Arts & Entertainment

Stock photo
Fiber has very powerful effects on our overall health

By David Dunaief

Dr. David Dunaief

Americans are woefully deficient in fiber, getting between eight and 15 grams per day, when they should be ingesting more than 40 grams daily.

Still, many people worry about getting enough protein, when they really should be concerned about getting enough fiber. Most of us — except perhaps professional athletes or long-distance runners — get enough protein in our diets. Protein has not prevented or helped treat diseases to the degree that studies illustrate with fiber. 

In order to increase our daily intake, several myths need to be dispelled. First, fiber does more than improve bowel movements. Also, fiber doesn’t have to be unpleasant. 

The attitude has long been that to get enough fiber, one needs to eat a cardboard box. With certain sugary cereals, you may be better off eating the box, but on the whole, this is not true. Though fiber comes in supplement form, most of your daily intake should be from diet. It is actually relatively painless to get enough fiber; you just have to become aware of which foods are fiber-rich.

All fiber is not equal

Does the type of fiber make a difference? One of the complexities is that there are a number of different classifications of fiber, from soluble to viscous to fermentable. Within each of the types, there are subtypes of fiber. Not all fiber sources are equal. Some are more effective in preventing or treating certain diseases. Take, for instance, a 2004 irritable bowel syndrome (IBS) study (1). 

It was a meta-analysis (a review of multiple studies) study using 17 randomized controlled trials with results showing that soluble psyllium improved symptoms in patients significantly more than insoluble bran.

Reducing disease risk and mortality

Fiber has very powerful effects on our overall health. A very large prospective cohort study showed that fiber may increase longevity by decreasing mortality from cardiovascular disease, respiratory diseases and other infectious diseases (2). Over a nine-year period, those who ate the most fiber, in the highest quintile group, were 22 percent less likely to die than those in lowest group. Patients who consumed the most fiber also saw a significant decrease in mortality from cardiovascular disease, respiratory diseases and infectious diseases. The authors of the study believe that it may be the anti-inflammatory and antioxidant effects of whole grains that are responsible for the positive results. 

Along the same lines of the respiratory findings, we see benefit with prevention of chronic obstructive pulmonary disease (COPD) with fiber in a relatively large epidemiologic analysis of the Atherosclerosis Risk in Communities study (3). The specific source of fiber was important. Fruit had the most significant effect on preventing COPD, with a 28 percent reduction in risk. Cereal fiber also had a substantial effect but not as great.

Fiber also has powerful effects on breast cancer treatment. In a study published in the American Journal of Clinical Nutrition, soluble fiber had a significant impact on breast cancer risk reduction in estrogen negative women (4). Most beneficial studies for breast cancer have shown results in estrogen receptor positive women. This is one of the few studies that has illustrated significant results in estrogen receptor negative women. 

The list of chronic diseases and disorders that fiber prevents and/or treats also includes cardiovascular disease, Type 2 diabetes, colorectal cancer, diverticulosis and weight gain. This is hardly an exhaustive list. I am trying to impress upon you the importance of increasing fiber in your diet.

Where do we find fiber?

Foods that are high in fiber are part of a plant-rich diet. They are whole grains, fruits, vegetables, beans, legumes, nuts and seeds. Overall, beans, as a group, have the highest amount of fiber. Animal products don’t have fiber. Even more interesting is that fiber is one of the only foods that has no calories, yet helps you feel full. These days, it’s easy to increase your fiber by choosing bean-based pastas. Personally, I prefer those based on lentils. Read the labels, though; you want those that are solely made from lentils without rice added.

If you have a chronic disease, the best fiber sources are most likely disease-dependent. However, if you are trying to prevent chronic diseases in general, I would recommend getting fiber from a wide array of sources. Make sure to eat meals that contain substantial amounts of fiber, which has several advantages, such as avoiding processed foods, reducing the risk of chronic disease, satiety and increased energy levels. Certainly, while protein is important, each time you sit down at a meal, rather than asking how much protein is in it, you now know to ask how much fiber is in it. 

