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Pahrump, Nevada
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November 13, 1997     Pahrump Mirror
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November 13, 1997
 

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Food, Health and Fitness Pahrump Valley Gazette, Thursday, November 13, 1997 13 ii Meniere's Disease by Molly Williams Pahrump Valley Home Health Between five and ten percent of the general population have a hearing impairment. One third of people older than age 65 experience a hearing loss. There are many diseases that do affect hear- ing. Meniere's disease is but one example. The ear is divided into three areas. The external ear, middle ear and the inner ear. The external and middle ear are involved with hearing and the inner ear is involved with hearing and with balance. Meniere's disease is a chronic disease that in- volves the inner ear and causes a triad of symp- toms such as vertigo (dizziness or spinning sensa- tion, hearing loss and tinnitus (ringing in the ear). Fullness or a blocked feeling in the ear is also quite common. The pathological basis of Meniere's disease is still unclear. An attack of Meniere's may last from l0 minutes to several hours. Sudden attacks occur in which the person feels that,the room is spinning around. Other symptom may include severe nausea, vomiting', headache, sweat- ing and giddiness. Also vertigo may cause loss of balance and falling to the affected side. Standing or walking may be impossible. Irritability and other personality changes may occur. Such at- tacks may occur several times a year or remissions may last for years. Long term management of the disease will include following the recommendations of your physician and taking your medications as pre- scribed. Sometimes surgery may be indicated. During an attack avoid reading, noise, glaring lights and avoid sudden position changes. Other interventions are; if a smoker, stop'smoking, stop or reduce the intake of coffee, tea, alcohol and stimulating drugs. Contmi that may cause stress :or faligueiif, t tendency to, allergic reactions to foods, eliminate those foods from your diet. Stay alert. Be aware. Take care_ How much Academy of Sciences'  answers the question of how Phosphorus, represents the work of a scientists in the United StatesandJada who examined the results of hundredsbfnutritional the greatest disparity between mmended val- ues and current dietary intakes,  winmany indi- ing consumption of this such as formative periods els according to cents, and at reducing the, risk "The new pre yen tion of deFiency ing professor of setts Institute of Technology: More details quently asked questions on the bIAS web site:Otttp:t/Www,nu.edu).: II I II I I Illl Ill i i I I Cherry cranberry deep-dish pie Drain cherries; reserve one cup liquid. Reserve one table- spoon sugar. Combine cher- ries, cranberries and sugar. Combine cornstarch and 1/4 cup reserved cherry liquid; mix thoroughly. Add corn- starch mixture, remaining re- served cherry liquid, orange peel and cinnamon into cherry mixture. Spoon into deep pie dish or 6-cup baking dish; dot with butter. Place top crust over filling; fold edges un- der, flush with inside edge of dish; flute edges. Cut vents in top for steam 1o escape and sprinkle with reserved sugar. Microwave on HIGH eight to ten minutes or until filling begins to bubble. Bake at 425 F 10-15 minutes or until top is golden. Cool and serve with ice cream. Makes eight serv- ings. * One cup fresh or frozen cranberries may be substi- tuted. ** To completely bake pie in conventional oven, bake at 425 F 35-40 minutes or until top is golden and filling bubbles. Courtesy National Cherry Growers and Industries Foundation. 2 cans (about 16 oz. each) dark sweet pitted cherries 3/4 cup dried cranberries* 1/2 cup sugar, divided 2 tablespoons cornstarch I tablespoon grated orange peel 1/4 teaspoon ground cinnamon 1 tablespoon butter 1 ready-to-use pastry for single-crust (9-in) pie ** Vanilla ice cream II II I II Same milk, new label Milk labels are changing. They'll have new names, but the same healthy package of nutrients. Clearing confusion. Since the Nutrition Labeling Act (NLEA) was implemented in 1992, the FDA required foods which are labeled "low-fat" to contain no more than three grams of fat. Milk and dairy products, however, were granted an ex- emption that allowed two percent milk to be labeled "low- fat" even though it contains five grams. Recently, though, the Milk Industry Foundation along with the consumer group, the Center for Science in the Public Interest, petitioned the FDA for the changes. The goal is to make milk labeling consistent with the labeling of other foods and to make it simple for you to identify lowfat and fat-free varieties of milk. So, from now on, look for these changes: Current Name New Name Calories Fat Skim or Nonfat Fat Free, Skim 80 0g I milk or Nonfat 1% Lowfat iightl % lowfatmilk or 100 2.5 g [ 2% Lowfat 2% reduced fat 120 5 g Milk, whole milk milk 150 8g Vitamin D milk All milk contains 300 mg calcium (30% DV) eight other essential nutrients. The name change from skim to fat free is especially significant because research shows many consumers mistak- enly believe that skim milk is "skimmed" of nutrients. Not true. Skim or fat free milk has the same amount of calcium and other important nutrients as whole milk. Only the fat has been removed. Good for the heart. In addition to new names, cartons of fat free and 1/2 percent lowfat milk will now display the American Heart Association's HeartCheck mark. This sym- bol signifies that these varieties meet American Heart Asso- ciation food criteria for fat, saturated fat, and cholesterol, and are part of a balanced heart-healthy diet. Best source of calcium, hands down. We all know milk is loaded with calcium. But it also beats out most other beverages in terms of total nutrient content. Each glass con- rains nine essential nutrients, making it an important part of a balanced diet. By drinking at least three eight ounce glasses of milk a day, adults can meet the daily requirements of 1,000 mg of calcium recommended by the National Institutes of Health (NIH), something only 30 percent of us are doing.