Illinois averages 10 days with temperatures at or above 90 degrees each year, according to the Illinois State Climatologist. 

In typical summer fashion, temperatures are reaching the 90-degree mark this week.

This summer weather puts many people at risk for heat exhaustion and heat stroke. Not only outdoor workers, but kids, older adults and those without working A/C in their buildings could be affected.

Brian Curtis, MD, vice president chief medical officer of OSF Medical Group, says preparation and awareness are keys to staying safe in the summer heat.

“You’ll go from heat exhaustion before you get to heat stroke,” Dr. Curtis says. “Heat exhaustion is where people are cool, clammy, sweating profusely, and they may have some nausea or vomiting. They usually have some severe muscle cramping with it.”

If heat exhaustion is not recognized and treated quickly, Dr. Curtis says heat stroke can then happen.

“With heat stroke, they’ll have dry skin, a temperature of 102-103 degrees, they’ll be confused or passed out,” Dr. Curtis says. “That’s a medical emergency, a 911 call. Whereas with heat exhaustion, you need to get them out of the heat, get them into a cool environment, and get them some liquids.”

Dr. Curtis says hospitals see heat stroke patients every summer, especially during longer stretches of hot and humid weather. He says higher humidity causes our bodies to not be able to cool as easily.

But these dangers don’t just affect outside workers or athletes playing sports in the summer. Dr. Curtis says the main excessive heat victims are middle-aged people, but kids and older adults are more susceptible.

“Because they don’t heat and cool themselves as easily, they’re more prone to get it, and we tend to be more vigilant with them,” Dr. Curtis says.

Heat exhaustion or heat stroke aren’t solely seen outside, either.

“If you get into the mid or upper 90s, we have some people around here who still don’t have air conditioning. You can get heat exhaustion and heat stroke within a building,” Dr. Curtis says. “When people don’t have air conditioning, that’s when you really see a lot of the elderly develop heat exhaustion within their own homes.”

Prevention of heat exhaustion and heat stroke

- Drink plenty of liquids (water, fruit juice, sports drinks)

- Avoid dehydrating liquids like alcohol and caffeinated beverages

- Take frequent breaks

- Get out of the sun and into the shade

- Use sunscreen and avoid getting sunburnt

- Use the buddy system: Keep an eye on each other

Dr. Curtis adds the effects of heat stroke can be long-lasting, or even lead to death.

“People die of it every year, or they have debilitating conditions afterwards,” Dr. Curtis says. “Once you’ve had heat stroke, you tend to be more susceptible to the heat as you go forward. Your body does not regulate as well and so you can be more prone to develop it in the future.”

For More Information

When it comes to extreme temperatures, play it safe. Know the warning signs of heat stroke and take the proper steps to prevent it.

Symptoms of Heat Exhaustion

• Profuse sweating
• Water depletion (causes extreme thirst)
• Weakness
• Dizziness
• Salt depletion (causes muscle cramps)
• Nausea
• Vomiting
• Fainting
• Headache

Symptoms of Heat Stroke

• Body temperature greater than 104° F (main sign)
• No sweating in hot weather
• Neurological problems such as confusion, unconsciousness, and seizures
• Rapid breathing
• Increased heart rate

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Due to overall health benefits and the increased concern of gastrointestinal cancers in younger people, #fibermaxxing is one of the latest health trends to hit social media. 

“Protein has a competitor right now, and I’m not mad about it,” says Jeanna Brouwer, oncology registered dietitian with OSF Cancer Support Services. “Fibermaxxing is when people are going above and beyond past the recommended daily amount you need, which is about 25 grams for women and 30-38 for men. Fibermaxxing is usually when people are tracking their fiber and trying to get between 40 and 70 grams of fiber in a day.”

Brouwer says that fiber is a powerhouse to help prevent all kinds of cancer. Yet most Americans aren't getting the right amounts. 

The American Society for Nutrition (ASN) reports only 5% of men and 9% of women are getting the recommended daily amount of dietary fiber. 

The ASN reports that eating more fiber can reduce your risk of heart disease and diabetes as well.

When #fibermaxxing goes too far

“Fibermaxxing can be a wonderful and beautiful thing that helps you get adequate nutrition for long-term health; however, you need to be methodical about it. Some people overdo it very quickly,” Brouwer says. “You can jump from only getting 15 grams a day all the way to 50, and you’ll notice some impact in your system. That can show up as gas, bloating, changing in your bowel habits and being uncomfortable.”

For certain cancer and gastrointestinal patients, fiber intake needs to be limited.

“There are some in the population, like my patients who receive radiation to the GI area, where we want to restrict fiber for a little bit,” Brouwer says. “Some people with severe cases of irritable bowel syndrome (IBS) need to be very methodical and work with a health care provider. Other people who are having GI surgeries or recovering from surgery, you don’t want to go extreme with fiber.”

Diversify your fiber

Adding more fiber into your diet isn't just switching to whole-grain breads and pastas. Brouwer says you want to "diversify your fiber," starting with fruits and vegetables. She lists some more tangible additions to our diet that can spur on nutritional benefit. 

• Barley, quinoa and oats
• Nuts (walnuts, almonds) and seeds (pumpkin and chia)
• Beans and legumes

"Pick a meal that you love and think about how you can add fiber to that," Brouwer says. "That can be throwing beans in your favorite salad, sprinkling chia seeds in your cereal or yogurt. It's slowly sprinkling these things in for the total day's count."

Fruits and vegetables aren't just fiber powerhouses; they're adding a whole list of other health benefits as well. The colors in your fruit and veggies have cancer-fighting antioxidants called polyphenols. Brouwer says polyphenols help feed the good gut bacteria and decrease inflammation. These nutrients help prevent all kinds of chronic disease. 

The type of fiber you choose also can make a difference. Natural fiber is always the best, Brouwer says, as some mainstream items can contain synthetic fibers and cause excess gas and bloating. 

Prebiotic vs. probiotic: What's the difference? 

If you've walked down the grocery aisles lately, you've probably seen the terms "prebiotic" and "probiotic" thrown out many times. 

Brouwer says probiotics are live bacteria and yeast that can benefit your gut health and fight off bad bacteria. Prebiotics are food for the good gut bacteria that already exist in your gut. Fiber-containing foods, Brouwer says, contain prebiotic fibers in them naturally. Bananas and artichokes are two great examples, she says. 

