Columns

A scene from Broadway's 'Dear Evan Hanson'

By Daniel Dunaief

Daniel Dunaief

With my fingers crossed, I am excited about the return of shows on Broadway, which is scheduled to reopen in September.

Something magical happens when a curtain rises, taking an excited audience on a musical journey to other places and other times.

Decades ago, I attended a production of “The King and I.” While the famous Yule Brenner played the title role, I found the experience utterly meaningless.

I remember asking my mother what those small people were doing so far away from me, as we watched that production in the third balcony.

“Next time,” my mother said through gritted teeth to my father, “I’m getting the tickets.”

Sure enough, my parents took my brothers and me to “A Chorus Line.” The experience was as different as standing across the street, looking through the fog at a candy store and sitting at the counter, reading through a menu and enjoying the smell of warm waffles and ice cream and the sight of tantalizing delicacies akin to what I imagined Turkish delights from the Narnia series would taste like.

The live performance so completely captivated me that I left the auditorium humming some of the songs and hoping everything would work out for characters who came from broken homes and broken dreams. Each of the actors was taking his or her shot, hoping for approval, and a job, doing what he or she loved.

I have found numerous shows that have been as moving and as thrilling, including more modern performances, like “Dear Evan Hansen.”

The combination of sights and sounds, the emotional range from humor to tragedy and the riveting live voices that cause seats to vibrate and artwork to come alive provide a completely immersive artistic experience.

I don’t always love every moment in a show, and I don’t always understand what a director or actor is conveying, but that doesn’t stop me from trying or from appreciating the effort.

When I was in high school, I joined the pit orchestra of the musicals “The Wizard of Oz” and “West Side Story.” I far preferred the latter, with its more complicated and intricate music, although participating in each performance provided artistic highlights for my high school career.

On one of my first dates with my wife, we attended “A Funny Thing Happened on the Way to the Forum,” starring Nathan Lane. The show, which I had seen once or twice before, was a familiar pleasure, while Lane’s periodic breaking of character and hamming up the role tickled the audience, sharing the equivalent of a modern-day wink with an appreciative crowd.

After the show, I was thrilled to find that my wife shared my love and appreciation for the Great White Way. We repeated lines that amused us, commented on the sets, and appreciated the spectacular stage presence of an acting legend who, somehow, show after show, seemed to be completely in the moment.

As we continue to emerge from a pandemic in which we discussed books we’d read and Netflix shows we’d seen, I am eagerly looking forward to returning to the cushioned seats, the brightly-colored programs, the friendly ushers, and the hard-working cast members who inspire and elevate my life with their dedication, talent and hard work.

Who knows? This year, I might even go back to dressing up for the occasion, tying a tie, finding matching dark socks, and wearing dress shoes as the lights return to live performances, the orchestra holds up its instruments, and the actors take deep breaths, preparing to serenade those lucky enough to score tickets to a transformative ride.

Pixabay photo

By Leah S. Dunaief

Leah Dunaief

A three-year-old golden retriever, missing for two weeks, was pulled out of Barnegat Bay Wednesday by two blessed souls. I know how that golden feels. I was pulled out of Port Jefferson Harbor Sunday and was I ever grateful.

I’ll tell you the whole story.

My family is visiting, finally, as the pandemic fades. That includes three sons, three daughters-in-law, one granddaughter, two grandsons, (the third was working), one dog and two cats. Sunday late afternoon we noted the arrival of what sailors call “the cocktail breeze,” and to enjoy it, three of us went out in the harbor on a 16-foot Hobie Cat. The catamaran is little more than two pontoons connected by a sturdy webbing on which passengers sit. There is a mainsail and a jib, and the light craft really flies across the water. But there is no motor, only an oar in case the wind dies down, and we have to row ourselves back to shore-hardly a desirable state of affairs, as you can imagine.

So, there we were, happily zipping along, when the breeze turned into a sudden gust, caught us off guard, and lifted one pontoon out of the water. I was sitting above the other, and I saw the colorful mainsail rising up like a wall and coming toward me. The abrupt knot in the pit of my stomach confirmed that we were about to capsize. That had never before happened with this boat. I braced for a shock.

To my pleasant surprise, the water temperature, while not warm, was more comfortable than I expected for so early in the season. And while I was wearing a life vest, I had casually closed only the top couple of toggles, so the vest rode up to the level of my chin, pinning the edge of my broad-brimmed hat that had come askew in front of my eyes. While I knew I was in the water, I couldn’t see a thing.

