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May 15, 2012 The Neatest Little Paper Ever Read

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This Tidbits examines breakfast around the world. Many studies say breakfast is the most important meal of the day, but when it comes to what people think should be on the breakfast table, there are quite a few differences.

• The word breakfast means “to break the fast,” meaning to eat again after hours of sleep and no food. Numerous nutritional studies have shown that people who skip breakfast are more likely to have problems with metabolism, weight and concentration.

• The first use of the word “breakfast” was in the 15th century when it was likely that porridge or bread was eaten. The first appearance in print that “breakfast is the most important meal of the day,” was not from a medical professional or scientist; it was in the book “Metamorphosis” by German writer Franz Kafka in 1915.

• The typical full breakfast in the United States and Canada is based on the “full English breakfast,” although in many households this type of breakfast is now more likely to be reserved for weekends and holidays. When more people lived on farms and got up early for manual labor, a large breakfast was common. Now, it is not unusual to start the day with simply cereal or toast along with milk, juice and/or coffee.

• So, what does a “full English breakfast” include, and when did this custom start?

• In the 19th century, when men started to work regular hours in offices, two-course breakfasts became popular. They would start with porridge and then have bacon, eggs, tea and more later. This became known as the “full English breakfast” during the time of World War I when lighter, quicker breakfasts became popular. turn the page for more!

Vol 1 Issue 18of the River Region

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BREAKFAST (continued):• A customary “full English breakfast” has bacon and eggs as the star of the plate. They might be accompanied by sausage, fish, toast and marmalade, grilled tomatoes and muffins or other breads. Typically, the British would start with orange juice, cereals, stewed or fresh fruit and tea.

• A full breakfast for the English may also have included oddities such as baked beans and black pudding. Black pudding is generally made by mixing pig’s blood with pork fat and oatmeal or barley. It is so popular in northern England that a festival is dedicated to it: the World Black Pudding Throwing Championships!

• The Irish also love a full breakfast like the British, including black pudding. They are likely to include white pudding and soda bread on the table as well. White pudding is similar to black except it doesn’t contain blood. Both of these “puddings” are formed into sausages.

• Large Scottish breakfasts also include dishes similar to those of the English, but they may add potato scones, haggis and oatcakes. Haggis is another odd sausage, made from chopped lamb’s heart, lungs and liver mixed with suet, oats, onions and seasonings and usually boiled. (Hungry yet?)

• If you are wondering when boxed cereals became popular for breakfast, this occurred in the late 1880s and was prompted by a backlash against large breakfasts. Many thought these large morning meals were leading to health problems. Cereal pioneers like W.K. Kellogg, Henry Perky and C.W. Post developed products that became extremely popular. Cereals were very important when eggs and bacon were rationed during World War II.

• There are many places in the world where the morning meal is not much different from other meals.

• In Mexico, it is not unusual to have beans and cheese served with tortillas. Just as for other meals, spicy food is welcomed at breakfast.

• In Thailand, you’ll find a spicy fish dish with mint and pork and served with rice offered by street vendors in the morning. Other dishes are available as well, dishes very similar to those served at mid-day and evening meals.

• China is a very large country with a diverse population representing many cultures, so there are multiple variations in breakfast foods. Probably the most common

breakfast dish nationwide is rice porridge with pickled vegetables. Some people include hard-boiled eggs and steamed bread as well. In the north, many enjoy hot soy milk and fried dough sticks that are like unsweetened doughnuts. On the streets in China you can find a wide variety of steamed breads, noodles and dumplings, some with meat or veggie fillings. Until recently, cow’s milk was not a part of Chinese diets. Now consumption of cow’s mike is encouraged, as is eating Western-style bread, as the Chinese have begun to follow the Western way of making children big and strong.

• In Russia, oladi are a popular breakfast food. Similar to pancakes, oladi are fried, soft inside and have a crispy edge. They’re usually eaten with sour cream, jam, honey or fresh berries.

• Another country with a popular pancake offering is Sweden. Pannkakor is a thin, flat cake, fried on both sides, similar to a crepe. It is usually served with a fruity filling.

• The French are known for the pastries they enjoy for breakfast — or anytime with a cup of strong coffee. The croissant is one of the famous pastries for which the French have been given credit, and they do serve them beautifully, but it was actually adapted from an Austrian pastry in that originated in the mid-1800s.

• The Austrian “kipferl” or “kipfel” was brought to Paris by Austrian August Zang when he opened a Viennese bakery in 1838 or 1839. French bakers loved the pastry and started imitating Zang’s “kipferl.” Their pastries became the “croissant,” which is French for crescent.

• Many places like the croissant now, including Portugal and Spain. Stuffed croissants and plenty of coffee are very popular at breakfast time. Another quick Spanish specialty is Pan a la Tomate, which is simple but delicious. It consists of bread rubbed with garlic and tomato and then topped with olive oil and salt.

