CLOSE
Columns

by -
0 4045
Photo from METRO

By Bob Lipinski

Bob Lipinski

Parmigiano-Reggiano is one of the most popular cheeses on the planet, with a rich history that dates to 1200, recorded on a notarized deed in Genoa. Parmigiano is made in the provinces of Parma, Reggio Emilia, and Modena, in the northeast region of Emilia-Romagna, famous for its Balsamic Vinegar, Mortadella, and Prosciutto di Parma.

Although this “king of Italian cheese” is often referred to as “parmesan,” in 2008 the European Court of Justice ruled that the word “Parmesan” could not be used as a generic term to include Parmigiano-Reggiano. However, parmesan continues to be used as a substitute name for Parmigiano-Reggiano.

Parmigiano is made from cow’s milk and the leftover whey is fed to the pigs used for Prosciutto di Parma. After a minimum of 12 months of aging, cheesemakers determine if the wheel-shaped cheese should be sold or continued to be aged for 24, 36, 40 months or longer. The rind of these gigantic wheels of cheese is embossed all over in a repeating pattern with its name in pin dots and the identification number of the production dairy, the year and month of production.

Parmigiano has a straw-yellow exterior, an inedible golden yellow rind with an oily sheen and a straw-yellow interior comprised of tiny, pale-gold crystals. The cheese is hard, granular, and flaky depending on its age. The longer the cheese ages, the more “crunch” to enjoy. It has a complex, mellow flavor — nutty, buttery, and salty in taste — with a  granular smoothness and intense flavor. Parmigiano can be eaten in bite-size chunks when young. When old it is suitable for grating. While other cheeses get sharper as they age, Parmigiano-Reggiano becomes mellower.

When buying the cheese, examine it carefully. It should be a uniform moist but pale amber color with no signs of dryness, white patches or a white rim next to the rind.

To enjoy Parmigiano, take a thin velvety slice of Prosciutto di Parma and put a small piece of Parmigiano in the middle. Drizzle a couple of drops of Balsamic vinegar, then wrap the prosciutto around the cheese and pop it into your mouth.

Parmigiano should be stored in a tight layer of plastic wrap. Every time you use the cheese, use a fresh piece of plastic wrap and refrigerate.

Some recommended Italian wines to serve with Parmigiano include Red: Amarone della Valpolicella, Barbera, Bardolino, Dolcetto, Grignolino, Lambrusco, Montepulciano d’Abruzzo, Nebbiolo, Primitivo, Sangiovese, Valpolicella; White: Cortese, Fiano, Friulano, Orvieto, Trebbiano d’Abruzzo, Verdicchio; Other: dry Marsala, Moscato d’Asti, and Vin Santo.

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

by -
0 234
Peggy

MEET PEGGY!

This week’s shelter pet is Peggy, a six-month-old female domestic shorthair kitty currently waiting to be adopted at the Smithtown Animal Shelter. 

Peggy came to the shelter as part of the town’s trap-neuter-release program, and she instantly started looking for affection. Peggy is gentle and shy, but she loves to be loved by people! She’s great with children and would do well in a home with other cats. Peggy unfortunately has a ruptured ear drum that causes her to have a chronic stuffy nose. Her perfect home would be a quiet place where she can cuddle and play all day.

Peggy is up to date on her vaccines and has received a full workup (blood work, feline HIV and leukemia tested, physical exam, etc.) by a board-certified veterinarian. If you are interested in meeting Peggy, please call ahead to schedule an hour to properly interact with her in their Meet and Greet room.

The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Walk-in hours are currently Monday to Friday, 8 a.m. to 4:30 p.m., Saturday from 8 a.m. to 3:30 p.m. and Sundays by appointment only. For more information, call 631-360-7575.

by -
0 1054
METRO photo

By Elof Axel Carlson

Elof Axel Carlson

Humans have known of epidemics throughout recorded history. 

Biblical “visitations” as they were called, include locusts, infectious diseases, fire and brimstone, and other calamities, the worst of which was the Noachian Flood that wiped out most of life that could not survive in the air, in the water, or on Noah’s ark. That is a religious, not secular event.

