CLOSE
Columns

by -
0 253
METRO photo

By Daniel Dunaief

Daniel Dunaief

Joe, the gentleman at the supermarket register, asked me the routine questions.

“Did you find everything okay?”

“Do you have a rewards number?”

I nodded and typed in my cell phone number.

At the end of the order, I carefully watched the total, waiting for the moment he asked me whether I wanted to donate a dollar or round up my total.

Instead, it looked like the cost declined, even after applying all the discounts. In order to be sure, I had to remove my glasses, which allow me to see at a distance, but not to read.

Yes, the total decreased by 5%. Just as I was about to thank him, I went slack jawed behind my mask. Staring closely at the total in the register, I realized he had given me the senior discount.

I pondered what to do. I could tell him I’m not a senior. Then again, maybe anyone over 35 was a senior. Okay, fine, 40. Alright, 50. 

Anyway, I thanked him for ringing me up, told him to stay safe and headed to the car, where I promptly checked the age for a senior discount at my supermarket. Yup, just as I suspected. He gave me the discount well before I was eligible.

As I loaded the groceries in the car, I wondered whether this was a freakout mid-life crisis moment. Maybe this was the universe’s way, through Joe, of reminding me that I’m not a kid anymore.

Then again, I thought, steadying myself behind the wheel, maybe Joe had just typed that senior discount button by mistake. Maybe he felt generous or, perhaps, he was giving everyone a senior discount, just to stick it to his bosses. 

I have an image of myself that doesn’t align with what other people see, or even what I notice in the mirror. Somewhere along the lines, my brain imagined that the younger, fresher, more energetic version of me continued to type on my computer, yell at the TV when the Yankees lost, and maneuver through my life.

My body, and the unwelcome hair that seems to wave from my ears, has offered reminders about the passage of time. Recently, my son, who is still waiting for his freshman year to start in earnest after New Orleans recovers from Hurricane Ida, asked me if I wanted to have a catch.

Excited for some father-son bonding that doesn’t involve electronics, I readily agreed. Besides, it’s been a few years since he asked. I am no longer his coach and he has numerous athletic friends and former teammates who can launch balls across a field.

The first few throws felt comfortable, as my fingers reached for the familiar seams and tossed the ball back at his chest.

“Okay, move back,” he instructed.

A few throws later, he asked me to move back again.

“Wait, what?” my arm begged, to a brain that tried to hit the mute button on muscles, tendons, bones and rotator cuffs begging me to stop engaging in such unaccustomed activity.

Pretty soon, he was throwing lasers from the next county and I was trying to figure out if I could strap the ball to a nearby bird to return it to him.

Instead, I ran 20 steps, rotated my hips and snapped my shoulders in an effort to minimize the strain on my arm.

“Good idea,” he yelled. “You should soft toss it back to me.”

Soft toss? That was one of my hardest throws!

Two days later, we repeated the same routine. The second time, my arm instantly hurt. I might imagine that I’m 25 or even 35, just as I might imagine I can fly.

I can enjoy some consolation: the senior discount saved me enough money to buy an ice pack for my throbbing shoulder.

by -
0 233
METRO dinner

By Leah S. Dunaief

Leah Dunaief

Here are some ways to spice up our lives. I’ve done this all my adult cooking life, and I recommend the concept. I have added store-bought sauces to otherwise bland foods, like eggs, chicken and some fish. Please read on as I explain. 

How did I happen upon this technique, you might wonder? It was a solution born of desperation over 50 years ago. I was to be married in two weeks, and my roommate at the time asked me what I was going to cook for my new husband the first night. Cook? I only knew how to boil water. It hadn’t occurred to me, although tradition at the time had it, that I was to be the cook in this pairing. 

When I panicked, she calmed me down by asking what my fiancé’s favorite meal was. “Breaded veal cutlet,” I remembered, and for the next 10 days, at dinner, she tutored me on the fine art of making that, along with a salad of greens with store-bought dressing, and spaghetti with some bottled red sauce. I then sailed into marriage prepared and duly impressed my groom with my culinary skills. 

