Cognac is a brandy distilled from the fermented juice of grapes in the province of Charente and is also the name of a region in the southwest of France, north of Bordeaux and southwest of Paris. The region’s stony, chalk-rich soil (because of ancient oyster beds), its climate, the specific grape varieties grown there, and the methods used in distilling, blending, and aging the brandy, gives cognac its unique flavor.
Cognac AOC area of production was first defined in 1909 and then finalized in 1938. The six defined grape-growing areas are Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires (Bois à Terroirs).
The following grape varieties are used to produce cognac: Ugni Blanc, Colombard, Folle Blanche, Montils, and Sémillon, with lesser amounts of Folignan. The grapes are harvested quite early, ensuring a wine with a low alcohol content and a very high acid level.
The wine must be double distilled in a copper pot still called an alembic Charentais. After the cognac has been distilled, it is put into barrels that are made of oak from the Limousin or Tronçais forests. The oak has a considerable influence on the bouquet and taste of the cognac. When cognac is put in the barrel, it is about 70 percent alcohol and is clear in color. During the aging process, the oak from the barrels imparts taste, color, and odor to the final product, turning the clear spirit into a mellow, golden drink. The older a cognac becomes, the smoother its flavor and the subtler its aroma.
Most cognacs are blends that combine brandies from varying sections and vintages into a final product. In the town of Cognac, there are barrels of cognac that have been aging for a hundred years or more.
Label designations as of 2018
• VS/ Three-Star (***): aged a minimum of 2 years
• Supérieur: aged a minimum of 3 years
• VSOP/ Réserve/ Vieux: aged a minimum of 4 years
• Vieille Réserve/Réserve Rare: aged a minimum of 5 years
• Napoléon / Très Vieille Réserve: aged a minimum of 6 years
• XO/ Hors d’Âge/ Extra/ Ancestral: aged a minimum of 10 years
• XXO: aged a minimum of 14 years
Enjoying Cognac
Although most people prefer not to mix cognac, younger (VS, or three-star) cognac makes delightful highballs when mixed with soda water, leaving the palate more receptive to wines. Cognac and freshly squeezed orange juice make an enjoyable cocktail. After dinner, cognac is the perfect companion for coffee.
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].
Witch hazel flowers and last year’s seed capsules on the same branch, which is unusual. Photo by John Turner
By John L. Turner
John Turner
As the cooler days and nights of autumn take hold, the abundance of flowers diminishes with goldenrod and aster blossoms soon dominating the scene beginning in late August and blooming well into October. One might reasonably think that by the time Halloween comes around the year’s predictable procession of wildflowers, flowering shrubs, and trees has run its course.
But while you’re making decisions as to what costume to wear for Halloween, there’s one more wildflower-producing plant to entice pollinating insects before the full cold of winter descends. That wild plant is a shrub, witch hazel (Hamamelis virginiana), which sometimes blooms after it has dropped its leaves.
Widespread but uncommon throughout Long Island, witch hazel is a bit more common in the richer soils occurring in the northern half of Long Island where it grows as a multi-stemmed tall shrub or low stature tree. Witch hazel is scattered throughout the understory of the forest with groupings of plants; I know of no site where the species is abundant, although there are quite a few specimens growing on top of the wooded slope adjacent to Wading River marsh in the large Shoreham property that may soon become Long Island’s next large public space.
It’s also fairly common in the morainal region of the South Fork. The famous naturalist from Orient, Roy Latham, reported in 1926 a witch hazel from Montauk with a six inch diameter. A very large, multi-stemmed specimen, accompanied by an informational sign, is in full view just north of the dirt parking lot at Prosser Pines County Park situated in Middle Island (on the east side of County Route 21).
American Hazelnut leaves
Why the very late blooming season for witch hazel? We’re not sure but it may follow the strategy used by skunk cabbage in the Spring, that is, blooming at a time when plant competition for insect pollinators is reduced, thereby increasing the likelihood of reproductive success. The flowers are visited by wasps, gnats, and several types of flies. As insurance against a lack of pollinators due to early cold, the flowers can self-pollinate.
