With temperatures cooling, Awad Alyami, MD, an OSF HealthCare pediatrician, says we’re approaching the peak season for sore throats. Many cases have time-tested treatments, but some can have serious complications.

Dr. Alyami says a sore throat is an infection that causes inflammation in your throat. They’re annoying and painful, bringing symptoms like difficulty swallowing or talking and swelling of glands and tonsils. Causes can include tonsil stones, heartburn and allergies. But most commonly, causes break down into two groups: viral and bacterial.

Viral infections

Dr. Alyami says many viruses can cause sore throats – the common cold, influenza, coronavirus and others. Dr. Alyami says if your sore throat comes with coughing or a runny nose, that’s a sign it’s a viral infection. You can start treatment at home with over-the-counter medicine like Tylenol and ibuprofen. You can also gargle salt water and, generally, stay hydrated. Water is good for all ages, and Pedialyte can help hydrate kids.

If your symptoms include fever and neck swelling, it’s a more serious situation. You should see a health care provider.

Bacterial infections

The main bacterial infection that causes sore throats is group A streptococcus (commonly known as strep or strep throat). Strep throat may bring the hallmark sore throat symptoms, but you should also watch for fever and white patches toward the back of your mouth.

“This is a bacterial infection that’s common in kids,” Dr. Alyami says of strep throat.  “About 30% of sore throats are strep, and about 70% are viral. It’s a big deal. We need to treat to prevent complications.”

The most common complication is dehydration, Dr. Alyami says.

“The sore throat is so bad, the child doesn’t want to eat or drink,” he explains.

Other times, untreated strep throat can lead to abscesses, or pus pockets.

“If that abscess gets big enough, it can go toward other structures in the body that are very important. That infection can spread and progress very quickly,” Dr. Alyami says. Life-threatening conditions like difficulty breathing can result.

Dr. Alyami says providers can diagnose strep throat with a throat swab. They treat strep throat with 10 days of antibiotic medication, either injected or taken orally. He says most kids will take the medicine orally unless that’s troublesome. For example, some kids have a tough time swallowing pills due to throat pain.

Prevention

It’s advice you’ve heard before, but it’s worth repeating. Dr. Alyami says good hand hygiene goes a long way to preventing sore throats. Wash your hands thoroughly, and keep them away from your face.

Early detection is also key.

“If the child is sick, especially with symptoms that could be strep, it’s better to get them to a health care professional early,” Dr. Alyami implores. “They can get checked and isolated for 12 to 24 hours before they start antibiotics.

“If you’re sure about what they have, it’s better to just bring them in and get them checked,” he adds. Or, a virtual visit is an option.

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OSF HealthCare gastroenterologist Omar Khokhar, MD, says it’s a homemade drink that includes a few main ingredients.

“It’s oranges, coconut water and salt. It can be derivatives of each one of those ingredients but that’s sort of the nuts and bolts of it. The thought process is that each one of those ingredients helps with the electrolyte balance in your body once you ingest this mocktail.”

The drink is designed to promote development of cortisol, a stress hormone that influences several systems in the body.

“Cortisol is one of many chemicals produced by a small gland on top of your kidney called the adrenal gland. And so, cortisol plays a key role in metabolism, immune function, blood-sugar metabolism and so any disruption in your cortisol metabolism can have a downstream effect in other parts of your body leading to potential health issues.”

The drink claims to help with something influencers have labeled “adrenal fatigue” and weight loss by increasing cortisol. But here’s the catch — Dr. Khokhar says the science doesn’t back it up.

“Adrenal fatigue has been debunked in 2016 by a meta-analysis, and it is not a true condition. The other pertinent point that people should know is that taking a cortisol mocktail does not in any way shape or form alter your cortisol levels. It has no impact on producing more cortisol or reducing cortisol levels in any way.”

There is a condition known as adrenal insufficiency, which is a serious medical condition in which the adrenal glands fail to produce enough cortisol. Symptoms include nausea, vomiting, low blood pressure, low blood sugar and extreme fatigue. Dr. Khokhar says if you experience these symptoms, see a doctor right away.

If you want to improve cortisol levels in a meaningful way, Dr. Khokhar suggests other approaches.

