Wednesday, December 2, 2009

Indians in Health Overhaul: And you think you have worry about health reform

As someone who worked in Indian Health Service as a Servicce Unit Director who fought the odds and won some major changes, it will be a long haul to see that First Americans receive the promises made in exchange for the land. 

Remember, you are walking on Indian land.
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American Indians Stand to Gain in Health Overhaul
PAM BELLUCK
Published: Wednesday, December 2, 2009
The meeting last month was a watershed: the leaders of 564 American Indian tribes were invited to Washington to talk with cabinet members and President Obama, who called it “the largest and most widely attended gathering of tribal leaders in our history.”

Laura Segall for The New York Times

Topping the list of their needs was better health care.

“Native Americans die of illnesses like tuberculosis, alcoholism, diabetes, pneumonia and influenza at far higher rates,” Mr. Obama said. “We’re going to have to do more to address disparities in health care delivery.”

The health care overhaul now being debated in Congress appears poised to bring the most significant improvements to the Indian health system in decades. After months of negotiations, provisions under consideration could, over time, direct streams of money to the Indian health care system and give Indians more treatment options.

Some proposals, like exempting Indians from penalties for not obtaining insurance, may meet resistance from lawmakers opposed to expanding benefits for Indians, many of whom receive free medical care.

But advocates say the changes recognize Indians’ unique status and could ease what Senator Byron L. Dorgan, Democrat of North Dakota, calls “full-scale health care rationing going on on Indian reservations.”

“We’ve got the ‘first Americans’ living in third world conditions,” Mr. Dorgan said.

Mr. Obama has emphasized Indian issues more than most presidents. He campaigned on reservations, created a senior policy adviser for Native American affairs and appointed Kimberly Teehee, a Cherokee, to the post, and gave Indians other high-ranking positions.

He has proposed a budget increase of 13 percent for the federal Indian Health Service, which provides free care to 1.9 million Indians who belong to federally recognized tribes, most of whom live on tribally owned land. The service, which had a budget this year of $3.3 billion, has also received $500 million in stimulus money for construction, repairs and equipment.

“This new administration has been much more positive,” said W. Ron Allen, chairman of the Jamestown S’Klallam tribe in Washington State and treasurer of the National Congress of American Indians, adding that the Congressional proposals provide “a very impressive opportunity to close the gap in Indian health care.”

On Thursday, the Senate Indian Affairs Committee is scheduled to discuss other Indian health issues that could end up in the overhaul bill.

Indians could benefit from broader overhaul programs for low-income and uninsured citizens, but they do not want to relinquish the health care they claim as a historical right.

“Indian people have given up a lot,” said Dr. Yvette Roubideaux, director of the Indian Health Service. “They really feel like they have, in a sense, prepaid for this health care with loss of land, natural resources, loss of culture.”

‘List Goes On and On’

In the vast, varied territory called Indian Country, health care is stung with struggle.

Too few doctors. Too little equipment. Hospitals and clinics miles of hardscrabble road away.

In cities, where over half of the country’s roughly 3 million Indians now live (and nearly 5 million including part-Indians), only 34 programs get Indian Health Service funding, providing mostly basic care and arranging more advanced care and coverage elsewhere.

While some Indians have private insurance, often through employers or tribal businesses like casinos, a third are uninsured and a quarter live in poverty. By all accounts, the Indian Health Service is substantially underfunded.

Money shortages, bureaucracy and distance can delay treatment of even serious conditions for months, even years.

Many Indians face multiple roadblocks.

Joanna Quotskuyva’s breast cancer did not require a mastectomy, but she chose to have surgery because radiation would mean months of driving five hours round-trip from her home on the Hopi reservation in Kykotsmovi, Ariz.

Many make similar choices, because “unfortunately, we don’t have the capability,” said Dr. Joachim Chino, chief of surgery at the nearest hospital, the Tuba City Regional Health Care Corporation. Treating large swaths of the Hopi and Navajo reservations — the Navajo alone is the size of West Virginia — is inherently difficult.

Despite its dedicated medical staff, the hospital struggles “to bring, right here, appropriate state-of-the-art, specialty, critical-care medicine,” said Joseph Engelken, the hospital’s chief executive.

