To Your Health 2007

To Your Health 2007

Health and Fitness 2

A newspaper with issues

SATURDAY, JANUARY 27, 2007

Santa Monica and Westside: Good for the dieter’s soul

BY MELODY HANATANI Daily Press Staff Writer

CITYWIDE Maybe it’s the clean air, or maybe it’s the

Fabian Lewkowicz fabianl@smdp.com Finding fresh produce is seldom a problem in Santa Monica, where healthy eating options abound.

beach, but there’s something about Santa Monica and other beach communities that screams “healthy eating!”

“There is a consciousness,” said Bonnie Modugno, a registered dietitian and owner of Nutrition Works in Santa Monica. “What makes it easier [to eat healthy] in Santa Monica is the access to resources.”

From the exercise resources found at such locales as the

city’s beaches, parks and the renowned Santa Monica Canyon “Stairs” to the numerous Farmers’ Markets and organic-theme restaurants and grocery stores, the city is widely regarded to be a welcoming environment for healthy living.

“I can go to a farmers’ market five out of the seven days a week within a mile or two,” Modugno said. “We live in Southern California — close to growers in San Diego, Oxnard and Santa Maria, where we get phenomenal produce.”

There is no single universal dieting habit among Santa Monicans, but the veggie lifestyle is more prominent on the Westside than in inland communities. In fact, many businesses, like Euphoria Loves Rawvolution on Main Street, take pride in conducting an operation in a city where fresh vegetables are readily available, buying the bulk of their produce supply from the nearby Farmers’ Market.

“We had a family from Holland with us over the holidays and took them to the Wednesday Farmers’ Market (on Arizona Avenue),” Modugno said. “They live in Amsterdam where there is no outdoor Farmers’ Market.

“They were floored that this was produce picked in the last couple of days.”

FEELING PEACHY BY THE BEACHES

In the 20 years that B.J. Taylor has lived in Huntington Beach, the Wisconsin native has noticed the drastic difference in dietary habits between residents in the beach community versus the Midwest. While the residents of Wisconsin indulge their cravings for thick sauces and buttery goodness, the people in Huntington Beach and other coastal communities, like Santa Monica and Malibu, seem to enjoy eating healthy and working out, she said.

Taylor authored an excerpt in “Chicken Soup for the Dieter’s Soul” entitled “You Choose, You Lose,” in which the inspirational writer talked about how she one day realized that she could “choose” what she eats, rather than dwell on what she “can’t” eat. She has authored 10 stories that have been featured in the widely popular “Chicken Soup for the Soul” series.

The healthy lifestyle of residents in beach communities seems to be infectious, according to Taylor. When a person visits a city like Santa Monica and sees thin and IF YOU’RE fit people walking around, it makes them want to CONSTANTLY adopt that same healthy mindset.

AROUND PEOPLE “When I go to the beach WHO ARE NOT MAKwith my dog or I go walking, it reinforces the choicING GOOD CHOICES, es I want to make,” she IT TAKES YOU DOWN said. “If you’re constantly around people who are not THAT PATH.” making good choices, it B.J. Taylor takes you down that path.”

Huntington Beach Outdoor exercise is harder to maintain in a place like Wisconsin, where freezing cold temperatures in the winter keeps people indoors and bundled up.

At Euphoria Loves Rawvolution, the belief that Santa Monicans love to maintain a healthy lifestyle is reinforced every day as co-owner Janabai Amsden finds people from around the world visiting her restaurant, known to serve some of the healthiest cuisine in Los Angeles County.

About 50 percent of her clientele is from Santa Monica, and about 25 percent arrive from outside the Los Angeles region.

Amsden spoke of a time when some customers from Germany came straight to her restaurant after arriving at LAX. “We’re the first stop for international healthy travel,” she said.

Whether it’s the all-veggie or the no-carb diets, Santa Monicans might have differing dieting philosophies, but one thing remains universal — they all care about how they feel and how they look, said Amsden.

“It’s the idea that we should be healthy beings and we deserve to be alive and well here,” she said. melodyh@smdp.com

Health and Fitness Visit us online at smdp.com

SATURDAY, JANUARY 27, 2007

3

Health and Fitness 4

A newspaper with issues

SATURDAY, JANUARY 27, 2007

Age-old wisdom: Seniors know where action is

BY IRENE MANAHAN Special to the Daily Press

SANTA MONICA Eating right and working out aren’t only meant for the young gym-addicted, smoothie-sipping fad dieter looking to get a hardbody, but also for good ol’ mom and dad, or grandma and grandpa for that matter. From mall walking to lawn bowling, arthritis stretches to tai chi, Santa Monica offers a world of specialized activities for seniors looking to get fit and stay healthy.

This weekend and next, seniors can work it and keep up tradition by enjoying a round of competitive tennis, as the City of Santa Monica and the United States Tennis Association host their 57th Annual Senior Tennis Tournament.

Tournament play is the same as regular tennis, with singles and doubles matches, with players organized into five-year age brackets. According to Community Service Coordinator Keith Neal, participants include men and women ages 30 to infinity.

“You would be completely impressed. I’m sometimes jealous of the shape that some of these 80year-old guys are in,” Neal said.

“They’re my new heroes!”

This year marks the first time Neal will stage the venerable tournament.

“This is actually number one for me, but the tournament has been going on longer than the Super Bowl,” he said this week. “This is a great Santa Monica tradition.”

More than 100 players are expected to participate in the United States Tennis Associationsanctioned tournament. Anyone who is a member of the USTA can take part, and anyone who wishes to take it all in can come and watch the perspiration and inspiration.

“We’re doing this for the players and for the public,” Neal said. “I’d love to get people to come out on these beautiful, sunny days.”

The tournament will be held at Reed and Ocean View parks. For more information, call Keith Neal at (310) 394-6011.

It’s near impossible to miss the

Fabian Lewkowicz fabianl@smdp.com Aging in Santa Monica can be a healthy endeavor, with a bevy of options for seniors to maintain their hardbodies.

sociable Santa Monica Lawn Bowling Club rolling the days away at Douglas Park, located on Wilshire Boulevard at 25th Street.

The friendly group of mostly seniors has been around since 1948, with the longstanding club offering up free lessons and a chance to just play or compete in tournaments.

The square green is top-rated in the Westside and the club is maintained by the City of Santa Monica’s Recreation Department and volunteers. Facilities are also

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The game itself, contested by teams, is easy to learn. The palmsized bowling ‘bowls’ are surprisingly heavy. To make matters even more tricky, the bowls are not perfectly round and are weighted to one side. While it may take a day or so to learn, like all other sports, it can take years to perfect.

The Santa Monica Lawn Bowling Club offers free lessons on Sundays at 10 a.m. at the Douglas Park Municipal Lawn Bowling

Green, 2439 Wilshire Blvd.

