Civilize Behavior of Healthy Living - Health is a human right everyone, including children. To avoid various diseases mainly affecting children, as parents should you have to instill healthy behavior since childhood.
Teach children to live a healthy life should be inculcated early on. These healthy habits will make the future generation to remain healthy.
Informing the importance of personal hygiene and taking care of themselves become part of parents to teach children in infancy. If taught early, children will be accustomed to keeping their environment clean and maintain their health.
Health experts dr. Handrawan Nadesul said that culture shaped the behavior of healthy living since childhood. Health education starts from how healthy habit is formed. ne of the culture of healthy lifestyle behaviors is an important early inculcated from childhood is washing hands with soap (CTPS).
"CPTS can prevent more than ten types of fecal-oral diseases (through hand to mouth) include diarrhea," said Handrawan in an opportunity in Jakarta.
Currently, diarrhea has become the second highest cause of death in children after respiratory illnesses or pnuemonia. In one of the most important effort to prevent diarrhea is CTPS action. Based on research studies by Curtis V. Cairncross, wash hands with soap can reduce the risk of diarrhea by 47%.
According to dr. Handrawan, activities - activities CTPS must be a people's culture and needs to be done each time after doing the activity using the hands. If HWWS a culture will have an impact on the level of public health.
In addition to the field of health, culture CTPS also have an impact on the field of education because of diarrhea causing children frequently do not attend school. Research abroad shows CTPS important to help reduce school attendance of about 42%.
In Indonesia, the results of research non-governmental organizations (NGOs) spectra of 550 students in 11 districts in East Java with the behavior of washing hands with soap, especially before eating to reduce the level of absenteeism due to sick child diarrhea up to 11%. [mor]
Friday, January 28, 2011
Oral Sex Causes Head Cancer and Neck?
Oral Sex Causes Head Cancer - The main drivers of cancer is human papilloma virus (HPV). The virus can be transmitted through certain types of sexual activity.
"There seems to be pretty good relationship with the increasing number of sexual activity, especially oral sex, is associated with increased HPV infection," said Dr. Greg Hartig, professor of ENT and head and neck surgeon at the Faculty of Medicine and Public Health University of Wisconsin, in Madison.
While Dr. William Lydiatt, professor and chief of head and neck surgery at the University of Nebraska Medical Center in Omaha, said that the overall incidence of head and neck cancer will come down, mainly because fewer people smoking. Tobacco and alcohol are the major traditional risk factors.
But the incidence of tonsil and base of tongue cancer has increased over the last decade, he said. And they are the ones who are more likely tested positive for HPV.
"Until now, 60-70% of all cases of thyroid cancer in the U.S., associated with HPV," said Lydiatt.
Although the relationship between HPV and these cancers can not be denied, but the relation with oral sex is still a speculation among experts.
A study in the New England Journal of Medicine (2007) found that young people head and neck cancer are positive for oral HPV infection, more likely to have multiple sex partners vaginal and oral sex in their lives.
In the study revealed that a person who has six or more oral sex partners during lifetime associated with a 3.4 times higher risk of oropharyngeal cancer - base of tongue cancer, throat or back of the tonsil.
The researchers also reported that the tonsils and base of the tongue cancer has increased every year since 1973. And all the researchers wrote that the widespread practice of oral sex among teenagers may be a contributing factor in the increasing case.
The researchers conclude that in their study, oral sex is 'strongly associated' with oropharyngeal cancer. But they noted that can not 'rule out transmission through direct mouth' as the French habit of kissing.
In 90% cases of HPV infection in the body, the immune system naturally clear HPV within two years. However, in some cases, several types of HPV can cause cervical cancer or oropharyngeal cancer.
"HPV tends to be in specific locations," explained Dr Amesh A. Adalja, additional instructors in the spread of infectious diseases at the University of Pittsburgh Medical Center.
In other words, HPV tend to stay anywhere else when you first enter the human body, both in the vagina (which in some cases can cause cervical cancer), or the mouth and throat.
So is increasing the incidence of this means that a new generation of more sex than their grandparents.
"Baby Boomers - generation of the 1970s and early 1960s - may have more freedom in sexual relations in general, including oral sex," added Dr. Bert W. O'Malley, Jr., chairman of Otorhinolaryngology - head and neck surgery at the University of Pennsylvania.
U.S. Centers for Disease Control and Prevention (CDC) reported that in 2002, about 90% of men and 88% of women aged 25-44 years reported having oral sex with opposite sex couples.
