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Always Remember: The Cuban-American Experience By Marilyn Morales Fri Nov 10 2023 17:09:00 GMT+0000 (Coordinated Universal Time)

Weapons Of Love - Lag Ba'Omer 101 By Rabbi Moishe Kievman Chabad Chayil May 15, 2025 Lag Baomer Is A Festive Day On The Jewish Calendar, Celebrating The Anniversary Of The Passing Of The Great Sage And Mystic Rabbi Shimon Bar Yochai. Also Known As The Rashbi (An Acronym For His Name), He Was The Author Of The Zohar, A Foundational Work Of The Kabbalah Which Is The Basis For Chassidus. He Requested That The Day Of His Passing Be Celebrated, And Not Mourned. It also commemorates another event. In the weeks between Passover and Shavuot, a plague raged amongst the disciples of the great sage Rabbi Akiva and on Lag BaOmer the dying ceased. The Talmud tells us that the plague affected the students of Rabbi Akiva “because they did not act respectfully towards each other.” Thus, Lag BaOmer carries the theme of the imperative to love and respect one’s fellow (ahavat yisrael). Lag BaOmer teaches us that while working to help improve our fellow man, we must never allow these efforts to compromise our love and respect for him. It is traditional to light bonfires on Lag BaOmer eve, commemorating the immense light that Rabbi Shimon bar Yochai introduced into the world via his mystical teachings. Children customarily go out into the fields and play with imitation bows and arrows. This commemorates the midrashic tradition that no rainbow was seen during Rabbi Shimon’s lifetime. Rainbows first appeared after Noah’s flood, when G‑d promised to never again devastate the world. When the world is deserving of punishment, G‑d sends a rainbow instead. Rabbi Shimon’s merit protected the world, rendering the rainbow superfluous. But there’s a much deeper meaning behind the bow and arrow game, with a lesson not just for Lag BaOmer, but something we can apply every day of the year. The first weapons devised by man were designed for hand-to-hand combat. But a person's enemy or prey is not always an arm's-length away, or even within sight. Soon the warrior and hunter felt the need for a weapon that could reach a target a great distance away, or which lies invisible and protected behind barriers of every sort. With a bow and arrow, the tension in an arched bough of wood is exploited to propel a missile for great distances and slash through barriers. The inventor of this device first had to grasp the paradox that the deadly arrow must be pulled back toward one's own heart in order to strike the heart of the opponent, and that the more it is drawn toward oneself, the more distant an adversary it can reach. Chassidus teaches us that the same rules that apply to tools of destruction, apply to tools of construction - the tools we use to help build each other. And this is the deeper theme and lesson of Lag BaOmer: In order to reach a friend or relative who is otherwise unreachable, we have to first dig deep within our own heart. The deeper place from within our heart this love comes from, the deeper it will penetrate in our loved ones heart. The more we work on our own character, the more our children will work on theirs. The Rebbe writes in Hayom Yom “If you rebuke your brother and he does not listen, then it is you who is to blame. Because words that come from the heart, enter the heart.” If you haven't penetrated their heart, dig deeper within your own heart. This year, Lag BaOmer is Thursday Night - Friday, May 15-16, 5785 / 2025. I encourage you to reach out to your local Chabad or synagogue and find out what they’re doing to celebrate this special day. You are of course welcome to join me at our annual bonfire, where you can enjoy a BBQ, music, sign along kumzitz and plenty of fun. We will do it behind the construction site of the new Chabad Chayil Education Center in West Aventura. There’s no charge to RSVP at: www.ChabadChayil.org/Events . For the complete history and more lessons you can learn from this fun and Kabbalistic holiday visit: www.ChabadChayil.org/LagBaomer . About the Author Rabbi Kievman together with his wife are the ambassadors of The Rebbe to Highland Lakes, FL. They are the founders of Gan Chabad Preschool, your local CTeen & CKids chapters, CHAP - an afterschool program for Jewish children in Public Schools and direct Chabad Chayil. He’s the Rabbi at The Family Shul and can be reached at: (305) 770-1919 or rabbi@ChabadChayil.org . You can also support the community with your partnership at: www.ChabadChayil.org/Partner . Previous Next

