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Breast Thermography in Light of Current Mammogram Recommendations

December 1, 2009

With the new US Preventive Services Task Force (USPSTF) recommendations of waiting to have regular mammography until age 50 I keep thinking about breast thermography . This is a non-invasive view of heat in the body. It is not the same view as a mammogram, as it does not actually detect tissue, but rather tissue’s potential to have a growth or the peripheral signs of a tumor. A tumor, to really grow and thrive needs to have a blood source. Cancerous tumors are able to create their own blood supply and when this happens the surrounding structures get heated, this change is what can show as an area of concern on a thermogram.

What I really wonder is how thermography can be used in lieu of mammography? From my understanding to actually “see” a tumor a screening mammogram is required as a first step and then following up with thermography as an annual screen could be an alternative to annual mammography. What the new USPSTF screening recommendations lack is really any discussion of risk of annual mammography, which is an x-ray. There is some risk to annual x-rays. X-ray machines are is no longer an option in the shoe store any more. And obstetricians have stopped the regular practice of x-raying pregnant women’s pelvis’s – just to be sure the head will fit.

So, since x-rays are not healthy I certainly hope the USPSTF and ACOG and all other stake holders seriously consider thermography and put their research dollars into a diagnostic method that does not pose a cancerous risk unto itself.


Southern Beans and Greens

November 17, 2009

1 tablespoon olive oil
3 cloves garlic, chopped
4 cups water or vegetable stock
2 teaspoon dried oregano
pinch cayenne pepper
4 cups kale, collards or mustard greens, washed, cut into bite size pieces
1 large Spanish onion, chopped
2 15oz. cans black eyed peas, undrained
1 28 oz. can crushed tomatoes, undrained
1 1/2 teaspoon cumin
2 teaspoon salt
1 tablespoon cider vinegar (optional)

In a large soup pot, heat the olive oil over medium heat. Saute onion and garlic for about 2 minutes. Add beans, greens of choice and water or stock. Bring to a boil, cover and gently boil until greens are tender, about 15 minutes. Add tomatoes and seasonings and simmer another 15 minutes. Adjust seasonings to taste.
By: Polly Pitchford, Full Spectrum Healthâ„¢

Good Greens

November 4, 2009

Here is a great recipe for whatever needs to be said here. Please include a nice intro here and why this yummy dish is worth eating.

  • 1 bunch greens (kale, Swiss chard, spinach) cleaned and chopped (large pieces)
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 tablespoons pine nuts
  • (optional) 3 tablespoons golden raisins
  • (optional) salt and fresh ground black pepper to taste
  • vinegar (balsamic or apple cider) to taste

In large skillet heat oil on medium, add garlic and lightly saute. Add washed greens and toss until wilted (1-3 minutes), add nuts and raisins if using. Serve once heated thoroughly, do not overcook, sprinkle with vinegar to enhance the flavor.
Goes well with broiled fish, baked tofu or eggs.

Eating dandelion greens:

Add to soups, mix in with baby salad greens, or try them mixed with other greens in the above recipe.

Gluten-Free Pumpkin Muffins

October 20, 2009

Craving pumpkin bread this time of year is only what nature intended us to crave! Now that I’m a gluten-free baker I’ve found some super delicious websites for all that I crave. Check out the recipe we made this morning. link

The girls loved the muffins, so moist and great with a dash of butter. I didn’t have all the flours she listed so I used 1/2 c of brown rice flour 1/2 cup of white rice flour and 2/3 c sorghum flour instead of her combo of 2/3 c tapioca, 1/3 c br rice, 1/3 c sorghum, 1/3 c millet.
I just left the chocolate chips out and sprinkled a few on top, just for flavor of course! Also I used nutmeg instead of ginger.