This figure is comparable with the data in 1992 showing that about three-quarters of men aged 20-39 and approaching 70% of women aged 18-59, never giving and receiving oral sex. [Mor]Inilah.com
"There seems to be pretty good relationship with the increasing number of sexual activity, especially oral sex, is associated with increased HPV infection," said Dr. Greg Hartig, professor of ENT and head and neck surgeon at the Faculty of Medicine and Public Health University of Wisconsin, in Madison.
While Dr. William Lydiatt, professor and chief of head and neck surgery at the University of Nebraska Medical Center in Omaha, said that the overall incidence of head and neck cancer will come down, mainly because fewer people smoking. Tobacco and alcohol are the major traditional risk factors.
But the incidence of tonsil and base of tongue cancer has increased over the last decade, he said. And they are the ones who are more likely tested positive for HPV.
"Until now, 60-70% of all cases of thyroid cancer in the U.S., associated with HPV," said Lydiatt.
Although the relationship between HPV and these cancers can not be denied, but the relation with oral sex is still a speculation among experts.
A study in the New England Journal of Medicine (2007) found that young people head and neck cancer are positive for oral HPV infection, more likely to have multiple sex partners vaginal and oral sex in their lives.
In the study revealed that a person who has six or more oral sex partners during lifetime associated with a 3.4 times higher risk of oropharyngeal cancer - base of tongue cancer, throat or back of the tonsil.
The researchers also reported that the tonsils and base of the tongue cancer has increased every year since 1973. And all the researchers wrote that the widespread practice of oral sex among teenagers may be a contributing factor in the increasing case.
The researchers conclude that in their study, oral sex is 'strongly associated' with oropharyngeal cancer. But they noted that can not 'rule out transmission through direct mouth' as the French habit of kissing.
In 90% cases of HPV infection in the body, the immune system naturally clear HPV within two years. However, in some cases, several types of HPV can cause cervical cancer or oropharyngeal cancer.
"HPV tends to be in specific locations," explained Dr Amesh A. Adalja, additional instructors in the spread of infectious diseases at the University of Pittsburgh Medical Center.
In other words, HPV tend to stay anywhere else when you first enter the human body, both in the vagina (which in some cases can cause cervical cancer), or the mouth and throat.
So is increasing the incidence of this means that a new generation of more sex than their grandparents.
"Baby Boomers - generation of the 1970s and early 1960s - may have more freedom in sexual relations in general, including oral sex," added Dr. Bert W. O'Malley, Jr., chairman of Otorhinolaryngology - head and neck surgery at the University of Pennsylvania.
U.S. Centers for Disease Control and Prevention (CDC) reported that in 2002, about 90% of men and 88% of women aged 25-44 years reported having oral sex with opposite sex couples.
This figure is comparable with the data in 1992 showing that about three-quarters of men aged 20-39 and approaching 70% of women aged 18-59, never giving and receiving oral sex. [Mor]Inilah.com
Thursday, January 27, 2011
BackBone Care, Keep your body position
BackBone Care - Spinal pain is often ignored. In fact, once the main supporting bone of the body was disturbed, pain attacks and impaired productivity. Not surprising considering the spine is a dynamic object that holds the load of each of our activity.
Later, Andi often disturbed pain in his left. The result of the scan at the hospital turned out to have bearing prominent in the neck so that pinch nerves. "The pain disappeared arise," he said.
The doctor suggested that the defective part is replaced with implants. However, he was worried because many people who say the high risk in a series of spine surgery. Hesitate to risk the operation, pain was forced to hold-resistant.
As two-legged creature that stands upright, the human spine is an extremely vital organ as it works to sustain weight loss. Spine bone covering the neck (cervical), the middle back (thoracic), and lower back (lumbar/waist).
The series of spine divided into segments and between segments of the joints and bearings are composed of layers of structure. Serves to protect the bearings so that in between the bones do not clash.
The muscles that support the spine helpful.
Spine surgeons from the Spine Center Hospital Ramsay Premier Bintaro, Lutfi Gatam, say, the load on the spine while sitting, working, and carrying enormous loads. Lightest load spine only when we sleep.
Complaints most disorders of the spine is generally in the form of pain on the bottom (low back pain).
"Complaints are dominant because most of our body weight fall at the bottom so easily injured," Lutfi said, while giving exposure in the Kompas daily of "Spinal Problems", last week.
Causes of spinal disorders include muscle disorders, broken bones, bearing a damaged (broken/torn), interference with the joint or a mixture of several factors for tumors, cancer, and infections.
In people with normal spinal structures, spinal problems often caused by the activity of motion and posture.