Fear Of Self-Driving Cars On The Rise: Drivers Increasingly Anxious As Autonomous Technology Advances Thu Mar 16 2023 16:10:00 GMT+0000 (Coordinated Universal Time)

The Ultimate Beachfront Restaurant - Lucky Fish Beach Bar + Grill Dania Beach To Host Tiki By Twilight Full Moon Party South Florida Sun Times Apr 10, 2025 The Newly Opened Lucky Fish Beach Bar + Grill Dania Beach Invites The Community To Make Moonlit Memories At Its Monthly Tiki By Twilight Full Moon Party. Sitting On An 18-Foot Elevation, The Beachfront Restaurant Is The Perfect Front-Row Seat To Admire The Glow Of The Full Moon Rising Above The Tides. The Monthly Event Series Revolves Around The Schedule Of The Full Moon Throughout The Year. During Each Full Moon, Lucky Fish Beach Bar + Grill Dania Beach Adds A Sprinkle Of Magic To The Occasion With Live Music And Themed Tiki Bar Bites And Tropical Cocktails Inspired By The Full Moon. Guests can dance in the moonlight or pull a seat up to the bar to watch April’s Pink Moon bloom above the shoreline on Saturday, April 12th from 6:00 p.m. to 9:00 p.m., marking the first full moon of the spring. Lucky Fish Beach Bar + Grill Dania Beach is the ultimate beachfront restaurant, where locals and visitors alike can sink their toes in the sand, sip on tiki bar cocktails and enjoy fresh, coastal-inspired eats — all with a stunning ocean view. The casual, family-friendly restaurant features a Florida Keys-style outdoor tiki bar, a cafe deck and a covered live music bandstand, plus lawn space for events. The charming, laid-back Old Florida ambiance of Lucky Fish Beach Bar + Grill Dania Beach offers live music every day and welcomes guests to bring their dogs or dress in their bathing suits after a day at the beach. Helmed by Chef Ovidio “Nery” Leal, Lucky Fish Beach Bar + Grill Dania Beach features a delicious menu including casual seafood, sandwiches, smash burgers and salads. Highlights (“Lucky Picks”) from the breakfast menu include the Breakfast Burrito, Lucky’s Hangover Hash and Lucky’s Breakfast Scramble. The grab-and-go breakfast menu includes bagels, Danishes, muffins, croissants, coffee and orange juice. “Lucky Picks” on the lunch and dinner menu include Tuna Poke Nachos, Killer Conch Fritters, Island Chopped Salad, Tropical Shrimp Wrap, Florida Fish Sandwich, Hooked-Up Tacos, Mariner’s Platter, Lucky Fish Bowl, Triple Treat Burger, Key Lime Pie and Fried Oreos and Vanilla Sauce. The Happy Hour Menu, offered Monday through Friday from 3:00 p.m. to 6:00 p.m., features $7 cocktails, $5 draft beer and $6 wine by the glass. Guests can enjoy live music Monday through Friday, from 6:00 p.m. to 9:00 p.m. and on weekends, from 3:00 p.m. to 6:00 p.m., with no cover charge. The 2025 full moon schedule: • April 12th: Pink Moon • May 12th: Flower Moon • June 11th: Strawberry Moon • July 10th: Buck Moon • August 9th: Sturgeon Moon • September 7th: Corn Moon • October 6th: Harvest Moon (Supermoon) • November 5th: Beaver Moon (Supermoon) • December 4th: Cold Moon (Supermoon) When: Saturday, April 12th from 6:00 p.m. to 9:00 p.m. Where: Lucky Fish Beach Bar + Grill Dania Beach 65 North Beach Road Dania Beach, Florida 33004 For more information, please visit: https://www.luckyfishbeachbar.com/news-and-events About Lucky Fish Beach Bar + Grill Dania Beach and Lucky Fish Pompano Lucky Fish offers a laid-back, beachside paradise where guests enjoy simple eats and drinks while basking in the warmth of the sun and the sounds of the waves. Lucky Fish Beach Bar + Grill Dania Beach and Lucky Fish Pompano are the ultimate beachfront restaurants, where guests can sink their toes in the sand, sip on tiki bar cocktails and enjoy fresh, coastal-inspired eats — all with a stunning ocean view. They serve up breakfast, lunch and dinner, featuring classic beachside dishes and family-friendly favorites, tropical