“Bits and Bobs*” to Keep You Sane, Safe, and Healthy on the Go

Flyers With IBD Face Greater Risk of Blood Clots: If you're one of the many individuals diagnosed with inflammatory bowel disease (IBD), which includes those with Crohn's disease and ulcerative colitis, take note. A new study (April, 2004, Gut) says you're at greater risk for developing a blood clot. If you're a frequent flyer, regardless of flight length, consult a physician to determine if you should take any special medication to reduce your risk of DVT while driving or flying.

New Study: Long-Haul Flights, Strokes Are Linked: Vascular experts believe that cramped seating on long-haul flights could put thousands of flyers at risk of a stroke. In a study to be published the first week of April, researchers claim that individuals with a common (but often undetected) heart condition—a small hole in the heart that does not close up—have a greater risk of DVT. The study says that blood clots that form in the legs could "slip through the hole in the heart" and end up in the brain where they could trigger a stroke.

DVT Litigation: The Story So Far  Keeping track of global DVT lawsuits is a time-consuming endeavor. Making sense of the legal ramifications (once you find relevant articles) is equally difficult. But Mondaq, a UK Web site that touts itself as "connecting knowledge and people," provides articles prepared by various law firms covering or involved in this type of litigation. The articles explain the ins and outs of the lawsuits and detail the ramifications. If you've got an interest in DVT and airline-related health lawsuits, register at this free-access site and check back regularly. (You can also sign up for free news alerts.)

Butts Out: The Trend Continues (Slowly)  It's hard to imagine, but Ireland's ban on smoking in public spaces, including its famed bars and pubs, went into effect on Monday, March 29. Anti-smoking activists celebrated the ban (which took several years of intense effort by Health minister Micheal Martin to push through what some view as the world’s strictest national law) while smokers took to the loos and the great outdoors to puff in peace.

According to a Seattle Times article, Uganda now bans smoking and Norway is set to adopt a ban on April 8. (Sweden's ban takes effect on July 1 and New Zealand's is set for December 1.) An executive for ASH (Action on Smoking and Health) confirms that 101 countries (But not the U.S.!) have signed an international treaty to nix puffing in public areas.

In case you are keeping score, only five U.S. states--California, Connecticut, Delaware, Maine and New York--are currently smoke-free.

Want a sign of the seriousness of the global anti-smoking movement? In April, Singapore says it will allow individuals to chew nicotine gum. The significance? Chewing gum has been forbidden for over a decade. Apparently Singapore is willing to lift its ban to encourage folks to quit smoking. Smoking, it's clear, is even more loathsome than gum chewing.

Spa News: There's virtually no place on the globe where you can't find a spa to soothe your weary body and soul. And some turn up in the least-likely destinations: An Evian spa, the first to open outside France, has opened in Shanghai. Designed by Michael Graves and Alan Chan Associates, the two-level unit (reportedly the first of its kind in Shanghai) is located in Three on the Bund, a new, mixed-use leisure development on the Bund, Shanghai's historic waterfront. Treatments include traditional French beauty care and Eastern holistic therapies and hydrotherapies. There is a separate Barbers by Three area where male guests receive treatments as well as shaves, haircuts, pedicures, and facials.

Airlines Use Visual, Tech Devices to Identify—and Eject—Sick Flyers: Beware of seemingly solicitous airline staffers. They may not really be interested in your welfare. Just when you thought you couldn't be subjected to any greater scrutiny, it seems the state of our health is now under the microscope at the airport.

Airlines, both domestic and international, are stepping up surveillance of passengers to identify those who may be ill with contagious diseases. Rightfully concerned about the transmission of infectious or potentially communicable global diseases such as SARS and the avian flu, airline staffers are visually checking out passengers for signs of illness. They've been cautioned to look for flu-like symptoms and to check for measles, chickenpox, and rubella. (Some foreign airports use thermal scanners to detect passengers who have high fevers.)

A recent USA Today story detailed the lengths to which carriers are going to ensure the safety of passengers and flight crews and prevent the spread of serious, life-threatening diseases. MedAire's chief executive and president, Joan Sullivan Garrett, is on target when she says that "Disease is a global issue along with security." But I'm not certain I agree with her statement that "You can't separate the two."  Security and health screening require different skills and experience. (And we've seen just how well security personnel are handling their duties. If you can't find weapons and explosives with visual and mechanical checks, I'm not clear on how someone is going to correctly determine whether a sweating, sickly looking traveler is merely fatigued and stressed out or infected with a serious disease.)

