10 FOODS THAT FIGHT FLUS AND COLDS

The old adage "prevention is the best medicine" is especially true during cold and flu season. By "prevention," though, I don't mean locking yourself up in your house with a bottle of disinfectant for the next three months. That just sounds terrible.

Instead of hiding from everyone who could hack or sneeze on you, beef up your pantry and fridge with immune-boosting fare! These 10 incredible foods are packed full of nutrients that give you awesome bug-battling and virus-fighting superpowers.

The next time you're in the grocery store, fill your cart with these ingredients and start using your nutrition to aid your immune response and increase your vitality!

HOMEMADE BONE BROTH

Nope, bones aren't just for the dogs! Bones, marrow, and cartilage boast beneficial nutrients such as calcium, magnesium, phosphorus, silicon, sulphur, and iodine. When cooked, the collagen in bones breaks down and, as it cools, turns into a protein called gelatin. Although gelatin is not a complete protein, it contains several important essential and nonessential amino acids, including arginine, glycine, and proline.

THE RX

Store bone broth in your fridge. When you want some, heat it up and sip it from a mug, like coffee or tea. I recommend 8 ounces per day to keep viruses at bay.

For an extra health boost, add some of the other ingredients on the list like garlic, onion, and ginger to your broth.

GARLIC AND ONIONS

These odoriferous bulbs may not be the best thing before a good-night kiss, but garlic and onions have long been touted as immune boosters. In a double-blind study published in "Advances in Therapy," volunteers who received a daily garlic supplement were less likely to get a cold, and recovered faster if they became sick.

Consequently, the placebo group recorded more sick days and had a significantly longer duration of symptoms. Allicin, the chemical compound that gives garlic its pungency, has been shown in studies to increase the body's ability to ward off bacteria and viruses.

THE RX

Garlic and onions add incredible flavor to all of your dishes. Keep a small container of chopped garlic and onions in your fridge. Sauté a handful for your morning omelet or add it to your steak dinner.

If you're bold, consume two raw garlic cloves per day to boost your immunity. If you're worried about garlic breath, eat an apple to neutralize lingering odors.

Citrus Fruits

American chemist Linus Pauling taught us that citrus fruits are not only a tasty snack, but that they contain high concentrations of vitamin C, which can help ward off common colds. A 2006 Japanese study published in the "European Journal of Clinical Nutrition" showed the risk of contracting three or more colds over a five-year period was reduced by more than 60 percent when subjects ingested 500 mg of vitamin C per day.

THE RX

Enjoy a grapefruit with your breakfast; include red and yellow bell peppers or broccoli with your lunch or dinner; or snack on oranges, strawberries, or kiwi.

Ginger

Ginger contains potent chemicals called sesquiterpenes, which target stuffy noses and works to suppress coughs. In a study at the College of Medicine at Kaohsiung Medical University, researchers found that ingesting fresh ginger inhibits the attachment of rhinoviruses to cells and also promotes the secretion of antiviral chemicals to help fight viruses found in mucus membranes.

THE RX

To keep ginger fresh, store it in a resealable bag with all of the air pressed out. Only peel what you plan to use that day; otherwise, keep it whole. Shave a teaspoon of fresh ginger into your tea, serve it in stir-fry, or chew on it after dinner to aid in digestion.

Fermented Foods

Yogurt, kefir, pasteurized pickles, kimchi, and kombucha are not only fun to say three times fast, but are also packed with probiotics. Probiotics are good bacteria that play an important role in balancing your body's microbiome (the trillions of microorganisms that shack up in your body). These healthy bacteria help balance your digestion, immunity, and metabolism.

THE RX

Use caution when buying fermented foods. Buy fermented dairy that is low in sugar. All of your live culture foods, including pickles and cabbage, should be purchased from the grocer's cooler. Many health food stores offer fermented foods from local companies, allowing you to trace the footprint of where and how your food was made.

