropriately addressed and I hope the situation will continue to improve.

I have yet to see a post from you which is written with the aim of helping someone get better control of their diabetes or improve their nutritional state. So far I have simply seen one post after another of the "Do not try this at home variety." None of your negative comments regarding low carbing have been substantiated by scientific evidence. I am patiently waiting for your scientifically based expose of the errors of Dr Bernstein's method and Gary Taubes collection of evidence. All we have got so far is personal opinion.”

Back to the topic of cyber bullying. The forum for a very long time was controlled by anti low carbers. Countless low carbers were banned over the years including type two diabetic and low carb expert Dr.Jay Wortman. When the well known in the UK Dr.David Unwin aka The Southport Doctor joined the forum, he was immediately labeled a troll. This ridicule has been allowed to stand to this day. “Forgive me if am wrong but I smell a low carb troll here” link 2

Clearly, the attitude of the management of the forum, regarding low carb has changed big time in recent times. I suspect this has come about, because they see some profitable mileage to be had, and the overwhelming evidence that proves a diet based on highly processed carbohydrates is very wrong for a diabetic.

It never ceases to amaze me, how the likes of Cashin and Collins bleat like lost lambs when questioned or critiqued, but are able to sleep in their beds, when in my opinion, they have sent countless people to an early grave. If this was just my opinion, it would be meaningless, but increasingly this is also the opinion of many healthcare professionals. As we are seeing, these brave, honest and highly qualified professionals, are being subjected to constant ridicule, court cases and threats. Meanwhile The British Dietetic Association et al are accepting funding from outfits such as Danone, Abbott Nutrition, Nestle, Cereal Partners, BelVita Breakfast Biscuits and Coca Cola. Can anyone be so naive to think, the BDA and it’s RD’s are not heavily influenced by the aforementioned companies.

One last point. It may surprise many to know, the BDA has no formal policy on what constitutes the correct diet for a diabetic, or what is considered to be a safe blood glucose level. How do I know, because Catherine Collins told me on twitter, just before she blocked me. Evidently it’s all down to Diabetes UK the charity. One thing can never be denied, the BDA and many of it’s RD’s are masters of passing the buck. Link 3

Link 1

Link 2

Link 3 is here. 

Chicken meatballs with cauliflower mash

Why not use chicken in meatballs - just add a creamy paprika sauce - it makes a perfect winter warmer!

Serves Four
1 large onion
2 garlic cloves
460g chicken breasts, roughly chopped
1 tsp dried mixed herbs
200g mushrooms, roughly chopped
1 large egg, lightly beaten
2 large cauliflowers, roughly cut into florets
100g baby leaf spinach
Olive oil spray
1 tbsp smoked paprika
150ml chicken stock, made with half a stock cube
200ml half-fat sour cream
Fresh parsley, to serve
25g flaked almonds, toasted

1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Roughly chop half the onion, setting the other aside for the sauce. Bash both garlic cloves and add one to a food processor along with the chopped onion, chicken, dried herbs and mushrooms. Pulse until well combined.
3. Tip into a bowl along with the egg and mix well. Using slightly damp hands, shape into 12 meatballs, then put in the fridge to chill.
4. Bring a large pan of water to the boil and add the cauliflower. Boil for 10-12 minutes until tender, then drain well and mash with seasoning. Stir through the spinach and set aside to keep warm.
5. Lightly spritz a non-stick frying pan with the olive oil and brown the meatballs all over for 2-3 minutes (you may have to do this in batches). Place the browned meatballs on to a lined baking tray and bake in the oven for 12-15 minutes until cooked through.
6. Meanwhile, make the sauce. Finely slice the other half of the onion and cook for 3-4 minutes until just tender in the same pan used for the meatballs. Finely chop the remaining garlic clove and add to the pan, cooking for another minute.
7. Sprinkle over the smoked paprika and stir until well combined. Pour in the stock and bring to the boil, then simmer. Stir in the sour cream.
8. Serve the meatballs on a bed of the cauliflower/spinach mash, then spoon on the sauce and sprinkle with parsley and almonds.
9. Sit down, tuck in and and enjoy ...

Original recipe idea here

Each serving provides:
15.8g carbohydrate 8.3g fibre 40.6g protein 13.3g fat

As this recipe suggestion doesn't have too much colour to it,
why not spruce up your table with a small flower arrangement!

Thanks for reading - hope you may enjoy this dish soon!
All the best Jan

Monday 28 November 2016


Today, Candice Choi of the Associated Press published a feature piece on Kellogg’s Breakfast Council of “independent experts”.

As is customary with these sorts of industry efforts, all is not what it seems. Certainly, public health took a backseat to corporate damage control.

And, yet again, the Academy of Nutrition and Dietetics is mired in controversy for passing off food industry marketing as education; quite unfortunate for the tens of thousands of dietitians who embrace public health but see their credential denigrated by their organization’s actions.


