COMMUNITYHEALTHMAGAZINE.COM | FALL 2014
N U 9 F IDEAS H C N U L
S ’ T A H W IT’S SIDE IN NTS U O C T A H T SHOULD YOU WASH BEFORE WEARING? BACK ON BOARD:
MANY SENIORS ARE UN-RETIRING
MONITOR
FAMILY
Fresh or Filthy?
Why you may want to wash new clothes before wearing them BY KIRSTEN SRINIVASAN It’s so much fun to wear new clothes, making you feel fresh and fashionable. But if you’re sporting new duds without washing them first, you’re also putting on chemicals and allergens embedded in the fibers. One chemical found on new clothes is formaldehyde, which manufacturers use to prevent wrinkles. In some people, it may cause a form of dermatitis, says dermatologist Dr. Ronald R. Brancaccio, director of the Skin Institute of New York. The amount of formaldehyde in clothes has decreased, he says. Now, more people may be affected by the dyes used. “In the old days, the formaldehyde resins were considered to be the most common,” Brancaccio says. “The textile dyes are now by far and away the most common allergen.” It’s hard to tell how germy something is after it’s been tried on by other people, but it’s rare to catch an illness from a piece of new clothing, Brancaccio says. However, it’s common sense to clean the garment before wearing it, he says. “For a non-allergic person, it’s probably not necessary to wash before wearing. I can’t think of any diseases that have been spread by unwashed new clothing,” he says. “It’s something I do because I don’t know where it has been manufactured or handled. I don’t think it’s (medically) necessary to wash new clothing, but I personally think it’s a good idea.” While the risk of infection is low, Dr. Philip M. Tierno Jr., professor of microbiology and pathology at the NYU School of Medicine, says people should still wash new garments before wearing them. There may be chemicals or finishing agents on the clothes, as well. “If the risk is 1 to 10, I’d put it at a 3 for new clothes,” he says. The germ-factor depends on where it’s manufactured, and the number of people who handle it before you. Garments worn close to the body are more likely to be exposed to fecal matter or vaginal flora if people try them on without undergarments, Tierno says. “If you are talking about bathing suits and underwear that have been tried on, that increases the risk, and yet it’s still about a five,” Tierno says. “It’s best to wash garments that come directly in contact with your flesh.” It is also possible to pick up MRSA, a common staph bacteria, from new clothes that have been tried on by others. “The good thing is most germs die off over time because clothing is very dry,” he says. “They don’t live long because clothing is not suitable for long life of these germs. Luckily, there’s a very low incidence of infection.”
Most clothing on the shelves is washed, but I wouldn’t say it’s clean. JOHN DEANS, DETOX CAMPAIGNER WITH GREENPEACE USA
2
C o m m u n i t y H e a lt H | l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14
COMING OUT IN THE WASH Ironically, the processes used to clean new clothes can also leave chemical residues on them. greenpeace has tested items from many clothing major brands, and found residual nonylphenol ethoxylates (nPes)—a detergent agent—on the fabrics, says John deans, detox campaigner with greenpeace uSA. “Most clothing on the shelves is washed, but I wouldn’t say it’s clean,” he says. While nPe residues on clothes haven’t been determined to be a risk to humans, they can contaminate the water supply when the clothes are washed, deans says. nPes eventually break down and form nonylphenol, a toxic chemical with hormone-disrupting properties, deans says. “If fish absorb the chemical in the water, it can actually change the sexual traits of the fish and offspring,” deans says. “Water treatment facilities aren’t treating it. The harm is we wash our clothes and residues go into the river, and our drinking water comes off that. So it’s getting into the water we consume or the food we eat potentially, and getting into our bodies and potentially causing problems with our endocrine systems.”
Fast FaCt Don’t be too worried about other people’s germs when trying on clothes. Most germs die off over time because of dehydration.
