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Receive a free gift when you RSVP today!! 530.528.VITA (8482) Vita Dermatology and Laser Institute 2450 Sister Mary Columba Drive Red Bluff, CA 96080 No purchase necessary. $ Money $ 2 Lend Cash 4 Notes McKinley Mortgage Co. CA DRE # 01773837 Call 530-241-0977 800-909-1977 Largest Selection In Tri-County • Herbal Medicines • Edibles (Foods) • Clones 1317 Solano St. (530) 824-4811 www.tehamaherbalcollective.vpweb.com Corning Calif. Vitality health&fitness DEAR DR. GOTT: I am a 73- year-old female. I have always been active, have three children (all born naturally), and had a total hysterecto- my at age 45 because of a fibroid tumor. I thought that as long as my osteoarthritis didn't bother me too much, I could do just about anything. Boy was I wrong! I developed a condition known as a rectocele after doing some heavy pruning. I could live with the condi- tion, except that the burning is bothersome. What are my options? Can I continue to be active? How effective is surgical repair? DEAR READER: Rec- toceles occur when the wall of tissue (fascia) that sepa- rates the vagina and the rec- tum weakens, allowing a part of the rectal wall to bulge into the vagina. The condition typically develops after menopause when estrogen levels decrease, further weakening pelvic tissues. Small rectoceles do not usually cause symptoms and may go unnoticed until diagnosed during routine gynecological examina- tions. Larger ones may cause difficulty when hav- ing or controlling a bowel movement; could cause a soft bulge of tissue that may protrude from the vaginal opening; a sensation of rec- tal pressure, fullness or of not having completely emp- tied the rectum following a bowel movement; and the need to press on the bulge of tissue to help push stool out during evacuation. In many cases, this may be accompanied by other conditions such as cystocele (bladder pushed into the vagina), enterocele (small intestine pushed into the vagina) or uterine prolapse (uterus pushed into the vagina). Rectoceles are usually the result of childbirth or other activities that put pres- sure on the fascia. These can include repeated heavy lifting, chronic constipation or straining, being over- weight, or having chronic bronchitis or cough. There are also several risk factors that may predispose a per- son to developing this con- dition, such as having a hys- terectomy, vaginally deliv- ering more than one child, age, and being born with weaker-than-normal pelvic connective tissue. Treatment is not necessary unless the rectocele caus- es discomfort or pain or is bother- some. If the bulge of rectal tissue extends through the vaginal open- ing or causes pain, bleeding, chronic constipation or dif- ficulty emptying the bowel, a physician should be con- sulted. Treatment typically begins with simple self-care methods such as Kegel exercises, avoiding heavy lifting, losing weight, increasing fiber and fluid intakes to prevent constipa- tion, and treating chronic coughs. If these measures fail to provide adequate results, a physician may recommend having a pes- sary inserted, a device that supports the bulging tissues. There are several varieties of pessaries that can be bro- ken down into two major categories — those the user removes to clean or those that must be periodically removed and cleaned by a physician. Because of the hassle they present, pes- saries are not a popular choice. The other option is surgery, recommended only for those women with a pro- truding rectocele, severe symptoms or accompany- ing conditions. The primary goal of surgery is to repair the deformity by reinforc- ing the connective tissue with sutures or a mesh patch (similar to those used for hernia repair). I urge you to speak with your gynecologist regard- ing available options and which one he or she recom- mends for your particular case. To provide related infor- mation, I am sending you a copy of my Health Report "Vaginal Infections and Disorders." Other readers who would like a copy should send a self- addressed stamped No. 10 envelope and a $2 check or money order to Newsletter, P.O. Box 167, Wickliffe, OH 44092. Be sure to men- tion the title. Dr. Peter Gott is a retired physician and the author of the book "Dr. Gott's No Flour, No Sugar Diet," available at most chain and independent bookstores, and the recently published "Dr. Gott's No Flour, No Sugar Cookbook." Rectocele may need treatment Dr. Peter Gott All fibers may not be created equal Los Angeles (MCT) — If your diet lacks fiber, it's your own fault. High levels of the cholesterol-lowering, reg- ularity-inducing substance can now be found in many breads, pastas, cereals — even yogurts, cakes and juices. Some foods, such as whole wheat bread, are naturally high in fiber. A growing number of products, however, proudly proclaim their high-fiber con- tent, such as Arnold's Double Fiber Bread and Yoplait's Fiber One yogurt, getting some or all of their fiber from so-called isolated or functional fibers — ingredients with names like inulin, maltodextrin and polydextrose — that manufacturers intentionally add to foods to boost total fiber content. Whether these isolated fibers have all of the same health benefits as the naturally occurring ones remains to be seen. "We just don't know if they all act the same," says Jennifer Nelson, direc- tor of clinical dietetics and nutrition at the Mayo Clinic in Rochester, Minn. "They have not necessarily been stud- ied to see if they're beneficial." Studies have shown that naturally occurring fiber, which nutrition experts call dietary fiber, can help reduce blood cholesterol levels, pre- vent constipation and reduce the risk of hemorrhoids and diverticulosis, which causes pouches to form in the large intestine. This type of fiber comes from the parts of plants that are resistant to human digestive enzymes and may help people feel full, thereby aiding in weight loss. Some studies have also linked a high dietary fiber intake to a reduced risk of colon cancer. Dietary fiber comes in two forms — one form dissolves in water, the other doesn't — and both are found in fruits, vegetables, legumes, nuts and grains. But these are foods that Amer- icans just don't eat enough of anymore, says Mian Riaz, director of the Food Protein Research and Development Center at Texas A&M University in College Station. Women younger than 50 need about 25 grams of fiber per day, and men younger than 50 need 38 grams (the daily values are a few grams lower for adults older than 50). But on aver- age, American women get about 13 grams and men 17 grams, according to a 2005 report by the Food and Nutri- tion Board of the Institute of Medicine. Food manufacturers have striven to help consumers fill that gap, identify- ing and developing a variety of fiber sources to add to everyday foods. Some of these fiber sources are manufactured in the lab; maltodextrin and polydextrose, for example, are long chains of glucose and other mol- ecules that are strung together. They're considered fiber because, like natural- ly occurring fiber, they're resistant to digestion, says Mary Ann Johnson, professor of foods and nutrition at the University of Georgia in Athens and a spokeswoman for the American Soci- ety for Nutrition. Other types of added fiber are called isolated fiber because they're undigestible material extracted from plants. Inulin, commonly extracted from chicory root, is an example. Other examples include soy hulls, oat fibers and sorghum fibers. These isolated fibers perform some of the same functions as dietary fibers; they can help prevent constipation and can make people feel more full after eating. Because of this, they are some- times called "functional" fibers, says Riaz, who is also a spokesman for the Institute of Food Technologists. But they're not the perfect equiva- lent of fiber that's naturally found in foods, Riaz says. "They help, but not that much. They don't have the same functionality of a whole grain." That's because isolated or function- al fibers lack the array of vitamins, nutrients, antioxidants and plant chem- icals found in whole grains, fruits and vegetables and that are known to ben- efit health, says Jennifer Anderson, professor of food science and human nutrition at Colorado State University in Fort Collins. According to Food and Drug Administration guidelines, a food can be labeled a "good" source of fiber if a serving contains at least 2.5 grams of fiber and "high" in fiber if a serving contains at least 5 grams. Some breads and cereals billed as high in fiber get their fiber not from isolated or func- tional fibers but from whole grains, such as wheat bran, corn bran or whole grain oats.To get a fiber source with the benefits of a whole grain, Nelson recommends looking for the word "bran" on the ingredient list. She also recommends looking for a product with familiar-sounding ingredients, as opposed to hard-to-interpret chemical names. "Don't just look at the number (of fiber grams) or the health claims," Nel- son says. "Dig down into the ingredi- ents." Better yet, says Johnson, get as much dietary fiber as possible from whole foods. "People may want something more convenient," Johnson says, but "get- ting back to whole foods is really the best way to go." Yes, there's always a new super food. This time it's a grain called quinoa. Take our quiz. 1. First, some history: Where is the grain grown, and which ancient civiliza- tion first harvested it? a) The Mayans in Mexi- co b) The Incas in the Boli- vian Andes c) The Sudanese in the Sahara 2. How do you pro- nounce quinoa? a) "Kwin-oh-ah" b) "Co-in-ah" c) "Keen-wa" 3. How much more of the daily value of protein does quinoa contain than whole wheat and rice, respectively? a) 4.2 percent and 8.7 percent b) 9.6 and 12.3 c) 19.0 and 22.4 4. Quinoa is significantly higher than whole wheat in lysine, an amino acid. Among other uses, the nutrient-absorbing lysine has been used for which condition? a) Warts b) Psoriasis c) Herpes Nutrition Q&A: A quinoa quiz Answers: 1: b; 2: c; 3: a; 4: c