Do You Know Nutrition: Don't panic, avoid sugar, caffeine, alcohol
Aug. 8, 2011 at 3:08 a.m.
Updated Aug. 9, 2011 at 3:09 a.m.
By Phylis Canion
I have suffered from anxiety and panic attacks for some time, but it seems like as I age they are getting worse. I could probably improve my diet some, so my question is, can diet have an effect on anxiety attacks? If so, are there certain foods I should avoid?
The National Institute of Mental Health categorizes anxiety attacks under the classification of panic disorder. More than 4 million Americans between the ages of 18 and 54 suffer from anxiety disorders, and this is only an estimate, since many cases go undiagnosed. And, an anxiety attack is more likely to occur in women than in men.
There are three main culprits that we ingest daily that can affect an anxiety or panic attack. Sugar, caffeine and alcohol all increase lactic acid levels in the bloodstream and can increase anxiety and panic attacks, therefore, avoidance of these culprits can be most beneficial.
A good daily supplement that includes inositol can also be beneficial.
Stress is also a suspect with people who have anxiety and panic attacks so be aware of your stress levels.
I use more Pyrex to cook with, but was wondering exactly what it is made of? What is the history of Pyrex?
Pyrex was introduced to the public in 1915 by Corning Glass Ware. Pyrex was originally made of borosilicate glass, is still made in Pennsylvania and can be found in 80 percent of homes in America.
In the 1940s, the compound changed, for some products, to tempered soda-lime glass.
Back in the early 1900s, Corning was working on a request by the railroads to produce lantern glass that would not shatter when the heated glass was struck by snow and water.
Successfully, Corning presented a super tough "fire glass" that was resistant to temperature fluctuations, chemical corrosion and even breakage.
In 1913, the wife of one of the Corning scientists implored him to bring home one of the glass battery jars that had the bottom cut off. She proceeded to bake a sponge cake in and presented it to his bosses the next day.
After careful inspection of the even-colored cake and a sample, the men deemed it delicious. It was pointed out that the cooking time was shorter, the heat was more evenly distributed, the cake did not stick to the sides, the flavor was uniform and the taste did not remain in the glass.
And, as they say, the rest is history.
Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, email her at firstname.lastname@example.org. This column is for nutritional information only and is not intended to treat, diagnose or cure.