drinks, cold beer and wine. Live music happens Monday through Friday, from 6:00 p.m. to 9:00 p.m. and weekends from 3:00 p.m. to 6:00 p.m., with no cover charge. Hours are Sunday through Monday from 8:00 a.m. to 12:00 a.m. Breakfast is served seven days a week, from 8:00 a.m. to 10:30 a.m. from 10:30 a.m., lunch and dinner are served and a full bar is open. Happy Hour is Monday through Friday from 3:00 p.m. to 6:00 p.m. The Dania Beach location is 65 North Beach Road, Dania Beach, Florida 33004; the Pompano Beach location is 222 North Pompano Beach Boulevard, Pompano Beach, Florida 33062. For more information, visit: luckyfishbeachbar.com/dania-beach and luckyfishbeachbar.com/pompano-beach LM Restaurants LM Restaurants is a Deerfield Beach, Florida and Raleigh, North Carolina - based hospitality management group privately held, and family owned and operated by husband-and-wife team Lou and Joy Moshakos with daughter Amber as President. LM Restaurants has 34 award-winning restaurants throughout the Southeast. Its South Florida restaurants include Lucky Fish Dania Beach, Lucky Fish Pompano, The Cove Waterfront Restaurant and Tiki Bar in Deerfield and Oceanic at Pompano Beach. Lucky Lou’s, a raw bar concept, will join the South Florida family in mid-2025. For more information, visit: https://www.LMRest.com/ - Or call: (919) 851-0858. Crispy Calamari Grand Opening Celebration At Lucky Fish Beach Bar + Grill Previous Next

Essensia Restaurant Miami Masters Mediterr-Asian Flavor, Rooted In Sustainability By Merilee Kern, MBA Jul 16, 2025 Located In The Heart Of Miami Beach, At The Palms Hotel & Spa, Sits Essensia Restaurant & Bar—A South Beach Dining Destination Purposefully Designed To Nurture Both Its Guests And The Planet. This Sanctuary For The Senses Offers Healthfully Prepared Mediterr-Asian Dishes Exemplifying Bold Flavors And Mindfully Sourced Ingredients. In fact, the overarching culinary philosophy of Essensia is to optimize nutrition, taste and environmental impact, utilizing the best local, organic, in season and sustainable products possible. The majority of the produce, dairy and other specialty items the restaurant uses are from Florida-area farms and suppliers. Here, guests also enjoy hormone-free and sustainably farmed meats and poultry as well as seafood selections that all adhere to guidelines of the Monterey Bay Aquarium Seafood Watch’s Program. Even beyond the menu, Essensia demonstrates environmental responsibility with strategies to prevent food waste, support recycling, promote energy and water conservation, and promote other environmentally friendly protocols. Of course, it’s the fabulous fare that keeps guests coming back for more. The tastes of Chef de Cuisine Diana Tandia are inspired by a combination of her African heritage, classical French education and extensive travels throughout Asia. Having worked with culinary greats like Jean-Georges Vongerichten and Daniel Boulud, Chef Tandia has inherited the best of all worlds when it comes to African, French, Mediterranean and Asian flavors and techniques. This is all expertly incorporated into her seasonal menus, which patrons enjoy in Essensia’s elegant tropical indoor dining room or outdoor Caribbean style terraces. Below is a conversation with Tanja Morariu, Director of Marketing & Head of Sustainability at The Palms Hotel & Spa, who underscores what sets Essensia apart in South Beach Miami’s robust restaurant scene. MK: Who is your target or ideal clientele? TM: We appeal to local and visiting guests looking to nourish their body with premium quality and sustainably sourced ingredients that are both healthful and flavorful. Guests looking for a tropical and laid-back dining experience with impeccable service, quality ingredients and memorable flavors in the heart of Miami Beach. We are also a great option for diners who may have intolerances and allergies or food style preferences, all which can be accommodated by Essensia restaurant, no matter if the preference is Vegan, Vegetarian, Gluten or Dairy-free. MK: What sets the restaurant apart from other premium dining options in Miami Beach? TM: Essensia sets itself apart from other dining options through the quality and mindful sourcing