THE PONCHATOULA TIMES, DECEMBER 23, 2010 B-4
Health
Supplements fail again
By DR. RANDOLPH HOWES M.D., PhD
(EDITOR'S NOTE: Longtime medical columnist for The Ponchatoula Times, the
author is an accomplished surgeon, medical inventor, and Country music recording
artist. Dr. Howes grew up on his parents' Ponchatoula strawberry farm. He is a
graduate of St. Joseph, Ponchatoula High School, Tulane - two doctorates, followed
by a residency at the Johns Hopkins Hospital in plastic surgery. He says he is "re-
tired" now in Kentwood.)
In 2008, a huge review of 67 studies, with over 230,000 par-
ticipants, showed that antioxidant vitamin supplements taken by
millions do not increase life expectancy and may raise the risk of
a premature death.
In fact, vitamin A was linked
to a 16% increased risk of dy-
ing, beta-carotene to a 7% in-
creased risk and vitamin E to
a 4% increased risk. So, forget
about taking these vitamins as
"anti-aging' miracles.
The evidence with vitamin C
suggested that it was no better
than a dummy pill.
We must base our conclusions
on scientific evidence and not
on testimonials or statements
of those selling these products.
The Cochrane data suggested
that antioxidant supplements
are either useless or harmful.
That should be the end of the
story, but world citizens contin-
ue to gulp down these scam pills
faster than a bass can suck-up
minnows.
The supplement industry
and marketers of health foods
would have you believe that
antioxidants are the panacea
of modern times but vitamin C,
if injected intravenously, has a
"prooxidant" alter ego that can
benefit arteries or fight cancer,
because it reacts with oxygen to
generate hydrogen peroxide.
Dr. Howes
In contrast, vitamin C taken
orally has been found to be pri-
marily ineffective at preventing
cardiovascular disease, because
it is quickly filtered out by the
kidneys. As of December 2010,
the FDA is expanding its reach
to crack down on supplements
used for weight loss, body build-
ing and sexual enhancement.
They believe that manufactur-
ers are deceptively labeling
products and hiding harmful
ingredient contents.
FDA Commissioner Marga-
ret Hamburg said, "The manu-
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facturers selling these tainted°..,
products are operating outsidei:':l
the law. These tainted products
can cause serious adverse ef-
fects, including strokes, organ
failure and death."
Dietary supplements have
gotten away with these shenan-
igans for decades because, un-
like drugs, they do not have to
be approved by the FDA before
they are marketed.
In other words, manufac-
turers are responsible for the
safety of their products and can
keep selling them until they
have been proven to be harm-
ful. So, line up the guinea pigs,
folks.
Since 2007, be'cause of links
to strokes, kidney failure, liver
injury and death, the FDA has
"pressured" companies to recall
nearly 200 "inappropriately-
formulated" products, including
80 body building supplements.
Actually, the FDA does not have
the power to "force" recalls and
instead it issues warning let-
ters to draw attention of illegal
products.
In the America that I love,
we are aware that dozens of
weight loss products contain-
ing sibutramine have been
withdrawn from the market for
causing increased risk of heart
attack and strokes. Even body
builders and athletes frequently
do not research the potentially
dangerous products they take
everyday. Folks, do you home-
work and do not be a victim.
AOH members
and guests
Couples attending the An-
cient Order of Hibernians
Christmas Party are pic-
tured (left to right) Don and
Louise Steadman, Michael
and Billie Shaughnessey,
Judge Jimmy and Cheryl
Kuhn, President Martin and
Charlene Kearney, Martha
Temples and Bryan T. Mc-
Mahon, Brooks and Chris
O'Connor, Karen and Bill
Moran, and Pam and Ronnie
Crimmins. (Times Photo)
Pharmacist Don Fellows and Photographer
Phillip Colwart are pictured at the Joint Chamber
Christmas Party hosted by Regions Bank.
(Times Photo)
Be careful with egg dishes
By LSU AgCenter
Make sure your holiday treats such as eggnog, cream pies and
other dishes containing eggs are safe to eat, says LSU AgCenter
nutritionist Beth Reames.
Eating raw or undercooked
eggs is a risk for foodborne ill-
ness. The same is true for light-
ly cooked eggs and egg dishes.
"It is important for the cook-
ing temperature of eggs and egg
dishes to reach 160 degrees to
kill bacteria, including Salmo-
nella," Reames says. "It's also
important not to leave dishes
containing eggs at room temper-
ature for more than two hours,
including preparation time.
This includes pies containing
eggs - pumpkin, custard, cream
pies and pecan. These pies and
other dishes containing eggs
should be refrigerated."
While baking holiday treats
such as cookies and ginger-
bread, avoid licking the spoon
or the mixing bowl if the batter
contains uncooked eggs. "Tast-
ing cookie or cake batter can be
tempting, but remember, bac-
teria could be lurking in those
uncooked eggs," Reames says.
You can make homemade
eggnog and ice cream safely by
using a cooked base, she says.
Heat the egg-milk mixture gen-
tly to 160 degrees, using a food
thermometer to check the
"To prepare a recipe that
contains raw eggs that won't
be cooked, such as chocolate
mousse, make it safe by heat-
ing the eggs in another recipe
ingredient, such as lime juice
or melted chocolate," she says.
Warm the mixture over low
heat, stirring constantly, until
it reaches 160 degrees. Then
combine it with the other ingre-
dients and complete the recipe.
"Make sure the mixture
doesn't exceed 160 degrees, or
the results may be 'scrambled
eggs,"' Reames warns.
To make key lime or lemon
ice box pie safely, heat the lime
or lemon juice with the raw egg
yolks in a pan on the stove, stir-
ring constantly, until the mix-
ture reaches 160 degrees.
Medi Thrift
Knowledgeable Pharmacists
