Beaufort Memorial Hospital Living Well- Winter 2014

Living WellLiving Well

PLUS Sanjay Gupta on why food really is the best medicine

Thought Food

for

�delicious ways to make��mealtime happy and healthy�53

ANTERIOR HIP SURGERY OFFERS PATIENT NEW LEASE ON LIFE

OH, BABY, YOU’RE GOING TO LIKE WHAT YOU SEE

TAKE CARE OF YOUR HEART THIS WINTER

WINTER 2014

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MEET OUR DOCTORS ... OUT OF THE WHITE COAT. See page 6.

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Our new da Vinci® Single-Site Hysterectomy employs state-of-the-art technology to remove the uterus through a single, virtually invisible incision in the belly button. This technique allows for a short, nearly painless recovery. And there’s nothing greater than your time on your terms.

Your time trumps downtime.

Beaufort Memorial Hospital is the only medical facility in the Lowcountry to off er this unique procedure. For more information regarding your eligibility, ask your doctor if single-site hysterectomy is best for you. To fi nd a da Vinci® trained surgeon in your area, call (843) 522-5585 or toll-free (888) 522-5585.

beaufortmemorial.org

BMH_SingleSiteHyst_Ad_Final_livingwell.indd 1 9/11/14 3:30 PMFdVVWI1499_C2_Hysterectomy_Ad.indd 2 10/3/14 2:10 PM

ContentsWINTER 2014

FEATURES

Pregnancy, the suburbs and turning 50 are three common diet saboteurs. Here’s how to cope. PAGE 14

COVER PHOTO BY GETTY/ANGELA WEISS/STRINGER

THE BIG STORY

WINTER 2014 1

Which has less sodium, chips or cottage cheese?PAGE 42

36 Special DeliveryBeaufort Memorial plans to

upgrade its Birthing Center to provide expectant parents with a warm, comfortable setting to welcome the new-est addition to the family.

9 America’s War on WeightA brief timeline.

10 The Ultimate MedicineEmmy award-

winning neurosurgeon Sanjay Gupta says the food we put in our mouths could save our lives.

14 Food for Thought Diet doesn’t have

to be a four-letter word. We’ve got delicious strate-gies for battling chronic conditions, lifestyle hurdles and childhood obesity.

22 Gut CheckA quick crash course in all

things digestive.

28 Vitamin InterventionThe fi ve supple-

ments you (probably) shouldn’t be taking.

33 Better Than EverJust weeks after

undergoing anterior hip replacement surgery, Hazen Culley was back on his feet—and in the garden.

2 Opening Thoughts 3 Introductions 4 Collected Wisdom 6 Out of the White Coat 38 Foundation-Building 41 This Just In 44 The Truth About:

Mammograms 46 Healthy Buys: Gifts

for the Heart 50 Quiz: Freak Out

or Chill Out? 52 At a Glance: Under

the Weather 54 In the Market: Broccoli 56 Health by the Numbers:

The Rise of Falls

8 Ask the ExpertStuart Smalheiser, MD, tells us how to keep a healthy heart over the holidays.

Goof-proof broccoli dishes they’ll love PAGE 54

IN EVERY ISSUE

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Opening ThOughTs

As we head into the holiday season and the close of 2014, I am proud to report on a number of signifi-cant new projects and improvements that will make

our patients and our community stronger and healthier.This fall we launched MyBMH Patient Portal, a secure online

medical record that patients can access anytime, from anywhere simply by logging on to a computer.

Once enrolled, patients are able to use MyBMH to:• View Beaufort Memorial lab and test results• Review recent (inpatient) medical record details• Access discharge instructions• Receive secure messages from providers• Access their record from their computer 24/7• Enter personal health information like medications, blood sugar levels, etc.Last summer we began expanding our Intensive Care Unit (ICU) to better meet

the needs of our growing community. Progress on that project is well underway and will include the addition of four new beds by spring 2015.

I am very excited to announce the extensive renovations we are planning to our Birthing Center. These changes not only will be aesthetically pleasing, but also already include significant service improvements, such as new-family food baskets for nourishment during the family’s stay, wireless monitoring so laboring women can stand up and walk for more mobility and comfort, and birthday cakes to cel-ebrate newborns and their families.

Looking for the highest levels of care for joint replacement and robot-assisted surgery? Thanks to the hard work of our operating room staff, surgeons, nurses and quality-improvement specialists, you can find them right here at Beaufort Memorial.

Our Joint Replacement Center has become a destination for patients seeking the best in surgical quality, outcomes and customer service for knee and hip surgery. More than 450 patients have received the latest surgical options, rehabilitation ser-vices and, as a bonus, shorter hospital stays and decreased post-surgical pain.

Finally, our robot-assisted surgery program has expanded in numbers of board-certified surgeons, procedures and patients.

Our mission is to provide superior healthcare services and to improve the health of our community. With these and other improvements, we are proud to continue to meet our mission and help everyone who needs our services live well.

Rick ToomeyPresident & CEOBeaufort Memorial Hospital

Fall Forward

Living Well, a subtitle of Vim & Vigor™, Winter 2014, Volume 30, Number 4, is published quarterly by McMurry/TMG, LLC, 1010 E. Missouri Ave., Phoenix, AZ 85014, 602-395-5850. Vim & Vigor™ is published for the purpose of disseminating health-related informa-tion for the well-being of the general public and its subscribers. The information contained in Vim & Vigor™ is not intended for the purpose of diagnosing or prescribing. Please consult your physician before undertaking any form of medical treatment and/or adopting any exercise program or dietary guidelines. Vim & Vigor™ does not accept advertising promoting the consumption of alcohol or tobacco. Copyright © 2014 by McMurry/TMG, LLC. All rights reserved. Subscriptions in U.S.: $4 for one year (4 issues). Single copies: $2.95. For subscriptions, write: Circulation Manager, Vim & Vigor™, 1010 E. Missouri Ave., Phoenix, AZ 85014.

Beaufort MeMorial Hospital

president & CeoRichard K. Toomey, DHA, FACHE

BMH Board of trustees Terry Murray, ChairPat Thompson, MD, Vice ChairDavid Tedder, Secretary/TreasurerAndrea Allen, MS, LMSWKathleen CooperDavid HouseWilliam “Bill” HimmelsbachFaith Polkey, MDJames Simmons, MD

ex-offiCio MeMBersJ. Chadwick Tober, MD, Chief of StaffWilliam “Bill” Harvey, Foundation ChairmanBill McBride, Beaufort County Council Representative

BMH editorialCourtney McDermott, Director, Marketing & CommunicationsSallie Stone, Editor and Marketing & Communications Senior

AssociatePaul Nurnberg, Photographer

produCtionEditorialeditor-in-CHief: Amy Saunders editors: Erin Feeney, Matt Morgan, Ellen Olson,

Tom Weede Copy editor: C.J. Hutchinson

dEsignCHief art direCtor: Tami Rodgers art direCtors: Rod Karmenzind, Kay Morrow

Productionsenior produCtion Manager: Laura MarlowespeCial projeCts Coordinator: Jenny BabichiMaging speCialist: Dane NordineproduCtion teCHnology speCialists: Julie Chan,

Sonia Fitzgerald

circulationpostal affairs & logistiCs direCtor: Joseph Abeyta

Client serviCesCHief Client offiCer: Beth Tomkiw aCCount Managers: Rachael Elia, Annika Honkanen,

Lauren Keeton, Gerry Kubek, Mendy Metcalf, Barbara Mohr, Jenna Rutschman

adMinistration CHief exeCutive offiCer: Matthew J. PetersenexeCutive vp/sales: Chad Rose, 888-626-8779Creative direCtor: Marc OxborrowVim & Vigor founder: J. Barry JohnsonCHairMan eMeritus: Preston V. McMurry, Jr.

Beaufort Memorial Hospital955 Ribaut Road

Beaufort, SC 29902843-522-5200

843-522-5585 – Doctor Referral Service

If you wish to be removed from the mailing list, please visit www.mcmurrytmg.com/circulation.

WINTER 20142

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Meet Our New

Medical TeaMHarrison Peeples Health Care Center joins Beaufort Memorial Physician Partners

BMH welcomes the newly renamed Beaufort Memorial Harrison Peeples Health Care

Center to its growing network of health-care providers. Founded in 1991, this not-for-profit primary care practice in Varnville serves residents of Hampton County and the surrounding area. For more information on the practice or to make an appointment, call 803-943-5228.

H. Buck Harvey, PA-CA native of Hampton County and graduate of the Medical University of South Carolina, Buck Harvey began his career in 1979 as a physician assis-tant in the private practice of Harrison Peeples, MD. He has been with the Harrison Peeples Health Care Center since it opened in 1991 and currently serves on the boards of the South Carolina Office of Rural Health and the Southern Carolina Alliance.

Victoria Reynolds, APRN, CFNPFamily nurse practitioner Victoria “Vickie” Reynolds has been in practice at Harrison Peeples Health Care Center for 15 years. She earned her Bachelor of Science in nursing at the University of South Carolina and her master’s degree at the Medical University of South Carolina. After completing nurs-ing school, she was a staff nurse at Richland Memorial Hospital in Columbia for three years, then moved home to Hampton County.

Sharon Shealy, RN, MN, CFNPSharon Shealy brings 19 years’ experi-ence as a family nurse practitioner to Beaufort Memorial Physician Partners and started her career with Harrison Peeples in 1997. Shealy, who earned both her master’s and bachelor’s degrees from the University of South Carolina, has been a Certified Diabetic Educator since 1998.

Neal Shealy, MDFamily Medicine specialist Neal Shealy, MD, has served as medical director of Harrison Peeples since its founding in 1991. Earlier, he had his own practice in Crossnore, N.C., for nine years. Shealy earned his medi-cal degree at the Medical University

of South Carolina and has been on the board of directors and served as presi-dent of the South Carolina Academy of Family Physicians.

Pamela Moore, APRN, CPNPPamela Moore was a staff nurse on Beaufort Memorial’s OB unit for two years before joining Harrison Peeples as a nurse practitioner in 2003. She earned her bachelor’s and master’s degrees from the Medical University of South Carolina. Moore worked as a nurse in neonatal intensive care units before returning home to Hampton County.

Steven McGown, MDThe newest member of the Harrison Peeples provider team, family medicine specialist Steven McGown, MD, joined the healthcare center in 2010. Previously, he was a physician provider at Naval Hospital Beaufort and the solo provider at Beaufort Jasper Hampton Comprehensive Health Services in Estill. McGown holds a medi-cal degree from the Medical University of South Carolina. n

IntroductIons

From left, Sharon Shealy, CFNP; Steven McGown, MD; Pamela Moore, CPNP; Victoria Reynolds, CFNP; Buck Harvey, PA-C; Neal Shealy, MD

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ColleCted Wisdom

Farm to tableJust because it’s winter doesn’t mean you can’t enjoy fresh-from-the-farm produce. At this time of year, farmer’s markets have a wide selection of root vegetables, including butternut and acorn squash, turnips and sweet potatoes. Most are low in calories and high in vitamins and nutrients.

bMh registered dietitian Jenny craft sug-gests cutting them up into small chunks and adding them to soups, stews and chili.

“or roast them with just a little bit of olive oil and seasoning, like thyme, rosemary or gar-lic, and then toss them into salads,” craft says.

on the fruit side of the aisle, you’ll find apples and citrus in season. For a sweet treat, cut an apple in half, bake it in the oven and drizzle it with honey and cinnamon.

end dinnertime Warstired of waging a nightly battle to get your kids to eat their veggies? bMh Registered Dietitian kim Edwards offers these suggestions:• Don’t force your children to clean their plates. serve smaller portions

and let them ask for more if they want it.• serve new foods along with their favorites. And be prepared to rein-

troduce them another time if they don’t take to them initially.• serve veggies with a favorite dip or sauce.• Add chopped broccoli or green peppers to spaghetti sauce or mix

grated zucchini and carrots into casseroles and soups.• Let your kids pick out fruits and vegetables at the grocery store.• Ask them to help in the kitchen by stirring batter and adding spices.• Use cookie cutters to make cucumber and apple slices into

fun shapes.• Allow your picky eater to try food off your plate.

Shopping TipS

Fresh Local ProduceTo find a local farmer’s mar-ket in your community, visit www.agriculture.sc.gov and drag your mouse over the “Programs & Services” tab across the top of the page. Then scan down the list and click “Community-based Farmers Markets.”

Butternut squash and Pear BisqueNeed a winter warm-up? Try this delicious and nutritious soup recipe from BMH Executive Chef Eric Sayers.

INgrEdIENTS:2 Tbsp. butter1 onion, chopped2 butternut squash, peeled, seeded and chopped4 pears, peeled and chopped (d’Anjou preferred)1 c apple juice3 c vegetable stock1 Tbsp. cinnamon2 tsp. nutmeg (freshly ground is best)¼ c brown sugar1 tsp. cayenne peppersalt and pepper to taste

Sweat the onion in butter for three minutes. Add the squash and pear. Stir in the apple juice and reduce the mixture by half. Add the remaining ingredients and cook for at least an hour to blend flavors. Puree and adjust consistency with stock. Adjust seasoning. garnish with cinnamon croutons, toasted butternut squash seeds or pepitas.

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Go online

Breakfast of ChampionsHealthy eating starts with the first meal of the day. Get some great ideas for breakfast at www.bmhsc.org/BreakfastClub.

Avoid dining-out disAstersyou’ve been good all week and stuck to your plan to eat healthier. Don’t blow it dining out on the weekend. While you can’t control the portion size you’re served, it’s up to you to decide how much of it to eat.