While the Indian health system has improved nationally and Indians are living longer, Dr. Roubideaux acknowledged problems, not all from underfunding, saying, “The list goes on and on in terms of areas that need improvement.”

Sometimes urgent “life or limb” cases get attention, while others, some serious, must wait.

Dr. David Yost, clinical director at the White Mountain Apache reservation in Arizona, cited “piles of care we have to put on the back burner,” including 150 cases this summer, some “waiting a year and a half.” This budget year, he said, 40 patients are still waiting, and about “10 people a month” are added to the list.

Ronnye Manuelito, 56, a Navajo in Naschitti, N.M., said he “almost felt like giving up” after waiting for brain surgery to quell blackouts, seizures and headaches experienced over three years from a shifting metal plate in his head from a childhood carousel injury.

One time he “left the stove on in the kitchen and passed out,” and another he had a seizure in a car, said his sister, Brenda. His Indian Health Service doctor “was trying to get him a referral to a specialist in Albuquerque, but they weren’t approving it because it wasn’t life-or-limb,” she said.

Ultimately, two surgical procedures helped him.

Dr. Roubideaux, speaking generally, said, “There are some places where funding is so short and there are so few health care providers, unfortunately people may have to wait quite a long time.”

A former reservation doctor herself, Dr. Roubideaux said she would see “someone who maybe had chronic knee pain and a little bit of surgery would help, yet the person was still walking,” making it non-life-threatening. “It’s really heartbreaking,” she said.

In cities, scarce Indian facilities and patchwork insurance can mean “a woman with a lump in her breast — we can’t guarantee we can get her into treatment in a reasonable period,” said Ralph Forquera, the executive director of the nonprofit Seattle Indian Health Board. “A cardiac problem? We can’t guarantee that person can get to see a specialist.”

Sometimes, Mr. Forquera said, when that woman is treated, “the lump has metastasized.” He added, “We’ve had people actually die on waiting lists.”

Jackie BirdChief, 46, a single mother with thyroid cancer, did not have to wait. She just had to move 200 miles from Phoenix to the Apache reservation she left in 1983, leaving her city, her job and, for months, her daughter, then 14. She moved because cost containment rules link coverage for care to establishing residency on reservations.

Ms. BirdChief, a secretary, was lucky because the Indian Health Service, her employer, “manipulated the system to make it work out for her,” Dr. Yost said. It found her jobs on the reservation, he said, “whereas someone working in a grocery store would have had to quit their job — or decide if they wanted to have the procedure.”

Still, Dr. Yost said, Ms. BirdChief “was a victim of our system, and ironically, she worked for the Indian health system.”

Living on a reservation, however, does not ensure accessible care.
Ruby Biakeddy’s six-sided hogan, a traditional Navajo home, without running water or a phone, is an hour’s drive on a dirt road from drinking water, and even farther from diabetes and blood pressure medication. Since her truck got swept away in a rain-swollen ditch five years ago, Ms. Biakeddy, 67, who tends sheep, must borrow her children’s vehicles.

“I recently ran out of the medicine I inject for a week,” she said in Navajo through a translator.

Serious cases, where getting care within the “golden hour” after problems start is critical, can also suffer. “For many of our patients,” said Dr. Anne Newland, acting clinical director of a clinic in Kayenta, Ariz., “that hour is gone by the time they get to us.”

Ciara Antone, 4, died on the Navajo reservation outside Tuba City from an apparent bowel obstruction. Her mother, Genita Yazzie, called 911, but said that with the distance and road conditions, the ambulance was two hours away.

“I kept telling the dispatcher, ‘My daughter’s coding, she’s not breathing,’ ” Ms. Yazzie said. Desperate, she drove to the closer Hopi reservation to get an ambulance, but by then, “they couldn’t bring her back.”

Whether a closer ambulance could have saved her daughter is unclear (the family has sued the non-Indian hospital that treated her). Henry Wallace, director of Navajo Emergency Medical Services, which Ms. Yazzie called first for an ambulance, declined to discuss the case, but said, “the geographic area is so large that the time factor is probably the biggest problem we have.”

“We really don’t have a golden hour,” he said. “Ours could be the golden three hours.”
Staffing shortages exacerbate things. Recently, Kayenta began closing its emergency room overnight, making Tuba City, at 90 minutes away, the closest hospital. At Indian hospitals and clinics nationally, a fifth of physician positions and a quarter of the nursing slots are unfilled.