Speaking of flowers, those of witch hazel are distinct and not likely to be confused with any other species. Growing on small branches below the leaves, the flowers are straw-yellow in color and have four narrow but long, ribbonlike petals that give the flowers the appearance of windblown confetti. There are several horticultural cultivars available, some of which have been developed adorned with bright orange petals.
If you look closely you’ll see the flowers in close proximity to the woody capsules containing the seeds — last year’s flowers that were successfully pollinated having formed seeds. In the fall the seeds are forcefully ejected from the capsule and, remarkably, can travel 25 feet or more, leading to another colloquial name: snapping alder. It is uncommon for flowers and the product of last year’s flowers — seeds — to be on a plant at the same time. This trait of witch hazel gives rise to the plant’s generic name Hamamelis, a Greek word meaning “fruit at the same time.”
The leaves are as distinctive as the flowers. The medium-sized leaves have scalloped, roundly toothed edges and prominent parallel veins that extend to the edge. Most notably, and for reasons unknown, the leaves are asymmetrical in that the base of the leaves attach at slightly different points along the main stem, or as one famous botanist noted, the leaves are: “inequilateral at the broadly rounded or subordinate base”.
Witch hazel liniment, used for skin inflammation or irritation, is derived from the plant’s bark and twigs. Through the years the liniment, still available over-the-counter at local drug stores, has been touted as a cure for a bunch of health ailments including sore throats, rheumatism, insect bites, bruises, scrapes, burns, even “frozen limbs, lame back, and bleeding lungs.”
Witch hazel has another magical property: use in divining rods to pinpoint water through the process of “water witching.” Indeed, the “witch” in witch hazel has nothing to do with human witches but is a derivation of the Anglo-Saxon word “wych” or “wicen” meaning “to bend,” a reference to the use of pliable witch hazel branches as divining rods.
American Hazelnut flowers
American hazelnut (Corylus americana), a member of the Birch family, is not known to be used as a soothing liniment like witch hazel, but does share a history with the species as its branches are a tool in “water witching.” And like its commercially important European cousin, European hazelnut or filbert (which are twice as large), its nuts have value as a wildlife food. They are eaten by turkeys, quail, blue jays, pheasants, chipmunks, squirrels, white-footed mice and several other bird and mammal species.
As suggested by the number of animals that eat them, the nuts are a superfood of sorts: they contain 25% protein and 60% fat, a high calorie food item wildlife love. The nuts don’t look like nuts when on the shrub since they are enveloped in a covering that looks like torn clothing. Deer, rabbits and not on Long Island — beavers browse upon the branches and twigs.
The species is smaller than witch hazel, being a medium-sized shrub, often forming thickets, a habit which makes it valuable to nesting songbirds. Like witch hazel it is uncommon on Long Island but widespread. I have seen it in a number of locations including a population growing on the east side of the Long Island Greenbelt Trail in northern Islip Town.
The leaves are pretty, being pointy and heart-shaped and are much larger than witch hazel’s. But unlike witch hazel’s flowers which, as previously mentioned are insect pollinated, the small, almost inconspicuous reddish female flowers of hazelnut are pollinated by the wind. They bloom in April. The male flowers, in the form of long, cigar-like catkins are more prominent. These are consumed by several species of game birds like ruffed grouse (feared to have been extirpated from Long Island).
I hope you make the acquaintance of both species, starting with Witch Hazel, perhaps on a trip to Prossers Pines County Park to walk off the extra Halloween candy you indulged in. Just watch out for those exploding witch hazel seeds!
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.
Even months after we emerged from our Covid caves, I still appreciate the wonder and joy of getting out again, of seeing people, of making plans, and of going on a date with my wife.
Recently, we went to see “Hadestown.”
We didn’t know much about it, except that it had won several awards. As soon as we sat down, we fell on the playbill, reading about the origins of the story, checking out the cast, and immersing ourselves in the experience.
I will admit, sheepishly, that we also used our TV app to watch a few minutes of the Jeopardy! Tournament of Champions. Our son thinks our addiction to that show is laughable and he didn’t even see the movie “Rainman,” in which Dustin Hoffman’s character is addicted to the show “The People’s Court.”
