Tuesday, December 7, 2010

Reader's Question: Low Comb Routine



  • Hello! I am currently experimenting with detangling my hair less often. I read that you do a low comb routine. Can you do a post on your detangling routine? How often you detangle? What you use to detangle (conditioners, combs, brushes, etc) What you do between combing sessions (finger comb, etc)?



Great question!  I have a two-part answer that depends on hair length:


FROM TWA to BSL:
(I actually started this routine at APL, but it works for shorter lengths as well.)  When my hair was this length, I comb detangled every 1-3 months.  I would soak my hair in LustraSilk Cholesterol mixed with olive oil for about an hour.  Then I would comb through each section of hair with a wide-tooth comb followed up by a medium-tooth comb.  After I completed each section, I would twist/braid it up, rinse out the conditioner, and proceed to style my hair as usual. Every 1-2 weeks (between comb detangling sessions), I redid my twists and used that opportunity to finger detangle on dry hair.  


FROM BSL to BEYOND:
I currently detangle about once every 3-4 weeks.  I soak my hair in LeKair Cholesterol mixed with olive oil for about 20-30 minutes.  (As my hair has gotten longer, the ends require just a little bit of protein to remain strong, hence my switch to LeKair.)  Then I run through the ends with a wide-tooth comb followed by a paddle brush from from roots to the ends.  (I use a paddle brush instead of a medium-tooth comb for ease and speed.)  At this length, I no longer finger detangle since my twist styles last from one comb detangling session to the next.


EDITED - MBL and BEYOND: I no longer use a paddle brush.  I only use a wide tooth comb.


I hope this helps!

Monday, December 6, 2010

Pressure-cooked meat: Top sirloin

Pressure cooking relies on physics to take advantage of the high temperatures of liquids and vapors in a sealed container. The sealed container is the pressure-cooking pan. Since the sealed container does not allow liquids or vapors to escape, the pressure inside the container increases as heat is applied to the pan. This also significantly increases the temperature of the liquids and vapors inside the container, which speeds up cooking.

Pressure cooking is essentially a version of high-heat steaming. The food inside the cooker tends to be very evenly cooked. Pressure cooking is also considered to be one of the most effective cooking methods for killing food-born pathogens. Since high pressure reduces cooking time, pressure cooking is usually employed in industrial food processing.

When cooking meat, the amount of pressure used tends to affect amino-acid digestibility; more pressure decreases digestibility. High pressures in the cooker cause high temperatures. The content of some vitamins in meat and plant foods is also affected; they go down as pressure goes up. Home pressure cookers are usually set at 15 pounds per square inch (psi). Significant losses in amino-acid digestibility occur only at pressures of 30 psi or higher.

My wife and I have been pressure-cooking for quite some time. Below is a simple recipe, for top sirloin.

- Prepare some dry seasoning powder by mixing sea salt, garlic power, chili powder, and a small amount of cayenne pepper.
- Season the top sirloin pieces at least 2 hours prior to placing them in the pressure cooking pan.
- Place the top sirloin pieces in the pressure cooking pan, and add water, almost to the point of covering them.
- Cook on very low fire, after the right amount of pressure is achieved, for 1 hour. The point at which the right amount of pressure is obtained is signaled by the valve at the top of the pan making a whistle-like noise.

As with slow cooking in an open pan, the water around the cuts should slowly turn into a fatty and delicious sauce, which you can pour on the meat when serving, to add flavor. The photos below show the seasoned top sirloin pieces, the (old) pressure-cooking pan we use, and some cooked pieces ready to be eaten together with some boiled yam.




A 100 g portion will have about 30 g of protein. (That is a bit less than 4 oz, cooked.) The amount of fat will depend on how trimmed the cuts are. Like most beef cuts, the fat will be primarily saturated and monounsatured, with approximately equal amounts of each. It will provide good amounts of the following vitamins and minerals: iron, magnesium, niacin, phosphorus, potassium, zinc, selenium, vitamin B6, and vitamin B12.

Friday, December 3, 2010

Hair Playlist for the Holidays!

Currently playing: 4 weeks of flat twists into twist-hawk

Sounds like: Willow Smith (whip my hair)

Chorus: Bi-weekly washes, moisturize as needed

Twist Series: How to Flat Twist

More answers coming soon.  Keep the questions coming....

This is my new favorite way to spice up regular twists ... flat twisting!

This is a great tutorial for beginners:


Another great tutorial, and with a style you can imitate: Tutorial #2

Thursday, December 2, 2010

Guest Commentary: SOPHE's Take on Healthy People 2020



Rob Simmons, DrPH, MPH, CHES, CPH
Director, Master of Public Health (MPH) Program
Jefferson School of Population Health

The Society for Public Health Education (SOPHE) annual meeting was held in Denver recently, with the theme “Healthy People 2020, A Look Back, A Look Forward.”

The goal of the meeting was to review progress on the US preventive health agenda since the 1979 inception of the Healthy People national plan for prevention and the creation of the Office of Disease Prevention and Health Promotion (ODPHP) within the Dept. of Health and Human Services (HHS). The meeting also examined changes proposed in the fourth iteration of the initiative, Healthy People 2020, which will be released in early December.

Healthy People 2020 will be quite different from the previous national prevention plans. It will be web-based and directly linked to a range of national digital databases, allowing professionals and the public to search for any health topic and obtain information on related topics in other health areas. Fourteen new health focus areas have been added to the 28 in Healthy People 2010, and over 100 new objectives with data sources have been delineated. Content areas include life stages, dementia, genomics, global health, healthcare infections, preparedness, quality of life, lesbian/gay/bisexual/transgender (LGBT) health, and social determinants of health.

Healthy People 2020 will be a branded “movement” with new communication mechanisms to reach those outside of the healthcare sector as the goals, objectives and actions are integrated into the context of our lives, where we live, learn, work and play.

I was asked to facilitate a town hall meeting about the national prevention and health promotion strategy featured in the Patient Protection and Accountable Care Act (PPACA) and linked to Healthy People 2020. Representatives from HHS and the Centers for Disease Control and Prevention (CDC) provided an overview of the National Prevention Council, which includes representatives from 17 federal departments, 12 federal agencies, and a 25-member community advisory board. he federal representatives were very receptive to commentary received from the group of public health educators at the meeting, and from those who participated online.

I left the SOPHE conference with new inspiration. I can’t wait to share my enthusiasm with colleagues and students when Healthy People 2020 and the National Prevention and Health Promotion Strategy are released early in 2011.

How lean should one be?

Loss of muscle mass is associated with aging. It is also associated with the metabolic syndrome, together with excessive body fat gain. It is safe to assume that having low muscle and high fat mass, at the same time, is undesirable.

The extreme opposite of that, achievable though natural means, would be to have as much muscle as possible and as low body fat as possible. People who achieve that extreme often look a bit like “buff skeletons”.

This post assumes that increasing muscle mass through strength training and proper nutrition is healthy. It looks into body fat levels, specifically how low body fat would have to be for health to be maximized.

I am happy to acknowledge that quite often I am working on other things and then become interested in a topic that is brought up by Richard Nikoley, and discussed by his readers (I am one of them). This post is a good example of that.

Obesity and the diseases of civilization

Obesity is strongly associated with the diseases of civilization, of which the prototypical example is perhaps type 2 diabetes. So much so that sometimes the impression one gets is that without first becoming obese, one cannot develop any of the diseases of civilization.

But this is not really true. For example, diabetes type 1 is also one of the diseases of civilization, and it often strikes thin people. Diabetes type 1 results from the destruction of the beta cells in the pancreas by a person’s own immune system. The beta cells in the pancreas produce insulin, which regulates blood glucose levels.

Still, obesity is undeniably a major risk factor for the diseases of civilization. It seems reasonable to want to move away from it. But how much? How lean should one be to be as healthy as possible? Given the ubiquity of U-curve relationships among health variables, there should be a limit below which health starts deteriorating.

