The Jazz loft will be presenting the following events in November 2021:
Wednesday 11/3 Young at Heart: The Music of Burt Bacharach. 1 PM
Young at Heart is a monthly themed afternoon jazz series. This month The Jazz Loft Trio
will present the music of Bert Bacharach.
Tickets: $10
Wednesday 11/3 Jazz Loft Trio and Jam 7 PM
The Jazz Loft Trio performs at 7 PM followed by a jazz jam at 8 PM
Tickets: Arrive at 7 PM $10, Arrive at 8 PM $5
Thursday 11/4 Marilyn Maye with The Jazz Loft Big Band 7 PM
The 17 member Jazz Loft Big Band performs jazz standards and original compositions and arrangements written by band members. Marilyn Maye is a highly praised singer, actress, director and Grammy nominated recording artist.
Tickets: Adults $40, Seniors $35, Students $30, Children $25
Friday 11/5 Marilyn Maye and Her Trio 7 PM
Marilyn Maye is a highly praised singer, actress, director and Grammy nominated recording artist.
Tickets: Adults $35, Seniors $30, Students $25, Children $20
Wednesday 11/10 Jazz Loft Trio and Jam 7 PM
The Jazz Loft Trio performs at 7 Pm followed by a jam at 8 PM.
Tickets: Arrive at 7 PM $10, Arrive at 8 PM $5
Wednesday 11/17 Jazz Loft Trio and Jam 7 PM
The Jazz Loft Trio performs at 7 PM followed by a jam at 8 PM.
Tickets: Arrive at 7 Pm $10, Arrive at 8 PM $5
Thursday 11/18 Bad Little Big Band 7 PM
The 12 member Bad Little Big Band, led by pianist Rich Iacona, performs music of the Great American Song Book and original compositions and arrangements written by band members. Vocalist Madeline Kole accompanies the band.
Tickets: Adults $25, Seniors $20, Students $15, Children $10
Friday 11/19 Drumming Legends 7 PM
Drummers Ronnie Zito, Jackie Wilson, Darrell Smith and Chris Smith will be featured. Houston Person
tenor saxophone, Steve Salerno guitar and Tom Manuel cornet form the rest of the band.
Tickets: Adults $30, Seniors $25, $20 Students, $15 Children
Wednesday 11/24 Jazz Loft Trio and Jam 7 PM
The Jazz Loft Trio performs at 7 PM followed by a jam at 8 PM.
Tickets: Arrive at 7 PM $10, Arrive at 8 Pm $5
The Jazz Loft is located at 275 Christian Ave in Stony Brook Village phone 631 751-1895
Tickets can be purchased at www.thejazzloft.org and subject to availability, before events.
Much like Christmas, Halloween is no longer relegated to a single day. A number of Halloween enthusiasts now begin decorating at the start of October. Hijinks and autumn revelry fill the air as individuals eagerly count down to the end of the month. Though the lightheartedness of Halloween festivities, such as costumes and candy, garner the bulk of celebrants’ attention, it’s important to take safety into consideration as well.
According to the Mayo Clinic, children are twice as likely to be hit by a car on Halloween as other nights of the year. Cuts and burns also are more common on October 31. A good Halloween scare should come from costumes, not accidents or injuries. This Halloween, consider these safety measures, courtesy of Safe Kids Worldwide, the Mayo Clinic, the National Highway Traffic Safety Administration, and the Centers for Disease Control and Prevention.
• Make sure you’re visible when trick-or-treating. Reflective tape, glow sticks, flashlights, or camping lanterns can make pedestrians more visible to motorists.
• Pedestrians should walk on sidewalks if they are available. When sidewalks are not available, walk facing traffic and do so as far off to the side of the road as you can get.
• Drivers should be especially alert to pedestrians on Halloween. Drive slowly, as many kids scurry from house to house in search of Halloween candy.
• Pedestrians and drivers should follow the rules of the road, stopping at intersections and crossing in crosswalks.
