Rare occurrence 4 twins born from one embryo

Rare occurrence, 4 twins born from one embryo - Maybe that happened on the couple Christine and Justin Clark is a miracle. Because, after trying to have children for 10 years, couples twins get four at once.

Fourth twin baby girls have also broke the record and made history in the medical world. Because the baby is growing and the fourth came from one embryo only. This is a very rare case, there is only one in 70 million chances.

Currently their fourth baby to be healthy and ready to take home. They weigh 4.5 pounds six weeks ago.

"We expect to have one child, but four children really can not be trusted. Honestly, I do not believe it until I see for myself with my eyes," said Christine Clark, as reported by the Metro (15/05).

Couples who come from Brinsworth Rotherdam almost given up on having children when they decided to perform in vitro fertilization (IVF). IVF is a technique of mixing the eggs with the partners sperm in the laboratory for fertilization. After successful fertilization occurs, the embryo is then implanted in the womans uterus.

Christine Clark immediately became pregnant three weeks after the embryo implanted in her womb through IVF. During pregnancy, she experienced severe morning sickness, and even had to be hospitalized because of breathing difficulties before giving birth via Caesarean process.

After that, the four children born from one embryo is implanted. They named Darcy, Caroline, Elisha, and Alexis. Justin Clark, the father admitted to not only happy and interested, but also worried when they were told would have four twins.

The doctor explained that this is the first time the four infants with the same birth sex of the embryo alone. Adel Shaker, medical director of CARE Sheffield explained that she had seen two embryos that turn out to be triplets or one embryo into twins. But it has also been quite rare.

Further tests will be done to see if the baby is four actually quadruplets, or two pairs of twins, or a pair of twins and two people are not twins.

The Rise of the Medical Director What One ACOs Good News Tells Us

Medical Directors prepare for battle

The VP of Finance finally agreed to a meeting. In order to make maximum use of their time, however, he had a simple request: submit an agenda of topics first and then hed be happy to let his administrative assistant set up an appointment.

In that game of organizational politics, Finance VP: one. Senior VP and Medical Director: zero.

The lost voice mails. The patronizing glances. The unanswered emails. The skeptical grins. The condescending nods. Every lead doctor, medical director and physician VP is exquisitely familiar with the tut-tuting attitude that lingers just below the surface, ready to spring when their opinion on how to best serve patients bumps into the organizations budgeteers. Those finance guys know that the typical physician is used to spending dollars like a Miami-Dade ICU on a 98 year-old. They know those "white coats" are incapable of understanding costs, margins and cash flow. Better that they get out of the way and let the money experts call the shots, eh?

Call it the clinical-finance tension. Like government revenue vs. cutting taxes. Sales vs. customer service. The DMCBs premium cable TV perences vs. the spouses unreasonable penny-pinching.

Which is one of the reasons why the Disease Management Care Blog found this New York Times article interesting.  If this is any indication of what is going on nationwide in the delivery of medical services, the implication is that the physician leaders perspectives are in the ascendancy in their organizations. Not only is there a pervading belief that keeping patients like Ms. Cline away from the emergency room is important for the bottom line, but that achieving clinical outcomes is no longer secondary to making budget.  While typical news reporters havent picked up on the clinical-finance tension that lurks in health insurance and delivery organizations, the very fact that most of the NYTs interviewing involves physicians is telling.

The playing field is currently level.

Which brings up four points:

1. The DMCB suspects the genesis of the NYT article was this presentation at a recent AHIP meeting.  Thanks to reading the DMCB, you also know that a lot more background detail on the Advocate-BCBS Illinois collaboration is here.

2.  Abstracts, presentations and news articles are one thing, but having results reported in a peer-reviewed setting is another.  The DMCB readers know that theyll withhold final judgment until it sees some transparently presented hard numbers.

3.  While Medical Directors are currently playing on a level playing field, disappointing budget results, financial losses and failure to achieve savings could not only tilt things against the clinicians again, itll quickly undo the merits of "doing the right thing."  That alone is a good reason to hope that the health system "accountability" arrangements like ACOs survive.

4.  The secret sauce to Advocates success?  Care Coordinators.  More on that in tomorrows post.

Consuming Omega 3 Fats from Fish and Supplements Lowers Mortality by One Third

Health researchers have known for some time that eating fish regularly provides health benefits to help protect against cardiovascular disease, stroke and overall mortality. The primary long-chain fats, DHA and EPA have been shown to improve innate immune response by stimulating the effectiveness of B cells to lower systemic inflammation. Until recently, scientists have not been able to determine the impact of omega-3 fats on risk reduction for specific diseases or decline in mortality.

