About Daniel Redwood

Daniel Redwood, DC, is Director of the Master of Science in Human Nutrition and Functional Medicine program at the University of Western States. He is Associate Editor of Topics in Integrative Healthcare and a member of the American Chiropractic Association's editorial advisory board. He lives in Portland, Oregon.

On the Collapsing Health and Premature Deaths of Poorly Educated American Whites

This article has the most stunning health statistics I’ve seen in years. The documentation appears irrefutable; the research bears the signature the most recent Nobel economics laureate.

The author of this American Prospect article is Paul Starr, author of the classic book, The Social Transformation of American Medicine. Starr is a professor of sociology and public affairs at Princeton University and Stuart Professor of communications and public affairs at Princeton’s Woodrow Wilson School. He’s a writer whose insightful work I have admired for decades. One of Starr’s great strengths is his ability to contextualize the socio-political implications of data.

To wit:

In a reversal of earlier trends, death rates among white non-Hispanic Americans in midlife increased sharply between 1999 and 2013, according to a new study by economists Anne Case and Angus Deaton, winner last month of the Nobel Prize for economics. The increased deaths were concentrated among those with the least education and resulted largely from drug and alcohol “poisonings,” suicide, and chronic liver diseases and cirrhosis. This midlife mortality reversal had no parallel in any other industrialized society or in other demographic groups in the United States.

Case and Deaton’s analysis, published today in the Proceedings of the National Academy of Sciences, also shows increased rates of illness, chronic pain, and disability among middle-aged whites. The findings have important implications for American politics and public policy, particularly for debates about economic inequality, public health, drug policy, disability insurance, and retirement income. The data also suggest why much of American politics may be taking on an increasingly harsh and desperate quality.

The recent divergence in death rates between the United States and other rich countries is striking. Between 1979 and 1999, Case and Deaton show, mortality for white Americans ages 45 to 54 had declined at nearly 2 percent per year. That was about the same as the average rate of decline in mortality for all people the same age in such countries as France, Germany, the United Kingdom, and Sweden. (See figure below.) After 1999, the 2 percent annual decline continued in other industrialized countries and for Hispanics in the United States, but the death rate for middle-aged white non-Hispanic Americans turned around and began rising half a percent a year.

This, as yesterday’s gubernatorial election results in Kentucky have set the stage for the Governor-elect Bevin’s promised elimination of Medicaid expansion in that heart-of-Appalachia state. 400,000 stand to lose their insurance coverage.

Read it and weep …

World Health Organization Classifies Processed Meats as Carcinogens

While this conclusion will come as no surprise to those who have been following the science on this subject over the past decade, the headlines it is now generating may sway some people change their diets.


The key quote:

“Processed meat now falls into “group 1,” meaning it ranks as high as tobacco smoking, the most dangerous variants of human papillomavirus (HPV) and asbestos exposure in terms of causing cancer. Red meat lands in “group 2A” with inorganic lead.

My Return to Health Blogging

This is my first post here in a year and a half. The reason is that in the interim, I’ve moved from Kansas to Portland, Oregon, to take a position as director of the Master of Science in Human Nutrition and Functional Medicine program at the University of Western States. This has been a very satisfying and exceptionally busy period for me.

I look forward to commenting on health news here on a regular basis once again.

Thanks to everyone who has urged me to return to writing on a regular basis. Since we’ve just hired an excellent Associate Director for my program, it looks like I’ll be able to do that.

World Health Organization Warns of a Post-Antibiotic Era

When I was ten, my life was saved by antibiotics when I had pneumonia and pleurisy simultaneously. So this story has personal resonance for me.

It’s worth noting that 80 percent of the antibiotics used in the United States are used as a routine part of raising animals for meat, dairy, and eggs, on factory farms and other non-organic agricultural operations. That’s where the problem most urgently needs to be addressed. The private sector isn’t doing anything about it, which means it will require regulatory action at the federal level. The sooner the better.

The ‘post-antibiotic’ era is near, according to a report released today by the World Health Organization (WHO). The decreasing effectiveness of antibiotics and other antimicrobial agents is a global problem, and a surveillance system should be established to monitor it, the group says.

There is nothing hopeful in the WHO’s report, which pulls together data from 129 member states to show extensive resistance to antimicrobial agents in every region of the world. Overuse of antibiotics in agriculture — to promote livestock growth — and in hospitals quickly leads to proliferation of drug-resistant bacteria, which then spread via human travel and poor sanitation practices.

“A post-antibiotic era — in which common infections and minor injuries can kill — far from being an apocalyptic fantasy, is instead a very real possibility for the twenty-first century,” writes Keiji Fukuda, WHO assistant director-general for health security, in a foreword to the report.

Perhaps the most worrying trend is the spread of resistance to carbapenems, the ‘antibiotics of last resort’, says Timothy Walsh, a medical microbiologist at Cardiff University, UK, who was an adviser for the report. “That’s taken us by surprise,” he says. “All of us are rather like rabbits in front of the headlights in how quickly this has taken off.”


Pesticides and the Collapse of Bee Colonies

The alarming collapse of the bee population in many areas appears to be due to a widely used class of pesticides called neonicotinoids. Should this be allowed to continue, it has the potential to wreak havoc on the world’s food supply, much of which is dependent on bees for pollination. No small thing.

At first, there had been concern that electromagnetic waves from increasingly ubiquitous cell phones might be the cause, or reduced resistance to mites or parasites, research failed to document a strong link. But with neonicotinoids, the evidence is now strong to the point of damning.

From the Harvard School of Public Health:

Two widely used neonicotinoids—a class of insecticide—appear to significantly harm honey bee colonies over the winter, particularly during colder winters, according to a new study from Harvard School of Public Health (HSPH). The study replicated a 2012 finding from the same research group that found a link between low doses of imidacloprid and Colony Collapse Disorder (CCD), in which bees abandon their hives over the winter and eventually die. The new study also found that low doses of a second neonicotinoid, clothianidin, had the same negative effect.

Further, although other studies have suggested that CCD-related mortality in honey bee colonies may come from bees’ reduced resistance to mites or parasites as a result of exposure to pesticides, the new study found that bees in the hives exhibiting CCD had almost identical levels of pathogen infestation as a group of control hives, most of which survived the winter. This finding suggests that the neonicotinoids are causing some other kind of biological mechanism in bees that in turn leads to CCD.

Resveratrol: Another Assumption Called Into Question

It’s tempting to do so, but whenever we attribute large health benefits (such as prevention of heart disease) to a single nutrient, the complexity of our physiology eventually calls the assumption into question.

Resveratrol, a substance found in the skins of red grapes, has become quite famous in recent years as the purported explanation for the apparent health benefits of moderate amounts of red wine. New research indicates that this assumption may be premature, and perhaps entirely mistaken.

From WebMD:

Resveratrol — a substance found in red wine, grapes and chocolate — may not add years to your life, and it doesn’t appear to reduce the risk for heart disease or cancer either, according to new research.

“When it comes to diet, health and aging, things are not simple and probably do not boil down to one single substance, such as resveratrol,” said study lead researcher Dr. Richard Semba, a professor of ophthalmology at Johns Hopkins University School of Medicine in Baltimore.

The findings also cast doubt about taking resveratrol supplements, he said.

“Perhaps it brings us back again to rather tried and true advice of diet — Mediterranean-style — and regular aerobic exercise for healthy aging,” said Semba.

The report was published May 12 in the online edition of JAMA Internal Medicine.

Red wine and chocolate have been shown to have beneficial effects on health, and these benefits were attributed largely to a single substance — resveratrol. Resveratrol has been credited as being responsible for the so-called “French paradox,” in which even a diet high in cholesterol and fat can be healthy if it is accompanied with red wine, the researchers explained

Health Tax Credit Tool

If you know someone who is uncertain how the Affordable Care Act works and whether they qualify for subsidies under the exchanges, a good place to start is here, at a site sponsored by Consumer Reports and the Robert Wood Johnson Foundation. Click on the FAQ tab.

As health writer Maggie Mahar notes in her post about this site, “A great many young people don’t realize how little insurance would cost after applying the tax credit. Do them a favor, and find out for them.”

Organic Chicken Has as Many Antibiotic-Resistant Bacteria as Conventional Chicken

Tom Philpott has a post at Mother Jones today about a Consumer Reports finding that, surprisingly, certified organic (and therefore antibiotic-free) chicken has as many “superbugs” (antibiotic-resistant bacteria) as chicken raised conventionally with antibiotics. The finding is clear but the reasons behind it aren’t at this point.

What got me was that chicken samples labeled “organic” or “no antibiotics” (list of all brands tested here) were just as likely to contain these potentially deadly, drug-defying pathogens. Notably, organic and antibiotic-free chicken both carry substantial premiums over conventional—at my local H-E-B supermarket in Austin, organic boneless chicken breast is fetching $7.97 per pound—vs. $4.99 for no-antibiotic and $1.97 for regular.

My surprise wasn’t based on some romantic notion that organic food is cleaner. Bacteria develop the ability to withstand to antibiotics by being exposed to them regularly. US Department of Agriculture code forbids antibiotics in organic meat production, and the “no antibiotics” label means just that, and is also regulated by the USDA.

Eighty percent of antibiotics used in the United States are given to animals raised for meat, dairy and eggs. Nearly all are given routinely, with the intent of preventing disease in these farmed animals, rather than as treatment for sick animals. The remaining 20 percent are used in human medicine.

Public health officials fear that if antibiotic resistance continues to accelerate at its current trajectory, we may find ourselves in a post-antibiotic age in the near future. If and when this happens, many infectious diseases that were fatal or caused permanently damage before the invention of antibiotics will be much more difficult to treat, as was the case prior to the 1940s.

The routine use of antibiotics in animal agriculture is an area ripe for reexamination.