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Yearly Archives: 2017

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With nine returning starters Kingsmen have eyes set on postseason play

Kings Park goalie Nick VanDuesen sends the ball into play during practice. Photo by Bill Landon

By Bill Landon

Kings Park’s Matt Anderer heads the ball during practice. Photo by Bill Landon

Last year Kings Park needed to win the final game of the regular season to make the postseason, but after two overtime periods that left the game resulting in a tie against Hauppauge,  the Kingsmen were held back from making that playoff appearance — by a single point.

But that was then, and the Kings Park boys soccer team has shaken off the stalemate and is looking to make strides toward a better start to the season and not leave a postseason hope hanging in the balance. With nine returning starters, the chance of achieving that goal increases this season.

“We lost seven seniors to graduation, but what’s great is that we have those returning starters, which is tremendous,” Kings Park head coach Bill Hender said. “They all had big minutes last year, and our bench guys are also tremendous and I think they’re much stronger than they were last year, so we have a lot more depth.”

Because of reduced enrollment, Kings Park moved down to League V as a Class A team this season but won’t escape its nemesis because Hauppauge also dropped down in the division standings.

“We’re considered a Class A school now, which is good,” the head coach said. “When we go into the playoffs we won’t go against the Brentwoods, which have four times as many kids as we do, so it’ll be a little bit more fair for us.”

Kings Park’s Eoghan McGovern and James Sicardi fight for possesion during practice. Photo by Bill Landon

He said he’ll be leaning on Eoghan McGovern, Liam Thompson and Matt Anderer to steer the ship, but said he’s hoping junior Connor Brady can contribute some guidance.

“He really turned it on in the second half of last season,” Hender said. “In a game against Eastport-South Manor he scored two goals in a span of about 48 seconds — they were both beautiful shots.”

Thompson, a two-year varsity center back, said he thinks his team has its best chance to pick off Hauppauge this year.

“We’ve always been close with Hauppauge — we’ve always been right there but never actually made it over the hump — we’ve always wanted to beat them,” he said. “I think we have it this year with this team — we have returning guys and we’ve all been best friends forever, so we’re excited.”

Senior center midfielder Robbie Catoir agreed with Thompson in that the Kingsmen’s pros this season could help them get the better of the team who ended their last season early.

“It makes us hungrier,” Catoir said. “We’ll have to work on our communication to start, but Hauppauge is still the team to beat.”

Kings Park’s Eric Escobar catches a pass during practice. Photo by Bill Landon

Defensively, the team returns three out of the four core from the back line.

Guarding the net will be starting goalie Nicolas VanDuesen, who didn’t see action last year due to an injury, but is now at full strength.

“I’m most pleased with our defense,” McGovern said. “I think we have to focus on just scoring goals. We’ll see once the games start up if we can finish.”

Hender agreed his team’s defense is a force to be reckoned with, pointing to McGovern as the biggest driving force to back up his claim.

“We have a three-year All-Conference player in Eoghan McGovern, and I think he’s the best center back in the county — he’s that good,” the head coach said. “Other coaches have made comments about how good he is. And Alex Graci is a junior who came in and gave us a lot of minutes in a lot of different positions last year, so he’s looked great throughout training camp this year. He’s really come into his own.”

Kings Park will play a pair of nonleague games, against Wyandanch and Shoreham-Wading River, before its season opener at home against Rocky Point Sept. 6 at 6:30 p.m.

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Above, members of the Northport Historical Society and the Gardiner Foundation. Photo from Northport Historical Society

Northport Historical Society recently announced that the Robert David Lion Gardiner Foundation has awarded the Society a capacity building grant in the amount of $37,271. The funding will be used to strengthen and enhance the stewardship of the Society’s historic collection and resources and provide for greater outreach to the communities it serves, namely Northport, East Northport, Asharoken, Eaton’s Neck, Crab Meadow, and Fort Salonga.

Funds earmarked for the Gardiner capacity building grant center around the development of a comprehensive business plan designed to expand awareness about the Society’s projects, services, and events; determine methods to catalogue and share its Collection; and develop exciting ways to incorporate technology into its exhibits.

“We’re elated that the Gardiner Foundation awarded the NHS this substantial grant and in doing so, validates the Board’s belief that it is imperative for the Society to develop a long range business strategy at this moment in time,” said NHS President, Ted Kaplan. “We’re intent on growing the NHS’s audience and engaging the communities we serve to the best of our ability — and this grant lays the foundation for doing just that,” he added.

