From the monthly archives: "March 2021"

Looking Back

By On · Add Comment · In Columns

The Year is…1925

The Summer Blue Ridge Summit Burned

Blue Ridge Summit was not a heavily populated area in 1925. Only a few hundred people lived there year-round, but that summer the small community suffered three fires that caused a lot of damage to the town.

On June 16, the engine house of the Monterey Hotel caught fire and burned to the ground. The loss was put at $1,000 (roughly $13,500 in 2016 dollars).

Three days later, the Chambersburg, Greencastle and Waynesboro Trolley station caught on fire. Luckily, there weren’t any people there. Trolleys had been slowly falling into disuse as the popularity of cars grew. The Chambersburg, Greencastle and Waynesboro Trolley would end its service in 1928.

“The fire at Highfield Tuesday completely destroyed the confectionary store, pool room, and barber shop owned by John Flautt, adjoining the station,” the Hagerstown Morning Herald reported.

The fire department responded as quickly as it could and Rev. Charles Niles, rector of the Episcopal Church drove the fire truck. The problem was notifying enough people that help was needed to fight the fire. The Gettysburg Times called the alert system inadequate. “The old fire rings, huge iron circles with iron hammers, which were placed at various points on the mountain years ago, are now overgrown with weeds and brush and are practically useless for putting in fire calls,” the newspaper reported.

The blaze was out of control by the time the firemen arrived and they concentrated on keeping the fire from spreading to nearby homes and businesses.

The trolley station suffered $1,000 in damage, while Flautt had $2,500 in damage. It also caused some of the few businesses in the town to be closed for a time.

Both of these fires were reported as being suspicious in origin.

Then in the afternoon of July 13, the shout of fire went up in one of the oldest boarding houses on the mountain, according to The Gettysburg Times. The boarders quickly left except for Bertha Barr who was ill and couldn’t leave her bed.

The fire department responded as quickly as they could to the scene.

“Fighting their way through stifling smoke and flames to the third story, J. M. Detrow and Dr. H. C. Bridges, of Blue Ridge Summit, yesterday afternoon rescued Miss Bertha Barr, of Baltimore, from a fire which destroyed the boarding house owned by Mrs. Mae Truitt, for a time threatened the heart of the fashionable Blue Ridge Summit summer colony, and fought by a bucket brigade including girls summering at the resort,” The Gettysburg Times reported.

The entire building burned to the ground in half an hour. Sparks from the fire set a nearby vacation lodge on fire and threatened to catch other buildings on fire, but the Waynesboro Fire Department arrived on scene and helped the Blue Ridge Summit firefighters get the fire under control.

The boarding house had recently undergone a number of repairs and was valued at $18,000 (roughly $244,000 in 2016 dollars). The loss was only partially covered by insurance, and Truitt had a loss of $12,000. The fire was believed to have been caused by a defective flue in the chimney by the roof.

If there was a silver lining to all of the fires that summer, it is that enough money was raised to purchase a new siren for the Blue Ridge Summit Fire Department.

“It was bought after several destructive fires had threatened the entire mountain settlement because of an inadequate alarm system,” The Gettysburg Times reported.

The new electric alarm weighed 550 pounds and was installed on a steel tower in the plaza at Blue Ridge Summit in mid-August.


The Monterey Inn suffered a major fire in 1925, one of three large fires that summer in Blue Ridge Summit.

The Gardening Gangster

By On · Add Comment · In Columns

“Helping You Find Plants That Work”

by Ana Morlier , The Crazy Plant Lady

What feels like the last holiday, Easter, will soon be here. The last opportunity to attain candy (other than buying it yourself) is coming up. For gardeners, the chocolate Easter candy isn’t the only thing to look foreward to. Spring has sprung!

Even if you aren’t a green thumb, you too can join the excitement as everyone gears up for planting season. I’m not exactly “sowing” I’m a planting professional, but I did want to recommend an awesome and highly beneficial perennial to your garden.

Readers of The Banner, I present to you a candidate that resolves all your garden worries!

The Early Lowbush Blueberry — The All-Star Greenery

Here are a few highlights of the early lowbush blueberry:

It flowers from April through May, so not only can you catch sight of the blooms, but pollinators can get a head-start on assisting your garden;

Its (fruits) are edible;

It’s native to Maryland;

You’ll attract bees, butterflies, and other pollinators. In some cases, even the Maryland favorite, the Orioles, box turtles, chipmunks, and other animals, come to this bush;

It’s used for any soil condition.

I know that was a lot of excitement for what seems like a boring shrub, but when I saw that it fits this much criteria for my mediocre gardening skills, I got pretty excited. With the timing of the blooms so close to the current date, you’ll have your first view of spring beauty promptly! The flowers come in colors from white to pink, so they won’t be hard to miss. In the fall, the leaves turn a light crimson. 

Some things to watch out for:

Naturally, it actually thrives after forest fires because the factors of competition from other plants and shade from trees is eliminated. It is a good idea to expose it to as much sunlight as you have room for, and provide lots of space to grow;

As stated, this shrub attracts pollinators and animals alike, so if you want blueberries for yourself, you have to watch closely and take preventative measures. Be careful not to use any sort of pesticides or chemicals, as this can be hazardous to other beneficial species;

Prune away any dead or weakened leaves or branches;

While soil texture doesn’t matter, this is an acid-loving shrub. The Spruce recommends “A slow-release, soluble, ammonium nitrogen granular variety that is marketed for plants like rhododendrons or azaleas.”;

It produces rhizomes, which are roots that penetrate and spread out deep underground. This can provide competition for other plant life, so allot lots of space for the shrub.

If you are afraid of any harm from gardening, don’t worry (Bee happy)! Bees are perfectly friendly, as long as you leave them alone (which I find quite unbelievably adorable). If you “hive” a fear of bees, and one comes close to you, stand completely still. They won’t understand what the buzz is all about and will leave you alone. It’s usually wasps and yellow jackets that will bug you the most, and they come out more so when summer is in full swing.

The early lowbush blueberry is without thorns, spines, or prickles, so you don’t have to be too cautious when picking blueberries or just checking on the plant. When harvesting, be gentle with the young sap. Hand-picking is the easiest on the plant and, in my opinion, the most fun!

This plant is quite a delight—beautiful colors, tasty fruit, and ground cover. I hope you have a berry good planting season!

*Credit to Go Botany, University of Maryland Extension, The Spruce, Maryland Biodiversity Project, Punopedia, and the Honey Plants Calender.

Veteran Spotlight

By On · Add Comment · In Columns

by Priscilla Rall

Donald Kuhn

From the Mountains of Appalachia to the Mountains of India and Burma

The late Donald Eugene Kuhn traveled with the Army Air Corps to places most of us merely dream of. Born in 1921 to Ernest Rexfore “Rex” and Goldie Wolf Kuhn, he was one of 10 children, growing up on a small farm on Brandenburg Hollow road near Wolfsville. Rex bought out his two sisters, buying the farm for $2,700 after his father died. When it was appraised, the banker told them to figure out how much it was worth before the Great Depression, and then halve that amount! The family had a sleigh and a buggy, but they were not used after Donald was born. Instead, his father drove a 1923 Chevy.

The Kuhn’s raised eight to ten hogs a year and had four to five milk cows. On the 38 tillable acres, the family grew corn, potatoes, wheat, and green beans. They had no tractors but used draft horses, “Kit” and “Bird.” The kids picked the beans for 15 cents a bushel. Donald remarked that he “looked to a quarter as a big piece of money.” After a hard day picking beans, the kids would race down to their favorite watering hole to cool off swimming. His mother was busy from morn to night, milking the cows, churning butter, and cooking for her large brood. When Donald was about 10, he was old enough to be given the chore of getting water from the nearby creek for the steam engine that ran the threshing machine needed for the wheat, which had been put up in shocks in the barn. The farm had no electricity until 1942.

It was not all work and no play. One of Donald’s fondest memories was after a big snow, the kids would go sledding. There were still a few chestnut trees not yet killed by the blight, and Donald remembered picking them to eat. He also helped split the chestnut logs to be used for split-rail fences. They still had to walk to the Forest School, a mile or so away, but his father would harness up one of the horses and hitch a log to her and drag a path for his children to the school.

The Depression hit the small farmers hard. Often, the Kuhns would take eggs and chickens to Goldie’s grandfather’s store in Wolfsville and barter for sugar and kerosene. All of the neighbors enjoyed sitting around listening to the radio, especially the Grand Ol’ Opry. At that time, there were “hucksters” like Ross Eyler, Raymond MacLean, and my husband’s great uncle, Victor Pryor, who would buy the produce and take it to the city to sell. When the children needed shoes, Rex would take a cured ham to Harry Myer’s grocery to sell for enough money to buy shoes for at least a few of the children. The Kuhns were fortunate not to lose their farm as some neighbors did.

The Roosevelt Administration began many programs to help the struggling Americans. A Civil Conservation Camp (CCC) was built where Camp David is now. The government bought much of the land, and those living there had no choice but to sell. Isaac Smith was one of those who lost his farm to eminent domain.

After seven years at the two-room Forest School in Garfield, Donald went on to Middletown High School. Goldie was insistent that all her children attend high school. Donald recalled that “It always grieved her” not to be able to go beyond seventh grade, as she had to stay home and care for her sick mother.

After graduating from high school, Donald attended Columbia Business School in Hagerstown. He then worked six-and-a-half days a week for a coal company, also in Hagerstown. He made $12.50 a week. Then, he received his draft notice, but decided to enlist in the Army Air Corps. After three days at Fort Meade, he traveled to St. Petersburg, Florida, spending a week taking tests. After qualifying for clerical school, he was sent to Hattiesburg, Mississippi, for 11 weeks. His next stop was to the Waycross Air Base and the 385th Bombardment Squadron, 311th Bombardment Group, where he served until July 1943.

Then, it was goodbye USA and hello Asia. Leaving San Francisco on the USAP Brazil, a troop carrier, he sailed first to Tanzania, then around the south of Australia. At Perth, they picked up another ship and a destroyer, arriving on September 10 in the Indian Ocean. Finally on land, the men took three different trains and two different riverboats across India to reach its northeastern tip. They did stop at the British Camp at Gaya, where the Americans could hear the jackals howling at night. Quite an unnerving experience for a farm boy from Appalachia! The conditions were very primitive in India, particularly since they were experiencing a terrible famine at this time. At each train station, hordes of children would swarm around the train, begging for food. Finally, the men arrived at their destination, and Donald’s real work began.

The Supermarket Gourmet

By On · Add Comment · In Columns

by Buck Reed

The Sauced Savage:

Food On The Go

Everyone has heard the term “The New Normal,” which is coined by scientists and doctors, as well as our political leaders. It is obvious that anyone who is not thinking about how their business will be operating or changing in the extremely near future, will not be in business in the very near future.

One big change in the food service industry is the expansion of food trucks, and Frederick County is keeping up. Of the 3 million food trucks currently operating in the United States, Frederick County has about 74. Given that most are under a year old, it is no surprise that The Sauced Savage is just over a year old.

Food trucks are notorious for having limited menus, which means they can concentrate on doing a few items very well. It means that an entrepreneur can put their passion into their work one meal at a time.

Jason Savage, the owner and operator of The Sauced Savage, had two things going for him. First, before he took on the truck, he worked for the county as a foreman for the Highway Operations. And, second, since his wife’s family has been operating a barbeque food truck for decades, you might say he married into the industry.

Mr. Savage bought his trailer about five years ago, and after modifying it, started working part-time in West Virginia. This put him in a very good position to move in on Frederick County about a year ago when the local government modified the rules on the food truck business. Making the jump to full-time meant leaving a steady paycheck, and although he had a few concerns, he pressed on.

Given that he opened just before the restrictions from the pandemic were in place, Savage has been able to roll with the waves. He even had it worked into his plan to shut down for one or two months if business slowed down, but that did not happen.

Today, he moves his trailer as needed to various spots around the county and works sporting events, festivals, and fundraisers, as well as traditional catering. With the ability to serve up to 4,000 meals a day, they can help with any function anyone might be planning.

Jason has actually been busy enough that he was able to take on some extra help; keeping it in the family, he hired his daughter, Riley Savage. With the warmer weather on the way, they plan on expanding their barbeque menu with pit beef and turkey. I, personally, like what they do with beef brisket with coleslaw, beans, and both traditional and spicy sauces.

For more information, you can follow The Sauced Savage on Facebook or visit their website at www.thesaucedsavage.com.

To book an event, contact The Sauced Savage at 301-418-2642.

Stories from a Culinary Student

By On · Add Comment · In Columns

Studentby Ava Morlier, Culinary Arts Program at CTC

Happy April, everyone! What a great month: spring is coming, planting season is close, and Easter brings bunnies and joy to kids everywhere. Though Easter dinner is the meal reserved for rich and delicious foods that take great time and care to make, today’s recipe will provide a surprisingly easy and delicious breakfast for after-church service: Cinnamon rolls!

Before you argue that cinnamon rolls take lots of time, labor, and skill to make, I have to share my experience with cinnamon rolls. At first I thought it would be extremely hard and take forever to make. But what cut down on time was the way I made it: first, I made the dough the day before I was going to cook the cinnamon rolls. The next day, I rolled, made, and baked the cinnamon rolls. This drastically cut down on time and made the whole process a lot easier. I would suggest doing the same if you want to make these fresh for Easter breakfast: make the dough, filling, and icing the day before Easter. Roll out and make the cinnamon rolls before church (if you plan on going) and let the cinnamon rolls do the second rise while you are out. Once you get home, bake, let cool, add frosting, and enjoy! But, feel free to do the entire process the day before, thaw the cinnamon rolls for breakfast and add icing. It’ll be less fresh, but still delicious.

For all you people saying “I can’t bake with yeast because it’s too difficult!,” don’t worry. It’s actually a lot easier than it seems. The trouble really lies with the temperature of the liquid when added to the yeast and the rising of the dough. Generally, liquid added to yeast should be lukewarm (the liquid shouldn’t be freezing, but shouldn’t be hot either). A good temperature range is about 100-1100F. As for the rising dough, it’s important to be patient and let it rise. For this recipe, there is no need to punch it down or knead it extra. That will lead to over-kneading, which will make the dough dense and chewy. If you keep these things in mind, the yeast will do its job well in the cinnamon rolls.

Though it might be easier to simply buy cinnamon rolls at the store or pop a Pillsbury doughboy canister, I promise this recipe will be worth your trouble. The freshness of all the elements (the dough, filling, and icing) will make these cinnamon rolls the best you’ve ever tasted. No gross preservatives will hold back the delicious potential of these tasty pastries.

I hope this recipe will help you to have a happy and delicious Easter!

Cinnamon Rolls

Ingredients

¾ c. warm milk

2 ¼ tsp. Quick rise/active yeast

¼ c. granulated sugar

1 egg and 1 yolk (save the egg yolk for later)

¼ c. unsalted butter, melted (but not too hot so as not to cook the raw egg)

3 c. bread flour (I used all purpose flour; either type works)

¾ tsp. Salt

extra flour for rolling

Filling

2/3 c. brown sugar

1 ½ tbsp. ground cinnamon

¼ c. unsalted butter, softened

Icing

4 oz. cream cheese, softened

3 tbsp. Unsalted butter, softened

¾ c. powdered sugar

½ tsp. Vanilla extract

Instructions

Warm the milk to 110 degrees and melt butter. Combine dry ingredients (except for the yeast) together (flour, sugar, salt). Once milk is done, add yeast and milk together. Mix around a bit and let sit for about 5 min. Once done, add warm butter (make sure butter is not above 100 degrees) and eggs to liquid mixture (save egg white for later). Add the entire mixture to the dough and mix with a bread hook on low speed until all ingredients are mixed. Mix again at medium speed until the dough cleans the bowl and forms a ball, about 8 minutes. Make sure the dough isn’t too sticky (add flour if so) or too dry (add more milk).

Let it rise: If cooking the same day, cover with a wet paper towel and let rise in a warm place for 1-1 ½ hrs. or until doubled in size. If making the next day, cover with a wet paper towel and place in the refrigerator until ready to use the next day.

Make the filling: Soften the butter (put butter in the microwave on defrost. The butter should move when pressed but should not be melted). Mix cinnamon with brown sugar, then add to butter, beating with a mixer. Stop to scrape down the bowl and beaters, then mix again until no butter chunks are left. Once done, put in the refrigerator.

Make the frosting: Soften cream cheese and butter. Beat both with powdered sugar and vanilla extract until fluffy. Refrigerate.

Once dough has risen, pour the dough out onto a well-floured surface. (I used a large sheet pan so that cleanup would be easier. A clean open counter works as well). Flour the top of the dough and the roller. Roll into a rectangle, with a thickness resembling pie crust.

Spread the filling evenly all over the dough, covering 3 sides (making sure to leave a 1-in. space at the top with the longest length).

Start to roll: Roll the dough, folding the longest side over. Roll tightly until you get to the 1-in. edge. Brush with egg whites and finish folding. This should make a long log-like shape.

With the knife/ bench scraper, cut into 1-in. segments. Grease pan(s) and space 2 in. apart. Let rise for about 30 minutes in a warm room.

Preheat oven to 350degrees. Once risen, cover the pan with aluminum foil and cook for 25-30 minutes. Remove foil and cook again until golden brown, about 5-10 minutes.

Once done, allow it to cool. Once completely cooled, add cream cheese and spread evenly. Serve and enjoy!

With credit to Ambitious Kitchen’s The Best Cinnamon Rolls You’ll Ever Eat recipe.

Tools Needed

Large bowl (big enough to hold the size of the initially mixed dough when doubled in size), mixer with bread hook (if you have neither, mixing by hand works just as well), dry measuring utensils, medium bowl, several (at least 4) microwave-proof bowls, medium bowl for filling, medium bowl for icing, mixer, beaters (should not be whisk-like so as not to incorporate air), roller, bench scraper or knife (for cutting cinnamon rolls), 1-2 pans, aluminum foil, spatula.

Travelin’ With Barb

By On · Add Comment · In Columns

by Barb Cline,

Your Personal Travel Professional

Royal Caribbean & Celebrity Return to Cruising

ROYAL CARIBBEAN — Beginning in June 2021, departures will resume, as they introduce Adventure of the Seas® to her new homeport of Nassau, Bahamas. Offering weeklong getaways, vacationers can enjoy a day in Cozumel, Mexico, as well as an island-hopping sampler of popular Bahamian ports—including Grand Bahama Island, and two consecutive days at its very own private destination, Perfect Day at CocoCay. These exciting new itineraries will set sail June through August 2021, inviting fully vaccinated guests 18 years of age and older, as well as children under the age of 18 with proof of negative COVID-19 test results. As Royal Caribbean returns to sea, health and safety remains its top priority. They’ve partnered with expert medical and scientific minds to guide them in developing protocols to protect passengers and the ones they love. And they’re working with local health authorities in their homeport countries to ensure their guests meet current inbound travel requirements.

CELEBRITY — Celebrity Cruises announced its return cruising as the Celebrity Millennium will homeport in St. Maarten starting on June 5. Beginning March 25, guests can book the new seven-night itineraries departing through August. The ship will sail two different weeklong itineraries. One will call on Aruba, Curaçao, and Barbados and a second itinerary will call on Tortola, St. Lucia, and Barbados.

FREQUENTLY ASKED QUESTIONS

1. What costs are covered if a guest tests positive for SARS–CoV-2 during the cruise?

In the event that a guest tests positive during his/her cruise vacation, a full refund will be administered for the impacted guest, as well as those individuals within his/her immediate travel party. Additionally, guests that test positive for COVID-19 during the cruise or are deemed a close contact of someone who has, Royal Caribbean will cover onboard medical treatment, cost of any required land-based quarantine, and travel home for the affected guest and his/ her travel party.

2. What happens to the paid cruise fare if a guest tests positive for SARS–CoV-2 before the cruise and am unable to join?

A full refund will be processed for the individual who tested positive, as well as his her immediate travel party if a positive test result occurs within three weeks of the sail date.

3. How is air circulated and filtered on board? Is the air safe on board a cruise ship?

On Royal Caribbean ships, 100 percent fresh ocean air is continuously supplied from outside. In-take of air occurs on one side of the ship for cooling and ventilation; then the air is removed via exhaust on the opposite side of the ship. This continual in-take of fresh air replaced the air in any space, with a total air change up to 2 times an hour in staterooms, and about 15 changes an hour in large public spaces. Fan-coil units in your stateroom and public spaces provide an extra layer of protection, continuously scrubbing the air of pathogens, using a high -rate MERV 13 filter that captures aerosols 0.3 to 1 micron in size with 90 percent efficacy, fine enough to filter cold and flu germs and coronavirus. An independent study by the University of Nebraska Medical Center and onboard Oasis of the Seas confirmed that cross-contamination air between adjacent spaces is virtually impossible thanks to this powerful system .29.

HEALTH MATTERS

By On · Add Comment · In Columns

by Dr. Thomas K. Lo, Advanced Chiropractic & Nutritional Healing Center

Zinc is a nutrient found in cells throughout the body. It helps the immune system fight off invading bacteria and viruses. The body also needs zinc to make proteins and DNA, the genetic material in all cells. Zinc also helps wounds heal and is important for proper senses of taste and smell.

Vegetable-based zinc sources are not as bioavailable as animal-based sources, which means that the body does not absorb zinc from vegetarian sources as effectively. According to 2017 research, a person eating a vegetarian or vegan diet may need to consume 50 percent more zinc than people who regularly eat animal products.

How Much Zinc Do I Need?

The amount of zinc you need each day depends on your age. The recommended dose for adult men is 11 mg., and for adult women, 8 mg.

What Foods Provide Zinc?

Zinc is in a wide variety of foods. You can get the recommended amounts of zinc by eating a variety of foods, including the following: oysters (which are one of the best sources of zinc), red meat, poultry, seafood, and fortified breakfast cereals. Beans, nuts, seeds, whole grains, and dairy products also provide some zinc. If those foods are hard for you to add to your diet, you can also obtain zinc in supplement form.

Am I Getting Enough Zinc?

Most people in the United States get enough zinc from the foods they eat. However, certain groups of people may have trouble getting enough zinc. These groups include people who have had gastrointestinal surgery, such as weight loss surgery, or who have digestive disorders, such as ulcerative colitis or Crohn’s disease. These conditions can decrease the amount of zinc that the body absorbs and increase the amount lost in the urine.

Vegetarians also fall into this group because they do not eat meat, which is a good source of zinc. In addition, the beans and grains they typically eat have compounds that keep zinc from being fully absorbed by the body. For this reason, vegetarians might need to eat as much as 50 percent more zinc than the recommended amounts. Also look into consuming soaked and sprouted grains, nuts, and seeds, as this makes zinc more bioavailable.

Infants over six months of age could have trouble getting enough zinc because breast milk does not have enough zinc for infants over six months. Infants over six months who do not take formula can be given foods that have zinc such as pureed meats.

Alcoholics can have trouble getting enough zinc because alcoholic beverages decrease the amount of zinc that the body absorbs and increase the amount lost in the urine. In addition, many alcoholics eat a limited amount and variety of food, so they may not get enough zinc.

People with sickle cell disease may also need more zinc.

What Happens If I Do Not Get Enough Zinc?

Zinc deficiency is rare in North America. It causes slow growth in infants and children, delayed sexual development in adolescents, and impotence in men. Zinc deficiency also causes hair loss, diarrhea, eye and skin sores, and loss of appetite. Weight loss, problems with wound healing, decreased ability to taste food, and lower alertness levels can also occur.

Many of these symptoms can also be signs of problems other than zinc deficiency.

Some Effects Of Zinc On Health

Zinc helps activate T-cells, which control and regulate your immune response and attack and destroy infected cells. Zinc plays a role in several bodily functions; let us review:

Growth: People require zinc for physical growth and development. Zinc deficiency can result in impaired growth in children and adolescents.

Immune system function: Our bodies use zinc to build immune system cells called T lymphocytes. Older people and children in developing countries who have low levels of zinc may have a higher risk of getting pneumonia and other infections. Some studies also suggest that zinc lozenges or syrup help speed recovery from the common cold and reduce its symptoms if taken within 24 hours of coming down with a cold.

Enzyme function: Zinc plays a pivotal role in triggering chemical reactions in the body. These include helping the body use folic acid and creating new proteins and DNA.

Eye health: Zinc deficiency can contribute to the development of eye conditions, including macular degeneration. Age-related macular degeneration (AMD) is an eye disease that gradually causes vision loss. Research suggests that zinc might help slow AMD progression. In the study, people at high risk of the disease who took dietary supplements containing zinc and dietary supplements containing only zinc had a lower risk of getting advanced AMD than those who did not take zinc dietary supplements. 

Wound healing: Zinc helps promote healthy skin and mucous membranes, which boosts wound healing.

Can Zinc Be Harmful?

Yes, zinc can be harmful if you get too much. Signs of too much zinc include nausea (nausea can also happen if you are taking zinc on an empty stomach), vomiting, loss of appetite, stomach cramps, diarrhea, and headaches. When people take too much zinc for a long time, they sometimes have problems such as low copper levels, lower immunity, and low levels of HDL cholesterol (the “good” cholesterol).

Are There Any Interactions With Zinc That I Should Know About?

Yes. Zinc dietary supplements can interact or interfere with medicines that you take, and in some cases, medicines can lower zinc levels in the body.

Zinc and Healthful Eating

People should get most of their nutrients from food. Foods contain vitamins, minerals, dietary fiber, and other substances that benefit health. In some cases, fortified foods and dietary supplements may provide nutrients that otherwise may be consumed in less-than-recommended amounts.

If you are struggling with health issues, call the Advanced Chiropractic & Nutritional Healing Center at 240-651-1650 for a free consultation. Dr. Lo uses Nutritional Response Testing® to analyze the body to determine the underlying causes of ill or non-optimum health. The office is located at 7310 Grove Road #107, Frederick, MD. Check out the website at www.doctorlo.com.

the health jeanne

By On · Add Comment · In Columns

jEanne Angleberger, 

Shaklee Associate for a Healthier Life

Endorphins trigger a positive feeling in the body. Endorphins act on the opiate receptors in our brains, reducing pain and boosting a feeling of well-being. What does it take to raise the endorphin level in the body?  My first thought is “helping someone in need!” Everyone experiences an unexpected need during their lives. How would you respond?

First, is recognition. What is happening with this person? What can I do to help? Next is considering how I can help. After all, what if it were me? Would someone come to my aid?

Making the decision to help someone benefits more than just the person you are helping out. When a person performs or carries out an act of kindness, the brain releases endorphins. This helps boost your psychological health. Your focus is providing support for someone in need, but it’s also rewarding your health.

We are often told to “treat ourselves” when we are feeling down, yet research suggests that to best boost our moods and to feel uplifted and happy, we should treat someone else, not ourselves. We are all part of a support network by recognizing and encouraging each other. One kind word can change someone’s entire day!

My paternal grandmother was progressive in her thinking during her time. She taught me to help people in need. We should look after others when we can.

I believe an unexpected kindness is the least costly and most underrated act we can do as human beings. No matter how small the act!

No one will leave the universe without having a need at some point in their lives. There is no shame in asking for help.

So, the next time someone in need catches your eye, how will you respond? It may be small to you, but to the recipient, it could be life-changing. Connection is vital.