This program is the best thing I’ve ever done for myself.

This program is the best thing I've ever done for myself.

from K.H.

The comprehensive wellness program is well worth the investment. I’m 52 and peri-menopausal. I was experiencing stiffness and joint pain, fluid retention, headaches, low (or zero!) libido, low energy, very high blood pressure and blue moods. I had gained over 30 lbs in 2 years…regular exercise or dieting didn’t do a thing. I feared I would slip into depression if I let it go any further. Out of desperation, I contacted TWIHW. The 28-day yeast cleanse and the hormone therapy did wonders. I lost 8 to 9 lbs while on the yeast diet…which is motivating me to stick to the diet as closely as possible so I can continue to lose weight (it’s not a diet, it’s a life change!) My joint pain and stiffness are gone, energy is back up, moods are way better, headaches are gone, libido is coming back, fluid retention has decreased a lot and my blood pressure is improving. Both my husband and I are thrilled…I’m getting my life back! This program is the best thing I’ve ever done for myself. Thank you, Dr. McManus!

By Mila McManus MD|2017-07-19T13:22:59-06:00July 4th, 2017|General, Testimonials|

Sticks and Stones May Break Your Bones and So Will This

By Mila McManus MD and Nancy Mehlert MS

We tend to not think about our bone health until we break one. , but maybe we should. The Journal of Bone and Mineral Research reported a study which revealed that 10.2 million adults have osteoporosis and another 43.4 million have low bone mass (osteopenia). That’s more than one-half of the total U.S. adult population! The study projects that by 2020, the number of adults over age 50 with osteoporosis or low bone mass will grow from approximately 54 million to 64.4 million and by 2030, the number will increase to 71.2 million (a 29% increase from 2010). Moreover, it’s anticipated that the number of fractures will grow proportionately. ¹

Osteoporosis is defined by the National Osteoporosis Foundation as a bone disease that occurs when the body loses too much bone, makes too little bone, or both, and as a result, bones become weak and may break from a fall or, in serious cases, from sneezing or minor bumps. The word osteoporosis means “porous bone.” Viewed under a microscope, healthy bone looks like a honeycomb. When osteoporosis occurs, the holes and spaces in the honeycomb are much larger than in healthy bone. Osteoporotic bones have lost density and mass and contain abnormal tissue structure. As bones become less dense, they weaken and are more likely to break. ²

The good news is that most people can prevent, or reverse, bone loss through lifestyle choices. Here’s a list of important considerations to building and protecting your bones so that you don’t become a statistic:

Healthy bones require many nutrients, including protein, fats, vitamins and minerals to stay strong and repair themselves. Simply trying to increase calcium is an inadequate and potentially harmful approach, as research is suggesting this can actually worsen your bone density and lead to heart attacks.² Instead, it is important to obtain proper balances of vitamin D and K as well as boron, silica, manganese, copper, iodine, magnesium, chromium, zinc and selenium. Proper supplementation can go a long way to protecting your bones.
Nutrition plays a very foundational and critical role in bone health. There are important foods to include to optimize bone health. Equally important, there are foods that pull calcium away from bones and need to be avoided. Some of them may surprise you! See our Nutrition Nugget for details.
Exercise increases bone strength, especially weight bearing choices such as walking, hiking, jogging, stair climbing, lifting weights and playing tennis.
Those who smoke cigarettes or drink excessive alcohol are more prone to bone loss and broken bones as well as more likely to get other lifestyle diseases.
Low estrogen levels in women and low testosterone levels in men can cause osteoporosis. In fact, bio-identical hormones, especially the use of progesterone and testosterone, have proven very effective with increasing bone density. Synthetic hormones have not proven very successful and come with many side effects.
Medications can also steal bone health so it may pay off to discuss with your medical provider if you are using any medications that negatively impact your bones. Some examples include proton pump inhibitors used for heartburn, long term use of high dose steroids such as prednisone, chemotherapy and anticonvulsants.
Fluoridated Water and other sources of fluoride such as toothpastes, mouthwashes, foods and beverages processed with fluoridated water are problematic for our bones over time. Excess fluoride in the body results in excessive thickening of bone causing joint pain, bone pain and stiffness. Interestingly, even though the bone becomes thicker, it becomes more brittle. Fluoride should not be ingested for many reasons, bone health being just one example. ⁴

So take control, examine your bone health strategy and take positive steps to improve it. Talk to our medical providers for recommendations and a good plan for you.