References:

(1) Aliment Pharmacology and Therapeutics 2004;19(3):245-251. (2) Arch Intern Med. 2011;171(12):1061-1068. (3) Amer J Epidemiology 2008;167(5):570-578. (4) Amer J Clinical Nutrition 2009;90(3):664–671. 

Dr. David 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. 

Dr. Paolo Boffetta

By Daniel Dunaief

Dr. Paolo Boffetta, who joined Stony Brook University as Associate Director for Population Sciences in the Cancer Center in the midst of the pandemic last April, asks the kinds of questions doctors, scientists and non-scientists also raise when they look at illnesses among groups of people.

An epidemiologist who worked for 20 years at the World Health Organization and at Mt. Sinai Hospital in New York City for 10 years, Boffetta joined Stony Brook because he saw an opportunity to replicate the kind of success he and others had at Mt. Sinai, where he helped the institution earn a National Cancer Institute designation. Cancer centers can apply for NCI designation when they have a well-established portfolio of research.

Dr. Paolo Boffetta

“The idea to try to get the Cancer Center” at Stony Brook “to the NCI level was very appealing,” Boffetta said. Stony Brook was looking to build out its population sciences work.

In addition to the big picture goal of helping Cancer Center Director Yusuf Hannun and other researchers earn that designation, Boffetta has partnered with several scientists at Stony Brook and elsewhere to address questions related to various illnesses.

Boffetta has applied for $12 million in funds over six years from the National Cancer Institute for a new water project.

The research will recruit people who are over 50 years old across several towns, primarily in Suffolk County to explore the link between the potential exposure these residents had to different chemicals in drinking water and types of cancers.

“The main idea is that people may be exposed to carcinogens through drinking water according to where they have been living,” Boffetta said.

The scientists will follow these residents over time to determine the health impact of their town of residency. “If this is funded, this will be a major project that will involve many institutions,” he added.

The chemicals they will study include nitrates, chlorinated solvents, 1,4-dioxane, and perfluoroalkyl substances.

While he awaits word on potential funding for the water effort, Boffetta and others are looking at another project to explore the link between various environmental factors and bladder cancer. This is not limited to drinking water contamination. The group plans to analyze tumor samples to see whether they can detect fingerprint mutations.

World Trade Center Studies

Boffetta also plans to continue and expand on work he’s done at Mt. Sinai with responders of the World Trade Center attacks, a group that has received considerable attention from numerous scientists at Stony Brook.

He has been “doing a number of quite detailed analyses on cancer, including survival of workers and responders to developing cancer,” he said. The WTC survivors are enrolled in a medical monitoring treatment program, sponsored by the Centers for Disease Control, which means they “should be getting good cancer care.”

Boffetta has been comparing their survival to the population at large in New York, analyzing how the risk of cancer evolved over the almost 20 years since the attacks.

Boffetta has started to look at one particular new project, in which he studies the prevalence of clonal hematopoiesis of indeterminate potential (or CHIP), which is an asymptomatic condition that increases the likelihood of leukemia and cardiovascular disease. He is studying 350 healthy World Trade Center responders and a group of historical controls from the literature.

He plans to use the results of his study to develop strategies to prevent these diseases in WTC responders.

In some of his WTC studies, Boffetta is working with Ben Luft, Director of the Stony Brook WTC Wellness Program at the Renaissance School of Medicine at SBU, who has been involved in providing extensive research and clinical support for WTC responders.

Boffetta is an “internationally renowned cancer epidemiologist” who contributed his “vast experience on the impact of environmental and occupational exposures [that were] seminal in our understanding of how the disaster of 9/11 would eventually lead to increased numbers of cancer cases among responders,” Luft wrote in an email.

Boffetta’s contribution and understanding will “transcend the events of 9/11 and its impact on the responder community to a general understanding of the increased incidence of cancer on Long Island,” said Luft.

While Boffetta has several academic affiliations with institutions including Harvard University, where he teaches a class for a week each year, and Vanderbilt University, his primary focus involves the work he conducts at Stony Brook and at the University of Bologna.

Boffetta plans to keep his research team considerably smaller than the 80 to 100 people who worked with him at the World Health Organization. Indeed, he said he mainly focuses on working with collaborators. He plans to hire his first post doctoral researchers soon.