Less is More
WOMEN
MONITOR
Why fasting may not be all that bad for us after all BY ERIN GOLDEN
You’ve pulled your shorts and swimsuit from the back of your closet and you’re feeling ready for summer—until you put them on, and remember those winter months you spent hiding out on the couch. Now, you’re looking for a quick fix to get in warm-weather shape, and set your calorie count in your sights. But cutting out meals is a no-no, right? Not necessarily. Fasting is often thought of as an extreme measure that can upset your metabolism and eventually lead you to regain whatever weight you lose. But, according to some recent research, fasting may have unexpected health benefits. EARLY RESEARCH RESULTS Several studies over the last few years have shown that intermittent fasting—skipping targeted meals, or avoiding eating a few days per week—may help lower cholesterol and even drop your risk for heart disease and cancer. Experts disagree whether fasting is a useful
tool for weight loss, but some say calculated calorie restriction is key to success on the scale. Dr. Luigi Fontana is a research professor at Washington University in St. Louis, and has studied the effects of fasting on both animals and humans. In animals, he says, it’s clear that cutting calories through fasting has a big impact. “Animals live up to 50% longer, and they’re much healthier,” he says. “Cancer and cardiovascular disease are prevented by these calorie restrictions, without malnutrition.” He says researchers aren’t sure exactly what triggers the health benefits, but he says it’s clear the human participants lost weight. Whether people will get the same long-term health benefits as animals, he says, remains to be seen.
tEst sUBJECts Studies have shown that animals live about 50% longer when they fast.
LOSE SOME, GAIN SOME Though experts still aren’t sure whether fasting can help the heart and lower cholesterol, they do know it can help prevent diabetes. According to a study from Intermountain Medical Center in Murray, Utah, people who fasted for 24 hours at a time lost fat cells, which is key to lowering the risk of diabetes. Dr. Krista Varady is a professor of nutrition at the University of Illinois at Chicago, and author of The Every-Other-Day Diet. In multiple fasting studies, she’s had participants try two approaches—fasting one day and eating normally the next, and alternating days of normal eating with days of a 500-calorie diet. She says her results have been clear: With both methods, people lost weight and fat cells, and ultimately lowered their diabetes risk. And surprisingly, they didn’t overeat when they could. “Usually, they only ate about 10% more on ‘feast’ day,” she says. Varady says her tests have primarily involved obese people, who are able to lose weight faster than people who weigh less. The results are significant, but not instant. Typically, obese people lost about two pounds per week, while smaller people might lose a half-pound per week. LIFE IN THE TOO-FAST LANE Still, fasting is not for everyone. Varady says it’s not a good idea for children or pregnant women. And not everyone is sold on the benefits of fasting. Julia Zumpano, a registered dietitian at the Cleveland Clinic, says she doesn’t think anyone should fast, unless it’s for religious purposes. People who try to lose weight this way often struggle to get results, she says, because they think they can treat themselves to a bigger portion later. Zumpano says our bodies typically function best when they can stick to a regular schedule. “Metabolically, it’s much better to eat more often, so you can keep your body burning,” she says. “When you lack nutrition for long periods of time, you’re more likely to overeat at that next meal and more likely to store calories.”
l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14 | C o m m u n i t y H e a lt H
3
MONITORS
PETS
Follow Your Instincts
Weigh your pet’s and your family’s well-being when switching to a raw pet diet BY REX ROBINSON
Diet fads aren’t just for humans any more, as our canine and feline friends are also getting into the game. Besides specially formulated diets and organic pet food, another diet trend on the rise is the raw pet diet. Evidence shows the popularity of these diets—emphasizing raw meat, bones, fruits and vegetables—is on the rise. And the Internet is loaded with companies touting the benefits of raw diets for cats and dogs. But are these diets safe, or are we putting our furry friends at risk for health problems down the road? Angeline King is a marketing assistant for Primal Pet Foods, a Californiabased company that sells an array of raw foods and treats for dogs and cats. She says improved digestion, shinier coats, more energy, even healthier teeth are some of the benefits of a raw pet diet. Matthew Koss, owner and founder of Primal Pet Foods, says the philosophy of the diet is “getting dogs and cats back to consuming food as they would in the wild.” King says Primal uses 100% human-grade ingredients, and that all its poultry, meat and game are antibiotic and steroid-free without added hormones. The ingredients, she says, are sourced from USDA-inspected facilities and facilities regulated by the FDA, which helps add to a company’s credibility. “Not every raw company is going to have high integrity practices,” she says. Though these natural ingredients sound great on paper, not everyone supports a raw pet diet. The American Veterinary Medical Association has recently taken a stand against the diets, and has issued a policy warning of the dangers. Dr. David Chico is chairman of the Council on Public Health and Regulatory Veterinary Medicine for the AVMA. He says the diets are healthier because the food is not processed. But the council doesn’t support them because of the potential negative effects they have on animals and humans. Most raw meat has some bacterial contamination—from salmonella to E. coli—associated with it, Chico says. And while it may or may not make an animal sick, that animal can spread the bacterial contamination to humans. It can be spread through the animal’s feces and even through a pet’s fur, he says. “They may become exposed inadvertently, not knowing there’s a risk there,” Chico says. In 2011, a small amount of salmonella was detected in one of Primal Pet Foods’ poultry products, and the product had to be recalled. After the
115
$
to
210
$
to maintain a raw pet diet per month.