Anyway, after Jeopardy! ended, we took in the room. We studied the arrangement of the set, where it was clear the musicians would be on stage. When I was in high school, I thoroughly enjoyed playing in the pit orchestras of “West Side Story” and “The Wizard of Oz.” One of the wonders of the experience was the opportunity to dress casually, as we played in a true, recessed pit where we were heard and not seen.
As we got closer to the start of “Hadestown,” the auditorium filled with people sporting a wide range of attire, from casual to festive.
In the first few moments of the show, we were transported, as a colorful Hermes pranced around the stage, interacting with the other actors and reaching out to the audience.
The appreciative guests lapped up his over-the-top gestures and movements, as he introduced us to some of the characters and the band, who filled the stage with vitality, music and movement.
During intermission, I watched two women in the row in front of me. One was talking, while the other nodded absent-mindedly while playing solitaire. Perhaps that’s a carry over from too much time at home. Then again, who am I to complain? We watched a TV show in the moments before “Hadestown” started, so we’re also accustomed to our isolated entertainment.
To my left, two women with bright blonde hair opened a ziplock bag filled with small sugar cookies. After they each ate one, the woman holding the bag dropped a cookie on the floor. I felt it hit my shoe before it settled on the ground.
Now, I am a bit OCD with germs. Okay, fine, that’s like being a bit pregnant. I’m OCD and have been known to wash my hands so often in the winter that my skin becomes incredibly dry, cracks and bleeds.
So, what would I have done with that cookie? I would have picked it up, put it in my coat pocket, forgotten about it for about two weeks and, upon rediscovering it, would have thrown it in the garbage and, of course, washed my hands immediately afterwards.
What did she do? The woman picked it up, briefly scraped off the parts she imagined must have touched the floor and my shoe, blew on it and broke it in half. She gave her companion one half, she kept the other, and they both, gulp, ate it.
I laughed nervously and made a mental note, not that I ever need one, to wash my hands just because, well, yuck!
In the second half of “Hadestown,” the show followed a similar pattern, as one sad, longing song gave way to another.
At the critical moment of the story, the woman who had been playing solitaire in front of us objected to the tragic turn of events.“Oh no, don’t do it!” she shouted.
While I wasn’t surprised by the ending to a story filled with mournful songs and that Hermes told us was sad, I chuckled as she tried to change the script from the balcony.
Yes, it was great to be out and to appreciate the show, the music, and the other guests.
All the world, as Shakespeare suggested, is a stage, including for the appreciative members of the audience.
The 2019 People of the Year event at the Three Village Inn. Photo by Beverly C. Tyler
By Leah S. Dunaief
Leah Dunaief
Thanksgiving is almost here, and many of us are bustling about, packing for a distant visit with loved ones or making sure the house is in good shape to receive those traveling to us. For most Americans, it is our favorite holiday, defined by turkey and the trimmings. What could be bad about an eating holiday? The only skunk at the party is abandoned overeating, and most of us, wise from unfortunate past experience, try to avoid that.
The other thing that makes Thanksgiving special is the conscious awareness, again by most of us, of how much we have to be grateful for, including the community in which we live. It takes exceptional people to make a strong community, some of them leaders of organizations, others simply caring neighbors who go out of their way to help when help is needed.
In recognition of the many who enhance the quality of our lives, we publish a Thank You edition of the newspaper and website on the Thursday between Christmas and New Year’s. We call that issue, “People of the Year,” and we solicit suggestions for profiles from our staff, community leaders and especially from readers.
We have been doing this for 47 years, since we started publishing, and we still haven’t run out of winners. In fact, the more we meet, the larger the circle grows. [Confession in the spirit of full disclosure: I used to worry that we would indeed run out of nominees.] Sometimes we get lots of suggestions for the same person. We’ve even had readers bring in petitions with many signatures to help us choose whom to profile.
Ultimately the TBR Editorial Board makes the final decisions, so if you disagree with any of the choices, blame us.
When we published only one newspaper, selection was fairly easy. As our editions grew, we produced a different slate for each. Recently, however, we have realized that what happens in Stony Brook can also affect Northport and vice versa, so we now publish a master list of sorts honoring those who have gone the extra mile on behalf of our communities. And by so doing, we have eased the strain on our COVID-reduced staff.