Soon enough, we came to the menu for the second night. Again panic. I had to sit down and figure this one out. I was working and didn’t have time to digest the thick book, “Joy of Cooking,” that some kind soul had given us as a wedding present — at least not yet. Prepared foods for takeout were not invented. There were Swanson frozen dinners, but that suggested I was really inadequate.

What to do?

I thought about how I had made that first meal. I used bottled dressing to flavor the salad and also bottled sauce for the spaghetti. I wondered what other sauces might be available on the supermarket shelves. That’s when I found duck sauce. Reading the label, I saw their suggested uses; one was with chicken. Inspired, I rushed to buy a whole chicken that I brought back to our new apartment, poured all the duck sauce over it, and popped it into the oven at 375 degrees as instructed by the amused man behind the supermarket meat counter. I kept checking it, and when it looked like it was done, I served it, along with more salad.

“Wow!” my new husband exclaimed. “I didn’t know you could cook!” I was launched.

I will confess to having learned a few more things about cooking since then, including how to read a recipe, but my affection for bottled sauces continues to this day. To further my repertoire, I have gleaned the following information from a consumer publication called, “Bottom Line,” that has proven its value sufficiently to earn my ongoing subscription dollars. The article, written by Jay Weinstein, a member of the Institute of Culinary Education, is headlined, “Make Mundane Meals Instantly Exotic, with these international bottled sauces,” offers nine suggestions, and pretty much all of them appeal to me.

First, there are some Asian possibilities: banana sauce, “the ketchup of the Philippines, … usually sweet, with subtle tropical flavors,” good on any foods from omelets to whatever comes off the grill. Anther is gochujang, a dark red paste made of red chili peppers, rice powder and fermented soy beans — tangy, spicy, salty & slightly fruity — good added to eggs, noodles, dumplings or ham. Then there is kecap manis, “an excellent marinade or glaze for meat, seafood or vegetables.” Oyster sauce will add “an unmistakable Asian flavor” and will transform hamburger. Ponzu is tangy and bright and offers “a lively citrus note” to dishes. Thai peanut sauce is a particular favorite of mine. It is a good marinade, and I happen to like it on noodles. 

Then there are what the author classifies as European Sauces: aioli, “a Mediterranean mayonnaise with garlic … drizzled over vegetables or seafood”; ajvar (pronounced “aye-var”) of “roasted sweet red peppers, eggplant and … tomato.” Use atop baked potato, meatloaf and pasta or for potato salad; and Maggi seasoning, for noodles or roast chicken “or mix a little into soup.”

There are lots more, but I think I should stop. While I probably have incurred the wrath of gourmet cooks, who make everything from scratch, perhaps I have helped some new brides … or grooms.

by -
0 285
Studies show that taking blood pressure medication at night lowers the risk of diabetes. METRO photo
Controlling sleep-time blood pressure may help

By David Dunaief, M.D.

Dr. David Dunaief

Our understanding of diabetes – its risks and treatment paradigms – is continually evolving. Because so many are affected by diabetes and prediabetes in the U.S., and because the potential health consequences, including significant cardiovascular risks, are so much greater in this population, studies frequently target this population.

To provide a sense of scale, the current rate of diabetes among the U.S. adult population is 13 per-cent, while another estimated 88 million U.S. adults have prediabetes, based on fasting glucose levels (HbA1C) of 5.7 to 6.4 percent (1).

For those with diabetes, cardiovascular risk and severity may not be equal between the sexes. In two trials, women with type 2 diabetes had greater cardiovascular risk than men. In one retrospective study, women with diabetes were hospitalized due to heart attacks at a more significant rate than men, though both had substantial increases in risk, 162 percent and 96 percent, respectively (2).

What may reduce risks of disease and/or complications? Fortunately, we are not without options. These include lifestyle modifications, timing of blood pressure medications, and, oddly, modest wine consumption.

Diet bests Metformin for prevention

All too often in the medical community, we are guilty of reaching for drugs and either overlooking lifestyle modifications or expecting that patients will fail with them. This is a disservice; lifestyle changes may be more effective in preventing this disease. In a head-to-head comparison study, diet plus exercise bested metformin for diabetes prevention (3). This study was performed over 15 years of duration in 2,776 participants who were at high risk for diabetes because they were over-weight or obese and had elevated sugars.

