Mayo Clinic Women's HealthSource - August 3, 2001

Friday, August 03, 2001

Old Wives' Tales Meet Medical Fact

SCOTTSDALE, Ariz. - As a child, your mother probably made you wait an hour after eating before jumping in the pool. Her reasoning was that jumping in right away would cause stomach cramps. Well, she was wrong. According to the August issue of Mayo Clinic Women's HealthSource, many of these traditional beliefs, or old wives' tales, contain a kernel of truth, but others are simply folklore. Here's the truth about some of these age-old pieces of advice.

Feed a cold, starve a fever. You always need nutrients and fluids when you're sick. Both colds and fevers can cause dehydration, so drink plenty of fluids and eat healthy foods that sound appealing.

You'll catch a cold if you go outside with wet hair. Viruses cause colds. Wet hair, going out without a jacket or getting chilled won't make you sick.

Carrots are good for your vision. Carrots are packed with Vitamin A, which is important for good eye health, but eating carrots in excess won't improve your vision. It may, however, give your skin an orange glow.

You can't get pregnant during your period. Not true. Be sure to use birth control during your period if you don't want to get pregnant.

Reading in dim light ruins your eyes. Poor lighting won't harm your eyes, but it can make them feel fatigued.

By the way, the American Red Cross says it's okay to take a dip after eating. However, if you're planning to swim vigorously, give your food time to digest just as you would before any other form of exercise.

The Skinny on Cooking Oils

SCOTTSDALE, Ariz. - Cooking with oil doesn't have to be a fattening experience. In fact, a little fat can be good for you - if you choose the right kind. The August issue of Mayo Clinic Women's HealthSource offers a guide to cooking oils.

In terms of calories, all oils are the same. They each contain 9 calories per gram. Don't be misled by oils that are labeled "light." The word only refers to the taste. Among cooking oils, monounsaturated oils are the best choice. When substituted for saturated fats like lard or butter, they can decrease LDL "bad" cholesterol levels without lowering HDL "good" cholesterol levels.

Olive oil is one of the most popular cooking oils thanks in part to the popularity of Mediterranean cooking. Olive oil burns at high temperatures, so never cook with higher than medium heat. Extra-virgin olive oil is the best bet for recipes that don't require cooking, such as dressings, marinades or dips. Olive oil comes in many varieties and brands and has a distinct flavor, so shop around for the one you like best.

Canola oil is great for sautéing and salad dressings when you want flavors of the other ingredients to come through. Safflower oil has a very low saturated fat, second only to canola oil. It's similar to olive oil and is used in stir frys or as a salad oil.

Sesame oil has the pronounced flavor of toasted sesame seeds. It's used in many Asian and Indian dishes. The flavor doesn't stand up well to heat, so use it in uncooked dishes or add it at the end of cooking. Peanut oil is also used in a lot of Asian foods. It's particularly good for stir frying or other techniques that require high heat. Finally, walnut oil is high in alpha linolenic acid, one of the omega-3 fatty acids which are thought to be protective against heart disease. Walnut oil gives food a distinctive nutty flavor and is especially good on salads. All of these oils are healthy additions to your diet - in moderation. Remember that one serving of oil is only one teaspoon. Using a cooking spray made with one of the oils or an oil mister can help control the amount you're using.

Understanding Anemia

SCOTTSDALE, Ariz. - Each cubic millimeter of your blood is packed with about 5 million red blood cells (RBCs). Under normal circumstances, they silently go about their job of delivering oxygen throughout the body. But when their numbers are reduced, anemia develops. According to the August issue of Mayo Clinic Women's HealthSource, anemia has many forms, ranging from mild to life-threatening, and it affects about four million Americans, the large majority of whom are women.

The symptoms of anemia usually develop gradually and worsen. Typical symptoms may include fatigue, pale skin, dizziness and a rapid heartbeat.

Iron deficiency anemia is the most common type of this disorder, affecting 20 percent of all women and 50 percent of pregnant women. It's caused by impaired iron absorption, blood loss or an iron-deficient diet. A blood test can diagnose iron deficiency anemia, and your doctor may perform further tests if blood loss is suspected. Iron supplements usually remedy the problem.

Vitamin B-12 deficiency anemia is typically caused by impaired B-12 absorption. B-12 is an important element in the development of RBCs. Some people lack intrinsic factor, a substance in the stomach that's needed to absorb the vitamin. These people will require lifelong injections of Vitamin B-12. People who have a B-12-deficient diet can take supplements.

Hemolytic anemia develops when RBCs are destroyed faster than the body can replace them. This can result from genetic defects in the RBCs' physical or chemical makeup. Sickle cell anemia is one form of hemolytic anemia. Severe infections, immune disorders, mismatched blood transfusions, medications and an enlarged spleen are some other causes of this disorder. Treatment for nonhereditary forms of the disease usually depends on reversing the cause.

Additionally, some chronic diseases like rheumatoid arthritis and kidney failure can cause anemia. Anemia can be an easily treated condition, or it can be serious and life-threatening. If you aren't feeling up to par and think you might have anemia, be sure to discuss your concerns with your doctor.

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