Eating Whole Fresh fruits lowers risk of diabetes, drinking juice raises it

Eating more whole fresh fruit, especially blueberries, grapes, apples and pears, is linked to a lower risk of Type 2 diabetes, but drinking more fruit juice has the opposite effect, says a study.

British, US and Singaporean researchers pored over data from three big health investigations that took place in the United States, spanning a quarter of a century in all.

More than 187,000 nurses and other professional caregivers were enrolled.

Their health was monitored over the following years, and they regularly answered questionnaires on their eating habits, weight, smoking, physical activity and other pointers to lifestyle.

Around 6.5 percent of the volunteers developed diabetes during the studies.

People who ate at least two servings each week of certain whole fruits, especially blueberries, grapes and apples, reduced their risk of Type 2 diabetes by as much as 23 percent compared to those who ate less than one serving per month.

“Our findings provide novel evidence suggesting certain fruits may be especially beneficial for lower diabetes risk,” said Qi Sun, an assistant professor of nutrition at the Harvard School of Public Health.

On the other hand, those who consumed one or more servings of fruit juice each day saw their risk of the disease increase by as much as 21 percent.

Swapping three servings of juice per week for whole fruits resulted in a seven-percent reduction in risk, although there was no such difference with strawberries and cantaloupe melon.

The paper, published on Friday by the British Medical Journal (BMJ), says further work is needed to explore this “significant” difference.

It speculates that, even if the nutritional values of whole fruit and fruit juice are similar, the difference lies with the fact that one food is a semi-solid and the other a liquid.

“Fluids pass through the stomach to the intestine more rapidly than solids even if nutritional content is similar,” says the paper.

“For example, fruit juices lead to more rapid and larger changes in serum [blood] levels of glucose and insulin than whole fruits.”

The study also points to evidence that some kinds of fruit have a beneficial effect for health.

Berries and grapes, for instance, have compounds called anthocyanins which have been found to lower the risk of heart attacks.

But, say the authors, how or even whether this also applies to diabetes risks is for now unclear.

The investigation looked at data from the Nurses’ Health Study, which ran from 1984-2008; the Nurses’ Health Study II (1991-2009); and the Health Professionals Follow-Up Study (1986-2008).

Ten kinds of fruit were used in the questionnaire: grapes or raisins; peach, plums or apricots; prunes; bananas; cantaloupe melon; apples or pears; oranges; grapefruit; strawberries; and blueberries.

The fruit juices identified in the questionnaire were apple, orange, grapefruit and “other.” – AFP/Relaxnews, September 2, 2013.

Eating fatty fish can reduce risk of arthritis

A NEW study finds that eating a weekly portion of salmon or other fatty fish, such as trout or mackerel, could reduce your risk of developing rheumatoid arthritis by more than half.

In a study published Monday in the Annals of Rheumatic Diseases, the Karolinska Institute in Stockholm found that the omega-3 fatty acids in fish can cut the risk of chronic inflammatory disease by 52 percent.

Prior research from 2009 suggests that consuming fish oils could help reduce inflammation that leads to a variety of diseases, including rheumatoid arthritis. In this study, researchers highlighted the benefit to long-chain omega-3 polyunsaturated fatty acid (Pufa) content in fish.

If you prefer lean fish, such as cod or canned tuna, the same benefit could be found in eating four servings a week, the researchers found. Long-term, weekly consumption of any type of fish was associated with a 29 percent lower risk of the disease.

However you’ll need to sustain a regular diet of fish for at least 10 years to enjoy the health prevention against the condition, they added.

To reach their findings, head researcher Alicja Wolk and her team analyzed the diets of 32,232 Swedish born between 1914 and 1948. Subjects completed questionnaires about their food intake and lifestyle in 1987 and 1997. Women who consumed at least 0.21g of omega-3 Pufas daily had the 52 percent reduced risk, the study found. – AFP Relaxnews

Oregon scientists get stem cells from cloned human embryos

A team of researchers said Wednesday that it had produced embryonic stem cells — a possible source of disease-fighting spare parts — from a cloned human embryo.

Scientists at the Oregon Health and Science University accomplished in humans what has been done over the past 15 years in sheep, mice, cattle and several other species. The achievement is likely to, at least temporarily, reawaken worries about “reproductive cloning” — the production of one-parent duplicate humans.