  • “On its website, Kellogg touted a distinguished-sounding “Breakfast Council” of “independent experts” who helped guide its nutritional efforts. Nowhere did it say this: The maker of Froot Loops and Frosted Flakes paid the experts and fed them talking points, according to a copy of a contract and emails obtained by The Associated Press.”
  • “For Kellogg, the breakfast council — in existence between 2011 and this year — deftly blurred the lines between cereal promotion and impartial nutrition guidance. The company used the council to teach a continuing education class for dietitians, publish an academic paper on breakfast, and try to influence the government’s dietary guidelines.”
  • “[Kellogg] told the AP it had been reviewing its nutrition work, and decided not to continue the council. The breakfast council page is no longer online.”
  • “The breakfast council was also a way to patrol for naysayers. After an advocacy group issued a report criticizing sugary cereals, Sarah Woodside, a Kellogg employee, sent the council an email explaining why it was unfair and asked them to alert her if they noticed any discussions about it.”
  • “Disclosures by the council could be confusing. When two of the experts taught a class for dietitians on the “science behind breakfast,” an introduction said they were members of Kellogg’s Breakfast Council, then said they had no conflicts of interest. It said Kellogg funded the class, but had no input into its content.”
  • “Marion Nestle, a professor of nutrition at New York University, said health experts usually have good intentions when working with companies, and may not realize they’re being used for their credibility.”
  • “One of the breakfast council’s most notable achievements was publishing a paper defining a “quality breakfast” in a nutrition journal. Kellogg touted the paper in its newsletter as being written by “our independent nutrition experts.” Dietitians could earn continuing education credits from the publisher for taking a quiz about the paper.”
  • “Kellogg didn’t describe its own role in overseeing editing and providing feedback, such as asking for the removal of a line saying a recommendation that added sugar be limited to 25 percent of calories might be “too high.”


Mince Pies : The Low Carb Way : Father Christmas Will Love Them !

Talking with the grand-children recently, I asked them, what was the best thing we could leave out for Father Christmas when he visits soon! Mince pies was the unanimous answer, with some carrots for Rudolph and the other reindeer. What a good idea I replied, and I just happen to know of a very nice mince pie recipe which is low carb - Sshh don't tell anybody else - but I just know Father Christmas likes them this way !!!

Fellow blogger and Type 1 Diabetic Ewelina writes 'Can you imagine Christmas without mince pies? Well, you don’t have to now as there is a solution to your festive cravings. Low carb pastry filled with aromatic low carb mincemeat. All covered with vanilla and brandy butter making your Christmas truly merry but still guilt free.

The recipe below makes six pies, and if you wish to make more, just double or triple the ingredients. Erythritol is used as a sugar substitute, but you can use any other sweetener of your choice (just remember to adjust the carb count for it).'

50g fresh or frozen cranberries
75g (its about ½) Bramley apple
25g chopped walnuts
1 tbsp. coconut oil
1 tbsp. ground almond
2 tbsp. erythritol (or any other sweetener of your choice)
2 tbsp. brandy
1 tbsp freshly squeezed lemon juice
1 tsp. lemon zest
1 tsp. orange zest
1 tsp ground cinnamon
½ tsp ground ginger
Pinch of ground cardamom
Pinch of ground nutmeg
Pinch of ground cloves

100g ground almond
15g coconut flour
15g soy flour
1tbsp arrowroot starch
½ tsp xantam gum
3 tbsp coconut oil (slightly warmed up)
1 tbsp cold water

Brandy butter:
50g butter
30g erythritol (powdered)
1 tsp vanilla extract
2 tbsp brandy


Mince meat:
1. Place all the ingredients (apart from brandy) in a small sauce pan and cook on a low heat for about 10 minutes. Add brandy and stir well.


1. Mix all dry ingredients in a bowl. Add coconut oil and water and mix well. Form the dough into a ball and put in the fridge for 30 minutes.
2. Preheat oven to 180C/350F/Gas 4
3. Place the dough between 2 sheets of baking paper and roll out to about 30cm/12inch circle.
4. Using 7cm /3 inches round cookie cutter (or a glass), cut out circles. You should have enough dough for 6 tartlets plus some dough for decorations.
5. Gently loosen circles of dough with an offset spatula and place in a mini muffin tin, shaping to fit the hole.
6. Prick the bottoms of pies with a fork and fill each shell with about 2 tsps of mincemeat. Decorate with leftover dough (I just cut out little circles using brandy bottle lid) and bake for about 20 minutes until pastry edges are golden brown.
7. Let it cool down before removing from the tin.

Brandy butter:

1. Beat butter with erythritol, vanilla extract and brandy until well combined and smooth. Dollop a tsp of brandy butter on each pie and serve.

Nutrition without brandy butter (using erythritol as sweetener).
Per mince pie: Carbohydrates 4.1g Protein 5.4g Fat 21g Calories 233

If you serve it with a tsp of brandy butter add about 70kcal and 8g of fat to each pie.

Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

Recipe idea from here

Please make sure to save at least one for Father Christmas ...

All the best Jan

Sunday 27 November 2016

'We've been deceived': Many clinical trial results are never published

Canadian universities and research hospitals are among the worst offenders, according to new online tool

Every year, thousands of Canadians sign up to participate in clinical trials, offering their bodies to further the development of important medical advances like new drugs or devices. But the results of many of those trials never see the light of day.

A new online tool aims to put pressure on some of the companies and institutions behind the problem. TrialsTracker maintains a list of all the trials registered on the world's leading clinical trials database and tracks how many of them are updated with results.

Amid pharmaceutical companies and research bodies from around the world on, maintained by the U.S. National Institutes of Health, nine Canadian universities and institutions rank in the top 100 organizations with the greatest proportion of registered trials without results.

"It's well documented that academic trialists routinely fail to share results," says Ben Goldacre, who was part of the team from the University of Oxford that developed TrialsTracker. "Often they think, misguidedly, that a 'negative' result is uninteresting — when, in fact, it is extremely useful."

The University of Toronto's David Henry says "publication bias," as it's called, is robbing the medical community and patients of important information.