Patients contribute to the frustrations. Nearly a third do not show up for scheduled surgery at Tuba City, often citing distance or cost.

Richard White, 61, acknowledged taking his medicine sporadically and drinking, aggravating his diabetes. He went blind, lost a toe and, during a Navajo medicine-man ceremony that he hoped would restore his vision, burned his other foot, which was then amputated.

“Stare at these incredible statistics, you become overwhelmed,” Dr. Yost said. “It’s like drinking out of a fire hydrant.”

Keeping a Promise

Congress’s goal, in using penalty and co-payment exemptions, is to encourage Indians to enroll in proposed programs like subsidized private insurance or expanded Medicaid, while respecting their sovereignty and the conviction that they are owed health care.
That conviction and bureaucratic hurdles have kept many eligible Indians from enrolling in Medicaid. But getting insurance allows Indians to receive care from more providers and allows the Indian system to get reimbursed from Medicaid or other insurers.

That would generate “an influx of capital,” said Jim Roberts, policy analyst for Northwest Portland Area Indian Health Board, that “you can use to improve Indian health care.”
Some disagree. Senator Tom Coburn, Republican of Oklahoma, said exemptions could discourage insurance enrollment, raise premiums for insured people and further stress the Indian health care system, which he called “poorly managed” and in need of billions of dollars to “keep the promise to Native Americans.”

Even if more Indians become insured, it will not end the problems, especially if providers and insurers, daunted by the alarming health problems, continue avoiding Indian Country.

Proposed legislation would not give Indians everything they want, but the overhaul does include grants for preventive care and research. And the Indian Health Care Improvement Act, which stands a good chance of being reauthorized by Congress for the first time since 2001, would enhance programs, physician recruitment and hospital construction. Although it approves no funding, advocates hope it will prompt additional money.

Representative Frank Pallone Jr., Democrat of New Jersey, said that with the current climate in Congress, and “particularly the president, it’s definitely going to be easier to get Indian provisions in the health care bills.”

Easier, but no sure thing.

With expansions in public coverage or subsidies to buy private coverage, some lawmakers may question whether Indian Country should “still be getting direct payments to run I.H.S. clinics,” said Stephen Zuckerman, a health economist at the Urban Institute, a research group.

“Some people are saying, ‘We can’t make all these adjustments for you guys,’ ” Mr. Allen said, adding that some Indians reply: “Make us pay for health care, then the deal is off. Give us the land back, and we’re good.”

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Lighten Any Meal: 10 Easy, Inexpensive Steps to Healthier Recipes

When it comes to healthy cooking, one of the greatest skills a body can master is lightening up her favorite recipes. You’re reducing fat and calories, which is good for your waistline, but at the same time, you never feel deprived, because you’re always eating what you like. You don’t need pricey ingredients either, and after awhile, you won’t need to consult any guides. You can lighten any dish straight off the top of your head.

Below then, are ten strategies to get you started. Every single tip comes from personal experience (including, unfortunately, the fat-free cheese warning). Use them alone or in combination with one other for even healthier meals.

One caveat: these suggestions don’t apply to baked goods, since many baking recipes rely on precise ingredient quantities for flavor and structure. I’m not yet comfortable enough with my skillz to mess with them.

1) Cut back on cooking fat.
Whenever I’m trying to lighten an existing recipe, the first thing I look at is the prescribed amount of cooking fat. And almost without fail, most dishes ask for way too much. You don’t need two tablespoons of butter to sauté half an onion, and a teaspoon of olive oil is plenty sufficient for roasting a chopped pepper. Reducing oils by 25%, 50%, or even 75% will healthy up a meal without changing its basic flavor. For extra savings, use a nonstick skillet and/or cooking spray.
See: Roasted Eggplant Spread (vs. the original)

2) Replace every 2 eggs with 3 egg whites.
A large egg contains 8 grams of fat and 74 calories. A large egg white has virtually no fat and just 17 calories. By replacing one with the other, you can eat omelets, frittatas, fried rice, casseroles, and certain baked goods relatively guiltlessly. If you prefer the flavor of yolks, try using one egg in conjunction with several egg whites. You’ll still get the color and taste, but not the crazy caloric impact.
See: Chorizo and Potato Frittata

3) Thicken soups and chilis without dairy products.
Frequently, soup, chili, and stew recipes ask for heavy cream or lots of cheese to create a heartier texture. And almost as frequently, those thickeners are replaceable with one of many lower-fat alternatives. So, experiment: add pumpkin puree to a chili. Mash white beans or a cooked Russet potato and stir them into your soup. Let stew reduce 10, 20, or 30 minutes longer than the recipe calls for. Blend half a minestrone, leaving the other half chunky. Anything goes, and in many cases, the innovation will make a good dish shine even brighter.
See: White Chicken Chili

4) Brown and bake instead of deep-frying.
From falafel to crab cakes, breaded chicken to hush puppies, you can radically chop a meal’s fat by browning it on the stovetop and finishing it in the oven. Simply add a little oil or butter to an oven-safe skillet, cook your food for a few minutes on each side, and then throw it all in the hotbox until fully done. Admittedly, the final result might not duplicate the exact flavor of a deep-fried dish. But on the upside, you won’t have a coronary, either.
See: Falafel with Tahini Sauce

5) Slash high-fat add-ons (cheese, nuts, etc.) by 33%.
You’ll get no argument here: pecans, gorgonzola, and dried cranberries make everything better, up to and including tree bark. That said, the taste and texture (and sheer joy) will remain exactly the same if you hold back a third – or even half - of those delicious additions.
See: Strawberry and Avocado Salad

6) Use reduced-fat (NOT fat-free) dairy products.
Are you in love with lasagna? Would you give anything for a gratin? Do you write mash notes to macaroni and cheese? Try substituting 2% milk or part-skim frommage in for their full-fat counterparts. I do it all the guldern time and have never, ever noticed a significant difference in flavor. Note of caution, however: beware of fat-free cheese and butter alternatives, as they’re pretty terrible for cooking purposes. (Not to mention - baked fat-free cheddar looks and tastes like a basketball.)
See: Bruschetta Chicken Bake

7) Bulk recipes up with vegetables and/or beans.
It’s my favorite weeknight dinner: pasta with sautéed onions, peppers, and mushrooms. The spaghetti makes me feel like I’m indulging, while the veggies pad out the meal and increase the nutritional quotient. That same principle can be applied to burritos, casseroles, noodles, chili, stir frys – any dish in which you can easily improvise with what’s on hand. For deeper flavor, roast the veggies beforehand. You won’t be sorry.
See: Tomatillo Guacamole

8) Make only as much sauce, dressing, or marinade as you absolutely need.
Have you ever ordered a Caesar salad at a restaurant, just to have it arrive drenched in dressing? Yeah, me too. So, when I whip one up at home, I make enough dressing to coat the lettuce leaves without drowning them. The same goes for pasta, grain, and bean salads, as well as nearly any other dish that requires an independent wet component. It saves money, and my food doesn’t have to swim laps around an oil pool. (P.S. “Independent wet component” sounds kinky, no?)
See: Black-Eyed Pea Salad

9) Substitute turkey or chicken products for beef (and in some cases, pork).
This one’s a no brainer, because these days, it’s increasingly difficult to tell turkey products apart from their cattle-based alternatives. The textural differences are nil, and the right seasonings will fool anyone. So, take note: whether you’re making a meatloaf or sausage and peppers, swapping in 93% ground turkey or turkey kielbasa means fewer calories and less fat.
See: Turkey Chili with Beans or Sausage and Pepper Sandwiches

10) Use smaller portions of meat.
Though the average serving of meat should hover around a quarter of a pound, it’s not uncommon for recipes to ask for 8-, 10-, and 12-ounce slabs of beef, chicken, and pork. That’s too much. By cooking with 4-to-6 ounce cuts, the (once more, with feeling:) fat and calories are automatically halved, but you still get to have meat at the center of your dinner. Just remember to reduce the cooking time accordingly, and pile your plate with vegetables and grains to fill it out visually.
See: Pork Chops with Tomatillo and Green Apple Sauce

And that's our ballgame. Readers, what about you? How do you lighten up your recipes? I'd love to hear your ideas.

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