As for teaching, Boffetta has been working with the program directors of the Masters of Public Health to develop a tract in epidemiology. He plans to start teaching next year.

Boffetta, who spoke with Times Beacon Record News Media through WhatsApp from Italy, said he often works double shifts to remain in contact with his colleagues in the United States and Europe. When he’s in the United States, meetings can start at 6 in the morning to connect with his European counterparts in the middle of their day. When he’s in Italy, his last meetings sometimes end at 11 p.m. or midnight.

Boffetta, however, said he has “a normal life,” which, prior to the pandemic, included trips to the opera and museums. He also enjoys skiing and hiking.

Married to Antonella Greco, who used to teach Italian, Boffetta lives in New York City. He has three daughters, who live in Brooklyn, Italy and Uruguay. He has been vaccinated against COVID-19 and is looking forward to the opportunity to interact with his colleagues in person once restrictions caused by the pandemic ease.

Lemon Bars. Photo from Pexels

By Barbara Beltrami

With Memorial Day just around the corner, we will finally be gathering without guilt or fear with family, friends and neighbors to whoop up together at picnics, barbecues and maybe even pool parties. It will be a time to remember not just those Americans who have fallen on the battlefield but the more than 600,000 who have succumbed to the coronavirus over the past year. Like so many large get togethers, this one will probably be a cooperative effort with each guest bringing some part of the meal. If the answer you got to “What can I bring?” was “dessert,” then I suggest you think about dessert bars. Easier than cookies and good travelers, they will delight both young and old. 

Maria’s Pineapple-Coconut Bars

YIELD: Makes about two dozen bars

INGREDIENTS:

Nonstick cooking spray

2 cups flour

3/4 cup sugar

Pinch salt

2 sticks unsalted butter

12 ounces softened cream cheese

2 teaspoons vanilla

2 eggs

One 20-ounce can crushed pineapple, drained

1 1/3 cups sweetened flaked coconut

1 cup finely chopped almonds

DIRECTIONS:

Preheat oven to 350 F. Lightly grease a 13x9x2” baking dish. In a medium bowl combine flour, 1/2 cup sugar and salt. With pastry blender or fork, cut in 1 1/2 sticks of the butter until mixture resembles coarse meal. Spread over bottom of prepared pan and press into place with fingers; bake for 12 minutes. In medium bowl combine cream cheese, the remaining 1/4 cup sugar, vanilla and eggs. Spread over baked crust, then spread pineapple evenly on top.  Melt remaining 1/4 cup butter and let cool; In a separate bowl, combine coconut, melted butter and almonds; spread over pineapple — cream cheese mixture. Bake 20 to 25 minutes until coconut and almonds are nicely browned. Let cool 15 minutes, then chill until set. Cut into squares and serve with hot coffee or tea.

Mary Alice’s Golden Squares

YIELD: Makes about two dozen 2” squares

INGREDIENTS:

1/2 cup unsalted butter

1 cup sugar

2 eggs, well-beaten

1 teaspoon vanilla extract

1 1/2 cups sifted cake flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg white

1 cup firmly packed brown sugar

1/2 cup chopped nuts

DIRECTIONS:

Preheat oven to 375 F. Grease a 13x9x2”pan. With electric mixer on low speed, beat butter until fluffy; gradually add sugar while continuing to beat until mixture is light in color Add eggs and vanilla; beat to combine. Sift together flour, salt and baking powder, then thoroughly blend with wet mixture. Spread evenly in prepared pan. Beat egg white until stiff; add brown sugar and continue to beat until stiff again. Fold in nuts, then spread over batter in pan. Bake 25 minutes, remove from oven and let cool to room temperature; cut into squares and serve with iced tea, coffee, or lemonade.

