Osteoporosis is a condition in which the bones become brittle and weak, is responsible for about 70% of the hip fractures in Canada, leading to considerable disability. Healthy lifestyle choices begun at an early age combined with proper screening, early detection, and appropriate treatment can offset bone loss and prevent or delay serious complications.

Throughout our lives our bodies go through a process of breaking down old bone material and replacing it with new bone. In our early years, we make more bone than we lose until we reach our lifetime maximum bone mass. For a woman that can happen in her teen years. For men, it’s a little later. At that point, the process reaches a balance and the amount of bone made is about the same as the amount of bone lost. As we age, we begin to lose bone faster than we make it.

One in four Canadian women and one in eight men over the age of 50 will lose so much of their bone mass that their bones will become fragile and break easily. In severe cases, a simple hug can be enough to break a bone. Read the rest of this entry »

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I found this article at the Today Show site on NBC. Celiac disease: What to look for on food labels
Millions in the U.S. suffer from bad food reactions, and celiac disease can be the cause. ‘Today’ food editor Phil Lempert offers a 101 on this condition

Celiac disease, more commonly known as gluten intolerance, affects one in 133 Americans. This lifelong disease causes intestinal problems when eating gluten, which is the common name for offending proteins in wheat (including durum, semolina, spelt, kamut, einkorn, and faro), rye, barley and oats. Gluten is like poison to people with celiac disease.

Celiac affects those who are genetically susceptible. In fact, if one member of a family has celiac disease, about one out of 10 other members of the same family are likely to have it as well. Some may harbor the tendency for a while without getting sick, but then stress, physical injury, infection, childbirth or surgery can actually “activate” the disease. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well.

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss. Those with celiac disease who consistently consume gluten can increase their chances of developing gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Furthermore, gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease. Celiac disease should be quickly and properly diagnosed so it can be treated as soon as possible. Testing is fairly simple and involves screening the patient’s blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on specific areas of the intestines.
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