To: Honourable Graham Steele
Minister of Finance
From: The ACE Team
2053 Old Sambro Road
Halifax, N.S.
B3V 1C1
Wednesday, April 21, 2010
In your attempt to sell Nova Scotians your budget, (95.7 Talk Show) you indicated that health care costs were the main drivers for the increase in taxes. There were several other interviews involving Dr. John Gilles suggesting that a road-show similar to yours was necessary to get a feel for what the people of Nova Scotia want in a health care system. Dr. John Ross, ER CEO and Spokesperson for the NDP, indicating that “A Study” should be done on how to improve ER Services in this province.
Please allow me to save you millions; Our Health Care System has been studied to death.
We want more money spent where the rubber meets the road…. on patients who are suffering unacceptable wait times. We want excessive and costly administrative levels and executive, eliminated or downsized. We want systemic uncontrolled “Health Industry” initiated cost drivers, brought into line with today’s economic reality. In essence we want better patient service by reducing money spent on counting and talking about health care dollars. Non Medical expenditures are what is out of control. We all know there is no shortage of money. Resources are being siphoned off by non medical special interests…. with everyone on side, except the patients and the taxpayer.
No, we don’t need any more expensive studies. Our health care system has been studied extensively by the following reports;
The Romano Report – The most favored by Canadians. Recommends keeping our national health care system public. This report suggested that our health care system is seriously underfunded. Our province was paid one hundred million dollars following this report, which was applied to the provincial debt instead of health care. Also, $800 Million in offshore royalties was applied to the debt.
The Canadian Health Research Foundation - A not for profit organization. Suggests: that factors outside the main health care system such as drug costs, insurance providers and other non medical cost drivers are responsible for the increasing costs in health service, all at the expense of patients service levels.
Dr. Michael Rachlis - Expert on Canada’s Health Care system and outspoken Universal / Public Health Care defender, suggests : Canada’s Health Care System is
sustainable without increased funding and that “more efficient use of funds” already provided is the answer to improving Health Care for Canadians.
Corpus Sanchez Report - A profit driven U.S.A. based organization advises how privately run hospitals in the U.S. can become more profitable through cost cutting measures and making patients pay more, for treatment. This organization set up shop in British Columbia waiting to capitalize on the Canadian system. They expect to benefit from hospitals privatization after our national health care system ollapses. This organization pushing privatization at a time when Americans are well underway to adopting a Universal / Public Health Care System.
This million dollar report basically suggested the dismantling (privatizing) of our
provincial health care system as we know it. One focus of this report is to de-emphasize rural ERs which is already in progress here in Nova Scotia. I believe keeping ERs open was …. an NDP Election Promise???
Nine Provincial District Health Authorities. These DHAs supposedly consult with their communities on a daily basis on how to better improve the health system.
Supposedly, there are ongoing meetings being conducted by the nine Community District Health Boards in the name of cost saving measures. These local authorities have produced instances where money was doled out to local interests i.e. ATV Association of Nova Scotia and walking clubs. Both wrong decisions in what you describe as a crisis situation.
I listened to interviews given by Dr. John Ross and Dr. John Gilles that suggested fewer surgeries were and are necessary in order to save money. Is it about saving money,… at patients peril? It was also suggested that by not having enough medical personal (front line staff), ERs, particularly in the rural areas of the province are either forced to cut back in the number of hours they operate or close altogether. The reduction of 1.5 million dollars, announced in your budget, to Dalhousie Medical School for the training of new Medical professionals further emphasizes the reality / fact that your government is stealthily dismantling our health care system. It is becoming apparent that the financial problems of our health care system are caused by non-medical services (i.e) pharmaceutical companies, suppliers of medical equipment, too many layers of government and administration that are outside of the main core of direct patient care. It is up to this NDP government to control the costs of these outside forces instead of further eroding our health care system and continually attacking patients and taxpayer.
Money is sprinkled throughout the health care system like so much confetti from the Federal government on down to the DHAs and is being wasted through too much governmental and administrative layering and not enough on patient care, particularly the elderly. There are rumors of a $300,000.00 dollar catering account at one major hospital. Also, Blackberry communication devices being handed out to executives at another facility, regardless of necessity.
At present there is no accountability on how our health tax dollars are being utilized and no independent watchdog to make sure money is being spent effectively & efficiently. In plain words people need to be shown where the money goes. “Show Me the Money”.
As spokesperson for the ACE Team (Advocates for the Care of the Elderly) I am calling on the NDP to do the right thing and really demonstrate to the people of Nova Scotia by making the spending of our health tax dollars more effective and transparent by setting up a system that shows exactly how our health tax dollars are being spent while keeping in mind the plight of the elderly and the abuses many of this most vulnerable segment of our population and their caregivers suffer at the hands of our health care system.
Gary MacLeod
The ACE Team (Advocates for the Care of the Elderly)
Friday, April 23, 2010
Thursday, April 15, 2010
Globe and Mail article re Healthy Brain and Foods
To keep your brain healthy as you age, consider eating more salad dressing, nuts, fish, chicken and leafy greens – and laying off high-fat animal foods.
According to a new study, published this week in the online edition of Archives of Neurology, it’s a dietary pattern associated with a significantly lower risk of developing Alzheimer’s disease.
It’s estimated that half a million Canadians have Alzheimer’s, a progressive and degenerative brain disease that causes thinking and memory to become seriously impaired.
While research on diet and risk of Alzheimer’s is rapidly growing, studies that have investigated individual foods and nutrients have turned up mixed results. This is partly due to the fact that we eat meals that combine many foods and nutrients which likely work in tandem to offer protection.
In the study, researchers from Columbia University Medical Center in New York followed 2,148 adults without dementia, aged 65 and older, and determined their adherence to dietary patterns thought to be related to Alzheimer’s risk.
The researchers identified several dietary patterns, or food combinations, that varied in amounts of seven nutrients previously shown to be associated with either lowering or raising the risk of Alzheimer’s disease: saturated fat, monounsaturated fat, omega-3 fats, omega-6 fats, vitamin E, vitamin B12 and folate.
Study participants provided information about their typical diets and were assessed for the development of dementia every 1.5 years. Dementia, the most common cause being Alzheimer’s disease, describes progressive symptoms such as memory loss, mood changes and a decline in the ability to talk, read and write caused by damage or changes to the brain.
After four years, 253 individuals were diagnosed with Alzheimer’s disease. One dietary pattern was shown to offer significant protection against developing it.
Individuals who had higher intakes of salad dressing, nuts, fish, chicken, tomatoes, fruit, cruciferous vegetables, leafy greens and lower intakes of high-fat dairy, red meat, organ meats and butter were 38-per-cent less likely to develop Alzheimer’s, compared to those who adhered the least to this dietary pattern.
There are a number of ways this combination of foods may reduce Alzheimer’s risk. Vitamin E, found in vegetable oils, almonds, peanuts, soybeans, wheat germ, avocado and green leafy vegetables, is a powerful antioxidant that helps shield brain cells from free radical damage.
Free radical damage, also called oxidative damage, is believed to contribute to the progressive decline in brain function seen in Alzheimer’s. Free radicals are routinely produced within cells as a by-product of oxygen metabolism, but they can also be created from cigarette smoke and air pollution. The brain is especially vulnerable to free radical damage because of its high demand for oxygen, its abundance of easily oxidized cell membranes, and its weak antioxidant defences.
Foods plentiful in folate, such as green vegetables, citrus fruit and nuts help keep blood levels of an amino acid, called homocysteine, in check. Having a high homocysteine level is thought to damage artery walls and increase the risk of Alzheimer’s and other forms of dementia.
Healthy fats found in oily fish, salad dressing and nuts may protect from dementia by reducing inflammation, blood clot formation, and hardening of the arteries in the brain. These fats may also prevent the build-up of a protein called beta amyloid, which can interfere with communication between brain cells.
A diet low in high-fat dairy products, butter, red meat and organ meats is lower in saturated fat, the type of fat that raises LDL (bad) cholesterol and, in turn, can damage arteries. Previous research has, in fact, linked a higher intake of saturated (animal) fat with a two- to threefold greater risk of Alzheimer’s disease.
In my opinion, these findings highlight two salient points. For starters, they refute the notion that popping a vitamin E supplement – or simply cutting saturated fat – will protect you from Alzheimer’s disease.
Rather, it’s the big picture that counts. Eating a variety of healthy, nutrient-rich foods and, at the same time, minimizing your intake of foods that may harm the brain is what seems to matter most when it comes to reducing the risk of Alzheimer’s disease. In other words, the whole – or combined effect – is greater than the sum of its separate effects.
A large study published last year also linked a pattern of eating to protection from Alzheimer’s disease. In the study, people who adhered most closely to a Mediterranean-style diet – rich in fruit, vegetables, nuts, beans and olive oil – had up to a 40-per-cent reduced Alzheimer’s risk.
Secondly, these findings add to a growing body of evidence that suggests what you eat to protect yourself from heart disease are the same foods that can keep your brain healthy. A healthy diet can prevent Type 2 diabetes, high cholesterol and hypertension, risk factors that damage blood vessels that have also been linked to a greater risk of Alzheimer’s disease.
Based on these new findings, the following foods, when eaten together as part of a low-saturated fat diet, may lower the odds of developing Alzheimer’s disease:
Salad dressing – monounsaturated fats include olive, canola, peanut, avocado and almond oils. Sunflower, safflower, soybean, corn, grapeseed, hemp, flaxseed, and walnut oils are rich in omega-6 fats.
Nuts – almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, pistachios, walnuts.
Oily fish – anchovies, herring, mackerel, salmon, sardines, trout.
Cruciferous vegetables – broccoli, bok choy, Brussels sprouts, cabbage, cauliflower, turnip.
Dark green leafy vegetables – arugula, beet greens, collard greens, dandelion, kale, rapini, spinach, Swiss chard.
Tomatoes – fresh tomatoes, tomato juice, stewed tomatoes, tomato sauce; choose reduced sodium when possible.
Fruit – apples, berries, citrus fruit, grapes, kiwi fruit, melon, pears.
Leslie Beck, a Toronto-based dietitian at the Medcan Clinic, is on CTV’s Canada AM every Wednesday. Her website is lesliebeck.com.
According to a new study, published this week in the online edition of Archives of Neurology, it’s a dietary pattern associated with a significantly lower risk of developing Alzheimer’s disease.
It’s estimated that half a million Canadians have Alzheimer’s, a progressive and degenerative brain disease that causes thinking and memory to become seriously impaired.
While research on diet and risk of Alzheimer’s is rapidly growing, studies that have investigated individual foods and nutrients have turned up mixed results. This is partly due to the fact that we eat meals that combine many foods and nutrients which likely work in tandem to offer protection.
In the study, researchers from Columbia University Medical Center in New York followed 2,148 adults without dementia, aged 65 and older, and determined their adherence to dietary patterns thought to be related to Alzheimer’s risk.
The researchers identified several dietary patterns, or food combinations, that varied in amounts of seven nutrients previously shown to be associated with either lowering or raising the risk of Alzheimer’s disease: saturated fat, monounsaturated fat, omega-3 fats, omega-6 fats, vitamin E, vitamin B12 and folate.
Study participants provided information about their typical diets and were assessed for the development of dementia every 1.5 years. Dementia, the most common cause being Alzheimer’s disease, describes progressive symptoms such as memory loss, mood changes and a decline in the ability to talk, read and write caused by damage or changes to the brain.
After four years, 253 individuals were diagnosed with Alzheimer’s disease. One dietary pattern was shown to offer significant protection against developing it.
Individuals who had higher intakes of salad dressing, nuts, fish, chicken, tomatoes, fruit, cruciferous vegetables, leafy greens and lower intakes of high-fat dairy, red meat, organ meats and butter were 38-per-cent less likely to develop Alzheimer’s, compared to those who adhered the least to this dietary pattern.
There are a number of ways this combination of foods may reduce Alzheimer’s risk. Vitamin E, found in vegetable oils, almonds, peanuts, soybeans, wheat germ, avocado and green leafy vegetables, is a powerful antioxidant that helps shield brain cells from free radical damage.
Free radical damage, also called oxidative damage, is believed to contribute to the progressive decline in brain function seen in Alzheimer’s. Free radicals are routinely produced within cells as a by-product of oxygen metabolism, but they can also be created from cigarette smoke and air pollution. The brain is especially vulnerable to free radical damage because of its high demand for oxygen, its abundance of easily oxidized cell membranes, and its weak antioxidant defences.
Foods plentiful in folate, such as green vegetables, citrus fruit and nuts help keep blood levels of an amino acid, called homocysteine, in check. Having a high homocysteine level is thought to damage artery walls and increase the risk of Alzheimer’s and other forms of dementia.
Healthy fats found in oily fish, salad dressing and nuts may protect from dementia by reducing inflammation, blood clot formation, and hardening of the arteries in the brain. These fats may also prevent the build-up of a protein called beta amyloid, which can interfere with communication between brain cells.
A diet low in high-fat dairy products, butter, red meat and organ meats is lower in saturated fat, the type of fat that raises LDL (bad) cholesterol and, in turn, can damage arteries. Previous research has, in fact, linked a higher intake of saturated (animal) fat with a two- to threefold greater risk of Alzheimer’s disease.
In my opinion, these findings highlight two salient points. For starters, they refute the notion that popping a vitamin E supplement – or simply cutting saturated fat – will protect you from Alzheimer’s disease.
Rather, it’s the big picture that counts. Eating a variety of healthy, nutrient-rich foods and, at the same time, minimizing your intake of foods that may harm the brain is what seems to matter most when it comes to reducing the risk of Alzheimer’s disease. In other words, the whole – or combined effect – is greater than the sum of its separate effects.
A large study published last year also linked a pattern of eating to protection from Alzheimer’s disease. In the study, people who adhered most closely to a Mediterranean-style diet – rich in fruit, vegetables, nuts, beans and olive oil – had up to a 40-per-cent reduced Alzheimer’s risk.
Secondly, these findings add to a growing body of evidence that suggests what you eat to protect yourself from heart disease are the same foods that can keep your brain healthy. A healthy diet can prevent Type 2 diabetes, high cholesterol and hypertension, risk factors that damage blood vessels that have also been linked to a greater risk of Alzheimer’s disease.
Based on these new findings, the following foods, when eaten together as part of a low-saturated fat diet, may lower the odds of developing Alzheimer’s disease:
Salad dressing – monounsaturated fats include olive, canola, peanut, avocado and almond oils. Sunflower, safflower, soybean, corn, grapeseed, hemp, flaxseed, and walnut oils are rich in omega-6 fats.
Nuts – almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, pistachios, walnuts.
Oily fish – anchovies, herring, mackerel, salmon, sardines, trout.
Cruciferous vegetables – broccoli, bok choy, Brussels sprouts, cabbage, cauliflower, turnip.
Dark green leafy vegetables – arugula, beet greens, collard greens, dandelion, kale, rapini, spinach, Swiss chard.
Tomatoes – fresh tomatoes, tomato juice, stewed tomatoes, tomato sauce; choose reduced sodium when possible.
Fruit – apples, berries, citrus fruit, grapes, kiwi fruit, melon, pears.
Leslie Beck, a Toronto-based dietitian at the Medcan Clinic, is on CTV’s Canada AM every Wednesday. Her website is lesliebeck.com.
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