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AUGUST 2017 | VOL. 10 — ISSUE 8

Hot off the Grill

PLUS • Homemade and ready-to-go breakfasts

Fresh & seasonal dinner ideas

• Pasta primer • What to tell your pharmacist

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Oregon Healthy Living • August 7, 2017

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Table of Contents




Dinner al Fresco: A grilled menu



Pitch the Processed: Homemade breakfast tips



Taking the Ultimate Leap: Flying discs for fun and fitness



Noodle Knowledge: What’s in your pasta?



Pharm to Label: Insight into medication questions


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On the cover

The editor’s desk Everyone seems to be looking for a way to boost their health with supplements, teas, tinctures, oils and yes, marijuana. If you’re also using prescription medicines, you should alert your physician or pharmacist so they can consider the possible interaction risks. It’s hard to believe summer is almost over! We’ve got your back-to-school breakfast ideas covered. My family is excited to watch the eclipse this month, We’ve got our protective glasses already! Be sure you get some too and take precautions when viewing.

STAFF EDITOR: Cheryl P. Rose DESIGN & PRODUCTION: Bret Jackson CONTRIBUTING PHOTOGRAPHERS: Annie Behrend, Tessa DeLine Kevin Jantzer CONTRIBUTING WRITERS: Melissa Haskin Sarah Lemon Rebecca Scott Cindy Quick Wilson

Oregon Healthy Living Magazine is published by the Southern Oregon Media Group Advertising Department, 111 N. Fir St., Medford, OR 97501. General information: 541.776.4422 Submissions and feedback:


Food blogger Tessa DeLine has some tips for aspiring grill chefs: • Preheat the grill for 15-20 minutes. • Marinade meats overnight for best flavor. • After grilling, allow meat to rest for 10 minutes to retain juices. • Use a meat thermometer to check for proper temperature. • When grilling fruit, Hot off the Grill pick firm or slightly under-ripe fruit. • When using bamboo skewers, soak in water before grilling. Photo by Tessa DeLine.

Join the list... Advanced Joint Replacement Center... pg. 24

AUGUST 2017 | VOL. 10 — ISSUE 8


• Homemade and ready-to-go breakfasts

Fresh & seasonal dinner ideas

• Pasta primer

• What to tell your pharmacist

O regOn H ealtHy l iving . cOm

....and reach your next customer with Oregon Healthy Living!

Ashland Food Cooperative................. pg. 17

Northridge Center.............................. pg. 4

Core Physical Therapy & Training....... pg. 23

Oregon Retina Center........................ pg. 10

Escape Tanning & Salon..................... pg. 23

Retina Care Center............................. pg. 13

Finish Line Real Estate LLC.................. pg. 22

Rogue River Vaulters........................... pg. 5

Grins4kidz......................................... pg. 5

Rogue Aquatics.................................. pg. 19

Medford Dermatology........................ pg. 4

Rosa Transformational Health............. pg. 11

Medford Food Co-Op........................ pg. 20

Sherms Food 4 Less............................ pg. 2

Medford Foot & Ankle........................ pg. 7

Southern Oregon Foot & Ankle.......... pg. 3

Medicap Pharmacy............................ pg. 20

Southern Oregon Subaru................... pg. 21

Noble Being....................................... pg. 15

Superior Athletic Club......................... pg. 15

To advertise contact Niche Marketing Specialist Athena Fliegel at 541.776.4385 or

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Eat Fast,

y h t l a e H Eat How to make quick and nutritious back-to-school meals TEXT BY REBECCA SCOTT


ack to school is a chaotic time. Mornings fly by in a flash as the kids grab a prepackaged breakfast on their way out the door. However, healthy food can be just as convenient as store-bought snacks. Experts say healthy meals can be quicker and cheaper if you put a little work into planning and preparing.

