Ulcers are one of the most common medical conditions suffered by many people today. It is often dismissed as an everyday ailment but can pose serious medical risks if not treated early. Many people are guilty of self medication and continue their unhealthy practices. To make matters worse, common ulcer myths have become everyday facts that only make the condition worse. So the next time you feel those gastric juices acting up, here are six common ulcer myths you definitely should be aware of.

Myth 1: Stress can cause Ulcers

Stress can aggravate an existing medical condition but it alone can’t cause ulcers. Stress is not only a psychological condition but it too affects how our body works. Our heart rate increases and our gastric juices become active. If you have an existing ulcer it can make the condition worse by interacting with open wounds in the stomach. As stress increases, ulcer pain worsens. This is why avoiding stress when a person is suffering from ulcers is advised.

 Myth 2: Spicy foods can cause Ulcers

A common misconception about eating spicy foods is that it can cause hemorrhoids or an ulcer. In both cases this is untrue. Medical studies have shown that spices have a preventive effect on ulcers. Research has shown that people who eat spicy foods consistently have less of a chance of developing ulcers than those who eat less spicy foods.

Capsaicin which is found in chili peppers stimulates the stomach’s nerve endings to release stomach protecting chemicals. It also has bacteria killing properties and can control the growth of H. Pylori, the bacteria responsible for ulcers. Capsaicin has the ability to restore acid balance in the stomach.

Eating spicy food can leave people with heartburn which might lead people to think they are suffering from ulcers. Spices can’t cause ulcers, but like stress, it aggravates the medical condition.

Myth 3: Milk can heal Ulcers

Milk can counteract the effects of spices and lessen its effects for people suffering from ulcers. Milk can provide temporary relief from the effects of ulcers but is not a treatment. Milk by nature is alkaline which can neutralize stomach acids. It is strongly suggested that people suffering from ulcers consult their doctor and never self-medicate.

Milk can form a barrier in the stomach, preventing acids from coming into contact with open wounds. However, it does not in any way heal the ulcer. Lactose intolerance is also a concern as people age. People should remember that although milk is an alkaline it still can  turn into acids over time once ingested. This could aggravate the condition if milk is the only step taken to overcome ulcers.

Myth 4: Probiotics promotes healing

Probiotics are good bacterium that aids you when you are bloated or suffering from chronic gas pain, but they cannot stay in the stomach to heal the ulcer. This promotes good digestion but can’t be considered as a treatment for ulcers. Some good bacteria like Lactobacillus acidophilus can decrease H. pylori. This can reduce your risks for developing ulcers but is of little use when you already have the medical condition.

Myth 5: Alcohol cannot cause your ulcers to get worse

As the saying goes, everything in excess is bad for your health. Drinking large amounts of alcohol increases your risk for developing ulcers. Alcohol can cause bleeding complications and irritates sensitive stomach lining. Alcohol intake, together with medication, can also worsen or cause ulcers. Non-steroidal anti-inflammatory drugs or NSAIDS taken with alcohol can increase the risk for ulcers.

Coffee, soda, and tea increases stomach acidity. This can cause stomach irritation and should be avoided when suffering from ulcers.

Myth 6: Smoking does not cause Ulcers

Being a smoker increases your risks for many medical conditions including ulcers. Smoke irritates and inflames sensitive inner linings. It impedes normal blood circulation that can cause fine blood vessels in the stomach lining to erode. Smoking also impedes the normal healing process.

Lifestyle Changes 

Aside from taking in medications living a healthy lifestyle can heal and prevent ulcers. Excessive alcohol intake and smoking should be avoided for people diagnosed with ulcers. These impede the normal healing process and degrade the effectiveness of medications.

Eating regularly can prevent the onset of ulcers. The stomach is emptied after 2-3 hours and meals should be planned accordingly. Eating a light snack between meals goes a long way in preventing ulcers. This stops stomach acid buildup and prevents it from corroding sensitive stomach lining.

Taking prescribed acid reducing medications prevents further destruction of stomach linings. Most ulcers go away after resorting to a healthy lifestyle. Ulcers maybe one of the most common ailments but this should not be taken lightly either. If this is a chronic condition, consulting with your doctor is highly advised to prevent serious medical complications.

written by Ronald Uy, RN

Check out additional H.I.C. articles on Ulcers

©2011 H.I.C. Digestive Health

Living an active lifestyle and eating a proper diet is essential in keeping ourselves healthy.  This is never more important than when you are doing it for two people; you and your baby.  Soon-to- be mothers who always consume a healthy diet will certainly have a big advantage, but even proper eating habits will need some reworking as being a healthy mother is different from being a healthy mother-to-be.

