Columns

Lijun Wu is the 17th recipient of this esteemed award. Photo courtesy of BNL

By Daniel Dunaief

Despite the pause New York and so many other states are taking to combat the coronavirus, the awards can, and will, go on.

The Microscopy Society of America gave Brookhaven National Laboratory’s Lijun Wu the 2020 Chuck Fiori Award. The Award, which started in 1993, recognizes the achievements of a technologist in the physical sciences who has made long-standing contributions in microscopy or microanalysis.

Wu is the second consecutive BNL staff member to win the Chuck Fiori award. Dmitri Zakharov took home the honors last year.

Lijun Wu during a trip to Alaska last summer. Photo from Jiangyan Fang

Wu is an engineer in the Electron Microscopy and Nanostructure Group in the Condensed Matter Physics and Materials Science Division. He works with transmission electron microscopy in quantum materials, batteries, catalysts, and other energy materials. Wu learned how to write software programs on his own. His first effort in this area involved a program that indexed electron diffraction patterns. He has also created programs for simulating microscopy images and diffraction patterns.

Wu, who is hoping to pick up the award at the Microscopy Society of America meeting in August if the meeting still takes place, said he was “excited” to receive this distinction and was pleased for the support throughout his career at BNL.

Wu “has made significant contributions to the field of electron microscopy, especially quantitative electron diffraction,” group leader and senior scientist Yimei Zhu, said in a statement. “Applying his expertise in the field and talents in computer programming, [he] has advanced electron microscopy for material characterization. He well deserves the award.”

One of the most important contributions Wu, who has been at BNL since 1996, has made was in developing an electron diffraction method for measuring valence electron distribution. The valence electrons are the ones in the outermost shell of any substance or material.

Wu worked with Zhu and Johan Taftø, a visiting scientist from the University of Oslo, to develop an electron diffraction–based method for measuring valence electron distribution.

He appreciates the support and encouragement he has received from Zhu since he arrived at BNL.

Transmission electron microscopes can provide atomic-resolution images and electron-energy loss spectroscopy, Wu suggested. Through this work, scientists can determine where atoms are and what kind of atoms are present.

He would like to measure the distribution of these valence electrons through a process called quantitative electron diffraction.

By understanding how atoms share or transfer electrons, researchers can determine the physical properties of materials. Electron diffraction measurements can describe valence electron distribution from the bonds among atoms.

Wu and his colleagues developed a method called parallel recording of dark-field images. Through this technique, the scientists focus a beam above the sample they are studying and record numerous reflections from the same area. This is like studying the partial reflection of objects visible in windows on a city street and putting together a composite, three-dimensional view. Instead of cars, people, traffic lights and dog walkers, though, Wu and his colleagues are studying the distribution of electrons.

The information the scientists collect allows them to measure the charge transfer and aspherical valence electron distribution, which they need to describe electron orbitals for objects like high-temperature superconductors.

Using an electron probe, the team developed the technique to measure the displacement of atoms in crystal lattices with one-thousandth-of-a-nanometer accuracy.

To learn how to write software, Wu used several resources.

“I used literature and read books for computer programming,” he said. “I spent many, many years” learning how to write programs that would be useful in his research. He also consulted with colleagues, who have written similar programs.

Wu explained that the calculations necessary for his work far exceeded the functionality of a calculator. He also needed a super computer to handle the amount of data he was generating and the types of calculations necessary.

“If we used the older computer technique, it would take days or weeks to get one result,” he said.

A native of Pingjing in Hunan Province in China, Wu said learning English was considerably more challenging than understanding computer programming.

The youngest of nine siblings, Wu is the only one in the family who attended college. When he began his studies at the prestigious Shanghai Jiao Tong University, he said he was interested in physics and computers.

The college, however, decided his major, which was materials science.“They assigned it to me,” Wu said. “I liked it.”

He and his wife Jiangyan Fang, who is an accountant, have a 25-year-old son David, who lives in Boston and works with computers.