 Secular plagues go back to Roman, Greek, and Egyptian civilizations. These could have been typhus, cholera, and bubonic plagues. The most disastrous in more recent memory was the bubonic plague of the 1350s which killed one third of the population. 

Our present worry is the coronavirus pandemic. As I write this, it is in its still early stage, with only a few countries imposing a nationwide quarantine and testing program to check its spread. From the early statistics it does not seem to kill more than 3 percent of those infected. That too is skewed by the heavier mortality among the aged population (those over 65) where it is as high as 10 percent of those infected. 

I am 88 so I am aware of my vulnerability and follow the directives about travel, meetings, handwashing and being careful but not obsessed (I have not hoarded food or antiseptics). I am confident this will pass without killing a substantial portion of humanity. 

One reason it is hard to do a Noah-like massacre of all life on land is the nature of our immune systems. It is hard to design or conceive of a protein surface of a virus or bacterium that can penetrate any cell of any organism. In order to enter, a microbe must have a surface protein capable of attachment to the host cell. It must have one or more proteins capable of digesting that surface. It must have one or more capacities, once entering its DNA or RNA, to replicate and produce more of its kind than any effort by the cell or the infected organism to attack it. 

We know this has never happened in the past three billion years of life because we are alive. There is a constant, back and forth, relation of mutations that increase virulence or hosts and new mutations that prevent microbes from entering or surviving in a penetrated cell. The odds are also in our favor because humans can develop vaccines to immunize against infections.  

What this pandemic reminds us, however, is that our governments need to anticipate such events (usually once or twice a century) with public health programs and effective limits of public gathering and isolating those infected.  

At its early stages the temptation is to deny that an epidemic is starting or will be widespread. No one wants commerce to be disrupted by fears that empty our stores and diminish spending. For this reason, people who have spent their careers in public health are more trustworthy than politicians who are guided by wishful thinking that this is just a false alarm.  

Whenever I read of health workers dying from contact with individuals who sicken and die, the biologist in me says listen to the experts in public health, not those who are guided by their political ideologies and instincts.  

Elof Axel Carlson is a distinguished teaching professor emeritus in the Department of Biochemistry and Cell Biology at Stony Brook University.

by -
0 1256
Taking Vitamin D may reduce the risk of developing Parkinson’s disease. Stock photo
Cumulative lifestyle changes can improve results

By David Dunaief

Dr. David Dunaief

According to the Parkinson’s Foundation, roughly 60,000 Americans are diagnosed with Parkinson’s disease (PD) each year, and approximately one million Americans are living with PD (1). PD is a neurodegenerative (the breakdown of brain neurons) disease with the resultant effect of a movement disorder.

Most notably, patients with the disease suffer from a collection of symptoms known by the mnemonic TRAP: tremors while resting, rigidity, akinesia/bradykinesia (inability/difficulty to move or slow movements) and postural instability or balance issues. It can also result in a masked face, one that has become expressionless, and potentially dementia, depending on the subtype. There are several different subtypes; the diffuse/malignant phenotype has the highest propensity toward cognitive decline (2).

The part of the brain most affected is the basal ganglia, and the prime culprit is dopamine deficiency that occurs in this brain region (3). Why not add back dopamine? Actually, this is the mainstay of medical treatment, but eventually the neurons themselves break down, and the medication becomes less effective.

There’s a lot we still don’t know about the causes of PD; however, risk factors may include head trauma, reduced vitamin D, milk intake, well water, being overweight, high levels of dietary iron and migraine with aura in middle age.

Is there hope? Yes, in the form of medications and deep brain stimulatory surgery, but also with lifestyle modifications. Lifestyle factors include iron, vitamin D and CoQ10. The research, unfortunately, is not conclusive, though it is intriguing.

Reducing iron in the brain

This heavy metal is potentially harmful for neurodegenerative diseases such as Alzheimer’s disease, macular degeneration, multiple sclerosis and, yes, Parkinson’s disease. The problem is that this heavy metal can cause oxidative damage.