Pregnancy Diet:

The first thing that a pregnant woman should understand is that you are taking in food for two people, and thus, should adjust their diet accordingly. This does not necessarily mean that you have to throw your old eating habits out the window, but rather, you should adjust your diet to take in more of the nutrients you love to help feed your body, and that of your growing baby.

Maintaining a healthy diet is still the primary goal for any pregnant mother, but there are fundamental differences between a pregnant mother’s diet and that of a non-pregnant woman. A healthy diet still consists of eating many fruits and vegetables!

Fat is Good:

It is important to understand that a growing fetus needs all of the necessary building blocks for it to be born a healthy baby.  Fats play an essential role in tissue and cell development, and are a necessary component of a pregnant mother’s diet.  However, fat intake is best limited to eating healthy, or “good fats”.

There are four different groups of fats:  Saturated, Monounsaturated, Polyunsaturated, and Hydrogenated fats.  Of these, the “good fats” are monounsaturated and polyunsaturated fats.  Monounsaturated fats are contained in avocados, olives, nuts and peanut oils.  They are considered healthy because they lower cholesterol levels.  Polyunsaturated fats, on the other hand, are rich in Omega 3 and Omega 6 fatty acids.  These are commonly found in fish, canola oil and soybeans.

Proteins:

Proteins are responsible for the development of tissue and body cells.  Additional protein intake is especially important during the second and third trimesters of pregnancy, where the baby is growing fastest and a woman’s body is trying to adjust to the baby. Protein is made up of amino acids that are used to build the baby’s heart, lungs and every major organ.

Additional protein is not only needed by the baby, but is also necessary for the mother. A pregnant mother increases her blood volume by 50 percent, which aids in the development of the placenta, amniotic fluids, and other maternal tissues.

Lean meat, beans, fish and dairy products are excellent sources of protein. Animal sources, however, fare better compared to its vegetable counterparts because they contain the complete amino acids. It is wise to mix up your nutritional sources to get the whole range of amino acids.

Vitamins and Minerals:

Getting the right amount of vitamins and minerals can be difficult even with the best diets. Health supplements, armed with vitamins and minerals, ensure that you and your baby can obtain the recommended doses to keep the two of you healthy. Women should understand that health supplements are not meant to replace eating, but serve only to fill in the gaps in your diet.

Taking in foods rich in iron, folic acid, and calcium are important for preventing birth defects, and for supporting the changes that take place in a woman’s body. During the first trimester of pregnancy, mothers are advised to increase folic intake to avoid neural birth defects. Iron is a major component in blood, and when your body is producing 50 percent more blood, then getting additional amounts of iron is important. Good food sources of folic acid include nut, beans, citrus fruits, and green leafy vegetables.

Fiber:

A lot of essential vitamins and minerals are found in plant foods. Aside from giving us these important nutrients, plants foods are also a rich source of fiber, which is important for achieving proper bowel movements.  Many women suffer from digestive problems and constipation during pregnancy. As the baby grows in your womb, it exerts pressure on your digestive system. This can decrease the capacity of the stomach to hold food, so it is essential to move its contents quickly through your bowels.  Fiber hastens digestion and helps you eliminate waste from your body.I would suggest reading the article on Fiber and Fruit as well.

Eat more; Eat small:

Lastly, even when you’re not hungry, chances are your growing baby might be. Try to eat more frequently, but keep the volume of food small. A growing baby places pressure on your stomach, and storing large amounts of food at one time causes discomfort. This is the reason why women often feel like vomiting, or suffer from heartburn when eating.

written by Ronald Uy, RN

H.I.C. Digestive Health ©2011

Sources:

Pregnancy Diet and Nutrition. Retrieved May 10, 2011 HealthCastle.com: http://www.healthcastle.com/pregnancy-diet.shtml

An Ideal Diet During Pregnancy. Retrieved May 12, 2011 oneindialiving:http://living.oneindia.in/health/pregnancy/diet-during-pregnancy.html

What should I eat during pregnancy? Retrieved May 12, 2011 netdoctor: http://www.netdoctor.co.uk/health_advice/facts/pregnantdiet.htm

Sodium dangers affect the health of millions of people every day. Research consistently shows that an overconsumption of sodium is strongly linked to a variety of potentially lethal ailments. According to the American Medical Association, 150,000 lives could be saved annually if people simply cut their sodium intake in half.

