SPECIAL REPORT: Why Americans are Pushing for Alternatives to PPIs

Proton Pump Inhibitors Associated with Increased Risk of Premature Death

By Kimberly Lord Stewart Patients and physicians are getting heartburn on how best to treat digestive health issues. Though the use proton pump inhibitors (PPIs) has dramatically risen in the last decade, opinions are quickly changing on how to best treat digestive disorders like heartburn and gastroesophageal reflux disease (GERD).Read …

Read more

Postnatal supplementation and early life infant stress

Postnatal supplementation with micronutrients could play a role in countering the negative effects of early life stress (ES) for infants. The significance of this recent study shows that when lactating mothers receive adequate essential miconutrients their children are less likely to suffer from cognitive problems later in life as aRead …

Read more

Doctors Rethink Calcium and Fracture Risk Advice

Doctor’s hardened advice to take calcium to prevent age-related fractures is softening. Two studies in the British Medical Journal released in October 2015, shows that increasing calcium intake through dietary sources or supplements does nothing to improve bone health or prevent fractures in older people. The studies suggest that increasingRead …

Read more

PART I Integrative Leadership: An Embodied Practice

healthcare

by Lori Knutson, RN, BSN / Integrative leadership is becoming a social imperative, especially when you consider the elements of Integrative Leadership in the following way: Integrative: “Serving or intending to unify separate things” Leadership: “Going before or with to show the way” Those of us who have been inRead …

Read more

Seven Amino Acids Lower Blood Pressure Equal to Lifestyle Changes

Plant Proteins, Beans, Todays Practitioner

Loading up on beans, lentils, spinach and broccoli could do as much to reduce blood pressure as lifestyle changes. And, the amino acids in meat, fish and dairy could be a good way to reduce arterial stiffness. Research published in the Journal of Nutrition, from the University of East AngliaRead …

Read more