This trend comes as colorectal cancer awareness month approaches in March. Additionally, actor James Van Der Beek, who announced his colorectal cancer diagnosis in 2024, passed away from the disease in February. Recent data released in early 2026 suggests colorectal cancer is now the leading cause of cancer deaths for adults under 50. 

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Sydney Russell, oncology dietitian at OSF HealthCare and coordinator of the OSF HealthCare Cancer Institute Teaching Kitchen, says simple dietary additions like fiber-rich seeds, antioxidant-packed fruits and vegetables and plant-based proteins can help strengthen the body and improve your quality of life.

The power of ginger for nausea relief

Ginger has long been used as a natural remedy, and modern research supports its benefits, particularly for people undergoing chemotherapy. Ginger contains an antioxidant compound called gingerol, which helps reduce inflammation and manage nausea.

"Gingerol is one of the antioxidant compounds found in ginger. It's excellent; from reducing chronic inflammation to helping relieve joint and muscle pain," Russell says. "It also helps manage nausea. Many of my patients undergoing oncology treatment are struggling with nausea. So, ginger tea, ginger broth and ginger smoothies can be great ways to help and keep nausea at bay."

Antioxidants: “Eating the rainbow”

Antioxidants are found in a wide variety of fruits and vegetables and play a role in supporting overall health and reducing cancer risk. Russell encourages people to focus on variety.

"We refer to it as eating the rainbow," Russell says. Adding all kinds of berries, fruits (like oranges) and veggies (leafy greens) into our meals daily can help add much-needed antioxidants into our lives, she adds.

"It's important we add protein and fiber (into our diets). I would encourage emphasizing antioxidants as well. That is going to support our overall health, but specifically when we're talking about cancer and ways to reduce our cancer risk," Russell says. "Those antioxidant-rich foods can be an excellent thing to include in our diets."

Fiber: A hidden powerhouse

Many Americans do not get enough fiber in their daily diets, yet it plays a key role in digestive health, blood sugar balance and cholesterol management.

It's a "hidden powerhouse," Russell says. Pumpkin seeds are a great way to add fiber into your diet, and you can add them to things like yogurt parfaits, granola and baked goods. This feeds the bacteria in your gut to promote a healthy gut microbiome. It also keeps your blood sugars balanced and helps with cholesterol.

Russell says vitamins and minerals help our bodies function better overall. Pumpkin seeds have magnesium and zinc in them, which are great for our immune system and support both heart health and hormone health. This is impactful for those in their cancer journey, helping to keep their bodies strong.

Plant-based proteins that support gut health

Plant-based proteins can be an excellent option for those looking to diversify their diet or reduce meat intake without sacrificing nutrition.

Lentils are versatile and a great way to get that needed fiber and protein and can be a substitute for meat. Not ready to fully give up meat? Russell says you can mix the lentils with meat and go half and half.

Tempeh lettuce tomato (TLT) is an alternative to a BLT. The tempeh is a plant-based protein source and is much firmer than tofu. It can have a bacon-like flavor when marinated in a mixture of low sodium soy sauce, maple syrup and liquid smoke. It can be found in the health foods section or plant-based section in the grocery store.

Tempeh is great for gut health, adding prebiotics into our diets.

Fruit that does more than taste good

Some fruits offer unique benefits beyond vitamins and antioxidants. Golden kiwis, for example, are easier to eat for some patients and provide hydration and digestive support.

Golden kiwis have great fiber found in the skin, and are sweeter than green kiwis, so they're easier to eat. They also have fantastic vitamin C levels and help keep you hydrated. They can help relieve constipation as well.

A fresh start in the new year

Russell encourages people to view the new year as an opportunity to explore new foods and expand their dietary habits.

"New Year is the perfect time to start thinking about healthy eating, it's a fresh start. The importance of trying new foods would be to expand your palette. There are so many different flavors and textures out there, as well as so many different health benefits from expanding that palette," Russell says.

By focusing on whole foods, fiber, antioxidants and nutrient-rich ingredients, Russell emphasizes that small, sustainable changes can make a meaningful difference, especially for those navigating cancer care and recovery.

It’s always important to speak with your oncology team first about dietary decisions.

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Bathrooms are filled with germ-breeding objects, and your toilet isn’t the sole culprit. 

Showers, toothbrushes, soap dispensers and any surface can be added to the germy list, according to Kaylin Heinz, an infection preventionist RN with OSF HealthCare. Heinz offers some cleaning tips for the different areas of your bathroom.

Shower Cleaning tips 

"When you're cleaning, go from top to bottom," Heinz says. “If you start cleaning your tub and then you clean your shower walls, you're going to have to re-clean the tub. When you're getting out of the shower, think about the moisture that's there. That's where the bacteria and fungus are going to grow, so you're going to want to get rid of that moisture if you can.”

The moisture buildup isn’t limited to linens, Heinz says. She recommends wiping down any moisture seen in the shower before getting out. Use a Squeegee, towel or paper towel to dry the area.

Normally, you should clean your shower at least once a week. If many people use the shower on a daily basis, or if someone is sick, Heinz says it is best to clean it every day.

Charles Gerba, PhD, a microbiology professor at the University of Arizona, told Reader’s Digest that bathmats and other fabrics are some of the dirtiest items, because people step on them with dirty shoes, and they stay wet and damp the longest.

Bathtubs’ path to bacterial and fungal infections

If you have a cut on your body, you can introduce bacteria or fungus to the area during a shower. 

"You can get athlete's foot or a staph infection just through the tub and not cleaning," Heinz says. She adds the film on the bottom of the shower or bathtub is a clear sign of where bacteria is living. Make sure to scrub the area, clean it and let it dry completely. If you notice discoloration in your shower or bathtub, Heinz recommends cleaning it immediately.  

Bathroom cleaning tips

"Your toilet can aerosolize and throw germs up onto surfaces within about five feet," Heinz says. “With flat surfaces, it can collect dust or other things that are in the air, so make sure you're wiping those down frequently. At least weekly, if not daily.”

