Revised CPR guidelines issued in October, 2010 intruct bystanders attempting to revive someone in a state of cardiac arrest to skip mouth-to-mouth resuscitation and go straight to performing rapid chest compressions after calling 9-1-1. Previously, guidelines had called for the A-B-C (airway, breathing, chest compression) approach-checking the airway and then performing the breathing technique. The revised guidleine highlights C-A-B (chest compression, airway, breathing). The exceptions involve children and victims whose breathing is obstructed, whether because of choking or following a drowning rescue: in such cases, the conventional approach still applies.
Why have they changed the guidelines? In part, the change reflects a concern that most victims of cardiac arrest fail to receive any CPR from bystanders in the critical minutes after their heart stops. Many people don't want to do mouth-to-mouth, so they do nothing. The new guidelines simplify the process and get straight to the compressions before valuable time is wasted.
The other reason for the change in guidelines is that studies have shown that so-called hands-only CPR increases the likelihood of survival in comparison to the A-B-C approach.
Only about 8% of those who suffer cardiac arrest outside a hospital survive with their brain function intact, notes Dr. Ghurabi from UCLA Medical Center. When proper techniques are performed the rate is substantilally higher. The battle is won and lost in the field, so immediate action is necessary. By shifting the focus to circulating blood as long as possible in that critical time, many lives will be saved. Let's hope none of us need CPR or have to administer it, but it's good to know if the need arises.
Friday, February 18, 2011
Thursday, February 17, 2011
Fine Dining in Boulder
On my recent trip to Boulder, Colorado, Phil and I had lunch one day at a beautiful French restaurant, L'atelier. When we walked in wearing sweatshirts and jeans I told him I thought we were underdressed, as the restaurant had white tablecloths and napkins and fresh flowers on the table. He told me there is no dress code in Boulder, and as I looked around the restaurant we were definitely NOT underdressed. The restaurant is located on Pearl Street, a few blocks past the Pearl Street Mall. So what's a fancy restaurant like L'atelier doing in student oriented Boulder? Apparently there are enough people who enjoy fine dining to keep the restaurant in business.
The chef and owner is Czech born Radek Cerny, whose love of bluegrass music led him to Nashville, then found his way to Vail and finally Boulder. He has owned numerous restaurants in the Denver. L'atelier is considered one of the best restaurants in Boulder today.
The lunch menu is so reasonable you'll wonder why you'd eat anywhere else when you can get fantastic gourmet food at such a reasonable price. Our lunch was $25 before the tip. (we had no drinks). Phil had a perfectly prepared steak with a brown reduction on top, homemade french fries, and steamed spinach. At $15 it was a bargain. I had a salmon BLT on delicious thin, toasted bread with a wonderful mayonnaise sauce. It was served with a salad of fresh greens and veggies. My entree was $10. Other lunch items that looked delicious were a fettuccine dish with sauteed veggies on top. Salad entrees, like the salade nicoise were beautifully presented and very plentiful.
Prices for dinner are quite a bit more. Dinner for two runs around $60, depending on what you get. They have many typical French items, like escargot and coq au vin on the menu, but many creative contemporary items are also there. Everything is fresh and prepared to order. You won't be disappointed.
So next time you're in Boulder and you want to go fancy, I mean fancy food, try L'atelier. Be sure to make a reservation for dinner, as the restaurant only seats 50 people. A great meal in an elegant setting, but you can still dress any way you want. Now that's what I like.
The chef and owner is Czech born Radek Cerny, whose love of bluegrass music led him to Nashville, then found his way to Vail and finally Boulder. He has owned numerous restaurants in the Denver. L'atelier is considered one of the best restaurants in Boulder today.