It took us several minutes to sort ourselves out, my son, daughter-law and myself. We worked to untangle ourselves as we clung to the side of one of the overturned pontoons. Then the boat became caught in a mooring into which the wind had blown us. We hoped one of the two motor boats that came along would stop to help. They passed us by, but one slowed down to take a video of us struggling in the water.

It is hard to right a catamaran, and in the sudden heavy wind, it proved impossible.

“Maybe we should call for help,” my daughter-in-law suggested, and proceeded to do just that.

Fortunately Evelyn and Greg Haegele, in their sailboat aptly named “Necessity” heard us and slowly approached. My children were most concerned with getting me to safety and up the swim ladder that Greg had thrown over the side, my daughter-law helping me swim over to their boat. My son calling out my age with concern in his voice.

It was not easy to climb the six steps in my sopping wet clothes, but as they say at NASA, failure was not an option.

Then Greg passed his sunglasses to his wife and made a beautiful dive to swim over and help right the Hobie. Together they were successful despite the strong wind.

As my children clambered back aboard and sailed off, a police boat, followed by a fire boat dashed after them, checking to see if all was well. It seems some alert person in a waterfront home in Belle Terre, witnessed the mishap and called 911.

Meanwhile the Haegeles took me back to Port Jefferson via the launch service and then drove me home, a drenched dog.

Angel is a 7-year-old Blue Nosed Pit Bull that has been at the Smithtown Animal Shelter for 3 years. She is affectionate and goofy, adores most people, car rides, destroying stuffed animals and, above all, FOOD.

Angel is a very dominant and intelligent dog that needs a bully breed savvy owner that can provide her with some structure. She would do best in a home with no other pets. She is spayed, microchipped and up to date on her vaccines. 

If you are interested in meeting Angel, please call ahead to schedule an hour to properly interact with her 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.

METRO photo

By Michael Christodoulou

Michael Christodoulou
Michael Christodoulou

Now that we’ve gained at least some space from the COVID-19 pandemic, summer travel is heating up. But while you might be eager to hit the road, you won’t want your investments to take a vacation — you need them to work hard for you consistently. But how can you make this happen? 

Here are some ideas:

Know your destination.“If you don’t know where you want to go, then it doesn’t matter which path you take.” This bit of wisdom, paraphrased from the classic children’s book, Alice’s Adventures in Wonderland, may be appropriate for, say, hikers exploring a new landscape. But as an investor, it matters a great deal which path you take. If you only dabble in investing, occasionally putting some money into one investment or another, it will be difficult to build a portfolio that’s consistently working in your best interest. It’s important to create a long-term investment strategy based on where you want to go in life — that is, how long you plan to work, what sort of retirement lifestyle you envision, and so on.

Match goals with investments. Some investments are designed to achieve certain goals. To illustrate: When you contribute to an IRA and a 401(k) or similar employer-sponsored plan, you’re investing for one specific, long-term goal: a comfortable retirement. While you can tap into these accounts for other purposes — though doing so might incur immediate taxes and penalties — they are designed to provide you with income during your retirement years. Similarly, you may have other investments for other purposes, such as a 529 education savings plan. Here’s the key point: Goals-based investing, by its nature, can help ensure your portfolio is always working on your behalf, in the way you intended.

Invest for growth. Ideally, hard work produces results, and one of the main results you want from your investments is growth — that is, you want your investments to appreciate in value so they can eventually help you meet your goals. But if you are overconcentrated in vehicles such as certificates of deposit (CDs) and government securities, you may end up lowering your growth potential. That’s not to say that CDs and Treasury bills are in some sense “lazy.” They can provide you with income and help you reduce the impact of market volatility on your portfolio. But to achieve most of your goals, you’ll need a reasonable number of growth-oriented investments working for you, with the exact percentage based on your needs and life stages.

Check your progress. How else can you ensure your investments aren’t just taking it easy? By checking up on them. If you follow a buy-and-hold strategy, your portfolio shouldn’t require many changes if it already reflects your goals, risk tolerance and time horizon. Too much buying and selling could jeopardize your ability to follow a consistent, long-term strategy. However, “buy and hold” doesn’t mean “buy and forget.” By reviewing your portfolio at least once a year, you can determine if your investments are performing as they should. If they’re not working for you as you’d like, you may need to make some changes.