References:

¹https://www.nof.org/news/54-million-americans-affected-by-osteoporosis-and-low-bone-mass/

²http://articles.mercola.com/sites/articles/archive/2012/01/30/calcium-supplement-on-heart-attack.aspx

³https://www.nof.org/patients/what-is-osteoporosis/

⁴http://articles.mercola.com/sites/articles/archive/2011/08/08/bone-fluorides-magnet-new-studies-halflife.aspx

http://www.medscape.com/viewarticle/556768 (hip fx more deadly than breast ca in women 65+)

By Mila McManus MD|2017-07-04T09:08:48-06:00July 4th, 2017|Articles, General|

Fake Food: You Don’t Always Get What You Want (or think you bought)

This month we’re focusing on BEEF.

Traditionally, cattle were grass fed from start to finish. As little as three generations ago, a steer was fed grass its entire life and was not slaughtered for market until the age of four or five years old. Today, through misguided policies and government subsidies, our nation has figured out the route to cheaper and faster without considering the long term impact on humans, animals, and environmental health. Now, the majority of cattle spends just the first few months of life on pasture land and then are “finished”, or fattened, in a feed lot (Confined Animal Feeding Operations, aka CAFO). The goal is to take a cow from birthweight of about 80 pounds to 1200 pounds in just a little more than a year. The only way to accomplish this unnatural feat is to feed the animal enormous quantities of corn, soy based protein supplements, antibiotics and other drugs, including hormones.

This article could easily take many avenues, from animal cruelty, environmental issues or government policy, but our purpose today is to focus on what kind of beef can offer the greatest nutritional value. Let me preface this by saying that most Americans consume far more meat than needed and are grossly insufficient consumers of vegetables and healthy, undamaged fats. Meats, which can be part of a well-balanced, nutritious diet, are far healthier and superior when obtained from animals that have eaten their natural diet.

The Bad News about Feed Lot Beef

When we eat CAFO meat, our health is impacted negatively in the following ways:

Increasingly, research reveals that pesticides used on genetically modified food has significant long term health risks, most notably glyphosate. Glyphosate is classified by the World Health Organization as a Class 2A, “probable human carcinogen”. Cows are fed genetically altered, glyphosate-sprayed, corn, soy and other byproducts.
We are currently human lab rats in the experiment of genetic modification as we artificially transfer genes from one species to another where it would never occur under natural conditions. The process yields unexpected and unpredictable results, including transferring foreign genes from other species into humans¹.
In CAFO operations, antibiotics are used as a preventive measure so that animals can be kept in conditions and fed things that would otherwise make them sick. Antibiotics, along with growth hormones and steroids, are also used as a cheap method to help cattle gain weight. Growth hormones and steroids are banned in pig and poultry production. ²
There are also reports that cattle are also fed animal waste that includes chicken litter (which contains chicken feces, bedding, feathers and other unknown residues) as well as the flesh and bones of dead cattle.⁶
Corn fed beef is more inflammatory to humans because it adds to our intake of Omega 6 fatty acids which promote inflammation.
“Pink slime” in ground beef remains very real. Simply look for terms like “lean finely textured beef” (LFTB), “textured beef,” “finely textured beef” or “boneless lean beef trimmings” (BLBT). It is used to hold beef together and is made from meat trimmings heated at high temperatures to remove the fat, then treated with ammonia or citric acid to kill bacteria. It is used as a filler as well.⁴ Um, gross!
“Meat glue” is also still very prevalent. Many “premium” cuts of meat you are buying in restaurants are cheaper cuts assembled to look like filet mignon or ribeye. The glue is an enzyme known as transglutaminase, reportedly created by cultivating bacteria or using blood plasma of pigs and cows. It is apparently toxic enough to warrant those working with the product to wear protective masks to avoid inhaling fumes from it. Another concern is that it harbors pathogens and since it will be located at the center of the meat, ordering on the rare side may not kill the pathogens. ⁵
An important consideration for everyone is the modern-day crisis we face, as the antibiotics we consume in our meat and dairy products create antibiotic resistance in our own bodies.

The Good News about Grass Fed Beef

Not surprising, when an animal eats its natural diet in a healthy living environment, the meat and eggs from that animal are healthier options for us to eat.

Grass fed beef is lower in fat and provides more of the healthy Omega-3 fats that are crucial for human health and are also found in walnuts, flaxseeds and fish. A grass fed steak typically has twice as many Omega-3’s as a grain fed steak. ³
Grass fed beef is also four times higher in vitamin E than feed lot cattle, and much higher in conjugated linoleic acid (CLA). Both of these nutrients are associated with reducing inflammation, providing antioxidant protection, and preventing cancer. ³
Truly 100% grass fed and organic beef will be free of pesticides, antibiotics and hormones. The cows will be raised on grass and hay. See the Nutrition Nugget in this newsletter for how to buy quality grass fed beef.

¹http://articles.mercola.com/sites/articles/archive/2016/01/05/ge-food-dangers.aspx

³https://foodrevolution.org/blog/the-truth-about-grassfed-beef

⁴http://clark.com/health-health-care/how-to-know-if-youre-eating-pink-slime/

⁵http://www.natrualnews.com/054504_meat_glue_warning_fake_food.html

⁶http://www.naturalnews.com/z028675_beef_chicken_poop.html

By Mila McManus MD|2017-06-04T06:39:53-06:00June 4th, 2017|Articles, General|

How to Buy Quality Meat

Here are the key points you need to know in order to purchase quality meat, especially beef.

Source carefully, ask questions and buy from reputable places. Consider ButcherBox.com or check out www.EatWild.com as reliable places to start. Dr. Mercola, at www.mercola.com, also has many articles with lists of places and organizations to find clean, sustainable food sources.
When you see labels on beef that say “no hormones administered” (and on beef, pork and chicken “no antibiotics added”), the USDA has required sufficient documentation and approval.
The USDA does require that labels making a claim of “100% Grass Fed” meet the “all-grass fed” standard; however, this does not prohibit drugs or animal by-products. I recommend looking for “100% Grass Fed and Finished” and Organic if possible, as a more reliable commitment statement.
The American Grass Fed Association seal is issued by an industry group that requires its members to feed cattle grass only and to never confine cattle or use antibiotics or hormones.
According to Larry Olmsted in his book Real Food Fake Food, bison and buffalo are still raised fully on free range, without feedlots, additives, fillers or additives. He claims it to still be the purest grass fed beef available.

A few other considerations include:

“Natural” is poorly defined and poorly regulated by the USDA and cannot be relied upon to protect you from the issues and concerns raised in the main article. It refers more to processing, not as much how the animal is raised, so may be more about the use of nitrates, artificial flavors and additives, but again, is not well regulated.
“Grass-fed” basically applies both to CAFO operation cattle (because they started on grass then moved to feed lot) and to grass feeding operations that strive to fully grow the cattle on grass for several years but send the cattle to the feedlot for fattening for several weeks prior to slaughter. In other words, any cow that has had grass at any time, qualifies to be called “grass fed”. So “grass-fed” can apply to an animal that never leaves the stall or pen outside, gets fed exclusively hay its whole life along with antibiotics, steroids and hormones.
Organic does not necessarily make it grass fed nor does grass fed make it Organic. Organic meat and dairy will be hormone and antibiotic free, but the animal will have spent most of its life confined in a feedlot and fed the organic corn and soy. Sadly, the vast majority of organic beef and dairy products sold in the U.S. today come from feedlot animals.
Unless meat is labeled both Organic and 100% Grass fed, it isn’t.
Words like “premium”, “premium natural”, “no additives”, “free roaming”, “humane” or “pesticide free” have no meaning or regulation tied to them, but are allowed.