Heinz recommends cleaning areas of your bathroom twice. The first time is for cleaning, the second time is for disinfecting. And don’t forget about the soap dispenser! Heinz says since this is one of the first places people reach to clean their hands, it’s one of the dirtiest places in the bathroom.

The Centers for Disease Control and Prevention (CDC) recommends the surface you’re wiping stays wet the entire time of contact to make sure germs are killed. You should clean surfaces with water and soap and scrub them before sanitizing or disinfecting them.

According to the CDC, “Cleaning removes most germs, dirt and impurities from surfaces. Clean with water, soap and scrubbing. Sanitizing reduces germs to levels public health codes or regulations consider safe. Sanitizing is done with weaker bleach solutions or sanitizing sprays. Clean surfaces before you sanitize them. Disinfecting kills most germs on surfaces and objects. Disinfecting is done with stronger bleach solutions or chemicals.”

Don't mix multiple chemicals

"With any products that you're going to be using, I'd make sure you're looking at the warning labels. I would definitely not mix chemicals," Heinz says. “If you are going to use one chemical and then use another, I'd make sure that you're rinsing thoroughly, making sure it dries, and then you can use the next product.”

If you’re diluting a chemical-based product, the CDC says to only use water at room temperature. Adding that an extra safety precaution is to wear eye and skin protection (like gloves) and store chemicals out of children’s reach.

Don’t forget your toothbrush!

Does your toothbrush hang out on the bathroom counter? You might want to rethink that.

"If you keep your toothbrush on the counter, it likely has fecal matter on it. So, put your toothbrush away or switch it often and clean it,” Heinz says.

Stop the spread | Toilet style

Here’s a habit change you can consider. Instead of flushing the toilet and just walking away, close the lid before you flush and keep the germs inside.

"Make sure when you're flushing the toilet, go ahead and close the lid. That's going to minimize the number of germs that are spraying all over your bathroom and aerosolizing," Heinz says.

Heinz adds another fun fact about the dirtiness of toilets – the minerals in the water. She says the minerals in toilet water can get stuck to the toilet bowl, which can also be a breeding ground for germs.

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Around half of what Americans eat is considered ultra-processed food – think pre-packaged and fast-foods. These products are often filled with unhealthy ingredients, leading to an array of health problems.

“These foods are giving you an excessive amount of sodium, fat and sugar, and not enough nutrition," says Jeanna Rich, an oncology registered dietitian with OSF Cancer Support Services. Rich says the longer the ingredient list, especially words you’ve never heard of before, the more processed the foods are.

"If it has a ton of ingredients that include additives, coloring agents or words you just don't know are true foods, it's definitely ultra-processed," Rich says.

Health risks of ultra-processed foods

While the saying “too much of a good thing is a bad thing,” may be true, too much of a bad thing is far worse.

"A lot of ultra-processed foods will have a large amount of saturated fat, also known as the 'bad fat.' That fat is linked to higher risk of developing heart disease, diabetes and other health issues," Rich says. "The additives, food dyes, sugar and fat combined can put us at an increased risk for developing cancer and other diseases as well." 

The link between diabetes and ultra-processed foods: a surplus of added sugars.

"What we're seeing right now, is children developing Type 2 diabetes earlier and earlier,” Rich says. “Extra added sugar is not good for blood sugar management or your immune function." Rich adds that diets high in ultra-processed foods have also been linked to obesity.

Eating foods high in sodium can lead to blood pressure issues and heart disease. There's no nutritional benefit to ultra-processed foods, Rich says, particularly when it comes to getting more fiber in our diet, which helps lower blood pressure, helps us lose weight and lessens inflammation. 

Preserving, drying, heating and curing foods is where they can become detrimental to our health. This is when preservatives get added into the foods that have no health benefits and may even have health harms in them. Many items at fast food restaurants are known to be ultra-processed because they can last a long time in their packaging. 

Hyperpalatable foods

Many foods are meant to seem appealing, and even rewarding, to eat. These are called hyperpalatable foods, and they have addictive qualities to them. Meat, ice cream, snacks and sodas headline this list. But some frozen meals and even vegetables cooked with things like cheese sauce can be added to the list as well.

"A lot of the products in these foods can act as an addictive behavior. They can release brain chemicals that make us feel good, then bring us back down," Rich says. "A lot of these foods can cause people to want to keep eating them, and it worsens their health overall." 

Don’t judge a food box by its cover

Rich says the front of product boxes can be misleading. Words like "natural," "organic," or "healthy" get thrown around a lot. She recommends you really take a good look at the ingredients list and nutrition label. 

If a product begins with the ingredient corn syrup, followed by long words you’ve never heard of before, these are unnatural ingredients you should stay away from. They also include seed oils and synthetic dyes. 

Healthier options will have ingredients like pureed fruits, vitamins and minerals. The color will also come from natural ingredients like carrots, cabbage and/or vegetable juices, not synthetic dyes which originate from petroleum.

Processed vs. Ultra-processed

Any food taken from its original form is considered processed food.

"If you're not picking an apple from a tree, or drinking milk straight from a cow, we are technically processing our food,” Rich says.

The jury’s still out on the exact definition of an ultra-processed food. Ultra-processed foods will typically have thickeners in them, like modified starches, sugar substitutes, synthetic food dyes, artificial flavors – mostly anything that you wouldn’t ever find in your kitchen.

Peanut butter

Many peanut butters are ultra-processed and have trans-fat in them. Key words to look out for: hydrogenated or partially hydrogenated. The label may say zero grams trans-fat, but if the ingredient says hydrogenated on it, it will still contain small traces of trans-fat in the product, Rich says.

Healthier peanut butter options will have different nuts and seeds as the main ingredients, making it a more wholesome food. 

Sugary cereals

Sugary cereals can often be ultra-processed foods. Kellogg's Mini Wheats has brown rice syrup, corn syrup, and "other natural flavors and coloring" in it. "These are things we want to avoid, especially when we have healthier alternatives," Rich adds. 

So, what do we do?

You may be surrounded by fast food restaurants on your drive home, and the grocery store aisles are filled with ultra-processed foods, but healthier options are out there. Creating recipes with lean meats, seafood, vegetables, fruits and whole grains is a great start. The OSF HealthCare website has plenty of recipes for every meal, snack or dessert time you’re looking for.