One serving of Greek yogurt or fermented vegetables can provide far more beneficial bacteria than a probiotic supplement.

Cold-Water Fish

Fatty fish such as tuna, salmon, and mackerel are rich with omega-3 fatty acids, which suppress inflammation. In a recent study published in the "Journal of Leukocyte Biology," researchers found that fish oil rich in DHA increases B cell (a white blood cell) function and select antibody production, aiding in the fight against invasive bacteria.

THE RX

Eat 7-10 ounces of fatty fish per week. If you're concerned about mercury levels, remember that the health benefits of eating cold-water fish far outweigh the slight risk. Play it safe by avoiding canned tuna.

SWEET POTATOES

This bright orange root vegetable is a staple in many a gym enthusiast's diet. But sweet potatoes aren't just a good source of workout fuel.

Sweet potatoes are rich in beta-carotene—the reason for the bright orange pigment—which may increase T cell function. This may allow you to ward off infection faster.

THE RX

Keep cooked sweet potatoes in your fridge so you can grab them at any time. Add them to your morning meal, throw them in a stew, or serve them as a side to grilled chicken (aim for 150-200 grams).

Mushrooms

The fungus among us (the kind found in your produce section, not on your shower walls) is a great ally in the fight against pesky respiratory viruses.

Button mushrooms and other shroom relatives increase the production of antiviral proteins to kick out foreign microbes that cause common colds and the flu.

THE RX

Serve mushrooms as a side dish or salad topper. Wash them thoroughly prior to eating. The brown stuff you see in the container isn't dirt. Store mushrooms in a plastic container wrapped with plastic wrap. Poke small holes in the top for aeration.

BRAZIL NUTS

Like tuna, Brazil nuts are a great source of selenium. Selenium is a trace mineral that boosts the production of cytokine—proteins that support the immune system—and helps your body respond to bacteria and viruses that invade during cold and flu season.

THE RX

Brazil nuts offer a megadose of selenium, so you don't need many. Eat 3-4 nuts per day along with your regular meals to help protect your health.

PUMPKIN SEEDS

Pumpkin seeds have long been praised by nutritionists for their high zinc content. Zinc is a mineral shown to reduce the duration of a cold and improve immune function. But zinc isn't the only superstar nutrient found in these bite-size salad toppers.

Pumpkin seeds are plentiful in the antioxidant department, containing high levels of manganese and a wide variety of vitamin E forms. Additionally, they contain 5 grams of protein per 1 ounce serving.

THE RX

If you aren't in the habit of roasting your own seeds in the oven, purchase pumpkin seeds that have the shell on. Though the shell itself has little zinc, the husk between the shell and kernel is packed with nutrients.

REFERENCES

http://www.bodybuilding.com/fun/10-foods-that-fight-flus-and-colds.html

Udenigwe, C., & Aluko, R. (2012). Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits. Journal of Food Science, 77(1), R11-R24.

Josling, P. (2001). Preventing the common cold with a garlic supplement: A double-blind, placebo-controlled survey. Advances in Therapy, 18(4), 189-193.

Van Duyn, M. (2000). Overview Of The Health Benefits Of Fruit And Vegetable Consumption For The Dietetics Professional Selected Literature. Journal of the American Dietetic Association, 100(12), 1511-1521.

Shobana, S., & Naidu, K. (2000). Antioxidant activity of selected Indian spices.Prostaglandins, Leukotrienes and Essential Fatty Acids, 62(2), 107-110.

1. Parvez, S., Malik, K., Kang, S., & Kim, H. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171-1185.
2. Deckelbaum, R., & Torrejon, C. (2012). The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources. Journal of Nutrition, 142(3), 587S-591S.