"We've been deceived about the truth about treatments that we've used widely over a long period, in very large numbers of individuals, because of the selective publication of results that are favourable to the product," says Henry, a professor of health systems data at U of T's Institute for Health Policy Management and Evaluation.

But Henry adds that publication bias isn't the only reason results aren't being made public. He says many institutions haven't made it a priority.

"If you leave it to the trialists, they've often moved on to the next trial," he says. "At the end of the day, I don't think they give enough weight to it."

Increasing transparency

Henry notes there has been progress as the scientific community begins to recognize the importance of making all results available.

The U.S. Food and Drug Administration (FDA) now requires most clinical trials to register and post results on

But studies show many organizations are ignoring the rules. In a paper that accompanied the launch of TrialsTracker earlier this month, Goldacre noted that approximately half of registered clinical trials fail to publish their results, and studies with negative or non-significant results are twice as likely to be unpublished.

TrialsTracker's real-time data supports these findings. An algorithm scours for results within and also among the available scientific literature. 

Using this method, the researchers found that between 2006 and 2014, 45 per cent of the clinical trials registered on — or nearly 12,000 studies — are missing results.

Both the University of British Columbia and University Health Network — the two Canadian institutions with the highest number of missing results on TrialsTracker — point out, in statements sent to CBC News, that the site's algorithm will miss some results. 

Goldacre acknowledges the method isn't perfect, but says trialists must take responsibility for ensuring results are easily accessible.

"Research that is hard to discover is not transparently reported," he writes.

Both institutions said they continue to work on ways to ensure that research participants are better informed about the results of studies they participate in.

Publications officers

One possible solution might be found at the Ottawa Hospital Research Institute (OHRI), where the organization's first "publications officer" was hired about a year ago, to help researchers navigate the often daunting process of publishing their results.

David Moher runs the Centre for Journalology at OHRI, which studies the science of academic publication. He advocated for hiring the publications officer, and says part of their job is to explain there are more ways to publish results than in traditional academic journals.

"The important point is to make results available, and there are many ways to do that in 2016," he said, pointing to the open-access repositories that are available at several Canadian universities as an example.

Moher hopes to study the effect of the publication officer at his institution and, if it's effective, see the model replicated at institutions across the country.


Roast Chicken or Turkey with Stuffing : Made The Lower Carb Way

I do enjoy my Roast Chicken or Turkey served with some tasty stuffing, but some stuffings can be higher in carbs. Anne Aobadia has come up with this lovely lower carb alternative ... so why not let the aroma from bacon, sage and apples fill your house...

This low carb and delicious stuffing is rich, full of flavour and gluten-free. I'm sure the family will love it. Here is what you will need for eight servings ...

Serves 8
6g carb per serving
2 tablespoons butter
2 yellow (white) onions, finely chopped
150 g bacon, diced
225 g root celery, diced
1 apple, grated
60 g pecan nuts, chopped
2 pieces of low-carb bread
240 ml heavy (double) whipping cream
900 g ground (minced) pork
fresh sage 2-3 sprigs, finely chopped
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter, for greasing the baking dish

Tip: You can replace the celery root with half the amount of celery, ie 3–4 stalks, or 1/2 lb.

Please see recipe and full instructions here

The colour of downy sage leaves and their flavour varies but, in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour.

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi. Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.

Words and picture about sage taken from here 

All the best Jan

Saturday 26 November 2016

Emeli Sandé - Breathing Underwater

Love this new song from Emeli Sande

Dua Lipa - Be The One in the Live Lounge

It's weekend again time does fly, I'm kicking off with another song from Dua Lipa who's debut album is out soon

Bobby Darin - Beyond The Sea : Saturday Night Is Music Night

I've been singing this song all day! You probably know the feeling, you hear some words or perhaps a tune and it's in your head all day long. I just wish my singing voice was better ... I've been driving Eddie mad ... trying to sing it LOL! Anyway hope you enjoy it  All the best Jan

Purple Sprouting Broccoli - Have You Tried It?

image from here

Isobel King writes: 
"Similar to asparagus in flavour, cooking method and its short time in season, purple sprouting broccoli is an elegant side veg that isn't fussy what you pair it with. We love it steamed and bunged on a plate with a drizzle of oil: it looks fab (in a rustically wild sort of way) and elevates a simple dinner to restaurant-worthy proportions.

You don't want to buy any old purple sprouting though. Look for dark, deep-coloured, slender stems and avoid any with yellowing, wilted leaves or tiny yellow flowers (yes, they look pretty but it means it's been picked for a while). The younger the better too, so choose the broccoli with tight heads that have a uniform purple-green colour (and don't accidentally buy tenderstem broccoli instead). It does look very similar but purple sprouting has just a touch more flavour.

It's best to eat it straight away, but it's fine to store in the fridge in an airtight bag for 3-4 days. Or freeze the florets individually on a baking tray, then transfer to a freezer bag.

Purple sprouting likes to be cooked lightly to avoid the sogginess and unpleasant smell that comes from overdoing it (it is related to cabbage, after all). Chop off any tough ends, leaving the leaves on the stems, and plunge into fast boiling salted water until just tender. You can also steam for 5 minutes or stir-fry, and it's also pretty delicious eaten raw with baba ganoush or houmous."