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Ultra-processed food b-roll 

(Some shots show healthier options side-by-side with ultra-processed foods)

The respiratory viral infection, although thought eliminated in the U.S. in 2000, has reemerged, especially among unvaccinated individuals. As of early April 2025, the Centers for Disease Control and Prevention (CDC) has reported more than 600 confirmed cases of measles.

Measles is extremely contagious

"The key to measles is how highly infectious it is. Each person that has measles will infect between 12 and 18 people in an unvaccinated situation," says Doug Kasper, MD, an infectious disease specialist with OSF HealthCare. "The key for controlling measles is widespread vaccine use."

For reference, each influenza patient, on average, will infect one to two others.

The measles vaccine is normally offered once a child has reached one year of age. It's a two-shot series, which came on the market in 1963. Dr. Kasper says this gives medical experts decades of data that show a correlation between people receiving the vaccine, and close to zero circulation of the virus in the United States.

The states with measles outbreaks are in unvaccinated people, and no breakthrough cases (in those who have received the vaccine) have been reported, Dr. Kasper adds.

The long-term risks for unvaccinated measles patients 

"There is emerging information that vaccination not only protects an individual from not becoming ill or having less severity of illness with a viral exposure, whether that's measles, chicken pox, influenza or COVID-19, but that there are long-term risks from viral infections that we do not appreciate in the moment," Dr. Kasper says. "Some of these have been associated with memory loss or dementia as somebody ages. Some of these are associated with organ disease like hepatitis or kidney disease."

Subacute Sclerosing Panencephalitis (SSPE)

SSPE is a rare, deadly degenerative disease of the central nervous system that can happen seven to 10 years after a measles infection. Young children, pregnant women and immunocompromised people are the most at-risk for SSPE. One to three out of every 1,000 children who become infected with measles will die from respiratory and neurologic complications, the CDC says.

SSPE symptoms happen over four stages.

-          Stage 1: Personality changes, mood swings or depression. There may also be fever and headaches, this stage can last up to six months

-          Stage 2: Muscle spasms and uncontrolled movement problems. Loss of vision, dementia and seizures can occur

-          Stage 3: Twisting movements and rigidity. Sometimes death

-          Stage 4: Serious brain damage, including areas of the brain that control breathing, heart rate and blood pressure, leading to coma and death

Immune amnesia

Another long-term impact of measles is known as immune amnesia. The American Society for Microbiology (ASM) calls immune amnesia “one of the most unique and most dangerous features of measles pathogenesis.” The extremely rare condition causes people’s immune systems to “forget” how to fight off infections and makes the person more susceptible. The ASM determined it normally takes two to three years after a measles infection for protective immunity to return.

A measles outbreak was declared in Northeast Illinois in early 2024 and declared “over” by the Illinois Department of Public Health (IDPH) in June. The expectation of statewide health experts is that measles will return to Illinois in the coming months. This is mainly due to heavy travel through Chicago airports and summer festivals. County health departments have now been tasked with keeping an eye on their measles vaccine rates and identifying areas where vaccine rates are low. 

Peoria County's measles vaccine rate is quite high, around 95%. But outlying communities in central Illinois have lower vaccine rates, normally more rural counties. Health experts at Michigan Medicine call the Great Lake State “ripe for a measles outbreak,” as only 66% of toddlers receive the recommended childhood immunizations.

Measles symptoms 

"Measles typically presents with a high fever, typically much higher than what we'd see with seasonal colds or influenza. Fevers can be 104 or 105 degrees Fahrenheit," Dr. Kasper says. "That's followed by a runny nose and a characteristic rash. This typically develops on the head and then spreads down the rest of the body."

“We don’t want to go back”

"Measles at its peak, in the 1950s before the vaccine, led to a significant number of hospitalizations in young children. Around 50,000 hospitalizations were estimated per year and about 500 deaths," Dr. Kasper says. "We don't want to go back to that scenario in any capacity, where we have a large number of unvaccinated people. The outcomes could be too severe." 

Immunocompromised people like those who have received an organ transplant, cancer patients or those on long-term therapies that could impact their immune system, are at high risk for measles. 

Why vaccines are so important right now

Summer travel along with large crowds at places like airports and theme parks, will likely bring more measles cases to the United States. 

"This time, as good as any time, is to make sure somebody is updated on their vaccinations. If somebody isn't sure if they were vaccinated as a child, they should talk to their primary care provider about testing or receiving the vaccine. If someone is immunocompromised and they might be at a higher risk for measles through travel in areas that have exposure, they should talk to their primary care provider about the vaccine," Dr. Kasper says. "If someone has young children or is at an age where vaccine is recommended, we wholly recommend for them to discuss with their provider to remain up to date on their vaccine series."

Vaccine hesitancy continues to be a topic of discussion, one that Dr. Kasper recommends patients openly discuss with their medical provider. 

Natural immunity is not a viable option with measles. The highly infectious nature of the virus, along with the severity of symptoms and potential for long-term complications, make it an illness people need to try and avoid entirely. 

To choose a primary care provider, visit the OSF HealthCare website.

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Tiffani Franada, DO, is a neurologist with OSF HealthCare who specializes in Multiple Sclerosis. Part of her passion is working with patients choosing brain-healthy diets and lifestyle, which prevents neurological diseases like Alzheimer’s, Parkinson’s and Multiple Sclerosis.

The MIND diet

"The MIND diet is a combination of the Mediterranean diet, which is healthy fats, olive oils, fish, fruits and vegetables. And the DASH diet, which is a low-sodium diet,” Dr. Franada says. “It's particularly helpful for patients who live with hypertension (high blood pressure). The two of those combined seem to be very effective at preventing the development of Alzheimer's."

Patients on the Mediterranean diet often have lower levels of inflammatory markers in their spinal fluid. Higher levels are suggestive of Alzheimer's. Patients also perform better on cognitive testing, Dr. Franada adds.

Fiber-rich foods

"In regard to carbs, whole grains are probably best, and they have really good fiber in them. As well as things like legumes and beans which have good fiber levels, which make you feel full for longer," Dr. Franada says. 

