Blessing of the Soil Scheduled for the “Garden of Hope” at Good Samaritan Regional Medical Center

Therapeutic Garden Inspires Hope and Improves Quality of Life

SUFFERN, N.Y. (April 18, 2013) – On Tuesday, April 23 at 1:00 p.m., one day after Earth Day, Good Samaritan Regional Medical Center will hold a Blessing of the Soil Ceremony for the “Garden of Hope” to mark the beginning of the 2013 growing season.  Located on the campus of Good Samaritan Regional Medical Center, adjacent to the “Spirit of Rockland” special victims unit, this special gathering is open to the public and will take place rain or shine.

Guests will include hospital and community leaders as well as horticultural therapists and interns from the New York Botanical Gardens. Members of the clergy will also be on hand to officially “bless” the soil. Additional special guests include representatives and consumers from Jawonio. As part of the horticultural therapy programming planned for 2013, consumers from Jawonio ‘Day Hab.’ services of New City will help the community by planting crops and caring for the Garden of Hope throughout the growing season.

“The Garden Ministry at Bon Secours Charity Health System is so grateful for the wonderful and talented group from Jawonio ‘Day Hab,’ their dedicated staff members, and all the other wonderful volunteers and supporters of the Garden of Hope,” stated Anne Meore, Horticultural Therapist and Garden Project Coordinator at Bon Secours Charity Health System. “The hard work and generous spirit of our dedicated community members is priceless and we look forward to working with everyone this season to reap a bountiful harvest in 2013.” added Meore.

The Garden of Hope at Good Samaritan Regional Medical Center is a 32’ x 40’ growing space, which is tended to and maintained through the generous donation of time and effort of volunteers. The garden features a fully-irrigated planting system, as well as a wheelchair-accessible planting bed and vertical growing walls. In addition to providing fresh produce to our local food pantries, the space is host to ongoing horticultural therapy, wellness and educational programming.

Cholesterol 101—what you need to know

You hear it all the time… “I have high cholesterol, and my doctor says we have to keep an eye on it.” (You may even be the person who said it!)

High cholesterol is a common problem. In fact, cholesterol medications—called statins—consistently rank in the top 10 for the most prescribed drugs in the world. They’re also top earners for their pharmaceutical manufacturers—one highly prescribed statin generates over $7 billion (with a “b”) in sales every year. That’s a lot of cholesterol!

Yet, for many of us, cholesterol is something of a mystery. After all, there’s both “good” cholesterol and “bad.” And we’ve heard that the good and bad have to be in a certain proportion to each other to help ensure a healthy heart. Some can rattle off their cholesterol numbers like the stats for their favorite team; while others have no clue what’s lurking in their arteries.

Confusing? It can be. So today, we’ve prepared a quick primer on all things cholesterol to help you get a better understanding.

Let’s start with the basics… what is cholesterol?

Cholesterol is a fat-like, waxy substance. It’s found in all the cells of your body, which uses it to make Vitamin D, hormones and to help digest food.

Cholesterol travels in your bloodstream in small bundles called lipoproteins (with fat on the outside, protein on the inside). There are two kinds of lipoproteins: Low-density lipoproteins (LDL, or the “bad” cholesterol), and high-density lipoproteins (HDL, which is the “good” cholesterol).

To be heart healthy, you need the right amount of LDLs and HDLs. If you have too many LDLs, they can lead to a build up of cholesterol (or plaque) in your arteries. That can lead to a condition called arteriosclerosis, or, in every day terms, blocked arteries. And it’s blocked arteries that cause things like strokes and heart attacks.

What about cholesterol numbers? What do they mean?

When your doctor does a blood test to check for cholesterol, he or she looks carefully at the number of LDLs and HDLs in your blood. The numbers tell an important story. Basically, the higher your LDLs, the more likely you are to develop heart disease. Here’s what the numbers reveal…

Less than 200 – This is a desirable level

200 to 239 – Borderline high cholesterol

240 and up – High cholesterol

Your blood test will reveal, too, specifically how much LDL and HDL you have. Here are how those numbers should break down…

LDL (bad cholesterol, where lower numbers are better)

Less than 100 – This is best

100 to 129 – Near best

130 to 159 – Borderline high

160 to 189 – High

190 or higher – Very high

HDL (good cholesterol, where higher numbers are better)

Less than 40 (men) or 50 (women) – You’re at high risk for heart disease

60 or higher – Helps protect you against heart disease

Triglycerides play a key role in heart health, too.

Triglycerides are fats in the body. Many people who suffer from heart disease have triglycerides that are too high. And when you combine high triglycerides with either high LDL or HDL cholesterol, it can speed up the development of arteriosclerosis (plaque in the arteries). So, when you doctor checks for cholesterol, he or she will include a triglyceride reading, too.

What if I have high cholesterol and/or high triglycerides? Then what?

Your doctor will put a treatment plan in place for you. It may be as simple as making lifestyle changes (eating better and exercising more), or he or she may elect to put you on medication. Your overall health, your numbers, and your family history all play a role in your treatment decisions.

Should you have your cholesterol checked?

Yes. The American Heart Association recommends that all adults age 20 and up get their cholesterol checked every five years. They’re good numbers to know.

For more information on heart health, please visit the website of the Active International Cardiovascular Center at Good Samaritan Regional Medical Center in Suffern, NY http://bschs.bonsecours.com/cardiac

7 tips for eating heart healthy

It feels like every week there’s a new diet fad to follow. And if your dietary antennas are up even for a little while, it’s easy to become short-circuited with too many choices and information.

The thing is, good, basic nutrition is just that—good and basic. As a general rule, the less processed the food, the better it is for you… after all, you don’t see broccoli growing out of the ground with a nutrition facts label. That’s why so many health conscious people shop around the periphery of the grocery store, where all the more natural stuff is.

If you’re overweight (most of us are, at least a little) the best place to start is your doctor, who can make recommendations for you or even refer you to a nutritionist.

In the meantime, here are 7 heart-healthy eating tips that nearly every expert agrees with…

1. Eat 4-5 cups of fruits and vegetables every day. And when you do, think color! Enjoy a variety of dark green, red, yellow and orange vegetables, peas and beans. Plus, the fiber in these foods will make you feel fuller, longer.
2. Include “oily” fish, like salmon, in your dietary mix. Try swapping fish for poultry or lean meat once or twice a week.
3. Stick with lean meat and poultry. If there’s fat, trim it off. And when it comes to cooking meats, stay away from frying—bake, grill or broil it instead.
4. Load up on whole grains. “Whole grains” are those that contain the entire grain—the bran, germ and endosperm. Examples include whole-wheat flour, oatmeal, whole cornmeal, brown rice, Quinoa, cracked wheat and more. Strive for at least three one-ounce servings each day.
5. Use fat-free or low-fat versions of daily products like milk, cheese and yogurt. The key with healthy heart eating is to enjoy foods that are low in saturated fats, trans fats and cholesterol. (Always read labels and know what you’re eating!)
6. Keep calories and sodium under control. Talk to your doctor or dietitian about the calories you should consume for your age, activity level and height. Most dietary guidelines recommend about 1,500 mg of sodium a day for a heart-healthy diet.
7. When dining out, go for grilled, broiled or steamed dishes over fried ones. Over the course of time, it can make a big difference in your health.

As you can see, there’s a nice variety of delicious, wholesome foods here—eating healthy doesn’t have to mean living on cardboard and twigs!

Like to cook? Check out this resource…

The National Heart, Lung and Blood Institute (part of the US Department of Health and Human Services) publishes free recipes, videos and cookbooks for healthy eating. Check it out at http://hp2010.nhlbihin.net/healthyeating/Default.aspx?AspxAutoDetectCookieSupport=1

Strawberries, blueberries may cut heart attack risk in women

Study Highlights:

Women who ate at least three servings of blueberries and strawberries per week had fewer heart attacks.

Blueberries and strawberries contain high levels of compounds that have cardiovascular benefits.

EMBARGOED UNTIL 4 pm ET, Monday, January 14, 2013

DALLAS, Jan. 14, 2013 – Eating three or more servings of blueberries and strawberries per week may help women reduce their risk of a heart attack by as much as one-third, researchers reported in Circulation: Journal of the American Heart Association.

Blueberries and strawberries contain high levels of naturally occurring compounds called dietary flavonoids, also found in grapes and wine, blackberries, eggplant, and other fruits and vegetables. A specific sub-class of flavonoids, called anthocyanins, may help dilate arteries, counter the buildup of plaque and provide other cardiovascular benefits, according to the study.

“Blueberries and strawberries can easily be incorporated into what women eat every week,” said Eric Rimm D.Sc., senior author and Associate Professor of Nutrition and Epidemiology at the Harvard School of Public Health in Boston, Mass. “This simple dietary change could have a significant impact on prevention efforts.”

Blueberries and strawberries were part of this analysis simply because they are the most-eaten berries in the United States. Thus, it’s possible that other foods could produce the same results, researchers said.

Scientists from the Harvard School of Public Health in the United States and the University of East Anglia, United Kingdom conducted a prospective study among 93,600 women ages 25 to 42 who were registered with the Nurses’ Health Study II. The women completed questionnaires about their diet every four years for 18 years.

During the study, 405 heart attacks occurred. Women who ate the most blueberries and strawberries had a 32-percent reduction in their risk of heart attack compared to women who ate the berries once a month or less – even in women who otherwise ate a diet rich in other fruits and vegetables.

“We have shown that even at an early age, eating more of these fruits may reduce risk of a heart attack later in life,” said Aedín Cassidy, Ph.D., lead author and head of the Department of Nutrition at Norwich Medical School of the University of East Anglia in Norwich, United Kingdom.

The findings were independent of other risk factors, such as age, high blood pressure, family history of heart attack, body mass, exercise, smoking, caffeine or alcohol intake.

The American Heart Association supports eating berries as part of an overall balanced diet that also includes other fruits, vegetables and whole-grain products. Eating a variety of foods is the best way to get the right amounts of nutrients.

Other co-authors are Kenneth J. Mukamal, M.D.; Lydia Liu, M.Sc.; Mary Franz, M.Sc. and A. Heather Eliassen, Sc.D..

Author disclosures are on the manuscript.

The National Institutes of Health and the Biotechnology and Biological Sciences Research Council of the United Kingdom funded the study.

Visit the American Heart Association’s nutrition center for more information about healthy eating.

Follow @HeartNews on Twitter for the latest heart and stroke news.

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Statements and conclusions of study authors published in American Heart Association scientific journals are solely those of the study authors and do not necessarily reflect the association’s policy or position. The association makes no representation or guarantee as to their accuracy or reliability. The association receives funding primarily from individuals; foundations and corporations (including pharmaceutical, device manufacturers and other companies) also make donations and fund specific association programs and events. The association has strict policies to prevent these relationships from influencing the science content. Revenues from pharmaceutical and device corporations are available at www.heart.org/corporatefunding .

For Media Inquiries: (214) 706-1173

Tagni McRae: (214) 706-1383; Tagni.McRae@heart.org

Julie Del Barto (broadcast): (214) 706-1330; Julie.DelBarto@heart.org

For Public Inquiries: (800) AHA-USA1 (242-8721)

heart.org and strokeassociation.org

Source: The American Heart Association

Can You Reduce Your Sodium Intake in the New Year? Yes, You Can

It’s January, which means there are canned food sales at all the major supermarkets. Canned food, while convenient and inexpensive, can be high in sodium, according to the American Heart Association. Canned soup, for example, is listed among the AHA’s “Salty Six,” common foods that may be loaded with excess sodium that can increase your risk for heart disease and stroke.

The AHA wants Americans to reduce sodium intake during a three week period to change their “sodium palate” and start enjoying foods with less sodium. Starting January 7^th, the AHA’s Facebook page will host the 21-day Sodium Swap Challenge, offering simple tips and recipes to reduce your sodium intake.

Sodium overload is a major health problem in the United States. The average American consumes about 3,400 milligrams of sodium a day – more than twice the 1,500 milligrams recommended by the American Heart Association/American Stroke Association. More than 75 percent of our sodium consumption comes from processed and restaurant foods. 

If Americans cut their average sodium intake by more than half – to an average of 1,500 milligrams a day – it’s estimated there would be a nearly 26 percent decrease in high blood pressure and a savings of more than $26 billion in healthcare costs over just a year (American Journal of Health Promotion. Sept/Oct 2009).

In some people, sodium increases blood pressure because it holds excess fluid in the body, creating an added burden on the heart. Too much sodium in the diet may also have other harmful health effects, including increased risk for stroke, heart failure, osteoporosis, stomach cancer and kidney disease.

And this problem is starting early in America: 97 percent of children and adolescents eat too much salt, putting them at greater risk for cardiovascular diseases as they get older.

Tips for Reducing Sodium in the Diet

Canned products are a part of any household pantry. But the AHA recommends making smart choices when it comes to processed foods. 

Best Choices for Canned Foods 

• Fruit in water or light syrup – great for packing lunchboxes
• Tuna or salmon packed in water – the AHA recommends 2 servings of fish per week
• Low-sodium soups
• Low-sodium broths for making healthier homemade meals
• Low- or No-salt veggies
• Low-sodium beans – great low-fat source of protein
• Heart-Check Mark items – meet AHA standards for sodium levels

Join the AHA’s Sodium Swap Challenge at www.facebook.com/americanheart. For more info on sodium, visit www.heart.org/sodium. Products that are certified by the Heart-Check Food Certification Program meet nutritional criteria for heart-healthy foods and can help keep you on track during your challenge. Find out more at www.heartcheckmark.org.

Foods that Fight Illness

You can ensure your body and immunity run smoothly by rounding out your plate with plenty of colorful servings of fruits and veggies, plus 8 to 10 glasses of water a day, at the very least. The following ingredients can add extra flu-fighting punch to your winter meal plan.

1. Yogurt

Probiotics, or the “live active cultures” found in yogurt, are healthy bacteria that keep the gut and intestinal tract free of disease-causing germs. Although they’re available in supplement form, a study from the University of Vienna in Austria found that a daily 7-ounce dose of yogurt was just as effective in boosting immunity as popping pills.

Your optimal dose: Two 6-ounce servings a day.

2. Oats and Barley

These grains contain beta-glucan, a type of fiber with antimicrobial and antioxidant capabilities more potent than echinacea, reports a Norwegian study. When animals eat this compound, they’re less likely to contract influenza, herpes, even anthrax; in humans, it boosts immunity, speeds wound healing, and may help antibiotics work better.

Your optimal dose: At least one in your three daily servings of whole grains.

3. Garlic

This potent onion relative contains the active ingredient allicin, which fights infection and bacteria. British researchers gave 146 people either a placebo or a garlic extract for 12 weeks; the garlic takers were two-thirds less likely to catch a cold. Other studies suggest that garlic lovers who chow more than six cloves a week have a 30% lower rate of colorectal cancer and a 50% lower rate of stomach cancer.

Your optimal dose: Two raw cloves a day and add crushed garlic to your cooking several times a week.

4. Fish

Selenium, plentiful in shellfish such as oysters, lobsters, crabs, and clams, helps white blood cells produce cytokines-proteins that help clear flu viruses out of the body. Salmon, mackerel, and herring are rich in omega-3 fats, which reduce inflammation, increasing airflow and protecting lungs from colds and respiratory infections.

Your optimal dose: Two servings a week (unless you’re pregnant or planning to be).

5. Chicken Soup

When University of Nebraska researchers tested 13 brands, they found that all but one (chicken-flavored ramen noodles) blocked the migration of inflammatory white cells-an important finding, because cold symptoms are a response to the cells’ accumulation in the bronchial tubes. The amino acid cysteine, released from chicken during cooking, chemically resembles the bronchitis drug acetylcysteine, which may explain the results. The soup’s salty broth keeps mucus thin the same way cough medicines do. Added spices, such as garlic and onions, can increase soup’s immune-boosting power.

Your optimal dose: Have a bowl when feeling crummy.

6. Tea

People who drank 5 cups a day of black tea for 2 weeks had 10 times more virus-fighting interferon in their blood than others who drank a placebo hot drink, in a Harvard study. The amino acid that’s responsible for this immune boost, L-theanine, is abundant in both black and green tea—decaf versions have it, too.

Your optimal dose: Several cups daily. To get up to five times more antioxidants from your tea bags, bob them up and down while you brew.

7. Beef

Zinc deficiency is one of the most common nutritional shortfalls among American adults, especially for vegetarians and those who’ve cut back on beef, a prime source of this immunity-bolstering mineral. And that’s unfortunate, because even mild zinc deficiency can increase your risk of infection. Zinc in your diet is very important for the development of white blood cells, the intrepid immune system cells that recognize and destroy invading bacteria, viruses, and assorted other bad guys.

Your optimal dose: A 3-oz serving of lean beef provides about 30 percent of the Daily Value (DV) for zinc. That’s often enough to make the difference between deficient and sufficient. Not a beef person? Try zinc-rich oysters, fortified cereals, pork, poultry, yogurt, or milk.
 
8. Sweet Potatoes

You may not think of skin as part of your immune system. But this crucial organ, covering an impressive 16 square feet, serves as a first-line fortress against bacteria, viruses, and other undesirables. To stay strong and healthy, your skin needs vitamin A. One of the best ways to get vitamin A into your diet is from foods containing beta-carotene (like sweet potatoes), which your body turns into vitamin A.

Your optimal dose: A half-cup serving, which delivers only 170 calories but 40% of the DV of vitamin A as beta-carotene. They’re so good, you might want to save them for dessert! Think orange when looking for other foods rich in beta-carotene: carrots, squash, canned pumpkin, and cantaloupe.

9. Mushrooms

For centuries, people around the world have turned to mushrooms for a healthy immune system. Contemporary researchers now know why. Mushrooms increase the production and activity of white blood cells, making them more aggressive. This is a good thing when you have an infection!

Your optimal dose: Shiitake, maitake, and reishi mushrooms appear to pack the biggest immunity punch; experts recommend at least ¼ ounce to an ounce a few times a day for maximum immune benefits. Add a handful to pasta sauce, saute with a little oil and add to eggs, or heap triple-decker style on a frozen pizza.

Keeping Warm with a Healthy Meal

Brr.. it’s cold outside! Warm up with some Tuscan Vegetable Soup, it’s both nutritious and delicious! And did we mention it’s EASY to prepare!? This meal takes about 35 minutes from start to finish!

Total Time: 35 min Prep 20 min Cook 15 min

Yield: 6 servings (1 1/2 cups each)

Ingredients

• 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 large onion, diced (about 1 cup)
• 2 carrots, diced (about 1/2 cup)
• 2 stalks celery, diced, (about 1/2 cup)
• 1 small zucchini, diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 32 ounces low-sodium chicken broth or vegetable broth
• 1 (14.5-ounce) can no salt added diced tomatoes
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan, optional

Directions

American Heart Association Releases Slow Cooker Recipe Book in Press Release

The American Heart Association (AHA), has recently started offering “Cookbooks” that offer up a healthy alternative to fast food and other time-constrained meals.  Below, you can find a link to the American Heart Association’s website which includes information on how to purchase the book. The press release can be found after the break.

American Heart Association Announces New Slow Cooker Cookbook

Fall is a busy season for families getting back into the groove after summer break. Trying to balance work schedules and after-school activities can take priority over eating healthy meals at home. The new American Heart Association Healthy Slow Cooker Cookbook can help busy families create delicious meals that are ready when they get home.

Today, about one in three American kids and teens is overweight or obese. Many parents opt for convenience in an effort to save time and money at dinner by ordering takeout or buying packaged foods. The Healthy Slow Cooker Cookbook makes creating a healthy home-cooked meal easy—even on the busiest of days.

Beginning September 18, the 256-page Healthy Slow Cooker Cookbook will be available in bookstores and online wherever books are sold. It includes 200 easy-to-follow recipes that will help get a heart-healthy meal on the table with minimal preparation. All the dishes featured in the cookbook—including Shrimp Jambalaya, Chicken Tortilla Soup and Cinnamon Quinoa with Peaches—meet the American Heart Association’s dietary recommendations.

Prepare everything from appetizers to desserts from a variety of cuisines. Recipes include braised curry-rubbed chicken, Cioppino, a saucy white wine and tomato base with tender scallops, mussels, and bite-size pieces of mild fish. Vegetables, beans, and beef stew together to make for a mouthwatering rustic country cassoulet, and chopped zucchini, tomato, basil along with bulgur and provolone cheese are packed into Italian artichoke-stuffed bell peppers.

The AHA says the best way to ensure good food comes out of your cooker is to put only good-for-you ingredients into it. What to do with all that extra time saved in the kitchen? The AHA recommends talking a heart-healthy walk with your friends and family.

“The Healthy Slow Cooker Cookbook is the perfect solution for individuals on-the-go and gives consumers the opportunity to make a nutritious meal they can enjoy while saving time and money,” said Carolyn Torella, AHA spokesperson, “And that leaves more time for heart-healthy activities like walking for 30 minutes.”

For more information on the Healthy Slow Cooker Cookbook, and other cookbooks from the American Heart Association, visit www.heart.org/cookbooks.

Shrimp Jambalaya

Serves 4; 1 1/2 cups per serving

Slow cooker size/shape: 3- to 4 1/2-quart round or oval

Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR

2 1/2 to 3 hours on high plus 30 minutes on high

The word “jambalaya” is thought to come from jambon, the French word for ham. It’s a given, then, that ham is one of the primary ingredients of jambalaya; however, you don’t need much when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish.

1 14.5-ounce can no-salt-added tomatoes, undrained

1 cup water (if cooking on low) or 1 1/2 cups water (if cooking on high)

1/2 cup finely chopped onion

1 medium rib of celery, sliced crosswise

1 small green bell pepper, chopped

2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about 1/3 cup)

2 teaspoons dried parsley, crumbled

1 teaspoon dried oregano, crumbled

2 medium garlic cloves, minced

1/2 teaspoon dried thyme, crumbled

1/8 to 1/4 teaspoon cayenne

1 medium dried bay leaf

**********

8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry

1 cup frozen cut okra, thawed

1 cup uncooked instant brown rice

1/4 cup snipped fresh parsley

In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.

If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.

Nutrition Analysis (per serving)

Calories 196

Total Fat 2.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.5 g

Cholesterol 78 mg

Sodium 472 mg

Carbohydrates 30 g

Fiber 4 g

Sugars 7 g

Protein 14 g

Dietary Exchanges

1 1/2 starch

2 vegetable

1 1/2 lean meat

This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Orange County Celiac Foundation Support Group attends gluten-free food preparation demo at St. Anthony Community Hospital

There are currently no medications that cure or control celiac disease, an auto immune digestive disorder that damages the villi, or lining, of the small intestine and interferes with the absorption of nutrients from food. The only control is to remain on a strict gluten-free diet.

May is National Celiac Awareness Month. On May 10, Morrison Food Service at St. Anthony Community Hospital hosted a gluten-free food preparation demonstration for the Orange County Celiac Foundation Support Group. The event was held in the Greenbriar Room at Mount Alverno Center in Warwick.

Morrison’s lead dietician Janine Killeen and Carmela Decker, assistant food service director and chef, and Lourdes Braadt, director of the hospital’s Center for Diabetes Education, explained how a gluten-free diet is not only important but can also be tasty as well as healthy.

Decker, a graduate of the Culinary Institute of America, fielded questions while demonstrating how to prepare a gluten-free apple quinoa salad, which she later served to members of the support group. She explained that quinoa is a naturally gluten-free grain that was once a staple of the Incas in South America.

In her presentation, Braadt shared the causes of celiac and its association with diabetes, especially Type 1 diabetes. Killeen offered a slide show about the gluten-free diet, explaining that celiac disease is triggered by the consumption of gluten, a protein found in wheat, barley and rye – and many processed foods.

People with celiac disease who eat food containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients. Poor compliance to diet can result in weight loss, malnutrition, anemia, abdominal bloating, gas and diarrhea, as well as stunted growth in teens and children.

Celiac disease, Killeen said, is also associated with bacterial overgrowth of the small intestine, which can cause or worsen malabsorption. Acidophilus, an over-the-counter product, can help manage bacterial overgrowth. It is found naturally in yogurt.

The Orange County Celiac Foundation’s support group meets from 7 to 9 p.m. the second Friday of every month in the Greenbriar room at Mount Alverno Center.

Informational events and healthy cooking demonstrations are periodically offered as a community service for the public at St. Anthony Community Hospital. For information call 845-987-5197.

Imagine A Child – A Video Production

Using food as vehicle, this Public Service Announcement seeks to advance public discourse around the myriad of interconnected issues influencing community health. While these issues have deep roots, the innumerable calls-to-action are dynamic and increasingly multifaceted. Whatever your call, cause, message, or solution for strengthening communities, “Imagine a Child” will bring visual support to the communication of your important mission.

Bon Secours Health System is dedicated to fostering healthy communities in all of the areas we serve.  For more information on the services Bon Secours Health System provides for our communities, visit our website at http://bschs.bonsecours.com