In the same day last week, two wise men said to me, “What you eat between Thanksgiving and Christmas isn’t nearly as important as what you eat between Christmas and Thanksgiving,” or words to that effect. Thanks, David and Keith. I agree with you. So, I will defer the task of telling our readers to eat moderately tomorrow to one of my pagemates because I, for one, am going to stuff myself with turkey and stuffing and enjoy every minute of it.

But, I must caution you that eating can be hazardous to your health. First off, there’s the chance of choking. Any of us can get something stuck in our throats at any time, so everyone should know how to perform the Heimlich maneuver. There’s one for infants and one for children and adults. Go online to familiarize yourself with both types.

For anyone over a year old it’s as easy as giving them a big hug. From behind, with your fists right above the belly button push inward and upward very quickly. If you try a Heimlich and the victim isn’t responding as quickly as you think they should, call 911.

Another common hazard is food-borne illness. Often called food poisoning, the symptoms include severe stomach pain, nausea, diarrhea and fever that can lead to dehydration. Prevention includes keeping pets out of the kitchen and cleaning all cooking surfaces before you start. Thaw frozen food in the refrigerator, or in cold water, or in the microwave.

While cooking, wash your hands frequently. Never put a spoon used to taste food back into the food without washing it. Keep raw food and cooked foods separated and wipe up spills with a paper towel, not a cloth you’ll use for other things. Foods that require refrigeration should never be left at room temperature for more than two hours. This is a before and after dinner rule, so keep it in mind.

Cook food to the proper, safe temperature. If you stuff your turkey, do so right before it goes into the oven. Take its temperature deep into the stuffing. It should be no less than 165 degrees.

Remember that baking pans coming out of the oven are really hot and require oven mitts to lift and/or move them. Think that’s a d’uh? You wouldn’t believe how many burns we treat in

the ER. Make sure your knives are really, really sharp. A dull knife makes you work harder and is more apt to slip. You want to carve the turkey, not your fingers. Watch what you’re doing. Try hard not to be distracted.

The point is to be careful. Hot liquids can splash into your eyes. You can burn your fingers lighting candles. And, there are a multitude of bad things that can happen if you consume too much alcohol. Don’t let the stress of the family gathering get to you. Remember that all the mishaps that don’t involve ending up in the hospital can be laughed about on Friday.

I once read that Thanksgiving is the biggest day of the year to call a plumber, but don’t know if that’s true. What I do know is that it is one busy day in the Emergency Department.

Bonner General is there for your health, but we would prefer that you enjoy your family and friends without bandages, crutches or medications. Have a great Thanksgiving.

Kathy Hubbard is a trustee on Bonner General Hospital Foundation Board. She can be reached at 264-4029 or kathyleehubbard@yahoo.com.