The purpose of the profiles, in addition to offering these terrific people our thanks, is also to give them a spotlight to help them with their work, which is usually ongoing. With that goal in mind, we refrain from writing in this issue about those who have retired or are deceased. However, those stories, along with many we couldn’t fit in, may become features in future additions.
We have tried, each year, to keep their selection a secret from the winners. They seem to enjoy opening the paper in print or on the web and finding themselves and their efforts acknowledged. Of course, it’s fun to be appreciated, then with the additional kick of it being a surprise.
Until the year 2020, we invited the People of the Year to supper at the Three Village Inn in Stony Brook, generally on a late Sunday afternoon in March. At that venue, we gave each recipient a framed certificate, spoke for a minute about why they were selected, then gave them the mic to elaborate on their work.
Many of the past awardees also attended each year. Based on how long the residents lingered over dessert after the last certificate was announced, we concluded that there was a lot of cross pollination among them, further strengthening our communities and their interactions.
We stopped those suppers with the advent of the coronavirus, fearing the possibility of a super spreader event. With each passing year, we hope to restore that tradition. It was delightful for us and, we believe, helpful for the community.
So we will wait to see what happens in 2023 and if we can resume partying. We all hope for the start of an After Times.
It’s time to change up your holiday dinner options
By David Dunaief, M.D.
Dr. David Dunaief
Many consider Thanksgiving a time to indulge and not think about the repercussions. Even if we have the best of intentions, it’s hard to resist indulging in our childhood favorites and secret family recipes spread before us in a sprawling buffet.
Unfortunately, that one meal, and perhaps subsequent leftover meals, can have striking health consequences. And if you tend to overeat, be aware that there are significant short-term consequences of gorging ourselves.
Not surprisingly, people tend to gain weight from Thanksgiving to New Year. This is when many gain the predominant amount of weight for the entire year. However, most do not lose the weight they gain during this time (1). If you can fend off weight gain during the holidays, think of the possibilities for the rest of the year.
If you are obese and sedentary, you may already have heart disease. Overeating at a single meal increases your risk of heart attack over the near term, according to the American Heart Association (2).
The good news is that, with a little Thanksgiving planning, you can reap significant health benefits.
What can we do to turn Thanksgiving dinner into a healthy meal? The secret is likely there on your table, hidden in the side dishes. By reconsidering how we prepare them, we can change the Thanksgiving health equation.
Refocus on plants
Phytochemicals (plant nutrients) called carotenoids have antioxidant and anti-inflammatory activity and are found mostly in fruits and vegetables. Carotenoids make up a family of more than 600 different substances, such as beta-carotene, alpha-carotene, lutein, zeaxanthin, lycopene and beta-cryptoxanthin (3).
Carotenoids help to prevent and potentially reverse diseases, such as breast cancer, amyotrophic lateral sclerosis (Lou Gehrig’s disease), age-related macular degeneration, and cardiovascular disease — heart disease and stroke. Foods that contain these substances are dark green leafy vegetables, as well as orange, yellow and red vegetables and fruits.
Focus on healthy eating
Despite the knowledge that healthy eating has long-term positive effects, there are obstacles to healthy eating. Two critical factors are presentation and perception.
Vegetables are often prepared in either an unappetizing way — steamed to the point of no return — or smothered in cheese and butter, negating their benefits, but clearing our consciences. Fruits are buttered and sugared beyond recognition or used as a garnish on more decadent dishes.
Plant-based foods like whole grains, leafy greens and fruits are relegated to side dishes or afterthoughts.
Here are some suggestions to get you thinking about ways to shift the heavy holiday meal paradigm:
Make healthy, plant-based dishes part of the main course. You don’t have to forgo signature dishes, but supplement tradition by adding mouthwatering vegetable-based dishes. One of my favorites is steamed “sweet” vegetables — cauliflower, broccoli, snap peas, onions and garlic. To make it sweet, I sauté it in a splash of citrus-infused balsamic vinegar and add sliced apples. If you want to make this a primary dish, add diced tofu and/or garbanzo beans to make it more filling without overwhelming its delicate sweetness.
