Archive for October, 2009

On Women’s Sport

women sportActive women face unique risks. Women are 2 to 10 times more likely than men to suffer knee injuries of the anterior cruciate ligament (ACL), which helps link your upper and lower leg bones. Among the highest-risk sports are: basketball, soccer, field hockey, lacrosse and skiing. Loose knee joints and other differences between the male and female body may add to the risk, along with hormone levels. Stress fractures, kneecap pain and foot problems are also more common in females.

One threat unique to women is the ‘female athlete triad’, a condition marked by eating disorders, amenorrhea (missed periods) and osteoporosis. Any female athlete is at risk for the triad. However, it is most common in runners, ballerinas, gymnasts and figure skaters, whose sports focus more on the appearance and weight.

The female athlete triad starts with nutritional issues. An active woman may cut back on calories to lose weight, or she may burn more calories exercising than she’s taking in. This creates a calories deficit that affects total body fat and subsequently, the reproductive system, leading to low estrogen levels and missed periods.

It is indeed good to exercise and be physically active for women, but at the same time injury can be a risk. Getting expert advice on how to prevent and manage these unique risks is necessary to make sure that proper care is given with every activity you get your self into.

Food Safety

food safetyIt is important to treat food properly to avoid food-borne diseases. Research shows that the aging process can be slowed down with a good diet. As you age, your sense of taste and smell may not always be able to tell you when a food is no longer fit to eat. Your stomach also produces less acid. Stomach acid is a natural defense against bacteria you might have eaten. To ensure that what you eat is safe, her are some tips from the FDA:

1. Refrigerate or freeze all perishable food. Your refrigerator should be kept at 40 degrees F (4.4 degrees C) and your freezer at 0 degrees F (-17.8 degrees C).

2. Never thaw foods at room temperature. Instead, thaw them in the refrigerator, in cold water or in the microwave, and cook them immediately.

3. Wash your hands with soapy water before preparing food. Wash your hands, utensils, cutting boards and other work surfaces after they come in contact with raw meat and poultry.

4. Never leave perishable food out of the refrigerator for more than 2 hours. If the temperature in the room is over 90 degrees F (32.2 degrees C), the food should not be left out for more than 1 hour.

5. Thoroughly cook raw meat, poultry and fish.