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Key lifestyle choices may reduce your risk significantly

By David Dunaief, M.D.

Dr. David Dunaief

Happy “Movember!” The Movember Foundation is in its 11th year of raising awareness and research money for men’s health issues (1). What better time to discuss prostate cancer prevention?

The best way to avoid prostate cancer is through lifestyle modifications, which means learning about both detrimental and beneficial approaches. There are a host of things that may increase your risk and others that may decrease your likelihood of prostate cancer. Your family history does not mean you can’t alter gene expression with the choices you make.

What may increase the risk of prostate cancer? Contributing factors include obesity, animal fat and supplements, such as vitamin E and selenium. Equally as important, factors that may reduce risk include vegetables, especially cruciferous, and tomato sauce or cooked tomatoes.

Vitamin E and selenium

In the SELECT trial, a randomized clinical trial (RCT), a dose of 400 mg of vitamin E actually increased the risk of prostate cancer by 17 percent (2). Though significant, this is not a tremendous clinical effect. It does show that vitamin E should not be used for prevention of prostate cancer. Interestingly, in this study, selenium may have helped to reduce the mortality risk in the selenium plus vitamin E arm, but selenium trended toward a slight increased risk when taken alone. Therefore, I would not recommend that men take selenium or vitamin E for prevention.

Obesity

Obesity showed conflicting results, prompting the study authors to analyze the results further. According to a review of the literature, obesity may slightly decrease the risk of nonaggressive prostate cancer, however increase risk of aggressive disease (3). Don’t think this means that obesity has protective effects. It’s quite the contrary. The authors attribute the lower incidence of nonaggressive prostate cancer to the possibility that it is more difficult to detect the disease in obese men, since larger prostates make biopsies less effective. What the results tell us is that those who are obese have a greater risk of dying from prostate cancer when it is diagnosed.

Animal fat, red and processed meats

The risk of developing prostate cancer increases with age. Stock photo

It seems there is a direct effect between the amount of animal fat we consume and incidence of prostate cancer. In the Health Professionals Follow-up Study, a large observational study, those who consumed the highest amount of animal fat had a 63 percent increased risk, compared to those who consumed the least (4).

Here is the kicker: It was not just the percent increase that was important, but the fact that it was an increase in advanced or metastatic prostate cancer. Also, in this study, red meat had an even greater, approximately 2.5-fold, increased risk of advanced disease. If you are going to eat red meat, I recommend decreased frequency, like lean meat once every two weeks or once a month.

In another large, prospective (forward-looking) observational study, the authors concluded that red and processed meats increase the risk of advanced prostate cancer through heme iron, barbecuing/grilling and nitrate/nitrite content (5).

Omega-3s paradox

When we think of omega-3 fatty acids or fish oil, we think “protective” or “beneficial.” However, these may increase the risk of prostate cancer, according to one epidemiological study (6). This study, called the Prostate Cancer Prevention Trial, involving a seven-year follow-up period, showed that docosahexaenoic acid (DHA), a form of omega-3 fatty acid, increased the risk of high-grade disease 2.5-fold. This finding was unexpected. If you choose to eat fish, salmon or sardines in water with no salt are among the best choices.

Lycopene – found in tomato sauce

Tomato sauce has been shown to potentially reduce the risk of prostate cancer. However, uncooked tomatoes have not shown beneficial effects. This may be because, in order to release lycopene, the tomatoes need to be cooked (7). It is believed that lycopene, which is a type of carotenoid found in tomatoes, is central to this benefit.

In a prospective (forward-looking) study involving 47,365 men who were followed for 12 years, the risk of prostate cancer was reduced by 16 percent (8). The primary source of lycopene in this study was tomato sauce. When the authors looked at tomato sauce alone, they saw a reduction in risk of 23 percent when comparing those who consumed at least two servings a week to those who consumed less than one serving a month. The reduction in severe, or metastatic, prostate cancer risk was even greater, at 35 percent. There was a statistically significant reduction in risk with a very modest amount of tomato sauce.