So why do so many people continue to expose themselves to these sodium dangers? In a word – taste.  Simply put, Americans love their salt, and the food industry is more than willing to oblige our craving for this tasty mineral.

Sodium is found in almost everything we eat. Potato chips, pretzels, nuts, processed meats, canned soups, frozen dinners, and sauces are some of the foods we expect to be laden with sodium. However, it’s also in foods and drinks in which we’re less aware, including cereals, sodas, cheeses and cakes. With so much sodium already in the foods we eat, it’s hard to imagine a great many of us make matters worse by adding even more salt to these foods.

Sodium dangers can be avoided by limiting the amount of salt in our diets. Maintaining a low sodium diet is a vital necessity to our overall health. A teaspoon of salt contains about 2,300 milligrams of sodium The amount of sodium recommended by the Center for Disease Control and Prevention is 1,500 milligrams a day. Any excess amount can inhibit the absorption of other nutrients and disruption normal functions of your body. Unfortunately, a majority of Americans consume much more that amount, averaging between 3,000 to 5,000 milligrams a day.

Excessive sodium intake by U.S. citizens lead to significant financial consequences. It’s estimated that the effects of too much salt cost the U.S. between $10 billion and $24 billion a year in healthcare costs. For those who consume twice the recommended average of sodium, serious medical problems can arise.

The following health ailments are those most prevalent among those with excessive sodium consumption.

Heart failure. Research indicates that excessive sodium in one’s diet is a direct cause of left ventricular hypertrophy, which can lead to heart failure and other cardiovascular diseases.

High blood pressure. The primary cause of hypertension/high blood pressure is excessive sodium intake. Studies find that reducing sodium intake through diet can lower one’s blood pressure by as much as twenty five percent.

Kidney stones. Extra sodium not used by the body will concentrate in the urine, increasing the filtration load of the kidneys. As a result, those who consume too much salt have a greater risk of developing kidney stones. Combined with high blood pressure, this can add further stress to the kidneys, and increase the potential for kidney diseases.

Osteoporosis. Sodium inhibits the body’s ability to absorb and utilize calcium. Too much sodium can lead to the loss of bone density, increasing the likelihood of osteoporosis.

Ulcers. Sodium regulates the acid-base balance of blood and body fluids. By overindulging in salty foods, the chances of developing heartburn and esophageal acid reflux are elevated. Studies suggest that long-term excessive salt intake can increase the risks for gastric ulcers.

10 Tips to reduce sodium in your diet

• Read labels when food shopping – and choose accordingly.
• Avoid adding salt when cooking, and at the dining table.
• Reduce consumption of salty snacks.
• Avoid processed and fast food.
• Buy fresh cold meats instead of processed varieties.-
• Look for lower-sodium breakfast cereals.
• Rinse canned foods packed in water before eating.
• Keep the condiments like mustard, ketchup, BBQ sauce, mayonnaise, relish and salad dressing to a minimum, as most have high sodium levels
• Ditch those packet-soups and most microwavable meals
• Choose unprocessed foods like fruits, vegetables, and brown rice.

Specific high-sodium foods to steer clear of include the following:

• Hot dogs, luncheon meats (bologna, ham, salami)
• Bacon and sausage
• Tuna, salmon, sardines, and mackerel
• Salty chips, crackers, popcorn, nuts, and pretzels
• Instant noodles
• Scalloped potatoes
• Macaroni and cheese
• Pot pies
• Buttermilk
• Herring, pickles, relish, olives, and sauerkraut
• Soy sauce, steak sauce, and barbecue sauce
• Garlic salt, onion salt, bouillon cubes, meat tenderizer, and mono-sodium glutamate (MSG)

Let’s face it, most people would be hard pressed to eliminate all these foods from their diet. However, the need to minimize them is essential to greater health. While it’s true that we do need some sodium in our diet to help maintain the balance of body fluids, the amounts necessary are minimal, and should consistently be no more than 1500 milligrams a day.

written by Ian Cohen.