You shouldn't be flying if you know you have an infectious disease—or think that there's even a remote chance that you might have been exposed to one. It's common sense and courtesy to not expose others, or to jeopardize your own health. But unless they've had special medical training, it's unlikely that an average airport or airline staffer will be able to correctly detect serious illness in travelers. As part of its voluntary program to safeguard against biological threats, the CDC (Centers for Disease Control) is offering training in how to identify symptoms but its unclear how many staffers have participated in the training or exactly what is covered.

Should you be deemed to have a high fever (which could be temporary and the result of a minor problem) or a suspicious rash (One shudders to think what some ill-informed and inexperienced observers might think when confronted with skin conditions such as prickly heat, psoriasis, hives, or rosacea), you could be denied boarding—or be directed to a quarantine station that's found in several major airports. 

I'd like to say that the story, which included stats on the number of calls from employees seeking a medical opinion on a flyer's condition and their outcome (a sign that they are aware of their own ignorance in these matters), was reassuring. But I have this vision of paranoid fellow travelers and airport and flight crews frantically eyeballing flyers and sleuthing around for tell-tale signs of serious disease. It's especially problematic since even physicians can't detect the presence of some diseases without proper testing and ongoing observation.

Here's a thought about how to lessen the stress for passengers and provide a more accurate diagnosis: Instead of letting non-medical employees make on-site determinations about the state of a passenger's health and denying them boarding, or worse, why not have a roving/mobile or on-call crew of on-site health professionals who can make an educated guess as to the true state of a traveler's health?

What's the ickiest, germ-laden object in your hotel room? No, it's not the bedspread or the carpeting (although you shouldn't get too up-close and personal with either). According to travel-journo Peter Greenberg, the author of the recently released Hotel Secrets From the Travel Detective, the object with the most germs is the ubiquitous TV remote-control unit. Even the most germaphobic (or germ-sensitive) among us, travelers who know the wisdom of washing bathroom glasses and swabbing the phones before use, may not have focused our alcohol swipes on this frequently handled item. So before you settle in for TV viewing, use an antiseptic wipe and give it a good cleaning. No wipes? Place a clean paper or cloth napkin around it to avoid touching it with your hands.

Sick at the Airport? Medical Resources Vary Putting Some Travelers At Risk: Sharon McDonnell explores the challenge of getting medical care at U.S. and international airports. Her New York Times article, "Airport Medical Resources Are Far From Standard," highlights the difficulty of getting quick and appropriate on-site treatment. Included in the article: Advice on what to do if you become sick or injured from The Wellness Concierge. The top tips? Ask for help (You'd be amazed at how many folks are reluctant to do so.) and do not attempt to drive yourself to a hospital (even if you actually know where it is--something even frequent flyers are not likely to know if it's not their home airport).

For more information, read "Airport Mishaps: Where to Get Help"

Vietnam Says It's 'Free' of Deadly Avian Flu; Health Experts Uncertain: Sounding an optimistic, although perhaps premature, note in a March 30th press conference, the Vietnamese Minister of Agriculture said that "bird flu among poultry on the nationwide scale is over."

A U.N. official expressed concern over the announcement, which they feel is premature given that the virus could return. Noting that the "...virus can live for a long time, we do not believe that the bird flu has been eradicated."

At the same time, government officials finally confirmed the death of a 12-year-old boy who had died of the avian flu on March 15 although they are uncertain how he was infected. (The avian flu killed 16 people in Vietnam.)

Japan Expected to Lift Bird-Flu Ban in Mid-April: Barring any fresh outbreaks, the Agriculture Ministry expects to lift the ban on transporting eggs and chickens that was imposed on farmers in affected areas by the middle of this month. Japan had a total of four outbreaks beginning in January. Two have been declared over while another two (in Kyoto and Osaka) are still under investigation.

Two conditions are necessary before a ban can be lifted: 1) There are no new reports of the virus and 2) 21 days have elapsed since all measures undertaken to stop the virus' spread have been completed.

TOP

Turn On (The Hotel-Room TV) and Shape Up!
Need some motivation to stay fit on the go? Bypass the minibar and hit the television remote to sample the new ZoneWorkout  (Fitness for Any Time Zone) videos produced by Naturally Caffeinated, Inc. On Command rolled out the in-room, on-demand exercise programming in more than 400 U.S. hotels on April 1. About 125,000 rooms in Marriott, Renaissance, W Hotels, Wyndham, Crowne Plaza and Hyatt Regency properties will have the workouts.

The five, 20-minute programs feature three routines (Total Body Workout, Cardio Stretching, and Yoga) for the not-as-fit-as-we'd-like-to-be among us (including myself, who attempted all five) and two (Pilates and Core Conditioning) for travelers who are already in good shape. They're the first in a series of fitness programming

Created by producer Leah Garcia, a TV commentator, certified fitness instructor and former professional athlete, the series is distinguished by its user-friendly, non-intimidating presentation: The moves are challenging (You will break a sweat.) but generally doable; the female instructors are enthusiastic and encouraging but devoid of that annoying gung-ho, hyper-cheerleader attitude; the soundtrack is energetic but not frenetic; and the routines don't require special equipment or clothing. Filmed in hotel-room settings, they feature readily available props (a towel, chair and bed). It doesn't get any easier, so get moving!

FYI: The ZoneWorkout site offers mini-video clips and details on the programs. You can also check availability by state and hotel. And if you need a reality check on why you should be working out daily, take the free Rate Yourself quiz.

JetBlue Debuts At-Seat Pilates: First, it was seatback cards with yoga poses from Crunch Fitness. Now, JetBlue adds to its at-seat fitness lineup with "Flying Pilates," a new card series featuring four Pilates "core-strengthening moves."

JetBlue says it will set up a temporary "relaxation" lounge in JFK Terminal 6 sometime in early May. Travelers can view a Flying Pilates demonstration and get massages and gift bags. (I wonder if they'll use actual airplane seats. Maybe one of the new models that feature an additional two inches of legroom as touted in the press release?)

New Low-Carb Options on the Ground and in the Air: Looks like no travel vendor wants to lose any business from carb-counting travelers. Hyatt debuted its low-carb menu in mid-March and some 200 Sheraton properties will offer "Low-Carb Lifestyle" menus beginning this month (April, 2004). Ten of Sofitel's U.S. properties add low-carb items in April and Wyndham expects to have low-carb entrees in 100 of its hotels by the end of April. (Marriott launched its Atkins-inspired, high-protein, low-carb offerings in December.)

Last week, Lufthansa said it would begin testing low-carb meals starting in July. The two-month trial, offered in business class on LAX to Germany routes, will be a full meal (appetizer, entree, and dessert).

Want more details? Check out Chris Woodyard's "Cutting Carbs on the Road" in USA Today and "The Lowdown on Low-Carb Dining" (See next item.).

A Low-Carb to Go Primer: Joel Ann Rea is the creative force behind the Eat @ Joe's column and a frequent traveler and self-described "fledgling convert from carbohydrate queen to South Beach-diet-success-story-wannabe." In "The Lowdown on Low-Carb Dining," Rea details what hotels are doing to woo low-carb converts and how to navigate menus that weren't designed for the needs of the carb-centric traveler. It's a must-read article even if you only want to cut back on, not cut out, carbs.

Airline Food: Whose Offering What to Curb Your Hunger  Lisa Iannuci, a writer who has done an outstanding job of covering health-related issues for the OAG's online Frequent Flyer site, addresses the issue of "In-Flight Edibles" and the future of airline food in her latest article. The net-net on today's in-flight fare: Food choices are based more on commerce (how much you're willing to pay) than dietary or culinary considerations. Iannuci outlines the offerings of American, Continental, Delta, JetBlue, and United and serves up some behind-the-scenes insights into the business of selling in-flight food service.

In a related article, USA Today's Dan Reed details the struggles of LSG Sky Chefs and Gate Gourmet, industry-leading airline caterers whose businesses tanked after 9/11. The two firms are pairing with brand-name fast-food and casual-dining restaurants in an effort to revive their revenues via direct-to-passenger retail sales. But whether their new food offerings are purchased on the ground or in the air, price and taste objections continue to challenge sales. At $7 to $10 a pop for some items, some travelers are less-than-satisfied with the type and taste of some offerings.

