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July/August 2012 1
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focus on health
Each edition, BE Healthy Medical Adviser Dr. Garrett K. Peel will cut through the previous month’s medical and health news and bring you the most relevant and interesting tidbits to help you make informed health decisions.
The researchers examined the effect of recreational physical activity, done at different points in life, including after menopause, on women’s risk of developing breast cancer. While others have already shown that exercise can reduce breast cancer risk, this study shows that weight gain can be harmful to women at all ages, and especially for those with an existing elevation in breast cancer risk.
Weight Gain Erases Benefits of Exercise in Lowering Breast Cancer Risk
Regular exercise, even recreational walking, may reduce breast cancer risk, but simultaneous weight gain will erase that benefit. According to researchers in the recent journal Cancer, breast cancer risk was reduced by around 30 percent in women who exercised 10-19 hours a week. However, when looking at the group of women who exercised but also gained weight over a short period of time, the exercise benefit was negated. Bariatric surgery has been shown to reduce the risk of heart attack in the short term. Now, a new study presented at the recent annual meeting of the American Society for Metabolic & Bariatric Surgery suggests that the bariatric surgery benefit is maintained long-term. The study followed some patients as long as seven years. All patients had gastric bypass, in which a stomach pouch is created out of a small portion of the stomach and attached to the small intestine. A large part of the stomach and some of the small intestine
Bariatric Surgery Cuts Heart Attack Risk for Many Years
are bypassed. Improvements in heart risk factors included a decrease in total cholesterol, increase in the good cholesterol and a decrease in the bad cholesterol, and blood fats dramatically improved. A special marker for inflammation, known as C-reaction protein, which boosts risk for heart attacks, declined by 80 percent. More research is needed in the long-term, but this recent study shines light on the fact that bariatric surgery may play a convincing role in reducing risk of heart attack for a lifetime. See Peel’D on page 11
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BE Healthy | July/August 2012 | Volume 3, Issue 4
Editorial Contributing Editors CHRISTOPHER CLAUSEN Contributing Writers CATHLEEN COLE MARGARET BATTISTELLI GARDNER CHERYL ROSE JOHN FREEMAN Medical Adviser DR. GARRETT K. PEEL Photography Contributing Photographers GIUSEPPE BARRANCO MONIQUE BATSON Art Graphic Design AFFINITY EXPRESS Graphic Design Consultant KRISTEN FLORES Advertising To advertise in BE Healthy 409.880.0700 Contact Us BE Healthy 380 MAIN ST. BEAUMONT, TX 77701 409.880.0700 AT YOUR BUSINESS LOCATION PLEASE CALL 409.838.2829 TO SUBMIT AN EVENT, ORGANIZATION OR PERSON FOR CONSIDERATION IN AN UPCOMING ISSUE, SUBMIT BY USPS AT ADDRESS ABOVE.
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FOOD TREND GOING AGAINST THE GRAIN
Gluten-free bandwagon rolls through Beaumont By Cheryl Rose
LIVING RIGHT EASY DOES IT IN THE KITCHEN
Light, healthy recipes for the summertime By Margaret Batistelli Gardner
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4 July/August 2012 | BE HealthySETX.com
Cover photography by Guiseppe Barranco and Monique Batson
When it comes to cholesterol, a lifestyle change is often the best medicine
By CathLeen CoLe
acon and eggs for breakfast, a cheeseburger and fries for lunch, a juicy steak with a loaded baked potato for dinner and a big bowl of ice cream for dessert. Then it’s a date with the recliner for a few hours of TV before bed. Does that sound like a wonderful day? Maybe, but a daily routine like that could lead to high cholesterol with deadly results.
mones, vitamin D and substances that help you digest foods, but it makes all the cholesterol it needs. Eating too many highcholesterol foods adds unnecessary cholesterol that can build up in your arteries and lead to a heart attack or stroke.