Improve vegetable choices. Why would you serve vegetables without any seasoning? In my family, we season vegetables and make sauces to drizzle over them. Personally, I’m a fan of infused vinegars. Each adds a different flavor to the vegetables.
My 16-year-old nephew, who has never liked cooked vegetables, fell in love with my wife’s roasted Brussels sprouts and broccoli while on vacation last summer. He actually texted her a week later to ask for the recipes. Now, he makes them for himself. Good resources for appealing dishes can be found at PCRM.org, mouthwateringvegan.com, and many other resources.
Replace refined grains. A study in the American Journal of Clinical Nutrition, showed that replacing wheat or refined grains with whole wheat and whole grains significantly reduced central fat, or fat around the belly (4). Not only did participants lose subcutaneous fat found just below the skin, but also visceral adipose tissue, the fat that lines organs and causes chronic diseases such as cancer.
For even better results, consider substituting riced cauliflower or mashed cauliflower for rice or potatoes. You can purchase frozen riced cauliflower in many grocery stores now. Just be sure to get one that’s unsalted. If you prefer mashed, I have a simple recipe for mashed cauliflower here: https://medicalcompassmd.com/post/mashed-cauliflower-recipe-vegan
Create a healthy environment. Instead of putting out creamy dips, cheese platters and candies as snacks, choose whole grain brown rice crackers, baby carrots, cherry tomatoes and healthy dips like hummus and salsa. Help people choose wisely.
Offer healthy dessert options. Options might include dairy-free pumpkin pudding and fruit salad. The goal should be to increase your nutrient-dense choices and decrease your empty-calorie foods.
Instead of making Thanksgiving a holiday of regret, eating foods that cause weight gain, fatigue and that increase your risk for chronic diseases, promote everyone’s health, while maintaining the theme of a traditional festive meal.
References:
(1) N Engl J Med 2000; 342:861-867. (2) www.heart.org. (3) Crit Rev Food Sci Nutr 2010;50(8):728–760. (4) Am J Clin Nutr 2010 Nov;92(5):1165-71.
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.
Welcome to the 11th edition of Paw Prints, a monthly column for animal lovers dedicated to helping shelter pets find their furever home!
Boo
Meet Boo
Look who’s waiting for you at the Smithtown Animal Shelter! This stunning and giant boy is as beautiful on the inside as he is on the outside. Boo loves to get attention and pets. He can be a little dominant with other cats, so he would likely do best as the only pet in the home or with very quiet/low key pets. He is a very large cat, not full Main Coon, but it is in the genetic mix somewhere. Call 631-360-7575 to set up a meet and greet.
Meet Selma & Patricia
Looking for a home together, meet ten-year-old Shih-tzu mixes Selma and Patricia at Little Shelter in Huntington. Like two peas in a pod, this petite pair fit perfectly together, complementing each other’s personalities. Always on the same page, they wholeheartedly agree that they deserve to be the center of attention in most situations, graciously accepting your adoration! “Sisters” at heart, they prefer to do everything in sync, from stirring up some “good” trouble to sharing a cozy spot during nap time. Stop by Little Shelter today and increase your chance at happiness when you double down with Selma and Patricia. Call 631-368-8770.
Meet Milo
At 79 pounds, this hunk is a happy, outgoing and playful guy who is looking for a love connection. Picked up as a stray by a Good Samaritan, he is now at the Brookhaven Animal Shelterhoping to find a new family to call his own very soon. Estimated to be 5 to 8 years young, Milo walks well on leash, is sweet and bouncy, loves attention and would make a great companion and best friend. He has the sweetest eyes and will melt your heart. He will do best in a home with no cats and with kids over the age of 14. Call 631-451-6950.
Meet Tori
Tori is seeking a new foster or forever home! Available through Kent Animal Shelter in Calverton, Tori is a wonderfully sweet and affectionate dog who is just not built for the shelter life.A two and a half year old lab mix, she was originally rescued from a high kill shelter in Texas, and just when she thought she was out of the woods in a forever home she was attacked by another dog. We can’t blame her for not being happy in a shelter after all of the trouble she has been through in her short life so far.She is currently so happy in her foster home, however it’s not the perfect forever fit and both her foster mom and Kent agree she deserves the best of the best. Tori is looking for a home with no cats (this playful pup likes to chase), moderate activity (too many new people coming and going can be scary), and lots of love to give. For more information, call 631-727-5731, Ext. 1.