“The Robert David Lion Gardiner Foundation views the Northport Historical Society’s location, collections and programming as a vital part of its community and a key to the economic growth of downtown Northport. This grant will prepare them to move forward to a new era of outreach and engagement,” said Kathryn M. Curran, Executive Director of the Robert David Lion Gardiner Foundation.

In order to meet the needs of its community and better prepare for future audiences, The Society’s Board of Directors has determined that its single most important capacity building requirement is to make the 100-year old Museum building ADA accessible. By instituting the methods and goals outlined in the Gardiner grant, the NHS is confident that the development of a multi-tiered business plan will increase community involvement in the project and provide the framework to make that goal a reality.

Located in the historic 1914 Carnegie Library building on Northport Village’s Main Street, the NHS is the only local organization dedicated to preserving and promoting the history of the communities comprising the Northport-East Northport School District.

Open six days a week, year-round, and operating with a part-time staff and numerous volunteers, the Society provides educational programs for both children and adults, and its Museum building serves as a central repository for the historic objects, photos and papers which encompass the heritage of the area. NHS exhibits and programs like their “Sunday at the Society” lecture series, historic walking tours, and quarterly Book Club meetings, encourage interest and appreciation for all things historical in the Northport area and make the Northport Historical Society one of the most active organizations in the area.

For more information, call 631-757-9859 or visit www.northporthistorical.org.

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Stock photo

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

By mid-August most of our college-age students are winding down summer jobs and getting ready for the new semester. We have local college students studying at some of the finest colleges and universities in the country and around the world.

There is another group of college students getting ready for the new semester. They are the freshman class of 2017. A large group of college freshmen will commute to Stony Brook University and the other four- year schools here on Long Island.

A growing number of college students will attend the best-kept secret in higher education — Suffolk County Community College. I have had the privilege of teaching at SCCC for more than 30 years in the social science department as a professor of sociology.

I have met some of the finest college educators in the country there. I’ve also been privileged to work with some of the finest students in higher education. So many of them while at Suffolk lay the foundation for an extraordinary future. They are our future civic leaders, our doctors, our nurses, our business leaders, our lawyers, our scientists, our teachers and our social workers to name a few professions.

Many of our Suffolk graduates go on to some of the finest colleges and universities in the country and around the world and make profound contributions to science, technology and research.

As we are being challenged to reorder our priorities, education must remain at the top of that list, and SCCC needs to be supported as one of the greatest educational treasures in our community.

With every new freshman class, parents struggle with anxiety and intensified worry about their children; they are reluctant to cut the umbilical cord. The landscape for college freshmen is much more complicated and challenging than ever before. Whether you go away or stay home, college is not high school. Responsibility and accountability are critical for success!

Your professors will assist you academically and personally, if you are committed to the learning experience. They will not coddle you or tolerate reckless irresponsibility. Many professors will have an attendance policy and only if you are in a coma, will you be excused for missing class. Cutting usually impacts your final grade.

Choice is another challenge. You choose to go to class or to skip. Every class you cut roughly costs you a little more than $100 from your tuition. It’s a choice to stay out all night if you’re away at school and not get up and get to class on time.

Drugs and alcohol are present on every college campus, no matter what the school’s public relations department says. It’s a choice to overindulge and to act recklessly.

Most colleges and universities have wellness centers that provide a wide range of confidential mental health services for students. They have trained professionals that work with students to develop the appropriate skills to navigate the stresses of college life and when necessary make appropriate referrals for additional care and support.

Many public and private colleges across the country have campus ministry offices that provide a wide range of spiritual support services for students of every religious tradition and usually a wide range of community service opportunities.

Parents, when you have your pep talk with your college freshmen, encourage them to use all the support resources available when they are attending school. Dispel the stigma from reaching out for support when they might feel overwhelmed or even frightened. It’s natural and normal. It’s how they embrace their feelings that will make all the difference.

The college experience is an exciting adventure that encourages all students to open their minds — become critical thinkers and to move beyond the limits of their comfort zone. College can and should be a transformative and life-changing adventure.

Fr. Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.

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Portrait of Elderly man lost in thought

By Nancy Burner, ESQ.

Nancy Burner, Esq.

Much of the estate planning discourse revolves around planning techniques for the married couple, whether it be for tax planning or asset protection planning. However, for seniors who have never married or for those whose spouse is deceased, what, if any, special considerations need to be made? This article will focus on some of the unique challenges that the unmarried senior may face.