Wu, who started out at BNL as a Visiting Scientist, said he is comfortable living on Long Island. He said Long Island is cooler than his home town in the middle of China, where it’s generally hotter and more humid. For a week or two each year, the temperature can climb above 104 degrees Fahrenheit.

As for his work, Wu said he looks at the atomic level of substances. His techniques can explore how a defect in something like a battery affects how ions, like lithium, get in and through that.

“When you charge or discharge a battery, [I consider] how an electron gets through a defect. I always think about it this way.”

Wu has been working with Zhu and visiting scientist Qingping Meng from Shanghai Jiao Tong University, where Wu earned his Bachelor’s of Science and his Master’s in Science, on an initiative that advances the ability to determine valence electron distribution.

Wu is preparing a new publication. “I’m writing the manuscript and will introduce the method we are developing,” he said.

 

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Linda Toga, Esq.

By Linda Toga, Esq.

THE FACTS: For months now I have been meaning to schedule an appointment with an estate planning attorney to discuss my wishes with respect to a will, healthcare proxy and power of attorney. I have a lot of questions and really need some guidance as to what I should do and how I can best ensure that my wishes will be honored. Since the onset of the coronavirus crisis, I have been losing sleep over the fact that I do not have an estate plan in place. 

THE QUESTION: Now that law offices are closed and social distancing is a reality, is there anything I can do to move my estate planning process along? 

THE ANSWER: While estate planning is extremely important, at this point in time it is more important that you do your part to avoid the spread of the virus. I urge you to stay at home to the extent possible and, if you do leave the house, to be sure to wipe down frequently used surfaces, wash your hands often and follow the guidelines set by the government for social distancing. 

That being said, while you are at home, you can certainly give some thought to your estate plan and gather the information that will be needed in order for your estate planning documents to be prepared. Although I am not in my office on a regular basis, I am continuing to work with both current and new clients by phone and email. 

While personal contact may not be an option at this time, a great deal can be accomplished remotely and I welcome the opportunity to discuss with you your concerns and wishes. Also, it should be noted that the legislators in Albany and the New York State Bar Association are considering changes to the law that would allow for remote execution and witnessing of estate planning documents during this crisis. 

In the meantime, you should give some thought to who you want to name as your agent or agents in your advanced directives such as your power of attorney and healthcare proxy. It is a good idea to ask the people you are thinking of naming as your agents whether they are comfortable with acting in that capacity. Some people may not want to or may not feel they are capable of taking on the responsibility of handling your affairs or making end of life decisions on your behalf. 

While it is important for any agent that you name to know what your wishes are, it is absolutely critical that the person you name as your healthcare proxy be fully aware of the circumstances, if any, under which you may want certain types of treatments and/or procedures to be withheld.

Once you’ve decided on who you want to name as your agents and have discussed with those people your wishes, you should be sure you have the information such as the agents’ phone numbers and addresses that will be needed to prepare your advanced directives. 

In terms of your will, you should give some thought to what assets you have and what assets will pass under your will. Only assets owned by you individually as opposed to assets that are owned jointly, held in trust or subject to a beneficiary designation form will pass pursuant to your will. These assets are called probate assets. 

Once you have a handle on what assets are probate assets and what assets will pass outside your will, you can think about who the beneficiaries of your estate will be and if and how you want the assets divided. You should consider what will happen if a beneficiary predeceases you and whether you want assets to be distributed upon your death or held in trust for future distribution. In addition to how your probate assets will be distributed, think about who will handle your estate. At a minimum, you need to name an executor and a successor executor.

Although making decisions about who will serve as your agents and executor, what your wishes are with respect to end of life care and how your assets will be distributed may seem overwhelming, as I mentioned before, I am available by phone and via email to discuss with you the estate planning process and your unique circumstances. 

