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Patient Hospitalized in Arizona After Traveling to Sierra Leone

iStock/Thinkstock(PHOENIX) — Phoenix, Ari­zona expe­ri­enced an Ebola scare Fri­day after some­one who recently returned to the United States from Sierra Leone fell ill.

The patient was rushed to a hos­pi­tal where he under­went an eval­u­a­tion. Doc­tors quickly deter­mined the patient is most likely sick with some­thing else.

In a news con­fer­ence, Dr. Robert Fromm, chief med­ical offi­cer for Mari­copa Inte­grated Health Sys­tem, said the patient isn’t show­ing enough symp­toms to worry doctors.

This patient’s symp­toms and pre­sen­ta­tion aren’t strongly sug­ges­tive of Ebola dis­ease,” Dr. Fromm said.

Phoenix Fire Cap­tain Aaron Erns­berger says the patient was han­dled by a trained unit of first respon­ders in full HAZMAT gear.

With this being a sce­nario with his recent trav­els to Sierra Leone, we upgraded this to a haz­ardous sit­u­a­tion to pro­tect our mem­bers, the patient, and the pub­lic as well,” Erns­berger said.

Dr. Fromm said the patient could be sent home by the end of the day Friday.

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Researchers Identify Gene Mutations Linked to Blood Cancer Risk

Niko­lay Suslov/Hemera/Thinkstock(NEW YORK) — Researchers at Har­vard Med­ical School said that as many as ten per­cent of adults over the age of 65 may have a gene muta­tion linked to the devel­op­ment of blood cancers.

Accord­ing to the study, pub­lished in the New Eng­land Jour­nal of Med­i­cine, researchers looked at two groups includ­ing a total of 29,000 patients. Patients with that par­tic­u­lar set of gene abnor­mal­i­ties had a sig­nif­i­cantly increased like­li­hood of can­cer — an increase of 11 to 13 percent.

Researchers say it is too early to test for the muta­tions on a large scale, as there is no per­fect treat­ment for those with the muta­tion. The muta­tions are tougher to iden­tify in younger indi­vid­u­als, researchers say.

Fol­low @ABCNewsRadio

Copy­right 2014 ABC News Radio



Study Shows Promise in Development of Possible Ebola Vaccine

luiscar/iStockphoto/Thinkstock(NEW YORK) — A pre­lim­i­nary study con­ducted at the National Insti­tutes of Health Clin­i­cal Cen­ter deter­mined that a poten­tial Ebola vac­cine researchers have been work­ing on has sig­nif­i­cant promise.

Researchers pub­lished the data from the pre­lim­i­nary study in the New Eng­land Jour­nal of Med­i­cine on Wednes­day. The study con­tained 20 par­tic­i­pants who were given the vac­cine and tested about four weeks later for the pres­ence of Ebola-specific antibodies.

Accord­ing to researchers, the par­tic­i­pants were split into two groups, each given dif­fer­ent dosages of the vac­cine. Four weeks after vac­ci­na­tion, 90 per­cent of those given the smaller dose and 100 per­cent of those given the higher dose showed the pres­ence of anit­bod­ies against the Zaire strain of Ebola induced by the vac­cine. Even when look­ing at the strain for which the vac­cine was least effec­tive, at least 70 per­cent of par­tic­i­pants showed vaccine-induced antibodies.

None of the par­tic­i­pants showed sig­nif­i­cant side effects, though two of 20 did develop a fever.

Fol­low @ABCNewsRadio

Copy­right 2014 ABC News Radio



US Adult Smoking Rate Falls to 18 Percent

iStock/Thinkstock(NEW YORK) — The Cen­ters for Dis­ease Con­trol and Pre­ven­tion says smok­ing rates are down again.

For the first time, the num­ber of Amer­i­can adults who smoke has dipped below 18 per­cent, or about 42 mil­lion people.

For years, the nation’s smok­ing rate had stalled at around 20 percent.

Smok­ing is still the United States’ lead­ing cause of pre­ventable illness.

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



The Fire-Safety Tips You Should Be Keeping in Mind This Thanksgiving

iStock/Thinkstock(NEW YORK) — The kitchen is where the hol­i­day meal magic hap­pens, but it can also be a dan­ger zone, espe­cially on Thanksgiving.

