Intestinal strictures are a common complication of Crohns disease. Strictures are a narrowing of a specific section of your intestine that makes it difficult for food to pass through. They may sometimes lead to intestinal blockage.

Strictureplasty is a type of surgery used to correct strictures in your digestive tract. In this article, well take a look at the procedure, risks, and recovery.

Strictureplasty is a surgical treatment for intestinal strictures. It involves widening damaged parts of your intestines. If multiple strictures are present, they can be treated at the same time.

The authors of a 2007 meta-analysis of 3,529 strictureplasties concluded that strictureplasty is a safe and effective treatment for strictures in the lower part of your small intestine, including the ileum and the jejunum. Strictures caused by Crohns disease typically occur here.

Strictureplasty is less effective at treating strictures in the upper part of your small intestine or duodenum, which are more likely to be caused by ulcers.

In a strictureplasty, no parts of your small intestine have to be removed. This helps to avoid a complication called short bowel syndrome, which can limit the absorption of water and nutrients.

A 2013 research review indicated that strictureplasty is a safe and effective alternative to removing parts of the bowel for people at risk of short bowel syndrome.

Strictures are caused by inflammation of your digestive tract. Theyre a common symptom of Crohns disease, but can also be caused by:

Over time, chronic inflammation causes your intestinal walls to thicken into scar tissue, forming a stricture. Strictures are narrower than healthy intestinal tissue. If left untreated, they can block the passage of food matter through your digestive tract.

During a strictureplasty, a surgeon opens your abdomen and makes a series of cuts along the length of the stricture. The damaged tissue is then restructured and resewn to allow for a wider opening.

Prior to the surgery, you might be asked to undergo tests to determine your nutritional health. If you are malnourished, your doctor might prescribe vitamins or supplements to be taken before and after the strictureplasty.

Colorectal surgeons use computed tomography (CT) or magnetic resonance imaging (MRI) scans to identify the size, number, and location of strictures. Before the procedure, your surgeon will explain in detail the technique they will use.

The day before the surgery, you might be asked to take a laxative to empty your bowels. In other cases, an enema is given prior to the surgery to make sure your bowels are clear.

On the day of the surgery, a nurse will check your vital signs and prepare you for the operation.

Strictureplasty is usually done under general anesthetic. You will be unconscious and you shouldnt be able to feel anything. An anesthesiologist will explain the risks and side effects.

The surgeon will make an incision to open your abdomen. The surgical technique used to treat your stricture(s) depends on the length of the stricture.

The most commonly used strictureplasty techniques include:

Sometimes, surgeons use a combination of these techniques. According to a 2012 meta-analysis of 4,538 strictureplasties, both conventional and nonconventional techniques for strictureplasty had similar rates of complications.

After the strictureplasty is finished, the surgeon will close the incision site.

Recovery from strictureplasty generally depends on both your health prior to the surgery and how effective the surgery is.

You can expect to remain in the hospital for around a week following the procedure so that your healthcare professional can monitor your condition. During this time, you will be given medication for pain and any side effects of the anesthetic.

Before you go home, youll receive additional instructions to help with your healing process. For instance, you might be asked to avoid driving or housework. Your doctor may suggest a light diet of low-fiber foods and prescribe medication and supplements to help restore your digestive function.

It may be several months before you fully recover. As you regain your strength, you should notice an improvement in your symptoms.

As with any surgery, strictureplasty comes with a risk of complications. The most common complications include:

According to the 2007 meta-analysis mentioned above, the rate of complications for strictureplasties of the lower small intestine was approximately 13 percent.

Strictureplasty is a surgical procedure used to treat strictures in your gastrointestinal tract.

Strictures occur when the walls of your small intestine become thicker due to chronic inflammation. This causes a narrowing of your small intestine that can obstruct the passage of food through your digestive tract.

Strictureplasty is a preferable option for people who may have had previous bowel resections and are at risk of developing short bowel syndrome.

Talk with your doctor to discuss the risks and benefits of this procedure, and to determine whether strictureplasty might be a good option for you.

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Strictureplasty: Purpose, Procedure, Risks, and Recovery - Healthline

With the warm weather (finally!), COVID-19 vaccinations available to people age 12 and older, and the unofficial start of summer upon us, people feel like celebrating. Time to party!

But, its important to note that even though weve come a long way from last March and the start of the pandemic its not over yet. In Colorado, less than half of the states residents have been fully vaccinated. That means when you throw your summer soiree, theres a good chance youll have a mix of vaccinated and unvaccinated party-goers. How do you plan a festive event while still keeping everyone safe and comfortable?

UCHealth Primary Care Aspen Creek Medical Center nurse practitioner Staci Ruddy offers guidance for safe party planning as well as some fun ideas. Her first recommendations: keep the gathering small and hold it outside if possible.

If youre indoors, try to keep windows open and use a larger space that allows for social distancing, Ruddy said.

If everyone attending is vaccinated, then no safety guidelines are needed for your party since the risk of spreading COVID-19 is very low, she said. However, when theres a combination of vaccinated and unvaccinated people attending an event, it creates a need for limitations.

But how do you know whos vaccinated and whos not? Ruddy recommends stating your expectations in your invitation. At this point, people know the drill regarding mask-wearing, so its unlikely theyll be put off by you addressing it head-on. (Click here to learn more about getting a vaccine)

If you have expectations for people who are not vaccinated, have traveled recently, or are otherwise at risk, spell it out if you want people to wear masks and practice social distancing, which is what the CDC recommends.

Now we have this hybrid of people who are vaccinated and those who are not. I think its reasonable to say that we want to keep our community, family, and friends safe, so were asking that you not attend or attend virtually if you feel you could be at risk. And, if you have not been vaccinated that you plan to wear a mask while youre [at the party], Ruddy said.

Research shows that theres no evidence of COVID-19 being transmitted through food, so you dont have to worry about that. However, you will want to keep surfaces clean and serve individual snacks.

Ruddy offers a few options for serving your guests food and beverages in a low-risk manner. For one, you can serve a pre-packaged picnic meal to everyone or host a picnic in a park where everyone brings their own food. You can also hire a food truck for dinner and an ice cream truck for dessert.

