As most of you know, since GetzWell’s inception Dr. Getzelman has generally discouraged the use of Tylenol/acetaminophen, as even a single dose may deplete glutathione, “the mother of all antioxidants” in the body.

     While only anecdotal, the number of children in the GetzWell practice diagnosed with asthma is less than 0.5%, which is substantially below local and national averages that exceed 9%.

     In many (if not most) pediatric practices it’s been the norm to premedicate infants and children with acetaminophen before administering immunizations. At GetzWell, we have never supported the routine use of Tylenol before, or even after, vaccinations. In the majority of babies, breast milk is protective against post-vaccine fevers (another of breast milk’s myriad benefits!) and there’s solid evidence that Tylenol may blunt the body’s ability to create an adequate immune response to vaccines.

     If you have additional questions about immunizing your child or what to do should your baby/child develop a fever or discomfort, don’t hesitate to give us a call: 826-1701.

How does genetic engineering impact our food?

To put it plainly, genetically engineered (GE) foods, aka Genetically Modified Organisms (GMOs), are produced by using biotechnology to change the DNA of plants and animals by adding genes that are meant to accelerate and modify physical growth. Other ways our food becomes genetically altered is by overexposing crops to harmful pesticides and herbicides, and also by injecting animals with growth hormones.

As we pointed out last time, an obvious sign of genetic alteration is the antibiotic-resistant superbugs produced from over treating animals with antibiotics. And recent studies reveal an increase in super weeds, weeds that have grown resistant to commonly used herbicides and pesticides. In reaction, farmers are forced to use even more herbicides to combat the resistant weeds.

Extensive research reveals that harmful bacteria, chemicals and hormones are present in our food supply. Just Label It, an organization petitioning for the mandatory labeling of GE foods, estimates “…that 60%-70% of processed foods in U.S. grocery stores likely contain some GE material.”

What health risks does GE food pose to your child?

According to an excellent article in KIWI Magazine, Jeffrey Smith, author of Genetic Roulette, asserts that GMOs may greatly increase a child’s susceptibility to food allergies and autoimmune disorders because of children’s rapid growth and vulnerable immune systems. Children (compared to adults) are also likely to consume more GE foods like, corn and soy-based products, which puts them at even greater risk.

The author even touches on studies concerning babies who suffered negative reactions to breast milk. The possibility of a mother passing along GE molecules through her break milk is not a far-fetched concept, having recently reported on how what you eat greatly impacts your baby’s dietary tastes.

With ongoing research consistently drawing connections between diet and well-being, it is difficult to deny that we are only as healthy as the quality of food we put into our bodies. Additionally, the rise of superbugs and super weeds and the steep increase in childhood diagnoses like asthma, allergies and even autism makes it nearly impossible to turn a blind eye  to the potential dangers of genetically modified food.

How do you really know what you’re eating?

Maintaining a healthy diet for your child isn’t about filling them full of just any old fruits and vegetables. Knowing where your food comes from and how it is produced is critical.

The tricky thing about GMOs is that you don’t always know that you’re buying them, and the terms used on labels can be misleading. This is why organizations like Just Label It are fighting to have all GE foods labeled for accurate identification. A report from the Environmental Working Group helps to clarify some of the terms distributors use to promote sales, rather than awareness:

•            “Free range” doesn’t always mean animals were allowed to roam about freely

•            “Organic” = 95% of the ingredients are organic

•            “Made with organic ingredients” =  70% of the ingredients are organic

•            “100 percent organic” = must entirely contain organic ingredients

How can you protect your child from GMOs?

As KIWI Magazine details, there are ways you can limit your child’s exposure to GMOs.  Choose foods that are labeled as “100 percent organic”, “GMO-free”, and “USDA-certified organic.” You can also buy local; get to know organic farmers in your region to ensure you know where your food is coming from.

Overall, knowledge is the key. Stay up to date on the foods that are safe for you and your children to eat. Check out The True Food Shopper’s Guide to Avoiding GMOs published for FREE by the Center for Food Safety.

Please call us at 415.826.1701 to learn more about how to keep your child and family healthy.

But, when it comes to incorporating meat into your child’s diet, just how important is it to go with the organic option? The answer to this question is far more serious than you might think.

Conventional farming methods dangerously choose quantity over quality.

Ongoing research reveals that the methods by which animals are bred, housed, and butchered impact the quality of the meat we consume.

