May 2003 

Julie Feldman MPH RD, Clinical Dietitian

Although  I usually like to begin each newsletter with a happy paragraph to remind us of everything wonderful that is going on at the current time of year, I felt it necessary to start May's newsletter with a tribute to one of our patients whom we lost just a week ago.  I was lucky enough to meet Steve Robinson around the time that I met all of you (almost 3 years ago!!!).  From that time on, Steve had become not only my personal CF dictionary, but also a close friend.  His compassion for not only myself, but for all of the adult CF patients we saw in clinic was unmatched.  Always concerned about how others were doing, he rarely focused on his own trials and tribulations.  The perseverance and grace that he carried with him until his last days with us was something I will never forget.  We should all feel lucky for having known such a warm and caring man, he always felt lucky to know all of you.

Another Web Update

 New photos, new books, new items now being highlighted at the cystic-L homepage.  Visit them at www.Cystic-L.org, for current information on Cystic Fibrosis and to join the very informative list serve.

   Cleveland researchers announced this week for the first of its kind gene therapy trial using a new compacted DNA technology.  The studies were done by the University Hospitals of Cleveland Case Western Reserve University School of Medicine, Children's Hospital of Denver and Cystic Fibrosis Foundation Therapeutics.  The study used a non-viral gene transfer system designed by Copernicus Therapeutics.  The researchers found that 2/3rds of the patients treated had a meaningful increase in the transport of chloride ion in the nasal passage.

Probiotics Are Yummy

The American Journal of Clinical Nutrition reported that drinking a probiotic drink helped to reduce the nasal carriage of pathogenic bacteria better than yogurt.  Researchers believe that the nasal passage is a bacterial reservoir, harboring bacteria including staph aureus, strep, and influenzae.  Those who drank that probiotics saw a 19% reduction in nasal bacteria while those who consumed yogurt showed no improvement.  Look at the health food store for beverages containing lactobacillus GG.

Zinc?

Researchers at Loma Linda University report that plasma and red blood cell levels of zinc were lower in CF patients when compared to a control group.  This deficiency did not appear to be related to either nutritional status or lung function.  The relationship of Zinc to overall health status is something that researchers are going to continue to focus on.

A Memorial Day Favorite

Deep Dish Apple Pie from              Martha Stewart

Serves 10

To garnish the pie with candied apple peel, toss strips of apple peel with sugar, and arrange them on a parchment-lined baking sheet. Heat the oven to 400°, turn it off, and place the baking sheet in the oven to sit overnight.

All-purpose flour, for dusting 5 1/2 pounds firm, tart apples, such as Empire  Juice of 2 lemons 1 cup sugar, plus 1 tablespoon for sprinkling 2 teaspoons ground cinnamon 6 tablespoons unsalted butter 1/2 cup brandy 1  large egg yolk   1.  Heat oven to 450°. Place three-quarters of the pâte brisée on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, as necessary. Brush off excess flour; roll dough around rolling pin, and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer dough round to a parchment-lined baking sheet, and refrigerate both crusts.     2.  Peel and core apples, then cut into 1/4-inch-thick slices. As you cut, place slices in a large bowl, and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with sugar mixture.     3.  Divide butter between 2 large skillets, and melt over medium-high heat. Divide apples between skillets, and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.     4.  Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat, and set aside.     5.  Remove the crusts from the refrigerator; transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water to make egg glaze, and brush glaze on edge of dough. Center the rolled pie dough over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge, and crimp.     6.  Cut several steam vents into crust. Brush surface with egg glaze, and sprinkle with remaining 1 tablespoon sugar.     7.  Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350°, and bake until the crust is crisp and the apples are soft, 45 to 50 minutes more. Let stand at least 30 minutes before serving.