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Aug/Sept 2010 www.esb.ie/em

HEALTH & HABITAT

Feeling lonely, depressed or isolated?
Get connected with GROW in Ireland

During our Life, we all experience times of loneliness, sadness and isolation

MANY PEOPLE struggle with feelings of isolation. They feel a sense of disconnection from everybody and sometimes everything. Quite often these feelings are accompanied by symptoms of depression, but not always because sometimes people become so isolated they actually become numb inside, unable to feel much of anything.

All types of people experience loneliness from time to time, but certain groups are especially vulnerable to chronic, heart-aching loneliness – older people, widows and widowers, divorcees and singles are especially vulnerable to loneliness. Surprisingly, even many teenagers (one in of 10) admit to struggling with loneliness.

One of the problems with isolation is that it prevents people from connecting socially and emotionally with other people, which only further contributes to more feelings of disconnection.

GROW in Ireland knows that people can and do recover from even the most serious and long-term mental health problems. For some people, the recovery process can be long, slow and, at times, difficult, but the reality is it can happen.

We are a national mental heath organisation working to promote positive mental health and wellbeing for all, to prevent mental ill-health for people who are ‘at risk’ and to support people with mental health problems during their recovery.

GROW's approach is centred on its unique structured recovery programme within local communities. This approach benefits group members in many ways. Its principal strength is the support its members give to each other, drawing on their own successful experiences of recovery from mental ill-health.

GROW operates a confidential weekly service. Those attending meetings can find:-

• Acceptance and a sense of belonging.
• A way to progressively overcome isolation, loneliness and fear.
• Strategies for living a satisfying and fulfilling life.
• New life management and coping skills.
• Training for leadership roles or activities in the wider community.

We deliver information seminars to the general public and health professionals to increase awareness of mental health, suicide and the supports GROW can offer. GROW in Ireland assists people who may be particularly vulnerable, including those who have been hospitalised, who have attempted suicide or who have experienced suicidal thoughts.

We work with young people who are experiencing psychological or emotional distress and have a number of groups dedicated to young people.

With approximately 130 groups nationwide, there is a group near you.

If you or a family member are feeling lonely, depressed or isolated, or if life is just getting you down, why not call GROW now on 1890 474 474 and get connected, or visit their website http://www.grow.ie for further information.

The Employee Assistance Programme (EAP) is a confidential service provided to ESB Staff, Management and Pensioners. For further information on this or any related matter contact your local EAP Officer.

Select the right oil for your salads

THIS TIME of year we tend to eat more salads with oil-based dressings. There are a bewildering array of oils on the market – which one you use can be very important for your long-term health.

Throughout the pressing, transportation and storage process, oil is susceptible to three main factors – light, oxygen and heat. Light can be the most damaging for oils, as exposure to oxygen can cause them to go rancid and temperatures above 160oC can cause molecular changes and loss of nutrient value.

It is difficult in producing oil to avoid all heat, as heat is generated during the pressing process. The less heat the better. Therefore when buying an oil ‘cold-pressed’ oils are best. This should be indicated on the label, as well as an indication as to whether the oil has been mechanically pressed or extracted chemically.

Also on the label the words ‘unrefined’ or ‘virgin oil’ are important. This means that the oil has been made in a simple, traditional manner without industrial processes, such as refining, bleaching and deodorising, the result of which is to remove essential nutrients. Virgin oil still contains many of its natural nutrients.

Oil can be destroyed if transported or stored inappropriately. Once exposed to light oils are subject to deterioration. Black bottles are best, as they let almost no light in, followed by brown, green and clear. Once opened, oxygen is present. Bottles should, therefore be kept tightly closed, refrigerated and used fairly rapidly.

And which oil to buy? The main oils contain Omega 3 (olive, flaxseed and walnut oils) or Omega 6 (safflower, sunflower, sesame and grapeseed oils) essential fatty acids. We need a ratio of maximum 3:1 Omega 6 to Omega 3. In general our Western diet has too much Omega 6 (up to 30:1). This is significant because Omega 6 can cause a pro-inflammatory state in the body, implicated in various illnesses including pain; inflammation; cancer; heart disease; inflammatory gut disease and depression. By contrast Omega 3 is anti-inflammatory, For this reason, when buying oil for salads choose olive or flaxseed, cold pressed, virgin oil in a black bottle!

Miriam McDonald is a Nutritional Consultant & Practitioner (CANNP). She can be contacted on http://miriam.mcdonald@freshperceptions.com.

How to avoid Food Poisoning

Food poisoning is not a nice experience, but it is easily avoided.

AS THE BARBECUE Season is upon us it is important to bear in mind the simple rules for safe barbecuing, so your friends, family and neighbours go home with memories of a good time – and not an upset stomach!

Following these simple steps and ensure you or you family don't become food poisoning casualties.

• Clean the Grill: Before you begin to set up your barbecue this year give your barbecue grill a thorough clean by scrubbing the metal rack with a damp brush dipped in bicarbonate of soda.
• Thaw frozen food: Make sure any frozen food is properly thawed (preferably in the fridge) before you start cooking it. Keep your poultry or raw meat in the fridge or cool box until needed and light your barbecue well in advance.
• Before you get started: As with preparing any food, make sure to wash your hands before and after handling food. Remember to keep raw meat separate from cooked meat and ready-to-eat foods like salads and always use separate utensils for handling raw and cooked meat.
• Cook thoroughly: It is very important to ensure that your food has been cooked thoroughly the whole way through. This is particularly important when cooking minced or skewered meats, such as burgers, sausages and kebabs on the barbecue – while the outside may look cooked, and in some cases slightly burnt, the inside can still be raw. If you want to ensure that meat is thoroughly cooked then it's better to pre-cook the meat in your kitchen just before you put it on the barbecue.
• Marinate: Marinate meat in the refrigerator, not on the counter. If you want to save some for use as a dipping sauce, make sure to set some aside in the refrigerator that hasn't touched uncooked meat. Don't use leftover marinade that has been in contact with raw meat on cooked food.
• Leftovers: If there are leftovers from your barbecue, allow the food to cool before refrigerating. However, make sure to refrigerate food within two hours of cooking. The golden rule for leftovers is - if in doubt, throw it out!

There is very little you can do to stop food poisoning once you have eaten contaminated food. That is why prevention is the most effective way to stay healthy. The following guidelines will help if you or someone you know comes down with food poisoning.

Symptoms and treatment

The most common symptoms of food poisoning include: diarrhoea, abdominal cramps, nausea, vomiting and fever. However, most food poisoning symptoms are mild and can safely be treated at home.

• Re-hydration – Do not eat solid food while nauseous or vomiting, but drink plenty of fluids. You lose an enormous amount of fluids during a bout of food poisoning, so be sure to drink plenty of fluids. Whether or not you feel up for it, take frequent sips of water, apple juice or an isotonic energy drink. Pregnant women, young children, the elderly and people with serious medical conditions are at an especially high risk of dehydration from food poisoning. Over-the-counter products e.g. Dioralyte can be used to aid rehydration.
• Introduce food slowly: After successfully tolerating fluids, eating should begin slowly, when nausea and vomiting have stopped. Plain foods that are easy on the stomach should be started in small amounts e.g. bread, cereals, rice etc.
• Medical assistance – If symptoms last for longer that 24-48 hrs, it is recommended that you follow-up with your GP for medical advice.
• Caring for someone who has food poisoning – You need to take particular care if you are caring for someone who has food poisoning to prevent the further spread of bacteria. Wash your hands thoroughly using anti-bacterial soap.

Our website contains information on all of our programmes and initiatives, some health related articles and an online calendar of upcoming events:http://esbnet/sharedservices/health/default.shtm.