Adding to issues of overcrowding and inhumane treatment, conventional farming methods include pumping livestock with antibiotics and medications not just to treat disease but to spur growth.  As a result, according to this Environmental Health News report on poultry farms, overdosing animals with antibiotics leads to the production antibiotic-resistant bacteria, a.k.a. superbugs, which are turning up in packaged meats sold in our grocery stores. Infections caused by new superbugs are dangerous and very difficult to treat because they are impervious to antibiotics.

A serious occurrence of contamination occurred three years ago when tests detected Clostridium difficile, a deadly intestinal germ found in hospitals, in over 40% of meat products in three national grocery chains. Needless to say, consumers of these products unwittingly put their lives at risk.

Also, a review of Jonathan Safran Foer’s book “Eating Animals” mentions an alarming drug industry statistic claiming, “People are prescribed about three million pounds of antibiotics a year. Livestock are fed nearly twenty-eight million pounds…” These alarming figures indicate that the threat of producing and spreading superbugs is sure to increase as conventional farming methods persist.

So, exactly why are organic meats the better option for your child?

In contrast to conventional farming practices, organic farmers produce healthier, non-antibiotic resistant meat by employing methods intended to prevent disease and reduce the need for antibiotics. Examples of these practices include allowing animals to graze and feed in their natural surroundings as well as providing them a balanced organic diet, and ensuring sanitary and humane living conditions, to put it simply.

By choosing organic meats, your baby will avoid exposure to harmful, factory-produced superbugs and the risk of antibiotic resistance. Just as what you eat impacts your child’s health, the same goes for the animals you feed them. The healthier the farming method, the healthier your child will be.

At GetzWell, we’re passionate supporters of going organic as an essential way to arm your child against disease. If you’d like to learn more about the benefits of an organic diet you may reach us at 415.826.1701.

We’re all familiar with the old adage ‘you are what you eat’. Well, that’s not all. New studies shed light on just how influenced your baby is by what you eat, too!

This fascinating article from NPR reveals exciting research about how what you eat during your pregnancy can help shape your baby’s taste buds and flavor preferences.

According to Julie Mennella from the Monell Chemical Senses Center, your baby consumes several ounces of amniotic fluid a day, which is flavored by the foods and beverages you ingest. She notes that at about 21 weeks, your baby can actually taste these flavors!

Garlic, vanilla, carrot, anise, and mint are just few examples of the endless flavors your baby can experience in utero.

Expand your baby’s palette before their first bite.

Not only does your baby directly benefit from the nutrients you consume, these studies also indicate that babies develop memories of the flavors they are exposed to prenatally.

As a result, babies whose mothers consume varieties of spices and herbs are likely to prefer these foods and flavors from very early ages. Developing a sophisticated palette before birth can really help set the stage for lifelong healthy eating habits.

The proof really is in the pudding.

We cannot stress enough how important a nutritious diet is to your baby’s overall health. Exposing your child to fresh produce and tasty spices before and after birth really is the first step in preventive health.

To learn more about this topic, check out our previous post on what more you can do to arm your child with a lifetime of healthy eating habits. Additionally, our greening the womb series points out the importance of healthy eating during pregnancy and how it influences your child’s life-long health.

Give us a call and let us help you choose a nutritional plan that’s fit for you and your little one– 415.826.1701.

“Eat your vegetables!” — a classic, and common plea from desperate parents to kids with turned up noses. And yet many could argue that our hectic lifestyles and the convenience of packaged foods have quieted this age-old battle.

But just how important are fresh fruits and vegetables for your child? The answer is clear and simple: CRITICALLY.

The link between diet and health is undeniable. According to this recent New York Times article, many life-threatening diseases scarily prevalent today – heart disease, Type 2 diabetes, and certain cancers — are entirely preventable, even reversible, with a healthy diet and exercise. Take this alarming statistic, for instance, nearly 90 percent of heart disease is lifestyle related. 90 percent!

Preventing disease is all the more reason to ensure your child eats a healthy diet, and much to your surprise, doing so doesn’t have to be an uphill battle.

Help your child develop a healthy palate from the get-go.

Did you know that introducing fresh fruits and vegetables into your baby’s diet can set him/her up with good eating habits in the future? New research from the De Montfort University has revealed that babies who start on solids of fresh home-cooked meals are more likely to consume more fruits and vegetables throughout childhood than those regularly fed packaged baby food.

