Healthy Living Why Kids Need a Good Night's Sleep By Joseph McCaffrey, MD, FACS

It doesn't take a fancy study to realize there's an epidemic of childhood obesity in this country -- a drive past any school yard offers proof enough. The question is what we do about it? A new study offers some suggestions.

Researchers in Massachusetts evaluated infants three times between the ages of six months and two years.¹ At each visit, they recorded the amount of time the child slept and the amount of time they spent watching TV.

At three years of age, they evaluated the children for obesity, measuring body weight and height, as well as skin fold thicknesses. The findings are noteworthy.

Infants who slept less than 12 hours were almost twice as likely to be overweight at age 3 (12% vs. 7%). If the low-sleep children also watched more than 2 hours of television a day, their risk of obesity rose to 17%.

Many factors contribute to the rise of obesity in America. Of course diet and exercise are important, but research increasingly points to other issues as well.

Previous studies have shown an association between short sleeping hours and obesity in older children and adolescents.² This study shows that association begins even in infancy.

Experts debate about the mechanism by which sleep affects weight. Some researchers propose that being awake longer simply gives a child more time to eat. Another possibility is that decreased sleep leads to decreased activity while awake.
Others wonder if certain studies in adults apply to children as well. These studies show that lack of sleep has an adverse effect on hormones that influence appetite.^3-4

Whatever the cause, more and more evidence demonstrates the importance of adequate sleep for people of any age. Make getting adequate sleep a priority -- both for yourself and for any children under your care.

References

1. Taveras, E et al. Arch Pediatr Adolesc Med. 2008;162(4):305-311.
2. Seicean A et al. Sleep Breath. 2007;11(4):285-293.
3. Spiegel K, et al. Ann Intern Med. 2004;141(11):846-850.
4. Taheri S et al. PLoS Med. doi:10.1371/journal.pmed.0010062. 2004;1(3):e62.

[Ed. Note: Joseph F. McCaffrey, MD, FACS is a board-certified surgeon with extensive experience in alternative medicine, including certification as a HeartMath Trainer. His areas of expertise include mind-body interaction and cognitive restructuring. Dr. McCaffrey strives to help people attain their optimum level of vitality through attention to all aspects of wellness. For more information, click here.]

Healthy Recipes: Summer Sausage Kabobs By Laura LaValle, RD, LD

This modern take on an old-fashioned classic retains all the great taste without unhealthy fillers or preservatives. It's also the perfect fare for entertaining guests at your next back yard cookout.

Serves: 6

Time to Table: 40 minutes

Healing Nutrient Spotlight
Excellent source of vitamins A and C
Good source of manganese

Ingredients*
12 oz. package organic chicken or turkey sausage, any flavor
1 large green pepper
1 large sweet red pepper
1 large onion -- Vidalia or red onion
1 cup pineapple chunks, drained (reserve 1/4 cup juice for basting sauce)
1 clove garlic, minced
1/4 cup extra virgin coconut oil
1 tsp. Bragg's Aminos, or to taste
1/2 tsp. ground ginger

*Use all organic ingredients for optimal nutrition.

Preparation
Immerse skewers (if using wood) into a pan of water for 15 minutes to soften. Meanwhile, cut sausage and vegetables into bite-size chunks and set aside. To make basting sauce, combine pineapple juice, coconut oil, Bragg's Aminos, minced garlic, and ginger in a small pan. Gently heat on low until coconut oil is liquefied. Stir well. Thread sausage alternating with vegetables on skewers. Brush with basting sauce and place over medium low coals or grill at medium low heat basting often. These can also be baked in the oven at 350°F. Cook for approximately 20 minutes or until sausage it heated through and vegetables are crisp-tender.

Nutrition
230 calories, 15 g total fat, 10 g saturated fat, 0 g monounsaturated fat, 0 g polyunsaturated fat, 35 mg cholesterol, 15 g carbohydrate, 3 g fiber, 10g sugar, 10 g protein, 2000 IU vitamin A, .4 mg niacin, .2 mg vitamin B6, 90 mg vitamin C, 20 mcg folate, 470 mg sodium, .2 mg manganese, 150 mg potassium, 1.4 mg iron

Recipe courtesy of Marta Graham, MS, RD, LD

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention. To learn more, click here.]

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These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 06-10-08] which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com/