The Health Benefits of Cashews

Health Benefits of Cashews 1 Cashews for Type 2 Diabetes

The results of a lab rat study have suggested that cashews could reduce the risk of type 2 diabetes. The study showed that cashew nut extract is beneficial for controlling blood sugar, which reduces the risk of type 2 diabetes. Anacardic acid, the active component in cashew nuts, stimulates glucose transport, resulting in elevated glucose uptake, thus reducing the amount of sugar circulating in the bloodstream. Cashews also may enhance glycolysis (metabolism of sugar into energy) which also contributes to increased glucose uptake.

Other epidemiologic studies have associated nut consumption with a reduced risk of diabetes.

Health Benefits of Cashews 2  Cashews for Heart Health

Epidemiologic research has linked nut intake with a decreased risk of coronary heart disease. Interventional studies have consistently shown that nut consumption reduces cholesterol, and there’s growing evidence of the benefits on inflammation, oxidative stress, as well as vascular reactivity, a vital component of blood vessel function. Stomach fat, the metabolic syndrome and blood pressure also seem to be positively influenced by the consumption of nuts. It is thus clear that nuts have a beneficial impact on a number of cardiovascular risk factors.

Cashews have a lower fat content than most other nuts, and although they have a total fat content of 46%, the fatty acid composition is beneficial because the saturated fatty acid content is low (4-16%) and nearly 66% of the unsaturated fat is oleic acid, a heart healthy MUFA (monounsaturated fatty acid).

Health Benefits of Cashews 3 Cashews for Weight Loss

Despite the high fat content of cashews and other nuts, clinical trials and epidemiologic studies indicate that frequent nut consumption is not likely to lead to obesity and could even help with weight loss.

Health Benefits of Cashew 4 Cashews for Cholesterol

Cashew nuts are cholesterol-free, and they contain sizeable amounts of phytosterols. Phytosterols interfere with cholesterol absorption and thus help lower blood cholesterol when present in sufficient amounts in the intestinal lumen. In all probability the phytosterol content of nuts contributes to their cholesterol-lowering effect.

Health Benefits of Cashews 5 Cashews for Gallstones

In a large prospective study of 80,718 women from the Nurses’ Health Study who had no history of gallstone disease, it was revealed that frequent nut consumption is associated with a reduced risk of developing gallstones.

Nutrients in Cashews

Cashew nuts are an excellent source of monounsaturated fats. They’re also a fantastic source of numerous minerals, such as copper, magnesium, potassium, iron, and zinc. Cashews are also a great source of biotin and protein. The juice of the cashew apple has 200-220 mg of Vitamin C per 100 ml, and various other valuable micro-nutrients.

History of Cashews

The cashew tree originated in Brazil. Portuguese explorers introduced cashew into other tropical regions In the sixteenth century. The cashew nut actually a seed from the cashew apple fruit. The juice of the cashew apple (suco de caju) is one of the most popular juices all over Brazil. Today, the leading commercial producers of cashew nuts are Brazil, India, Mozambique, Nigeria and Tanzania.

Source: http://www.aboutnutritionfacts.com/the-health-bene...

5 Steps to stay covered through the Marketplace in 2015

Did you know that if you bought a health insurance plan through the Health Insurance Marketplace in 2014, you can renew your current plan or enroll in a different plan for 2015? There may be new, more affordable health care plans available to you that weren’t an option last year, or you may find another plan that better fits your needs.

This fall, you’ll get two important 2015 health care plan notices about your health coverage. One will come from your health insurance company to explain any changes to premiums and benefits for the coming year. Another will come from the Marketplace with important deadlines and information about Open Enrollment, which starts on November 15, 2014. These notices help you understand your choices for 2015.

To stay covered through the Marketplace for 2015, you’ll need to follow 5 Steps during Open Enrollment:

1. Review

your current plan’s 2015 health coverage and costs.

2. Update

your Marketplace application, starting November 15.

3. Compare

the health plans available to you in 2015.

4. Choose

the plan that best meets your needs.

5. Enroll

in the health plan you want for 2015 coverage, by December 15, 2014.

contact Solidarity Health Network today to review your options for 2015!