• Consider alternatives to carving pumpkins, since the risk of being cut while carving is high. If you want to carve, leave the carving to adults. Utilize battery-operated flameless candles or glow sticks to illuminate jack-o’-lanterns.
• All costumes, wigs and accessories should be fire-resistant. Make sure that costumes do not impede your ability to walk or see.
• Test makeup to check for skin irritation before application. Remove it promptly after returning home.
• Set up a buddy system so that no one is going it alone. Agree on a specific time children should return home. Adults should chaperone young children.
• While incidences of candy tampering may be minimal, no one should snack on candy until it has been inspected. Inspections also protect against food allergies.
• The candy bounty should be rationed so no one overindulges and feels ill later on. Halloween season is a fun time of year, but safety should go hand in hand with all the celebrating on this special day.
Fall is about cooler weather, football, sweaters and warm, delicious food. It’s about gathering around the table with loved ones to enjoy a snack or meal and making memories that will last a lifetime. As the weather changes, there are few better places to be than the kitchen, whipping up something amazing for all who are gathered.
This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.
This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.
Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.
It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.
It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.
Find more seasonal dessert recipes at Culinary.net.
Pumpkin Bread with Chocolate Chips
Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 12
Ingredients:
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup vegetable oil
3 eggs, at room temperature
1/2 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. Stir wet ingredients into dry ingredients; mix until combined. Fold in chocolate chips.Pour batter into loaf pan. Bake 45 to 50 minutes until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
Stony Brook Trauma Center, Suffolk County’s only Level I Trauma Center, earns Safe States Alliance's Injury and Violence Prevention Program Achievement Award for 2020.
The Safe States Alliance awarded the StonyBrookTrauma Center, Suffolk County’s only Level I Trauma Center, an Injury and Violence Prevention Program Achievement Award for 2020. The award recognizes StonyBrook’s ability to pivot and make many of its injury prevention programs available to the community despite the impact of the COVID-19 pandemic.
James A,. Vosswinkel, MD, Assistant Professor of Surgery, Chief, Trauma, Emergency Surgery, and Surgical Critical Care, Medical Director, Surgical Intensive Care Unit (SICU), Medical Director, Trauma Center
“This award is a thank you to the team here that works tirelessly to reach the community and provide the care they need no matter the circumstances,” says James A. Vosswinkel, MD, FACS, Trauma Medical Director and Chief of the Division of Trauma, Emergency Surgery, and Surgical Critical Care in the Department of Surgery at StonyBrook Medicine. “This is a reminder that every idea can make an impact. These programs can and will save lives.”
The StonyBrookTrauma Center offers free in-person injury prevention programs to the public, educating local communities on best practices in safety to prevent a trip to the emergency room and help save lives. In March 2020, that came to a halt when in-person injury prevention programs were cancelled due to the pandemic. Kristi Ladowski, MPH, Injury Prevention and Outreach Coordinator at StonyBrook Medicine, together with volunteers, staff, and community partners, quickly pivoted and made sure their programs could still be accessible to the community by moving to virtual programming.
“The strength of our partnerships, everyone’s willingness to quickly adapt, and our passion for injury prevention ensured that this transition was accomplished quickly and seamlessly,” says Ladowski. “We developed win-win partnerships that harmonize organizational goals, student experiential learning, and most importantly served our community needs.”
StonyBrook’s highly effective “Tai Chi for Arthritis,” a Fall Prevention workshop, immediately began a virtual schedule that allowed the team to hold more than 40 eight-week workshops, reaching over 1,000 participants. The availability of easily accessible recorded segments helped participants practice longer, more often and helped reduce attrition. Other programs such as “A Matter of Balance and Stepping On” also moved to virtual programming with great success.
