Facts about Stroke

By Rose Kreller of Medi-Waste Disposal 

Stroke kill almost 130,000 Americans each year.  On average, one American dies from stroke every 4 minutes.  Every year, more than 795,000 people in the US have a stroke.  Although stroke risk increases with age, strokes can occur at any age.  During a stroke, 32,000 brain cells die each second.

Knowing the warning signs and symptoms of stroke are key to acting fast if you or someone you know might be having a stroke.  The chances of survival are greater when emergency treatment begins quickly.

Patients who arrive at the emergency room within 3 hours of their first symptoms tend to have less disability after a stroke than those who received delayed care.

High blood pressure, high cholesterol and smoking are major risk factors for stroke.  Other medical conditions, unhealthy lifestyle choices and ethnicity also increase your risk for stroke.

Remember this regarding stroke signs:

B.E.F.A.S.T.

Balance, Eyes, Face, Arms, Speech, Timing

• Sudden loss of balance or coordination
• Sudden change in vision
• Sudden weakness or drooping of the face
• Sudden weakness of an arm or leg
• Sudden difficulty speaking
• Note the time the symptoms started
• Call 911

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

Tai What?

By Rose Kreller of Medi-Waste Disposal 

Tai Chi (TIE-CHEE), originally developed in ancient China for self-defense, has evolved into a graceful form of exercise that is now used for stress reduction and other health conditions.  It is often described as meditation in motion, and promotes serenity through gentle, flowing movements.

Tai chi helps reduce stress and anxiety while helping to increase flexibility and balance.  Tai chi involves a series of movements performed in a slow, focused manner and accompanied by deep breathing.  It is noncompetitive and self-paced with each posture flowing into the next without pause.  This ensures that the body is in constant motion.

There are different styles of tai chi, each emphasizing various principles and methods. 

Almost anyone can do tai chi.  It is low impact and puts minimal stress on muscles and joints making it safe for all ages and fitness levels.  You may also find it appealing because it’s inexpensive and requires no special equipment.  You can do tai chi anywhere, including indoors or outside. 

When learned correctly and performed regularly, tai chi can be a positive part of an overall approach to improving your health.  The benefits of tai chi may include:

• Decreased stress, anxiety and depression
• Improved mood
• Improved aerobic capacity
• Increased energy and stamina
• Improved flexibility and balance

Some evidence indicates that tai chi also may help:

• Enhance quality of sleep
• Enhance the immune system
• Help lower blood pressure
• Diminish joint pain
• Improve overall well-being
• Reduce risk of falls in older adults

Although you can buy videos and books on tai chi, consider seeking guidance from a qualified tai chi instructor to gain the full benefits and learn proper techniques.  Many communities have instructors that can teach you specific positions and breathing techniques. 

While you gain some benefit from a few weeks of tai chi, you may enjoy greater benefits if you continue tai chi for the long term and become more skilled.  

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

Safe Cooking at Christmas

By Rose Kreller of Medi-Waste Disposal 

The holidays provide the perfect opportunity to create a family feast.  But cooking a big meal comes with some risks.  If you are not careful, bacteria and other organisms may contaminate your meal.  This can lead to food poisoning and other food-related illnesses.

Fortunately, there are simple precautions you can take to protect yourself and your family.  Many of the common food-related illness organisms (e. coli, salmonella, listeria) can be killed by following basic food safety practices. 

Here are four tips for healthy food handling:

CLEAN

This may seem obvious, but it is easy to forget the importance of keeping your kitchen clean.  Before you start, clean counter surfaces with hot, soapy water and wipe them down with paper towels or clean cloths.  If using cloth towels, make sure to wash them regularly on your washing machine’s hot cycle. 

Wash hands, utensils, dishes and cutting boards with hot, soapy water.  Be sure to do this before and after you prepare each item of your meal.  Be sure to wash all fruits and vegetables before cutting them.  Simply hold the items under running water for at least 10 seconds, you do not need to use soap or chemicals, and dry with a paper towel.  You don’t need to wash raw meat or poultry, since washing these items may actually spread bacteria to the rest of your kitchen.

SEPARATE

Bacteria found on raw meat, poultry, seafood and eggs can spread bacteria to other foods.  This s called cross-contamination, and you can only avoid it by keeping food separated.  Use separate cutting boards to keep foods apart: one for meat another for poultry and another for fruits and veggies.  Only combine foods once you are ready to cook them.  Remember to wash hands after handling raw meats.

COOK

Even though certain food might “look” done, it is important to test the temperature before you serve them.  The CDC recommends cooking these meats to a specific temperature:

·         Whole meats should reach an internal temperature of at least 145 degrees F

·         Ground meats must be cooked to an internal temperature of at least 160 degrees F

·         Poultry must be cooked to an internal temperature of at least 165 degrees F

It is also important to take are as to how you thaw meat.  Never leave frozen meat sitting on a counter to thaw at room temperature, since this increases bacteria production.  Meat can be safely thawed in cold water, in the refrigerator or in the microwave.

CHILL

If you are making a large meal, you will likely need to store various items in your refrigerator.  To keep foods safe, make sure that your refrigerator is at 40 degrees F and that all items are stored with a lid or plastic wrap over openings.  Bacteria can start multiplying on unrefrigerated food in as little as 2 hours, place items that need to be kept cold, promptly in the refrigerator.

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

How to Pack Smart for Travel

By Rose Kreller of Medi-Waste Disposal 

Here are some “best-ever” packing tips from www.tripadvisor.com

• Pack light to travel light.  If you can manage with a carry-on, do so.  Trying taking half of the things you need and twice the money.  You can make buying a few new items a fun part of the adventure!
• Capitalize on empty suitcase space.  Roll your clothes, instead of folding them.  Stuff socks, underwear and accessories inside of shoes.  Leave no space unused.
• Bag it.  Kitchen sandwich bags can be used to hold your accessories, vacuum pack bags can be space savers, and trash bags have multiple uses (laundry bag, shoe cover).
• Create compartments.  Two words: packing cube.  If you are visiting more than one city during your trip, packing cubes will keep your suitcase organized and save you from having to pack and unpack.
• Pack a sleep mask or ear plugs.  These can come in handy on a plane, train or hotel room.
• Keep a sarong or scarf in your carry-on.  They can be used as a blanket on the plane, or on a chilly evening out.
• Skip airport snacks and bring your own.  You can save yourself a bit of money and keep your hunger at bay if you have a delayed flight.
• Share packing space.  Traveling as a couple? Split your clothes between two suitcases on the off chance one of them gets lost during the flight.
• Make copies before leaving home.  If you are traveling out of the country, make two photocopies of your passport.  Use your smartphone to take pictures of your car in the airport’s parking garage and do the same for your luggage and its contents in case it gets lost. 

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

Tips for Keeping Floors Clean during the Winter

By Rose Kreller of Medi-Waste Disposal 

Snow and ice are often a part of winter.  Slush that comes along into your home on shoes and boots can damage the floors in your home. 

Here are some tips for slush-free floors.

The best way to clean up slush is to not have to clean it in the first place!  Prevention is key.  Here are some ideas to help:

Doormats are very effective.  Simply wiping shoes off on a doormat drastically reduces the amount of slush on floors.

Boot trays simply hold shoes in a tray while the ice and snow drain off your shoes.  There are several out there on the market or some ‘do it yourself’ ideas.

Entering through an attached garage is also a great way to avoid slush or drastically reduce the amount of snow you bring into the house. 

Have folks remove their shoes at the door.  When it is snowy outside, it is not a bad idea to make sure no shoes are allowed to be worn in your home.

Shoveling snow also reduces snow in the house.  Clear sidewalks that lead to the entrances to your home.  Using ‘ice melt’ or salt helps, but it is still good to remove shoes before walking through the house with those chemicals on shoes.

Rugs are great for high traffic walkways in the home if you are not wanting to take shoes off. 

If you do get some wet slushy floors, cleaning up the mess as quickly as possibly also helps minimize damage.  

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

Tips to Selecting the Best Fruit

By Rose Kreller of Medi-Waste Disposal 

Tis the season for local markets and lots of fresh fruit at the store.  There is nothing like the perfect strawberry, a nice crisp apple or a juicy watermelon. There also is nothing more frustrating than getting home and finding the fruit you chose is less than tasty.  

Here are some things to look for when choosing fruit to purchase, and all you need are your senses!

Apples – choose fruits that are deeply colored, firm, naturally shiny and heavy for their size.

Apricots – Choose fruits that are fragrant and slightly soft but not mushy.

Blueberries – Choose berries that are firm, dry and blue.  A white sheen is natural.  Check the bottom of the basket to make sure there are not crushed or spoiled berries.

Cantaloupe – Choose fruits that are fragrant and cream or golden in color (not green).  Avoid ones with soft spots.

Cherries – Choose berries that are plump, shiny and darker in color.  Cherries with stems have a longer shelf life.

Grapefruit – Choose fruits that have smooth think skin and are heaviest for their size.  They should feel firm but slightly springy to the touch. Don’t worry about color.

Kiwi- Choose fruits that give slightly when pressed.  Avoid fruits that are either rock hard or mushy.

Oranges – Choose fruits that are heaviest for their size and have firm, smooth skins.  Don’t worry about color.  Avoid oranges with shriveled skin.

Peaches – choose fragrant, deeply colored fruit that is firm but slightly soft to the touch.

Pears – Pears are usually picked before they are fully ripe, but choose fruits that are free of bruises and softness below the stem.  Ripen them at room temperature; placing them in a paper bag speeds up the process.

Pineapples – Choose fruits that smell sweet at the stem end and have fresh looking leaves.

Strawberries – Choose berries that are fragrant, uniformly red and shiny with fresh green tops. 

Watermelons – Choose fruits that are firm and heavy and sound hollow when thumped.  A properly ripened watermelon should have a yellow spot on one side where it sat on the ground.

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com

Tips to Selecting the Best Vegetables

By Rose Kreller of Medi-Waste Disposal 

Being able to choose the freshest and tastiest vegetables takes just a bit of knowledge.  Don’t hesitate to ask farmers and shop owners for advice and use your senses!  Here are some tips for choosing fresh produce:

Asparagus – Choose firm, smooth and brightly colored stalks with compact tips.  Avoid limp stalks.  Choose stalks of equal thickness to ensure even cooking times.

Avocados – Choose ones that feel slightly soft to the touch.  Firmer avocados may be ripened at home, but avoid rock hard ones.

 

Broccoli – Choose broccoli with firm stalks, tight florets and crisp green leaves.  Avoid yellowed or flowering florets.

Cabbages – choose firm compact heats that feel heavy for their size.  Check that the stems are also fresh and compact.

Cauliflower – Choose heads with tightly packed, creamy white florets.  Avoid yellow, spotted or flowering florets.

Corn – Choose corn with bright green husks and moist but not slimy silk.  Peel back the husk to ensure the kernels are plump and not dry.

Eggplants – Choose eggplants that have smooth, naturally shiny skin and feel heavy for their size.  When gently pressed, flesh that gives slightly and the bounces back indicates ripeness.  Unripe flesh will not give, while overripe flesh will remain indented.  Also, smaller eggplants tend to have fewer seeds and be less bitter.

Green Beans – Choose slender beans that snap rather than bend.  Avoid bulging or dried pods.

Kale – Choose crisp, deeply colored leaves.  Avoid yellowed leaves.  Smaller leaves tend to be more tender.

Onions and shallots – Choose dry, firm bulbs that feel heavy for their size.  Avoid any with soft spots or green sprouts.

Peppers – Choose firm, naturally shiny peppers that feel heavy for their size.

Potatoes – Choose firm, smooth potatoes.  Avoid bruises, green spots and sprouts.

Rhubarb – Choose firm pink or red stalks.  Green stalks tend to be stringy and sour.

Scallions – Choose scallions with crisp, green tops and firm white bulbs.

Summer Squash – Choose squash with naturally shiny, taught, unblemished skin.  Avoid squash that appear dull or have soft spots.

Tomatoes – Choose tomatoes what are fragrant, smell earthy at the stem end and feel heavy for their size.  Avoid wrinkled skins.

Midwest Medical Waste, Inc.

PO Box 416
Manhattan, KS 66505

medimidwest.com
Office: 785-539-MEDI (6334)
Toll Free: 855-631-MEDI (6334)
info@medimidwest.com