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July 06, 2006 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 2006-07-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

Physician committed
to finding a cure
for AIDS, HIV

Meet one of the faces of success

Norman Markowitz, M.D.,
medical director of Igfectious
Diseases at Henry Ford Hospital
in Detroit. is board-certified in
infectious diseases, and a member
of the Henry Ford Medical Group.
He talks about his clinical research
interests.

My interest in infectious diseases
was piqued while working in India
as a medical student. I spent three
months working in a hospital for
leprosy patients. It was a stark
contrast to American medicine,
where we tend to do many tests on
a few patients.

In the Indian hospital, we were
just looking for leprosy, but we
could see 200 patients in the clinic
in one morning. We could only
help them in a small Nvay, but we
reached many. It was a very
satisfying experience, a real
awakening for me.

Today, I spend half my time con-
ducting clinical research and the
other treating patients. I've been
involved in national research trials
on AIDS for many years, studying
new drugs and treatment strategies
with funding from the National
Institutes of Health (NIH).

AIDS remains a major health issue
around the world. We are seeking
a cure, but at the same time, we are
trying to reach as many infected
patients as possible.

In the United States, it is estimated
that one-third of those who are
HIV-positive do not know they're
infected. Of those who do know,
only half seek treatment. But the
AIDS virus can be well controlled,
if people seek medical treatment.

One study in which I was involved
- the largest clinical trial of HIV-
positive patients ever done - was
completed early this year. It
involved approximately 5,600
patients worldwide.

medication, to
keep the
immune system
healthy.

The issue is that
the medications
for treating
HIV-positive
patients, when
used long-term,
can have strong
side effects,
including liver and kidney damage,
as well as an increased risk of heart
attack and stroke. Patients need
these drugs, but they can interfere
with their quality of life. It was felt
that intermittent treatment could
be sufficient to suppress their
disease, while increasing their
quality of life, with fewer side
effects. Unfortunately, the study
showed that the current practice
was much more effective in the
long run.

18 • JULY 2006 •

JNPLATINUM

Continued from page 17

OLIVE OIL AND HERB-GRILLED LEG OF LAMB
1 semi-boneless (or butterflied) leg of lamb
(5-7 lbs.)
Freshly ground pepper (coarse)
Kosher salt to taste
8 cloves fresh garlic
2/3 cup packed minced fresh herbs (rosemary,
chives, parsley, mint, oregano)
1/2 cup olive oil
1/4 cup soy sauce
Place the lamb in a non-reactive pan or vessel
(like a large plastic tub) and season well on all
sides with pepper and salt. Set aside.
In the bowl of a food processor, combine
the remaining ingredients and pulse until
the herbs and garlic are finely chopped. Rub
mixture over all sides of the lamb, including
between the folds of meat. Cover lamb with
plastic wrap for at least 8 hours and up to 24
hours.
Heat grill to hot. Place the lamb leg on the
grill and sear well on all sides. Move the lamb
to a cooler side of the grill or turn the grill to
medium and cook the lamb, turning occasion-
ally for 60-90 minutes for medium rare (a meat
thermometer inserted into the thickest part of
the meat should read about 130°F). Allow the
meat to sit for about 15 minutes before carv-
ing. Makes 6-8 portions.

I'm currently working on studies
involving a drug called
Interleukin-2, which can help
certain cells boost the immune
system. In one of these studies,
Henry Ford Hospital is seeking
patients for the NIH-sponsored
trial. For further information, call
(313) 916-7664.

Over the years, I've seen amazing
things working with AIDS patients.
I find it very uplifting that the
human condition goes on in the
face of adversity. One HIV-infect-
ed patient, who was living on the
streets, got a job and started
functioning in society again. Many
patients reunite with their families;
others have returned to school and
earned post-graduate degrees.
Another wrote a book. It is ironic
that the threat of death allows
many to rise up and embrace life.

The study tested the effectiveness
of either the standard practice of
uninterrupted medications, to keep
the AIDS virus suppressed for as
long as possible, or intermittent

For more information or to make an
appointment call 1-800-HENRYFORD or
visit our Web site www.henryford.com

TA N

HEALTH SYSTEM

BRAZILIAN-STYLE HOT DOGS
Because this recipe's sauce has a lot of liquid,
minimize soggy buns by investing in good
quality hot-dog buns or rolls for this recipe.
Hot Dogs, grilled
Good quality buns or rolls
Brazilian Pepper Sauce (recipe follows)

BRAZILIAN PEPPER SAUCE
This sauce is my version of what's served at
hot-dog stands all over Rio de Janeiro; it can
be served on everything from hamburgers to
grilled salmon.
1/4 cup olive oil
4 cups sliced yellow or Spanish onions
8 bell peppers, assorted colors
4 cups fresh chopped tomatoes or 1 can (28
oz.) diced tomatoes in juice
1/4 cup sugar
1/4 cup red-wine vinegar, or more to taste
Salt and pepper to taste
Hot red-pepper sauce (such as Tabasco) to
taste
Heat oil in a large pot over high heat. Add

the onions and cook, stirring frequently, for
5 minutes. Add the remaining ingredients,
stir well and bring to a boil. Reduce heat and
simmer, uncovered, for 30 minutes. Allow to
cool for 10 minutes before seasoning to taste
with salt, pepper and hot-pepper sauce. The
sauce should be sweet and sour, so adjust the
vinegar to taste as well.
Assemble the hot dogs and spoon a large-
serving spoonful of the Brazilian Pepper Sauce
over the hot dog, draining as much liquid as
possible. Eat immediately. Makes sauce for
12-20 hot dogs.

ORZO WITH MUSHROOMS
2 Tbsp. olive oil
1 cup minced onions
1 cup chopped celery
1 lb. sliced mushrooms
1 lb. orzo
4 cups chicken broth or water
1/2 cup fresh minced parsley
Salt and pepper to taste
Heat oil in a large pot over medium-high heat.
Add the onions and celery and cook for about
5 minutes, stirring occasionally. Add the mush-
rooms and cook until just beginning to give up
their liquid. Add the orzo and broth and bring
to a boil. Reduce heat and cook the orzo until it
is al dente, about 8 minutes (do not overcook).
Season to taste with salt and pepper. Transfer
to a serving dish or another dish for reheating
in the microwave (may be made several hours
in advance and reheated in the microwave for
about 5 minutes on high in a dish covered with
plastic wrap). Makes 8-10 servings.

SUMMER TOMATO SALAD
WITH DILLED CUCUMBERS
6 ripe medium-sized tomatoes (or equivalent
Compari or plum tomatoes)
4 cups peeled, seeded, diced cucumber
1/2 cup fresh minced dill
3 Tbsp. red-wine vinegar
3 Tbsp. extra-virgin olive oil
Kosher salt and pepper to taste
1 bunch chopped scallions, white and green
parts, for garnish
Slice tomatoes and arrange on a serving dish
with sides. Combine cucumber and dill in a
medium bowl and toss well. Arrange mixture
over the tomatoes. Drizzle the vinegar and oil
over the salad and season with salt and pep-
per to taste. Sprinkle scallions over the salad
and serve. Makes 12 servings.

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