of the ingredients, its signature Mediterr-Asian flavors and it's beautiful tropical ambience with impeccable service. Focused on mindfully sourced and healthfully crafted cuisine, menus change on a seasonal basis incorporating flavors and ingredients that are in season in South Florida. Essensia follows a farm-to-table philosophy and, thus, aims at sourcing locally wherever possible … While the seafood comes from sustainable sources as per the Monterey Bay Aquarium Seafood Watch’s Program, poultry and meats are antibiotic and hormone free while most of the wines offered have been selected for adopting environmentally and socially responsible production practices. Essensia is also a registered Ocean Friendly Restaurant through Surfrider Foundation as well as a Snail of Approval honoree though Slow Food Miami, highlighting its contribution to the quality, authenticity and sustainability of the food we eat. MK: How do the Asian and Mediterranean influences complement the use of local and seasonal ingredients? TM: Through Chef Diana Tandia’s Northern African heritage, the dishes are prepared in a healthful way with fine Olive Oils and fresh ingredients, while the flavor profiles range from Mediterranean to Asian, also expressing Chef Diana’s experiences in Indonesia and other parts of the Asian continent and in the kitchens of world-renowned Chefs such as Daniel Boulud and Jean-Georges Vongerichten. Some dishes feature a more predominant Asia and other’s a Mediterranean flavor. What they both have in common is the way that they’re prepared with fresh, premium ingredients and clean oils. MK: Essensia offers a range of dining options, from romantic dinners to brunches and happy hours. How do you tailor the ambiance to suit these different experiences? TM: The ambience at Essensia is laid-back and tropical. Our brunch is an a la carte brunch with special bottomless Mimosas, Bellinis or Frosé. For romantic dinners, our guests can either choose the outdoor terrace at Essensia, or for special occasions we also offer our romantic poolside Tiki cabanas and the garden Gazebo. The Happy Hour is only available at Essensia Bar and Lounge. The Palms Hotel & Spa’s tropical garden encompasses a full block of tropical vegetation, offering visitors and local guests alike a guest experience of total well-being, inspired by nature. MK: What is your personal favorite item on the menu? TM: My favorite is the Jungle Seasonal Curry, which is both vegan and gluten free. It’s comprised of coconut lemongrass yellow curry, butternut squash, greens beans, carrots, bok choy, bamboo shoots, Thai basil and forbidden rice. Another favorite is the Miso Maple Glazed Bluehouse Atlantic Salmon, with stir-fried ginger bok choy, mixed mushrooms and toasted sesame seed oil. Having trained with icons of the culinary world, Chef Tandia helped honed her own signature approach to crafting the menu at Essensia, as exemplified by her attention to detail, intricate flavors and the beauty of the plates. Her journey from Mauritania to Miami Beach—upheld by her Northern and West African roots—have deliciously influenced her dishes with robust flavor profiles that leave you longing for more. Menu Spotlight Following are a few signature dishes that reflect the eateries overarching culinary story. The JUNGLE SEASONAL VEGETABLE CURRY - coconut lemongrass yellow curry, butternut squash, green beans, carrots, bok choy, bamboo shoots, Thai basil, forbidden rice. A vegan dish full of Thai flavors. Miso Maple Glazed Bluehouse Atlantic Salmon: Stir-fried ginger bok choy, mixed mushrooms, toasted sesame seed oil. Features sustainable, local Bluehouse Salmon and Asian flavors. Grilled Florida Sun Shrimp: Kaffir lime ginger butter and spicy sambal. Features sustainable, Florida shrimp as well as Indonesian flavors. Mushroom & Leek Risotto: Gratitude mixed mushrooms, black truffle and parmesan tuiles. Features sustainable and local Gratitude Mushrooms and Mediterranean flavors. Gratitude Mushrooms Toast: Sullivan filone bread, organic mixed mushrooms, sundried tomato jam and mixed greens. Showcases local Sullivan Street bakery and organic local Gratitude Garden Farm mushrooms. Dish It Up: A Chef’s Signature Recipe