School-based programs were also pivoted to virtual platforms. Programs such as Impact Teen Driver and the extremely popular Teddy Bear Clinic both promote road safety. In an effort to reach even more schools and students, the StonyBrookInjury Prevention team created a Teddy Bear Clinic video utilizing a “Blues Clues” approach to appeal to children and get more classroom participation than ever before possible. The video will reach thousands of students and potentially hundreds of classrooms every year helping keep the community safe, informed and become a great tool for parents and teachers in preventing major trauma injuries in children.
To make sure clinical students at StonyBrook could still fulfill their learning requirements, the Trauma Center expanded their undergraduate and graduate experiential learning opportunities by offering student participation in virtual programs. Occupational therapy students created multiple one-hour fall prevention workshops that helped fill a need for more accessible, shorter, informational workshops. These workshops were so well received that they are being continued indefinitely along with multiple practicum opportunities for master’s in public health students.
StonyBrook University Hospital (SBUH) is Long Island’s premier academic medical center. With 624 beds, SBUH serves as the region’s only tertiary care center and Regional Trauma Center, and is home to the StonyBrook University Heart Institute, StonyBrook University Cancer Center, StonyBrook Children’s Hospital and StonyBrook University Neurosciences Institute. SBUH also encompasses Suffolk County’s only Level 4 Regional Perinatal Center, state-designated AIDS Center, state-designated Comprehensive Psychiatric Emergency Program, state-designated Burn Center, the Christopher Pendergast ALS Center of Excellence, and Kidney Transplant Center. It is home of the nation’s first Pediatric Multiple Sclerosis Center. To learn more, visit www.stonybrookmedicine.edu/sbuh.
About StonyBrook University Trauma Center:
As Suffolk County’s only Level I Trauma Center, StonyBrook provides the highest possible level of adult and pediatric trauma care. We are state designated as the only Regional Trauma Center in Suffolk County, treating 1,800 trauma patients annually, including 200 children. For children, we provide a dedicated 24/7 Pediatric Emergency Department adjacent to the main Emergency Department, staffed by board-certified Pediatric Emergency Medicine physicians. The eight-bed Suffolk County Volunteer Firefighters Burn Center is Suffolk County’s only state-designated regional Burn Center. To learn more, visit www.trauma.stonybrookmedicine.edu.
About Safe States Alliance:
A national non-profit organization formed in 1993, comprised of public health and injury and violence prevention professionals. Their mission, to strengthen the practice of injury and violence prevention. To learn more visit, https://www.safestates.org/page/InnovativeInitiative.
With the holiday season just around the corner, the Centers for Disease Control and Prevention urged Americans on Friday to celebrate upcoming holidays by taking basic safety measures against the Covid-19 pandemic that still plagues the nation.
“Holiday traditions are important for families and children. There are several ways to enjoy holiday traditions and protect your health. Because many generations tend to gather to celebrate holidays, the best way to minimize COVID-19 risk and keep your family and friends safer is to get vaccinated if you’re eligible,” the CDC said in a press release.
The CDC recommended the following safer ways to celebrate the holidays:
Generally:
Protect those not yet eligible for vaccination such as young children by getting yourself and other eligible people around them vaccinated.
Wear well-fitting masks over your nose and mouth if you are in public indoor settings if you are not fully vaccinated.
Even those who are fully vaccinated should wear a mask in public indoor settings in communities with substantial to high transmission.
Outdoors is safer than indoors.
Avoid crowded, poorly ventilated spaces.
If you are sick or have symptoms, don’t host or attend a gathering.
Get tested if you have symptoms of COVID-19 or have a close contact with someone who has COVID-19.
If you are considering traveling for a holiday or event, visit CDC’s Travel page to help you decide what is best for you and your family. CDC still recommends delaying travel until you are fully vaccinated.
You might choose to wear a mask regardless of the level of transmission if a member of your household has a weakened immune system, is at increased risk for severe disease, or is unvaccinated.
If you are gathering with a group of people from multiple households and potentially from different parts of the country, you could consider additional precautions (e.g., avoiding crowded indoor spaces before travel, taking a test) in advance of gathering to further reduce risk.