Why not try some purple sprouting broccoli with this simple recipe idea:- 

Purple sprouting broccoli with cheesy sauce
Serves One
For the purple sprouting broccoli
5 stems purple sprouting broccoli
salt and freshly ground black pepper
For the cheese sauce
150ml/7fl oz double (heavy) cream
100g/3½ brie, chopped
½ tsp mustard powder
½ tsp fresh thyme leaves
1 (free-range) egg yolk
salt and freshly ground black pepper

1. Place the purple sprouting into a saucepan of salted boiling water and boil for 3-4 minutes. Remove from the water and place into a bowl of iced water to prevent further cooking. Drain the broccoli and season with salt and freshly ground black pepper.
2. For the sauce, place the cream, Brie, mustard and thyme into a small frying pan over a low heat and gently cook, until melted together.
3. Add the egg yolk and stir until thickened, then season well with salt and freshly ground black pepper.
4. To serve, place the purple sprouting broccoli onto a warm plate and pour over the cheese sauce.

Delicious served with chicken or fish, but you may prefer something else! 

Original recipe idea from James Martin here

All the best Jan

Friday 25 November 2016

Dr Aseem Malhotra: The Great Cholesterol & Statin Con

Read more @


Grilled scallops with green peppercorns and garlic : Low carb

If you are looking for a special starter dish, then this could be it. It is a really simple recipe to put together and the dash of cream and green peppercorns go beautifully with seafood.

Serves Two
6 scallops, white meat removed from the shells
1 knob of butter
2 garlic cloves, peeled and thinly sliced
2 tsp green peppercorns
2 thyme sprigs
2-3 tbsp double (heavy) cream

1. Heat the grill to its highest setting. Place the prepared scallops in a solid dish that will sit happily under the grill. Dot the butter over and around them, along with the sliced garlic, green peppercorns and thyme sprigs. Season well.
2. Place the dish under the grill. It needs to be pretty close to the flame or element. Grill the scallops for 2–3 minutes, then flip them over, add the cream, give the dish a little shuffle to mix it all up, and return to the grill to cook for a further 2 minutes, until the scallops are cooked through and the sauce is bubbling deliciously.
3. Serve and enjoy ...

Each serving provides
1.9g carbohydrate 0.9g fibre 6.7g protein 14.1g fat

Original idea from Gill Meller and you can find it 

Now I just may be tempted to open a nice bottle of Prosecco

All the best Jan

Thursday 24 November 2016

Green Beans with Garlic and Almonds : Low Carb Side Dish

Who doesn't like green beans? I do! Now, if you also like them, why not give this recipe idea a try ... it certainly gives a wonderfully green, crispy and crunchy low-carb side dish. Green beans always go great with a nice Sunday roast, or perhaps a Thanksgiving, or Christmas turkey - now there's a good idea!

Serves Six
(7 g carbs per serving)
4 garlic cloves
3 tablespoons butter
3 tablespoons olive oil
700 g fresh green beans
½ teaspoon sea salt
¼ teaspoon ground black pepper
80 ml almonds, chopped

Tip: Fresh, thin green beans are best to use here, but you can of course use frozen beans as well. Make sure they are thawed and dry when you fry them, or the frying pan will get cold and they will be boiled instead of sautéd.

Please see recipe instructions at Diet Doctor site here

Now how's the Roast doing ... where are my oven gloves?

Bon Appetit
I hope you may soon enjoy this low carb side dish
it's just made for a Sunday, Thanksgiving or Christmas Roast

All the best Jan

Happy Thanksgiving 2016

image from here

Wishing all our readers who may be celebrating Thanksgiving a Happy Day
Good luck and good health to you all

Jan, Eddie and Graham - The Low Carb Team

Wednesday 23 November 2016

Rates, causes of emergency department visits for adverse drug events

The prevalence of emergency department visits for adverse drug events in the United States was estimated to be 4 per 1,000 individuals in 2013 and 2014, and the most common drug classes involved were anticoagulants, antibiotics, diabetes agents, and opioid analgesics, according to a study appearing in the November 22/29 issue of JAMA.

Adverse drug events have recently received attention in national patient safety initiatives. The Patient Protection and Affordable Care Act of 2010 incentivized new programs that target adverse drug event prevention within hospitals and during care transitions between inpatient and outpatient settings. Updated, detailed, nationally representative data describing adverse drug events can help focus these efforts.

Nadine Shehab, Pharm.D., M.P.H., of the U.S. Centers for Disease Control and Prevention, Atlanta, and colleagues examined characteristics of emergency department (ED) visits for adverse drug events in the United States in 2013-2014 and changes in ED visits for adverse drug events since 2005-2006. The researchers analyzed nationally representative data from 58 EDs located in the United States and participating in the National Electronic Injury Surveillance System-Cooperative Adverse Drug Event Surveillance project.

Based on data from 42,585 cases, an estimated four ED visits for adverse drug events occurred per 1,000 individuals annually in 2013 and 2014, and 27 percent of ED visits for adverse drug events resulted in hospitalization. An estimated 35 percent of ED visits for adverse drug events occurred among adults ages 65 years or older in 2013-2014 compared with an estimated 26 percent in 2005-2006; older adults experienced the highest hospitalization rates (44 percent).

Anticoagulants, antibiotics, and diabetes agents were implicated in an estimated 47 percent of ED visits for adverse drug events, which included clinically significant adverse events, such as hemorrhage (anticoagulants), moderate to severe allergic reactions (antibiotics), and hypoglycemia with moderate to severe neurological effects (diabetes agents). Since 2005-2006, the proportions of ED visits for adverse drug events from anticoagulants and diabetes agents have increased, whereas the proportion from antibiotics has decreased.

