Tag: American

  • 40% of American Children Ages 6–19 Are Now Nearsighted — Here’s the Evidence-Based Plan to Slow Pediatric Myopia

    40% of American Children Ages 6–19 Are Now Nearsighted — Here’s the Evidence-Based Plan to Slow Pediatric Myopia

    Forty percent of American children between the ages of 6 and 19 are currently nearsighted, according to the American Academy of Ophthalmology. In Asia, the rate is nearly double. Worldwide, researchers project that if current trajectories continue, 50% of the global population will be myopic by 2050 — a figure that was once considered alarmist and is now regarded as a conservative estimate by the ophthalmology community.

    This is not simply an inconvenience that corrective lenses can fix. Myopia, when it progresses to its most severe form, dramatically elevates the risk of potentially blinding conditions: retinal detachment, glaucoma, early cataracts, and myopic maculopathy. According to the AAO, children who develop myopia early and progress to high myopia face a 50% greater risk of glaucoma, are 17% more likely to need cataract surgery, and carry a 6-fold greater risk of retinal detachment and retinal tears. The disease burden that will materialize in adult life as today’s myopic children age represents one of the most significant preventable vision crises in history.

    “Kids who develop myopia early in life and progress to high myopia face an uncertain future,” the AAO stated in its myopia epidemic initiative. “The time to intervene is in childhood.”

    Why Myopia Is Rising — The Screen Time and Outdoor Time Evidence

    The primary drivers of the pediatric myopia epidemic are now well-characterized in the scientific literature, even if the precise mechanisms are still being refined. Two behavioral factors dominate: increased time spent on close-range visual tasks (near work, including screens), and reduced time spent outdoors.

    Near work and prolonged close focusing. When the eye focuses on objects at close range for extended periods, it may receive signals that promote axial elongation — the physical lengthening of the eyeball from front to back that defines myopia. The visual cortex signals involved are not yet fully characterized, but the epidemiological pattern is consistent across multiple studies: populations with higher near-work exposure have higher myopia rates.

    The COVID acceleration. The pandemic provided an inadvertent natural experiment. As Contemporary Pediatrics documented in its April 2026 comprehensive review, home confinement and distance learning drove children’s average daily screen time from approximately 2.1 hours to 5.6 hours per day. The result was a measurable, documented surge in myopia onset and progression, particularly in children ages 6 to 8 — the developmental window during which the eye’s growth rate is highest, and myopia risk is most acute.

    The outdoor time protective effect. This is the finding with the strongest intervention potential. Time spent outdoors — not necessarily time spent looking at distant objects — appears to protect against myopia onset and slow its progression in children who already have it. The AAO attributes this primarily to bright outdoor light (typically 10,000 to 100,000 lux) triggering the release of dopamine in the retina, which signals the eye to slow its axial growth. Indoor lighting typically delivers only 300–500 lux — insufficient to trigger the same protective signal.

    As the AAO describes: “A study of a school-based program in Taiwan that encouraged kids to spend 11 hours a week outdoors showed that sunlight can decrease myopia progression.” That 11 hours per week — roughly 80 minutes per day — is the threshold that research identifies as protective. Most American children get significantly less.

    Pediatric Myopia Epidemic — Key Data Detail
    U.S. children (ages 6–19) who are myopic ~40% (American Academy of Ophthalmology)
    Global myopia projection by 2050 ~50% of world population
    Asian rates (children and young adults) 80–90% in East/Southeast Asia
    U.S. myopia increase in past 50 years Nearly doubled (from ~21% to ~41.6%)
    COVID-era screen time shift 2.1 hrs/day → 5.6 hrs/day (significant myopia acceleration)
    Age group most at risk for rapid progression 6–8 years during pandemic school closures
    High myopia glaucoma risk increase 50% greater
    High myopia cataracts risk increase 17% more likely to need cataract surgery
    High myopia retinal detachment risk 6x greater
    Protective outdoor time threshold ~11 hours/week (80+ min/day)
    Outdoor light vs. indoor light Outdoor: 10,000–100,000 lux; indoor: 300–500 lux
    Mechanism of outdoor protection Bright light triggers retinal dopamine release, slowing axial growth
    Treatment options beyond glasses Low-dose atropine eyedrops; orthokeratology contact lenses; defocus contact lenses
    Age to begin eye exams First exam by age 1 (AAO recommendation); age 3 for full assessment