Once we have developed a plan, I will send you drafts of your estate planning documents for review. Hopefully by then a procedure will have been worked out for the remote execution and witnessing of your estate planning documents. If not, at least you will be ready to execute your documents in the presence of witnesses as soon as the restrictions that are currently in place are lifted.

In the meantime, I hope that the coronavirus crisis does not cause you or your loved ones undue stress or inconvenience and that you stay well. I look forward to hearing from you. 

Linda M. Toga, Esq provides legal services in the areas of estate planning and administration, real estate, small business services and litigation. She is available for email and phone consultations. Call 631-444-5605 or email Ms. Toga at [email protected]. She will respond to messages and emails as quickly as possible. 

Blaze

MEET BLAZE!

This week’s shelter pet is Blaze, a seven-year-old male pit terrier at the Smithtown Animal Shelter. Blaze came to the shelter after being dumped in a county park, locked in a cage. However, he has truly begun to learn to love and trust his humans. This energetic good boy enjoys running around in the shelter’s dog park, eating treats, and when it’s hot out, splashing around in the pool! He can be a very loyal dog once he learns to trust you. 

Blaze knows his basic commands like sit, wait, give paw, and walks nicely on a leash. Blaze needs an adult-only home familiar with big breed dogs, without other pets. His ideal family will spend time giving him the love (and treats) that he deserves, understanding that he had a tough life before the shelter.

*Due to the health risk presented by the Covid-19 pandemic, there will be limited public access to the shelter. If you are interested in meeting Blaze, please fill out an adoption application online. Once you have an approved application, you may meet with Blaze outside. The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. For more information, please call 631-360-7575.

Deviled Eggs with Smoked Salmon

By Barbara Beltrami

Times being what they are, I have chosen to more or less ignore the holidays specifically and tried to concentrate on comfort foods which often are the stuff of celebrations anyway. Because most of us are self-quarantined and keeping social distance even from extended family if they are not part of our household, I am focusing instead on the unique togetherness that we’ve come to experience these past few weeks. 

The addition of a festive ham or matzo balls is nice, even if it’s just the immediate family, but it’s the idea of being together around the table, getting reacquainted with ourselves, each other, home cooking and mealtime ritual that supersedes even the most traditional and festive of dishes, that turns the cooking and partaking of even the most ordinary and mundane dishes into a special occasion. In that spirit I hope that you all will make this a time to not just eat together, but plan a menu and cook collaboratively because we can all forgo many things, but not food. 

So if we’re all in this together, we might as well do it and enjoy it together. The following are a few of my favorite recipes that I think make any dinner special.

Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

YIELD: Makes 12 servings

INGREDIENTS:

6 large hard-boiled eggs

4 ounces Nova Scotia smoked salmon, minced

1/3 cup snipped chives

1/4 cup mayonnaise

2 tablespoons minced red onion

2 tablespoons capers, rinsed, drained and minced

2 tablespoons minced fennel

1 tablespoon freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

Freshly ground black pepper to taste

1 1/2 tablespoons chopped fresh dill

DIRECTIONS: 

Halve eggs lengthwise; place on plate and gently scoop out yolks. Place yolks in a medium bowl and mash. Add salmon, chives, mayonnaise, onion, capers, fennel, lemon juice, lemon zest and pepper. With wooden spoon, vigorously beat to combine. Heap mixture in cavities of egg whites; sprinkle with dill; cover and refrigerate until ready to serve. Serve with cocktails or wine.

Zucchini Ribbons with Artichoke Hearts and Cherry Tomatoes

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds yellow and green zucchini

1/4 cup extra virgin olive oil

Coarse salt and freshly ground black pepper to taste

One 14-ounce can artichoke hearts, drained and diced

1/2 pint cherry tomatoes, quartered

One handful flat leaf parsley, and minced

Freshly grated Parmesan cheese (optional)

DIRECTIONS:

Using a vegetable peeler cut the zucchini into lengthwise ribbons from all sides; when you get to the seeds, stop and either discard the core or save for another use. In a large nonstick skillet heat half the oil over medium-high heat. When it is nice and hot, add half the zucchini ribbons and some salt and pepper. Cook, gently stirring and tossing the zucchini, just until softened, 2 to 3 minutes. Remove and set aside to keep warm; repeat with second batch. Lower heat to medium; heat remaining oil; add artichoke hearts, tomatoes and parsley. Stirring frequently, cook until heated through, about 3 to 5 minutes. Place zucchini ribbons in serving bowl; scatter artichoke hearts and tomatoes on top, and cheese, if using. Serve hot or warm as a main dish or side dish with fish or poultry.