Steven McGill, the bat­tal­ion chief of Engine Com­pany 9 in Jer­sey City, New Jer­sey, said Thanks­giv­ing is typ­i­cally the most dan­ger­ous day of the year.

Everybody’s cook­ing in the kitchen and it’s one of the few days where almost every­one is prepar­ing a meal,” he said. “The house is more con­gested than nor­mal. … So you have to con­trol the flow in your kitchen to make sure there’s no accidents.”

More fires start in the kitchen than any­where else in the home. And on Thanks­giv­ing, in par­tic­u­lar, there are three times as many house fires than any other day of the year, accord­ing to the US Con­sumer Prod­uct Safety Commission.

We’ve had fires where peo­ple took the turkey right out of the freezer, put it right in the oven, for­got to take the plas­tic off and next thing you know, you have an oven fire,” McGill said.

McGill and his five fire­fight­ers feasted on Thanks­giv­ing eve, a tra­di­tion for his crew, because Thurs­day is expected to be one of their busiest days.

They shared some safety tips for the holiday:

1. Don’t wear loose-fitting cloth­ing around open flames.

2. Don’t leave your food unat­tended on the stove or in the oven. McGill said to make sure a per­son is always in the kitchen watch­ing the food that’s cooking.

You should have a zone, around any­thing around the stove, within like a 3-feet range for chil­dren,” he said.

3. If deep-frying turkey, do it outside.

4. Never put water on a grease fire.

5. Store fire extin­guish­ers in plain sight and near an exit — not under the sink, accord­ing to the National Fire Pro­tec­tion Asso­ci­a­tion. Because fires can dou­ble every five to 10 sec­onds — and can con­sume a room in just one minute — call 911 first.

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



Why Your Older Brother Still Gives You Noogies on Thanksgiving

Tanya Constantine/Blend Images/Thinkstock(NEW YORK) — It’s only nat­ural for adults to slip back into their child­hood per­sonas when they get together with fam­ily, said Dr. Joe Shrand, a psy­chi­a­trist and med­ical direc­tor of the CASTLE treat­ment cen­ter in Brock­ton, Massachusetts.

You develop pat­terns of behav­ior within the fam­ily hier­ar­chy that are a way of jock­ey­ing for atten­tion with­out directly com­pet­ing in the same way,” he said. “These pat­terns don’t just go away when you grow up and move away from home.”

Whether you’re the CEO of a large com­pany or a famous actor, Shrand said, that means you might be trav­el­ing back in time as you return home for Thanks­giv­ing. Your first rela­tion­ships are with your fam­ily and, pre­sum­ably, you had at least 16 years to prac­tice within the fam­ily dynamic before leav­ing home, he said.

Sur­rounded by child­hood fam­ily and friends, you might revert to your child­hood iden­tity as the funny one, the insti­ga­tor or the vic­tim because the behav­ior is famil­iar and ingrained.

Like­wise, fam­ily mem­bers tend to view you the same way they have all your life, even if you’ve changed, Shrand said.

Jeff Brown, a Har­vard psy­chol­o­gist, said he con­sid­ers play­ing the part of your child­hood self at fam­ily get-togethers a form of regression.

We go back to a time in life when we were form­ing our first mem­o­ries,” he said.

Laps­ing back into behav­iors based on good mem­o­ries and tem­porar­ily assum­ing your place in the fam­ily pyra­mid isn’t nec­es­sar­ily a bad thing, Brown said. As long as you enjoy the inside jokes and reliv­ing past antics only your sib­lings, par­ents and cousins can dredge up, there’s no harm. But if your role is based on unhappy rec­ol­lec­tions and neg­a­tive stereo­types, it can be damaging.

If it’s embar­rass­ing to be treated a cer­tain way, you have to remind your­self that you can’t con­trol oth­ers but you can con­trol how you react,” he said.

Brown advised not ris­ing to the bait if you’re not fond of the way rel­a­tives treat you or how you tend to act when you’re around them. If the dynamic is unpleas­ant or even unhealthy, con­sider skip­ping fam­ily gath­er­ings altogether.

But, Shrand said, when­ever pos­si­ble, it’s best to see the humor in your situation.

Don’t take it too seri­ously,” he said. “It’s really funny when an older sib­ling talks over you at the din­ner table because he knows more than you do — or thinks he does.”