The National Cancer Institute (NCI) lists many high-fiber foods here. Lentils, vegetable soups, whole-wheat bread and pasta make the list. As well as fruits and vegetables like apples, apricots, broccoli and Brussels sprouts.

Berries and antioxidant production

"Blueberries are great, really berries of all kinds. They really help that antioxidant production," Dr. Franada says. "For vegetables, leafy greens are really helpful. They have a good amount of folic acid, which helps to reduce homocysteine (amino acid) in the brain. Homocysteine promotes inflammation and shrinkage in the brain, and we want to reduce that."

“Fats are not the enemy”

The word “fat” oftentimes has a negative connotation to it. Dr. Franada says there are healthy fats out there that offer benefits to brain health.

"Fats are not the enemy. Healthy fats are good for the brain. Your brain requires them, like fatty fish (salmon), which have good Omega-3s in them. If you don't eat fish, flax seed is a great alternative," Dr. Franada says. "Walnuts also have great, healthy fat in them. As well as olive oil, which has monounsaturated fatty acids which protects against inflammation in the brain." 

Lean meats, like chicken and turkey, can be good for brain health because there’s healthy amounts of protein and fiber in them, Dr. Franada says.

Don’t dismiss dark chocolate!

"Dark chocolate is great. Dark chocolate has good amounts of antioxidants. Of course, all things in moderation. But a dark chocolate square once a night, not a bad thing," Dr. Franada says. "Also, caffeine! Believe it or not, a cup of caffeine, like coffee or tea, can help with focus, attention and is helpful for the brain."

Dr. Franada recommends having your caffeinated drink of choice early in the morning, right when you wake up, instead of later in the day. Having it later in the day can give you a lot of energy, which leads to you not sleeping well at night. Sleep is also extremely important for brain health.

Foods to avoid

Ultra-processed foods have been trending lately, with health experts giving them more attention than usual because of their negative effects on people’s health. High sodium, added sugars and excessive amounts of bad fat headline are the reasons why we should avoid them, with these elements being linked to diabetes, obesity and cancer.

Obesity is typically part of a metabolic syndrome, where a person has elevated blood sugars, blood pressure and cholesterol. This puts patients at risk for stroke, sleep apnea, Alzheimer's and many other health issues. Those risk factors can put someone at risk for neurological disease. 

"Heavily processed foods are not great for the brain or the heart. Excess sugars, like added sugars, should be avoided as well. If you're going to have sugar, have something with natural sugar in it," Dr. Franada says. "Berries are much preferred to things with added sugars. Also, white bread and processed carbs should be avoided, too."

Effect on white brain matter

"There's some real-world data showing that the Mediterranean diet can prevent white matter changes on the brain, which are little white spots that develop on patients’ brains as they get older. It's also seen in patients with vascular risk factors," Dr. Franada says. "If you follow the Mediterranean diet pretty strictly, you can prevent getting those white spots. They also found people who adhere to that diet have better structural integrity. The left and right sides of the brain talk better to one another."

What about cheat days?

If you exercise five or six days a week and give yourself a “cheat day” where you splurge a bit, evaluate how the food feels in your body. Instead of packing on the calories and going bananas, Dr. Franada recommends reeling it in a bit and focusing on moderation.

"You'll probably start to recognize it doesn't feel so great," Dr. Franada says. "Maybe it's a chocolate dessert at night, or something smaller that you can do to still stay with your healthy diet, just in smaller quantities." 

Dr. Franada cautions against super rigid diets that make you "fall off the wagon" after a few weeks. "You have to find something that's sustainable for you," Dr. Franada adds. 

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Showers, toothbrushes, soap dispensers and any surface can be added to the germy list, according to Kaylin Heinz, an infection preventionist nurse at OSF HealthCare. 

Heinz offers some cleaning tips for the different areas of your bathroom. 

Moisture from your bath or shower leads to the buildup of bacteria and fungi, while also being a prime spot for viruses to live and grow. 

Linen items like towels and bathmats are known as some of the dirtiest items, since people step on them with dirty shoes, and they stay wet and damp the longest. 

Heinz says if you have a cut on your body, like on your feet, you can introduce bacteria or fungus to the area during a shower. This can lead to athlete's foot or a staph infection. 

She gives additional guidance on how to clean your shower.

“When you're cleaning, go from top to bottom. If you start cleaning your tub and then you clean your shower walls, you're going to have to re-clean the tub," Heinz says. "When you're getting out of the shower, think about the moisture that's there. That's where the bacteria and fungus are going to grow, so you're going to want to get rid of that moisture if you can.”

Heinz adds if there's any discoloration in the shower or tub, clean it immediately, as this is a sign of where bacteria is growing. 

Make sure to scrub the area, clean it and let it dry completely.

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Now, health professionals are warning the public about a number of health concerns that can come with sitting on the toilet too long and scrolling on your cell phone.

Leave the phone at the door

Many people have gotten into the habit of taking their phone into the bathroom with them and scrolling TikTok or Instagram while they do their business. Kaylin Heinz, an infection preventionist RN at OSF HealthCare, recommends making the mental decision to not even take your phone with you.

"With you sitting on your phone and looking through TikToks, everyone probably knows that with social media, you look at it for a minute, and next thing you know it's been 30 minutes or an hour. So, I think it's a good idea to just not bring your phone in. Or if you are, just keep it to a minimum," Heinz says.

She adds if your phone tags along to the toilet with you, wipe it down with disinfectant wipes.

Bacteria, fungi and viruses, oh my!

A simple flush doesn’t get rid of the nastiness that is common in the restroom. Especially with bathrooms that have showers and bathtubs in them, the moisture in the room can lead to bacteria, fungi and virus growth, not just inside the toilet, but on all bathroom surfaces. Heinz calls these surfaces a “breeding ground” for germs.

Heinz says it’s important to consider every step of the process, from entering the bathroom to flushing the toilet to washing your hands. Where can the germs be? Are you really cleaning your hands?

"With sitting and scrolling, you're sitting there for long periods. Your hands are probably dirty before you go to the bathroom, because you're typically not washing your hands before you go to the bathroom. Then when you're sitting on the toilet, you're probably setting your phone down on a surface area that has germs," Heinz says. “Then you'll wash your hands, which you'll typically think your hands are clean, but they're not. Then you wash your hands and pick up the phone that was on the surface with germs, and now your hands are dirty again. And you're picking up the germs, taking them elsewhere, and spreading them to other people.”