“Ask for a doggie bag at the start of the meal rather than at the end,” says bMh clinical nutrition manager Roxanne Davis-cote. “so many of us were trained as kids to finish everything on our plate. if you box up half the meal before you begin eating, you’re less likely to overindulge.”

Regardless of the cuisine, you can always find a healthier option on the menu. Davis-cote makes these suggestions:

Mexican. choose a chicken or shrimp fajita and go light on the cheese and sour cream.

Italian. pick a tomato-based sauce rather than a creamy one like Alfredo.

Greek. Go for any kind of grilled chicken dish—kabobs, salads or wraps.

Southern. pork chops are a better option than fried chicken. And skip the gravy on your rice.

by the numbers

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HealtHy Cooking tips from CHef eriCYou don’t have to sacrifice flavor to eat healthy. BMH Executive Chef Eric Sayers says it’s a matter of substituting the good for the bad. Here are some tips to cut fat and calories and still keep your taste buds happy.3Eat more grain. Brown rice, qui-

noa and farro are nutritious and easy to cook, and they add filling fiber to your meal.3Add walnuts, almonds or hazelnuts

to salads and entrees.3Use spices, herbs and purees to

add flavor without fat.3 Instead of cream or heavy sauces,

use vegetable or fruit purees or chut-neys and relishes.3Substitute low-fat plain yogurt for

sour cream or mayonnaise in dressings and salads.3Swap cooked, chopped mushrooms

for half of the ground meat when mak-ing meatloaf, chili or tacos.3Trade out half the oil required in

cake recipes for applesauce.3Toast spices, such as fennel, cori-

ander and cumin, to bring out nutty, richer flavors.3Use honey instead of refined sugars

and olive oil instead of butter.3Shop at the farmer’s market.

The less your food travels, the tastier, fresher and less expensive it is.

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Fun in the SunBeach is a big draw for two Beaufort Memorial doctors

Shannon Shook, MD

Shannon Shook, MD, has three favorite hobbies. Their names are Marshall,

Bopha and Sovann.“My children are my pastime,” the car-

diologist says. “When I’m not working, I spend as much time with them as I can.”

A typical weekend will include swim-ming in their Battery Shores backyard pool, an afternoon at the Pigeon Point Park playground and a trip to Hunting Island beach. For a change of pace, the crew may go crabbing, and on occasion, Shook will take his older son, Marshall, fishing on the Broad River pier or at Sands Beach in Port Royal.

The family’s weekday schedule is often consumed by school functions and extracurricular activities—and the usual nightly routine.

“I try to make it home in time to help with the three B’s: bath, brushing teeth and bedtime book reading,” Shook says.

Two evenings a week, Shook takes Marshall to swim team practice at the YMCA. While his son is working on his strokes, Shook is swimming laps or working up a sweat on the station-ary bike or treadmill. This year, he put his training to the test, participating in the Beaufort River Swim, Parris Island Triathlon and Riverview Twilight 8K.

One of the family’s favorite weekly rituals is Wednesday Chinese take-out night. “We love Chinese food,” Shook says.

While his wife, Seda, does most of the cooking in the house, Sunday mornings

Out Of the White COat

it’s Dad’s turn at the griddle. Breakfast is either eggs or banana pancakes.

Shook met his Cambodian wife in the Bronx in 2001. A native of Cumberland, Md., he was completing his residency at Albert Einstein College of Medicine’s Montefiore Medical Center; she was working in the hospital’s medical records department. The two have been married for 12 years.

Busy as they are with their three young children, ages 7, 5 and 3, the cou-ple rarely miss their regular Friday date night. Most often, it’s dinner at Papaya Thai and Sushi Bar or another down-town restaurant.

“It gives us a chance to catch up, to talk about what’s going on with the kids and spend time together,” Shook says. “It’s the one evening that we dedicate to each other.”

CALL

Dr. Shannon Shook is board-certified in cardiol-ogy, nuclear cardiology and internal medicine. He is in practice with Beaufort Memorial Lowcountry Medical Group and can be reached at 843-770-0404.

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Charles Sevastos, DO

For years, Charles Sevastos, DO, had a motor boat on Lake Erie, docked at a

marina about 30 minutes from his home.“I love to swim and love to fish, and

before getting the boat, I would go down to the docks and look longingly at people enjoying the summer boat-ing,” says Sevastos, an Ohio native. “I remember telling my wife that I would be happy even with a rowboat just to get out on the water.”

But his happy memories of boating on the lake had competition: those made when he and his wife, Fanoula, vaca-tioned each year on Hilton Head. “The beach here and the beauty of the island stole our hearts every time,” he says.

Sevastos gave up his boat on the lake about 10 years ago, but he never gave up Hilton Head. After 25 years of prac-ticing medicine in the Cleveland suburb of Warrensville Heights, the doctor moved to the Lowcountry last sum-mer to join Beaufort Memorial Bluffton Primary Care.

Avid travelers, Sevastos and his wife have visited other well-known beach destinations on vacations, including Bermuda and Cancun. They’ve also ventured all over the United States for medical conventions.

But their favorite travel destination is in the old country. Every five or six years, the Greek couple make the jour-ney home to Samos, a small Greek island in the eastern Aegean Sea.

“We love to visit the village where our grandparents are from,” Sevastos says.

“Within an hour of our arrival, word gets out and people start coming over because the ‘doctor from America is here.’ ”

Sevastos’ grandfather immigrated to the United States through Ellis Island at the age of 15. Years later, he returned to his hometown and helped raise funding for a pipeline to bring water from the mountains to the village.

“If I can provide a little bit of help to the people of the community, I’m happy to do it,” the osteopathic doctor says. “It’s a family tradition.” n

CALL

Dr. Charles Sevastos is a board-certified osteo-pathic family physician at Beaufort Memorial Bluffton Primary Care. He can be reached at 843-706-8690.

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Ask the expert

Don’t Let Winter Woes

Wreak Havoc on Your Heart

Winter’s chilly weather is no excuse to stop working out, says BMH cardiologist Dr. Stuart Smalheiser. Maintaining a regular

exercise routine is especially important for your heart health during the holidays when stress levels go up and it’s easy to overeat.

Q How can I exercise outside when the weather turns cold?A lot of people use cold weather

as an excuse to avoid working out in the winter. But it’s important for your heart health to keep up your regular exercise routine. Temperatures in the Lowcountry rarely drop so low that you can’t get in a walk or run. You just need to wear the right clothing—and dress in layers.

Avoid cotton, which will absorb your sweat and stay wet. For your first layer, wear clothing made from fabric that will wick moisture away from your body. Top it with a fleece or anything that will provide insulation. The last layer should be a waterproof, breathable fabric.

By dressing in layers, you can remove clothing as you begin to sweat, then put it back on as you cool down and get chilled.

If it’s just too cold outside, head to the gym or work out at home.

Q How much exercise do I need to keep my heart healthy?The American Heart Association

recommends 30 minutes of exercise five days a week. An alternative is to attain 10,000 to 12,000 steps a day measured by a pedometer.

Q Why do I get tired more easily exercising outdoors in the winter?

In cold weather, your body burns more energy to maintain your core tempera-ture. It’s important to pace yourself and reduce the amount of activity you would normally engage in. If you start to experience angina or chest pain, stop the activity.

Stuart Smalheiser,

MD

Q What else should I do to keep my heart healthy in the winter?

With all the holiday parties, it’s easy to overeat. Thanksgiving is especially troublesome. It’s estimated we eat 3,000 calories in that one meal. And it’s not 3,000 calories in celery! It’s OK to indulge a bit during celebrations, but don’t abandon a daily diet rich in fruits, vegetables and whole grains.

The holidays are also known to increase stress levels. Prioritize what needs to get done and eliminate what-ever is unnecessary. However hectic, family gatherings won’t cause you to have a heart attack. But they can be stressful—so if you’re able to reduce other stressors, so much the better.

Dr. Stuart Smalheiser is board-certified in cardiology, interventional cardiology, nuclear cardiology and internal medicine. He is in practice with Beaufort Memorial Lowcountry Medical Group and can be reached at 843-770-0404. n

WeBSite

Cardiac QuizHow Heart-Healthy Are You? Go to www.bmhsc.org/HowHeartHealthyAreYou to take the quiz and find out how well you score—and what you can do to help prevent heart disease.

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AMERICA’S WAR ON WEIGHT: A BRIEF TIMELINE

We’ve been fi ghting fat for generations, but with two out of three Americans either overweight or obese, we’re clearly losing the war. So how about a diff erent approach? Instead of thinking about food as the enemy, why not consider it a friend?

Read on to learn how the food you put on your fork won’t just aff ect your pant size. It might just save your life.

1918 In her book Diet and

Health, with Key to the Calories, Lulu Hunt Peters, MD, writes, “If there is anything comparable to the

joy of taking in your clothes, I have not

experienced it.”

1940 The lemonade-

and-laxative Master

Cleanse diet is introduced.

1957 Charlie W.

Shedd’s Pray Your

Weight Away becomes a best-seller.

1975 The Cookie

Diet is invented

by Sanford Siegal, MD.

1990s The cabbage soup diet—a hit from

the 1950s—makes a comeback, as it has every decade since its debut.

2004 Kraft

introduces the 100-calorie

Oreo snack pack.

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Sanjay Gupta heard a clock tick. Four months from his 40th birthday, he knew it was time to get serious about his health.

The fi rst-generation Indian-American had some advantages. A voracious intellect got him into medi-cal school at 18, and a charismatic personality landed him a job as an Emmy-winning medical correspon-

dent for CNN and CBS. He practices and teaches neurosurgery, and reports on major world news, spanning 9/11, Hurricane Katrina, the Iraq war and the 2010 Haiti earthquake.

But on some level, Gupta was just a regular guy facing a milestone birthday. (After all, when he fi rst started reporting, he related in Guideposts, he stumbled over his words, looked into the wrong cam-era and wore the same suit every day.)

He launched the “Four Months to Fitness” initiative, blogging about his health journey. And he continues to research the best ways to boost your body—and your life span.

His No. 1 discovery? Food is the ultimate medicine.“I’m a great believer in exercise, but I think that if you can get

control of your diet, everything else will come,” Gupta, now 45, told Best Self Atlanta magazine. “I think diet is probably the most important thing.”

Gupta shares fi ve ways to heal yourself with the best prescription of all: food.

SANJAY GUPTA, MD, reports on fi ve reasons food is the best medicine BY STEPHANIE PATERIK

The

MEDICINEUltimate

We are eating too much food, and

the food we are eating is not good—at least nutritionally.”

It’s hard to get a grip on the diet du jour. Should you go vegetarian or vegan, cookie or juice, Hollywood or South Beach?

Gupta advises to start simply: Whatever you are eating, eat less of it.

While researching his book Chasing Life, Gupta found that Americans have grown ravenous. According to the latest U.S. Department of Agriculture fi gures, we consumed 459 more calories a day in 2010 than in 1970, for an average daily intake of 2,109 calories. And fruit and vegetables accounted for a smaller share of our intake.

“It’s a funny thing, but as human beings we simply eat way too much food. We eat twice as much food as we need calorie-wise,” Gupta told Best Self Atlanta. “I really enjoy food and am not going to give certain things up, and that’s fi ne, I just eat less of them.”

Gupta recommends removing one-third of the food on your plate. Also,

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MEDICINE

learn from Japan’s Okinawa Islands, where residents are more likely to reach age 100 than anywhere else in the world.

Emphasizing vegetables, whole grains, fruits, legumes and fi sh, Okinawans eat 500 fewer calories a day than Americans do, and they have a tradition called hara hachi bu, which means pushing back from the table before you are full.

“I love this phrase and have been known to whisper it out loud when eat-ing out with my wife,” Gupta says in his book.

No question, eating a Mediterranean-

inspired diet rich in good fats, fresh fruits, and vegetables can have a total-body benefi t.”Once you master portion control, it’s time to consider what you eat. Gupta says a Mediterranean diet is better for your heart than a low-fat diet.

That means stocking up on fi sh, fruit, vegetables, nuts and olive oil—even a little wine.

“Eating the Mediterranean way sounds pretty great,” Gupta wrote in an article for Everyday Health.

Consider a recent study of people with a high risk for heart disease. Participants enjoyed seven glasses of wine and three servings of fatty fi sh (like salmon) weekly; and four table-spoons of olive oil, fi ve servings of fruit, three servings of vegetables and a handful of nuts daily.

This diet reduced the incidence of heart attack, stroke and death. Plus, omega-3 fatty acids in the diet also might help boost brain health and pre-vent cancer, Everyday Health reports.

Ronesh Sinha, MD, the author of The South Asian Health Solution, suggests tailoring a Mediterranean diet to your tastes. If you like rice, make caulifl ower rice to amp your vegetable servings.


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10 THINGS YOU (AND THE REST

OF US) DON’T KNOW ABOUT SANJAY GUPTA

1 Gupta’s parents moved to Michigan from India to be engi-neers for Ford Motor Co. “My mother was the fi rst female engineer ever hired by Ford, a fact that is presented with great pride in the Indian and engineering communities,” Gupta wrote in a Guideposts essay.

2 He’s a bookworm. He spent long hours in the library as a kid, reading books on everything from science fi ction to neurosurgery.

3 Gupta was inspired to become a doctor as a teenager when his grandfather was hospitalized for a stroke.

4 From 1997–98, Gupta wrote speeches for Hillary Clinton as a White House Fellow.

5 Gupta literally bumped into CNN’s CEO in an airport while traveling to a job interview with Grady Memorial Hospital in Atlanta. He got two job off ers that shaped his career.

6 He still practices neurosurgery and teaches at Emory University in addition to working as a journalist for CNN and CBS.

7 He has performed emergency brain surgery in disaster zones, helping save the lives of a young boy in Iraq and a girl in Haiti.

8 Turning 40 inspired him to become a part-time vegetarian. He doesn’t cook meat at home, but he indulges when he dines out.

9 When dining out, Gupta says in his book Chasing Life, he pushes away from the table when he feels 80 percent full.

10 Gupta enjoys gardening with his wife, Rebecca, and three daughters, Sage, Sky and Soleil.

I’ve got a secret to share: With what

we know right now, we could see the last heart attack in America.”Gupta spent more than a year research-ing heart disease in the U.S. It’s the No. 1 killer of men and women, and 1 million heart attacks happen every year—one every 30 seconds.

“If you haven’t had a heart attack yourself, you likely know someone who has,” he said in his CNN documentary The Last Heart Attack. “I’m a pretty typical guy in his early 40s with a fam-ily history of heart disease. So I decided to go on a mission to never have a heart attack.”

Gupta’s report focused on the plant-based diet that helped President Bill Clinton regain health after quadruple bypass surgery in 2004 and a stent operation in 2010.

“No more meat, no more eggs, no more dairy, almost no oil,” Gupta says while describing the strict anti-heart-attack diet. “The mantra is eat nothing that has a mother or a face.”

Catherine Shanahan, MD, the author of Deep Nutrition and Food Rules, doesn’t prescribe the plant-based diet but agrees that “when we get sick, it’s not truly ran-dom, and there is an underlying order to our health.

“One of the reasons there is an inter-est (in the plant-based diet) is we all have a sense there is a bigger picture. … When we get sick, our genes didn’t get something they were expecting one too many times. Our genes run every single cell, and it’s very important to satisfy them,” she says.

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It may sound like a cliché, but [breakfast]

really is the most important meal of the day.”“Breakfast delivers the fuel that your body needs to get going; and stud-ies, especially on children, have shown that a healthy morning meal improves concentration and problem-solving abil-ity,” Gupta wrote for Everyday Healthlast year.

To make a healthy morning meal, start by limiting sugar content.

Sinha, who prescribes healthy reci-pes instead of blood pressure medica-tion in his practice, explains that even whole grains turn into sugar and fat in our bodies when we don’t exercise enough. Many of his patients are pas-sionate about health, shop at a natural-and-organic-foods grocer and yet have grain-heavy diets.

He challenges them to trade oatmeal for eggs—with the yolks, which are high in beta carotene—for one month.

“Oh my gosh, it is so helpful! I’m into making very simple changes because you don’t want to overwhelm people,” he says. “They are more satiated, and they aren’t getting screaming hunger pains like they do with a bowl of cereal.”

I have three young children. We stay

away from a lot of processed foods because they may be introducing contaminants into our children’s bodies.” If you’re concerned about chemicals in the modern diet, Gupta sympathizes.

“We are surrounded by more chemi-cals now than ever before. Up to 200 chemicals are in the blood of babies before they’re even born,” he told the National Institutes of Health publication MedlinePlus in 2011.

He said the long-term National Children’s Study, which will follow tens of thousands of children from birth through age 21 and be the largest-ever study of children’s health in the U.S., could shed light on the relationship between chemicals and diseases such as asthma, autism and obesity.

In the meantime, he practices caution, buying organic milk for his kids.

“Here’s what I believe, maybe more so as a father than a doctor. Children have an innate tendency to be healthy and do the right things for their bodies. For example, my children have healthy eating habits. They actually like healthy food, because it’s what we’ve always given them,” he told MedlinePlus.

“Part of that for us is that we have a little garden in our backyard where we grow vegetables. The kids know they come out of the ground and recognize their value because they help grow them. And they love tomatoes, for example. I’m always struck that when their friends come over, I can tell by their questions that they may not realize that food comes out of the ground.” �

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foods for the BrainSymptoms of Alzheimer’s may be irreversible, but there are steps you can take now to reduce your risk of developing the disease or other forms of dementia. One of the best lines of defense, says BMH neurologist Dr. Paul Mazzeo, is to eat more superfoods.

Consider these brain-boosters:• Fatty fish. Omega-3 fatty

acids, found in salmon and sar-dines, can lower blood levels of a protein thought to play a role in Alzheimer’s.

• Walnuts. They’re another great source of omega-3 fatty acids. Almonds, pecans and hazel-nuts also pack a nutritional punch.

• Blueberries. Packed with antioxidants, they help stop inflam-mation and allow brain cells to work better. Mix it up with some strawberries and cranberries.

• Spinach. Popeye’s favorite veggie contains high levels of antioxidants and vitamin C, which has been shown to help prevent dementia.

• Turmeric. Researchers think the popular curry spice may help brain cells grow, slowing the progress of Alzheimer’s.

If forgetfulness starts to worry you, it may be time to visit Beaufort Memorial’s Memory Center. For more information or appointments, call 843-707-8833.

GO TO...

How to Outsmart Alzheimer’sAlzheimer’s begins decades before the onset of symp-toms. To learn ways to help prevent the diesease, go to www.bmhsc.org/OutsmartAlzheimers.

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THE BIG STORY

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Diet doesn’t have to be a four-letter word. Instead of looking at the food

on your plate as the enemy, think of it as your partner in good health, helping you get better, stronger and happier every day. We’ve got some delicious strategies to share. by AlyssA shAffer

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Despite your best efforts to eat right and exercise, life seems to get in the way. Here are five situa-tions that typically lead to weight gain—and ways to triumph over them.

How to outsmart five barriers to weight loss

Diet Sabotage!

FOOD FIXES

Keeping nutritious snacks at home helps your partner stay healthy during pregnancy, too.

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Saboteur: You quit smoking The good news is that you’ve taken a quantum leap when it comes to better-ing your health. The not-so-good news is that smoking speeds up your metabolism, says Nicole Nichols, a fitness trainer and health coach for the healthy living web-site sparkpeople.com.

Plan of attack: tweak your habitS “It could just mean having one less snack, or having water instead of juice or mustard instead of mayo,” Nichols says. Keep your mouth busy with sugar-free gum or mints. Slip in some extra exercise—instead of a smoking break, take a walking break. It quickly adds up: An extra 500 steps four times a day equals about 1 mile and burns about 100 calories.

Saboteur: Your partner is pregnantShe may be eating for two, but why are you packing on the pounds? “Often, couples who are expecting find them-selves eating out more, or just having poorer food choices around the house,” notes Jennifer McDaniel, a registered dietitian and a spokeswoman for the Academy of Nutrition and Dietetics. A British survey found that spouses gained up to 14 pounds when their wives were pregnant.

Plan of attack: take the lead Keep healthy choices at home, including fresh fruits and vegetables as well as lighter versions of treats like ice cream. And stay active. “Think of this as an opportunity to hang out with friends [before the baby arrives] by going for a run or playing ball,” McDaniel adds.

Saboteur: You move to the suburbsTrading a city apartment for a place in the burbs usually means your transportation shifts from two feet to four wheels. One study published in the American Journal of Health Promotion found that people who

lived in population-dense cities walked about 80 more minutes a month and weighed an average of six pounds less compared with those who lived in more sprawling areas.

Plan of attack: Get Strate-Gic With a little planning, you can increase your activity levels. Invest in a pedometer and set a goal of 10,000 steps a day. Park in one part of town and walk to your errands. Head to a walking trail at lunch. “I’ll often find myself going up and downstairs for the littlest things, just so I can add on a few more steps,” McDaniel says.

Saboteur: You’re going through menopause Hormones rage. Stress rises. Energy plummets. It’s a time of change. Pamela Peeke, MD, the author of The Hunger Fix, notes, “Your body is weaning itself off estrogen and progesterone, and you may be facing challenges in your career or relationships.” Many women start storing fat around the middle. “If you had an hourglass shape your entire life, you may start to notice your body looks more like a shot glass,” she says.

Plan of attack: Move and lift “Step things up and add move-ment throughout your day,” Peeke says. That includes strength training. Your body starts to lose muscle mass as you move into your 40s and 50s, which can slow your metabolism. It doesn’t mean upending your entire life. “Strength training two or three days a week can help keep your engine stoked,” she says.

Saboteur: You can’t sleep One recent study found that subjects who had five hours of sleep a night ate far more than those who slept nine hours; after two weeks they’d gained an average of two pounds. “When you’re not getting enough sleep, you’re not only more likely to raid the fridge; you’re also going to make poor nutrition choices,” says Bonnie Taub-Dix, a registered dietitian and author of Read It Before You Eat It.

Plan of attack: unPluG Aim to hit the sack a few minutes earlier each night, and limit the use of electronics in the hour before bedtime. Tablets and computers emit a blue light that may suppress the sleep-inducing hormone melatonin. Keep your bedroom cool, dark and quiet. And stop staring at the clock. Turn it around and roll over. n

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Week of WorkoutsFor a total body workout, you’ll need at least 30 minutes of cardio every day and strength training exercises two or three times a week. If you only have 45 minutes to devote to the gym, take a class that does double duty.

LifeFit Wellness Services Manager Kim Yawn suggests interspersing spin, step or Zumba with a class like the new Triple Threat, which includes 15-minute segments of cardio, total body resistance training and an abs workout.

To learn more about LifeFit Wellness Center, call 843-522-5635.

GO TO...

Stretch Your Legs OutsideHit the trails at one of Beaufort County’s parks, heritage preserves or wild-life management areas. For a list of pathways, go to www.sctrails.net.


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HEART DISEASENUTRITION RX: GO MEDITERRANEANWant to combat heart disease? Try eating like the Greeks. Research overwhelmingly supports the heart-healthy benefi ts of a Mediterranean diet, rich in fresh produce, beans, whole grains, nuts, olive oil, fi sh, yogurt and poultry. (And maybe a glass of wine with dinner.)

BREAKFAST:3 Steel-cut oatmeal made

with soy milk, sprinkled with fl axseeds and dried cranberries3 Fresh mango with lime

SNACK:3 Fat-free Greek yogurt

with walnuts and dried fi gs

LUNCH: 3 Fresh veggies and hum-

mus in a whole-wheat pita pocket sandwich

SNACK:3 Apple

DINNER:3 Steamed halibut with

vegetables cooked in olive oil3 Roasted beets with lemon

olive oil vinaigrette3 Curried whole-wheat

couscous3 Green tea3 Glass of red wine

(optional)

RX:FOOD

G ood nutrition is important for everyone, but when you have a chronic condition like diabetes or heart disease, your diet dra-matically aff ects your well-being. “Every

day, you have a choice,” notes registered dietitian Janet Brill, PhD, a nutrition and fi tness expert and the author of Blood Pressure Down and Prevent a Second Heart Attack. “The foods you eat can either make you more unhealthy, or they can work for you—it’s up to you.”

Can what you eat make you healthy again?

DIABETESNUTRITION RX: CONTROL CALORIES AND CARBSNo two people with diabetes are exactly alike, but the general goal is to keep calories in check by modifying portion sizes (smaller serv-ings of starches and meats; larger ones of vegetables) and limiting total carbs to no more than 45 to 60 grams per lunch and dinner.

“The key is to make sure you’re following a nutrient-rich plan that can help you manage a healthy weight,” notes registered dietitian Jackie Newgent, the author of The All-Natural Diabetes Cookbook.

BREAKFAST: 3 Scrambled egg whites tossed

with black beans, salsa, avocado and cilantro3Low-fat cottage cheese with

fresh peaches

LUNCH:3 Whole-grain pita half stuff ed with

hummus and sliced cucumbers, tomatoes and scallions3Cup of fresh berries with handful

of pistachios

SNACK:3 Bell pepper strips with bean dip

DINNER:3 Green salad with red onion,

balsamic vinegar and olive oil3 Rotisserie chicken breast

without skin3 Roasted asparagus3Steamed brown rice sprinkled

with lemon juice and pine nuts

SNACK: 3 Fat-free Greek yogurt with sprinkle

of granola and pinch of cinnamon

FOOD PHYSIC

HEART DISEASE

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HIGH BLOOD PRESSURENUTRITION RX: KEEP SODIUM LOW AND POTASSIUM HIGHPeople with high blood pressure know to limit their sodium intake to 1,500 to 2,300 milligrams a day. But according to Marla Heller, a reg-istered dietitian and the author of The DASH Diet, “The key is also a diet that is rich in fruits and vegetables, along with low-fat and nonfat dairy products, beans, nuts and seeds.” Those foods, along with mini-mizing fats, sweets and added sugars, have been shown to help lower blood pressure.

BREAKFAST:3 Orange juice3High-fi ber cereal with fat-free milk,

fresh raspberries or strawberries3Cinnamon-raisin English muffi n

with low-fat cream cheese

LUNCH:3 Turkey and reduced-fat Swiss

cheese on whole-wheat bread with cranberry sauce and romaine lettuce 3 Tomato and cucumber slices3Coleslaw3 Apple

SNACK:3 Nectarine3Handful of almonds

DINNER:3 Italian bread dipped in olive oil3 Grilled salmon3Roasted new petite red potatoes,

green beans dusted with crushed hazelnuts, hearts of romaine with grape tomatoes and olive oil vinaigrette3 Berry sundae (strawberries,

blueberries and blackberries on low-fat vanilla frozen yogurt)

HIGH CHOLESTEROLNUTRITION RX: LOAD UP ON SOLUBLE FIBERS; LIMIT FAT AND DIETARY CHOLESTEROLMost patients with high cholesterol readings are put on medication like statins, but dietary choices also play a role in lowering “bad” (LDL) cholesterol and minimizing risk of heart disease, Brill says. “Certain foods have been shown to attack LDL in diff erent ways, and when they are combined, they can create a dramatic eff ect.” Must-have foods include oatmeal, almonds, fl axseeds, beans, apples, soy, garlic, and plant-based butter spreads containing phytosterols.

BREAKFAST:3 Oatmeal made with soy milk,

sprinkled with fl axseeds and dried cranberries3 Kiwi slices

SNACK: 3 Banana3 Handful of almonds

LUNCH:3Veggie burger with grilled

onions, lettuce, tomato, pickle and mustard

SNACK: 3 Apple3 Soy-milk smoothie

DINNER: 3 Vegetable soup3 Grilled fi sh topped with tropical

salsa3 Roasted asparagus3 Lentil pilaf3Green tea ■

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5 SuperfoodS for everyone

Not all veggies and fruits are created equal, says BMH regis-tered dietitian Kelly McCombs

1 Soy. This plant-based protein has all the essential amino acids you’d find in a slice of steak but without the satu-rated fat.

2 AlmondS. High in protein and fiber, they fill you up, not out. But only eat a handful.

3 PumPkin. Extremely high in fiber and low in calories, this fruit packs an abun-dance of disease-fighting nutrients, including beta-carotene and potassium.

4 TomAToeS. This nutritional power-house has loads of lycopene, an anti-oxidant that may lower the risk of heart disease and some common cancers.

5 Red bell PePPeRS. A super choice with more vitamin C than an orange. And it’s high in beta carotene and lyco-pene, too.

RECIPE

What’s for dinner?Out of ideas? Check out Beaufort Memorial’s free online recipe book, which is full of healthy meals that are easy to make and sure to please the dinner table crowd. Go to www.bmhsc.org and click the Health Resources tab at the top of the page.


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I t’s hardly news that millions of American kids are fat. Childhood obesity has more than doubled in the past 30 years, and more than

one-third of children are overweight or obese. But that doesn’t mean it’s time to throw in the towel.

“When you establish a base of healthy habits at home, you’re setting a criti-cal tone for your family,” says Sally Kuzemchak, a registered dietitian and the author of Cooking Light Dinnertime Survival Guide. “No matter what your children may be exposed to outside of your family, they’ll still circle back to what’s familiar to them.” Start with this five-step plan.

Step 1 Be good role models. “Your kids

watch everything you do, so even from a very young age, it’s crucial to model good habits,” Kuzemchak says. “If you want everyone eating veggies every night, then the whole family needs to be dining on them.” Keep plenty of fruit around and reach for it before sweet or salty snacks. Shelve sugary drinks like juice or soda. And eat din-ner together. “Kids who have family meals tend to eat healthier diets and

to have higher self-esteem,” adds registered dietitian Melinda Johnson, a spokeswoman for the Academy of Nutrition and Dietetics.

Step 2 read Before you Buy. Being aware of

artificial ingredients and added sugar is crucial to making healthy choices, so read labels carefully. “It’s important to know what’s inside the foods you buy,” says registered dietitian nutritionist Ruth Frechman, a spokeswoman for the Academy of Nutrition and Dietetics and the author of The Food Is My Friend Diet. “Comparing your choices at the super-market or grocery will help you make the most informed decisions.”

Step 3 Turn snacks inTo healThy eaTs. Too

often, snack time becomes an excuse to bring out the chips or cookies. “Think of ‘food’ rather than ‘treat’ when it comes to serving snacks,” Johnson says. “A good rule of thumb is to aim for two food groups, such as a fruit and a dairy or a bread and a protein.” It doesn’t have to be complicated. Try serving an apple with string cheese, cereal with milk, or peanut butter on toast.

Step 4 make family Time acTive. Kids don’t have

to participate in organized sports to stay active. Instead, create playtime at home. Have your little one stand on a towel and pull her around the house as she “wakeboards.” Call out the name of an animal (bear, lizard, gorilla) and have your kids crawl like that creature toward a finish line. “Give kids a chance to make up their own challenges—it inspires confidence, leadership and excitement—and fitness is a great side effect,” adds Wendy Siskin, a youth fit-ness specialist with the nonprofit group Wellness in the Schools.

At-home strategies can help develop a lifetime of healthy eating

Honey, I Shrunk the kIdS

FOOD FUN

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Step 5 Let them eat junk (occasionaLLy).

There’s nothing more tempting than the treat you can never have. So don’t ban goodies altogether. “Trying to get too controlling can backfire, leading to kids sneaking what they consider forbidden foods once they get a chance,” Johnson says. Acknowledge that there is a time and a place for the sweet or salty stuff, but set limits so they know it’s the exception, not the norm. n

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Helpful Advice from A pediAtriciAn Want to improve your family’s diet, but don’t know where to start? James Simmons, MD, of All Children’s Pediatrics in Port Royal, suggests focusing on snacks first.

“Instead of giving your kids chips and cookies in between meals, offer them fruit or vegetables,” Simmons says. “And cut out the sugary drinks. That includes soda, Hi-C, CapriSun and sweet tea.”

If you have to eat fast food, go with chicken or fish sandwiches rather than ham-burgers and fries—and nothing from the fountain. Limit drinks to water, juice or skim milk.

Salads are great, but don’t drown the veggies in creamy, high-fat dressings. Use half the packet, or better yet, choose a light vinaigrette.

“Even if you can’t get them to eat all the fruits and vegetables they should, control what you can control,” Simmons says. “Cut back on the high-calorie foods.”

website

Don’t be FooledJust because the label says it’s healthy doesn’t mean it is. Go to www.bmhsc.org/HealthyFoodsThatArent to learn how to choose foods that have the nutrients you need to keep your body going strong.

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A crash course on digestive distresses by EllEn Ranta OlsOn • illustration by judE buffum

GutCheCkU nderappreciated and overworked, the digestive system

gets no love. • While it’s not pretty, it sure takes care of business. From the minute you take a bite, the system works hard to process the food, get you the nutrients

you need and eliminate the waste. • For many people, though, diges-tive distress is a common problem. If you’re suffering from tummy troubles, you’re not alone. About 51 million Americans see a doctor for digestive diseases each year, according to the Centers for Disease Control and Prevention. Ready to put down that bottle of Pepto for good? Read on to learn about the most common alimentary ailments and how you can ease the pain.

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The Culprit: RefluxSpot the SignS: Acid reflux is better known as heartburn, and that name could not be more accurate—your chest feels as if it’s on fire. Reflux is characterized by a burning, stinging sensation rising from your stomach and chest to your throat, a sour taste in your mouth and episodes of coughing, says Jay Kuemmerle, MD, of the American Gastroenterological Association. If these symptoms are chronic, you may have gastroesophageal reflux disease, or GERD. A faulty valve causes reflux. When the controller between the esophagus and the stomach doesn’t work properly, stomach acid leaks upward, causing that burning sensation.

Find a Fix: “For simple heartburn with-out nausea present, medications are likely to help,” Kuemmerle says. Try antacids like Zantac or Pepcid AC. You may also want to avoid certain foods, like spicy or greasy dishes. For more severe or persistent cases, Kuemmerle recommends having a thorough medical evaluation as step one. X-rays may be needed to get a better grasp of what’s going on.

The Culprit: UlcersSpot the SignS: “Ulcers come in two fla-vors: peptic and gastric,” Kuemmerle says. Peptic ulcers are holes or breaks in the lining of the small intestine, and gastric ulcers are holes in the stomach lining. They don’t always cause symptoms, but the most common sign of an ulcer is a gnawing or burning pain in the abdomen between the breast bone and the navel that tends to pop up between meals and in the early morning. You also might experience nausea and vomiting.

In the past, it was believed that lifestyle and diet were the main contributors to ulcers, but research now shows that infections cause up to 90 percent of ulcers, Kuemmerle says. “But medications like aspirin and NSAIDs can contribute, so it may be best to avoid those,” he adds.

Find a Fix: Medications are the first line of defense in treating an ulcer. “If you think you may have an ulcer, don’t try to treat it yourself by just changing your diet or life-style,” Kuemmerle cautions. If the cause is bacterial, antibiotics can do the trick; for recurrent, severe cases that don’t respond to protein-pump inhibitor drugs (such as Prilosec), sur-gery may be in order.

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The Culprit: Crohn’s Disease and ColitisSpot the SignS: Both Crohn’s and colitis are autoimmune inflammatory bowel diseases, meaning the immune system turns on itself, resulting in chronic inflammation, scar tissue buildup, and blockage. Crohn’s typically tar-gets the intestines and bowel, while colitis affects the colon and rectum. For some people, Crohn’s flare-ups are mild and infrequent; others experience excruciating cramps, vomiting, bloating, bloody diarrhea, loss of appetite, weight loss and fatigue. Colitis symptoms can run the same gamut but are less severe.

FinD a Fix: “Unfortunately, there is no cure for either Crohn’s or colitis, but patients can manage symptoms with medi-cation and lifestyle changes,” Kuemmerle says. He suggests giving up smoking (for more reasons than one!), upping your fluid intake and experimenting with different foods to see which you can tolerate better.

The Culprit: irritable Bowel Syndrome (iBS)Spot the SignS: If you can accurately describe your symptoms as “everything but the kitchen sink,” it might be IBS. The symptoms can include alternating constipa-tion and diarrhea, gas, bloating, cramping and feeling as if you can’t quite clear things out. “Unfortunately, we don’t know exactly what causes it,” Kuemmerle says, “but it is often believed that stress is to blame.” Essentially, something makes the intestinal muscles go haywire—either contracting too quickly or not quickly enough—and causes a bevy of unpleasantries.

FinD a Fix: “Nothing is one-size-fits-all when it comes to IBS,” Kuemmerle says. “Depending on the situation, we can add fiber to a diet or look at making dietary changes.” He recommends keeping a log to track foods that seem to bring on an attack. Since the real culprit may be stress, treat-ing the source of the problem with therapy, meditation and acupuncture may help.

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Happy BirtHday! Step into tHiS GownTurning the big 5-0? Mark the milestone with a colonoscopy. While it may not be your idea of a celebration, it could save your life. BMH gastroenterologist Richard Stewart, DO, says the procedure is the gold standard for colorectal cancer screening, allowing a doctor to find and remove polyps before they become cancer.

Detecting and removing polyps while they’re still precancerous can prevent up to 90 percent of colorectal cancers, according to the American College of Gastroenterology.

“If you don’t want to have a colonoscopy, talk to your doctor about less invasive testing,” Stewart says. “The worst thing to do is nothing.”

RECIPE

Gonna Go Gluten-Free?If you’re thinking this common protein found in wheat, barley and rye may be to blame for your abdominal woes, try cooking up some gluten-free goods. Visit www.celiaccentral.org/gluten-free-recipes for recipe inspiration.


The Culprit: Celiac Disease and Gluten SensitivitySpot the SiGnS: Many people report feeling better when they eliminate glu-ten, a protein in wheat, barley and rye, from their diet. But that doesn’t mean that they had celiac disease to begin with. “There are actually two compo-nents in wheat that people can have a problem with,” Kuemmerle says. People with celiac disease have an aller-gic reaction to gluten, which triggers inflammation in the small intestine. When someone with celiac disease consumes even a small amount of glu-ten, the immune system attacks the lining of the intestine, which can lead to malnutrition.

“For people with what seems to be a gluten sensitivity, the inflammation is temporary. Once the gluten is removed from the body, the inflammation and discomfort go away,” Kuemmerle says. “And for some people, it may not even be the gluten that is causing the dis-comfort. It could be other carbohy-drate components.”

FinD a Fix: The first step for treating celiac disease or a gluten sensitivity is a simple blood test to find out which you have. “We can test for celiac but not for sensitivity,” he says. From there, you’ll need to adjust your diet. The only way to manage celiac disease is to avoid gluten. If you think you’re sensitive to gluten, try eliminating it from your diet and tracking how you feel. n

A road map to the great unknown within your body

1The digestive process starts in your mouth as soon as you take a bite. While you chew, your stomach gears

up for what’s to come, and saliva is produced to help the food begin to break down.

3DiD you know? Your body produces about 6 cups of saliva per day. Without it, you wouldn’t be able to taste, swallow or form words.

2Think of the throat as the great interstate for your food. Not much to see along the way, but an effective

means of transportation, as it carries the food to your esophagus.

3The eSophaGuS is a muscular tube that extends from your pharynx to your stomach; it uses contractions to deliver

food to the stomach.

3DiD you know? Your esophagus has a built-in security system. Just before the stomach, there is a high-pressure zone that works to keep food from coming back up into the esophagus.

4 The StomaCh is the most well-known actor in the digestive crew for good reason. Working like the best appliance

in your kitchen, the stomach mixes and grinds food, turning it into a liquid or paste.

3DiD you know? No blade needed for this powerful blender—the stomach uses acid and enzymes to break down food.

Destination: Digestion

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5After the food is morphed into a liquid or paste, it travels into the small intestine,

where the breaking-down continues with help from enzymes from the pancreas, bile from the liver and con-tractions that keep the food moving and mixing.

3DiD you know? Laid out, the small intestine would be about 20 feet long.

6The next pit stop is the colon, a 6-foot-long portion of the large intestine. Waste from the

digestive process passes through the colon as a liquid until the water is removed and it ultimately becomes a solid.

3DiD you know? It typically takes about 36 hours for waste to travel through the colon to the rectum.

7The rectum just might be the smartest part of the diges-tive system. A 6-inch-long

chamber that connects the colon to the anus, it communicates with the brain to decide whether the waste can be expelled yet.

3DiD you know? The rectum has sensors that alert the brain when any-thing is in the region (gas or stool) and the brain decides whether it is time to “go” or not.

8The final stop for your digested food—before it hits the plumbing—is the anus. The

lining of the upper anus detects the contents and lets you know whether it is gas, liquid or solid. You can thank two sphincters for providing control: The internal sphincter keeps you from going to the bathroom when you’re asleep, and the external sphincter allows you to hold it until you find a restroom.

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Destination: Digestion

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The fi ve supplements you (probably) shouldn’t be taking BY COLLEEN RINGER

INTERV ENTION

“There’s a presumption that vitamins will always be good for you,” says Virginia A. Moyer, MD, former chair of the U.S. Preventive Services Task Force (USPSTF). “But just like everything else, moderation is best. Some vitamins are essential, so you need to get enough, but not too much … your body can’t handle an overload.”

So where do you turn for the fundamentals? Not down the supplement aisle, experts say. “Food is fi rst,” says Jim White, a registered dietitian nutritionist and a spokesman for the Academy of Nutrition and Dietetics.

And believe it or not, most of us are getting the necessary nutrients from what we eat, Moyer says.

I know what you’re thinking: I don’t like spinach, so how can that be?

“When I eat my breakfast cereal in the morning, I’m getting a lot of added vitamins,” she points out. Think of your orange juice, fortifi ed with calcium and vitamin D. Or bread that has added iron.

Of course, there are folks such as vegetarians, vegans and people with underlying health condi-tions who have to pay extra attention to ensure they get enough nutrients.

But if you’re a healthy adult with a varied diet, you might not need to take supplements. Here are fi ve to reconsider keeping in your medicine cabinet.

Taking vitamins is a no-brainer, right? Our body needs nutrients, so why not swallow a few pills to make sure it gets them all? It’s a strategy that almost half of American adults buy into. But is it the best approach?

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2Beta Carotene“Lots and lots of studies—observational studies that look

at what people eat—suggested beta car-otene should be benefi cial,” Moyer says. But the USPSTF discovered that taking this supplement may increase lung can-cer risk in those most likely to develop the disease, such as smokers.

The antioxidant, found in fruits and vegetables, is still connected to can-cer prevention—but the key is to eat it. “Eating a healthy diet benefi ts ourselves in ways we don’t yet fully understand,” Moyer says. Find this nutrient in sweet potatoes, carrots, cantaloupe, apricots and leafy greens, such as kale.

THE EXCEPTION: Beta carotene can help treat sun sensitivity in people who have erythropoietic protoporphyria, a genetic blood disorder.

1MultivitaminMost of us think of this pill as our insurance. Whatever we didn’t get enough of today—vitamin K, potassium, iron—

we’ll get from our multivitamin.“Someone might say, ‘Well, I won’t eat this food group and just

take a multivitamin,’�” White says. “That’s not the direction to go.”In the Iowa Women’s Health Study, a 25-year investigation of

38,772 older women, researchers found that taking multivitamins was actually associated with a slightly increased risk of death. On top of that, in February 2014, the USPSTF stated that there was not enough evidence to prove that taking multivitamins helps pre-vent cancer or heart disease.

THE EXCEPTION: Women who are pregnant or who may become pregnant need folic acid to prevent neural tube birth defects, and many choose to get it through a multivitamin. Also, athletes and people on a very low-calorie diet might also need to take this daily supplement.

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4 & 5 Calcium and Vitamin DBecause vitamin D helps your body absorb cal-cium, these two nutrients work hand in hand to strengthen your skeleton. Being deficient in one or both could mean having brittle bones, so it’s no surprise that these supplements are practi-cally flying off the shelf. But hold that thought.

Gulping down these tablets on a daily basis doesn’t, in fact, appear to reduce fractures, Moyer says. She notes, however, that vitamin D holds a related value, although science hasn’t revealed why: For those at risk, it can lower the odds of falling in the first place.

The excepTion: Older adults at risk for falls should strongly consider taking vitamin D. n

3Vitamin EThe USPSTF gives this supplement a firm thumbs down in prevention of heart disease or

cancer. What’s more, one study showed that taking vitamin E increased prostate cancer risk in men.

However, eating foods high in vitamin E, such as nuts, vegetable oil and fortified cereals, may help protect your eyesight by lowering your risk for developing age-related macular degeneration by 20 percent.

The excepTion: Vitamin E deficiency, which can cause nerve and muscle damage and weaken the immune system, is sometimes seen in people with Crohn’s disease or cystic fibrosis. Supplementation may be necessary in some cases.

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Should My Child Take ViTaMinS?Maybe. Let’s back up first. What’s your child eating? If snacks and mealtimes fea-ture a variety of foods (which are actually eaten and not fed to the dog), then you can probably skip supplements. “As long as their diet is balanced throughout the day, they’re going to get most of the nutrients they need,” says Jim White, a registered dietitian nutritionist and a spokesman for the Academy of Nutrition and Dietetics.

If, on the other hand, your child is surviving on air and Cheerios, it’s time to call in reinforcements. Talk to your pediatrician about what makes sense for her age and activity level. When she’s younger and growing like a weed, iron and calcium are especially important.

Treat vitamins—even gummy vitamins—like any other medication. They’re not candy. Have your child take them at the same time every day, and don’t leave them within reach of little hands.

RECIPE

Eat Your VitaminsBored with broccoli? Get creative and try some dif-ferent veggies and fruits at your next meal. For ideas on how to prepare everything from parsnips to pears, go to www.bmhsc.org/ LikeThisTryThat.


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TAKEAWAYS TO CHEW ON

The right foods (English muffi ns! Low-fat frozen yogurt!) can help you take charge of a chronic disease—no cod liver oil required.

1 Rethinking after-school snacks can go a long

way toward helping your kids stay at a healthy weight.

3 Moving throughout the day is the best strategy for com-batting diet saboteurs like menopause and the suburbs.

5 Most of us don’t need to supplement our diets with vitamins, even if we don’t have kale with every meal.

6 Infections, not lifestyle or diet, cause about 90 percent of ulcers.

8 People who are sensitive to gluten

become uncomfort-able; people who are allergic to gluten can become malnourished.

9 Vitamin D may not reduce frac-tures, but it

might reduce your risk of falling in the fi rst place.

A handful of almonds and dried berries might be the perfect midafternoon pickup.

7The 6 cups of saliva produced by your body each day make it possible for you to taste, speak and swallow.

While breakfast really is the most important meal of the day, cereal isn’t your smartest choice. Try eggs instead.

WANT MORE HEALTHY IDEAS? Check out our spring issue, focusing on surprises in senior health.

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Hazen Culley is no stranger to the OR. The 70-year-old retiree has had six operations on his back and neck, four procedures on his wrists, a bone spur removed from his heel, a bilateral mastectomy, cataract surgery on both eyes and work done on his knees.

BetterThanEverJust weeks after undergoing anterior hip replacement surgery, Hazen Culley was back on his feet—and in the garden

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“I’m the bionic man,” Culley quips. “That’s what comes from playing sports, jogging 5 or 6 miles a day and doing stuff like diving out of a boat going 40 miles per hour.”

As a young man, Culley played high school and college football. Later, while on active duty in the U.S. Navy, he earned a spot as catcher on the Marine Corps baseball team. He went on to serve 20 years as a medic in the Army and Air National Guard before retiring in 1995.

“I’ve had an active life,” Culley says, “and it’s taken a toll on my body.”

Last summer, it was his right hip that finally wore out.

“I was doing a little jogging on the track at the gym, and all of a sudden I developed an incredible pain in my hip,” Culley recalls.

When the pain persisted six weeks later, he made an appointment with BMH orthopedist Kevin Jones, MD, who had operated on Culley’s right wrist in 2008 to treat carpal tunnel syndrome.

X-rays revealed the cartilage in his hip had degenerated severely.

Pain Reliever“When you don’t have any cartilage in the joint, you have bone rubbing on bone,” Jones says. “The pain can be pretty severe.”

Typically, the initial treatments for osteoarthritis may include a steroid injection, arthritis medication and an exercise program.

In Culley’s case, Jones recommended a cutting-edge procedure called anterior hip replacement. The technique has been shown to cause less pain, speed recovery and reduce the risk of dislocating the new hip after surgery.

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“If all that fails and the pain is restricting the patient’s lifestyle, then we’ll start talking about surgery,” says Jones, who specializes in total hip and knee replacement surgery.

In Culley’s case, Jones recommended a cutting-edge procedure called anterior hip replacement. The technique has been shown to cause less pain, speed recovery and reduce the risk of dislocating the new hip after surgery.

Jones is the only physician in the area performing the advanced technique.

“Anterior” refers to the way in which the surgeon gains access to the hip joint. In a traditional hip replacement, a 6- to 8-inch incision is made through the muscles of the buttock or the side of the hip. With anterior hip replacement, the incision is made at the front of the hip joint without having to cut through any muscle.

This creates less trauma to the soft tissues around the hip, allowing a quicker recovery. In addition, there’s a lower risk of dislocating the new pros-thesis since the muscles used to sup-port the hip joint remain strong.

“Patients experience less pain, get better faster and they don’t have to take the restrictive precautions that are required with traditional hip surgery,” says Jones.

The technique has proved so suc-cessful, Jones now uses it in more than 90 percent of his surgeries.

“It’s one of the most dramatic improvements in hip replacement in years,” Jones says. “The level of satis-faction with patients is very high.”

Just hours after his operation, Culley was out of his hospital bed and walking.

“I’m a bit of an overachiever,” the veteran concedes. “They wanted me to walk 10 feet. I walked 20.”

Back in BusinessDuring the two days he was in the hos-pital, Culley received physical therapy twice a day to get the muscles in his hip working again. As soon as he returned home, he began therapy three times a week in a Beaufort Memorial outpatient orthopedic clinic.

As she has been for all his surger-ies and recoveries over the years, Jane, his wife of 47 years, was beside him every step of the way. Her support and encouragement were essential to his good outcome, he emphasizes.

“I did what they told me to do, and

maybe a tad bit more,” Culley says. “That’s just my nature. I knew that if I did what they asked me to do, I would get my life back.”

For Culley, that meant playing golf, exercising at the gym, fishing, hunt-ing, working in his yard and camping with Jane.

“It takes about six weeks for the soft tissue to heal,” Jones says. “After that, patients are able to resume their usual activity.”

Culley was back at the gym exercising as soon as his recovery was complete. A few weeks later, he hit the fairway.

“I took it easy,” the retired insur-ance claims adjustor says. “I only played nine holes.”

Today, he’s back to his old self and pain-free.

“I’m immensely happy with the results,” Culley says. “I have no discom-fort whatsoever. I don’t even think about my hip anymore. I’m able to do all the things I used do and then some.” n

APPOINTMENTS

Make a DateDon’t suffer with an achy hip any longer. To schedule an appointment with Dr. Kevin Jones at Beaufort Memorial Orthopedic Specialists, call 843-524-3015.

Joint Replacement centeRNeed to have your knee or hip replaced, but dread the ordeal of surgery? Dread no more. Beaufort Memorial’s Joint Replacement Center has made the process a more pleasant experience.

Based on a wellness model encompassing body, mind and spirit, the program is designed to offer patients state-of-the art orthopedic care in a setting more like a hotel than a hospital.

Patients dress in their own clothes, play games, participate in group exercise sessions and enjoy a variety of amenities, including a farewell celebration at the end of their stay.

More than just fun and games, the innovative program has been shown to speed recovery and improve outcomes. Patients are able to walk sooner and farther, require less pain medication and spend fewer days in the hospital.

And every aspect of the joint replacement process has been streamlined and standardized to improve safety. Patient care is carefully coordinated by a dedicated team of highly trained medical professionals that includes surgeons, OR staff, floor nurses and physical and occupational therapists.

An orthopedic care coordinator serves as a liaison with the staff and a kind of concierge, keeping patients informed throughout the process and helping them with anything they need while they’re in the hospital and after they return home.

For more information on the BMH Joint Replacement Center, visit www.bmhsc.org or call 843-522-7435.

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W hether it’s your first or your fifth, giving birth is one of life’s momentous events, long remembered

and often recounted.“It’s a very special day for new

parents,” says Patti Valentini, Beaufort Memorial Hospital obstetrics depart-ment director. “They want a warm, welcoming environment to spend those first few hours with their baby.”

As part of an initiative to improve the birthing experience, BMH is revamping its Birthing Center to make it feel more like home than a hospital.

SpecialDeliveryBeaufort Memorial is upgrading its Birthing Center to provide expectant parents with a warm, comfortable setting to welcome the newest addition to the family.

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The only maternity facility in the Beaufort County area to feature a Level II special care nursery, the Birthing Center is now offering a num-ber of additional perks.

Earlier this year, BMH initiated bedside prescription delivery for new mothers. Medication orders are picked up by a staff member, filled at the phar-macy and dropped off in the patient’s room prior to her discharge.

Patient education, which can include everything from bathing the baby to umbilical cord care, is being customized to suit the specific needs of the family.

“A 23-year-old first-time mother may need more help than a 40-year-old woman having her sixth baby,” Valentini says. “We’re individualizing education rather than just providing a standard set of instructions.”

In addition, the hospital is hiring a lactation consultant to help women hav-ing problems breastfeeding.

Goodies GaloreOther improvements and amenities include:

Snack baSketS. An assortment of munchies will be provided in each postpartum room.

Stork parking. Designated space in front of the Birthing Center will be available for expectant moms.

kangaroo care. Immediately following birth, the baby will be laid on the mother’s bare chest to create skin-to-skin contact.

Follow-up care. Labor and deliv-ery nurses will visit patients in their hospital rooms and call them after they’re discharged. Patients scheduled for C-sections will be treated by the same nurse from admission to recovery to ensure continuity of care.

“During the labor/delivery process, nurses and patients develop a bond,” Valentini says. “It’s comforting to have the same nurse caring for you.”

Enhancing Your StayAn outside consultant recommended the changes after performing a com-prehensive assessment of the hospital’s maternity program and conducting focus groups with local women, BMH physicians and OB staff.

In response, BMH will apply for the state’s permission to initiate extensive renovations to its Birthing Center next year. The redesign will include a waiting room overlooking an outdoor garden. It will feature a coffee station, electronics recharge area and two large-screen TVs.

The antepartum or triage room will be equipped with four stretchers and a recliner, each featuring its own TV.

All nine labor and delivery rooms will be furnished with new instrument tables, cabinets and bassinets. Ceiling lights will be replaced with upgraded lighting that can be redirected with a wand during examinations and procedures.

To better accommodate a diversity of patients, BMH is augmenting its tradi-tional internal fetal monitors with two other electronic monitoring systems: a wireless version that allows patients to get out of their beds and walk around during labor and a noninvasive ECG featuring electrodes that are placed on the outside of the abdomen rather than internally. Expectant mothers being monitored with the ECG will be able to stand up next to their beds and stretch.

APPOINTMENTS

expecting a Visit from the Stork?Make an appointment today with one of the four experienced physi-cians at Beaufort Memorial Obstetrics & Gynecology Specialists located in Beaufort Medical Plaza. Call 843-522-7820 for more information or to schedule a visit.

The hospital’s 12 private postpar-tum rooms also will be updated as part of the renovation project. The remake will include paneled doors, sconces offering dim lighting and comfortable reclining chairs.

The entire unit will be furnished and colors chosen with the healing arts in mind.

“We’re getting away from the insti-tutional look of a hospital,” Valentini says. “When the patient walks into their room, it will feel like they’re in a hotel.” n

Breastfeeding BaBywhen it comes to feeding your baby, breast is best. a nearly perfect mix of vitamins, protein and fat, mother’s milk provides everything an infant needs to grow. it’s also more easily digested than formula and is chock-full of antibodies that can help your baby fight off viruses and bacteria.

recognizing its many benefits, beaufort Memorial is working to become a baby-Friendly Hospital, a coveted designation bestowed by the world Health organization and united nations children’s Fund to birthing centers that provide new mothers with the information, confidence and skills to successfully nurse their babies.

“we want to do everything we can to help mothers breastfeed,” bMH ob Department Director patti Valentini says. “it’s the healthiest way to feed your baby.”

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GivinG is Good MedicineFor Beaufort Memorial’s pharmacy director, contributing to the BMH Foundation means improvements to patient health

Frank Miriello began work-ing at Beaufort Memorial Hospital as pharmacy

director in 2006—and he’s been a loyal supporter of the BMH Foundation ever since.

Soon after his arrival, Frank agreed to serve on the BMH Employee Committee, and his leadership and enthusiasm for employee giving made a significant impact on his co-workers.

“Not only is Frank an advocate for our employee campaign, he also contrib-utes a portion of each of his paychecks to the Foundation, buys tickets to the Valentine Ball every year (though he’s been known to give them to outstanding employees as a gesture of appreciation) and is a member of the Milestone Club, indicating an exceptional level of support for the hospital,” says Alice Moss, the Foundation’s executive director.

Asked why he’s become such a loyal donor, he says simply that he believes in the BMH mission: to deliver superior healthcare services to our patients and to improve the health of our community. “I became a pharmacist because I want to take care of people, and that is what our hospital does for this community,” he says. “BMH is here for our patients. Everyone who comes to BMH gets the same amazing level of care, regardless of their income or insurance status.”

He adds that as a disproportionate share hospital, Beaufort Memorial

serves a relatively large number of indigent patients and thereby quali-fies for reduced medication prices. Combined with the over $20 million in charity care that BMH provides annually, this goes a long way toward caring for the community.

The hospital pharmacy Frank oversees is a state-of-the-art facility that is open 24/7, employs 35 pharmacists and tech-nicians and dispenses nearly 1.5 million medication doses a year.

Having previously worked for a for-profit hospital and spent 15 years in pharmaceutical research, he appreciates the special atmosphere of a not-for-profit organization. “Hands down,” he says, Beaufort Memorial is the best organiza-tion he’s ever been affiliated with.

“The hospital is fully committed to the community and to patient care,” he adds. “We have great support from senior management, and all of our profits are reinvested back into the hospital since we don’t have to worry about shareholders.”

Foundation-Building

Frank Miriello with his wife,

Rosa

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Preserving a rooftoP refugeThanks to Foundation donors, patients are again enjoying the natural world

One of the most serene and scenic views in all of Beaufort has been preserved for those

who need it most, thanks to donors’ gen-erous support of the BMH Foundation.

For nearly two decades, patients at Beaufort Memorial’s 14-bed Sol Neidich MD Mental Health Center have enjoyed the rooftop garden adjacent to the cen-ter. But the supporting infrastructure recently began to show its age. Owing to extensive water damage, the beautiful

planters built into the garden’s wooden deck were sinking into the roof below. The entire structure badly needed shor-ing up and repair.

If the deck had become unsafe in any way, the hospital’s mental health patients of course could not have used it—and just the thought of that was tremendously upsetting to Mental Health Director Susan South.

“Our patients come out here to see the sunrise, feel the wind on their

face, watch the dolphins play, and even observe the moon and stars late at night,” South says. “They can take their meals or have group therapy sessions here, and there’s truly no better spot to observe the downtown fireworks on the Fourth of July.

“When someone is depressed or feeling hopeless, there’s nothing more comforting than being outside in nature. If a person is regressed or psychotic, touching a flower, planting seeds or pull-ing weeds can help bring them back to themselves. Our occupational therapist considers this deck to be the most impor-tant therapeutic tool that we have.”

With a grant from the Foundation, repairs to the rooftop garden were completed in June, and patients were again able to enjoy the many benefits of being outside in a lovely, safe and controlled environment.

As South says, “There’s simply nothing like nature to soothe the soul.” n

The view to the south from the rooftop garden

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Smart

GivinGContributions to the BMH Foundation can benefit both the hospital and the giver

Your charitable support of Beaufort Memorial Hospital helps further the mission of our not-

for-profit community hospital. What better gift to give yourself in this season of thanks-giving than the satisfaction that you are help-ing to keep our hospital strong for yourself, your family and all those around you who help make our lives in the Lowcountry so special.

As you plan your gift to the BMH Foundation this year, don’t forget that there are many options, some offering benefits that you may be wise to consider. Here’s how you can leverage your dollars to make a more substantial gift than you may have thought possible.

You can learn more about smart giving from your professional adviser(s) and through the BMH Foundation’s confidential gift strate-gist services. By supporting the Foundation, you can be a significant part of BMH’s con-tinuing evolution as a highly regarded com-munity hospital that helps ensure access to care for everyone who needs it. For more information, call us at 843-522-5774.

Foundation-Building

Valentine Ball 2015The FoundaTion’s signaTure evenT will beneFiT beauForT MeMorial hospiTal’s inTensive Care uniT expansion

Ryan and D.J. Christian (right) and Laura and Andy Beall (left) will co-chair the BMH Foundation’s 26th annual Valentine Ball on Feb. 7, 2015. The ball will be held at Beaufort Memorial Medical and Administrative Center across the street from the hospital. To purchase Valentine Ball tickets, visit www.valentineball.org or call 843-522-5774 for more information.

giFT desCripTion

Stocks Take advantage of appreciated securities without incur-ring capital gains tax. The BMH Foundation can sell the stock with no capital gains tax, making this gift approach a win-win for both of us. If you still have great hopes for the stock, repurchase the shares, knowing your stepped-up cost basis will help offset future capital gains tax liabilities.

Gifts that pay you income

The simplest technique is a Charitable Gift Annuity. In exchange for your gift, the BMH Foundation guarantees lifetime payments to you, beginning immediately or at a future date. Charitable Remainder Trusts are another way to provide additional income for you now while also pro-viding for BMH later.

Gifts from your will or trust

Maintain control of your assets during your lifetime while making a provision for the BMH Foundation to receive a specified amount or a percentage of the remainder of your estate. This legacy can perpetuate the annual giving you establish during your lifetime.

Gifts from your retire-ment plan

Avoid potential double taxation as you continue to take regular lifetime withdrawals. Name the BMH Foundation as beneficiary and leave other (less-taxed) assets to family.

Please note that the Charitable ira rollover legisla-tion that permitted individuals at least 70½ years old to make tax-free charitable distributions from IRAs expired on Dec. 31, 2013. In the past, Congress has renewed the law, occasionally retroactively, and may do so again. Meanwhile, the impact of income and estate taxes on your IRA still makes it a favorable asset to consider.

Gifts of real estate, charitable lead trusts, donor-advised funds and insurance policies

These are among other options to consider.

The material presented in this article is not offered as legal or tax advice.

WINTER 201440


MISTLETOE MENACEWhile poinsettias get a bad rap for being poisonous (nibbling on the leaves can mildly upset your stom-ach), another holiday plant really can give the kiss of death.

Mistletoe poisoning, which occurs when someone eats part of the mistletoe plant or drinks tea created from the plant or berries, can trig-ger blurred vision, serious stomach upset or even heart weakness. It warrants immediate medical atten-tion. Call 911 or the National Poison Control Center at 800-222-1222. So, while a little eggnog and snog under the mistletoe might sound tempt-ing, take precautions by hanging the mistletoe high out of the reach of kids and pets.

THIS JUST INGOOD-FOR-YOU NEWS, CUES AND REVIEWS

DIABETES + DEMENTIA In addition to damage to your eyes, kidneys, nerves and heart, type 2 diabetes has been linked to dementia. A study in the jour-nal Neurology found that people who developed type 2 diabetes between 40 and 64 had brains that were nearly 3 percent smaller than their nondiabetic counterparts. They were also twice as likely to have problems with thinking or memory. A late-life dia-betes diagnosis, meanwhile, had less eff ect on the brain. In other words, the earlier you make healthy changes, the better. If you’re at high risk, a modest weight loss of 5 to 7 percent can reduce the chances you’ll develop type 2 diabetes by 58 percent.

WEBSITE

‘Tis the Season to Stress Less Make this holiday season diff erent—get a handle on your stress. Visit heart.org and search “Fight Stress with Healthy Habits” for 10 actions to take right now (laugh, already!).

Healthy changes made earlier in life pay off in the later years.

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ANSWER: COTTAGE CHEESEA serving of potato chips has less than half the sodium of a serving of 1 percent fat cottage cheese. This unlikely comparison underscores the importance of reading food labels. Nine out of 10 Americans consume too much sodium, and it lurks in places we don’t expect.

THIS JUST INGOOD-FOR-YOU NEWS, CUES AND REVIEWS

Which food item has more salt?

don’t expect.

COTTAGE CHEESE vs. BBQ POTATO CHIPS

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Butt out!On Nov. 20, millions of American smok-ers will go 24 hours without taking a puff. They’ll give up the unhealthy habit for a day as part of the Great American Smokeout, an annual event started by the American Cancer Society in 1977.

Join them this year and take the first step to smoking cessation. Research shows the health benefits of quitting start almost immediately. Just 20 minutes after your last cigarette, your heart rate and blood pressure drop. Within three months, your lung function and circula-tion improve.

CALL

Freedom from SmokingTo give up cigarettes for good, register for smoking-cessation classes at Beaufort Memorial’s LifeFit Wellness Services. Call 843-522-5570 for more information.


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PROBLEM PILLS

Shoveling snow is backbreaking work. Literally. About 16,500 people were treated in 2009 for injuries suff ered while shoveling, according to the U.S. Consumer Product Safety Commission. That’s cold.Play it safe with these tips:

Use a shovel comfortable for your build. Lift with your legs and keep your back straight. Don’t throw snow—walk to where you want to dump it.

SPOIL YOUR SKIN Winter conditions can wreak havoc on your skin. Try these simple tips:3 Take fi ve- to 10-minute showers with warm, not hot, water.3 Use an ointment or a cream (rather than lotion) and apply

it immediately after showering.3Use gentle, unscented skin-care products.

SNOW NO-NOS

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TRUE OR FALSEYou don’t have to worry about breast cancer if you don’t have a family history.FALSE Only about 5 to 10 percent of breast cancers are hereditary. So, while Angelina Jolie produced plenty of buzz for the BRCA gene mutation when she chose preemptive mastectomy, the reality is that most women who develop breast cancer do not have a family history of the disease, according to the American Cancer Society. While there has been much debate about at what age and how often mammograms are appropriate, the ACS recommends annual mammography start-ing at age 40. The American College of Radiology reports that 1 in 6 breast can-cer cases occurs in women in their 40s.

400%

18

3

Deaths from prescription

painkiller overdoses among

women have skyrocketed

since 1999 by 400 percent.

About 18 women die every day of a prescription

painkiller overdose in the

U.S.

MINUTES

Every three minutes, a

woman visits an emergency department because of

prescription painkiller misuse

or abuse, according to

the Centers for Disease Control and Prevention.

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THE TRUTH BY STEPHANIE R. CONNER

TRUE OR FALSE:If I’m getting annual mammo-grams, I don’t need to worry about self-exams.

False. “Although mammography is good, it’s far from perfect,” says Barbara Monsees, MD, chair of the American College of Radiology Breast Imaging Commission. “It doesn’t fi nd all breast cancers. If a woman were to develop a lump, she should bring it to the atten-tion of her physician.”

Experts say it’s less important to follow a specifi c set of instructions or techniques for a self-exam than to simply recognize what’s normal for you—and to be able to identify changes.

“There is absolutely good reason for women to examine themselves on a monthly basis,” Monsees says.

THE TRUTH ABOUT:

MAMMOGRAMS Do mammograms cause cancer? When should I get one? Do they hurt? Here’s the scoop on breast cancer screenings

No matter how many “40 is the new 20” articles you read, there’s one aspect of turning 40 you can’t ignore. And that’s your fi rst mammogram.

Whether you’ve already started these lifesaving screen-ings or not, it’s likely that you’ve heard a lot about them—and have picked up some misinformation along the way. Read on to test your mammography smarts.

We hang some big mammogram misperceptions out to dry.

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TRUE OR FALSE:I should start my mammograms at 40.

True (mostly). “The evidence is clear that the most lives are saved from breast cancer if women begin annual mammograms at age 40,” Monsees says. Although some guidelines suggest that women can wait until 50 to get screened, the American Cancer Society, the American College of Radiology and others are steadfast in recommending women start at 40.

“Women shouldn’t confuse disagree-ment about guidelines with overall effi cacy of screening,” she adds. “There is a lot of discussion, but the prepon-derance of scientifi c evidence says that mammography saves lives and it saves the most lives when you start annual screening at age 40.”

Women at higher-than-average risk, however, may need to be screened even earlier. This includes women with a strong family history of breast cancer and those who have tested positive for the breast cancer gene mutation, among other risk factors. Your doctor can help determine whether you’re at high risk.

TRUE OR FALSE:Repeated annual mammograms can cause cancer.

False. “The simple answer is that it’s a small theoretical risk that pales in comparison to the natural risk of getting breast cancer,” Monsees says. The risk

stems from the fact that mammography uses radiation, and radiation is known to cause cancer.

“We don’t want to dismiss that,” says Marisa Weiss, MD, founder and president of breastcancer.org. “But with modern-day mammography, the radiation expo-sure is really tiny. … It ends up being less exposure than a person who fl ies [across] the country is exposed to.”

In the end, Weiss and Monsees agree: The benefi ts of mammography far out-weigh the risk.

TRUE OR FALSE:If I have breast implants, I can’t get a mammogram.

False. “If you’ve had breast aug-mentation, you still have breast tissue,” Weiss says. “And you still need a mammogram.”

A mammogram’s X-rays can’t go through implants, so some manipulation of the breast is necessary to capture the best images. Weiss recommends going to an imaging center that off ers digital mammography.

Monsees adds that an experienced mammogram technician can be helpful in this situation.

TRUE OR FALSE: Mammograms hurt.

False (mostly). “The reality is that no one wants to get a mammogram,” Weiss acknowledges. But while it might not be a pleasant experience you look for-ward to, it’s only a little uncomfortable—not painful, she says.

Monsees describes the sensation as a pinch or squeeze. “And most of the time, any discomfort is mild and quick,” Weiss adds. �

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AdvAnced ImAgIng TechnologyBeaufort Memorial Hospital is now offering the latest breakthrough in mammography at the Women’s Imaging Center—and it won’t cost you any more than the standard mammogram.

Tomosynthesis, a 3-D X-ray, provides a clearer, more accurate view of the breast, improving breast cancer detection and reducing the number of false positives and the anxiety that comes with them.

To make an appointment for tomosynthesis or a traditional screening mammogram, call the Women’s Imaging Center at 843-522-5015.

APPOINTMENTS

BMH High-Risk ClinicIf you have a family history of breast cancer and think you could be predisposed to the disease, take steps now to reduce your risk. Make an appointment with one of the surgeons at Beaufort Memorial Hospital’s High-Risk Clinic. Call 843-524-8171.


What’s on your holiday shopping list? A new HDTV for your spouse? A fragrance for Mom? We’re guessing that a healthier heart probably didn’t make the list—but maybe it should.

The holidays are a great excuse to help the people you love get a little healthier. The trick is to come up with gifts that are a delight to open, rather than items that suggest a cardiologist did the shopping. These presents should make them happy, inside and out. �

HEALTHY BUYS BY ALISSA M. EDWARDS

GIFTS FOR THE HEART This year, help the people you love tune up their ticker

presents should make them happy, inside and out.

GAIAM MEDITATION DVD GIFT SET, $45 Where: gaiam.com Why: A 2012 study found that people who meditated 20 min-utes a day for fi ve years were almost half as likely to have a heart attack than those who attended a health education class. This set of three diff er-ent meditation “workouts” is a gentle introduction.

SENNHEISER OCX 685I SPORTS HEADPHONES, $80Where: en-us.sennheiser.comWhy: Working out with music helps motivate a person to push harder and longer, research shows. These ultralightweight, sweat-resistant headphones will stay put during even the most vigorous workouts.

TEAVANA MATCHA JAPANESE GREEN TEA, $35 Where: teavana.com and Teavana boutiquesWhy: Brimming with heart-healthy antioxidants and polyphenols, drinking fi ve cups of green tea a day is associated with a reduced risk of cardiac death. Finely ground matcha is supertea: Just one cup is equivalent to 10 cups of brewed green tea in nutritional value.

VITAL CHOICE WILD-CAUGHT ALASKAN SILVER SALMON, $72 (6 6-OUNCE PORTIONS)Where: vitalchoice.comWhy: Mild and sustainably harvested, silver salmon is high in omega-3s, vita-min D3 and astaxanthin, a powerful carotenoid antioxidant. The American Heart Association recommends eating at least two 3.5-ounce portions of fatty fi sh a week.

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BREVILLE JUICE FOUNTAIN COMPACT, $100Where: breville.com and kitchenware retailersWhy: Juicing helps anyone drink up the vitamins, min-erals and other nutrients from fruits and vegetables that can help prevent heart disease. This easy-to-use juicer is one of the best on the market.

EVERLAST INTERVAL TRAINING TIMER, $25Where: amazon.com and sports retailersWhy: Sitting most of the workday may increase the risk of dying from a heart attack by 54 per-cent, a study found. Give your desk jockeys this interval timer to remind them to get up and move every 20 minutes.

ORIGINS CALM TO YOUR SENSES LAVENDER AND VANILLA BODY SOUFFLE, $31 Where: origins.com and Origins storesWhy: People who get at least six to eight hours of sleep each night are less likely to experience cardiovascular problems than sleep-deprived folks. This cream features a soothing scent and olive, grapeseed and apricot kernel oils to send them off to the Land of Nod.

WINTER 2014 47


HEALTHY BUYS HEALTHY BUYS

MOONSTRUCK CHOCOLATE 9-PIECE DARK CHOCOLATE TRUFFLE COLLECTION, $20 Where: moonstruckchocolate.comWhy: This box of gift-wrapped good-ies provides a decadent break from a ho-hum day—plus heart-health ben-efi ts. Studies have found that eating a small amount of dark chocolate, rich in antioxidant fl avonoids, a few times each week benefi ts the heart.

FITBIT ZIP, $60Where: fi tbit.comWhy: This cute clip-on tracks steps, distance and calo-ries burned, moti-vating you to move more each day. The American Heart Association recom-mends aiming for 10,000 steps a day.

BREAD ALONE BREAD OF THE MONTH CLUB MEMBERSHIP, $24 A MONTH IN NEW YORK STATE, $38 IN OTHER STATESWhere: breadalone.comWhy: With two loaves of varieties like organic whole-wheat sourdough, organic mixed grain and whole-grain health bread shipped to their door each month, you’ll turn recipients on to whole grains, which can help reduce choles-terol levels.

FASTACHI HOSTESS HARVEST GIFT TIN, $32 Where: fastachi.comWhy: A recent study linked nuts to a lowered risk of death from cancer and heart disease. This round tin contains nearly 2 pounds of roasted almonds, pistachios and cashews along with Fastachi’s cranberry nut mix.

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ORAL-B PROFESSIONAL CARE DEEP SWEEP 5000 ELECTRIC TOOTHBRUSH, $124 Where: amazon.com and mass-market retailers Why: The Sweep 5000’s deep-clean mode is touted as reducing gingivitis three times better than a manual toothbrush. Improved gum health may help slow the accumulation of plaque in neck arteries as well, a recent study suggests.

STARBUCKS ART OF THE ROAST TOUR, $85 Where: starbucksstore.comWhy: A recent study found that moderate amounts of coff ee—about two cups a day—may help improve blood vessel function and reduce the risk of heart failure. Your giftee will receive two unique blends of Starbucks coff ee each month for three months.

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Think OuTside The BOxA heart-healthy gift doesn’t have to come in a box.

Up the creek. A guided kayak-ing trip on one of the Lowcountry’s beautiful creeks or rivers is a great way to get in a little exercise and relieve stress.

Stand up and paddle. Introduce him or her to the recreational water sport that’s all the rage. Outfitters in Beaufort and on Hilton Head Island offer paddling trips for beginners.

Park and play. A South Carolina State Park passport offers unlimited access for a year to Hunting Island State Park, as well as the state’s 46 other parks.

Give a little namaste. Prepay for a few yoga classes. It can help man-age stress and lower blood pressure.

QUIZ

How Healthy Is Your Ticker?Don’t wait until you have a heart attack to find out you’re at risk for cardiovascular disease. Go to www.bmhsc.org and click on the Health Resources tab to take our free interactive HEARTAware Risk Assessment.


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Freak Out Or Chill Out? Test your health smarts with these five scenarios

QUIZ By Jodi Helmer

When you’re not feeling well, it’s natural to imagine a worst-case scenario (raise your hand if you’ve ever wor-ried you had a brain tumor). We have a better way to deal

with aches, pains and chills: let daniel spogen, Md, a member of the board of directors for the american academy of Family physicians, ease your mind. take this quiz to learn the difference between five common conditions with similar symptoms.

Q between opening credits and the final scene of the latest blockbuster, you developed a sore throat,

a fever and chills. you’re not sure whether you finally caught the cold that the kids brought home from school or are beginning a fling with the flu.IS IT: A cold or the flu?

THE FLU although cold and flu viruses both share similar symptoms—including sore throat, fever, chills and muscle aches—cold symptoms tend to build over time. you may have nasal congestion or a runny nose for a few days before a cough or a fever develops. “the flu has a sudden onset,” spogen explains. “you can go from feeling fine one minute to feeling terrible the next.” if you have the flu, your doctor may prescribe antivi-ral medications like tamiflu to provide symptom relief.

Have a fever with that abdominal pain? Go to the ER, pronto.

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Q A severe stomachache has you doubled over in pain and feverish. Just touching your

abdomen makes you wince. IS IT: Appendicitis or constipation?

APPENDICITIS While both can cause severe abdominal pain, appendicitis and constipation aren’t even slightly related: in appendicitis, the appendix becomes inflamed and fills with pus. it’s a medical emergency. Constipation occurs when stool hardens or gets stuck in the digestive tract.

“in appendicitis, the pain is most severe in the lower right quadrant of the abdomen where the appendix is located,” spogen says. the pain typically causes a fever to develop. Constipation tends to cause more generalized stom-ach pain without a fever.

it can’t hurt to try an over-the-counter stool softener to see whether a bowel movement will ease the pain. but for severe stomach pain, “go straight to the er,” spogen says.

Q on the way to a job interview, your heart starts pounding and you feel lightheaded and short

of breath. the worry that you could be having a heart attack makes your heart race even faster.IS IT: A heart attack or anxiety?

ANXIETY given that heart palpitations, shortness of breath, dizziness, sweating and nausea are common symptoms of heart attacks and anxiety, the two condi-tions are commonly confused. in fact, “a lot of patients go to the er think-ing they are having a heart attack when

[the symptoms] are actually caused by anxiety,” spogen says.

While heart attacks can strike at any time and usually include hallmark symptoms like tightness or pain in the chest, anxiety is often linked to a specific stressful event such as a job interview. if you are worried, call 911 or go to the emergency room. as spogen notes, “there is no harm in seeing a doctor to be sure.”

Q your son was too caught up in the excitement of a snowball fight to put on a pair of gloves. now

he’s inside and says he feels pins and needles in his fingers. IS IT: Frostbite or frost nip?

FROST NIP exposure to the cold decreases blood flow to extremities like the fingers and toes. both frost nip and frostbite turn the skin red and cause numbness or a prickling sensation. if initial numbness is replaced by “pins and needles” or itching once your son’s hands start to warm up, a case of frost nip, which is the first stage of frostbite, is likely to blame. “Frostbite occurs

when blood flow doesn’t return to the affected area and it can cause serious tissue damage,” spogen explains. if you think he has frostbite, see a doctor right away.

Q at dinner with friends, you blew off your diet and ordered chocolate lava cake with whipped cream to

celebrate surviving another week in your snake-pit of an office. though chocolate is your go-to indulgence, the splurge makes you bloated and gassy. IS IT: Irritable bowel syndrome (IBS) or food allergies?

IBS if specific foods like nuts, wheat or milk always trigger symptoms like diar-rhea, gas or bloating, food allergies might be to blame. but while there is a con-nection between diet and irritable bowel syndrome, as spogen explains, “in ibs, there is often a reaction to a number of different foods instead of specific trig-ger foods.” stress is also a trigger for ibs. stress reduction, medication and a diet low in gas-causing foods like raw fruits and vegetables and carbonated beverages can keep symptoms under control. n

website

Trivia Time, ER Edition If you’ve ever wondered about the average time a patient spends in an emergency room, or which Americans most frequently rush to the ER, click on the blog at paramedictorn.org and look for “20 Surprising Facts About Emergency Rooms.”

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Under the WeatherFlu, falls and frostbite are winter’s obvious health hazards. But when temperatures drop, risks rise for surprising health problems, too

At A GlAnce By Amy SAunderS

DOWNLOAD

Enduring ExtremesFor tips on keeping your family, home and car safe in a winter weather emergency, visit cdc.gov/features/winterweather and scroll to “download a PdF file” to get the extreme Cold Prevention Guide.

Why does winter exacerbate so many health concerns, from dehydration to heart attack? Blame the weather: When

you’re cold, blood vessels constrict to retain body heat, raising blood pressure. And blame those coughing co-workers: A compromised immune system makes you susceptible to other health issues.

Winter health also hinges on lifestyle choices, says David Fleming, MD, an internist and the president of the American College of Physicians. Tempting as it may sound, you can’t eat mac and cheese and hibernate until spring. “The same rules apply in all of the sea-sons,” he says. “It’s just the challenge of staying in the routine and making it happen.”

heart attackThe problem: Heart attacks are 53 percent more common in win-ter than summer—in all climates, not just snow-shoveling zones.

The cause: Cold weather narrows arteries, increasing the risk of heart attack.

The soluTion: Maintain an exercise routine and limit the beef chili in favor of fruits, vegeta-bles and whole grains.

StrokeThe problem: The lower the temp, the higher the risk: Every 5-degree temperature drop correlates with a 6 percent increase in stroke hospitalizations.

The cause: Narrowed blood vessels, more common in winter, can block blood flow to the brain, triggering a stroke.

The soluTion: If you’re at risk for stroke, stay indoors during extreme weather, and manage risk factors like high blood pres-sure, diet and smoking.

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Skin conditionS

The problem: Cracked, itchy and irritated skin.

The cause: Low humid-ity. Add the impact of flu season, and winter is especially tough for people with psoriasis, an autoim-mune disease.

The soluTion: Use a humidifier and apply lotion immediately after bathing to trap in moisture. And as good as it feels on a cold day, a long, hot bath wreaks havoc on dry skin. n

Joint painThe problem: Up to two-thirds of arthri-tis sufferers say they experience more pain when the weather changes.

The cause: Research is conflicting, but one study links joint pain with lower tempera-tures and changing barometric pressure. Movement stimulates the production of joint fluid, so less exercise can mean stiffer joints.

The soluTion: Stay active with low-impact exer-cise like swimming and protect your joints by building muscle.

dehydrationThe problem: Thirst, fatigue, headache—the symptoms of dehydra-tion can occur just as easily in winter as on a hot summer day.

The cause: You’re less likely to feel thirsty in winter, not only because you don’t need to cool down but also because the cold inhibits your ability to sense thirst.

The soluTion: Carry a bot-tle of water to ensure you drink at least eight 8-ounce glasses daily.

SeaSonal affective diSorderThe problem: Symptoms dismissed as the “win-ter blues” can be signs of seasonal affective disorder, a serious mental health issue marked by lasting sad-ness, low energy and trouble sleeping.

The cause: The short- ened daylight hours of winter alter the body’s biological clock, disrupting sleep pat-terns and the balance of brain chemicals.

The soluTion: Talk to your doctor about options such as light therapy, which can be effective for 70 percent of patients, and medication.

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In the Market By Lexi Dwyer

3 WAYS TO

cook BRoccoLI

broccoli, which means “little arms” or “little shoots” in italian, is on every nutritionist’s must-eat list. A relative of brussels sprouts and cauliflower, it’s high in fiber, which is great if you want to lose weight or lower cholesterol

numbers. then there’s that laundry list of nutrients: calcium, folate and potassium, as well as vitamins A, b6, k and c, which helps the absorption of broccoli’s iron content. Although it’s commonly thought that overcooking broccoli will result in a loss of vitamins and miner-als, reinagel says not to stress. “yes, you should minimize cooking time, but people obsess about what they call ‘protecting the nutrient profile.’ no matter what, there will be plenty of good stuff left.” here are three of her favorite ways to prepare it:

1 MIcRoWAVE ITchop crowns into

medium-size florets and place in a microwave-safe dish with two to three tablespoons of water. Microwave on high, covered, for two minutes; then cook at 30-second intervals, checking and stir-ring until broccoli is a vibrant green and a fork slides in with minimal resistance. Drain and garnish with a bit of butter, lemon, salt and pepper.

Can a vegetable have superpowers? Maybe not, but nutritionist Monica Reinagel, who runs the blog Nutrition Over Easy, explains why this mainstay of the cruciferous family may save the world.

2 PURÉE IT INTo PESToFollow the microwave

cooking instructions but don’t garnish. put broccoli, grated parmesan, garlic cloves, basil leaves and olive oil (adjust amounts to suit your preference) in a food processor fitted with the metal blade. process until it reaches a smooth consis-tency. serve over pasta or with crostini for dipping.

3 SAUTÉ ITthoroughly wash

and dry crowns. chop into medium-size florets. Add oil to a skillet, set it over medium-high heat, add the florets and a pinch of salt. using tongs, toss to coat with oil. cook while tossing or stirring frequently, until the broccoli is bright green and tender. garnish with grated parmesan or red pepper flakes. ■

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website

To Market, to MarketMissing summer’s bounty? You can still get gor-geous produce during the colder months (Root veggies! Winter greens! Apples!). Go to the “Find Good Food” section of farmaid.org to download a map of farmers markets that operate year-round.

Broccoli Basics

How do I cHoose IT? A fresh head of broccoli has a firm crown and stem and tightly closed buds. It should be free of brown and yellow spots and have a uniform dark green color, which may even appear deep blue or purple.

How long does IT lasT? Fresh broccoli should keep in your crisper drawer for about a week.

Is broccolInI jusT baby broccolI? Nope. Although it has smaller florets and skinnier stems, broccolini is a cross between broccoli and gai lan (also called Chinese broccoli or Chinese kale). It’s more tender than traditional broccoli and also has a sweeter, subtle flavor.

can I eaT THe sTeMs? Yes, but be sure to cut the ends and remove the tough, outside layers with a vegetable peeler. Take off the dark green skin until you reach the lighter-colored flesh inside (it has the consistency of apple or jícama). Chop it into sticks or medal-lions and serve raw with dip. You can also pickle it for a fun snack that’s even healthier than cucumbers.

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HEALTH BY THE NUMBERS

THE RISE OF FALLS

In addition to age, four personal risk factors for falling

are lack of exercise, poor diet, excessive

alcohol use and smoking.

Falling causes more than 90%

of hip frac-tures. Three-

quarters of hip fractures occur

in women.

1 YEAR: The time it may take to recover from a fractured hip.

About 25% of hip fracture patients will make a full recovery; 40% will require nursing home admission; 50% will be dependent upon a cane or a walker; and 20% will die within the year.

Sources: National Council on Aging, American Academy of Orthopaedic Surgeons, National Safety Council

The Centers for Disease Control and Prevention recommends that older adults take these 6 steps to prevent falls:

1 Exercise regularly.2 Ask your doctor to review

medications and identify those that cause dizziness.

3 Have your vision checked annually.

4 Eliminate household tripping hazards.

5 Get adequate calcium and vitamin D.

6 Be screened for osteoporosis.

Chances of falling increase with age; at 80, more than half of seniors fall annually.

Participants who took a year-long tai chi class that focused on balance saw their risk of

falling decrease by 55%.

55%

90%55%

of falls take place inside the home. Many can be prevented by eliminating clutter,

adding light fi xtures and installing handrails.

25%

40%

50%

20%

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Plan of attackIf you’ve already fallen one or more times, it’s time to address the problem, says BMH ortho-pedist Leland Stoddard, MD. Reducing your chances of fall-ing requires a three-pronged strategy—medical manage-ment, treatment and environ-mental changes.

“There are a lot of differ-ent medical issues that can make you prone to falling, including inner ear problems and mini strokes,” Stoddard says. “Make an appointment

with a physician for a medi-cal evaluation.”

Your doctor may recom-mend that you see a physical therapist to learn exercises that can make you less likely to fall. You also may want to consider instruction in tai chi, a mind-body practice that can improve your balance and overall health. Using a cane to walk is another good treat-ment option.

Environmental changes include:

• Having a light source near your bed to help you find your way around the house at night.

• Clearing paths of tripping hazards such as throw rugs, electrical cords and plants.

• Installing railings along both sides of stairs and grab bars in the shower and beside the toilet.

• Using pillows to add height to sofas and chairs, making sitting down and standing up easier.

CALL

Get Moving Again with PTBMH offers outpa-tient rehabilitation, including physical, occupational and speech therapy. For more informa-tion, visit www.bmhsc.org or call 843-522-5593.


The BMH Foundation gratefully acknowledges the following tribute gifts received May 16, 2014, to July 30, 2014. To make a tribute gift, please call 843-522-5774 or go to www.bmhsc.org and click “Make a Gift.”

TRIBUTESIN HONOR OFDr. John B. Adams, II

Dr. Marc VigueraMs. Tami L. Baxter

Mr. and Mrs. Harry F. KurzBMH 3rd Floor Team

Mr. and Mrs. Francis D. Williamson, Jr.BMH 4th Floor Team

Mr. Roy T. NygaardBMH Emergency Room Staff

Mr. and Mrs. Robert O. GambleMr. and Mrs. Charles Mitchell

BMH Intensive Care Unit Staff Mr. and Mrs. Valentine FlorioMr. and Mrs. John T. Mory

BMH LGBT CaregiversMr. Jay Weidner

BMH Operating Room TeamMr. Roy T. NygaardMr. and Mrs. Neil A. Ofsthun

BMH Physical Therapy Staff Mrs. Nelle M. SmithMr. and Mrs. Dennis F. Woynerowski

BMH PhysiciansMr. and Mrs. John T. Mory

BMH Staff Mr. and Mrs. Joe A. Davis

Dr. Adam Branoff Mr. and Mrs. William R. Carroll

Dr. E. Perry Burrus, IIIMr. and Mrs. Johnnie E. Smith

Dr. Majd ChahinMr. Loring P. Stone

Mrs. Cynthia S. CrowtherMr. and Mrs. Joseph C. Harden

Dr. Jo Ann CsakanyMr. and Mrs. Blair Williams

Mrs. Charleen “Missy” DawsonMr. and Mrs. Paul A. Mannheim

Dr. John FontanaMr. and Mrs. Mahesh DesaiMr. and Mrs. Ross O. Somers

Ms. Yewande Rhodan FreemanMr. and Mrs. Gray Sanders

Friends of Caroline HospiceMr. Gordon Sproul

Ms. Nancy FuMrs. Martha D. Hoke

Dr. Kurt M. GamblaMr. and Mrs. Joseph E. Jones

Dr. David HarshmanDr. Marc Viguera

Mr. Charles HolleyMs. Terrie Joppek

Dr. Andrea HucksMrs. Dorothy McKay

Dr. Jonathan HutchingsMs. Ruth Fenster

Mrs. Becky JonesMr. and Mrs. Robert E. Neumann

Dr. H. Kevin JonesMs. Charlotte M. AdlerMr. and Mrs. Robert E. NeumannMr. Theodore Rosenberg and

Mrs. Laurel A. GlocheskiMr. and Mrs. Frank E. SchwabMr. and Mrs. Martin C. Yates

Dr. Steven R. KesselMr. and Mrs. Colin CollinsMrs. Patricia A. de SatnickDr. and Mrs. James E. FoerstnerDr. Marc VigueraMs. Anita B. Wright

Dr. Gordon KruegerColonel and Mrs. Charles W. Stockwell

Keyserling Cancer CenterMr. John C. Hare

Dr. Henry Lucius Laffi tte, Jr.Mr. and Mrs. Brian E. O’Neill

Dr. Peter N. ManosMr. Robert Wishart and Ms. Dale Martin

Dr. Louis PlzakMr. and Mrs. Neil A. Ofsthun

Mr. Benjamin PowellMs. Alicia Taylor

Ms. Monica RichmondMr. Roy T. Nygaard

Dr. Ralph F. Salzer, Jr. Mr. and Mrs. Jim Palmer

Ms. Karla SimmonsMr. Peter Singleton

Dr. Stephen R. SiscoMr. William C. HudsonMr. Roy T. Nygaard

Dr. Stuart SmalheiserMr. and Mrs. Joe A. DavisMr. Loring P. StoneMr. and Mrs. Nathaniel Williams

Ms. Linda Stempin-GrahamMr. and Mrs. Gordon G. Phelps

Dr. Patricia ThompsonMrs. Carol Lucas

Dr. Samuel Clark TraskMs. Patricia DeerMs. Elizabeth Garrow

IN MEMORY OFMs. Margaret Brown

Mr. and Mrs. Valentine FlorioMs. Anne HoopingarnerMr. John MoryMr. and Mrs. John T. Mory

Mr. Nils DahlMr. and Mrs. Roy ClellandMs. Ethel M. Macquarrie

Mr. Stephen OlssonMr. and Mrs. Ramond P. Mecherle, Jr.

Dr. Louis J. RoempkeMr. Thomas Smyth

Mr. Jesse P. SchaudiesMr. and Mrs. Ramond P. Mecherle, Jr.Mr. and Mrs. John R. Perrill

Mr. John TrouwMr. and Mrs. Haim BoberMs. Karen L. ChesterMr. and Mrs. Robert A. MocarskiMr. and Mrs. Robert J. Woodcheke

Mrs. Evelyn VeyMrs. Olive Warrenfeltz

FdVVWI1499_C3_TributeAD.indd 3 9/4/14 9:30 AM

When Mike McCarty was diagnosed withprostate cancer, he considered the treatment landscape from every angle. Then he chose Beaufort Memorial for its robot-assisted surgical program. Knowing this minimally invasive optionaffords greater precision and fewer side effects, Mike was confident in his approach. And returning quickly to the game he loves made the difference between living and living well.

Approach is everything.

FdVVWI1499_C4_Prostate_Ad 2.indd 4 10/3/14 2:09 PM

Beaufort Memorial Hospital Living Well- Winter 2014

Health & Medicine

Transcript of Beaufort Memorial Hospital Living Well- Winter 2014