As the article indicates, there is growing concern that the prevalence of pre-packaged products has interfered with children getting their recommended vegetable servings. These foods are not as rich in vitamins and nutrients, nor are they as flavorful as freshly prepared dishes.

Such is why early exposure to a variety of fresh fruits and veggies is important to your child’s health–they stand a greater chance of forming a sophisticated taste for healthier foods—which in turn can lead to healthy habits and disease prevention.

How can you get more veggies into your veggie-resistant child?

There are fun and creative ways to ensure your veggie-cautious child is getting his or her daily dose of fruits and veggies. A recent study with preschoolers revealed that with the help of a food processor, you can easily fortify some of your child’s favorite dishes with vitamins and nutrients by mixing servings of pureed vegetables. A carrot here, a cauliflower there –they’re none the wiser and you can rest easy.

What else can you do to keep your child on a healthy regimen? Eat your vegetables! Children learn by example and they’re usually interested in whatever you’re having. Taking the time to make home-cooked meals can really make all the difference for you and your family. Promoting healthy eating will grant them the greatest gift of all—lasting health.

Want to learn more about building and maintaining healthy eating habits? Give us a call and we’ll provide custom nutrition counseling for you and your baby – 415.826.1701.

Barker, D.J.P. “Fetal Origins of Coronary Heart Disease.” http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2550226/pdf/bmj00601-0037.pdf

Giscombe, C. L. & Lobel, M. (2005). Explaining disproportionately high rates of adverse birth outcomes among African-Americans: The impact of stress, racism, and related factors in pregnancy. Psychological Bulletin, 131(5), 662-683. Retrieved from PubMed database.

Glynn, L. M., Hobel, C. J., Sandman, C. A., Schetter, C. D. (2008). Pattern of perceived stress and anxiety in pregnancy predicts preterm birth. Health Psychology, 27(1), 43-51. Retrieved from PubMed database.

PVC shower curtains:  http://www.chej.org/showercurtainreport/documents/VV%20national%20final.pdf

Paul, Anne Murphy.  Origins: How the Nine Months Before Birth Shape the Rest of Our Lives. www.anniemurphypaul.com/

Steingraber, Sandra.  Having Faith, An Ecologist’s Journey To Motherhood. www.steingraber.com

Center for Environmental Health: www.ceh.org

Making Our Milk Safe: www.safemilk.org

Campaign for Safe Cosmetics: www.safecosmetics.org

Physicians for Social Responsibility[SF chapter]: www.sfbaypsr.org

Breast Cancer Fund: www.breastcancerfund.org

Pesticide Action Network: www.panna.org

Childbirth Connection: www.childbirthconnection.org

Children’s Environmental Health Network: www.cehn.org

Coalition for Improving Maternity Services: www.motherfriendly.org

Collaborative on Health and the Environment: www.healthandenvironment.org

TEDx The Endocrine Disruption Exchange: www.endocrinedisruption.com

Environmental Working Group: www.ewg.org

Healthy Child Healthy World: www.healthychild.org

Natural Resources Defense Council: www.nrdc.org/breastmilk

Science and Environmental Health Network: www.sehn.org

Sandra Steingraber: www.steingraber.com

UCSF Report: Shaping Our Legacy: www.prhe.ucsf.edu/prhe/pubs/shapingourlegacy.pdf

Women to Women Discussion on Endocrine Disruptors: www.womentowomen.com/detoxification/endocrinedisruptors.aspx

Washington Toxics Coalition’s Early Exposure Study: www.watoxics.org/publications/earliest-exposures

Dr. Mark Hyman: www.drhyman.com

Institute for Functional Medicine: www.functionalmedicine.org

** A special thanks to EcoBirth for helping to compile resource links! **

In the short-term, kids in the kitchen are:

• More likely to try a diverse array of healthy foods, thus decreasing the risk of developing food allergies and ensuring the consumption of bioavailable vitamins, minerals, essential fatty acids, amino acids and other building blocks.
• Likely to feel that they are accomplishing something and contributing to their family’s well-being.
• More likely to sit down to a family meal when they helped prepare it.
• Avoiding time spent in front of the TV or computer while they’re cooking.
• Typically not eating junk food when they’re cooking a meal at home.

In the long-term,

• Learning to cook is a skill your children can use for the rest of their lives.
• Kids who learn to eat well are more likely to eat healthfully as adults, reducing their chances of developing chronic conditions like diabetes or heart disease.
• Positive cooking experiences can help build self-confidence.
• Kids who cook with their parents and develop positive relationships and open lines of communication along the way may be less likely to abuse drugs as teenagers.