In a small, yet well-designed, randomized controlled trial (RCT), researchers used a chelator to remove iron from the substantia nigra, a specific part of the brain where iron breakdown may be dysfunctional. An iron chelator is a drug that removes the iron. Here, deferiprone (DFP) was used at a modest dose of 30 mg/kg/d (4). This drug was mostly well-tolerated.

The chelator reduced the risk of disease progression significantly on the Unified Parkinson Disease Rating Scale (UPDRS) during the 12-month study. Participants who were treated sooner had lower levels of iron compared to a group that used the chelator six months later. A specialized MRI was used to measure levels of iron in the brain.

The iron chelator does not affect, nor should it affect, systemic levels of iron, only those in the brain specifically focused on the substantia nigra region. The chelator may work by preventing degradation of the dopamine-containing neurons. It also may be recommended to consume foods that contain less iron.

Does CoQ10 slow progression?

When we typically think of using CoQ10, a coenzyme found in over-the-counter supplements, it is to compensate for depletion from statin drugs or due to heart failure. Doses range from 100 to 300 mg. However, there is evidence that CoQ10 may be beneficial in Parkinson’s at much higher doses. In an RCT, results showed that those given 1,200 mg of CoQ10 daily reduced the progression of the disease significantly based on UPDRS changes, compared to the placebo group (5). Other doses of 300 and 600 mg showed trends toward benefit but were not significant. This was a 16-month trial in a small population of 80 patients. Though the results for other CoQ10 studies have been mixed, these results are encouraging. Plus, CoQ10 was well-tolerated at even the highest dose. Thus, there may be no downside to trying CoQ10 in those with PD.

Is Vitamin D part of the puzzle?

In a prospective (forward-looking) study, results show that vitamin D levels measured in the highest quartile reduced the risk of developing Parkinson’s disease by 65 percent, compared to the lowest quartile (6). This is quite impressive, especially since the highest quartile patients had vitamin D levels that were what we would qualify as insufficient, with blood levels of 20 ng/ml, while those in the lowest quartile had deficient blood levels of 10 ng/ml or less. There were over 3,000 patients involved in this study with an age range of 50 to 79.

While many times we are deficient in vitamin D and have a disease, replacing the vitamin does nothing to help the disease. Here, it does. Vitamin D may play dual roles of both reducing the risk of Parkinson’s disease and slowing its progression.

In an RCT, results showed that 1,200 IU of vitamin D taken daily, may have reduced the progression of Parkinson’s disease significantly on the UPDRS compared to a placebo over a 12-month duration (7). Also, this amount of vitamin D increased the blood levels by two times from 22.5 to 41.7 ng/ml. There were 121 patients involved in this study with a mean age of 72.

So, what have we learned? Though medication with dopamine agonists is the gold standard for the treatment of Parkinson’s disease, lifestyle modifications can have a significant impact on both prevention and treatment of this disease. Each lifestyle change in isolation may have modest effects, but cumulatively their impact could be significant. The most exciting part is that lifestyle modifications have the potential to slow the progression the disease and thus have a protective effect.

References:

(1) parkinsons.org. (2) JAMA Neurol. 2015;72:863-873. (3) uptodate.com. (4) Antioxid Redox Signal. 2014;10;21(2):195-210. (5) Arch Neurol. 2002;59(10):1541-1550. (6) Arch Neurol. 2010;67(7):808-811. (7) Am J Clin Nutr. 2013;97(5):1004-1013.

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.  

by -
0 2452
1 of 13
ARM instrument mentor Janek Uin in front of Polarstern
The icebreaker Polarstern
Containers on the Polarstern
A polar bear with a cub
ARM/BNL Instrument Mentors Matt Boyer, Janek Uin and Tom Watson in front of the AMF2 AOS
ARM/BNL Instrument Mentors Matt Boyer, Janek Uin and Tom Watson in front of the AMF2 AOS
Last look on Polarstern while waiting for helicopter ride to Akademik Fedorov
BNL's Matt Boyer and Janek Uin
Preparing to launch a helicopter from Akademik Fedorov
Lifting equipment onto ice
ARM technician Vagner Castro and ARM Instrument Mentor Matt Boyer
A curious polar bear
Polarstern trapped in the ice
Snowman on Akademik Fedorov

By Daniel Dunaief

Two researchers from Brookhaven National Laboratory were stuck on a ship trapped in ice near the North Pole — and they couldn’t have been happier.