Is the level of body fat of the gentleman on the photo below (from: ufcbettingtoday.com) low enough? His name is Fedor; more on him below. I tend to admire people who excel in narrow fields, be they intellectual or sport-related, even if I do not do anything remotely similar in my spare time. I admire Fedor.


Let us look at some research and anecdotal evidence to see if we can answer the question above.

The buff skeleton look is often perceived as somewhat unattractive

Being in the minority is not being wrong, but should make one think. Like Richard Nikoley’s, my own perception of the physique of men and women is that, the leaner they are, the better; as long as they also have a reasonable amount of muscle. That is, in my mind, the look of a stage-ready competitive natural bodybuilder is close to the healthiest look possible.

The majority’s opinion, however, seems different, at least anecdotally. The majority of women that I hear or read voicing their opinions on this matter seem to find the “buff skeleton” look somewhat unattractive, compared with a more average fit or athletic look. The same seems to be true for perceptions of males about females.

A little side note. From an evolutionary perspective, perceptions of ancestral women about men must have been much more important than perceptions of ancestral men about women. The reason is that the ancestral women were the ones applying sexual selection pressures in our ancestral past.

For the sake of discussion, let us define the buff skeleton look as one of a reasonably muscular person with a very low body fat percentage; pretty much only essential fat. That would be 10-13 percent for women, and 5-8 percent for men.

The average fit look would be 21-24 percent for women, and 14-17 percent for men. Somewhere in between, would be what we could call the athletic look, namely 14-20 percent for women, and 6-13 percent for men. These levels are exactly the ones posted on this Wikipedia article on body fat percentages, at the time of writing.

From an evolutionary perspective, attractiveness to members of the opposite sex should be correlated with health. Unless we are talking about a costly trait used in sexual selection by our ancestors; something analogous to the male peacock’s train.

But costly traits are usually ornamental, and are often perceived as attractive even in exaggerated forms. What prevents male peacock trains from becoming the size of a mountain is that they also impair survival. Otherwise they would keep growing. The peahens find them sexy.

Being ripped is not always associated with better athletic performance

Then there is the argument that if you carried some extra fat around the waist, then you would not be able to fight, hunt etc. as effectively as you could if you were living 500,000 years ago. Evolution does not “like” that, so it is an unnatural and maladaptive state achieved by modern humans.

Well, certainly the sport of mixed martial arts (MMA) is not the best point of comparison for Paleolithic life, but it is not such a bad model either. Look at this photo of Fedor Emelianenko (on the left, clearly not so lean) next to Andrei Arlovski (fairly lean). Fedor is also the one on the photo at the beginning of this post.

Fedor weighed about 220 lbs at 6’; Arlovski 250 lbs at 6’4’’. In fact, Arlovski is one of the leanest and most muscular MMA heavyweights, and also one of the most highly ranked. Now look at Fedor in action (see this YouTube video), including what happened when Fedor fought Arlovski, at around the 4:28 mark. Fedor won by knockout.

Both Fedor and Arlovski are heavyweights; which means that they do not have to “make weight”. That is, they do not have to lose weight to abide by the regulations of their weight category. Since both are professional MMA fighters, among the very best in the world, the weight at which they compete is generally the weight that is associated with their best performance.

Fedor was practically unbeaten until recently, even though he faced a very high level of competition. Before Fedor there was another professional fighter that many thought was from Russia, and who ruled the MMA heavyweight scene for a while. His name is Igor Vovchanchyn, and he is from the Ukraine. At 5’8’’ and 230 lbs in his prime, he was a bit chubby. This YouTube video shows him in action; and it is brutal.

A BMI of about 25 seems to be the healthiest for long-term survival

Then we have this post by Stargazey, a blogger who likes science. Toward the end the post she discusses a study suggesting that a body mass index (BMI) of about 25 seems to be the healthiest for long-term survival. That BMI is between normal weight and overweight. The study suggests that both being underweight or obese is unhealthy, in terms of long-term survival.

The BMI is calculated as an individual’s body weight divided by the square of the individual’s height. A limitation of its use here is that the BMI is a more reliable proxy for body fat percentage for women than for men, and can be particularly misleading when applied to muscular men.

