Dr. Travis in the E.R.
In addition to hosting The Doctors, Dr. Travis Stork is a practicing emergency room physician at Vanderbilt University Medical Center in Tennessee.
"When you show people a glimpse of what happens in these medical centers, much like we're able to do on our show," Dr. Travis says, "it allows you at home, if you do end up in the E.R., you'll feel more comfortable."
The Triplets' Mommy Questions
Triplets Erica, wife of Jay McGraw, executive producer of The Doctors, Jaclyn and Nicole became pregnant within months of one another. With their baby girls all approaching their first birthdays, the three new moms have pressing parenting questions for pediatrician Dr. Jim Sears and OB/GYN Dr. Lisa Masterson!
Approximately 76 million Americans get sick from foodborne illnesses annually, and cross contamination is often to blame. Cross contamination can occur by using a knife or cutting board to cut raw meats, and then using the same kitchenware to cut fruits and vegetables.
Signs of food poisoning may begin within hours of consuming contaminated products, and can last from one to 10 days. Dr. Travis emphasizes the importance of constant hydration when fighting a bug because diarrhea and vomiting can dehydrate the body very quickly. If the symptoms occur for a long period of time, patients often must go to an E.R. to get an intravenous (IV) drip to replenish their fluids. "After an hour or two of IV fluids, people feel much better," he says.
• Food poisoning can be life-threatening if caused by botulism or E. Coli bacteria.
• If you develop bloody diarrhea, see your doctor immediately, as it is not a typical symptom of food poisoning.
You can take steps to prevent salmonella and food poisoning. Washing your fruits and vegetables can rid them of bacteria. Even fruits with hard outer layers, such as cantaloupes, can have traces of salmonella on them, and the bacteria can spread if not washed. Follow these tips to prevent foodborne illness.
Safe Eating Tips
• Use separate cutting boards for meats, vegetables and breads to avoid cross-contamination.
• Use hot, soapy water to wash utensils and cutting boards.
• Wash hands with warm, soapy water before handling or preparing foods.
• Keep the refrigerator at 41 degrees Fahrenheit to discourage bacterial proliferation.
• Drip-prone products, like meat, poultry and raw fish, should go on bottom shelves.
• Keep raw foods separate from ready-to-eat foods to prevent cross-contamination.
• Cook foods to safe temperatures by using a food thermometer.
• Refrigerate or freeze perishable foods within two hours of purchasing. Put food in the freezer if you do not expect to eat it within two days.
• Do not thaw foods at room temperature. The safest way to defrost is in the refrigerator or microwave, or by running cold water over the food.
• When in doubt, throw it out. Food left out at room temperature for too long may contain bacteria or toxins that can't be destroyed by cooking.
• Don't taste food you are unsure about.
Brown Rice and Diabetes
Studies show a direct connection between the type of rice you eat and your risk of developing diabetes. By swapping your white rice for brown, you will be less likely to develop the disease. Get great brown rice recipes!