Researchers from the Harvard School of Public Health and the University of Washington, publishing the results of a study in the Annals of Internal Medicine have found that older adults who have higher blood levels of omega-3 fatty acids, commonly found in fatty fish and seafood, may be able to lower their overall mortality risk by as much as 27 percent and their risk of dying from heart disease by about 35 percent. Older individuals with the highest levels of omega-3 fats in their blood lived an average of 2.2 years longer than those with lower levels.

Eating Fatty Fish or Fish Oil Supplements Dramatically Lowers Risk from a Fatal Heart Attack

The study is regarded as the first to assess how serum blood levels of DHA and EPA omega-3 fats relate to total mortality and specific causes of mortality in a general population. Study author, Dr. Dariush Mozaffarian commented “Although eating fish has long been considered part of a healthy diet, few studies have assessed blood omega-3 levels and total deaths in older adults… our findings support the importance of adequate blood omega-3 levels for cardiovascular health, and suggest that later in life these benefits could actually extend the years of remaining life.”

To conduct their study, researchers examined sixteen years of data from about 2,700 U.S. adults, aged 65 or older, who participated in the Cardiovascular Health Study. All participants were healthy at the start of the study, and during follow up each had blood drawn, underwent physical exams and diagnostic testing, and were questioned about their health status, medical history, and lifestyle. Blood samples were tested for all omega-3 components (DHA, EPA and DPA) at the study outset and during follow up.

Eat Fatty Fish Three Times a Week or Supplement Daily to Slash Hear Disease Risk Factors

After adjusting for demographic, cardiovascular, lifestyle, and dietary factors, the scientists found that all three fatty acids combined were associated with a significantly lower risk of mortality (27 percent). When broken down by type, the researchers found that high DHA blood levels were associated with a 40 percent reduction in death from coronary heart disease. EPA and DPA were most strongly linked with lowered risk for stroke death and EPA significantly reduced non-fatal heart attack risk.

The team determined that the largest benefit was increasing omega-3 fat intake from a very low level to 400 mg per day. Dr. Mozaffarian concluded “The findings suggest that the biggest bang-for-your-buck is for going from no intake to modest intake, or about two servings of fatty fish per week.”Past research studies have determined that all individuals with no risk factors for heart disease should consume fatty fish three times per week or supplement with 1,200 mg fish oil daily. Those with multiple risk factors should increase intake to 2,400 mg combined EPA/DHA daily to minimize heart disease risk and extend lifespan.

Salsa Couscous Chicken OR Moroccan Chicken One Award Winning Recipe Many Names

Today on Serious Eats, White Bean Puree with Poached Eggs, one of the easiest and tastiest comfort foods I’ve made in ages.

While it’s sweet having friends who read, it’s even sweeter having friends who’ll lend you their reading material. Borrowed books are how I discovered Philip Roth and Toni Morrison, Betty Smith and John Irving, Art Spiegelman and uh, Stephenie Meyers. (What? I like vampires that sparkle.)

Recently, my pal Mo lent me a bunch of tomes on multitudinous topics: plastic bottles, Batman, herb gardens, some chick with a dragon tattoo, etc. Her collection is as vast as her little boy is adorable. Which is to say, hugely.

The last one was called The Ungarnished Truth: A Cooking Contest Memoir. Written by Washington native Ellie Matthews, it chronicles her victory at the 1998 Pillsbury’s Bake-Off, along with the ensuing whirlwind of publicity. Thanks to a simple dish called Salsa Couscous Chicken (later renamed), Ellie walked away with a million bucks, an appearance on The Rosie O’Donnell Show, and poultry immortality.

You know how everyone has one great story? One tale that’s a bit of a jaw-dropper? (Mine = worst date ever.) This is Ellie’s. The story itself isn’t a rip-roaring, Indiana Jones-style roller coaster of action, but it’s a neat read, because she’s so dang easygoing. By the end, you wanna sit down and knit a blanket with her. I think that’s a good thing.

At the conclusion, she includes the recipe for Salsa Couscous Chicken. Being inexpensive and relatively healthy-looking (not to mention a contest winner), I had to try it.

The first go-round was a disaster. I used bland (mild) salsa, never got the pan hot enough, and tripled the water. Essentially, I proved myself the fool making a supposedly foolproof recipe.

The second time, though? Sweet n’ spicy triumph. The cinnamon and cumin temper the salsa’s heat. The raisins plump when you cook ‘em. The almonds provide crunch, a valuable textural variation in the midst of so much moistness. Speaking of that moistness - the chicken cooks perfectly, remaining juicy and flavorful, as if it’s been braising for hours.

A word on the calculations: the official recipe/book and Recipe Zaar list different nutritional numbers, probably due to chicken thighs of varying sizes. (It rhymes! Kind of!) So, I did my own math. My thighs averaged out to 5.6 ounces each, raw. For me, that’s a lot of meat. For Husband-Elect, that’s not quite enough. Consequently, my numbers are split into four, six, and eight servings.

