Fueling Childhood Asthma?

By Dr. Sean Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

Often in nutrition we consider what our patients are eating but don't consistently think about how that food is cooked. We know from copious research, presented in our courses, certain cooking methods can increase the risk of cancers, increase advanced glycation end products (AGEs), and promote cardiovascular disease. As physical therapists we treat many patients with heart disease, cancer, and conditions that are worsened by AGEs (e.g. arthritis and diabetes). Needless to say cooking methods matter and a recent study highlights the risk of using gas stoves in the development of asthma for children.

We've known for some time that ventilation is very important when cooking foods with heat and fats. Polycyclic amino acids (PAH) and other inhaled organic byproducts of grilling/cooking can promote certain lung diseases and even lung cancer. Why do you think many restaurants have ventilation...

By Dr. Sean M. Wells, DPT, PT, OCS, ATC/L, CSCS, NSCA-CPT, CNPT, Cert-DN

Autism is a condition that affects nearly 1 in 50 children. Covering a wide spectrum of symptoms, autism is often associated with delayed milestones, difficulty socializing, and/or sensitivity to sensory stimuli. The main cause of autism still remains to be seen; however, there is compelling evidence that individuals with autism have a markedly different gut microbiome compared to normally developed children. Such thinking has lead to alternative therapies and treatments, which many parents may pursue to help their child improve their autism symptoms. Fortunately, data from a recent study in Cell sheds light on the gut biome differences and how some alternative therapies may not ideal.

Chloe Yap from Mater Research and The University of Queensland said the team examined genetic material from the stool samples of 247 children, which included 99 children diagnosed with autism. After examining the diet and stool...