Hold the Worms: Can Sushi Really Make Me Sick?

I love sushi. Not sure if it's really the taste, texture and wasabi that I get cravings for or the longing for the ritual of eating daintily with chopsticks off of cool, Asian pottery that makes me drool. But I do know this my sushi days may be over after I read a recent report that warns that eating raw or undercooked seafood--such as sushi and sashimi--increases my risk of infection by parasitic worm larvae.

Eew. I just lost my appetite for anything edible.

Of course there is always a risk getting sick when you eat anything raw--but I'm a little freaked out after hearing that there may be little worm eggs in my sushi that could cause severe stomach and intestinal problems such as diarrhea, cramping and vomiting--symptoms so bad that could land me in a hospital emergency room.

Raw or undercooked seafood can contain larvae of a parasitic worm called Anisakis (round worm). While the worm itself can't survive in humans, the larvae can attach to the tissues lining the stomach and intestines, resulting in severe abdominal symptoms, Japanese researchers said.

Here is a photo of raw grouper with the larvae:



Ok, so the researchers say that in most cases, the larvae eventually die, and the symptoms usually resolve on their own. But some people may experience small bowel obstruction.

If anisakiasis is in your stomach doctors can easily diagnose this by endoscopy, but it's much more difficult to diagnose if it's in your small intestine, according to the Japanese study.

It's important to note that Anisakiasis symptoms can mimic those of other digestive problems and may be misdiagnosed as appendicitis, stomach ulcers, or peritonitis, according to the researchers.

So should you avoid sushi? Well, that's up to you. The study didn't say not to eat sushi or sashimi--but as for me, it may not be anytime soon.

Source: Science Daily

Natural Resistant Starch: Does This Old Fiber Have Modern Health Benefits?

I came across a study published in Nutrition Today that suggested we may be overlooking the potential health benefits of natural resistant starch. I thought to myself, what is this stuff anyway? And it certainly doesn't sound very appetizing either. I breathed relief when I learned that natural resistant starch is a type of dietary fiber that is consumed in a variety of carbohydrate-rich foods such as beans, bananas and cold potatoes--and even my favorite legume--lentils.

Curious, I did some exploring and found that a recent conference, "The New Fiber Story: Natural Resistant Starch," brought together top experts from around the world who touted the health benefits of natural resistant starch that somehow ferments in the large intestine. And guess what? They say this dietary fiber could help with weight control, diabetes management and digestive health.

"The key to these benefits is the way resistant starch is digested, said Dr. David Topping a senior scientist, CSIRO National Research Flagships, Australia. While most starches are digested in the small intestine and absorbed as sugar, resistant starch gets its name because it resists digestion until it reaches the large intestine. There, through fermentation, it takes on many of the roles of other undigested carbohydrates long recognized as dietary fiber -- while providing some unique additional benefits, " according to an October 16 press release.

Constipation, colorectal cancer, diabetes, and inflammatory bowel disease are emerging as serious issues in developing countries as their levels of prosperity rise, as well as in affluent westernized countries, according to Topping, adding that fiber is the key to lowering the risk of these diseases. "It is no secret that we need much more fiber in our diet but it is the type of fiber that can make real improvements in our health."

Here are some highlights from the conference, according to the press release:

Dr. Janine Higgins, Assistant Professor, Center for Human Nutrition, University of Colorado at Denver and Health Sciences Center, reviewed research showing how resistant starch lowers the post-prandial glucose and insulin impact of foods, improves insulin sensitivity and may increase satiety -- all important factors in reducing weight gain and risk for diabetes. She presented research indicating that consuming resistant starch makes the body prioritize fat metabolism over carbohydrate metabolism. This "fat burning" effect of resistant starch could result in lower body fat in humans, which has been seen in animal studies, if consumed over the long-run. Dr. Higgins also shared new research demonstrating that resistant starch prevented weight re-gain after weight loss almost as much as exercise in animals.

Dr. Michael Keenan, Associate Professor, Division of Human Nutrition and Food, Louisiana State University AgCenter, demonstrated how natural RS is fermented by the bacteria in the large intestine where they produce short-chain fatty acids. Dr. Keenan's research shows that these fatty acids turn on the production of two gut hormones, Peptide YY ("PYY") and Glucagon-like peptide-1 ("GLP-1") that play an important role in signaling our bodies to start or stop eating. Surprisingly, cellulose, another dietary fiber that provides bulking but is not fermented, did not have the same effect. According to Dr. Keenan, gastric bypass surgery also results in increased levels of these two hormones. Dr. Keenan shared new research demonstrating that high levels of dietary fat interfere with the fermentation of natural RS and prevents the increase in GLP-1 and PYY that is seen with low and moderate fat diets. This indicates that the fermentation process may be even more important than caloric intake.

Dr. Topping also explained how dietary consumption of resistant starch may reduce the risk of colorectal cancer and other colonic diseases. African Americans have high rates of large bowel disease, but native populations, such as in South Africa, that consume traditional diets high in unrefined grains have very low rates of these diseases. It had been believed that the traditional diets were high in fiber, but they are actually not -- they are high in resistant starch. The fermentation of this naturally occurring resistant starch may be responsible for the reduced rate of disease.

Should I eat more natural resistant starch?

No, we don't need to start gorging ourselves on beans, pasta, rice and bananas. Instead, we need to set "doable goals," about eating more resistant starch, according to Hope Warshaw, an author and diabetes expert. She said that it's important to make small behavior changes that could lead to big impacts on health.

Warshaw and Oldways, a small food-related think tank that sponsored the recent conference, are calling for Americans to start by simply doubling their resistant starch intake.

"Americans consume just less than 5 grams of resistant starch daily, on average, while scientists suggest 15-20 grams or more may be optimum for health. In countries where rice and pasta are diet staples, resistant starch intake is more than double our national average, and in China it is almost 3 times greater, said K. Dun Gifford, president, Oldways in the October 16 press release. "Consumers can double their current resistant starch intake easily by enjoying beans or bananas, or cold potatoes, rice and pasta which all contain naturally-occurring resistant starch."

Now, I know from personal experience that some of these resistant startches, like beans and pasta, really bother me. And for those who have Celiac Disease, eating pasta that isn't gluten free is a no-no. So even though the latest news about the possibility of the health benefits of resistant starches are too important to ignore, not all foods will work for everyone. That's why it's important to understand your body and how it reacts to the foods you eat. It's helpful to keep a food journal so you can see how you feel after you eat certain foods.

And if you're experiencing ongoing bouts of constipation, bloating, gas, abdominal pain and/or diarrhea--you should see your doctor. It may be helpful to ask your doctor, nutritionist or other health provider if you should or how you can work these resistant statches into your diet, especially if you have diabetes or another health condition, or are trying to control your weight.

FYI
Here is a good Q & A on Resistant Starch that I found on About.com

All the best,

Gastro Girl

Pearl Jam guitarist Mike McCready: Rock Star Life and Crohn's Don't Mix

Pearl Jam guitarist Mike McCready, who has battled Crohn's disease for 20 years, says the rock star life and Crohn's don't mix.

Crohn's disease, a type of inflammatory bowel disease (IBD), is a condition in which the lining of your digestive tract becomes inflamed, causing severe diarrhea and abdominal pain. The inflammation often spreads deep into the layers of affected tissue. Like ulcerative colitis, another common IBD, Crohn's disease can be both painful and debilitating and sometimes may lead to life-threatening complications.

In a live and very candid online interview on October 9,2007 McCready told Healthtalk listeners how he's managed his Crohn's disease--a journey that wasn't always easy. This journey was one that forced the talented musician to take a hard look at his lifestyle and how it affected his body, which at times failed him at the most in opportune times--including when he was traveling on a tour bus, onstage in front of thousands of fans and even driving around Seattle in his car.

What I found particularly interesting, was McCready's openness. He admitted to self medicating with marijuana, valium vicodin to quell the pain and escape from the reality of Crohn's.

"I was self-medicating because of the burden of dealing with Crohn's," McCready said. "I wanted to do drugs to feel better about having Crohn's." Ironically, his behavior made his symptoms worse, as did smoking, which he says is the "worst thing for someone with Crohn's."

"I could tell my Crohn's was 10 times worse when I smoked--I could feel it in my intestines as soon a I took a hit."

But he eventually realized his self-destructive ways were not only making his Crohn's disease worse, it was hurting his family and friends, who finally intervened.

Breaking his bad habits

McCready quit smoking cold turkey and entered a rehab and medical detox program. In his interview, McCready couldn't stress enough how crucial it is for young Crohn's patients to listen to their doctors and not try to self-medicate with drugs and alcohol, like he did. As a self-proclaimed advocate for Crohn's disease (he has even inspired his fans to raise money for Crohn's reaserch, summer camps and awareness) and as a spokesperson for the Crohn's and Colitis Foundation of America, McCready says he is most excited about helping others live better with the disease, especially young people.

He mentioned a book, Breaking the Vicious Cycle, which he credits as a jump-start to his remission. Although, it is a very strict diet, eliminating all starches and refined sugars, McCready said it was a great way to undertsand how diet plays a significant role in managing Crohn's disease.

Now, McCready says his diet is mostly a lot of fish and rice, not a lot of sauces starches or refined sugars. After trying a vareity of meds over the years, including Remicade and Prednisone, McCready is now managing his disease with weekly self-injections of Humira. He also takes probiotics which he says help him have firmer bowel movements.

McCready says he's been in remission for two years, the longest period of time he gone without any flare-ups. But he's still concerned and appalled at the way insurance companies treat Crohn's patients, requiring them to first pay for meds out of pocket to see if they work--before the insurance company will pay.

"I've had to go through this prior-authorization twice--and I have a big problem with this. It should be about helping people who are sick and it's all about the bottom line. If this happens to me and I can afford it, I can only imagine what poor people and kids have to go through."