Tammy Miller, wellness supervisor at the Rogue Valley YMCA, advocates preparing your weekday meals on the weekend, and then freezing them until you’re ready to eat. “When you plan for the week, all you have to do is grab and go,” she says, noting this method simplifies hectic mornings. You can also involve your children in planning and cooking meals. “When your kids participate, they’re more likely to eat something they helped create,” says Jenny Borchard. As a certified instructor for Healthy Hands Cooking, she teaches a class at Central Point Parks and Recreation which shows children what a balanced lunch looks like, and how to make it. Additionally, Miller says there are free nutrition workshops every month at the Rogue Valley YMCA. “We teach the community about vitamins, good heart health and minerals,” she says, explaining each month is a different topic, such as back-to-school prep or healthy holiday eating. A world of convenient, healthy food options awaits beyond frozen waffles and sugary cereals. “Establishing healthy eating habits now only deprives you of poor health later in life,” says Miller.

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EAT THIS Oatmeal

NOT THAT Prepared oatmeal packets

According to Borchard, a typical strawberry and cream premade oatmeal packet has about 20 ingredients and sometimes contains Red Dye 40. Making your own oatmeal is an easier and healthier alternative. “I make baggies of quick oats with freeze-dried strawberries—or other fruits—combined with cinnamon and brown sugar. They’re ready to go, and you just add boiled water,” she says.

Homemade yogurt


Portable yogurt is a good snack for children because it’s interactive. The squeezable tube shape makes it more fun to eat than yogurt in a cup. However, Borchard says portable yogurt from the store has too many synthetic ingredients and dyes. She advises to make your own version with plain Greek yogurt that has no added sugar. Mix in blended fruit and honey, and then put your homemade yogurt into containers similar to what the store offers. “You can buy the containers on Amazon,” she says. “Put the finished mixture in the containers and store in the freezer.”

Homemade toaster pastry

Frosted strawberry Pop-Tarts

According to Miller, the store-bought version has a laundry list of bad ingredients, including enriched flour, high fructose corn syrup and Red #40. “You can make your own toaster pastry with about 11 ingredients, and that’s for the pastry and the filling,” she says. Her recipe uses whole wheat flour, honey and other natural ingredients; it can also be made ahead of time and makes enough to last throughout the week.

How Healthy Eating

Helps Your Teen Miller says sometimes teenagers skip meals in order to lose weight or because of body issues. In addition to creating unhealthy habits and harming the body, she explains this behavior has the opposite effect teenagers think it will. “Teens that eat breakfast regularly have a lower risk of weight gain,” she says. “Skipping breakfast raises your LDL cholesterol and increases insulin resistance, which is one of the first steps to diabetes.” 6

Borchard believes it’s important to teach your teens positive, healthy eating habits. “Be a good example,” she says, adding parents should make good food choices and serve healthy meals. Miller explains the body is like an automobile; it needs fuel to run. Teaching your teen good eating habits and providing healthy meals, gives children and youth the energy their bodies need. Additionally, spending time cooking and prepping in the kitchen together has numerous benefits for your teen, some of which include: • Taking ownership of their meals and what they’re eating. • Learning to be in charge of a meal. • Learning how to make healthy meals and why it’s important.

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in the Kitchen Many parents want to get their kids interested in food, but wonder how young is too young to be in the kitchen. Miller says her children started packing their lunches at age 7, and Borchard says children as young as 2 years old can help with minor kitchen tasks. These are a few ways kids can help in the kitchen at any age: Ages 2-4: Stir and mix things, spread butter on bread, or wash and dry vegetables. Ages 5-8: Crack eggs, measure ingredients, read recipes, open cans and use a kid-friendly knife. Ages 9+: Use oven and small appliances, sautĂŠ vegetables, and read through more advanced recipes.

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Get the Grill Going

Take the cooking outside with these simple recipes RECIPES AND PHOTOS BY TESSA DELINE


ong summer evenings and warm temperatures make a grilled dinner al fresco a delight. The following recipes are simple to make and use fresh, seasonal ingredients.


