Gout: The ‘disease of kings’ can strike anyone, especially the overweight
For centuries, gout was thought of as a disease of the wealthy or the gluttonous. It’s probably because many foods that cause flare-ups were once luxuries.
Today, one to five million Americans, most neither rich nor self-indulgent, suffer the pain of gout. Most are overweight and over 40.
Gout is a type of arthritis in which glasslike shards of uric acid jab into the joints, causing searing pain. The big toe is often affected. Fever and chills may develop during an attack.
Normally, purines are broken down into uric acid. Uric acid dissolves in the blood, is filtered out by the kidneys, and eliminated in the urine. People with gout either produce too much uric acid or have trouble getting rid of it.
What a patient eats can trigger an attack. Liver, beef, pork, lamb, and all seafood have a high purine content. Overindulgence can cause a flare-up.
One study linked lower alcohol consumption to fewer gout attacks. Study authors noted, however, that those who drank alcohol also drank less milk. Low fat dairy products can help prevent an attack because the proteins in milk reduce uric acid levels.
There is no cure for gout, but high doses of NSAIDs such as aspirin and ibuprofen may control the pain. Prednisone can reduce the inflammation in people who can’t tolerate NSAIDs.
Newer drugs such as allopurinol lower uric acid levels, but can’t be taken during an attack. Allopurinol prevents the conversion of purine to uric acid.
Other new drugs are in the pipeline for FDA approval, say doctors at Johns Hopkins. Until then, slimming down, eating right, and drinking plenty of water will help lower uric acid levels and decrease the risk of attacks.

Symptoms of dry eye can range from mildly irritating to almost debilitating. They include painful scratchiness, light sensitivity, and stinging.

About 25 percent of eye-doctor visits are for dry-eye complaints, but patients say the doctors don’t offer much help. They advise blinking more and using over-the-counter lubricating drops.

What’s causing the big increase in dry-eye problems?

* Age. Most patients are over 40.

* Soft contact lenses. They absorb fluid on the eye surface.

* Vision correction surgery. Dry eye can be a side effect of the 1.4 million U.S. surgeries done annually.

* Eyelid surgery. Sometimes results in a sliver of an opening when eyes are closed, which dries the eyes.

* Activities in which the eyes are not blinked regularly including computer use and watching television.

* Wind. Outside or from heating and cooling systems in the home and car.

* Dust or allergens in the air.

With a huge need for dry-eye treatments, many pharmaceutical companies are developing new drugs. Right now, here’s what’s available:

Lubricating drops such as Systane, TheraTears, and Refresh.

Proclear and Acuvue Oasys, contact lenses meant to alleviate dry-eye for contact wearers.

Omega-3 fatty acid (a nutritional supplement). A 2005 Harvard study showed the benefits of tuna.

Restasis, an FDA approved prescription drug that has good results in many cases but doesn’t work for everyone.

Goggles: Those by Panoptx and others create a moisture chamber around the eye. They are available at ski shops and motorcycle shops.

Boston Scleral Lens. A custom-fitted prosthetic device that creates a reservoir over the cornea.

One of the key factors in deciding to remodel your kitchen should be the percentage of the cost you will recoup when selling your home.
A complete redo could cost up to $50,000. But unless your home would sell for $500,000 or more, you would have little chance of recapturing that investment.
When considering what you might do to make your kitchen more enjoyable and convenient, here are a few less-costly projects.
* New kitchen appliances are a good investment and give a good bang for your buck.
* For new cabinets, don’t order custom-made. Good cabinets are available at home improvement stores.
* Kitchen islands are nice, but not all kitchens are large enough for them. TV advisor Bob Villa recommends adding an interesting or small kitchen table instead. It will provide extra work space or an informal dining area. It’s less expensive and takes less space.
* It doesn’t cost much to tear down a wall if you want a bigger kitchen. Don’t do it by sacrificing storage space.
*  New lighting can be a dramatic improvement. Add energy-efficient recessed task lights above work areas and eating places. Create lighting that can be either bright or atmospheric.
* Buy a new faucet. Consider a high end model and top brand.
* For counter tops, Villa recommends solid granite. It lasts for many years and doesn’t scratch or stain easily.

Poison Prevention Week is March 16-22

It was 1962 when the first National Poison Prevention Week was declared by Presidential Proclamation.
This year, poison prevention is more complicated than it was 46 years ago.
We have many more cleaning products, pesticides and lawn and garden products, virtually all of which are poisonous. Any product on which the label includes the words “warning,” “caution,” “danger” or “poison” should be stored securely.
That’s especially true if children live in your home or come to visit, but adults can make mistakes with dangerous products too.
About half of the 2 million poisonings reported each year are for children younger than six years old. They like to taste things and put pills into their mouths. Experts generally recommend locked storage for harmful chemicals, especially when children are around.
Sounds easy, but a Home Safety Council study shows that 80 percent of homes with small kids don’t do it.
Another safety factor in preventing poisoning is pill safety.
If you or someone you are caring for takes multiple medications, be sure pills are organized properly to prevent incorrect dosing. Check with the pharmacy for a 7-day pill holder that can accommodate morning, noon, and night medications.
Prescription bottles look pretty much alike, so always read the label before taking the medication or loading it into a pill holder. The Home Safety Council shows that one in 10 caregivers of an elderly person reported having a poisoning incident at some time.
Keep handy the Poison Control Center telephone number, 1-800-222-1222.
It works from anywhere in the U.S. and can connect you to one of 61 centers nationwide. The centers give information on immediate steps to take if a poisoning is suspected.

The fire department is joining forces with the National Fire Protection Association (NFPA) to remind us of danger in the kitchen: the possibility of a cooking fire.
Safety advocates are spreading the word on the dangers of cooking fires, most of which result from unattended cooking.
According to the latest NFPA research, cooking is the leading cause of home fires. One out of three home fires begins in the kitchen, more than any other place in the home. Cooking fires are also the leading cause of home fire-related injuries.
When called to a fire that started in the kitchen, firefighters say the residents often tell them that they only left the kitchen for a few minutes. Sadly, that’s all it takes for a fire to start.

Safety tips that firefighters and safety advocates will be emphasizing include:
* Stay in the kitchen when you are frying, grilling, broiling, or boiling food.
* If you must leave the room, even for a short period, turn off the stove.
* When you are simmering, baking, or roasting food, check it regularly. Stay home and use a timer.
* If you have young children, use the stove’s back burners whenever possible.
*Keep young children and pets at least three feet away from the stove.
* When you cook, wear clothing with tight-fitting sleeves.
* Keep potholders, oven mitts, wooden utensils, paper and plastic bags, towels, and anything else that can burn, away from your stovetop.
* Clean up food and grease from burners and stovetops.