Flourless Chocolate Cake

Flourless Chocolate Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 ounces bittersweet chocolate , coarsely chopped

8 ounces unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup + 2 tablespoons cocoa powder

1 pod espresso powder

DIRECTIONS:

Preheat oven to 375 F. Butter an 8” round cake pan; line with a round of wax paper, then butter paper. In double boiler melt chocolate with butter over barely simmering water; stir until smooth. 

Remove top of double boiler from heat and whisk sugar into chocolate mixture; add eggs and whisk well. Sift half cup cocoa  powder and espresso powder over chocolate mixture and whisk until combined. Pour batter into cake pan and bake in middle of oven until top has formed a thin crust, about 25 minutes. 

Cool cake in pan 5 minutes, then remove from pan and invert onto serving plate. Dust generously with remaining two tablespoons cocoa powder. Serve with sorbet, fresh raspberries or vanilla ice cream.

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Rocco's Pizzeria in Mount Sinai donated pizzas to Mather Hospital's Emergency Room staff on April 2.

In his March 27 daily COVID-19 address, New York Gov. Andrew Cuomo (D) said the current pandemic will test the mettle of all residents, potentially shaping their person in the long road ahead.

“This is a moment that forges character, forges people, changes people, makes them stronger, makes them weaker, but this is a moment that will change character,” he said.

As we look around our coverage area, especially at the business owners, we can’t help but hope this crisis will make our communities stronger.

It would have been easy for many owners to just shut their doors when multiple executive orders paused nonessential businesses from offering their services, while requiring restaurants to stop sit-down service for the time being. With many still recovering a few years after the last recession, some are still dealing with low reserve funds, and while federal relief is being made available for small businesses, some owners wonder if the help will be enough.

However, most are being resilient — doing everything in their power to keep offering services to their communities. They aren’t looking at their bank accounts and saying, “We can’t do this in this environment,” they are saying they will do their best.

Restaurants are adapting to the new climate providing curbside pickup and amping up their deliveries, including those who didn’t offer these options in the past. With their finger on the pulse of residents’ needs, they are also offering specials giving patrons a choice of a certain number of trays of food at a value price, so a customer can pick up a meal one night and feed their family for a couple of days.

But even more than that, there are several examples of restaurants giving back to the community by offering free or discounted meals to the elderly, homebound and health care workers. Multiple businesses in Port Jeff have started delivering meals to local hospitals, aided by the Port Jefferson Chamber of Commerce and Port Jeff Business Improvement District.

Dancing schools, martial arts and yoga studios, as well as other fitness centers, are posting instructional videos to their websites and offering classes via Zoom, Facebook Live or other platforms. Even on-site tutoring businesses have embraced online tools to stay in touch with students and help parents with the current homeschooling situation.

These innovative ideas will help increase the owners’ chances of keeping their doors open once America comes out on the other side of this pandemic. It’s allowed them to keep on some of their staff members and will hopefully allow them to hire back those they had to lay off. It will keep their business names on residents’ minds.

The current challenges facing the business community can be an opportunity for them to grow, and many owners are realizing this. Small businesses are the heart and soul of our towns on Long Island. Thank you to the owners and their staffs for doing everything in their power to keep our communities’ hearts beating and souls hopeful.