In fact, one of them, Matt Boyer, an Atmospheric Scientist at BNL, is returning to the German ship Polarstern for six of the next seven months. The Polarstern is part of a 20-nation effort that will gather information about the Arctic to understand climate change. The scientific collaboration, called MOSAiC (Multidisciplinary Drifting Observatory for the Study of Arctic Climate), started in September and will involve collecting data for a full year.

The scientists are measuring aerosols, cloud particles, and other data through conditions that are among the most challenging on the planet. Researchers aboard the Polarstern regularly endure cold temperatures, fierce winds, minimal to no sunlight and the threat of polar bears unafraid of humans.

Janek Uin, an Associate Atmospheric Scientist at BNL, is working with instruments that measure properties of atmospheric aerosol particles such as their size, the concentration of particles per unit volume of air, how the particles are affected by water vapor and how much light the particles scatter, which affects the sunlight that reaches the Earth’s surface.

Arthur Sedlacek, an atmospheric chemist with the Environmental & Climate Sciences Department at BNL, is one of a host of scientists collecting data from the Polarstern. Indeed, Sedlacek traveled to Tromsø Norway when the ship departed, where he prepared to measure the accumulation of black carbon in the Arctic. 

Caused by burning fossil fuels, emissions from distant wildfires, among other things, black carbon can cause polar ice to melt. When there is sun, the black carbon prevents the reflection of the light, which further darkens the white surface, either through exposure of the underlying ground or previously deposited black carbon.

Sedlacek, who did not travel aboard the Polarstern, said scientists around the world are “itching to see the data” from this ambitious mission. The data collection is “so unique and so important that it will not only help us better understand the current (pristine) state of the cryosphere, but it will also [allow scientists] to better understand (and quantify) how the Arctic is responding to climate change.”

Uin, who is an instrument mentor for about 30 instruments worldwide, recalled how he went out for a fire drill. Following his designated path and waiting for the signal to return, Uin decided to snap some pictures of a frozen and uneven landscape that appeared blue during much of the day, when the faint rays of the sun barely made it over the horizon. Unable to maneuver the camera to his satisfaction, Uin took off his gloves. His exposed fingers became numb in the wind. After he put his gloves back on, it took about 10 minutes for the feeling to return to his hands.

Boyer, meanwhile, who spent more of his time working outside than Uin, helped set up the meteorological site about 1 kilometer away from the ship and is monitoring the size and concentration of organic and inorganic aerosol particles.

The size and concentration of the particles determines how they behave in atmospheric processes, Boyer explained. The size of the particle influences its light scattering ability, how long it stays in the atmosphere, the human health impact and its ability to form clouds, among other properties.

The process of working near the North Pole requires a high level of patience. A task that might take two hours in a lab, for example, might require as long as four days to complete in Arctic conditions.

Boyer described how the moisture from his own breath sometimes froze in his face. “I prefer not to wear goggles” because they fog up, he explained. When he exhaled, the water vapor in his breath caused his eyelids to freeze shut. “You have to constantly close your eyes and pull the ice off your eyelids.”

Boyer had to hold onto a piece of metal when it was well below 0 degrees Fahrenheit and windy. Placing the bolts, nuts and screws into a hole with a glove on is “almost impossible,” Boyer said, although once those items are in place, holding a wrench with gloves on is manageable

Each time people work outside, polar bear guards constantly watch the horizon to make sure the carnivorous creatures don’t approach scientists. While the ship is not a cruise vessel, it offers pleasant amenities, including a small pool, a sauna, an exercise room and nourishment Uin and Boyer, who were roommates aboard the Polarstern, appreciated.

“The food was excellent,” Uin said. “Working long hours in extreme conditions in close quarters, the food has to be good. If it’s bad, morale plummets.” The scientist has been on three ice breakers and the food has always been high quality. 

Uin appreciated the opportunity to take the journey and to conduct the scientific research. “I am reminded how lucky I am that people trust me to do this,” he said.

