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.