Save the toothbrushes!

Does your toothbrush hang out on the bathroom counter? You might want to rethink that.

"If you keep your toothbrush on the counter, it likely has fecal matter on it. So, I would definitely put your toothbrush away or switch it often and clean it,” Heinz says.

Stop the spread | Toilet style

Here’s a habit change you can consider. Instead of flushing the toilet and just walking away, close the lid before you flush and keep the germs inside.

"Definitely make sure when you're flushing the toilet, go ahead and close the lid. That's going to minimize the number of germs that are spraying all over your bathroom and aerosolizing," Heinz says.

Heinz adds another fun fact about the dirtiness of toilets -- the minerals in the water. She says the minerals in toilet water can get stuck to the toilet bowl, which can also be a breeding ground for germs.

Clean up, clean up, everybody do their share!

Heinz recommends cleaning your bathroom at least once a week. If someone is sick, she says to clean it once a day, including using disinfectant wipes on all surfaces.

If you’re sick with a virus, your urine and feces can have the virus in them, which keeps the virus living and growing in the toilet longer.

Heinz recommends researching different products and reading over the spray labels, as some can interact with dust or debris, causing them to go into the air. She says if you prefer using wipes but only have spray at the moment, spray a paper towel first and then wipe the surface. She suggests using products with bleach in them, but to never mix chemicals.

“If you’re uncertain about a product, consider spot testing it first, as some finishes can be damaged,” Heinz adds.

The Centers for Disease Control and Prevention (CDC) recommends the surface you’re wiping stays wet the entire time of contact to make sure germs are killed. You should clean surfaces with water and soap and scrub them before sanitizing or disinfecting them.

According to the CDC, “Cleaning removes most germs, dirt, and impurities from surfaces. Clean with water, soap and scrubbing. Sanitizing reduces germs to levels public health codes or regulations consider safe. Sanitizing is done with weaker bleach solutions or sanitizing sprays. Clean surfaces before you sanitize them. Disinfecting kills most germs on surfaces and objects. Disinfecting is done with stronger bleach solutions or chemicals.”

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What is Norovirus? 

"Norovirus is a viral infection, most people refer to it as the stomach flu. But it's a distinctly different virus than influenza," says Doug Kasper, MD, an infectious disease specialist with OSF HealthCare. "It's acquired by contact, meaning you touch it. Then it gets from outside your body, usually in through your mouth, and then into your GI (gastrointestinal) system."

Norovirus symptoms and concerns

"Symptoms usually come on very quickly. Roughly a day or two after exposure, the person will notice gastrointestinal symptoms like nausea, abdominal pain, bloating pain, gas and diarrhea," Dr. Kasper says. "Most people that don't have an immuno-compromised history, the symptoms will pass in 2-3 days. It can be a much bigger problem in people who are chronically ill. It leads to dehydration and low food intake. So, if someone is more vulnerable or they have underlying GI issues like Chron's disease, ulcerative colitis, it can cause more profuse symptoms."

Concern for reinfection 

"One of the main issues with Norovirus, is that everybody is susceptible to it. There is no vaccine and there is no significant immunity that is generated by infection," Dr. Kasper says. "Which also means you can be reinfected shortly after you've had infection."

Neutralize Norovirus at the source

"Because people get so sick and they're using the same bathroom, where they're all in the same area, you really have to neutralize Norovirus at the source. Because otherwise people will just reinfect each other over and over again," Dr. Kasper says. 

Dr. Kasper emphasizes that alcohol hand gels do not kill Norovirus. Washing your hands with soap and water and practicing good hand hygiene is extremely important.

For cleaning the contaminated areas and surfaces, use bleach-based products. You must clean bathrooms, common living areas and food preparation counters, Dr. Kasper adds. The Centers for Disease Control and Prevention (CDC) recommend leaving the bleach disinfectant on the affected area for five minutes. Then clean the whole area again with soap and hot water, followed by washing any dirty laundry, taking out the trash, and once again washing your hands.

The CDC reports that 685 million total cases of acute gastroenteritis (which leads to vomiting and diarrhea) comes from Norovirus. 200 million of those cases come from kids under 5 years of age, normally peaking in January.

Clean all products the person would've touched while they have Norovirus. Norovirus is "durable," Dr. Kasper says. It can last on surfaces for up to a few days.

Where Norovirus is most common

"We see this a lot in school-aged children, daycares, nursing homes and assisted living facilities where many people are congregating," Dr. Kasper says. "The main issue with Norovirus becomes environmental cleaning and hand hygiene."

Dr. Kasper adds that spikes are typically seen when kids go back to school in the fall or early winter.

“Kids share meals at lunch, or they touch each other through play when they're sick," Dr. Kasper says. "With older adults, especially if they're living in their home, it's less likely because they're just not around that many people or touching things throughout the day."

How food preparation can increase Norovirus spread

"It's not the actual food; it's the person preparing the food. What we worry about with Norovirus is the hand hygiene of the worker. Whether it's at a cafeteria or a restaurant, or even at the home," Dr. Kasper says. "To get infected with Norovirus, the person has to ingest it. It's not a skin infection, so most of the time we put our hands to our mouth, it's when we're eating. So, if somebody is preparing food, and the food becomes contaminated, you acquire it by touching or ingesting the contaminated food. But it's not coming from the food primarily, it's coming from the person who prepares the food."

Norovirus is highly transmissible 

"You need a very small amount of virus, very few copies, for somebody to become infected," Dr. Kasper says. "With any virus, there's a certain amount the person has to acquire to trigger an infection. So, it's not one copy, but Norovirus is on the end of the spectrum where you need many fewer copies to generate infection."

Why Norovirus is dangerous for immunocompromised people

"The immune system is what clears Norovirus. So, somebody who has an intact immune system, although they'll get sick and it'll be very unpleasant, generally they will get better within a period of days," Dr. Kasper says. "Somebody who is immunocompromised, whether it's through having a transplant or medication steroids, they can really struggle to clear Norovirus for a longer period of time. What really builds up is the fluid loss leads to dehydration and possible electrolyte loss that leads to other complications. Then anorexia can occur when you're not hungry to eat. That can compound for somebody that is in a frailer state to begin with."