For the single individual who is living with another person but is unmarried, planning should be done to specifically provide for that partner, if so desired. It is important to recognize that partners are not given rights to property the way spouses are. Even if a person has resided with another for decades, without proper estate planning, that partner will not be entitled to assets of the decedent. If the plan is to give property to a partner after death, one should make sure that they designate that partner as a joint owner or as a beneficiary.

Having a will that designates a partner as the beneficiary of the estate can also ensure that property passes to the partner. However, in order for the will to be carried out, it must go through probate.

In New York, the probate process includes notifying and obtaining the consent of the decedent’s heirs. For instance, if a single individual with no children dies, but the parents or siblings of that individual survive, consent must be obtained from those parents, or if deceased, the siblings.

If the family members do not consent, they have the opportunity to present objections to the will that leaves assets to the partner. If their objections are successful, the will is invalidated and the law of intestacy prevails, which assumes the deceased person would have wanted their estate to be distributed to their family members, and not their partner. If a potential conflict may arise between a partner and family members, planning to avoid probate should be a primary goal of the estate plan.

For the unmarried person who is “unattached” and does not have a close relationship with any relatives, avoidance of probate is likely also an important goal particularly if they are charitably inclined since consent of family members is still required even when the beneficiary of a will is a charity. In addition, singles who are living alone should consider planning techniques that will allow them to maximize their assets so that they can get long-term care.

Being cared for in old age is difficult enough when you have a spouse or partner to help you, but if you live alone, you’ll want to preserve assets and income to the fullest extent so that you can get the care you need. This may include looking into long-term care insurance or doing asset protection planning, or both!

What if a single person is living with a partner and is desirous of providing for that partner, but wishes for their estate to ultimately be distributed to other family members? It is very common that a widow or widower has a relationship with someone for whom they wish to provide but wants to ensure that their assets go to their children after both partners are deceased.

The best technique for implementing this kind of plan is to use a trust. Trusts can hold assets for the lifetime of the partner but distribute the assets to other family members after the partner’s death. Trusts also avoid probate so that potential contests are avoided. Depending on the type of trust utilized, trusts can also protect assets in case either partner needs Medicaid to pay for long-term care.

In addition to the foregoing considerations regarding leaving assets at death, it is equally important to remember that partners, friends or indeed family members do not have rights to make decisions without proper planning. An estate plan is not complete without comprehensive advance directives that allow loved ones to make health care and financial decisions for you if you are incapacitated.

Nancy Burner, Esq. practices elder law and estate planning from her East Setauket office.

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St. Paul’s Church in Port Jefferson Station

By Jill Webb

St. Paul’s Evangelical Lutheran Church’s first meeting was held on Dec. 13, 1917, marking its 100th anniversary this upcoming December. During the church’s first meeting, as the then-called The English Lutheran church of Port Jefferson Station, the Rev. Pallmeyer and his associates decided that services would be held at the Grange Hall on Route 112 and Union Street. Back then, the hall’s rent was only $10 per month.

The church has faced hardships over the past century. During the Depression, the church found difficulty in acquiring a full-time pastor along with acquiring guest pastors. This forced the church to close its doors for a year before reopening as the renamed St. Paul’s Evangelical Lutheran Church, now at 309 Patchogue Road (Route 112), Port Jefferson Station.

Currently the church has approximately 150 members. “We are small but mighty,” said the president of the church council, Betsy Prosser. John Reiersen, the chairman of the 100th anniversary committee, emphasizes the welcoming atmosphere at the church over the 45 years he’s been a member. “We’re known as the friendly church on top of the hill,” he said.

Pastor Paul Downing, who has been with the church for four years, said the church has lasted so long due to the commitment of the members. “They’re committed not only to coming together to have a worship home, but also to serve the community,” Downing said.

One of the ways St. Paul’s serves the community is through feeding the hungry. The church does a soup kitchen twice a week on Sundays and Wednesdays, feeding around 40 to 60 people each time. They do these soup kitchens through the Welcome Friends organization, which is an interfaith not-for-profit corporation serving the Port Jefferson area. Through Welcome Friends, each day of the week a different place of worship hosts the soup kitchen. “People have a place to go each and everyday to get a good meal,” Downing said. Their devotion to the community can be attributed to their motto “God’s work, our hands,” Prosser said, adding, “and sometimes our feet.”