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



Why the Thanksgiving Turkey Isn't What It Used to Be

Dig­i­tal Vision/Thinkstock(NEW YORK) — The turkeys the pil­grims prob­a­bly encoun­tered when they stepped off the boat were of the wild vari­ety. They were long, lean and some­what gamey from a life of for­ag­ing and flee­ing predators.

As for the large-breasted, plump-limbed Thanks­giv­ing turkey we enjoy today, it’s a tri­umph of mod­ern technology.

In the late 1920s, breed­ers began tin­ker­ing with domes­ti­cated turkeys, which still resem­bled their wild cousins, so that they matured faster and grew larger. The nick­name for one pop­u­lar breed was “bronze Mae West,” accord­ing to Mod­ern Farmer, but the indus­try even­tu­ally agreed on call­ing them broad breasted bronze.

Keith Williams, a spokesman for the National Turkey Fed­er­a­tion, said the turkey indus­try really got cook­ing in the 1940s and ‘50s when farm­ers real­ized they could raise turkeys sim­i­larly to how they raised chickens.

Rather than hunt­ing through the woods for eggs, they could incu­bate them and the ani­mals could be safely housed in large sheds,” he said. “This allowed them to raise ani­mals more effi­ciently and less expensively.”

Thanks to selec­tive breed­ing and grow­ing tech­niques, Williams said, farm­ers can now pro­duce a bird that has far more white meat and larger, more mus­cu­lar thighs than its ancestors.

Because the skin of darker birds were speck­led with col­ored dots all over after pluck­ing, the indus­try even­tu­ally shifted to a breed known as the broad breasted white, which doesn’t speckle and now accounts for the major­ity of birds sold.

In the 1930s, the average-size Thanks­giv­ing turkey was between 7.5 and 10 pounds, accord­ing to the U.S. Depart­ment of Agri­cul­ture archives.

Today, fam­i­lies tuck into a bird that weighs an aver­age of about 15 pounds, the Min­nesota Turkey Grow­ers Asso­ci­a­tion estimated.

Up until about 1970, turkeys that made it to mar­ket arrived in big bar­rels of ice and were “New York dressed,” Williams said.

They came with the head, feet and all their organs still intact,” he said.

Most birds sold today come frozen and fully dressed so they are oven-ready, he added.

Nearly 90 per­cent of Amer­i­cans will dine on turkey this Thanks­giv­ing, accord­ing to the National Turkey Fed­er­a­tion. That’s 46 mil­lion birds.

One last turkey fact before you slip yours in the oven: Most Thanks­giv­ing turkeys Amer­i­cans eat are hens. Amer­i­cans don’t ordi­nar­ily eat the male toms except in the form of the humon­gous drum­sticks sold at Dis­ney and other amuse­ment parks which, Williams noted, are often mis­taken for ostrich legs.

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



Five Tips to Avoid Overindulging on Thanksgiving

iStock/Thinkstock(NEW YORK) — Thanks­giv­ing is every dieter’s night­mare: turkey slathered in gravy, can­died sweet pota­toes with marsh­mal­lows, green bean casse­role, cran­berry sauce and but­tery, and calorie-laden pecan pie.

Adults gain about a pound between Thanks­giv­ing and Christ­mas, and they don’t lose it in Jan­u­ary, accord­ing to experts. That means that, of the pound or two a year that adults gain as they age, half of it hap­pens over the hol­i­days, said Cedric Bryant, chief sci­ence offi­cer of the non­profit Amer­i­can Coun­cil on Exercise.

But there are ways you can enjoy Thanks­giv­ing with­out over­do­ing it:

Exer­cise Before or After the Meal

Start­ing your morn­ing with a turkey trot — a Thanks­giv­ing 5K jog — will help off­set some of the effects of a big hol­i­day din­ner, Bryant said.

An after-dinner walk or jog is even better.

When you eat the calo­rie– and fat-laden meal, your triglyc­eride lev­els become ele­vated and your blood sugar spikes. This can lead to a feel­ing of malaise. Over time, it can con­tribute to meta­bolic dis­or­ders and type II diabetes.

Light exer­cise before the big meal decreases your triglyc­eride lev­els — the fat in your blood — by 25 per­cent, Bryant said. Exer­cis­ing after din­ner will decrease triglyc­erides by 70 percent.