“There are things that are much more data-driven that can help with that. That includes getting seven or eight hours of sleep. That includes reducing your stress through meditation or other practices.” He also suggests, “That includes eating a healthy diet. Those are things that are maybe more difficult to do but they’ve been shown to improve cortisol levels, whether they’re high or low.” (

Dr. Khokhar says a cortisol cocktail as its being touted likely won’t harm you if you don’t have an underlying condition such as diabetes or high blood pressure that could be impacted by a sugary, salty drink.

On its own, he says coconut water has health benefits because it has electrolytes and hydrating properties. So, it can help with rehydration, especially after exercise or illness, and could also support heart health, blood sugar management, and digestive health. 

Additionally, coconut water and orange juice are a good source of Vitamin C and other antioxidants so benefits worth sipping, even if cortisol isn’t part of the picture. 

Dr. Omar Khokhar

B-roll-Cortisol Cocktail

Heart rate and blood pressure changes are expected during cardiac rehab, too.

“The top number in a blood pressure reading is your systolic blood pressure. That’s when your heart is beating. It’s the pressure up against the arteries. We want that at 90 to 120,” Herman explains. “The lower number is when your heart is resting. It’s called diastole or diastolic. We want that at 60 to 80.

“If we see elevated blood pressure, we’re going to talk with the person about their salt intake, their diet overall and their exercise,” Herman adds. “If we continually see the blood pressure going higher, we’re going to communicate with the doctor. The doctor may need to add medication. And we want to make sure the person is compliant with the medication.”

If a person’s blood pressure is low, Herman says the care team will ask, among other things, if they’re drinking enough water and if they took too much of their blood pressure medication. Or, Herman says, the person might need to go off their medication.

Bob’s outlook

Weaver jokes that his diet consists of a lot of chicken and vegetables these days. But he’ll take it if it means a new lease on life.

“I sleep better. I can do activities longer before I get winded. Things like yard work or just walking. Minimal things you’d think anybody could do. But after a while, I got winded. Now it’s a lot easier to do it longer and faster,” Weaver says.

“You think about your family. You want to be around more than 62 years,” he adds. “I went to the gym on a lot of days right after work. They weren’t necessarily the same days I had rehab. So I was able to double up the workouts.”

He's telling others to stick with their recovery plan, research your family history and know the symptoms of a heart event. For Weaver, that was a father who had heart disease, coupled with his own chest pain and weakness back in October.

“Just keep at it. If I can do it, anybody can do it,” he says.

Learn more

Read more about keeping your heart healthy on the OSF HealthCare website.

Interview clips - Bob Weaver

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We’ve heard that processed and ultraprocessed foods (foods changed from their natural state) can be bad for our health. High levels of trans fat, saturated fat, salt and sugar can be found in things like crackers, chips and soda. That can lead to heart disease, obesity, diabetes and other ailments.

But Rachel Bauman, a registered dietitian at OSF HealthCare, admits it’s sometimes a matter of convenience. Processed foods can be cheaper, easier to cook, have a longer shelf life and have a lower risk of food-borne illness.

So, how can we learn to live with processed foods? Bauman says as you grocery shop, look for healthier options that you can eat in moderation.

• Bread: “If you go to the store and they have a bakery, that bread would be considered processed,” Bauman says. It’s not a bad option.
  
  “If you go to the bread aisle for things more commercially baked, that would be ultraprocessed,” she adds. “With any ultraprocessed bread, I would look for whole grains and a high amount of fiber. That would be the healthiest choice that’s good for heart health and still has shelf life.”
   
• Meat: Freshly cut meat from the grocery deli is an option, but Bauman says the level of processing will vary by the store. Either way, lean toward chicken, turkey and seafood, she says. Steer clear of lots of hot dogs, sausage and dried meat like beef jerky. If you do want some red meat, try a lean cut like round or loin.
   
• Yogurt: Instead of a flavored yogurt with unhealthy sweeteners, opt for plain yogurt and add fresh fruit or honey.
   
• Beans: “Any bean that’s dried and doesn’t have additives would be healthy. Even with canned beans, you can find low sodium varieties,” Bauman says. “You can drain and rinse the beans, and that will cut back the sodium too.”
   
• Hummus: It’s a good source of fiber and heart-healthy fats, Bauman says. Look for hummus made with olive oil, she adds.
   
• Oatmeal and cereal: They’re ultraprocessed, Bauman says. But there are healthier kinds.
  
  “Buy varieties with less sugar and sodium. You’re still getting that fiber from the whole grains,” she says. “You can certainly continue to eat those foods.”

Change is hard but worth it

This subject is something Bauman says she talks with patients about a lot. Old habits are hard to break, as the saying goes. So what’s the advice to, say, swap out the chips for plain yogurt?

“Don’t put too much pressure on yourself. We have to be realistic with our budget and schedule,” Bauman says. “Take small steps. One or two changes a week. Slowly improve the diet. Don’t expect a full change overnight.”

It's also never a bad idea to talk to your primary care provider or dietitian about changing what you eat. And the OSF HealthCare website has plenty of healthy recipes.

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Read more stories featuring dietitians at OSF HealthCare in Pontiac, Illinois, here.

For mom

Anderson says it’s no problem for pregnant women to have onions in their diet.

“They are very rich in antioxidants. That’s something we don’t get a lot of. They’re really high in vitamin C,” Anderson says. “They have fiber, magnesium and potassium. Fiber and magnesium help with digestion, and magnesium helps with cramps. Potassium is really good for blood circulation and blood pressure.”

But, there are the usual precautions. When adding raw onions to a meal (a salad, for example), wash them to remove any bacteria. And don’t overindulge. For example, don’t have a greasy, processed cheeseburger as an excuse to get your daily onion intake.

“Onions are a high FODMAP food, which means there are carbohydrates that are harder for some people to digest,” Anderson adds, noting that a woman’s digestive system changes a lot when carrying a baby. “So if you have a sensitive digestive system, onions could cause bloating. If you have irritable bowel syndrome, onions can make that flare up. Cooking onions helps break down some of those carbohydrates and aids digestion.”

For baby

Infants should consume breastmilk or formula exclusively for at least the first six months, Anderson reminds. But after that, introducing onions is like introducing any other food: Slow and steady wins the race.

One option: Sauté some onions to soften them, cut the food into small pieces to prevent choking then work the onions into the store-bought baby food.

“Make it easy for baby to chew. They’ve never had to do that before,” Anderson points out. “It’s good to let them learn how to chew, but we need to make sure the foods are easy to chew.

“Onions help develop a baby’s palette,” Anderson adds of the benefits of the vegetable. “Experts are finding that introducing strong flavors like that can prevent picky eating in the future.”

Precautions and warning signs to know: If the baby is extra fussy or gassy or has an allergic reaction like a rash or diarrhea, take the onions out of the diet and see if that improves things. See a health care provider if symptoms don’t improve.

Myth vs. fact

Do a web search for “babies and onions,” and you’ll find a lot of claims.

• Can onions help with colic, a condition where a healthy baby cries for a long time? Not so fast, Anderson says. In fact, onion-induced gassiness could make the baby even more fussy.
   
• Some say putting an onion in my baby’s crib or sock or giving them onion water can help with baby’s health. 
  
  “It’s supposed to draw out toxins,” Anderson says, repeating what she calls an “old wives’ tale.”
  
  But, Anderson says science doesn’t back the claims up. In fact, onions can irritate a child’s skin and eyes.
   
• Can eating onions help with teething, when the baby’s teeth emerge? There’s actually some truth to this one, Anderson says. To try it, skip other types and focus on green onions. Let the food cool in the refrigerator before giving it to the little one.
  
  “It’s teaching them to bring things to their mouth and chew. It’s a food that’s cool and not super hard. As they chew, it will break down. But it’s not going to disintegrate in the mouth,” Anderson says.
  
  All this can help with pain and inflammation, Anderson says. Just watch your youngster at all times while chewing.

Learn more

Read more about how to have a successful pregnancy and birth on the OSF HealthCare website. The health system or social service agency near you may also offer classes to master baby feeding.

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Food deserts – neighborhoods that don’t have quick access to a grocery store with healthy options – are, sadly, nothing new. They lead to quick stops at the fast-food place or gas station, where healthy food may be at a premium.

But have you ever taken a deep dive into how food deserts can significantly impact a person’s health? And more importantly, what can be done about the problem?

Clare Spires, an exercise physiologist at OSF HealthCare, has some things to keep in mind. Spires also knows about food insecurity firsthand through her support of two OSF programs: Peace Meal, which provides meals in-home or at a central site to people 60 and older, and Smart Meals, which provides a meal kit for a family of four and teaches them to cook.