In an obvious contrast to the busy road it resides on today, the area around St. Paul’s used to be very rural, causing the church to stand out. According to John Sehlmeyer, the vice president of the council, the church became a hub to the area’s residents. “Everything that happened here — whether somebody had a baby, somebody got married or somebody visited from out of town — it made the newspapers,” Sehlmeyer said. “All of the community always came and attended these events.”

A struggle St. Paul’s has been trying to overcome is the decline in millennial church attendance. They are constantly putting forth initiatives, including an outreach to Stony Brook University to promote how close the church is to the railroad station. “We’re hoping to see some kind of a rebirth where people start valuing attendance,” Reiersen said. He sees a potential rise in attendance with Generation Z.

Downing sees raising the attendance as more of a challenge than a struggle. “It’s just like when the church started, when you have this curiosity and this message of hope that Christ brings to the world that we are part of,” Downing said. “That’s exciting to be able to share that.”

Noting the division in politics, Downing strives to bridge the gap of differences with his faith. While he realizes that ethnically the Port Jefferson area has little diversity, he has noticed there are clear divisions in points of view, talents and gifts. Growing up in a congregation in Queens, “diversity was obvious and plentiful,” Downing said. “This congregation has taught me that diversity takes a lot of forms.”

As their 100th anniversary nears, the congregation has a lot planned for the celebration. “We got a theme during the year for the 100th year anniversary: ‘Let’s not look 100 years old,’” Sehlmeyer said. “We’ve done an awful lot in terms of upgrading the church to make it’s appearance nice.”

Downing is also incorporating what he calls “flashback services” into Sunday Worship. Working their way back to 1917, each Sunday the service will be based on what is was like 10 years prior. “We just did 1967 so we used the hymnal liturgy from that time with all the ‘thees’ and ‘thous’ and the older version of the scripture,” Downing said. Going along with the decade theme, there have been film screenings every few weeks in which a popular film is screened from that decade at the church. In August, they will end with a screening of “WALL-E.”

In September, they have a weekend planned to celebrate the past 100 years, in which all current and past members are invited. It will start with a wine and cheese reception on Friday, Sept. 22. On the Saturday, they will attend a dinner dance at the Polish Hall in Port Jefferson Station and will finish up the festivities with a special 100th anniversary worship service on the Sunday, with Bishop Robert Rimbo officiating. Rimbo is the bishop of the Metropolitan New York Synod of the Evangelical Lutheran Church in America. “It’s a pretty action-packed weekend,” Reiersen said.

The longevity of the church can be accredited to the member’s dedication to it’s mission: Bringing the word of God to both the churched and the un-churched. “The thing you got to avoid is controversy, because in any organization there are troublemakers. You just kind of have to have a leadership that can recognize that, and remember what the mission is,” Reiersen said. “It’s a rule for any organization: Don’t sweat the small stuff and stick to going after the mission.”

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Alex Orlov on the campus of the University of Cambridge. Photo by Nathan Pitt, University of Cambridge

By Daniel Dunaief

The Ukranian-born Alex Orlov, who is an associate professor of materials science and chemical engineering at Stony Brook University, helps officials in a delicate balancing act.

Orlov, who is a member of the US-EU working group on Risk Assessment of Nanomaterials, helps measure, monitor and understand the hazards associated with nanoparticles, which regulatory bodies then compare to the benefit these particles have in consumer products.

“My research, which is highlighted by the European Union Commission, demonstrated that under certain conditions, [specific] nanoparticles might not be safe,” Orlov said via Skype from Cambridge, England, where he has been a visiting professor for the past four summers. For carbon nanotubes, which are used in products ranging from sports equipment to vehicles and batteries, those conditions include exposure to humidity and sunlight.

“Instead of banning and restricting their production” they can be reformulated to make them safer, he said.

Orlov described how chemical companies are conducting research to enhance the safety of their products. Globally, nanotechnology has become a growing industry, as electronics and drug companies search for ways to benefit from different physical properties that exist on a small scale. Long Island has become a focal point for research in this arena, particularly at the Center for Functional Nanomaterials and the National Synchrotron Light Source II at Brookhaven National Laboratory.

Alex Orlov on the campus of the University of Cambridge. Photo by Nathan Pitt, University of Cambridge

Indeed, Orlov is working at the University of Cambridge to facilitate partnerships between researchers in the chemistry departments of the two universities, while benefiting from the facilities at BNL. “We exchange some new materials between Cambridge and Stony Brook,” he said. “We use BNL to test those materials.”