Meet Diamond
A Diamond is associated with strength, love and invincibility, a befitting description for this fourteen-year-old Terrier mix, currently up for adoption at Little Shelter in Huntington. Though blind due to mature cataracts, he nevertheless sees the world with flawless clarity, recognizing and basking in the love that surrounds him. Adept at navigating on three legs, he is a testament to not letting anything get in the way of enjoying a full, satisfying life, emphasizing the importance of counting your blessings. With a happy, outgoing demeanor, this Silver Paw Connection senior knows the value of remaining young at heart, knowing that a positive attitude makes all the difference. Warm, affectionate and the perfect carat weight, this true gem is just waiting to be discovered. Remember that a Diamond is forever. Call 631-368-8770.
Check out the next Paw Prints inthe issue of Dec. 8.
Paw Prints is generously sponsored by Mark T. Freeley, Esq.
With autumn upon us, cold season is sneaking up on us. Most frequently caused by the notorious human rhinovirus, a cold’s effects can range from an annoyance to more serious symptoms that put us out of commission for a week or more.
The good news is that it may be possible to reduce the symptoms — or even reduce the duration — of a common cold with supplements and lifestyle management.
Here, we’ll separate myth from fact about which supplements may be beneficial and which may not.
How can you get symptom relief?
Let’s start with the basics to meet your most immediate need when you start experiencing cold symptoms.
If you have congestion or coughing symptoms, time-tested symptom relief may help. Sitting in a steamy bathroom, which simulates a medical mist tent, can help. Remember, dry heat is your enemy. If your home is dry, use a cool mist humidifier to put some humidity back in the air.
Consuming salt-free soups loaded with vegetables can help increase your nutrient intake and loosen congestion. I start with a sodium-free base and add in spices, onions, spinach, broccoli, and other greens until it’s more stew-like than soup-like. Caffeine-free hot teas will also help loosen congestion and keep you hydrated.
Does zinc really help?
You may have heard that zinc helps treat a cold. But what does the medical literature say? The answer is a resounding, YES!
According to a meta-analysis that included 13 trials, zinc in any form taken within 24 hours of first symptoms may reduce the duration of a cold by at least one day (1). Even more importantly, zinc may significantly reduce the severity of your symptoms throughout, improving your quality of life. This may be due to an anti-inflammatory effect.
One of the studies, which was published in the Journal of Infectious Disease, found that zinc reduced the duration of the common cold by almost 50 percent from seven days to four days, cough symptoms were reduced by greater than 60 percent and nasal discharge by 33 percent (2). Researchers used 13 grams of zinc acetate per lozenge taken three-to-four times daily for four days. This translates into 50-65 mg per day.
There are a few serious concerns with zinc. First, the dose researchers used was well above the maximum intake recommended by the National Institutes of Health, which is 40 mg per day for adults. This maximum intake number is less for those 18 and younger (3). Also, note that the FDA has warned against nasal zinc administration with sprays, which has led to permanent loss of smell for some people.
As for the studies, not all studies showed a benefit. Also, studies where there was a proven benefit may have used different formulations, delivery systems and dosages, and there is no current recommendation or consensus on what is optimal.
What about vitamin C?
According to a review of 29 trials with a combined population of over 11,000, vitamin C did not show any significant benefit in prevention or reduction of cold symptoms or duration in the general population (4). Thus, there may be no reason to take mega-doses of vitamin C for cold prevention and treatment. However, in a sub-group of serious marathon runners and other athletes, there was substantial risk reduction when taking vitamin C prophylactically; they caught 50 percent fewer colds.
Is echinacea a magic bullet?
After review of 24 controlled clinical trials, according to the Cochrane Database, the jury is still out on the effectiveness of echinacea for treatment of duration and symptoms, but the results are disappointing presently and, at best, are inconsistent (5). There are no valid randomized clinical trials showing cold prevention using echinacea.