If you’re traveling this summer, relax and enjoy yourself — but keep those investments working hard.

Michael Christodoulou, ChFC®, AAMS®, CRPC®, CRPS® is a Financial Advisor for Edward Jones in Stony Brook. Member SIPC.

On June 12, Suffolk County Legislator Bridget Fleming led a memorial event for public transit workers who lost their lives to COVID-19. Photo by Rita J. Egan

This past Saturday at a memorial honoring the Suffolk and Nassau transportation workers who lost their lives to COVID-19, speakers touched on the idea that our definition of what makes a worker essential has evolved over the past 15 months.

We have always recognized the heroic acts of people such as firefighters and police officers who save and protect us when we are in danger. We respect the work that health professionals and EMT workers and volunteers provide when we or loved ones are sick or injured. However, the pandemic brought to the forefront many we have overlooked previously in our everyday lives.

To think, for more than a year, truckers and grocery store employees have gone out every workday, taking the chance that they may be exposed to a virus that could hospitalize or even kill them or their loved ones, just to make sure we had food on our tables.

Then there were the home health care professionals, who continued to care for their patients inside their homes, despite the risks, and our utility workers who kept the lights on and the water flowing.

Journalists continued to be there to keep everybody abreast of what was going on in the world, whether about the virus, restrictions, politics and so much more, some even standing in the middle of protests.

And of course, the public transportation workers were there to make sure that those professionals and so many others who were unable to work from home were able to get to their offices and stores every day. When one doesn’t have a car, a train or bus can make the difference between getting a paycheck or not.

How many people in their everyday lives can remember on occasion rushing around and maybe not showing such workers the respect they deserve. Maybe it was being short tempered with a cashier because the line was long or an item was missing a price tag or driving too fast as workers were repairing a road thereby putting them in danger.

Adversity can bring with it many lessons, appreciating those who make our day a bit easier is one we hope all will remember as our country continues on the road to normalcy. It’s essential for everyone to have some sort of income to afford the necessities of life, but there are some whose work is essential in keeping us alive and healthy beyond the roles we once recognized.

We salute them all.

By John L. Turner

For me, it is the most anticipated song of spring and until I hear it, typically the first day or two in May, the season is incomplete. The song is enthusiastic and energetic, sweet, and forceful — and unmistakable. The song belongs to “Baron Baltimore” who flits around tree canopies decked out in a feathered coat of radiant orange; we are talking, of course, about the resplendent Baltimore Oriole, a welcome part of Long Island’s bird life.

The Baltimore Oriole, a member of the blackbird family, is one of the more stunningly-colored songbirds in North America and what birders typically refer to as “eye candy.” 

While the females are more subdued in coloration, even they are a clear and bright orange. The males, however, kick it up a notch with bright orange underparts, a black hood and top of back, and white wing bars. They are so bright the males look like they are “internally illuminated,” especially when seen in full sun. Surprisingly, their conspicuous coloration fades when flitting around in the forest canopy and they’re much less noticeable, bordering on the inconspicuous. 

And their distinctive pendulous nests are something to behold. On a Spring afternoon about twenty years ago I watched, for the better part of an hour, a female oriole constructing her nest in a downward gracing branch of a street-side Silver Maple. Common knowledge says this nest-building ability is driven by instinct, but I sensed something else as she deftly and with such accomplishment weaved, and I mean weaved, the grasses and fibers together to make the outer shell of the tightly-woven, pendant-shaped nest. Sure looked like I was witnessing decision-making and thoughtfulness, even insight and intelligence as she made countless decisions on precisely where and how to weave the pieces together. Checking up a few days later she had succeeded and the nest was finished.

You might reasonably ask — why the “Baltimore” in the name? Well, its not that they were first discovered to science near that Maryland city. Rather, it has to do with Cecil Calvert, 2nd Baron of Baltimore, whose coat of arms contained the oriole’s plumage colors. “Oriole” comes from the Latin “aureolus”meaning golden.

Baltimore Orioles readily come to your feeding station but not for suet or seeds. Rather, they enjoy fruit jellies of various flavors and oranges (most people cut the oranges in half and impale them on boards or planks with nails sticking out). If you’re motivated to help orioles survive, in addition to providing them oranges and jelly, provide to yourself and family members shade-grown coffee. This product comes from coffee plantations in which the tropical forest canopy is still intact, offering habitat to a wide array of wildlife species. 