Kalettes, Broccoflower And Other Eye-Popping Vegetables For 2015

Does a cross between Brussels sprouts and kale sound like your vegetable dream come true? Maybe so, if you're someone who's crazy for cruciferous vegetables and all thefiber and nutrients they pack in.

Meet Kalettes, a hybrid of the two that looks like a small head of purple kale. It arrived in U.S. supermarkets like Trader Joe's and Whole Foods this fall, and is being marketed as "a fresh fusion of sweet and nutty."

It's not the only new hybrid vegetable that we may be seeing a lot more of in 2015. Kendall College, a culinary and hospitality school in Chicago, predicts that broccoflower, broccolini and rainbow carrots may also leap from the specialty fringes to the mainstream produce aisle, owing to their terrific flavor and good looks.

Why now? People are moving away from the comfort food they fell back on during the recession, says Christopher Koetke, vice president of Kendall's School of Culinary Arts. "People are starting to say OK, I can be a little more adventuresome."

Kalettes (Brussels sprouts 
crossed with kale):

"Those are two vegetables that are incredibly popular, and chefs are cooking them constantly," says Koetke. But Kalettes: The British company Tozer Seeds came up with the idea to develop the hybrid, which also goes by BrusselKale and Flower Sprout, 15 years ago. Tozer debuted it in the U.K. in 2010 before launching it in the U.S. in 2014.

The flavor of kalettes is more subtle than that of Brussels sprouts, making it tasty raw or sauteed, says Koetke. He recommends roasting or blanching, much like you would Brussels sprouts.

Broccoflower (broccoli crossed with cauliflower):

Broccoflower, a cauliflower with a pale green tint, was first grown in Holland and brought to the U.S. by Rick Antle of the family farm Tanimura and Antle in California. His farm coined the name Broccoflower and began distributing it in 1989.

The flavor is similar to a cauliflower but slightly sweeter. "Cook it and give it a whole smoke," says Koetke, and "it develops a whole separate flavor profile."

While it may not be an especially novel ingredient for chefs, the growing popularity of cauliflower may mean it's ready to move from the farmers market into more supermarkets.

Broccolini (broccoli crossed with Chinese broccoli):

This cross, sometimes called baby broccoli, was firsthybridized in 1993 in Yokohama, Japan, by Sakata Seed Co. Originally called "apabroc," it wasn't until 1998 that it began selling under the name broccolini.

It looks just like broccoli, but has longer stalks and smaller florets. Its taste is subtly sweet with a bit of pepper. Because of its slender stalk, it takes less time to cook than traditional broccoli. "Word to the wise: Keep a close eye on it because it overcooks relatively easily," says Koetke.

Unlike broccoli, the side shoots of broccolini are the tasty part, while the main stalk of the vegetable is removed. This makes it a more labor-intensive vegetable to harvest. However, the stems of broccolini are "really delicious," says Koetke, more delicious than broccoli stems.

You've maybe seen it at a farmers market or a specialty store, says Koetke, but its beauty, full flavor and cute name may help it soon reach a wider audience.

Rainbow Carrots:

The highly pigmented carrots — in a wild rainbow of purple, red and yellow — we see today were developed by the U.S. Department of Agriculture's Agricultural Research Service in Madison, Wis. But purple and yellow carrots have been around more than 1,000 years, according to the World Carrot Museum.

The USDA breeders' goal was to create carrots with extra beta carotene, which makes the carrots orange and is a key nutrient for us.

Their project worked: The average carrot now provides 75 percent more beta carotene than it did 25 years ago.

To do it, the USDA scientists didn't just add extra orange; they also injected other pigments into carrots, including red lycopene, yellow xanthophylls and purple anthocyanins. These compounds guard against heart disease, help the eyes, and act as antioxidants, respectively. And now you can buy packs of rainbow carrot seeds.

You may not see these kooky carrots in fine dining restaurants, says Koetke. But he does hope to see them appear not just in supermarkets and farmers markets, but in school dining programs, too. As the "Fruit Loops of carrots," he says, they might spur children to choose a healthier option.

