How to Protect Yourself from Influenza this Holiday Season

Stephanie Simons

By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire

Influenza is an infectious disease that spreads easily from one person to another. With the holidays ahead, it is important that you know the facts about influenza so that you can stay safe and help prevent the spread of disease.

Seasonal influenza, commonly known as “flu”, is an acute infection that is caused by the influenza virus, which has three subtypes: A, B and C. Within each subtype, there are several strains that change from year to year. Types A and B are the most frequent viral subtype and these are the strains found in the seasonal influenza vaccines.

According to the Centers for Disease Control and Prevention (CDC), seasonal influenza peaks between October and May in temperate climates. The severity and nature of the flu changes from year to year.

Prevalence

Every year, approximately 10 per cent of adults and up to 30 per cent of children have influenza. Each year, there are up to 500,000 deaths that result from influenza and up to 5 million cases are considered severe.

Vaccination

The World Health Organisation (WHO) recommends annual vaccination against seasonal influenza. For high risk individuals and people who spend time with anyone in this population, vaccination is especially important to prevent contamination and the complications associated with the disease. The vaccine has been shown to be safe and has been used for more than 60 years. The effectiveness of the vaccine is dependent on which strains of the virus are circulating in any particular influenza season. Since 2013, there has been a quadrivalent vaccine available that includes protection against two influenza A strains and two B strains. Prior to this, trivalent vaccines only protected against two A strains and one B strain.

Signs and Symptoms

Since seasonal influenza peaks in the winter months, it is important that you know the signs to look out for and how to differentiate between the flu and the common cold. Seasonal influenza typically presents itself with the onset of a high fever, dry cough, headache, muscle and joint pain, sore throat, runny nose and general discomfort. The incubation period for influenza is approximately two days, which means that it usually takes two days between the time of infection and the onset of the disease.

The common cold also is caused by a virus, albeit a different one from influenza. Though symptoms are similar, colds are less severe than influenza and generally do not lead to complications like pneumonia, infection and hospitalisation as does the flu. Runny and stuffed noses are common symptoms for the cold, while influenza is often associated with stronger body aches, fever, extreme fatigue and dry cough. Your doctor can run tests to determine the specific viral infection.

Treatment

 The prescription treatments for seasonal influenza are known as antiviral drugs and for best results, they should be taken within 48 hours of the first symptom. Non-prescription treatments include lots of rest and fluids. Treat the symptoms that are most bothersome – pain relievers for body aches and fever, cough syrups for that annoying cough and so on.

Risks

Influenza ranges from mild to severe and in the worst cases can lead to hospitalisation and even death. Individuals at high risk for severe influenza include children aged under 2 years, adults aged 65 years or older, pregnant women and individuals with weakened immune systems or with chronic heart, lung, kidney, liver, blood or metabolic diseases. It is important for this population to seek medical attention at the earliest sign of symptoms. It is especially recommended that this group be vaccinated against influenza, when possible.

The Spread of Disease

As previously noted, influenza is an infectious and contagious disease. It is also an airborne disease, which means that it is spread through infected particles in the air. When an infected person coughs, the virus can infect others who breathe in the particles.

The virus can also be spread by hand contamination. We are taught to use our hands to contain a cough or sneeze. As a result, infected particles land on hands and can be transmitted to others through contact.

Preventing the Spread of Disease

People with seasonal influenza should stay at home. The disease is very contagious and easily spreads. To avoid contaminating schoolmates, co-workers and the community, the best thing someone with influenza can do is to remain isolated from others.

If you are unsure if you have influenza, see a medical professional who can diagnose the disease. In the meantime, when coughing or sneezing, always use a tissue and be sure to wash your hands regularly.

Preventing the Disease

The best way to prevent the flu is to keep healthy. Eat a balanced diet, increase your vitamin C intake and if you take supplements take immune system boosters like Echinacea.

If you fall in the higher risk category make sure you get vaccinated against the flu.

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.

Green Lentil & Chorizo Stew

green-lentil-chorizo-stewHearty and satisfying, Green Lentil & Chorizo Stew is a good source of dietary fiber and is loaded with B-vitamins and protein. So go ahead, ladle up a bowl, or two!

Makes: 6-8 servings

Arrowhead Mills Dec 2015 Monthly-chorizo

Chorizo adds a hint of heat and smoky flavour to this dish.

Ingredients
– 3 tablespoons canola oil
– 1 medium onion, finely chopped
– ½ small red pepper, seeded and finely chopped
– ½ cup chopped celery stalks
– 1 medium carrot, peeled and finely chopped
– 4 cups Pacific Organic Beef Broth
– 2 cups Arrowhead Mills Organic Green Lentils
– 1 ½ cups canned whole tomatoes, chopped and reserved juice
– 4 oz. bacon, coarsely chopped
– 4 oz. chorizo, coarsely chopped
– 1 tablespoon smoked paprika
– Salt and freshly ground black pepper
– Fresh parsley, for garnish

Directions
Heat oil in a large pot over medium-low heat. Add onion, red pepper and celery and cook until onion is soft and translucent. Add chopped carrots and 2 cups broth, season with pepper, and cook, partially covered for 10 minutes over low heat.

Add lentils, tomatoes and another 1 cup of broth and cook, covered, while browning chorizo and bacon.

In a small skillet brown chorizo and bacon for 2 or 3 minutes. Add to the pot along with smoked paprika and last cup of broth. Continue to cook for 30 minutes.

Check lentils often to see if they are cooked; about 10 minutes before the end of cooking time. Add more broth if necessary, check seasonings and cook more time if the lentils need it. Do not overcook or they will become mushy. Add salt at end of cooking time (do not add salt until the lentils are cooked because the salt will toughen them).

Win great prizes with Heinz!

Enter for a chance to win with Heinz®

PRIZES

SAMSUNG 55-inch Smart TV

or one of three G-boxes

Heinz Promo Dec 2015-productsHOW TO ENTER
1. Purchase any 2 bottles of Heinz® Ketchup.
2. Write your name and telephone number on back of receipt.
2. Bring your receipt to BGA, 1 Mill Creek.
3. Drop your receipt in the ballot box.

 FREE Heinz® Sweet Relish with entry.

BGA employees and their immediate family members are not eligible to enter.

Contest ends December 23, 2015.

BGA.BM

Round Up for a great cause!

UN’s International Day of Persons with Disabilities
is December 3rd, 2015

Join Lindo’s as we help WindReach raise awareness and funds on December 2nd & 4th, 2015.

ROUND UP YOUR TOTAL
on your purchase at the checkout counter and support WindReach Bermuda.

Here’s how it works:
Our friendly cashiers will ask you if you would like to round up your total purchase price. For example, if your total is $22.59 you round up to $23.00 – the 41 cents will go to WindReach Bermuda.

WindReach 2015-photos

Easy Marinated Olives

Infused with aromatic herbs and spices, marinated olives are easy to make and a welcome addition to any holiday table. For best results, use a mixture of assorted olives. Popular olives include Kalamata, Castelvetrano, Niçoise, Picholine and Cerignola.

Coriander & Lemon Marinated Olives

Ingredients
1 lb. of assorted unpitted whole olives
Zest of 1 lemon
2 tablespoons whole coriander seeds, slightly crushed
1/3 cup of extra virgin olive oil
3 whole bay leaves

Directions
Drain olives. In a small saucepan, add lemon and coriander seeds. Drizzle in olive oil and heat over medium-low heat until simmering. Remove from heat, add olives; toss coat thoroughly.

Leave at room temperature for an hour and then refrigerate. Will store in refrigerator for up to 2 weeks.

Marinated Olives-insetChili & Garlic
Marinated Olives

Ingredients
2 cups assorted unpitted whole olives
1 clove of garlic, peeled
1/2 teaspoon salt
1 tablespoon and 1 teaspoon dried oregano
1 1/2 teaspoons chili flakes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar

Directions
Drain olives. Rinse them with cold water and drain them again. Set aside.

In a small bowl, crush garlic with a fork. Add salt, oregano, chili flakes, oil, and vinegar. Whisk until emulsified.

Add olives and stir to coat well. Pour olive mixture into a storage container; cover and let
flavours infuse for 30 minutes before serving.

Dark Chocolate Hazelnut Biscotti

Santa approved! A delicious crunchy biscotti recipe. The perfect cookie for dipping into steaming, hot coffee or cocoa. Biscotti is a wonderful cookie for gift-giving as it stores well.

Prep time: 1 hr 30 mins   Total Time: 3 hrs   Makes: 50 cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 (12 ounce) pkg. real semi-sweet chocolate chips, melted
  • 2/3 cup salted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup hazelnuts, chopped
  • Confectioners’ sugar, optional

Instructions

Preheat oven to 350°F.

In a bowl whisk together flour, baking soda, and salt. Set aside.

In a separate bowl, using an electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy, scraping down sides of bowl often. Add melted chocolate, eggs and vanilla; beat until combined well.

Add flour mixture; beat on low speed until well mixed. Stir in chopped hazelnuts.

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 14 inches long and 2 inches wide. Sprinkle with confectioners’ sugar – optional.

Place logs onto an ungreased cookie sheet. Bake 25 minutes, or until slightly firm to the touch. Cool on baking sheet 15 minutes.

Reduce oven temperature to 300°F.

Transfer to cutting board and cut diagonally into 1/2-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes at 300°F. Flip slices over; continue to bake for a further 10 to 12 minutes or until cookies are dry and crisp. Cool completely on a wire rack.

Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.