Is deer hunting hazardous to your health?

Hunting is a time for family and friends to gather and enjoy their time together.  Each fall hunters enter the Wisconsin woods and instead of finding their prey, they find themselves in a predicament regarding their health – namely heart attacks.

Research has shown that there is a connection between hunting and heart attacks.  Keep in mind this risk is far greater for the person who does not exercise, is overweight and smokes.  I will address those later in this article. Also, it is important to note that hunting does not “cause” the heart attack, underlying heart disease is the culprit.  Our poor health is the gun and in this case, deer hunting is merely the trigger, just like snow shoveling could be the trigger.  However, it is important to recognize that deer hunting is physically demanding and if you are in poor physical condition, it is even more demanding. 

The connection between hunting and heart attacks has been called “Buck Fever” by researchers from William Beaumont Hospital in Michigan.  In a two year study, researchers found hunting’s effects on the heart can exceed those of stress testing in a cardiac laboratory.   The hunter can experience an adrenaline rush that causes the pulse to quicken (meaning more work for the heart), the breathing to increase and the body to become jittery.  If the hunt is successful, the real work remains, gutting and dragging a prize which can weigh on average 100 to 200 pounds. 

In their study, researchers recruited 25 hunters and strapped portable heart monitors with electrodes on their chests to record heart rate and activity while they stalked a deer.  They asked the hunters to keep logs so they could correlate the monitor readings to specific actions – such as walking, sighting a deer, shooting, dragging and other activities.  They found that the demands on the heart in hunting matched or exceeded those of the subjects’ treadmill tests.  The most strenuous hunting activities researchers found were dragging deer and walking through the woods.  But was so interesting is that just sighting the deer could double the heart rate in a matter of moments. 

According to Dr. Melvyn Rubenfire, professor of internal medicine and director of preventative cardiology at the University of Michigan, adrenalin is the fight or flight hormone secreted by the body in times of alarm.  It causes the blood to clot more readily and constricts the arteries, increasing blood pressure and the heart rate.  The cold weather compounds this problem too.  The sudden stress can lead to the rupture of plaque in artery walls which can result in a clot blocking blood flow – a heart attack.

So who is at highest risk for a heart attack?  It is your basic weekend warrior.  The person who does no exercise throughout the year and then suddenly picks up an 8 to 10 lb gun, wears heavy clothes and boots and tromps through the woods for 3 or 4 miles – a lot of stress for an out of shape body.  The study results suggest that hunters who have been sedentary for most of the year or who have heart disease risk factors should be cautious and not overdo it.  Risk factors for heart disease include high cholesterol, high blood pressure, smoking, diabetes, obesity and sedentary lifestyle.  Regular exercise impacts each of these risk factors in a positive way, helping to lower them or prevent them in the first place.

A good way to lower your risk of having problems during hunting (or any other strenuous activity) is to get in better shape now, before hunting season.  First, check with your MD before beginning an exercise program.  Once approved, exercise guidelines suggest getting 3 to 5 days of aerobic activity in.  This includes activities such as walking, biking, swimming or jogging.  This helps your heart to get in better shape and lowers your risk of a heart attack.  Regular exercise can lower your resting heart rate by 10 to 15 beats per minute and can lower your sub-maximal heart rate.  What this means is that by being in shape, your heart rate will be lower when you are walking out in the woods – less work for the heart.  Strength training should be done 2 to 3 times a week.  This helps make you stronger which can make dragging that deer easier.  Exercise and eating better can help you lower your weight which also lowers your risk.   If you started a regular exercise program now, you could be in much better shape in as little as 4 to 6 weeks – it does not take much time for the body to adapt.  You can also do yourself a favor by not smoking – it puts you at a much greater risk of having a heart attack.

There are some other things to look for while hunting or before you begin.  If you and your friends are out hunting and anyone experiences chest pain, pressure in the chest, pain spreading to the shoulders, neck or arms, chest discomfort with lightheadedness, fainting, sweating, nausea or shortness of breath, stop and get help immediately.  These are the signs of a heart attack.  Do not try to “work through” the discomfort or deny your symptoms – that can be a deadly mistake.  If you have been experiencing any of these symptoms you are advised to seek medical attention immediately. 

Finally, there are some other tips to make your hunting experience safer:

  • Take the time and get in shape
  • Don’t smoke the day of hunting and don’t eat a heavy meal just before hunting – this puts more load on the heart.
  • Remember to tell someone where you are going and when you will be back.
  • Dress in layers so that you can remove clothing when you warm up – don’t let yourself get too cold.
  • Take along water so you do not get dehydrated.
  • Rest if you need to, work at a comfortable pace
  • Get help to drag your deer to your vehicle and never drag a deer if you have coronary artery disease.
  • If you have diabetes, be sure to carry a fast  acting carbohydrate with you at all times (glucose tablets. 

Hunting can be a safe and enjoyable experience.  Get in shape now and lower your risk. 

Submitted by:  Kathleen Clemons, Exercise Physiologist, Ho-Chunk Nation.

Culinary Herb Garden Display at Black River Memorial Hospital

Black River Memorial Hospital is highlighting their culinary herb garden located right near the cafeteria. The new signs identify a variety of fresh garden herbs including parsley, thyme, basil, rosemary, chives, oregano and mint.  B-WELLthy is the healthy living brand at BRMH and daily menu items are featured that are lower in calories and emphasize fruits and vegetables. View the BRMH cafe menu here.

The hospital also participates in Jackson In Action's Harvest of the Month program and produces monthly featured recipes and videos.

July Harvest of the Month Features Eggplant at BRMH and on WEAU-TV, Eau Claire

 

 June 18, 2018, Black River Falls, Wis. For immediate release

Eggplant season is here and it’s time to include this purple healthy eating sensation on the menu.  The name eggplant simply describes its shape—not it’s nutrition value, which is very low in calories and carbohydrates.  Harvest of the Month is a Jackson County initiative that highlights a different produce item every month. July features eggplant cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipes is also available at www.brmh.net/recipes.

Fresh eggplant baked with herbs, marinara sauce and cheese is the featured recipe during these dates and locations: 

  •    WEAU-TV-13 Wed. July 12, 4 p.m. Newscast. “Eggplant” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD.
  • BRMH Hospital - Harvest of the Month Eggplant Event –Thurs. July 26, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.
Photo: Katie Schmidt

Photo: Katie Schmidt

“Eggplant is best baked, sautéed or stir-fried,” explained Ruth Lahmayer Chipps, Registered Dietitian Nutritionist at Black River Memorial Hospital. “It has a mild flavor and will absorb the seasoning that is utilized. Our “Eggplant Parmesan Bake” recipe this month has a traditional Italian flavors with oregano,garlic, marinara sauce, mozzarella and Parmesan. Eggplants  are cut in half into edible “boats” that hold sautéed eggplant, sauce and topped with melted cheese.  It’s super easy and is fun to prepare.”

Eggplant nutrition:  A half cup of cooked eggplant has only 20 Calories and provides a wide variety of nutrients as well as fiber.  

Featured Harvest of Month July Recipe:

Photo: Katie Schmidt 

Photo: Katie Schmidt 

Eggplant Parmesan Bake

PREP TIME: 20 MINUTES TOTAL TIME: 70 MINUTES

Makes 8 Servings (2/3 c. each)

Ingredients:  

  • 1 1/2 c. marinara sauce, divided
  • 2 medium eggplants, halved
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tsp. dried oregano (or 1 Tbsp. fresh)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 c. chopped tomatoes
  • 1 large egg, lightly beaten
  • 2 1/2 c. shredded mozzarella, divided
  • 1 c. freshly grated Parmesan
  • 1/4 c. Italian bread crumbs
  • 1/4 c. basil or parsley, minced

Method:

Preheat oven to 350°. Spread about 1 cup marinara sauce in the bottom of a medium baking dish.

Using a paring knife and spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat. Roughly chop scooped out eggplant.

Drizzle 1 c. marina sauce in baking dish and place eggplant boats on sauce.

In a large skillet over medium temp., heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden and tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to a bowl.

To the bowl with the eggplant mixture, add chopped tomatoes, egg, 3/4 cups shredded mozzarella, and ½ cup marinara. Mix until just combined. Scoop mixture into eggplant boats. Top with remaining mozzarella, Parmesan and bread crumbs. Finish with dollops of the remaining marinara sauce.

Bake until the eggplants are tender and the cheese has melted, about 50 minutes (test with a fork).

Garnish with basil and serve warm.

Makes 8 Servings.  Nutrition info. per serving (2/3 c.): Approx. 240 Calories, 12 g Fat, 20g Carb., 4g Fiber, 15g Protein.

 

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.  www.JacksonInAction.org

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Video is also available at www.brmh.net/recipes

Crispy Aspargus Ribbon Salad--a New Tasty Twist

By Ruth Lahmayer Chipps, MS, RDN, CD ---Jackson In Action Communications Director 

Photo credit: Katie Schmidt

Photo credit: Katie Schmidt

Asparagus is a nutrition superstar and May and June are the months to celebrate this delicious vegetable. Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. May features asparagus cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. Fresh asparagus “ribbons” are the headliner in the featured recipe. 

Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging. Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed. The featured recipe this month uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.

Asparagus Tid Bits:

  • Asparagus is related to onions, leeks and garlic.

  • Most asparagus is grown in California but can be found in local markets mid-May to mid-June.

  • Prepare by removing the woody ends, gently bend the end of each asparagus spear until it snaps naturally.

  • For best results store upright in fridge with a damp paper towel on the ends. Cover lightly with plastic.

Asparagus Nutrition

Nutrient-dense;  high in folic acid; good source of potassium, fiber, vitamin B-6, Vitamins A, C, and thiamine. Ranked among the top fruits and vegetables for its ability to reduce the effect of cell damage and promote healthy aging. 

Featured Harvest of Month May Recipe:

CRISPY ASPARAGUS LEMONY RIBBON SALAD

Crispy Asparagus Lemony Ribbon Salad

This  spring favorite takes on a new twist with uncooked crispy asparagus ribbons. They're easy to make with a simple potato-peeler.  The garlic lemon parsley vinaigrette brings a burst of freshness to the crispy salad with spring radishes, feta cheese and walnuts. See the video above for action and details.

Dressing: 

  • Zest of 1 lemon

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon white vinegar

  • 2 t. sugar

  • 2 tablespoons olive oil

  • 2 tablespoons fresh parsley chopped

  • 1 clove garlic minced

  • ½ teaspoon kosher salt to taste

  • ¼ t. ground black pepper

Salad:

  • 1 bunch fresh asparagus

  • ½. c. thin sliced radishes

  • ¼ c. red onion thinly sliced

  • ½ cup walnuts chopped

  • ½ cup feta cheese crumbles

Method:

  • Stir together dressing ingredients.

  • Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.

  • Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.

  • Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein

More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.

(See recipe video at www.brmh.net/recipes).

 To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”
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Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos.

 

Celebrate Asparagus in May with Harvest of the Month!

May 1, 2018, Black River Falls, Wis. 

Asparagus is a nutrition superstar and May is the season to celebrate this delicious vegetable. Harvest of the Month is a Jackson County initiative that highlights a different produce item every month. May features asparagus cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. Fresh asparagus “ribbons” are the headliner in the featured recipe. Following are the dates and details: 

  • WEAU-TV-13 Thursday May 17, 4 p.m. Newscast. “Asparagus” live cooking demo with Black River Memorial Hospital Registered Dietitian, Ruth Lahmayer Chipps, MS, RDN,CD.
  • BRMH Hospital - Harvest of the Month Asparagus Event – Wed. May 23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

“Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging,” explained Ruth Lahmayer Chipps, MS, RDN, CD, registered dietitian nutritionist at Black River Memorial Hospital.  “Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed. The featured recipe this month uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.

Photo Credit: Katie Schmidt

Photo Credit: Katie Schmidt

Featured Harvest of Month May Recipe:

SPRING ASPARAGUS Lemony RIBBON SALAD

Lemony Parsley Dressing:

  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 2 t. sugar
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • ½ teaspoon kosher salt to taste
  • ¼ t. ground black pepper

Salad:

  • 1 bunch fresh asparagus
  • ½. c. thin sliced radishes
  • ¼ c. red onion thinly sliced
  • ½ cup walnuts chopped
  • 1/2 c. feta cheese crumbles

Method:

  • Stir together dressing ingredients.
  • Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.
  • Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.
  • Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein

More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.

(See video at www.brmh.net/recipes).

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.  www.JacksonInAction.org

 To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Video is also available at www.brmh.net/recipes

Photo: Katie Schmidt

April Harvest of the Month Features Local Greens at BRMH and on WEAU-TV, Eau Claire

April brings spring showers and a fresh focus on produce. Harvest of the Month is a Jackson County initiative that provides new ideas for incorporating produce into a healthy eating pattern. April features local mixed greens with a live cooking demo on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. Following are the dates and details: 

  • WEAU-TV-13 Friday April 20, 4 p.m. Newscast. “Local greens” live cooking demo with Black River Memorial Hospital Registered Dietitian, Ruth Lahmayer Chipps, MS, RDN, CD. SEE LINK BELOW

  • BRMH Hospital Harvest Event and Local Greens Display– Wed. April 25, 11:30am – 12:30 pm. BRMH Café

“There are so many interesting leafy greens that can add flavor and visual appeal,” explained Ruth Lahmayer Chipps, MS, RDN, CD, registered dietitian nutritionist at Black River Memorial Hospital.  “Varieties include Green leaf, Red Leaf, Romaine, Bibb, Iceberg, Arugula, Escarole, Spinach and Kale. For best results when washing greens, use a salad spinner which removes excess liquid.”

Getting greens nearby: Jackson County is fortunate to have two aquaponics operations. These are aquaculture systems where the waste produced by farmed fish supplies nutrients for plants grown in water which purifies the water.  Year-round operations that produce fish and leafy greens are:  www.floatinggardens.farm/ - a family farm in Mindoro and  ww.superiorfresh.com/  - a large operation in Northfield. Find local lettuce in Black River Falls at The Corner Market, Hansen’s IGA, and Kwik Trip stores.  Check labels for growing location.

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 Harvest of Month - Orange Dressing with Fruit & Greens

(Print it HERE)

Ingredients (Serves 4):

  • 1/4 cup orange juice

  • 3 tablespoons vinegar

  • 1 Tbsp. mustard (Dijon or other)

  • 1 1/2 tablespoons white sugar

  • 2 Tablespoons olive oil

  • Salt & Pepper (pinch of each)

  • 8 cups greens (romaine, lettuce, spinach, or other)

  • 2 cups vegetables, chopped (broccoli, cabbage, carrots, cauliflower, celery, peppers, onions, or tomato)

  • 2 cups fruit, chopped (apples, berries, grapes, or oranges)

Method: Combine dressing ingredients in a container with a screw top or whisk with a fork. Close tightly and shake until combined. Store in refrigerator until ready to use (up to 1 week).  For each salad, top 2 cups of greens with 1/2 cup vegetables and 1/2 cup fruit. Take dressing from the refrigerator and shake hard to combine ingredients again. Drizzle 2 tablespoons of dressing onto each salad.

Tips: Use any fruit juice you want. Leave out the sugar with sweeter juices such as pomegranate or clementine. This salad dressing will be thinner than store bought salad dressing.

Nutrition Facts

4 servings per recipe / Serving Size: 3 cups salad with 2 Tablespoons dressing

Approx. 160 Calories,7g Fat, 21g Carb., 5g fiber,  3g Protein

WATCH THE VIDEO!

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.  www.JacksonInAction.org

 To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Video is also available at www.brmh.net/recipes

 

 

The Mediterranean Diet: The Heart Healthy Choice

By: Patricia Esparza, 5210 Contributor

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Cardiovascular disease and cancer are still some of the leading causes of death in the United States and the prevalence of these diseases are lower in countries along the Mediterranean sea. 

In fact, a meta-analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of cardiovascular death. It's also been supported that the Mediterranean diet lowers LDL (bad cholesterol) and raises HDL (good cholesterol). 

The Mediterranean diet is full of fresh fruits and vegetables, especially beans. And healthy fats, which can be found in foods such as olive oil, safflower oil, nuts, and fish. 

If you are interested in following the Mediterranean diet, here are some key points to follow

  • Eat plant-based foods for most of your meals. The Mediterranean diet's entrees are primarily plant-based!
  • Use a variety of spices instead of table salt to reduce the amount of sodium you eat
  • Limit red meat to a few times a month, and increase the amount of seafood in your diet!
  • Replace butter with olive oil!
  • Reduce refined grains and replace them with whole grains

References: mayoclinic.org

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Try this Delicious Mediterranean Hummus Dip with White Beans, Leeks and Artichokes

Print Recipe HERE

Oh Sugar!

By Patricia Esparza, JIA Contributor

52 Weeks of 5210 short logo.jpg
sugar.jpg

Oh, Sugar! When we think of added sugar, we often think of pastries or refined sugar poured onto cereal or in coffee.

"Added sugar" can be defined as any  "sugars and syrups that are added to foods or beverages when they are processed or prepared." Some of the biggest sources of added sugar in the American diet are not necessarily from pastries or those sweet cakes. In fact, the USDA reports that the average American consumes between 150 and 170 pounds of refined sugars in just one year!   

If possible, avoid sugary beverages from your diet. They are a significant source of added sugars, and can contribute to increased weight.

Here are some tips on limiting added sugars and sugary beverages while being able to enjoy a sweet treat. 

  • Add sliced cucumber, fresh/frozen berries, apple slices or other fruit to your water so that you have a fresh flavor without all the sugar.

  • If you aren't sure whether a product has added sugars, look at the ingredients for words like "ose", nectar, or syrup. This is a good indication that it contains added sugar.

  • Try to drink water or milk with every meal instead of soda, juice, or sports drinks. 

  • Choosing beverages, such as low-fat or fat-free milk and plenty of water.

Remember that moderation is key, and that enjoying a sweet beverage once in a while is okay! 

For more information on 5210, visit www.jacksoninaction.org/5210intro/

For more information on 5210, visit www.jacksoninaction.org/5210intro/