Recognizing and Preventing Altitude Sickness

Recognizing and Preventing Altitude Sickness

Top of Mind with Julie Rose - Radio Archive, Episode 769 , Segment 4

Episode: Still Too Big to Fail? Student Walkout, Robots Coming for Your Jobs?

  • Mar 15, 2018 11:00 pm
  • 22:04 mins

(Originally aired: Aug. 29, 2017) Guest: Collin Grissom, MD, Critical Care Physician, Intermountain Medical Center The snow has come late to the ski resorts here in Utah and locals and visitors alike are trying to get in a few more days on the slopes before the resorts close for the season. But if you’re coming to a place like Utah or Colorado from sea level, you should watch out for altitude sickness. Last fall we got some insight into this illness, which can feel just like the flu at first.Future of Jobs – Working With Robots (May 23, 2017)

Other Segments

Quest for Clean Food

11 MINS

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.