As for Koetke's dream hybrid vegetable? "An onion that also tasted like garlic," he says. Chefs are always chopping up onions and mincing garlic. "Boy that would be amazing," says Koetke. "You could eliminate one step."

It might just be possible, since plant breeders have been hybridizing food crops for a while — centuries, actually.

"The general idea is that it's a lot like breeding dogs or breeding cats," says Ali Bouzari, a food biochemist at the University of California, Davis. "You need things that are biologically close enough related that they're compatible with each other."

For example, Brussels sprouts, kale, broccoli and cauliflower all belong to the speciesBrassica oleracea, and all are now common crosses.

But it's not the same as genetic engineering. "It's just cross-breeding," says Bouzari. "It's horticulture."

It's actually easier to do this for vegetables than for fruits, says Bouzari, because you don't have to wait for a whole tree to grow. Most hybrids — for example, the hybrid tomatoes that have become so ubiquitous — are created to boost yield or disease resistance or durability for traveling long distances to the supermarket.

Source: NPR The Salt- Kalettes, Broccoflower And Other Eye-Popping Vegetables For 2015

10 tips for a healthier holiday eating season

I heard the cry across the office and immediately knew the pain behind it...

"Oh, no! Don't put the popcorn machine by me!" one of our managers exclaimed as the machine was wheeled to a more prominent location in hopes of it getting more use.

More use, of course, meant more popcorn. And with that comes the great potential for more calories to be added to our bottom line.

And, well, our bottoms.

I tout as both a skill and fatal flaw that I can sense and find with bloodhound-like acumen the presence of goodies in the office.

I just can't seem to stop eating them once I find a stash.

The problem is exacerbated at holiday time when folks here are feeling a bit more merry and express it with sugar cookies, brownies, cakes and — well let's just stop the list there before sweets on the mind forces everyone to find some for their tongues.

All of that "holiday cheer" causes Americans to gain, on average, one to two pounds during the season, said Caryn Alter, a registered dietitian with the Star and Barry Tobias Health Awareness Center at CentraState Medical Center in Freehold Township.

That may not seem like much, but unless you continue to carry the weight into next December. Then the next.

She shared 10 tips to help navigate the next few weeks in the office and at parties.

Don't skip meals.

There's going to be extra food around, so I'll just hold off eating lunch until the office potluck or party, you say to yourself.

Wrong, says Alter. While it may sound counter intuitive, she suggest you continue to eat your sensible and satisfying breakfast and lunch. And if you're headed to a Christmas party that night, have a healthy snack.

That will keep you from being ravenous when you're facing the party buffet.

"It's harder to eat with any kind of self control at that point," she said.

Bring a healthy dish.

Many people will use holiday time to pull out all of the stops and make their most delectable dish, one that can also be laden with calories. Alter suggests going against the grain and bringing a healthy option. She likes bringing decoratively sliced pineapple dressed up with other attractive fruits like kiwi and grapes. That way you know you'll have at least one healthy option on your dish.

Think about the drink.

You can't have a Christmas party without eggnog. But at 200 calories for a 4-ounce serving, maybe you can. Liquids also don't make you feel as full as solid food does, so you also consume more calories than you think.

Use a smaller plate.

Using a little plate helps curb eating in two ways, Alter says. One of the reasons it works is a bit of an optical illusion. The same amount of food on an 8-inch plate will look much more substantial than the same amount of food on an 11-inch plate.

A smaller plate will offer natural portion control because you can only put so much on the dish.

Want to amp up this idea? Skip the dish and use a napkin for the food you'll be eating.

Fill up on fiber. Eat foods with fiber first: salad over other sides, fruit before desserts. It'll take the edge off hunger, but fiber also absorbs water as it makes its way through the digestive track and gives you a fuller feeling, Alter said.

Slow down.