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GRILLED LEMON ROSEMARY CHICKEN Ingredients: 4 boneless skinless chicken breasts (8 ounce portions) 3 tablespoons olive oil 1 ½ tablespoons fresh minced rosemary 1 ½ tablespoons lemon juice 1 tablespoon garlic paste 1 tablespoon Dijon mustard Salt and fresh ground pepper to taste Directions: Place all ingredients in a bowl or zipper-closing plastic bag. Marinate in the refrigerator for at least two hours or overnight. Preheat the grill to medium-high heat and lightly oil the grates. Place chicken on grill, brushing occasionally with remaining marinade. Cook for approximately 5-7 minutes, then flip the chicken on the other side. Throw away marinade. Cook until juices run clear or the chicken reaches an internal temperature of 165 degrees. Servings: 4

GRILLED PARMESAN CORN Ingredients: 4 ears corn (shucked and trimmed) 1/3 cup Parmesan cheese, plus 2 tablespoons for garnish 1/3 cup olive oil 1/2 teaspoon paprika 1/2 teaspoon fresh cracked pepper Salt to taste (optional) 2 tablespoons chopped Italian parsley Directions: Preheat grill to medium-high heat. Brush each ear of corn with olive oil. Sprinkle corn with Parmesan cheese, paprika and cracked black pepper. Wrap each ear with foil and place on the grill. Turn the corn occasionally and cook until the kernels start to brown, about 10-15 minutes. Remove from heat, unwrap corn, place on plate and garnish with remaining Parmesan cheese and fresh chopped parsley. Servings: 4

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HONEY-GRILLED PEACHES OR NECTARINES Ingredients: 2 large peaches or nectarines 1 ½ tablespoons honey 1 teaspoon olive oil Directions: Cut the peaches or nectarines in half and remove the pit. Preheat grill to medium-high heat and lightly oil the grates. Lightly brush both sides of fruit halves with olive oil and place face down on the grill. Cook for 3-4 minutes, then flip and brush with honey. Continue cooking until slightly soft and cooked through. Place on a plate and drizzle with honey. As an optional treat, serve peaches or nectarines with a scoop of vanilla ice cream. Servings: 4


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GRILLED VEGETABLE SKEWERS Ingredients: 2 zucchini squash 1 red onion 1 red bell pepper 1 yellow bell pepper ¼ cup white balsamic vinegar ¼ cup olive oil 1 ½ teaspoon Dijon mustard 1 tablespoon fresh chopped parsley 2 teaspoon minced garlic 2 teaspoon fresh chopped thyme Salt and fresh ground pepper to taste 8 bamboo skewers (soaked in water for 2 hours) Directions: Preheat grill to medium-high heat and lightly oil the grates. Cut zucchini squash, onion and bell peppers into similar-sized pieces (approximately 1 inch in diameter). Thread pieces onto skewers, alternating vegetables. Whisk balsamic vinegar, olive oil, Dijon mustard, parsley, garlic, thyme, salt and pepper. Place skewers on medium-hot grill. Brush with marinade and turn skewers until all sides are grilled and vegetables are tender. Takes approximately 10 minutes to cook. Servings: 8

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of the

FRISBEE The joy of scoobers, flicks and the Sprit of the Game 12

Josh Blesse of Medford catching the disc against a visiting defender at a game during the Cramp Up XXIII, a regional tournament that draws teams to Southern Oregon from several states.

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Marisa Dunbrasky of Talent (in center wearing green) swiveling to throw a backhand.



ost associated with beaches, backyard barbecues and college campuses, tossing a flying disc around is fun. However, there are those who take the sport much more seriously. They belong to Ultimate leagues around the country, where the level of skill is breathtaking and the competition is fierce but friendly.

For more than 30 years, Ultimate leagues have flourished. According to Sports and Fitness Industry Association reports, Ultimate is one of the fastest growing team sports in the country. In 2012, there were 5.1 million Ultimate players in the United States. Unlike other sports where the goal is winning at all costs, Ultimate players rely on what they call the Spirit of the Game, where instead of using designated referees, the responsibility for fair play and sportsmanlike conduct is on the players. Though highly competitive play is encouraged, there is profound respect for demonstrating both honor and joy in the game. “It’s such a great group of people,” says Talent resident Marisa Dunbrasky, who got hooked on the sport in 2001 and went on to compete nationally in 2009. “I love the grace and beauty of the players. There are some real artists who make amazing passes using different techniques and styles, so no two throws are ever alike. It’s always entertaining to watch.”