for You to Master at Home Following is Chef de Cuisine Diana Tandia’s Pan Seared Local Cobia recipe featuring winter herb roasted vegetables, cauliflower purée, orange reduction. Showcasing the delicious local fish as well as Mediterranean and Florida flavors. Ingredients: 1 Fillet of Cobia (8oz) 2 Baby Carrots roasted 2 Baby Parsnip roasted 2 Scallop Squash roasted 1 Teaspoon of White Pepper 2 Teaspoons of Sea Salt 3 Tablespoons of Sunflower Oil 1 Teaspoon of Chopped Parsley 1 Teaspoon of Butter Cauliflower Flower Purée Ingredients: 1 Cup of steamed Cauliflower 2 Tablespoons of Heavy Cream 1 Tablespoon of Olive Oil 1/4 Cup of Garlic Confit 1 Teaspoon of Salt 1/4 Teaspoon of White Pepper Orange Citrus Reduction Ingredients: 1/2 Cup of Orange Juice 1/4 Cup of Lemon Juice 1 Tablespoon of Olive Oil 2 Tablespoons of Chopped Shallots 1 Teaspoon of Chopped Garlic 2 Tablespoons of White Wine 1 Teaspoon of Salt 1/4 Teaspoon of White Pepper 1 pinch of Cayenne Pepper 1 Tablespoon of White Sugar Instructions: Step 1: In a saucepan, heat olive oil, add shallots and garlic sautéed for 1 minute then deglaze with white wine. Add the rest of ingredients, simmer slowly and reduce the sauce in half about 10 minutes. Stain the sauce in a fine chinois and reserve it for service. Step 2: In a saucepan, heat heavy cream, add olive oil, garlic, salt and pepper. Transfer all ingredients in vita -mix plus the cauliflower. Blend well until you obtain a silky purée. Keep a side in a warm place for service. Step 3: Season Cobia with salt & pepper. In a sautéed pan add 2 Tablespoons of sunflower oil. Pan seared Cobia on each side for 2 minutes and transferred in the oven. Cook for 8 minutes. In a sautéed pan heat the rest of oil, add the roasted vegetables, season with salt and pepper. Sautéed for 2 minutes add parsley and butter. Step 4: To assemble the dish, use a white plate. Scoop 3 Tablespoons of cauliflower purée spread in the center of the plate, add the sautéed vegetables. Place the Cobia on top of the vegetables and drizzle the orange reduction on the side of the plate and garnish with pea tendrils. 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The Terrorist Who Shattered The Oslo Myth By Moshe Phillips Jan 7, 2025 Moshe Phillips is National Chairman of Americans For A Safe Israel (www.AFSI.org ), a leading pro-Israel advocacy and education organization. If there was one terrorist whose life epitomized the Arab war against Israel, and shattered the illusions fostered by the Oslo Accords, it was Fuad Shubaki, who recently died at 83. Shubaki was born in Gaza in 1940. Note that the Jews didn’t rule Gaza in those days (the British did), so Gazans didn’t demand a Palestinian state and didn’t organize any movement for independence. The next occupier was Egypt. The Egyptians illegally occupied Gaza in 1948 and ruled it for the next nineteen years—yet still there was no uprising against an occupation. According to the Palestinian Authority’s Wafa news agency, Shubaki “was one of the first to join the Palestinian fedayeen movement in the mid-1960s.” Remember, there were no settlements or Israeli-occupied territories in those days. The territory Shubaki and his fellow terrorists were trying to “liberate” was pre-1967 Israel. The exact extent of Shubaki’s personal involvement in terrorism may never be known, but it is clear from his Wafa obituary that he was involved in many attacks. Wafa put it this way: “He underwent training in the camps of the Palestinian revolution and participated in its battles.” Shubaki gradually rose through the terrorist ranks. He was invited to serve on both the Palestinian National Council and Fatah’s Revolutionary Council. He became a senior aide to Yasser Arafat, and Arafat appointed him to manage Fatah’s “military financial administration,” Wafa’s euphemism for arranging the financing to murder Israeli Jews. When Arafat tried to take over Jordan, Shubaki was by his side. When Arafat and his guerrillas were expelled by Jordan and tried to take over Lebanon, Shubaki was there, too. When Israel succumbed to United States pressure to let Arafat and his senior terrorists escape Beirut in 1982, and set up bases in Tunis, Shubaki was among them. From