incident, King says the company instituted a cold water High Pressure Processing technique to safeguard future batches. “We haven’t had any problems since then,” she says. But any risk of contamination, no matter how small, is not worth it, according to Chico. He doesn’t think there are any benefits of raw pet food diets. “The people who support the use of raw diets feel that it does incredible things for their pets—keeps their teeth healthier, makes there allergies less severe,” he says. “But there is no scientific research to support those claims that I’m aware of.”
Most raw meat has some bacterial contamination and when an animal eats it, it can spread through their feces and even their fur. DR. DAVID CHICO, AMERICAN VETERINARY MEDICAL ASSOCIATION 4
C o m m u n i t y H e a lt H | l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14
Here we go again. It’s Sunday night, and you’re staring into the fridge with glazed-over eyes. Ham and cheese? Peanut butter and jelly? You don’t have the energy to chop vegetables for a salad, and you’re not sure they’d eat it even if you did. You wonder how many school lunches you’ve packed already, and think about all the ones staring you down this school year. Nine months of school means 150 lunches you have to plan, prepare and pack. And on top of that, you’re trying to make sure your kids actually eat healthy food that fills them up, gives them energy and helps them stay focused. Instead of giving up and giving them pre-packaged junk, mix up your routine with some new ideas—kid-friendly food that will be easy to make, and won’t find its way back into the lunchbox, or the trash.
PACK A SURPRISE 9 NEW WAYS TO THINK ABOUT LUNCH BY DaNEttE M. Watt
shake-Your-own Nachos kids love nachos, and your pre-teen or teen will get the nutrients he needs with this dietitian-approved setup. Handful of baked tortilla chips 1 ⁄4 to 1⁄2 cup salsa 1 to 2 ounces shredded cheese Shredded lettuce Chopped tomatoes, onions, olives Place chips in a container with a lid. Put salsa in a separate small container, and pack cheese, lettuce and other toppings separately. At lunchtime, pour the salsa over the chips, then shake out the cheese and toppings. Pack extra napkins! low in fat and sugar, this meal provides vitamin A, vitamin C, potassium and calcium. SouRCe: RegISTeRed dIeTITIAn helen AbboTT, PeRRY CounTY MeMoRIAl hoSPITAl, PeRRYvIlle, Mo.
l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14 | C o m m u n i t y H e a lt H
5
Chicken Mix-Up This salad is ideal for teens. The protein in the chicken and yogurt help them feel full longer. 1 chicken breast, cooked, chilled and shredded 1 small apple, diced 1 ⁄4 cup grapes, sliced in half or 1⁄4 cup Craisins 1 ⁄4 cup roasted, unsalted almonds, chopped 2 green onions, sliced 1 ⁄4 cup nonfat plain Greek yogurt 1 tablespoon mustard Sea salt and pepper to taste Combine all ingredients. Serve with low-fat crackers, in a wrap or on whole-wheat pita bread. Source: Registered dietitian Michelle McCormick, Carbondale Memorial Hospital, Carbondale, Ill.
5 snacks to stash
Out-of-this-world ideas As a farmer at La Vista CSA Farm in Godfrey, Ill., mom Crystal Stevens understands how important a good lunch is for her two young children, and she has to get extra creative for her vegetarian family. Three-year-old Iris isn’t in school yet, but a typical packed lunch for her 9-year-old son, Cayan, includes an avocado, cheese and spinach sandwich on tapioca bread with Vegenaise, a vegan mayo alternative. “We also like endive boats with hummus, beans and veggies, such as shredded carrots,” Stevens says. Cayan carries his midday meal in a Planet Box lunchbox above, a small metallic carrier with segmented containers that Stevens says help with portion control and organization. “It helps to have compartments,” she says. “There’s no need to search for containers or lids daily.” When sending snacks, Stevens has a few trusty sidekicks:
Celery sticks with sunflower butter and raisins Grapes and blueberries Apples and pears Veggie straws or organic chips cooked in avocado oil
Coco-Nutty Bites Instead of packaged cookies, try making these coconut chocolate macaroons that are a favorite in the Stevens household. 2 cups unsweetened coconut flakes 1 cup pumpkin or sunflower seeds 1 cup pitted dried dates 4 tablespoons maple syrup or honey 1 ⁄2 cup raw cacao powder Mix all ingredients in a food processor until a ball is formed, and spinning inside of the food processor. Roll into bite-size balls and keep refrigerated.