Take more time as you eat. Put down your fork and take sips of water after a few bites. It can take 20 minutes for your brain to get the message your stomach is full. Take a break before going for seconds.

Talk more, eat less.

Take the emphasis off eating and more on socializing, Alter said. Focus more on the conversations with your co-workers, family and friends. You won't be as tempted to eat all of the goodies at hand.

Also remember: People who are distracted while eating can also eat more. So avoid the snacks while reminiscing about auld lang syne.

Eat mindfully.

This one sounds easy, but can be harder than you think because of the long-ago learned lesson of clearing your plate, Alter said.

"Eat when you are physically hungry and stop when you are comfortably full," she said. "But it is very difficult for a lot of people to do that."

We all eat for different reasons: sadness, boredom, celebration. She suggests we wait 10 minutes before eating to decided if we are actually hungry. That's how long it can take for a craving to peak and subside.

But have to sample every dish that everyone brought? Alter suggests you take an inventory of the buffet line first and treat the calories you will consume the same way you do your money. If you only have so much cash (or in this case, calories) how are you going to spend it?

"You can decide which foods are really your favorites and which you'd like to spend your calories on," she said. "If it's not one of your favorite items, maybe you can share it with another person."

Signal the end of the meal.

Can you brush your teeth after you eat? If not try, grab some sugarless gum or a mint. Any of those will signal to your body you're done eating, Alter said.

Walk it off.

So maybe you did consume a few too many calories. All is not lost, Alter said. Find ways to add physical activity into the mix. Do some seated exercises at your desk. Park further away from the office or store while shopping.

Or heck, be the one to lead the 

conga line at the office party.

Source: Asbury Park Press- 10 tips for a healthier holiday eating season

Doctors Dole Out Prescriptions for Exercise

Activity Regimens Become the 
New Vital Signs

Patients are coming out of the doctor’s office with prescriptions for physical activity in addition to drugs, doctor referrals and follow-up protocols.

Doctors are working exercise counseling into office visits and calling exercise a “vital sign” to be measured when they take readings like pulse and blood pressure. Rather than just explain the dangers of inactivity, they suggest the right amount of exercise, and in some cases refer patients to certified trainers or physical therapists who can design regimens for different medical conditions such as asthma and diabetes that might limit certain activities.

The efforts stem from Exercise is Medicine,

a program overseen by the American College of Sports Medicine, which encourages primary-care doctors and other health-care providers to include physical activity when designing treatment plans for patients.

A conference last week at Harvard Medical School in Boston, sponsored by the Institute of Lifestyle Medicine at Joslin Diabetes Center, used strategies from Exercise is Medicine to help practitioners counsel and motivate patients to be more active and prescribe customized exercise programs.

Doctors participated in yoga and Zumba classes to encourage them to get in shape and set good examples for patients. Participants were able to ride on bike and treadmill desks during lectures.

Although the benefits of exercise...

in preventing and controlling a number of diseases are well-known, studies show that doctors don’t always counsel patients on adding more physical activity. About half of Americans report that they meet federal guidelines to engage in at least 150 minutes a week of moderate aerobic activity, but not everyone owns up to how little exercise they get, according to the Centers for Disease Control and Prevention.

A 2011 study published in the American Journal of Preventive Medicine found only about 10% of adults actually met recommended levels, though 62% reported they did.

Some large health systems are already seeing the benefits of prescribing exercise. At managed-care giant Kaiser Permanente, based in Oakland, Calif., as part of its Exercise as a Vital Sign program, nurses or medical assistants ask patients how many minutes a week they exercise and enter the data in their electronic medical records along with other traditional vital signs including blood pressure, pulse, breathing and temperature. Doctors then identify patients who may benefit from additional physical activity and discuss what activity is best. They may refer them for telephone health coaching, appointments with behavioral specialists and other programs to promote a healthy lifestyle including yoga, tai-chi and Zumba classes for a small fee. Kaiser also sponsors an exercise app which helps track and encourage movement.

