We are adding a new provider and developing more offerings.
NEWS & ANNOUNCEMENTS
New Provider Coming
Summer Huntley-Dale, PhD, NP-C will be joining Asheville Gynecology & Wellness in a few months. Summer is a nurse practitioner with a PhD who will be coming aboard in a few months. She will be available to see GYN patients for routine and problem oriented visits. She shares Asheville Gynecology & Wellness’s commitment to health and wellness. Summer has done additional training through Apeiron in the use of genomic testing to help design more precise plans for health improvement.
(Stay tuned for news regarding when she will begin scheduling appointments.)
Teaching Kitchen News
Dr. Scott was accepted to the Food-For-Life Instructor Training that will certify her kitchen to continue offering classes.
REFLECTIONS ON HEALTH INSURANCE
This year, more than many other years, public attention focused on the importance of healthcare and what can happen if health insurance becomes too expensive to afford. While the national debate about health insurances rages on, I want to offer another perspective on how we can all insure our health.
Many illnesses occurring in the USA are related to personal lifestyle choices. These lifestyle choices include one’s nutrition, physical activity and exercise, stress management, spiritual practices, and the degree to which one feels connected in community with others. Each of these items exerts powerful effects on health and disease
We are a culture who are driven by incessant interaction with computers, tablets, Kindles, and cell phones. This high-paced, stress-filled pattern leaves little time for community building, relationships with others, or cultivating a physical and emotional connections to animals and the earth. In addition, our foods are often laden with fats and sugars. Manufacturers seem to know that when consumers are stressed they will reach for calorically-dense foods packed with fats, sugars, and salt. These factors in combination with an increasingly sedentary lifestyle are known to contribute to many health problems. Many people wonder how they can change their current habits so that they can insure good health in the future.
I have been committed to raising patient’s awareness about what they can do that will have appositive impact on health. It is important to find ways to empower others to make the changes they desire to make. At Asheville Gynecology & Wellness, we emphasize Whole Food, Plant-based approaches because this approach consistently lowers cholesterol, regulates blood sugar and blood pressure, and reduces inflammatory processes. Our goal is to empower others to make lasting changes
I am excited to be going to our nation’s capitol in May to complete the Food-For-Life Instructor Training. This is an intensive program that will help me translate nutrition research into community education. We plan to soon be accepting enrollment for classes beginning in mid-August 2017.
Asheville Gynecology & Wellness strives to transform women’s health care one patient at a time. We provide personalized, gynecological care to women at every stage of life, taking the time to listen and build partnerships in health. We are a gynecology practice that is reaching beyond convention to find innovative ways to improve women’s health and well-being.
(Space is available for Tomorrow’s KICKSTART, Tomorrow April 5th)
ACUPUNCTURE NOW AVAILABLE
Image from www.theage.com.au 10/2/11
Natasha Kubis is a Licensed Acupuncturist in North Carolina & New York. She is Board Certified by the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM). In 2009, she graduated from Eastern School of Acupuncture and Traditional Medicine in Montclair, NJ where she received a Masters Diploma and graduated with honors. The program was three years in length and involved 3,000 hours. Natasha practices a combination of traditional Chinese as well as Japanese styles of acupuncture in her treatments. She studied with world-renowned pioneer in Japanese acupuncture, Kiiko Matsumoto. She implements both theories in her diagnostic principles but utilizes Japanese needling techniques for a pain free acupuncture experience.
Some key differences between Japanese Style acupuncture and Traditional Chinese style acupuncture are the needle size, depths of insertion, insertion technique as well as needle stimulation. Natasha uses Japanese style needling techniques which involve smaller needles, more shallow needling, the use of a guide tube which allows for quick and precise insertion, and less manipulation of the needle after it has been inserted. Patients find this technique to be painless compared to Traditional Chinese style.
Japanese Acupuncture involves a great deal of palpation of the acupuncture point before insertion of the needle. In Japan, acupuncture was traditionally an occupation for the blind. Acupuncture has been practiced in China for over 2,500 years. It involves the insertion of small, thin, sterile needles into the skin at acupuncture points to treat a wide range of disorders, most commonly chronic pain.
Today, stainless steel is used to make needles and needles are discarded after a single use. As a natural form of healing, acupuncture has the following benefits:
It provides drug-free pain relief.
It effectively treats a wide range of acute and chronic ailments.
It treats the underlying cause of disease and illness as well as the symptoms.
It provides a holistic approach to the treatment of disease and illness, linking body, mind and emotions.
It assists in the prevention against disease and illness as well as the maintenance of general well-being.