Everyone is welcome to join or just watch some games. Call (310) 2811901 or visit www.smlbc.org for more information.

For a regular laid-back exercise with a delightful view, many seniors enjoy the innovative mallwalking program. The Santa Monica Strutters celebrate their 15th anniversary this year.

SEE OLD HABITS PAGE 5

Health and Fitness Visit us online at smdp.com

SATURDAY, JANUARY 27, 2007

FROM OLD HABITS PAGE 4

YOU WOULD BE COMPLETELY IMPRESSED. I’M SOMETIMES JEALOUS OF THE SHAPE THAT SOME OF THESE 80-YEAR-OLD GUYS ARE IN. THEY’RE MY NEW HEROES!” Keith Neal Tennis singles coordinator

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Health and Fitness 6

A newspaper with issues

SATURDAY, JANUARY 27, 2007

Taking a bite out of life, one living thing at a time

BY VICTORIA GIRAUD Debbie Merrill, internationally renowned skating star, health and fitness expert, and founder of Skate Great USA School of Skating on Santa Monica Beach, has a message for all Americans, who, she believes, are killing themselves with their fork. She believes the true fountain of youth for longevity, health, fitness and beauty is eating less and living more.

“If you don’t transition to a healthier lifestyle, you’ll spend your health chasing wealth and then your wealth chasing health,” says Merrill.

Becoming healthier doesn’t have to be drastic.

“Make small changes — add more fruit and vegetables to your diet, walk around the block,” she says. “It’s not age, it’s rust!

“The less you carry around, the more you are around.”

For more than a decade, Merrill has been a 100 percent raw vegan enthusiast, which means she only consumes raw vegan organic living foods. Raw because cooking food destroys many of its natural enzymes. She eats “nothing with a face, no alcohol, no sugar, no white flour, no dairy, no drugs, no caffeine, no processed foods or preservatives.”

Her enthusiasm for spreading the word (”Merrill Magic,” she calls it) about an organic lifestyle led her to develop a public television show that airs in 11 cities and throughout Southern California: “The Debbie Merrill Show — Raw Foods on the Roll, Getting America Healthy,” where she spreads the message, not the mess, of creating a fit body, healthy mind and happy spirit.

Some of Merrill’s eating advice includes: ■ Chew your food well: “Chew your liquids and drink your solids!”

■ Consider fruit a dessert.

■ Always sit up straight to eat.

■ Never eat late at night.

■ Drink fresh squeezed vegetable juice and/or wheat grass every day (“fresh squeezed fruit juice for cleansing and green vegetable juice for building and strengthening”).

■ Shop at local farmers’ markets for the best ripe, fresh, whole raw organic fruits and vegetables.

■ Bless all your food. “If you don’t change your taste buds, habit hunger and addictions, it will cost you your health,” says Merrill.

“Food eaten without a fork and tongue is truly divine food.”

Merrill’s new book, “Eat to Look and Feel Great,” is a follow-

up to her “Learn to Skate to Look and Feel Great,” and will be released this spring. It will be full of motivating, inspiring tools and recipes that will help readers transition to a healthier lifestyle. It’s also the story of how she transformed her health and went on to motivate others.

“I came from the gutter to the sidewalk,” she said. “Now, thanks to divine intervention, I’m shooting for the moon, and if I don’t make it, at least I’ll wind up among the stars.”

A figure skater since she was a child, Merrill has been living a healthy life for years. As a professional skater, she taught comedian Steve Martin how to skate for his movie “L.A. Story,” and had a part in the movie. She also worked in the movies: “Legally Blonde,” “Charlie’s Angels” and “White Men Can’t Jump.”

“The true fountain of youth that leads to longevity is a combination of diet, fitness, creative expression and spiritual connection,” said Merrill. “Are you enjoying your health or enduring it? Get up, get fit, get rolling now. Life is n6 stay cute; eat green, keep keen, clean and lean. Eat more raw, that’s Mother Nature’s Law. Eat less, live more!”

Courtesy photo Former skating star and fitness expert Debbie Merrill espouses the virtues of a raw vegan diet. ‘The less you carry around, the more you are around,’ she says.

Health and Fitness Visit us online at smdp.com

SATURDAY, JANUARY 27, 2007

A Doctor’s Confession….

File photo It’s never too early to teach children to maintain a healthy lifestyle and keep active.

No kidding: Encourage kids to take active role

By Daily Press staff

SANTA MONICA While consciously keeping up weight loss resolutions, mothers have kicked off 2007 with a most promising new option, Buddha Baby Fitness. The Buddha Baby Fitness ideology is “creating mental awareness through physical action.” Within the program, new mothers can enjoy bringing their babies to exercise in beautiful outdoor Santa Monica.

The three-month-old company is the brainchild of Owner Adrianne Pelt.

“I set out on this journey to create presentminded consciousness in new mothers through physical action,” Pelt said.“By changing how we move in space, our environment, what we eat and how we relate to stressful situations we can change our internal landscape to perform efficiently without illness or negative mental patterns from the past.”

Buddha Baby Fitness fuses together outdoor Pilates, yoga, meditation, strength and endurance training classes. Certified in personal training and group fitness for more than six years, Pelt leads the team of instructors.

The program is not only directed to new mothers, but the generations that lie ahead.

“It is my hope that each mother will pass that love of life and self on to their child,” said Pelt. “I want to help each family create children who have a love of their bodies, emotional awareness and control and freedom from the traditional issues that are passed down from generation to generation.”

Classes are offered daily, and an online nutrition program is available through the company’s Web site (www.buddhababyfitness. com). news@smdp.com

Weighing in on health care reform

BY MICHAEL BUSTAMANTE Special to the Daily Press

Gov. Arnold Schwarzenegger’s health care reform proposal to provide health care coverage for all children, including undocumented children, has caused quite the stir for Californians.

Policy Research Institute on health care reform conducted a consumer confidence poll asking respondents whether they supported “guaranteed benefits for illegal immigrants” several days before the governor’s health care announcement. The poll did not ask respondents whether they would support health care coverage for undocumented children, nor did it attempt to make a distinction between children and adults.

Conversely, the United Ways of California conducted a statewide poll in November 2006 asking a series of questions about health care coverage for children.

The poll found: ■ 81 percent of voters support ensuring that all children in California have health insurance. These support levels remain statistically unchanged from the United Way’s May 2006 survey (83 percent support).

■ 67 percent of voters believe we can afford it and that covering all kids is “worth

doing” even after informed of the potential cost ($400 million per year).

■ 93 percent of Democrats, 83 percent of Decline to State/Other and 66 percent of Republicans support providing health insurance to all California children.