Shade-grown coffee stands in stark contrast to the overwhelming supply of coffee consumed, grown in sun plantations in which tropical forests are bulldozed and coffee plants are planted in neat rows, forming a monoculture. These sun-dominated coffee farms are much more dependent on pesticides and have much lower biodiversity, including orioles. Shade-grown coffee farms are almost as diverse, in terms of the number of bird species that inhabit them, as an undisturbed rain forest.

A cousin to the Baltimore Oriole is the smaller Orchard Oriole, a less common breeding bird on Long Island. This species has a slightly different song — less emphatic than the Baltimore’s and with more of a warble — and the bright orange of the Baltimore is replaced with a burnt orange color in the Orchard Oriole, similar to the breast color of a robin. It often nests near water. Residents of the western United States enjoy another five oriole species.

Now, that we’ve covered the Baron, who is the King? Well, its the Eastern Kingbird, one of a handful of flycatcher species that breed on Long Island. The species is called the kingbird not because of its power or size but due its aggressive, pugnacious behavior. It won’t hesitate to harass a crow or red-tailed hawk that comes too close to its nest, flying from its perch to intercept the intruder. It’s been known to pull feathers from its targets! If you see a smaller bird chasing and harassing a larger bird — say, a crow, heron, or hawk flying along — it’s a reasonable bet you’re watching an Eastern Kingbird (or a Red-winged Blackbird). It’s latin or scientific name is Tyrannus tyrannus, a double tyrant!

The Kingbird has a clean look to it. They sport a black head (with a hard to see red patch in the middle), grey back and tail, with a distinctive white terminal band, and white underparts, leading one birder to say they look like they’re wearing a business suit. And they’re all business during the summer months when they’re here on Long Island raising their family. Come late summer it’s a southbound migration to the Amazon where they join in mixed flocks scouring the forests for various tropical fruits.

I hope you make the acquaintance of the Baron and the King over the spring and summer before they depart in a couple of months on their southbound sojourns.

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

METRO photo

By Barbara Beltrami

Chances are this Father’s Day, if you’re not taking Dad out, you’re probably grilling. And since Dad is usually the one who’s slaving over a hot grill (even though he may have an ice cold beer in one hand), wouldn’t it be nice if you did the grilling for a change? No? Well then, how about you do some marinating to make whatever he’s grilling moist, tender, flavorful and fit for the king of the household and patriarch of the family. Here are some marinades to give that meat, poultry or fish an extra special taste. The rest is up to you. Note: Salt should be added to all marinades just before grilling.

Lemon, Garlic and Rosemary Marinade

YIELD: Makes about one cup.

INGREDIENTS:

Freshly squeezed juice from 3 large lemons

1/3 cup olive oil

1/3 cup dry white wine

1/4 cup fresh rosemary leaves or 2 T dried

2 garlic cloves, minced

DIRECTIONS: 

Combine all ingredients except salt in a small bowl and whisk vigorously; pour into gallon size resealable plastic bag. Place meat in bag and tilt to coat thoroughly. Rotating and tilting bag every half hour, refrigerate for 3 hours. Use marinade to baste while grilling. This is especially good with chicken or pork accompanied by roasted potatoes and Vidalia onions.

Teriyaki and Scallion Marinade

YIELD: Makes approximately two cups

INGREDIENTS:

1 cup soy sauce

1/2 cup dry white wine

3/4 cup brown sugar

1 tablespoon vinegar

2 tablespoons vegetable oil

4 scallions, trimmed and sliced

4 garlic cloves, minced

Freshly ground black pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all ingredients. Pour into resealable gallon plastic bag and add beef, pork or poultry, then seal; tilt bag to coat thoroughly; refrigerate for up to 12 hours, rotate and tilt bag every so often to evenly distribute marinade. Use marinade for basting. This is best with beef but also very good with fish, poultry or pork accompanied by your favorite rice and a cucumber salad.