In the Health Professionals Follow-up Study, the results were similar, with a 21 percent reduction in the risk of prostate cancer (9). Again, tomato sauce was the predominant food responsible for this effect. This was another large observational study with 47,894 participants. Although tomato sauce may be beneficial, many brands are loaded with salt. I recommend to patients that they either make their own sauce or purchase a sauce with no salt, such as one made by Eden Organics.

Vegetable effects

Vegetables, especially cruciferous vegetables, reduce the risk of prostate cancer significantly. In a case-control study (comparing those with and without disease), participants who consumed at least three servings of cruciferous vegetables per week, versus those who consumed less than one per week, saw a 41 percent reduction in prostate cancer risk (10). What’s even more impressive is the effect was twice that of tomato sauce, yet the intake was similarly modest. Cruciferous vegetables include broccoli, cauliflower, bok choy, kale and arugula, to name a few.

When it comes to preventing prostate cancer, lifestyle modification, including making dietary changes, can reduce your risk significantly.

References:

(1) www.movember.com. (2) JAMA. 2011; 306: 1549-1556. (3) Epidemiol Rev. 2007;29:88. (4) J Natl Cancer Inst. 1993;85(19):1571. (5) Am J Epidemiol. 2009;170(9):1165. (6) Am J Epidemiol. 2011 Jun 15;173(12):1429-1439. (7) Exp Biol Med (Maywood). 2002; 227:914-919. (8) J Natl Cancer Inst. 2002;94(5):391. (9) Exp Biol Med (Maywood). 2002; 227:852-859; Int. J. Cancer. 2007;121: 1571–1578. (10) J Natl Cancer Inst. 2000;92(1):61.

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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Photo from WMHO

Ward Melville Heritage Organization’s Educational & Cultural Center in Stony Brook village hosted the Long Island’s Got Talent 2018 finals on Oct. 19. Caitlin Beirne of St. James took first place (winner of $6,000 scholarship from Five Towns College and $1,000 cash from Green Towers Group); Sara Caliguiri of St. James was in second place (winner of $5,000 scholarship from Five Towns College); and Michael Lomando of Centereach, third place (winner of $4,000 scholarship from Five Towns College). 

Pictured in the back row, from left, Aidan Hopkins, bassist/Mint Band; Matt Broadbent, trumpet/Mint Band; Varun Jindal, drums/Mint Band; Deborah Boudreau, WMHO education manager; Michael Lomando, solo vocalist and guitar; Jay Sangwan, guitar/Mint Band.

Pictured in the front row, from left, Sara Caliguiri, solo vocalist and keyboard; Max Tuomey, vocalist; Ben Fogarty, keyboardist/Mint Band; Jordan Amato, solo vocalist; Caitlin Beirne, solo vocalist; Lydia Korneffel, solo vocalist. Congratulations to all the winners! Watch for details in the spring of 2019 for next year’s contest at www.wmho.org.

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By Bob Lipinski

There is little in the world more alluring than a glass of red Bordeaux wine. In Bordeaux, centuries of blending mastery combined with a unique terrain and climate give birth to refinement and equilibrium of a highly enticing nature. Within the region of Bordeaux there are many districts that make red, white, rosé, sweet white and even sparkling wines.

I recently attended a tasting of the wines of Pessac-Léognan, Saint-Julien, Margaux and Sauternes with representatives from each estate pouring and discussing the wines. Here is a list of the recommended wines I tasted including some tasting notes.

Château Latour-Martillac (Pessac-Léognan): The winery makes both red and white AOC wines.

2015 Château Latour-Martillac Blanc (spectacular bouquet of melon, pear and citrus. Mouth-filling with an excellent balance and great aftertaste)

2011 and 2013 Château Latour-Martillac Blanc

2015 Château Latour-Martillac Rouge (dark cherry color; bouquet of black currants, smoke, black raspberry; tannic with a smooth finish and lingering aftertaste)

2010 Château Latour-Martillac Rouge

Château Beychevelle (Fourth Growth Saint-Julien): The winery makes only red AOC wine. On the label of Château Beychevelle is a “Nordic Ship,” with grape clusters on its sails.