There were three groups in the study: those receiving a low-fat, low-calorie diet with 15 minutes of moderate cardiovascular exercise; those taking metformin 875 mg twice a day; and a placebo group. Diet and exercise reduced the risk of diabetes by 27 percent, while metformin reduced it by 18 percent over the placebo, both reaching statistical significance. Note that, while these are impressive results that speak to the use of lifestyle modification and to metformin, this is not an optimal diabetes diet.

Blood pressure medications’ timing

Interestingly, taking blood pressure medications at night has an odd benefit, lowering the risk of diabetes (4). In a study, there was a 57 percent reduction in the risk of developing diabetes in those who took blood pressure medications at night rather than in the morning.

It seems that controlling sleep-time blood pressure is more predictive of risk for diabetes than morning or 48-hour ambulatory blood pressure monitoring. This study had a long duration of almost six years with about 2,000 participants.

The blood pressure medications used in the trial were ACE inhibitors, angiotensin receptor blockers (ARBs) and beta blockers. The first two medications have their effect on the renin-angiotensin-aldosterone system (RAAS) of the kidneys.

According to the researchers, the drugs that blocked RAAS in the kidneys had the most powerful effect on preventing diabetes. Furthermore, when sleep systolic (top number) blood pressure was elevated one standard deviation above the mean, there was a 30 percent increased risk of type 2 diabetes.

Interestingly, the RAAS-blocking drugs are the same drugs that protect kidney function when patients have diabetes.

Reducing complications with wine?

Diabetes patients are often warned to limit or eliminate alcohol. A significant part of the reasoning relates to how the body metabolizes alcohol and sugars. So, the results of a study that showed small amounts of wine could have benefits in reducing diabetes-associated complications among those who were well-controlled sent ripples throughout the medical community.

The CASCADE trial, a randomized controlled trial, considered the gold standard of studies, shows wine may have heart benefits in well-controlled patients with type 2 diabetes by altering the lipid (cholesterol) profile (5).

Patients were randomized into three groups, each receiving a drink with dinner nightly. One group received five ounces of red wine, another five ounces of white wine, and the control group drank five ounces of water. Those who drank the red wine saw a significant increase in their “good chomlesterol” HDL levels, an increase in apolipoprotein A1 (the primary component in HDL) and a decrease in the ratio of total cholesterol-to-HDL levels compared to the water-drinking control arm. In other words, there were significant beneficial cardiometabolic changes.

White wine also had beneficial cardiometabolic effects, but not as great as red wine. However, white wine did improve glycemic (sugar) control significantly compared to water, whereas red wine did not. Also, slow metabolizers of alcohol in a combined red and white wine group analysis had better glycemic control than those who drank water. This study had a two-year duration and involved 224 patients. All participants were instructed to follow a Mediterranean-type diet.

Does this mean diabetes patients should start drinking wine? Not necessarily, because this is a small, though well-designed, study. Remember, participants were well-controlled type 2 diabetes patients who generally were nondrinkers.

We need to reverse the trend toward higher diabetes prevalence. Diet and exercise are the first line for prevention. Even a good, but nonideal, diet had better results than medication. A modest amount of wine, especially red, may have effects that reduce cardiovascular risk. Blood pressure medications taken at night, especially those that block RAAS in the kidneys, may help significantly to prevent diabetes.

References:

(1) cdc.gov. (4) Journal of Diabetes and Its Complications 2015;29(5):713-717. (3) Lancet Diabetes Endocrinol. Online Sept. 11, 2015. (4) Diabetologia. Online Sept. 23, 2015. (5) Ann Intern Med. 2015;163(8):569-579.

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. 

by -
0 345
1 of 5
From left, Iris and Cayla Rosenhagen with participants of the Beach Bucket Brigade. Photo by Raina Angelier
A participant of the 2021 Beach Bucket Brigade. Photo by Raina Angelier
From left, Cayla and Iris Rosenhagen. Photo by Raina Angelier
Participants of the 2021 Beach Bucket Brigade. Photo by Raina Angelier
Participants of the 2021 Beach Bucket Brigade. Photo by Raina Angelier

By Cayla Rosenhagen

Cayla Rosenhagen

Smiles abounded on Cedar Beach in Mount Sinai during the Children’s Bird Walk and Beach Clean-Up on August 21st. Run by me and my sister through our education program, Beach Bucket Brigade, the event brought 20 children aged 4 to 12 and their families together to participate in fun, nature-themed activities. 

