Dr. Kilbane on “Winterizing” Your Children (Pedcast)

Integrative pediatrics is all about disease prevention and wellness.  Listen to a conversation with our very own integrative consultant, Dr. Sheila Kilbane, when she tells parents how to reduce their children’s chance of getting sick this winter.



1. http://www.mayoclinic.com/health/hand-washing/HQ00407

2. http://www.ajcn.org/content/91/5/1255.full

3. http://ods.od.nih.gov/factsheets/vitamind

4. http://www.mayoclinic.com/health/hand-washing/HQ00407

5. http://www.ajcn.org/content/91/5/125


7. Weizman Z, et al, Pedaitrics (205)115:5-9: Effect of a probiotic infant formula on infections in child carre centers-comparison of two probiotic agents.

8. Rennard, et al, Chest October 2000 vol 118 #4, pg 1150-1157: Chicken Soup inhibits neutrophil chemotaxis in vitro.

9. Urashima, et al, Am J of Nutrition, May 2010 91:5,  1255-1260: Randomized trial of Vitamin D supplementation to prevent seasonal influenza A in schoolchildren.

10. Chest, vol. 118, 2000 Drs. B. Rennard, Ertl, Gossman, Robbins and S. I. Rennard.
Store-bought chicken soup (listed in order of presumed effectiveness):
Knorr’s Chicken Flavor Chicken Noodle
Campbell’s Home Cookin’ Chicken Vegetable
Campbell’s Healthy Request Chicken Noodle
Lipton’s Cup-o-soup, Chicken Noodle
Progresso Chicken Noodle.
Other brands, including some of Campbell’s, were less effective.
Here’s the recipe. More work of course, but you can cut the excessive use of salt found in store-bought types:

1 5-to 6-lb stewing hen or baking chicken,
1 package of chicken wings,
3 large onions,
l large sweet potato,
3 parsnips,
2 turnips,
11 to 12 large carrots,
5 to 6 celery stems,
1 bunch of parsley,
salt and pepper to taste.

Cover the chicken with cold water, and bring it to boiling. Add chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 1/2 hours, removing fat regularly. Add the parsley and celery. Cook all about 45 minutes longer. Remove the chicken, which is no longer used for the soup. Put the vegetables in a food processor until chopped fine or pass them through a strainer. Add salt and pepper
Doctors Test Chicken Soup for a Cold – Don’t Laugh Bibliography

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  1. I would like to add some information about yogurt. Store bought yogurt is an inferior product for the reasons Dr. Kilbane stated. However, if you still want to enjoy this probiotic food and are interested in getting the greatest benefit from it, consider making your own. The internet is full of tips on how to “make your own yogurt”. Earth Fare carries yogurt starter, but you can always scoop a quarter cup of store bought plain yogurt and use that to get yourself started. The key to maximizing the health benefits is the length of incubation or fermentation. Store bought yogurts are incubated a shorter period of time, so as not to be too twangy and probably so they can be produced more quickly. They are made thicker by the addition of other ingredients such as powdered milk. If you make yogurt at home, the longer you let it incubate, the thicker and twangier it will become, and the higher the probiotic content (more time for those bugs to grow). I use a yogurt maker to maintain the ideal temperature for up to 24 hours (have to keep an eye on it to make sure the whey doesn’t start to separate) instead of the recommended average of 8. This also helps break down more of the milk proteins that might irritate someone who has an intolerance. I can eat my twangy yogurt with a little honey, but for the kids I either put it in a smoothie, or I blend frozen strawberries with raw local honey and fold that into the finished, cooled yogurt. And there you have a traditionally prepared whole food that has no additives and a dramatically increased health benefit!

    • DocSmo says:

      Dear Mrs. Donahue, thanks for your excellent suggestions for introducing more probiotics in your children’s diets. Making yogurt at home can be a fun, inexpensive alternative to store-bought products, and it’s a great chance to spend time with your kids while teaching them the value of having a hand in their own food production. Great to hear your comments, keep ’em coming!

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