6
Teenagers are unpredictable. They often don’t eat breakfast, and they might even skip lunch. This adds up to bad news for their concentration during class, and it can be doubly troubling for young athletes on their way to practice and other teens staying after school for clubs. Give them some snacks loaded with protein that they can keep in their locker, to grab for quick energy on their way to something fun. Portion them in zipper bags for easy grabbing. Almonds or walnuts with dried fruit For a real protein blast Dried edamame (Japanese soy beans) They’re on the table at the sushi place Pretzels with single-serve peanut butter Just rip and dip A bag of clementines Those cuties sure are refreshing Homemade protein bars Pinterest has plenty
Gobble Pockets Stuff a pita pocket for this fun twist on a typical turkey sandwich. This sandwich provides 25 grams of protein, and, at 360 calories for one wrap, has about 100 fewer calories than the average school lunch entree of hot dogs or chicken nuggets. 1 whole-grain pita pocket 4 slices of deli turkey 1 slice low-fat cheese 8 cucumber slices 1 cup spinach 1 ⁄2 cup tomatoes Cut pita pocket in half. Put two slices of turkey in each half and 1⁄2 of the cheese slice in each pita half. Add 4 cucumber slices, 1⁄2 cup of spinach and 1⁄4 cup of tomatoes in each half. Pair with fresh pineapple and carrot sticks for a complete meal. Source: Registered dietitian Jessica Off, st. vincent hospitals, indianapolis
C o m m u n i t y H e a l t h | LU D IN G TON D AILY NE W S | T H U R S D AY , S E P TEM B E R 1 8 , 2 0 1 4
What little dippers love When Cara Ardelean’s two elementary-age children, Grace and Alex above beg for Lunchables, she sends them to school with whole grain crackers, low-fat cheese and slices of nitrite-free lunchmeat to assemble at lunch. To round out the meal, the Washington Township, Mich., schoolteacher makes a healthier version of ranch dip for them to eat with fresh vegetables. Ardelean’s dip tactic is right on, says Kelly Houston, a registered dietitian at Alton Memorial Hospital in Alton, Ill. She says dips pull kids in with an interactive, tactile approach to snacking. “Kids love to dip their food,” Houston says. “So adding a healthy dip like hummus or nut butter can improve their intake of healthful foods.” And since they can dip just about any raw veggie— celery sticks, carrot coins, cucumber moons or slices of red, orange or yellow peppers—it’s a chance to give picky eaters a choice when you can: “Would you like carrot sticks or cherry tomatoes in your lunch?” To create the dip, Ardelean mixes her homemade seasoning with plain Greek yogurt, and says her kids don’t notice the difference. “Using plain Greek yogurt ups the protein without giving up the flavor,” Ardelean says.
Homemade Ranch Dip ⁄3 cup dry buttermilk 2 tablespoons dried parsley 1 1⁄2 teaspoons dried dill weed 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried onion flakes 1 teaspoon ground black pepper 1 teaspoon dried chives 1 teaspoon salt
1
Stir 1 tablespoon of this seasoning mix into 1 cup of plain Greek yogurt. Store the remainder to make fresh dip anytime.
Blue avocado Cooper insulated lunch bag $15 | BlueAvocado.com blue Avocado promotes its lunch containers for their ecofriendliness. The Cooper lunch bag comes with a label giving information about the carbon footprint left by its production.
seNd theM paCKiNG Fun and safe ways to get lunch from home to school
food stays cold for up to six hours PvC-, lead- and bPA-free Made from 50% post-consumer recycled bottle fabric Reusable zip bags available to avoid baggie use Wipe-clean fdA-grade lining
packit freezable lunch Bag $20 | PackIt.com fold flat and freeze overnight, and the gel-lined walls of this bag will chill a meal and a 12-ounce drink for up to 10 hours, depending on external temperatures.
