Eating Leaves Mouth With Sour Taste

DEAR DR. ROACH: My wife, age 70, complains frequently of a sour taste in her mouth soon after eating. I thought she had esophageal reflux, but I did not find that sour taste is one of the symptoms. She has no heartburn, but the taste occasionally improves after taking an antacid. — B.P.

ANSWER: Gastro-esophageal reflux disease can have no symptoms, or many. Sour taste is, in fact, a common symptom. This is the “reflux” of the condition’s name, since it refers to the backward movement of stomach acid — all the way into the back of the throat or even into the mouth. Heartburn is perhaps the most common symptom, but so is difficulty swallowing. This is more common in people with longstanding symptoms.

Antacids neutralize the acid in the stomach but do not prevent the reflux of stomach contents. Widely prescribed medications, including H2 blockers like Zantac or Pepcid (“H2” is a type of histamine receptor, a stimulus for acid production) and proton pump inhibitors (like Prilosec or Nexium, which directly reduce acid secretion), also act on the acid in the stomach, and do not reduce reflux.

In order to reduce reflux, I recommend eating smaller meals, not reclining for two to three hours after eating, losing weight if appropriate and avoiding products that weaken the lower esophageal sphincter, the valve-like muscle at the bottom of the esophagus. Alcohol and tobacco are the biggest offenders.

Raising the head of the bed (traditionally with a brick, but foam wedges also are good) uses gravity to help the refluxed acid get out of the esophagus. Reducing reflux or acid at night is most important. While the body is in a horizontal position, the acid can stay longer in the esophagus and cause damage. 

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DEAR DR. ROACH: I am very concerned about my 81-year-old sister. She is 4 feet 10 inches tall and weighs 78 pounds. This is a new low weight for her. She recently had bloodwork done and was told she has an underactive thyroid and should take medication for it. She also has a colon problem and COPD.

I thought that with an underactive thyroid, you gained weight, not lost. Can you explain the difference between underactive and overactive thyroid? — C.K.

ANSWER: The thyroid gland in the neck produces thyroid hormone, which affects every tissue in the body. People with an underactive gland (called hypothyroid) tend to gain weight, may have dry skin, and slow bowel movements, and can be lethargic or sluggish. People with overactive thyroid (hyperthyroid) usually are the opposite: full of energy, thin and intolerant of heat. The diagnosis is confirmed by blood tests of thyroid levels.

However, these common conditions occasionally look very different from the normal. I have seen people with severe hyperthyroidism be lethargic to the point of apathy. Weight gain or loss isn’t inevitable with thyroid disease.

However, with severe COPD, weight loss is almost universal. The COPD may be a bigger contributor to her weight loss. But with a body mass index of 16.3, she is dangerously underweight and needs further evaluation and treatment.

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Dr. Roach regrets that he is unable to answer
​individual letters, but will incorporate them 
in the column whenever possible. 
Readers may email questions to ToYourGoodHealth@med.cornell.edu. 
To view and order health pamphlets, 
visit www.rbmamall.com, or write to
​Good Health, 628 Virginia Drive, Orlando, FL 32803.

© 2018 North America Synd., Inc.
All Rights Reserved

Steak Secrets

Steaks that are at least 3/4-inch to 1-inch thick won’t dry out easily during grilling. Trim off excess fat and slash the fat edges at 1-inch intervals to prevent curling.

Turn your steak with tongs once, halfway through cooking (don’t use a fork — it will pierce the meat and let the natural juices escape). Many factors can influence cooking time — including the weather (especially wind) when you’re using charcoal — so test for doneness by cutting into the thickest part of the steak and checking its color.

​Let steak stand for a few minutes before serving. This allows the meat juices, which have been driven to the center of the meat by the heat, to return to the surface, resulting in juicier meat.

​For thousands of triple-tested recipes, visit our Web site at www.goodhousekeeping.com/recipes/.
© 2018 Hearst Communications, Inc.
​All rights reserved

Bourbon-Marinated Steak

A sweetly spiced marinade adds flavor and tenderness to classic grilled flank steak.


1/2 cup packed brown sugar
1/2 cup bourbon whiskey
1/3 cup soy sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1/4 teaspoon hot pepper sauce
2 flank steaks (about 1 1/2 pounds each), well trimmed*


1. Prepare marinade: In jumbo self-sealing plastic bag (2 gallons), mix 1 cup water with all ingredients except steaks.

2. Add steaks, turning to coat. Seal bag, pressing out excess air. Place bag in shallow glass baking dish and refrigerate at least 4 hours or overnight, turning bag occasionally.