■ Voters in every region in California support covering all kids with support between 78 percent and 88 percent.

■ When addressing the issue of immigration status specifically, the poll also found that 55 percent of voters initially support a plan to cover all kids, regardless of immigration status, versus 40 percent opposed. But, after hearing just a few arguments for covering all kids, regardless of immigration status, support jumps to 63 percent and opposition falls to 33 percent.

■ When asked whether or not they agreed with certain statements in favor of a plan to provide health insurance to every child in California, including “illegal immigrant children,” 82 percent of respondents agreed with the following: “The reality is children who are undocumented immigrants are in California right now. Their health affects us all because they live in our communities and attend local schools.” news@smdp.com

LOS ANGELES — Perhaps a confession can help clear the air, so there’s no misunderstanding. But, let me say a few other things first.

When I was 12, something happened that changed my life forever. I was a regular kid, but I developed a pinch in my neck and shoulder that made it painful to take a deep breath. I couldn’t run, bike, or do anything that involved physical activity because it hurt too much to take a deep breath. Worst of all, I couldn’t play baseball, which I loved as a kid.

After four months of therapy that didn’t help, we were told I needed surgery to correct the problem (that was the only option, according to the surgeon). A friend of my parents convinced them to take me to a chiropractor. He did an exam, took some films, and adjusted my spine. The adjustments didn’t hurt; They actually felt good. I got better very quickly, and I could play baseball again.

Chiropractic worked so well for me, that I went to chiropractic school myself.

Now, people come to me with their neck problems. They also come to me with their headaches, backaches, migraines, chronic pain, carpal tunnel, shoulder/arm pain, whiplash from car accidents, numbness in limbs, and athletic injuries, just to name a few.

Several times a day, patients thank me for helping them, but I can’t really take

credit. My confession is that I’ve never healed anyone of anything. What is do is perform an adjustment to remove nerve pressure, and the body responds by healing itself. We get tremendous results.

It’s as simple as that!

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Health and Fitness 8

A newspaper with issues

SATURDAY, JANUARY 27, 2007

Feeding your head through exercise and healthy outlook

By Daily Press staff

SANTA MONICA It has long been accepted wisdom that exercising several times a week has many health benefits — from weight loss to preventing cardiovascular diseases, osteoporosis and Type 2 diabetes. Now, researchers at the University of Illinois at Urbana-Champaign believe you can add better brain function to the list.

After reviewing clinical data from the past 40 years, the researchers established that regular exercise might help brain structure and function in the elderly to the point of delaying the onset of Alzheimer’s disease and reducing mortality. They found that people who exercise several times per week for at least 15 to 30 minutes, may delay the onset of neurological diseases, age-related cognitive decline, brain atrophy, depression and dementia.

“I’m not surprised. Exercise increases neuroprotective molecules in the brain while physical and mental activity sustains the levels of cerebral blood flow,” said Dr. Lynn Kerew, whose chiropractic offices are located in Santa Monica.

In addition, the research concluded that the benefits of exercise could last for up to several decades — even for people predisposed to Alzheimer’s disease.

“The findings are encouraging,” added Kerew.“Vanity is not the only reason to lace up your jogging shoes. Documentation regarding the long-term effects of a healthy lifestyle is a step in the right direction in the fight to prevent Alzheimer’s disease and perhaps other neurological disorders,” she continued.

VANITY IS NOT THE ONLY REASON TO LACE UP YOUR JOGGING SHOES.” Dr. Lynn Kerew, D.C., M.P.H.

For those looking to partake in a wellness regimen, the Illinois-based researchers believe that aerobic exercise seems to have the most health benefits because it strengthens brain plasticity as well.

“There’s validity in comparisons of the human body and a fine automobile. The care and maintenance you provide often make the ride longer and more enjoyable,” concluded Kerew. news@smdp.com

Fabian Lewkowicz fabianl@smdp.com Fresh air and exercise not only maintains the body, but also provides the brain with a needed jolt.

Health and Fitness Visit us online at smdp.com

SATURDAY, JANUARY 27, 2007

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File Photo Stuntman Ernie Thrash puts it all on the line, taking advantage of the sunshine and fresh air along the Santa Monica beach.

Diet of distraction Forcing dieters to forget about food is key to leading a more productive life Special to the Daily Press

I am not a diet guru, the czar of calorie counting or a member of the binge police. I don’t have a cookbook, weight-reduction program or fad to peddle. In fact, I’d say “experts” who push a single, “one-size fits all” weightloss approach are a few fries short of a happy meal or a few sandwiches short of a picnic. It’s disingenuous to think there is only one way to help the plump.

I’m a big fan of my own creation — the diet of distraction — but I’m the first to admit it may help some drop pounds and lead others over the pigout cliff. Because we are all unique, a habit that fattens Jack Sprat may not faze his wife.

The diet of distraction is based on two premises: Forget about food and throw yourself into an activity that will propel you away from your gluttonous routine. In order to succeed, you must not weigh your food, mark your calories on a chart or look up codes in a tiny book. How many times have you blurted out, “Oh no, I’m not allowed to have any more number threes (miniature puddings) today?”

Then, all you think about are miniature puddings.

To calorie count or diary-keep is to think about food, and this is a no-no when you’re committed to the diet of distraction. Thinking about food leads to obsessing over food. Obsessing over food, leads to temptation. Temptation leads to overeating and never escaping the dreaded see-saw.

I know a lot about see-saws as a former member of See-saws Anonymous. In my teens and early 20s, I could both lose weight and gain

it back before a lemon torte defrosted.

There were times when I fasted for 17 days with nothing but water — a feat I can no longer accomplish as an adult.

Once, I refused to go out with a man for two months because I felt too fat.

He thought I didn’t like him. (Crazy men. Don’t they understand women at all?)

Then there were those nights of extreme exercise. I would leave my childhood home at 10 p.m. and run to my high school and back in the dark — a 24-mile journey — carrying a rock for protection and hiding behind trees

stomach and to think very little about my purchases beyond making sure they were reasonably healthy. My rule was no meat products (including fish and chicken), no fried foods and no sweets.

I did not plan meals ahead or coordinate how rice and squash might go with a salad. That would, of course, be thinking too much.

I found it advantageous to refrain from buying my favorite starches, knowing that if I liked something too much, I might be tempted to overindulge. I never felt deprived, because my life was focused on projects, rather than food. When I dined at restaurants, I ate what I wanted, as long as it was vegetarian.

The tendency to overeat is one many of us have experienced. According to

THINKING ABOUT FOOD LEADS TO OBSESSING OVER FOOD. OBSESSING OVER FOOD, LEADS TO TEMPTATION. TEMPTATION LEADS TO OVEREATING AND NEVER ESCAPING THE DREADED SEE-SAW.” when I saw oncoming vehicles. You never know who’s a mass murderer. At 9 a.m. the next day, you’d find me limping up my driveway, convinced I was suddenly skinny.

