Well, not really. A Wall Street Journal article on September 27, 2011 was titled New Views of Hormone Therapy in Menopause. The article summarizes a number of medical studies that have been done over the past 10 years. We are gradually accumulating more and more data that suggests the following:
• Begin hormone replacement therapy (HRT) near the time of natural or surgical menopause, not years later. The risk of heart disease may be reduced if HRT is started near the menopause and increased if begun years later.
• Avoid oral estrogen due to increased risk of blood clot and stroke. When you take an estrogen pill, it is absorbed through the stomach and makes a first pass through the liver before going into the general circulation. This increases blood clotting factors. Non-oral estrogen (patch, injection, vaginal products, and creams) do not make this first pass through the liver and appear not to increase the risk of blood clots and stroke.
• If you still have a uterus, you must take progesterone or a progestin to reduce the risk of uterine cancer when taking estrogen. A progestin called medroxyprogesterone acetate has been implicated as increasing the risk of breast cancer (a relatively small increased risk). For this reason, I avoid the use of progestins and use natural progesterone.

As with all aspects of your health care, you should discuss HRT with your physician.  And, by the way, have a great day!

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JUST FOR FUN - My “vacation” this year was a week in Manhattan with my wife attending a photo workshop, a surreal experience led by a pro named Jay Maisel. We were expected to be on the streets taking photographs at 6:30 AM and usually finished the day between 10 PM and midnight. There were lectures, discussions, critiques, and presentations throughout the day. One of the presentations was by Steve McCurry who shot the cover for National Geographic a few years ago; you may remember the photo of an Afghan girl with penetrating eyes and wearing a red shawl. One of my favorite photos I shot while in New York was taken from a taxi on the way to our hotel.

You may have to click View Images at the bottom of the page to see the photo. 

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In The Kitchen With Dr. B. – French Onion Soup

As a chill in the air is approaching, my culinary thoughts frequently drift towards soups. Some of my recipes are admittedly complex, but this one is on the simple side, even if it does take a little time to prepare (less than 1 ½ hours).  It turns out consistently delicious and is also good any time of the year.  This recipe also freezes well (minus the French bread croutons), so I frequently double or quadruple the ingredients.

5 cups thinly sliced* onion
5 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1 teaspoon salt
1 teaspoon Dijon mustard
pepper to taste
6 cups heated low-salt beef broth (either canned or made from a concentrate – a vegetarian variation can be made with a vegee broth))
1 cup dry sherry*
French bread
Butter
Reggiano Parmesan cheese (not from the green cardboard canister)
Cheddar, Gruyere, or baby Swiss cheese

Preheat the oven to 325 degrees. In a 6 quart pot, sauté the onion in the butter and oil until browned but not burnt, about 30 minutes.  Add the four, oil, salt, mustard, and pepper and cook for 2 minutes.  Add the heated broth and sherry and simmer for 30 minutes. While the soup is simmering, cut the French bread into six ½” slices, spread with butter and freshly grated Parmesan cheese and toast at 325 degrees until brown.  Put the soup in even-proof bowls, add one French-bread crouton to each bowl, sprinkle with Parmesan and Cheddar (or Gruyere or baby Swiss) cheese, place under the broiler until the cheese is melted, and enjoy!  Serves 6.

*Notes:
The best way to slice the onion or any other vegetable) thinly is with a mandoline, a kitchen gadget available at many specialty food stores. I would suggest spending a little more than a little less to get one that will last years. The mandoline can also be used to julienne vegetables and make French fries.  Please be careful of your fingers when using the mandoline – the gadget is sharp and can cut fingers as easily as it does vegetables.  If you do not have a mandoline, slice the onion thinly with a knife.

Please do not use cooking sherry. By the way, all of the alcohol should evaporate from the soup, leaving only the flavor.