Frequently Asked Questions | FAQ
Low-T and Menopause Treatments
The Women’s Health Initiative study show that traditional BhRT therapy with Premarin (made from pregnant mares urine) and Provera a chemically synthesized artificial progesterone) is not safe. BhRT with natural Estrogens and Progesterone is safe and does not have to adverse side effects of Premarin and Provera. Provera can increase the rate of breast cancer but natural Progesterone can decrease the rate 10%.
No. Health insurance is actually “disease insurance” and will not cover this form of preventive medicine. In a way, this is a good thing. It allows us to focus our program entirely on you without third party considerations. We are able to maintain complete confidentiality and are not constrained by limits set to maximize insurance company profits. We are working for you, not them.
No. We believe you deserve MD’s who are dedicated to AAM and who practice this specialty exclusively and are on the cutting edge of AAM treatment and research. We believe you deserve physicians that have been recognized for their expertise in this rapidly advancing field by board examination.
No. To be most effective you need your program supervised by a physician (MD) who can prescribe the most effective diet plan, exercise regime, supplements and herbal prescription medicines that have documented anti-aging effects.
AAM is actually the opposite of geriatrics. While geriatrics tries to make the diseases and losses of aging more tolerable by treating the symptoms, AAM seeks to prevent, reverse and manage the process of aging.
The MD’s at Tampa Rejuvenation integrate the most effective therapies from traditional medicine and holistic medicine. We have analyzed the data that is available on all methods of treatment and present our patients with the best of both worlds. While taking advantage of the latest data and innovations we insist on cautious and responsible practices that are backed up by published data.
There will be dramatic gains in our knowledge of this field over the next decade. We wish to manage and control aging as much as possible right now so you will be able to benefit from the new advances with the best possible functioning mind and body.
Allergy / Food Intolerance
Taking a few simple steps can help you prevent the symptoms associated with food intolerance. Learn which foods in which amounts cause you to have symptoms and limit your intake to amounts you can handle. When you dine out, ask your server about how your meal will be prepared. Some meals may contain foods you cannot tolerate and that may not be evident from the description on the menu. Learn to read food labels and check the ingredients for problem foods. Don’t forget to check condiments and seasonings. They may contain MSG or another additive that can lead to symptoms. Reviewed by the doctors at The Cleveland Clinic Department of Pulmonary, Allergy and Critical Care Medicine.
Treatment is based on avoiding or reducing your intake of problem foods and treating symptoms when they arise.
Most food intolerances are found through trial and error to determine which food or foods cause symptoms. You may be asked to keep a food diary to record what you eat and when you get symptoms, and then look for common factors. Another way to identify problem foods is to go on an elimination diet. This involves completely eliminating any suspect foods from your diet until you are symptom-free. You then begin to reintroduce the foods, one at a time. This can help you pinpoint which foods cause symptoms. Seek the advice of your healthcare provider or a registered dietitian before beginning an elimination diet to be sure your diet provides adequate nutrition.
Food allergies can be triggered by even a small amount of the food and occur every time the food is consumed. People with food allergies are generally advised to avoid the offending foods completely. On the other hand, food intolerances often are dose related. People with food intolerance may not have symptoms unless they eat a large portion of the food or eat the food frequently. For example, a person with lactose intolerance may be able to drink milk in coffee or a single glass of milk, but becomes sick if he or she drinks several glasses of milk. Food allergies and intolerances also are different from food poisoning, which generally results from spoiled or tainted food and affects more than one person eating the food. Your healthcare provider can help determine if you have an allergy or intolerance, and establish a plan to help control your symptoms.
