Doctors provide perspective on measles after vaccines essentially wiped disease out decades ago

View the full WDIV / Click on Detroit Article

Measles Vaccine

Due to the current Measles outbreak, it is recommended that children from 6 months to 1 year of age should receive an MMR vaccine early- now. Please be aware, your child will still need an additional dose of the vaccine after 12 months of age.

If your child is 12 months or older and they have received their first dose of MMR, they can receive their 2nd dose now if it has been 28 days or more since the first dose. This will bring your child up to date with their MMR vaccine and they will no longer need one at age 4.

Measles Case Confirmed in Oakland County

Measles Case Confirmed in Oakland County

March 13, 2019, Pontiac, Mich. – Michigan Department of Health and Human Services and Oakland County Health Division have confirmed a case of travel-related measles visiting from Israel following a stay in New York. Individuals may have been exposed to measles at the following locations:

  • Lincoln Liquor & Rx at 25901 Coolidge Highway in Oak Park on Friday, March 8, from 12:20 to 2:45 p.m.
  • Jerusalem Pizza at 26025 Greenfield Road in Southfield on Tuesday, March 12 and Wednesday, March 13 from 11:30 a.m. to 2:30 p.m.

Potential exposures may have also occurred daily from March 6 through March 13 at the following locations:

  • One Stop Kosher Market at 25155 Greenfield Road in Southfield
  • Ahavas Olam Torah Center at 15620 W. 10 Mile Road in Southfield
  • Congregation Yagdil Torah at 17100 W. 10 Mile Road in Southfield
  • Yeshiva Gedolah of Greater Detroit at 24600 Greenfield Road in Oak Park
  • Kollel Institute of Greater Detroit at 15230 Lincoln Street in Oak Park

Additional sites of potential exposure may be identified as more information becomes available.

Vaccine prophylaxis is effective within 72 hours of exposure. In addition, Immune Globulin (Ig) treatment is effective within 6 days of exposure for high-risk individuals. Talk to your preferred healthcare provider to determine if Ig is right for you and if it is available. High-risk individuals include pregnant women and those who are immune-compromised (have a weakened immune system due to illness and disease like diabetes or HIV, malnutrition, and/or medications). Individuals born in or before 1957 are considered immune.

Individuals who were possibly exposed are advised to watch for symptoms 21 days after exposure. If symptoms develop, it is crucial to call ahead to the healthcare provider you plan to visit so they can take precautions to prevent exposure in other individuals.

Measles is a vaccine-preventable disease that is spread by direct person-to-person contact, and through the air by a contagious person sneezing or coughing. The virus can live for up to two hours in the air where the infected person coughed or sneezed. Symptoms of measles usually begin 7-14 days after exposure, but can appear up to 21 days after exposure and may include:

  • High fever (may spike to over 104˚F)
  • Cough
  • Runny nose
  • Red, watery eyes (conjunctivitis)
  • Tiny white spots on the inner cheeks, gums, and roof of the mouth (Koplik Spots) 2-3 days after symptoms begin
  • A rash that is red, raised, blotchy; usually starts on face, spreads to trunk, arms, and legs 3-5 days after symptoms begin

“Measles is a highly contagious respiratory infection.” said Dr. Russell Faust, Medical Director for Oakland County Health Division. “Immunizations are the best way to protect our families and communities from vaccine preventable diseases like measles, particularly in light of recent outbreaks nationally and worldwide.”

The MMR vaccine is available through some health providers, Oakland County Health Division offices in Southfield and Pontiac, and many pharmacies.

Health Division offices are located at the following addresses:

  • North Oakland Health Center, 1200 N. Telegraph Road, Building 34 East, Pontiac
  • South Oakland Health Center, 27725 Greenfield Road, Southfield

The MMR vaccine is a two-dose series and costs $71 per dose. There is a $7 fee per vaccination, per client. The Health Division accepts health insurance, as well as Medicaid, Medicare, Vaccines for Children (VFC) program, cash, and credit. VFC offers vaccines at no cost for eligible children. There are additional fees for credit card payments. No one will be denied access due to inability to pay. There is a discounted/sliding fee schedule available.

