5 minute read
Swimmer’s Ear
When Summer Fun Becomes a Pain in the Ear
By Dylan Roche
Anyone who has spent a considerable amount of time in and out of the water in the summertime—as Marylanders around the Chesapeake Bay watershed are inclined to do—has likely had a case of swimmer’s ear at some point. This infection, medically known as otitis externa, is usually nothing to worry about and easily treated, but in some cases, such as when the condition progresses, it can be a significant medical problem.
Swimmer’s ear is an irritation or inflammation of the outer ear canal that manifests most often, though not always, after swimming. Water gets trapped in the ear canal, thus leading to bacteria and fungi thriving in this moist environment. In cases where the infection is not due to swimming, it’s likely that the patient suffered minor breaks in the thin lining of skin inside the ear caused by a foreign object, such as fingers, a Q-Tip, or even earbuds. Dry skin or eczema can also cause these little breaks or tears, creating a place for bacteria to grow.
The first signs of swimmer’s ear are tenderness, itching or burning, and a feeling as if the ear is full of water even though it’s not. The pain usually gets worse if you press or pull on the ear. There may even be some redness inside the ear and a little bit of fluid drainage. These symptoms begin as mild but get worse as the infection progresses. By the time a person has a moderate infection, they will likely have muffled hearing.
When the infection reaches an advanced stage, it can be accompanied by a fever and swollen lymph nodes, along with severe redness and pus discharge in the ear. It is in this stage that there is risk of hearing loss.
A mild case of swimmer’s ear is easy to cure with over-thecounter or prescription eardrops that will kill the bacteria and treat the infection. You can also strive to prevent an infection with a homemade eardrop mixture recommended by the Mayo Clinic of one part white vinegar to one part alcohol. Pour 1 teaspoon of this mixture in your ear and let it drain back out. Do not, however, try this preventative measure if there’s a chance you have a punctured eardrum. If you or your child spend a lot of time in the water (either a swimming pool or a natural body of water, such as the bay or river), you should take care to get all water out of the ear afterward. If you can’t get all the water out of your ear with a simple shake of the head, tilt your head so your ear faces downward and pull your earlobe to encourage drainage. In some cases, you may need to twist the corner of a tissue and use it to dry your ear, or you might opt to use a hairdryer to move the air within the ear canal. Just be sure to use the lowest heat setting and hold the dryer several inches away from your ear.
Other wise options are to avoid swimming after an ear infection or ear surgery, and never swim in water with high bacterial counts. The Centers for Disease Control and Prevention says germs found in public pools or other recreational water venues are the most common causes of swimmer’s ear. You can ask the pool operator about disinfectant levels and pH levels (ideally, these will be checked at least twice a day). A pool that is properly disinfected and pH balanced won’t necessarily eliminate all risk of swimmer’s ear, but will lessen the chance.
Fresh Take
OLD BAY SEASONING
By Dylan Roche
Summer around the Chesapeake region is practically synonymous with Old Bay. Produced by McCormick & Company, this mainstay of Maryland culture is primarily used as a seafood seasoning—mostly crabs, but sometimes fish too. It’s also popular as a seasoning for potato chips, popcorn, chicken, soup, vegetables, and, even, chocolate (don’t believe us? Try it!).
Maryland-Style Crab Cakes with Old Bay
If knowing more about the health benefits of Old Bay has put you in the mood for some serious seafood, why not put your seasoning to use with some classic crab cakes? We’re sure that every Marylander has their own recipe they prefer, but in case you don’t, here’s one you can try.
INGREDIENTS:
2 tablespoons Old Bay 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 egg, beaten 1 tablespoon mayonnaise 1 cup breadcrumbs 1 pound crabmeat, drained and picked through for shells
DIRECTIONS:
Combine all the ingredients except crabmeat and breadcrumbs in a large bowl and whisk together. Gradually add the breadcrumbs, followed by the crabmeat. Divide the mix into 4–6 equal portions and form into patties about 1 inch thick. Heat a skillet with 1 tablespoon oil over medium heat and fry patties until they’re golden brown, about four minutes on each side. Serve warm (with more Old Bay on the side for additional seasoning to taste).
The story goes that Old Bay was invented by Gustav Brunn, a German immigrant who fled Bavaria during World War II and came to the United States with his spice grinder in tow. His signature seafood seasoning blend would take its name from the Baltimore Steam Packet Company, colloquially known as the Old Bay Line, which operated passenger ships along the Chesapeake. The spice blend was bought by McCormick & Company in 1990.
This blend includes 18 herbs and spices, but the primary ones are salt, celery seed, red pepper, black pepper, and paprika. Although those five are the only ones of the 18 you’ll see printed on the McCormick ingredient label, discerning palates will also detect the taste of mustard, cinnamon, and Bay leaves.