To kick off the program, we gathered on the beach to play ‘Sparrow Says,’ and read a book about our incredible avian life here on Long Island. Soon after, participants took to the paved nature trail to learn about and observe these birds in their natural surroundings. The children were delighted to see and hear mockingbirds, sparrows, catbirds, Mourning Doves, and cardinals.

Litter poses an immense danger to these birds as well as other local wildlife. Animals can get tangled up in it, or even ingest it, leading to heartbreaking outcomes. 

After observing such an abundance of wildlife, the families were motivated to do something to protect them, and so began the beach clean-up. Equipped with gloves and beach buckets to collect litter, we scoured the beach. We found a variety of improperly disposed-of waste including throw-away plastic utensils and straws, fishing lines, and lots of cigarettes.

At the end of the clean-up, we thanked the families for volunteering their time and told them they were heroes for doing their part to protect our environment. As a token of our gratitude, we gave the families eco-friendly souvenirs to take home with them.

The event was a great success. We collected an enormous amount of litter, all the while giving kids and their families an educational, entertaining, and fun-filled day to remember. Our hope is that by observing the wonder of nature firsthand, the younger generation will gain an even better appreciation and respect for it.

To keep an eye out for our upcoming programs, please follow us on Facebook at facebook.com/BeachBucketBrigade.

Cayla Rosenhagen is a local high school student who enjoys capturing the unique charm of the community through photography and journalism. She serves on the board of directors for the Four Harbors Audubon Society and Brookhaven’s Youth Board, and is the founder and coordinator of Beach Bucket Brigade, a community outreach program dedicated to environmental awareness, engagement, and education. She is also an avid birder, hiker, and artist who is concurrently enrolled in college, pursuing a degree in teaching.

by -
0 1102
Ground Zero. Pixabay photo

By Fr. Francis Pizzarelli

Father Frank Pizzarelli

On September 11, 2001, where were you? I remember that day like it was yesterday. I was teaching my Freshman Seminar Class at St. Joseph’s College in Patchogue. It was a beautiful sunny day. Right after that all of our classes were suspended. I celebrated the campus mass that day. We prayed for all the victims, for all the first responders and for our nation.

It was a scary day, but it also brought out the best in all of us. The solidarity that emerged in the days after 9/11 was inspirational. The spontaneous gatherings to honor our first responders, firefighters, and police were heartwarming.

President Bush brought us together as a nation reminding us “we must never forget!” When he addressed the nation that day he made everyone feel better and feel that we were connected to each other.

Much has happened these past 20 years since 9/11. The world has changed and so has our nation. Technology has transformed a whole generation. Unfortunately, it is a double-edged sword. In an instant you can have information about anything you desire that would normally take you days and weeks to gather. It has also become in some circumstances a painful distraction. People are obsessed with their cell phones. Communication skills have become weaker. As a teacher, I have found a growing number of my students have inadequate critical thinking and analytical writing skills.

Recently, I took an informal poll of my college students. 90% of more than 100 students acknowledged being on their cell phone more than being engaged in any other activity. Most of them agreed that cell phone use is out of control.

Ground Zero. Pixabay photo

We talked about the need for more human connection and how polarized our nation is. It was amazing to see how many believe that their vote does not matter. We talked about civic engagement, how they are the future leaders of our nation and that they need to become more involved today.

On the 20th anniversary of 9/11, I was profoundly moved by the words of our former President George Bush at the Shanksville National Memorial in Pennsylvania. He reminded the nation of the need for unity and solidarity; that we need to rediscover the same American spirit that brought us together 20 years ago on that horrific day. He also reminded us that home-grown terrorism is as evil as terrorism around the world because it destroys the fabric of our nation by encouraging violence, hate and destruction.

As we remember 9/11 and the thousands that died on that dark day in American history, let us recommit ourselves to social justice and human rights; let us recognize our greatness in our diversity and our respect for the dignity of all people.