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By Daniel Dunaief

Daniel Dunaief

Disclaimer: The following column is intended to provide a lighthearted response to the ongoing pandemic. In no way does it diminish or ignore the suffering or the unimaginable horror for people who have lost loved ones or who are on the front lines of the crisis. I continue to be grateful for all the help, support, and work everyone is doing to keep us safe, fed, and cared for (see last week’s column). This latest column, however, is designed to offer comic relief.

I was thinking about how life has changed in small, and largely insignificant ways. Please find below some “before coronavirus” and “after coronavirus” trivial differences for those of us fortunate enough to be inconvenienced and not irreparably harmed by the virus and when we’re not focused on the anxiety of shuttered businesses and lost income.

Where should we eat?

BC: Do you want to go to the Italian restaurant with the cool music and the frescoes on the wall, or the Chinese restaurant, with the incredible dumplings and the endless supply of hot tea?

AC: Should we go back to the kitchen, the dining room or the bedroom, where there are so many leftover crumbs that we could eat those for dinner without going to the refrigerator?

What should we wear?

BC: We could take the newly pressed suit that’s back from the dry cleaner, the slightly wrinkled suit that we wore a few days earlier, or the jeans and casual shirt that works on a casual Friday.

AC: We could take yesterday’s sweatpants, the ripped jeans that don’t smell too bad, or stay in the pajamas we wore to bed.

What should we do when we see people we know on the sidewalk?

BC: We slow our walk, smile, shake hands or hug and ask how they are doing.

AC: We run across the street, yell in their general direction and wave as we make the same joke we made the day before about the need for social distancing.

How do we start emails?

BC: We might dive right in, ask an important question or ease into it, hoping all is well.

AC: We often start emails by hoping the person we’re writing to and their family are safe.

How should we check on our college-age children?

BC: We can call them or FaceTime to see how they are doing and listen attentively as they share the excitement about school.

AC: We can call or FaceTime them from behind their locked door in our house and ask them how they are doing.

What do we do about the polarizing president?

BC: If we love him, we can find others who admire him. If we hate him, we can blame him for climate change, relaxing regulations, and changing the tone of discourse in Washington.

AC: If we love him, we can thank our lucky stars that he’s leading us and the economy out of this pandemic. If we hate him, we can blame him for our slow reaction and hold him to account for everything he and his administration haves said or didn’t say in connection with the COVIDcovid-19 response.

What do we do if someone sneezes?

BC: We offer a polite “God bless you” or, if we’re fans of “Seinfeld,” we say, “You are so good looking.”

AC: We drop anything we’re carrying and race across the room. When we’re a safe distance, we turn around scornfully, particularly if the person didn’t sneeze into anhis or her  elbow.

What do we think is funny?

BC: We follow our own sense of humor, reserving the right to laugh only when we feel compelled.

AC: We look at a picture of Winnie-the- Pooh and Piglet. We see Winnie telling Piglet to “Back the f$#@$ off,” and we laugh and send it to everyone who won’t get in trouble for receiving an email in which someone curses, after we ask if they and their family are safe.

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By Leah S. Dunaief

Leah Dunaief

If you are feeling a mite anxious these days, just know that you are like the rest of us. According to a Siena College poll released Monday, New York State residents are “deeply worried,” with 92 percent of those polled saying they were “very” or “somewhat” concerned about coronavirus. That’s as quoted by The New York Times. The poll was conducted between March 22 and 26 and surveyed 566 NYS registered voters by telephone.

Maybe we would feel better if we thought of this time as extended snow days? After all, remarkably we had no snow days this winter. I confess that’s something of a disappointment for me. I enjoy snow days — if they happen to occur on days when no one is inconvenienced. I accept them as a gift of time, like maybe one or two days to be homebound. That’s a chance to answer emails and cook a new recipe. But this coronavirus distancing is too much of a good thing; rather it’s a wicked thing. It’s scary because people are sickening and dying, and the governmental projections of casualties for the next two weeks are pouring oil on the fire.

There are two parts to our fear. 