Players rule

The game is played on a rectangular field measuring 70 by 40 yards, with end zones 25 yards deep. To begin the game, both seven-player teams line up on their respective end zone line and the defense throws the regulation 175-gram disc to the offense. The thrower has 10 seconds to throw the disc. When the offense completes a pass in the defense’s end zone, the offense scores one point. Like basketball, players may pivot, but may not run with the disc. Interceptions, incomplete passes and passes out of bounds are turnovers. Skilled players use disc techniques, such as the backhand, the flick, the hammer, the scoober and the thumber to move the disc offensively, depending on the situation and weather conditions. Though considered a non-contact sport, collisions do occur, resulting in a foul. There is a rule book, but in keeping with the Spirit of the Game, the players make their own calls and resolve their own disputes.

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Jake Miller of Medford throws past a defender

continued from page 13

Physical demands

“What makes it brutally tiring and injury-prone is sprinting as fast as you can with sudden stops, then cutting left or right, or even in the opposite direction,” says Starbird. “Then there are the sprints to the end of the field while following those long, floating passes. It’s easy to turn an ankle, pull a hamstring, wrench a knee or crash into each other at high speeds as you’re trying to get the disc. It’s just the nature of the game.”

Dunbrasky loves the competitive nature of the sport and the fitness aspect. For comparison, one hour of recreational Frisbee for a 150-pound person burns approximately 210 calories, whereas in 60 minutes of Ultimate play, a 150-pound person burns about 544 calories. “The amount of running is comparable to a soccer game where there’s a lot of sprinting, stopping, changing directions. It takes stamina, agility and Ultimate physique not required athletic ability,” she says. Though some players aspire to reach the top levels of Hand-eye coordination is important to the game, so players competition in Ultimate, it is very much a family sport, who have it will become the most talented and versatile adaptable to all ages and levels of competitors, Dunbrasky adds. skill, Starbird says. Unlike some Greg Starbird, a local competitor sports where size matters, Ultimate and member of Southern Oregon players come in all shapes, sizes, Ultimate Players Association genders and ages. “We have some (SOUPA), notes that using a disc amazing female players on our coed requires different techniques than teams. We have tiny people and big using a ball. “Because the disc floats, Wondering why the sport is simply called Ultimate? people, high-school kids and players you have to be fairly athletic and “The term ‘Frisbee’ is a registered brand name of the in their 50s.” perceptual when learning how to Wham-O toy company for a disc that became popular Dunbrasky adds, “It’s a wonderful catch and throw it from different community of people who are many years ago, so the sport is not officially called positions relative to your body,” he encouraging and supportive of says. “It’s a challenge to anticipate Ultimate Frisbee, but usually just Ultimate,” explains beginners wanting to learn the sport. its flight and to figure out what to do Greg Starbird, a member of Southern Oregon There are a lot of different groups on defense.” Ultimate Players Association (SOUPA). “Most and abilities. We have some longtime Both players agree, the layouts people think those two terms are interchangeable, players around the valley who have (full body aerial dives), collisions but disc is the generic term, and Frisbee is the original three generations out there enjoying and sudden changes of direction in brand name.” the game.” Ultimate can be hard on the body.

What’s in a name?


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Cassie Goldman throwing a flick around her defender.

Feeling inspired to learn thumbers, scoobers, hammers and flicks? Beginners are welcome! “We have an annual tournament called the Cramp Up, but we also have weekly pickup games and more casual groups that play just for fun,” says Greg Starbird. “People are welcome to hang around to watch and learn.” Southern Oregon Ultimate Players Association Pickup Games Sundays at 6 p.m. Phoenix High School, Phoenix Wednesdays at 6 p.m. Ashland Middle School, Ashland Ultimate youth classes, middle and high school, Ashland For more information, contact James Yang, SOU’s Ultimate team is looking for new recruits to form a regionally competitive team. For information, email Visit

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FOOD Spiralized vegetables stand in for noodles in rainbow pad Thai with shrimp.



hoosing a noodle takes using your noodle since beans, vegetables and grains beyond wheat and rice have permeated the pasta aisle. 16