By Mila McManus MD|2017-06-06T06:04:55-06:00June 4th, 2017|General, NANCY’S NUTRITIONAL NUGGET|

Essential Oil Diffuser

Now available in our office, this simple to use, electric essential oil diffuser by Radha Beauty is small enough to use on a desk, in an office or dorm room, or anywhere in your home. It is peaceful and calming to look at as it gently rotates through a soothing color spectrum. Sold for $24.99 + tax, we also offer a variety of essential oils, perfect to create a thoughtful and healthy gift.

Essential Oil Diffusers are a healthy way to fill the air with the healing power of essential plant oils in water vapor as the essence moves into your respiratory system and bloodstream, providing several beneficial health effects. Depending on the oils used, diffusing may elevate mood, improve brain function, relax the mind, open nasal passages and fight infection. Diffusing certain oils helps to purify the air, minimize pathogens, or knock out pests.

Here are a few examples of oils and their benefits:

Lavender is popular and ideal for diffusers. It smells wonderful and is especially soothing as the day winds down to create a calming atmosphere conducive to better sleep.

Lemon oil is antimicrobial so it can help to deodorize the air and remove pathogens from your living spaces.

Peppermint Oil adds a cool fresh scent to your home and also helps to clear respiratory passages.

Lemongrass has a very fresh scent and is also a natural insect repellent. It will also help you feel more alert, making it a great one to diffuse in the morning.

Combine lemongrass, citronella and peppermint to healthfully ward off pesky mosquitoes and creepy insects on the porch.

Purchase a bottle of an essential oil at our office

and receive 20% off a diffuser!

By Mila McManus MD|2018-03-14T10:15:57-06:00June 4th, 2017|General|

Southern Waldorf Salad with Shrimp and Salt & Pepper Pecans

When summer in Texas rolls around, many of us get excited about Texas Gulf Shrimp and Texas Peaches. With that in mind, here is a different twist on salad and great summer patio food. We gave in to baby red potatoes allowing that they are minimal in portion, a very good source of vitamin B6, have more potassium than a banana and are also a good source of vitamin C, manganese and pantothenic acid. Don’t peel them, and stick with the recipe for a wonderful blend of flavors. Personally, I would grill the shrimp outside and slide them off skewers onto the prepared salad. If you are intimidated by all the herbs, consider using a heaping tablespoon of Bragg 24 Spice Sprinkle as a replacement for the tarragon, dill, parsley, celery seed and mustard seed.

Serves 6

3 tablespoons sea salt, divided
1 pound of peeled and deveined raw medium shrimp
8 ounces baby red potatoes, quartered
3 cups sliced fresh peaches (about 3 medium peaches)
4 cups chopped romaine lettuce hearts (butter lettuce is also very nice)
2 cups thinly sliced watermelon radishes (4-6 radishes)
1 cup of pecan halves
1 tablespoon melted unsalted butter
¼ teaspoon black pepper

Dressing

3 tablespoons Champagne vinegar
2 tablespoons fresh lemon juice
2 teaspoons minced garlic (about 2 large garlic cloves)
2 teaspoons minced shallot
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh flat-leaf parsley
½ teaspoon celery seeds
¼ teaspoon mustard seeds
¼ cup extra-virgin olive oil
½ teaspoon sea salt

Place one quart of water and 2 tablespoon of sea salt in a large pan and bring to a boil over high heat. Remove from heat. Add shrimp, then cover and let stand until shrimp curl and turn pink, about 3 minutes. Remove shrimp from water and cool on a wire rack on a baking sheet for about 10 minutes.

In a medium saucepan, place potatoes, 1 tablespoons of salt and cover with water. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are fork tender, about 10 minutes. Drain and cool 10 minutes.

Preheat oven to 350 degrees. While preheating, put a baking sheet in the oven with butter until it is melted. Remove from the oven and toss the pecans, sea salt and black pepper in the butter and return to the oven until toasted, about 10 minutes. Move pecans from the pan onto a paper towel and cool 5 minutes.

In a large salad bowl, make the dressing combining Champagne vinegar, lemon juice, garlic, shallot, herbs, celery seeds, mustard seeds and ¼ teaspoon of salt. Whisk together and gradually add the oil while whisking.

Add the shrimp and sliced peaches to the salad bowl. Gently toss dressing over them and let sit 5-10 minutes. Then add potato, romaine, and radishes to the bowl and gently toss together.

Evenly distribute among 6 plates; sprinkle with pecans and serve.

http://www.myrecipes.com/recipe/southern-waldorf-salad

By Mila McManus MD|2017-06-04T07:03:19-06:00June 3rd, 2017|General, Recipes|

“…reflecting on how far I have come.”

...reflecting on how far I have come.

“Dr. McManus……I am having one of those days today where I am reflecting on how far I have come. I looked back and realized that my life changed the day I met with you on 2/6/09! You literally changed the course of my life! I was overcome with depression and anxiety and I was walking thru my life in a FOG! YOU changed that all for me and I will forever be grateful.” from D.B.

By Mila McManus MD|2017-07-04T07:32:51-06:00May 4th, 2017|Testimonials|

Hearts of Palm Salad

Serves 4

3 Tablespoons of Water
2 Tablespoons of Lime Juice
1 ½ Tablespoons of extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
3 Tablespoons sliced scallions
2 Tablespoons fresh cilantro, chopped
14 ounce can or jar of hearts of palm, drained and sliced ½ inch thick
2 small tomatoes, roughly chopped
1 medium avocado, peeled and diced

In a serving bowl, combine water, lime juice, olive oil, salt and pepper. Stir in the chopped scallions and cilantro.

Add in the hearts of palm, tomato and avocado, gently toss and serve

From www.weightwatchers.com

By Mila McManus MD|2022-10-10T21:54:17-06:00May 3rd, 2017|General, Recipes|

Raw Crunch Bars

Tired of your current snack selection? Raw Crunch Bars are a perfect healthy solution for the easy, portable snack for busy lives. Made from whole, real food ingredients, these bars are non-GMO, Gluten Free, Grain Free and Dairy Free. Made with many organic ingredients they offer a healthy balance of protein, carbohydrate and fat to stabilize blood sugar, provide satiation while nourishing your body with iron, antioxidants and omega 3 fats. Stop by our office to stock up, or call (281) 298-6742 and we can ship to you.

By Mila McManus MD|2017-05-03T13:22:56-06:00May 3rd, 2017|General|

How to Avoid Fake Fish and Fake Olive Oil

The following ideas are taken from Larry Olmsted’s book Real Food, Fake Food published in 2016. Mr. Olmsted is a food and travel columnist at Forbes.com, a writer, and teaches nonfiction writing at Dartmouth College. He loves food, gardening, travel and trying exotic new foods. He became perplexed at why food in other countries did not taste the same when he came home to America and ordered the same thing, such as Kobe Beef, Italian Olive Oil, and Parmesan Cheese. It initiated for him an extensive investigation into food where he discovered a lot of fake food. He wrote this book to tell about it.

In our main article today we talked about the likelihood of getting fake fish and fake olive oil. Here are some of his suggestions for seeking out the real stuff:

FISH

Look for third party outside and non-profit evaluators certifications. Several to look for include Marine Stewardship Council (MSC), Global Aquaculture Alliance’s Best Aquaculture Practices (BAP for farmed fish),Blue Ocean Institute ratings by the Safina Center at Stony Brook and the Gulf of Main Research Institute’s Gulf of Main Responsibly Harvested certification. For those of us who are Houstonians, The Gulf Wild seal is a reliable assurance of the authenticity of wild-caught seafood from the Gulf of Mexico and is ideal for shrimp.
“Alaska Seafood: Wild, Natural, Sustainable” is one of the most reliable seafood logos you will find. The state has completely outlawed fish farming, and has a constitutional by-law requiring sustainability. Fisheries are regarded as well managed against overfishing, pollution and habitat damage. Alaskan Salmon has little or no traces of contaminants, low levels of heavy metals and organochlorines. Other than Alaskan Salmon, look for pollock, king crab, snow crab, black cod and pacific halibut as well as all five species of Alaskan salmon: king/chinook, sockeye/red, coho/silver, keta/chum and pink.
Here’s some good news: According to Michael Bell, director of the California Coastal and Marine Program for the Nature Conservancy, “Fishery management in the U.S. is the best in the world.” Since our supply chain is less contorted and our domestic monitoring of environmental factors is better, buying American is usually a good choice. This applies especially to Alaskan as well as Mississippi gulf fish, Maine Lobster, scallops and fish as well as domestically farmed catfish, assuming they are labeled honestly.
Wild Caught is usually a best choice, though there are some exceptions. Especially avoid farmed raised, foreign shrimp.
When eating out, if you order white tuna or red snapper, you will almost without doubt get something fake. Salmon will be farmed, crab will be imitation. Be wary of grouper too. Your best shot is to eat at some of the nation’s very best (and expensive) seafood and sushi eateries and otherwise, as Larry Olmstead says, assume the worst and you will most likely be right.
Large grocery retailers including Walmart, Whole Foods, Trader Joe’s and Costco were named as reliable sources for seafood, fresh and frozen. According to Olmsted, he was surprised to hear the consistent message from industry experts that the big box stores with enormous buying leverage often force adherence to higher standards. At Walmart, over 90 percent of their seafood is either certified or in a fishery improvement program.

OLIVE OIL

Olmsted’s top three brand picks: California’s McEvoy Ranch, Australia’s Boulder Bend-Cobram Estate and Spain’s Oro Bailen.
Reliable retailers include T.J.Robinson’s Fresh Pressed Olive Oil Club, Zingerman’s in Ann Arbor, Michigan, Oliviers & Co. and Tom Mueller’s extravirginity.com
In terms of labels, some concepts that may help in selection of a good, real olive oil include:
- The more information the better
- A harvest date, no more than one year old
- Know that there is no regulatory significance to terms like “first cold pressed, or “extra virgin” so don’t let that lead you.
- Look for third party certifications that promise higher standards such as “COOC Certified Extra Virgin”( California Olive Oil Council) or EVA (the Extra Virgin Alliance) and “100% Qualita Italiana”, by UNAPROL, the association of actual Italian olive growers. Interestingly, little stock is put in a USDA organic certification!
Chile and Australia have better practices and stricter standards in general according to the U.S. International Trade Commission report on the quality of extra-virgin olive oil followed by the United States. So these may be the best “go to” source of origin when in doubt.
Newer oils are always better. Be sure to buy small quantities (a six week supply) as it is highly perishable. It should not be exposed to heat or light and is best stored in a cool, dark cabinet. Tins do the best job of blocking the light, followed by an opaque bottle. Oxygen is also an enemy of olive oil so once opened, the oil quality is going downhill quickly.

¹ Real Food/Fake Food by Larry Olmsted, Algonquin Books of Chapel Hill, 2016.

By Mila McManus MD|2023-05-20T07:30:17-06:00May 3rd, 2017|Articles, General, NANCY’S NUTRITIONAL NUGGET|

About Mila McManus MD