Among children ages 5 years or younger, antibiotics were the most common drug class implicated (56 percent). Among children and adolescents ages 6 to19 years, antibiotics also were the most common drug class implicated (32 percent) in ED visits for adverse drug events, followed by antipsychotics (4.5 percent).

Among older adults (65 years and older), three drug classes (anticoagulants, diabetes agents, and opioid analgesics) were implicated in an estimated 60 percent of ED visits for adverse drug events; four anticoagulants (warfarin, rivaroxaban, dabigatran, and enoxaparin) and five diabetes agents (insulin and 4 oral agents) were among the 15 most common drugs implicated. Medications to always avoid in older adults according to certain criteria ("Beers criteria") were implicated in 1.8 percent of ED visits for adverse drug events.

"Targeting adverse drug events common among specific patient populations, such as among the youngest (age 19 years or less) and oldest (age 65 years and older), may help further focus outpatient medication safety efforts," the authors write.

Editorial: Reducing Adverse Drug Events

"The question remains how to best leverage the existing system to improve the safety of the process of starting, monitoring, and discontinuing medications," writes Chad Kessler, M.D., M.H.P.E., of the Durham VA Medical Center, Durham, N.C., and colleagues in an accompanying editorial.

"Collaboration is needed among physicians and other health professionals in primary care, specialty care, pharmacy, and emergency medicine to answer these questions in the quest for safer models of patient care. Furthermore, this collaboration across health care locations and the continuum of care will affect how much benefit or harm patients receive from prescribed medications. Integrated health care systems can help lead the way through improved care coordination and transition of care models. The work by Shehab et al shines a spotlight on the problem of adverse drug events and highlights the need to address this important clinical issue in a more systematic and organized fashion."

Diabetics are faced with this problem due to the many new drugs on the market and those on statins which come with a long list of contraindications are particularly at risk


The British Dietetic Associations diet of slow death for diabetics.

In the UK we have an organisation called The British Dietetic Association the BDA. At every opportunity the BDA and it’s members quote the term “Trust A Dietitian” To me that implies others cannot be trusted to give sound dietary advice, it could mean, or imply, many do not trust a dietitian, but please trust us. Whatever it may mean to you, to me it is a strange slogan or statement. For instance, imagine walking into a Surgeon's office to see a sign on the wall pleading “Trust A Surgeon” or boarding a plane and seeing a sign saying “Trust A Pilot” Getting the picture. Almost all of us, trust completely, people who have earned the right to be known as medical professionals. In short, at times we put our lives, and those of our loved ones, in their hands. The success rate of medical professionals is very high, that is why many of us stay with our Doctors year after year. None of us believe our Doctor is a God that can cure all ills, but we TRUST him or her to do their best for us, that is all we can ask or expect.

What of another group of people, who want to be known as medical professionals, the group who plead with us to “Trust A Dietitian” what is their track record of successful outcomes? Abysmal! If we take as read, everyone needs to be given sound dietary information, let’s concentrate for now on the largest group of people in the UK with a chronic disease, namely diabetics. It has been estimated there are four million diabetics in the UK. Many are walking around and oblivious to the fact they are diabetics, at the present time, at least three million people have been diagnosed. Each year the audited NHS statistics tell us more people are becoming diabetics, each year the most important factor in diabetes control i.e. blood glucose control confirms no progress is being made, in fact the stats are totally atrocious.

Over 90% of type one diabetics and 50% of type two diabetics fail to get safe control of their blood glucose. Long term this leads to diabetics having the highest rate of blindness for working age people, the highest number of non trauma amputations and highest levels of kidney failure. It is my opinion the BDA and many of it’s dietitians have played a huge roll in this catastrophe. The BDA promote a diet to diabetics that almost guarantees failure for most diabetics. High in processed carbohydrates, which turn to sugars once digested, and low in fats man has ate for thousands of years. Did you get that “turn to sugars once digested” can you think of anything more ludicrous, than telling the most allergic to sugar people on the planet i.e. diabetics, to base their diet on sugar. How could this almost unbelievable situation have come about, you may be asking yourself. I suspect you will not be surprised to learn the BDA accepts funding from the following companies Danone, Abbott Nutrition, Nestle, Cereal Partners, BelVita Breakfast Biscuits and Coca Cola.

At this stage you may be thinking the future for diabetics looks bleak. Fortunately there's hope on the horizon. All over the world, true medical professionals from A1 rated Science Professors to Orthopaedic Surgeons, General Practitioners and honest and well informed dietitians have seen the light. Countless thousands of diabetics have followed the low carb higher healthy fat lifestyles, these medical pro’s promote, this has proved to be their salvation. Non diabetic blood glucose numbers, a reduction or complete withdrawal from medication (type two diabetics only) many active years added to their lives, the benefits list goes on and on. The savings in human misery and financial are incalculable. The BDA and other dietetic outfits response to the good news, ranges from ridicule on social media sites, to protracted trials of and legal threats, against those whose only interest is to help people to a healthier safer place.

One last point for today. For over eight years my diabetes medication has not changed (two Metformin pills per day). My weight has remained stable, I have suffered no ill effects from my low carb higher healthy fats diet whatsoever. Every blood test has proved, I took the right road to my diabetic salvation. For almost eight years, I have asked medical professionals and dietitians, how do I maintain non diabetic BG levels on two Metformin other than low carb? The silence has been deafening!


