colon cancer symptom

colon cancer sign and symptom, colon cancer treatment, colon cancer alternative treatment, colon cancer stage...

Monday, May 29, 2006

How does colonoscopy compare with fecal occult blood testing as a screening tool for colon cancer?


No studies have directly compared colonoscopy with fecal occult blood testing (FOBT). Multiple screening trials have demonstrated that a primary strategy of 3-card home FOBT with follow-up colonoscopy for positive results is associated with a significant reduction in mortality from colorectal cancer (strength of recommendation [SOR]: A, based on systematic reviews of randomized and nonrandomized controlled trials). A single negative office-based digital FOBT does not decrease the likelihood of advanced neoplasia (SOR: B, based on a single prospective cohort study).

There are no publications of screening trials with colonoscopy, but the odds of dying from colorectal cancer are lower for patients undergoing colonoscopy compared with patients not having a colonoscopy (SOR: B, based on extrapolation from a case-control study). Both strategies are cost-effective (SOR: A, based on a systematic review of high-quality cost-effective analyses).

For those at average risk, consider patient preference, likelihood of adherence to follow-up, community resources

While a clear answer does not emerge for a preferred strategy for colorectal cancer screening between FOBT and colonoscopy, colorectal cancer causes a significant burden of suffering including death. Clinicians must find a systematic way to address colorectal cancer screening with their own patient populations, and find an effective way to determine whether their patients are at average or increased risk for colorectal cancer. For those at average risk, consider patient preference, likelihood of patient adherence to follow-up screening, and community resources as you and your patient try to find common ground. When discussing three-card home FOBT with patients, make them aware that positive test results will lead to colonoscopy.
Journal of Family Practice, Nov, 2005 by Bruce D. Boggs, Mary M. Stephens, Rick Wallace

Dairy fats cut colon cancer risk

A diet high in dairy products dramatically reduces the risk of colon cancer, the third most lethal type of cancer, a Swedish study finds. The catch: To have the effect, these foods must be rich in fat, the component that nutritionists have been trying to pull out of whole milk and other foods for years.

Previous studies of the protective effect of dairy foods against colon cancer had shown that calcium was a factor, but not the only one. Susanna C. Larsson and her colleagues at the Karolinska Institute in Stockholm decided to examine trace fats in dairy products with purported anti-cancer activity.

They correlated 14 years of dairy-consumption data and colorectal cancer incidence in nearly 61,000 women. In the October American Journal of Clinical Nutrition, the team reports that for every additional two servings of high-fat dairy products a woman ate on average per day, her colorectal cancer risk fell by 13 percent. The benefit was especially pronounced for cancer in the colon region leading into the rectum. Each additional two servings of high-fat dairy goods consumed daily reduced risk of cancer at this site by 34 percent.

Larsson says that although her team had anticipated that conjugated linoleic acid--an unusual trans fat possessing anticancer properties (SN: 3/3/01, p. 136)--would explain the advantage of the high-fat dairy diet, the new data now largely discount that.--J.R.
COPYRIGHT 2005 Science Service, Inc.
COPYRIGHT 2005 Gale Group
Science News, Nov 19, 2005

high-calcium foods may slow the growth of colon cancer

A new Thomas Jefferson University study reports that high-calcium foods like cheese may slow the growth of colon cancer. According to the study, when calcium comes into contact with tumor cells, it slows their growth--causing the cancer to spread at a much slower rate.
COPYRIGHT 2004 Weider Publications
COPYRIGHT 2004 Gale Group
Men's Fitness, May, 2004

Monday, May 15, 2006

Linux Home Stereo Component Plays OGG Vorbis

For those looking to rip and collect their music in the open OGG Vorbis format, there aren't a lot of options with respect to what devices they can use. Fortunately, such gaps are what draws entrepreneurs like Mike Patnode to create interesting audio boxes that serve niches Panasonic and Sony will dismiss until they become "mass marketable".

Patnode started MP Sharp Technologies last October to "Design, develop and manufacture a remote control, LCD, OGG/MP3 player and CD ripper for use in a home entertainment system". The MPST Digital Jukebox is the fruit of his endeavor.
Using Linux as the unit's operating system and tapping into the open source community for software, Patnode has fashioned a home stereo component that competes with the likes of the Audio Request Jukebox, the HP Digital Entertainment Center, and the recently released Rio Central. All of those units ship for between $1,000 and $1,500. The MPST Digital Jukebox is presently in the beta phase of its creation and Patnode is offering all those who want to be beta testers for the unit the player for cost of parts (the hardware breakdown can be found here).There are quite a few in the geek community who will be interested in taking him up on his offer. Those interested can reach him at

Replacing the CD in your stereo setup, the standard configuration of the MPST Digital Jukebox includes a 30GB drive (though the user can get any size). An infrared remote or an optional touch-screen display controls the unit. A mouse and monitor can also be attached to the unit

By Robert Menta

Saturday, May 13, 2006

Home Theater Soundproofing

Considering the high energy of today’s home theater sound systems, sound reduction to the rest of the house should certainly be seriously considered. Acoustical solutions should be decided before construction and installed during the framing stage.

Acoustiblok® is used extensively for sound abatement in home theater applications. Ease of installation is a contributing factor to its use. Installing Acoustiblok® on walls, floors, and ceilings creates an effective reduction in sound transmission. The subwoofer and in-wall speakers should have the mechanical connection to the floor/furniture/studs reduced with isolation pads or cork and Acoustiblok®. Adding resilient channel onto Acoustiblok® installed on the ceiling and walls will further increase the db reduction. Resilient channel decouples the drywall from the structure and creates an added airspace between the drywall and Acoustiblok®. The airspace helps dissipate the pressure of the sound wave.

Another benefit of Acoustiblok® treatment is the improved definition in room bass response. This is due largely to the damping and slightly rigid characteristics of Acoustiblok® that are added to all treated surfaces, resulting in clearer and tighter bass performance.

Wednesday, May 10, 2006

Playing in Vegas: What to Expect

So you and your significant other are getting away for the weekend and going to Vegas. Your sister is taking the kids, and you have three days of complete freedom. After you drop your luggage off at the hotel room and visit the all you can eat buffet, where are you going to go? The roulette table of course.

Playing in the comfort of your own home can be significantly less intimidating than playing at a live casino. People will be watching, people will be cheering you on; the first thing is, don't let anybody else influence your actions. You are up $100 at the table, and the crowd is telling you to bet it all, and let it ride. Don't listen to them, play your game, use money management skills, and try to prolong your fun.

Secondly, the King recommends that you take advantage of the free drinks that come your way, but don't drink to the point of getting drunk, or else you might do something you regret, like risking $500 on one spin of the wheel. And always make sure to tip the waitress a little something for her trouble, then when you are thirsty, she'll be close by.

And lastly, have fun! Set aside a certain amount of "mad" money that is ear-marked to be lost gambling, and once you have hit that amount, don't gamble anymore. A smart way to do it is to limit yourself to a certain amount every day, such as $50 per day. That way you don't blow it all at once and have no money to gamble with the rest of the trip.

Have fun!

by King's Articles

Friday, May 05, 2006

California rolls

The California roll is a classic example of "American sushi," early fusion cuisine incorporating new ingredients into traditional Asian recipes. Food historians generally credit Ichiro Manashita, of the Tokyo Kaikan restaurant in Los Angeles, with "inventing" the California roll. The date is fuzzy, though most agree this item was available in the early 1970s.

"Sushi East and West. Many of the foods ordinarily associated only with Western cuisine harmonize astonishingly well with sushi rice...You will find this hybrid "East-West" sushi can be expanded to include many new tempting treats suited to your family's tastes. One tasty variation is the California roll, a slender mat-rolled sushi containing crab, avocado and cucumber. It is a great favorite in Los Angeles sushi shops, has spread to New York and is making a debut in Tokyo too. The creamy, rich, slightly oily avocado has something in common with the taste of fatty tuna."
---The Book of Sushi, Kinjiro Omae and Yuzuru Tachibana [Kodansha International:Tokyo] 1981 (p. 76)
[NOTE: This book has an EXCELLENT history of sushi.]

"California roll....A form of sushi made with avocados, crabmeat, cucumbers and other ingredients wrapped in vinegared rice. It was supposedly created at a Japanese restaurant in Los Angeles named Tokyo Kaikan about 1973 for the American palate but has also gained popularity in Japan, where it is called kashu-maki, a literal translation of "California roll."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 53)

"California rolls, consisting of avocado, imitation crabmeat, and mayonnaise encased in rice with sesame seeds on the outside, are an excellent example of Japanese American food. The rolls were invented by Japanese chefs in Los Angeles during the 1970s for Americans who were squeamish about eating raw fish. California rolls became a popular addition to Japanese restaurant menus in the United States during the 1980s, and there were eventually exported back to Japan, although many sushi purists eschew them, as they were not a traditional Japanese food." ---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxfod Univeristy Press:New York] 2004, Volume 1 (p. 728)

The earliest recipe we have on hand for California rolls was printed in a Japanese-American cookbook published in 1986. It reads as follows:

"California roll (4 servings)
Born in California, popularized by sushi chefs throughout the U.S., this sushi has also reached the shores of Japan, becoming a favorite with all sushi lovers. Its special filling of avocado, crab roe, sesame seeds, and cucumber make this roll beautiful and tasty.
4 crab sticks (steamed fish cake with crab flavor) or 1/4 pound cooked crab, shredded
1 small ripe avocado
1/2 European cucumber
2 sheets nori seaweed, toasted
4 cups Basic Sushi Rice
1 tablspoon wasabi paste
2 tablespoons crab roe

Slice crab sticks in half. Peel avocado and slice into 3/8-inch-thick pieces. Keep refrigerated until ready to use. Slice cucumber into julienne strips, 4 to 5 inches long. To assemble the sushi roll, follow the instructions for Futo-maki-Zushi. You should have neat rows of crab, avocado, cucmber, and crab roe fillings laying across the bed of rice. Don't forget to sprinkle with sesame seeds before you rill. You can have the rice side out by ling a reverse roll. On a bamboo mat lay a well-wrung piece of cloth apporximately the same size as the mat. Take a handfull of sushi rice and spread it over the mat. Lay a sheet of nori seaweed on top of the rice. Then lay the fillings as you would for regular California roll and roll it carefully, pressing with your hands to mold the rice into a roll. Gently remove the bamboo mat, peeling off the cloth at the same time. Cut the roll as you would a regular sushi roll."
---The Poetical Pursuit of Food: Japanese Recipes for American Cooks, Sonoko Kondo [Clarkson Potter: New York] 1986 (p. 147)

The Tokyo Kaikan restaurant is still in business, though they do not seem to have e-mail. If you would like to speak directly to them:
Tokyo Kaikan
225 S. San Pedro St.
Los Angeles, California USA
(213) 489-1333
Sushi went main-stream in America in the early 1980s, which may account for the lack of article/information about the California Rolls before that time. An article printed in the New York Times confirms:

"Zucchini slices dipped in light batter and crisply fried do not seem at all out of place on tempura platters served in Japanese restaurants in New York, yet zucchini is virtually unkown in Japan. Its use in this country is just one example of the adaptation that traditional Japanese cooking has been making to the products it encoutners as it becomes established abroad, especially in America. Another example of marrying Japanese techniques and American ingredients is the California roll. Loose sushi hand rolls are popular in Japan, but the version that calls for avocado, king crab meat, mayonnaise and rice wrapped in a sheet of papery black seaweed appeared in southern California sushi bars a few years ago. It has also become commonplace in New York and is apparently now being served in Japan as well."
---Adapting American Foods to Japanese Cuisine, Florence Fabricant, New York Times, October 6, 1982 (p. C1)

"I was informed that the ingredients in the "California Roll" have not changed [since the 1970s]. The California Roll remains pretty much use the same ingredient. However, Ingredient in the California Rolls "Crab meat" may be substitute from the real crab meat to an imitation crab meat. It has an advantage and disadvantages. If, you enjoy the rich taste of a real crab meat and your body can tolerate its content, it is certainly a delightful and enjoyable roll. If, you prefer less cholesterol, the imitation crab may be suitable and the taste as the same as the real crab meat, almost..."

Research conducted by Lynne Olver, editor The Food Timeline. About this site

Wednesday, May 03, 2006

Gulf breezes

TO ESCAPE THE SUMMER CITY heat and yellow fever epidemics in the 1800s, New Orleanians and Mobilians flocked to the breezy Gulf Coast. Today they're still coming to the shores of Mississippi and Alabama, along with vacationers from everywhere in the USA.

Thirteen casinos (and more to come) with their high-rise hotels have transformed Mississippi's Gulf Coast into a year-round Las Vegas of the South. Aside from round-the-clock gaming and fresh seafood served at mega-buffets, several casinos are destinations in themselves. The Beau Rivage in Biloxi, for example, pampers guests with spa treatments, a boutique shopping mall, and star entertainment. Work progresses on the Beau Rivage's Fallen Oak golf course, built amid pecan orchards and live oaks adjacent to the DeSoto National Forest. When finished, it will join more than 20 courses along the Mississippi coast.

The sidewalks of Bay St. Louis and Pass Christian, east of Biloxi, invite strolling past classic Gulf cottages, galleries, and restaurants where everyone seems to know everyone. This smalltown neighborliness extends to Long Beach, where an enormous live oak was only a sapling when Columbus discovered America. Legend says that those who stand beneath the shade of the Friendship Oak (its branches spread over 151 feet) will remain friends for life. Near Bay St. Louis, the John C. Stennis Space Center offers free tours. Shuttle vans depart from the Mississippi Welcome Center at I-10 near Louisiana's state line.

Nesting seabirds shelter amid dunes along Mississippi's 26-mile-long, manmade beach. Kiosks rent beach buggies, umbrellas, chairs, and Hobie-cat sailboats. In Gulfport a new community sail training school is being built next to the Ship Island ferry. The school is part of the Mississippi Sound Historical Museum, which opened last year.

Gulfport's Lynn Meadows Discovery Center--three stories of educational challenges and activities--is a hit with hyperactive youngsters. Another family favorite is the Marine Life Oceanarium next to Gulfport's Banana Port and Grand Casino, where dolphins splash front-row viewers during performances.

by Carolyn Thornton