3. Remove steaks from marinade. Discard marinade. Place steaks on grill over medium heat, and cook 15 to 20 minutes for medium-rare or until of desired doneness, turning once. (Or, preheat broiler and place steaks on rack in broiling pan. Broil steaks at closest position to source of heat 15 to 20 minutes for medium-rare.)

4. Transfer steaks to warm large platter, let stand 10 minutes for easier slicing. To serve, cut into thin slices. Makes 12 servings.

*Or, use 2 beef top round steaks, about 1 1/2 inches thick (about 1 1/2 pounds each). Follow recipe for flank steaks, but grill or broil 25 to 30 minutes for medium-rare or until of desired doneness.

• Each serving: About 215 calories, 9g total fat
(4g saturated), 47mg cholesterol, 235mg sodium,
​4g carbohydrate, 27g protein.

​For thousands of triple-tested recipes, visit our Web site at www.goodhousekeeping.com/recipes/.
© 2018 Hearst Communications, Inc.
​All rights reserved

Sweet Potato Side

It’s grilling season, and if you’re looking for a new side dish to go with pork or ham, look no further. 


1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained
1/2 cup fat-free mayonnaise
1/4 cup no-fat sour cream
3 cups diced cooked sweet potatoes
1 cup chopped celery
1/4 cup chopped walnuts
1/2 cup seedless raisins


1. In a large bowl, combine undrained pineapple, mayonnaise and sour cream. Add sweet potatoes, celery, walnuts and raisins. Mix gently to combine.

2. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Makes 8 (1/2 cup) servings.

TIP: To plump up raisins without “cooking,” place in a glass measuring cup and microwave on HIGH for 20 seconds.

• Each serving equals: 142 calories, 3g fat, 3g protein, 28g carbs, 182mg sodium, 40mg calcium, 2g fiber;
Diabetic Exchanges: 1 Starch/Carb, 1 Fruit, 1/2 Fat;
Carb Choices: 2.

​© 2018 King Features Synd., Inc.

Caregivers Face Transitions
​with Loved Ones
ISU Extension and Outreach classes  help caregivers learn self-care

One of the many challenges faced by people in caregiving situations is dealing with changes that occur in those relationships. Spouses who enjoyed traveling together over a lifetime now may be home-bound. Adult children who enjoyed mom’s home-cooked meals for holidays may find themselves arranging for her daily nutritional needs. These changes and many others lead to transitions that mark the progression of illness or aging.

Often the transitions, and the decisions that must come with them, are difficult because they lead to some type of loss. It helps to understand the process we go through when we deal with the transitions.

Learning to deal with transitions is part of “Powerful Tools for Caregivers,” a series of classes designed to empower family caregivers to take better care of themselves, whether they provide care for adults with chronic conditions or children with special health and behavioral needs. ISU Extension and Outreach offers the six-week series in which caregivers gain “tools” to reduce stress, improve caregiving confidence, establish balance in their lives, communicate their needs, make tough decisions and locate helpful resources.

The Caregiver Helpbook, Powerful Tools for Caregivers” explains three stages in dealing with transitions, the ending, the wilderness period and the new beginning.

The transition starts with the ending, the ‘letting go’ of what has ended. You may not want to do this, but you must so you can move on to what is next.

Grandma no longer can grow a garden after years of canning, freezing and sharing her produce with the family, for example. This is a loss for Grandma, who may miss the activity, the joy of sharing and the idea that she can provide for herself. 

It’s also a loss for you, for the image you had of Grandma as hail and healthy, and the product itself, which represents much more than mere food to you both.

Because of a gradual but steady decline, those with chronic, progressive illnesses must cope with a series of ongoing endings. This happens when Dad, who is experiencing signs of dementia, is no longer a safe driver. 

You will manage the change – sell the car, cancel the insurance, arrange for alternate transportation. But the ‘letting go’ may never happen, because Dad’s increasing dementia makes it impossible for him to remember that he no longer drives. It may result in disbelief, sadness or anger each time he hears the news.

During the wilderness period both caregiver and care receiver come to grips with the change and loss. 

You may experience confusion, emptiness, depression, uncertainly and anxiety. This is a difficult stage because most of us want to ‘solve’ situations right away. We don’t like to wander! Give yourself time and be patient with yourself. This period cannot be rushed.

Ask some of these questions:

• What has changed? The person? The situation? Me?

• What has ended? For my loved one? For me? In our lives?

• How do I feel about this loss? Sad? Angry? Relieved?

• What can I do now? Try to change things back? Accept the challenge?

During this time, it is important to maintain routines and structures as much as possible. This gives a sense of predictability. 