Stephen’s Mother’s Lemon Bars

YIELD: Makes about 20 squares

INGREDIENTS:

Two 8-ounce sticks unsalted butter, softened

3 1/2 cups sugar

3 cups flour

Pinch coarse salt

6 extra-large eggs at room temperature

3 cups sugar

2 tablespoons finely grated lemon zest

1 cup freshly squeezed lemon juice

Confectioners’ sugar, if desired

DIRECTIONS:

Preheat oven to 350 F. In large electric mixer bowl cream the butter and 1/2 cup sugar; add two cups of the flour and the salt and mix on low speed just until combined. Turn dough onto a floured board and gather into a ball; flatten and press into a 13 x 9 x 2” baking dish; build up a two-inch edge on sides; refrigerate for 30 to 45 minutes, then bake 15 to 20 minutes until crust turns a light golden; remove, place on wire rack and let cool to room temperature. Whisk together the eggs, remaining sugar and flour, lemon zest and juice, then pour into crust; bake until set, about 30 minutes. Let cool to room temperature, then dust with confectioners’ sugar, if using, and cut into squares. Serve with raspberry sorbet.

MEET PRETZEL AND POPCORN!

Pretzel is a 10-month-old, grey/white male and Popcorn is a 10-month-old orange female. These cuties may or may not be siblings, but they are certainly friends. This dynamic duo came from a cat hoarding situation where they had very little human interaction. After a few months of care at the Smithtown Animal Shelter, they are slowly starting to come out of their shells and play. 

Popcorn is a bit more playful and outgoing, but Pretzel looks to her for guidance. Their ideal home would be quiet, adult only, dog free and humans with lots of patience and love to give. These cats are used to living with loads of other cats, so they would not mind kitty siblings.

They come spayed/neutered, microchipped and are up to date on their vaccines. 

If you are interested in meeting this duo, please call ahead to schedule an hour to properly interact with them in a domestic setting, which includes a Meet and Greet Room.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Shelter operating hours are currently Monday to Saturday from 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). 

For more information, call 631-360-7575 or visit www.smithtownanimalshelter.com.

A scene from Stony Brook University's May 19 9 a.m. graduation ceremony. Photo by Greg Catalano

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

Graduation 2021 — what a year! In the midst of this horrific pandemic, so many of you have had the courage, despite so many obstacles, to stay the course and graduate with distinction from high school, college and graduate school.

This year has been plagued by so much sickness, death, and divisiveness. Yet, so many of you have volunteered to help those in need by your commitment to community service.

Graduates, as you continue your journey, do not let the social filters of our time enable bigotry, exclusivity and social injustice. Always speak up and work for human rights; try to realize that being human and sensitive to others is more important than any successful academic record. Showing compassion and understanding rooted in justice is more significant than a science formula. These are difficult lessons to learn because they demand that you risk all that you are now for what you could become tomorrow.

Look around you! We are living in a very challenging world. A new revolution is afoot; your generation is moving away from the indifference and the complacency of yesterday and is moving toward a new idealism of freedom and responsibility. It’s happening around the world, especially in the Middle East and in Africa. It’s not happening among the political elite, but among our young, our students, your peers. It gives me hope that tomorrow will be better.

May a kind word, a reassuring touch and a warm smile be yours every day of your life. Remember the sunshine when the storm seems unending. Teach love to those who know hate and let that love embrace you as you continue in the world.

Photo by Greg Catalano

Let the teachings of those you admire become a part of you so that you may call upon them. It is the content and quality of your character that is important, not merely the actions you take. Don’t judge a book by its cover, or stop at the introduction. Read it through; seek the meaning and messages it offers for life. Everyone’s life is sacred, even those who are different from you or whom you do not like.

Don’t be blinded by those who tend to use shame, blame, guilt and religion to shackle people down and divide them; set people free with your respect and nonjudgmental way.

We live in a world that is very deceptive. Don’t let the corrupt political rhetoric of our time blind your eyes, impair your hearing or shackle your dreaming. As you graduate, the social landscape that you must navigate is treacherous; be prepared to sail stormy waters, but don’t lose heart, draw on the goodness that lives within and the goodness of others to stay the course.

May your moral compass be grounded in respect for all human beings, no matter what their color, their race, their creed or their sexual orientation. May this compass guide you on a path that is committed to working for peace and social justice. As Gandhi once said, “Be the change that you wish to see in the world.”

