Food, Health and Fitness
Pahrump Valley Gazette, Thursday, November 6, 1997 13
all help bolster your body's immune system sO you can
fight off infections." :,: ,:; :
Milk labels
The milk make-ov
The Chopping Block
Their commercials claim that with a name like theirs, it
has to be good. I say when a company has been around
producing their special products for 100 years, it has to be
good. It was in October of 1897 that a young Jerome M.
Smucker began selling his home-made apple butter door to
door in his native OrrviUe, Ohio.
There's good reason to celebrate their centennial. The
one-man, one-product operation from a horse-drawn wagon
has mushroomed to employing close to 2,000 in 13 coun-
tries, producing a wide range of fruit preserves, spreads,
juices, toppings and syrups, some with no sugar. Still
family-owned, they still maintain their Orrville plant.
These are not just bread and dessert toppings -- they
have other culinary uses, from their recipe development
kitchens we offer just a sampling of possibilities.
The first is a simple but flavor-laden chicken which was
bathed in and basted during baking with an apricot and soy
sauce marinade. Carrying on the apricot flavor, we have
skewered sea scallops brushed with apricot chutney.
APRICOT CHICKEN
1/2 cup Simply Fruit Apricot
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup minced onion
1 tablespoon chopped parsley
1/8 teaspoon oregano
1 (2-lb.) broiler-fryer, cut into serving pieces
bn a mixing bowl, combine apricot spread, soy sauce,
lemon juice, onion, parsley and oregano; set aside 1/4 cup
of mixture for basting. Add chicken pieces (skinned, if
desired) to remaining sauce and turn several times, coating
pieces well. Refrigerate at least 5 hours or overnight; turn
pieces several times during refrigeration. Remove from
sauce and place in a single layer in baking pan. Bake,
uncovered, in a 375* oven 45 to 50 minutes, or until
chicken is tender and lightly browned. Brush with reserved
sauce several times during cooking. Brush remaining
reserved sauce on chicken just before serving. Makes 4
servings.
SEA SCALLOPS WITH APRICOT CHUTNEY
1/2 cup Apricot Preserves
1/4 cup horseradish
1/2 teaspoon coarse ground pepper
12 slices bacon
12 large sea scallops (1 to 1/2 ounces each)
4 bamboo skewers*
2 tablespoons butter, melted
8 spinach leaves, sterns removed
2 lemons, halved
Combine Apricot Preserves, horseradish and pepper.
Mix well; set aside. (This makes the apricot chutney which
will keep in the refrigerator for up to 3 weeks.)
Place bacon on wire rack in baking dish. Bake at 350*
until half done, about 13 minutes. Wrap bacon strip around
edge of each scallops; thread 3 scallops on each skewer
leaving a 1-inch gap between scallops. Place skewers in
buttered pie pan; brush scallops lightly with melted butter.
Broil 8 minutes or until scallops turn opaque, turning once.
To serve, place 2 spinach leaves and I half lemon on each
of 4 plates. Spoon 1/3 Apricot Chutney onto 1 spinach leaf
on each plate. Remove scallops from skewers and place 3 on
second spinach leaf on plate. Serve immediately.
*Soak bamboo skewers in water before using.
Obstructive pulmonary disease
by Molly Williams
Pahrump Valley Home Health
Obstructive pulmonary disease is characterized
by difficult expiration. More force is required to
expire a given volume of air, or emptying of the lungs
is slowed, or both.
According to Roger Gaithier RRT (Registered
Respiratory Therapist) probably the most common
pulmonary obstructive diseases are asthma, chronic
bronchitis and emphysema. Because many individu-
als have both chronic bronchitis and emphysema,
these diseases together are often called chronic ob-
structive pulmonary disease (COPD).
COPD is second only to heart disease as a cause of
disability in adults younger than 65 years of age.
More than one third of all patients admitted to Vet-
erans hospitals have evidence of COPD.
Emphysema causes enlargement and destruction
of the alveolar walls with loss of elasticity and
trapping of air.
Chronic bronchitis produces inflammation and
thickening of mucous membrane with accumulation
of mucus and pus leading to obstruction.
Bronchial asthma produces thick mucus, mucosal
edema, and smooth muscle spasms causing obstruc-
tion of the small airways. This disease can be acute
and chronic.
As a result of these conditions there is obstruction
of air flow. An impaired air way caues great anxiety
and fright to those experiencing this discomfort.
People with COPD usually reduce their physical
activity, may have trouble eating and talking as these
activities require energy and air. If a person is unable
to exchange oxygen and carbon dioxide because of
COPD their whole life-style is disrupted.
The primary cause of COPD is cigarette smoking,
air pollution and occupational exposure to noxious
dusts and gases. Other causes of COPD may be
allergy autoimmunity, infection, genetic predisposi-
tion and aging.
When diagnosed with a lung problem that impairs
your ability to breathe you will probably be treated by
either a respiratory therapist or a registered respira-
tory therapist. Roger Gaithier RRT said Nevada does
not require respiratory therapists to be registered.
The respiratory therapist is employed in just about
all medical settings. Their expertise lends itself well
to hospitals, clinics, neonatal intensive care, emer-
gency rooms and many other settings. The respira-
tory therapist follows doctors orders, draws blood
gases, monitors ventilators and sets up other oxygen
equipment. They may make home visits to assist with
respiratory care. They are very good at teaching
patients how to use their oxygen equipment cor-
rectly.
Patients with breathing problems may benefit by
joining the Better Breathers Club which was started
here in Pahrumpby Roger Gaitier RRT and is spon-
sored by the American Lung Association.
The Better Breathers club provides information,
teaching and support to its members.Call Roger at
751-1334 for meeting times.
