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Monday, January 24, 2011

NEWS - JACK LALANNE-FITNESS GURU - DIES AT 96

 my husband and myself were just talking about this man last week! i even went and WIKId his name to see if there was a death date yet for him, because we wanted to know how old this fitness guru was IF he was still alive, and now..hes gone.

He was never anyone in MY generation. No, that honor is held by: RICHARD SIMMONS, lol

but i couldt go through life with my mother and NOT know who Jacl LaLanne was, she knew who he was and what he stood for.

HE may have been one of the very 1st "in your face" Fitness people on a nationwide program, encouraging better health, and low weight.

id say he was the grandfather of all the fitness shows we see, and exercise equipment were told to buy.

a dream of a better and healthier world, started with Jack. 

hell be greatly missed.

MICHELLE

Jack LaLanne dies at 96; brought fitness to masses

By ANDREW DALTON

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LOS ANGELES (AP)—Jack LaLanne was prodding Americans to get off their couches and into the gym decades before it was cool. And he was still pumping iron and pushing fruits and vegetables decades past most Americans’ retirement age.
The fitness fanatic ate well and exercised—and made it his mission to make sure everyone did the same—right up to the end at age 96, friends and family said.
LaLanne died Sunday at his home in Morro Bay on California’s central coast, longtime agent Rick Hersh said. The cause was respiratory failure due to pneumonia.
“I have not only lost my husband and a great American icon, but the best friend and most loving partner anyone could ever hope for,” Elaine LaLanne, LaLanne’s wife of 51 years and a frequent partner in his television appearances, said in a written statement.
Lalanne, who had heart valve surgery two years ago, maintained a youthful physique and joked in 2006 that “I can’t afford to die. It would wreck my image.”
“He was amazing,” said 87-year-old former “Price is Right” host Bob Barker, who credited LaLanne’s encouragement with helping him to start exercising often.
“He never lost enthusiasm for life and physical fitness,” Barker told The Associated Press on Sunday. “I saw him in about 2007 and he still looked remarkably good. He still looked like the same enthusiastic guy that he always was.”
LaLanne credited a sudden interest in fitness with transforming his life as a teen, and he worked tirelessly over the next eight decades to transform others’ lives, too.
“The only way you can hurt the body is not use it,” LaLanne said. “Inactivity is the killer and, remember, it’s never too late.”

His workout show was a television staple from the 1950s to the ’70s. LaLanne and his dog Happy encouraged kids to wake their mothers and drag them in front of the television set. He developed exercises that used no special equipment, just a chair and a towel.
He also founded a chain of fitness studios that bore his name and in recent years touted the value of raw fruit and vegetables as he helped market a machine called Jack LaLanne’s Power Juicer.
When he turned 43 in 1957, he performed more than 1,000 push-ups in 23 minutes on the “You Asked For It” television show. At 60, he swam from Alcatraz Island to Fisherman’s Wharf in San Francisco—handcuffed, shackled and towing a boat. Ten years later, he performed a similar feat in Long Beach harbor.
“I never think of my age, never,” LaLanne said in 1990. “I could be 20 or 100. I never think about it, I’m just me. Look at Bob Hope, George Burns. They’re more productive than they’ve ever been in their whole lives right now.”
Fellow bodybuilder and former California governor Arnold Schwarzenegger credited LaLanne with taking exercise out of the gymnasium and into living rooms.
“He laid the groundwork for others to have exercise programs, and now it has bloomed from that black and white program into a very colorful enterprise,” Schwarzenegger said in 1990.
In 1936 in his native Oakland, LaLanne opened a health studio that included weight-training for women and athletes. Those were revolutionary notions at the time, because of the theory that weight training made an athlete slow and “muscle bound” and made a woman look masculine.