As for his best and worst moments living with Crohn's, McCready says his best is getting to talk about the disease, meeting people, especially kids, who are living with Crohn's.

The worst?

McCready says he's had lots of those, and yes, he's been onstage, in extreme pain with no other choice but to soil his pants right there in front of his band (who he says know all about his condition and are extremely supportive) and thousands of fans.

But opening for his favorite band of all time, the Rolling Stones, takes the cake.

"We were opening up for Rolling Stones in Oakland and a minute before we had to go on I had a Crohn's attack...I'm about to lose it and I told Eddie [Veder] to open with "Sometimes" since I'm not really in it. I ditch and go find a bathroom. So there I am in the a porta-potty listening to us [Pearl Jam] open for the Rolling Stones.

Want more?

Listen to Mike McCready's full interview at Heathtalk

What you need to know:

Signs & Symptoms of Crohn's disease

IBS and IBD: Q & A

Crohn's Diagnosis Not Always Easy: Read Jill's Story

Get Support

Join Patient Advocate Jill Sklar's Crohn's and Colitis Support Group

Read Living With Crohn's

Gastro Girl's 10-day Yoplait Yo-Plus Challenge

Probiotics are becoming the hippest food enhancer since fiber. And for me this isn't a bad thing--if it helps keep my digestive system on track. So I was flattered when the thoughtful folks at Yoplait asked me if I'd like to try their new yogurt, Yo-Plus. The company must have read my mind (or my digestive system) as I've been struggling to keep things moving and grooving for some time. Like a lot of you, I'm trying to manage IBS symptoms including gas and bloating and the inability to stay regular, which have caused me great discomfort over the years.

So you can imagine my excitement when the Yoplait representative generously sent me a ten-day supply of Yo-Plus after I volunteered to take this 10-day challenge.


I'll admit I was a bit skeptical, as I really wondered if a yogurt, specifically formulated to help my digestive system could really do the job.

But when I saw the cups of strawberry and vanilla yogurt (two of my favorite yogurt flavors of all time), I put my objective journalism cap on and began the challenge two weeks ago.


So does it taste good?

Let me just say that I've always been a fan of Yoplait yogurt, as I find this brand to be among the creamiest, even the low-fat versions. Yes, I had expectations for the company's latest yogurt. And boy was my mouth rockin' after one spoonful of Yo-Plus. Yea, baby--the creamy, texture of Yo-Plus did not disappoint this Yoplait groupie. I dived into the strawberry version first and it was delicious--full of fabulous fruity fun.


You would never know this yogurt was packed with probiotics, prebiotics, including three grams of fiber. A yogurt full of fiber? This is a Gastro Girl's digestive dream come true.


And after I tasted the heavenly vanilla version the following day, I knew my 10-day Yo-Plus challenge would be delicious. And if it really helped make my gut happy, well that would be a bonus. By the way, Yo-Plus also comes in cherry and peach.


What's in Yo-Plus that makes it's so special?

The unique Yo-plus blend of probiotics and prebiotics, including three grams of fiber is called Optibalance.

Now probiotics are the good, friendly bacteria that your body needs to stay healthy and prebiotics are the fiber that helps sustain the growth of the friendly bacteria in your digestive tract. We need these two to keep the bad bugs out of our system.


Have more questions? Check out the FAQs on the Yo-Plus site.


Bottom line: Did Yo-Plus help my digestive system?

I will admit that for 10 days, I looked forward to starting my day with the 4 oz. cup of Yo-Plus. Some days, I even had another Yo-Plus in the afternoon. I did notice a difference about day three--I felt a little less bloated, and my gut felt calmer. Now, I didn't conduct a controlled trial or make any significant diet changes. So of course my assessment of whether or not Yo-Plus actually helped my digestive system is totally subjective. Placebo effect? Who knows.

But it's been past the 10-day challenge now, and I'm still getting my daily Yo-Plus on. I liked Yo-Plus so much I went out and bought more--including the Peach flavor, which was every bit as good as the other flavors I'd tried.

For me the serving size was perfect. Additonally, each serving has only 110 calories, and 1.5 grams of fat. Another big plus for me, was that Yo-Plus contains no artificial sweetners--which for some people aggravate their digestive system. Yes, Yo-Plus contains sugar--but with proper exercise and a balanced diet I'm not worried about the sugar!

I agree with Yoplait, that Yo-Plus can help my body to regulate its digestive health naturally. But, as Yoplait states on it's website, "Yo-Plus is not a treatment or cure for any medical disorder or disease. If you're experiencing any difficulty or discomfort with your digestive system, you should contact a healthcare professional immediately."


Yo-Plus gets Gastro Girl's Good for Your Gut approval!

Note: Gastro Girl and Revolution Health were not paid to endorse this product. All opinions expressed here are based on Gastro Girl's independent taste-test and do not represent Revolution Health.