Cilantro and Lime Marinade

YIELD: Makes about 1 1/2 cups

INGREDIENTS:

1/3 cup vinegar

1/3 cup vegetable oil

1/2 cup chopped fresh cilantro

1/4 cup rose wine

3 garlic cloves, minced

Freshly squeezed juice of one large lime

1 tablespoon cumin

3 tablespoons chopped oregano leaves

1 tablespoon chili powder

Hot red pepper flakes to taste

DIRECTIONS: 

In a medium bowl combine all ingredients except salt. Whisk thoroughly, then pour into resealable gallon plastic bag, add meat or poultry and seal; tilt to evenly coat. Refrigerate for up to 12 hours; tilt and rotate bag frequently. Use marinade to baste. This is a wonderful marinade for steak or chicken accompanied by fresh corn and roasted peppers.

Tropical Citrus Marinade

YIELD: Makes about 1 2/3 cups

INGREDIENTS:

1/2 cup pineapple juice

1/2 cup orange – mango juice

1/3 cup soy sauce

Freshly squeezed juice of one lime

1/2 cup brown sugar

1 garlic clove, minced

1 tablespoon freshly grated ginger

Salt and freshly ground pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all the ingredients; let sit until sugar dissolves, then transfer to a gallon resealable bag; add chicken, fish or pork, seal bag and tilt to coat thoroughly. Refrigerate for up to one hour for fish, 4 hours for pork or chicken; tilt and rotate from time to time to even distribute the marinade. This is particularly good with swordfish, chicken or pork accompanied by pineapple salsa and sweet potato fries.

Matt Damon in a scene from ‘The Martian’

By Daniel Dunaief

One of the seminal, and realistic, scenes from the movie “The Martian” involves astronaut Mark Watney, played by Matt Damon, clearing the dust from a solar panel.

The cleaning process not only made it possible for the space station on Mars to continue to generate solar energy, but it also alerted the National Aeronautics and Space Administration staff on Earth to the fact that Watney somehow survived a storm and was alive and stranded on the Red Planet.

Alexander Orlov Photo from SBU

Back in 1967, engineers from NASA proposed a system to remove dust from solar panels, which can deprive space stations of energy and can cause rovers and other distant remotely operated vehicles to stop functioning. Washing these solar cells on dried out planets with water is not an option.

That’s where Alexander Orlov, a Professor of Materials Science and Chemical Engineering in the College of Engineering and Applied Science, his graduate student Shrish Patel, Victor Veerasamy, Research Professor of Materials Science and Chemical Engineering at Stony Brook University, and Jim Smith, Chief Technology Officer at Bison Technologies and a board member at the Clean Energy Business Incubator Program at SBU, come in.

Working at a company Orlov founded called SuperClean Glass, Orlov, Patel and other colleagues tried to make an original effort started by NASA feasible. The particles have an electric charge. An electric field they created on the solar glass lifts the particles and then throws them away.

The process recently became a finalist in the Department of Energy’s American-Made Solar Prize for 2021. The 10 companies who are finalists get a $100,000 prize and $75,000 in vouchers from the Department of Energy to test their technology.

The DOE will announce two winners in September of 2021, who will each get an additional half a million dollars and $75,000 in vouchers to develop and test their prototypes.

Orlov, who was delighted that this effort received the recognition and the funds, said the company would use the money to develop prototypes and verify that ‘this technology works at the National Renewable Energy Lab.”

SuperClean Glass is creating prototypes of larger scale to show that turning on a power supply will cause dust to levitate and be removed within seconds.

At this point, Orlov estimates that companies can recoup the additional cost of using this technology within four to five years. The average lifespan of a solar panel is about 25 years, which means that companies could increase their energy efficiency for the 20 years after the initial investment in the technology.

Orlov said the current state of the art for cleaning solar panels typically involves using either water, getting people to dust off the surface, or deploying robots.

This device used for experiments is a highly transparent electrodynamic shield deposited on glass to repel dust from solar panels. Image courtesy of SuperClean Glass Inc

In Egypt, where labor costs are lower, companies can pay people to remove dust with brushes. While robots reduce the cost of labor, they are not always efficient and can break down.

Some companies put a coating on the panels that allows rainwater to wash the dust away more easily. That, however, relies on rain, which is scarce in desert conditions.

Orlov originally became involved in trying to develop an alternative to these methods when Sam Aronson, the former director of Brookhaven National Laboratory, contacted him following a visit to the Turkana Basin Institute in Kenya.

When he visited the archeological site in Kenya, Aronson saw that dust frequently reduced the efficiency and effectiveness of the solar panels. The dust problem is not specific to Kenya or the United States, as many of the most attractive sites for solar panels are in regions with considerable sun and little rainfall. The benefit of minimal precipitation is that it provides access to critical sunlight, which generates energy.