© 2011 H.I.C. Digestive Health

References:

Mayo Clinic: How to tame your salt habit

http://www.mayoclinic.com/health/sodium/NU00284

Medline Plus: Sodium in diet

http://www.nlm.nih.gov/medlineplus/ency/article/002415.htm

Center for Disease Control and Prevention: Most Americans should consume less sodium.

http://www.cdc.gov/Features/Sodium/

Health Canada: It’s Your Health

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/sodium-eng.php

University of Maryland Medical Center: Salt the forgotten Killer

http://www.umm.edu/features/salt_Q&A.html

That bowl of fruit on the kitchen countertop often gets bypassed in favor of less healthy snacks. But it is to your advantage to look at what is offered there with fresh eyes, because fiber in fruit contributes to health. When you are choosing fruit for that bowl, do you know which fruits are the best choices? Which fruit has the most the fiber? The least? Fruits are a needed staple in our diets and their sweetness is much more wholesome than syrupy sodas, cookies, and candies. Incorporating fruits into your daily diet can be done with ease if you take the time to realize their important dietary role. Furthermore, they are readily available and often encased in their own environmentally safe packaging if properly washed.

Getting enough fiber in our diets continues to be a challenge faced by health-conscious individuals. The average American does not consume enough fiber as shown by recent studies, with 75 percent of the population failing to eat the minimum amount recommended by the USDA of eight to ten servings of fruit and vegetables a day. These recommendations were increased from five servings because as nutritionists studied our diets, the more they realized the benefits of eating fruits and vegetables. For constipation suffers, additional fiber added to the diet can bring relief. And if you are trying to lose weight or maintain a weight loss, fiber can dramatically aid your efforts.

Consumption of fiber has been linked with a decreased risk of acquiring several diseases, such as heart disease, diabetes, high blood pressure, and diverticulitis. One study showed that for every 10 grams of fiber additional consumed, the risk of a heart attack dropped 14 percent and the risk of coronary heart disease dropped 27 percent. The link between lowered coronary heart disease was stronger for cereal and fruit fiber, rather than vegetable fiber. An explanation may lie in the fact that vegetables contain starch and are often heavily processed, reducing nutrient values. Unfortunately, the long-held belief that fiber intake reduced the risk of colon cancer has not been proven by numerous studies.

Technically, fiber is a complex carbohydrate, which doesn’t contain any calories and can’t be digested by the body. There are two types of fiber, soluble and insoluble. Soluble fiber absorbs water as it moves through the body and softens stool, helping to alleviate constipation. It is also beneficial in lowering cholesterol, thereby reducing the risk of heart disease. On the other hand, insoluble fiber creates bulk in the stool to help ease it through the digestive tract.

Fruit is an excellent source of fiber, along with whole grain cereals and breads, vegetables, and all types of beans. The American Dietetic Association recommends that adults consume 25 to 38 grams of fiber each day. In fruit, the highest concentration of fiber is found in the skin of pears, nectarines, apples, and peaches. Skip peeling these fruits, and wash them well to get the full benefit of the nutrients and fiber encased in the skin. The brightest-colored fruit contains the highest amounts of protective, disease-preventing compounds. In addition, powerful antioxidants are also found at higher levels in the most colorful fruits.

The following are fruits listed according to their fiber content from highest to lowest:

The Department of Agriculture offers tips to help you eat more fiber-filled fruits:

• Place a bowl of fruit on the table, counter, or in the refrigerator.
• Cut-up fruit and store in the refrigerator to be available as a quick snack.
• Purchase fresh fruits according to the season when they are available to save on costs.
• Keep a supply of fruit on hand, whether they are dried, canned, frozen, or fresh.
• For convenience sake, buy pre-cut packages of fruit to snack on.
• Choose packaged fruits that don’t contain added sugars.

So the next time you pass by that bowl of fruit on the counter, look it over and choose what appeals to you. You will be doing yourself and your health a huge favor because fiber in fruit contributes to health.

written by Joy Seeman

© 2011 H.I.C. Digestive Health

References:

1. United States Department of Agriculture, Fruit Group, February 9, 2011

, http://www.mypyramid.gov/pyramid/fruits_tips.html

2. Mayo Clinic, High-fiber foods, November 17, 2009,

http://www.mayoclinic.com/health/high-fiber-foods/NU00582

3. WebMD, Fiber-Rich Fruits and Cereals protect Heart, 2004,

http://www.webmd.com/heart-disease/news/20040223/fiber-rich-fruits-cereals-protect-heart

4. American Dietetic Association, Health Implications of Dietary Fiber, October 2008,

http://www.eatright.org/About/Content.aspx?id=8355&terms=fiber

Growing up, we were taught to believe the F word was a bad thing with harmful repercussions. The truth is, the F word can actually be pretty good for you. In fact, you really can’t live without it. Of course we’re talking about Fat, and the effects it has on your well-being. With so much misconception surrounding this F word, it’s important to gain a better understanding of the facts when it comes to fat.

