Tag Archives: nutrition

Dr. M’s SPA Newsletter Volume 16 Issue 20 – Healthcare Policy

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Failing Them

Why Are We?

We are failing our children, the next generation.

I have been spending an inordinate amount of time studying cellular biology and mitochondrial function in order to understand worsening disease trends. Thus, I want to revisit a landmark study that is one of the most comprehensive assessments of pediatric health ever conducted in the United States. Rather than examining a single disease or health outcome, Dr. Forrest and colleagues integrated data from multiple nationally representative surveys, mortality databases, and electronic health records encompassing millions of children to evaluate whether the health of American children has changed over the past 17 years. The answer was strikingly consistent: across virtually every major health domain, children in the United States are becoming less healthy. The investigators examined mortality, chronic physical and mental health conditions, obesity, functional status, sleep, puberty, physical symptoms, and emotional well-being between 2007 and 2023. Nearly every indicator worsened over time.

“From 2007 to 2022, infants (<1 year old) were 1.78 and 1- to 19-year-old individuals were 1.80 times more likely to die in the US than in the OECD18. The 2 causes of death with the largest net difference between the US and OECD18 were prematurity and sudden unexpected infant death for infants 12 months or younger, and firearm-related incidents and motor vehicle crashes for 1- to 19-year-old individuals. From 2011 to 2023, the prevalence of 3- to 17-year-old individuals with a chronic condition rose from 39.9% to 45.7% within PEDSnet, and from 25.8% to 31.0% within the general population. Rates of obesity, early onset of menstruation, trouble sleeping, limitations in activity, physical symptoms, depressive symptoms, and loneliness all increased during the study period.” (Forrest et. al. 2025)… and literature review.

Enjoy,

Dr. M

 

Dr. M’s SPA Newsletter Volume 16 Issue 15 – Virus and Food

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Should You Feed A Viral Illness?

This Nature news article discusses emerging evidence that eating may acutely enhance immune responsiveness, particularly through effects on T cells, the learning part of the adaptive immune system. The paper centers on the old saying “feed a cold, starve a fever,” suggesting there may actually be biologic truth behind at least the “feed a cold” half of the proverb.

The article reviews a new study in mice and humans showing that T cells, key adaptive immune cells responsible for recognizing and attacking pathogens, behave differently depending on recent nutritional status. Researchers found that T cells from recently fed organisms proliferated more rapidly and mounted stronger activation responses compared with those from fasting states. In essence, nutrient availability appears to act as a metabolic “permission signal” for immune activation.

….
Enjoy,
Dr. M

Dr. M’s SPA Newsletter Volume 16 Issue 11 – Magnesium

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Magnesium

Magnesium is a major cofactor in over 300 enzymatic reactions in the body, less a supplement than a piece of physiologic infrastructure. It is required for energy production (ATP), insulin signaling, protein synthesis, blood pressure regulation, and proper muscle and nerve function, essentially touching every major system we care about.

And it goes deeper: magnesium is necessary for the creation and protection of DNA and RNA and for the production of glutathione, one of our most important intracellular antioxidants/detox mechanisms. About half of our magnesium is stored in bone and most of the rest in soft tissues, with less than 1% circulating in the blood, tightly regulated by the kidneys, so the serum level we commonly measure is a very limited window into total body status….

Enjoy,
Dr. M

Dr. M’s SPA Newsletter Volume 16 Issue 2 – School Food

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School Based Nutrition – Why is it happening this way?

There is a quiet experiment happening in American childhood, and we should stop pretending it’s benign.

In the 1970s and 1980s, when I attended school, school food was far from perfect, but it existed in the context of something essential: it was mostly prepared on site, minimally processed (but changing in that direction) and not laden with additives and chemicals (Yet). Oh, and most children still ate meals prepared at home at almost every other occasion. Dinner wasn’t aspirational or Instagram-worthy, but it was routine. Real food. Cooked by someone who knew the child, at a table where nervous systems could downshift. School lunch was a supplement to that structure, not the metabolic foundation of a child’s life. That has all changed in a short 50 years. Mirroring the change in weight and childhood disease prevalence.

