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The best kept secret behind Israel’s top medical devices
 By Guest Column  Wednesday, April 1, 2015

Israeli inventors have dreamed up many of the world’s most revolutionary medical devices. About 1,000 medical-device companies – 200 new ones each year – put Israel second only to the United States in this fast-growing sector.

How to Fight The Deadly Trio
 By Dr. Gifford Jones  Monday, March 30, 2015

What kills more North Americans than anything else? It’s the deadly trio of obesity, diabetes and heart attack. Each is a huge problem by itself. But when lumped together they constitute three raging epidemics completely out of control with catastrophic consequences for patients and our health care system. But there are ways for smart medical consumers to avoid becoming victims of the deadly trio.

Saving lives by monitoring chronic heart failure at home
 By Guest Column  Wednesday, March 25, 2015

Chronic congestive heart failure (CHF) is the primary cause of hospitalization in people over the age of 65, affecting about 26 million people globally. The related cost in the United States alone is estimated at up to $40 billion. About half that amount stems from hospital readmissions — 25 percent of heart-failure patients are readmitted within a month, and half within six months.

Why Surgeons Need Cockpit Training
 By Dr. Gifford Jones  Monday, March 23, 2015

Would you buy an airplane ticket if the pilot refused to check his instrument panel before taking off? You’d probably would run for the woods, choose another airline or decide it’s safer to go by train. But a recent study shows that some surgeons are not following proven surgical guidelines for a potentially fatal operation. What’s needed? A big dose of pilot discipline.





Don’t touch that syringe!
 By Guest Column  Wednesday, March 18, 2015

Every time a drug is dispensed there is a risk of human error, and with that comes the risk of injury to the patient. In the case of radiopharmaceuticals for nuclear diagnostics and treatments, the technician dispensing the substance is also at risk.

How green tea could help improve MRIs
 By American Chemical Society  Wednesday, March 18, 2015

Green tea’s popularity has grown quickly in recent years. Its fans can drink it, enjoy its flavor in their ice cream and slather it on their skin with lotions infused with it. Now, the tea could have a new, unexpected role — to improve the image quality of MRIs. Scientists report in the journal ACS Applied Materials & Interfaces that they successfully used compounds from green tea to help image cancer tumors in mice.

Understanding proteins involved in fertility could help boost IVF success
 By American Chemical Society  Wednesday, March 18, 2015

Women who have difficulty getting pregnant often turn to in-vitro fertilization (IVF), but it doesn’t always work. Now scientists are taking a new approach to improve the technique by studying the proteins that could help ready a uterus for an embryo to implant in its wall. Their report could help researchers develop a new treatment that could potentially increase the success rate of IVF. The study appears in ACS’ Journal of Proteome Research.

How to Escape Dinner Invitations
 By Dr. Gifford Jones  Monday, March 16, 2015

“Where do most hernias occur?” Ask this question and nearly everyone will reply that a hernia is a mass that occurs in the lower abdomen. But most are unaware there’s another location for the common hernia. It develops in the large intestine and can, at times, be a major problem requiring surgery. And one New Zealand doctor has a novel way to prevent this problem, known as diverticulosis. That is, if you have no desire to be invited to the next dinner party!





Stem-cell therapy for ALS, diabetes
 By Guest Column  Wednesday, March 11, 2015

A new stem-cell technology with the potential to treat neurodegenerative diseases including amyotrophic lateral sclerosis (ALS) is now in development by the Israel Prize laureate responsible for the blockbuster multiple sclerosis (MS) drug Rebif.

Uncovering the effects of cooking, digestion on gluten and wheat allergens in pasta
 By American Chemical Society  Wednesday, March 11, 2015

Researchers trying to understand wheat-related health problems have found new clues to how the grain’s proteins, including gluten, change when cooked and digested. They report in ACS’ Journal of Agricultural and Food Chemistry that boiling pasta releases some of its potential allergens, while other proteins persist throughout cooking and digestion. Their findings lend new insights that could ultimately help celiac patients and people allergic to wheat.

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