    Evidence-Based Interventions — What Actually Slows Myopia in Children

    The encouraging news is that myopia progression is not inevitable in the way the epidemic trajectory might suggest. Specific interventions have documented efficacy for slowing or preventing progression:

    Outdoor time — the most accessible intervention. Based on the Taiwan school program and multiple subsequent studies, increasing children’s daily outdoor time to 80+ minutes significantly reduces both myopia onset risk and the rate of progression in children who already have it. This does not require structured eye exercises or specific activities — simply being outside in bright natural light appears sufficient. Pediatricians can prescribe outdoor time just as specifically as they prescribe medication.

    Low-dose atropine eyedrops. Atropine at 0.01% concentration, applied once daily at bedtime, has been shown in multiple randomized trials to slow myopia progression by approximately 50–60% compared to controls, with minimal side effects. The mechanism is not fully characterized but appears to involve direct effects on retinal signaling rather than the pupil dilation seen with higher atropine doses. Low-dose atropine is increasingly used in pediatric ophthalmology practices for children with documented myopia progression, typically in children between ages 7 and 14.

    Orthokeratology (ortho-k) and specialty contact lenses. Rigid gas-permeable contact lenses worn overnight (orthokeratology) reshape the cornea during sleep and simultaneously reduce the peripheral defocus pattern thought to drive axial growth. Soft multifocal contact lenses and “defocus incorporated multiple segment” (DIMS) lenses achieve similar myopia control effects through optical means. These options are typically discussed with a pediatric ophthalmologist or optometrist with myopia management expertise.

    Screen time management — necessary but not sufficient alone. Reducing screen time matters, but the primary driver of the protective benefit appears to be adding outdoor time rather than simply reducing screen time. As Clearview Eyes’ 2026 guidelines review noted: “After the restrictions were lifted and screen time was reduced, the trend of myopia worsening or slowing down happened” — but the most effective intervention is the replacement of indoor time with outdoor time, not merely passive reduction of device use.

    What Parents and Pediatricians Should Do Starting Now

    For parents: Prioritize outdoor play as a health intervention, not merely recreation. Aim for 80+ minutes of daily outdoor time for children from early childhood. Use the AAO and AAPOS screen time guidelines as a starting point (no more than 1 hour per day for ages 2–5, and more flexible but structured limits with outdoor balance for older children). Ensure annual eye exams beginning at age 3, and ask specifically about myopia management options if your child is already myopic and showing progression.

    For pediatricians: The AAO and American Association for Pediatric Ophthalmology and Strabismus (AAPOS) joint clinical statement recommends routine vision screening at well-child visits. Asking about daily outdoor time at every well-child visit is a low-cost, high-yield intervention. Children with myopia onset before age 10, documented rapid progression, or parental myopia in both parents warrant early referral to a pediatric ophthalmologist for myopia management discussion.

    For schools: The Taiwan evidence suggests that school-based policies increasing outdoor recess and limiting prolonged continuous close work time can measurably reduce population-level myopia rates. Schools with longer, more frequent outdoor breaks show lower myopia prevalence in controlled comparisons.

    Frequently Asked Questions

    How common is myopia in American children?

    The American Academy of Ophthalmology estimates approximately 40% of American children ages 6–19 are currently nearsighted. This nearly doubles the rate from 50 years ago. In East and Southeast Asia, rates reach 80–90% among children and young adults.

    Why is myopia becoming an epidemic?

    The primary drivers are reduced outdoor time (children now spend significantly less time outside in natural light than prior generations) and increased near-work exposure from screens and close-range learning. The COVID pandemic accelerated myopia onset and progression by dramatically increasing screen time and reducing outdoor activity.

    Is high myopia different from regular nearsightedness?

    Yes. High myopia (refractive error greater than -6 diopters) is associated with significantly elevated risks of retinal detachment (6x higher), glaucoma (50% higher), cataracts (requiring surgery 17% more often), and myopic maculopathy — a leading cause of blindness in myopic individuals. This is why slowing myopia progression in childhood matters so much.

    What is the most effective intervention for preventing myopia?

    Increasing outdoor time to approximately 80 minutes or more per day is the most accessible and evidence-supported intervention for reducing myopia onset and slowing progression. Bright outdoor light (10,000–100,000 lux, far above indoor lighting) triggers retinal dopamine release that slows the axial eye growth that drives myopia.

    What treatments are available if my child already has myopia?

    Beyond corrective glasses or contact lenses, evidence-based myopia management options include: low-dose atropine 0.01% eyedrops (approximately 50–60% slowing of progression), orthokeratology (overnight rigid contact lenses that slow axial growth), and specialized soft multifocal contact lenses. These are typically managed by a pediatric ophthalmologist with myopia management expertise.

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  • Celebrating Native American Heritage Month with Chef Lois Ellen Frank, Ph.D.

    Celebrating Native American Heritage Month with Chef Lois Ellen Frank, Ph.D.

    In honor of National American Heritage Month, we are thrilled to share Chef Lois Ellen Frank’s Navajo Minestrone Soup with you. 

    For more about Chef Lois, check out this interview.

    “Navajo Nation President Jonathan Nez and First Lady Phefelia Nez have been vocal proponents of healthy eating. President Nez found that plant-based eating shortened his recovery time after long-distance runs and helps him to maintain his weight loss. First Lady Nez provided us with one of her family-favorite soup recipes that we modified. We used the modified version for a course called Native Food for Life Online, offered through the American Indian Institute (AII) and the Physicians Committee for Responsible Medicine (PCRM). Minestrone is its Italian name, but the ingredients in this soup originated in the Americas. Chef Walter Whitewater said that growing up on the Navajo Nation, he used to harvest wild onions, carrots, garlic, and spinach. With the addition of frozen corn, canned beans, and zucchini squash, as well as the pasta, all foods that most community members have on hand or receive as part of the Food Distribution Program on Indian Reservations (FDPIR), our version of this recipe is a favorite of Chef Walter. Serve with No Fry Frybread, No Fry Blue Corn Frybread, Homemade White Corn Tortillas, or Blue Corn Tortillas.” – Chef Lois Ellen Frank

     

    Navajo Minestrone Soup

     

    Ingredients

    Makes approximately 4 quarts

    2 cups cooked whole-grain pasta, such as mini farfalle (bow-tie pasta), penne, or elbows (approx. 1 cup uncooked)

    1 tablespoon bean juice or water

    1 small yellow onion, diced (approx. 1 cup)

    3 carrots, peeled, cut into ⅛-inch-thick sticks, and halved into half-moon slices (approx. 1 cup)

    2 stalks celery, sliced (approx. 1 cup)

    ½ cup frozen sweet corn kernels

    1 tablespoon roasted garlic 

    1 zucchini, cut into ½-inch cubes (approx. 1 cup)

    1 (15 oz.) can diced tomatoes, organic and no salt added, if possible

    2 tablespoons tomato paste

    1 cup spinach, fresh or frozen

    5 cups water

    1 (15 oz.) can dark red kidney beans, drained and rinsed (approx. 1½ cups)

    1 (15 oz.) can pinto beans, drained and rinsed (approx. 1½ cups)

    1 tablespoon fresh basil, finely chopped

    ½ teaspoon fresh oregano, finely chopped

    ½ teaspoon fresh thyme, finely chopped

    2 teaspoons New Mexico red chile powder, mild

    1 tablespoon flat leaf parsley, finely chopped

    ¼ teaspoon black pepper, or to taste (optional)

     

    Instructions

    In a large, cook the pasta according to the package directions. Remove from heat, drain the cooking water, rinse with cold water to stop the pasta from cooking, and set aside.

    In a separate soup pot, heat the bean juice over medium-high heat until hot but not smoking. Sauté the onion for approximately 4 minutes, stirring occasionally to prevent burning. Add the carrots and the celery, and cook for an additional 5 to 6 minutes, stirring but letting the vegetables begin to caramelize. Add the corn and cook for another 2 minutes, stirring once to prevent burning. Add the roasted garlic and cook for another minute, stirring constantly to mix the garlic into the other ingredients. (The bottom of your pan will turn brown, and the vegetables should begin to caramelize.) Add the zucchini and cook for another 3 minutes, stirring to prevent burning. Add the diced tomatoes and tomato paste, stirring to completely mix into the other vegetables and deglaze the bottom of the pan. Add the spinach and water and bring to a boil. Then cover, reduce the heat to medium low, and let simmer, covered, for 10 minutes, stirring once or twice.

    Add the canned kidney and pinto beans, stirring them to blend with all the ingredients, then add the basil, oregano, thyme, red chile powder, flat leaf parsley, and black pepper, if using. Return to a boil, then reduce the heat and let simmer for another 10 minutes.

    Taste, season with more of any of the spices, if desired. Add the cooked pasta, stir, and bring to a boil. Cook for an additional 1 to 2 minutes until the soup is completely hot. (Do not cook the soup too long, as the cooked pasta may become overcooked.) Remove from heat. Serve.

    Recipe adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with Culinary Advisor Walter Whitewater. Copyright © 2023 by Lois Ellen Frank. Published by Balance Publishing, an imprint of Hachette Book Group. All rights reserved.

    You can find Chef Lois Ellen Frank here.



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  • Trump Mocked After Push to Make ‘Mexican Coke’ American

    Trump Mocked After Push to Make ‘Mexican Coke’ American

    President Donald Trump announced Wednesday that he has persuaded Coca-Cola to use cane sugar in Coke sold in the United States, making the product more like the brand’s popular Mexican import.

    “I have been speaking to Coca-Cola about using REAL Cane Sugar in Coke in the United States, and they have agreed to do so,” Trump wrote on Truth Social. “This will be a very good move by them — You’ll see. It’s just better!”

    The announcement comes amid the administration’s “Make America Healthy Again” initiative. The campaign, led by Health and Human Services Secretary Robert F. Kennedy Jr., has targeted food companies with pressure to eliminate artificial ingredients and additives.

    Standard Coca-Cola sold in the U.S. is typically sweetened with high-fructose corn syrup, while cane sugar is used in Coke sold in countries like Mexico—leading many American fans to seek out “Mexican Coke” for its taste.

    “Does he know this is called Mexican Coke?” an X user asked, while multiple users exclaimed, “Make Mexican Coke Great Again!”

    Other slogans included “Make Coke Mexican Again,” “Make Mexican Coke American Again,” and “Make American Coke Mexican Again.”



    One user pondered, “So now that Trump says it do we rename it ‘American Coke?’”

    “Trump’s ongoing madness has sparked a movement to make Mexican Coke all-American?” asked another.

    “You can buy ‘Mexican’ coke from any big box retail location in the US and have been able to for years,” noted one user, who implied Trump had been played. “They made him think this was because of him.”

    Some critics suggested the announcement was a distraction from more serious issues, including renewed public pressure on the administration to release information from the Jeffrey Epstein investigation.

    “I swear to God if Mexican Coke makes you all forget about Epstein I’m going to lose it,” wrote one user.



    Others joked about rumored drug use among First and former First Family members, adding frustrated-reaction GIFs below comments like, “Hunter Biden realizing Mexican Coke is trending because of Coca-Cola and not cocaine,” or “Don Jr. finding out Mexican Coke is made by Coca-Cola and not the cartel.”



    Trump’s supporters praised the move as part of a broader effort to reform the US food system, and even critics agree that the imported Coke made with cane sugar does in fact taste better.

    Coca-Cola has yet to comment on the announcement and no details have been released regarding a timeline for the proposed change nor which products it may apply to.