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

by -
0 481
Pixabay photo

By Martina Matkovic

The Three Village Garden Club welcomes you as their guest on Friday, September 17th, when members will have an opportunity to display their creative talents in floral design and horticulture. Many hours of careful preparation and planning will culminate in a Small Standard Flower Show at the Neighborhood House, 95 Main Street, Setauket. No charge to the public, doors will be open from 2 to 6 p.m.

The following quotation from Sandra H. Robinson, past President of the National Garden Club, eloquently states the purpose of executing a flower show: 

An award winning design from the TVGC’s June 2017 flower show. Photo by Karin Steil

“One of the basic urges of mankind is the desire to create. Creative flower arranging is an art form in which the artist’s vision is expressed through the use of plant materials. Using the elements and principles of design, the artist strives to achieve the following attributes- beauty, harmony, distinction and expression. Flower shows provide a unique opportunity for floral designers, horticulturists, judges and the viewing public to become an integral part of the creative process.”

The show, titled “See You in September,” promises to be a spectacular visual experience. It is an opportunity to  find out about the club’s contributions to the community, with its emphasis on the importance of the use of native plantings and gardening techniques that help to protect the environment. Guests are encouraged to take a short walk to Frank Melville  Memorial Park where they may access the Arboretum, acquired by  the garden club in 1985 and maintained for the past 36 years. A map of the Arboretum will be available.

As guests arrive they will receive a printed guide to help navigate through the three parts of the juried show. Division 1, Horticulture,  will display cut specimens from the garden, fruits and vegetables, cut specimens from fruiting or flowering trees and shrubs, and container plants. Come see what a Blue Ribbon cucumber looks like!

An award winning design from the TVGC’s June 2017 flower show. Photo from Karin Steil

Division ll, comprised of four classes, will highlight members’ creative talents in floral design. Class 2 of this division, aptly named “Reflections and Inspirations,” will challenge those members who choose to enter by  creating a floral design that interprets the subject of a painting. The actual paintings will be hung nearby the corresponding design, inviting the viewer to observe. The artists who have loaned their works for this class are Patty Yantz, “The Sentinel”; Renee Caine, “Approaching Storm”; Eleanor Meier, “Winter Pears and Kimono”; and Robert Roehrig, “Dock Reflections.” 

Finally, but certainly not least, in Division lll guests will enjoy an exhibit that displays the club’s many contributions to the community with an emphasis on education and respect for our environment. This section also includes invitational exhibits solicited from florists and businesses in the community.  

Members who decide to participate will be judged for their entries, receive points and be awarded ribbons according to the National Garden Club System of Awarding.  The judging will be done in advance of the opening to the public and ribbons will be on display.

Please come and enjoy the beauty of the show, see what your neighbors and friends in the garden club are doing , and perhaps be inspired to join us. Our membership is open to all. For further information, please call 631 751-2743.

Author Martina Matkovic is a member of the Three Village Garden Club.

by -
0 1500
Chemist John Moses on the campus of Cold Spring Harbor Laboratory. Photo from CSHL

By Daniel Dunaief

If you build it, he will come.

That’s an iconic line from the movie “Field of Dreams,” starring Kevin Costner, in which a mythical voice calls to the Iowa farmer, encouraging him to plow through his corn to build a baseball field so the ghosts of past baseball players can entertain a modern audience.

It seems only fitting that this year, in which Major League Baseball hosted its first professional game in Iowa near the set of the popular movie, chemists have built something they hope brings together numerous other chemicals to produce products with various applications, from drug discovery to materials science.

About 120 years ago, researchers in France discovered a highly reactive gas called thionyl tetrafluoride, whose chemical symbol is SOF4.

The gas has numerous potential applications because researchers can control its reactions and derivatives. Scientists can swap each sulfur-fluorine bond with a bond between sulfur and something with desirable properties or applications.

While the gas serves as a potential building block, it is scarce and is not commercially available.

Thionyl tetrafluoride is “very reactive,” said chemist and Cold Spring Harbor Laboratory Professor John Moses. “It’s not something the Average Joe wants. It’s dangerous chemistry.” It was largely overlooked until the 1960’s, when chemists at DuPont reinvestigated it.