Kids’ soft touch lid Meal Carrier $8 | Fit-Fresh.com Two ice packs can be snapped into the lid of this lunch carrier, with dividers to keep your child’s sandwich and two snacks separately.
Zip closure Made from food-safe, nontoxic poly canvas
Squish-proof bPA free Ice pack is non-toxic Soft TPe lip makes
and waterproof evA
PvC-, bPA-, phthalate- and lead-free Available in smaller sandwich
the container easy to open
and salad sizes
Also sold at Target,
Custom embroidery available
CRUNCH UP LUNCH! For a quick lunchbox treat, try Strawberry Crunchies, says registered dietitian Helen Abbott, in Perryville, Mo. Dip whole strawberries into yogurt, then roll them in whole grain cereal.
Wegmans and Macy’s Juice in the Box drink box $12 | JuiceInTheBox.com This patented reusable drink box lets you send a drink with your child’s lunch in a no-waste container.
hard construction means no more squirt surprises kid-friendly latching lid Push-button opening bPA- and phthalate-free Available in green, orange, pink, red and blue
2%
higher obesity risk
among children who eat school lunches rather than those who brown bag, according to the 2013 documentary Lunch.
l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14 | C o m m u n i t y H e a lt H
7
MAKE A NEW START
Jump start your fitness goals. Be fit... be healthy...
ThE LIGhTER SIdE OF BIG BOY ®
WSCC offers two of the finest athletic facilities in the area. The complex features a pool, whirlpool, gymnasium, wellness center, weight room, and racquetball court and ice arena.
Big Boy has healthier options for breakfast, lunch, and dinner! Some of our delicious menu items include: ®
Call or visit the Recreation Center for membership information...
DIRECT LINE 3000 N. Stiles Road Recreation Center .............. 843-5543 Scottville Ice Arena ............................ 843-9712 www.westshore.edu
· Oatmeal & Fresh Fruit · Granola Parfait & Fresh Fruit · Spaghetti Marinara · Endless Soup, Salad, and Fruit Buffet Big Boy is a registered trademark of Big Boy Restaurants International LLC © 2014 Big Boy Restaurants International LLC
Ludington We are a skilled nursing facility providing compassionate skilled long term care and rehabilitation services to Mason County Residents since 1966
y l i m a F e k Li We provide special events such as our bike parade, old engine car show, motorcycle rally, and Veterans Day program Our employees participate in community events including the Lake Jump, United Way, Relay for Life, and Toys for Tots We are a member of the Ludington Scottville Chamber of Commerce and we support school athletics and school districts in Mason County
Oakview is Community Driven; we are “Like Family” because we are family! We have been given a five star rating by Centers for Medicare and Medicaid Service U.S. News & World Report as one of the Best Nursing Homes!
Call now for your Pinhole Grafting Consultation! 8
C o m m u n i t y H e a lt H | l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14
Mason County’s
Oakview MEDICAL CARE FACILITY
1001 Diana Street, Ludington • 231-845-5185 • www.oakviewmcf.com
aBoVE-BoaRD BItEs
MIX aND MatCH
By most accounts, school lunches are healthier since the USDA initiated school lunch reforms several years ago. According to a 2012 School Nutrition Dietary Assessment study, 85% of all schools offered lunches that met or exceeded the standards for the School Meals Initiative target nutrients—protein, vitamin A, vitamin C, calcium, and iron. Grains are now whole grains, and schools must serve a prescribed amount of dark green, red or orange and starchy vegetables throughout the week.
Kids like creative combos, so swap around their favorites. Try pretzels with peanut butter. Why not turkey and grapes? Apples and hummus. Ask them to come up with interesting mixes, and they’ll be throwing open their lunchbox in anticipation of their unique creation.
EATS
MONITOR
Filet Away the Fear Don’t let the smell or intimidation prevent you from enjoying fish— it’s easier to cook than you’d think BY PAIGE FUMO FOX
Veggie Noodles fresh veggies make this a healthier alternative to boxed pasta salads. There are about 200 calories in 1 cup. 8 ounces whole grain colored or shaped pasta 8 ounces cherry tomatoes, cut in half 1 cucumber, peeled and diced 4 ounces feta cheese Fat-free Italian dressing, to taste Prepare pasta according to package directions. When pasta cools, add the veggies, dressing and feta cheese. Cover and chill in the refrigerator. best served chilled, so if taking to school or work, include a frozen drink. When lunchtime comes around, the drink will have thawed and your lunch will be cool. SouRCe: RegISTeRed dIeTITIAn JoY vAughT, louRdeS hoSPITAl, PAduCAh, kY.