“You have to understand that it was absolutely forbidden in those days for athletes to use weights,” he once said. “It just wasn’t done. We had athletes who used to sneak into the studio to work out.
“It was the same with women. Back then, women weren’t supposed to use weights. I guess I was a pioneer,” LaLanne said.
The son of poor French immigrants, he was born in 1914 and grew up to become a sugar addict, he said.
The turning point occurred one night when he heard a lecture by pioneering nutritionist Paul Bragg, who advocated the benefits of brown rice, whole wheat and a vegetarian diet.
“He got me so enthused,” LaLanne said. “After the lecture I went to his dressing room and spent an hour and a half with him. He said, ‘Jack, you’re a walking garbage can.”’
Soon after, LaLanne constructed a makeshift gym in his back yard. “I had all these firemen and police working out there and I kind of used them as guinea pigs,” he said.
He said his own daily routine usually consisted of two hours of weightlifting and an hour in the swimming pool.
“It’s a lifestyle, it’s something you do the rest of your life,” LaLanne said. “How long are you going to keep breathing? How long do you keep eating? You just do it.”
In addition to his wife, he is survived by two sons, Dan and Jon, and a daughter, Yvonne.

Friday, January 21, 2011

NEWS - WALMART TO MAKE /SELL HEALTHIER FOODS

Jan. 20, 2011

Wal-Mart to make, sell healthier foods

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- Associated Press

WASHINGTON — Wal-Mart, the nation's largest grocer, says it will reformulate thousands of products to make them healthier and push its suppliers to do the same, joining first lady Michelle Obama's effort to combat childhood obesity.

The first lady accompanied Wal-Mart executives Thursday as they announced the effort in Washington. The company plans to reduce sodium and added sugars in some items, build stores in poor areas that don't already have grocery stores, reduce prices on produce and develop a logo for healthier items.
"No family should have to choose between food that is healthier for them and food they can afford," said Bill Simon, president and CEO of Wal-Mart's U.S. division.


As the largest grocer in the United States, Wal-Mart's size gives it unique power to shape what people eat. The grocery business is nearly twice the size of No. 2 competitor Kroger. The company also has massive influence on products made by other manufacturers and sold at the store.

Mrs. Obama said the announcement has "the potential to transform the marketplace and help Americans put healthier foods on their tables every single day."

"We are really gaining some momentum on this issue, we're beginning to see things move," she said.
The nation's largest retailer plans to reduce sodium by a quarter and cut added sugars in some of its private label products by 2015. It also plans to remove remaining industrially produced trans fats. The foods Wal-Mart will concentrate on our products like lunch meats, fruit juices and salad dressings, items that contain high levels of sugar or sodium that consumers don't know they're ingesting..

A number of food makers have made similar moves, lowering sodium in their products based on shopper demand and increasing scrutiny by health groups. Bumble Bee Foods, General Mills Inc., Campbell Soup Co., PepsiCo Inc. and Kraft Foods Inc. all announced sodium reductions to their products last year.
During the press conference Wednesday, Andrea Thomas, Wal-Mart's senior vice president of sustainability acknowledged those industry efforts but said,"Our goal is not to supplant these efforts, but to encourage their widespread adoption. We see our role as a convener and a catalyst. "

Food makers say they are trying to reduce sodium gradually, making it a more palatable change to its customers and giving the industry time to reformulate products. Most said they support efforts to curb sodium in American's diets but are waiting to see if the Food and Drug Administration decides to mandate a reduction.

Wal-Mart said it would reduce prices on fruits and vegetables by $1 billion a year by attempting to cut unnecessary costs from the supply chain. The company also said it would work to reduce price premiums on healthier items made with more expensive ingredients.

"Our customers often ask us why whole wheat pasta sometimes costs more than regular pasta made by the same manufacturer," said Thomas.

Mrs. Obama has a history of working with Wal-Mart. She once served on the board of Westchester, Ill.-based TreeHouse Foods Inc., a food supplier for the store, but resigned in 2007 while her husband was campaigning for the presidency. Barack Obama had criticized the store over wages and benefits it pays employees.

Thursday, January 13, 2011

NEWS - DO YOU HAVE METABOLIC SYNDROME?