Grocers’ produce sections harbor one of the newest twists on a pasta substitute. “They’re gluten-free, fat-free,” says Leslie Looney, registered dietitian for Asante Three Rivers Medical Center in Grants Pass. “They’re a whole food, so they’re not processed.” “Spiralized” vegetables, says Looney, are extending the appeal of carrots, beets, winter squash, even broccoli stems by masquerading as pasta. Their natural fiber promotes a full sensation longer than conventional noodles’ refined starches. Veggie spirals also supply many more nutrients at a fraction of the calories, says Looney. And their bright colors make for enticing eating. “You can pretty much spiralize everything.” Dozens of gadgets are marketed toward transforming whole vegetables into long, thin ribbons that can be eaten raw, slightly sautéed or barely blanched. But customers’ clamor for convenience is turning spiralized vegetables into a supermarket staple, says registered dietitian Annie Behrend. “It’s an exciting opportunity to eat nutrient-dense food,” says Behrend. “These noodles are insane,” she says, adding that beet spirals she purchased at Safeway measure several feet long. Spiralized vegetables are just the latest in a trend toward more healthful pasta options. Also high in fiber, bean-based noodles pump up a dish’s protein. Edamame ranks highest among legumes for its protein content, says Behrend, who recommends the soybean-derived pasta to patients in her Ashland-based practice. Lentil and black-bean noodles also are readily available at mainstream retailers, she adds. “It’s like a meal in itself and super filling.” Portion sizes are the primary concern when consuming traditional, wheat-based pasta, says Looney. Just 1 cup constitutes a serving of cooked pasta for a woman, 1 ½ cups for a man, she says. But portions, particularly when pasta is the main course, often are twice that size. “Regular noodles are completely healthy for people,” says Looney. “It’s just the amount we eat.” Rice pasta, a frequent substitute for gluten-free recipes, is just as high in carbohydrates as wheat-based noodles, says Looney. And other types of noodles that omit gluten, a naturally occurring protein, typically rely on highly processed, unwholesome starches and more fat than conventional counterparts, she adds. Minimizing the fat and calories in sauces maximizes the nutrition in alternative pastas, says Looney. Cutting back on sodium is as simple as reaching for fresh herbs, citrus zest and even cooking wine, she adds. Pesto’s heart-healthy nuts and olive oil quell cravings for extra cheese. “Pesto’s so bold in flavor, I don’t think people overdo it.” Fresh ginger, garlic and lime juice enhance the taste of Behrend’s homemade Killer Peanut Sauce for pad Thai. Her version uses spiralized vegetables instead of the dish’s more common rice noodles.

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RAINBOW PAD THAI Ingredients: 1/4 cup sliced leek 1/2 tablespoon olive oil 4 to 6 ounces spiralized squash, zucchini and/or beet 1 heaping cup kale slaw salad mix Heaping tablespoons fresh cilantro leaves 1/3 cup shelled edamame, cooked 3 ounces peeled and deveined shrimp, cooked 1/2 to 1 cup microgreens or sprouts 2 tablespoons Killer Peanut Sauce (recipe follows) Fresh avocado slices for garnish Shelled peanuts, for garnish Sriracha sauce, to taste (optional) Lime wedges, for serving Directions: In large sauce pan over medium heat, cook the leek in the olive oil until soft. Add the spiralized vegetables, kale slaw, cilantro, edamame and shrimp, tossing briefly, for less than 2 minutes so veggies retain crunch but aren’t completely raw. Remove from heat. Add the peanut sauce and microgreens; toss until combined. Top with the avocado and peanuts, if desired, along with a drizzle of Sriracha. Serve with the lime wedges on the side. Servings: 1

KILLER PEANUT SAUCE Ingredients: 1/3 cup peanut butter 1 tablespoon soy sauce (or gluten-free tamari sauce) 1 tablespoon rice vinegar 2 tablespoons canned coconut milk 2 tablespoons brown sugar 2 tablespoons honey 1 generous teaspoon Sriracha sauce Juice of 1/2 lime (about scant 2 tablespoons) 2 garlic cloves, peeled and minced 1/2- to 1-inch chunk fresh ginger, peeled and chopped 3/4 teaspoon salt Directions: In bowl of a small food processor, combine all the ingredients; blend until smooth. Makes scant 1 cup. Servings: 7 to 8