Health, of course, is the first. We should all do what we are urged to do: Stay indoors to the fullest extent possible, wash our hands, use hand sanitizer when we can’t, don’t assemble in groups of any sort, even neighbors or relatives beyond our nuclear families and stay occupied — with work or entertainment.

The second part is economic. We read or hear that thousands are losing their jobs as business slows to a crawl or stops altogether. Businesses have no revenues with which to pay their employees. When companies like Macy’s and the Gap are furloughing most of their 125,000 and 80,000 workers respectively, how about the small business owner? They are all wondering how they will pay their rents, utilities and vendors. With no rents coming in, landlords worry about how they will make their mortgage, taxes, maintenance and insurance payments. And on and on, it’s a game of economic dominoes.

There are federal loans available, ranging from a maximum of $25,000 as bridge loans for disaster-related purposes to $210 million for disaster loans. These are made possible through the U.S. Small Business Administration (SBA), and for more information go to their website, www.sba.gov/disaster, or they can be reached  by phone or email for an appointment and advice. The trouble with loans, of course, is that they have to be repaid and with interest. That is more than most small businesses would be able to do, especially those already hit by the retail downturn.

While this is all incredibly worrisome, it might help to project into the future. How will we live differently? How will we work differently? Even, how will we shop for food differently? The world will change. Can we make it for the better?  

Irritable bowel syndrome (IBS) is a common disorder that affects the large intestine. Stock photo
Lifestyle plays an important role in reducing symptoms

By David Dunaief, M.D.

Dr. David Dunaief

According to estimates, 10 to 15 percent of the population suffers from irritable bowel syndrome (IBS) symptoms, although only five to seven percent have been diagnosed (1). The general perception is that IBS symptoms are somewhat vague. They include cramping, abdominal pain, bloating, constipation and diarrhea. 

Physicians use the Rome III criteria, an international effort to create scientific data to help diagnose and treat functional gastrointestinal disorders, plus a careful history and physical exam for diagnosis. 

What epitomizes IBS is the colonoscopy study, where IBS patients who underwent colonoscopy had diagnostic findings of nil. This tended to frustrate patients more, not reduce their worrying, as the study authors had hoped (2).

Rather, it plays into that idea that patients don’t have diagnostic signs, like in inflammatory bowel disease, yet their morbidity (sickness) has a profound effect on their quality of life. Socially, it is difficult and embarrassing to admit having IBS. Plus, with a potential psychosomatic component, it leaves patients wondering if it’s “all in their heads.”

So, what can be done to improve IBS? There are a number of possibilities to consider.

Mental state’s effect

The “brain-gut” connection is real. It refers to the direct connection between mental state, such as nervousness or anxiety, to gastrointestinal issues, and vice versa.

Mindfulness-based stress reduction was used in a small, but randomized, eight-week clinical trial with IBS (3). Those in the mindfulness group (treatment group) showed statistically significant results in decreased severity of symptoms compared to the control group, both immediately after training and three months post-therapy.

Those in the treatment group were instructed to do meditation, gentle yoga and “body scanning” — focusing on one area of the body for muscle tension detection. The control group attended an IBS support group once a week.

A preliminary study has suggested there may be a link between IBS and migraine and tension-type headaches. The study of 320 participants, 107 with migraine, 107 with IBS, 53 with episodic tension-type headaches (ETTH), and 53 healthy individuals, identified significant occurrence crossover among those with migraine, IBS and ETTH. Researchers also found that these three groups had at least one gene that was different from that of healthy participants. Their hope is that this information will lead to more robust studies that could result in new treatment options (4).

The role of gluten

In a small randomized clinical trial, patients who were given gluten were more likely to complain of uncontrolled symptoms than those who were given a placebo (68 percent vs. 40 percent, respectively).

These results were highly statistically significant (5). The authors concluded that nonceliac gluten intolerance may exist. Gluten sensitivity may be an important factor in the pathogenesis of a portion of IBS patients (6).