Do NOT put a mask on children younger than 2 years old.
“By working together, we can enjoy safer holidays, travel, and protect our own health as well as the health of our family and friends,” said the release.
Experience the transformation history of the Ward Melville Heritage Organization (WMHO)’s Brewster House (c. 1665) and Long Island on Saturday, Oct. 23 at 10 a.m. in their new program, “A Taste of the Tavern.”
Photo from WMHO
Taking place at the authentic Brewster House and Tavern in Setauket, “A Taste of the Tavern” is designed to bring participants on a journey through three centuries of life in Setauket and on Long Island.
Interactive stories include the origins of the Brewster House, the role of Nathaniel Brewster in local and international history, the occupation of the British during the American Revolution, the Culper Spy Ring, 17th century witch trials, African slavery, indigenous indentured labor, and the history of Colonial women.
Guests will also enjoy an authentic bohea tea, the notorious tea that culminated the Boston Tea Party.
Admission is $12 per person and reservations are required. In-person, masks required regardless of vaccination status.
For more information on “A Taste of the Tavern” and to reserve your spot, call 631-751-2244.
QUESTION: I recently heard about the concept of an ABLE account. Is this something that I should explore for my disabled child?
ANSWER: There are several planning techniques that you can take advantage of to protect assets on behalf of your child with special needs. ABLE accounts are tax-advantaged savings and investment accounts for disabled individuals. ABLE accounts were created under the Stephen Beck Jr. Achieving a Better Life Experience Act of 2014, known as the ABLE Act. The Act recognizes that living with a disability can be costly.
Before exploring ABLE accounts, it is important to understand the different options available when planning for a disabled child’s future. At the outset, Supplemental Needs Trusts, also known as Special Needs Trusts (“SNT”), are often used to protect assets for disabled individuals.Assets and income in an SNT can be used for a disabled individual’s benefit without disqualifying them for benefits.A properly drafted SNT enhances the quality of life of a person with disabilities without interfering with any government benefits, such as Supplemental Security Income, Medicaid, FAFSA, HUD and SNAP/food stamp benefits.
Generally speaking, there are two categories of Supplemental Needs Trusts: a First-Party SNT and a Third-Party SNT. A First-Party SNT protects assets that belong to the disabled individual (e.g., a personal injury award). A Third-Party SNT is funded for the benefit of the disabled person using the assets of someone other than the disabled individual (e.g., an inheritance from a parent). An important difference between the two trusts is the distribution of assets upon the death of the disabled person. Specifically, a First-Party SNTs must pay back any monies paid by Medicaid during the disabled person’s lifetime. In contrast, a Third-Party SNT does not have to pay back Medicaid.
The creation of an ABLE account is an important step forward for special needs planning. An ABLE Account can be used on its own or in conjunction with a Supplemental Needs Trust. To be eligible for an ABLE account, a person must have a qualifying disability that was present before the age of 26, with one of the following:
◆ Classified as blind (as defined in the Social Security Act);
◆ Entitled to Supplemental Security Income or Social Security Disability Insurance because of the disability;
◆ Have a disability that is included on the Social Security Administration’s List of Compassionate Allowances Conditions; or
◆ Have a written diagnosis from a licensed physician documenting a medically determinable physical or mental impairment which results in marked and severe functional limitations, that can be expected to last for at least a year or can cause death.
An ABLE account can be created by the disabled individual, parent, guardian, or power of attorney. ABLE accounts provide a simple, tax advantaged way to save and pay for disabled individuals’ qualified expenses without jeopardizing eligibility for critical government benefits. Some examples of qualified expenses include housing, transportation, education, assistive technology, and legal fees. If the ABLE account is used for non-qualified expenses, the individuals do not lose eligibility. Instead, the earnings portion of the withdrawal is treated as income and is subject to federal and state taxes, as well as a 10% federal tax penalty.