• In Iceland, a hot and hearty breakfast is needed to fight off the dark, icy cold mornings. Hafragrautur, or oatmeal, is served with raisins, nuts and brown sugar.

• Whether you want a hot bowl of cooked cereal, cold cereal or a full English breakfast with eggs, bacon and more, we hope reading this Tidbits will encourage you to try something new. Enjoy the “most important meal of the day!”

For Advertising call (334) 202-7285

1. Who was the last San Francisco Giants player before Buster Posey in 2010 to have a hitting streak of more than 20 games?2. Name the last shortstop before Cleveland’s Asdrubal Cabrera in 2011 to have

five hits and two home runs in the same game.3. Who was the youngest player to become a member of the Pro Football Hall of Fame?4. How many consecutive NCAA Tournament appearances did North Carolina men’s basketball coach Dean Smith have during his career? 5. Only one player has recorded two hat tricks in NHL All-Star Game history. Name him.6. Who was the first American to score a hat trick in English Premiere League soccer?7. In 2012, Lindsey Vonn set a women’s skiing World Cup points record for a season with 1,980. Who had held the mark?

Tidbits® of the River Region Page 4

To Your Good Health By Paul G. Donohue, M.D.

DEAR DR. DONOHUE: I am a 55-year-old man who finally bit the bullet and had a colonoscopy. My doctor had badgered me to have one for the past five years. I don’t have cancer. I don’t have polyps. I do have diverticulosis. I didn’t know I had it before the scope exam. I’ve never had even a twinge of pain. What is this, and what do I need to do about it? -- H.L.

ANSWER: A diverticulum is a small, balloonlike protrusion of the colon lining through the muscle wall of the colon and onto its outer surface. By “small,” I mean that diverticula range from 0.2 inches to 0.4 inches (0.5 cm to 1 cm) in largest diameter, around the size of a pea. Their cause appears to be a lack of fiber in the diet.In places where the diet has lots of fiber, diverticulosis is rare. In North America, it’s rampant. Fiber keeps undigested food from drying out. Dried food residue requires powerful contractions of the colon muscle to push it along. Those contractions also push the colon lining through the colon wall, creating a diverticulum.Diverticulosis is frequently a silent affair, not causing any troubles. Diverticulitis, on the other hand, is an inflammation and infection of diverticula. That is quite painful. It produces abdominal pain on the left, lower side of the abdomen, often with nausea and vomiting. The diverticula also can burst and release bacteria into the abdominal cavity, a serious situation. Severe diverticulitis must be treated in the hospital with IV fluids and IV antibiotics.

Lack of Fiber Blamed for Diverticulosis

To prevent diverticulosis from becoming diverticulitis, increase your fiber intake. Fiber is the indigestible coverings of many fruits, vegetables and grains. White flour is refined wheat -- wheat without its outer coat, the bran. Bran and other sources of fiber draw water into undigested food and make it easily pushed along the entire length of the colon.We’re supposed to get 25 to 35 grams of fiber a day. Beans, whole-grain cereals, whole-grain breads, dates, prunes, unskinned apples and pears are examples of fiber-rich foods. If you cannot get enough fiber from foods, then commercial products such as Fiberall, Metamucil, Citrucel and FiberCon can provide it for you.The booklet on diverticulosis provides more details on this common condition and its complication -- diverticulitis. To order a copy, write: Dr. Donohue -- No. 502W, Box 536475, Orlando, FL 32853-6475. Enclose a check or money order (no cash) for $4.75 U.S./$6 Canada. with the recipient’s printed name and address. Please allow four weeks for delivery.***DEAR DR. DONOHUE: My doctor’s nurse studied my ears with great interest the last time I was there. I asked what she was looking at. She said I had a crease in my earlobes, and it’s a sign of heart disease. I looked in a mirror. I do have a crease. Does it mean I have heart disease? -- J.K.ANSWER: Right in the area where an earring is worn, some people have a transverse crease. At one time a fuss was made about it being a sign of heart disease. If it is, it’s not a reliable sign. I have those creases too.***Dr. Donohue regrets that he is unable to answer individual letters, but he will incorporate them in his column whenever possible. Readers may write him or request an order form of available health newsletters at P.O. Box 536475, Orlando, FL 32853-6475.

(c) 2012 North America Synd., Inc.All Rights Reserved

Dog’s Hair Isn’t Growing BackBy Sam Mazzotta

DEAR PAW’S CORNER: I recently read your column on pet allergies. I have an English Setter that has had fleas and a skin problem. “Ladybird” has lost a lot of hair, and it doesn’t seem to be growing back. Can you give me some tips on get-ting her hair to grow back? Is medicine available for this? -- Edward S. Owensville, Mo.

DEAR EDWARD: Hair loss can be symptomatic of many conditions, not just in English Setters but many breeds. So if you haven’t taken Ladybird to the veterinarian yet, schedule an appointment. The vet should rule out any underlying illness, including thyroidism, and can give you advice on looking for a skin or food allergy.The frequent scratching that occurs with a flea infestation can result in scratched and broken skin, sometimes leading to an infection. And, many dogs are allergic to the “flea dust” left behind by

fleas -- literally, their droppings -- and can con-tinue having a reaction, including hair loss and frequent scratching, after the fleas are gone. A skin infection can be treated with antibiotics. An allergic reaction can be treated, in the short term, with a steroid, which will reduce irritation and swelling. Be sure to dust, vacuum and thoroughly clean your home, including bedding and furniture, to reduce the allergens -- including flea dust that was left behind -- in Ladybird’s environment.Keep in contact with your vet about any improve-ment or lack of improvement in her condition. Her hair could take several weeks to grow back fully, but you want to make sure the source of the skin problem is dealt with.

Send your comments, questions or pet care tips to ask@pawscorner.com, or write to Paw’s Cor-ner, c/o King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475. For more pet care-related advice and information, visit www.pawscorner.com.

(c) 2012 King Features Synd., Inc.

Page 5For Advertising Call (334) 202-7285

It’s not easy making medical decisions when we have no previous experience, but Medicare has just made it easier to make decisions about home health care.The “Home Health Care CAHPS Survey” results have been posted online as part of the Quality Care Finder. The QCF already lets us compare hospitals, nursing homes, dialysis facilities, physicians and Medicare plans -- and now we do the same with home health care. For example, hospitals are compared for rates of re-admission and deaths, and whether the hospitals use recommended treatments for serious conditions such as pneumonia and heart attack.Nursing homes can get up to a five-star rating, de-pending on the quality of the care. The information looks at pain control, whether patients are given flu shots, special services, and health and safety inspec-tions.

Home Health Care Choices Made Easier

Dialysis treatment centers are compared in areas such as whether anemia was controlled, whether home dialysis is offered and what services are provided.The physicians portion of the database lets us get to know a doctor before we make an appointment. Does he or she have a medical specialty or clinical training? One benefit is learning whether a doctor accepts Medicare payments as the full amount. The Medicare plan finders allows us to search for the plan that covers the drugs we need, and com-pares plans based on quality ratings and costs.Home health care, the newest addition to the da-tabase, looks at services provided, such as skilled nursing, physical care and speech therapy. The agencies are compared in how they manage pain and treat wounds. Patient experiences are part of the information.To access the Quality Care Finder, go online to www.medicare.gov/quality-care-finder or contact Medicare at 1-800-633-4227.

Matilda Charles regrets that she cannot personally answer reader questions, but will incorporate them into her column whenever possible. Write to her in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to columnreply@gmail.com.

Register to win at www.riverregiontidbits.com and click on “Tommy Tidbits”. Fill out the registration information and tell us how many times Tommy ap-pears in ads in the paper for this week. From the cor-rect entries, a winner will be selected. You must be 18 years of age to qualify. The gift certificates will range in value from $25 to $50 each week. Entries must be received at the website by midnight each Saturday evening or at PTK Corp, PO Box 264, Wetumpka, AL 36092.

This week’s winner receives a $25.00 Gift Certificate from Must Stop Cafe in the Village Center, 4035 US Hwy 231, Wetump-ka, AL 36092 (334)567-9955.

Last Week’s Ads where Tommy was hiding:

1. Durg Test Services, p. 32. Must Stop Care, p. 33. AM COM, p. 3

Tidbits® of the River Region Page 6

1. Is the book of Capernaum in the Old or New Testament or neither?2. From 1 Corinthians 14, who advised young Christians to stop thinking like children? Luke, Paul, David, John3. From Genesis 18, whom did God ask, “Is anything too hard for the Lord”? Moses, Adam, Noah, Abraham4. From Matthew 14, how many loaves of bread were used to feed the 5,000? 2, 3, 4, 55. From Matthew 15, how many loaves did Jesus use to feed the 4,000? 6, 7, 8, 96. From Mark 12, whom did Jesus ac-cuse of devouring widows’ houses? Sadducees, Midianites, Israelites, Phari-sees

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1. Robby Thompson hit in 21 consecutive games in 1993. 2. Barry Larkin of the Reds in 2000.3. Chicago’s Gayle Sayers, at age 34, was elected in 1977.4. Twenty-three consecutive seasons.5. Mario Lemieux in 1988 (three goals) and 1990 (four).6. Clint Dempsey, with Fulham in 2012.7. Janica Kostelic set the previous record in 2006 (1,970).

BIBLE TRIVIA ANSWERS: 1) Neither2) Paul3) Abraham4) 55) 7 6) Pharisees

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