Congratulations graduates of 2021! Thanks for making the world a little richer, a little brighter, a little more hopeful and a better place to be! 

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

Reviewed by Jeffrey Sanzel

What happens after “The End?” After the villain is vanquished and order is restored? When the heroes go on to the rest of their lives? The gifted, prolific fantasy author Sarah Beth Durst explores this concept in her enthralling new adult novel, The Bone Maker (published by Harper Voyager).

Twenty-five years before, five extraordinary heroes saved Vos from the destructive forces of the evil Eklor, “a man who dealt death the way a card player dealt cards.” While Eklor was slain and his animated minions destroyed, one of the quintet died in battle. With this, the remaining four went their separate ways.

Author Sarah Beth Durst

The book opens a quarter of a century after the war, with a crime of body snatching. Kreya, the leader of the good forces, has been on a mission to resurrect her husband, Jentt, who was the fallen warrior. Kreya has used Eklor’s notebooks to bring him back, justifying the use of her enemy’s research. “Knowledge itself isn’t evil. It’s how you use it.”  But the decision haunts her.

In this society, the bone makers and their ilk are permitted to use animal bones for their magic. Kreya’s dilapidated tower home is populated by a host of benign creatures. But utilizing human bones is forbidden, adding to Kreya’s moral dilemma. Until now, she had been collecting bones from unlit pyres. Now, she wants to revisit the field of battle to acquire what she needs once and for all. 

All of this is part of the exceptional world-building for which Durst is known and so adept. She creates a detailed, accessible universe and accompanying mythology that are always true onto themselves. At the center are the people who deal in these enchantments:

As far as the guild was concerned, there were only three types of bone workers: bone readers, who used animal bones to reveal the future, understand the present, and glimpse the past; bone wizards, who created talismans out of animal bones that imbued their users with speed, stealth, and other attributes; and bone makers, like Kreya, who used animal bones to animate the inanimate. Ships, weaving machines, cable cars … all the advances of the past few centuries had been fueled by bone makers.

In addition to the human bones, Kreya must offer part of her own life force to bring Jentt back. The resurrection spell is one of inverse power: Every day Jentt lives again, she will have one day fewer. She has revived him for short periods, but the suspense in the first part of the book builds to his complete restoration. 

When she decides that she must visit his death site to acquire the bones from Vos’s fallen soldiers, she recruits Zera, the bone wizard from her team, who now lives in lavish and hedonistic excess. Zera, a master of talisman creation seems shallow and petty, having parlayed her victory into extraordinary wealth and position. She is engagingly sly, quick with a quip, and outwardly narcissistic. “I require pie before I desecrate a mass grave.” Gradually, her depths are revealed, but she never loses her wicked charm and turn of phrase. 

Kreya and Zera venture to the site, returning with the bones and a suspicion that Eklor either never died or has been brought back. Kreya fully restores Jentt to life. Then, along with Zera, gather the two remaining members of their troupe: Marso, the bone reader, whose skill “far exceeded the skills of other bone readers,” and Stran, “a warrior with the experience in using bone talismans to enhance his already prodigious strength.” However, Marso, plagued by doubt and perhaps a touch of madness, sleeps naked on the streets of the least savory of Vos’s cities. Stran has entered a life of contented domesticity, living happily with his wife and three children on a farm. Kreya must reunite this disparate group to bring order once again.

Paramount is that then, and now, Kreya is their leader. As Zera states: “Ahh, but what not everyone knows is this: the legend says that the guild master tasked five, but he did not. He tasked only one. Kreya. She chose the rest of us. All that befell us is her fault. All the glory, and all the pain.” Kreya carried this responsibility during the first war and will do so again.

The Bone Maker refreshingly lacks preciousness. The characters struggle with darkness, inner demons, and attitude. The core team shares common bonds: fear and love, blended with resentments and guilt. The reluctance to take on this new adventure comes from a place of maturity. But once called, they embrace their fates and understand the need — and risk — of sacrifice for the greater good. But even then, they question their actions.