“What shocked me is how many 
of my patients do nothing,”

says Jack Der-Sarkissian, a Kaiser family doctor who says patients routinely tell him, “nope, I don’t exercise and don’t do any physical activity.” Dr. Der-Sarkissian says he incorporates a discussion of activity into every visit no matter what patients are there for. He tries to determine what barriers exist to starting an exercise program such as anxiety that might be helped by a behavioral-health specialist.

In a pilot program at four Kaiser Northern California centers between April 2010 and October 2011, Exercise as a Vital Sign was associated with weight loss in overweight patients and improved blood sugar control for diabetes patients, according to a study in the Journal of General Internal Medicine last December.

Dr. Der-Sarkissian also explains how stepping up exercise could help control diabetes and high blood pressure so he won’t have to increase a medication or start a patient on a new one. In a pilot program, after a doctor visit, patients who have trouble moving due to pain from arthritis or injuries such as back strain can meet with a physical therapist to help prevent future injuries.

One of his patients, Paul Freberg, 60, says that although he had been a college football player, he was so focused on running his manufacturing business that he had no regular exercise regimen. At 6-ft and 243 pounds, he had high blood pressure and high cholesterol and was at risk of developing diabetes. In 2007, Dr. Der-Sarkissian warned him that if he didn’t change his lifestyle he would have problems, and gave him alternatives: go on medications or lose weight, improve his diet, and start exercising.

Mr. Freberg chose the latter course, and saw his health improve. Later he had a minor heart attack and he redoubled his efforts to live a healthier lifestyle. He began packing a lunch with fruits and vegetables every day, getting up earlier to run four days a week before work, and walking on weekends with his wife. “Making exercise seem like a vital sign is like reinforcing what we were told as kids to brush our teeth- if you don’t do it at night before you go to bed, you feel something is wrong. Exercise is such an ingrained part of my life now that if I don’t do it I feel guilty.” He takes low doses of medications to control blood pressure and cholesterol and weighs 205 pounds.

David Tomlinson, 68,

had been athletic most of his life but was diagnosed with diabetes in 1999 and by his mid-50s was barely able to exercise. In addition to diabetes he had blockages in the arteries of his legs known as peripheral arterial disease that made it painful to walk.

He had angioplasty to place stents in his heart in 2004, and in 2008 had a bypass operation in his right leg. When he became a Kaiser member in 2011, he weighed about 267 pounds and his doctor, Michael Than, asked him about exercise and urged him to start a new program.

Mr. Tomlinson had trouble walking half a block at first but noticed some improvement each time and by 2012 began walking and hiking consistently. He admits he was annoyed at first about being regularly probed on his exercise, but “this insistent young doctor” motivated him to lose weight and keep active to avoid risks of his conditions, such as amputation.

“I knew I had to get better or watch the disease progress and watch my toes come off,” he says. He has lost about 30 pounds and walks or hikes three days a week. “I’m in better condition now than I was at 52,” Mr. Tomlinson says.

“So many people look at exercise with fear and trepidation as if it’s something to be endured or swallowed like 
a bad-tasting medicine.

But the reality is once people begin to move and gain strength and fitness they realize what a gift it is to feel agile and healthy,” says Susanna Carter, a Birmingham, Ala., obstetrician and gynecologist who left her medical practice last year to start Project 150, using Skype and email to counsel patients on exercise and nutrition.

Exercise is Medicine offers training for doctors in more than 40 countries and materials to help them assess patient activity levels and offer safe exercise prescriptions.

The American College of Sports Medicine offers a credentialing program for exercise professionals, which doctors can use to validate qualifications before referring patients.

“Doctors are a huge motivating force in getting patients to change behavior,” says Adrian Hutber, vice president of Exercise is Medicine.

His group is working on pilot programs with health systems and health plans to include exercise programs and counseling in their coverage.

Source: Wall Street Journal: Life and Culture: Doctors Dole Out Prescriptions for Exercise