Five Autumn / Fall Foods And The Reason To Love Them

Dr. Jeremy Wolf writes: Autumn / "Fall is the perfect calm after the heat waves of summer and before the freezing temperatures of winter. The particular beauty of the changing leaves and gorgeous weather make fall a favorite for many. But, besides the picturesque nature, fall also brings many comforting foods – pumpkins, squash, apple cider are just a few that make fall feasts so spectacular. These foods don’t just bring a variety of colors to the table, they also have many medicinal and health benefits. In this article we are going to take a look at some of the fall super-foods and reasons why you should love them.

1. Pumpkin

Pumpkins are believed to be anti-inflammatory, anti-parasitic, anti-diabetic, anti-oxidant, and anti-microbial, and may even offer protection to the liver. The seeds are low-fat and protein-rich. They also contain essential fatty acids and amino acids. The fruit is a good source of beta-carotene and has moderate amounts of carbohydrates, vitamins, minerals and essential amino acids. The fruit of the pumpkin plant also contains various biologically-active components such as polysaccharides, para-amino benzoic acid, fixed oils, sterols, peptides and carotenoids.

2. Apples

Does an apple a day keep the doctor away? This question may not have been answered yet, but there may definitely be some health benefits to eating apples. Apples are a rich source of phytochemcials, which are non-nutrient, plant-based compounds such as carotenoids, flavonoids, and phenolic acids. In fact, apples are a significant source of flavonoids and, in the U.S., they are the largest source of phenolics. When compared to other commonly consumed fruits in the U.S., apples had the second highest level of antioxidant activity. Epidemiological studies have linked apple consumption with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Apples are often at the top of the Environmental Working Groups dirty dozen, which is a list of the most pesticide-contaminated fruits and vegetables. So if you are going to enjoy an apple a day, try to make it organic.

3. Sweet Potatoes

Sweet potatoes are a staple food source for many indigenous populations throughout Central and South America. Like pumpkin, the deep orange color of sweet potato means that it has high levels of carotenoids. Sweet potatoes are an excellent source of Vitamin A in the form of beta-carotene. Beta-carotene may act as an antioxidant. Carotenoids aren’t the only beneficial nutrient found in sweet potato, though. It’s also rich in vitamin C, manganese, potassium and fiber. Purple-fleshed sweet potatoes are rich in anthocyanins, which are the natural pigments responsible for the intense color of many fruits and vegetables. While berry anthocyanins have been researched heavily and found to offer benefits against many chronic and age-related diseases, the anythocyanins in sweet potato may differ and need further investigation. Another reason while you should love this fall superfood is because it can be used as a natural food colorant, which is a healthier alternative to synthetic coloring agents. Lastly, sweet potatoes can be used to make starch and flour, which offer a naturally gluten-free baking alternative along with some added nutritional value.

4. Winter Squashes

Squash varieties that are harvested in the fall are known as winter squash. Winter squash include spaghetti squash, acorn squash, butternut squash, and pumpkin. Since we have already talked about pumpkins, above, in this section we are going to focus on the other members in the winter squash family. One of the first reasons to love spaghetti squash is because it is a nutritious, low-calorie and naturally gluten-free replacement to pasta. Sure, it may not taste like pasta, but it definitely looks like it when cooked properly. Other reasons to love winter squash include the fact that they are an excellent source of vitamin A, C and dietary fiber. Winter squashes are also rich in carotenoids such as lutein and zeaxanthin, which have been studied for their benefit in protecting the eyes and helping to maintain healthy cells in the eyes.

5. Cauliflower

Cauliflower is a versatile cruciferous vegetable. It can be steamed and added to a food processor to create a healthier alternative to mashed potatoes. It can also be used as a naturally gluten-free replacement for traditional pizza crust, or even used to make cauliflower rice. Cauliflower contains high concentrations of a class of phytochemicals known as glucosinolates; a group of sulfur-containing chemicals. Glucosinolates, which are broken down into indoles, nitriles, thiocyanates and isothiocyanates, are believed to have anti-cancer properties. One last reason to love cauliflower, and, for that matter, other cruciferous vegetables, is because a high intake of cruciferous vegetables such as cauliflower was shown to reduce the risk of death from cardiovascular disease by 31% according to a study published in the American Journal of Clinical Nutrition."

All words above are from article by Dr Wolf here 

We bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy.

Please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

... but I wonder what warming foods will you be enjoying these cooler months?

Soups are so good at this time of year - how about The Creamy Cauliflower Soup here - or this Butternut Squash Soup with Chicken, Coconut and Ginger, which you can find here 

Great food possibilities are almost endless ...

All the best Jan

Tuesday 22 November 2016

We Should Be Encouraging Doctors To Give Nutritional Advice

Peter Brukner
Sport and exercise medicine physician, Australian cricket team doctor, professor of sports medicine at La Trobe University

The past few weeks have been interesting for medicine in Australia.

Monday 14 November was World Diabetes Day, which was marked by the release of a report from Diabetes Australia. The report stated that there are now over a million Australians diagnosed with Type 2 diabetes. The total number of Australians with diabetes could be up to 1.7 million people, as the number of Australians currently with undiagnosed, "silent" Type 2 diabetes is unknown.

In addition, the number of people with pre-diabetes and at high risk of developing Type 2 diabetes is also unknown, but estimated to be around 2 million. Complications of diabetes are a major health issue with 4,400 amputations of toes, feet or limbs and 3,500 people with diabetes needing kidney dialysis in the past 12 months alone.

We saw the release of a report commissioned by the Medical Board which showed that doctors, along with nurses and pharmacists, are the most trusted professions in Australia.The report stated that 90 percent of the community trust doctors and nurses and 85 percent trust pharmacists (and 7 percent trust politicians!).