2015 Château Beychevelle (dark, almost purple color; bouquet of black currants, oak, black cherries; powerful wine with plenty of tannin and a fruity aftertaste)

2005, 2009 and 2014 Château Beychevelle

2015 Amiral de Beychevelle (second label of Château Beychevelle)

Château Kirwan (Third Growth Margaux): The winery makes only red AOC wine.

2009 Château Kirwan (ruby color with an aromatic bouquet of spicy cherry, menthol and blueberry; medium-bodied, beginning to soften with a smooth refined finish)

2008, 2010 and 2015 Château Kirwan

Château Guiraud (First Growth Sauternes): The winery makes both dry and sweet AOC white wines. The wines are a blend of Sémillon and sauvignon blanc grapes.

2009 Château Guiraud (gold-amber in color; bouquet and flavor of coconut, honey, orange, pineapple, peach, apricot and spice; luscious and sweet finish …Wow! What a delicious wine)

2010 and 2015 Château Guiraud

2015 Petit Guiraud (second label of Château Guiraud)

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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By Melissa Arnold

Entertainer and comedian Bob Nelson has spent more than four decades doing what he loves most — making people laugh by taking them out of their problems and into his world.

“The greatest blessing for me is when people — families — have come up to me at a show and said they’ve been doing my routines together at the dinner table for years, that it’s gotten them through hard times, that it brings back memories of people they’ve lost — there’s no better feeling,” said Nelson in a recent phone interview.

The Massapequa native’s career has taken him from coast to coast, performing with greats including Eddie Murphy, Rosie O’Donnell and Rodney Dangerfield. And while he doesn’t travel as much these days, he’s begun treating Long Islanders to a hilarious, fast-paced monthly show at Theatre Three in Port Jefferson.

 

Bob Nelson as Eppy Epperman

Nelson said he’s thrilled to be returning to his comedic roots for this residency, blending observational sketches with his unique portrayal of multiple characters at once. Characters such as the lovable nerd Eppy Epperman, punchy boxer Jiffy Jeff and chicken rancher Wilby Stuckinson aren’t the most politically correct, but they are one of a kind, memorable and hysterically funny.

“My earliest shows involved using three doors on the stage as well as the two wings to create dialogue between different characters,” Nelson explained. “I’ll say something as one character, exit through one of the doors, and then re-enter and respond as someone different. It’s a very physical show, but I love doing a kind of comedy you don’t see every day.”

The development of Nelson’s career was far from linear. In fact, he landed his first comedy gig on a fluke. In his late teens, one of his job responsibilities was fact-checking advertisements in phone books by making cold calls. Nelson sometimes did impressions on the phone to make his co-workers laugh, and during one such call, he impressed a man who was working on opening a new comedy club.

That club, the White House Inn in Massapequa, became Nelson’s first stage.

“The first night I went, I just got the bug for comedy and kept going back,” he said.

Not long after, Nelson changed his major at Nassau Community College from communications to theater, declaring to his family that he planned to make a life of entertaining.

“My dad wasn’t thrilled about that decision. He said, ‘You’re never going to make anything of yourself,’ and told me to move out,” Nelson recalled. “So that’s what I did. I was 20. In the end, I made it work, and my dad is now my biggest fan. We have a great relationship.”

Nelson did more than just make it work — his career has led him to clubs all over the country, he’s acted on stage and in film, and starred in multiple comedy specials on HBO. His most popular special, “Nelson Schmelson,” can be found on YouTube.

Reflecting on his career, Nelson prides himself on delivering clean comedy routines that are appropriate for all ages.

“When I think of the people that have inspired me — Ernie Kovacs, Danny Kaye, Jerry Lewis — those guys were truly talented, and truly funny. They didn’t need to resort to cursing, dirty jokes or mocking people to make people laugh like so many entertainers do today. That’s just not funny to me,” he said. “I want everyone to be able to come to the show and get away from their troubles for a while.”

Bob Nelson in the role of Jiffy Jeff

Douglas Quattrock, special events coordinator for Theatre Three, remembers first seeing Bob Nelson perform while watching “The Tonight Show Starring Johnny Carson” when he was growing up. He immediately memorized every word of the skit. 