The traditional Okinawans are not super lean

The traditional Okinawans (here is a good YouTube video) are the longest living people in the world. Yet, they are not super lean, not even close. They are not obese either. The traditional Okinawans are those who kept to their traditional diet and lifestyle, which seems to be less and less common these days.

There are better videos on the web that could be used to illustrate this point. Some even showing shirtless traditional karate instructors and students from Okinawa, which I had seen before but could not find again. Nearly all of those karate instructors and students were a bit chubby, but not obese. By the way, karate was invented in Okinawa.

The fact that the traditional Okinawans are not ripped does not mean that the level of fat that is healthy for them is also healthy for someone with a different genetic makeup. It is important to remember that the traditional Okinawans share a common ancestry.

What does this all mean?

Some speculation below, but before that let me tell this: as counterintuitive as it may sound, excessive abdominal fat may be associated with higher insulin sensitivity in some cases. This post discusses a study in which the members of a treatment group were more insulin sensitive than the members of a control group, even though the former were much fatter; particularly in terms of abdominal fat.

It is possible that the buff skeleton look is often perceived as somewhat unattractive because of cultural reasons, and that it is associated with the healthiest state for humans. However, it seems a bit unlikely that this applies as a general rule to everybody.

Another possibility, which appears to be more reasonable, is that the buff skeleton look is healthy for some, and not for others. After all, body fat percentage, like fat distribution, seems to be strongly influenced by our genes. We can adapt in ways that go against genetic pressures, but that may be costly in some cases.

There is a great deal of genetic variation in the human species, and much of it may be due to relatively recent evolutionary pressures.

Life is not that simple!

References

Buss, D.M. (1995). The evolution of desire: Strategies of human mating. New York, NY: Basic Books.

Cartwright, J. (2000). Evolution and human behavior: Darwinian perspectives on human nature. Cambridge, MA: The MIT Press.

Miller, G.F. (2000). The mating mind: How sexual choice shaped the evolution of human nature. New York, NY: Doubleday.

Zahavi, A. & Zahavi, A. (1997). The Handicap Principle: A missing piece of Darwin’s puzzle. Oxford, England: Oxford University Press.

Guest Commentary: Reflections from the APHA 138th Annual Meeting “Social Justice: A Public Health Imperative”



Rob Simmons, DrPH, MPH, CHES, CPH
Director, Master of Public Health (MPH) Program
Jefferson School of Population Health

The American Public Health Association (APHA) annual meeting was held a couple of weeks ago with the theme of 'Social Justice: A Public Health Imperative.' A pall hung over the large amphitheater as APHA celebrated its annual meeting. Reeling from the national midterm elections and fear that the priority and resources in federal revenues for public health prevention and health promotion gained over the previous 18 months would be lost with the new Congress in January, the conference theme of “social justice” seemed most appropriate for the over 10,000 public health professionals and students who gathered in Denver.

The opening speeches by public health dignitaries resounded in their vigor to rally participants to work hard to support public health and conduct and report on research evidence showing that prevention and an investment of federal resources for the public health infrastructure will improve the nation’s health and save millions in reduced health care costs.

Howard Koh, Assistant Secretary for the U.S. Department of Health and Human Services (HHS), provided much of that evidence and encouraged participants to continue their passionate involvement in the process. Cornell West, of the Center for African American Studies and Department of Religion at Princeton University, delivered an incredible sermon summarizing our history of social injustices and necessary actions at all levels of society to achieve equal opportunity for all. These talks set the stage for three days of meetings to plan to do just that.

Some of the significant trends among the many sessions I attended included:

• A growing interest in the creation of health literacy policy and program initiatives in the healthcare and community health environments

• The burgeoning movement in undergraduate public health education, the creation of undergraduate public health majors and minors and infusion of a public health framework in undergraduate liberal arts education

• Increasing interest in global health education, service and research and its implications for our work in the School of Population Health

Finally, I had the pleasure of attending presentations on important public health issues made by two current Jefferson MPH students and two recent MPH alumni. They certainly made us proud.