For more information about measles, visit www.oakgov.com/health or call Nurse on Call at 800-848- 5533, Monday through Friday, 8:30 a.m. – 5:00 p.m. For up-to-date public health information, follow @publichealthOC on Facebook, Twitter, and Pinterest.

For media inquiries only, please contact Dr. Russell Faust, Medical Director for Oakland County Health Division, at (248) 858-1410.

Recipe of the Week: Honey-Ginger Grilled Salmon

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Honey-Ginger Grilled Salmon

Ingredients

  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • ¼ cup honey
  • 1 green onion, chopped
  • 1 (1.5 lb) salmon fillet

Directions

  • In a large self-closing bag, combine ginger, garlic, soy sauce, orange juice, honey and green onion; mix well.
  • Place salmon in bag and seal tightly. Turn bag gently to distribute the marinade.
  • Refrigerate for 15 to 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove salmon from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12-15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes:

  • I had a large fillet and used a 9×13 pan for marinating.

 

Source: https://www.allrecipes.com/recipe/29460/honey-ginger-grilled-salmon/

Recipe of the Week: Avocado Chicken Burgers

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Avocado Chicken Burgers

Ingredients

  • 1 pound ground chicken
  • 1 large ripe avocado – cut into chunks
  • 1 clove chopped of garlic
  • 1/3 cup Panko crumbs or Almond meal to keep it Paleo and Whole30 friendly
  • 1 minced Poblano or Jalapeño pepper optional but recommended
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Add all ingredients to a large bowl and toss gently.
  • Shape into desired size patties.
  • Grill 4-5 minutes on each side on an indoor grill pan or an outside grill at medium heat or until the internal temperature reaches 165 degrees

Notes:

  • I like to put my burger on half a mashed sweet potato and top with salsa.
  • Could also consider adding fresh cilantro to the burgers when mixing the ingredients.

 

Source: https://laughingspatula.com/chicken-avocado-burger/#wprm-recipe-container-5656

Recipe of the Week: Chicken and Rice Burrito Bowls (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken and Rice Burrito Bowls (Instant Pot)

Ingredients

  • 1 ½ tbsp cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 cup low-sodium chicken broth, divided
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (16 oz) jar salsa
  • 1 cup long-grain white rice
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup coarsely chopped fresh cilantro

Directions

  • Add the oil to the pot, turn on sauté setting, heat until the oil is shimmering.
  • Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes
  • Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds
  • Add ¼ cup of broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits and simmer for 1 minute.
  • Season the chicken with salt and pepper.
  • Add the chicken, beans, corn, salsa, and stir to combine.
  • Sprinkle the rice on top and pour the remaining ¾ cup broth on top of the rice, but do not stir.
  • Using the manual setting, set the pressure to HIGH for 10 minutes.
  • When cooking is complete do a quick release of the pressure
  • Gently stir everything together.
  • Divide between bowls and top with the cheese and cilantro.

Notes:

  • I use chicken breast in place of chicken thighs.
  • I use brown rice in place of white rice.
  • I use homemade chicken stock (recipe provided previously)

 

Source:      https://www.thekitchn.com/recipe-instant-pot-weeknight-chicken-and-rice-burrito-bowls-248311

Recipe of the Week: Chicken Tortilla Soup (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Tortilla Soup (Instant Pot)

Ingredients

  • 25 lbs raw boneless skinless chicken breasts (about 3-4 breasts)
  • 10 oz. diced tomatoes with green chilies
  • 5 oz. diced tomatoes (no salt added)
  • 1 cup from corn, thawed
  • 1 cup black beans (no salt added), drained and rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 2 gloves garlic, minced
  • 4 cups low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. black pepper

 

Directions

  1. Toss all the ingredients for the soup into your pressure cooker and give it a stir.
  2. Turn onto manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the steam stops, carefully open the lid and shred the chicken with two forks.
  3. Enjoy with toppings such as sour cream/greek yogurt, cheese, avocado, tortilla stips/chips, cilantro

 

Notes:

  • I don’t worry about thawing the frozen corn.
  • I use a whole can of black beans.
  • It took my Instant Pot more like 20-25 minutes to come to pressure (in case you’re timing it for dinner).
  • I let is slow release and it turned out great.