“We want diets high in fruits, vegetables and fiber and low in saturated fat. Gas stations and fast-food restaurants provide the flip side. They often provide no fruits and vegetables, food high in saturated fat and no good fiber food,” Spires says.

How to navigate food deserts

• Planning meals for the week is key, Spires says. Estimate how much food you’ll need and how much you have to spend.
   
• If you can’t help but go to the eatery or gas station often, choose healthier options.
  
  “I’ve found gas stations are very similar to grocery stores. As long as you stay on the outside perimeter, you’ll stay away from candy and chips that will be down an aisle,” Spires says. “When you walk in, there’s usually some sort of fresh fruit or vegetable right there. Pretzels are really great filling snacks. Nuts are good for you. You have granola bars too.”
  
  One caveat: Spires says to check labels of packaged salads at the gas station. She says they are often heavy on unhealthy preservatives.
  
  At restaurants, opt for a grilled chicken sandwich and water rather than a cheeseburger and soda. Spires also says healthy choices are sometimes hidden on the kid’s menu. Look there for things like apple slices, and make that your side instead of fries.
   
• When you can get to the grocery store, make wise choices. Spires suggests canned fruits and vegetables that have a long shelf life. For vegetables, look for options with low salt. You can also rinse the veggies at home to remove some of the salt. For fruit, look for options that are canned in 100% juice or water, not syrup.
   
• Consider creating a garden at home or advocating for a community garden in your neighborhood. Spires says this allows you to bank up healthy food for the winter. It’s also likely going to be cheaper, she says, given the rising cost of groceries. And working outside provides benefits to your physical and mental health, too.
  
  “It’s a little extra work, but it pays off in the long run,” Spires says.
   
• Talk with a dietitian, nutritionist or wellness expert about making diet changes.

How to help people who are struggling

Spires says everyone can help in the fight against food insecurity. Get to know your community so you know which groups are struggling, such as parents struggling to afford school lunches for their kids. Then, talk to health care groups, social service groups and government groups about changes. For example, it’s not uncommon for residents to encourage their city council to recruit a grocery store to town.

The consequences

Frequent meals from the gas station or drive through can lead to obesity, heart disease, diabetes, high blood pressure and high cholesterol.

“Fast food is notorious for being high in salt. Those foods retain water in our body and can lead to heart and lung problems,” Spires says.

Childhood obesity, Spires adds, is a big problem in the United States and can set kids up for a lifetime of health problems and doctor visits.

Learn more

If you have concerns about food insecurity, contact the OSF hospital near you to see if it offers a program like Peace Meal or Smart Meals. The OSF HealthCare website has healthy recipes.

Social service agencies or schools in your area can also help. Spires says food pantries typically are open to accommodate adults who work different shifts.

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Do you really need that extra shake of salt on your fries? Because sodium is not your friend.

That’s according to a study published in the Journal of Internal Medicine that showed any significant reduction in the consumption of dietary salt can improve hypertension.

“Hypertension is high blood pressure, or where our arteries are experiencing too much pressure with the blood flow to our organs, and this can lead to things like end organ damage, and some things that are really serious like stroke and heart attack," says Lauren Hargrave, a physician assistant with OSF HealthCare." 

According to the American Heart Association (AHA), nine out of 10 Americans consume too much sodium and they don’t even know it. The average person eats more than 3,400 milligrams (mg) of sodium a day – the AHA recommends no more than 2,300 mg a day. Ideally, it would be less than 1,500 mg a day, especially for adults with high blood pressure.

Reducing sodium by just 1,000 mg a day can improve blood pressure and decrease the risk of cardiac issues. The study also found that lower sodium consumption reduced symptoms of depression and anxiety in some study participants.

“Hypertension is a very big issue," says Hargrave. "It affects a lot of people across all ages. And it really is something that is not always recognized because people can be asymptomatic or not have any symptoms until they come in and see us.”

Still, sodium is important to the human body. It helps control your body’s fluid balance and is important to nerve and muscle function. But too much sodium can cause your body to retain water increase puffiness, cause weight gain and can lead to high blood pressure.