As I got older, I left behind the playground and the see-saw. I discovered some interesting tendencies in myself. I found that I ate very little when I vacationed, when I moved to a new place and when I became immersed in an interesting project.

Vacationing and moving were projects in themselves. I realized that my problem had less to do with overeating than it did over-thinking. The trick was mostly to forget about food and to stay busy.

Furthermore, the diet of distraction required me to grocery shop on a full

the Obesity Society, more than 64 percent of Americans are either overweight or obese. The U.S. Surgeon General blames obesity for 300,000 deaths every year, and 3.8 million Americans weigh more than 300 pounds.

Health is fulfillment, not just what you put in your mouth. Health means using your brainpower to realize your personal calling rather than to calculate caloric intake or weigh a slice of bread.

Health means putting energy towards the positive rather than obsessing over the negative.

You might want to try the diet of distraction. It’s (not) food for thought. news@smdp.com

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Health and Fitness 10

A newspaper with issues

SATURDAY, JANUARY 27, 2007

All the world can be a gymnasium Hot spots to sweat away the pounds are right before us

By Daily Press Staff

CITYWIDE Forget the StairMaster. For a great workout, Marcos Alvarez tries his best to master “The Stairs” — 180 steep concrete steps tucked away in the back of a quiet cul-de-sac marking the northern end of Fourth Street.

“It’s the best workout in town in my opinion,” said Alvarez, 29, on a chilly morning last week, while gasping for air, his thighs burning following a grueling climb. “I start my day here and my day just tends to go well. I mean, the setting is just awesome.

You’re right next to the beach, there are palm trees and nice views. You really get to connect with people too.

“You really have to beat it up,” Alvarez added. “If you don’t, The Stairs will beat you.”

With cool ocean breezes, wide open spaces, stunning views and a solid reputation for being both green and lean, Santa Monica may seem ideal for those looking to break a sweat outside of the gym to revive both body and mind, or just snap a stale workout routine.

“We seem to have everything here,” said Kathy LeProvost, manager of community programs for City Hall, which actively promotes healthy living by offering hundreds of exercise classes at local parks and encouraging people to get out of their cars.

“There’s the beach, the bike path, Muscle

Beach, lawn bowling at Douglas Park,” LeProvost said. “We try to offer a whole host of activities to get people out there and enjoy the environment.”

The City Council went so far as to incorporate the concept of active living in this year’s budget.

“Conceptualization of city services and the design of capital projects will encourage fitness activity in the daily lives of residents,” the council’s directive states.

The combination of nature’s blessings and City Hall’s commitment to reversing a national trend towards laziness and obesity lures fitness fanatics from every corner of Los Angeles County, from celebrities and highpowered attorneys, to housewives and weekend warriors.

All seem to have their favorite places to plug in their iPods, lace up their running shoes and get their hearts pumping. And the best part about most of the locales is they’re free.

SEASIDE

“I used to have a gym membership, but I don’t need it anymore,” said Conrad Koulet, a regular visitor to Muscle Beach, along the boardwalk just south of the pier, where he climbs steel poles, swings on rings and does push-ups on parallel bars. “It’s a free gym.

You have the ocean. You don’t have to listen to construction, all the noise of the city ... I hate gyms and being indoors.”

Just steps away is the bike path where Terry Gillman, a resident of Marina del Rey, likes to ride and pump up his cardio.

Gillman, 59, loves the peaceful nature of the ocean and the feeling of freedom he gets

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Fabian Lewkowicz fabianl@smdp.com Dr. Dana Churchill leads a group in Falun Gong meditation last Sunday at the end of Ocean Park Boulevard on the Boardwalk. Falun Gong teaches truth, compassion and tolerance.

from pedaling in the open air.

“It’s really all about the views,” Gillman said.

“It’s beautiful, tranquil.You can’t get any better.”

PUBLIC PARKS

For runners and power walkers, there may be no better spot to raise the heart rate than Palisades Park, one of Santa Monica’s most picturesque locations.

With 26.4 acres, Palisades is the city’s largest park, stretching from Colorado Avenue north along Ocean Avenue to the city limits. Parents often bring their children to frolic in the grass, while young professionals jog from one end to the other, occasionally taking time out to watch the sunset.

Then there are those who come for a different kind of scenery.

“We’re looking for all the hotties,” said Ana Arteaga, who was walking her dog, Gesepi, down a dirt path at the park, something she does regularly with her roommate, Jessica Jacobson, who was with her dog, Bernard.

“One day, we came here and we noticed a lot of cute guys, but there’s been a drought lately,” Jacobson said with a smile. “But really, Palisades Park is a nice place to come out and walk in the evenings. You’re close to the beach, there’s a nice breeze and the views are incredible.”

Santa Cruz transplant Caesar Cachi, who moved to Santa Monica a month ago, said he enjoys jogging at Palisades because of the clean air.

“I guess I tend to think the air is fresh by the ocean. You don’t have as much smog,” Cachi said.

On the eastern edge of town lies Clover Park, 2600 Ocean Park Blvd., the city’s second largest at 17.9 acres. It offers plenty of open areas for organized sports, a volleyball court, and a course with 15 different stations that include a balance beam, hurdles and a bar for doing pull-ups.

Santa Monica has more than 20 parks, each with their own amenities. At Virginia Avenue Park, 2200 Virginia Ave., basketball rules the day, while over at Reed Park, 1133

Seventh St., tennis is the game of choice for most, as it offers six lighted tennis courts.

“Our park system is heavily used, and whenever possible, we try to use the open space that we have to encourage people to come out and enjoy themselves,” said Elaine Polachek, the director of open space management for City Hall, who chooses to walk around Clover Park when she has free time.

“We design parks with the goal of getting

I USED TO HAVE A GYM MEMBERSHIP, BUT I DON’T NEED IT ANYMORE. IT’S A

FREE GYM. YOU HAVE THE OCEAN, YOU DON’T HAVE TO LISTEN TO CONSTRUCTION, ALL THE NOISE OF THE CITY… I HATE GYMS AND BEING INDOORS.” Conrad Koulet Regular Muscle Beach visitor

people to become active,” Polachek added.

“And that could include something such as working in the community garden or taking their dog for a walk in one of our dog parks, which gives our four-legged friends some exercise too.”

TAKING A DIP

SEE HOT SPOTS PAGE 11

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SATURDAY, JANUARY 27, 2007

FROM HOT SPOTS PAGE 10 Exercising in Santa Monica is just as much a about being physically fit as it is being socially connected. Bonds are formed amongst those who sweat together.

That even applies to regulars at the Santa Monica Swim Center, a state-of-the-art facility that includes two deck-level pools engineered to minimize waves and water resistance — a 50-meter Olympic fitness pool and a recreational splash pool for kids.

While it is considered to be one of the most solitary forms of exercise, swimming can be a very sociable activity, particularly at the Swim Center, 1700 Pico Blvd., which has areas where friends can gather and tread water while they dish.

“This is my favorite place to workout in Santa Monica, hands down,” said Willow Evans, who was swimming with her girlfriends, Erika White and Amanda Cunningham. “You’re outside for one. I don’t really enjoy swimming indoors. Also, you get a chance to hang out with your friends and just really start you day off with energy.”

Residents can use the pool for a reduced fee, and for those who can’t afford that, financial aid is available.

“Swimming is just awesome because it’s the only exercise that works every muscle in your body, and it’s low impact,” White said.

“But really, no matter what you’re into, I think Santa Monica has it. When you think of Santa Monica, you just automatically think of being outside, enjoying the nice weather. People are more conscious about their health, so you have a lot of support wherever you go to stay healthy.

“It’s like you’ve got a personal trainer around you all the time, reminding you to keep pushing it.”

Fabian Lewkowicz fabianl@smdp.com (Clockwise from top) Swimmers splash the day away at the Santa Monica Swim Center on the SMC campus; tennis players mind their netting at one of the city’s numerous park courts; and a lone jogger takes in the approaching sunset while working it off along the Santa Monica Beach.

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SATURDAY, JANUARY 27, 2007

‘Fair’ deal? Eating organic takes some doing

By The Associated Press

NEW YORK What does it mean when something claims to be “fair trade” or “organic,” when products are said to be made under conditions that protect workers and the environment?

And how can you be certain that the claims are true?

For fair-trade products, look for the “Fair Trade Certified” seal, a black and white logo that is displayed prominently on products like Newman’s Own Organics coffee and Starbucks’ Cafe Estima Blend. (Not all Starbucks blends are fair-trade certified.)

“Fair Trade Certified” is a trademarked label, described by TransFair USA as “an independent, third-party consumer guarantee that companies have complied with strict economic, social and environmental criteria.”

Those criteria including direct trade with farmer organizations, bypassing middlemen; fair prices and decent working conditions for workers; democratic decision-making associations for workers and farmers; and sustainable agriculture, including restrictions on use of chemicals.

TransFair USA, one of 20 organizations that label fair-trade products, says it is the only third-

Fabian Lewkowicz fabianl@smdp.com Eating organically in Santa Monica is being made easier by clearer labeling attesting to the foods’ origins.

party certifier of fair-trade products in the U.S. The Web site www.transfairusa.org lists fair-trade brands of coffee, tea, cocoa and other products.

For organic products, look for the “USDA Organic” seal from

the U.S. Department of Agriculture, which certifies that a product is at least 95 percent organic. For organic meat, poultry, eggs and dairy, the seal means that the products come from animals raised without antibiotics or growth hormones.

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For produce, the seal means that the produce must be grown without “most conventional pesticides,” without synthetic fertilizers, and without bioengineering or ionizing radiation.

For more details, visit the USDA Web site,

www.ams.usda.gov/nop/ Consumers/brochure.html.

VeriFlora, a new label for cut flowers and ornamental plants, establishes standards for agricultural practices used in growing flowers. These include standards for soil preparation, seed planting, production, harvest, and post-harvest handling, according to the Web site www.veriflora.com.

Flower suppliers who earn VeriFlora approval must use organic practices “as these are proven to be practical,” and where not practical, must minimize use of synthetic pesticides and fertilizers, in addition to recycling and composting. The VeriFlora label also requires growers to practice conservation and erosion control along with water management that conserves and ensures water quality.

They must also adhere to government, labor and community standards for working conditions, including health, safety, wages, living conditions, and hiring practices, while banning discrimination, harassment, and forced labor, according to the Web site.

Consumers Union, which publishes Consumer Reports magazine, offers a guide to evaluating a variety of labels at www.eco-labels.org.

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Theme parks’ transition to healthier offerings hasn’t been a rocky ride

BY ALICIA CHANG AP Science Writer

UNIVERSAL CITY The early reviews are mostly positive at the Universal Studios theme park in Hollywood where the menu changed on Christmas Eve to cut unhealthy trans fats from many junk food favorites.

Twelve-year-old Jack Xu noticed something different about his french fry. “It tastes drier and not too salty,” he said, then added: “I still like it.”

The self-described junk food addict, an exchange student from Beijing who’s visited the park before, was on a field trip this week and enjoying a basket of chicken tenders and fries.

Universal Parks & Resorts, home to movie-inspired thrill rides, is the latest theme park operation to ban artery-clogging trans fats and offer healthier menus at its three domestic attractions in California and Florida. The action follows entertainment giant Walt Disney Co., which announced in October it will serve more nutritious kids’ meals and phase out the artificial fats at its resorts.

Last week, over 90 percent of foods at Universal Studios Florida, Islands of Adventure in Florida and Universal Hollywood were cooked with trans fat-free oils. Others snacks such as the churro, a Spanish fried-dough pastry, will be trans fatfree by the end of next year, said Ric Florell, a senior vice president with Universal Orlando Resort.

Customers also have more healthy side options, too, including salads and fruit bowls. Florell said the goal is to give customers options and not dictate what to eat.

“If guests come in, they’re not forced to have fruit if their little hearts desire french fries,” he said. But if they insist on fries, those will be trans fat-free.

Trans fats are made when manufacturers add hydrogen to vegetable oil in a process called hydrogenation. Although they’re cheaper to produce and give food a longer shelf life, trans fats also increase the risk of heart disease by raising the level of bad cholesterol in the blood. The average American eats almost 5 pounds of trans fats a year.

At Universal Studios Hollywood, Xu’s teacher Michael Fang welcomed the healthi-

er alternatives. Since his students want to hit as many heart-thumping rides as possible, Fang usually buys them fast food because it’s cheap and convenient.

Now the food is healthier, and Fang says the taste is just as good. “I can’t even tell the difference,” he said, munching on a fried chicken leg.

The healthy options are also important to Todd Medwed, whose family often visits to ride the rollercoasters and tour the backlot studio.

“It’s better for everybody. It’s healthier,” he said as he watched his 6-year-old son Blake eat a salad.

Food scientists at Universal experimented for months to find trans fat alternatives, holding blind taste tests with customers and using their feedback to create menus with more variety, including fruit juices and skim milk. arlier this month, New York City became the first U.S. city to ban artificial trans fats in restaurant foods. Nationwide, trans fats must be listed on packaged foods.

Since Disney’s venture into healthier eating at its global theme parks, it has received positive feedback from parents, with more than half choosing fruits and low-fat milk over french fries and soda, said Mary Niven, a vice president with the Disneyland Resort in Anaheim.

The ESPN Zone restaurant there and the ABC Commissary at Walt Disney World Resort currently fry chicken, fish and french fries without trans fats and the ingredient will be cut from all eateries by next year.

As for Universal, it will monitor the progress of its trans fat ban in the United States before deciding whether to expand it to overseas theme parks. Universal’s Florell declined to say how much the switch in oils would cost the company, but said it would be “a little more expensive.”

Besides Disney and Universal, SeaWorld Orlando also pledged earlier this year to limit fats and calories in some meals and created a whole food restaurant where food is prepared without trans fats and preservatives. news@smdp.com

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SATURDAY, JANUARY 27, 2007

Steam is more than just clean, it’s healthy

By JAMES and MORRIS CAREY

The ancient Romans were famous for their baths.

In those days, taking a bath was a very different experience from ours. Most bathing was communal, not as private as it is today. Bathers enjoyed hot and cold rooms, and medium-temperature lounging rooms with extra services such as food, wine and exercise.

Today, we call such places health clubs, gyms or spas.

History also tells us that bathhouses, specifically sweat baths (hot-air or steam sweating, followed by washing or cold plunges), were a favorite way of getting clean. Interestingly enough, the basic procedure of pouring water over heated rocks to create steam is still used; you can buy sauna and steam units on the Internet.

Today’s research validates the wisdom of such preference in bathing. It seems that a steam bath can enhance health by increasing white blood-cell count (which helps the body fight disease), and by improving circulation (getting needed blood to vital organs) and lymphatic drainage (the process that eliminates pollutants from the system).

Saunas and steam showers not only help you to get clean outside: They benefit your insides as well. However, although heat can be therapeutic, it is wise to ask your doctor first if such therapy is appropriate for you.

If you decide to try setting up a steam bath at home, here are some basics to keep in mind.

A modern, compact steam shower unit installed in a closet, within a vanity cabinet or a heated attic space, can provide warm, moist steam heat in a shower. But there are considerations and precautions that must be taken.

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Steam can easily be introduced into a shower enclosure with a modern steam generator, but the shower must be completely enclosed to prevent the steam’s escape. A conventional shower door can be used, but a fixed panel must be added so that the normal opening above the door is converted to a completely sealed configuration.

Most shower-door companies can make such a panel for a very small cost.

Also, the walls and ceiling within the shower should be tiled or surfaced with a waterproof material such as stone or a manmade sheet product (almost any one will do). If you decide on tile, pay heed to what the experts say: Fixing tile to wallboard is a big mistake. If you intend to create your own “steam world” you will want to use an old-fashioned mortar-backed shower or one with cement-tile backer board — no wallboard.

Personally, we would not build a steam shower without first creating a waterproof barrier on all walls and the ceiling, before adding backer board or mortar. There are several sheet products used by tile companies to seal shower pans, which would double beautifully for a steam shower.

Once the backer board is in place, use a “latex-modified thinset mortar” as an adhesive to set either tile or stone.

For stone, be sure to butter the back of each piece (in addition to the wall) to create a top-notch seal. Stone can be very porous and the extra layer of thinset will solve that problem.

Also, it is wise to use latex-modified grout in a steam shower. And remember, you can’t use epoxy (another alternative) if you choose limestone. But we would never use limestone in a shower steam or otherwise — it’s too porous.

Finally, nothing is more important in a steam shower than a good grout, and tile or

File photo A beach-goer does a handstand at Santa Monica Beach, finding a workout where he can.

stone sealer or impregnator, depending on what the finish is. Go to a shop that sells tile (not a big-box store) for good advice on the best product for your particular project.

Keep these features in mind when looking for a steam shower: ■ Quiet operation is important. Many units are very noisy.

■ “Instant-on” also is an important feature. Many units can take up to 20 minutes to warm up.

■ An adjustable steam-shower mist control is helpful, too. Not every shower is the same size and being able to dispense steam in a way that prevents body contact is important. Some units plug right in to the existing electric system. This may be your cup of tea, but such a unit may not be powerful enough to generate enough steam for a

For more home improvement tips, visit Web site www.onthehouse.com or call (800) 737-2474 (ext 59).

Salmon tacos served up fast, low-fat and flavorful

By The Associated Press

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large shower stall.

■ An aromatherapy attachment is a great addition.

■ UL approval also is a must for any electric contraption.

Check out the following companies and Web sites to learn more about steam showers: Acquinox, www.acquinox.com Kohler, www.kohler.com Luxaris, www.luxaris.com Mr. Steam, www.mrsteam.com ThermaSol, www.thermasol.com

File photo Joe Peracta takes a swing on the rings along Santa Monica Beach, a popular workout hotspot.

Sometimes low-fat doesn’t have to mean low in fat. And it never has to mean low in flavor.

When looking for ways to eat healthier, always consider fat intake. Reducing how much of it you consume is an important way to reduce calories and eliminate harmful saturated and trans fats.

But fat is more complicated than that.

Some dietary fat is good, largely because the body needs it to function. Fat has also been found to play a key role in helping the body absorb other nutrients, especially those in produce.

The key is to opt for good fats, such as those found in vegetables and fish.

Horrible diets and diet foods from the ‘70s and ‘80s have convinced many people that healthy eating is inherently tasteless.

“But that’s what big flavors are for,” says Sandy Gluck, food editor for Martha Stewart’s Everyday Food magazine. As in, spicy chipotle peppers, Parmesan cheese (a little bit adds a lot of flavor) and olives.

Spiking healthy dishes with high-flavor ingredients adds plenty of appeal without weighing the dish down with calories.

This recipe for salmon tacos from the January/February issue of Gluck’s magazine is a good example of both principles: Combining moderate amounts of healthy fats with high-impact ingredients, in this case cilantro.

SALMON TACOS (Start to finish: 20 minutes, 10 minutes active) 1 1/4 pounds salmon fillet Course salt and freshly ground black pepper 2 tablespoons fresh lime juice 4 scallions, thinly sliced on the diagonal 1 cup packed fresh cilantro, coarsely chopped 1/2 cup reduced-fat sour cream Eight 6-inch whole wheat tortillas 4 cups shredded romaine lettuce 2 medium carrots, peeled into strips Place the salmon in a shallow 2 1/2quart microwave-safe dish with a lid.

Season the salmon with salt and pepper, then drizzle with 1 tablespoon of the lime juice. Sprinkle the fish with the scallions and 1/4 cup of the cilantro.

Cover and microwave on high for 7 minutes, or until the fish is cooked. Pour off any liquid and flake with a fork.

Meanwhile, in a small bowl, stir together sour cream and remaining lime juice and cilantro. Season with salt and pepper.

Set aside.

When the fish has cooked, stack the tortillas between white paper towels.

Microwave on high for 45 seconds, or until warmed through. Arrange lettuce and carrots down center of each tortilla, then top with salmon and drizzle lightly with sauce. Fold in half.

Makes 4 servings.

(Recipe from the January/February issue of Martha Stewart’s Everyday Food magazine) Nutrition information per serving: 434 cal., 17 g total fat, 37 g pro., 32 g carbo., 18 g dietary fiber.

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SATURDAY, JANUARY 27, 2007

For the big game, go for kitchen glory

BY HOWIE RUMBERG Associated Press Writer

File photos TOP: Nathalie Demirdjian, of Santa Monica, enjoys a stretch and the view from atop an exercise rope at the original ‘Muscle Beach’ just south of the pier. ABOVE: Residents try their luck on the infamous ‘Santa Monica Stairs,’ located at the northern end of Fourth Street.

Super Bowl Sunday means one thing: It’s time to throw your annual party that’s as outrageous as the game is overhyped.

There’s one problem, though. A beer bust will not cut it anymore.

It could be that women have infiltrated your guest list. Maybe it’s that you’ve been feeling more metrosexual than fraternity brother recently. Or it might be that serving cheap beer and pizza doesn’t seem appropriate when you’re watching the game on that envy-inducing flat-screen you just purchased.

Whatever the reason, it’s time for a new game plan.

Don’t get nervous, we’re hardly talking sit-down dinner with cloth napkins. Super Bowl Sunday still is the ultimate guy day, and the real reason you and your friends are getting together is to watch The Game _ and hurl a few snarky remarks at the exorbitantly priced commercials.

So, while you’re willing to cross the threshold and step into the kitchen _ without the tether of a significant other’s help _ you want your menu to be easy to prepare and impressive to your guests.

By choosing idiot-proof recipes that cut corners by making use of packaged foods, a few clever interpretations of old standbys and a spruced up drinks menu, the only thing you’ll be leaving to chance is the quality of the football.

“I think you want to keep it light, keep it easy, keep it simple. You want food that they think you spent hours on it but really only spent five, six minutes,” says Sandra Lee, host of the Food Network’s “Semi-Homemade Cooking with Sandra Lee.” Keep it light? Fear not. No one’s expecting you to put out a crudite tray.

There are several givens when you’re getting a group of guys together to watch a major sporting event. Whether it’s drinking too much or eating foods that would make a cardiologist cringe, they like to indulge.

“If you want to keep things relatively healthy you should have a health-based line, something where you start and you don’t kind of cross that line,” said Matt Goulding, assistant editor and resident foodie at Men’s Health magazine. “If I was throwing a Super Bowl party I’m not going to serve wings, but I might take boneless, skinless chicken and skewer it and grill it with a spicy peanut sauce.”

It’s not a burden to eliminate some of what Goulding calls “caloric calamities.”

Instead of cheese dip, try guacamole or hummus. Looking for a substitute for potato chips? Broil a batch of Lee’s Creole curly chili fries, using store-bought frozen fries.

Even a childhood favorite, pigs in a blanket, can be made into a healthier finger food in little time.

Brett McKee, chef-owner of Oak Steakhouse in Charleston, S.C., says it’s as easy as cutting up Nathan’s hot dogs and wrapping them in crescent-roll dough. You can use turkey dogs or lean beef hot dogs as a trimmer alternative.

And with a little creativity you don’t have to ditch that old standby, the buffalo chicken wing, either _ at least in spirit. Using a packet of buffalo wing spice, Lee, whose speedy cooking methods rely on incorporating prepared foods and seasonings into her recipes, turns shrimp into a reasonable substitute for

the fatty favorites.

Of course, the healthiest approach would be to cut out the snacks altogether, but with a bevy of rowdy guests that would be next to impossible. One way to limit the monotonous dipping, Goulding said, is to move up the main course.

“I think rather than starting with the snacking and moving on to something larger, it’s nice to get things fired up right there in the first quarter or even during the pregame,” Goulding said. “By providing something like a big thing of chili or using the Crock-Pot to do something like pulled pork shoulder, you help pad the stomach before you get into the major football watching.”

Linda Gassenheimer, the author of “Prevention’s Fit and Fast Meals in Minutes,” has a hearty pork chili that takes about 40 minutes, including cooking time. She recommends using canned beans and tomatoes, and prechopped onions to cut down on prep time. Leave a pot on the stove and put out a few garnishes like sour cream and onions, and as Gassenheimer said, your guests can “graze” throughout the game.

IF YOU WANT TO KEEP THINGS RELATIVELY HEALTHY YOU SHOULD HAVE A HEALTH-BASED LINE ...”

Matt Goulding Resident foodie at Men’s Health Magazine

Still afraid of the kitchen, fire up the grill _ the real guy’s domain. McKee likes to do a rack of lamb and a chateaubriand for his high-end party clients.

The rack of lamb cuts into “lollipops” and look impressive on a tray, and the grilled beef can be sliced and put on bite-sized pieces of grilled bread (bruschetta) and topped with a salsa verde, a basic sauce of green herbs.

He says grilling is “absolutely the easiest way to go,” for beginner cooks, and it’s convenient.

“Most people have these motherload grills right outside the sliding door. You throw the stuff on. People are passing you beers, you’re looking at the TV, you’re turning the meat _ you’re right in there.”

You’ve snazzed up the menu, dazzled your friends with some simple yet tasty treats. Don’t skimp on the drinks.

There’s a whole range of microbrews and imported beers that will go nicely with your spread. Don’t be afraid to open a few bottles of wine or make a batch of mojitos, too, Goulding said. For Mckee’s steak, he serves Palmetto Amber Ale, a local beer, or a wine that is lighter on the tannins and “friendly drinking during the day.” His choice: a Spanish tempranillo.

Gassenheimer recommends a zinfandel to go with her chili, “something that can handle spicy.” She prefers imported beer. Try a Negro Modelo instead of the ubiquitous Corona.

The choices are plentiful and with a little organization the results could be memorable _ especially when the game’s another big blowout.

Health and Fitness Visit us online at smdp.com

SATURDAY, JANUARY 27, 2007

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SATURDAY, JANUARY 27, 2007

Ginger plants: Pretty, quite tasty

BY LEE REICH Associated Press Writer

File photo

A ginger plant is easy enough to get started. Just go to the local food market, buy a fresh piece, then pot it up. Ginger is native to the moist forests of tropical Asia, so keep the plant warm and add extra peat moss or compost to the potting soil to help the soil mix hold more water.