The exer­cise will also help periph­eral tis­sues, such as mus­cles, respond to insulin, which con­trols blood sugar, he said.

Don’t Worry About Dis­ap­point­ing the Host

Research at the Cor­nell Uni­ver­sity Food and Brand Lab showed that peo­ple often overeat at din­ners because they’re afraid of offend­ing or dis­ap­point­ing the host or host­ess, said the lab’s direc­tor, Brian Wansink, who authored the book Slim by Design: Mind­less Eat­ing Solu­tions for Every­day Life.

One easy way to do that is just only eat the stuff that’s home­made,” he said. “The host­ess isn’t going to be offended if you don’t eat the peanuts or the nuts before din­ner or you don’t eat the din­ner rolls she bought. She’s going to be annoyed if you don’t eat the dress­ing or the turkey.”

Hosts in Wansink’s research never remem­bered how much guests ate, but remem­bered whether they went back for sec­ond help­ings, he said.

So, start the meal with extra-small por­tions, Wansink sug­gested. That way, when you go back for sec­onds, you’re not overeating.

Make a Few Thanks­giv­ing Swaps

A few sim­ple sub­sti­tu­tions can go a long way on Thanks­giv­ing, Bryant said.

Choose white meat over dark meat,” he said. “The white with no skin is going to be about half the calo­ries and prob­a­bly 1/6 to 1/7 the fat of dark meat with skin.”

A six-ounce serv­ing of skin­less white meat is only about 180 calo­ries and 3 grams of fat, Bryant said. By com­par­i­son, the same serv­ing of dark meat with skin is 370 calo­ries and 20 grams of fat.

Choos­ing pump­kin or apple pie instead of pecan pie will save about 150 calo­ries, he said.

If you’re host­ing Thanks­giv­ing, serv­ing steamed green beans instead of green bean casse­role will also save guests about 100 calo­ries, Bryant said. And serv­ing sweet pota­toes with just sugar and spices is bet­ter than serv­ing it can­died and loaded with marshmallows.

Start at the Healthy End of the Buffet

Peo­ple load up 60 to 65 per­cent of their plates with the first three things they see at the buf­fet, Wansink said. To save calo­ries, start near the salad and vegetables.

And if you’re host­ing the din­ner and want to save your guests from overindulging, keep the buf­fet away from the table so peo­ple have to con­sciously get up to get sec­ond help­ings. Peo­ple who served them­selves from a buf­fet ate 20 per­cent less than peo­ple who served them­selves from the mid­dle of the din­ner table, he said.

Thanks­giv­ing is one of the great­est Amer­i­can hol­i­days of the year,” Wansink said. “It’s prob­a­bly not the best time to start your diet. To help, eat a lit­tle bit less but still enjoy the holiday.”

Eat Slowly and Drink Water

Bryant said absently “shov­el­ing” in food as you catch up with rel­a­tives is bound to lead to overeat­ing. Instead, remind your­self to eat slowly and stay aware of what you’re eating.

Give you brain an oppor­tu­nity to catch up with your appetite,” he said.

Another help­ful trick is to drink water through­out the day.

Hunger cues and your hydra­tion cues can become con­fused,” Bryant said. “Mak­ing sure to address hydra­tion can cer­tainly help to curb the appetite.”

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



What Not to Talk About at Thanksgiving Dinner

Ryan McVay/Photodisc/Thinkstock(NEW YORK) — It’s the sea­son for a lot of things, but talk­ing about why you’re still not mar­ried isn’t one of them. Thanks­giv­ing din­ner only hap­pens once a year, so it’s best to leave such uncom­fort­able con­ver­sa­tions for another day, and focus on safe top­ics like the weather, sports or, most impor­tantly, the turkey — unless it’s burned, but we’ll get to that.

Keep table talk peace­ful by avoid­ing these taboo topics:

“Somebody’s Hun­gry!”

Sure, peo­ple like to indulge on Thanks­giv­ing, but that doesn’t mean you need to point out when some­one clears their plate or grabs an extra help­ing of stuffing.

You want to avoid com­ment­ing on how some­one eats,” eti­quette expert Daniel Post Sen­ning of the Emily Post Insti­tute said. “The com­pli­ment doesn’t always get received that way.”