Starting with simple dishes like pasta, sandwiches, salads, or smoothies with children as young as 2-3 years of age can set the stage for success and confidence in the kitchen.

Children under 5 years of age can help:

• Spread peanut butter on bread.
• Cut banana slices with plastic knife.
• Wash and scrub fruits and vegetables.
• Wipe off the counter top.
• Tear lettuce or snap beans.
• Shake plastic bags full of different ingredients.
• Pour ingredients from pre-measured cups.
• Stir or mix ingredients.
• Whisk ingredients.
• Place food on baking sheets or trays.

Older children can grow into many tasks like:

• Cracking and separating eggs.
• Reading some recipes by themselves and inventing their own.
• Using the electric mixer.
• Stirring food over the stove (with adult supervision).
• Grating cheese.
• Cutting vegetables and fruits (with adult supervision if needed).
• Setting the table for dinner.

Dr. Nasta’s Kid-Friendly “Chicken Fingers” Recipe (without the chicken!)

Prep time 15-20 mins.  Cook time 10-12 mins.

• 1/2 cup whole wheat flour
• 1/2 tsp unprocessed salt, divided
• 2 free range eggs, lightly beaten
• 3/4 cup whole wheat bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1 tsp dried basil
• 1/2 tsp dried oregano and 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 1 lb extra firm organic/non-GMO tofu, drained and patted dry
• 2 tbs olive oil

parent + child: Gather 3 medium size bowls and put them on the counter.

child: Measure the flour and 1/4 tsp of the salt.  Mix together in one of the bowls.

parent + child: Crack the eggs into the second bowl and then whisk gently.

child: Measure the bread crumbs, cheese, basil, thyme, oregano, 1/2 tsp salt, and sage in the third bowl and mix.

parent + child: Slice tofu into 8 rectangles by cutting the block into 4 equal pieces and then cutting each piece in half.

parent + child: Roll each piece of tofu in the flour, then coat them with egg, and finally cover them with the bread crumb mixture.  Set aside on a separate plate.

parent: Heat a large saute pan or skillet over low-medium heat.  Add the olive oil, then place each piece of tofu in the pan.  Flip after 4-5 minutes.

child: Prepare for the cooked tofu fingers by putting a paper towel on a plate.

parent: When tofu fingers are crispy, place on the paper towel.  Serve hot, with marinara dipping sauce!

A: My goal in counseling parents about solids is to emphasize healthy eating and to teach them how to positively shape their child’s taste preferences. A growing body of research shows that babies’ palates are influenced before birth. Maturing in the “amniotic soup” infants taste the foods their mothers eat. This process of “sampling” foods continues for breast-fed children, as mother’s milk takes on the flavors of what she consumes.

While processed rice cereal is a common first food, it has limited nutrients and can be constipating. Minimally manipulated and tasty whole foods such as fresh vegetables, fruits, eggs, and meats are superior. A variety of organic and richly colored foods tastes better and ensures more nutrients, antioxidants and fewer toxins. Exposing children to variety early on will encourage interest, acceptance and openness to trying new foods and flavors.

Feeding your baby can be a fun process of introducing the many different flavors and textures of whole foods. You can gradually add seasoning with herbs and spices, garlic or onion.  Our little ones love tasty food as much as we do!

Q: Shouldn’t I only give one new food every 5^th day?

A: The rule of “one new food every 5^th day” has not resulted in fewer allergies in kids. While the American Academy of Pediatrics says not to limit any first foods, this conflicts with the advice most pediatricians give. In fact, emerging research suggests that introducing more variety from the get-go results in babies liking more things. Don’t be discouraged if your baby makes faces or seems not to like something on the first try. Sometimes kids need to be exposed to a certain flavor 15 to 20 times before liking it! Stay the course, continue to offer the same food (perhaps prepared a little differently) every few days, and your patience will pay off.

Q: My two-year-old is a terrible eater. I’m afraid I cave in to his bad habits by giving him things like bananas, crackers and pasta. How do I change?

A:  It’s our job as parents to provide nourishment so our child grows and thrives. Because we fear our child may “go hungry” when he won’t eat what we’ve offered, we risk giving in to the notion that allowing something highly processed–and usually white–is better than nothing at all.