Put the plant in a bright window where it will get about the same amount of light that it does in the dappled shade of those Asian forests. Make adjustments a the sun grows stronger in spring and summer.

Reedy shoots lined with strappy leaves eventually poke up from a piece of planted ginger. That piece of ginger is actually a fattened underground shoot, called a rhizome by botanists.

Even if you never harvest it, ginger makes a nice houseplant, tropical in appearance.

Harvest can begin as soon as five months after planting, but longer is needed for the rhizomes to fully plump up. No need to unearth the whole plant; just poke into the soil with a knife and take what you need.

If you would rather grow ginger outdoors, in the ground, go ahead, but instead plant one of our native plants called “gingers,” which are cold-hardy. They’re popular ornamentals having heart or kidney-shaped leaves that, depending on the species, are soft and woolly or else glossy green.

These native gingers aren’t even distantly related to tropical ginger, but they share a number of similarities. The natives enjoy dappled shade and moist soils, and remain evergreen if winters aren’t too cold. These natives also have that distinctive pungent ginger aroma and flavor that goes well with just about everything: meats, vegetables, desserts, drinks.

Ginger also has long been used medicinally. It has been used as a stimulant, carminative and expectorant; even today, many people sip ginger ale to calm an upset stomach.

Crystallized ginger makes a nice nibble, a natural candy that is sweet and spicy. You can make crystallized ginger from the rhizomes of either tropical or cold-hardy gingers. To do so, boil rhizome pieces in water until they soften, then add a volume of sugar equal to the volume of roots plus water, and boil again until the roots are translucent. Drain off the excess liquid—you can use it as a ginger syrup—then roll the root pieces in sugar.

Why not lamb stew?

By The Associated Press

Texture can make a world of difference when it comes to making low-fat food appealing. Your mouth can sense the creaminess in mashed potatoes, the richness of cheese and the coat-your-tongue smoothness of ice cream made with cream or whole milk.

And when that lush, full texture is missing, foods can taste flat. Which is why some fat is critical to making many low-fat foods satisfying.

In this recipe for lamb stew with collard greens from the January/February issue of Women’s Health magazine, that fat comes from a bit of olive oil and the natural fat in the lamb.

LAMB STEW WITH COLLARD GREENS 2 tablespoon all-purpose flour 1 ⁄8 teaspoon cayenne pepper 1 ⁄4 teaspoon freshly ground black pepper 1 ⁄2 teaspoon salt 1 pound lamb meat, cut into 2-inch cubes 2 tablespoons olive oil 6 cups vegetable stock 3 large carrots, cut into 2-inch rounds 2 large stalks celery, cut into 1-inch pieces 3 cloves garlic, peeled and chopped 5 red new potatoes, cut into eighths 1 teaspoon dried rosemarya 2 tablespoons minced fresh parsley 5 large collard green leaves, chopped In a large plastic bag, combine the flour, cayenne pepper, black pepper and salt. Close the bag and shake to

mix. Add the lamb, seal the bag and shake to coat well. Set aside.

In a large stockpot, heat the oil over medium-high heat. Add the lamb cubes and brown , about 1 minute per side.

Add the stock, carrots, celery, garlic, potatoes and rosemary. Cover and bring to a boil. Lower heat to simmer and cook 40 minutes. Add the parsley and collard greens and cook another 10 minutes.

Season to taste with additional salt, pepper and cayenne.

Makes 6 servings.

Nutrition information per serving: 290 cal., 9 g total fat, 17 g pro., 38 g carbo., 3 g dietary fiber.

Recipe from the January/February issue of Women’s Health magazine.

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SATURDAY, JANUARY 27, 2007

19

Cool helmets heating up with extreme athletes

By THE ASSOCIATED PRESS

PORTLAND, Ore. — For decades, many skiers and snowboarders branded safety helmets “uncool,” but more recently, they’ve warmed up to the idea.

Safety experts now estimate that an average of 40 percent of snow sport enthusiasts wear them.

The issue arose anew after Geoffry Bradeen, 45, of Portland died of a head injury Jan. 5 while skiing at Mount Hood Meadows.

Investigators say he was hit from behind by a snowboarder as he was getting up.

“A helmet would likely have saved Bradeen, who died of a skull fracture,” said Dr. Karen Gunson, Oregon’s medical examiner.

But studies show such collisions are rare and account for only 6.4 percent of reported ski accidents, said Jasper Shealy, who has studied skiing and snowboarding injuries and fatalities for 35 years.

He said most skiing and snowboarding deaths are caused by hitting a tree or other fixed object at high speed, resulting in chest or torso injuries.

“Frankly, you’re going to need more than a helmet to prevent that fatality,” he said.

Shealy is chairman of the American Society for Testing and Materials International’s skiing committee and a U.S. technical delegate for the International Standards Organization relating to skiing.

He and others looked at 562 deaths from fall 1991 through spring 2005, finding that 60 percent were the result of a skier or snowboarder hitting a tree.

Hitting the snow is the second-biggest

killer, with 9.7 percent, and hitting manmade objects, such as lift towers, is third, at 7.6 percent.

The researchers also found that helmet use is up by up to 5 percentage points a year but that the number of deaths still averages 38 a year, unchanged.

A U.S. Consumer Products Safety Commission study concluded that 44 percent of 17,500 head injuries to skiers and snowboarders in 1997 could have been prevented or reduced in severity with helmet use. It suggested that helmets could prevent an average of 11 deaths a year.

The agency said skiing-associated emergency room visits declined between 1993 and 1997 but that snowboarding injuries nearly tripled and the number of snowboarding head injuries increased fivefold.

However, the number of people snowboarding during that time increased just 30 percent, to 2.5 million, the National Sporting Goods Association said.

“There’s really no helmet currently on the market that is designed to decrease the rate of minor concussive injury,” said Dr. Mike Murray, director of the Mountain Medical Clinic at Mount Hood Meadows.

Bradeen’s death raised questions about whether the ski area does enough to prevent accidents. This year, Mount Hood Meadows is more aggressively revoking passes from people who ski or ride dangerously, President Dave Riley said.

Since Bradeen’s death, many Meadows users have said that snowboarders pose a greater risk to others, particularly on crowded weekends.

Murray said snowboarders use the hill dif-

Fabian Lewkowicz fabianl@smdp.com A group of cyclists make their way south along Ocean Avenue last Sunday.

ferently than skiers by weaving side to side.

And because they are riding sideways on their boards, they have a blind spot when they turn toward their heels.

“The more snowboarders you see, the more head injuries you’re going to see,” Murray said.“Eighty to 90 percent of the head injuries we see are snowboarders.”

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sHealth and Fitness 20

SATURDAY, JANUARY 27, 2007

A newspaper with issues