Few of us are immune to the stress created by today’s “ninety-to-nothing” world. Stress can have negative effects on our health in many ways – including reduced immunity to infection and disease, including but not limited to sleep disorders, high blood pressure, heart disease, and stroke.

A true story - on a recent Saturday morning, my wife and I were up early enough to see the sun rise while we walked – gorgeous, a good day to be alive. Then “it” started. Back home I turned on (no, tried to turn on) my laptop to download the photographs. The computer stared back at me with no response.  My heart rate was going up quickly. This had never happened before with my laptop. From an intellectual standpoint I knew the worst thing would be I would have to get a new computer; I have everything backed up on external hard drives. A new computer and the hassle that goes with it was not my first choice this beautiful morning. I told myself to take a deep breath and everything would be all right. (My pulse was still over 100.) I drove to my office to see if I could get some online help on my desktop computer.  The power was on to my desktop, but it would not respond. Fast heart rate! Long story short, I replaced the mouse and got my desktop working. Then, I Googled Apple help, got my laptop working, and downloaded the photos.  If I were an IT tech, I am sure I would have done the same things I did but without the fast heart rate. But since I am a physician, I reacted like most non-IT techs. If we cannot make the stress go away, what can we do to minimize its negative effects?

Regular exercise, healthy eating, and adequate sleep are essential to minimize the effects of either acute or chronic stress. Part of the “fight or flight” response is increased production of adrenaline and cortisol. We are all aware that adrenaline increases our heart rate. Cortisol, also from the adrenal gland, interferes with normal glucose (sugar) metabolism in the brain; the brain needs a healthy supply of glucose to function. In a situation of acute stress we can have difficulty thinking straight, due to inadequate glucose.  Another important component to minimize the effects of stress is relaxation exercise. A few repetitions of deep, slow breathing can have amazing results. Taking it a step further with yoga, meditation, or tai chi is even better. Finally, there is good medical data to show the health benefits of having fun, being social, and participating in religious activities on a regular basis.

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JUST FOR FUN – Sammy, a photographer-friend of mine, stopped me on The Bluff early on a recent Saturday morning. (The Bluff is an area on the Isle of Hope that runs along the Intercoastal Waterway). He said “I have never seen a sunrise quite like that one; it was a blessing.” I certainly agree. I love the "God beams," and a lone sea gull wanted to be in the photograph. I hope you and your families and friends had a blessed Thanksgiving.

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

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In The Kitchen With Dr. B. – Fried Oyster and Spinach Salad

We served this Thanksgiving Eve, along with a delicious corn chowder. The most important ingredient in this dinner is good, fresh oysters. I could not find the oysters here in Savannah that I wanted so drove to the Bluffton Oyster Company over in South Carolina - worth the drive. I have eaten oysters from all over the country, but these are my favorite. They tend to be small and salty. Even my daughter’s mother-in-law who does not like oysters, ate these. This recipe was adapted from one in the Gulf Coast Kitchens cookbook. Serves 4-8, depending whether served as a salad or entre. Since the oysters are fried, I serve these only on a special occasion, once or twice a year. With really good oysters and big oyster eaters, you may want to double the amount of oysters.

12 ounces shucked oysters in liquid
2 cups yellow corn meal
Salt to taste (1/4-1/2 teaspoon depending on the saltiness of the oysters)
Vegetable or peanut oil for frying
Tobasco hot sauce

6-8 cups baby spinach leaves
¼ cup extra virgin olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Tobasco hot sauce
1-2 teaspoons honey
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste

Prepare the salad dressing to allow the flavors to come together. Dissolve salt, pepper, honey, mustard and Tobasco in the vinegar. Slowly add the oil in a steady stream while stirring the vinegar mixture. Allow to sit until just before serving the salad. Shake or stir the dressing and toss with the spinach leaves.

Leave the oysters in their container in the refrigerator until you are ready to fry them. I use a heavy cast iron 4-inch deep frying pan; add oil to about 1 inch from the top. If you have a deep fryer or a deeper heavy pot, all the better for frying. Be careful when adding the oysters because the oil can foam over the side if too near the top of the pan. Bring the oil to 375 degrees F. Take about 1/3 of the oysters out of the container (put the rest back into the frig) and drain them well. Dredge the oysters in the corn meal, shake off excess, and immediately fry them. The original recipe says to cook them for 1-2 minutes. This is way too long unless you want to be chewing leather. As soon as I put the individual oysters into the oil (30 seconds), I am taking them out. Drain on paper towels, put a small dash of Tobasco on each oyster, and serve on prepared spinach leaves. Because I do not like cold fried oysters, ask the guests to begin eating as soon as the oysters are served. Repeat the process for the remaining oysters and ENJOY!