Two kinds of lipoproteins carry cholesterol in your bloodstream: low-density lipoproteins (LDL) and highdensity lipoproteins (HDL). It’s
important to have healthy levels of both types with the amount totaling less than 200 milligrams per deciliter. >>
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Good and bad cholesterol According to the National Heart, Lung and Blood Institute, cholesterol is a waxy, fatlike substance found in all cells of the body. Your body needs some cholesterol to make hor-
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LDL cholesterol is considered “bad” cholesterol because a high level of LDL leads to a buildup of cholesterol in your arteries. The higher the level of LDL cholesterol in your blood, the greater your chance is of getting heart disease. HDL cholesterol is considered “good” cholesterol because it carries cholesterol from other parts of your body back to your liver, which removes the cholesterol from your body. The higher the level of HDL cholesterol in your blood, the lower your chance is of getting heart disease. Cholesterolfighting foods Some of your body’s cholesterol is made in your liver. The rest comes from eating animal products such as meat, eggs, milk and milk-based products, including cheese and ice cream. By limiting your intake of highcholesterol foods, you can decrease your overall cholesterol level. Several types of foods can help fight cholesterol too. According to the Mayo Clinic, oatmeal contains soluble fiber, which reduces your LDL cholesterol. Soluble fiber is also found in such foods as kidney beans, apples, pears, barley and prunes. Five to 10 grams or more of soluble fiber a day decreases your total and LDL cholesterol. Walnuts, almonds and other nuts can reduce blood cholesterol. According to the Food and Drug Administration, eating 1.5 ounces a day of most nuts may
6 July/August 2012 |
reduce your risk of heart disease. Olive oil can lower your LDL cholesterol but leave your HDL cholesterol untouched. The Food and Drug Administration recommends using about 2 tablespoons of olive oil a day in place of other fats. Foods are now available that have been fortified with sterols or stanols — substances found in plants that help block the absorption of cholesterol. Margarines, orange juice and yogurt drinks with added plant sterols can help reduce LDL cholesterol by more than 10 percent if you eat at least 2 grams of plant sterols a day. The spice is right Some spices can help lower cholesterol too. Douglas Boatwright, a professor in the Department of Health and Kinesiology at Lamar University, is examining the beneficial effects of cinnamon. “Initially, I added cinnamon to foods for the benefit of lowering blood pressure,” said Boatwright, who eats two to four grams of cinnamon a day. “Later, through further readings, I ran across the benefits for lowering blood glucose and cholesterol from cinnamon ingestion.” Jau-Jiin Chen, a registered dietitian and associate professor in the Department of Family and Consumer Sciences at La-
mar University, cited one study in which patients with high cholesterol took one gram a day of black cumin-seed powder orally for two months and reduced their total cholesterol and triglycerides. Turmeric and garlic have also been shown to lower blood cholesterol. Get moving According to the Mayo Clinic, exercise can reduce cholesterol, and moderate physical activity can help raise HDL cholesterol. Most health organizations recommend getting at least 30 minutes a day of exercise such as walking, jogging, bicycling or swimming. A cholesterol success story When Jim Richardson of Port Arthur was 50, he decided to get more physically active and went to his doctor for a check up and blood work. His cholesterol level was 232, but his doctor wasn’t overly concerned about it. Richardson then went to a cardiologist for a heart stress test, which went perfectly. But when the cardiologist looked at Richardson’s cholesterol level, he became concerned and recommended medication. Richardson opted to try diet and exercise first. The cardiologist was skeptical and told him he could go on any diet he wanted, but he wouldn’t lower
his cholesterol level more than 10 points. The reason? He’d seen too many of his patients try to adjust their diets and fail. Richardson decided to start jogging and go on a low-fat, cholesterol-free diet for 90 days. He ate tofu, egg whites, beans, protein drinks, oatmeal, grits, fruits and vegetables. “The only fats I intentionally ate were walnuts, almonds and avocados,” he said. “The first few days were rough.” After three months, he returned to his cardiologist to have his cholesterol checked. The result: His cholesterol level had dropped more than 100 points to 130. “My LDL dropped so low they couldn’t even measure it,” he said. Now, at 55, Richardson goes on a fat-free and cholesterolfree diet every other month. On the off months, he eats what he calls a “moderate diet” where he’s careful about his cholesterol and fat intake but still treats himself to foods such as ice cream once in awhile. “It keeps me at the 140 range,” he said of his cholesterol level. He also works out five days a week. “The real key is to stay active as you get older,” he said.
SE Texas Medical Innovations
problem, which usually is great saphenous venous reflux. Once this vein and/or its perforators are addressed, then pain, swelling, varicosities and spider veins diminish, and in most cases are cured for good. Symptoms may include, but are not limited to: • Leg pain, aching, tired or weak legs, especially after long periods of standing or sitting • Varicose, bulging veins • Burning or itching of the skin • Swollen legs and/or swollen ankles (edema) • Color and texture changes of the skin • Open wounds (skin ulcers) • Restless Leg Syndrom (RLS) The VNUS Closure Procedure The VNUS Closure procedure is a minimally invasive treatment alternative with less pain and less bruising when compared to traditional vein stripping surgery and laser treatments. Using the VNUS Closure system, the diseased veins are targeted by inserting a specially designed catheter into a vein through a very tiny incision, and heating the vein wall using temperature-controlled radio-frequency energy. Heating the vein wall causes collagen in the wall to shrink and the vein to close. After the vein is sealed shut, blood then naturally reroutes to healthy veins. The closure procedure provides a minimally invasive outpatient procedure, with clinically proven less pain, excellent outcomes with minimal complications and cosmetically appealing results. Dr. Peel is a vein surgeon at Previty Clinic for Surgical Care in Beaumont and Orange and is BE Healthy magazine’s medical adviser. Each issue, he will introduce new surgical and medical treatments available in Southeast Texas.
Bad veins are a serious problem, but easily treated
Venous disease can be considered an epidemic in this country. This disease can be cured with a minimally invasive office procedure that does not require sedation and is covered by most all insurances, including Medicare and Medicaid. Ten times more patients suffer from venous insufficiency than peripheral arterial disease in the United States. Although often mistaken for a cosmetic problem, venous insufficiency can produce a number of clinical problems for the patient. Research indicates that over 2 million workdays are lost annually in the US and $1.4 billion is spent each year on this common medical condition. Of the 25 million Americans with venous insufficiency, approximately 7 million exhibit serious symptoms such as leg pain, swelling, edema, skin changes and chronic venous ulcers. The key is to diagnose and treat the root of the
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July/August 2012 7
Gluten-Free Goes Gangbusters
Local businesses find ways to respond to increasing customer demand for eating options
By CheRyL Rose
8 July/August 2012 |
s dietary concerns come and go, Carlo Busceme, president of Beaumont-based Texas Coffee Company, said he has taken calls concerning sodium, carbohydrates, MSG, and then, about six years ago, his first call from someone with celiac disease. He had never heard of it.
The Food Industry Responds Celiac disease is an autoimmune disorder where sufferers cannot tolerate any gluten proteins in their food or drink. It is not a new or an especially common disease – only about one in 133 Americans has it. However, gluten-free products are selling like hotcakes – rice flour hotcakes, that is – throughout the United States. Various research groups estimate that
the market for gluten-free foods and beverages is already more than $3.5 billion per year and may exceed $5 billion by 2015. A lot of people want a piece of the potato-starch-and milletflour-crust pie. The Texas Coffee Company’s seasonings and coffees are gluten-free and always have been. Busceme researched all their products to confirm the gluten-free status. The company now puts that information
on their Web page in response to the increase in questions about gluten. He said that over the years, outside advisers and even employees have suggested adding fillers to reduce costs, but he has been firmly against it. Zummo Meat Company, another major food business in Beaumont, experienced such a volume of customer inquiries that they added their sausages’ and boudains’ gluten-free
status to their product label and their Web page. “We have seen a huge trend in gluten-free product requests,” said Steve Zummo, the company’s plant manager. Many products now sprouting gluten-free labels are the exact same products, but are simply changing their packaging to highlight the gluten-free aspect, noted Keith Dauterive, senior vice president of merchandising, advertising and >>
buying for Beaumont-based Market Basket. Market Basket has added a number of gluten-free products to its inventory and has dedicated sections at its Phelan Boulevard store in Beaumont and its Bridge City store in response to customer demand. Dauterive said they actively seek out gluten-free products. “The vendor community has stepped up because more people are going gluten-free,” he said. “When it first came about, we had to seek products from a specialty buyer, but now products are becoming much more readily available.” Dauterive first became aware of the need for gluten-free products about six years ago when a Market Basket employee asked for products on behalf of a relative diagnosed with celiac disease. Since then, customer interest has boomed. “We are finding that most people just think this is a healthier way to eat,” he said. “Those that are
dealing with a disease know that this way of eating is a treatment for them.” The Eating Out Gamble Generally, eating out for someone avoiding gluten can be perilous. Even restaurants that offer gluten-free menu items can be at risk for cross-contamination. “They have to take their chances,” said Mary Ellen Vivrett, a registered dietitian and clinical nutrition manager at Baptist Beaumont Hospital. “Restaurants are not our home kitchens and they aren’t going to be as safe in the food preparation.” Beaumont resident James Garlock, who has celiac disease, said he doesn’t eat out very often, but when he does, he tries to ask questions and eat simply. Questions he might ask include: Is the meat cooked on a grill where you also grill bread? Do you put breaded >>
Gluten Intolerance: From Celiac to Sensitivity
Gluten is the general name for proteins found in wheat, barley, rye and other grains. There is growing medical research and anecdotal experiences showing that there is a wide variety of negative reactions to gluten in the diet. At the extreme end, there is celiac disease, an autoimmune disease where sufferers can tolerate no gluten at all. The disease damages the small intestine and prevents proper absorption of nutrients. The only treatment for celiac disease is food – eating a completely gluten-free diet. True celiac disease is still somewhat rare, with one in 133 adults having the diagnosis. However, according to research by the scientists at the University of Maryland School of Medicine’s Center for Celiac Research, as many as 18 million Americans may have symptoms of gluten sensitivity. There are many terms and degrees related to gluten reactions – celiac disease or celiac sprue, gluten intolerance, gluten sensitivity, wheat allergy. Whatever you call it, it can give you a variety of uncomfortable symptoms.
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Where to eat locally with gluten-free options
Here is a partial list of local restaurants that either offer gluten-free menu options or will make meal accommodations. It’s always prudent to ask questions of your server about ingredients and preparation techniques and to consider cross-contamination possibilities. Houston has several entirely gluten-free restaurants, and some gluten-free bakeries will take online orders and ship to Beaumont. products in the same fry oil with non-breaded products? Are hamburger patties made on-site or pre-prepared? Garlock’s favorite dining experience isn’t local – it’s in Disney World. “Disney World has totally dedicated gluten-free kitchens and the chef will come out and make whatever you want,” he said. “I can eat like a king when I go on vacation there.” Some local restaurants, however, have worked to become educated in the do’s and don’ts of many allergens, including gluten. Restaurants are adapting menus and cooking techniques to respond to the surge in consumer interest. “Glutenfree is a now a buzz word in our industry,” said Deborah Bando, the executive chef and owner of Bando’s restaurants and catering. “We prepare so many requests for gluten-free foods, we are contemplating printing it directly on our menus.” Bando said the increase in gluten-free requests has been noticeable since 2009. “Since we do not use processed foods, except for frozen french fries, we can accommodate these requests fairly easily. Most places can’t because they use so much processed foods,” she said. Asking a server at one of Bando’s restaurants for a gluten-free option will open a dialogue of questions back and forth. “We tell the wait staff that when someone wants to order a gluten-free meal, to get a manager or a chef unless it is a regular customer who always orders,” she said. “We will ask if they have celiac disease and we verbally tell them what we can do. We explain that since all of our food is made from scratch, our kitchen knows what goes in each dish and can adjust if needed.” “Gluten-free” is Not Regulated Currently, there is no regulation by the Food and Drug Bando’s and Bando’s at the Plaza • Beaumont Country Club Bryan’s 797 • Carino’s Italian Grill • Carrabba’s Italian Grill • Chili’s • Goodfella’s Jason’s Deli • Joe’s Crab Shack • Katharine & Co. • McAlister’s Deli Olive Garden • Outback Steakhouse • Pei Wei • Saltgrass Steak House • Smoothie King • Willy Burger Administration (FDA) that defines the term “gluten-free.” In response to the Food Allergen Labeling and Consumer Protection Act of 2004, the FDA proposed to define what constitutes “gluten-free,” but is now four years past the original 2008 deadline to designate a federal standard for the term. Last summer, the FDA reopened the public comment period for 60 days. An FDA official said the organization’s goal is to have a final ruling by the end of 2012. At this time, while wheat is marked in bold letters as an allergen on labels, other sources of gluten such as barley and rye do not have to be disclosed. After recently completing an investigation into whether they could offer gluten-free products safely, Josh Tortorice of Rao’s Bakery said the company has decided against producing gluten-free items due to the potential health risks to customers. Tortorice said they learned that the only way to ensure no risk of cross-contamination is to prepare products in a building completely void of any type of flour and specially designed for gluten-free production. Because of its powder-like consistency, traces of flour can float through the air and spread from room to room through the air conditioner or be left behind on baking surfaces. Though Rao’s does have some products that are >> gluten-free, such as their gelato, they do not advertise it as such because of the amount of flour present in their bakeries. Tortorice noted that at this time, there are no guidelines or monitoring by the government or industry to ensure that products claiming to be gluten-free are made in a gluten-free environment. “It is a concern to see the lack of health-code requirements on facilities claiming to produce gluten-free products,” he said. Nicole Henry, an associate manager for Basic Foods, >>
10 July/August 2012
said they research products and read labels to be sure the products they are offering as “gluten-free” are genuinely free from gluten, which can have many hidden names, such as malto-dextrose and emulsifiers. She said with the variety of products now available, people with food sensitivities can eat a more “normal” diet. For Garlock, who has been
gluten-free for a dozen years by necessity rather than choice, the heightened interest in gluten-free has been a blessing. “When we first started looking for gluten-free products, there was nothing out there,” he said. “We had to check every label and every ingredient. Things weren’t listed accurately. It’s a lot easier now to eat than it was back then.”
Oodles of Information
Learn more details, acceptable and avoidance foods, and tips at the following Web pages. • celiac.org • csaceliacs.org • acg.gi.org/patients/gihealth/celiac.asp • glutenfreepassport.com • mayoclinic.com/health/celiac-disease/DS00319
Peel’D from page 3
Allergies in Children Can Be Deadly; Study Shows Most Not Treated Correctly
Nearly 6 million children in the U.S. have food allergies, with most cases occurring among preschool-age children. Nearly two-thirds, however, do not get the emergency treatment required. A recent study found that 70 percent of children who had a reaction to a known allergy did not receive treatment with epinephrine. Researchers followed more than 500 children with allergies to milk, eggs, or peanuts from the time they were diagnosed in infancy. During the three-year study, close to three of four children experienced a reaction caused by exposure to the food they were allergic to, and around half had more than one such exposure. Around one in 10 reactions was severe, but just 30 percent of these dangerous allergic events involved treatment with epinephrine, an injection that can mean the difference between life and death for severely allergic children and adults. The new study, found in the recent Journal of Pediatrics, shows that children who are deemed allergic to certain foods were placed at unnecessary risk when not given appropriate treatment. The study found the most common food involved in allergic reactions was milk (42% of reactions), followed by eggs (21%), and peanuts (8%). Caregiver vigilance issues, such as failure to check ingredients, cross-contamination, forgetfulness, and misreading labels, were involved in most exposures. About half of the exposures involved non-parent caregivers. Food allergies are unpredictable. However, this study shows the need to get treatment quickly if a reaction occurs. Start with asking your doctor for a prescription for an epinephrine pen and educational materials for those who watch your children while you are away. A small investment in a medication and good communication may help save your child’s life.
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Low Vitamin D Linked to Weight Gain in Older Women
Researchers report in the recent Journal of Women’s Health that of more than 4,600 women age 65 and older, those with insufficient levels of vitamin D in their blood gained about two pounds more than those who had adequate levels of the vitamin during a five-year study. The women with insufficient levels of vitamin D also weighed more when the study began than women with normal vitamin D levels. Although the weight gain is small, this is the first study that may link low vitamin D levels with weight gain. Most women in the study had less than 30 nanograms per millimeter (ng/ml) of vitamin D in their blood. Insufficient vitamin D levels are defined by The Endocrine Society panel as being below 30; vitamin D deficiency is defined as levels below 25. Interestingly, fat cells have vitamin D receptors, which may connect to how fat cells shrink or get bigger. Vitamin D deficiency has been linked in the past to osteoporosis, heart disease, certain cancers, diabetes, Alzheimer’s disease, schizophrenia, and some autoimmune disorders. The advice here is to get your levels checked and keep your levels above the 30 nanograms per millimeter mark. The Institute of Medicine recently raised the recommended daily intake to 600 IU for people aged 1-70 and to 800 IU for adults older than 70.
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July/August 2012 11
Easy, Breezy Summer Treats
t’s summer time, and the livin’ is easy, so the eatin’ should be too. Who wants to slave over a fussy meal when the pool is calling and there’s sunshine to be soaked up?
Given the abundance of fresh fruit and vegetables this time of year, the eating should also be light and healthful. Here are some suggestions that will wow family and friends with their great flavors, vibrant colors, whole-food goodness and kicky summer vibe.
Hot weather is no excuse for lukewarm eating
By MaRGaRet BatisteLLi GaRdneR`
Zesty Bean Salad
This is a great take-along to your next barbecue. It’s quick and easy, looks pretty and, as an added benefit, it packs a ton of fiber and protein into even one small serving. 2 cans black beans • 2 cans red kidney beans • 2 cans white beans 1 can crisp-pack corn with peppers (like Mexicorn) ½ small red onion, finely chopped Homemade Italian Dressing or bottled zesty Italian dressing Splash of sherry • 2-3 fresh limes • Fresh cilantro Pepper to taste (preferably freshly ground mixed peppercorns) Drain all beans well and rinse until water runs clear. Combine beans, corn and onion in a bowl and mix gently, being careful not to smash the beans. In a separate bowl, mix salad dressing and sherry, then mix into beans, stirring to coat the beans. Squeeze the limes over the salad, then add chopped fresh cilantro and ground pepper to taste. Mix well. (The sherry adds salt to the dressing, so be sure to let the flavors meld before adding salt, and do so only after tasting first.) This salad keeps well and should be served after sitting, refrigerated, for a few hours to give the flavors time to meld. Before serving, add a few more squeezes of fresh lime, mix again, and top with a small amount of fresh cilantro. (Cilantro is such a strong flavor, be sure to taste test along the way.)
12 July/August 2012 | BE HealthySETX.com
Bite-You-Back Apricot Salmon
Salmon is the ultimate summer entree. It’s light, bright and sunny-looking, packed with protein, healthy fats and those all-important omega-3s, and mild enough to pair with a wide variety of flavors. It also cooks fast to get you back to your summer fun in no time. 4 salmon filets • 2 small jalapenos, minced 2 cloves of garlic, minced • ½ cup white wine 3 tablespoons grainy mustard 1 cup all-fruit apricot preserves (like Polaner) 1 white onion, sliced into thin rounds Garlic powder • Salt and pepper In a small pan, sauté finely minced jalapenos until softened. Add garlic and sauté a minute longer. Add white wine and stir, letting ingredients meld and cook down. Then add apricot preserves and mustard, and stir to combine. Let cool. Sprinkle salmon filets with salt, pepper and garlic powder. Spray foil with cooking spray. Arrange onion slices in rectangle over middle of foil. Place salmon filets on top, then spread apricot mixture over salmon. Fold up foil around salmon and bake at 400 degrees for about 15 minutes. (You can also pop this on the grill.)
Smoky Cucumber Salad
Cucumber salads are pretty standard fare for summer eating. This one kicks things up a notch with a few small, surprising additions that add a whole new layer of taste and intrigue while keeping the dish light and summery. 3 large cucumbers, unpeeled, sliced 1 pint cherry or grape tomatoes, cut in half ½ small red onion, chopped Homemade Italian Dressing or bottled zesty Italian dressing 1 teaspoon barbecue sauce Liquid Smoke Add barbecue sauce and Liquid Smoke to dressing and whisk together until well blended. Combine cucumbers, tomatoes and onion in a bowl, pour in dressing and stir until dressing is evenly distributed. Allow to chill in refrigerator for half an hour before serving.
Easy No-Mayo Slaw
Many normally sane people turn into basket cases when faced with a bowl of mayonnaise-based salad at a summer outing. One taste of potato or macaroni salad that has marinated in the sun for more than a minute is one way to ensure a night of cramps and other unpleasantness spent on the bathroom floor. Or so many folks think. Here’s a simple recipe that forgoes the villain mayo and makes a light, crazy-healthy (broccoli is a superfood, after all) but still creamy side dish. 1 bag shredded broccoli slaw 1/2 small bag shredded carrots 1/2 small bag shredded red cabbage 1 tablespoon poppy seeds • For dressing 1 medium Vidalia onion, minced 1 cup light olive oil • 1/3 cup apple cider vinegar 2 teaspoons Dijon mustard • ¼ cup sugar (optional) 1 teaspoon tarragon • Salt and pepper to taste To make dressing, place all ingredients into a blender or food processor and puree until smooth. Combine broccoli, carrots, cabbage and poppy seeds in a bowl and mix well. Pour in dressing and mix. Chill in refrigerator about half an hour before serving.
Strawberries and Ice Cream with Balsamic Vinegar
Now, don’t run screaming just yet. Turns out, this is an amazing combination of tastes that can combine to create a really elegant summer dessert. And here’s the hint: The more aged the vinegar, the better this will taste. 1 pint ripe strawberries 1-2 tablespoons sugar 2-3 tablespoons balsamic vinegar Hull and slice the strawberries, then sprinkle with sugar and balsamic vinegar. Combine well to make sure all berries are coated. Set aside for 20 minutes. Serve over vanilla ice cream.
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BeSt Of SOutHeASt texAS Medical 2012
Christus St. Elizabeth Hospital 2830 Calder Beaumont, TX 77702-1809 (409) 892-7171 http://christushospital.org/ See advertisement, page 16
Christus Southeast Texas Bariatric Center 2830 Calder Beaumont, TX 77702-1809 (409) 892-7171 http://christushospital.org/ See advertisement, page 16
Joel Smith, DDS 4330 Calder Avenue Beaumont, TX 77701 (409) 895-0089 http://www.joelsmithdds.com
2626 Calder Suite 204 Beaumont, TX 77702 (409) 768-0333 http://bondandhollier.com/
Ken Arola Aroal Chiropractics 2606 Dowlen Beaumont , TX 77707 (409) 866-4325 http://drkenarola.com/
Dauphin Cancer Screening & Prevention Center Baptist Hospital 740 Hospital Dr Ste 140 Beaumont, TX 409-212-7950
Edward W. Collins, MD 2929 Calder Street, Ste. 312 Beaumont, TX 77702 (409) 835-1333
Gary R. Clayton, MD 740 Hospital Dr Ste 210 Beaumont, TX 77701 (409) 839-4757 http://www.garyrclaytonmd.com/
Ranjit R. Singh, MD 3150 Medical Center Drive, Ste. 4 Beaumont, TX. 77701 Phone - (409) 833-5262 http://www.rrsinghmd.com/
Paris Bransford, MD 2693 North St Beaumont, TX 77702 (409) 832-8862
Gary R. Clayton, MD 740 Hospital Dr Ste 210 Beaumont, TX 77701 409) 839-4757 http://www.garyrclaytonmd.com/
Brown Hearing 6656 Phelan Blvd. Beaumont, TX (409) 866-5005 https://brownhearingcenters.com/
Ear, Nose & Throat
Acadian Ambulance 3720 Corley Street Beaumont, TX 77701 (409) 833-3800
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Phillip LeBlanc, D. C. 425 N. 4th Street Beaumont, TX 77701 (409) 833-3080
Ray Fontenot Southeast Texas Ear, Nose & Throat 740 Hospital Drive, Ste. 300 Beaumont, TX 77701 (409) 212-8111 http://www.setent.net/our-practice.html
Group Care Home Health 95 N 11th St Beaumont, TX 77702 (409) 840-6622
Raegan Hollier Bond & Hollier
River City Hospice 2688 Calder Beaumont, TX 77702 409) 832-3311 http://rivercityhospice.com/ Hospice_Beaumont_Texas.htm
Baptist Beaumont Hospital Crossword by Myles 3080 College Street Beaumont, TX 77701 Across (409) 833-1411
Mark Mellor Bellard, DDS
By Myles Mellor
8 9 1 10 12 15 16 18 20 24 25 26 27 31 33 28 32 34 35 36 29 30 19 21 22 23 17 13 2 3 4 5 11 14 6 7
1 Spa MedicalDiet associated with living longer Orthopedic Surgery Christus Healthy Living Spa 10 11th Street, Ste D1300 755 North Displeasure Beaumont, TX 77702 (409)11 "___ lots of greens" 899-7772 https://christushealthylivingspa.com 12 Palm fruits See advertisement, page 16 14 Supplies MedicalDepressed
PRN Medical Services 3675 15 Fully anesthetized Calder Ave Beaumont,TX 777 (409)16 Route to obesity 833-5181 http://prnmedicalservices.com/
3560 Delaware, Ste. 901 Beaumont, TX (409) 899-4884 http://bellardorthodontics.com
`Beaumont Bone and Joint 3650 Laurel Beaumont, TX diet advice (409) 838-0346 http://orthodoc.assos.org/bbji
Sharda Doshi, MD 2929 Calder, Ste. 300 Beaumont, TX (409) 833-8850 http://www.doshipediatrics.com/
20 Emergency medical King’s Pharmacy group, abbr. Kandasami Senthilkumer, MD
740 Hospital Dr., Ste. 100 21 Body trunks Beaumont, TX (409) 838-4338 23 Cube http://ksneuro.com/
3610 N. Major Drive Beaumont, TX (409) 860-0040 www.kingspharmacybmt.com
24 Egg producer Nursing/Rehab
Triangle Therapeutics Beaumont, TX (409) 861-1009
6755 Phelan 25 Good grain source (2 words) Blvd.
Healthy seaweed J Coffy Pieternellle, MD Southeast Texas OB/GYN Assoc. 31 Take out 755 North 11th Street Suite P4200 Beaumont, TX 33 X-rayed (409) 899-1499 34 Followed a doctor's Oncologist
Robert R. Birdwell, MD 37 Just OK 690 N. 14th Street Beaumont, TX 38 Hooked (409) 899-7180
Neil Burrell 3560 Delaware, STE. 301 Beaumont, TX (409) 899-1538 order? www.podiatryassociatestx.com
George E. Groves, MD 740 Hospital Drive, Suite 220 Beaumont,TX (409) 832-4900
TSO Psychologist 138 Gateway 1 40's blues? (2 words) Duncan, A PHD James Beaumont, TX 3560 Delaware (409) 835-2041 2 Period in history Beaumont, TX http://tso.com/ (409) 892-1220
3 Gets rid of poisons from the body
Carey R. Fracht, OD 4 Hormone 3510 Stagg Drive Beaumont, TX 77701 5 Recycle (409) 835-2020
6 Got some exercise
Min Ran, MD 7 Vigorously active Eye Centers of Southeast Texas 3129 College 8 Understand Beaumont, TX 77701 (409) 838-3725 9 Aye's opposite See advertisement, page 11
Garrett Peel, MD Previty Clinic for Surgical Care 740 Hospital Drive, Ste. 280 Beaumont, TX (409) 835-9500 http://prevityclinic.com
Weight Loss Specialist
See advertisement, page 13 France and Germany's economic bloc, abbr. 7
Weight Loss & Cosmetic Center 326 N 23rd St, Beaumont, TX (409) 212-8866 http://wlcsca.com/
Across Down 1 40’s blues? (2 words) 1 Diet associated with liv19 Expression of hesitation 2 Period in history ing longer 22 Displeasurehalf 3 Gets rid of poisons from 10 Half and the body 11 “___ lots ongreens” diet 24 Letters of a pencil 4 Hormone advice 26 Palm fruits 5 Recycle 12 Check-ups 6 14 Depressed in a dish perhaps Got some exercise 27 Included 7 Vigorously active 15 Fully anesthetized 28 ___ Vinci Code 8 Understand 16 Route to obesity 9 Aye’s opposite 29 Parrot 18 Touches 13 France and Germany’s 20 Emergency medical 30 Stretch out economic bloc, abbr. group, abbr. 17 8 hour need 32 Metered vehicle 21 Body trunks 19 Expression of hesitation 23 Cube 35 Feverish 22 Half and half 24 Egg producer 24 Letters on a pencil 36 Accomplished 25 Good grain source (2 26 Check-ups words) 27 Included in a dish per29 Healthy seaweed haps 31 Take out 28 ___ Vinci Code 33 X-rayed 29 Parrot 34 Followed a doctor’s 30 Stretch out order? 32 Metered vehicle 37 Just OK 35 Feverish 36 Accomplished 38 Hooked
BEHealthySETX.com | July/August 2012 15
17 8 hour need