In a randomized controlled trial with 719 patients, echinacea was no better than placebo for the treatment of the common cold (6).
Should you exercise?
People with colds need rest — at least that was the theory. However, a study published in the British Journal of Sports Medicine may have changed this perception. Participants who did aerobic exercise at least five days per week, versus one or fewer days per week, had a 43 percent reduction in the number of days with colds over two 12-week periods during the fall and winter months (7). Even more interesting is that those who perceived themselves to be highly fit had a 46 percent reduction in the number of days with colds compared to those who perceived themselves to have low fitness. The symptoms of colds were reduced significantly as well.
What’s the upshot?
For symptom relief, simple home remedies may work better than any supplements. Zinc is potentially useful in treating and preventing the common cold. Use caution with dosing, however, to reduce side effects. Echinacea and vitamin C may or may not provide benefits, but don’t stop taking them if you feel they help you. Lastly, exercise can actually reduce your cold’s duration.
References:
(1) Open Respir Med J. 2011; 5: 51–58. (2) J Infect Dis. 2008 Mar 15;197(6):795-802. (3) ods.od.nih.gov. (4) Cochrane Database of Systematic Reviews 2013, Issue 1. Art. No.: CD000980. (5) Cochrane Database of Systematic Reviews 2014, Issue 2. Art. No.: CD000530. (6) Ann Intern Med. 2010;153(12):769-777. (7) British Journal of Sports Medicine 2011;45:987-992.
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.
Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to a cup of coffee or tea. They also make great holiday gifts — simply line a decorative holiday tin with waxed or parchment paper before filling or wrap the biscotti in cellophane and place in a holiday mug.
Enjoy this recipe for Double-Chocolate Biscotti courtesy of Culinary.net and Almond-Orange Biscotti courtesy of Chef John Nash. To keep the cookies crisp, store them in an airtight container, preferably a tin, and they’ll will keep for up to two weeks. Do not refrigerate.
Double-Chocolate Biscotti
YIELD: Makes 40 cookies
INGREDIENTS:
3cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2cup extra light olive oil, plus 1 tablespoon for coating pans
1 cup packed light brown sugar
2 eggs, plus 1 egg yolk
1/3 cup milk
1 tablespoon balsamic vinegar
1 cup semisweet or bittersweet chocolate morsels
DIRECTIONS:
On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.
Almond-Orange Biscotti
Almond-Orange Biscotti
YIELD: Makes 36 cookies
INGREDIENTS:
3 large eggs, separated
1 1⁄2 cups sugar
1⁄3 cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tablespoons Grand Marnier or other orange flavored liqueur
1⁄8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest
3 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
DIRECTIONS:
Beat the egg yolks with 3⁄4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier, and candied orange. In a separate bowl beat the egg whites until they just begin to form peaks, and gradually beat in remaining 3⁄4 cup sugar until whites form stiff peaks.
Sift flour and baking powder together and alternately fold 1⁄3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 11⁄2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes.
On a cutting board, cut logs crosswise on the diagonal into 1⁄2-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.
Ke Jian “Jim” Liu, who arrived at Stony Brook University in late July, plans to help build effective, interdisciplinary research teams.
Ke Jian Liu
Most recently at the University of New Mexico, Liu joins Stony Brook as a Professor in the Renaissance School of Medicine’s Department of Pathology and Associate Director of Basic Science at the Stony Brook Cancer Center.
“In my mind, Stony Brook, research wise, is outstanding,” Liu said in an interview. “The quality of the faculty is excellent.”
Liu will rely on the team building experience he honed while serving as Distinguished Professor in the Department of Pharmaceutical Sciences and Associate Dean for Research in the College of Pharmacy at the University of New Mexico. He also worked for eight years at Dartmouth Medical School, where he focused on developing larger collaborations.
“I really enjoy working with people and building teams,” Liu said.
In a note announcing Liu’s arrival, Kenneth Shroyer, chair in the Department of Pathology, recognized Liu’s multidisciplinary approaches in his research. Shroyer explained that Liu has used techniques ranging from chemical to biochemical to biophysical, and from the molecular and cellular level to animal models, to answer specific biological questions.