I suggest to my patients that they might want to start avoiding gluten and then add it back into their diets to see the results.

Fructose intolerance

Some IBS patients may suffer from fructose intolerance. In a prospective (forward-looking) study, IBS patients were tested for this with a breath test. The results showed a dose-dependent response. When patients were given a 10 percent fructose solution, only 39 percent tested positive for fructose intolerance, but when they were given a 33 percent solution, 88 percent of patients tested positive.

The symptoms of fructose intolerance included flatus, abdominal pain, bloating, belching and alternating bowel habits. The authors concluded that avoidance of fructose may reduce symptoms in IBS patients (7).

According to another study, about one-third of IBS patients are fructose intolerant. When on a fructose-restricted diet, symptoms appeared to improve (8). Foods with high levels of fructose include certain fruits, like apples and pears, but not bananas.

What is the role of lactose?

Another small study found that about one-quarter of patients with IBS also have lactose intolerance. Two things are at play here. One, it is very difficult to differentiate the symptoms of lactose intolerance from IBS. The other is that most IBS trials are small and there is a need for larger trials.

Of the IBS patients who were also lactose intolerant, there was a marked improvement in symptomatology at both six weeks and five years when placed on a lactose-restrictive diet (9).

Though small, the trial results were statistical significant, which is impressive. Both the durability and the compliance were excellent, and visits to outpatient clinics were reduced by 75 percent. This demonstrates that it is most probably worthwhile to test patients for lactose intolerance who have IBS.

Do probiotics help?

Treatment with probiotics from a study that reviewed 42 trials shows that there may be a benefit to probiotics, although the endpoints were different in each trial. The good news is that most of the trials reached one of their endpoints (10).

Probiotics do show promise, including the two most common strains, Lactobacilli and Bifidobacteri, which were covered in the review.

All of the above gives IBS patients a sense of hope that there are options for treatments that involve modest lifestyle changes. I believe there needs to be a strong patient-doctor connection in order to choose the appropriate options that result in the greatest symptom reduction.

References:

(1) American College of Gastroenteroloy [GI.org]. (2) Gastrointest Endosc. 2005 Dec;62(6):892-899. (3) Am J Gastroenterol. 2011 Sep;106(9):1678-1688. (4) American Academy of Neurology 2016, Abstract 3367. (5) Am J Gastroenterol. 2011 Mar;106(3):508-514. (6) Am J Gastroenterol. 2011 Mar;106(3):516-518. (7) Am J Gastroenterol. 2003 June;98(6):1348-1353. (8) J Clin Gastroenterol. 2008 Mar;42(3):233-238. (9) Eur J Gastroenterol Hepatol. 2001 Aug;13(8):941-944. (10) Aliment Pharmacol Ther. 2012 Feb;35(4):403-413.

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.      

SBU team member Steve Forrest scales the rock face as chinstrap penguins look on. Photo by Christian Åslund

By Daniel Dunaief

The canary in the Arctic coal mines, chinstrap penguins need more ice. These multitudinous flightless birds also depend on the survival and abundance of the krill that feed on the plankton that live under the ice.

With global warming causing the volume of ice in the Antarctic to decline precipitously, the krill that form the majority of the diet of the chinstrap penguin have either declined or shifted their distribution further south, which has put pressure on the chinstrap penguins.

Indeed, at the end of December, a team of three graduate students (PhD students in Ecology and Evolution Alex Borowicz and Michael Wethington and MS student in Marine Science Noah Strycker) from the lab of Heather Lynch, who recently was promoted to the inaugural IACS Endowed Chair of Ecology & Evolution at Stony Brook University, joined Greenpeace on a five week mission to the Antarctic to catalog, for the first time in about 50 years, the reduction in the number of this specific penguin species.

The team boarded Greenpeace’s ship, the Esperanza, for a five week mission. Photo by Christian Åslund

The group, which included  private contractor Steve Forrest and two graduate students from Northeastern University, “saw a shocking 55 percent decline in the chinstrap on Elephant Island,” Lynch said. That drop is “commensurate with declines elsewhere on the peninsula.”

