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...

Spooky Food for Halloween

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

As we approach Halloween and the trick-or-treaters hit the street, we as physical therapists (PTs) and scientists need to be aware of a common food additive that can cause cancer. I know you're probably thinking this is another article that's bashing processed foods, but you might be surprised to learn that this food additive is in a lot of our food products, not just candy. Today the Center for Science in Public Interest (CSPI), along with a list of food and children watchdog groups, filed a petition to the Food and Drug Administration (FDA) to ban Red. 3. 

This particular food dye, known for its unique red color, is used extensively in candies that are distributed on Halloween. Children consume a vast majority of this Halloween candy, which puts them at risk for cancer. Specifically, it has been known since the 1960s that Red 3 can cause cancer, particularly of the thyroid...