Dr Jerry Katzman recommends The Podotrack® because it offers a unique, simple and clean method for making both static as dynamic footprints. The prints, which are made by the Podotrack®, can be qualified and quantified both in terms of pressure area as well as peak pressures. The prints, which are measured by the Podotrack®, can then be analyzed for use in developing custom devices, specifically designed off the Podotrack ® to relieve the pressures noted in the analyses.
Jerry Katzman MD confirms the Podotrack® has a set of three sheets:
- The top sheet is a transparent, antistatic plastic foil with an adhesive layer on the back, protected by a paper strip.
- The middle sheet is a modified DLA-color carrier. This sheet is a standard black color.
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Dr Jerry Katzman's tips
- Use fats and oils sparingly, only the ones lowest in saturated fat and cholesterol for cooking, baking.
- Use hydrogenated shortenings sparingly. And choose those made from vegetable fat such as corn oil or canola oil.
- Use no-fat salad dressings with salads, for dips or as a marinade.
- Coconut oil, palm oil and palm kernel oil are high in saturated fat, even though they're vegetable oils and have no cholesterol.
- Read food labels.
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Jerry Katzman MD - The Scientific Cause of Foot Odor
Foot odor is caused by Bromhidrosis or Hyperhidrosis; Bromhidrosis is a condition of excessive odors created by bacteria which breakdown glandular secretions found in the process of sweating. Hyperhidrosis is the definition of excessive body sweating which can occur in the feet. These two conditions, separately or combined can create a fertile ground for bacteria to thrive and odors to develop.
Jerry Katzman MD confirmed once again Sweet Feet Deodorant ™ is the only deodorant for your shoes that eliminates the bacteria that cause odors.
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Dr Jerry Katzman recommendation about fats and oils
- Vegetable oils and margarines with liquid vegetable oil as the first listed ingredient and no more than 2 grams of saturated fat per tablespoon. Some examples are canola, corn, olive, safflower, sesame, soybean, sunflower oils and the list can continue.
- Liquid or tub margarines that are low in saturated fat.
- Reduced-fat and no-fat salad dressings and mayonnaise with no more than 1 gram of saturated fat per tablespoon.
Jerry Katzman MD recommendation about fat substitutes
Fat substitutes are ingredients that mimic one or more of the roles of fat in a food and they are classified:
- Carbohydrate-based fat substitutes.
- Proteins and microparticulated proteins.
- Fat-based fat replacers act as "barriers" to block fat absorption.
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