    Originally published on Latin Times

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  • Celebrating Native American Cuisine with Chef Lois Ellen Frank, Ph.D.

    Celebrating Native American Cuisine with Chef Lois Ellen Frank, Ph.D.

    Meet Chef Lois Ellen Frank, Ph.D. We had the pleasure of talking with Dr. Frank about her work, food, and Native American cuisine. Read on and enjoy her recipe for Delicious Pinto Bean and Spinach Tacos.

     

    Please tell us a little about yourself and your work.

    My name is Lois Ellen Frank, and I am a Santa Fe, New Mexico-based chef cooking alongside Chef Walter Whitewater at Red Mesa Cuisine, LLC, a small catering company specializing in Native American cuisine. We focus on Indigenous Cuisine and Cultural Education, and work on the revitalization of ancestral Native American cuisine. We incorporate a modern twist and prepare foods using ingredients focused on health and wellness. Together, we have been working with communities in the Southwest for more than 30 years. Our newest cookbook, Seed to Plate, Soil to Sky: Modern Plant Based Recipes Using Native American Ingredients, was released in the fall of 2023 and focuses on The Magic Eight, eight plants that Native Peoples shared with the world. We also work with the Physicians Committee for Responsible Medicine (PCRM) on The Power to Heal Diabetes: Food for Life in Indian Country program, which uses the ancestral Native American diet for health and wellness in Native American communities throughout the United States to re-indigenize, revitalize, and re-introduce healthy ancestral foods back the diet. (Learn more at www.nativepowerplate.org.)

    Can you please discuss the re-indigenizing food movement in the Native American community? How can this promote better health and wellness?

    By using healthy foods from the ancestral past, including The Magic Eight (corn, beans, squash, chiles, tomatoes, potatoes, vanilla, and cacao), and increasing the amount of plant-based foods in the current Standard American Diet (SAD), the Native American foods movement works towards reclaiming ancestral foods for wellness; revitalizing traditional cooking techniques and recipes associated with them; educating and teaching children, teens, college students, and adults about the importance of traditional foods and the role they play in health and wellness; developing well-rounded culinary professionals in both the theory and technique of cuisine; developing specialized workshops tailored toward individual and group needs that include (but are not limited to) health, nutrition, team-building, youth development, and technical skill enhancement, as well as other social and professional development; creating an awareness of traditional and contemporary Native American culinary customs and technologies that include concepts of sustainable agriculture, health, and nutrition; and emphasizing how the health benefits of an ancestral plant-based diet can improve health and connect community members to healthy ancestral foods.

    Can you please tell us about The Magic Eight? What are they, and what is the history of these foods? 

    The Magic Eight are eight plants that Native Peoples gave to the world: corn, beans, squash, chiles, tomatoes, potatoes, vanilla, and cacao. Prior to 1492, these plants existed only in the Americas. Once these plants were introduced to cultures of the world outside of the Americas, their cuisines were changed forever. And these eight plants, now found in almost every cuisine all over the world, are inherently Native American, an important part of our cuisine, and the foundation to the foods we cook at Red Mesa Cuisine. Think about this: The Italians didn’t have the tomato until after 1492. The Irish didn’t have the potato. In Britain, they had fish, but no chips. The Russians didn’t have the potato, nor did they have distilled spirits from the potato. There were no chiles in any East Indian cuisine dishes, including curries, and no chiles existed in any Asian cuisines at all. As a matter of fact, chiles weren’t introduced into South Asia until the 1500s when they would come to dominate the world spice trade in the sixteenth century. Vanilla and cacao weren’t used in any confection dishes prior to 1492. The world cuisines as we know them today were completely different!

    How were these Magic Eight foods used in Native American cuisine historically versus in modern-day cuisine?

    These foods were used in a variety of ways. Corn, beans, and squash were (and still are) often served together. Chef Walter thinks of them as a family. They are grown together and eaten together. Chiles, tomatoes, and potatoes were also often used together in the past, as they are today, as their flavors work well together and they are nightshade plants. Vanilla and cacao are considered to be the sweet sisters and are often paired together. In our cookbook Seed to Plate, Soil to Sky, we have shared some very traditional ancestral recipes featuring these eight amazing plants and introduced some new and creative ways to eat them in both savory and sweet dishes.