The lunch menu is so reasonable you'll wonder why you'd eat anywhere else when you can get fantastic gourmet food at such a reasonable price. Our lunch was $25 before the tip. (we had no drinks). Phil had a perfectly prepared steak with a brown reduction on top, homemade french fries, and steamed spinach. At $15 it was a bargain. I had a salmon BLT on delicious thin, toasted bread with a wonderful mayonnaise sauce. It was served with a salad of fresh greens and veggies. My entree was $10. Other lunch items that looked delicious were a fettuccine dish with sauteed veggies on top. Salad entrees, like the salade nicoise were beautifully presented and very plentiful.
Prices for dinner are quite a bit more. Dinner for two runs around $60, depending on what you get. They have many typical French items, like escargot and coq au vin on the menu, but many creative contemporary items are also there. Everything is fresh and prepared to order. You won't be disappointed.
So next time you're in Boulder and you want to go fancy, I mean fancy food, try L'atelier. Be sure to make a reservation for dinner, as the restaurant only seats 50 people. A great meal in an elegant setting, but you can still dress any way you want. Now that's what I like.
Wednesday, February 16, 2011
It Was a Segway Kind of Day
February 7, 2011 was definitely a Segway kind of day. 10 of us drove down to the Gaslamp in San Diego for a Segway tour from Another Side of San Diego Tours. Fran had bought this special deal online a few weeks prior. $25 for a one hour guided tour of downtown San Diego, and worth every penny. Some of us had ridden Segways before, for others it was the first time. The training video, if it didn't scare you from ever trying a Segway, was very amusing and informative. By 3:30 we had completed training and practice, and were off. Our guides Steven and Mike were fantastic. Part tour guide, part protector, they were there to guide us safely through San Diego. A sunny, 72 degree day made it a perfect afternoon. We saw the still incomplete suspension bridge, the embarcadero, Martin Luther King, Jr. promenade, convention center, Petco Park, and lots of eateries. Steve and Mike were a wealth of information. What a sight! 10 women, age 55+, racing through the streets of San Diego on Segways. We had a ball.
The tour was over, the sun was setting, and it was time for a little refreshment. We headed over to Fleming's for their 5 for 6 till 7. We had drinks and a little nosh. Delicious calamari, ravioli, burgers, or shrimp. I had the 99 calorie martini, which although quite sweet, I really enjoyed.
This was a special day. What fun we all had doing something absolutely frivolous, absolutely unexpected. We looked like 10 little ducks crossing Market Street. When you get to a certain age, though, you stop caring so much about how you look and more about how you feel. I can tell you that on February 7, 2011, we all felt 16 again.
The tour was over, the sun was setting, and it was time for a little refreshment. We headed over to Fleming's for their 5 for 6 till 7. We had drinks and a little nosh. Delicious calamari, ravioli, burgers, or shrimp. I had the 99 calorie martini, which although quite sweet, I really enjoyed.
This was a special day. What fun we all had doing something absolutely frivolous, absolutely unexpected. We looked like 10 little ducks crossing Market Street. When you get to a certain age, though, you stop caring so much about how you look and more about how you feel. I can tell you that on February 7, 2011, we all felt 16 again.
Tuesday, February 15, 2011
Agave: An Alternative to Sugar
Agave (ah GAV ay) was first discovered by the German botanist Franz Weber in 1902. He determined that the sap of the blue agave yields a great amount of distilled spirits and a great, largely unheralded sweetner. There are actually 208 species of agave, but only the blue agave produces a sap that can be used in distilling or sweetening. Yes, agave is used in the production of tequilla, but I'm going to tell you a little about its use as a sugar substitute.
Why would I be telling you about a sugar substitute that actually has more calories in it than sugar? Because sugar is BAD for you. There is nothing good about refined sugar, other than the taste. Sugar is only 16 calories per teaspoon, agave nectar is 20 calories. The difference is in the glycemic index, or GI. For diabetics and other diet conscious people who count carbs, the GI is very important. Often a food may have a higher calorie count, but when the GI is determined, it may be much better for you. Agave nectar is one such food.
Agave nectar is 100% natural, so those who don't want to consume refined foods or chemically treated food substitutes (like artificial sweetners) hav a go to product. Agave nectar is half the glycemic index of sugar, honey and maple syrup, and it's so much better for you. The GI of agave is 32. Honey has a GI of 58, due to its ration of glucose to fructose. Agave is about 90% fructose. Table sugar has a GI value of 60-65. A lower GI number is better for diabetics and those watching their carb intake. Agave is also 1.4-1.5 times sweeter than sugar, so you don't need as much.
Next time you're in a natural food store, look for agave nectar. It is only in liquid form, but is great as a sweetner for fruit shakes, coffee and tea, cereal, or just about anything that you would put maple syrup on. It can also be used in baking. Start the new year right by replacing refined sugar with the natural sweet tasting agave nectar wherever possible. All the little changes really do add up.
Why would I be telling you about a sugar substitute that actually has more calories in it than sugar? Because sugar is BAD for you. There is nothing good about refined sugar, other than the taste. Sugar is only 16 calories per teaspoon, agave nectar is 20 calories. The difference is in the glycemic index, or GI. For diabetics and other diet conscious people who count carbs, the GI is very important. Often a food may have a higher calorie count, but when the GI is determined, it may be much better for you. Agave nectar is one such food.
Agave nectar is 100% natural, so those who don't want to consume refined foods or chemically treated food substitutes (like artificial sweetners) hav a go to product. Agave nectar is half the glycemic index of sugar, honey and maple syrup, and it's so much better for you. The GI of agave is 32. Honey has a GI of 58, due to its ration of glucose to fructose. Agave is about 90% fructose. Table sugar has a GI value of 60-65. A lower GI number is better for diabetics and those watching their carb intake. Agave is also 1.4-1.5 times sweeter than sugar, so you don't need as much.
Next time you're in a natural food store, look for agave nectar. It is only in liquid form, but is great as a sweetner for fruit shakes, coffee and tea, cereal, or just about anything that you would put maple syrup on. It can also be used in baking. Start the new year right by replacing refined sugar with the natural sweet tasting agave nectar wherever possible. All the little changes really do add up.
Monday, February 14, 2011
Fifty Sixth Visit to Taft
Before I visited Ron this week I talked with an old friend of his, a man who had been imprisoned in the 1990's. He told me a story about a study of recidivism that was done at his federal camp which got me interested in researching more about prison studies. Most prison studies focus on how to prevent recidivism. There are so many opinions on this, it's amazing. Some studies show that faith based programs in prison reduce recidivism. Other studies show that it does nothing. Some studies show that educational programs in prison reduce recidivism, others show that education does very little. Another popular program in prisons today is the drug program, but statistics do not show that they reduce recidivism either. So what's the answer? As usual, there's lots of questions but no answers.
My common sense tells me that treating inmates with respect and trying to improve their self esteem would be a good start, but unfortunately that is not the case. I have been talking to a rabbi whose life work is helping Jewish inmates (and Jews in the military) stay connected with their Jewish roots, their families, and to fight off anti-semitism. So many men lose their way while in prison, succumbing to gangs for protection. They leave prison unprepared for the world that awaits them, thus end up back in jail in a short time. The enormous cost of incarceration means that our society must look at other answers for those that break the law. Let's see what those in charge come up with.
One thing that does seem to decrease recividism is an inmate knowing his release date. A study shows that the chance for reoffending is greater in those who are uncertain the amount of time they will spend in prison. Those that knew specifically how long they would be incarcerated did better in prison and after release. The study does not tell why this is so.
I reconfirmed this with Ron today. Those men that know when they are going to be released have a much easier time. Their days are spent planning the future and figuring out how to make a new life for themselves. Those that don't have a release day are anxious, working with lawyers on how to get a definite date, in short they are uncertain of their future. Although Ron still doesn't have an exact date, he has a worst case scenario date. He knows his exact date will probably be earlier. Thus, he's busy making plans for his release. Today he made a list of the foods he has missed and wants to eat right away.
The list included steak (barbequed at home), rare hamburger, barbequed beef ribs and french fries. He says the list is beef oriented because he hasn't had beef in such a long time. I'm cranking up the barbeque and getting ready to cook a beautiful rare ribeye, french fries and a wedge salad with blue cheese dressing. That will be a nice homecoming dinner.
My common sense tells me that treating inmates with respect and trying to improve their self esteem would be a good start, but unfortunately that is not the case. I have been talking to a rabbi whose life work is helping Jewish inmates (and Jews in the military) stay connected with their Jewish roots, their families, and to fight off anti-semitism. So many men lose their way while in prison, succumbing to gangs for protection. They leave prison unprepared for the world that awaits them, thus end up back in jail in a short time. The enormous cost of incarceration means that our society must look at other answers for those that break the law. Let's see what those in charge come up with.
One thing that does seem to decrease recividism is an inmate knowing his release date. A study shows that the chance for reoffending is greater in those who are uncertain the amount of time they will spend in prison. Those that knew specifically how long they would be incarcerated did better in prison and after release. The study does not tell why this is so.
I reconfirmed this with Ron today. Those men that know when they are going to be released have a much easier time. Their days are spent planning the future and figuring out how to make a new life for themselves. Those that don't have a release day are anxious, working with lawyers on how to get a definite date, in short they are uncertain of their future. Although Ron still doesn't have an exact date, he has a worst case scenario date. He knows his exact date will probably be earlier. Thus, he's busy making plans for his release. Today he made a list of the foods he has missed and wants to eat right away.
The list included steak (barbequed at home), rare hamburger, barbequed beef ribs and french fries. He says the list is beef oriented because he hasn't had beef in such a long time. I'm cranking up the barbeque and getting ready to cook a beautiful rare ribeye, french fries and a wedge salad with blue cheese dressing. That will be a nice homecoming dinner.
Friday, February 11, 2011
You've Got Egg On Your Face!
I recently started watching Dr. Oz when I've got nothing better to do. He has lots of good medical, health and beauty tips. The last time I watched him he was giving the audience inexpensive beauty tips. For example, instead of buying expensive masks to exfoliate your face, he recommended a product by St. Ives that is less than $5. I haven't tried it, but I did try the following inexpensive concoction for a cleaner, smoother face.
The recommedation was to make a home made brew of egg whites and carrot juice. His recipe was 3 egg whites + 3 Tablespoons of carrot juice. That sounded like alot to me, so I used just 1 egg white and 1 Tablespoon of carrot juice. First, beat the eggwhite with a fork until a little frothy. Then, add the carrot juice and mix. Apply the mixture to your clean face with a cotton ball, covering the entire face including eyes and chin. Don't worry about getting it in your eyes. It can't hurt you. Then, wait about 30 minutes for the magic to happen. The mixture will dry on your face and you will feel it tighten like a mask. Amazing! Then, after 30 minutes, brush off the mask as much as possible. I used a tissue and lightly rubbed to exfoliate. Finally, wash off the rest of the mask with warm soap and water. I did this, not really expecting much to happen, but was delighted with the results. My face felt clean and tight. No, the wrinkles aren't gone, but I did think my face looked fresh and rested.
When I told my mother what I had done, she said, "You've got a souffle on your face!" I used the carrot juice you buy at the market (be sure to get plain carrot juice, not the carrot-orange mixture). If you have a juicer, you can just juice a few carrots.
This was a fun, inexpensive way to get a clean glow to my face. Try it and see what you think.
The recommedation was to make a home made brew of egg whites and carrot juice. His recipe was 3 egg whites + 3 Tablespoons of carrot juice. That sounded like alot to me, so I used just 1 egg white and 1 Tablespoon of carrot juice. First, beat the eggwhite with a fork until a little frothy. Then, add the carrot juice and mix. Apply the mixture to your clean face with a cotton ball, covering the entire face including eyes and chin. Don't worry about getting it in your eyes. It can't hurt you. Then, wait about 30 minutes for the magic to happen. The mixture will dry on your face and you will feel it tighten like a mask. Amazing! Then, after 30 minutes, brush off the mask as much as possible. I used a tissue and lightly rubbed to exfoliate. Finally, wash off the rest of the mask with warm soap and water. I did this, not really expecting much to happen, but was delighted with the results. My face felt clean and tight. No, the wrinkles aren't gone, but I did think my face looked fresh and rested.
When I told my mother what I had done, she said, "You've got a souffle on your face!" I used the carrot juice you buy at the market (be sure to get plain carrot juice, not the carrot-orange mixture). If you have a juicer, you can just juice a few carrots.
This was a fun, inexpensive way to get a clean glow to my face. Try it and see what you think.
Thursday, February 10, 2011
What is Tule Fog
About a month ago I was having dinner with Fran and Jim, when Jim asked me if I had experienced tule fog on my way to Taft yet. I had no idea what he was talking about, so I came home and looked it up. Tule fog (pronounced too-lee) is a very thick fog that collects in parts of California during the rainy season of the late fall and winter. It is a type of radiation fog, caused by the combination of increased humidity due to the rain and rapid cooling due to the longer nights. Tule fog makes for very low visibility and is the cause of many accidents every year.
Tule fog gathers in the Central Valley, from Bakersfield in the south to Chico in the north. Tule fog is created because warm air rises. Visibility in tule fog ranges from a high of 600 feet to under a foot.
Ron called me this afternoon and told me he finally found out what tule fog was. He said it was so foggy at Taft that they closed the exercise yard. That means the visibility was so poor they couldn't even walk the track without bumping into each other. I've been traveling to Taft every week for a year now, and have not yet experienced tule fog. I have a feeling this year will be different. Every week around Tuesday I start to think about what the weather will be like on Friday when I drive the Grapevine. In the past I've just had snow, ice and wind to worry about. Now I can add fog to the list.
Now that I think of it I remember 1963 when I went to Berkeley. I was driving back to school after Christmas break with a friend , the fog on the grapevine was so thick that we got behind a big truck with lots of lights and just followed him. We couldn't see anything. In retrospect it was terribly dangerous, and knowing what I know now, we should have pulled off and waited for the fog to clear.
I'm just hoping to get through the next few months without tule fog inhibiting my visits to Taft. The drive is bad enough without having to worry about mother nature.
Correction on yesterday's blog. Relate, the pop up restaurant in Encinitas, will only be there until February 24, 2011. Also the wine pairings are $20 or $25, depending on what you order. Sorry for the misinformation.
Tule fog gathers in the Central Valley, from Bakersfield in the south to Chico in the north. Tule fog is created because warm air rises. Visibility in tule fog ranges from a high of 600 feet to under a foot.
Ron called me this afternoon and told me he finally found out what tule fog was. He said it was so foggy at Taft that they closed the exercise yard. That means the visibility was so poor they couldn't even walk the track without bumping into each other. I've been traveling to Taft every week for a year now, and have not yet experienced tule fog. I have a feeling this year will be different. Every week around Tuesday I start to think about what the weather will be like on Friday when I drive the Grapevine. In the past I've just had snow, ice and wind to worry about. Now I can add fog to the list.
Now that I think of it I remember 1963 when I went to Berkeley. I was driving back to school after Christmas break with a friend , the fog on the grapevine was so thick that we got behind a big truck with lots of lights and just followed him. We couldn't see anything. In retrospect it was terribly dangerous, and knowing what I know now, we should have pulled off and waited for the fog to clear.
I'm just hoping to get through the next few months without tule fog inhibiting my visits to Taft. The drive is bad enough without having to worry about mother nature.
Correction on yesterday's blog. Relate, the pop up restaurant in Encinitas, will only be there until February 24, 2011. Also the wine pairings are $20 or $25, depending on what you order. Sorry for the misinformation.
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