BNL is an “essential facility,” Orlov said, and is where the postdoctoral student in his lab and the five graduate students spend 30 to 60 percent of their time. The data he and his team collect can help reduce risks related to the release of nanomaterials and create safer products, he suggested.

“Most hazardous materials on Earth can be handled in a safe way,” Orlov said. “Most scientific progress and environmental protection can be merged together. Understanding the environmental impact of new technologies and reducing their risks to the environment should be at the core of scientific and technological progress.”

According to Orlov, the European Union spends more money on technological safety than the United States. European regulations, however, affect American companies, especially those that export products to companies in the European Union.

Orlov has studied how quickly toxic materials might be released in the environment under different conditions.

“What we do in our lab is put numbers” on the amount of a substance released, he said, which informs a more quantitative understanding of the risks posed by a product. Regulators seek a balance between scientific progress and industrial development in the face of uncertainty related to new technologies.

As policy makers consider the economics of regulations, they weigh the estimated cost against that value. For example, if the cost of implementing a water treatment measure is $3 million and the cost of a human life is $7 million, it’s more economical to create a water treatment plan.

Orlov teaches a course in environmental engineering. “These are the types of things I discuss with students,” he said. “For them, it’s eye opening. They are engineers. They don’t deal with economics.”

In his own research, Orlov recently published an article in which he analyzed the potential use of concrete to remove pollutants like sulfur dioxide from the air. While concrete is the biggest material people produce by weight and volume, most of it is wasted when a building gets demolished. “What we discovered,” said Orlov, who published his work in the Journal of Chemical Engineering, “is that if you take this concrete and expose new surfaces, it takes in pollutants again.”

Fotis Sotiropoulos, the dean of the College of Engineering and Applied Sciences at SBU, said Orlov has added to the understanding of the potential benefits of using concrete to remove pollutants.

Other researchers have worked only with carbon dioxide, and there is “incomplete and/or even nonexistent data for other pollutants,” Sotiropoulos explained in an email. Orlov’s research could be helpful for city planners especially for end-of-life building demolition, Sotiropoulous continued. Manufacturers could take concrete from an old, crushed building and pass waste through this concrete in smokestacks.

To be sure, the production of concrete itself is energy intensive and generates pollutants like carbon dioxide and nitrogen dioxide. “It’s not the case that concrete would take as much [pollutants] out of the air as was emitted during production,” Orlov said. On balance, however, recycled concrete could prove useful not only in reducing waste but also in removing pollutants from the air.

Orlov urged an increase in the recycling of concrete, which varies in the amount that’s recycled. He has collaborated on other projects, such as using small amounts of gold to separate water, producing hydrogen that could be used in fuel cells.

“The research showed a promising way to produce clean hydrogen from water,” Sotiropoulos said.

As for his work at Cambridge, Orlov appreciates the value the scientists in the United Kingdom place on their collaboration with their Long Island partners.

“Cambridge faculty from disciplines ranging from archeology to chemistry are aware of the SBU/BNL faculty members and their research,” Orlov said. A resident of Smithtown, Orlov has been on Long Island for eight years. In his spare time, he enjoys hiking and exploring new areas. As for his work, Orlov hopes his work helps regulators make informed decisions that protect consumers while making scientific and technological advances possible.

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Sauteed Zucchini Parmesan

By Barbara Beltrami

Zucchini. They come in all sizes from Neanderthal club to tiny thumb size and everything in between. There’s not much you can do with the former except peel it, scoop out the seeds, cut it into chunks and make a soup or stew. But any small or medium zucchini are excellent stuffed and baked, in a ratatouille, in muffins or tea breads, or just sautéed, all excellent disguises for veggie-phobic eaters.

And then there are zucchini flowers, also delicious stuffed with ricotta or batter fried. If the blossom grows on a regular stem, pick it. If it has a little squash starting on its other end, don’t pick it — it’s going to grow up to be a zucchino. Frankly, I don’t think they have much flavor and are cumbersome to cook, but if you want to go to the trouble, they do look pretty when you serve them. Here are three recipes that use the zucchini bounty of the season in a bread, sautéed and in soup.

