Jerry the Blogger

New research suggests there is a link between vitamin D insufficiency and the severity of asthma symptoms.

Researchers from Harvard Medical School conducted a study with 616 children with asthma in Costa Rica and discovered that serum levels of vitamin D were inversely linked to several indicators of allergy and asthma severity, including hospitalizations for asthma and use of inhaled steroids. The study will appear in the first May issue of the American Journal of Respiratory and Critical Care Medicine.

Previous studies have suggested that vitamin D may affect how airway cells respond to treatment with inhaled steroids, but this is the first study of vitamin D and disease severity in children with asthma. Each child in the study was assessed for allergic markers, including both allergen-specific and general sensitivity tests, and assessed for lung function and circulating vitamin D levels.

Researchers found that children with lower vitamin D levels were significantly more likely to have been hospitalized for asthma in the previous year, tended to have airways with increased hyperreactivity and were likely to have used more inhaled corticosteroids, all signifying higher asthma severity. These children were also significantly more likely to have several markers of allergy, including dust-mite sensitivity.

While it might sound simple to include more vitamin D in your diet, it may not be that simple. Vitamin D, unlike most other nutrients, is primarily synthesized in the body rather than consumed. Because about 90 percent of circulating vitamin D is produced by the body in response to sun exposure, deficiency is often related to behavioral issues rather than an inadequate dietary intake. Increased time spent indoors, increased use of sunscreen and sun-protective clothing all lead to decreased levels of vitamin D. Dietary sources of vitamin D, primarily fortified foods and fatty fish or fish oils, and vitamin D in current multivitamin preparations are unlikely to make up the deficiency.

That being said, doctors do believe that vitamin D rich foods such as salmon, cod, sardines, mackerel, some types of sun-ripened mushrooms, and shrimp can have heath benefits. The FDA recommends 400 IU (international units) of vitamin D per day, and just one gram of sun-treated shiitake mushrooms (about one tenth of one mushroom) would give you 460 IU. This is just something else to consider if you or a member of your family suffer from asthma.

April 22 is Earth Day, but it also might be a day for you to help yourself and the planet at the same time. According to a study published in the International Journal of Epidemiology, Maintaining a healthy body weight is good news for the environment.

Food production is a major contributor to global warming, and a lean population consumes almost 20% less food and produce fewer greenhouse gases than a population in which 40% of people are obese (approximately the current percentage of obesity in the USA today). Transport-related emissions are also lower among lean people because it takes less energy to transport slim people. Researchers at the London School of Hygiene and Tropical Medicine's Department of Epidemiology and Population Health estimate that a lean population of 1 billion people would emit 1.0 GT (1,000 million tonnes) less carbon dioxide equivalents per year compared with a fat one.

Losing weight and staying slim is good for health and for the environment. Of course, there are other contributing factors with a negative impact on the environment, such as fuel inefficient vehicles and people choosing to drive rather than walk, but based on this latest study it's reasonable to believe that weight management might help save the planet at the same time you're saving your health.

I have always loved Mexican and "Tex-Mex" foods. I consider a good burrito to be essential comfort food the same way that many people consider apple pie and ice cream to be an essential dessert. Bean burritos are also a great way to stay healthy because beans are loaded with fiber, protein, and little or no fat (depending on the types of canned beans you choose). Here's a quick and easy recipe for making tasty bean burritos that are healthy and delicious.

Ingredients:

• 1 onion, chopped fine
• 4 garlic cloves, minced
• PAM Olive Oil Cooking Spray
  
• 1 can Luck's Fat Free Pinto Beans, rinsed and drained
• 1 can of Rosarita Green Chilies and Lime No Fat Refried Beans
• 1 cup Hunt's tomato sauce
• 2 teaspoons ground cumin
• 1 chopped jalapeno pepper (optional)
  
• 12 flour tortillas (8-inch size) warmed
• 1 1/2 cups grated Monterey Jack (optional)
• Guacamole and tomato salsa (optional)
  

Cooking Instructions:

In a large skillet cook the onion and the garlic in the PAM Olive Oil cooking spray over low-medium heat, stirring, until the onion is softened, add the pinto beans and refried beans. Add the Hunt's tomato sauce, the cumin, the jalapeno peppers (if desired), and use sea salt and black pepper to taste, simmer the mixture over medium heat, stirring, for 3 to 5 minutes, or until it is thickened slightly.

Warm the tortillas in a microwave for several seconds. Take one warmed tortilla at a time and keep the others covered while you spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas. You can either use a "wrap" technique to close the ends of the burritos or you can keep the ends open. Arrange the burritos, seam sides down, on a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 5-10 minutes. Serve the burritos with the guacamole and the salsa.