Like root canals, or hemorrhoids, many believe there’s no such thing as a good fat. Unfortunately, this common misconception leads them to steer clear of all fats, including “good” ones that are a necessity to a healthy diet. These good fats protect our organs and tissue, help maintain our body temperature, and regulate our metabolism. In addition, some types of fat play a significant role in brain development, inflammation control, and absorption of essential vitamins.

Yet with all these beneficial functions, fat can be equally as harmful to your health. An overabundance of fat can lead to obesity, making it more difficult for the heart to pump blood through the body. Studies consistently show that the strains of excess body weight can cause strokes, high blood pressure, gallbladder disease, osteoarthritis, Type 2 diabetes, coronary heart disease and some cancers. Then there’s the case of bad fats, which elevate the levels of low-density lipoprotein (LDL) or “bad” cholesterol in our bodies, while reducing the levels of high-density lipoprotein (HDL), or “good” cholesterol.

So what is one to think when it comes to fat in their diet? Basically, it’s this: What matters most is the type of fat you eat. Identifying and understanding the differences between good and bad fats are essential for maintaining optimal health. With that said, here’s a closer look at the good and the bad fats, and the types of foods in which you will find them.

GOOD FATS

In the fight against coronary disease and other serious physical ailments, good will always prevail over bad when it comes to fats. The two main types of good fats are Monounsaturated and Polyunsaturated fat. These unsaturated fats can be found mainly in oils from plants, seeds, nuts and fish.

These foods are rich in monounsaturated fats:

• Avocados
• Olives
• Nuts: almonds, macadamias, pecans, pistachios, cashews
• Seeds: sesame
• Oils: sesame, peanut, canola, and olive

These foods are high in polyunsaturated fats:

• Walnuts
• Seeds: pumpkin, sunflower
• Fish: herring, salmon, sardines, tuna
• Flaxseed
• Oils: safflower, soybean, corn

Studies show that eating these foods helps to improve blood cholesterol levels, which can decrease your risk of heart disease. Found in some types of fatty fish, omega-3 fatty acids is one type of polyunsaturated fat that may be especially beneficial to your heart.

BAD FATS

When it comes to bad fat, there are two types that prove to be harmful to your health: saturated fat and trans fat. Saturated fat comes mainly from animal sources of food, such as beef, poultry and pork. This bad fat can also be found in dairy products and certain types of vegetable oils. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL), or “bad” cholesterol, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes.

The other “bad” fat is Trans-fat. Like saturated fats, research has shown that trans fats can increase unhealthy LDL cholesterol and lower healthy high-density lipoprotein (HDL) cholesterol. This double hit can significantly increase your risk of coronary heart disease. The majority of trans fats are made during food processing through partial hydrogenation of unsaturated fats. This process creates fats that are easier in which to cook. Hydrogenation also helps to increase the shelf life, and enhance the flavor of the product. In some cases, foods containing trans-fats are hard to identify. If the words “hydrogenated” or “partially hydrogenated,” appear on the label those foods contain the unhealthy trans fats.

These foods are laden with saturated fats, and should be limited in your diet.

These foods often contain trans fats and should be avoided as much as possible.

• Margarine
• Potato Chips
• Crackers
• Cakes, pastries, cookies
• Oils: palm kernel, coconut
• Non-dairy creamer
• Fried foods

When it comes to fat consumption, the key to a healthy diet is to understand the differences between “good” and “bad” fats, and choose on the side of good as often as possible. And of course, do your best to use the F word in moderation.

written by, Ian Cohen

© H.I.C. Digestive Health 2011

References:

http://stanfordhospital.org/PDF/cardiology/preventiveCardiology/fats.pdf

http://www.helpguide.org/life/healthy_diet_fats.htm

http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Monounsaturated-Fats_UCM_301460_Article.jsp

http://factoidz.com/good-high-fat-foods/

What is Caffeine?

