Latest news with #DrZacTurner
News.com.au
3 days ago
- General
- News.com.au
‘Could food be turning my child into a hyperactive monster?'
Welcome to Ask Doctor Zac, a weekly column from This week, Dr Zac Turner explores whether or not there's a link to food and hyperactivity in children. QUESTION: Dear Dr Zac, I'm really hoping you can help me with this one because I'm at my wits' end with my five-year-old son. I love him to bits, but lately he's been a real nightmare to handle. He is so hyperactive. One of my girlfriends from the school drop-off said it could be the food he's eating — that the chemicals in food these days can have detrimental side-effects on children. Is this true? I'd do anything to have my gorgeous son back to normal. – Toula, 39, Condell Park ANSWER: Dear Toula, Oh Toula — I hear you. I really do. First of all, bless your honesty (and your stamina). Five-year-olds are energetic at the best of times, but when they start bouncing off walls like a pinball machine on steroids, it's fair to start questioning everything – including the tiny, rainbow-coloured villains hiding in their lunch box. Let me be very clear: yes, the chemicals in some of our everyday children's foods can cause behavioural changes — and in some cases, even pose serious health risks. Let's start with the not-so-sweet truth: many popular Australian snacks for children contain artificial food dyes that have been banned in other countries due to health concerns. Yep — banned. As in, deemed too dangerous for human consumption. But here in Australia? We're still throwing them in the party bags. Take Red Dye No. 3 — it's been linked to thyroid tumours in animal studies and is being banned in the US from 2025. Yet, you'll still find it on the shelves here, giving glacé cherries and lollies that nuclear red glow kids can't resist. There's also Tartrazine (E102) and Sunset Yellow (E110) — both linked to hyperactivity in children and immune responses in sensitive individuals — and still commonly used in our food supply. To put it bluntly, our kids are being exposed to ingredients that are raising global health red flags. The really scary bit? These synthetic dyes don't just make food look exciting — they can actually impact a child's neurotransmitters, cross the blood-brain barrier, and affect behaviour and mood regulation. We're not talking about a sugar high here. We're talking about chemicals that have the potential to alter how a child's brain functions. And let's not forget — a child's body is smaller, their brain is developing, and their diet often revolves around colourful, processed treats. That's a dangerous cocktail. So yes, Toula — your friend at the school gate may be onto something. Your son's hyperactivity may well be related to what he's eating. It doesn't mean you're a bad parent. It means you're navigating a food landscape that hasn't kept up with science. And honestly? That makes me mad. The colour code red: What's still allowed in Australia — but banned elsewhere Australia's food shelves are stacked with colour — but some of those colours come with serious health concerns. These synthetic dyes are still approved for use in Aussie snacks, despite being banned or heavily restricted overseas due to links to hyperactivity, tumour growth, immune reactions, and behavioural issues in children. Kids are at greater risk: Their small bodies absorb more dye per kilo, and their developing brains are more vulnerable to chemical disruption. What can you do to help your son? Check the labels. Those sneaky E-numbers (like E102, E110, E129) are code for synthetic dyes. Once you know them, you'll see them everywhere — from yoghurts to cordials to 'healthy' snacks. Switch to naturally coloured foods. Look for brands that use beetroot, turmeric, spirulina — you know, actual food, not petroleum by-products. Cut back on processed snacks. If it looks like it belongs in an art supply store, it probably doesn't belong in your pantry. Support better food regulation. Demand transparency from manufacturers and stronger labelling from regulators. If it's not good enough for Europe or the US — why is it good enough for our kids? Final word Artificial food dyes were never about nutrition — they were about marketing. But now that the science is catching up, it's time our regulations did too. Toula, you're not imagining things. If your son seems like a different kid after eating processed snacks, it might be because his food isn't really food. The good news is, change starts with knowledge — and one less sprinkle-covered meltdown at a time. You've got this. — Dr Zac Got a question? Dr Zac Turner is a medical practitioner specialising in preventative health and wellness. He holds four health and medical degrees, including a Bachelor of Medicine/Bachelor of Surgery from the University of Sydney, a Bachelor of Nursing, and a Bachelor of Biomedical Science. He is a registrar for the Australian College of Rural and Remote Medicine and is completing a PhD in Biomedical Engineering at UNSW. Dr Zac is the Medical Director of Concierge Doctors, a chain of holistic medical clinics across Australia.
