As the percentage of the population affected by COVID-19 increases it becomes more important to understand some of the long term effects of this virus. There is building evidence that the novel coronavirus can cause cardiovascular damage during the course of the infection. Data is currently being collected about the prevalence of cardiac injury due to a bout with COVID-19. In reports earlier this year from hospitalized patients, it has been shown to be greater than 20% demonstrating cardiac injury. However there is much variety in symptoms and severity with COVID-19 and we are still learning much. For athletes and the general public frequently engaged in fitness pursuits, cardiovascular damage can be a cause of sudden cardiac arrest. Based on the ongoing uncertainty about the cardiovascular risk of returning to sport following a COVID-19 diagnosis there are some new recommendations being put forth for returning to sport activities.
In general, listen to your body! Take it slow, and if an athlete is reporting more fatigue than usual during their gradual return to sport, referral to MD for cardiovascular screening is recommended.
Reference: Jonathan H. Kim, MD, MSc; Benjamin D. Levine, MD; Dermot Phelan, MD, PhD; et al. “Coronavirus Disease 2019 and the Athletic Heart Emerging Perspectives on Pathology, Risks, and Return to Play” JAMA Cardiol. Published online October 26, 2020. doi:10.1001/jamacardio.2020.5890. Accessed November 23, 2020.
Research article link: https://jamanetwork.com/journals/jamacardiology/fullarticle/2772399
Jess Kehoe, DPT
My kids see the buttermilk container in the refrigerator and know that is the necessary ingredient for pancakes, so all last week they incessantly were asking for them on Saturday.
Whether it's just a regular weekend morning or you're celebrating the holidays with only your quaran"team", sometimes it's nice to have a good pancake recipe. I'm a huge fan of basic buttermilk pancakes, but when I think I need to sneak some more health into my morning meal this is my go-to.
These cakes still turn out fluffy, the key to this being separating the and beating the egg whites. This batter is a little thicker than the average pancake batter and the beaten egg whites injects a ton of air into the cakes. However, if this is too much, you can simply mix the whole egg in and they are still quite tasty.
I'm also not terribly strict with the different kinds of flours. You can use any combo, as long as the total amount is the same. This weekend I used Kamut and Oat flours instead of rye and barley and I have flax in a huge Costco bag, and have substituted this for the wheat germ.
I'm also reading "Cooked" by Michael Pollan and spending time with my daughter, aka "little mixer" in the kitchen, making something yummy seems like just the right kind of thing to be doing in late 2020.
Four-Grain Fitness Pancakes
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rye flour
1/2 cup barley flour
1/4 cup cornmeal
1/4 cup toasted wheat germ
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup milk
1/4 cup canola oil
2 tbsp honey or maple syrup
In a large bowl, whisk together the buttermilk, milk, oil, honey and egg yolks. Mix the dry ingredients into the buttermilk mixture until just combined. Beat the egg whites until soft glossy peaks form, then fold these into the batter, try not to over mix.
Heat a griddle over medium heat, grease lightly. Spoon batter on to the griddle. Let them cook until bubbles appear on the surface and the edges look dry, about 2 minutes, flip and cook about 1 more minute. Serve immediately with any pancake toppings you enjoy.
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