Next time you’re looking for inspiration (chicken-related or otherwise), check your friends’ libraries. You never know what you’ll find next to Twilight. (Uh ... look! A shiny thing! *runs away*)

~~~
If you like this recipe, you might also like:

• Bruschetta Chicken Bake
• Chicken and Mushroom Marsala
• Chicken Provencal

~~~

Salsa Couscous Chicken OR Moroccan Chicken (Depending)
Serves 4 to 8
Adapted from Ellie Matthews, via Pillsbury.

1 cup uncooked couscous or rice
1 tablespoon olive oil
1/4 cup slivered almonds
2 cloves garlic, minced
8 boneless, skinless chicken thighs (about 5 or 6 ounces each)
1 cup bottled salsa, medium heat
1/4 cup water
2 tablespoons raisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon

1) Cook the couscous or rice according to package directions. Set aside.

2) In a large pan, heat olive oil over medium-high heat. Once hot, add almonds. Cook, stirring occasionally. Once browned, remove from pan with a slotted spoon and set aside.

3) To the same pan, add garlic. Cook 30 to 60 seconds, until fragrant. Add chicken. Cook about 5 minutes, flipping once halfway through. Meat should be slightly browned when finished.

4) While chicken is cooking, combine salsa, water, raisins, honey, cumin, and cinnamon in a small bowl. Stir.

5) Add salsa mixture to pan. Stir to combine. Cover and cook 20 minutes, stirring occasionally. If it’s getting a little dry, add water as you go along. Chicken should be cooked through when finished. If not, give it another few minutes.

6) Serve chicken over rice/couscous. Top with sauce. Sprinkle with almonds.

Approximate Calories, Fat, Fiber, and Price Per Serving
4 servings: 666 calories, 19.9 g fat, 3.4 g fiber, $2.18
6 servings: 444 calories, 13.3 g fat, 2.3 g fiber, $1.46
8 servings: 333 calories, 10 g fat, 1.7 g fiber, $1.09

Calculations
1 cup uncooked couscous: 650 calories, 1 g fat, 8.7 g fiber, $1.30
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.12
1/4 cup slivered almonds: 170 calories, 15 g fat, 3 g fiber, $0.47
2 cloves garlic, minced: 9 calories, 0 g fat, 0.1 g fiber, $0.08
8 boneless, skinless chicken thighs: 1512 calories, 49.6 g fat, 0 fiber, $5.06
1 cup bottled salsa, medium heat: 70 calories, 0.5 g fat, 0.1 g fiber, $1.45
1/4 cup water: 0 calories, 0 g fat, 0 g fiber, $0.00
2 tablespoons raisins: 65 calories, 0 g fat, 1 g fiber, $0.11
1 tablespoon honey: 64 calories, 0 g fat, 0 g fiber, $0.10
3/4 teaspoon ground cumin: negligible calories, fat, and fiber, $0.03
1/2 teaspoon cinnamon: 3 calories, 0 g fat, 0.6 g fiber, $0.01
TOTALS: 2662 calories, 79.6 g fat, 13.5 g fiber, $8.73
PER SERVING (4 servings): 666 calories, 19.9 g fat, 3.4 g fiber, $2.18
PER SERVING (6 servings): 444 calories, 13.3 g fat, 2.3 g fiber, $1.46
PER SERVINGS (8 servings): 333 calories, 10 g fat, 1.7 g fiber, $1.09

Control The Size Of The Meal Is One Way To Lose Weight

Keep your weight by controlling the size of food portions may not be as difficult as you think. You just need to find ways to cut calories without the need to avoid your favorite foods.

Here are ways you can do to control the size of the meal in order to obtain an ideal weight, include:

1. Accounted for half of the regular portion

If you like to eat a snack such as a packet of potato chips, do not spend it all and just half of it. If there is still a desire to snack, overcome by replacing snacks with fruit.

So is the big meal, eat half a serving of eating normally. If you still feel hungry, overcome by eating fruits or vegetables. Try to replace all the food that is cooked with fruits and raw vegetables.

Cooked food takes longer to digest, while fruits and raw vegetables contain more fiber makes you feel full longer.

When eating out, ask the waiter to provide an extra plate to cut half a serving of the food you ordered. Also, do not easily tempted to add that food orders are usually offered at fast food restaurants.

2. Note the portion of calories from the food you eat

Prior to eat snacks, make sure to always pay attention to nutrition labels on the packaging. Portion of the calories that can derail your diet remains even after reducing the size of the meal by half.

But if the portion of calories in food are too low, it makes you tend to eat more because they feel too hungry due to inadequate intake of calories.

Note the number of calories from the foods you eat, before deciding to cut the portions by half. Good healthy snacks to keep you not too hungry when meal time of arrival.

3. Expand servings of vegetables when eating buffet

When it was at a dinner, it is very difficult to control yourself take food in large portions. The trick to overcome this is to take the vegetables in a larger portion than meat or other fatty foods.

Eat vegetables such as carrots and broccoli first before turning to the meat. This will make you quite full before eating fatty foods, so you do not eat fatty food in large portions.

One of Processing Food Can Trigger Cancer

One of Processing Food Can Trigger Cancer | About 90 percent of colon cancers are caused intake of foods containing carcinogenic substances. Cancer-causing substances arising from food processing wrong way.

According Adityawati Ganggaiswari, biomedical experts from Indonesia Cancer Foundation (ICF), the seminar "Improving the Quality of Life Ostomate" on Saturday (31/3), in Jakarta, the use of inorganic substances in foods as preservatives, colorings, flavorings and ingredients known to trigger cancer cell .

How to cook the wrong way can cause carcinogenic compounds in food. "For example, red meat that is burned too mature will lead to carcinogenic substances, heterocyclic amine compounds," said Adityawati. Fried potatoes with a high temperature will contain acrylamide can cause cancer.

Cancer can be triggered by the habit of eating foods high in fat and low in fiber. Similarly, smoking habits, less exercise, and sitting for long periods can lead to colon cancer.

Signs the appearance of polyps in the form of the cell malignancies that spread from the colon to the rectum.

Ostoma

The presence of cancer in the digestive tract is not easy to know at an early stage. Therefore, most patients present to physicians in an advanced stage.

This leads to colon cancer is the fourth ranked cause of cancer death. According to data from the ICF, 60 percent or more than 360,000 cases of colon cancer per year are found in developing countries, including Indonesia.

In the treatment of colon cancer, often had to do the cutting and making ostoma intestine (feces spending hole) in the abdomen. According to the Chairman of YKI Nila Moeloek, the number of people with ostoma increased.

YKI through the Indonesian Ostomy Association (InOA), which stood on March 23, 2000, should improve health care and assistance for people with bags of excrement ostoma free. In recent years, stalled because of Australias aid to help InOA should also help other developing countries.

Nila expect support from donors in the country to purchase medical equipment.

Currently, to prevent the manufacture ostoma, Benny said Philippi, surgeon of the ICF, a technique developed sphincter ani. With this surgical technique, polyps can be taken at a time near the anus anus which is a function of the nerve centers is maintained.

How, among others, performed the injection needle radiation in polyps. Thus, smaller polyps to disappear. (Yun)

Laser Hair Removal Clinics Specialize in One Task

Laser hair removal is one of the greatest advances that has been made in the world of cosmetic procedures. This is a process that produces permanent results, and it is ideal for anyone who is tired of shaving. Hair on the body can be a good thing if it is located in the right areas. For women, the main place that hair is desired is on the head. Any other body hair might be something that the woman is embarrassed of or she might simply be tired of shaving it every day or every few days.

This is the purpose of this procedure, and there are clinics that specialize in this one thing. Whenever a procedure is needed, it is always best to have it done at a clinic that specializes in it. Clinics like this handle many patients, and this gives them the experience that is needed to produce effective results. These clinics begin to learn a lot about the procedures they offer, and they use this knowledge to help people.

A clinic that offers laser hair removal is the best place to go to have this done. They will be able to tell you how they can help you before they even complete the procedure. Their experience in this helps them know exactly how many treatments will be needed for each person that comes in for a consultation appointment.

This is not something that is only good for women, though. There are plenty of men that also have body hair that they do not like. It might be on a mans chest or back, or it could be anywhere else. We all have control over our own bodies, and we can choose to have this done on any area that we would like it done on.

When laser hair removal is done, the hair follicles will not be able to grow back. There is a chance that the laser will miss some of them, and it may be harder for really thick areas of hair. The procedure itself does not take very long in most cases, and a person will not experience a lot of pain during it. For most sessions, 30 minutes is the approximate length of time needed to do this. The person must then return after two to three weeks to have it done again.

This time span is needed to ensure that all of the hair follicles are gone. Hair grows in cycles, and this means that new hair might return in a few weeks, and that is why they will have you return in a few weeks. You may need to go back five times or more to completely eliminate all of your unwanted body hair, but after that, the hair will be gone. It will be gone for good, and there is a very little chance of it ever returning. If you do notice a few stray hairs after a few months of your last session, you may need to go back one more time.

Article by : Andrew Stratton

Article Source : Laser Hair Removal Clinics Specialize in One Task