News.com.au
23-05-2025
- Health
- News.com.au
Dr Zac Turner reveals the truth about cheese
Welcome to Ask Doctor Zac, a weekly column from This week, Dr Zac Turner explores the truth about cheese. QUESTION: Dear Dr Zac, I've heard this crazy rumour that eating cheese before bed can give you nightmares. I love eating cheese and crackers after dinner while a watch a good movie, but lately, I've been waking up from some pretty whack dreams. – Effie, 29, Bankstown, NSW ANSWER: Double cream or troubled dreams? Let's slice into the truth. Blame it on Charles Dickens. In A Christmas Carol, Ebenezer Scrooge famously blames his ghostly visions on 'a crumb of cheese.' But is your cheesy snack really to blame? In 2005, the British Cheese Board set out to investigate. They gave 200 people different cheeses before bed and tracked their dreams. The verdict? No link between cheese and nightmares. In fact, some cheeses — especially cheddar — were even associated with more pleasant dreams. Brie-lliant, you said? Still, plenty of people swear their dreams go wild after a cheese-fuelled snack. So let's look at what might really be happening under the rind. Cheese contains tyramine, a naturally occurring compound that, in theory, can stimulate the brain by triggering the release of norepinephrine — a chemical linked to alertness, and potentially, disrupted sleep. But here's the thing: • Most people eat 30–50 grams of cheese per sitting — just a few slices or cubes. • That delivers only a tiny amount of tyramine — nowhere near enough to whip your brain into dream overdrive. • And unless you're taking a rare class of antidepressants called MAO inhibitors, your body breaks it down just fine. In other words, your late-night snack is far more likely to be creamy than dreamy. And let's not forget: cheese is rarely eaten solo. If you're working your way through a cheese board with a few glasses of wine during that movie, alcohol could be the issue. Alcohol: it's a major sleep disrupter: • It suppresses REM sleep early on, then triggers REM rebound, leading to vivid, intense dreams. • The result? You wake feeling like you've been drowning in an ocean of fondue all night. So if your dreams are melting into madness, it might not be the blue … but the red, rose, or white that's at the wheel. Additionally, high-fat meals — especially those rich in saturated fats — can throw off your sleep. Studies show these foods are linked to lighter, more fragmented sleep and reduced deep sleep, which can lead to frequent wakings and more vivid or unsettling dreams. Bottom line? Unless you're on a rare medication that affects how you process tyramine, your cheese is off the hook. If anything, it's the rich meals, late timing, and alcohol pairings that stir up those surreal night narratives. And remember: Cheese is best paired with unpressed grapes and an early night. Sweet dreams — and yes, you can still keep your crackers. – Dr Zac Dr Zac Turner is a medical practitioner specialising in preventative health and wellness. He has four health/medical degrees – Bachelor of Medicine/Bachelor of Surgery at the University of Sydney, Bachelor of Nursing at Central Queensland University, and Bachelor of Biomedical Science at the University of the Sunshine Coast. He is a registrar for the Australian College of Rural and Remote Medicine, and is completing a PhD in Biomedical Engineering (UNSW). Dr Zac is the medical director for his own holistic wellness medical clinics throughout Australia, Concierge Doctors.
