FEMALE INFERTILITY HAS MANY FACTORS

Infertility means being unable to get pregnant after at least one year of trying (or six months if the woman is over age 35). Infertility results from female factors about one-third of the time and male factors about one-third of the time. If a woman keeps having miscarriages, this is also called infertility. Female infertility contributes to nearly 50 percent of all infertility cases.

….FULL ARTICLE

UNDERSTANDING DEPRESSION IN WOMEN

Depression is a common but serious mood disorder. It reveals itself through symptoms such as hopelessness, pessimism, irritability, guilt, helplessness and decreased energy or fatigue lasting at least two weeks or longer. About twice as many women as men experience depression. Several factors may increase a woman’s risk of depression.

….FULL ARTICLE

RECOVERING FROM A HEART ATTACK

What happens now?  That is a question you could ask after surviving a heart attack.  How do you take care of yourself afterwards so that there is no repeat?  According to Family Doctor (www.familydoctor.org), a heart attack happens when part of the heart muscle is damaged or dies because it does not receive enough oxygen. The blood in the coronary arteries carries oxygen to the heart muscle. Most heart attacks occur when a blockage slows down or stops the flow of blood through these arteries.

….FULL ARTICLE

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Genetically modified foods bring some controversy to today’s consumer. Genetically modified organisms (GMOs) can be defined as plants, animals or microorganisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. When a gene from one organism is purposely moved to improve or change another organism in a laboratory, the result is a GMO. This is also sometimes called “transgenic” for transfer of genes. There are different ways of moving genes to produce desirable traits. Foods produced from or using GMOs are often referred to as genetically modified (GM) foods.


If you’ve eaten anything today, chances are you had GMOs. GM foods are made from soy, corn or other crops grown from seeds with genetically engineered DNA. According to the U.S. Department of Agriculture, GM seeds are used to plant more than 90 percent of the corn, soybeans, and cotton grown in the United States. Unless you consciously avoid them, GM foods likely find their way into many of your snacks and meals.


Nine genetically modified crops are available today, including corn (both sweet and field), soybeans, cotton, canola, alfalfa, sugar beets, papaya, potatoes and squash. GM apples have been approved and will be commercially available this fall. The National Center for Food and

ARE YOU EATING GENETICALLY MODIFIED FOOD?

Agricultural Policy estimates 85 percent of U.S. corn is genetically modified.


Some clinical researchers believe genetically modified foods are safe, healthy and sustainable, while others claim the opposite. GMOs are engineered to give food more color, increase their shelf life or eliminate seeds. That’s why we can buy seedless watermelons and grapes. Some GM foods also have been engineered to have higher levels of specific nutrients, such as protein, calcium or folate. Proponents of GM foods contend genetic engineering can help us find sustainable ways to feed people in third world countries. Specifically, in countries that lack access to nutrient-rich foods, using GM crops provides nutrient-enriched food for their population.


Learn more about GM foods through information provided by the World Health Organization on its Website, www.who.int. You’ll get an overview of many of the main issues and concerns about consuming these foods for human health. The Web site also lists risks and benefits and discusses how such foods are regulated nationally and internationally.  

DR. THOMAS W. MILLER, PH.D, ABPP

Thomas W. Miller, Ph.D., ABPP, is a professor emeritus and senior research scientist, Center for Health, Intervention and Prevention, University of Connecticut; retired service chief from the VA Medical Center; and tenured professor in the Department of Psychiatry, College of Medicine, University of Kentucky.

more articles by Dr thomas w. miller