Once Suhua Li, the lead author of a recent paper in Nature Chemistry and a former post doctoral researcher in Nobel-prize winner K. Barry Sharpless’s lab at Scripps Research Institute in La Jolla, California, generated more of this gas, the team could work together to determine the types of connections that might be possible. 

While the research was a group effort in terms of planning and ideas, Li, who did the vast majority of the synthesis of the gas, is “the hero,” Moses said. “The gas itself, and reagents used to make the gas, are potentially very dangerous, and it takes courage and confidence to attempt such chemistry. ([Li] even had a bit of a mishap, to say the least, but still went ahead and tried again.”

Moses also appreciates how “ideas are just ideas until somebody takes the initiative to put them into practice.”

Moses, Sharpless, and Scripps Research Institute Associate Professor Peng Wu developed the polymer chemistry, while Hans Zuilhof of Wageningen University in the Netherlands helped elucidate the helical structure of the polymers.

The team used a technique Sharpless calls “click chemistry” to explore the substances they could create with this gas.

Thionyl tetrafluoride acts like a lego building block that can be connected with other building blocks in several dimensions.

Click reactions create defined products with absolute reliability, Moses explained. Scientists get what they expect, which is not always true in chemistry.

“In some reactions, you take A and B and you don’t always get C,” Moses said. “You get C as a major product, but you also get D, E and F.”

In click chemistry, however, the combination of A and B is guaranteed to produce C.

Some click reactions run better in water, or at least when water is present. Water is non-toxic, inflammable, inexpensive and a good heat sink.

Click philosophy is about using reliable reactions for the purpose of function discovery.

With thionyl tetrafluoride, Li and the other researchers made about 30 polymers, each of which had original structures using different fragments.

The group managed to attach antibiotics to a thionyl tetrafluoride-derived polymer and demonstrated that it retains antibacterial function.

As long as the module has a handle to exchange with the sulfur-fluorine bond, the gas has a broad range of potential applications.

With thionyl tetrafluoride as his inspiration, Moses coined the term multidimensional click chemistry, which identifies the gas a multi dimensional hub.

The chemists used a regular party balloon to transfer the gas, which is connected to a syringe and a needle. They inserted the needle through a rubber septum into a sealed flask. The reaction with reagents in the flask is straightforward to perform once the gas is available, Moses said.

Born and raised in Wrexham, North Wales, a town aglow after actors Ryan Reynolds and Rob McElhenney last year bought a 156-year-old local soccer team, Moses had no interest in science when he was young, although he was curious about life in general.

He left school to work in a factory that made life rafts and buoyancy jackets when he was 16.

The factory had a distinct odor of toluene and glue.

“It was dreadful,” he recalls. “I was lucky to escape that life.”

He eventually landed an apprenticeship at a company called App-Chem, that allowed him to study physics and chemistry in college one day per week. 

by -
0 1510
Pixabay photo

By Barbara Beltrami

My cooking is largely governed by the seasons. Of course, appetite and occasion figure into it, but it’s mostly all about what’s fresh and abundant. Hence, this column about tomatoes. If you’re like me, you’re wondering what you were thinking when you planted all those cute little tomato plants in May. Or your neighbor is leaving tomatoes on your doorstep daily. Or you just came back from the farm stand and couldn’t resist that basket of tomatoes when you went  just to pick up a few ears of corn. Personally, I can’t think of a better thing to have too much of.

So tonight it’s going to be a tomato and chick pea salad; for tomorrow I’m thinking maybe some pasta with blistered cherry tomatoes and goat cheese; and for Sunday brunch I’m going to cook up a pan of what my friend Elena calls “eggs from Hell”which are actually eggs cooked atop a smooth but spicy tomato sauce. All this having been said, there’s nothing quite so fine as a just-picked, sun-warmed tomato sprinkled with salt and pepper and drizzled with extra virgin olive oil.