Recipes courtesy of registered dietitian Annie Behrend,

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PHARMACY FAQ Learn how supplements affect drugs, what to do if you miss a dose and more TEXT BY MELISSA HASKIN


n Oregon, pharmacists can do a slew of things today that they couldn’t do in the past. Did you know, for instance, that some pharmacists in Oregon can directly prescribe birth control to patients, no doctor necessary? Or that some can check your cholesterol or provide immunizations? 18

About 2.8 billion drugs are prescribed by doctors’ offices across the United States each year and hundreds of millions more in emergency rooms and hospital outpatient programs. With about 1 in 4 people taking more than three drugs at a time along with the rising use of herbal supplements, pharmaceuticals can be a tricky puzzle. What does it all mean and what do pharmacists wish you knew? To find out, we sat down with two local experts for insight.

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THE INDEPENDENT Lila Moschetti is the pharmacist in charge at Shady Cove Pharmacy in Shady Cove. She has held her current position for 16 years. She completed special training so that she can prescribe birth control directly to customers.

Q: A:

For people who have trouble taking pills, are there other options available?

You can always ask your pharmacist whether you can crush the tablet or break it in half. A lot of medications have liquid dosage forms available. One of the newest areas of medications are transdermal, which absorb through the skin. A lot of medications have patches or transdermal gels or creams that allow you to use it that way. Sometimes that takes getting a different prescription from the doctor. Often you can have things compounded in some forms that are easier to take, too.

Q: A: Q: A:

Do pharmacists keep up with information on herbal remedies and vitamins?

Some of us do. I know there are pharmacists that don’t know a lot about herbal supplements, but there are others who are very well educated in that subject. You can find pharmacies that are knowledgeable and willing to help you with herbal medication. Is there a reason most medications come in orange containers?

That is to protect from light. Medications like to be in a cool, dry, dark place to stay stable. Any medication exposed to a lot of light will break down quicker than it should. Generally, medications need to be stored in a cool, dry place in order to maintain full potency. Most nonrefrigerated medications should be kept within the range of 68-77 degrees.

Q: A: Q: A:

Do you have any money-saving tips for consumers? The best way to save money is to shop around. Prices are different at every pharmacy, so calling around is the best way. Should you talk about personal or medical marijuana use with your pharmacist?

I think most pharmacists are open-minded with marijuana, or, if not, they’re at least willing to provide information on safety. Smoking marijuana has its health risks, but taking marijuana orally, such as eating edible products, has the potential for more drug interactions than smoking does. Marijuana is being added to pharmacist’s reference books for known interactions. I would advise anyone using marijuana with other medications to talk to a pharmacist about it. Also, be careful with your level of impairment and performing dangerous tasks such as driving. continued on page 20 August 7, 2017 • Oregon Healthy Living 19

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HEALTH continued from page 19

Q: A:

Can pharmacists do more than hand out medications?

There are pharmacists now, including myself, that can prescribe birth control. There are pharmacists that do work in doctors’ offices now and provide physicals. Most pharmacies can provide immunizations, excluding early childhood ones. There’s a wide range of things pharmacists can do.


Ryan Baker is a pharmacist at Medicap Pharmacy and an acupuncturist/herbalist at Middleway Medicine, both in Talent. Baker was originally a pharmacist, but went back to school in 2013 so that he could practice Oriental medicine in conjunction with his pharmacy work.

Q: A:

Do herbal remedies have any interactions with drugs?

Interactions can occur. It’s very important to mention if you’re taking one to the pharmacy or any doctor that you visit. 20

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Q: A:

Are some herbal remedies or vitamins more likely to cause interactions than others?

Yes. Some are more benign, like cranberry or vitamin D. But there are some that can have a lot more strength of impact, like saw palmetto or St. John’s wort.

Q: A:

If you forget to take a pill, what should you do?

In my opinion, it depends on the importance of the medication. If you miss one dose of something that you’re taking over a long period of time, the significance of that mistake is probably not huge. However, with an antibiotic, it’s much more important to be on a very regular time schedule. Generally, if you’re close to your next dose, then you should just wait and take it then. If you’re closer to the time that you were supposed to take it and missed it, then it might be a good idea to take it at that moment.

