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Life Spine(R) Announces FDA Clearance Of FS3(TM) Minimally Invasive Spinal System
Life Spine announced today that the U.S. Food and Drug Administration (FDA) has given 510(k) marketing clearance to the FS3 Minimally Invasive Spinal System.
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Abstinence-Only Sex Education Debate Has High Financial Stakes, Washington Times Opinion Piece Says
By proposing to reduce funding for abstinence-only sex education programs, "the Obama administration has reignited America"s sex education debate," Washington Times columnist Cheryl Wetzstein writes in an opinion piece. She says that the "usual answers" she receives from abstinence-only opponents when she asks about their criticism of the programs is that abstinence-only education "doesn"t work, it leaves kids ignorant about how to use birth control, it doesn"t serve gay kids, and (off the record) it"s just a return to the bad old days when unenlightened, sex-hating harpies ran sex education." According to Wetzstein, some proponents of abstinence-only programs believe that another factor -- which is "never mentioned" in the sex education debate -- "is how sexually active youth are part of the market for certain commercial sex- and disease-related products, and abstinent behavior reduces that market share."Wetzstein reports that she recently spoke with Pam Mullarkey, founder of Project SOS, who is "furious" that Presdient Obama"s budget proposal would reduce funding for abstinence-only programs and increase money for teen pregnancy prevention. Mullarkey claims that abstinence-only opponents "have spent so much money trying to destroy abstinence education" because "it directly costs them big bucks" if teens abstain. Wetzstein writes that she has "dim hopes for the survival of abstinence education as we"ve know it," concluding, "But should Congress decide to "follow the money," as Mrs. Mullarkey suggests, who knows what might turn up" (Wetzstein, Washington Times, 5/19).
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UPMC South Hills Making Something Healthy Happen
UPMC South Hills will host a free health fair from 11 a.m. to 2 p.m., Saturday, June 13, at 1300 Oxford Drive, just across from Village Square Mall in Bethel Park.
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Healthier, Longer-Lasting Fish Filets With Edible Coating

Consumers may be able to eat longer-lasting, potentially healthier fish fillets if research at Oregon State University makes its way to the supermarket. That"s because OSU scientists have extended the shelf life of lingcod fillets and possibly made them more nutritious by dipping them into an edible, protective coating enriched with fish oil. "With this coating, you can easily keep the fillets in the display case for two to three more days," said OSU food science professor Yanyun Zhao, the lead researcher in the study. The liquid coating contained chitosan, which comes from crustacean shells and can be made into film for food wrapping to keep out bacteria and fungi and prolong storage life. What"s unusual about the OSU study is that fish oil was added to the chitosan coating, which wasn"t visible once it dried. After the coating was applied, some fillets were refrigerated for three weeks while others were frozen for three months. The study, which has been accepted for publication in the journal Food Chemistry and has been published on its Web site, found that the coating tripled the omega-3 fatty acids in the refrigerated and frozen fish when compared against the uncoated fish. Omega-3 fatty acids are essential nutrients, and research suggests that increasing them may have a number of health benefits. The U.S. Food and Drug Administration says specific ones may reduce the risk of coronary heart disease. But questions still remain about how these fatty acids might prevent or treat certain diseases. Omega-3 fatty acids are found in oily fish like salmon, mackerel and sardines, but lean fish such as cod, grouper, catfish and swordfish have lower amounts. Lingcod was chosen for the study because it"s a popular fish on the West Coast and doesn"t have much fat. In addition to increasing the omega-3 levels in the lingcod, the OSU study also found that the coating reduced lipid oxidation, which causes rancidity, in the refrigerated and frozen samples when compared with the uncoated fillets. The coating also kept the fish moister than the uncoated samples as the frozen ones were thawing. Additionally, the coating delayed the growth of microorganisms in the fresh fillets, and it prevented their growth in the frozen ones. The coating did not affect the color of the fillets. The study, which was conducted with help from OSU postdoctoral research associate Jingyun Duan and associate professor Gita Cherian, was funded by the Oregon Innovation Council through the Community Seafood Initiative. Yanyun Zhao Oregon State University


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