Take care of yourself as well, by eating well and getting plenty of sleep. Stay in touch with supportive people. Look for the positive in the change and avoid doing something just for the sake of taking action.

The new beginning comes after the wilderness and may start as vague or unimpressive. 

You may wake up one day to a subtle feeling that you are ready for something new. You may feel more refreshed and find that you are looking for opportunities. You have begun on a new and still-changing life.

If you provide care for a loved one, you’re not alone. More than 65 million people in the U.S., that’s nearly 30 percent of our population, provided care for a chronically ill, disabled or aging family member or friend last year alone. Many of these people spent more than 20 hours per week giving care, according to the Caregiver Action Network.

​For classes in your area, please contact your local county ISU Extension and Outreach office.

How Your Next Dental Visit 
​Could Save Your Life

Your dentist may be the first to spot serious medical problems, such as cancer, while they’re easiest to treat.

(NAPS)—Nurse Sandy Wexler went to her dentist in 2012 for a routine teeth cleaning. During the exam, her dentist took a moment to feel the sides of her face, jaw and neck, looking for signs of oropharyngeal cancer—a type of cancer that occurs at the back of the mouth or top of the throat. Her dentist noticed an enlarged lymph node on the right side of Wexler’s neck and sent Sandy to see her physician.

It was metastatic squamous cell oropharyngeal cancer. 

After weeks of radiation and chemotherapy at The University of Texas MD Anderson Cancer Center, Wexler was cancer-free. But had she not seen the dentist when she did, Wexler might not be alive today.

“I credit [my dentist] with saving my life because otherwise it could have been six more months before this could have been diagnosed and found,” she said. 

The American Cancer Society estimates that there will be 51,540 new cases of oral cancer and oropharyngeal cancer diagnosed this year and 10,030 deaths from them. The U.S. Centers for Disease Control and Prevention (CDC) has noted that oropharyngeal cancer is on the rise.

As doctors of oral health, dentists see the mouth as a window to overall health and, as in Wexler’s case, can identify clues suggesting cancer.

This means more and more dentists are talking with patients about health issues that might at first pass seem unrelated but can actually affect oral health. Human papillomavirus (HPV) vaccination is one such topic. In fact, the American Dental Association has partnered with MD Anderson in an effort to improve public and professional education about the HPV vaccine and HPV-related cancers.

HPV vaccination was first discussed for its benefit in preventing cervical cancer in women, but there are other HPV-related cancers, including those at the back of the throat and the top of the mouth. The HPV vaccine can prevent infection with those strains of HPV responsible for 60 percent of oropharyngeal cancer cases. Because of this, consistent with the recommendation of the CDC, many dentists are now recommending both their male and female adolescent patients get the vaccine. 

​At your next dental appointment, don’t be surprised if your dentist checks for signs of oral and oropharyngeal cancer and talks to you about the benefits of the HPV vaccine. HPV vaccination can prevent cancers; a thorough exam for signs of oral and oropharyngeal cancers could save your life.

• “Here’s an awesome way to clean silver. Take an aluminum foil pan — the disposable kind — and line it with a piece of aluminum foil; sprinkle in some salt — I use sea salt, but any kind will do — then add an equal amount of baking soda, and fill the container with boiling water. Put your silver, including jewelry, into the mix — it cleans instantly! Of course, you’ll have to turn the larger pieces, so be careful not to burn yourself.” --
L.N. in B.C., Canada

• “With summer storms and hurricane season right around the corner, power outages are a very real possibility. Whenever I have any extra room in my freezer, I fill some containers with water and freeze them. If the power were to go out, it’ll keep my frozen foods good longer, or become water to drink if needed. And it’s no waste, since if I need the room, I can just take one out.” — W.J. in Texas

• Do you remember the last time you went on vacation and came home the night before returning to work or school, and the house was trashed and there was no food or anything? Do yourself a favor here: Clean house before you leave; schedule a grocery delivery of essentials for your return, if possible; and schedule a recovery day at home before returning to work.

• Bread can be frozen and reheated in the oven after a quick spritz of water. Sliced bread can be defrosted on the counter as needed. There’s really no excuse to have bread go bad.

• For furniture items that require their own small tool to tighten screws (think, IKEA furniture, etc.), this tip is genius: Tape the tool to the underside of the furniture, or in an inconspicuous place. It will be handy for quick tighten-ups and ready when you need to take it apart to move it.

Send your tips to 
Now Here’s a Tip,
628 Virginia Drive,
Orlando, FL 32803.

​© 2018 King Features Synd., Inc.

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