Acupuncture is based on the Meridian Theory. A meridian is an ‘energy highway’ in the human body that connects different areas. Energy (Chi) flows through 12 main channels and 8 extra secondary channels. There are over 2,000 points on the body. Stimulating the points along the meridian system allows different parts of the body to communicate. This is important to move blockages when there are traffic jams along the meridian pathways. Blockages can lead to acute or chronic illness whether it is physical or emotional. Stimulating acupuncture points triggers the release of opioid peptides, naturally occurring chemicals that have an analgesic effect, enhance our sense of well-being, and possibly improve immune function..
Natasha believes in educating her patients and creating an environment in which they feel involved and connected to their own particular curative process. She creates cooperative partnerships with her patients in their process of self-healing. She is a general practitioner with special interests in pain management, emotional well-being, immune system support and reproductive health.
The Food for Life: Kickstart Your Health classes opportunities to discover which foods are optimal for weight management, learn about various health topics including blood pressure and digestion, and get empowered with the practical cooking skills needed to help you on your journey to better health.In the classes, attendees do all of this while enjoying a cooking demonstration of healthful dishes in a supportive setting.
Food for Life: Diabetes Initiative NOW Enrolling for MAY 17thThis class offers many of the same principles of plant-based eating with a special focus on diabetes, pre-diabetes. Adult onset diabetes (Type 2) has become an enormous public health burden that is directly related to the foods we eat. http://www.eatplant-based.com/food-for-life-classes.html
REFER A FRIEND Asheville Gynecology & Wellness is grateful when our patients refer friends or family members. When you refer someone, we know that you are giving us a vote of confidence. It is always helpful when a new patient lets us know that they were referred by one of our patients.
Our Booth was a big success. We had more than 1,000 visitors and our staff was available to answer questions, pass out gifts, and serve smoothie samples.
Congratulations to Kathryn Bailey.
Kathryn won the Raffle for the gift basket from Gerber Village valued at nearly $500
LIKE US ON FACEBOOK & TWITTER
Dr. Vicky Scott @DrVickyScott AshevilleGynecologyWellness
DID YOU KNOW?
Heart disease is the leading cause of death for women in the United States.
Exercise spread out during the week in smaller chunks of time during the day provides many of the same benefits as continuous exercise. Adults are encouraged to exercise for 2 hours and 30 minutes (or 150 minutes total) each week.
Vitamin D has important roles in heart health, immune and nervous system function, and of course bone health. Vitamin K, found in green leafy vegetables, has also been shown to reduce the risk of bone fractures.
The new U.S. Dietary Guidelines, which are updated every 5 years, may not go far enough according to some experts. The recommendations for reducing refined sugar to 10% of a daily 2000-calorie diet and the unclear recommendation to reduce red meat and processed meats for men and boys fails to address the proven role of these foods in heart disease, inflammation, and cancer. For more information go to https://www.drmcdougall.com/misc/2010other/guidelines.htm
What influences our chances of living to be 100 years old? You may be interested in watching a very intriguing TED Talk by Dan Buettner, who teamed up with National Geographic, to investigate 4 “Blue Zones” across the world with a higher proportion of the population who live to 100. Watch the TED Talk at https://www.ted.com/talks/dan_buettner_how_to_live_to_be_100
Industrial food production replaced traditional farming practices during the last century. One consequence of that sea change was that our nation went from having pockets of malnutrition to suffering widespread obesity, diabetes, chronic heart disease, and other infirmities directly attributable to changes to our diet. Well-meaning efforts to enrich food and extend the shelf life of food combined with an idea that products containing the same ingredients contained in original whole foods are equivalent took hold of industrialized nations.
Manufactured foods and whole foods are not identical. Manufactured foods typically contain more salt, added sugars, preservatives, and food coloring. When nature adds color to a whole food it often has antioxidant properties and may be a vital nutrients. There are ingredients that occur in nature but not in the quantities found in manufactured foods. Xanthum gum is a good example. After discovering that it was a natural biopolymer that increased the viscosity (stickiness) of foods, it went into industrial production in the 1960s. While it is a naturally occurring polymer (a molecule comprised of repeated subunits), it is NOT part of the normal diet. Xanthum gum keeps oil from separating in salad dressings and can change the consistency of food to which it is added.
Researchers at Cornell University, Oxford University, and the Chinese government embarked on a 20-year observational study of diets, lifestyle, and disease characteristics of 6,500 people in 65 rural Chinese counties. This famous study became known as The China Study and it found that people who eat a whole-food, plant-based diet and avoid eating processed foods and refined sugars can reduce or reverse the development of many different diseases. Dr. T. Colin Campbell published the results of this comprehensive study in a book titled The China Study.
