|
|
| |
|
|
| |
| Q. |
Can
vegetables prevent cancer? |
| A. |
The
National Cancer Institute, in its booklet Diet, Nutrition,
& Cancer Prevention: A Guide to Food Choices, states
that 35 percent of cancer deaths may be related to diet.
The booklet states:
|
|
•
|
Diets
rich in beta-carotene (the plant form of vitamin A) and
vitamin C may reduce the risk of certain cancers.
|
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•
|
Reducing
fat in the diet may reduce cancer risk and, in helping
weight control, may reduce the risk of heart attacks and
strokes.
|
|
•
|
Diets
high in fiber-rich foods may reduce the risk of cancers
of the colon and rectum.
|
|
•
|
Vegetables
from the cabbage family (cruciferous vegetables) may reduce
the risk of colon cancer.
|
|
FDA,
in fact, authorized several health claims on food labels
relating low-fat diets high in some plant-derived foods
with a possibly reduced risk of cancer.
While FDA acknowledges that high intakes of fruits and
vegetables rich in beta-carotene or vitamin C have been
associated with reduced cancer risk, it believes the
data are not sufficiently convincing that either nutrient
by itself is responsible for the association. Nevertheless,
since most fruits and vegetables are low-fat foods and
may contain vitamin A (as beta-carotene) and vitamin
C, the agency authorized a health claim relating diets
low in fat and rich in these foods to a possibly reduced
risk of some cancers.
Another claim relates low-fat diets high in fiber-containing
vegetables, fruits and grains to a possible reduction
in cancer risk. (The National Cancer Institute recommends
20 to 30 grams of fiber a day.) Although the exact role
of total dietary fiber, fiber components, and other
nutrients and substances in these foods is not fully
understood, many studies have shown such diets to be
associated with reduced risk of some cancers.
Source: Excerpted from FDA Consumer,
October 1995: More People Trying Vegetarian Diets
|
|
| Q. |
What
are the facts about weight loss? |
| A. |
Being
obese can have serious health consequences. These include
an increased risk of heart disease, stroke, high blood
pressure, diabetes, gallstones, and some forms of cancer.
Losing weight can help reduce these risks. Here are some
general points to keep in mind:
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|
•
|
Any
claims that you can lose weight effortlessly are false.
The only proven way to lose weight is either to reduce
the number of calories you eat or to increase the number
of calories you burn off through exercise. Most experts
recommend a combination of both.
|
|
•
|
Very
low-calorie diets are not without risk and should be pursued
only under medical supervision. Unsupervised very low-calorie
diets can deprive you of important nutrients and are potentially
dangerous.
|
|
•
|
Fad
diets rarely have any permanent effect. Sudden and radical
changes in your eating patterns are difficult to sustain
over time. In addition, so-called "crash" diets
often send dieters into a cycle of quick weight loss,
followed by a "rebound" weight gain once normal
eating resumes, and even more difficulty reducing when
the next diet is attempted.
|
|
•
|
To lose weight safely and keep it off requires long-term
changes in daily eating and exercise habits.
|
|
Source: Excerpted from FDA/FTC/NAAG Brochure 1992: The
Facts about Weight Loss Products and Programs |
|
| Q. |
What
are some of the questionable weight loss products? |
| A. |
Some
dieters peg their hopes on pills and capsules that promise
to "burn," "block," "flush,"
or otherwise eliminate fat from the system. But science
has yet to come up with a low-risk "magic bullet"
for weight loss. Some pills may help control the appetite,
but they can have serious side effects. (Amphetamines,
for instance, are highly addictive and can have an adverse
impact on the heart and central nervous system.) Other
pills are utterly worthless.
The Federal Trade Commission (FTC) and a number of state
Attorney General have successfully brought cases against
marketers of pills claiming to absorb or burn fat. The
Food and Drug Administration (FDA) has banned 111 ingredients
once found in over-the-counter diet products. None of
these substances, which include alcohol, caffeine, dextrose,
and guar gum, have proved effective in weight-loss or
appetite suppression.
Beware of the following products that are touted as weight-loss
wonders:
|
|
•
|
Diet
patches, which are worn on the skin, have not been proven
to be safe or effective. The FDA has seized millions of
these products from manufacturers and promoters.
|
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•
|
"Fat
blockers" purport to physically absorb fat and mechanically
interfere with the fat a person eats.
|
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•
|
"Starch
blockers" promise to block or impede starch digestion.
Not only is the claim unproven, but users have complained
of nausea, vomiting, diarrhea, and stomach pains.
|
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•
|
"Magnet"
diet pills allegedly "flush fat out of the body."
The FTC has brought legal action against several marketers
of these pills.
|
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•
|
Glucomannan
is advertised as the "Weight Loss Secret That's Been
in the Orient for Over 500 Years." There is little
evidence supporting this plant root's effectiveness as
a weight-loss product.
|
|
•
|
Some
bulk producers or fillers, such as fiber-based products,
may absorb liquid and swell in the stomach, thereby reducing
hunger. Some fillers, such as guar gum, can even prove
harmful, causing obstructions in the intestines, stomach,
or esophagus. The FDA has taken legal action against several
promoters containing guar gum.
|
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•
|
Spirulina,
a species of blue-green algae, has not been proven effective
for losing weight.
|
|
Phony
weight-loss devices range from those that are simply ineffective
to those that are truly dangerous to your health. At minimum,
they are a waste of your hard-earned money. Some of the
fraudulent gadgets that have been marketed to hopeful
dieters over the years include:
|
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•
|
Electrical
muscle stimulators have legitimate use in physical therapy
treatment. But the FDA has taken a number of them off
the market because they were promoted for weight loss
and body toning. When used incorrectly, muscle stimulators
can be dangerous, causing electrical shocks and burns.
|
|
•
|
·"Appetite
suppressing eyeglasses" are common eyeglasses with
colored lenses that claim to project an image to the retina
which dampens the desire to eat. There is no evidence
these work.
|
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•
|
"Magic
weight-loss earrings" and devices custom-fitted to
the purchaser's ear that purport to stimulate acupuncture
points controlling hunger have not been proven effective.
|
|
Source: Excerpted from Source: Excerpted from FDA/FTC/NAAG
Brochure 1992: The Facts about Weight Loss Products
and Programs
|
|
| Q. |
Do
diet programs work? |
| A. |
Approximately
8 million Americans a year enroll in some kind of structured
weight-loss program involving liquid diets, special diet
regimens, or medical or other supervision. In 1991, about
8,500 commercial diet centers were in operation across
the country, many of them owned by a half-dozen or so
well-known national companies.
Before you join such a program, you should know that according
to published studies relatively few participants succeed
in keeping off weight long-term. Recently, the FTC brought
action against several companies challenging weight-loss
and weight-maintenance claims. Unfortunately, some other
companies continue to make overblown claims.
The FTC stopped one company from claiming its diet program
caused rapid weight loss through the use of tablets that
would "burn fat" and a protein drink mix that
would adjust metabolism. The FTC also took action against
three major programs using doctor-supervised, very low-calorie
liquid diets, and they agreed to stop making claims unless
they could back them up with hard data.
Before you sign up with a diet program, you might ask
these questions:
|
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•
|
What
are the health risks?
|
|
•
|
What
data can you show me that proves your program actually
works?
|
|
•
|
Do
customers keep off the weight after they leave the diet
program?
|
|
•
|
What
are the costs for membership, weekly fees, food, supplements,
maintenance, and counseling? What's the payment schedule?
Are any costs covered under health insurance? Do you give
refunds if I drop out?
|
|
•
|
Do
you have a maintenance program? Is it part of the package
or does it cost extra?
|
|
•
|
What
kind of professional supervision is provided? What are
the credentials of these professionals?
|
|
•
|
What
are the program's requirements? Are there special menus
or foods, counseling visits, or exercise plans?
|
|
Source: Excerpted from Source: Excerpted from FDA/FTC/NAAG
Brochure 1992: The Facts about Weight Loss Products and
Programs |
|
| Q. |
What
are some clues to weight loss fraud? |
| A. |
It
is important for consumers to be wary of claims that
sound too good to be true. When it comes to weight-loss
schemes, consumers should be particularly skeptical
of claims containing words and phrases like:
easy
effortless
guaranteed
miraculous
magical
breakthrough
new discovery
mysterious
exotic
secret
exclusive
ancient
Source: Excerpted from Source: Excerpted from FDA/FTC/NAAG
Brochure 1992: The Facts about Weight Loss Products
and Programs
|
|
| Q. |
What
are sensible weight maintenance tips? |
| A. |
Losing
weight may not be effortless, but it doesn't have to be
complicated. To achieve long-term results, it's best to
avoid quick-fix schemes and complex regimens. Focus instead
on making modest changes to your life's daily routine.
A balanced, healthy diet and sensible, regular exercise
are the keys to maintaining your ideal weight. Although
nutrition science is constantly evolving, here are some
generally-accepted guidelines for losing weight:
|
|
•
|
·
Consult with your doctor, a dietician, or other qualified
health professional to determine your ideal healthy body
weight.
|
|
•
|
·
Eat smaller portions and choose from a variety of foods.
|
|
•
|
·
Load up on foods naturally high in fiber: Fruits, vegetables,
legumes, and whole grains.
|
|
•
|
·
Limit portions of foods high in fat: dairy products like
cheese, butter, and whole milk; red meat; cakes and pastries.
|
|
•
|
·
Exercise at least three times a week.
|
|
Source: Excerpted from Source: Excerpted from FDA/FTC/NAAG
Brochure 1992: The Facts about Weight Loss Products and
Programs |
|
| |
| Q. |
Why
should older people be concerned about nutrition? |
| A. |
Nutrition
remains important throughout life. Many chronic diseases
that develop late in life, such as osteoporosis, can be
influenced by earlier poor eating habits. Insufficient
exercise and calcium intake, especially during adolescence
and early adulthood, can significantly increase the risk
of osteoporosis, a disease that causes bones to become
brittle and crack or break.
But good nutrition in the later years still can help lessen
the effects of diseases prevalent among older Americans
or improve the quality of life in people who have such
diseases. They include osteoporosis, obesity, high blood
pressure, heart disease, certain cancers, gastrointestinal
problems, and chronic undernutrition.
Studies show that a good diet in later years helps both
in reducing the risk of these diseases and in managing
the diseases' signs and symptoms. This contributes to
a higher quality of life, enabling older people to maintain
their independence by continuing to perform basic daily
activities, such as bathing, dressing and eating.
Poor nutrition, on the other hand, can prolong recovery
from illnesses, increase the costs and incidence of institutionalization,
and lead to a poorer quality of life.
Source: Excerpted from FDA Consumer, March
1996: Growing Older, Eating Better
|
|
| Q. |
Are
steroids and growth hormones safe? |
| A. |
Our
sports-loving nation loves a winner, and it's fair to
say that most of the 5 million boys and girls who compete
in high school sports love to win. Some of them will go
to great lengths to do so. That may mean using performance-enhancing
drugs such as anabolic steroids and human growth hormone.
Anabolic steroids--compounds similar to the male hormone
testosterone--are too often used by athletes, both boys
and girls, to build muscle. They are also used by young
men who just want to look better. They are prescription
drugs, but most of those who use them obtain them illegally,
often from the black market. Steroids have a lot of unwanted
side effects--that's why they are supposed to be sold
only by prescription. They may well build muscle, but
it's a losing proposition, because their use--particularly
in the large doses that athletes take--can stunt growth,
lead to cancer, ruin the liver, and bring on other complications,
including enlarged breasts in boys. For girls, the side
effects include developing masculine traits that may be
irreversible.
Black-market steroids often are produced in another country
or by clandestine domestic manufacturers under questionable
conditions and may be contaminated. The quacks have also
moved in with phony steroids and phony pills that they
say--falsely--will counter some of the side effects of
steroids.
Earlier this year, FDA warned that a counterfeit version
of the hormone human chorionic gonadotropin, or HCG, was
being sold to weight lifters and other athletes. The bogus
hormones were contaminated with a substance that causes
infections and fever.
A black market has also sprung up for human growth hormone.
This prescription drug is legitimately given to children
who suffer from pituitary dwarfism or growth hormone deficiency,
but it, too, has dangerous side effects. Nevertheless,
athletes seeking to benefit from added growth are buying
the hormone on the black market. Quacks are also marketing
"growth tablets" that, in fact, contain no hormones
or any other ingredients that can promote growth.