But few experts think that production of stem cells through cloning is likely to be medically useful soon, or possibly ever.

“An outstanding issue of whether it would work in humans has been resolved,” said Rudolf Jaenisch, a biologist at MIT’s Whitehead Institute in Cambridge, Mass., who added that he thinks the feat “has no clinical relevance.”

“I think part of the significance is technical and part of the significance is historical,” said John Gearhart, head of the Institute for Regenerative Medicine at the University of Pennsylvania. “Many labs attempted it, and no one had ever been able to achieve it.”

A far less controversial way to get stem cells is now available. It involves reprogramming mature cells (often ones taken from the skin) so that they return to what amounts to a second childhood from which they can grow into a new and different adulthood. Learning how to make and manipulate those “induced pluripotent stem” (IPS) cells is one of biology’s hottest fields.

Stem cells have the capability of maturing into different types of tissue depending on how they are stimulated. Embryonic stem cells (ESCs), plucked from a microscopic embryo, have the greatest potential. With the right molecular nudges, they could theoretically be used to grow new kidneys, lungs and hearts for use by people whose own organs have worn out.

Some experts think that “regenerative medicine” will eventually become an approach to healing that is as important as surgery or pharmacology.

The Oregon researchers, led by Shoukhrat Mitalipov, produced embryonic stem cells through “somatic cell nuclear transfer,” the technique used in 1996 to make Dolly the sheep the first cloned mammal.

The nucleus of a mature cell is transplanted into a human oocyte (egg) whose own nucleus has been removed. After the right stimulation, this new hybrid cell starts to divide and develop just as a sperm-fertilized egg would. When it is at the “blastocyst” stage — about 100 cells — its core contains a small number of embryonic stem cells capable of becoming any type of cell possessed by the human body.

But getting the doctored egg to grow even that far is extremely difficult. For some species, hundreds of eggs must be subjected to nuclear transfer before any produce viable embryonic stem cells. The failure of human oocytes to produce them had led some scientists to speculate that the technique simply might not work in people for some reason.

Mitalipov and several members of his team work at the Oregon National Primate Research Center and had refined their techniques using rhesus monkeys. They used nuclei from the skin cells of newborns or, in some cases, fetuses. Their stimulants included a pulse of electricity at the time of nuclear transfer and the addition of caffeine to the fluid cells lived in.

The tweaks and improvements apparently made all the difference. In one experiment, eight oocytes harvested from one woman produced five blastocysts and four embryonic stem cell lines — a success rate virtually unseen in other animals. The researchers subsequently proved cells were “pluripotent” by coaxing them to become, among other things, beating heart muscle cells.

The experiments were reported in a paper published online in the journal Cell.

“Where the kudos come is in being able to over time enhance and improve the technology developed in other species to make this amenable to the human oocyte,” Gearhart said.

The blastocysts could be implanted in a woman’s uterus. It might develop into a fetus. Most cloned animals, however, turn out to have major health problems and shortened lives.

“We just need to make sure it’s clear to the public that no one in their right mind would want to do that. There is no intent to do reproductive cloning. None at all,” Gearhart said.

Are these embryonic stem cells more versatile than IPS cells made by reprogramming skin cells?

“That’s of interest,” Jaenisch said. But whatever the answer, “the consequence would be to make the IPS cells better.” Given the difficulty of obtaining human oocytes, and the controversial nature of the research, embryonic stem cells aren’t likely to ever be the preferred tool of regenerative medicine, he said.

Source: Washington Post

Red meat links to heart disease

A chemical found in red meat helps explain why eating too much steak, mince and bacon is bad for the heart, say US scientists.

A study in the journal Nature Medicine showed that carnitine in red meat was broken down by bacteria in the gut.

This kicked off a chain of events that resulted in higher levels of cholesterol and an increased risk of heart disease.

Dieticians warned there may be a risk to people taking carnitine supplements.

There has been a wealth of studies suggesting that regularly eating red meat may be damaging to health.

In the UK, the government recommends eating no more than 70g of red or processed meat a day – the equivalent of two slices of bacon.

Saturated fat and the way processed meat is preserved are thought to contribute to heart problems. However, this was not thought to be the whole story.

“The cholesterol and saturated fat content of lean red meat is not that high, there’s something else contributing to increases in cardiovascular risk,” lead researcher Dr Stanley Hazen told the BBC.

Gut bugs

Experiments on mice and people showed that bacteria in the gut could eat carnitine.

Carnitine was broken down into a gas, which was converted in the liver to a chemical called TMAO.

In the study, TMAO was strongly linked with the build-up of fatty deposits in blood vessels, which can lead to heart disease and death.

Dr Hazen, from the Cleveland Clinic, said TMAO was often ignored: “It may be a waste product but it is significantly influencing cholesterol metabolism and the net effect leads to an accumulation of cholesterol.

“The findings support the idea that less red meat is better.

“I used to have red meat five days out of seven, now I have cut it way back to less than once every two weeks or so.”

He said the findings raised the idea of using a probiotic yogurt to change the balance of bacteria in the gut.

Reducing the number of bacteria that feed on carnitine would in theory reduce the health risks of red meat.

Vegetarians naturally have fewer bacteria which are able to break down carnitine than meat-eaters.

Processed meat links to early death

Sausages, ham, bacon and other processed meats appear to increase the risk of dying young, a study of half a million people across Europe suggests.

It concluded diets high in processed meats were linked to cardiovascular disease, cancer and early deaths.

The researchers, writing in the journal BMC Medicine, said salt and chemicals used to preserve the meat may damage health.

The British Heart Foundation suggested opting for leaner cuts of meat.

The study followed people from 10 European countries for nearly 13 years on average.

Lifestyle factors

It showed people who ate a lot of processed meat were also more likely to smoke, be obese and have other behaviours known to damage health.

However, the researchers said even after those risk factors were accounted for, processed meat still damaged health.

One in every 17 people followed in the study died. However, those eating more than 160g of processed meat a day – roughly two sausages and a slice of bacon – were 44% more likely to die over a typical follow-up time of 12.7 years than those eating about 20g.

In total, nearly 10,000 people died from cancer and 5,500 from heart problems.

Prof Sabine Rohrmann, from the University of Zurich, told the BBC: “High meat consumption, especially processed meat, is associated with a less healthy lifestyle.

“But after adjusting for smoking, obesity and other confounders we think there is a risk of eating processed meat.

“Stopping smoking is more important than cutting meat, but I would recommend people reduce their meat intake.”

Health benefits

She said if everyone in the study consumed no more than 20g of processed meat a day then 3% of the premature deaths could have been prevented.

The UK government recommends eating no more than 70g of red or processed meat – two slices of bacon – a day.

A spokesperson said: “People who eat a lot of red and processed meat should consider cutting down.”

However a little bit of meat, even processed meat, had health benefits in the study.

Ursula Arens from the British Dietetic Association told BBC Radio 4’s Today programme that putting fresh meat through a mincer did not make it processed meat.

“Something has been done to it to extend its shelf life, or to change its taste, or to make it more palatable in some way… and this could be a traditional process like curing or salting.”

She said even good quality ham or sausages were still classed as processed meat, while homemade burgers using fresh meat were not.

“For most people there’s no need to cut back on fresh, red meat. For people who have very high intake of red meat – eat lots of red meat every day – there is the recommendation that they should moderate their intake,” she added.

Ms Arens also confirmed that the study’s finding that processed meat was linked to heart disease was new.

Mr Roger Leicester, a consultant surgeon and a member of the Meat Advisory Panel, said: “I would agree people should eat small quantities of processed meat.”

However, he said there needed to be a focus on how meat was processed: “We need to know what the preservatives are, what the salt content is, what the meat content is…meat is actually an essential part of our diet.”

Growing Evidence

Dr Rachel Thompson, from the World Cancer Research Fund, said: “This research adds to the body of scientific evidence highlighting the health risks of eating processed meat.

“Our research, published in 2007 and subsequently confirmed in 2011, shows strong evidence that eating processed meat, such as bacon, ham, hot dogs, salami and some sausages, increases the risk of getting bowel cancer.”

The organisation said there would be 4,000 fewer cases of bowel cancer if people had less than 10g a day.

“This is why World Cancer Research Fund recommends people avoid processed meat,” said Dr Thompson.

Tracy Parker, a heart health dietitian with the British Heart Foundation, said the research suggested processed meat might be linked to an increased risk of early death, but those who ate more of it in the study also made “other unhealthy lifestyle choices”.

“They were found to eat less fruit and vegetables and were more likely to smoke, which may have had an impact on results.

“Red meat can still be enjoyed as part of a balanced diet.

“Opting for leaner cuts and using healthier cooking methods such as grilling will help to keep your heart healthy.

“If you eat lots of processed meat, try to vary your diet with other protein choices such as chicken, fish, beans or lentils.”

Source: BBC Health

Volunteering good for the heart

OTTAWA, Feb 27 – Volunteer work has long been touted as good for the soul, but the practice is also good for your heart, according to a study out Monday in the journal JAMA Pediatrics.

Researchers at the University of British Columbia in Vancouver wanted to find out how volunteering might impact one’s physical condition, and discovered that it improves cardiovascular health, said study author Hannah Schreier.

And “the volunteers who reported the greatest increases in empathy, altruistic behavior and mental health were the ones who also saw the greatest improvements in their cardiovascular health,” said Schreier.

Previous studies had shown that psychosocial factors, such as stress, depression and well being, play a role in cardiovascular disease, which is a leading cause of death in North America.

Schreier noted that the first signs of the disease can begin to appear during adolescence, which is why she recruited young volunteers for her study.

She and her team measured the body mass index, inflammation and cholesterol levels of 53 Vancouver high school students who spent an hour a week working with elementary school children in after-school programs in their neighborhood.

They compared the results with a group of 53 students who were waitlisted for the volunteering program.

The researchers also assessed the teenagers’ self-esteem, mental health, mood, and empathy.

After 10 weeks the volunteers had lower levels of inflammation and cholesterol and less body fat than those on the waitlist. – AFP-Relaxnews

Bad sleep ‘dramatically’ alters body

A run of poor sleep can have a dramatic effect on the internal workings of the human body, say UK researchers.

The activity of hundreds of genes was altered when people’s sleep was cut to less than six hours a day for a week.

Writing in the journal Proceedings of the National Academy of Sciences, the researchers said the results helped explain how poor sleep damaged health.

Heart disease, diabetes, obesity and poor brain function have all been linked to substandard sleep.

What missing hours in bed actually does to alter health, however, is unknown.

So researchers at the University of Surrey analysed the blood of 26 people after they had had plenty of sleep, up to 10 hours each night for a week, and compared the results with samples after a week of fewer than six hours a night.

Click here for the full story.

 

Vegetarians cut heart risk by 32%

Ditching meat and fish in favour of a vegetarian diet can have a dramatic effect on the health of your heart, research suggests.

A study of 44,500 people in England and Scotland showed vegetarians were 32% less likely to die or need hospital treatment as a result of heart disease.

Differences in cholesterol levels, blood pressure and body weight are thought to be behind the health boost.

The findings were published in the American Journal of Clinical Nutrition

Heart disease is a major blight in Western countries. It kills 94,000 people in the UK each year – more than any other disease, and 2.6 million people live with the condition.

The heart’s own blood supply becomes blocked up by fatty deposits in the arteries that nourish the heart muscle. It can cause angina or even lead to a heart attack if the blood vessels become completely blocked.

Scientists at the University of Oxford analysed data from 15,100 vegetarians and 29,400 people who ate meat and fish.

Over the course of 11 years, 169 people in the study died from heart disease and 1,066 needed hospital treatment – and they were more likely to have been meat and fish eaters than vegetarians.

For the full story, click here.

DNA map offers hope on cancer treatments

All patients will soon have their tumour’s DNA, its genetic code, sequenced, enabling doctors to ensure they give exactly the right drugs to keep the disease at bay.

Doctors hope it will be an important step towards transforming some types of cancer into a chronic rather than fatal disease.

The technique could enable terminally ill patients, who can currently expect to live only months, to carry on for a decade or more in relatively good health, according to specialists at the Institute of Cancer Research in London.

“We should be aspiring to cure cancer, but for people with advanced disease, it will be a question of managing them better so they survive for much longer – for many years,” said Prof Alan Ashworth, chief executive of the institute.

“Cancer often appears in people who are old, and if we can keep them alive long enough for them to die of something else, then we are turning cancer into a chronic disease.”

For the full story, click here.

How Doctors Die

This article was written by KEN MURRAY, MD

erYears ago, Charlie, a highly respected orthopedist and a mentor of mine, found a lump in his stomach. He had a surgeon explore the area, and the diagnosis was pancreatic cancer. This surgeon was one of the best in the country. He had even invented a new procedure for this exact cancer that could triple a patient’s five-year-survival odds—from 5 percent to 15 percent—albeit with a poor quality of life. Charlie was uninterested. He went home the next day, closed his practice, and never set foot in a hospital again. He focused on spending time with family and feeling as good as possible. Several months later, he died at home. He got no chemotherapy, radiation, or surgical treatment. Medicare didn’t spend much on him.

It’s not a frequent topic of discussion, but doctors die, too. And they don’t die like the rest of us. What’s unusual about them is not how much treatment they get compared to most Americans, but how little. For all the time they spend fending off the deaths of others, they tend to be fairly serene when faced with death themselves. They know exactly what is going to happen, they know the choices, and they generally have access to any sort of medical care they could want. But they go gently.

Of course, doctors don’t want to die; they want to live. But they know enough about modern medicine to know its limits. And they know enough about death to know what all people fear most: dying in pain, and dying alone. They’ve talked about this with their families. They want to be sure, when the time comes, that no heroic measures will happen—that they will never experience, during their last moments on earth, someone breaking their ribs in an attempt to resuscitate them with CPR (that’s what happens if CPR is done right).

Almost all medical professionals have seen what we call “futile care” being performed on people. That’s when doctors bring the cutting edge of technology to bear on a grievously ill person near the end of life. The patient will get cut open, perforated with tubes, hooked up to machines, and assaulted with drugs. All of this occurs in the Intensive Care Unit at a cost of tens of thousands of dollars a day. What it buys is misery we would not inflict on a terrorist. I cannot count the number of times fellow physicians have told me, in words that vary only slightly, “Promise me if you find me like this that you’ll kill me.” They mean it. Some medical personnel wear medallions stamped “NO CODE” to tell physicians not to perform CPR on them. I have even seen it as a tattoo.

To administer medical care that makes people suffer is anguishing. Physicians are trained to gather information without revealing any of their own feelings, but in private, among fellow doctors, they’ll vent. “How can anyone do that to their family members?” they’ll ask. I suspect it’s one reason physicians have higher rates of alcohol abuse and depression than professionals in most other fields. I know it’s one reason I stopped participating in hospital care for the last 10 years of my practice.

How has it come to this—that doctors administer so much care that they wouldn’t want for themselves? The simple, or not-so-simple, answer is this: patients, doctors, and the system.

To see how patients play a role, imagine a scenario in which someone has lost consciousness and been admitted to an emergency room. As is so often the case, no one has made a plan for this situation, and shocked and scared family members find themselves caught up in a maze of choices. They’re overwhelmed. When doctors ask if they want “everything” done, they answer yes. Then the nightmare begins. Sometimes, a family really means “do everything,” but often they just mean “do everything that’s reasonable.” The problem is that they may not know what’s reasonable, nor, in their confusion and sorrow, will they ask about it or hear what a physician may be telling them. For their part, doctors told to do “everything” will do it, whether it is reasonable or not.

The above scenario is a common one. Feeding into the problem are unrealistic expectations of what doctors can accomplish. Many people think of CPR as a reliable lifesaver when, in fact, the results are usually poor. I’ve had hundreds of people brought to me in the emergency room after getting CPR. Exactly one, a healthy man who’d had no heart troubles (for those who want specifics, he had a “tension pneumothorax”), walked out of the hospital. If a patient suffers from severe illness, old age, or a terminal disease, the odds of a good outcome from CPR are infinitesimal, while the odds of suffering are overwhelming. Poor knowledge and misguided expectations lead to a lot of bad decisions.

But of course it’s not just patients making these things happen. Doctors play an enabling role, too. The trouble is that even doctors who hate to administer futile care must find a way to address the wishes of patients and families. Imagine, once again, the emergency room with those grieving, possibly hysterical, family members. They do not know the doctor. Establishing trust and confidence under such circumstances is a very delicate thing. People are prepared to think the doctor is acting out of base motives, trying to save time, or money, or effort, especially if the doctor is advising against further treatment.

Some doctors are stronger communicators than others, and some doctors are more adamant, but the pressures they all face are similar. When I faced circumstances involving end-of-life choices, I adopted the approach of laying out only the options that I thought were reasonable (as I would in any situation) as early in the process as possible. When patients or families brought up unreasonable choices, I would discuss the issue in layman’s terms that portrayed the downsides clearly. If patients or families still insisted on treatments I considered pointless or harmful, I would offer to transfer their care to another doctor or hospital.

Should I have been more forceful at times? I know that some of those transfers still haunt me. One of the patients of whom I was most fond was an attorney from a famous political family. She had severe diabetes and terrible circulation, and, at one point, she developed a painful sore on her foot. Knowing the hazards of hospitals, I did everything I could to keep her from resorting to surgery. Still, she sought out outside experts with whom I had no relationship. Not knowing as much about her as I did, they decided to perform bypass surgery on her chronically clogged blood vessels in both legs. This didn’t restore her circulation, and the surgical wounds wouldn’t heal. Her feet became gangrenous, and she endured bilateral leg amputations. Two weeks later, in the famous medical center in which all this had occurred, she died.

It’s easy to find fault with both doctors and patients in such stories, but in many ways all the parties are simply victims of a larger system that encourages excessive treatment. In some unfortunate cases, doctors use the fee-for-service model to do everything they can, no matter how pointless, to make money. More commonly, though, doctors are fearful of litigation and do whatever they’re asked, with little feedback, to avoid getting in trouble.

Even when the right preparations have been made, the system can still swallow people up. One of my patients was a man named Jack, a 78-year-old who had been ill for years and undergone about 15 major surgical procedures. He explained to me that he never, under any circumstances, wanted to be placed on life support machines again. One Saturday, however, Jack suffered a massive stroke and got admitted to the emergency room unconscious, without his wife. Doctors did everything possible to resuscitate him and put him on life support in the ICU. This was Jack’s worst nightmare. When I arrived at the hospital and took over Jack’s care, I spoke to his wife and to hospital staff, bringing in my office notes with his care preferences. Then I turned off the life support machines and sat with him. He died two hours later.

Even with all his wishes documented, Jack hadn’t died as he’d hoped. The system had intervened. One of the nurses, I later found out, even reported my unplugging of Jack to the authorities as a possible homicide. Nothing came of it, of course; Jack’s wishes had been spelled out explicitly, and he’d left the paperwork to prove it. But the prospect of a police investigation is terrifying for any physician. I could far more easily have left Jack on life support against his stated wishes, prolonging his life, and his suffering, a few more weeks. I would even have made a little more money, and Medicare would have ended up with an additional $500,000 bill. It’s no wonder many doctors err on the side of overtreatment.

But doctors still don’t over-treat themselves. They see the consequences of this constantly. Almost anyone can find a way to die in peace at home, and pain can be managed better than ever. Hospice care, which focuses on providing terminally ill patients with comfort and dignity rather than on futile cures, provides most people with much better final days. Amazingly, studies have found that people placed in hospice care often live longer than people with the same disease who are seeking active cures. I was struck to hear on the radio recently that the famous reporter Tom Wicker had “died peacefully at home, surrounded by his family.” Such stories are, thankfully, increasingly common.

Several years ago, my older cousin Torch (born at home by the light of a flashlight—or torch) had a seizure that turned out to be the result of lung cancer that had gone to his brain. I arranged for him to see various specialists, and we learned that with aggressive treatment of his condition, including three to five hospital visits a week for chemotherapy, he would live perhaps four months. Ultimately, Torch decided against any treatment and simply took pills for brain swelling. He moved in with me.

We spent the next eight months doing a bunch of things that he enjoyed, having fun together like we hadn’t had in decades. We went to Disneyland, his first time. We’d hang out at home. Torch was a sports nut, and he was very happy to watch sports and eat my cooking. He even gained a bit of weight, eating his favorite foods rather than hospital foods. He had no serious pain, and he remained high-spirited. One day, he didn’t wake up. He spent the next three days in a coma-like sleep and then died. The cost of his medical care for those eight months, for the one drug he was taking, was about $20.

Torch was no doctor, but he knew he wanted a life of quality, not just quantity. Don’t most of us? If there is a state of the art of end-of-life care, it is this: death with dignity. As for me, my physician has my choices. They were easy to make, as they are for most physicians. There will be no heroics, and I will go gentle into that good night. Like my mentor Charlie. Like my cousin Torch. Like my fellow doctors.

This post was originally published at Zócalo Public Square, a non-profit ideas exchange that blends live events and humanities journalism.