Uin enjoys the opportunity to look at the ice, which appears blue because of the low light. “People think it’s all white,” he said. “There’s a constant twilight and an all-encompassing blue.” He is excited to look at the information the instruments collect and is “certain that the data will help to bring new insights into the very complex processes governing Earth’s climate and help better predict future trends.”

Boyer, who plans to leave BNL this month to pursue his PhD at the University of Helsinki, said he appreciated the opportunity to be a part of a multi-national team. “I’m one of the luckier people on the planet,” Boyer said. “Not many people will see the Arctic and the Antarctic and I’ve seen both,” adding that there is a satisfaction at being involved with something that is “much larger than myself. I’m a part of a community that works together towards a common goal. It’s nice to be a part of an international team working with people from places and countries who put aside their differences.”

All photos from Janek Uin

by -
0 14175
Stock photo

By Nancy Burner, Esq.

Nancy Burner, Esq.

Many people use irrevocable trusts as part of their estate plan for tax savings, asset protection and Medicaid planning. In all these types of trusts, the grantor (creator) of the trust is going to be limited to their access of the principal of the trust in order to ensure that their planning needs are met. This means that their ability to use trust assets as collateral for a loan is going to be limited. 

A concern that should be discussed before transferring real estate to an irrevocable trust, is whether or not you 1.) have an existing mortgage and plan to refinance in the near future and 2.) whether you think you may need to get a new mortgage or line of credit in the near future?

It is common, particularly in Medicaid planning, to transfer real estate to your irrevocable trust because Medicaid trusts typically provide that the grantor can reside in the property and shall maintain all tax exemptions formerly afforded to them. This makes the home an easy asset to protect since the transfer does not affect everyday use of the property. The biggest exception is the Grantor’s ability to refinance or secure new mortgage products once the property is in a trust since many banks will not lend to properties owned by an irrevocable trust.

While most irrevocable trusts do not expressly prohibit the Trustee from securing a mortgage with a trust asset, the loan industry’s underwriting guidelines typically do not allow it. 

Luckily, some banks are catching up with the times and have special products which can be secured against properties in irrevocable trusts. However, you should expect to pay higher interest rates.

If your preferred lending institution will not work with your property in the trust, then it may be possible to revoke the trust with the consent of the grantor and beneficiaries. However, once a trust is revoked, it will no longer afford you the planning goals it once did.
In other words, if your house was in a Medicaid Trust for 7 years and you revoke it to avail yourself to the low interest rates now available for mortgages, it will no longer be protected. The home would have to be placed in another Medicaid trust for an additional 5 years before it would be protected again should you require nursing home care and ask that the Medicaid program pay for said care. 

Always speak to your attorney before taking any asset out of an irrevocable trust. While everyone wants to pay the lowest interest rate possible, the protection you are getting by keeping the assets in the trust may outweigh the cost savings. If beneficiaries will not consent, or cannot consent due to death, disability or minority, the Trustee may be able to “decant” the irrevocable trust assets to a new trust with different terms which the bank may find more favorable. Decanting requires a Trustee who is not an interested party, so if the current Trustee is also a beneficiary, a new Trustee will need to be appointed. 

Decanting has become popular in recent years not only for amending trusts to please the lenders, but to fix a myriad of issues that older trusts may present. This is a specialized area of the law and you should seek counsel that is familiar with sophisticated trust and estate principles before transferring any asset from one trust to another.

In sum, transferring your property to an irrevocable trust will likely limit your choices for refinancing or mortgaging the property in the future. If this is something you are considering, speak to your attorney about obtaining financing before you transfer your house to the trust to avoid the hassle later.

Nancy Burner, Esq. practices elder law and estate planning from her East Setauket office. Visit www.burnerlaw.com.

by -
0 1331
Corned Beef and Cabbage Stew. Stock photo

By Barbara Beltrami

There’s the supermarket flyer with perfect slabs of corned beef surrounded by perfect wedges of cabbage and perfect orbs of boiled potatoes. But who says that’s the only way to serve that traditional St. Patrick’s Day fare? Let’s go modern. Let’s think about corned beef and cabbage stew, corned beef and cabbage sliders or reubens or corned beef stuffed cabbage. In fact, how about a corned beef and cabbage pizza? They’re all different and delicious, and they can be cooked or at least assembled, in some cases, ahead of time. That leaves you more time to celebrate the wearin’ o’ the green.