 

Source:      https://confessionsofafitfoodie.com/2017/01/instant-pot-chicken-tortilla-soup-21-day-fix/

Recipe of the Week: Apple Spice Instant Pot Steel Cut Oats

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Apple Spice Instant Pot Steel Cut Oats

Ingredients

  • 1 cup steel cut oats (gluten free, if needed, NOT quick steel cut oats, rolled oats, or quick oats)
  • 1/2 cup unsweetened plain applesauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 cups water
  • 1 small apple, chopped
  • 1/2 cup raisins (optional)
  • chopped nuts, or fresh diced or sliced apples for garnish (optional, walnuts or pecans work well)
  • milk (enough to reach desired consistency, I use unsweetened almond milk)
  • sweetener, to taste (optional, I like to use maple syrup)

 

Directions

  1. Add steel cut oats, applesauce, ground cinnamon, ground nutmeg, salt, and water to your Instant Pot. Stir to combine all the ingredients.
  2. Lock the lid in place and make sure the steam release handle is closed. Set to manual high pressure for 10 minutes. Instant Pot will take roughly 10 minutes to build pressure, timer will start counting down after it has reached pressure.
  3. After the time has ended, let the Instant Pot naturally release the pressure. This will take roughly 20 minutes.
  4. Once the pressure has been released naturally (you will know pressure has been released when the float valve has dropped back down), slowly unlock and remove the lid. Stir the oats so everything recombines.
  5. Add the apples and, if using, raisins, and stir. Let sit for a minute or two so apples (and raisins) can warm up.
  6. Add desired amount of milk and stir. (see note about milk below).
  7. Add sweetener, to taste. Sprinkle nuts and/or fresh fruit on top for garnish, if using.

 

Notes:

  • Oats will thicken as they cool off, add milk for a looser and creamier texture. I add 1/2 cup of unsweetened almond milk, but feel free to leave it out, or add more or less.
  • If you add raisins, you may find that it is sweet enough as-is. Taste the oats after everything has been stirred in and add as much or as little sweetener as you like. When I do add sweetener, I like to use maple syrup.
  • This recipe makes 4.5 cups of apple spice Instant Pot oats, and can be split into two large servings, 3 medium servings, or 4 small servings. For safety reasons, I do not recommend doubling this recipe. Make separate batches, if needed.
  • Oats can be pre-made, cooled off and then refrigerated. When ready to serve, warm up and add a splash of milk or water to loosen it up.

Source:      https://delightfuladventures.com/apple-spice-instant-pot-steel-cut-oats/#wprm-recipe-container-4066

Recipe of the Week: Salsa Fresca Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Salsa Fresca Chicken

Ingredients

  • 2 lb chicken breast
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup monterey jack cheese, shredded
  • Fresh cilantro, chopped

 

Directions

  1. Preheat oven to 375
  2. Lay the chicken flat in a large baking dish and sprinkle evenly with the seasonings
  3. Cover chicken with pico then top with cheese
  4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165F)
  5. Garnish with chopped cilantro and serve hot with your favorite side dish.

 

Notes:

  • I like to use homemade taco seasoning in place of the individual seasonings

Source:      https://easyfamilyrecipes.com/salsa-fresca-chicken/

Recipe of the Week: White Bean Chicken Chili Slow Cooker

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

White Bean Chicken Chili

Slow Cooker

 

Ingredients

  • 1 lb chicken breast
  • 16 oz jar salsa
  • 3-4 cups chicken broth/stock
  • 1 cup frozen corn
  • 1 large can diced green chilies
  • 1 large jar great northern beans
  • Chili powder
  • Garlic powder
  • Paprika
  • Shredded cheese
  • Sour cream
  • Diced jalapenos

 

Directions

  1. Combine chicken, salsa, broth/stock, corn, green chilies, beans and spices in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3-4 hours, or until chicken is tender.
  2. Remove chicken from Crock-Pot and shred..
  3. Serve into bowls and top with shredded cheese, sour cream, diced jalapenos, cilantro, crushed chips, etc.

 

Notes:

  • We love to use tortilla chips and scoop up the chili
  • I don’t measure the spices, I just add until I think it’s red enough

 

Source: