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Acupuncture eases tamoxifen-related hot flashes

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Acupuncture eases tamoxifen-related hot flashes

“Acupuncture appears to be at least as effective as drug therapy,” Dr. Eleanor M. Walker of Henry Ford Hospital in Detroit and her colleagues report, “and it may provide additional and longer-term benefits without adverse effects.”

Breast cancer patients with estrogen-sensitive tumors are typically given estrogen-blocking drugs for years at a time. These drugs, which include tamoxifen, bring on menopausal symptoms like hot flashes and night sweats.

The antidepressant drug Effexor (venlafaxine) is the standard treatment for these symptoms, Walker and her team note in the Journal of Clinical Oncology, but it can have unpleasant side effects, including dry mouth, nausea, and constipation. Non-drug treatments with few or no side effects are “urgently needed,” they add.

To investigate whether acupuncture might be an option, Walker and her team randomly assigned 25 women to receive Effexor or acupuncture for 12 weeks, following them for up to year after the end of treatment.

The researchers also point out that Effexor could impair the effectiveness of tamoxifen in some patients, because it can block the body’s metabolism of the drug.

Acupuncture, they conclude, is a “safe, effective and durable treatment” for hot flashes and other menopausal symptoms stemming from anti-estrogen hormone therapy in women with breast cancer. They hope this study will “lead to a change in the pattern of practice” of treating these symptoms in patients with breast cancer.

Eighteen women in the Effexor group had side effects, such as dizziness and anxiety, while none of the women given acupuncture had such side effects. About a quarter of the women given acupuncture said their sex drive had increased. “Most women also reported an improvement in their energy, clarity of thought, and sense of well-being,” Walker and her team note.

The researchers also point out that Effexor could impair the effectiveness of tamoxifen in some patients, because it can block the body’s metabolism of the drug.

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FLEXability

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Why?
Stretching your muscles is good preparation for all types of sports and fitness; it helps prevent injury for people who exercise intensely, or, on the flipside, for people whose muscles are stiff. By fitting out the stretching area in your club with equipment featuring cutting-edge technology, you’ll open new horizons for your business, relaunching an activity that has the potential for a very broad user spectrum.

The FLEXability™ Line is Anterior and Posterior, two pieces of equipment that together stretch all the body’s main muscle groups, designed to achieve maximum performance for minimum effort in every exercise.

Users can adjust FLEXability™ entirely on their own; it’s designed for total comfort, revolutionizing the stretching experience and transforming it into a pleasant new form of exercise.

Who’s it for?
Athletes who want to prevent strains and other injury and reduce the muscle tension caused by intense, targeted workouts.

For mature exercisers, who want to maintain and, where possible, improve the elasticity and flexibility of their joints and the efficiency of their muscles.

For people who want to relax with a pleasant exercise that’s non-invasive but still produces results for your physical condition.

For newcomers to physical activity, in order to increase their ability to move and help get themselves into a more active lifestyle: the more movement they’re able to do, the easier it will be to tackle all the other options available in your club.

Stretching your muscles doesn’t require specific training, and that’s even more true with FLEXability™: thanks to its Method (dynamic, innovative, and patented), the line makes it possible to gradually adjust the stretching range based on your weight, preventing any risk under any condition and for any user.

And for people who want that extra incentive?
FLEXability™ is designed for that too: thanks to an assessment and feedback system on reachable results, the equipment measures the progress of your flexibility, motivating all types of users to improve their mobility and muscle extension day after day.

Choose flexibility: with FLEXability™, traditional stretching takes on a new face, becoming a high-performance activity that’s engaging for every user segment.

Oats (Super Foods!)

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Oats (Super Foods!)

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The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats make up a large part of the diet of horses and are regularly fed to cattle as well. Oats are also used in some brands of dog and chicken feed.

Uses

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Oats are also occasionally used in several different drinks. In Britain, it is used for brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The more rarely used Oat Malt is produced by the Thomas Fawcett & Sons Maltings and was used in the Maclay Oat Malt Stout before Maclay ceased independent brewing operations. A cold, sweet drink made of ground oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of ale and oatmeal with spices was a traditional British drink and a favorite of Oliver Cromwell.

In Scotland a dish called Sowans was made by soaking the husks from oats for a week so that the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten (Gauldie 1981). Oats are also widely used there as a thickener in soups, as barley or rice might be used in other countries.

Oats are also commonly used as feed for horses – as plain whole or rolled oats or as part of a blended food pellet. Cattle are also fed oats, either whole, or ground into a coarse flour using a roller mill, burr mill, or hammer mill.

Soluble fiber

Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL (“bad”) cholesterol, and possibly to reduce the risk of heart disease.

Oats contain more soluble fiber than any other grain, resulting in slower digestion and an extended sensation of fullness. One type of soluble fibre, beta-glucans, has proven to help lower cholesterol.

After reports of research finding that dietary oats can help lower cholesterol, an “oat bran craze” swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA) when it issued its final rule allowing a health claim to be made on the labels of foods containing soluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.00 grams of soluble fiber daily from these foods, in conjunction with a diet low in saturated fat, cholesterol, and fat may reduce the risk of heart disease. In order to qualify for the health claim, the whole oat-containing food must provide at least 0.75 grams of soluble fiber per serving. The soluble fiber in whole oats comprises a class of polysaccharidesBeta-D-glucan. known as

Beta-D-glucans, usually referred to as beta-glucans, comprise a class of non-digestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.

Health

Oats are generally considered “healthy”, or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.

Protein

Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins such as gluten and zein are prolamines (prolamins). The minor protein of oat is a prolamine; avenin.

Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals.

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