Corned Beef and Cabbage Stew

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

2 tablespoons vegetable or corn oil

2 large onions, coarsely chopped

4 cups sliced cabbage

1 quart chicken broth

2 cups water

6 carrots, peeled and sliced into 2” chunks

1/2 cup chopped flat leaf parsley

Salt and freshly ground black pepper to taste

One 3-pound corned beef brisket with spice packet

3 cups chopped potatoes

DIRECTIONS: 

In a large pot heat oil over medium-high heat; add onions and cook until soft, about 3 minutes. Add cabbage and cook, stirring frequently, until slightly wilted. Add broth, water, carrots, parsley, salt and pepper, corned beef and contents of spice packet. Cover and cook over low heat until corned beef is tender about 2 1/2 to 3 hours or according to package directions. Remove meat and let sit for 15 minutes. Cut into 2” cubes and return along with potatoes to cooking liquid. Cook over low heat until potatoes are soft, about 10 to 15 minutes. Serve hot with mustard or horseradish.

Corned Beef and Cabbage Pizza

YIELD: Makes two 12″ pizzas.

INGREDIENTS:

Nonstick cooking spray

1/3 cup coarse corn meal

2 pizza crusts

2 tablespoons prepared mustard

3 cups sliced or coarsely shredded green cabbage

1 small onion, chopped

Salt and freshly ground pepper to taste

8 ounces coarsely shredded cooked corned beef

1 large or 2 medium potatoes, peeled and sliced thin

1/4 cup olive oil

DIRECTIONS: 

Spray two 12” pizza pans with nonstick cooking spray. Scatter corn meal evenly over bottom of pan; roll out or stretch pizza dough to fit pans. Spread crusts evenly with mustard.  Place cabbage and onion in a steamer basket over boiling water in a large saucepan; cover and steam until cabbage is just barely tender, about 15 to 20 minutes. Remove from heat. Preheat oven to 450 F. Place cabbage and onions on pizza crusts, sprinkle with salt and pepper, then distribute corned beef over them and finally lay potato slices evenly on top. Drizzle with olive oil; sprinkle top with salt and pepper. Bake until crust is dark golden and potatoes are tender and crisp on edges, about 10 to 15 minutes. Serve hot with stout beer or ale. 

Corned Beef Stuffed Cabbage

YIELD: Makes 6 servings.

INGREDIENTS:

1 large head cabbage

3 cups diced cooked corned beef

3 cups diced cooked potatoes, lightly mashed

Salt and freshly ground black 

pepper to taste

1 large egg, lightly beaten

Nonstick cooking spray

1 cup beef or vegetable broth

DIRECTIONS: 

Preheat oven to 350 F. Separate large outer leaves from cabbage; wash and place in a steamer over boiling water; cook slightly until soft and flexible, about 10 to 15 minutes. When cool enough to handle, with paring knife remove rib from center or each leaf (you will  now have two leaves). 

In a large bowl combine corned beef potatoes, salt, pepper and egg; mix well and form into small balls, about one heaping teaspoon each, depending on size of leaf. Place mixture in center of each leaf, tuck sides in and roll up. Spray bottom of casserole dish or Dutch oven. Place cabbage rolls, flap side down and place any extra leaves on top. Pour broth over them, cover and cook 30 to 40 minutes, until heated through. Serve hot or warm with crusty bread and Irish butter.

by -
0 240
Bullet

MEET BULLET!

This week’s shelter pet is Bullet,  a 1-year-old Weimaraner mix from Texas. This handsome boy loves to run around and play, is good with other dogs and walks really well on a leash. 

Bullet would do best in a home where the family is home often due to some separation anxiety issues. He’s very people friendly and loves to give hugs. Bullet is patiently waiting for his new snuggle buddy to come adopt him! He comes neutered, microchipped and is up to date on all his vaccines.

Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. For more information on  Bullet and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.

Prev1...263264265...421Next Page 264 of 421
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

©