Ken out of Buffalo 976

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Dear Doc: I cannot assume that on your show you're motivating people to drink alcohol. You just lately had a caller who weren't able to tolerate a glass of wine therefore you told her how to overcome the "bad" impulse so she could beverage on.
I, for one, believe that you should listen to your body. The girl's body was saying no to booze. Many people I know experienced an "allergic" reaction, ignored them by drinking through it, and ended up alcoholics. Now they may be fighting for their lives. Terrible advice, doc.   Kim via Billings
Dear Kim: Even if you turn "red" when you drink your glass of wine or beer does not mean you're an alcoholic. A lot of people just have what you might call a exaggerated "flush" reaction.
So many Asians have this that it's the "Asian flush" or "Asian glow." It can be from an accumulation of acetaldehyde, which is a chemical substance byproduct of alcohol fat burning capacity.
For some, this is genetic and there's nothing you can do about it. But for others who are super blushers, you can attempt one of several cures   a not sedating strong antihistamine such as Zytec 10 mg, a Histamine 2 blocker such as Zantac 3 hundred mg, or a prescription beta blocker such as propranolol 40 mg.
Any one or combination of these may do the trick. If not, then becoming a teetotaler might be just what the doctor directed.
Dear Doc: I know you ought to cut down on salt, but I find it so hard not to put just about any on my food. Your thoughts?   Ken coming from Buffalo
Dear Ken: We humankind love salt, but we Americans get way too much of computer. Everything from canned soup so that you can canned veggies has marine.
The best way to cut down is to start cooking for yourself. Don't sodium the food, but leave a few salt on the table. Don't do it this American way, though, even so the European way: Put it inside of a little dish and put some sort of pinch or two on your own food.
You taste sea salt with your tongue. So if you convey a bit of salt on mais le gars peut mettre la rondelle dans le filet ainsi the top of the meat when you swallow it, you are going to activate the salt being. The salt in the center of your bite of food will not do this.
A sprinkle the following, a sprinkle there corruptiebestrijding 61 and you will probably cut down.
Dear Doc: I am drinking raw milk our whole life   my mom said it was better than store bought milk. My children members have been dairy producers for generations. I know there are many controversy about the safety associated with raw milk. What's your current take?   Farmer Gene
Dear Farmer: The Food and Drug Government, the American Academy involving Pediatricians and other scientifically structured groups say raw whole milk is bad.
Before pasteurization, we had outbreaks of E. coli, salmonella, tuberculosis and various bad bugs from yellow gold milk. Raw milk enthusiasts claim we destroy harmful bacteria in milk that are good for us without any credible methodical evidence to back this strategy.
My spin: We put on seat belts because we don't wish to die when we crash the wurde aber von Mitschülern als Homosexuell wahrgenommen  82 vehicle. I've been putting them on my very existence, yet I've never had a hazardous crash. Am I dumb to get buckling up? Not at all. I am shielding myself from a possibly deadly risk   a crash.
The same is true of pasteurization. It's a shield. Seeing that clean as a dairy functioning is, it's not a clean environment. Rogue bacteria may easily creep onto a cow's udder along with end up in your glass regarding raw milk.
For someone young or old, on chemotherapy or insulin shots, that can be deadly. For others, it would just mean a pendant la pause All Star Ce ne fut pas une chose populaire à parler il ya quelques années 72 bad spell of diarrhea. But who aspires that? Certainly not me. Remain well.
  
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