Importantly, total annual contributions to ABLE accounts cannot exceed the federal annual gift tax exclusion ($15,000 in the year 2021). Up to a certain amount, the money in an ABLE account will not interfere with Supplemental Security Income (“SSI”) or Medicaid benefits. However, there are limitations for individuals receiving SSI. Specifically, when an ABLE account balance over $100,000 exceeds the SSI resource limit (on its own or combined with other resources), the SSI payments are suspended. SSI resumes when the countable resources are again below the allowable limit. Medicaid benefits remain unaffected.
Similar to the above mentioned First-Party SNT, when an ABLE account beneficiary dies, there is a payback to Medicaid for Medicaid-related expenses. This payback exists regardless of who made contributions to the ABLE account.
Creating and funding an ABLE account can provide a disabled person with a sense of autonomy, while preserving government benefits.Questions about setting up and managing an SNT, or an ABLE account, should be directed to an experienced estate planning attorney who practices special needs planning.
Nancy Burner, Esq. practices elder law and estate planning from her East Setauket office. Visit www.burnerlaw.com.
I think pears are the forgotten stepchild of fall fruit. Apples seem to get much more attention even though pears seem to pair nicely with sweet as well as savory ingredients. The most popular varieties are Anjou, Bartlett, Bosc, Comice and Seckel, and each one has its own distinct flavor and texture. Pears are a terrific complement to cheese as in a Pear and Gorgonzola Salad, they’re perfect vehicles for the spiciness in a Ginger Pear Crumble and they make a lovely chutney to accompany pork, game, or poultry.
Pear and Gorgonzola Salad
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 tablespoon cider vinegar
1 teaspoon raspberry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 bunch arugula, washed and stems trimmed
1 Belgian endive, sliced into rings
2 Bartlett pears, cored and cut length wise into 1/4” slices
3/4 cup chopped toasted walnuts or pecans
2 ounces crumbled gorgonzola cheese
DIRECTIONS:
In a small bowl whisk together the vinegars, mustard, salt and pepper and oil until it forms a thick emulsion. In a salad bowl toss together the arugula and endive; add the dressing and toss again. Arrange pear slices on top, then sprinkle with nuts and cheese. Serve immediately with focaccia.
Pear-Ginger Crumble
YIELD: Makes 8 servings
INGREDIENTS:
1/4 cup whole wheat flour
3/4 cup old-fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch salt
1/4 cup unsalted butter, melted
3 pounds pears, peeled, cored and diced
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
Nonstick cooking spray
DIRECTIONS:
Preheat oven to 375 F. In a medium bowl, combine the whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and butter; toss with fork until well blended. In a large bowl combine the pears, lemon juice, ginger, sugar and flour. Spray bottom and sides of 8 or 9” square nonreactive baking dish with nonstick cooking spray; transfer the pear mixture to the baking dish, distribute evenly, then top with crumb mixture. Bake until pears are tender and topping is golden, about 40 minutes. Let cool for 10 minutes, then serve warm with vanilla ice cream.
Pear Chutney
YIELD: Makes about 3 cups
INGREDIENTS:
3 pounds pears, peeled, cored and diced
1 1/4 cups brown sugar
1 1/2 cups apple cider vinegar
1 lemon, seeded and finely chopped
1/4 cup fresh ginger, peeled and minced
1/2 cup raisins
1/2 cup dried currants
1/2 cup dried cranberries
1 garlic clove, peeled and minced
1 teaspoon crushed hot red pepper flakes
Salt and freshly ground black pepper to taste
1/4 teaspoon coriander
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
Pinch ground cloves
DIRECTIONS:
In a large pot combine pears, brown sugar, vinegar, lemon, ginger, raisins, currants, cranberries, garlic, red pepper flakes, salt and pepper, coriander, allspice, cinnamon, cumin and cloves over medium-high heat. Cook, stirring frequently, until pears are so soft they start to fall apart. If mixture hasn’t thickened enough, raise heat to high and, stirring constantly, cook until liquid is evaporated and mixture has thickened to the point that you can drag a wooden spoon across the bottom and the trail it leaves remains. Let cool, place in airtight containers and refrigerate or freeze. Serve with brie or other runny cheese or with roast pork or poultry.