“I always thought he was the most fascinating comic I’ve ever seen,” Quattrock said. “You never know what you’re going to get from him. He’s just pure comic genius.”

With the help of Paul Anthony from the Long Island Comedy Festival, the theater was able to contact Nelson about a performance. That show sold out and feedback from the audience was overwhelmingly positive, leading  the theater to invite Nelson for a residency. 

“He’s been so receptive and we’re all thrilled to have him call Theatre Three his new home,” said Quattrock. “You’ll get to see your favorite skits and characters from Bob, but what makes this show special is that he also takes audience requests. He’s hoping to develop new characters during his time here as well, which would be historic for us to be a part of.”

Bob Nelson performs monthly, 90-minute shows at the Ronald F. Peierls Theatre on the second stage of Theatre Three, 412 Main St., Port Jefferson. Tickets are $39. The next two performances are Nov. 15 and Dec. 6. The bar is open for refreshments during the show. For information on upcoming performances and to purchase tickets, visit www.theatrethree.com or call 631-928-9100.

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A scene from 'Mid90s' Photo courtesy of A24

By Kyle Barr

The real question with films like “Mid90s” and other throwbacks to the days of the childhoods of those born in the ’80s and ’90s is really how far you can get with callbacks and brand recognition. 

It has worked well in some places, such as with the hit Netflix show “Stranger Things,” but a movie still needs a storyline to fill out the space left between brand name dropping and scenes of, “Oh, don’t you remember this? Wasn’t this fun?” Well, “Mid90s,” which opened in theaters Oct. 21, is an interesting take on nostalgia, one that shows the ugly sides of childhood without any kind of judgment.

Sunny Suljic in a scene from ‘Mid90s’

“Mid90s” takes place in Los Angeles during the titular 1990s as the California skating scene was at its peak. Young Stevie (Sunny Suljic) lives in a dysfunctional house with abusive older brother Ian (Lucas Hedges) and his co-dependent mom Dabney (Katherine Waterston). While riding his bike Stevie sees a young group of skaters at a distance and decides to infiltrate that friend group, despite the fact he has never ever skated in his life. The skaters, made up of pro-skater hopeful Ray (Na-kel Smith), party-hopper F**** (Olan Prenatt), lonely Ruben (Gio Galicia) and the reserved filmmaker Fourth Grade (Ryder McLaughlin), start taking a liking to the young kid, who they nickname Sunscreen.

Stevie, while learning to skate, also falls into the seedier elements of the scene, the ones involving drugs and alcohol. He picks up terrible habits, acting out against his family. His friends are tested even harder when it becomes evident Ray is coming closer and closer to becoming pro, potentially leaving all those who look up to him behind.

It’s a movie called “Mid90s,” so it’s obvious that first-time director Jonah Hill, most known for his roles in films like “The Wolf of Wall Street,” is trying to make some kind of declaration of this time period. Unlike something like “Stranger Things,” the brands, music and albums so notorious from the era aren’t just set dressing but are integral to the theme. Stevie goes into his brother’s room and looks through his music, full of recognizable band names, just so he could give him a birthday gift in the next scene, which he then tosses on the table like he’s just received rotten fruit. The recognizable posters on Stevie’s wall are swapped out later once he starts to love the skating culture.

Sunny Suljic and Na-kel Smith in a scene from ‘Mid90s’

But what really drives the film’s forward momentum is the intense theme of skating as a relief from home life. Though it’s not so much an escape from problems, skating is shown as a way to connect with people on a deep spiritual level. It’s revealed relatively late in the film how each of the main characters has an imperfect home life, and that the friendship they have with each other is what keeps them all sane. 

Though it’s not a long movie, running at about the 90-minute mark, Hill doesn’t make this film overstay its welcome. That’s not to say there aren’t moments that makes one think this is a first-time directorial effort, small sequences that don’t add up, camerawork that pushes in a little too close to faces and a few other niggling details.

The film is also explicit in a number of ways, some of which involve the main character who is supposedly 13 years old, according to the film. Be sure to come at this flick without a sense of judgment for the characters, as the film itself makes it plain it doesn’t wish to judge them as well.