The downside of these sites, however, is that the dry, sunny climates often produce dust.

Orlov researched the NASA technology, where he discovered that it wasn’t efficient and couldn’t be scaled up.

Using $150,000 he received from the New York State energy Research and Development Authority, or NYSERDA, Orlov and Patel started reaching out to solar panel manufacturers to determine the price point at which such a dust cleaning removal service might be viable.

“We conducted interviews with 180 people who use solar panels to find out the particular price point where this technology becomes attractive,” Orlov said. That was the steep curve, to do economic analysis, financial projections and to understand what the market wants. All that is not present in [typical] academic research.”

They reduced the power consumption for electrodes by a factor of five. They also explored commercial methods for scaling up their manufacturing approach.

Dust isn’t the same throughout the world, as it is a different color in various areas and has different mineral contents.

“In the future, depending on where this might be deployed, there needs to be some tweaking of this technology,” Orlov said.

As a part of the technology roadmap for the work they are proposing, the SuperClean effort includes a self-monitoring system that would activate the electrodes on the shield if needed to repel an accumulation of dust.

Orlov described the market for such a self-cleaning and efficient process as “very significant.” He is hoping to provide a field demonstration of this approach later this year. If the process continues to produce commercially viable results, they could license the technology within two to three years.

In the near term, Orlov is focused on producing results that could enhance their positioning for the DOE’s grand prize.

“There are a lot of steps before September to be eligible” to win the $500,000, he said. The biggest hurdle at this point is to get positive results from the National Renewable Energy Lab and demonstrate that the technology is effective and also durable.

“Our expectation is that it should last for 25 years, but the lab, which is going to do the testing, is the gold standard to verify that claim,” he said.

Lower meat and higher citrus intake may reduce cataracts

By David Dunaief, M.D

Dr. David Dunaief

We often think of cataracts as a symptom of age, but we can take an active role in preventing them. Cataracts are defined as an opacity or cloudiness of the lens in the eye, which decreases vision over time as it progresses. It’s very common for both eyes to be affected.

They affect a substantial portion of the U.S. population. In the U.S., 24.4 million people over the age of 40 were afflicted, according to statistics gathered by the National Eye Institute of the National Institutes of Health (1). This number is expected to increase approximately 61 percent by the year 2030.

Cataract prevalence varies considerably by gender, with 61 percent of cases being women, and by race. The majority of those affected are white, with 80 percent of those affected. There are many modifiable risk factors including diet; smoking; sunlight exposure; chronic diseases, such as diabetes and metabolic syndrome; steroid use; and physical inactivity. Here, we will focus on the dietary factor.

The effects of different levels of meat intake

In a prospective (forward-looking) study, diet was shown to have substantial effect on the risk reduction for cataracts (2). This study was the United Kingdom group, with 27,670 participants, of the European Prospective Investigation into Cancer and Nutrition (EPIC) trial. Participants completed food frequency questionnaires between 1993 and 1999. Then, they were checked for cataracts between 2008 and 2009.

There was an inverse relationship between the amount of meat consumed and cataract risk. In other words, those who ate a great amount of meat were at higher risk of cataracts. “Meat” included red meat, fowl and pork. These results followed what we call a dose-response curve. 

Compared to high meat eaters, every other group demonstrated a significant risk reduction as you progressed along a spectrum that included low meat eaters (15 percent reduction), fish eaters (21 percent reduction), vegetarians (30 percent reduction) and finally vegans (40 percent reduction). 

There really was not that much difference in meat consumption between high meat eaters, those having at least 3.5 ounces, and low meat eaters, those having less than 1.7 ounces a day, yet there was a substantial decline in cataracts. This suggests that you can realize a meaningful effect by simply reducing or replacing your average meat intake, rather than eliminating meat from your diet.

In my clinical experience, I’ve had several patients experience reversal of their cataracts after they transitioned to a nutrient-dense, plant-based diet. I didn’t think this was possible, but anecdotally, this is a very positive outcome and was confirmed by their ophthalmologists.

Antioxidants’ effects

Oxidative stress is one of the major contributors to the development of cataracts. In a review article that looked at 70 different trials for the development of cataract and/or maculopathies, such as age-related macular degeneration, the authors concluded antioxidants, which are micronutrients found in foods, play an integral part in eye disease prevention (3). The authors go on to say that a diet rich in fruits and vegetables, as well as lifestyle modification with cessation of smoking and treatment of obesity at an early age, help to reduce the risk of cataracts. Thus, you are never too young or too old to take steps to prevent cataracts.