Sauteed Zucchini Parmesan

Sauteed Zucchini Parmesan

YIELD: Makes four servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

Four 8-ounce zucchini, julienned

Coarse salt and pepper, to taste

1 tablespoon chopped fresh dill, thyme or oregano

4 ounces grated Parmesan cheese

DIRECTIONS: In a large skillet over low heat, heat butter and oil. Add shallots and sauté until opaque and soft, 5 to 10 minutes. Raise heat to medium, add zucchini and cook, tossing frequently, until just soft and starting to turn brown. Add salt, pepper and herbs. While zucchini is still hot, sprinkle grated cheese over it. Serve immediately with meat, poultry, fish or eggs.

Zucchini-Carrot Bread

Zucchini-Carrot Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

¼ cup white granulated sugar

¼ cup firmly packed brown sugar

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

1 cup grated zucchini

1 cup grated carrot

¾ cup finely chopped walnuts

1 egg, well beaten

Scant ¹/3 cup oil

½ cup milk

DIRECTIONS: Preheat oven to 350 F. Grease and flour a 9- by 5- by 3-inch loaf pan. Stir together flour, sugars, baking powder, salt, cinnamon, zucchini, carrots and nuts. Mix egg, oil and milk together, then combine with dry mixture. Do not overmix. Pour into prepared loaf pan; bake for one hour or more, until a knife inserted in center comes out clean. Cool in pan for five minutes, then invert onto a wire rack. Serve warm or at room temperature with cream cheese, butter, jam or honey.

Zucchini-Arugula Soup

Zucchini-Arugula Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 cups minced onion

3 cups chicken or vegetable broth

2 pounds zucchini

1 bunch arugula (4 to 5 loosely packed cups)

Salt, freshly ground pepper and fresh lemon juice, to taste

½ cup cream

DIRECTIONS: In a medium-large pot, melt butter; add oil and onions, cover and cook over low heat, stirring occasionally until onions are slightly browned and soft, 20 to 30 minutes. Add broth and bring to a boil. Meanwhile, wash and scrub zucchini, trim and coarsely chop. (If the zucchini are very large, it’s best to remove the seeds too.) Add zucchini to broth, reduce heat, cover and simmer until zucchini are mushy. Wash arugula and trim stems.

Remove pot from heat and add arugula: cover and let sit until slightly cooled. Pour soup through a strainer; reserve liquid. In an electric processor puree the solids and one cup of the liquid until smooth. Return pureed mixture to pot. Gradually add 2 to 3 more cups reserved liquid until soup reaches desired consistency. Add salt, pepper and lemon juice.

Ladle into soup dishes and just before serving swirl a tablespoon or so of cream in each one. Serve hot, warm, at room temperature or cold with crusty bread, sliced tomatoes and corn or as a first course.

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BEACH FUN Jay Gao captured this gorgeous image on July 29 at West Meadow Beach in his hometown of Stony Brook using a Nikon D750 camera. He writes, ‘It had been cloudy all day long. After dinner, I heard from the TV that the sun would be out and sunset would be beautiful. At once, I grabbed my camera and headed to the beach.’

Send your Photo of the Week to [email protected].

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Studies have shown that eating grapefruit reduces your risk of developing diabetes.
Be wary of ‘no sugar added’ labels

By David Dunaief, M.D.

Dr. David Dunaif

We should all reduce the amount of added sugar we consume because of its negative effects on our health. It is recommended that we get no more than 10 percent of our diet from added sugars (1). However, we are consuming at least 30 percent more added sugar than is recommended (2).

Is all sugar bad for us? The answer is not straightforward. It really depends on the source, and when I mention “source,” my meaning may surprise you.

We know that white, processed sugar is bad. But, I am constantly asked which sugar source is better: honey, agave, raw sugar, brown sugar or maple syrup. None are really good for us; they all raise the level of glucose (a type of sugar) in our blood.

Two-thirds of our sugar intake comes from processed food, while one-third comes from sweetened beverages, according to the most recent report from the Centers for Disease Control and Prevention. (2) Sweetened beverages are defined as sodas, sports drinks, energy drinks and fruit juices. That’s right: Even 100 percent fruit juice can raise glucose levels. Don’t be deceived by “no added sugar” labels.

These sugars increase the risk of, and may exacerbate, chronic diseases, such as diabetes, heart disease, high blood pressure, cancer and obesity. This is such a significant problem that several legislative initiatives have been introduced that would require a warning label on sweetened drinks (3).