Healthy children don’t starve themselves. If they eat less one day, they typically consume more the next. Providing consistent limits and structure, even with foods and meals, helps your child feel safe and secure. While it will require a lot of patience and conviction up front, this approach will be better for everyone in the long run.

Gather as a family for dinner and model enjoyment of the food you’ve cooked. Take your child to the grocery store or farmers’ market and invite him to participate in the selection of ingredients. Sticking to the periphery of the store and avoiding the center aisles will ensure exposure to whole, fresh food rather than packaged/processed stuff. At home, involving your kids in meal preparation can be a fun and new way of engaging them with food.

Wean yourself off the “fallback” snacks and foods. If your child refuses a food you offer, require him to take a single bite. If he decides not to eat what you’ve cooked for dinner, that’s OK. Remind him that he’ll be extra hungry for breakfast and let him know what his morning food options will be (e.g. eggs prepared just the way he likes them, whole cooked oats with a little maple syrup, almond butter and cinnamon, fresh fruit and plain yogurt, or a healthy smoothie).

A picky eater’s behavior won’t change overnight, but you may be surprised by what happens if you set some ground rules, consistently stick with them and involve your child more in the kitchen.

Author: Julia Getzelman, MD

Fevers are part the body’s effort to activate the immune system, so they are one of our innate protective mechanisms. Most fevers are good for children because fevers help them to fight infection.

The body’s temperature normally fluctuates throughout the day and peaks in the late afternoon and evening. For instance, an oral or axillary (under the arm) temperature can be 97.6° F  (36.5° C) in the morning and go to a high of 99.5° F (37.5° C) in the evening. Similarly, a rectal temperature can be as low as 98.4° F (36.9° C) in the morning and become as high as 100.3° F (38° C) in the late afternoon.

If your child has a fever, remember to stay calm and use the following definitions to put your child’s fever into perspective (If your child is less than 6 months old, then you should immediately call your doctor.):

• 100-102 F (37.8-38.9 C)  Low grade fevers are beneficial (Try to keep temps here*)
• 102-104 F (38.9-40.0 C)  Moderate grade fevers are beneficial*
• > 104 F (>40.0 C)       High fevers cause discomfort but are harmless
• > 105 F (>40.6 C)       Higher risk of bacterial infection
• > 108 F (>42.2 C)       The fever itself can be harmful

Many people mistakenly believe that fevers cause brain damage and that temperatures above 104° F (>40° C) are dangerous. However, fevers caused by infection do not produce brain damage. Only body temperatures over 108° F (42.2° C) can cause brain damage, and body temperature only climbs to this level with very high environmental temperatures. (Example:  being inside a closed car on a hot day.)

Fevers only need to be treated if they cause discomfort, and these are usually fevers over 102 or 103° F (38.9 or 39.5° C). The exact number of your child’s temperature or fever is not as important as how your child looks and feels. Is he/she alert, interactive, curious despite the fever? Is he/she drinking and urinating?  Is he/she complaining of pain or very uncomfortable?  These are the questions that should be asked to determine if you should seek out a doctor’s care (* unless your child is less than 6 months of age, then you should call your doctor immediately).

If you treat a fever, temperatures don’t always normalize. With treatment (removal of clothing, cool bath, ibuprofen), temperatures often drop 2 or 3 degrees Fahrenheit (1-1.5° C), usually enough to allow your child to feel a little better. And if the fever “doesn’t break,” this isn’t cause for alarm. There is no greater risk that a fever that doesn’t come down is caused by a serious infection. Fevers that don’t respond to fever medicine (usually ibuprofen or acetaminophen) can be caused by viruses or bacteria.  And there are no medicines that kill viruses.

Fevers will not continue to climb higher and higher if not treated. Fevers from infection usually stop rising at about 105-106° F (40.6 or 41.1° C) or lower, because the brain’s thermostat keeps body temperatures lower than this.

Not every child with a fever is at risk for a febrile seizure. Only about 4% of all children will ever have a febrile seizure. If your child has a febrile seizure, though it is scary to watch, they cause no permanent harm and usually last less than 5 minutes. Children who experience febrile seizures have no increased risk of developmental delay, learning disability, or epilepsy.

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Symbio is a collaboration between two partners, Noelle Cochran, PsyD and Lele Diamond, MFT. They are both specialists in infant and toddler mental health with extensive backgrounds in child development and family psychology. Symbio was borne of their shared desire to provide a multifaceted resource for families with young children.