Among antioxidants studied that have shown positive effects is citrus. The Blue Mountains Eye Study found that participants who had the highest dietary intake of vitamin C reduced their 10-year risk for nuclear cataracts (4).

Surgery as an option

The only effective way to treat cataracts is with surgery; the most typical type is phacoemulsification. 

Ophthalmologists remove the opaque lens and replace it with a synthetic intraocular lens. This is done as an outpatient procedure and usually takes approximately 30 minutes. Fortunately, there is a very high success rate for this surgery. So why is it important to avoid cataracts if surgery can remedy them?

There are always potential risks with invasive procedures, such as infection, even though the chances of complications are low. However, more importantly, there is a greater than fivefold risk of developing late-stage age-related macular degeneration (AMD) after cataract surgery (5). This is wet AMD, which can cause significant vision loss. These results come from a meta-analysis (group of studies) looking at more than 6,000 patients.

It has been hypothesized that the surgery may induce inflammatory changes and the development of leaky blood vessels in the retina of the eye. However, because this meta-analysis was based on observational studies, it is not clear whether undiagnosed AMD may have existed prior to the cataract surgery, since they have similar underlying causes related to oxidative stress.

Therefore, if you can reduce the risk of cataracts through diet and other lifestyle modifications, plus avoid the potential consequences of cataract surgery, all while reducing the risk of chronic diseases, why not choose the win-win scenario?

References:

(1) nei.nih.gov. (2) Am J Clin Nutr. 2011 May; 93(5):1128-1135. (3) Exp Eye Res. 2007; 84: 229-245. (4) Am J Clin Nutr. 2008 Jun; 87(6):1899-1305. (5) Ophthalmology. 2003; 110(10):1960.

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. 

 

Pixabay photo

By Bob Lipinski

Bob Lipinski

Rosé wines are made in every grape-growing region of the world from a multitude of different red grapes. There is no “true” rosé wine color … there are thousands of red grapes, and each yields a slightly or dramatically different color when fermented. Rosé wines range in color from pale orange or pink to light or even deep garnet. Tastes vary from crisp and dry, flowery, floral, and fruity, and even sweet. 

Most rosé wines are light-bodied, but some are medium-bodied with considerable flavor, tannin, and texture. Because of their lightness and mildness of taste, they can be served chilled and drunk young.

Rosé wines are usually made by allowing the skins of red grapes to come in contact with the juice for a brief time until the desired color is attained. Lesser used methods blend red and white grapes, or by blending red and white wines.

Rosé wines are great in warm or hot weather, indispensable in wine spritzers, can be served over ice, are an excellent alternative to White Zinfandel and are perfect with fresh fruits and cheese.

In today’s market, some of the best rosé wines are made in the sun-drenched region of Provence, in southern France, but other countries, especially Spain, Portugal, and Italy are making excellent rosé wines. There are many styles of rosé made in the US, especially in California, Oregon, Washington State, and New York.

Recently I tasted a few rosé wines made from different grapes and in various countries. My comments follow:

2020 Domaine Bousquet “Pinot Noir Rosé,” from Mendoza, Argentina. Made with organic grapes; it is salmon colored with a fresh, yet subtle bouquet of red berries… cranberry, raspberry, and strawberry. Flavor of peaches and a refreshingly crisp, tart-berry aftertaste.

2019 Marqués de Cáceres Rosé, Rioja, Spain. Blend of Tempranillo and Grenache grapes. Pale coral color with a bouquet of berries, peach, and licorice. Flavors of apple, citrus, and watermelon with a long aftertaste.

2020 Santi Infinito Bardolino Rosé, Veneto, Italy. Blend of Corvina, Rondinella, and Molinara grapes. A floral bouquet of watermelon, citrus, and candy apple. Flavors of red currants, strawberries, and wild spicy cherries.

2018 Château Mont-Redon “Côtes du Rhône” Rosé, Rhône Valley, France. Blend of Grenache and Syrah grapes. Perfumed aroma of a fruit salad, wild berries, and melon. Light-bodied with raspberry and strawberry flavors and a zesty aftertaste.

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 consults and 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].