Most senior living communities have specific cleaning guidelines they’re expected to follow by government agencies. Schools follow different guidelines, Dr. Kasper says, but a lot of the guidance is based on using industrial-based cleaners to try and stop the spread of illnesses.

Norovirus is reported in outbreaks, not a specific number of cases, because the virus spreads so fast and can affect a large amount of people in a smaller space. “When contact happens, infection is likely to occur,” Dr. Kasper adds.

Norovirus is common and not unexpected, Dr. Kasper says. There are no new strains that come out like we see in the flu or COVID-19. The need for communication on the virus is simply to bring awareness to cleaning habits and to give advice on how to keep others safe. 

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Now health professionals are warning the public about a number of health concerns that can come with sitting on the toilet too long and scrolling on your cell phone. 

Many people have gotten into the habit of taking their phone into the bathroom with them and scrolling TikTok or Instagram while they do their business. 

Kaylin Heinz, an infection preventionist registered nurse at OSF HealthCare, recommends making the mental decision to not even take your phone with you. 

A simple flush doesn't get rid of the nastiness that is common in the restroom. Especially with bathrooms that have showers and bathtubs in them. 

The moisture in the room can lead to bacteria, fungi and virus growth, not just inside the toilet, but on all bathroom surfaces. 

Heinz calls these a “breeding ground” for germs. 

“With sitting and scrolling, you're sitting there for long periods. Your hands are probably dirty before you go to the bathroom, because you're typically not washing your hands before you go to the bathroom. Then when you're sitting on the toilet, you're probably setting your phone down on a surface area that has germs," Heinz says. "Then you'll wash your hands, which you'll typically think your hands are clean, but they're not. Then you wash your hands and pick up the phone that was on the surface with germs, and now your hands are dirty again. And you're picking up the germs, taking them elsewhere, and spreading them to other people.”

Does your toothbrush hang out on the bathroom counter? You might want to rethink that. 

Heinz says if it's not put away safely, it likely has fecal matter on it. 

Another tip, she says, is to close the lid before flushing. It helps keep the germs inside and not aerosolize across the room.

Health Highlights Video Version With Chyrons

Health Highlights Video Version Without Chyrons

Years in the making, the U.S. Food & Drug Administration (FDA) has banned the use of FD&C Red No. 3 (Red Dye No. 3) in food and ingested drugs.

The FDA cited two studies of lab rats, where high levels of Red Dye No. 3 caused cancer, as a main reason to ban the use of the controversial synthetic food dye.

Candies, cereals and colored beverages are some of the most well-known products to have Red Dye No. 3 in them, giving them a vibrant, cherry hue. But Jeanna Rich, an oncology registered dietitian with OSF HealthCare Cancer Support Services, says some items might surprise you.

“Some unexpected items it can be found in are mashed potatoes. So, it doesn’t have to appear as red,” Rich says. “Other items are vegan meat products and other meats like sausage. When you see that pretty pink color, that’s not the natural color that is from the meat itself.”

Yellow rice and sugar-free water fruit flavorings, as well as popsicles can contain food colorings in them, mostly Red Dye #40.

“One thing we can do, is when we’re going down the grocery store aisle, flip the package over and read what’s inside of it,” Rich says. “The front can be super misleading. You have to be your own detective for your health.”

Rich says these red dyes aren’t providing us with any nutrition, and instead it could harm our overall health.

“For any child, especially with their developing body and brain, having these in large quantities, we don’t know what that could be doing to their development. We know there is a correlation between hypersensitivity or ADHD in young children and larger quantities of this in their diet,” Rich says. “It is something we should absolutely take out of our food system because of the potential risk and harm it could cause.”

Red Dye No. 3 comes from petroleum, Rich says. Nearly 35 years ago, the FDA banned the dye, known as erythrosine, from cosmetics due to cancer risk. In 2022, a petition was filed by two dozen food safety advocates for the FDA to revoke the use of Red 3 in food and drinks.

Healthier alternatives some companies use for food items to bring red color are herbs, spices, fruits and vegetables (beets, pomegranates, cherries, turmeric, and paprika). Rich says the banning of Red 3 is a “huge win” for Americans’ diets, and she hopes more people become increasingly aware of the foods and drinks they’re consuming. That includes reading nutrition labels much closer.

“Food naturally can give off color. We don’t need to use synthetics to provide that optimal color we’re looking for,” Rich says. “ She recommends incorporating whole foods into your diet as much as possible.

Rich adds that at home, you can use pomegranate juice or beetroot extract when baking to give the food a pink hue.

Red 3 isn’t the only red dye making the headlines over the last few years.

In September 2024, California outlawed Red 40 and five other dyes from being served in meals, drinks and snacks at public schools statewide. The National Health Service (NHS) in England reports E129, which is the European name for Red 40, has been linked to hyperactivity in children.

Rich calls the cereal aisle a “dangerous place” for synthetic food dyes.

“Pop-Tarts, frostings and anything with a bright red or orange hue is not naturally found,” Rich says. She says they can sneak into condiments, like barbecue sauces, as well as Maraschino cherries found in fruit cocktails.

Manufacturers that use Red Dye No. 3 have until January 2027 or January 2028, to remove the dye depending on their product.

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Red dyes B-Roll

In a health advisory sent to long-term care (LTC) facilities, farm bureaus and local health departments, the IDPH reports large commercial poultry flocks in central and southern Illinois have recently tested positive for the H5N1 virus. Farm owners are now in the process of “de-populating” the birds.

Several counties in northern Illinois have reported events where many ducks and geese have died, referred to as “die-offs.” The reason LTCs received the notice is because many are located on retention ponds that attract waterfowl and wild birds.

No human cases have been reported in Illinois yet. But health officials continue to warn those who interact with potentially infected animals that if they don’t wear the proper personal protective equipment (PPE), they are at higher risk of developing the novel influenza A virus due to H5N1.

Doug Kasper, MD, an infectious disease specialist with OSF HealthCare, says bird flu has really hurt local American farms.

"Avian flu is a different strain of Influenza A. It's a strain that has been circulating in bird and cattle populations for over two years. It has been devastating to those populations, like poultry and dairy farms across the country," Dr. Kasper says. "What was unique was that in the calendar year 2024, was the first confirmed testing where the spread from an animal to a human occurred of this specific strain of influenza."

In early January, the Louisiana Department of Health reported the first-ever human bird flu death in the United States. The patient was reported to be over 65 years of age and had underlying medical conditions. The patient contracted H5N1 after exposure to sick and dead birds in a backyard flock.

Currently bird flu is only transmitted from animal to animal or animal to person. There have been no reported cases to have transmitted from human to human, but Dr. Kasper says there is always a concern about that possibility.

"Whenever there is an animal strain of infection that's not typically found in humans, we worry about the impact of if it were to cross over," Dr. Kasper says. "We've seen this with other infections throughout history. Even within COVID-19, there was the initial thought that it was an animal strain of infection."

The current flu vaccine does not protect against avian influenza, Dr. Kasper says.

"Each year the influenza vaccine, which is made up of three or four strains of influenza virus, is reexamined and matched up to a variety of factors to try and predict which strains will be most prevalent the next year," Dr. Kasper says. "Right now, avian flu cases in humans are so low that it doesn't warrant a different strain that would be much more likely to be found." 

IDPH’s guidance to LTCs is to have residents tested for the flu if they are suspected of having acute respiratory illness. Don’t touch dead or sick birds, only trained staff in appropriate PPE should handle with caution.

"The average person who does not interact with poultry or dairy farms is at very low risk of avian flu," Dr. Kasper says. 

There is concern that bird flu could enter the food production and distribution across America. This is why the United States Department of Agriculture (USDA) is closely monitoring dairy and poultry farms, to try and limit any possible contamination of dairy, meat or poultry products. 

The bird flu continues to be rarely seen in humans, as only 67 cases (as of January 15) have been reported by the Centers for Disease Control and Prevention. Most cases have been mild, Dr. Kasper says.

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OSF HealthCare is one of only nine organizations internationally to receive this prestigious award in 2024. Recipients are exceptional organizations that successfully ensure educational activities are designed using evidence-based criteria and that outcomes of those activities are measured.

ANCC Accredited Providers who receive the Premier Award™ serve as exemplars in the field of NCPD and have demonstrated excellence in leveraging the award criteria to achieve strategic goals and nursing professional practice excellence. Recipients are awarded for a two-year period.

“What an honor it is to confer these awards to diverse health care and nursing organizations who strive to promote the highest standards of nursing practice,” said Jennifer Graebe DrPH, MSN, RN, NEA-BC, Senior Director of Nursing Continuing Professional Development and Joint Accreditation Programs at ANCC. “This year’s recipients have demonstrated their organizational culture reflects the values that this award represents: shared decision-making, empowerment, interprofessional collaboration and nurturing a culture of diversity, equity, and inclusion.”

Lori Wiegand, DNP, RN, NEA-BC and CNO for OSF HealthCare states “We are honored to have received this prestigious award as it recognizes our nurses’ commitment to provide high-quality patient care and our commitment to nursing continuing professional development.”

The NCPD Accreditation Program was founded in 1974 as the flagship program of ANCC. To date, it remains the largest and leading premiere program in nursing accreditation standards.

This commitment will ensure many community members and OSF Mission Partners alike have access to high-quality, affordable care. The OSF Medical Group OGBYN office, located at 9128 N. Lindbergh in Peoria, opens March 11^th, and will be staffed Monday through Friday from 8:00 AM through 4:30 PM.

There will be at least one physician on-site four days per week, and at least one midwife on-site all five days per week. The clinic will offer on-site ultrasound and non-stress test services.

The many patients currently receiving care through Teverbaugh, Croland and Mueller practice will be able to make appointments to the OSF Medical Group clinic by calling the clinic’s main phone number, starting March 4^th, 309.692.2025.

OSF HealthCare pastoral staff blessed the clinic on Friday, February 23^rd.

Obesity early in life can lead to life-long physical and mental health challenges, according to a study in Journal Pediatrics.

This comes as childhood obesity has more than tripled since the 1970s, due to unhealthy eating and low amounts of physical activity, says the World Health Organization (WHO). This increase should also serve as a reminder for parents to get their children’s cholesterol checked. The CDC recommends children and adolescents should have their cholesterol checked at least once between ages nine and 11 and again between ages 17 and 21.

What is Cholesterol?

“Cholesterol is one of the molecules that, in limited quantities, is essential for the human body to make cells,” says Frank Han, MD, a pediatric cardiologist with OSF HealthCare. “In larger quantities it has the potential to increase the future risk of heart artery disease or coronary artery disease in kids and future adults.”

Healthy cholesterol vs. unhealthy cholesterol

“There is some influence on your cholesterol numbers from what you eat,” Dr. Han says. “The general idea of what’s healthy cholesterol and what’s bad cholesterol is: HDL is considered the healthy cholesterol and LDL is considered the unhealthy or bad cholesterol. The general idea that people can take home is to have a heart-healthy diet.”

A few things a heart-healthy diet consists of eating a variety of fruits and vegetables every day. Choose foods with mostly whole grains rather than refined grains. Cut back on high fat and processed foods and eat more foods you prepared yourself, and foods containing healthier fats.  You can read more about maintaining a heart-healthy diet here. 

The United States Preventive Services Task Force (USPSTF) releases cholesterol guidelines for preventive care. The most recent results were released in July 2023, and 2016 before that.

“They commented on how they need more research to determine if routine cholesterol screenings for kids derive benefits in the long-term,” Dr. Han says.

Guidance from the USPSTF has suggested cholesterol screenings are beneficial for kids who have other medical conditions like family-inherited high cholesterol, Dr. Han says.

When is it time to see a cardiologist about your cholesterol?

Dr. Han says kids are referred to cardiologists by their primary care provider.

“When we have those patients in our office, we’ll make sure they’re well-informed about what a healthy diet and exercise looks like,” Dr. Han says. “Then, should the child need it, with or without the assistance of our colleagues in the Healthy Kids University office, or a dietitian, we can work on improving their lifestyle habits.”

Along with maintaining a heart-healthy diet, Dr. Han recommends kids make physical activity a daily habit with an activity they enjoy.

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