Elephant Island and Low Island were the targets for this expedition. The scientific team surveyed about 99 percent of Elephant Island, which was last visited by the Joint Services Expedition in 1970-1971.

The decline on Elephant Island is surprising given that the conditions in the area are close to the ideal conditions for chinstraps.

In some colonies in the Antarctic, the declines were as much as 80 percent to 90 percent, with several small chinstrap colonies disappearing entirely.

“We had hoped that Elephant Island would be spared,” Lynch said. “In fact, that’s not at all the case.”

While many indications suggest that global warming is affecting krill, the amount of fishing in the area could also have some impact. It’s difficult to determine how much fishing contributes to this reduction, Lynch said, because the scientists don’t have enough information to understand the magnitude of that contribution.

The chinstrap is a picky eater. The only place the bird breeds is the Antarctic peninsula, Elephant Island and places associated with the peninsula. The concern is that it has few alternatives if krill declines or shifts further south.

“Chinstraps have been under-studied in the last few decades, in part because so much attention has been focused on the other species and in part because they nest in such remote and challenging places,” Lynch explained in an email. “I hope our findings raise awareness of the chinstraps as being in serious trouble, and that will encourage everyone to help keep an eye on them.”

While these declines over 50 years is enormous, they don’t immediately put the flightless waterfowl that tends to mate with the same partner each year on the list of endangered species because millions of the sea birds that feel warm and soft to the touch are still waddling around the Antarctic.

Researchers believe that the biggest declines may have occurred in the 1980s and early 1990s, in part because areas with more regular monitoring showed reductions during those times.

Still, where there are more recent counts to use as a standard of comparison, the declines “show no signs of abating,” Lynch explained.

The evidence of warming in the Antarctic has been abundant this year. On Valentine’s Day, the Antarctic had its hottest day on record, reaching 69.35 degrees Fahrenheit. The high in Stony Brook that day was a much cooler 56 degrees.

“What’s more concerning is the long term trends in air temperature, which have been inching up steadily on the Antarctic Peninsula since at the least the 1940’s,” Lynch wrote in an email.

At the same time, other penguin species may be preparing to expand their range. King penguins started moving into the area several years ago, which represents a major range expansion. “It’s almost inevitable that they will eventually be able to raise chicks in this region,” Lynch suggested.

The northern part of the Antarctic is becoming much more like the sub Antarctic, which encourages other species to extend their range.

Among many other environmental and conservation organizations, Greenpeace is calling on the United Nation to protect 30 percent of the world’s oceans by 2030. The Antarctic was the last stop on a pole to pole cruise to raise awareness, Lynch said.

One of the many advantages of traveling with Greenpeace was that the ship was prepared to remove trash.

“We pulled up containers labeled poison,” Lynch said. Debris of all kinds had washed up on the hard-to-reach islands.

“People are not polluting the ocean in Antarctica, but pollution finds its way down there on a regular basis,” she added. “If people knew more about [the garbage and pollution that goes in the ocean], they’d be horrified. It is spoiling otherwise pristine places.”

Lynch appreciated that Greenpeace provided the opportunity to conduct scientific research without steering the results in any way or affecting her interpretation of the data.

“We were able to do our science unimpeded,” she said.

Counting penguins on the rocky islands required a combination of counting birds and nests in the more accessible areas and deploying drones in the areas that were harder to reach. One of Lynch’s partners Hanumant Singh, a Professor Mechanical and Industrial Engineering at Northeastern University, flew the drones over distant chinstrap colonies. The researchers launched the drones from land and from the small zodiac boats.

The next step in this research is to figure out where the penguins are going when they are not in the colony. “Using satellite tags to track penguins at sea is something I’d like to get into over the next few years, as it will answer some big questions for us about where penguins, including chinstraps, are trying to find food,” Lynch said.