But you can always com­pli­ment the chef,” he said. “You can say how good you feel, how good the food was, how full you are.”

Reli­gion, Pol­i­tics and Money

These should be no-brainers: Reli­gion, pol­i­tics and finances are def­i­nitely top­ics you’ll want to avoid dur­ing a hol­i­day celebration.

You just want to be care­ful,” Sen­ning said. “It’s not that you’re never allowed to talk about these things, but you need to be pre­pared for peo­ple to have legit­i­mate and valid dif­fer­ences of opin­ion. By def­i­n­i­tion, that’s what makes these poten­tially controversial.”

For some fam­i­lies, heated dis­cus­sions about pol­i­tics are almost a hol­i­day tra­di­tion. If that’s the case, just save those for after din­ner, so peo­ple who don’t want to par­take can be left out.

Sex and Relationships

We’ve all heard the sto­ries of peo­ple whose fam­i­lies’ use hol­i­days as an oppor­tu­nity to nag about when they’re get­ting mar­ried. Or engaged. Or hav­ing kids.

Sen­ning says such “prob­ing ques­tions” should be off lim­its, but under­stands they can be hard to avoid when fam­ily is around.

Of course, this is fam­ily, peo­ple are going to pry,” he said. “A great tac­tic is to turn around and ask some­one else what they think, if a con­ver­sa­tion is start­ing to feel a lit­tle too per­sonal. Steer the con­ver­sa­tion toward safer territory.”

When the Food Is Bad

Is the turkey over­cooked? Pre­tend it isn’t, and com­pli­ment the chef on the mashed pota­toes if any­one asks.

Keep the focus pos­i­tive,” Sen­ning said. “You’re there to celebrate.”

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio



There's a Whole New Set of Wrinkles to Worry About

Image Source Pink/Thinkstock(NEW YORK) — Frown lines. Crow’s feet. Dynamic expres­sion lines. It’s enough to send a per­son run­ning to the Botox nee­dle. And now there’s a whole other wrin­kle to worry about. The kind that hap­pen while you sleep.

It turns out the notion of “beauty sleep” might be a farce, accord­ing to Dr. Goe­sel Anson, a board cer­ti­fied plas­tic surgeon.

Sleep wrin­kles are cre­ated by the dis­tor­tion of the face when it’s pressed into the pil­low sur­face night after night,” she said.

But, unlike expres­sion wrin­kles, which can be treated by Botox and fillers, Anson said sleep wrin­kles can only be pre­vented. It’s a sen­ti­ment that’s echoed by the Amer­i­can Acad­emy of Der­ma­tol­ogy, which sug­gests sleep­ing on your back to reduce pre­ma­ture skin aging. Sleep­ing on your side or your face causes the lines you may notice on your face when you wake up in the morn­ing, the Acad­emy said on its website.

In time, these lines turn into per­ma­nent wrin­kles,” she said.

In other words, not even sun­screen can help you here.

Anson said most peo­ple move an aver­age of 20 times per night. To pre­vent this, she cre­ated a $180 sleep pil­low to pre­vent mush­ing of the face dur­ing sleep. The JuveR­est sleep wrin­kle pil­low is espe­cially help­ful for side and stom­ach sleep­ers, the web­site says.

But do sleep pil­lows really work? It’s def­i­nitely pos­si­ble, though Dr. Lisa Donofrio, asso­ciate clin­i­cal pro­fes­sor in the Depart­ment of Der­ma­tol­ogy at the Yale Uni­ver­sity School of Med­i­cine, said it would “take many years to eval­u­ate their true efficacy.”

The pil­lows could work,” she said, “by re-distributing pres­sure and pre­vent­ing creas­ing. These pil­lows seem to help.”

Donofrio said she rec­om­mends the enVy pil­low to her patients.

Dr. Patir­ica Far­ris said pil­lows that encour­age back sleep­ing are “def­i­nitely ben­e­fi­cial. We see lots of sleep lines that develop on the sides of the cheeks and around the mouth that can be directly attrib­uted to lying on the face.”

Another sug­ges­tion? “Using linens that are satin and slip­pery makes you less likely to develop wrin­kles,” Far­ris said.

Fol­low @ABCNewsRadio
Copy­right 2014 ABC News Radio