• 1970s – some processed foods begin to enter school cafeterias at scale
• 1980s – preservatives and additives become routine
• 1990s – ultra-processed foods dominate

In 1994, new standards were added: This table lays out how much of each food group schools were supposed to offer over a week under the 1994 standards. These were the first nutrition-focused meal standards the USDA put into place:

For Breakfast (all grades K–12):
Fruit: 2.5 cups/week
Vegetables: 0 cups/week
Grains/Bread: 0–10 oz equivalent/week (depending on combinations of grains and protein)
Meat/Meat-alternative: 0–10 oz equivalent/week
Milk: 5 cups/week

For Lunch (split by grade levels):
Fruit: K–3 also 2.5 cups; grades 4–12 get 3.75 cups/week
Vegetables: still 0 cups/week (no separate vegetable requirement yet)
Grains/Bread: at least 8 oz eq/week
Meat/Meat-alternative: 7.5 oz eq/week for breakfast; 10 oz eq/week for lunch
Milk: 5 cups/week

(Hopkins 2015)

What’s notable, reflected in the structure of this table, is that vegetables weren’t required at all yet, and the standards were very much food-group based, not ingredient-level nutrient quality checks. That created space for schools to rely on industrially produced entrées and sides that technically met volumes of grains or proteins but could still be ultra-processed products with long ingredient lists, many of these foods would meet a NOVA class 4 classification (the worst type). Think fruit cup in sugary syrup…..

Dr. M

Dr. M’s SPA Newsletter Volume 15 Issue 25 – Tough Conversations

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Speaking Truth in Love: The Weight of Avoidance in Pediatric Metabolic Health

After completing the second round of our Asthma and Obesity Metabolic Pilot Program at Salisbury Pediatrics, I left the clinic reflecting deeply on what I witnessed. It crystallized a truth that is uncomfortable but undeniable: the greatest health threats to our children today are not infectious or accidental, they are metabolic. Diseases once reserved for adulthood: insulin resistance, fatty liver, hypertension, early vascular aging are now appearing in children who should be free to run, play, and thrive.

In modern society, conversations about weight and metabolic dysfunction have become relatively taboo. This is not to say that children of normal or low weight are immune; they, too, can be at risk. However, the excess-weight group carries the highest statistical burden. Too often, clinicians hesitate to speak truth to families for fear of offending, shaming, or overstepping. In doing so, we risk silence becoming complicity and allowing preventable disease to take root in the very children we are charged to protect.

Much of this epidemic is not born of individual failure but of systemic neglect. Government-funded, poor-quality school meals, cheap processed foods, and relentless marketing of sugar and refined carbohydrates have built an environment where metabolic injury is almost inevitable. When a child’s daily fuel is engineered for shelf life instead of cell life, the outcome is not accidental, it is predictable. Our pilot program lab results are a painful window into that truth…. and a literature review on eczema and anaphylaxis.

Enjoy Dr. M

Dr. M’s SPA Newsletter Volume 15 Issue 8

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Itaconate, what is it and why does it matter?

Science Heavy – skip to the bold for take home if you want to avoid the science.

The biggest takeaway from this complex science is this: High fat, high sugar diets (Ultra Processed Foods) are associated with decreased itaconate activity and increased inflammation. The science further answers the question of whether we should allow ultra processed food in schools.

Ultra Processed Foods likely reduce itaconate production driving inflammation, metabolic dysregulation, and gut dysbiosis, which could worsen active disease. Lower itaconate levels likely impair your body’s ability to resolve inflammation, potentially leading to prolonged issues with healing and repair. To support itaconate’s anti inflammatory activity, shift away from UPFs toward an anti-inflammatory diet (e.g., Mediterranean, rich in vegetables, omega-3s, and fiber) to reduce inflammation, support gut health, and enhance itaconate’s immune-regulating effects.

Science:…..

Enjoy,

Dr. M

Dr. M’s SPA Newsletter Volume 15 Issue 1

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Some Key Literature Review Studies from Year 14

This is a bit of a long newsletter. That is intentional. This will be a repository for some of the best research for us to look back on from time to time this coming year to solidify the learning moving forward.

1) Time restricted eating patterns are known to help physiology and metabolism by initiating a pause in the action of mTOR and muscle synthesis as well as inducing autophagy. Autophagy is critical to the clearance of broken or damaged cells following injury or disease…..Plus a to do list and recipe of the week.

Dr. M

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