About Dr. Joe GalatiDr. Joe Galati is a Liver Specialist practicing in Houston, Texas. His practice, Liver Specialists of Texas is dedicated to the care of patients with all facets of liver disease.
by Dr. Joe Galati on 03/29/2015
by Dr. Joe Galati on 03/02/2015
Dr. Rashid Khan will be joining Liver Specialists of Texas in July 2015.
Originally from Karachi, Pakistan, he completed his medical school education at Dow Medical College, Karachi, the second oldest medical school in the country. Following medical school, Dr. Khan was an Intern and Resident in Internal Medicine at the University of Texas Health Science Center-Houston. He completed his Gastroenterology training at the University of Texas Medical Branch in Galveston, Texas, under the direction of Dr. Don Powell and Dr. Roger Soloway. Wanting to further his education in liver disease, he completed his training in Transplant Hepatology at the Baylor College of Medicine in Houston, under the direct mentorship of Dr. John Vierling.
During Dr. Khan’s training, he participated in a number of research studies related to liver disease and the complications of cirrhosis. Dr. Khan also has two years of prior experience of working as a Transplant Hepatologist at the Liver Transplant program at the University of Texas Medical Branch, Galveston.
When not practicing medicine, Dr. Khan enjoys spending time with his young family. His hobbies include travelling, and playing and watching basketball and soccer. He is excited about joining Dr. Galati and the Liver Specialists of Texas team. He shares in Dr. Galati’s vision in providing exceptional and compassionate patient care, and in providing the highest level of care to patients with all facets of liver disease and digestive disorders.
To make an appointment with Dr. Khan, call 713-794-0700.
by Dr. Joe Galati on 02/01/2015
In those patients with liver disease and cirrhosis, maintaining a diet low in salt (also knows as sodium) can be difficult at times. With all the eating out that America does, this processed food is overloaded with salt and sodium. Thus, it is nearly impossible to maintain a diet low in sodium. Usually, the target goal is to consume less than 2,000 mg per day.
A list of common foods and their sodium content is posted below. Remember to read labels, and determine the “serving size”.
I have posted a new video on our YouTube page giving you all some suggestions on maintaining this low salt diet. Send me your comments.
Dr. Joe Galati
by Dr. Joe Galati on 11/11/2014
Wrapping up presentations at this years annual Liver Meetings in Boston, Dr. Eric Lawitz presented data on 2 new antiviral agents to treat chronic hepatitis C. This study looked at the more tough to treat populations.
These two drugs use in cirrhotic patients and those prior null responder to Peg-intron and ribavirin had between a 91-100% SVR.
The full article is posted in this weeks Lancet Journal.
Throughout the meeting, very encouraging data was presented about the very high cure rates we are seeing in hepatitis C. With no less than 6 new drugs being developed, in the months ahead, we will all see the slow evolution of these therapies, selecting specific drug combinations tailored to unique patient features, such as HCV genotype, prior response to therapy, presence or absence of cirrhosis, renal failure (with or without dialysis), HIV status, and whether the patient has had a liver transplant.
As with all of these therapies, cost will be factored into the course of treatment.
by Dr. Joe Galati on 11/09/2014
A research paper presented this morning at the AASLD Liver Meeting indicates that liver donors 80 years of age and older do just as well as those receiving a liver transplant from a donor less than 80 years old.
Considering the large number of patients awaiting liver transplant, and the associated limited number of suitable donors, resulting in unacceptable wait-list deaths, serious consideration should be given to accepting older donors, especially those over 80 years old.
by Dr. Joe Galati on 11/07/2014
As the treatments for chronic hepatitis C continue to expand, and provide a superior cure rate, the FDA has approved the combination of both Sovaldi(sofosbuvir) and Olysio (simeprevir) for treating HCV. We have been using this combination, but it was not officially approved, causing some insurance related issues for some patients.
Here is one of many press releases.
All this means is a superior cure rate, and help for those who suffer from chronic liver disease.
by Dr. Joe Galati on 10/23/2014
Harvoni, the newly FDA approved drug for chronic hepatitis C, is indicated for genotype 1 patients only. All others, at this time, are not approved. Additional new drugs are in the process of receiving FDA approval for the other genotypes.