    Is there a way that local food systems can be better supported so more of these plants can become cultivated and accessible?

    We are very blessed in New Mexico. There are lots of farmers in Northern New Mexico where I live, and they grow many varieties of corn, beans, squashes, chiles, tomatoes, and potatoes, so it is easy for someone living here to purchase many of these plants and incorporate them into their diets. It’s also easy to grow your own garden here, even in a small space. Buying from the local Santa Fe farmers market helps to support the farmers and perpetuate the growing of these important crops. And, more and more Native American communities are implementing gardens for their community members and growing traditional varieties of these amazing plants, making these foods accessible and affordable to those who really need them. Programs such as WIC, SNAP-Ed, and FDPIR are including New Mexico-grown produce as part of their distribution programs, and Chef Walter and I are working hard to teach people how to use the plants in delicious and nutritious dishes.

    Are there other lesser-known plants that are used in Native American cuisine that you would like to highlight?

    Native American cuisine is regional, so a plant that is common to one community in one region of the United States might not be common in another. It also depends on what grows in each region. For instance, wild rice grows in the lake regions and is a very important and sacred food to the communities living there. Where I live, wild plant foods play an important part of the diet. I love to eat wild lettuces and spinach, wild purslane, and edible flowers. There are many herbs from this region that play an important part in this cuisine––both wild and cultivated plants. I think the more plants, the better. I love plants, and Chef Walter and I try to honor the plants and eat seasonally when they are available. We also use culinary ash to increase the nutrients and minerals in some of our corn dishes.

    What does Native American Heritage Month mean to you?

    That’s a tough question. Food to me is medicine. I try to practice gratefulness and appreciation for the bounty of foods and plants in my life everyday––not just one month a year. But, if people can appreciate the plants that Native Americans shared with the world and honor the Native American contribution to the foods we eat every day, then that makes me happy. Many people are unaware of the contribution Native Peoples have made to the foods we eat each day, including corn, beans, squash, chiles, tomatoes, potatoes, vanilla, and cacao. When these foods are prepared in a healthy way and the Traditional Ecological knowledge (TEK) surrounding these plants is revitalized, then so is everything associated with them. And when people are fed these foods, they are nurtured, and the knowledge and importance of this ancestral knowledge is honored.

    Delicious Pinto Bean and Spinach Tacos

    This recipe, adapted from Seed to Plate, Soil to Sky, is a wonderful combination of fresh spinach greens sautéed with cooked beans. It is easy to make for a healthy and nutritious meal. I use organic spinach, which is now readily available, and if I don’t want to cook a whole pot of fresh beans, organic canned pinto beans from the grocery store.

    • 2 teaspoons of Roasted Garlic (approximately 8 cloves)
    • 3 medium Roma tomatoes, diced (approximately 1 cup)
    • ½ large white onion, diced (approximately 2/3 cup)
    • 3 cups coarsely chopped fresh spinach
    • 1½ cups cooked pinto beans or one 15.5 oz can
    • Pinch of freshly ground black pepper

     

    Heat a small cast iron skillet over high heat until hot. 

    Prepare the Roasted Garlic

    Heat a medium- to large-sized cast iron pan over medium-high heat until it is hot, then add the Roasted Garlic, tomatoes, and onion, and cook for 2 to 3 minutes, stirring constantly to prevent burning. Add the spinach, and cook for another 2 minutes. Then, add the pinto beans and a pinch of black pepper, and cook for 2 minutes, stirring constantly to prevent burning.

    Serve in your favorite corn or flour tortillas. (I like this dish with either corn tortillas or gordita-sized flour tortillas.)

    Top with freshly made pico de gallo salsa and homemade guacamole, if desired. Serve immediately.

    Makes 6 tacos.

    You can find Chef Lois Ellen Frank here.

     



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