Do You Have Metabolic Syndrome?

Atkins
As waistlines expand, so does the epidemic of metabolic syndrome. It’s estimated that nearly one of every four American adults has this condition(1). If you’re one of them, it puts you on the track to developing type 2 diabetes and triples your risk for heart disease down the road. The identification of metabolic syndrome two decades ago(2) is now recognized as a turning point in our understanding of how metabolism can go awry, resulting in obesity, diabetes and cardiovascular disease. 

What Is Metabolic Syndrome?
Metabolic syndrome involves several conditions that predispose people to diabetes and heart disease. These include:
  • Obesity, particularly excessive fat in the waist and tummy, giving an “apple-shaped” appearance
  • High blood triglyceride levels, reflecting problems metabolizing carbohydrates
  • Low HDL (“good”) cholesterol
  • Higher levels of the small dense type of LDL particles, which can attach to artery walls and form plaque, although total LDL (”bad”) cholesterol is usually within normal range
  • High blood pressure
  • High-normal or elevated blood sugar
Additional markers include chronically elevated inflammation levels, such as C- reactive protein (CRP) and abnormal blood vessel function.
A person is defined as having metabolic syndrome if he or she has three or more of the following markers(3).

Men Women
Waist Circumference ≥ 40 inches ≥ 35 inches
Triglycerides ≥ 150 mg/dL* ≥ 150 mg/dL
HDL cholesterol ≤ 40 mg/dL ≤ 50 mg/dL
Blood pressure ≥ 130/85 mm Hg or use of medication for hypertension ≥ 130/85 mm Hg or use of medication for hypertension
Fasting glucose ≥ 100 mg/dL or use of medication for high blood glucose ≥ 100 mg/dL or use of medication for high blood glucose
*Milligrams per deciliter.


What Causes Metabolic Syndrome?
The prevailing opinion is that all of these markers are signs of insulin resistance, meaning the diminished ability of a given amount of insulin to exert its normal effect. When insulin resistance develops, it can impact metabolic processes in many ways, resulting in the specific markers listed above. However, different individuals respond to insulin resistance in different ways. Also, the time frame in which certain signs develop varies. This variability makes defining—and treating—metabolic syndrome tricky.


Treating Metabolic Syndrome
How to treat metabolic syndrome is controversial. Because there are several potential markers, the public health community has struggled with the decision of how best to define, diagnose and treat it. Nutritional approaches have generally been downplayed in favor of multiple medications that target the individual markers. Conventional recommendations tend to emphasize caloric restriction and reduced fat intake, even though metabolic syndrome can best be described as carbohydrate intolerance. The most effective treatment for metabolic syndrome is to control the intake of carbs, not fat. In fact, restricting dietary fat and replacing it with carbohydrate actually makes many of the problems of metabolic syndrome worse. The metabolic syndrome paradigm has therefore caused a great deal of distress—and pushback—among those advocating low-fat diets. For more on how to prevent metabolic syndrome, see How to Reduce Your Risk for Metabolic Syndrome.


NEWS - WEIGHT LOSS SURGERY FOR DIABETICS

Weight Loss Surgery for Diabetics

 By Rosemary Black 

 

If you're overweight and just can't seem to shed the unwanted pounds, you may be wondering whether surgery could be helpful in your quest to lose weight and get your blood sugar back in the normal range. Before you make a decision, weigh all the options. Many choices are available today to diabetics who opt for weight loss surgery, each with pros and cons.

Here's a rundown of what surgical options are out there. For each, the success rate means how many patients successfully lost and kept off the weight over time.

Gastric bypass surgery: The procedure involves stapling the stomach, creating a little pouch and a passageway for the food to bypass part of the small intestine.
This is the "gold standard" of weight loss surgeries, says Vadim Sherman, MD, a bariatric surgeon at Methodist Hospital in Houston, Texas. The success rate is high, about 70 to 80 percent of patients who have gastric bypass surgery continue to keep off the weight for 20 to 30 years, he says. Sherman says gastric bypass "has been shown to be the only surgery to resolve diabetes before any weight loss has even occurred." And, he adds, sometimes he sees patients have normal blood sugars even before they leave the hospital.

Gastric band surgery, (also known as Lap-Band adjustable gastric banding): This option is often a good choice for a recently diagnosed diabetic, says Mitchell Roslin, MD, chief of bariatric surgery at Northern Westchester Hospital in Mt. Kisco, New York.
To perform this, an inflatable band is put into place and divides the stomach into two parts as it wraps around the upper part. Once pulled tight, the band restricts the amount of food a person can eat. "We put a belt on the stomach that has a balloon inside and the balloon squeezes the stomach," Roslin explains. While it's simpler than the other surgeries and has a lower rate of complications, it's not as effective.
Individuals who have the gastric band surgery tend to lose less weight and to lose it more slowly than those who have the more radical procedures. The success rate is about 50 to 60 percent, Roslin says. This procedure also has the highest reoperation rate, he adds.

Duodenal switch: This is a more intense operation with a higher rate of complications. In this procedure, about 80 percent of the stomach is removed. A valve that lets food into the small intestine remains, as does a portion of the small intestine. But the majority of the intestine is bypassed during the operation, which connects the intestine's end portion to the duodenum near the stomach.
"Technically it is a more demanding operation but it has a high success rate - about 95 percent," Roslin says. "And it can be done laparascopically." Patients who've had this procedure are at a higher than average risk of malnutrition, and some report diarrhea as well, Sherman explains.

Sleeve gastrectomy: With this procedure, in order to limit the number of calories your body can absorb, the stomach's structure is modified so that it looks like a tube. "It makes the stomach look like a banana rather than a kidney," says Roslin. "And you can easily go from a sleeve to a duodenal switch." In fact, for certain patients, a sleeve gastrectomy is performed to facilitate weight loss in a patient before the duodenal switch is performed.
The success rate is about 80 percent. This is a newer procedure, Sherman says, and one potential drawback is that since it is so new, "we don't know the long term effects or how durable it is," Sherman says.

NEWS - DIABETES : 10 YEAR TREND

Diabetes: 10 Year Trend 

By Rosemary Black 

Half of Americans will have Type 2 diabetes by 2020, according to a current forecast. This comes from a newly released report by United Health Group's Center for Reform and Modernization. 
It's a scary figure to consider, since diabetes is a devastating and potentially deadly disease. It's also an extremely costly disorder: predictions are that if the number of cases of diabetes and pre-diabetes (a condition in which an individual is at high risk for getting diabetes) continues to grow,  it will soon cost as much as 10 percent of the total health care spending in the United States.

Unlike some illnesses, which are virtually impossible to predict or to prevent, diabetes is one that you can stop in its tracks. But many people aren't aware that obesity is a major risk factor in the development of Type 2 diabetes. And even if they are, they may simply lack the motivation needed to lose weight and maintain an ideal body weight. Also, unlike some illnesses, symptoms of diabetes are easy to overlook.


How to Diabetes Curb the Diabetes Trend

  • On a personal level, people may prevent or at least delay the onset of Type 2 diabetes by cutting back on sugary foods. "People are eating more and more products that are packed with sugar and high fructose corn syrup," says Michael Aziz, MD, of Lenox Hill Hospital in New York City and the author of "The Perfect 10 Diet." And, he adds, many people mistakenly believe that foods labeled "low-fat" are good for them. Often, the manufacturer just adds extra sugar to make these products to make up for the lack of fat. In susceptible individuals, he says, "The pancreas gets exhausted and doesn't want to make insulin anymore."
  • Regular exercise helps stave off diabetes. If you're something of a couch potato, find an activity that you enjoy, says Aziz, and stick with it. That doesn't mean you have to start training for a triathlon. "Start slow," Azis advises. "Try walking and lifting weights. A combination of aerobic exercise and weight training is wonderful at controlling blood sugar."  If you walk, enlist a friend and meet at the same time each day. The time goes by much faster when you've got a partner. And get your kids to love exercise, too. Take a family hike, play a game of tag in the backyard, go ice skating together. Staying healthy is a family affair, so get everyone involved and active.


  • Routine blood testing for diabetes after age 45 is recommended. One in three people with diabetes don't know they have it, Enrico Cagliero, MD, a Harvard Medical School professor of medicine, told AOL Health. "The problem with diabetes is that the symptoms are not specific," he said.  "It's a simple blood test, and it's not expensive," he told AOL Health.




  • Initiate more diabetes education programs, says Marina Krymskaya, CDE, NP, assistant director of the Friedman Diabetes Institute at Beth Israel Medical Center in New York City. "Learning what diabetes is and who's at risk should start during childhood and be reinforced for adults in the workplace," she says. The public needs to be as aware of the dangers of diabetes as they are about the dangers of smoking cigarettes or having unprotected sex, she says. "The message about diabetes should be delivered to everyone and repeated constantly, with diabetes prevention spots on television that would be almost like short alerts," Krymskaya says.




  • Find a way to get involved in your community. Join an organization. Volunteer at a fundraiser. The good news is that we have the power to change this dire prediction.



  •  

    Tuesday, January 11, 2011

    SPECIAL CHECKLIST FOR ZYOUR KITCHEN

    Special Item Checklist for Your Kitchen

    Is your kitchen less attractive than it used to be? Do you find yourself spending less time in it? Has your kitchen held up as a healthy haven that encourages nutritional eating and smart choices? Or has it sagged into a calorie-packed danger zone that uses up space and heat so you can reach in and grab whatever food you find in its depths?

    You can restore the healthy magic back into your kitchen. Thankfully, no walls need to be knocked down and you can keep that lime green paint you've enjoyed for the past 10 years.

    Beyond the fridge and the pantry, a healthy kitchen involves a number of other items and a lot of smart organization. See how many of these you have right now, and then see how you can slowly add more over time:

    • Pictures of your goals on the fridge
    • Healthy cookbooks
    • Very visible grocery list
    • Coupon envelope or storage system
    • NO pizza coupons
    • Easy-to-read and categorized recipe box or book
    • Full set of measuring cups and spoons
    • NO television in the kitchen or eating area (distractions can cause overeating)
    • Usable kitchen table--free of clutter, bills, book bags, and projects
    • Spice rack and spices
    • Water filter
    • Snack bowl on the counter, for all of those fresh fruits and healthy snacks you'll have

    NO MORE PORTION DISTORTION

    No More Portion Distortion

    Knowing portion sizes is just as important as knowing how many portions to eat. The list below includes the number of portions that are recommended daily for most adults and children, and matches standard SINGLE portion sizes with an easy way to visualize its real size.

    Protein & Meat

    A Single Serving
    Is About this Size…
    3 ounces of meat
    Deck of cards
    1 ounce of nuts
    Ping pong ball
    1/2 cup cooked beans
    Tennis ball
    1 egg
    Stick shift knob
    2 tbsp. nut butter
    Golf ball

    Recommended Daily Servings:
    Kids ages 6-12: 2-2.5 servings
    Teen girls: 2-2.5 servings
    Teen boys: 2-3 servings
    Adults: 2-3 servings

    Sunday, January 9, 2011

    NEWS - LDS AUTHOR FINDS A BETTER DIET -GODS

    LDS author finds a better diet — God’s 
    If losing weight is one of your New Year’s resolutions, why not look to religion as a guide?
    That’s what Michelle Snow did — and it worked.
    By drawing on the dietary teachings of Buddhism, Hinduism, Judaism, Islam, Seventh-day Adventism and Mormonism, the Kaysville mother, nurse and author lost nearly 40 pounds and dramatically reduced her lifelong digestive problems.
    “God has told his people how to eat,” Snow says in an interview. “It’s our choice what consequences we want for our bodies. Why should we choose what man has made over what God made? He knows our bodies best. He made them.”
    Snow, a Mormon, has assembled those teachings and her own insights into a just-published book, The W.O.W. Diet: Words of Wisdom and Dietary Enlightenment From Leading World Religions and Scientific Study.
    It all began in 2006, Snow says, when she despaired about ever solving her indigestion problems.
    Through the years, she had ingested a variety of fiber supplements. She tried a vegan diet on three separate occasions for about six months each time. She took strong laxatives. Nothing worked. Her abdomen was chronically distended and her stomach hurt incessantly.
    Then Snow, who has two master’s degrees (in public health and human resources), sought medical advice. Doctors first thought she could have celiac disease, so she went on a gluten-free diet. But she didn’t have most of the gluten-intolerance symptoms, and the diet did nothing for the problems she did have.

    Next, they believed she might have irritable bowel syndrome, but, again, that did not match her symptoms. The proposed solution — get adequate sleep, eliminate emotional stressors, reduce the consumption of stimulants and increase the intake of dietary fiber — made no sense for her.
    “I didn’t take stimulants. I wasn’t stressed. And as far as fiber intake went, I was drinking fiber, taking fiber tablets and eating fiber-rich foods,” Snow writes in her book. “There was no way I could add even more fiber to my diet unless I chopped down a tree and started gnawing it like a beaver.”
    A last resort: prayer 
    ---------------------------------------
    Her husband, Trent, wondered if she had tried asking God about her condition.
    Snow balked at the suggestion. Why would God want to hear about something so physical or even disgusting? Still, it was worth a try. So Snow found a quiet, secluded place and poured out her heart to the heavens.
    “To say the least, I felt awkward,” she writes. “In my mind, my prayer seemed improper. I prefaced my prayer by apologizing in an attempt not to offend.”
    She then described her ailments and her efforts and concluded with these words, “Heavenly Father, whatever I need to do, I will do it. Just tell me what it is.”

    As she pondered the prayer and the problem, the clear thought came to her: Explore the dietary observances and restraints offered by various faiths as well as scientific studies of the overall health of members from these religious groups.
    The Bible, for example, especially Leviticus and Deuteronomy, forbids the eating of animal blood and animal fat, fish without fins and scales, and birds of prey such as eagles. But it encourages the consumption of animals with parted hoofs and cloven feet, along with those that chew their cud such as oxen, sheep and goats. It also approves eating all fowl, and fish with fins and scales such as trout, salmon, bass and halibut.
    Buddhism and Hinduism encourage plant-based diets, mostly free of meat and some spices (though not all of these believers are vegetarians).
    The Muslim dietary code approves of milk, honey, fish with scales and plants that are nonaddictive and contain no intoxicants. It also encourages the faithful to eat grains, vegetables and fruits, legumes, nuts, seeds and beans, while avoiding alcohol.
    Snow’s own LDS tradition also bars alcohol, tobacco and “hot drinks,” which the Utah-based Church of Jesus Christ of Latter-day Saints interprets to mean “coffee and tea.”
    But its health code, known as the Word of Wisdom, also encourages members to eat meat “sparingly” and herbs and fruits in their “season” with “prudence and thanksgiving.”
    From these studies, Snow combined the various religious principles and practices into 10 dietary guidelines, which emphasize grains, lentils, beans, vegetables and fruit, some meat, some dairy and egg products, but discourage refined carbohydrates, concentrated sugars and fat-fried or processed foods.

    Foods, fads and faith 
    ------------------------------------------------
    Snow is hardly the first, of course, to draw on faith for a healthy eating plan.
    In 2004, Jordan Rubin published The Maker’s Diet, which became a New York Times best-seller.
    A decade earlier, Rubin was diagnosed with Crohn’s colitis, a sometimes-fatal “wasting disease” characterized by long-term inflammation of the bowel, according to his website. The once-healthy college student dropped more than 75 pounds as he sought help from medical professionals in 70 countries.
    After two years, Rubin created a diet for himself based on biblical teachings. It emphasizes whole grains and opposes overly processed food. Some carbohydrates are allowed, as long as they are in their natural, unrefined form such as brown rice, oats, barley and fermented whole-grain sourdough bread. He then founded Garden of Life, a health and wellness company in West Palm Beach, Fla.
    “I don’t know of any data that suggests that organic is better than other produce, but it’s more expensive,” Ruth Kava, director of nutrition at the American Council on Science and Health in New York, told Brunilda Nazario of MedicineNet.com. “ ‘Organic’ and ‘natural’ have that ‘good-for-you buzz,’ but there are a lot of natural poisons and carcinogens, so that part of this marketing ploy does not get me too excited.”
    Kava added that, in the distant past, people were unaware of vitamins. “We have come a long way in terms of our knowledge, and I don’t think that should be ignored,” she told the MedicineNet reviewer.
    Rachel Jones, who teaches a wildly popular “Food and Culture” class at the University of Utah, sees much innate wisdom in religious traditions. But she is wary of any “one size fits all” diet.

    “If there are components that work for an individual,” Jones says, “that’s worth pursuing for them.”
    But Americans are moving away from collective answers and instead embracing different eating patterns that make sense to each person.
    “I know people who thrive on hamburgers and french fries, rather than a primarily vegetarian diet,” she says. “I get my students to try on different approaches and see what feels better, gives them more energy and seems to fit them best.”
    For Snow, the results of her W.O.W. Diet have been so positive and the effort to follow the plan so painless that she plans to live this way for the rest of her life.
    “Once you realize how well and healthy you feel, you’ll never go back,” she says. “Your taste buds have changed forever.”
    Her view of God also has shifted permanently. Snow now prays to a deity who is less distant, more personal.
    Nothing is off-limits, no matter how physical, trivial or repugnant, she says. God is open to it all.

    Saturday, January 8, 2011

    REPLY BACK FROM EMAIL ABOUT WEIGHT LOSS SURGERY!

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    so. i wrote a post a while ao about the fact i emailed the drs office about my insurance, after i had waited 3 days for a callback on the same issue.


    well i sent an email...and within hours, got a reply:


    Hi Michelle,

    Your chart was actually reviewed this morning. The official request for approval was faxed in today.  Our office follows up with the insurance company within 1 week of faxing the first request. You have completed everything necessary at this point and time. If your insurance requires anything further this will be communicated to you as soon as we know. Your patient coordinator is Robin. She should be contacting you Monday. If not, please feel free to call the office to touch base. Have a great weekend.

    Thanks,
    Cheslea

    so, yeah, by next friday, i SHOULD have an answer! how awesome is that? then be working through the tiny steps to get to the date for the surgery! I CAN NOT WAIT!
    so, excited! i havnt been this excited since i had my son...every day, is like waiting for christmas to finally arrive so i can open the present up! lol


    MICHELLE

    Friday, January 7, 2011

    EMAILED ABOUT MY INSURANCE....TIck Tock, TIck Tock

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    ok, so ive completed every step i know about doing, even gotten clearance from my heart dr, to go forward with this gastric surgery...
    and now, im just sitting here.
    trying NOT to be anxious, but times running out...


    i called 3 days ago, left a message with my PATIENT COORDINATOR, and i havnt gotten a call back on that.


    so, i have the website for this group OWLO.com up on my browser all the time, so i can call, or email (like i just did) and i just decided after waiting 3 days for a callback on a simple question of weather my insurance has been sent and when, to email, and maybe have quicker response.


    i know the office is busy. REALLY busy! and we just went through 2 major holidays, which offsets my paperwork to be sent off. but everyone should be back on track with everything now...


    my personal estimate is to have heard about an approval, or denial  by the 20th.
    but im trying to make sure i have all the info set, and ready, and nothing is held up by MY own actions and follow through.


    so well see.


    MICHELLE