The ideal blood pressure for adults is a systolic pressure (top number) of less than 120 and a diastolic pressure (bottom number) of less than 80. According to the AHA, Hypertension Stage 1 is when blood pressure consistently ranges from 130-139 systolic or 80-89 diastolic, Hypertension Stage 2 is when blood pressure consistently ranges at 140/90 or higher, and a crisis occurs if your blood pressure readings suddenly exceed 180/120.

“A lot of times the first time people hear that they have high blood pressures is in an office visit after we take vitals," says Hargrave. "They don't always know that they have high blood pressure at home and we call it the silent killer because a lot of times it is something that's not presenting with symptoms. We’re telling people that they have high blood pressure and explaining the importance of treatment. It is very treatable with medications with lifestyle changes, but if it's not recognized, that's when it can become dangerous.”

The best way to reduce the sodium in your diet is to stay clear of prepackaged, processed and prepared foods. Pay close attention to food labels – foods that have the most salt are breads, pizza, sandwiches, cold cuts, soup and tacos.

Other foods that have “hidden” amounts of sodium are cheeses, canned vegetables, frozen dinners, snack foods, and condiments such as ketchup and mustard.

If you’re cooking at home, avoid adding table salt to foods, flavor your meals with herbs, spices, lemon and lime. Opt for chicken, fish and lean meat rather than canned or processed meats, and rinse canned vegetables and beans to reduce the amount of sodium.

Restaurant meals are another source of high sodium. Study the menu before ordering, choose fresh fruits and vegetables when you can, ask for salad dressing on the side and request that your meal be prepared without added salt.

Exercise helps with overall heart health, which can help lower blood pressure. It also helps with weight reduction, which can also improve blood pressure. The key, according to medical experts, is paying attention to what you eat and make modifications when necessary.

“It can be potentially serious but it's treatable and manageable if you watch your salt intake and exercise and have a conversation with your doctor," says Dr. Tianyu Dong, a family practice physician with OSF HealthCare. 

For more information about hypertension, visit OSF HealthCare. 

 

Interview Clips 

A veteran urologist, Uwais Zaid, MD, has heard the comparisons.

Pain from a kidney stone is like giving birth.

“It’s true,” says the man who provides care at OSF HealthCare in Alton, Illinois.

“It’s horrible. They just can’t get comfortable. They’re writhing around in pain,” Dr. Zaid says of people suffering from a calcification-turned-blockage in the urinary tract.

“When the kidney gets obstructed, everything gets swollen upstream. That causes everything to get stretched out,” Dr. Zaid explains. “And it hurts a lot. Your body responds with severe pain in the flank area. It’s a sharp, stabbing pain.”

Other signs: you suddenly start feeling an urgency to urinate or your urine is anything but clear or yellow.

All those unpleasant symptoms are why prevention of kidney stones is key. It starts with what you put in your body.

Drink plenty of water, Dr. Zaid says. Doctors even recognize a “kidney stone belt” in the southern United States where people deal with sweltering weather and dehydration.

Avoid excess salt and sugar in your diet. That means cut back on soda and sweet tea. Too much meat, nuts and leafy vegetables can also cause problems.

“Other risk factors include a family history of kidney stones. Chronic diarrhea can cause dehydration and a loss of electrolytes,” Dr. Zaid says.

For small kidney stones – less than five millimeters across, or about the size of an eraser on the end of a pencil – a provider may see if the stones can pass out of your body through the urethra on their own. Medication can help with that.

But for trickier stones, there are several ways doctors can intervene. Dr. Zaid says providers can blast sound waves at the kidney stone from outside the body to break the stone apart. A doctor can send a camera through the urinary system, find the stone, use a laser to fragment it and remove the pieces. For larger stones – two to four centimeters – surgery involves an incision through your back to reach the stone, break it apart and remove it.

If you have symptoms of a kidney stone, don’t try to tough it out. Your symptoms may subside, but there may still be issues that could turn serious. Instead, see a doctor right away. They will perform a CT scan or ultrasound to find the cause of the pain, then develop a treatment plan.

“If the kidney remains obstructed for several weeks, that can lead to kidney damage,” Dr. Zaid warns. “If the kidney stone causes urine to get infected upstream, that can lead to sepsis, which is a life-threatening infection.”

Learn more about kidney stones on the OSF HealthCare health library and the OSF HealthCare blog.

Interview clips