The third, related medical item of interest was the revelation that a Tasmanian orthopaedic surgeon has been banned by the Australian Health Practitioner Regulation Authority (AHPRA) from giving nutrition advice to his patients. Dr Gary Fettke's concern about the increasing number of amputations that he was required to perform as a result of complications of diabetes led him to the realisation that by the time these patients saw him it was too late.

Dr Fettke has adopted a preventive approach by discussing in broad principles the health benefits of reducing sugar and processed foods with his patients to gain better control of their blood glucose levels. He cofounded Nutrition for Life in 2014 to provide a team of health professionals to counsel diabetic patients about lifestyle issues, in particular diet.

Viewers of Channel Seven's Sunday Night program will have seen a recent series where Dr Fettke and chef Pete Evans mentored a former Tasmanian cricketer Tony Benneworth, who had developed Type 2 diabetes, with a diet low in sugar and processed carbohydrates. The results were very impressive with dramatic loss of weight (15kg) and a total reversal of Tony's Type 2 diabetes, including coming off all diabetes medications under the supervision of his GP, and individualised nutrition support from the team at Nutrition for Life including Accredited Practising Dietitians and a diabetes educator.

According to Dr Fettke, his AHPRA experience began in 2014 with an anonymous notification by a hospital dietitian in regard to encouraging people to reduce their sugar intake. A further 2016 notification, again by an anonymous dietitian, included a complaint of "inappropriately reversing a patient's Type 2 diabetes".

According to Dr Fettke's wife, nutrition has been deemed by AHPRA to be "outside the scope of practice" of an orthopaedic surgeon, even though the majority of Dr Fettke's patients have weight-related joint issues and/or diabetes.

Dr Fettke advises patients to limit their intake of added sugar to the levels recommended by both the World Health Organisation (WHO) and our own CSIRO. WHO recommends that no more than 10 percent and ideally no more than 5 percent of daily energy intake should come from free sugars. This is the equivalent of 12 and ideally six teaspoons of added sugar per day. The average intake by Australians is approximately 14 teaspoons a day with teenagers consuming considerably more. Research has shown an association between sugar intake and the modern day health epidemics of obesity, Type 2 diabetes and cardiovascular disease.

After a two year investigation, AHPRA informed Dr Fettke recently that he was "not suitably trained or educated as a medical practitioner to be providing advice or recommendations on this topic as a medical practitioner". This 'caution' that AHPRA has handed down suggests that he is also restricted from participating in any 'nutrition' research projects to improve the health outcomes of his patients. Dr Fettke has been informed that there is no right of appeal against the decision, although a subsequent media release from AHPRA suggests that an appeal to the Supreme Court is possible (albeit prohibitively expensive).

It is also unclear from AHPRA's decision which doctors are allowed to give nutrition advice and which are not. All doctors receive equal amount of nutrition training (admittedly very little) during their medical degrees. A number of practitioners such as Dr Fettke then go on to explore the science behind nutrition more fully.

The field of nutrition is going though a very interesting time with some long-held beliefs being widely challenged. In addition there are numerous unqualified "gurus" giving advice about what we should and should not be eating. Surely it is preferable to have a doctor giving nutrition advice rather than unqualified individuals, many of whom have a product or program to sell.

I have actually heard Dr Fettke speak at conferences on the topic of nutrition and have been hugely impressed by the depth of his scientific knowledge and his passion to make a difference to his patients.

Surely we should be encouraging, not discouraging, doctors to be giving lifestyle advice in an attempt to reduce the rapidly increasing numbers of Australians suffering from obesity and Type 2 diabetes. The decision by AHPRA needs to be urgently reviewed.


Nepalese Chicken Curry : Friday Night With Friends Low Carb Meal !

This simple, rustic curry is made with chicken thighs and plenty of spices. It is perfect for a Friday or Saturday Night Low Carb meal with friends ...
Set the table, - or just get comfy around the coffee table, - good food and good company. Why not open a bottle of wine, pour a beer or just enjoy a nice glass of water, you decide ...

Serves Four

5 green cardamom pods
0.5 tsp fennel seeds
10 g ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped
150 g natural yogurt
660 g Chicken thighs and/or drumsticks
2 tbsp vegetable oil
2 onions, thinly sliced
2 tsp cumin seeds
4 cloves
1 cinnamon stick
1 tsp turmeric
0.5 tsp mace
0.25 tsp chilli powder, medium
250 ml chicken stock, made with half a stock cube
4 medium tomatoes, roughly chopped
2 bay leaves

1. Crush the cardamom pods and remove the seeds. Place a small frying pan over a medium heat and add the cardamom seeds and fennel seeds. Heat, stirring frequently, until fragrant for about 2-3 minutes. Let cool slightly and then add to a pestle and mortar along with the ginger and garlic. Grind together until a paste forms.
2. In a large bowl, add the yogurt along with the spice paste and a pinch of salt and stir to combine. Add the chicken and stir so the chicken is completely covered. Cover and leave in the fridge to marinate for at least 2 hours.
3. Pre-heat the oven to 180°C, 160°C fan, gas mark 4. Heat the oil over a medium/high heat in a large, deep oven-proof pan. Remove the chicken from the marinade, scraping off as much as possible but reserving the marinade, and carefully add the chicken to the pan, the thighs skin down first. Fry for 6 minutes on one side until well browned and then turn over and cook for an additional 3 minutes. Using tongs, remove the chicken from the pan and transfer to a plate. Set aside.
4. While the pan is still hot, add the onions, cumin seeds, cloves and cinnamon stick. Reduce the heat to low and sauté the onions and spices until the onions are golden for about 6-7 minutes. Add the ground spices and cook for a further minute. Add the stock to the pan, using a wooden spoon to scrap up all the flavour at the bottom. Let that bubble away for 2-3 minutes.
5. Add the tomatoes to the pan along with the yogurt left over from the marinade and two bay leaves, stirring until combined. Nestle the chicken on top and pour over any juices and then transfer to the oven, uncovered, for 40-45 minutes until the meat is cooked through. If the sauce is a little too thick, add a touch more water. Serve. 