DoN’t LEt LUNCH BECoME a Hot MEss A kid’s lunch sits for at least a few hours before it’s eaten. A study in the journal Pediatrics found that, even with multiple ice packs, more than 90% of food items included in school lunches were at unsafe temperatures by lunchtime. To avoid food poisoning, follow some basic guidelines. keep food in the fridge set below 40 degrees fahrenheit until it’s time to pack it. You can even freeze a sandwich or other items the night before. Wash all fruits and vegetables, even ones that will be cut or peeled. Peanut butter, almond butter and hard cheeses are protein-packed non-perishable options. keep hot foods hot and cold foods cold until they’re ready to eat. Invest in an insulated lunch box, and use an ice pack or a frozen juice box to keep items cold. use a Thermos for soup and other hot foods. Remind kids to wash their hands before they eat, but include hand sanitizer or hand wipes just in case. Tell your kids to toss any leftover perishable items; and throw away any perishable food that comes home.
If your idea of fish is limited to the Friday night fish fry in a church social hall, it’s time to cast your net a little wider. Plenty of fish offer great benefits to your diet. But you need to keep a few things in mind for both your personal health and the health of the environment. “We encourage people to eat fish twice a week,” says Anne Marie Egan, a registered dietitian at Rochester General Hospital in Rochester, N.Y., who helps people switch to hearthealthy diets. SCALE THE OPTIONS Many of the patients she consults, though, are reluctant to try fish. So she offers a number of recipes with mild fish, such as tilapia, to ease them into it. Fatty fish, such as salmon, herring, trout, albacore tuna, and sardines are high in protein and omega-3 fatty acids, and they’re low in saturated fat. Those omega3s may reduce the risk of heart disease, as well as slow down the hardening of arteries, according to the American Diabetes Association. Many types of fish are also good sources of vitamin D, which contributes to bone health, according to National Osteoporosis Foundation. Canned sardines with the bones are also a good source of calcium. Some of those same fish can contain traces of mercury, which may damage brain function and the nervous system. So limit those to no more than 6 ounces in a week, Egan says. It’s also important to eat a variety of fish. The FDA advises against eating any king mackerel, tilefish, swordfish or shark. The National Resources Defense Council website offers a longer list of fish with low to high levels of mercury. For those concerned with the impact fishing has on the environment or the sustainability of the fish itself, find information at SeaFoodWatch.org, and look
for the Marine Stewardship Council label, which sets a standard for sustainable fishing, on store products. GET COOKING NOW Ryan Stover, Midwest regional seafood coordinator for Whole Foods stores, says people shouldn’t be intimidated by cooking fish at home. Start with tilapia, cod, catfish and West coast sole for mild flavors. Talk to the people behind the fish counter. If you have a recipe that calls for one kind of fish, ask about substitutions. “Keep it simple. Fish is super easy to cook,” Stover says. Fresh fish can be pricey, but remember frozen fillets can be cheaper and just as good, especially if you douse the fish with a sauce or dressing. Or, if you’re planning to cook the fish all the way through and chop it up for a salad, buy the canned version, Stover says. Also, consider how much fish you actually need. A serving is about 4 ounces, Egan says. “Technically, a pound of fish can feed four people,” she says.
FIsH FaCt Eating fish may reduce the risk of heart disease and slow down the hardening of arteries, according to the American diabetes Association.
l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14 | C o m m u n i t y H e a lt H
9
MEN
MONITOR
Time to Take Charge
Making life more comfortable, one foot at a time. Alan L. Mast, D.P.M.
Tackle these 3 projects for better home health BY KEVIN CARLSON
Board Certified in Foot Surgery, ABPS Foot Specialist & Surgeon Specializing in Diabetic Foot Care
A healthy home is a happy home. And just like your body, your house needs maintenance to ensure it’s an environment that promotes wellness. You wouldn’t go years without going to the doctor. So break out the tool belt, because it’s time your house got a checkup from Dr. Fix-It.