I was never a skater as a kid, but I knew those who were. Even if you have some sort of interest to dive into a time and place that few can honestly say they were a part of, then “Mid90s” should be a good run of some vicarious nostalgia.

Rated R for pervasive language, sexual content, drug and alcohol use and violence, “Mid90s” is now playing in local theaters.

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Marcelo Lucero

REMEMBERING MARCELO LUCERO A DECADE AFTER HIS DEATH

Campus, community members to mark anniversary with Nov. 8 vigil at Stony Brook University

 Ten years to the date of the hate crime killing of Ecuadorian immigrant Marcelo Lucero, students, faculty and community members will gather at Stony Brook University for a night of remembrance and reflection.

“Our Town: Ten Years Later,” an educational vigil, will take place on Thursday, Nov. 8, from 7 to 9 p.m., in the university’s Students Activities Center (SAC) auditorium. Marcelo’s brother Joselo Lucero will address the crowd, along with Patchogue-Medford Schools Superintendent Dr. Michael Hynes and filmmaker Susan Hagedorn.

Six campus partners are sponsoring the vigil: the Undergraduate Student Government (main sponsor); the Hispanic Languages and Literature Dept.; Women’s, Gender and Sexuality Studies Dept.; Center for Civic Justice; Office of Multicultural Affairs; and Campus Residences.

The program will feature the screening of a special one-hour-long edited version of Deputized,Hagedorn’s documentary about the 2008 attack on Lucero by seven teens that intentionally sought Latinos to assault during a night of what they termed “beaner hopping.” A discussion and Q&A session will follow.

Remarks by Dr. Hynes, whose school district includes Patchogue Village, where Marcelo was slain, will begin the evening. The Lucero Award-winning video from the UN Plural+ Youth Video Festival on Migration, Diversity & Social Inclusion will be shown preceding Deputized.

Given the current national climate of division and distrust of immigrants, organizers say this year’s vigil is more important than ever to promote understanding of and respect for cultural differences. However, despite the international attention Marcelo’s fatal stabbing received and resulting calls for improved treatment of immigrants particularly by police, his brother’s story is not “political,” Joselo Lucero stressed.

“This is a human issue,” he said. “This is not about legal or illegal, documented or undocumented. This is about what happened to a human being. That’s what we will be remembering and realizing on November 8th.”

Co-organizer Ian Lesnick, assistant to the president and director of diversity affairs for the Undergraduate Student Government, added that the vigil also provides an opportunity for us “to reflect on ourselves as a society to see how we’ve changed and where we continue to grow.”

Marcelo and a friend were walking near the LIRR tracks in Patchogue when they were attacked by the seven youth. The killing sent shockwaves across Long Island and beyond, generated hundreds of news stories and sparked numerous community dialogues, a play, a novel and a PBS documentary .

The vigil is free of charge and open to the public. Free parking is available in the SAC lot. Upon driving onto the Stony Brook campus, follow signs to the Student Activities Center.

For information, contact 631-258-2016 or [email protected].

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Deborah Boudreau, WMHO’s education manager, center, with Troop 2907. Photo from WMHO

STONY BROOK: Girl Scout Troop 2907 of Setauket was recently given a Bronze award by Girl Scouts of America for their creation of a hydrologic model, the water cycle at the Ward Melville Heritage Organization’s Ernst Marine Conservation Center at West Meadow Creek. 

Using all recycled materials, their creation demonstrates the movement of water from Earth’s surface to the atmosphere and back again, providing living organisms with the water they need to survive. Troop leaders were Gina Gamez and Lorri Saverese.  

To educate the public about the importance of protecting our water resources, the model will be used in WMHO’s educational programs including The Coastal Ecology Program, Electronic Explorations:  The Salt Marsh Ecosystem and Summer of Science. 

For full information on these on-site and distance learning programs call 631-751-2244 or visit www.wmho.org.