Tomato and Chick Pea Salad

YIELD: Makes 6 servings

Pixabay photo

INGREDIENTS:

2/3 cup extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon cayenne

Coarse salt and freshly ground pepper to taste

3 tablespoons sherry vinegar

1 teaspoon prepared Dijon mustard

6 cups loosely packed chopped Romaine lettuce

2 red bell peppers, seeded and chopped

2 yellow bell peppers, seeded and chopped

1 medium cucumber, seeded and diced

1 1/4 pounds cherry tomatoes, quartered or halved, depending on size

One 14-ounce can chick peas, rinsed and drained

DIRECTIONS: 

In a large serving bowl, whisk together the oil, cumin, cayenne, salt and pepper, vinegar and mustard. Just before serving add the lettuce, peppers, cucumbers, tomatoes and chick peas; toss well. Serve at room temperature with toasted pita bread and feta cheese.

Penne with Blistered Cherry Tomatoes and Goat Cheese

YIELD: Makes 4 servings

INGREDIENTS:

3/4 cup extra virgin olive oil

4 garlic cloves, smashed

2 quarts cherry tomatoes

1 teaspoon crushed red pepper flakes

2 cups torn basil leaves

Coarse salt and freshly ground pepper to taste

1 pound penne

Basil sprigs for garnish

DIRECTIONS: 

In a large pot or skillet heat half the oil; add garlic and cook over low heat until it is soft and releases its aroma, about one minute.  Raise heat to medium and add tomatoes, pepper flakes, basil, salt and pepper. Cook, stirring to coat all the tomatoes and mashing some with the back of a wooden spoon, until they start to burst, about 4 or 5 minutes. Continue to cook until a thick sauce starts to form and about half the tomatoes remain intact, about 10 to 12 minutes. Meanwhile bring a large pot of salted water to a boil and cook pasta according to package directions. When pasta is al dente drain and transfer to pot with tomatoes; stirring constantly over medium heat. Transfer to serving bowl and drizzle with remaining oil. Garnish with basil sprigs and serve hot or warm with an arugula and mesclun salad.

Elena’s Eggs from Hell

YIELD: 4 to 6 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

2 garlic cloves, chopped

6 to 8 Roma tomatoes, pureed but still chunky

Salt and freshly ground black pepper, to taste

1/2 to 1 teaspoon crushed red pepper flakes 

1/3 cup chopped flat leaf parsley

4 to 6 large eggs

DIRECTIONS: 

In a large nonstick skillet over medium heat warm the oil, then add the garlic and cook until it releases its aroma and is soft, about 30 to 45 seconds. Add the tomatoes, salt, pepper, red pepper flakes and parsley and cook over medium heat until the excess liquid is evaporated, about 5 minutes. While it is hot carefully break the eggs over the tomato sauce, season with salt and pepper and cook until whites are no longer runny and yolks are still soft. Serve with toasted Italian bread.

by -
0 390
Stock photo

By David Dunaief, M.D.

Dr. David Dunaief

Heart failure (HF) occurs when the heart’s pumping is not able to keep up with the body’s demands for blood and oxygen and may decompensate. Unlike a heart attack, which is acute, heart failure is a slowly developing disease that may take years to become symptomatic.

As of 2018, there were about 6.2 million Americans living with heart failure, and heart failure was a potential contributing factor in 13.4 percent of deaths (1).

There are two types of heart failure, systolic and diastolic. The basic difference is that the ejection fraction, the output of blood with each contraction of the left ventricle of the heart, is more or less preserved in diastolic HF, while it can be significantly reduced in systolic HF.

We have more evidence-based medicine, or medical research, on systolic heart failure. Fortunately, both types can be diagnosed with the help of an echocardiogram, an ultrasound of the heart. The signs and symptoms may be similar, as well, and include shortness of breath on exertion or when lying down, edema or swelling, reduced exercise tolerance, weakness and fatigue.

Major lifestyle risk factors for heart failure include obesity; smoking; poor diet, including consuming too much sodium; being sedentary; and drinking alcohol excessively. Pre-existing conditions that are significant risk factors include diabetes, coronary artery disease and high blood pressure.

Typically, heart failure is treated with blood pressure medications, such as beta blockers, ACE inhibitors and angiotensin receptor blockers. We are going to look at how diet, iron and the supplement CoQ10 impact heart failure.

Antioxidant diet’s impact

If we look beyond the usual risk factors mentioned above, oxidative stress may play an important role as a contributor to HF. Oxidative stress is thought to result in damage to the inner lining of the blood vessels, or endothelium, oxidation of cholesterol molecules and a decrease in nitric oxide, which helps vasodilate blood vessels.

