It's Time to Get Checked!

If you or someone you love was born between 1945 and 1965, it's time to consider getting screened for Hepatitis C. The Hepatitis C virus causes an infection that directly affects the liver. When left untreated, it can lead to cirrhosis (scarring of the liver), liver cancer, or the need for a liver transplant. In the vast majority of patients, once infected, the virus persists indefinitely, but quietly, potentially leading to severe liver damage before it is finally detected. There is no vaccine to protect anyone from becoming infected. As the disease is not associated with symptoms until advanced, it is possible to unknowingly pass the virus to others. The only way to know if you've been infected is to get screened by your primary care physician

Spread through blood and other bodily fluids, Hepatitis C is thought to have a high rate of occurrence in Baby Boomers, who grew up during a time when infection control practices were not standardized and blood products may not have been screened thoroughly.

Risk factors for Hepatitis C include:

• Being part of the Baby Boomer generation (born between 1945 and 1965)
• Having received a blood transfusion or an organ transplant before 1992
• Having received a blood product to treat clotting problems prior to 1987
• Being on long-term kidney dialysis
• Having ever injected illicit drugs (even just once)

The good news is that most people diagnosed with Hepatitis C are cured after treatment. Talk to a primary care physician about your risk, appropriate testing and ways to protect yourself and your family members in the future. If you do not have a primary care physician, visit www.mygbmcdoctor.com/ to find one who is right for you.

Turkey Sausage, Egg and Cheddar Breakfast Sandwich on Cloud Bread

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 

Please tune in to GBMC’s Facebook page on Tuesday, September 26 at 6pm for another live cooking demonstration with Michael and Jana!  

Ingredients
3 large eggs, separated
1/8 tsp cream of tartar
1/3 cup fat-free Greek yogurt
1 turkey sausage patty
1 egg
1 slice cheddar cheese

Watch the Turkey Sausage, Egg and Cheddar Breakfast Sandwich cooking demonstration here

Directions
Cloud Bread

1. Separate three of the eggs into yolks and whites.
2. Whip egg whites and cream of tartar to stiff peaks.
3. Whisk together egg yolks and fat-free Greek yogurt.
4. Whip a small amount of the egg whites into egg yolks.
5. Fold egg yolks into egg whites until fully combined.
6. Distribute batter into six segments on a baking tray lined with parchment paper or a Silpat. NOTE: The mixture should hold its shape and look like a fluffy cloud.
7. Bake in a 300-degree oven for 10-15 minutes or until golden brown.
8. Remove cloud bread from tray and place on a cooling rack.

*Cloud bread will store in the refrigerator for 2-3 days.

Breakfast sandwich

1. Put extra virgin olive oil in a sauté pan and warm over medium heat.
2. Season the turkey sausage with salt and pepper.
3. Place turkey sausage in sauté pan and cook for 3 minutes on each side until golden brown.
4. Melt cheddar cheese on turkey sausage and place both on a piece of cloud bread.
5. Crack the remaining egg on a flat surface and put it into a bowl, checking for any shell.
6. Scramble the egg in the same pan as turkey sausage; add additional olive oil as needed.
7. Season the egg with salt and pepper, place on top of turkey sausage and add a second piece of cloud bread.

Eat and Enjoy!!

Nutrition Information 
Recipe yields 1 serving
Calories:170
Total Fat: 8g
Saturated Fat: 27g
Cholesterol: 110mg
Sodium: 350mg
Protein: 18g
Carbohydrate: 6g

Recipe courtesy of Michael Salamon, The Sleeved Chef.