News.com.au
17-05-2025
- Health
- News.com.au
Doctor explores whether sausage sizzles could give you cancer
Welcome to Ask Doctor Zac, a weekly column from This week, Dr Zac Turner explores the truth about processed meats and cancer. QUESTION: Dear Dr Zac, I've heard horror stories that eating processed meats like bacon, ham, mortadella, and sausage sizzles at Bunnings will cause cancer. Now just after having voted I can't believe how many polling stations featured none other than the famous Democracy Sausages. How real is the risk? Should I be cutting all of these foods out 100 per cent from my diet, or is a little bit okay? Cancer sounds like a horrible thing to have happen to me, and I would do anything to avoid it. Is it too late, or has my previous lifetime of eating processed meats doomed me to an early cancer diagnosis? – Sam, 42, Melbourne ANSWER: Ah yes, the Bunnings snag — right up there with Tim Tams and Vegemite as a national institution. But could it be more sinister than it looks sizzling away on a white bread pillow with a squirt of sauce? Let's break it down, bun and all. Processed meats and cancer: A very real link Back in 2015, the World Health Organization classified processed meats — sausages, ham, salami, bacon — as Group 1 carcinogens, putting them in the same risk category as smoking and asbestos. That doesn't mean a bacon and egg roll is as dangerous as a pack of smokes — but it does mean the science is conclusive: regular consumption increases your cancer risk, particularly for bowel cancer. And you might be surprised what's lurking in that humble $1.50 snag. What's actually in your budget sausage? Let's take a look at the ingredients list from a typical Coles-brand thick BBQ sausage: • 72 per cent meat (no added hormones beef, RSPCA-approved chicken, lamb) • Rice flour, bamboo fibre – cheap fillers • Thickeners, acidity regulators (sodium alginate, citric acid, lactic acid) – texture enhancers • Preservative (sodium metabisulphite) – used to stop spoilage, but can cause allergic reactions and contribute to sulphite sensitivity • Hydrolysed maize protein, dextrose – flavour boosters, often highly processed • Mineral salt (451) – linked to gastrointestinal and kidney issues • Vegetable powders, spice extracts, antioxidants, firming agents – sounds harmless, but these are often chemically derived It's basically the Frankenstein of meats — heavily processed, full of additives, and not exactly what nature intended. The biggest concern? Nitrates and nitrites, commonly used in processed meats to enhance flavour and preserve shelf life. When exposed to high heat (hello, BBQ), they can form nitrosamines, which are carcinogenic. Studies have shown these compounds can damage the lining of the bowel and lead to DNA changes in cells — the kind that pave the way to cancer. So, should you quit cold turkey? You don't need to go full Gwyneth Paltrow and swap sausages for celery juice. But moderation matters. Even small daily amounts of processed meat (just 50g a day — that's two slices of ham) can increase your risk of bowel cancer by 18 per cent. That risk adds up if you're munching on ham sangas every lunch, bacon at brekkie, and a few sausage sizzles on the weekend. Think of it like sun exposure — you don't need to live in a cave, but overdoing it can cause long-term harm. Not just a sausage problem: Ham, ads, and public health The South Australian Government is so concerned about the normalisation of ultra-processed foods that it's moving to ban advertising for processed meats like ham on public transport. And honestly? That's not a bad call. As my colleague and pediatric nutritionist Mandy Sacher puts it: 'Ham is not some innocent lunch box staple. It's high in sodium, full of preservatives, and a classified Group 1 carcinogen. We shouldn't be marketing it to families, especially in spaces where children see it every day.' She's spot on. Ultra-processed meats are not the kind of thing we want to teach kids to view as 'everyday' food — especially when there are easy alternatives. What can I put in my sandwich instead? If you're ready to give ham the flick (or at least a bit of a break), try these delicious, nourishing swaps: • Leftover roast chicken or beef (bonus points for free-range or grass-fed) • Hard-boiled eggs • Smashed chickpeas with lemon and herbs • Tuna or salmon mixed with Greek yoghurt • Grilled zucchini, hummus and cheese These are real, whole foods that support your health without all the added nasties. The good news? Our bodies are incredible at healing. If you reduce your intake of processed meats now, you can lower your long-term cancer risk. No need to panic or feel doomed — just pivot. Enjoy your sausage sizzle now and then, but treat it like a treat — not an everyday food. Think of processed meats like that bad ex: fun in the moment, but not worth inviting into your daily routine. So keep the salad, ditch the ham, and take charge of your health. You've got this, Sam. – Dr Zac Got a question? Dr Zac Turner is a medical practitioner with four health degrees, including a Bachelor of Medicine/Bachelor of Surgery from the University of Sydney. He is the medical director of Concierge Doctors, a national network of preventative health clinics and a PhD candidate Biomedical Engineering.
News.com.au
11-05-2025
- Health
- News.com.au
Doctor Zac Turner reveals the truth about chiropractic care
Welcome to Ask Doctor Zac, a weekly column from This week, Dr Zac Turner explores the truth about chiropractic care. QUESTION: Dear Dr Zac, my friendship group has gone all in on chiropractic care – some swear it's a game-changer, while others outside of this group think it's just a fancy way of cracking your back. What's the truth? Will I be wasting my time and money, or is there some real science behind it? – Georgia, 35, Wollongong ANSWER: Ah yes, chiropractic care – one of the most divisive topics in modern health. Somewhere between a massage and a magic trick, it's the sort of thing that people either swear by or swear at. You've got wellness influencers on Instagram raving about how a single adjustment changed their life, while others see it as little more than a glorified back crack. Throw in a few viral TikToks with spine-popping sound effects and suddenly everyone's wondering if they need an urgent appointment – or a restraining order on their chiropractor. So let's break it down: is there real science behind it, or is it just a bunch of clicks and giggles? What's actually going on? At its core, chiropractic care focuses on the spine and how it connects with your nervous system. The theory is that misalignments (called 'subluxations' in chiro-speak) can mess with nerve function and cause pain or dysfunction elsewhere in the body. The fix? Spinal adjustments. That's where the classic crack comes in – a quick, targeted movement designed to restore joint mobility and relieve pressure. Now, the subluxation theory is controversial. A lot of medical professionals don't buy into it wholesale. But does that mean the whole practice is nonsense? Not at all. The science says … sort of Here's the deal: for conditions like lower back pain, neck pain, and tension headaches, there's solid research showing chiropractic care can help. A 2019 study found spinal manipulation was just as effective as physio or medication for managing lower back pain – minus the side effects of popping painkillers every day (Rubinstein et al., 2019). Where it gets murky is when chiropractors start claiming they can cure asthma, boost your immune system, or realign your chakras. There's not enough solid evidence to back up those kinds of claims, so if you hear them, treat them with a grain of magnesium salt. Also, let's not underestimate the power of the placebo effect – which, by the way, is no joke. Believing a treatment will work can genuinely lead to pain relief and improved wellbeing. If you leave the chiro's office feeling like Captain Marvel after a recharge, who am I to say it didn't help? When it helps – and when it doesn't Chiropractic care can be a valuable part of managing musculoskeletal issues – especially if you're dealing with a stiff neck from too much scrolling or lower back pain from a desk job that's slowly turning you into a human pretzel. But it's not a silver bullet. If your posture is trash and your daily exercise routine is walking from the couch to the fridge, no amount of spinal cracking will fix that. You've got to meet your health halfway – think stretching, strengthening, moving your body regularly, and adjusting your workspace so it doesn't slowly ruin you. A good chiro will talk you through all of this and will recommend adjustments to your daily life that will bring about meaningful change to your health and wellbeing. And that's priceless advice. When to be cautious As with any industry, there are good practitioners and … others. Red flag 1: Anyone promising to 'cure' things like allergies, infertility, or Covid with a spinal adjustment. If your chiropractor sounds like a Marvel villain promising world domination through your spine, back away slowly. Red flag 2: High-pressure sales tactics. You shouldn't be strongarmed into a $3000 'wellness package' on your first visit. If the vibe is more car dealership than clinic, it's not a good sign. Red flag 3: Aggressive neck manipulations without proper screening. There's a rare but serious risk of stroke from certain neck adjustments, so they should only be done by highly trained professionals who've taken your full medical history into account. How to do it safely If you want to give chiropractic care a go: • Do your homework. Check qualifications, reviews, and whether they're accredited. • Listen to your body. Mild soreness after an adjustment is normal. Ongoing pain or dizziness? Not normal. • Keep it balanced. Pair it with good posture, regular exercise, and maybe an actual pillow that supports your neck (not that sad pancake you've been using since uni). Chiropractic care isn't a miracle – and it isn't a scam. It's a tool. And like any tool, it works best when used properly, by someone who knows what they're doing, and for the right reasons. You've got this. Dr Zac Turner is a medical practitioner specialising in preventive health and wellness. He has four health/medical degrees – Bachelor of Medicine/Bachelor of Surgery at the University of Sydney, Bachelor of Nursing at Central Queensland University, and Bachelor of Biomedical Science at the University of the Sunshine Coast. He is a registrar for the Australian College of Rural and Remote Medicine, and is completing a PhD in Biomedical Engineering (UNSW). Dr Zac is the medical director for his own holistic wellness medical clinics throughout Australia, Concierge Doctors.
