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health talk
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FGH welcomes new urologist to the area
Fairmont General Hospital
(FGH) has been work-
ing diligently to recruit a
urologist for the area for
the past two years. We are
pleased to announce that
Yemi Akin-Olugbade, MD
(Dr. Yemi), will be coming
to Fairmont this June.
“Urology is a key ser-
vice that is in high demand
in our community and
having a specialist close to our patients will help
improve the quality of care we provide,” says
Robert Marquardt, CEO.
“We’re excited to welcome Dr. Yemi to the
area and believe he will be a valuable addition to
our medical sta".”
The FGH Fairmont Urology Center will pro-
vide comprehensive care for men and women
covering a variety of urological diseases and
conditions. Dr. Yemi and his team will ensure
that each patient receives prompt, compassion-
ate care using innovative treatments in urology
care.
Dr. Yemi’s practice is located at 1343 Locust
Ave., below FGH.
Dr. Yemi treats conditions such as:
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Enlarged prostate and prostate cancer.
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Urinary and kidney stones.
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Erectile dysfunction/impotence.
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Urinary incontinence/overactive bladder.
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Urologic cancer.
He also performs the following procedures:
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Minimally invasive and laparoscopic surgery.
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Laser surgery.
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Impotence surgery and vasectomy.
For more information about Fairmont
Urology Center, please call
304-367-7120
.
Dr. Yemi completed his medical degree
at the prestigious Charing Cross andWestmin-
ster Medical School, Imperial College London,
and is a certi#ed member of the Royal College
of Surgeons of England. He completed two
surgical internships at the New York-Presbyterian
Hospital/Weill Cornell Medical Center and the
Mount Sinai School of Medicine, where he
ultimately completed his urology residency.
Dr. Yemi is a member of the American Urological
Association.
He is a general urologist with a special inter-
est and expertise in the management of erectile
dysfunction, as well as kidney and urinary stone
disorders.
Yemi Akin-
Olugbade, MD
They’re just little critters, but ticks can cause
some big health problems—particularly those
that carry Lyme disease.
This disease, named after a town in Connecti-
cut where it was #rst recognized, is caused by a
bacterium that is transmitted to humans through
tick bites. The majority of cases of Lyme disease
occur during the summer months, when ticks are
most active and people are spending more time
outdoors.
Because ticks are tiny, their bites may go un-
noticed. Often the #rst sign of a Lyme disease-
related tick encounter is a rash. It may start as
a small red spot where the bite occurred and
get bigger over time. Eventually it can look like a
bull’s-eye.
The National Institute of Allergy and Infec-
tious Diseases reports that the rash may come
with fever, headache, sti" neck, body aches and
fatigue. Later symptoms can include arthritis;
nervous system problems, such as memory loss
and di%culty concentrating; and an irregular
heartbeat.
Doctors diagnose Lyme disease based on
a person’s symptoms and blood tests. Once
con#rmed, the disease is treated with antibiot-
ics. If started early, they can usually cure the
infection. But when treatment starts later in the
disease process, symptoms may improve but not
completely disappear.
Of course, the best medicine of all may be
prevention. To lower your risk of Lyme disease:
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Avoid wooded and grassy areas.
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When outdoors, wear long pants, long sleeves
and shoes that cover your feet completely. Tuck
shirts into pants, and fold pant legs into socks or
shoes.
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Use tick or insect repellents containing DEET
or permethrin.
Ah, the joys of summer: Warm sunshine, a cool
drink and time—#nally—to read that long-
neglected novel.
But don’t forget another seasonal delight:
Fresh, colorful, tasty and tempting fruits and
vegetables. Produce is at its peak at this time
of year, and there are plenty of ways to take
advantage of the bounty.
First, consider branching out. When’s the last
time you had eggplant, artichoke or pomegran-
ate? Alternatively, why not try a new variety of
berries or melon?
Next, consider preparation. Some fruits and
vegetables are delicious just as they are—or as
part of a standout salad—but you might also try
throwing them on the grill. Zucchini, tomatoes,
pineapples or peaches could be the highlight of
your next cookout.
No matter how you eat them, fruits and
vegetables are great for you. They contain
#ber as well as vitamins, minerals and other
nutrients. People who eat lots of these
foods are likely to have a lower risk of heart
disease, stroke, diabetes and other health
problems.
What’s more: It’s just not summer without
them.
Source: Centers for Disease Control and Prevention
Tick talk: All about
Lyme disease
Savor some summertime produce