Q: A:

Any tips for managing multiple medicines?

Using a pill organizer can be a very helpful thing for a lot of patients. If you’re laying out your pill organizer and filling it up at the beginning of the week, then I think it makes it more likely that you’ll take your medications correctly.

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MT. ASHLAND HILL CLIMB RUN 7:30 A.M. • WINBURN WAY AT LITHIA PARK ENTRANCE, ASHLAND CONTACT INFO: The 40th anniversary of this 13.3mile trail run, which represents an elevation gain of 5,600 feet. Registration is $40. All proceeds from the race go to the Ashland Woodlands and Trails Association.

BASIC GPS CLASS 2 P.M. - 3 P.M. • SPORTSMAN’S WAREHOUSE, 1710 DELTA WATERS ROAD, MEDFORD CONTACT INFO: 541.732.3700 Going hiking, camping or geocaching? Get a basic introduction to Garmin GPS, learning how to track your position and use waypoints to find your way. If you own a GPS, bring it with you and check it in at the customer service counter.



MEDICINAL AND EDIBLE PLANT WALK 3 P.M. - 4:15 P.M. • NORTH MOUNTAIN PARK, ASHLAND CONTACT INFO:, 541.488.6606 Stroll through North Mountain Park in Ashland to learn more about the abundance of edible and medicinal plants. Led by Erin Krenzer, learn how to identify and sustainably harvest useful plants. Bring a notebook, pencil and camera for notetaking. For ages 12 and up. Fee of $8.

DO YOU HAVE AN EVENT YOU’D LIKE TO PROMOTE ON OUR EVENTS CALENDAR? Please email and include the following information: Event title, date, time, location, contact information and a brief description including any required fees. Please note: Event information must be received at least 60 days in advance to be considered for publication in Oregon Healthy Living. We’re currently accepting submissions for event dates between October 10 through November 30, 2017.

Southern Oregon’s

Best of the

BEST 2017

f the










VOTING ROUND: AUGUST 14 - 31, 2017 To vote, and for complete ballot & contest rules, visit


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OREGON HONEY (& MEAD!) FESTIVAL 10 A.M. - 6 P.M. • HISTORIC ASHLAND ELKS LODGE, 255 E. MAIN ST., ASHLAND CONTACT INFO: This annual family-friendly festival is intended to educate people about honey bees, beekeeping, honey and health. The menu of events includes speakers, tastings, demonstrations and live music. The ancient fermented beverage made from honey, mead, will be showcased. Kids 8 and under are free. Tickets are $12 at the door or $10 in advance online. Aug. 19 also happens to be National Honeybee Day.



TED TALKS: HEALTH CARE 3:30 P.M. - 4:30 P.M. • ADAMS ROOM OF THE MEDFORD BRANCH LIBRARY, 205 S. CENTRAL AVE., MEDFORD CONTACT INFO:, 541.774.8689 This month’s selection of four video TED Talks are all related to health care, including nursing and medical data. Reference librarian Scott Blake will serve as moderator for any discussion following the viewing.



HERBAL FIRST AID Aug. 25 at NOON to Aug. 27 at 5 P.M. • FROG FARM, 9044 TAKILMA ROAD, CAVE JUNCTION CONTACT INFO: A two-day event to learn about holistic healing and medicinal plants. Participants will learn to harvest herbs, address common ailments, how to make teas, oils and tinctures. The event is organized by Siskiyou Mountain Herbs in conjunction with Frog Farm. The cost is $125-$250, with a sliding scale and optional overnight camping.

BEGINNER’S YOGA CLASS IN THE PARK NOON-1 P.M. • THE COMMONS, PEAR BLOSSOM PARK BLOCK 2 STAGE, MEDFORD CONTACT INFO:, 541.774.2400 A free, weekly opportunity to try introductory yoga breath work and movements for anyone over age 15. Bring a mat, water bottle (no glass) and wear comfortable clothing. The instructor is Megan Greene. Continues every Thursday through September 14.



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Oregon Healthy Living Augst 2017  

Hot off the Grill: Fresh & seasonal dinner ideas

Oregon Healthy Living Augst 2017  

Hot off the Grill: Fresh & seasonal dinner ideas