Quincy Hearing - July 2017

Hearing Health TIPS Airplane Ear Pain

What to Do About

Chewing gum stimulates frequent chewing and swallowing, which will increase the flow of these air bubbles. This is especially true of infants, whose inner ear tubes are smaller than an adult’s, causing extra pain. Try a pacifier to stimulate swallowing. Most effective is the Valsalva maneuver , which is the fancy name for pinching your nose and gently forcing air out until your ears pop — but don’t do it if you’re sick with a cold or from allergies. A less common technique, the Toynbee maneuver , can help in those cases: Close your mouth and nose and swallow several times until the pressure equalizes again. To encourage ear pressure equalization, avoid sleeping during ascent or descent, and drink lots of fluids during the flight to stay hydrated. Yawning can help as well. If it becomes a serious bother, specially designed earplugs called EarPlanes may be your best option.

Planted firmly in an aisle seat, latest crime thriller best-seller on your lap, neck pillow at the ready, you’re ready for your flight to Cancun. But as the plane takes off and rises into the air, pressure begins to build behind your ears. At first it’s uncomfortable, but then it becomes almost unbearable. What can you do, or what could you have done to avoid this in the first place? Ordinarily, the air pressure inside and outside the inner ear is more or less equal. If you were to climb a mountain, the gradual speed of your ascent would allow time for the pressure to calibrate and equalize. But as your flight lifts off, the air pressure inside the inner ear quickly surpasses the pressure outside, and the eardrum swells outward, causing pain. As the plane descends, the inverse occurs, and the eardrum is sucked inward. Swallowing can force air bubbles in the back of the nose into the middle ear, ensuring that the air pressure remains equal.

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Grid n°24916 easy

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One-Pan Mexican Quinoa

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Ingredients:

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• 1 avocado, halved, seeded, peeled, and diced • Juice of 1 lime • 2 tablespoons chopped fresh cilantro leaves

• 1 (14.5-ounce) can fire- roasted diced tomatoes • 1 cup corn kernels, frozen, canned, or roasted • 1 teaspoon chili powder • ½ teaspoon cumin • Salt and pepper to taste

• 1 tablespoon olive oil • 2 cloves garlic, minced • 1 jalapeno, minced • 1 cup quinoa • 1 cup vegetable broth • 1 (15-ounce) can black beans, drained and rinsed

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Directions:

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1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno and cook, stirring frequently, until fragrant, about 1 minute. 2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice, and cilantro. 3. Serve immediately.

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