Shroyer wrote that Liu would focus on opportunities for grant development within several programs.
At the Cancer Center, Liu said he plans to continue the effort to help Stony Brook earn National Cancer Institute designation.
To achieve that designation, Stony Brook will need to continue to provide outstanding medical care, demonstrate community engagement and highlight what makes Stony Brook different from everyone else, he said.
“It takes a village to do that,” Liu said.
He praised the efforts of current Cancer Center Director Yusuf Hannun, who recently announced his plans to step down as head of the center, triggering a nationwide search for a replacement.
Liu said an ideal candidate for that position would have clinical experience.
Player coach
With a busy research effort and lofty leadership goals, Liu explained that he’s able to tackle numerous challenges at once.
“I consider myself a player coach,” he said. “I enjoy research. I have my own research grant and am working with my students and post docs.”
Liu typically maintains a lab with five to six people at different levels. His research has two branches, cancer and stroke, that most people likely consider unrelated, but for which he has found connections.
“People always think, ‘Cancer is cancer and stroke is stroke and they are two entirely different diseases,” Liusaid. As a basic researcher, however, he looks at the cells and the molecules involved in both conditions.
“At a molecular level, a molecule doesn’t care where it is,” he said. “When a disease develops, the biological fundamental process is the same. For me, it’s interesting to look at [whether] certain processes that occur in the brain also occur in cancer.”
Liu’s cancer research focuses specifically on the molecular processes that become carcinogenic when metals like arsenic enter people’s bodies. A well-described poison in numerous murder mysteries, arsenic can contaminate drinking water, get incorporated into crops like rice, or can appear in fruit juices.
When metal enters the body, it doesn’t just cause damage everywhere. It has to find a certain molecular target with which to interact.
What Liu and researchers in his lab have discovered is that the target for arsenic is often the same pathways the body uses in zinc. A transition metal, zinc provides an important element as a part of transcription factors that are critical in biological processes.
Arsenic, however, replaces zinc, which is “one of the major mechanisms for carcinogenesis,” Liu said.
Fortunately for residents of Long Island, arsenic isn’t as prevalent as it is in the midwest and the southwest.
“Long Island doesn’t have too much arsenic in drinking water,” Liu said, although people are still exposed to it through fruit juices, rice and other products.
Arsenic also causes vascular disease issues and anemia. People who develop these other conditions in response to arsenic are also at higher risk to develop cancer. The specific types of cancers arsenic causes are lung, skin and bladder cancer.
“Arsenic is the dirty bomb” in the body as it creates multiple problems, Liu said. “Arsenic interacts with those key zinc molecules.”
Overlap between stroke and cancer
In highlighting the overlaps between the two fields of research, Liu related how the brain has one of the highest concentrations of zinc in the body.
When people have strokes, their brain cells have oxidative stress, which causes a flood of zinc into the brain tissue that also damages cells.
“We are trying to understand how zinc is released and how zinc causes damage to the brain,” Liu said.
Stroke and cancer also have molecular overlaps regarding oxygen. In a stroke, a blood clot causes a blockage of blood flow. Without oxygen, a situation called hypoxia, neurons start to die.
By contrast, a tumor grows in a hypoxic environment, using energy from sugars like glucose, rather than relying on oxygen for its growth.
Liu emphasized the importance of continuing to provide oxygen to brain regions around a clot even before trying to remove the clot or restore blood flow.
A goal for his 100th year
Originally from Beijing, China, Liu and his wife Jiao Ding enjoy traveling. Their daughter Sarah Liu is a resident at Vermont Medical Center and their son Evan Liu is a PhD student at Stanford.
An avid tennis player who plays the sport at least twice a week, Liu is looking forward to attending his first U.S. Open next year.
He and his former tennis partner in New Mexico joked that their goal is to be in the top 20 in the United States when they are 100 years old.
Liu chose the American name “Jim” because it sounds similar to the second syllable of his given name, Ke Jian.
“If people can’t pronounce your name, they shy away,” he said. He believes it’s important to “make yourself adaptable.”
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