Goes nice with low carb cauliflower rice and a shared bottle of wine ...

Enjoy ...

Each serving provides:
11.2g carbohydrate 3.0g fibre 24.8g protein 23.1g fat

Recipe idea from here

Please note, this dish needs at least 2 hours marinating time.

A variety of recipe ideas is within this blog, but please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Monday 21 November 2016

Insulin Use May Trigger Kidney Failure in Type 2 Diabetes

Interventions that reduce insulin needs may lower risk for kidney failure

CHICAGO -- The use of insulin in type 2 diabetes patients was tied to an increased risk of end-stage renal disease (ESRD), researchers reported here.

In a study of U.S. veterans currently on insulin, and compared with those who were not, insulin use in individuals with HbA1c levels of ≥8.5 was associated with ESRD (HR 2.10, 95% CI 1.93-2.27), according to Srinivasan Beddhu, MD, of the University of Utah Health Care in Salt Lake City, and colleagues.

Individuals with HbA1c levels from 7-8.5 also had a higher risk (HR 1.91, 95% CI 1.75-2.08), as did patients with HbA1c levels <7 (HR 1.97, 95% VI 1.79-2.16), they reported in a poster presentation at the American Society of Nephrology's Kidney Week meeting.

"Independent of HbA1c levels, use of insulin was associated with increased risk of ESRD in type 2 diabetes," the authors wrote. "Indeed, even in those with HbA1c <7, need for insulin was associated with increased ESRD risk," adding that interventions that decrease the need for insulin might lower the risk of ESRD in these patients.

However, Beddhu warned that the study results should note be seen as demonstrating causation. "We need to be cautious in interpreting observational data," he said.

His group hypothesized the progression of chronic kidney disease may be linked to insulin use, as previous literature has noted an association between systemic insulin use and an increased risk of atherosclerosis.

"Obesity is known to cause pancreatic islet cell failure, which in turn will increase the need for insulin use," added Beddhu in an interview with MedPage Today. "We used insulin use as a surrogate marker of islet cell failure and/or insulin resistance."

The researchers examined a cohort of 188,544 veterans with type 2 diabetes, who were divided into six groups based on insulin use and HbA1c levels. Data on serum creatinine levels and serum HDL-cholesterol were gathered within 3 months of one another. Routine lab work and information on current medication use among the participants was gathered, in addition to ESRD status.

Using Cox regression models, the researchers adjusted for several factors including atherosclerosis, blood pressure, body mass index, estimated glomerular filtration rate (eGFR), use of ACE/ARB inhibitors, use of sulfonylurea, and metformin use.

High carb diets promote the need for insulin use in type 2 diabetes low carb can reverse that.


Asian Cabbage Stir Fry / Crack Slaw : Low Carb

Anne Aobadia, at Diet Doctor Site, has come up with this lovely low-carb dish. Asian Cabbage stir-fry, although some call it 'Crack Slaw'. It is very delicious, and a recipe that may well become a favourite to include in your menu plans. 

For this quick and easy dish here are the ingredients you will need:
Serves Four

(11g carb per serving)
750 g green cabbage
150 g butter
600 g ground/minced beef*
1 teaspoon salt
1 teaspoon onion powder
¼ teaspoon ground black pepper
1 tablespoon white wine vinegar
2 garlic cloves
3 scallion (spring onions), in slices
1 teaspoon chili flakes
1 tablespoon fresh ginger, finely chopped or grated
1 tablespoon sesame oil

Wasabi mayonnaise
1 cup mayonnaise
½ – 1 tablespoon wasabi paste

*You can make this dish with any kind of ground/minced meat you like – beef, lamb, poultry or pork.

Cooking instructions can be found here

I'm not sure where the name 'Crack Slaw' originated, but those who have tried this, or similar recipes, say it is delicious and addctive so maybe that's a clue?

Anyway I hope you may enjoy this dish soon ...

All the best Jan

Sunday 20 November 2016

How to make diseases disappear | Rangan Chatterjee | TEDxLiverpool

Can you actually make a disease disappear? Dr Rangan Chatterjee thinks you can. Often referred to as the doctor of the future, Rangan is changing the way that we look at illness and how medicine will be practised in years to come. He highlighted his methods in the groundbreaking BBC TV show, Doctor In The House, gaining him much acclaim from patients, his contemporaries and the media.

Rangan’s 15 years of clinical experience in the NHS includes internal medicine, immunology and general practice. A pioneer in the emerging field of progressive medicine, he also uses techniques from other disciplines he has studied including movement kinetics and functional medicine.

His own journey of learning was accelerated when family members fell ill and now Rangan is helping people to take control of their health by addressing the root causes of their illnesses, something which is often not achieved in 21st century health care, evidenced by a steady increase in the rates of chronic disease.

Rangan is a super-generalist, looking at as many factors as possible which can create wellness or illness. His talk is testament to how our thinking around the concept of disease needs to change to help form a map for future healthcare.

More from Dr Chatterjee here: