Dr. Lisa's Bountiful Life

All Saints Sunday Pondering

Lisa Belisle — 2009-11-01T05:39:55-05:00

People do not die for us immediately,
but remain bathed in a sort of aura of life
which bears no relation to true immortality but
through which they continue to occupy our thoughts
in the same way as when they were alive.

It is as though they were traveling abroad.

~Marcel Proust, from Our Daily Tread

Happy, Healthy Halloween with Ray & Ted on WLOB/WPME (10/27/09)

Lisa Belisle — 2009-10-29T12:37:23-04:00

Happy Halloween week! This Halloween, think safe, healthy & happy. We discussed ways of doing so this week on our “Three-fer Tuesday” health segment with Ray Richardson & Ted Talbot on WLOB 95.5 FM/WPME TV.

Here are the "Three Hs of Having a Healthy, Happy Halloween:"

Help your family find safe ways & places to celebrate the occasion. Start with costumes--chose re-usable, non-flammable items (safe, frugal and environmentally aware). Use a small amount of healthy paraben-free makeup instead of a mask. Wear reflective clothing and carry a flashlight (preferably one that can be used again). Walk in large groups and ALWAYS know where your children are--even the older ones. Consider throwing a Halloween gathering or attending one sponsored by a local community group if you are unfamiliar with your area.

Have a good meal before Halloweening. Kids will likely be excited, so make the occasion festive with special, nutritious treats such as brightly colored veggies & hummus, cut fruit, veggie nachos or mini sandwiches. Kids who eat well before roaming will be in much better moods and everyone will be happier--plus it will cut down on pre-bedtime treat snacking.

Hand out healthy treats and enjoy the ones you receive moderately. Try non-candy eats, such as pretzels or other bagged snacks. When looking for sweets, consider those flavored with fruit juice (We found some Yummy Earth gummies & lollies at Whole Foods). Consider going food-free entirely with pencils, stickers or other small toys--watch out for potential choking hazards for children under two. When your children return home, be sure to inspect their eats to make sure the packaging remained intact. Consider decreasing the candy load through a program such as Dr. Michelle Shems' candy buy back program in Falmouth. FMI, call 781-5655.

Looking for some healthy meal ideas? Focus on whole, unprocessed foods, like the legumes Kevin & I will be using in our next "Beyond Basic Beans" cooking class (see the blog sidebar for more information). Also consider purchasing local produce, like that featured in our weekly bountiful basket o' fun.

Most of our bountiful basket o' fun veggies this week came from the Rosemont Market on Munjoy Hill in Portland, and Royal River Natural Foods in Yarmouth.

This week's local bountiful basket o' fun showcased Rosemont:

a locally grown mini-pumpkin, garlic, cranberries, and cucumbers,
Delicata squash from Black Kettle Farm,
Black Turtle beans from Exeter,
and Jalepeno peppers from Jordan Farm (Cape Elizabeth).

From RRNF, we had:

fennel & scallions from Six Rivers Farm (Bowdoinham),
and parsnips from Goranson Farm.

For more information about having a happy, healthy Halloween, consider information provided by the following websites:

Thanks to Elizabeth Kistler for her research assistance!

Next week we will discuss "Healthy Lung Month" with Ray & Ted. If you have suggestions for future health segments on WLOB, leave a comment on the blog or send me an email:

info@drlisabelisle.com.

Hope you'll join us on Tuesday, November 3rd at 7:20 am on WPME TV (Time Warner Cable channel 17 in the Greater Portland area), 95.5 FM or streaming live at wlobradio.com!

Wild Rice with Apricots, Pecans & Winter Squash

Lisa Belisle — 2009-10-26T08:00:00-04:00

This time of year is perfect for the savory combination of wild rice and winter squash. The apricots lend a bit of sweet, which is nicely accented by the crunch of the pecans. Adding the chickpeas for protein makes it a reasonable main course, especially when served on a bed of steamed greens.

Consider having this be a part of your Thanksgiving meal--and let me know what you think!

Wild Rice with Apricots, Pecans & Winter Squash

2 Tbsp chopped dried apricots
1 cup wild rice (we use Lundberg organic)
1 tbsp extra virgin olive oil
1 shallot, peeled and diced
2 cloves of garlic, peeled and minced
2 carrots, washed, peeled and diced
2 celery stalks, washed and diced
1/2 tsp ground sea salt
1 cup low sodium vegetable broth
1 cup water
1 Tbsp fresh rosemary, finely chopped
1 cup winter squash, cut into 3/4 inch cubes (acorn, butternut and buttercup squash work well)
1 cup canned chickpeas, rinsed well
2 Tbsp pecans, toasted and chopped
¼ teaspoon black pepper, or more to taste
additional salt, to taste

Soak apricots in a cup of water for at least an hour--ideally overnight. Soaking rice overnight is also recommended, though not necessary if time is an issue.

Heat olive oil in a large saucepan with a tightly fitting lid. Saute shallots and garlic in the oil, stirring frequently until shallots are translucent--approximately 3-5 minutes. Add carrots and celery. Sprinkle with salt. Cook until just tender, about 5-7 minutes.

Add broth, water, rosemary and squash. Drain apricots and add these as well. Bring mixture to a boil. Stir once and cover with lid. Reduce to simmer. Cook 30 minutes. Stir in chickpeas. Cook an additional 10-20 minutes, or until chickpeas are warm and all water is absorbed from the rice.

Fold in pecans. Season with pepper and salt. Serve warm.

Enjoy!

Pondering Creativity

Lisa Belisle — 2009-10-25T07:00:00-04:00

"When we are creative, we help the unknown to become known,

the visible to become seen

and the rich darkness within us to become illuminated."

~John O'Donohue, Beauty: The Invisible Embrace

Gratitude Saturday & Tiny Treasures

Lisa Belisle — 2009-10-24T08:00:00-04:00

Chestnuts, foliage & friends. These comprise my Saturday gratitude triad for today.

~Chestnuts, both smooth & brown and spike-husk bound. These tiny treasures fall magically from the trees each autumn, littering the sidewalks on Bridge Street, East Elm and Main. This year I uncovered a bounty in Deering Oaks Park during my final Farmers' Market foray, and shared them with the girls on our 7-8 year old soccer team at our end-of-season celebration.

~Foliage of unparalleled brilliance, which greeted me upon my return from Virginia. The week arrived cloaked in a glory of scarlet and gold, and has slowly shed this celebratory garment to reveal a more solemn, yet classically beautiful burnt-umber.

~Friends like my artistic, Doc-walking, office optimizing, cooking-class assisting, Yeti-walking, breast cancer striding chum, Rhonda, who is blessed to call today her birthday. May she keep her own magical chestnut close at hand.

Supercharged Morning Millet & Grains Class Wrap-up

Lisa Belisle — 2009-10-23T18:44:13-04:00

Wild rice, oats and millet...these were the focus of this week's "Grains" cooking class with hubbie, Kevin, during which we prepared "Supercharged Morning Millet," "Golden Squash with Curried Wild Rice" and "Crock-Pot Granola." The squash and granola recipes have appeared on the blog before. I've posted the millet recipe below.

Millet is a protein-rich ancient grain (see below for a photo). It is inexpensive--we bought ours for $1.39 a pound--and in fact is often used for bird food.

The key to cooking millet is the washing/pre-roasting process. Some people soak it, and our recipe reflects this. Another important consideration is the fluid to grain ratio. Ours is 3:1. Some people use 5:2. We found that millet cooking can be tricky at first--too much water and it comes out mushy. Too little and it remains chewy. As with all grains, practice makes perfect.

Thank you to our friend, Rhonda, who has proven to be an invaluable cooking class assistant. She is responsible for the class pictures you see posted here.

We enjoyed spending time with Pat, Joan, Joyce, Carol, Dolores, Michelle, Donna, Maura, Lucille, Charlotte--and Charlotte's adorable baby, who returned for the second time. Thank you for joining us!

Supercharged Morning Millet

1 cup millet
1 cup apple cider
2 tablespoons chopped dried apple
2 tablespoons raisins
2 tablespoons chopped dates
2 tablespoons chopped, toasted walnuts
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup rice milk
approximately 1 cup water
2 tablespoons maple syrup
Optional: ground flax, sesame seeds, chia seeds, fresh fruit.

Rinse millet and soak overnight. Remove all water from millet. Toast millet over medium heat, stirring constantly until fragrant and golden brown.

Place the apple, raisins, dates & walnuts in a bowl. Cover with apple cider and allow to soak for at least an hour.

Strain soaked fruit and nuts out of apple cider. Add enough water to remaining cider to make 2 cups of liquid. Bring this liquid and rice milk to a boil. Add millet, cinnamon and salt. Lower heat, cover and simmer for 30 minutes (until water is completely absorbed). Remove from heat and keep covered for another 5 minutes.

Stir in maple syrup, additional rice milk and optional ingredients, if desired.

Enjoy!

Food Additive Sensitivities with Ray & Ted on WLOB/WPME (10/20/09)

Lisa Belisle — 2009-10-21T23:00:17-04:00

Milk: it does a body good. Or does it? It may not do EVERY body good. According to the National Institute of Allergy and Infectious Diseases, one out of every ten Americans has difficulty digesting milk and milk products. As we discussed in a previous “Three-fer Tuesday” health segment with Ray Richardson & Ted Talbot on WLOB 95.5 FM, many other individuals are allergic or sensitive to common foods such as shellfish, nuts, eggs and wheat.

I addressed this topic in the September/October 2009 issue of Parent & Family newspaper, in the article Food Sensitivities & Stress: School Stomachaches, Headaches and Other Brain-Gut Syndromes. After posting this on Facebook, several friends (including my friend, Amy, and Beth George of the Spelt Right Bakery commented that food ADDITIVES were another potential problem.

Given the importance of the issue, we discussed several common additives in this week's Three-fer Tuesday conversation with Ray, Ted and guest co-host, Joe Bruno, including:

Mono sodium glutamate (MSG), which is added to foods as a flavor enhancer. This may cause flushing, a sensation of warmth, headaches, chest discomfort and feelings of detachment. Look for MSG in Asian food, instant drink mixes, packaged soups.

Sulfites, which are preservatives that can also occur naturally. These can irritate the lungs, especially among people with asthma. People with sulfur allergies are usually sulfite sensitive. Look for sulfites in dried fruits, meats, fruit juice concentrates and wine.

Tartrazine, also known as FD&C Yellow# 5 - E102, which is a food dye linked to asthma and allergies, thyroid tumors, chromosomal damage. People with aspirin allergies are frequently sensitive to this product.

FD&C Yellow# 6 - E110, which is another food dye linked to allergies, hyperactivity, kidney tumors, chromosomal damage, indigestion and abdominal pain.

For listeners/readers who may be worried about a possible food or food additive sensitivity, I suggest keeping a “Food Sensitivity Journal.”

Think food additives may be causing you distress? Focus on whole, unprocessed foods, such as the ones Kevin & I will be cooking in our next cooking class (see the blog sidebar for more information). Also consider purchasing local produce, like the produce featured in our weekly bountiful basket o' fun. This week our veggies came from the Rosemont Market in Yarmouth.

Joe Bruno was especially interested in the Red Bor kale from Jordan Farm in Cape Elizabeth. His wife apparently uses kale in a delicious Portuguese soup. In addition to the kale, this week's local bountiful basket o' fun showcased:

Maine grown Cortland apples
gold and orange carrots from Merrymeeting Farm
acorn squash from Belanger & sons, Lewiston
and a wild native Hen of the Woods mushroom.

If you are interested in visiting the Rosemont Market in Portland, they have locations at 559 Brighton Avenue (phone (207) 774-8129) and 88 Congress Street (phone (207) 773-7888).

For more information about food and food additive sensitivities, consider information provided by the following websites:

Thanks to Amy and Beth--and to Elizabeth Kistler for her research assistance!

Next week we will discuss having a "healthy, happy Halloween" with Ray & Ted. If you have suggestions for future health segments on WLOB, leave a comment on the blog or send me an email:

info@drlisabelisle.com.

Hope you'll join us on Tuesday October 27th at 7:20 am on WPME TV (Time Warner Cable channel 17 in the Greater Portland area), 95.5 FM or streaming live at wlobradio.com!

iPhone Sunday Pondering

Lisa Belisle — 2009-10-18T10:07:28-04:00

"In most circumstances in life, judging 'normality' and 'abnormality' is a dangerous and repugnant exercise. Considering the obstacles to survival and growth that most of us have encountered during our lives, we all deserve the largest benefit of the doubt."

~Dr. Leon Hammer, Dragon Rises, Red Bird Flies: Psychology & Chinese Medicine

Gratitude Saturday via iPhone

Lisa Belisle — 2009-10-17T09:54:07-04:00

Three things for which I am grateful today, as I continue to enjoy the "Building Bridges of Integration for Traditional Chinese Medicine" conference on 'Transformation' in Chantilly, Virginia:

meditative raindrops under which to run,
silent spaces through which to sort thoughts,
talented teachers from whom to take inspiration.

Ray, Ted & Health Literacy on WLOB (10/6/09)

Lisa Belisle — 2009-10-13T19:39:59-04:00

What if you could not understand the information written on your child's prescription medication bottle? Or decipher the instructions your doctor gave you regarding an important laboratory test? Due to low literacy levels, 26% of American adults (1 person out of 4) struggle with these situations. In recognition of this important problem, last week's Three-fer Tuesday health conversation with Ray Richardson & Ted Talbot on WLOB 95.5 FM/WPME TV covered the "Three Ls of Health Literacy."

As the medical advisor to the statewide Raising Readers program, I have a special interest in literacy. Our program has been making books available to Maine children, ages 0-5, for almost a decade. We have distributed more than a million books through well child visits at pediatric provider offices.

Here are the "Three Ls of Health Literacy:"

Leave satisfied with the words of your devoted doctor or designated health helper. Write down your questions before visiting the office. Once there, make sure you understand what you've been told. Repeat back any complicated instructions.
Lean on an assistant to help you understand what has been said. If you are unclear about your interactions with your devoted doctor or designated health helper, consider bringing a friend or family member along to your visit.
Learn how to ask for assistance. Local libraries and adult education programs offer two good resources. Or call the Literacy Volunteers of America, Maine Chapter: 1 800 322 5455.

For further information, visit the following websites:

Still on the "L" theme, last week's local foods "bountiful basket," which Ted refers to as "Dr. Lisa's Basket o' Fun," contained:

onions from White Oak Farm in Warren,
tomatoes from Belanger & Sons in Lewiston,
and leeks from Bowdoinham. (All of the above via the Rosemont Market in Yarmouth.)
Also carrots, turnips and Brussels sprouts from our final New Elm Farm (Freeport) farmshare.

In the interest of keeping this blog post short, I'll wait for Wednesday's blog post to re-visit today's WLOB discussion with Ray & Ted on the "ABCs of National Breast Cancer Awareness Month."

For more Wednesday fun, remember to attend tomorrow's 7th Annual Yarmouth Community Garden Harvest Dinner. My friend, Marjorie, tells me that the YCG

had a good year, despite all that rain and gloom in June and July and then losing ALL of our tomatoes to late blight (that was a real bummer). But still we rented 145 plots (we started with only 25 six years ago!), taught children about organic gardening and compost and pests and bees and all kinds of good stuff in the Garden Explorers program, and most important, have distributed close to 2000 pounds of vegetables to seniors and local food pantries.

Hooray for the YCG! Let's get over there tomorrow and show them our appreciation of their efforts.

Local foods, literacy & Dr. Lisa: how's that for a "L-laden" Three-fer Tuesday?

Breast Cancer Awareness & Walking on WLOB/WPME (10/13/09)

Lisa Belisle — 2009-10-13T09:00:00-04:00

This past Tuesday was all about Ta Tas on WLOB 95.5 FM/WPME TV.

One in eight American women will be diagnosed with breast cancer over the course of her life. This number includes my friend, Meg Wolff, my grandmother, one of my favorite patients, two of my neighbors and two of my son's friends' mothers--four of whom were diagnosed in the last two years. Last year I marked National Breast Cancer Awareness Month with an article written for Switch, called "Arms, Legs and Breast Cancer Awareness."

This year I recognized this important observance with Ray Richardson and Ted Talbot on WLOB, as we discussed the "ABCs of National Breast Cancer Awareness Month." Ray remembered that cruciferous vegetables such as cauliflower (see below) and Brussels sprouts (see last week's bountiful basket) are cancer-preventive.

Ray also remembered that he loves bell peppers, which he ate raw from the basket during the break.

In addition to cauliflower and baby bell peppers, this week's local bountiful basket o' fun showcased:

white eggplant, golden beets & Johna apples from the Deering Oaks farmers market
and buttercup squash from Belanger & sons, Lewiston (via the Rosemont Market).

Ray and Ted have been longtime supporters of breast cancer research and advocacy. Earlier this month on WLOB, they hosted the committee for Portland's "Making Strides Against Breast Cancer" walk. This event takes place on Sunday, October 18, beginning in Monument Square. For more information about the Portland walk, click here.

For information about other walks around Maine, click here.

The Making Strides Against Breast Cancer event is included in the ABCs of National Breast Cancer Awareness Month--and these ABCs are available in our Dr. Lisa newsletter. If you'd like to subscribe, send us an email:

info@drlisabelisle.com.

Employees of the MaineHealth system have access to the ABCs in their WOW! (employee Works on Wellness) e-news.

For more information breast cancer, visit the following websites:

If you have suggestions for future health segments on WLOB, leave a comment on the blog or send me an email.

Next week we will be discussing "food additive sensitivities" with Ray & Ted.

Hope you'll join us on Tuesday October 20th at 7:20 am on WPME TV (Time Warner Cable channel 17 in the Greater Portland area), 95.5 FM or streaming live at wlobradio.com!

Color & Divine Artistry

Lisa Belisle — 2009-10-11T07:00:00-04:00

"Colour [sic] is the clothing of beauty. No colour stands alone. Each single color emerges in a dance where its other sustaining partners are invisible. Colour is always a togetherness that remains kinetic, a brightening or darkening. Yet each colour has its own individuality, personality and native mood. The divine artistry of nature is seen in how lyrically it combines and modulates it raiment of colours. Natural beauty is not accidental. There is a wondrous elegance and grace of imagination behind it...
Colour has bequeathed her deepest secrets to nature."

~John O'Donohue, Beauty: The Invisible Embrace

Stealth Marathoning & Gratitude Saturday

Lisa Belisle — 2009-10-10T07:29:00-04:00

Eleanor Roosevelt said, "You must do the thing you think you cannot do." Last Sunday I did one of those things: I ran a marathon.

A longtime runner, I am relatively late to the marathon game. Following a cartilage transplant in my right knee almost a decade ago, the surgeon suggested that I would probably never run a marathon. I believed this to be true.

The transplant had become necessary after a series of injuries and surgeries beginning when I was in high school. Done with cartilage and bone taken from my own hip, the surgery ultimately required intensive rehab. It also required three months on crutches--six weeks completely non-weight bearing. Needless to say, this had a huge impact on my life. At the time I was commuting to a preventive medicine fellowship at the University of Massachusetts in Worcester (2 1/2 hours away) from our home in Yarmouth. I had a six year old and a four year old. My husband was an associate attorney who worked long hours in Lewiston. I was driving, working, caring for children, folding laundry and making meals on crutches.

When I look back, I'm not sure how I did it.

I'm also not sure how my friend, Meg Wolff, a cancer survivor and amputee, does it every single day.

In part, this is why I decided to try the marathon. I decided to run 26.2 because I wasn't sure if I could. I had been doing long runs of 12-15 miles each week for more than two years, but I had not been specifically training for a long distance. The most I had done was a few half marathons.

So two weeks ago, my husband and I signed up for the Maine Marathon as a relay team. The plan was to find others who wanted to join us, though we knew this wasn't likely given the late date. This did prove to be the case: when race day rolled around, he and I remained the only two members of the "K-Dog & LB" team. My job was to run the first three legs of the relay; he would run the last leg. My distance would total 21 miles, which was the most I had ever run at one time.

And run it I did. I kept a reasonable pace. Not fast; not slow. I stopped to take iPhone pictures along the way and post them to Facebook (the photo above is from Mile 4). I stopped at every water and Gatorade station. I stopped to hug relatives and friends, including my son, Campbell, whose soccer team was manning the first water station--and my friend Christine, who was watching the marathon on Route 88. I gave encouragement to fellow runners, and expressed appreciation to volunteers and bystanders. I wasn't trying to win. I was trying to finish 21 miles.

Maine Marathon, Mile 11

Which I succeeded in doing. My legs were wooden by the time I reached Kevin at the Pine Grove school relay point, but I got there.

And then...I kept going.

My husband generously slowed his relay leg pace so that I could run with him. After cooling his heels for more than two hours, he dedicated the next 45 minutes to offering me encouragement. He pointed out the heron wading in the Casco Bay shallows. He waited as I stopped to pick up a horse chestnut just before the Martin's Point Bridge (a tradition I began in my half marathons of previous years). He asked how I was doing and accepted non-verbal 'thumbs up' in response. He kept us going fast enough so that we could break 4 hours.

And when the finish line loomed, he grabbed my hand and half-dragged my stiffened carcass past the timers. Official time: 3 hours 56 minutes.

Not bad for an unplanned marathon. One that I have come to call my 'stealth marathon,' because I ran it unofficially as an individual, and because I tricked myself into it. I started with 21 miles in mind, and finished 26.2.

And this, my friends, is what I am grateful for this Saturday:

a supportive husband,
two knees that work,
and the chance to do the thing I thought I could not do.

Carcass-dragging husband

Party Soup with Summer Squash & Swiss Chard

Lisa Belisle — 2009-10-09T06:55:05-04:00

Soup! There's no better way to start a meal. It warms the belly and provides a rich source of nourishment. It's also economical. Some of the best soups come from "leftover" veggies, grains and beans. Our family loves soup so much that we hosted a "soup party" last winter--and we can't wait to do so again.

In the meantime, we cooked up a pot of soup to share at an impromptu potluck hosted by our friends, Steve and Karin, this past weekend. We used summer squash, zucchini, Swiss chard, carrots and basil from our final farmshare, coupled with a beautiful purple onion from this week's bountiful WLOB basket o' fun.

It was quickly consumed--no leftovers to be had. My friend, Kelley, asked that I write down the recipe, so here it is!

Summer Squash & Swiss Chard Soup with Basil

2 Tbsp extra virgin olive oil
1 large onion, sliced
3 gloves garlic, minced
2 celery stalks, chopped
2 carrots, chopped
1/4 tsp salt
1 can garbanzo beans, drained and rinsed
2 cups chopped summer squash and/or zucchini
4 cups organic low sodium vegetable stock (more as needed)
2 cups water
1 bunch Swiss chard
1/4 cup (packed) finely chopped fresh basil
additional salt and freshly ground pepper, to taste

Drizzle oil in a large, deep saucepan or stockpot over medium heat. Add onion and garlic. Saute until softened and translucent, about 3-5 minutes.

Rinse Swiss chard well, by immersing in water several times. Remove stems from leaves. Shred leaves. Discard stems, or chop and add into vegetable mixture with celery in next step.

Fold celery, carrots into onions and garlic. Sprinkle with salt. Cook until the vegetables are softened, approximately 5-10 minutes. Add squash and beans. Cover with stock and water. Stir.

Bring to a boil, then lower heat to simmer. Cook until beans are tender, adding stock or water as necessary if the mixture becomes too thick.

Stir in the chard and basil, cook for another five minutes. Taste, adjust seasoning.

Enjoy!

Do you have a soup party in your future? Consider giving our Farro Soup or Colorful Curried Winter Squash Soup with Beets a go.

P.S. For more savory soup recipes, try our friend Cynthia Finnemore Simonds' Superb Maine Soups: Innovative Recipes from Simple to Sumptuous. Her beautifully photographed book is well worth a look!

Dinner at the Garden

Lisa Belisle — 2009-10-08T15:35:29-04:00

Looking to enjoy some delicious, locally grown food while supporting a worthy cause? Consider attending the 7th Annual Yarmouth Community Garden Harvest Dinner next Wednesday. My friend, Marjorie, introduced me to the YCG several years ago. I've been a fan ever since.

For Harvest Dinner details, see below...

Sunday Tread

Lisa Belisle — 2009-10-04T05:00:00-04:00

"I'm a great believer in luck,
and I find the harder I work,
the more I have of it."

~Thomas Jefferson,
Our Daily Tread, October 4th

Yeti DocWalking & Gratitude Saturday

Lisa Belisle — 2009-10-03T15:18:24-04:00

Things were a bit cool and damp at last Sunday's Cancer Community Center Walk at Pineland Farms, so I adopted a Yeti-like look with my oversized fleece and giant winter jacket. It was worth braving the elements, however, as I had the chance to be with a few wonderful people, including...

Meg Wolff, macrobiotic champion, blog-ster, cancer survivor and author of Becoming Whole,

Meg's husband, Tom, a cyclist and genuinely nice individual,

and my friend, Rhonda, artist and committee member for the upcoming American Cancer Society Event, "Making Strides Against Breast Cancer" walk, which will take place in Portland (Maine) on October 18.

After walking the Pineland 5K loop, Rhonda and I joined Meg & Tom for a veggie burger and fruit lunch under the tent, enjoying music by a local steel drum band.

Before leaving, I purchased a few locally grown items for Dr. Lisa's WLOB bountiful Basket o' Fun.

All in all, it was a worthwhile visit to Pineland, despite the necessity of Yeti-ness.

On a non-Yeti note, today is Saturday, which means gratitude time. This week I am especially grateful for my firstborn child, who turned sixteen on Thursday. Campbell (shown in the misty-afternoon soccer shot above, on the left) was born the year after I married, during my second year of medical school.

I gave birth and took mid-terms in the same week.

Campbell and I studied together--ok, he nursed and I studied--attended med school classes together, and ultimately grew up together.

I am very, very grateful for my boy.

September Farmshare Finale & WOW! CSA Excitement

Lisa Belisle — 2009-09-30T16:10:31-04:00

Farmshare support for MaineHealth employees? Yes, indeed. A long-time Community Supported Agriculture (CSA) true-believer, I was thrilled to learn recently that the MaineHealth employee Works on Wellness (WOW!) program now offers a $50 rebate to MaineHealth employees who wish to purchase a farmshare. As the medical advisor to the WOW! program, I applaud MaineHealth and Laurie Mitchell (program director) for being so forward-thinking. I'll be first in line for the rebate--you can count on it!

This week marked the final pick-up of our summer share (above) from New Elm Farm in Freeport. Thanks to Cordelia and Lily for keeping us well-stocked with produce for the past three+ months. We've enjoyed our Tuesday farm visits and look forward to returning again in June.

Beginning in November, we will travel to Freeport's Laughingstock Farm to take advantage of a winter share for the first time. According to their website, our bi-monthly allotment will include "fresh mesclun, arugula, lettuce, baby carrots, hakurei turnips, and radishes from [their] greenhouses, [and] traditional storage vegetables such as beets, cabbage, carrots, turnips, and rutabaga."

Speaking of beets, cabbage, carrots and turnips, we fell a bit behind in posting our weekly New Elm farmshare photos. In case you are wondering what one receives in a share (at least when one lives in southern Maine), take a gander at the pictures of our September shares (below). Despite a rainy June, we were not disappointed. Based on our experiences, I encourage everyone--especially MaineHealth employees--to find a farmshare and sign-on!

9/22/09

9/15/09

9/8/09

9/1/09

Three P's of Prostate Health with Ray & Ted on WLOB

Lisa Belisle — 2009-09-29T19:47:01-04:00

As hubbie, Kevin, says, we've entered the prostate zone.

Previously on our Three-fer Tuesday health segment on WLOB 95.5 FM, we covered Eastern Equine Encephalitis (EEE) with Ray Richardson and Ted Talbot. Today we discussed Prostate Awareness Month with the "Three P's of Prostate Health."

According to the Prostate Cancer Foundation, "Prostate cancer is the most common non-skin cancer in America, affecting 1 in 6 men. In fact, a man is 35% more likely to be diagnosed with prostate cancer than a woman is to be diagnosed with breast cancer." The disease is most common in men over 40.

Here are the "Three P's of Prostate Health.."

Pay Attention to Your 'Pee' and any Pain in the Private Area. (Ted found this tip entertaining.) Contact your devoted doctor or designated health helper if you experience any of the following:
- difficulty starting, stopping or maintaining a strong urine stream
- difficulty emptying the bladder completely
- pain in the pelvis, hips or back
- pain with ejaculation
- blood in urine or semen

Ponder your Prostate Cancer Screening Options with your Health Care Provider. Currently these include the prostate exam (also called the digital rectal exam) and the prostate specific antigen blood test. Expert opinions are mixed on how often these should be done, if at all. The Centers for Disease Control offers a helpful decision-making guide that you can read before meeting with your devoted doctor or designated health helper.

Pick Prostate Protecting Produce for Your Diet. Steer clear of red meat, fatty foods and dairy products, which have been linked to cancer. Instead, chose prostate cancer-protective foods such as pomegranates and pumpkinseeds, lycopene-rich foods like tomatoes and watermelon, and cruciferous vegetables, such as broccoli, cabbage, Brussels sprouts and cauliflower. Want to include more veggies in your diet? Join us for our Beans, Greens and Veggies series at the MaineHealth Learning Resource Center: our next session is October 20.

This week our local foods "bountiful basket," which Ted affectionately refers to as "Dr. Lisa's Basket o' Fun" contained;

corn and butternut squash from Pineland Farms,
marifax beans from the Rosemont Market
and carrots, cabbage and beets from our New Elm Farm (Freeport) farmshare.

While examining the Basket 'o Fun, Ray and I had a good discussion about making colorful cabbage and carrot slaw, and roasted squash with root vegetables. He's quite the food connoisseur!

Back on the prostate subject, here are a few places to look for further information:

Hope this Ray & Ted recap is helpful. Please post a comment or send me an email if you have suggestions for future Three-fer Tuesday health segments on WLOB. Next week we will be discussing "Three Ls of Health Literacy " with Ray & Ted."

FYI, Ray & Ted are now being televised from 6:30-7:30 am on WPME television (Time Warner Cable channel 17 in the Greater Portland area), which enables viewers to actually see our bountiful Basket o' Fun!

Hope you'll join us on Tuesday October 6th at 7:20 am on WPME TV, 95.5FM (greater Portland), or streaming at wlobradio.com!

Three Es of Eastern Equine Encephalitis with Ray & Ted on WLOB

Lisa Belisle — 2009-09-28T05:00:00-04:00

From high cholesterol to horses...

Previously on our Three-fer Tuesday health segment on WLOB 95.5 FM, we covered National Cholesterol Education Month with Ray Richardson (Ted Talbot was in Washington DC). Last week we moved on to horses, or more specifically Eastern Equine Encephalitis (EEE).

As of our radio conversation on September 22, eleven cases of this potentially fatal disease had been diagnosed in horses around Maine; five horses have died from EEE since August. There have thus far been no human cases of EEE in Maine.

EEE is transmitted from horses to humans by mosquitoes that bite infected horses: it causes

high fever (103-6 degrees Fahrenheit)
stiff neck
headache
coma
death (1/3 of cases are fatal).

Here are the "Three Es of Eastern Equine Encephalitis"

Eliminate standing water on your property as part of your fall clean-up routine. Mosquitoes need water to lay their eggs. Empty or cover barrels, pails and other rain-collecting devices. Drain pools and puddles.

Enjoy the outdoors safely. Wear long sleeves and pants, especially at dawn and dusk--peak mosquito hours. Bugs particularly enjoy humans who have been exercising, as they give off both heat and increased carbon dioxide.Use insect repellent on yourself and your children. (See Protecting Your Family from Bugs: The DEET Dilemma and Safe Solutions.) Cover infant strollers with mosquito netting, and repair window screens in your house. If you have a horse, consider EEE vaccination.

Eat Immune-Boosting/Bug-Repelling Foods. Indulge in pungent foods, such as garlic and onions, to ward off flying pests. Decrease salty, sugary and high-potassium foods--mosquitoes seem to enjoy these the most. Want to include more veggies in your diet? Join us for our Beans, Greens and Veggies series at the MaineHealth Learning Resource Center: our next session is October 20. This fall we will be showcasing local veggies on WLOB through our "bountiful basket" feature, which Ted affectionately refers to as "Dr. Lisa's Basket 'O Fun."

Hope this information is helpful. As mentioned, last week's ABCs of National Cholesterol Education Month are available in our newsletter. If you'd like to subscribe, send us an email: info@drlisabelisle.com. Employees of the MaineHealth system have access to the ABCs in their September WOW! (employee Works on Wellness) e-news.

Please post a comment or send me an email if you have suggestions for future Three-fer Tuesday health segments on WLOB. Tomorrow we will be discussing "Three Ps of Prostate Cancer " with Ray & Ted." Ray & Ted are now being televised from 6:30-7:30 am on WPME television (Time Warner Cable channel 17 in the Greater Portland area).

Join us on Tuesday September 29 at 7:20 am on WPME TV, 95.5FM (greater Portland), or streaming at wlobradio.com.