However, I did say that sugar’s source impacts its effect. Most fruits have beneficial effects in preventing disease, including diabetes, and do not raise sugar levels, even in patients with diabetes. It is a myth that whole fruit raises your sugar levels. However, dried fruits, fruit juice and fruit juice concentrate do raise your sugar levels. Note that sugar extracted from fruit has an effect similar to that of sugar added to foods and sweetened beverages. Let’s look at the evidence.

Heart disease

When we think of sugar’s effects, heart disease is not usually the first disease that comes to mind. However, results from a 20-year study of 31,000 U.S. adults showed that, when comparing those who consumed the least amount of added sugar (less than 10 percent of calories daily) with those who consumed 10 to 25 percent and those who consumed more than 25 percent of daily calories from sugar, there were significant increases in risk of death from heart disease (4). The added sugar was from foods and sweetened beverages, not from fruit and fruit juices. This was not just an increased risk of heart disease, but an increased risk of cardiovascular death. This is a wake-up call to rein in our sugar consumption.

Obesity and weight gain

Does soda increase obesity risk? An assessment published in PLoS One, a highly respected, peer-reviewed journal, showed that it depends on whether studies were funded by the beverage industry or had no ties to any lobbying groups (5). Study results were mirror images of each other: Studies not affiliated with the industry show that soda may increase obesity risk, while studies funded by the beverage industry show there may not be any association.

In studies without beverage industry funding, greater than 80 percent (10 of 12) showed associations between sugary drinks and increased weight or obesity, whereas with the beverage industry-funded studies, greater than 80 percent of them did not show this result (5 of 6). The moral of the story is that patients must be diligent in understanding how studies are funded; and if the results sound odd, they probably are. If this is the case, make sure to ask your doctor about the studies’ findings. Not all studies are equally well designed.

Diabetes and the benefits of fruit

Diabetes requires the patient to limit or avoid fruit altogether. Correct? This may not be true. Several studies may help change the long-standing, commonly held paradigm that fruit should be restricted in patients with diabetes and to prevent development of diabetes.

One study found that whole fruit may reduce the risk of diabetes by reducing inflammation and reducing insulin resistance (6). Specifically, results demonstrated a reduction in the inflammatory biomarker hsCRP. Ultimately, this may result in better glucose control. A potential reason for these impressive results may be the high levels of flavonoids, specifically anthocyanins and flavones.

Flavonoids, as a class, are phytochemicals (plant nutrients) that provide pigment to fruits and vegetables and may have substantial antioxidant activities. Substances that are high in these two flavonoids include red grapes, berries, tea and wine.

Another study, a meta-analysis that looked at three large studies, including the Nurses’ Health Study, NHS II, and the Health Professionals Follow-up Study, showed that those who consumed the highest amount of anthocyanins were likely to experience a 15 percent reduction in the development of type 2 diabetes (7). Researchers compared those in the highest quintile of anthocyanin consumption with those in the lowest quintile.

Specifically, at least two servings of blueberries per week were shown to reduce the risk of diabetes by 23 percent, and at least five servings of apples and pears per week were also shown to reduce the risk by 23 percent. These were compared to those who consumed less than one serving per month. This is a small amount of fruit for a significant reduction.

From the same three studies, it was also shown that grapes, bananas and grapefruit reduce the risk of diabetes, while fruit juice and cantaloupe may increase risk (8).

In still another diabetes study, involving those who were newly diagnosed with type 2 diabetes, the risk of increasing glucose levels was no greater in those who consumed more than two servings of fruit per day, when compared to those who consumed fewer than two servings per day (9).

The properties of flavonoids, which are found in whole fruit, may also result in anticancer and anticardiovascular disease properties, the opposite effect of added sugars (10).

Chronic disease incidence and complications from these diseases have skyrocketed in the last several decades. Therefore, any modifiable risk factor should be utilized to decrease our risk. By keeping added sugar to a minimum in our diets, we could make great strides in the fight to maintain our quality of life as we age.

We don’t have to avoid sugar completely; we still can satiate a sweet tooth by eating ripe fruits. Our access to fruit, even off-season, has expanded considerably. The most amazing thing is that fruit may actually reduce the risk of diabetes, something we thought for years might exacerbate it.

References: (1) health.gov: Dietary Guidelines for Americans 2015-2020, eighth edition. (2) cdc.gov. (3) reuters.com. (4) JAMA Intern Med. online Feb 3, 2014. (5) PLoS Med. 2013 Dec;10(12):e1001578. (6) J Nutr. 2014 Feb;144(2):202-208. (7) Am J Clin Nutr. 2012 Apr;95(4):925-933. (8) BMJ. online Aug 29, 2013. (9) Nutr J. published online March 5, 2013. (10) Plant Foods Hum Nutr. 2004 Summer;59(3):113-122.

Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

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Raising the new Stony Brook Southampton Hospital flag at the celebration to introduce Stony Brook Southampton Hospital, from left, Cary F. Staller, Esq., SUNY Board of Trustees and Stony Brook Foundation Board of Trustees; Ambassador Carl Spielvogel, SUNY Board of Trustees; L. Reuven Pasternak, MD, Chief Executive Officer, Stony Brook University Hospital, and Vice President for Health Systems, Stony Brook Medicine; Kenneth Kaushansky, MD, Senior Vice President, Health Sciences, and Dean, Stony Brook University School of Medicine; Robert S. Chaloner, Chief Administrative Officer, Stony Brook Southampton Hospital; Samuel L. Stanley Jr., MD, President, Stony Brook University; Kenneth P. LaValle (R-Port Jefferson), New York State Senator; Kenneth B. Wright, Chair, Southampton Hospital Association Board; Kathy Hochul, New York State Lieutenant Governor; Fred W. Thiele Jr. (I-Southampton), New York State Assemblyman; Fred Weinbaum, MD, Chief Medical Officer and Chief Operating Officer, Stony Brook Southampton Hospital; and Marc Cohen, SUNY Board of Trustees. Photo from SBU

By L. Reuven Pasternak, M.D.

When hospitals in the same region are able to work together, they can deliver health care to residents in ways that are complementary, efficient and effective.

Dr. L. Reuven Pasternak

We are celebrating a major milestone in the development of the Stony Brook Medicine health system to transform health care on the East End of Long Island. On Aug. 1, Stony Brook finalized an agreement with the 125-bed Southampton Hospital — now called Stony Brook Southampton Hospital — to join as a member of Stony Brook Medicine.

Although Stony Brook and Southampton have been providing health care services to the East End for nearly 10 years, this formal agreement will enable us to improve health care quality and access, coordinate care and improve efficiency for patients through shared resources and managing the flow of patients between the two facilities.

Patients will benefit from this relationship because it helps our hospitals match the level of care provided to the level of care needed in the facility ideally suited to a patient’s needs. It provides patients from eastern Long Island with greater access to Stony Brook Medicine’s specialists, clinical trials and advanced technology, combined with the convenience and personalized care of a community-based hospital.

In the time that it has taken to finalize our agreement, we have successfully collaborated on bringing new services to the East End, the most critical of which is the new cardiac catheterization laboratory, part of the Audrey and Martin Gruss Heart & Stroke Center, which will be the first on Long Island to open east of Route 112, and where clinical operations are scheduled to begin on Sept. 5.

An aerial view of Stony Brook Southhampton Hospital. Photo from SBU

And coming in late 2018 is the new Phillips Family Cancer Center, a facility that will be staffed by both Stony Brook-based physicians and physicians from Southampton and promises to make top-level cancer care more easily accessible to East End residents.

Stony Brook and Southampton have been working collaboratively in our hybrid operating room, which is also part of the Audrey and Martin Gruss Heart & Stroke Center. This specialty operating room, equipped with sophisticated imaging, enables Stony Brook board-certified vascular surgeons to perform minimally invasive interventions to treat abdominal aortic aneurysms, complex peripheral arterial disease, carotid disease and the entire spectrum of vascular conditions.

Additional cardiology services have been established in the East End area. Stony Brook cardiologists Travis Bench, M.D., and Dhaval Patel, M.D., have opened practices at 676 County Road 39A, Southampton, and 600 Main Street, Center Moriches, so that patients with specific types of focused cardiac issues can get care closer to home.

Another important benefit of our agreement is that we now have additional clinical training sites to support the growing class sizes of Stony Brook’s undergraduate and graduate medicine training programs, as well as health technology programs. Graduate medical education programs, including internal medicine, family medicine internship and residency programs, plus osteopathic medicine programs in surgery and transitional year resident programs are currently being offered at Stony Brook Southampton Hospital with additional rotations planned for emergency medicine medical students and residents.

Together we are taking a bold step forward for the advancement of health care as we build on our successful collaborations to better serve the needs of Long Islanders.

Dr. L. Reuven Pasternak is the CEO, Stony Brook University Hospital and vice president for health systems, Stony Brook Medicine.

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