It's best to not eat right before bedtime and to avoid 'midnight snacks.' METRO photo
Salt use increases risk 70 percent
By David Dunaief, M.D.
Dr. David Dunaief
While occasional heartburn and regurgitation are common after a large meal, for some, this reflux results in more serious disease. Let’s look at the differences and treatments.
Reflux typically results in symptoms of heartburn and regurgitation, with stomach contents going backward up the esophagus. For some reason, the lower esophageal sphincter, the valve between the stomach and esophagus, inappropriately relaxes. No one is quite sure why it happens with some people and not others. Of course, a portion of reflux is physiologic (normal functioning), especially after a meal (1). As such, it typically doesn’t require medical treatment.
Gastroesophageal reflux disease (GERD), on the other hand, differs in that it’s long-lasting and more serious, affecting as much as 28 percent of the U.S. population (2). This is one reason pharmaceutical firms give it so much attention, lining our drug store shelves with over-the-counter and prescription solutions.
GERD risk factors are diverse. They range from lifestyle — obesity, smoking cigarettes and diet — to medications, like calcium channel blockers and antihistamines. Other medical conditions, like hiatal hernia and pregnancy, also contribute (3). Dietary triggers include spicy, salty, or fried foods, peppermint, and chocolate.
Smoking and salt increase risk
One study showed that both smoking and salt consumption added to the risk of GERD significantly (4). Risk increased 70 percent in people who smoked. Surprisingly, people who used table salt regularly saw the same increased risk as seen with smokers.
Medication options
The most common and effective medications for the treatment of GERD are H2 receptor blockers (e.g., Zantac and Tagamet), which partially block acid production, and proton pump inhibitors (e.g., Nexium and Prevacid), which almost completely block acid production (5). Both classes of medicines have two levels: over-the-counter and prescription strength. Here, I will focus on proton pump inhibitors (PPIs), for which more than 90 million prescriptions are written every year in the U.S. (6).
The most frequently prescribed PPIs include Prilosec (omeprazole) and Protonix (pantoprazole). They have demonstrated efficacy for short-term use in the treatment of Helicobacter pylori-induced (bacteria overgrowth in the gut) peptic ulcers, GERD symptoms and complication prevention and gastric ulcer prophylaxis associated with NSAID use (aspirin, ibuprofen, etc.) as well as upper gastrointestinal bleeds.
However, they are often used long-term as maintenance therapy for GERD. PPIs used to be considered to have mild side effects. Unfortunately, evidence is showing that this may not be true. Most of the data in the package inserts is based on short-term studies lasting weeks, not years. The landmark study supporting long-term use approval was only one year, not 10 years. However, maintenance therapy usually continues over many years.
Side effects that have occurred after years of use are increased risk of bone fractures and calcium malabsorption; Clostridium difficile, a bacterial infection in the intestines; potential vitamin B12 deficiencies; and weight gain (7).
PPI risks
The FDA warned that patients who use PPIs may be at increased risk of a bacterial infection called C. difficile. This is a serious infection that occurs in the intestines and requires treatment with antibiotics. Unfortunately, it only responds to a few antibiotics and that number is dwindling. In the FDA’s meta-analysis, 23 of 28 studies showed increased risk of infection. Patients need to contact their physicians if they develop diarrhea when taking PPIs and the diarrhea doesn’t improve (8).