Food allergies arise from sensitivity to chemical compounds (proteins) in food. They develop after you are exposed to a food protein that your body thinks is harmful. The first time you eat the food containing the protein, your immune system responds by creating specific disease-fighting antibodies (called immunoglobulin E or IgE). When you eat the food again, it triggers the release of IgE antibodies and other chemicals, including histamine, in an effort to expel the protein “invader” from your body. Histamine is a powerful chemical that can affect the respiratory system, gastrointestinal tract, skin or cardiovascular system. As a result of this response, allergy symptoms occur. The allergy symptoms you have depend on where in the body the histamine is released. If it is released in the ears, nose and throat, you may have an itchy nose and mouth, or trouble breathing or swallowing. If histamine is released in the skin, you may develop hives or a rash. If histamine is released in the gastrointestinal tract, you likely will develop stomach pains, cramps or diarrhea. Many people experience a combination of symptoms as the food is eaten and digested. Food allergies often run in families, suggesting that the condition can be inherited.There are many factors that may contribute to food intolerance. In some cases, as with lactose intolerance, the person lacks the chemicals, called enzymes, necessary to properly digest certain proteins found in food. Also common are intolerances to some chemical ingredients added to food to provide color, enhance taste and protect against the growth of bacteria. These ingredients include various dyes and monosodium glutamate (MSG), a flavor enhancer. Substances called sulfites are also a source of intolerance for some people. They may occur naturally, as in red wines or may be added to prevent the growth of mold. Salicylates are a group of plant chemicals found naturally in many fruits, vegetables, nuts, coffee, juices, beer and wine. Aspirin also is a compound of the salicylate family. Foods containing salicylates may trigger symptoms in people who are sensitive to aspirin. Of course, any food consumed in excessive quantities can cause digestive symptoms.
Food allergies affect about 2 to 4% of adults and 6 to 8% of children. Food intolerances are much more common. In fact, nearly everyone at one time has had an unpleasant reaction to something they ate. Some people have specific food intolerances. Lactose intolerance, the most common food intolerance, affects about 10% of Americans.
Symptoms of food intolerance include:
- Stomach pain
- Gas, cramps or bloating
- Irritability or nervousness
- Attention Deficit Hyperactivity Disorder (ADHD)
- Asthma and Other Respiratory Problems
- Chronic Fatigue
- Eczema and Other Skin Disorders
- Irritable Bowel Syndrome
- Weight Gain and Obesity
Symptoms of a food allergy can range from mild to severe, and the amount of food necessary to trigger a reaction varies from person to person. Symptoms of food allergy may include:
- Rash or hives
- Stomach pain
- Itchy skin
- Shortness of breath
- Chest pain
- Swelling of the airways to the lungs
Food intolerance is a digestive system response rather than an immune system response. It occurs when something in a food irritates a person’s digestive system or when a person is unable to properly digest or breakdown, the food. Intolerance to lactose, which is found in milk and other dairy products, is the most common food intolerance.
A food allergy is an immune system response. It occurs when the body mistakes an ingredient in food — usually a protein — as harmful and creates a defense system (antibodies) to fight it. Allergy symptoms develop when the antibodies are battling the “invading” food. The most common food allergies are peanuts, tree nuts (such as walnuts, pecans and almonds), fish, and shellfish, milk, eggs, soy products, and wheat.
The thyroid primarily produces Thyroxine (T4) which is then converted by the liver to the active form of Triiodothyronine (T3). The insufficient production of T4 or the struggle of converting T4 into T3 can be the cause of Hypothyroidism. The conversion of T4 into T3 is impacted by a number of reasons such as nutrient deficiencies, liver disease, medications and stress.
The thyroid gland is critical to human health because it regulates the body’s metabolism through the chemicals it produces. If you have too little of these chemicals, your metabolism slows down; if you get too much, your metabolic rate increases.
The adrenals are your “life saving” organs because they control your body’s gender, sex, growth, and appetite chemicals and help you survive in stressful situations. They act as control organs for your “fight or flight” response and secrete many of our most important chemicals including: pregnenolone, adrenaline, estrogen, progesterone, DHEA, cortisol, and other chemicals. When your adrenals are constantly stressed, this sets off an autoimmune, inflammatory response in your entire body. The adrenal-hypothalamus-pituitary feedback loop regulates the secretion of cortisol. All of your organs and your immunity are impacted negatively by the resulting constant assault of cortisol. Low adrenal function can actually cause someone’s thyroid problem to be much worse than it would be otherwise.