What to know about driving and memory loss
Driving is a complicated task. Caregivers
of persons with dementia
often face the challenge of what do
when that person is still driving. Good
drivers are alert, think clearly, and
make good decisions. When a person
with Alzheimer’s disease is not able to
do these things, he or she should stop
driving. However, he or she may not
want to stop driving or have the insight
to realize that there is a problem.
A person with some memory loss may
be able to drive safely sometimes. But he
or she may not be able to react quickly
when faced with a surprise on the road.
Someone could get hurt or killed. If the
person’s reaction time slows, you need
to stop the person from driving.
As the caregiver, you will need to
have the diffi cult conversation with
the person about the need to stop driving.
Do this in a caring way. Understand
how unhappy the person may be to admit
that he or she has reached this new
stage. Try to empathize with the feeling
of loss the person with dementia might
be experiencing. They are losing control
over their life and their cognitive functioning.
Here are some other things to know
about driving and memory loss:
• The person may be able to drive
COURIER L 32 IFE, AUG. 16-22, 2019
short distances on local streets during
the day but may not be able to drive
safely at night or on a highway. If this is
the case, then limit the times and places
the person can drive.
• Some people with memory problems
decide on their own not to drive, while
others may deny they have a problem.
Signs that the person should stop
driving include new dents and scratches
on the car. You may also notice that the
person takes a long time to do a simple
errand and cannot explain why, which
may indicate that he or she got lost.
Eventually, driving will become unsafe
for a person with dementia.
Here are some ways to stop people
with Alzheimer’s disease from driving:
• Try talking about your concerns
with the person.
• Take him or her to get a driving
evaluation
• Ask your doctor to tell him or her to
stop driving. The doctor can write, “Do
not drive” on a prescription pad, and
you can show this to the person.
• Hide the car keys, move the car, remove
the distributor cap, or disconnect
the battery.
Try to keep a positive spin on the conversation.
Although the person can no
longer drive, there are many ways to get
around. Ask family or friends to drive
the person to appointments and social
outings. Find out about services that
help people with disabilities get around.
These services may include free or lowcost
buses, taxi service, and carpools.
Car services like Lyft, Juno and Uber
are easily available throughout the city.
If the person with Alzheimer’s disease
won’t stop driving, ask your physician
to complete a New York State
Department of Motor Vehicles medical
review form. The person may be asked to
retake a driving test. In some cases, the
person’s license could be taken away.
This is a particularly sensitive issue
and it is helpful to speak with someone
about the challenges you are facing
related to dementia and driving. You
can call always call the CaringKind 24
Hour Helpline 646-744-2900 for more information
and tips.
Wellness
Care
Chronicle
Jed Levine
Planning a rooftop grillfest,
a family cookout in the
park or a block party? Grill
the right way to avoid the
wrong results.
THERE’S NOTHING LIKE
the smell of grilled meat wafting
through the summer air.
But charred or overly cooked
meat could contain heterocyclic
amines and polycyclic aromatic
hydrocarbons— dangerous
carcinogens linked to
some forms of cancer. When
consumed, these carcinogens
can damage DNA on a cellular
level.
“Studies have shown that
carcinogens are associated
with cancers of the gastrointestinal
tract, like pancreatic
cancer, stomach cancer
and colon cancer,” says
Andy Huang, M.D., hematologist
and medical oncologist
at NewYork-Presbyterian
Brooklyn Methodist Hospital.
“Proper preparation can
go a long way to preventing
overconsumption of these
chemical compounds.”
CARCINOGEN-CUTTING
TECHNIQUES
Practice safe grilling by
adopting these strategies.
Limit contact with grill
grates. Cover the grill grates
with aluminum foil before
heating the grill. You may
not get grill marks on the
meat to demonstrate your
grill mastery, but you will get
the same great taste. Plus, using
foil is a good way to cook
more delicate fare like fish,
and it cleans up quickly.
Trim fat before grilling.
Where there’s sizzling
fat, there’s smoke filled with
harmful chemicals. Carefully
remove fat before cooking
your favorite protein over
an open flame.
Go low and slow. “Cooking
meat at lower temperatures
for a little longer time
limits the likelihood of charring,”
Dr. Huang says. “After
cooking the meat, cut off and
discard any burnt ends or
bits prior to serving.”
Avoid the sweet stuff.
Barbecue sauces and other
sugar-based glazes are more
likely to cause meat to char
than lighter marinades. If
you want a sweeter sauce, apply
it in the last few minutes
that the meat is on the grill
or serve it as a condiment
instead of cooking it on the
meat.
Marinating for two hours
or longer in a liquid-based
marinade can actually delay
the charring process when
cooking meat. Try mixing
12 ounces of cider, beer or
chicken broth with 1/4 cup of
lime juice, a chopped onion,
three cloves of minced garlic,
1/4 cup of fresh cilantro and
a diced jalapeno for a spicy
marinade that pairs well
with pork, chicken or beef. ¨
Choose vegetables and
fruits. “Vegetables and fruits
do not generate the same carcinogens
as meat during grilling,”
Dr. Huang says. “Offering
a wide selection of these
foods is a great way to host a
healthier barbecue.”
TOP FIVE GRILLING
SAFETY TIPS
Before you fire up the grill,
commit these tips to memory
for a safe and healthy cookout.
1. Scrub your equipment.
Clean grates equal bettertasting
food and less exposure
to built-up carcinogens.
Use a sturdy brush to scrub
the grate before and after using
your grill.
2. Store ingredients at
appropriate temperatures.
Leave meat in the refrigerator
or cooler until you’re
ready to grill. To reduce the
likelihood of bacteria growth
and food poisoning, all meats
should be stored at 34 to 40 degrees
Fahrenheit.
3. Marinate and pre-cook
to cut down on carcinogens.
Research suggests that using
acidic marinades containing
vinegar and lemon or lime
can keep carcinogens from
forming when meat is on the
grill. If you’re grilling in your
own yard, microwaving meat
for a few minutes can give it
a head start in the cooking
process, reducing the overall
time spent on the barbecue.
To make an appointment
with Dr. Huang, or any other
cancer specialist, at NewYork
Presbyterian Brooklyn
Methodist Hospital, please
call 718-780-7300.
NewYork-Pre sbyt erian
Brooklyn Methodist Hospital is
a member of the NewYork-Presbyterian
Regional Hospital Network.
For more information or
to find a physician, please call
718-499-2273 or visit nyp.org/
brooklyn.
/nyp.org