It should come as no surprise that nature is the best manufacturing facility for foods. The natural processes that create food-as-grown have developed over millions of years. Even for those who eat meat, should keep in mind that there is a vast difference between meat from animals raised through industrial farm practices and meat from animals that have been grass fed. The ratios of fatty acids differ widely and grass-fed animals may be expected to be less harmful to our health.
Practices that increased food production during the last century produced undesirable consequences. Widespread use of fertilizers depleted the soil and discouraged sustainable practices like crop rotation, letting land lay fallow, and the intentional cultivation of weeds. Widespread use of pesticides caused harmful effect on the environment and some have proposed that pesticides may be contributing to Colony Collapse Disorder among honeybees.
Our ancestors possessed wisdom about many of the practices that organic farmers are reintroducing these days. For example, in ancient Israel it was customary to honor the Shemitah, also known as the sabbatical year. Modern Isreal has taken steps to encourage farmers to reintroduce this ancient Biblical practice described in Exodus.
Exodus 23:11”but on the seventh year you shall let it [land] rest and lie fallow, so that the needy of your people may eat; and whatever they leave the beast of the field may eat. During the sabbatical year, the beasts of the field would also add vital nutrients to the soil.
Food-as-grown is a term that means everything from consuming food before it is processed to efforts to consume foods that are grown locally. Locally grown food is one way to reduce the environmental and economic impact of transporting foods to our table. Eating whole grains, fruits, vegetables, and legumes (beans, peas, lentils) with as little processing as possible consistently proves to be good for our health.
Medicine in the 21st Century
The 20th century witnessed medical advances in public health, antibiotic development, immunization, and effective interventions for people with advanced disease. The 21st century was ushered in with a great promise of personalized medicine resulting from the human genome project and genetic analysis of cancer. However, the greatest improvements in health during the 21st century may ultimately be achieved when we recover the basic principles of nutrition that were once commonplace.
Food For Life Program Starting Soon!
Asheville Gynecology & Wellness is a traditional gynecology practice, that has incorporated a teaching kitchen right into the practice. This is proving to be a great way of introducing the importance of dietary and lifestyles changes and how these can help reduce the burden of various chronic diseases.
I am excited to announce that beginning in February we will be offering a new, 5-week program, Food for Lifein the evenings. This program is a practical, hand-on introduction to shifting toward the 3 keys to better health—a whole food, plant-based, fod-as-grown diet that is sponsored by the Physicians Committee for Responsible Medicine. I am also delighted to welcome Ms. Terri Edwards to the Asheville Gynecology & Wellness team. Terri will be leading the Food For Lifeclasses and she has her own personal success story about the benefits she achieved through adopting a whole foods, plant-based diet.
This recipe for Quinoa Vegetable Soup with Kale is offered as a courtesy of Asheville Gynecology & Wellness. This was sampled on Thursday, September 3, 2015 by the CHIP participants. Quinoa is a popular grain that is indigenous to Peru. It is also cultivated in other countries in the Andes Mountains. Quinoa grows well in these regions with sparse rainfall. This grain provides an excellent source of protein. Dr. Scott has many fond memories of time spent in Bolivia and Peru on medical mission trips. She offers this soup recipe that was adapted from the Cookie and Kate website. It is based on the traditional, staple grain of the Andean people. There are abundant Quinoa recipes available online and here are some others from Cooking Light.
Quinoa Vegetable Soup and Kale
Quinoa Vegetable Soup with Kale
Author: Cookie and Kate
Recipe type: Soup
Prep time: Cook time: Total time:
Serves: 4 to 6 servings
This nutritious soup is packed with vegetables, kale, and quinoa. Quinoa is an ancient grain that is gluten free. This easy-to-make soup is delicious as leftovers. It is also vegan. The recipe makes 4 to 6 servings of soup.
3 tablespoons extra virgin olive oil.
1 medium yellow or white onion, chopped.
3 small or 2 medium/large carrots, peeled and chopped.
2 celery stalks, chopped.
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash.
3 garlic cloves, pressed or minced.
½ teaspoon dried thyme.
1 can (28 ounce) diced tomatoes, drained.
Scant 1 cup quinoa, rinsed well in a fine mesh colander.
4 cups vegetable broth (low sodium).
2 cups water.
1/2 teaspoon salt.
2 bay leaves.
Pinch red pepper flakes.
Freshly ground black pepper.
1 can (15 ounces) great northern beans or chickpeas.
1 cup or more chopped fresh kale or collard greens, tough ribs removed.
1 teaspoon lemon juice.
Warm the olive oil in a pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent. This is about 6 to 8 minutes.
Add the garlic and thyme. Cook until fragrant while stirring frequently for about 1 minute. Pour in the drained diced tomatoes. Cook for a few more minutes, stirring often.
Pour in the quinoa, broth and the water. Add 1/2 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid. Add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more pepper until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls.