Latest news with #KhanhNguyen
CNET
a day ago
- Health
- CNET
Is Trump's Chronic Venous Insufficiency Diagnosis Actually 'Benign'? A Vein Specialist Weighs In
Last Thursday, July 17, the White House announced that President Trump was diagnosed with chronic venous insufficiency (CVI). According to a memo from Dr. Sean P. Barbabella, the president's physician, this diagnosis came after the president noticed mild swelling in his legs. However, Barbabella reports that CVI is "benign" and common in older adults over the age of 70. Trump is 79. Though the doctor's memo summarized that "President Trump remains in excellent health," we were curious to learn more about CVI and whether or not it's as benign as it's being made out to be. For that information, we contacted Khanh Nguyen, DO, chief medical officer of the Center for Vein Restoration. What is chronic venous insufficiency? Plus, CVI causes Chronic venous insufficiency is when your legs' veins don't work as well as they should. "Normally, veins have small valves that help keep blood flowing back up toward the heart," explains Nguyen. "But if those valves become weak or damaged, blood can start to pool in the legs instead of moving upward like it should." The most common causes of CVI, according to Nguyen, are: Aging : "As we get older, our veins and valves naturally weaken." : "As we get older, our veins and valves naturally weaken." Family history : "If close family members have vein problems, you're more likely to develop them, too. Genetics play a significant role in developing venous disease." : "If close family members have vein problems, you're more likely to develop them, too. Genetics play a significant role in developing venous disease." Being overweight : "Extra weight puts more pressure on the veins in your legs." : "Extra weight puts more pressure on the veins in your legs." Sitting or standing for long periods : "This makes it harder for blood to move out of the legs, especially without movement. Blood is constantly fighting against gravity to return to the heart, so walking and activating the calf muscle helps the blood to be pumped back." : "This makes it harder for blood to move out of the legs, especially without movement. Blood is constantly fighting against gravity to return to the heart, so walking and activating the calf muscle helps the blood to be pumped back." Pregnancy : "Increased blood volume and hormone changes can put a strain on the venous system. In addition, the enlarged fetus and uterus also put pressure on the abdomen and pelvis, compressing the veins and impeding blood return, further increasing venous hypertension." : "Increased blood volume and hormone changes can put a strain on the venous system. In addition, the enlarged fetus and uterus also put pressure on the abdomen and pelvis, compressing the veins and impeding blood return, further increasing venous hypertension." Previous blood clots: "A history of deep vein thrombosis (DVT) can damage vein valves and puts a patient at higher risk for developing venous disease." DVT occurs when a blood clot forms in one or more of the body's deep veins, typically in the legs. These various factors can cause an increase in pressure in the leg veins over time, contributing to venous insufficiency. However, Nguyen states that early treatment and lifestyle changes can help manage symptoms and prevent worsening conditions. Chronic venous insufficiency symptoms While CVI symptoms can vary, Nguyen lists common ones as: leg swelling, heaviness, aching, throbbing, restless legs and cramping. Many patients also notice varicose veins and skin changes like darkening or itching around the ankles. In advanced cases, you may even see venous ulcers or open wounds near the lower legs. "Symptoms often worsen after prolonged periods of standing or sitting and improve with leg elevation and the use of compression stockings," states Nguyen. PonyWang/Getty Images Is it true that chronic venous insufficiency is 'benign'? Though Dr. Sean P. Barbabella, Trump's doctor, claims CVI is "benign," Nguyen says that's not the full picture. "While CVI is often labeled 'benign' because it's not life-threatening like arterial disease, it's not a harmless condition," he says. "Left untreated, it can significantly impact quality of life and lead to complications like chronic pain, skin changes, venous ulcers and potentially blood clots." In other words, chronic venous insufficiency isn't something you should ignore. "It's a medical issue that warrants expert attention and treatment, particularly because early intervention can help prevent its progression," Nguyen explains. How is chronic venous insufficiency diagnosed? "CVI is typically diagnosed by taking a thorough history and performing a physical examination followed by a duplex ultrasound, a noninvasive imaging test that visualizes blood flow and evaluates the function of the veins and their valves," says Nguyen. This test allows doctors to confirm venous reflux (when veins struggle to circulate blood back to the heart) and rule out other conditions like deep vein thrombosis. How is chronic venous insufficiency treated? Nguyen reports that CVI is treated with a combination of the following: compression therapy, lifestyle changes and minimally invasive procedures that close off or redirect blood flow from malfunctioning veins. "Today's advanced outpatient treatments typically take under an hour to complete, require little to no downtime, and are covered by insurance when medically necessary," he explains. "Patients can return to their normal routine immediately, with few restrictions." Early CVI diagnosis and treatment are key According to Nguyen, one of the biggest challenges with CVI is that people ignore early symptoms, writing them off as fatigue or aging. This is especially concerning because CVI is treatable, thanks to modern therapies that are effective, safe and fast. "If you're experiencing leg discomfort, swelling or visible veins, don't wait -- early diagnosis and treatment can make a tremendous difference in your longterm leg health and comfort," concludes Nguyen.
Chicago Tribune
10-07-2025
- Business
- Chicago Tribune
Why coffee purists should rethink decaf and experience what Dekáf has created
Most seasoned coffee drinkers dismiss decaf with a shrug. They've tasted the flat finish, the hollow middle, and the lingering disappointment of a cup that feels like a ghost of its full-strength counterpart. The assumption runs deep: if it's decaf, it must be less. Less bold. Less respected. Less worth the grind. Dekáf Coffee Roasters hopes to break that cycle — and do so with an unapologetic focus on flavor, process and truth. Built by two people who roast every bag with their own hands, Dekáf treats caffeine-conscious coffee with the rigor and artistry others may reserve only for their single-origin showpieces. Their mission is clear: If decaf is going to have a future, it has to earn its place at the table. It has to match — or outdo — what's expected. That bar has been set, and Dekáf want to clear it. Most roasters offer one or two decaf options as an afterthought. They rarely talk about the roast level, processing method or equipment used. Some even outsource it. Dekáf saw an opening. Instead of following that path, Anil Mezini and Khanh Nguyen built a specialty operation from the ground up that does nothing else. Every coffee they sell is either decaf or low-caffeine. Nothing full-strength enters their production line. They roast on machines dedicated solely to one caffeine classification. The Ghibli R15 is used for decaf. The Loring Kestrel is reserved for low-caf. The Ikawa Pro100 is for precision testing and curve development. That separation isn't marketing — it's methodology. Customers buying a Dekáf roast can trace its origin, its caffeine process, and its flavor profile, knowing it was handled with deliberate care at each step. Mezini says, 'We treat every roast like it has something to prove, because it does. Coffee drinkers have been told for years that decaf is second-tier. We disagree, and we want our process to speak louder than those assumptions.' Coffee culture is often defined by habits — morning rituals, mid-day breaks, late-night study sessions. For many, those rituals are tied to the stimulant, not the brew itself. Dekáf invites a different rhythm. Their growing customer base includes those sensitive to caffeine, people cutting back for health reasons and lifelong coffee lovers who just want to enjoy another cup in the evening without staring at the ceiling all night. Nguyen describes the shift as practical. 'We are not trying to replace caffeine. We are making room for more people to enjoy coffee in ways that work for them.' That framing matters. Dekáf isn't moralizing or prescribing; they are expanding the choices on offer. Their branding avoids health fads or restrictive wellness language. It leans into quality, flavor and clarity. With more than 15 decaf and low-caffeine options in rotation, along with cold brew concentrates built from their best-selling roasts, Dekáf doesn't ask customers to sacrifice taste for tolerance. It invites them to rethink how coffee fits into their day. That invitation has found traction with audiences who felt overlooked. Now, they have a brand that speaks directly to them. Dekáf's tone is neither elite nor defensive; it's direct. They use their platform to answer questions others avoid: where their beans come from, how decaffeination methods differ, why chemical-free processes matter and what equipment is used to avoid contamination. Their social media and website content is blunt about what customers can expect. No fluff. No guesswork. Their transparency builds confidence. Customers who once viewed decaf as weak now talk about roast levels, acidity and balance. Some say they wouldn't have known decaf could taste this layered without Dekáf. Others admit they kept their decaf drinking private because it felt taboo in certain circles. That is changing, one bag at a time. Mezini and Nguyen want to keep that momentum going without diluting the mission. They are cautious about scaling too quickly or partnering with retailers that don't share their standards. Every product expansion in 2025 — from cold brew formats to broader wholesale availability — follows the same rule: if the quality dips, it doesn't launch. That rule has slowed them down, but it has also earned them the trust of a loyal following.
Chicago Tribune
23-06-2025
- Business
- Chicago Tribune
How Dekáf aims to change the way you think about decaf
Most seasoned coffee drinkers dismiss decaf with a shrug. They've tasted the flat finish, the hollow middle, and the lingering disappointment of a cup that feels like a ghost of its full-strength counterpart. The assumption runs deep: if it's decaf, it must be less. Less bold. Less respected. Less worth the grind. Dekáf Coffee Roasters hopes to break that cycle — and do so with an unapologetic focus on flavor, process and truth. Built by two people who roast every bag with their own hands, Dekáf treats caffeine-conscious coffee with the rigor and artistry others may reserve only for their single-origin showpieces. Their mission is clear: If decaf is going to have a future, it has to earn its place at the table. It has to match — or outdo — what's expected. That bar has been set, and Dekáf want to clear it. Most roasters offer one or two decaf options as an afterthought. They rarely talk about the roast level, processing method or equipment used. Some even outsource it. Dekáf saw an opening. Instead of following that path, Anil Mezini and Khanh Nguyen built a specialty operation from the ground up that does nothing else. Every coffee they sell is either decaf or low-caffeine. Nothing full-strength enters their production line. They roast on machines dedicated solely to one caffeine classification. The Ghibli R15 is used for decaf. The Loring Kestrel is reserved for low-caf. The Ikawa Pro100 is for precision testing and curve development. That separation isn't marketing — it's methodology. Customers buying a Dekáf roast can trace its origin, its caffeine process, and its flavor profile, knowing it was handled with deliberate care at each step. Mezini says, 'We treat every roast like it has something to prove, because it does. Coffee drinkers have been told for years that decaf is second-tier. We disagree, and we want our process to speak louder than those assumptions.' Coffee culture is often defined by habits — morning rituals, mid-day breaks, late-night study sessions. For many, those rituals are tied to the stimulant, not the brew itself. Dekáf invites a different rhythm. Their growing customer base includes those sensitive to caffeine, people cutting back for health reasons and lifelong coffee lovers who just want to enjoy another cup in the evening without staring at the ceiling all night. Nguyen describes the shift as practical. 'We are not trying to replace caffeine. We are making room for more people to enjoy coffee in ways that work for them.' That framing matters. Dekáf isn't moralizing or prescribing; they are expanding the choices on offer. Their branding avoids health fads or restrictive wellness language. It leans into quality, flavor and clarity. With more than 15 decaf and low-caffeine options in rotation, along with cold brew concentrates built from their best-selling roasts, Dekáf doesn't ask customers to sacrifice taste for tolerance. It invites them to rethink how coffee fits into their day. That invitation has found traction with audiences who felt overlooked. Now, they have a brand that speaks directly to them. Dekáf's tone is neither elite nor defensive; it's direct. They use their platform to answer questions others avoid: where their beans come from, how decaffeination methods differ, why chemical-free processes matter and what equipment is used to avoid contamination. Their social media and website content is blunt about what customers can expect. No fluff. No guesswork. Their transparency builds confidence. Customers who once viewed decaf as weak now talk about roast levels, acidity and balance. Some say they wouldn't have known decaf could taste this layered without Dekáf. Others admit they kept their decaf drinking private because it felt taboo in certain circles. That is changing, one bag at a time. Mezini and Nguyen want to keep that momentum going without diluting the mission. They are cautious about scaling too quickly or partnering with retailers that don't share their standards. Every product expansion in 2025 — from cold brew formats to broader wholesale availability — follows the same rule: if the quality dips, it doesn't launch. That rule has slowed them down, but it has also earned them the trust of a loyal following.
Daily Mail
18-06-2025
- Entertainment
- Daily Mail
The $15 dish Nigella Lawson simply 'had' to eat once more before she left Sydney: 'Masterly, joy-giving'
Nigella Lawson has been eating her way through Sydney, but there's one little-known restaurant she always returns to for its stand-out dish. The British food critic, who has been uncovering hidden gems and following local recommendations during her trip in Australia, said she still thinks about the 'fabulous' dining experience she had at King Clarence, a modern Asian restaurant. 'Being in Sydney without revisiting King Clarence to eat chef Khanh Nguyen's exuberant, masterly and joy-giving food would be a criminal oversight,' she said. The foodie queen said she has many favourite dishes at the hotspot in Sydney's CBD, but she can never get enough of the fish finger bao, which costs $15 per bun. 'I mean, how could I leave here without tasting, once more, that fish finger bao and still live with myself? Not a chance,' Nigella said. The popular food writer explained that she needed to go into detail about the dish so everyone can 'truly grasp the magnificence'. 'This particular fish finger is made with barramundi, set in gelatinised dashi stock, then robustly crumbed, then deep-fried, so that when you bite into it as well as a satisfying crunch, you get a burst of deeply-flavoured broth,' she said. 'It's rather like the experience of eating Xiao long bao (aka soup dumplings) only more high octane. 'And in the tender, bouncy, steamed bun as well is a dainty sliver of melty American cheese and a tartare sauce flecked with mustard greens plus, on top, a pearled heaping of vivid salmon roe. Heady-making stuff, and as exquisite as it is bold.' As a repeat customer of King Clarence, Nigella said there are too many things to talk about - but not enough time in the world to tell her fans about everything she ate. However, she needed to rave about the restaurant's wood-roasted pork belly. 'I have to mention the wood-roasted pork belly ssam, to be wrapped, with its array of pickles, in lettuce of many hues,' she explained. Her next favourite dish, which she ordered for the first time, was the short-grain claypot rice with char siu pork jowl, garlic chives, red chilli and egg yolk. 'And in a radical move, as I usually always order the spanner crab rice of joy, I went for the absurdly magnificent short-grain claypot rice,' she said. Nigella praised Khanh, the executive chef of the restaurant for his incredible menu. 'Khanh's absurd talent – the rambunctious splendor of his food is set off by his calm confidence and precision – never fails to amaze me,' she added. As a repeat customer of King Clarence, Nigella said there are too many things to talk about - but not enough time in the world to tell her fans about everything she ate. However, she needed to rave about the restaurant's wood-roasted pork belly (left) and 'magnificent' claypot rice The British food critic, who has been uncovering hidden gems and following local recommendations during her trip in Australia, said she still thinks about the 'fabulous' lunch she had at King Clarence, a modern Asian restaurant in Sydney's CBD. Earlier this month, Nigella revealed the one dish she would travel 17,000km to eat again - and it's the fermented carrots on n'duja-spread crisp and thin rye bread from Café Paci, a small but highly acclaimed restaurant on King Street in Newtown. 'The dish I'd come the 17,000km from home to eat: that piercingly precise, headily uplifting entrée/starter of fermented carrots,' she said. 'It's just phenomenal, even (though in any other context I might be embarrassed to use the term) iconic. 'I was pretty bowled over by what came next, too, namely, a light, thin kind of Scandi Melba toast, spread with yoghurty cod's roe, topped with a citrus-fresh peppery tiling of radish.' One of the most frequently asked questions Nigella always gets asked is, which Sydney restaurants are her favourites. 'I always panic a bit answering that, as I'm fearful of missing anyone out: I have just too many favourites. But it's fair to say, I'd never forget to mention Café Paci,' she said. 'There's nowhere like it; chef Pasi Petänen may be Finnish but Café Paci is, for me, quintessential Sydney. 'The food is impeccable, innovative without being tricksy, the room is relaxed, and everyone who works there contributes to the sense of welcome and excitement that energises me afresh on each visit.