While there is no official indication for treating post-liver transplant patients, many experienced physicians will evaluate post liver transplant patients with recurrent hepatitis C.
For patients interested in being treated, it is important that your old records from prior treatments are available. We would need to be aware of your prior response to treatment.
In conversations with patients the past couple of weeks, they are amazed that there is no use of interferon and ribavirin, which was always a concern because of the numerous serious side effects. With Harvoni, side effects include fatigue, headache, nausea, diarrhea, and insomnia. Most of these occur between 3-14% of the times.
Overall, this remains an exciting time for everyone with HCV, realizing that a cute is within reach.
by Dr. Joe Galati on 10/21/2014
More information on the new Gilead drug Harvoni for patients with hepatitis C.
by Dr. Joe Galati on 10/10/2014
Yet another hepatitis C drug has been approved by the FDA, a great day for those who suffer from hepatitis C. A combination of Ledipasvir and Sofosbuvir, this new drug, called Harvoni, is the latest entry by Gilead, leading the way in curing hepatitis C.
For patients interested in therapy, contact our office during business hours for details on being evaluated. Call 713-794-0700 and ask for Lexa. Dr. Galati prepared an introductory video explaining the latest FDA approval.
by Dr. Joe Galati on 07/06/2014
For full disclosure, I prefer mayo over mustard. Growing up, we were a mayo leaning household. Blame my parents.
Sitting having lunch today, as I reached for my favorite mayonnaise, my eye focuses on the bottom of the bottle, with somewhat of a surprising health claim: my favorite “real” mayonnaise actually will supply me with omega-3 fatty acids. Are these the same omega-3’s we are all looking to consume in fresh fish and nuts? Omega-3 fatty acids are the talk of the nutrition world, and seem to help us prevent or treat just about every ailment from halitosis (bad breath for the novice followers of our blog) to dementia. Wow. I always knew my parents were forward thinking for recommending mayo over yellow mustard. They had our health and well being on their mind decades earlier than most.
So with that said, and the apparent availability of omega-3’s in mayo, is that really a good thing? Here is my take on this nutritional dilemma:
1. It’s all about marketing: we are conditioned to react to statements that proclaim a health benefit. Do not be fooled. Michael Pollan states it very nicely in this quote: “…Only the big food manufacturers have the wherewithal to secure FDA-approved health claims for their products and then trumpet them to the world. Generally, it is the products of modern food science that make the boldest health claims, and these are often founded on incomplete and often bad science. ”
― Michael Pollan, Food Rules: An Eater’s Manual
2. I would suggest you get your omega 3-fatty acids in their natural source, not a manufactured product. Eat fish, nuts, and vegetables, not food in a squeeze bottle.
3. For a good understanding of omega-3’s, look at this review from the Harvard School of Public Health.
4. Lastly, with all of this hype and health claims, one may walk away with the notion that “eating mayonnaise may actually be good for me”. This of course is the wrong message and an unexpected consequence of all this-or maybe exactly what the marketing department at Hellman’s wants. From a nutrition stand point, 100% of the calories comes from fat. See the nutritional breakdown here. Mayo is basically egg fat and oil. A serving of mayo is equal to the fat found in 4 chocolate chip cookies. Hmmm.maybe not so healthful.
Having a thin smear of mayo every blue moon won’t kill you, or clog your arteries. The impression that mayo is a healthful food, and we should eat more, is a false claim. For fairness, the makers of Hellman’s Real Mayonnaise do not tell you to eat more of their mayo for the omega-3 benefit-they simply state the fact of what’s in their product. We are all conditioned from elsewhere that these are things we need in our diet. They are simply riding on the food and nutrition benefit wave of omega-3 fatty acids.
Tell me what you think.
- Telaprevir and FDA Approval: The Race is On for New Hepatitis C Drugs 02/28/2011
- The MELD Score and Liver Transplant: An Update for Patients 02/02/2011
- Waiting for a Liver Transplant: My MELD Score is Low-Now What? 06/14/2012
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- Nonalcoholic Fatty Liver Disease: What You Need to Know? Dr. Rashid Khan Explains 09/08/2015
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