If youre hosting a barbecue, just have one or two people at the grill to flip burgers and brats and consider giving every person their own disposable serving utensils for the sides.

The same goes for serving the drinks. Make one person the bartender, so youre minimizing the number of people that come in contact with dishware and glasses. You can also pour drinks in advance and set them out so that everyone can take their own.

If your party is a family affair where adults and kids will be in attendance, the unvaccinated kids should carry on as they have throughout the pandemic: masks, social distancing, and frequent hand-washing. Since children are not always great about social distancing, Ruddy recommends planning games that will keep them outside and busy without being too close to each other.

Planning games such as kickball and soccer, wheres theres not so much physical touching of an item, will makes things easier on the kids and adults. Another idea is sidewalk chalk where you can space kids apart, she said. Other fun kids ideas include a scavenger hunt, bubble wands, and a watermelon eating contest. Plan ahead and get creative.

On the safe side, put out extra masks (think cute and fun) and hand sanitizer. In fact, consider giving those away as party favors.

On the festive side, add lanterns or candles, flowers, and place cards. Place cards can also help you ensure that people are six feet apart when sitting down to dinner.

In addition to planning games and activities for the kids, you can also plan activities for adults and families. Play an instrument? Invite guests to bring their own and form their own jam band. Have access to a pool? Make it a pool party. Some other ideas include:

We live in a beautiful place. Instead of hosting at your house, consider a public park with BBQ grills or an activity-themed party such as a bike ride or hike followed by a picnic. Before you send out invitations, be sure to read the latest guidance from the CDC and Colorado Department of Public Health and Environment on gatherings and events.

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Par-tay! Safe summer party planning tips and ideas - UCHealth Today

Susie Bond, Special to FLORIDA TODAY Published 6:15 a.m. ET June 1, 2021 | Updated 9:30 a.m. ET June 1, 2021

Collagen is rapidly becoming one of the most popular supplements on the market today.

This is due to the many benefits associated with it, such as improvement in skin, hair, nails, joints and bones.

There are claims that it may help build muscle mass, facilitate wound healing, strengthen the immune system, support the heartand improve gut health.

That seems like a lot of hype for just one supplement. But theres a reason why this may be true.

Susie Bond(Photo: FLORIDA TODAY FILE)

Collagen is the most abundant protein in the human body. It provides structure to cartilage, tendons, skin, boneand muscle.

Our body produces its own collagen, but around the age of 30 that begins to decrease.

Supplementation can help boost the collagen in our body and improve many age-related symptoms such as joint pain, muscle weakness, thinning hair and aging skin.

Numerous studies have examined these claims. Some look very promising, while others are ahead of the science.

Collagen is the most abundant protein in the human body. It provides structure to cartilage, tendons, skin, boneand muscle. Our body produces its own collagen, but around the age of 30 that begins to decrease.(Photo: Ridofranz / Getty Images)

As we age our skin begins to lose elasticity, fine lines developand we start to develop signs of aging.

Studies are promising for the use of oral collagen supplements in improving skin elasticity, hydration and wound healing. Additionally, it has been shown to increase nail and hair strength, resulting in better growth.

Collagen is integral to the structure of cartilage and bones.

As we age and the collagen in our cartilage decreases, we are at risk of developing osteoarthritis.

Some studies have shown that collagen supplements can significantly reduce joint pain and symptoms of osteoarthritis.

Collagen also has been found to increase bone mineral density in studies comparing collagen to a placebo.

Studies have shown that collagen can promote the synthesis of muscle proteins in those with age-related loss of muscle.

Greater muscle mass and strength were seen in elderly men who took collagen supplements compared to placebo.

Collagen supplements are touted for possible benefits to the immune system, heart health, gut function, brain health and weight loss.

The jury is still out on these claims. These have not been studied enough to know whether collagen supplements are truly beneficial.

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Supplements are available in tablets, capsules and powder in the form of hydrolyzed protein.

Hydrolysis is a process that breaks down the protein into individual amino acids so theyre easier for your body to absorb.

Most research indicates hydrolyzed protein powder is more readily absorbed and more effective than that in tablets and capsules.

The powder dissolves easily into liquids, and mixes well with coffee, tea or smoothies. Most collagen is tasteless and odorless.

The most potent and effective type is bovine collagen. Some supplements are derived from marine animals, but these are not as easy for the body to absorb.

There are nine essential amino acids the human body requires. Therefore youll want to look for a supplement that contains all nine essential amino acids in its profile and is made up of at least 90% protein.

This information is included on the product label.

Most research indicates a daily dosage of 10 grams is effective.

Skin typically shows improvement in 8-12 weeks of use.

Symptoms of osteoarthritis usually decrease after three months of regular usage.

Bone broth is a natural food source of collagen.

Amounts vary, but 8 ounces typically contain 6 to 8 grams of collagen.

Some people who take collagen supplements may develop diarrhea, a feeling of heaviness in the stomachor skin rashes.

These side effects are rare and very mild; therefore, supplements are considered generally safe for most people.

Susie Bond is a Registered and Licensed Dietitian/Nutritionist in private practice. Contact her at NutritionistOnCall@gmail.com

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Nutrition for Today: What you need to know about collagen supplements - Florida Today

For many people, cooking, eating, and sharing meals with loved ones are some of lifes greatest pleasures.

Yet, for those of us who are concerned with the health of the planet, cooking and eating arent without problems. The amount of waste created by food production and preparation is one of the greatest issues facing the sustainability of our food system.

At the same time, creative solutions to food waste are on the rise. Through efforts to compost food scraps and eliminate single-use plastics, restaurants, chefs, and sustainability organizations are testing out new ways to reduce food waste.

Zero-waste cooking is an action you can take in your home, too. With a bit of planning and practice, you can reduce waste from your meals and have a more sustainable kitchen.

This article explains what zero-waste cooking is and how to get started.

The notion of zero-waste cooking is just about as literal as it sounds it means trying to leave behind as little food and packaging waste as possible when cooking and eating.

A zero-waste lifestyle can also extend past the kitchen. Some people apply similar waste-reducing concepts to clothing, beauty and wellness products, and more.

One way to think of zero-waste cooking is in terms of the old dictum reduce, reuse, recycle. It involves the following:

These are just a few of the steps you might take in a zero-waste kitchen.

It may not always be possible to eliminate every last bit of waste from your meals. The structure of our current food supply and the abundance of processed foods makes this task incredibly difficult.

Opponents of zero-waste even argue that this lifestyle isnt realistic.

They believe that since some amount of waste is a necessary byproduct of economics and human consumption, its better to focus on managing waste efficiently instead of trying to eliminate it completely (1).

These arguments might sound convincing on the surface, but the truth is, working toward a zero-waste lifestyle isnt about being perfect none of us are. Very few people are able to completely eliminate waste from their lives.

Rather, zero-waste cooking is part of a greater movement to live sustainably and reduce your impact on the planet. Its about doing the best you can with what resources you have available.

There are many ways to live a zero-waste lifestyle. Zero-waste cooking is one avenue that chefs, foodies, families, and individuals alike use to reduce the environmental impact of preparing and eating food.

One of my favorite things about zero-waste cooking is that it feels like a decision that benefits so many people and places my family, others in our community, and the planet.

Ive noticed it can also help your pocketbook as you do more in the kitchen with less. Reducing your waste might mean giving up certain things you can do without or making dishes on your own rather than buying them premade, both of which can save you money.

Whats more, zero-waste cooking can be creative, experimental, and downright fun though, in the end, the main reason why so many people are trying zero-waste cooking is because its a simple way to reduce their environmental impact.

Current estimations for how much food goes to waste each year are astounding.

Though its hard to pinpoint an exact number, researchers believe that businesses and individuals combined throw away as much as 2540% of all the food produced in the United States each year (2).

Thats nearly 133 billion pounds (60.3 billion kg) of food worth $161 billion (3).

In some cases, a single individual might waste up to 660 pounds (300 kg) of food over the course of 1 year (4).

By repurposing food scraps, doing your best to not let food spoil, and purchasing only as much as you need, you can cut down on your food waste.

Zero-waste cooking also reduces waste from food packaging and serving containers, including takeout boxes.

The Environmental Protection Agency (EPA) reports that more than 23% or nearly a quarter of all trash sent to landfills is packaging and containers, a significant amount of which is food-related, single-use plastics and other materials that arent often recycled (5).

Plus, much more waste from food packaging goes unaccounted for as litter that pollutes roads and waterways.

Zero-waste cooking reduces food packaging via tactics like using reusable containers to buy in bulk, preserving your own foods, using fewer ingredients, and making most of your meals at home.

Zero-waste cooking is not only fun and thrifty but also benefits the planet by reducing food waste and the reliance on single-use takeout containers and disposable packaging.

Zero-waste living is a concept thats taken shape over the past 40 years or so.

Although no scientific evidence directly links zero-waste cooking to better human health outcomes, it may benefit your health in several ways.

When we throw food away, it not only wastes the food itself but also the abundance of resources including water, energy, land, and labor that went into growing, preparing, and distributing the food.

Wasted food is also a major contributor to greenhouse gas emissions. These gases absorb heat and trap it in the atmosphere, which leads to global warming.

When food rots in landfills, it releases methane a potent greenhouse gas even stronger than carbon dioxide (5).

The food system as a whole contributes nearly 13% of all greenhouse gas emissions each year. Wasted food that which spoils or is thrown away accounts for nearly 8% of gases (5, 6).

Thus, less food waste means fewer greenhouse gas emissions and a healthier planet for all.

Less food waste also means more food to go around for others.

Some chefs and entrepreneurs focus their zero-waste efforts on rescuing food that would otherwise go to waste and redistributing it to people in their community who are in need or just want to make sure that good food isnt wasted.

Due to their perishable nature, many nutritious fruits and vegetables spoil before they can be eaten (7).

Ensuring that these nutrient-dense foods are eaten instead of discarded may help others increase their intake of health-promoting nutrients like vitamins and minerals.

Plus, by avoiding food containers and packaging, you may reduce your exposure to harmful chemicals used to make plastics and other food-grade materials (8).

Though zero-waste cooking isnt tied to specific health benefits, it may indirectly bolster health by encouraging the consumption of whole foods, reducing exposure to harmful chemicals, and improving the environment around us.

There are many ways to practice zero-waste cooking.

Each of us lives and eats within unique circumstances. We have access to various types of kitchens and cooking equipment, eat on different schedules, and may have dietary needs and preferences to consider.

Thus, your zero-waste cooking methods probably wont look the same as others. Thats to be expected and even celebrated, as everyone has their own ways of reducing waste.

Here are 6 common zero-waste cooking techniques, though many more exist. You may even develop your own ideas after getting familiar with the basics.

In my experience, planning my meals is the most important step to keeping a zero-waste kitchen.

Meal planning not only means deciding what youre going to eat during the week but also entails thinking about how and when youre going to prepare your meals, as well as the ingredients youll need.

Many people plan an entire weeks worth of meals or more rather than one days, though the exact time frame varies from person to person.

A few things to consider when planning zero-waste meals are:

Knowing what you plan to eat lessens your chances of ordering takeout, which usually comes in disposable containers and easily leads to food waste from extra-large portions.

Millions of tons of paper, plastic, and glass packaging end up in landfills each year. Though not all of that comes from takeout and restaurant meals, theyre certainly large contributors. Around 45% of the materials in landfills come from wasted food and food packaging (5, 9).

Thats not to say you cant ever order takeout while practicing a zero-waste lifestyle.

In this day and age, busy schedules, social time with family or friends, or a desire to support your favorite restaurant are all common reasons to order in or go out to eat.

With a few small adjustments, you can enjoy occasional takeout while minimizing waste. These include:

Finding ways to reuse leftovers, scraps, and overlooked parts of fruits and veggies, such as stems or peels, may be one of the most exciting parts of zero-waste cooking. In my experience, its the step that leaves the most room for culinary creativity.

It may be daunting initially, but a big component of zero-waste cooking is experimenting. The more you work with repurposing foods, the more confident youll become.

Plus, you can repurpose food scraps in an infinite number of ways. Here are a few:

Composting is a process by which natural organic matter is turned into nutrient-rich soil. Its also a great way to keep food scraps out of landfills.

All it takes to get started is a compost bin or an area in your yard where you can dispose of scraps.

Composting is a great way to recycle leftover (10):

However, not all scraps can be composted. If youre worried about rodents or flies getting into your compost pile, avoid adding foods like (10):

When I first started trying to zero-waste cook, I learned its important to get in the right mindset before stepping foot in the kitchen. In other words, much of zero-waste cooking truly starts with planning and shopping.

Making thoughtful decisions at the store has just as much impact on waste as the decisions you make at home.

Some easy ways to zero-waste shop include:

Paying close attention to expiration dates and estimating the shelf life of any perishable food you plan to buy are equally as important.

You can also research food rescue organizations in your community. Food rescue groups work with farmers, distributors, and grocery stores to save food that would otherwise be thrown out, instead redistributing it at affordable costs.

Although we intend to eat the food we buy, sometimes it inevitably spoils while sitting on the counter or in the back of the refrigerator. Weve all been there before.

It may seem basic, but storing food properly is an oft-overlooked way to prolong the shelf-life of perishable foods.

To store food properly, keep your fridge and countertops clean so that theyre free of bacteria or other microbes that could cause food to rot quicker. If you notice food beginning to spoil, immediately separate it from the rest of your food so that the bacteria dont spread.

It may also be best to go ahead and eat food that seems as if it wont last much longer.

However, if food has grown mold, turned mushy, or begun to smell, you shouldnt eat it. Even in a zero-waste kitchen, its better to compost or repurpose what you can rather than risk getting sick from eating spoiled food.

If your fridge has humidity-controlled crisper drawers, storing foods in the appropriate drawer is a good idea. You can also keep foods you might not use very often, such as flour or nuts for baking, in the fridge or freezer to extend their freshness.

Preserving foods that may spoil soon, or that you have too much of to begin with, is a tried-and-true way to make food last longer.

The most common types of preserving done at home are:

Zero-waste cooking starts with planning your meals, after which you can determine how to cook and eat the foods you buy while leaving behind as little waste as possible.

Reducing the waste generated from meals and snacks is a great way to lessen your environmental footprint and support good health and proper nutritional intake.

You can start with small changes like buying foods in bulk, taking your own bags to the store, and eating any and all leftovers.

Thats just the tip of the iceberg, as zero-waste cooking comprises a broad set of sustainability efforts that can be as simple or as complex as youd like.

Read the original here:
What Is Zero-Waste Cooking, and How Do You Do It? - Healthline

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Originally posted here:
New and old rules to make sure everyone stays safe on the beach this Summer - WSAV-TV

Heart Healthy Diet  |  Photo Credit: iStock Images

We often hear that certain foods are good for our heart and another set is bad. We are told that some foods send us hurtling towards diabetes and some others bring on a stroke.

Medical authorities in the United States wanted to find out the individual association of dietary factors with specific cardiometabolic diseases that are not already well established.

They planned to figure out the associations of intake of 10 specific dietary factors with mortality due to heart disease, stroke, and type 2 diabetes (cardiometabolic mortality) among US adults.

The study found that in 2012, that eating suboptimal levels of 10 foods or nutrients too much of some and not enough of others was associated with more than 45% of deaths due to type 2 diabetes, heart disease, and stroke.

A word of caution:

The Harvard Medical Schools Harvard Health Publishing that published a piece on the study and its findings also put out a word of caution, though. As with any study, there are some limitations, it said.

The comparative risk model is not a cause-and-effect model, and it does not prove that changing intakes of these foods and nutrients would reduce CMD disease risk.

In addition, the health effect of each food or nutrient on an individual could be affected by a number of factors including other dietary habits, age, sex, level of physical activity, and genetics.

Still, it is safe to say that everyone has some room for improvement in their diet. It advises what one must eat for better heart health and to reduce the chances of being struck by diabetes or stroke:

Foods that you must consume and how much:

Nuts and seeds: Goal = 1 ounce (1/4 cup) per day. Add to oatmeal, whole-grain cereal, or salads. Try 1/4 cup as an afternoon snack.

Seafood: Goal = 12 ounces per week. Make a sardine or tuna sandwich during the week. Grill or broil seafood kabobs for dinner. Order fish when you eat out.

Vegetables: Goal = 5 servings per day (1 serving = 1 cup raw or 1/2 cup cooked veggies). Steam, grill or stir-fry vegetables to preserve all their nutrients, or eat them raw. Fill at least half your plate with vegetables. The Tsimane - an Amazonian indigenous tribe - is an example of how a diet of vegetables and fruits protects our brain and heart for far longer a time than eating processed foods allows us to.

Fruits: Goal = 4 servings per day (1 serving = 1 medium fresh fruit). Try to have fruit at each meal or between meals. Frozen fruit is also a good option. You must take a look at this Harvard study that promotes the "two fruits & 3 vegetables a day" diet for longevity with good health.

Whole grains: Goal = 4 servings per day (1 serving = 1 slice whole-grain bread or 1/2 cup cooked whole grains). Try a variety of whole grains such as barley, millet, quinoa, bulgur, brown rice, or farro. Make ahead, keep refrigerated, and heat for a warm side or add cold to a salad. Indian options would be

Polyunsaturated fats in place of saturated fat or carbohydrates: Goal = replace at least 11% of calories from saturated fat or carbohydrates with calories from polyunsaturated fats (the equivalent of about two tablespoons of a healthy oil for someone consuming 1,800 calories per day). Try healthy oils such as canola or olive oil in place of butter. Eat a small spoonful of nut butter instead of a piece of white toast for a mid-morning snack.

Cut down on these foods to safe limits:

Sodium: Goal = less than 2,000 milligrams per day. Limit intake of processed, packaged, and fast foods, as well as condiments such as soy sauce, bottled salad dressings, and barbecue sauce. Cut back on the American Heart Associations Salty Six: Bread and rolls, pizza, sandwiches, cold cuts and cured meats, soups, and burritos and tacos.As part of a healthy dietary pattern that emphasizes the intake of vegetables, fruits, nuts, whole grains, lean vegetable or animal protein, and fish and minimizes the intake of trans fats, red meat and processed red meats, refined carbohydrates, and sugary drinks, the American Heart Association recommends 2,300 milligrams (mg) or less a day of sodium.

Processed meats: Goal = 0 servings per day. Put chicken or tuna in your sandwiches instead of bologna, ham, salami, or hot dogs. Or try plant-based fillings like beans or nut butter.

Sugar-sweetened beverages: Goal = 0 servings per day. Instead of sports drinks, sugar-sweetened coffees and teas, or soda, infuse a large pitcher of water with slices of oranges, lemon, lime, or berries. Plain tea, coffee, and seltzer water are also great substitutes.

Red meat: Goal = less than 4 ounces per week. Use red meat more as a side and not as the main attraction (a small amount of lean meat in a veggie-heavy stir fry, for example). Go meatless one night per week.

Disclaimer: Tips and suggestions mentioned in the article are for general information purposes only and should not be construed as professional medical advice. Always consult your doctor or a professional healthcare provider if you have any specific questions about any medical matter.

More:
The best foods for heart health? These 10 foods impact your overall heart health, chances of diabetes, stroke - Times Now

Youth Opportunity Grants are one of the Rotary Club of Spartanburgs signature projects. These competitive grants benefit hundreds of students every year.

Among the current uses of funds are leadership training, educational enrichment, science education, pediatric dental referrals, development of independent living skills and drowning prevention classes. In 2021, the Rotary received 20 requests totaling $82,511, of which seven requests were funded for a total of $29,262.

The process began with a Request for Proposals that was distributed through the United Way, the Spartanburg County Foundation, the Spartanburg Academic Movement, the Mary Black Foundation, the Chapman Cultural Center, and club members. Applications were received, committee members read and scored them. Grants were awarded based on aggregate scoring.

Organizations funded in 2021 and a description of their programs are:

The Citizens Scholars Institute has been awarded $2,856 to support its Emerging Leaders Internship Program. Thirty-two 11th grade Scholars will participate in an intensive three-day leadership immersion course, serve as peer-mentors to rising sixth and seventh grade scholars, and serve as facilitators at the CS annual conference, The Summit: Opportunity Looks Like Hard Work. The event is scheduled for June 15on the campus of the Evans Academic Center of Spartanburg Community College.

Healthy Smiles of Spartanburg has been awarded $5,000 to support the Pediatric Dental Clinic and Pediatric Specialist Referrals. At the Pediatric Dental Clinic, low-income, uninsured children access no-cost case management, preventative and restorative treatment. However, some children, due to age, behavior and extent of decay, need specialized treatment including sedation that Healthy Smiles coordinates with pediatric specialists. This program will provide access to preventative and specialized care and mitigate the potential for emergent dental or medical treatment.

Hope Center for Children has been awarded $4,049 to support the development of an incentive room at the Faucette House shelter, which recently began serving a higher-risk foster population. The incentive room will be aimed at the teenage population living at the shelter and will help to build independent living skills through goal setting and behavior modification while the teens heal from trauma and abuse. Access to the incentive room will be earned through an accrued point system.

The Palmetto Council of Boy Scouts of America has been awarded $4,500 to support a week-long summer camp experience at the Glendale Outdoor Leadership School (GOLS) for members of the TK Gregg Community Center Cub Scout pack. At GOLS, youth will be able to participate in biking, rock climbing, fishing, and hiking. Palmetto Council will also provide programs on topics such as Health, Safety, and First Aid; Sports and Physical Fitness; Healthy Eating Habits and Nutrition; Wood Work and Building; and Outdoor Skills.

The Salvation Army of Spartanburg and Union Counties has been awarded $4,000 to support its Summer Day Camp Program. The program operates from 8 a.m.to 6 p.m., Monday through Friday for nine-weeks during the summer. It is designed to help at-risk children in our area have a safe, secure place to be during the summer months. The children receive snacks and a meal daily, physical activities, trips to local museums and parks, and character-building skills.

VCOM has been awarded $3,857 to support its Research Institute Young Investigators Science Camp Program, which is an informal science education program designed to combat the lack of student diversity for those entering the STEM (Science, Technology, Engineering and Math education) fields. A group of 10-20 middle school students will participate in the VCOM science camp focusing on life sciences. Funds will be used to provide a hands-on research experience, e.g. extracting and analyzing DNA to illustrate basic biological scientific methods to students. Other materials, including shirts, bags and journals are take-home items so students can show their participation and record their activities during the event.

The YMCA of Greater Spartanburg has been awarded $5,000 to provide free swimming lessons using YMCA Safety Around Water curriculum for 60 children and teens from low-income homes in Spartanburg County, focusing on the Northside and District 7. Additionally, funds will be used to provide teens living in the Northside and Highland communities with free lifeguard certification classes to prepare them for employment as lifeguards. Teens from the Northside and Highland Communities who achieve these certifications will be considered top-priority candidates for employment.

Youth Opportunity Grants have been a line item in the Spartanburg Rotary Club budget for many years. Part of the funding comes from the annual Spartanburg Sings event, which brings together middle school students from across the county for a one-afternoon musical performance. Spartanburg Sings has been another way the Spartanburg Rotary Club serves youth, and it has become very popular among middle school administrators, faculty and students.

Ashley Dill is a native of Spartanburg and has been on staff for the Herald-Journal for 14 years. She covers community news and can be reached at ashley.dill@shj.com or on Twitter at @ashleydill_shj.

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Rotary Club of Spartanburg awards more than $29,000 in grants to local organizations - Spartanburg Herald Journal

Wood ticks, like the one pictured, don't carry the same pathogens that cause Lyme disease as smaller deer ticks.(Photo: Getty Images/iStockphoto)

Even if you havent seen them outdoors this summer, you know they're there.

The vampiric little arachnids that hide in brush and leaves, waiting to burrow into a warm-blooded host to feed.

Ticks are just about everywhere in Wisconsin this time of year, so its important to keep an eye out for them. Depending on the species, they can carry pathogens that cause Lyme disease, Anaplasmosis, Babesiosis and other serious illnesses.

Wisconsin averages 3,500 Lyme disease cases each year, putting it in the top 20%of the country, according to the Wisconsin Department of Health Services.

We talked to a few bug and medical experts at DHS and the University of Wisconsin to find out more about identifying ticks, what to watch out for if youve been bit and how to stay safe outdoors.

There are three types of ticks in Wisconsin: wood ticks, deer ticks and Lonestar ticks, but the latter are rare.

Deer ticks are smaller than wood ticks and carry most of the disease-causing pathogens. University of Wisconsin medical entomologist Susan Paskewitz said there are ecological differences in the animals they feed on, which influences the diseases they spread.

Whitetail deer are an important host for the namesake deer tick, but they're actually not where ticks get the bacteria that causes Lyme disease.

In the case of Lyme disease, most of the source for ticks is actually coming from mice, Paskewitz said. It could be chipmunks, mice, shrews, or voles, but mostly mice are known to play an important role.

Wood ticks also feed on mice, Paskewitz said, but they have an immune reaction that prevents Lyme disease from taking hold.

RELATED: The Tick App offers resources to identify, remove ticks as part of Lyme disease study

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Theres some kind of internal immune mechanism that prevents the spirochete from becoming established in the wood tick, she said. There are just differences in their physiology that in one case makes (wood ticks) no good as a vector, and in the other case (deer ticks are) perfectly able to transmit Lyme and many other pathogens.

At this time of year, its important to watchout forjuvenile ticks, or nymphs, which are emerging in higher numbers and can be as small as a poppy seed.

University of Wisconsin entomologist PJ Liesch said about 20%of deer tick nymphscarry bacteria that causes Lyme disease, while closer to 40%of adults carry the bacteria. Despite the lower infection rate, nymphs can be much harder to spot on the skin, increasing the risk of infection.

People can overlook them in tucked away spots, like behind the knee, armpit, something like that, Liesch said. The longer a tick is attached, the greater the chance of transmission. When a tick is attached for 36 to 72 hours, thats the length of time where we really get worried about transmission.

When a tick attaches to an animal or human, its consuming a blood meal that contains the nutrition it needs to advance to its next life stage. Ticks consume about two blood meals during their two-year life cycle. They arent born with pathogens but contract them as they consume blood meals going from larva to nymph to adult stages.

Thats the nutrition they need if theyre a juvenile tick to advance to the next life stage, Liesch said. If theyre an adult tick, like an adult female, shes getting that blood meal to have nutrition so that she can produce a batch of eggs.

DHS medical entomologist Rebecca Osborn said you shouldnt panic if youve been bit, but monitor the bite closely. Watch for a red rash in the shape of a bulls-eye circle. The rash isnt always indicative of Lyme disease, but it'sa common symptom.

The rash comes from the disease-causing bacteria, or spirochete, moving from the site of the bite to the skin.

The "bull's-eye" pattern at the site of a tick bite on the back of the right upper arm of a woman who'd subsequently contracted Lyme disease.

Some people might develop Lyme disease and not develop a rash, or if they were bit in a place thats difficult to see, like the back of the head, they might not realize theyve been bit, Osborn said. Other symptoms include fever, fatigue, joint pain, headache and feeling unwell.

Diagnosing and treating Lyme disease early is crucial. Osborn said most people who are treated early with antibiotics fully recover, but some experience lingering symptoms. She said this probably isnt because an infection is persisting, but because of the effects the infection had on certain systems in the body.

Paskewitz said some lingering Lyme symptoms affect the nervous system, like the brain fog described by patients with long-term COVID-19 symptoms.

Those are things like fatigue and fuzziness in thinking, she said. You still have some of those ongoing repercussions of having been infected because of the changes in your body to try to deal with that infection.

While Lyme disease is the main concern associated with deer ticks, they also carry a host of other disease-causing pathogens.

Anaplasmosis is the second most common illness spread by ticks in Wisconsin, with about 600 to 700 cases on average each year, according to DHS data. If untreated, the disease can cause respiratory failure, bleeding problems, organ failure and death.

Babesiosis is another illness thats spread by deer ticks. The parasite attacks red blood cells of the infected host causing flu-like symptoms, anemia, trouble with blood clotting, jaundice, and spleen and liver enlargement. Severe symptoms can include heart attack, kidney failure, liver disease and death.

The symptoms can vary certainly, and none of the other diseases is it common for people to have the bull's-eye rash, Osborn said. What is common in all of these is they usually are accompanied by a fever, fatigue, malaise, headache and really feeling unwell.

While DHS numbers suggest that Lyme disease diagnoses have increased in the last 20 years, entomologists say its difficult to determine if there are more ticks across the state. Improved surveys and data gathering could explain part of the increase, and some areas can have much higher localized tick populations than others.

One thing I like to remind people with deer ticks, in Wisconsin we didnt find the first deer tick until the late 1960s, Liesch said. Overall, this is still an emerging and evolving situation, and were still watching them expand into new areas.

This photograph depicts a deer tick, or blacklegged tick, as it was questing on a blade of grass. The Lyme disease bacterium, Borrelia burgdorferi, is spread through the bite of infected ticks. (Photo: CDC photo)

Paskewitz said people can submit pictures of ticks to researchers online through The Tick App. The app has a Report-A-Tick function where users can share information about ticks they encounter. They can send in a photo of the tick to receive an expert opinion on what species it is.

Its a research tool, so it is a study where people can tell us about their exposures to ticks and where theyre picking them up, she said. That helps us a lot in terms of looking for hot spots and problem areas in Wisconsin.

Liesch said its a good idea to take precautions if youre going outdoors this summer.

The first is to avoid areas with high tick populations. Ticks like leaves and tall, weedy vegetation with more moisture, so they wont be as prevalent in sunny, dry areas.

Another precaution is to use clothing as a protective barrier. Wearing long sleeves and pants makes it harder for the creatures to bite through to the skin.

Insect repellants are another way to protect against ticks. Repellents with Deetand clothing treated with permethrin can be effective deterrents against ticks.

The Tick App includes guides on how to identify and remove ticks.(Photo: The Midwest and Northeast Centers of Excellence for Vector-Borne Disease and the Center for Health Enhancement Systems Studies at University of Wisconsin - Madison.)

If you do have a tick embedded in your skin or a pets skin, the best way to remove it is with a slow, steady pull to avoid leaving bits of the mouth in the skin, Liesch said.

Grab some tweezers of forceps, grab the tick near the mouth parts as close to the skin as possible,he said. We dont want to do anything thats going to squish or crush the tick.

Osborn said you should wash the bite regularly and monitor it for a month. She said its also a good idea to save the tick and keep it in a plastic bag to give to your health care provider in case you develop symptoms.

Liesch said a final precaution is to do a tick check on yourself and any pets that went outside within 24 hours, shower and wash outdoor clothes.

Even if you got a deer tick on you but you come back and do a quick tick check and you are removing those ticks, they simply havent been attached long enough to transmit a disease like Lyme, Liesch said. For pets, talk to your vet and make sure that outdoor dogs and cats are getting an appropriate flea and tick treatment to help prevent issues.

Contact Jake Prinsen at jprinsen@gannett.com. Follow him on Twitter at @PrinsenJake.

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Have you seen ticks this summer? Here's what you should know about Lyme, Anaplasmosis, other diseases they spread - Green Bay Press Gazette

Eating out in a post-pandemic world Image Credit: Pexels.com

When Dubai resident Hicham Younis went to a restaurant for the first time post lockdown, at one point he felt he was right back at home. The restaurant was near empty, and the nearest diners were so far from him and his wife due to the segregation of tables, it was like sitting in his own little island. That just immediately killed the vibe for me, the 35-year-old Product and Marketing Manager based in Dubai, said.

Hicham Younis

A huge aspect that made the dining experience special and worthwhile went missing. Plus Ive had to start hanging out with less people. Ive now started choosing restaurants that offer up some entertainment or music to make up for the loss of a vibe.

Just like Younis, Dubai resident Ellie Keene saidwith less tables and therefore less people around creating an atmosphere, restaurants felt strange to her when she went back to them. I often felt I was sitting in my own pod. Lots of places have either taken tables out, theres signs on tables that you cant sit there, or of course physical plastic barriers. Social interaction was obviously more limited, which didn't come naturally to me.

Ellie Keene

"I miss standing at a bar and chatting. Planning a birthday and not having to worry about the amount of people. And dancing I think I might have forgotten how to dance!

- Dubai resident Christina Maroudias

Similarly, Dubai resident Lara Geadah stopped going out in groups as the coronavirus hit close home, and started keeping her outings simple, going out with her partner only. I love to eat and dine out - and I also love to order. Both of these things are more restricted now.

Lara Geadah

"So I dont really enjoy eating out the way I used to, and theres a fair bit of guilt at times that Im not being as safe as I could be! But I am prudent. I miss not having to worry. I also miss going out in groups.

Plexiglass dividers, masks, gloves and other protective clothing, disinfection and cleaning procedures, temperature checks, monitoring health of staff the pandemic changed our dining experience in one fell swoop. Capacity limits and a less-busy-than-usual restaurant meant there wasnt a huge vibe. What made a restaurant dining experience beguiling for a lot of people was other people, and a lack of it meant many people were less inclined to eat out.

Reviving this vibe has been one massive challenge, and while fears of a permanent change in dining behaviour have persisted, weve seen the UAE come back to normal over the past few weeks.

So how have restaurants coped?

Capacity limits

Tomas Dundulis, General Manager at Lucky Voice in Dubai, said reduced capacity and restrictions on movement inside venues have been the biggest challenges for restaurants and bars. People go to bars to socialise and with the new rules in place it isnt really possible to do that. This has a huge influence on our revenue and customer experience.

Tomas Dundulis, General Manager at Lucky Voice

This is echoed across restaurants. William Trist Head of Kitchen Operations for dining group Bull&Roo, which manages cafes such as Tom&Serg, The Sum of Us and Common Grounds, said seating at venues being reduced has a pretty significant effect at peak times. We have had to be clever about the seating layout to maximise seating but also provide the safest restaurant we possibly can.

Restaurants have definitely had to get creative to work around the issue. Some of our venues have the potential for more seats outside. Were building a new terrace area at The Sum of Us and extra seating in the mezzanine area at Common Grounds Mall of the Emirates, Trist said.

This is not all bad news. Trist said reduced seating works in favour of not only diners but also waiters. Everyone has more space now - squeezing between tightly packed tables as a waiter, or knocking someone's chair as a guest when you stand, are things of a pre-Covid world.

Wassim Zouein, Managing Partnerof Iris, said the new normal has had a huge impact on the ambience and atmosphere of the dining experience. While we have to work harder to deliver our signature experience, it definitely feels like there is a missing element to the overall experience, especially when guests are not permitted to stand or dance. Operating at a lower capacity has without doubt affected the restaurant industry financially and we are all in a kind of survival mode.

Wassim Zouein, Managing Director of Iris

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Dining vs nightlife

Dundulis from Lucky Voice said while the dining experience has restrictions, the core business model for dining destinations hasnt been affected as badly as bars and nightlife venues. Restaurants can still have quite a few seats and if the food is good they will fill it and manage to get some decent revenue. On the other hand, bars and nightlife venues are struggling much more as usually the seating capacity is much lower due to dance floors and bar areas. All the diner feedback we got wasmostly directed to this aspect of social distancing and the dancing ban.

Dining deals

Dundulis from Lucky Voice said a huge change in consumer behaviour post pandemic has revolved around aggressively hunting for deals. This is coupled with a reduction in their visits to restaurants and choosing to dine at home instead.

Djordje Kukanjac, Restaurant manager from Larte, agrees, saying the current crisis has led consumers to be even more budget conscious. Always looking out for the best deals, offers and promotions. Deals where food and beverage are included perform the best overall and weve seen that the restaurant is led by a beverage spend rather than a food spend. Weve seen an increase in the number of guests booking our Ladies Nights and Unlimited deals ....

Djordje Kukanjac, Restaurant manager from Larte

Zouein from Iris said diners now prefer to have a predetermined set price for the experience rather than an open tab. Its not to say they are looking for a budget deal, they simply want to know how much they are going to spend in advance.

Smaller groups

Chef Andres Aguilar-Aguila Loustaunau from Tulum in Dubai Mall Fashion Avenue said dining out has changed from a more wild experience, to a more calm experience catered to foodies, with the new normal now smaller groups and when its a celebration, we accommodate our diners in a special area so they can still be in some way be together if they are big groups.

Chef Andres Aguilar-Aguila Loustaunau from Tulum

Larte has seen an increase in intimate dining experiences - smaller engagement dinners, kids birthdays and were also creating bespoke events such as Cocktail Making workshops, pizza making workshops and cheese ... nights for smaller groups who want to do something different.

Trist from Bull&Roo has been focusing on the pros. Such as dining at home courtesy restaurants who no one wouldve thought would do delivery. Dinner parties at home catered by the world's best restaurants. This situation has made people get creative. There's still a market for high-end food - they just needed to work out how to make the experience comparable to dine in.

The entertainment aspect

Hassan Ballout, Co-CEO of Seven Management, (Seven Sisters, Antika Bar etc.) doesnt dispute this. There is most certainly a different vibe, as given the restrictions in place guests can no longer interact as they did before, be it to dance, move around up to the stage or visit the DJ. We are finding that people are more inclined to dine and enjoy a show but from the comfort of their table with social distancing.

Hassan Ballout, Co-CEO of Seven Management

Evgeny Kuzin, Chairman and Co-Founder of Bulldozer Group, (Scalini, Shanghai Me, Gaia, Cipriani etc.) said the restaurants he manages have seen a real surge at the weekends, with an increase in guests booking in advance due to the permitted capacity and social distancing requirements."

"The changes to the nightlife landscape and lack of clubs have led to a considerable boost for restaurants and lounges, with many guests preferring a late booking throughout the weekend. Dining has become a new form of entertainment, a refined and relaxed way to go out and socialise within the guidelines.

Evgeny Kuzin, Chairman and Co-Founder of Bulldozer Group

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What lies in the future?

Despite all the massive challenges ahead, restaurateurs overwhelmingly struck a positive tone. Dundulis from Lucky Voice is confident the restaurant will recover. During these uncertain times many restaurants have shut their doors for good, which reduced dining options for customers. So the places who managed to survive the pandemic will definitely show better return in 2021, he said.

Kukanjac from Larte said the industry will continue to innovate and digitalise as much as possible to limit contact. Menus are now digitally available to our guests through a QR code. Were looking at the possibility of putting in place a digitalised ordering system too.

He also believes the industry is going to continue to be heavily deal/discount led. This is both due to customers wanting more value for money as well as the increased competition around town. The current situation has been a wake-up call to a lot of restaurants to adapt a community-focused approach, working closely with the communities around them in order to increase loyalty and a base of regular guests.

Loustaunau from Tulum agrees that despite all the challenges, the pandemic has provided eateries with opportunities. I think it makes us more conscious that what we need to offer is a unique experience in every aspect from service to food to themes to ambience. Nowadays people need that extra something to make them feel special.

Ballout of Seven Management, (Seven Sisters, Antika Bar etc.) sees procurement of locally sourced ingredients in the future, benefiting both the economy and environment. Equally important will be the focus on the dining experience, with regards to the balance between food and entertainment. The real challenge will be to achieve this in a less physically interactive manner but thankfully technology knows no bounds.

Zouein from Iris said the focus is to maintain a creative and agile approach, implementing new ways of reinvention such as restaurant dining as opposed to the partying focus we once knew. It is abundantly clear that people have a strong desire to continue living their lives, going out and having fun, but there is a slight element of caution in doing so. We hope that socialising will return to how it was before, hopefully becoming even better, and that digital forms of interaction will decrease.

Chef Izu, Concept Creator of Gaia, Carine, and a number of brands under his group, YSeventy7, believes this is a temporary change. We are social beings, we need to interact, to meet, hug, and spend time with each other. Dining together is a ritual. Sharing food, memories and experiences with loved ones is something we have enjoyed since the beginning of time, and I believe we will continue to do so long after Covid has left us.

Chef Izu, Concept Creator at YSeventy7

Kuzin from Bulldozer Group too believes that people will return to normal as soon as possible. The hospitality industry may be more focused towards restaurant brands, rather than busy bars and super-clubs for the time being, as they are easier to manage and control. Health and safety will always be a priority for brands and venues, with the wellbeing of the people coming before all else.

Trist from Bull&Roo said in the short to medium term, refining and perfecting the best practices for transmission protection will be top of mind. But he also thinks the situation will only change his industry for the better. The first few months of COVID-19 were filled with editorials by famous chefs talking about how the industry will change forever. It looks like we will be living like this for some time but always the optimist.

"I know there are going to be lots of casualties and I can't say that doesn't break my heart but I think coming out of this pandemic will bring a new era for our industry, a rebirth. I predict once we get through this we will see more exciting restaurants, better concepts, everyone is going to be so grateful they can get back out there and do what they love to do. I really believe we will see some of the best years of the industry post COVID-19.

Dubai resident Christina Maroudias sums it up accurately. Arriving at the first restaurant I went to post-lockdown, I remember thinking it was amazing how well we have all adapted, and how much we took for granted. Before the pandemic, I didnt value the luxury of simply popping out for a coffee or sharing an exquisite meal with friends. I realised my home cooking skills really are no match for the culinary offerings in this city. This pandemic has been terrifying for a myriad of reasons, but restaurants give us a visual representation and portrayal of the lengths people will go to, in order to keep each other safe.

Christina Maroudias

Before the pandemic, I dont think I realised how important the hospitality industry is to our mental health, and our ability to connect. From the friendly welcome on arrival, kind waitstaff to the thrill of a get-together and catch up with friends and family, the little things mean so much.

Before the pandemic, I dont think I realised how important the hospitality industry is to our mental health, and our ability to connect. From the friendly welcome on arrival, kind waitstaff to the thrill of a get-together and catch up with friends and family, the little things mean so much.

More here:
Safe dining: How the UAE restaurant industry has navigated the pandemic - Gulf News