Caffeine has been called the most popular drug in the world. It is a natural stimulant found in the leaves, seeds or fruit of plants, including coffee, tea, cola and energy drinks – making it one of the most widely used drugs in the world. Additionally, it is manufactured and used as a food additive in a variety of colas and soft drinks. Certain over-the-counter pharmaceuticals, such as antihistamines, pain relievers, and cold remedies also use caffeine. Many of the “energy drinks” that are now on the market contain at least as much caffeine per serving as an 8-oz. cup of brewed coffee. Whether it’s from an energy drink, a can of soda, a chocolate bar, or a cup of coffee, American adults consume a daily average of 200 mg of caffeine; that’s equal to about two cups of coffee per day. Out of a population of 300 million, approximately 165 million regularly consume caffeine. This represents about 55% of the population.

Effects of Caffeine

Caffeine produces a variety of short and long-term health effects. For healthy adults, the benefits are numerous. Along with caffeine’s main appeal of greater alertness and energy, there are ample findings that reveal other positive effects. Findings suggest that caffeine reduces the risk of Parkinson’s disease and type 2-diabetes. A French study showed a slower decline in cognitive abilities among women who consumed caffeine. In small quantities, caffeine can relieve migraines and enhance the pain-reducing effects of aspirin or other pain relievers, and is believed to help lessen the symptoms of allergy and asthma sufferers. Caffeine also increases dopamine production, a chemical that improves feelings of well-being. This increased dopamine explains the mood enhancing effects of this natural stimulant.

In most cases, moderate caffeine consumption poses no real risk to the general population. However, for those who are more sensitive to caffeine, even a small amount could cause a variety of adverse effects such as insomnia, headaches, irritability, restlessness, hallucinations and nervousness, and increased urination. Additionally, caffeine has been shown to inhibit absorption of iron and calcium and has a diuretic effect, which may lead to fluid loss. Constriction of blood vessels can also occur when caffeine is ingested, which can cause poor circulation. Diabetics are often cautioned to avoid caffeine because it leads to an increase in blood sugar. Finally, it should be noted that women of childbearing age are at increased risk of possible reproductive effects of caffeine.

Although extremely rare, a fatal caffeine overdose is possible. The lethal dose in humans appears to be about 5 to 10 grams, however toxic symptoms may appear with lower doses. Symptoms of caffeine poisoning include tremors, nausea, vomiting, and irregular or rapid heart rate. In extreme cases, delirium or seizures may occur, which can result in death due to the inability to breathe. In less severe cases, high doses of caffeine have been associated with panic attacks.

Caffeine’s Effect on the Digestive System

Caffeine has been shown to cause diarrhea and constipation. When used in moderation, caffeine can act as a mild laxative and may induce diarrhea. However when used in excess, it can interfere with the normal functioning of your bowels, leading to constipation. The National Digestive Diseases Information Clearinghouse (NDDIC), says caffeine’s diuretic effect leads to dehydration, which in turn can cause or aggravate constipation. Another common effect of caffeine on the digestive system is nausea, especially if ingested on an empty stomach. Caffeine may also lead to more serious stomach problems. According to the Centre for Addiction and Mental Health at the University of Toronto, excess caffeine consumption in coffee can lead to stomach ulcers.

Caffeine and Children

Although safe to consume in moderation, caffeine is not recommended for children. Compared to the general adult population, children are at increased risk for possible behavioral effects from caffeine. One such reason is that caffeine has the potential to negatively affect a child’s nutrition by replacing nutrient-dense foods such as milk. In addition, a child may also eat less because caffeine acts as an appetite suppressant. It is therefore believed that caffeine can be safely eliminated from a child’s diet since there is no nutritional requirement for it.

Caffeine Withdrawal

For those concerned about caffeine’s side effects and want to quit, findings suggest a gradual weaning program. By slowly reducing the amount of caffeine consumed daily, the magnitude and frequency of withdrawal headaches may be significantly reduced, and even avoided. Finally, consider seeking alternate methods such as exercise and healthier diets to improve your energy level.

Written by Ian Cohen

© March 2011 – H.I.C. Digestive Health

References

National Digestive Diseases Information Clearinghouse: Effects of Caffeine

www.med.unsw.edu.au/NDARCWeb: Caffeine

www.pe2000.com/caffeine.htm: How Caffeine Effects Your Body, Mind & Emotions

www.overcaffeinated.org: The Short and Long-Term Effects of caffeine on the Body

www.everydayhealth.com; What are the Physical Effects of Caffeine?

www.nlm.nih.gov: Caffeine