Suppressing hydrochloric acid produced in the stomach over long periods of time may result in malabsorption issues. In a study where PPIs were associated with B12 malabsorption, it usually took at least three years’ duration to cause this effect. B12 was not absorbed properly from food, but the PPIs did not affect B12 levels from supplementation (9). Therefore, if you are taking a PPI chronically, it is worth getting your B12 and methylmalonic acid (a metabolite of B12) levels checked and discussing supplementation with your physician for a deficiency.
Fiber and exercise
A number of modifications can improve GERD, such as raising the head of the bed about six inches, not eating prior to bedtime and obesity treatment, to name a few (10). In the same study already mentioned with smoking and salt, fiber and exercise both had the opposite effect, reducing the risk of GERD (5). The analysis by Journal Watch suggests that the fiber effect may be due to its ability to reduce nitric oxide production, a relaxant for the lower esophageal sphincter (11).
Obesity’s impact
In one study, obesity exacerbated GERD. What was interesting about the study is that researchers used manometry, which measures pressure, to show that obesity increases the pressure on the lower esophageal sphincter significantly (12). Intragastric (within the stomach) pressures were higher in both overweight and obese patients on inspiration and on expiration, compared to those with normal body mass index. This is yet another reason to lose weight.
Late night eating triggers
Though it may be simple, it is one of the most powerful modifications we can make to avoid GERD. A study that showed a 700 percent increased risk of GERD for those who ate within three hours of bedtime, compared to those who ate four hours or more prior to bedtime. Of note, this is 10 times the increased risk of the smoking effect (13). Therefore, it is best to not eat right before bedtime and to avoid “midnight snacks.”
Although there are a number of ways to treat GERD, the most comprehensive have to do with modifiable risk factors. Drugs have their place in the arsenal of choices, but lifestyle changes are the first — and most effective — approach in many instances. Consult your physician before stopping PPIs, since there may be rebound hyperacidity (high acid produced) if they are stopped abruptly.
References:
(1) Gastroenterol Clin North Am. 1996;25(1):75. (2) Gut. 2014 Jun; 63(6):871-80. (3) emedicinehealth.com. (4) Gut 2004 Dec.; 53:1730-1735. (5) Gastroenterology. 2008;135(4):1392. (6) Kane SP. Proton Pump Inhibitor, ClinCalc DrugStats Database, Version 2021.10. Updated September 15, 2021. Accessed October 12, 2021. (7) World J Gastroenterol. 2009;15(38):4794–4798. (8) www.FDA.gov/safety/medwatch/safetyinformation. (9) Linus Pauling Institute; lpi.oregonstate.edu. (10) Arch Intern Med. 2006;166:965-971. (11) JWatch Gastro. Feb. 16, 2005. (12) Gastroenterology 2006 Mar.; 130:639-649. (13) Am J Gastroenterol. 2005 Dec.;100(12):2633-2636.
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.
Butterball, LLC, a Mount Olive, N.C. establishment, is recalling approximately 14,107 pounds of ground turkey products that may be contaminated with extraneous materials, specifically blue plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced in a press release Oct. 13.
The ground turkey items were produced on September 28, 2021. The following products are subject to recall:
2.5-lb. trays containing “farm to family BUTTERBALL all natural Ground Turkey” with the case code 50211271, a sell or freeze by date of 10/18/2021, and timestamps from 2123 through 2302 printed on the packaging.
3-lb. tray containing “Kroger GROUND TURKEY” with the case code 50211271, a sell or freeze by date of 10/17/2021, and timestamps from 2314 through 2351 printed on the packaging.
The products subject to recall bear establishment number “EST. P-7345” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.
The problem was discovered when FSIS and the establishment received consumer complaints reporting pieces of blue plastic embedded in raw ground turkey produced by Est. 7345.
There have been no confirmed reports of injuries due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ freezers and/or refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers with questions about the recall can contact the Butterball Consumer Hotline at (800) 288-8372. Members of the media with questions about the recall can contact Christa Leupen, PR Manager, Butterball LLC at (919) 255-7598.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat viaAsk USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to [email protected]. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
Prev