Gaza to Jordan to Lebanon to Tunisia, Shubaki devoted his life to financing the bombers, snipers, grenade-hurlers, stabbers, and rock-throwers waging non-stop Jihad against Israel. Then came Oslo. Arafat, Mahmoud Abbas, Shubaki and their colleagues announced they would live in peace with Israel. They signed the first Oslo agreement in 1993. They signed Oslo II in 1995. They promised to give up terrorism, to arrest and extradite terrorists, and to stop teaching anti-Jewish hatred in their schools. The Jewish world was deeply divided. Optimists said Arafat could be trusted; he was really laying down his arms. Others said he couldn’t be trusted; he would use front groups to continue terrorism and would never keep his Oslo obligations. As the months passed, the pessimists’ worst fears began coming true. Terrorism resumed. Arafat refused to use his new Palestinian Authority security forces to take action against Hamas. Arafat’s Fatah set up thinly-disguised front groups, such as the “Fatah Hawks” and the “Al-Aqsa Martyrs Brigade,” to carry out attacks. Israel’s requests to extradite terrorists were ignored. A revolving-door “prison” was used by the PA when it wanted to pretend it was “detaining suspects” but really setting them free. Arafat’s incitement also continued unabated. There was the infamous “Jihad speech” (there were actually many). There was the “Abir and Dalal speech” (there were many of those, too), in which he presented Arab women terrorists as role models for Palestinian Arab girls to emulate. Another generation of young Arabs was being raised to hate and kill Jews, Oslo or no Oslo. At the center of it all was Fuad Shubaki, the master financier who made sure that funds were always available to keep terrorizing Israel. Early on the morning of January 3rd, 2002, the Oslo myth exploded. Israeli forces intercepted the Karine A, a ship carrying fifty tons of weapons bound for Gaza. Shubaki had purchased them from Iran. Hezbollah terrorists in Lebanon packed them. Fifty tons—100,000 pounds!—of Katyusha rockets, mortar shells, Kalashnikov rifles, sniper rifles, anti-tank missiles, anti-tank mines, and ammunition, as well as several tons of explosives. So Arafat, Abbas and Shubaki, the “men of peace,” were stocking up for war. Oslo had been a ruse. They had never intended to live in peace with Israel. The accords were just a means of gaining control of Gaza and the major Palestinian Arab cities in Judea-Samaria; creating a de-facto army posing as a security force; sheltering fugitive terrorists; and building up a huge arsenal of weapons. Shubaki was finally captured by the Israelis in 2006. During questioning, he revealed that the PA directly funded terror cells; that the PA spent between $7 Million and $10 Million every two years to buy weapons for terrorists in Gaza, and an additional $2 Million for weapons used by terrorists in Judea-Samaria. Shubaki was sentenced to twenty years in prison, but released after 17 due to his age and health—an Israeli gesture of compassion that Shubaki and his fellow terrorists never showed to their Israeli victims. Future historians could use Shubaki’s life as a case study for explaining the Palestinian Arab war against Israel. Everything you need to know about the PA leadership’s strategy, tactics, and true intentions can be found there. Photo Credit: AFSI Previous Next

7,000 Men, Women and Children at Florida Mega Hakhel - Chanukah Festival: Florida Chanukah Hakhel Combines the Best of Both Worlds Thu Dec 29 2022 17:08:00 GMT+0000 (Coordinated Universal Time)

Think You're Too Young To Get Colon Cancer - Think Again By BPT Jun 26, 2025 Have You Ever Thought? "I'm Too Young To Get Colon Cancer!" The Truth Is That Colorectal Cancer (CRC) Is Affecting More Young Adults Than Ever Before. Despite This Alarming Trend, Many People Remain Unaware Of Their Risk. Since Colon Cancer Isn't Exactly A Topic For Dinner Table Conversation, Important Discussions About Family History Often Get Overlooked. But Understanding Your Risk And Getting Screened Early Could Make All The Difference. That's why health experts have taken action. In 2021, the U.S. Preventive Services Task Force lowered the recommended screening age to 45 to