Nappanee Advance-News, Volume 126, Number 51, Nappanee, Elkhart County, 18 December 2003 — Page 4

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• Advance News • Thursday, December 18. 2003

Jm HEALTH Wjk n Cfr*. Wl by Dr. Song Yu and Dr. Michael Borger

Practical Hu Fads: Howto Ded with the Cured Situation

The Maximum Health Story is the search for ways to be as healthy as possible. Part of that story is how to deal with infectious disease. Many people are worried about influenza, commonly known as the flu. How serious is the current situation? What can we do about it? The common cold and the flu share the same symptoms. The chief difference between cold and flu is that a cold is generally mild, while the flu tends to be more severe. A common cold starts with feeling tired, sneezing, coughing, and runny nose. Low-grade fever is common. Other symptoms are muscle ache, scratchy sore throat, watery eyes, and headache. The flu starts suddenly and hits hard. You will feel weak and tired, have a fever, dry cough, a runny nose, chills, muscle aches, severe headache, eye pain and a sore throat. Later problems may include chest congestion. It usually takes longer to get over the flu than a cold. Colds were proven to be infectious in 1914, and the first cold virus was discovered 42 years later. Research since 1914 has tried to find a reliable vaccine to rid us of the common cold and flu. Despite our best efforts, a perfect vaccine remains elusive. The reason for this is twofold: all viruses are hightly infectious, and vaccines often cause more unpleasant side effects than the cold itself - plus they often don’t work well. There is no doubt that this year’s flu illness is more severe than that of previous years. The reason for this is some flu virus strains were not included in this year’s flu vaccination combination. Media attention has focused on flu outbreak in Colorado but other areas of the country also have experienced widespread flu infection. The situation in the greater South Bend, Elkhart, and Goshen area is

Opinion Page Policy

The Opinion page of the Advance News is intended to serve as a public forum to address issues of concern to Nappanee and Wakarusa residents from various viewpoints. Readers are welcome to express their views by submitting letters or guest commentaries regarding community topics. To be considered for publication, letters to the editor must be signed and include a phone number in order to verify the author. The Advance News reserves the right to edit all letters and commentaries for brevity, clarity and grammar. The views expressed on the Opinion page do not necessarily reflect those of the Advance News.

Continuous Publication Since 1879 Advance News Serving the Wa-Nee Community HOW TO REACH US: If you do not receive your daily paper by 5 p.m. Monday through Friday, please call the circulation department at 936-3101 up to 6 p.m. and we will deliver your newspaper that day. On Saturday call between the hours of 8 and 10 a.m. for resolution to a service problem. General Manager Jerry L. Bingle Advance News Editor Kylie Carter Sports Editor Ron Haramia Production/IT Manager Greg Hildebrand Marketing & Circulation Manager Cindy Stockton www.thepilotnews.com L'SPS 370960,158 W. Market SL, P.O. Box 230, Nappanee, IN 46500 (574) 773-3127 Published Thursday. Periodical postage paid Nappanee, IN 46550 .Mail Rates: Indiana, $20.00 for 52 issues; out-of-state $25.00 for 52 issues. Display Ad Deadlines: Pilot News - 2 Days Prior at 5:00 p.m. Bremen Enquirer, Nappanee Advance News, Culver Citizen, Bourbon News-Mirror, The leader - Thursday at 5:00 p.m. The Review - Tuesday at 3:00 p.m. TV Week - Friday (Week Prior) at 5:00 p.m. Classified Ad Deadlines: Pilot News - Day Prior at 11:30 a.m. Bremen Enquirer, Nappanee Advance News, Culver Citizen, Bourbon News-Mirror/The leader - Monday at 11:30 a.m. The Review - Tuesday at 4:00 p.m. Legal Deadlines: Pilot News - Three Days Prior at 4:00 p.m. Bremen Enquirer, Nappanee Advance News. Culver Citizen, Bourbon News-Mirror, The leader - Wednesday (A Week Prior) at TOO p.m. All ads larger than 1/4 page need to be e-mailed, sent in a word document or dropped off on a floppy disk. To Place A Classified Ad call l-WXMISWJSSA or 574TJ58-SRM. To Order Your Subscription call 1-8U04354050 or STUftOAM The Pitot News is a member of the Hoosier State Press Association and The Associated Press.

quite manageable as of this date. Speaking with area Pulmonologists and Pediatricians, their opinion is that, while people with the flu are more ill than usual, there is no health crisis at the moment. There are a number of precautions you can take to avoid the flu and associated problems. The best way to avoid flu is to have a flu shot for immunization every year. These now are in short supply. This is partly because of demand for military personnel but also because of high demand from the public. If you want a flu shot, now is the time to get one because supplies are running low. Remember that a flu shot does not absolutely guarantee that you will not get the flu. If you are having mild flu symptoms, flu is generally self-limiting and should pass within ten days. If you or your family members are having flu symptoms and are concerned about being more ill than usual, please see your doctor now rather than wait. Treat mild symptoms with rest and drink lots of fluids to loosen mucus and clear the body of virus. Gargle with warm salt water for a sore throat. Tylenol relieves pains and reduces fever. Don't give aspirin or ibuprofen to children to avoid Reyes Syndrome. Take cough medicine only if coughing is excessive as coughing helps to clear the body of mucous. Remember - hold fast, stand firm, and persevere! ABOUT THE DOCTORS: Dr. Michael Borger and Dr. Song Yu are Board Certified in Family Practice and Osteopathic Manipulative Treatment. They work to promote medical care based on health promotion - for people to enjoy Maximum Health! They can be reached at Northwood Physicians in Nappanee, Indiana (574) 773-4151 or email at northwood @fourway. net.

THE on IM Tig HAT

Just like Coming Home

“That deadbeat family of mine is driving me crazy,” Cora remarked to herself as she stood alone at the sink after a festive holiday meal. Her daughters were gossiping in the living room and Bud, her 30-year-old son, unemployed and still living at home, was sprawled out in front of the television set. Denise sidled up to her mother after the last dish was dried and put back into the cupboard. “The landlord said this was his last threat. This time he's really going to evict us. It's so hard to make ends meet with two kids and no husband. Paying the rent on top of everything else is impossible.” Cora reached into her purse and pulled out a hundred dollar bill. She was tempted to ask, “Why don't you disconnect your cable television or sell your computer?” But Cora had learned that being quiet kept the peace, at least between herself and her children. “You rotten good for nothing!” Bud erupted from the couch. “Hand me that remote. I’m watching the game.” “Make me,” challenged his 19-year-old brother, Donny. “Maybe you want to step outside and we'll see who ends up with the remote.” Cora heard the screaming and profanity from the street in front of her house. The neighbors had grown to expect fist fights from her family members over the holidays. Yet, they might call the police if it got very heated. “Get in the house, boys!” she ordered. Donny swaggered in and his older, fatter brother followed

Ham is the holiday meal meat

The meat for many holiday meals is ham. Today there are more varieties of ham than when ham was first created. It is most unfortunate that most hams are over cooked or over reheated. When you over bake or over reheat you dry out the ham making it tough as well as loosing some of its food value. Fresh pork is cured in a variety of ways, salting, either with a dry salt rub or with a brine. The brine draws out the natural moisture making the meat inhospitable to harmful organisms. In addition to salting, pork is often smoked and/or air dried to draw off additional moisture. Although these curing processes were originally developed to yield pork that could be kept for long periods at room temperature, todays methods usually do not cure pork to that degree. Hams and bacon are injected with brine and then smoked to give them flavor. They are not sufficiently cured, however, to be stored at room temperature; they must be refrigerated. Exceptions are the country hams that are salted and aged in a procedure that may take to up to one year. Italian-style prosciutto, Smithfield and Virginia hams are of this type.

Years Ago

120 YEARS AGO; DEC. 20, 1883 •One of the teachers in the public schools in Elkhart punishes whispering against the rules by putting strips of plaster over the pupil’s mouth when he commits this offense. The novel way is said to be successful. Mr. M.B. Groves of Milford was in our village last Thursday. He is the proprieter of the marble works and has a reputation of turning out some artistic and costly tombstones and monuments. 100 YEARS AGO; DEC. 16, 1903 •Jacob Frenger, aged 46 years, 4 months, and 14 days died suddenly and unexpectedly Sat. afternoon at about 4 o’clock as result of a stroke of paralysis. He was at the sawmill about an hour before he died. He is survived by a wife and 3 children and came to Nappanee from Holmes County Ohio several years ago and was employed by Coppes, Zook, & Mutrschler Co. Funeral was held at Dunkard Church Mon. at 10 o’clock w/Revs. Metzler and Anglemyer officiating. 75 YEARS AGO; DEC. 13, 1928 • Fire Dept, was called to home of Levi Stutzman on S. Summit to extinguish a roof fire at 1:30 Sat. afternoon w/S2O damage done. •L.L. Hershberger, wellknown local poet is honored in a new publication of “Contemporary American Poets”.

The Years Ago segments have been researched and posted by Margaret England-Neff and by Kylie Carter. They appear just as they did in archived issues, typos and all.

Opinion

him, blood streaming from Bud's nose. “Do you think it's broken?” Cora asked. “Mind your own business!” Bud screamed at his mother. Often when he lost a battle he took it out on Cora. “I have an announcement to make,” Cora told her family. The room was silent for the first time.

“Tm selling everything and moving to Alabama. Your Pa's family members are there and they've invited me to live in a mobile home beside them.” Sarah burst into tears. “We'll never see you, Mama.” And you'll have to pay

your own utility bills, Cora thought to herself. “You heard her!” Bud asserted his authority. “We're moving to Alabama.” “I hate to tell you this, Bud,” Cora said in a soft voice, “but you're not coming with me.” “Who'll take care of you in your old age?” he inquired. Cora smiled, knowing lhat'Shehhd adthally been the one taking care of all her grown children and grandchildren. They'd stolen her time, energy and peace of mind. A tear streaked down Cora's face after the auction. She'd sold everything she and her late husband had worked so hard to have through the years, making very little money from the sale. Of course, most

A ham starts as a fresh pork hind leg. Then the leg is cured. The curing method varies depending on the style of ham desired. The ham may be cured with a dry salt mixture or with a brine flavored with various spices. After salting or brining, the ham may be smoked and/or air dried.

The second step in processing smoking- is what adds flavor, color, and character to a ham. Smoking is often skipped for mild tasting pre-cooked hams done in a hot, airtight smokehouse, and flavor

depends on the wood used, hickory being an old favorite. The U.S. Department of Agriculture requires that ham labeled ready- to-eat prior to being sold must have been exposed to an internal temperature of 140 degrees for half an hour to destroy the dangerous trichina parasite. Light smoking accomplishes this and produces a mildly flavored, juicy ham. There are several ways you can purchase ham.

■i» ‘ —"“‘‘ TPi Laurie Lechlitner

Extension Education Mary Lanhart Crots Elkhart County

50 YEARS AGO; DEC. 16, 1953 •On Wed. Dec.9th PTA meeting in the community Building the primary grades, directed by Mrs. Beulah Case will sing Christmas songs. 4th, sth, and 6th graders will give a pageant “Why Did the Bells of Christmas Ring?” Mrs. Floyd Metzler is in charge of the Program. 20 YEARS AGO; DEC. 14, 1983 •If you have been wondering about the building being constructed on E. Lincoln St. directly behind Howard’s Drive-In, it’s “The Rain Barrel,” a restaurant Paul and Shirley Teal are hoping will be ready for diners by February. The restaurant will provide opportunity for family dining in a casual, comfortable atmosphere. Paul states, “You won't feel comfortable coming in dressed in scruffy work clothes, but casual will fit right in.” 10 YEARS AGO; DEC. 15, 1993 •Christianne Beron found her participation in the Indiana Math League, contest two, to be a rewarding experience both academically and financially. For being the high scorer in her class she received a SSO savings bond from Nappanee McDonald’s Restaurant owner Rick Purcell.

of her treasures had been borrowed and trashed by family members who had no intention of replacing the items or repairing the damages. As Cora boarded the plane, she looked forward to a better life in Alabama. She was starting over, leaving the stress and heartache behind. Her grown children would have to learn to fend for themselves

glad you've come to live next door to us. We'll keep you safe from that greedy, mooching family of yours. Perhaps we can even pool our meals so you won't have to eat alone. Are you cooking anything good tonight?” “Aunt Cora!” Her nephew, Jeff, greeted her with a sloppy kiss. “You couldn't by any chance float me & loan until payday, coold you?” Cora knew Jeff was “temporarily unemployed.” On the ride to the mobile home park, her sister-in-law talked abouttjie boss who had “shafted her son.” As Cora said goodbye to her in-laws, closing the mobile home door to the outside world, she remarked to herself with a sigh, “It's just like coming home again.”

Whether domestic or imported, most hams you purchase in the grocery store are usually made by immersing the meat in a brine and simultaneously injecting it with brine to speed the cure. After curing, the ham is usually smoked. Most hams are then partially or fully cooked and are labeled

Heat -and-serve hams should be baked in a moderate 325- degree oven until the internal temperature is 160 degrees F. Packaged hams, which are the most popular, and canned hams, both boneless and bone in, whole, or in parts are widely available; they should be refrigerated even before opening unless labeled sterilized. After opening, continue the refrigeration and remember the ham is best if used within a week.

-or die trying. As she carried her suitcases up the mobile home steps, her broth-er-in-law reminded her, “I would help you, but I've got a bad back.” Her sister-in-law hugged her. “We're so

accordingly: heat-and-serve, ready-to-heat, or fully cooked. Ready-to-eat and fully cooked hams do not require further cooking, although they be heated if desired.