Let's Talk: Facts About Glaucoma
By Bonnie Jewell, RN

January is Glaucoma Awareness Month, and we need to think about keeping our eyes healthy. One of the biggest reasons to have regular vision screening is to check for Glaucoma.

Glaucoma affects approximately three million adult Americans and is the leading cause of blindness. It has no symptoms at first, but over the years it can steal your sight.

In the front of the eye is a chamber that allows the fluid that bathes the eye to drain through a mesh-like substance. However, for unknown reasons, the fluid passes too slowly through the meshwork. As the fluid builds up, the pressure inside the eye rises. Unless the pressure at the front of the eye is controlled, it damages the optic nerve and causes vision loss.

Who is at risk?

• EVERYONE OVER THE AGE OF 60
• BLACKS OVER THE AGE OF 40
• PEOPLE WITH A FAMILY HISTORY OF GLAUCOMA

• At first there are no symptoms
• As the disease progresses, you may all of a sudden have a loss of side vision. It may be like looking through a tunnel.
• Over time, if untreated, the remaining forward vision may decrease until there is no vision left.

How do you treat glaucoma? Medications are the most common early treatment of glaucoma and are usually in the form of eye drops taken periodically throughout the day. Laser surgery may be an option if the medications are not effective. Conventional surgery may be used to make a new opening for the fluid to leave the eye. This is done most often when the medication and laser therapy have failed. KEEP IN MIND THAT WHILE GLAUCOMA SURGERY MAY SAVE THE REMAINING VISION, IT DOES NOT IMPROVE THE SIGHT.

I CAN'T STRESS TO YOU ENOUGH HOW IMPORTANT REGULAR VISION CHECK-UPS ARE FOR YOU AND THE INDIVIDUALS YOU SERVE. Glaucoma is treatable if found early and vision loss can be prevented.

In the Kitchen with Darryl: Chocolate Cream Cheese Balls
1 package Oreo cookies
1 8-ounce package of cream cheese
1 12-ounce package of chocolate chips

Empty the Oreo cookies into a one gallon freezer bag and crush with a rolling pin. Soften the cream cheese (25-30 seconds works well in my microwave), and beat with a mixer until smooth. Combine with the Oreo cookie crumbs, roll into one-inch balls, and chill on a cookie sheet in your freezer for at least 15 minutes. Now melt the chocolate chips (sometimes I use white chips, but usually semi-sweet chips) in your microwave. To evenly melt chocolate chips, empty the bag into a glass bowl and microwave for 50 seconds. If the chips have not begun to melt, microwave in additional 15 second increments until the chips begin to melt, then stir until they are completely melted. Roll the cookie balls in the melted chocolate and place back on the cookie sheet to set. Upon completion, place the cookie sheet back in your refrigerator to completely set the chocolate. Store cookies in your refrigerator until you're ready to eat them.