Do you really have to wait a half hour after eating before going for a swim? While many medical experts have disputed the science behind the old eat-and-wait adage, a study in Medicine, Science and the Law suggests that, yes, maybe waiting isn't such a bad idea.
Of the accidental drowning cases reviewed in the study, more than 79 percent had recently eaten, which may leave you wondering about the validity of other summer-themed wisdoms. Michele Bailey, DO, a primary care physician at Rush University Medical Center, helps separate fact from fiction so you can stay safer this summer.
Fiction: Plenty of research supports just the opposite, according to the Office of Health, Safety and Security (HSS); reactions to bee stings actually lessen with each bee sting.
Another myth regarding bees: Older adults are more susceptible to severe reactions following bee stings, which trigger the body to produce histamines.
"The truth,” says Bailey, "is that older adults are typically less at risk for an extreme reaction because they produce less histamine than younger adults."
Protect yourself and your family this summer by following these bee safety tips:
Fact (sometimes): Swimming pools — as well as water parks, hot tubs, play fountains, lakes, rivers and oceans — can house and spread germs that cause recreational water illnesses (e.g., diarrhea, skin rashes, swimmers' ear or even an infection called swimming pool granuloma) if proper precautions are not taken, such as keeping swimming tots in clean diapers and treating the water with the appropriate chemicals on a regular basis.
That's not to say all pools carry infectious agents. "To be safe rather than sorry," says Bailey, "check in with the pool operator to see how often the water is tested and treated, or evaluate the water yourself by using pH test strips, which are easily found a your local hardware store."
The normal pH level is 7.2 to 7.8; anything below or above that range could be problematic. Visit the Centers for Disease Control's website to find other helpful hints about recreational water safety.
Fiction: Tans, like burns, mean you have sustained skin cell damage, which can lead to premature aging and even skin cancer, according to the American Academy of Dermatology.
Think tanning booths are safer? Think again. According to the academy, research indicates that indoor ultraviolet tanners are 75 percent more likely to develop melanoma than those who have never used an indoor tanning approach.
Fact: According to the School Safety Alert program, which was launched by the National PTA (Parent Teacher Association), Consumer Reports and National School Boards Association, most garden hoses are made with lead that can leach into the water.
High levels of lead in a child's bloodstream can lead to everything from headaches to anemia to behavioral and developmental problems.
For more information about drinking water safety, check out "Water on Tap: What You Need to Know" from the Environmental Protection Agency.
Fact: Mosquitoes actually do have preferences when it comes to whom they bite, a practice performed only by female mosquitoes who need blood’s protein to help their eggs develop.
Researchers from the Entomological Society of America think it has to do with high concentrations of steroids, cholesterol (not necessarily in those who have high levels of cholesterol but those who might be adept at processing it) and certain acids, the smells of which can attract those mama mosquitoes.
Fact: According to the National Cancer Institute (NCI), certain chemicals — which have been found to cause cancer in animals when exposed to high levels — form when cooking meats such as beef, pork, fish and poultry using high-temperature techniques (including grilling over an open flame).
Research regarding exposure to these chemicals in humans is unclear, and there are no federal guidelines regarding consumption levels of these chemicals. If you are concerned about the safety of your meat, the NCI suggests reducing the likelihood of these chemicals forming by avoiding direct exposure of meat to an open flame or hot metal surface.
You can also shorten the time for cooking at high temperatures by partially cooking the meat using a microwave, according to the NCI.
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