There is no generic nobility. Fallible human beings inhabit this world of fantasy. Kreya is a portrait of loneliness, living like a hermit with her creations, who she calls “my little ones,” monomaniacally focused on raising her husband. Jentt, alive, reflects that “Every time I wake, all I remember is life.” He has lost all the time in between. Stran yearns to return to his fulfilling family life. And Marso, the most fragile and tormented, desires nothing more than peace of mind.

Even with exploring ethical issues, there are plenty of thrills with a host of unusual and dangerous monsters, including venom-laced stonefish and croco-raptors who hunt in deadly packs. There are rousing battles and daring escapes. Eklor’s formally dormant army of the reanimated is poised for invasion. The guild-led government struggles with shadows of self-interest that tip towards corruption. The citizens of Vos do not want to accept the possibility of another war: “There aren’t many who will believe the dangers of the past have anything to do with them and their lives … they want to believe it’s over.” The plot twists and turns, building to a revelation midway through the book, shifting the story’s entire course to a gripping confrontation and satisfying denouement.

Sometimes labeling a book fantasy can be reductive — that it is “good for that genre.” But whether it is confronting issues of sacrifice, delving into a highly original and unique world of magic, or reveling in the banter of old friends facing new quest, The Bone Maker is a rich and complex tapestry — and a great novel on any terms.  

———————————————–

Award-winning author Sarah Beth Durst lives in Stony Brook with her husband, her children, and her ill-mannered cat. The Bone Maker is her 22nd novel and is available at Book Revue in Huntington, Barnes & Noble and on Amazon. For more information, visit sarahbethdurst.com.

Sweetbriar Nature Center's Habitat Garden

The Four Harbors Audubon Society will host a Habitat Garden Maintenance Volunteer Day event at Sweetbriar Nature Center, 62 Eckernkamp Drive, Smithtown on Friday, May 28, from 4:30 p.m. to 6:30 p.m.

Join 4HAS and Nature Initiative as they maintain the Center’s Habitat Garden, located across from the Eagle enclosure behind the main building at Sweetbriar Nature Center.  They will be weeding, planting, and dividing perennials, plus learning about insects, the local ecosystem, and how plants and animals co-evolved.
Contact Joy Cirigliano to volunteer: [email protected] or (631) 766-3075

Green Thumb

Would you like to try eating some delicious, fresh, local, certified organic vegetables, herbs and fruit? How about getting all this, and organically grown flowers too, at the Cinema Arts Centre, 423 Park Ave., Huntington before or after seeing a movie? (The Cinema will be announcing a reopening date soon)

Green Thumb Community Support Agriculture (CSA) – Huntington is coming to the Cinema Arts Centre’s Sky Room Café starting Thursday, June 3 (and every Thursday till December 10th), between 3:30 p.m. and 7:30 p.m.

Green Thumb CSA

And for first-time CSA members, who are members of the Cinema, Green Thumb CSA – Huntington is offering $55 off the initial sign-up cost of joining! (Plus, if you make an appointment just to visit the CSA at the Cinema, you’ll leave with an edible parting gift (a sample from the CSA share for that week). Join by May 30 to be able to begin picking up your organic veggies on June 3rd. There just might be some strawberries!

CSA stands for Community Supported Agriculture and it’s a great way for a group of people (Community) to support (Supported) a local farm family (Agriculture), while also getting fresh, local, certified organic produce at a fair price. Green Thumb CSA – Huntington is great for families (kids that come to the CSA are more likely to eat veggies THEY pick out), great for seniors (if you’re interested in eating healthy on a budget this is a mighty good investment), great for singles (if you want to share a CSA share with someone we provide a matchmaking service), and great for everyone who’s interested in eating better (and tastier), saving money, keeping our Long Island agricultural heritage going strong, and helping to clean up our environment.

All the food in the CSA share is from Green Thumb Farm in Water Mill, NY. They are an 11th generation family farm that’s been farming on Long Island since the 1640s. Almost half of what they grow is sold to CSA members so CSA helps keep this family doing what they love, and what they’re very good at doing.

Join now and tour the farm and come Strawberry picking on June 26 (free and for CSA members only)!

For more information, and to make an appointment to visit Green Thumb CSA – Huntington for some free organic produce, call 631-421-4864, or email [email protected].