1CLEaR tHE aIR
The best way to control allergens and germs in your house is to keep them from getting in. Scott Mosby, president of Mosby Building Arts in St. Louis, has a term for this—sealing the thermal envelope. “First, get a blower door test with an energy assessment or audit,” Mosby says. These assessments, offered by many utility companies for as little as $50, help identify air gaps in your home. “Homes are filled with holes, and they breathe in and out just like we do,” Mosby says. “The most important thing to do—and the hardest thing to do because it encompasses so many aspects—is to fix air infiltration.” Once you find the gaps and cracks, you can fill them with caulk or foam. Go to Energy. gov/EnergySaver to see common trouble spots, and learn more about sealing techniques. To prevent formaldehyde buildup, thoroughly clean air conditioners and ovens. Replace aging ones altogether. Rebates and energy-saving technology make it a worthwhile investment. For an easy-on-the-wallet preventive measure, install a carbon monoxide detector. What you can’t smell may kill you.
2
FRoM tHE FLooRs UP
That plush carpeting is, like, so 1993, not to mention embedded with years of sediment—asbestos, chemicals, dust, mildew and mold. Replace it in high-traffic areas with clean, sustainable bamboo. Or lay hardwood throughout the home to reduce the effects of allergies and asthma. Consider replacing your countertops with bamboo, which has become popular because of its eco-friendliness and ease of cleaning. If you repaint a room, choose a low-VOC paint, which reduces the amount of volatile organic compounds released into the air. These can cause headaches, eye irritation, nausea, dizziness and fatigue. Look for a brand with a VOC content of less than 50 grams VOC per liter, including tinting.
333 N. Jebavy Dr. • Ludington
231.843.2690 Fax 231.843.4338
Wish you could easily get rid of your Varicose Veins without surgery? From large varicose veins to small spider veins Your wish is our command cooltouch ctEV™ 1320 nm lasEr trEatmEnt. with our
No hospitalization. Minimal downtime. Contact us today.
3tHosE oLD aPPLIaNCEs
Mosby recommends replacing conventional gas appliances like furnaces, boilers and water heaters with sealed combustion units, which are at least 90% efficient. If nothing else, roll up your sleeves and give boilers, dishwashers and tiles a good scrubbing to thwart asbestos exposure.
10
C o m m u n i t y H e a lt H | l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14
5 Atkinson Dr., Suite 201 Ludington, MI 49431
www.richardyorkmd.com
(231) 845-7732
SENIORS
Back on Board
Many seniors are un-retiring—and employers welcome them back with open arms BY JOANNE K. CLOBUS
If 70 really is the new 50, it’s no wonder more seniors than ever before are still working at that age— and well beyond. When 83-year-old Donna Anderson, of Mercer, Pa., retired from her high school secretarial job, she asked herself: “Is this all there is?” Many seniors are coming out of retirement to re-join the working world, concerned over shrunken nest eggs, changes in health care coverage, and the challenges of supporting adult children who are struggling to find work, according to a 2013 Merrill Lynch study. But, for others, like Anderson, it’s not about the money. After just nine months of retirement, she enrolled in nursing school. “I wanted to do something totally different,” she says. As a long-term care nurse, she’s older than some of the residents she cares for, and her part-time schedule usually ends up being more like full-time. Because she’s never late or a no-show, even on icy or snow-covered roads, she’s the first one called in to cover for other nurses who aren’t as dependable. “My supervisor knows I’m dedicated,” she says. Anne Treanor, 75, has a similar situation in her job as a front desk clerk for Best Western Inn in Grove City, Pa. “I live nearby and I’m reliable, so I’m the ‘go-to’ when someone doesn’t show up,” she says. Treanor retired from a long, rewarding career with the National Institutes of Health in Bethesda, Md., and then
moved to Grove City. She saw a new job as a way to meet people, and keep her mind sharp. “I need that human interaction,” she says. “And I like learning new things, especially with the computer.” Maybe these women are just happy workers, but Gloria Petersen says something deeper is happening. Petersen is president of Global Protocol, a Phoenix-based resource for personal performance enhancement and professional leadership development. She says Anderson and Treanor represent a trend of seniors not ready to pack away their work clothes, and employers who value their experience and commitment. “In today’s workplace, there is a generation gap that’s wider than it’s ever been,” she says. “There’s a more senior generation that grew up with very traditional values, and a younger generation brought up with looser values.” Attendance isn’t the only way older employees shine in the workplace. A study by the Center for Retirement Research at
MONITOR
Boston College found that workers ages 60 to 74 are more productive than their younger co-workers. Bob Steingrabe, owner of NAPA Auto Parts in Mercer, Pa., employs 32 people, four of whom are older than 65. “Their good qualities rub off on the younger workers,” he says. “They’re never idle, and pretty soon the younger employees are stepping it up, too.” When Tom “Tucker” Harris, 87, applied for a job delivering parts for NAPA, Steingrabe hired him on the spot, partly because of something few career truckers have—a squeaky- clean driving record. “Not one accident—that’s rare,” Steingrabe says. Harris went for the NAPA job after his commercial license was revoked in 2011, because he was too old to be insured. “I sure didn’t like that,” Harris says. “But I traded in an 18-wheeler for a NAPA pickup, and it’s fine.” As for retirement, he tried it once for a few months. “It was boring,” he says. “You can only hunt and fish so much.”
Thinking Health?...Think Chiropractic!
Your Mason County Chiropractic Physicians (D.C.) • Neck, Back, Sciatic Pain • Muscle & Joint Pain • New Patients Welcome • Insurance Accepted • Same Day Appointments
Chiropractic Physician 5828 W. US 10, Ludington (next to Briggs)
843-3771
ACCEPTING NEW PATIENTS
Margaret E. Gustafson, M.D. • Jennifer L. Miller, D.O. • Michelle Gentry, F.N.P-B.C.
Are all Accepting New OB/GYN Patients
Chiropractic Physician 329 N. Jebavy, Ludington
843-4088
Our office offers full obstetrical care and specializes in a wide variety of women’s health issues as well as specific gynecological needs, prevention and wellness care and operative gynecology.We also have a special interest in menopausal concerns, including ways to manage menopausal symptoms. We accept most insurances including Medicaid, Meridian, McLaren, Medicare, Blue Cross and most commercial insurances. Please call our staff for inquiries.
To make an appointment call 231-845-5992 • www.gusmd.com
Chiropractic Physician 414 W. US-10, Scottville www.squireschiropractic.com
757-3356
Each Health Care Facility Individually Owned & Operated l u D i n G t o n D a i ly n e W S | t H u R S D ay, S e P t e m B e R 18 , 2 0 14 | C o m m u n i t y H e a lt H
11
KEEPING KIDS FIT YEAR ‘ROUND
Gymnastics not only increases strength, grace and flexibility, but also encourages hard work, discipline and determination.
Improve Your Health Naturally CPTG Essential Oils
Fun & Fit Programs for Kids: ~ Recreational Gymnastics Classes for kids Ages 18mos-18years ~ Girls & Boys Classes ~ Adult Gymnastics Class ~ Competitive Travel Team ~ Home Fun Meets & Show-Off-Your-Skills Days ~ Open Gyms for Friends & Family ~ We Host Birthday Parties!
Agility Balance Flexibility Strength Coordination Concentration Self Esteem
DoTerra Essential Oils
Standard Process Whole Food Organic Vitamins
OUR CLINICAL SERVICES: ~ Lakeshore Whole Health specializes in Nutrition Response Testing, a specific form of applied kinesiology (or “muscle testing.”) The process is gentle and non-invasive, yet precise to your individual nutritional needs. We test for barriers to healing which include immune challenges, foods, chemicals, metals and scars. Remove obstacles naturally then watch as your body heals itself ! PRODUCTS WE OFFER: ~ Organic Vitamin Supplements ~ Organic Herbal Supplements ~ 21 Day Purification Program ~ DoTerra Essential Oils ~ Zyto Compass Bio-Scan for Oils ~ Organo Gold Coffee (pH neutral) ~ Locally Made Soaps ~ Chemical-Free Lotions & Products ~ Gluten Free Foods ~ Healthy Snacks ~ Select Grocery Items ~ Friendly Environment
MEET OUR PRACTITIONER:
Aimee Goff, NRT Practitioner, Whole Health Educator
Vita-Mix Affiliate
Learn more at www.flipstargym.com MEMBER GYM
(231) 845-1385
12
Proudly certified through:
5909 W US Highway 10, Ludington, MI www.facebook.com/FlipstarGym
C o m m u n i t y H e a l t h | LU D IN G TON D AILY NE W S | T H U R S D AY , S E P TEM B E R 1 8 , 2 0 1 4
Gluten-Free Breads, Bagels, Buns, Pizza Crusts, & Cookies
“Healthy Body, Healthy Life” 5909 W US Highway 10 Ludington, MI ~ (231) 843-4800 www.LakeshoreWholeHealth.com www.facebook.com/LWH