Source: Excerpted from FDA Consumer, April 1990 update:
Quackery Target Teens
|
|
| Q. |
What
are some tips to reduce fat and cholesterol in my diet?
|
| A. |
•
|
·
Steam, boil, bake, or microwave vegetables rather than
frying.
|
|
•
|
·
Season vegetables with herbs and spices instead of fatty
sauces, butter or margarine.
|
|
•
|
·
Try flavored vinegars or lemon juice on salads or use
smaller servings of oil-based or low-fat salad dressings.
|
|
•
|
·
Try whole-grain flours to enhance flavors of baked goods
made with less fat and fewer or no cholesterol-containing
ingredients.
|
|
•
|
·
Replace whole milk with low-fat or skim milk in puddings,
soups and baked products.
|
|
•
|
·
Substitute plain low-fat yogurt or blender-whipped low-fat
cottage cheese for sour cream or mayonnaise.
|
|
•
|
·
Choose lean cuts of meat, and trim fat from meat and poultry
before and after cooking. Remove skin from poultry before
or after cooking.
|
|
•
|
·
Roast, bake, broil, or simmer meat, poultry and fish rather
than frying.
|
|
•
|
·
Cook meat or poultry on a rack so the fat will drain off.
Use a non-stick pan for cooking so added fat is unnecessary.
|
|
•
|
·
Chill meat and poultry broth until the fat becomes solid.
Remove the fat before using the broth.
|
|
•
|
·
Limit egg yolks to one per serving when making scrambled
eggs. Use additional egg whites for larger servings.
|
|
•
|
·
Try substituting egg whites in recipes calling for whole
eggs. Use two egg whites in place of one whole egg in
muffins, cookies and puddings.
|
|
Source: Excerpted from FDA Consumer, September 1995 update:
Help in Preventing Heart Disease. |
|
| Q. |
Why
fiber is important to your diet? |
| A. |
What
can fiber do for you? Numerous epidemiologic (population-based)
studies have found that diets low in saturated fat and
cholesterol and high in fiber are associated with a reduced
risk of certain cancers, diabetes, digestive disorders,
and heart disease. However, since high-fiber foods may
also contain antioxidant vitamins, phytochemicals, and
other substances that may offer protection against these
diseases, researchers can't say for certain that fiber
alone is responsible for the reduced health risks they
observe, notes Joyce Saltsman, a nutritionist with FDA's
Office of Food Labeling. "Moreover, no one knows
whether one specific type of fiber is more beneficial
than another since fiber-rich foods tend to contain various
types," she adds.
Recent findings on the health effects of fiber show it
may play a role in:
|
|
•
|
Cancer:
Epidemiologic studies have consistently noted an association
between low total fat and high fiber intakes and reduced
incidence of colon cancer. A 1992 study by researchers
at Harvard Medical School found that men who consumed
12 grams of fiber a day were twice as likely to develop
precancerous colon changes as men whose daily fiber intake
was about 30 grams. The exact mechanism for reducing the
risk is not known, but scientists theorize that insoluble
fiber adds bulk to stool, which in turn dilutes carcinogens
and speeds their transit through the lower intestines
and out of the body.
The evidence that a high-fiber diet can protect against
breast cancer is equivocal. Researchers analyzing data
from the Nurses' Health Study, which tracked 89,494 women
for eight years, concluded in 1992 that fiber intake has
no influence on breast cancer risk in middle-aged women.
Previously, a review and analysis of 12 studies found
a link between high fiber intake and reduced risk.
In the early stages, some breast tumors are stimulated
by excess amounts of estrogen circulating in the bloodstream.
Some scientists believe that fiber may hamper the growth
of such tumors by binding with estrogen in the intestine.
This prevents the excess estrogen from being reabsorbed
into the bloodstream.
|
|
•
|
Digestive
disorders: Because insoluble fiber aids digestion
and adds bulk to stool, it hastens passage of fecal material
through the gut, thus helping to prevent or alleviate
constipation. Fiber also may help reduce the risk of diverticulosis,
a condition in which small pouches form in the colon wall
(usually from the pressure of straining during bowel movements).
People who already have diverticulosis often find that
increased fiber consumption can alleviate symptoms, which
include constipation and/or diarrhea, abdominal pain,
flatulence, and mucus or blood in the stool.
|
|
•
|
Diabetes:
As with cholesterol, soluble fiber traps carbohydrates
to slow their digestion and absorption. In theory, this
may help prevent wide swings in blood sugar level throughout
the day. Additionally, a new study from the Harvard School
of Public Health, published in the Feb. 12 issue of the
Journal of the American Medical Association, suggests
that a high-sugar, low-fiber diet more than doubles women's
risk of Type II (non-insulin-dependent) diabetes. In the
study, cereal fiber was associated with a 28 percent decreased
risk, with fiber from fruits and vegetables having no
effect. In comparison, cola beverages, white bread, white
rice, and french fries increased the risk.
|
|
•
|
Heart
Disease: Clinical studies show that a heart-healthy
diet (low in saturated fat and cholesterol, and high in
fruits, vegetables and grain products that contain soluble
fiber) can lower blood cholesterol. In these studies,
cholesterol levels dropped between 0.5 percent and 2 percent
for every gram of soluble fiber eaten per day.
As it passes through the gastrointestinal tract, soluble
fiber binds to dietary cholesterol, helping the body to
eliminate it. This reduces blood cholesterol levels, which,
in turn, reduces cholesterol deposits on arterial walls
that eventually choke off the vessel. There also is some
evidence that soluble fiber can slow the liver's manufacture
of cholesterol, as well as alter low-density lipoprotein
(LDL) particles to make them larger and less dense. Researchers
believe that small, dense LDL particles pose a bigger
health threat.
Recent findings from two long-term large-scale studies
of men suggest that high fiber intake can significantly
lower the risk of heart attack. Men who ate the most fiber-rich
foods (35 grams a day, on average) suffered one-third
fewer heart attacks than those who had the lowest fiber
intake (15 grams a day), according to a Finnish study
of 21,903 male smokers aged 50 to 69, published in the
December 1996 issue of Circulation. Earlier in the year,
findings from an ongoing U.S. study of 43,757 male health
professionals (some of whom were sedentary, overweight
or smokers) suggest that those who ate more than 25 grams
of fiber per day had a 36 percent lower risk of developing
heart disease than those who consumed less than 15 grams
daily. In the Finnish study, each 10 grams of fiber added
to the diet decreased the risk of dying from heart disease
by 17 percent; in the U.S. study, risk was decreased by
29 percent.
These results indicate that high-fiber diets may help
blunt the effects of smoking and other risk factors for
heart disease.
|
|
•
|
Obesity:
Because insoluble fiber is indigestible and passes through
the body virtually intact, it provides few calories. And
since the digestive tract can handle only so much bulk
at a time, fiber-rich foods are more filling than other
foods--so people tend to eat less. Insoluble fiber also
may hamper the absorption of calorie-dense dietary fat.
So, reaching for an apple instead of a bag of chips is
a smart choice for someone trying to lose weight.
But be leery of using fiber supplements for weight loss.
In August 1991, FDA banned methylcellulose, along with
110 other ingredients, in over-the-counter diet aids because
there was no evidence these ingredients were safe and
effective. The agency also recalled one product that contained
guar gum after receiving reports of gastric or esophageal
obstructions. The manufacturer had claimed the product
promoted a feeling of fullness when it expanded in the
stomach.
|
|
Source: Excerpted from FDA Consumer, July - August 1997,
Revised September 1998: Healthy Pregnancy, Healthy Baby |
|
| Q. |
What
are tips for getting more fiber in your diet? |
| A. |
To
fit more fiber into your day:
|
| |
•
|
Read
food labels. The labels of almost all foods will tell
you the amount of dietary fiber in each serving, as well
as the Percent Daily Value (DV) based on a 2,000-calorie
diet. For instance, if a half cup serving of a food provides
10 grams of dietary fiber, one serving provides 40 percent
of the recommended DV. The food label can state that a
product is "a good source" of fiber if it contributes
10 percent of the DV--2.5 grams of fiber per serving.
The package can claim "high in," "rich
in" or "excellent source of" fiber if the
product provides 20 percent of the DV--5 grams per serving.
|
| |
•
|
Use the U.S. Department of Agriculture's food pyramid
as a guide. If you eat 2 to 4 servings of fruit, 3
to 5 servings of vegetables, and 6 to 11 servings of cereal
and grain foods, as recommended by the pyramid, you should
have no trouble getting 25 to 30 grams of fiber a day.
|
| |
•
|
Start
the day with a whole-grain cereal that contains at
least 5 grams of fiber per serving. Top with wheat germ,
raisins, bananas, or berries, all of which are good sources
of fiber.
|
| |
•
|
When
appropriate, eat vegetables raw. Cooking vegetables
may reduce fiber content by breaking down some fiber into
its carbohydrate components. When you do cook vegetables,
microwave or steam only until they are al dente--tender,
but still firm to the bite.
|
| |
•
|
Avoid
peeling fruits and vegetables; eating the skin and
membranes ensures that you get every bit of fiber. But
rinse with warm water to remove surface dirt and bacteria
before eating. Also, keep in mind that whole fruits and
vegetables contain more fiber than juice, which lacks
the skin and membranes.
|
| |
•
|
Eat
liberal amounts of foods that contain unprocessed grains
in your diet: whole-wheat products such as bulgur,
couscous or kasha and whole-grain breads, cereals and
pasta.
|
| |
•
|
Add
beans to soups, stews and salads; a couple of times
a week, substitute legume-based dishes (such as lentil
soup, bean burritos, or rice and beans) for those made
with meat.
|
| |
•
|
Keep
fresh and dried fruit on hand for snacks.
|
| |
Source: Excerpted from FDA Consumer, July - August 1997,
Revised September 1998: Healthy Pregnancy, Healthy Baby |
|
| Q. |
What
are some tips in choosing a snack? |
| A. |
Today,
it's easier than ever to find a version of your favorite
brand or type of snack food that is lower in fat or sodium--or
both--than the "regular" version. With a bit
of comparison shopping, you'll find snack foods you can
enjoy even if you are on a restricted diet because of
high blood pressure or another medical problem. These
are some of the descriptors to look for on the front of
the package:
|
| |
•
|
fat-free:
less than 0.5 grams (g) of fat per serving
|
| |
•
|
low-fat:
3 g or less per serving (if the serving size is 30 g or
less or 2 tablespoons or less, no more than 3 g of fat
per 50 g of the food)
|
| |
•
|
light:
one-third fewer calories or half the fat of the "regular"
version
|
| |
•
|
low-sodium:
140 milligrams (mg) or less per serving (if the serving
size is 30 g or less or 2 tablespoons or less, no more
than 140 mg of sodium per 50 g of the food)
|
| |
•
|
lightly salted: at least 50 percent less sodium per serving
than the "regular" version
|
| |
•
|
reduced: when describing fat, sodium or calorie content,
the food must have at least 25 percent less of these nutrients
than the "regular" version.
|
| |
Source: Excerpted from FDA Consumer, April 1996, Updated
January 1999: Healthful Snacks for the Chip-and-Dip Crowd |
|
| Q. |
Are
there nutritional differences between fresh foods and
canned foods? |
| A. |
The
heating process during canning destroys from one-third
to one-half of vitamins A and C, riboflavin, and thiamin.
For every year the food is stored, canned food loses an
additional 5 to 20% of these vitamins. However, the amounts
of other vitamins are only slightly lower in canned food
than in fresh food.
Most produce will begin to lose some of its nutrients
when harvested. When produce is handled properly and canned
quickly after harvest, it can be more nutritious than
fresh produce sold in stores.
When refrigerated, fresh produce will lose half or more
of some of its vitamins within 1 to 2 weeks. If it's not
kept chilled or preserved, nearly half of the vitamins
may be lost within a few days of harvesting. For optimum
nutrition, it is generally recommended that a person eat
a variety of foods.
Source: Excerpted from
FDA/CFSAN Food Safety A to Z Reference Guide, September
2001
|
|
| Q. |
Does
freezing affect the level of nutrients contained in foods? |
| A. |
Fortunately,
the freezing process itself does not reduce nutrients,
and, for meat and poultry products, there is little change
in protein value during freezing.
Source: Excerpted from FDA/CFSAN Food Safety
A to Z Reference Guide, September 2001
|
|
| Q. |
Does
pasteurization affect the nutritional value or favor of
foods? |
| A. |
Pasteurization
can affect the nutrient composition and flavor of foods.
In the case of milk, for example, the high- temperature-short-time
treatments (HTST) cause less damage to the nutrient composition
and sensory characteristics of foods than the low-temperature-long-time
treatments (LTLT).
Source:
Excerpted from FDA/CFSAN Food Safety A to Z Reference
Guide, September 2001
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This health article is made available by Dr. Rel Gray, MD a Weight Loss Doctor. Gray Clinic's office at 206 E. Reynolds Drive # C2 Ruston, LA 71270. Dr. Gray is easy reachable from Bernice, Downsville, Farmerville, Calhoun, Choudrant, Dubach, Grambling, Ruston, Simsboro, Eros, Hodge, Jonesboro, Quitman, Athens, Lisbon, Arcadia, Bienville, and Gibsland.
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