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A WAVE OF SUPPORT

For the second year in a row, Splish Splash Water Park in Riverhead held a Doggie Splash Day fundraiser to raise money to help the homeless animals at the Kent Animal Shelter. The event, which was held on Sept. 10, was dedicated to K-9 fun when pet owners brought their dogs to the park for some water fun of their own and raised $2,500 for the Calverton shelter. “This awesome gift from our pet loving friends at Splish Splash will help to provide food, medical care and spay/neuter to the more than 30 animals that were rescued and brought to the shelter after Hurricane Florence,” said Director Pam Green, pictured in photo on the left with Splish Splash sales manager Claire Smith.

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Sausage, Peppers, Onion and Tomato Hero

By Barbara Beltrami

Ever since one of my favorite readers suggested I do recipes on sausages, I’ve been combing my files for my favorite and most successful ones. Surely pasta with broccoli rabe and sausage is a staple in my repertoire of easy hearty meals, and kielbasa with potatoes, sauerkraut and apples is another. And for an ever popular sandwich, especially when I’ve got the grill going, there’s the sausage, pepper, onion and tomato hero. None of these recipes is particularly exotic, delicate or light, but each one is a delicious interruption to a string of ho-hum meals.

Orecchiette with Sausage and Broccoli Rabe

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 pound orecchiette pasta

1 pound sweet Italian sausage

2 bunches broccoli rabe, washed and stems removed

¼ cup olive oil

½ teaspoon or more, or more, if desired, crushed red pepper flakes

6 garlic cloves, peeled and sliced thin

Coarse salt to taste

2/3 cup grated Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions; reserve cooking water in pot. Set pasta aside to keep warm. In a large heavy skillet over medium heat, cook sausages until brown on all sides; remove from skillet and when cool enough to handle cut into half-inch slices. Set aside to keep warm. Drain all but one tablespoon sausage fat.  In reserved pasta water cook broccoli rabe until bright green and tender, 5 to 10 minutes. Drain and transfer to skillet, add olive oil, red pepper flakes, garlic, salt and sliced sausage; stir and cook over medium heat 5 minutes until garlic is cooked through but not brown. Place pasta in a large bowl, add sausage and broccoli rabe mixture, toss, then sprinkle with grated cheese. Serve with a tomato and mozzarella salad and warm, crusty bread and extra virgin olive oil for dipping.

Kielbasa with Sauerkraut, Potatoes and Apples

YIELD: Makes 6 servings

INGREDIENTS:

1 pound sauerkraut, drained

3 medium potatoes, peeled, cut into 1-inch chunks and boiled in salted water 5 minutes

2 medium apples, peeled and cut into 1-inch chunks

½ cup flat beer

¼ teaspoon caraway seeds

Freshly ground black pepper, to taste

1 pound kielbasa, cut into 1-inch slices

DIRECTIONS:

Preheat oven to 375 F. Grease a two-quart casserole. In a large bowl, toss together the sauerkraut, potatoes, apples, beer, caraway seeds and black pepper. Top with kielbasa slices; cover and bake for 10 minutes; uncover and bake for another 20-30 minutes, until kielbasa is brown and other ingredients are heated through and tender. Serve hot with pumpernickel bread and butter, pickled beets and beer.

Sausage, Peppers, Onion and Tomato Hero

Sausage, Peppers, Onion and Tomato Hero

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 sweet or hot Italian sausages, cut into 4 pieces each 

1/3 cup extra virgin olive oil

3 garlic cloves, peeled, mashed and minced

5 red or yellow bell peppers, washed, cleaned and seeded, and cut into 1-inch-wide strips

3 green bell peppers, washed, cleaned and seeded, and cut into 1-inch-wide strips

1 pound fresh tomatoes, coarsely chopped

2 large onions, peeled and sliced

1 handful parsley, washed and chopped

Salt to taste

DIRECTIONS:

In a large skillet over medium heat, brown the sausage pieces on all sides; leave in pan. In same skillet heat the oil and garlic; remove garlic as soon as it starts to brown. Add peppers, cover pan and cook over low heat until they are slightly limp, about 8 minutes. Add tomatoes, onions, parsley and salt. Toss all ingredients together. Return cover to pan, but leave it slightly askew. Cook 30 minutes, until all veggies are soft. Serve hot on crusty Italian bread accompanied by marinated artichokes, olives, eggplant caponata and provolone cheese.

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