We're nearing the end of the trimester. It's the calm before the
storm. Since my classmate Lexxi just reminded me, I'll remind you.
Did you: do your FAFSA? Taxes? Register for classes?
This week starts the last minute projects and presentations
before practicals and finals. Actually we have part of a practical
on Friday for PT. I'm going to rehab a knee with Rheumatoid
Arthritis -- which I'm finding as a bit of a struggle. How do you
give someone exercises for a degenerating joint, when they have to
move the joint? I've been pondering it quite a while. Here's hoping
I come up with something good.
This week and next week, our program hosts a cadaver lab
demonstration for the nursing, PA, and other health professions
programs that we share space with. For those who aren't familiar,
we share some campus space with the St. Petersburg College health
profession programs and Barry University PA programs. Since some of
our classroom space is at the St. Pete Caruth Health Education
Center, we see a lot of students from other programs running around
-- including RN, PA, EMT, etc. Unlike our program, they don't have
cadaver exposure, which always surprised me.
So, since we do, we host workshops toward the end of each
trimester to expose those students to what the body really looks
like. Several of our students will spend an hour or more in the lab
going through some general parts of the anatomy, and explaining
function, etc. I've always been surprised that the other programs
don't have cadaver exposure. I honestly feel that dissecting has
given me invaluable information that there's no way I would have
known otherwise. Even still, when someone asks me a part of the
anatomy, my mind automatically goes to the cadavers to visualize
it. I do this during classes; I've done this during boards. It
helps to actually SEE where the origins and insertions are, how the
vasculature and nerves surround and penetrate the muscles, and how
the muscles layer and invest in each other.
I haven't been in the cadaver lab since I finished that portion
of basic sciences several tris ago. I'm REALLY looking forward to
it. I think most of the other student-instructors will be from
basic science tris. It'll be fun to get to interact with them.
That's a privilege I don't often get.
On Saturday, I went to the Gluten Free for Life Expo. Last year
Grey and I went, walked through, and received a ton of samples,
coupons, and business cards from local gluten free businesses. This
year, I was by myself, as Grey was at an FBLA conference. I ran
into Julia, my classmate, and her daughter-in-law, Stephanie.
Beyond running into them and seeing my friend who runs a local
acupuncture clinic, the expo was a total waste. And it wasn't just
because of the samples and coupons -- which I guess were there --
it was because of the quality of products. If you've ever been to a
health food store (and I'm guessing all of us have), you've seen
that there's just as much junk food there, as there is at any other
store. It's labeled as "organic" or "all-natural" or "healthy", but
the difference is only that they use sugar instead of corn syrup,
organic versus conventional, and substitute refined with less
refined. That doesn't make any of it healthy.
So, I talked with the reps for a company (that I won't name),
because they recently reformulated their products. They are
dedicated to having gluten free, GMO free products. I respect this
tremendously, however, they still have some pretty big problems.
Previously, they were using sorghum flour -- which has been a
staple in gluten free cooking for a while. Even I have used it on a
regular basis (although not for several years). The rep mentioned
that they were having problems with their sorghum flour becoming
contaminated with GMO soy. So they changed formularies and started
using buckwheat and millet instead. The problem is, that these
other grains contain lectins, in very high quantity. Lectins, in
brains, beans, and potatoes, cause disruption of the tight
junctions in the gut -- leading to leaky gut. Leaky gut leads to
food intolerance, inflammation, and lipopolysaccharide invasion
(toxins from gram negative bacteria that naturally live in the
gut). Big problem. Check this out: The
Lowdown on Lectins. And if you're a real glutton for punishment
Dietary Lectins as Disease Causing Toxicants
for far more in depth information.
So, I talked to the rep about how the choices they've made in
substitutions are likely to affect their customers. The lady didn't
have a clue what I was talking about. But she seemed pretty scared
in response and said she'd pass it on to their recipe people. I'm
sure it won't go any further. I looked through the ingredient list
on EVERY product they had there. The few that didn't have millet or
buckwheat had TONS of sugar. *sigh* Gluten free isn't always healthy.
Since my "conversion" to mostly Paleo, I just can't look at food
the same way. I'm always thinking about the grain or carbohydrate
content, how much I'm allowing my gut to be exposed to the lectins
and sugar, and what it's doing to me. I'd say I'm about 80% Paleo
now. I go back and forth -- trying to only have rice a couple times
a week, and sugar maybe once. It IS a struggle sometimes,
especially when I'm stressed out. But I feel SO much better.
And before I go, I've wanted to share this guy with you all for
quite some time. He stands outside a defunct mini-golf turned car
dealership parking lot. I often wonder why he's still here -- maybe
it's because he's so awesome. I haven't come up with a name for him
yet. I'm willing to entertain suggestions. There are lots of
oddities around St. Pete.
Have a great week everybody.
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