When Fast-Food Meets Haute Cuisine: What do you get when you marry the convenience of fast food with the quality of upscale cuisine? If you're Spanish chef Ferran Adriá, creating on behalf of the NH Hoteles, your hybrid creation is a new hotel restaurant called "Fast Good." The eatery, designed for time-challenged travelers who don't want to sacrifice taste, features traditional fast-food meals prepared using "haute-cuisine" ingredients.

Fast Good is located on the corner of the NH Eurobuilding hotel in Madrid's business district and is open from 8:00 a.m. to 11:30 p.m., Monday to Sunday. The average price is €15. NH Hoteles includes 34,000 rooms in 240 hotels in 16 countries throughout Europe, Latin America, and Africa.

Noshing for Miles: A new Delta promotion offers a one-time bonus of 500 miles for your first purchase of in-flight beverages, meals, or snacks. But hang on to your cash. You've got to pay with a Delta SkyMiles or an American Express-issued Delta SkyMiles Business credit card.

Note: Some publishers may also post print stories on their Web sites. In some cases, new material will not be posted until the next issue is on the newsstands.

•••

Want to keep up with the low-carb craze? Consider a subscription to Low-Carb Living (Smart Choices for Living Well), a new bi-monthly magazine devoted to all-things low-carb. Its second issue (March/April 2004) is close to 100 pages. Who knew there was soooo much to know when you're carb counting (or carb- obsessed)?

The publication showcases carb-centric material (a product update section, recipes, book reviews, and how-to service features) as well as some thoughtful and relevant non-carb-oriented articles on health, fitness, exercise, and healthy eating. (The focus is adult health but there are also features on children's health and fitness.)

For a publication with a singular focus, it's got a sense of humor. The current issue features "Beyond Carb-Phobia: Handling Carbs Gracefully," an article that launches with a definition of "carb-phobia." Sign up for a free e-mail newsletter at the magazine's Web site.

Healthy Eating Strategies: Admit it. You still favor a thick, well-stacked, bread-bound sandwich. Not to worry. It's still possible to find healthy choices. "The Sandwich Showdown" in the April issue of Men's Health "weeds out the wannabe-good-for-yous from those that truly are." Author Phillip Rhodes tackles the healthy sandwich poseurs and the real-deals from Au Bon Pain, Subway, Quiznos, Schlotzsky's, Charley's, and Blimpies. Rhodes dissects the contents and selects the best and the "bottom-feeders" and gives instructions on how to build your own healthy version. ... The April issue of Shape reviews seven fast-food chains (Baja Fresh, Blimpie, Burger King, Hardee's, Carl's Jr., McDonald's, and Subway) and nails the nutritional details on low-carb menu options. Worth noting: Some of those low-carb items are high in fat and calories—which may negate (or limit) their low-carb appeal. Choose carefully. ...Janis Jibrin, RD, lists the best (42 items) and worst menu picks for eight chains in "Fast But Not Fattening" in Prevention's May issue. If you ever find yourself in outlets such as Arby's, Pizza Hut, KFC, Taco Bell and Wendy's, you'll want to clip this article for a quick reference. Nutritionist Jibrin provides a more-than-you-may-want-to-know breakout of calories, saturated fat, carbs, sodium, protein, and fiber. Unsurprisingly, some of the most popular items (Burger King's Double Whoppers, KFC's Chicken Pot Pie, Wendy's Big Bacon Classic) are calorie-laden, high-fat, high-carb, and high-sodium choices.

Top Hotel Spas: It's no secret that many business travelers who can afford the time (for spa treatments) and the fees, often opt for hotels that include an on-site spa. Allure, a monthly beauty and cosmetics-centric magazine, profiles a dozen such spas in its April issue. Among their raves and faves: The Spa at the Four Seasons (D.C. and New York City); the recently opened Spa at the Mandarin Oriental (NYC); San Francisco's Nob Hill Spa at the Huntington Hotel and the Aveda Spa at the Alexis Hotel.

* Information is compiled from medical and scientific journals and related professional publications, which have vetted the research data that they present. Additional information resources include medical and other professionals that I have interviewed.

DISCLAIMER
The material you see here is provided for information purposes only and is not a substitute for consulting a healthcare professional.