By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
Few conditions are as common – and yet as ill-understood – as tinnitus. Taking place in February, Tinnitus Awareness Week seeks to improve knowledge and understanding of tinnitus to ensure sufferers are aware of the help available, and that those around them can offer support.
Tinnitus is an audiological and neurological issue affecting more than 10 percent of adults in the US – more than 25 million adults – according to the National Institute of Deafness and Other Communications Disorders (NIDCD). Of those, approximately five million suffer from chronic tinnitus, and up to two million find it debilitating.
Often misconstrued as a health condition itself, tinnitus is in fact the symptom of one of many underlying conditions. Those who suffer from tinnitus hear ringing, buzzing, whooshing, or other sounds that aren’t audible to others around them. The sounds are often specific to the individual – as are the underlying causes.
While still not fully understood, most medical experts consider tinnitus to be caused by a sensorineural reaction in the brain to auditory system damage. It often follows age-related hearing loss thus tinnitus is highly prevalent among the elderly. Tinnitus can be the result of prolonged exposure to loud noise and is therefore common amongst those who work with music or heavy machinery. It can also occur following a single high-volume incident like an explosion.
There’s currently no direct cure for tinnitus, but health professionals can often treat your symptoms by addressing the underlying cause. If your tinnitus continues for more than a week and/or impacts your mental health, sleep, or concentration, it’s best to speak to your GP. They can either diagnose and treat the cause of your tinnitus, or provide a referral to an appropriate specialist. A wide range of professionals can assist in this process, from audiologists and otolaryngologists to psychologists, licensed clinical social workers, dentists, and physical therapists.
Tinnitus can also occur – or worsen – due to blockages in the ear canal that cause pressure to build in the inner ear impacting the eardrum. Ear wax, loose hair, and dirt can often cause this type of blockage and sometimes directly touch or irritate the eardrum itself further exacerbating tinnitus symptoms.
In such cases, you can help to ease the problem by treating the blockage. Steam is a good way to break it down, so try taking a shower or pressing a warm flannel against the ear. Oil-based products like Cerumol olive oil ear drops or Waxol ear drops can help to clear your ear canal, as can hydrogen peroxide or carbamide peroxide or products like Murine ear drops. Mix the peroxide with warm water and use a dropper to apply it to the ear.
Tinnitus symptoms can often arise due to nasal congestion from a severe cold, flu, or sinus infection that can cause pressure in the ear. In this case, treating the congestion can help to ease the tinnitus symptoms. Try a nasal spray like Otrivine, or decongestion medication like Sudafed to lessen the internal pressure.
Tinnitus can be a frightening experience, but there is plenty of help available. By identifying the cause, we can identify the treatment – so do seek help as soon as you can. Your pharmacist or GP can provide expert advice, from decongestion remedies to specialist services to help ease your symptoms and your mind.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Warm up with a bowl of this creamy, spicy soup! Hearty and delicious, this White Chicken Chili is a great alternative to traditional chili recipes.
INGREDIENTS
1 tablespoon olive oil
2 medium onions – diced
2 jalapeño peppers – seeded and diced
5 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt – plus more to taste
½ teaspoon black pepper
4 cups low-sodium chicken broth – plus more if needed
2 pounds boneless skinless chicken breasts
2 (15-ounce) cans white cannellini beans
1½ cups corn (canned or frozen)
8-ounce cream cheese – cut into cubes and brought to room temperature
Juice of 1 lime
Serve with your favourite toppings and sides: chopped fresh cilantro, sour cream, Monterey Jack cheese, cheddar cheese, sliced scallions, avocado, fresh lime juice, hot sauce, tortilla chips
DIRECTIONS
Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute, or until fragrant.
Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.
Add one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.
Remove the cooked chicken from the pot and allow it to cool before shredding.
Stir in frozen corn and both the blended and drained white beans, and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.
Add the shredded chicken to the pot plus the lime juice. Season with additional salt and pepper, to taste.
The Lindo’s to Lindo’s Road Race, in support of the Bermuda Diabetes Association, has returned to the 2023 event calendar!
Sunday, March 5, 2023
Start time: Runners 8:30 am • 4-Mile Competitive Walk 8:30 am
4-Mile Charity Walk/Run 8:35 am
Organized by Mid Atlantic Athletic Club & Sanctioned by Bermuda National Athletics Association.
This course has not been certified.
Start: Lindo’s Family Foods Warwick. Finish: Lindo’s Market Devonshire.
RUN ROUTE: Along Middle Road through the South Road roundabout, continue on South Road. Left at Collectors Hill to Middle Road. Left onto Middle Road, left at Chaingate Hill, right onto Watlington Road, left onto Brighton Hill Rd, and then left into Lindo’s parking lot for the finish.
WALK ROUTE: Along Middle Road through the South Road roundabout, continue on South Road. Turn left up Brighton Hill and turn right into Lindo’s parking lot for the finish.
Prizes 10K Run
1st, 2nd and 3rd Male and Female Overall
1st and 2nd Male and Female for the following age groups:
Junior (Over 12 and under 20) • Open (20 -29) • Masters 40-49
Senior Master 50-59 • Veteran 60-69 • Experienced Veteran 70+
Prizes Walk
Competitive Walker – 1st and 2nd Male and Female
Participants can register for either Competitive Walk or Fun Walk. Note: Running is not permitted to win prizes in the Competitive Walk. Marshals will be enforcing this rule!
10K RUN: Fee: Adults $35. Age 12-19 $15
Registration ends March 5, 2023, at 8:00 am AST
Open to ages 12+
4-MILE COMPETITIVE WALK:
Fee: Adults $35. Age 7-19 $15
Registration ends March 5, 2023, at 8:00 am AST
Open to ages 7+
4-MILE CHARITY RUN/WALK:
Fee: Adults $30. Age 7-19 $15
Registration ends March 5, 2023, at 8:00 am AST
Open to ages 7+
Number Pickup
Bermuda Diabetes Association 22 Princess Street, Hamilton – Saturday, March 4th – 9:30 am to 12:00 pm
Part of the Race Proceeds to support Bermuda Diabetes Association
Donate $100 and your entry fee will be refunded
***Goodie bags and t-shirts are available at the Saturday number pickup for the first 600 participants***
Race Directors: Sharon Craig () Chris Jones ()
No late entries on Race Day
PLEASE NOTE: FOR SAFETY REASONS AND IN COMPLIANCE WITH THE BNNA, STROLLERS ARE ONLY PERMITTED IN THE NON-COMPETITIVE RUN/WALK AND WE WOULD ASK THAT YOU START NEAR THE BACK TO AVOID ANY INTERFERENCE WITH OTHER PARTICIPANTS.
Please do not bring dogs to the Start/Finish Area in the interest of other participants
In a large skillet, heat 2 tablespoons butter over medium-high heat until hot. Add the mushrooms and the shallots. Cook and stir until the mushrooms are tender. Remove from skillet. Set aside.
In the same skillet, add the port wine and bring it to a boil over high heat. Cook for 5 to 7 minutes or until reduced and syrupy. Reduce heat to medium.
Stir in broth, Worcestershire sauce, tomato paste, rosemary, and mustard. Bring to a boil and then reduce to a simmer.
In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water. Then add to sauce, stirring until the sauce has thickened.
Return mushrooms to the sauce. Serve sauce over steaks.
Prep Time: 10 mins • Cook Time: 35 minutes • Total Time: 45 mins Makes: 6 servings
INGREDIENTS
2 Tablespoons olive oil
2 ribs celery, sliced
2 carrots, diced
1 large onion, diced
2 cloves garlic, minced
2 Tablespoons all-purpose flour
32 ounces vegetable broth
2 15-ounce cans butter beans, rinsed and drained
1 14-ounce can diced tomatoes
2 medium potatoes, diced
1 bay leaf, dried
coarse kosher salt
freshly ground black pepper
2 cups chopped kale
fresh chopped parsley, optional
fresh chopped thyme, optional
crushed red pepper flakes, optional
DIRECTIONS
Heat oil in a large pot over medium heat.
Add the celery, carrots, onion, and garlic and cook, occasionally stirring until softened; about 10 minutes.
Add the flour and cook, stirring, for one minute.
Add the broth, butter beans, diced tomatoes, diced potatoes, and bay leaf – season with salt and pepper to taste. Stir to combine, and bring to a boil.
Reduce the heat and simmer, uncovered for 10-20 minutes.
Stir in chopped kale; simmer for 10 minutes.
Remove the bay leaf. Garnish with freshly chopped parsley, thyme, and crushed red pepper flakes, if desired.