help detect CRC sooner. Still, many younger adults put off getting tested, either because they don't know their risk, lack insurance coverage, or simply want to avoid the hassle of a Colonoscopy. So, if you're worried about your Digestive Health or you are experiencing symptoms, what are your options? Even if you have health insurance, a Colonoscopy is not always covered unless you meet specific criteria. Plus, the preparation and recovery can be time-consuming. The good news? There are easier, less invasive options you can use at home - and one of them, Reese's ColoTest, doesn't even require a prescription. With President Bidens Cancer diagnosis in the headlines now is a great time to learn about your screening options, and the benefits and drawbacks of each, to help stay ahead of the disease. Colonoscopy Colonoscopy has long been considered the 'gold standard' in CRC screening. It is recommended every ten years for adults 45 and older (or more frequently if you're at high risk). Insurance is unlikely to cover a Colonoscopy unless you're eligible due to age or family history of Colorectal Cancer, Polyps and conditions including: Ulcerative Colitis or Crohn's, Lynch Syndrome and others. Because a Colonoscopy is a costly - and time-consuming - procedure involving days of unpleasant preparation, sedation and recovery, many people put it off. Learn more about Colonoscopies and other screening methods at: https://ColorectalCancer.org . Stool DNA test If you're at average risk for CRC and 45 or over, you'll need a prescription for an at-home stool DNA test kit. You then send the sample to a lab for results in a couple of weeks. This kind of test uses a combination of stool-based DNA and Hemoglobin testing to detect abnormal cells that can indicate the presence of Cancer. Most insurers cover the cost only if you're 45 or older, but you should check your health insurance plan for specifics. Blood tests Recently approved blood-based screening tests can detect Colorectal Cancer by analyzing specific biomarkers in your blood. On the plus side, they can be combined with other routine blood work, but they do require going to the lab, getting stuck with a needle, and waiting for results. Since these tests are still relatively new and insurance coverage may vary, it's a good idea to check with your provider. FIT test Fecal Immunochemical tests (FIT) look for the presence of hidden blood in stool, offering a simple, non-invasive alternative for those hesitant about Colonoscopies or interested in more frequent testing. Reese's ColoTest, for example, is an affordable, easily accessible screening option available without a prescription. With just one stool sample and no prep or dietary restrictions, you can self-test at home as often as you like - without the hassle of lab processing. Unlike some FIT tests that require sending a sample to a lab and waiting days for results, Reese's ColoTest delivers results in just one minute. ColoTest is 98.8% accurate in detecting hidden blood in the stool, which can be an early warning sign for Colorectal Cancer and other conditions, including Diverticulitis, Gastrointestinal Disorders, Colitis and Polyps. It's available at pharmacy retailers nationwide and online, including Walmart, Amazon and over 7,000 CVS Pharmacy stores, plus on: www.CVS.com . "Researchers found that people who had FIT testing done every year had a 33% lower chance of dying from Colorectal Cancer," said Jeffrey Reese, President of Reese Pharmaceutical. "FIT tests can be started at a younger age and repeated every year, providing earlier detection opportunities - especially for anyone with a higher risk." The bottom line? Screening for Colorectal Cancer has never been easier - or more important. Whether you choose a Colonoscopy, a stool-based test or a simple FIT test, the key is to get screened. Early detection saves lives, and with new, more convenient options available, there's no reason to put it off. To learn more, visit: https://MyColoTest.com . Previous Next

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Weaponizing the Bureaucracy: Who Will Protect Us from the Government’s Standing Army? Thu Aug 25 2022 16:06:00 GMT+0000 (Coordinated Universal Time)