In a population-based, prospective (forward-looking) study, called the Swedish Mammography Cohort, results show that a diet rich in antioxidants reduces the risk of developing HF (2). In the group that consumed the most nutrient-dense foods, there was a significant 42 percent reduction in the development of HF, compared to the group that consumed the least. According to the authors, the antioxidants were derived mainly from fruits, vegetables, whole grains, coffee and chocolate. Fruits and vegetables were responsible for the majority of the effect.

This nutrient-dense approach to diet increased oxygen radical absorption capacity. Oxygen radicals have been implicated in cellular and DNA damage, potentially as a result of increasing chronic inflammation. What makes this study so impressive is that it is the first of its kind to investigate antioxidants from the diet and their impacts on heart failure prevention.

This was a large study, involving 33,713 women, with good duration — follow-up was 11.3 years. There are limitations to this study, because it is observational and the population involved only women. Still, the results are very exciting, and it is unlikely there is a downside to applying this approach to the population at large.

CoQ10 benefits

Coenzyme Q10 is a substance produced by the body that helps the mitochondria (the powerhouse of the cell) produce energy. It is thought of as an antioxidant. 

Results of the Q-SYMBIO study, a randomized double-blind control trial, showed an almost 50 percent reduction in the risk of all-cause mortality and 50 percent fewer cardiac events with CoQ10 supplementation (3). This one randomized controlled trial followed 420 patients for two years who had severe heart failure. This involved using 100 mg of CoQ10 three times a day compared to placebo.

The lead author goes as far as to suggest that CoQ10 should be part of the paradigm of treatment. CoQ10 is the first supplement to show survival benefits in heart failure.

This study’s rigor is impressive; it assesses the supplement as if it were a drug. A subsequent 2019 sub-group analysis of Q-SYMBIO confirmed the short- and long-term effects and also found a significant improvement in left ventricular ejection fraction among CoQ10 therapy adherents (4).

A meta-analysis involving 13 studies of CoQ10 supplementation with HF confirmed that CoQ10 resulted in ejection fraction improvements among patients with less severe stages of HF, although the authors suggest that studies with more diverse demographics and that refine and compare dose responses are warranted (5). If you have heart failure, you may want to discuss CoQ10 supplementation with your physician.

Iron deficiency challenges

An observational study that followed 753 heart failure patients for almost two years showed that iron deficiency without anemia increased the risk of mortality in heart failure patients by 42 percent (6).

In this study, iron deficiency was defined as a ferritin level less than 100 μg/L (the storage of iron) or, alternately, transferrin saturation less than 20 percent (the transport of iron) with a ferritin level in the range 100–299 μg/L.

The authors conclude that iron deficiency is potentially more predictive of clinical outcomes than anemia, contributes to the severity of HF and is common in these patients. Thus, it behooves us to try to prevent heart failure through dietary changes, including high levels of antioxidants, because it is not easy to reverse the disease. Those with HF should have their ferritin and iron levels checked, for these are correctable.

Based on study results, CoQ10 appears to be a compelling therapy to reduce risk of further complications and potentially death. Consult with your doctor before taking CoQ10 or any other supplements.

References:

(1) cdc.gov. (2) Am J Med. 2013 Jun:126(6):494-500. (3) JACC Heart Fail. 2014 Dec;2(6):641-649. (4) Cardiol J. 2019;26(2):147-156. (5) Am J Clin Nutr. 2013 Feb; 97(2): 268–275. (6) Am Heart J. 2013;165(4):575-582.

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. 

by -
0 306
Pogo. Photo from Smithtown Animal Shelter

MEET POGO!

This week’s shelter pet is Pogo, a male Domestic Shorthair currently up for adoption at the Smithtown Animal Shelter. Pogo is estimated to be about 5 years old and came to the shelter as a stray. He is a rear leg amputee and a bit on the shy side. This sweet boy would thrive best in a quiet home with a warm lap to curl up in. He is neutered, microchipped and up to date on his vaccines. 

If you are interested in meeting Pogo, please call ahead to schedule an hour to properly interact with him 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). 631-360-7575, www.smithtownanimalshelter.com.

Prev1...194195196...429Next Page 195 of 429
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©