Risk factors that, for example, repetitive heavy lifting, bending, and excessive movement. Static posture, such as sitting too long, is also a risk factor. Overworked muscle contraction and occurs continuously so there is a complaint.
From: KOmpas.com
Later, Andi often disturbed pain in his left. The result of the scan at the hospital turned out to have bearing prominent in the neck so that pinch nerves. "The pain disappeared arise," he said.
The doctor suggested that the defective part is replaced with implants. However, he was worried because many people who say the high risk in a series of spine surgery. Hesitate to risk the operation, pain was forced to hold-resistant.
As two-legged creature that stands upright, the human spine is an extremely vital organ as it works to sustain weight loss. Spine bone covering the neck (cervical), the middle back (thoracic), and lower back (lumbar/waist).
The series of spine divided into segments and between segments of the joints and bearings are composed of layers of structure. Serves to protect the bearings so that in between the bones do not clash.
The muscles that support the spine helpful.
Spine surgeons from the Spine Center Hospital Ramsay Premier Bintaro, Lutfi Gatam, say, the load on the spine while sitting, working, and carrying enormous loads. Lightest load spine only when we sleep.
Complaints most disorders of the spine is generally in the form of pain on the bottom (low back pain).
"Complaints are dominant because most of our body weight fall at the bottom so easily injured," Lutfi said, while giving exposure in the Kompas daily of "Spinal Problems", last week.
Causes of spinal disorders include muscle disorders, broken bones, bearing a damaged (broken/torn), interference with the joint or a mixture of several factors for tumors, cancer, and infections.
In people with normal spinal structures, spinal problems often caused by the activity of motion and posture.
Risk factors that, for example, repetitive heavy lifting, bending, and excessive movement. Static posture, such as sitting too long, is also a risk factor. Overworked muscle contraction and occurs continuously so there is a complaint.
From: KOmpas.com
Veggie Might: French-Style Lentil Soup with Spinach
Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.
A common misconception about vegetarians and vegans is that we only eat bland, boring lentil dishes that taste like paste/cardboard. Oh contraire! Lentils are freakin’ awesome, and you need not employ fancy tricks to make them delicious.
How apropos that, this week, I turn to Mark Bittman to illustrate this fact. (Mr. B, I’m going to miss The Minimalist ever so.)
Generally, my favorite way to eat lentils is all dal-ed up, Indian-style. But I’ll take them any way really: in a loaf, a patty, or in a soup with just a few simple flavors, like onions, salt, and pepper.
The thing is, as comfortable as I am around beans and lentils, wildly tossing together legumes with vegetables, grains, and spices, I’m fairly stymied by soup. I just can’t get a handle on the proportions and almost always turn to recipes. Sure enough, darling Mark Bittman and his stalwart How to Cook Everything Vegetarian saw into my heart and knew what it wanted before I did: the French variation of his Classic Lentil Soup.
It provided a use for the deep greenish-grey-colored French lentils (also known as lentils du Puy if they actually come from France) I’ve been hoarding, as well as a template for soup in general.
Even with the dicing, during which I relished using my newly sharpened knife, the soup came together in under an hour. Once the carrot and celery are diced, almost everything goes in the pot to start cooking; then the onion and garlic get their turn at the blade—a huge time saver. Plus, if you use frozen spinach, like I did, you save yourself additional washing and washing and chopping steps.
Because the recipe uses everyday ingredients—green or brown lentils can be easily subbed for Frenchies—it’s beyond cheap. At less than $3.50 for the whole pot, you get several meals for the cost of a cafe au lait—and it’s just as warm and comforting on a cold winter afternoon. The lentils, carrots, and celery stick to your ribs, while a hint of lemon juice gives a refreshing zing.
MB suggests spinach and lemon juice if sorrel is unavailable, which is the case here in the depths of Northeastern winter. Sorrel, if you’ve never tried it, is a delicate leafy green with a pungent, lemony flavor. Come spring, I’ll be giving that version a try for sure.
Now, let us lift high our spoons in praise of the lovely lentil and Mark Bittman’s deliciously simple soup. À votre santé!
~~~~
If you dig this recipe, point your [snow] shovel toward:
~~~
French-Style Lentil Soup with Spinach
Serves 4 to 6
Adapted from How to Cook Everything Vegetarian by Mark Bittman
1 cup French lentils
1 medium carrot, 1/2” dice
1 rib celery, 1/2” dice
1 bay leaf
6 cups vegetable stock
salt and pepper to taste
2 teaspoons nonhydrogenated vegan butter
1 medium onion, chopped
1 clove garlic , minced
1 1/2 cups spinach, frozen (or 1/4 pound spinach, fresh)
1 lemon, juiced
1) Combine lentils, bay leaf, carrot, celery, stock, and salt and pepper in a large sauce pan or medium stock pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
2) Chop onions and garlic. In a medium skillet, cook onions in vegan butter for 5 minutes or until soft. Add garlic and cook 1 minute more. If using fresh spinach, stir into onion and garlic mixture until wilted. Add to soup. If using frozen spinach, skip wilting step and add spinach to soup separately from onion and garlic mixture.
3) Remove soup from heat when lentils are tender and squeeze in lemon juice.
4) Serve with crusty bread and a green salad or a baked sweet potato for a light lunch. So simple, so delicious, so je ne sai pas...perfectly lentil.
Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Four servings: 249.6 calories, 3g fat, 18.5g fiber, 10g protein, $.86
Six servings: 166.4 calories, 2g fat, 12.3g fiber, 15g protein, $.57
Calculations
1 cup French lentils: 678 calories, 2g fat, 59g fiber, 50g protein, $0.70
1 medium carrot: 25 calories, 0g fat, 2g fiber, 1g protein, $0.16
1 rib celery: 6 calories, 0g fat, 1g fiber, 0g protein, $0.08
1 bay leaf: negligible calories, fat, fiber, protein, $0.02
6 cups vegetable stock: 120 calories, 0.6g fat, 0g fiber, 0g protein, $1.14
salt: negligible calories, fat, fiber, protein, $0.02
pepper: negligible calories, fat, fiber, protein, $0.02
2 teaspoons nonhydrogenated vegan butter: 66 calories, 7.3g fat, 0g fiber, 0g protein, $0.08
1 onion: 20 calories, 0g fat, 0g fiber, 0g protein, $0.25
1 clove garlic: 4 calories, 0g fat, 0g fiber, 0g protein, $0.01
1 1/2 cups spinach, frozen: 67.5 calories, 1.5g fat, 7.5g fiber, 9g protein, $0.75
1 lemon, juiced: 12 calories, 0g fat, 0g fiber, 0g protein, $0.20
TOTALS: 998.5 calories, 11.4g fat, 74g fiber, 60g protein, $3.43
PER SERVING (TOTALS/4): 249.6 calories, 3g fat, 18.5g fiber, 10g protein, $.86
PER SERVING (TOTALS/6): 166.4 calories, 2g fat, 12.3g fiber, 15g protein, $.57
Wednesday, January 26, 2011
Guest Post: Cranberry Pumpkin Muffins
Today's guest post comes from Ali, who lives in Vancou... you'll see.
Hi everyone.
My name is Ali, and I live in Vancouver, Canada with my boyfriend J. We are both graduate students, so we eat on the cheap, and we're both pretty active - I'm training up for a half marathon - so we're a couple of hungry buggers. The recipe below is a great way to use up pumpkin, if you've got it, and cranberries.
This muffin is one of our faves: It's cheap and healthy and good (what a coincidence!), and also portable, freezable, and toastable. CHGPFT! Also, let's compare this nutritional info with the info for a "Lowfat raspberry muffin" from a large international coffee chain that shall remain nameless. Their muffin (according to their online nutrition info): 340 calories, 6g fat, 2g fibre, 7g protein. This is their healthy muffin, people. And let's not even talk about the price...I'm not sure what they are charging for their muffins, but it sure as heck isn't $0.53. Yikes. So, save your money! Save your calories! Give the muffins below a try....you won't regret it. Promise.
A couple of notes:
1) The inspiration for this recipe comes from a fantastic cook book called Re:Bar, but we've made loads of adaptations to it so I'm not sure you could call it the same recipe. Nevertheless, the idea of putting millet and pumpkin together in muffin form comes from those guys and their yummy restaurant.
2) Did you know that there is as much protein is 1/2 cup millet as there is in 2 eggs (11g)? I didn't. And the millet is a third the price. So there's that.
3) For the pumpkin: we bought a huge (10 pound) pumpkin from a farmers' market, cooked the sucker, mashed up its insides, and froze the resulting mush in 2-cup ziplock bags. I admit I do not remember the exact price of the pumpkin, but it was cheap. So what you have here is my best guess for price. I'm guessing that the pumpkin cost about $10, and we got about 7 frozen cups of mush from it, plus a cup or two of pumpkin seeds.
~~~
If this looks good, you'll surely love:
~~~
Cranberry Pumpkin Muffins
1/2 cup millet (uncooked)
2 eggs
1/2 cup sugar
1 tsp vanilla
1/2 cup plain yogurt
1/8 cup vegetable oil
1.25 cups pumpkin puree (fresh or canned)
1 cup flour (all white, or 1/2 white 1/2 whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoon fresh grated ginger
2 cups fresh or frozen cranberries
1) Preheat oven to 375 degress. Grease a muffin tray, or line with muffin papers.
2) Toast millet in a hot dry skillet until it's lightly browned and starts to smell toasty. Set aside.
3) Beat together eggs, sugar, and vanilla until well mixed. Then add in yogurt pumpkin, and vegetable oil. Mix.
4) In a different bowl, combine flour, baking soda, cinnamon, and millet.
5) Combine wet and dry, and stir in cranberries. Don't overmix, or muffins will be tough - use minimal stirrage.
6) Bake at 375 for 20-25 mins or until a knife comes out clean.
Approximate Calories, Fat, Fibre, Protein, and Price Per Serving
155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53
NOTE: Calculations are in Canadian dollars. Just add about 10% to convert to USD.
Calculations
1/2 cup millet: 378 calories, 4.2g fat, 8.5 g fibre, 11g protein, $0.50
2 eggs (we used happy-organic-free-range-type, hence the price): 126 calories, 8.7g fat, 0g fibre, 11.1 g protein, $1.75
1/2 cup sugar: 387 calories, 0g fat, 0g fibre, 0g protein, $0.25
1 teaspoon vanilla: 12 calories, 0g fat, 0g fibre, 0g protein, $0.10
1/2 cup plain low-fat yogurt: 77 calories, 1.9g fat, 0g fibre, 6.4 g protein, $0.64
1/8 cup vegetable oil (we used grapeseed): 241 calories, 27 g fat, 0g fibre, 0g, protein, $0.20
1 1/4 cups pumpkin puree: 104 calories, 1g fat, 9g fibre, 3.4g protein, $0.75*
1/2 cup whole wheat flour: 203 calories, 1.1g fat, 7.3g fibre, 8.2g protein, $.0.18
1/2 cup white flour: 228 calories, .5 g fat, 1.7g fibre, 6.5g protein, $0.15
1 teaspoon baking soda: 0g everything, $0.05
1 teaspoon cinnamon: 6 calories, 0g fat, 1.2g fibre, 0g protein, $0.10
2 teaspoons fresh ginger: 12 calories, 0g fat, .5g fibre, .3g protein, $0.35
2 cups cranberries: 87 calories, 0g fat, 8.7g fibre, 0.7g protein, $1.35
TOTALS: 1862 calories, 45.5g fat, 36.6g fibre, 47.5g protein, $6.37
PER SERVING (Totals/12): 155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53
Hi everyone.
My name is Ali, and I live in Vancouver, Canada with my boyfriend J. We are both graduate students, so we eat on the cheap, and we're both pretty active - I'm training up for a half marathon - so we're a couple of hungry buggers. The recipe below is a great way to use up pumpkin, if you've got it, and cranberries.
This muffin is one of our faves: It's cheap and healthy and good (what a coincidence!), and also portable, freezable, and toastable. CHGPFT! Also, let's compare this nutritional info with the info for a "Lowfat raspberry muffin" from a large international coffee chain that shall remain nameless. Their muffin (according to their online nutrition info): 340 calories, 6g fat, 2g fibre, 7g protein. This is their healthy muffin, people. And let's not even talk about the price...I'm not sure what they are charging for their muffins, but it sure as heck isn't $0.53. Yikes. So, save your money! Save your calories! Give the muffins below a try....you won't regret it. Promise.
A couple of notes:
1) The inspiration for this recipe comes from a fantastic cook book called Re:Bar, but we've made loads of adaptations to it so I'm not sure you could call it the same recipe. Nevertheless, the idea of putting millet and pumpkin together in muffin form comes from those guys and their yummy restaurant.
2) Did you know that there is as much protein is 1/2 cup millet as there is in 2 eggs (11g)? I didn't. And the millet is a third the price. So there's that.
3) For the pumpkin: we bought a huge (10 pound) pumpkin from a farmers' market, cooked the sucker, mashed up its insides, and froze the resulting mush in 2-cup ziplock bags. I admit I do not remember the exact price of the pumpkin, but it was cheap. So what you have here is my best guess for price. I'm guessing that the pumpkin cost about $10, and we got about 7 frozen cups of mush from it, plus a cup or two of pumpkin seeds.
~~~
If this looks good, you'll surely love:
~~~
Cranberry Pumpkin Muffins
1/2 cup millet (uncooked)
2 eggs
1/2 cup sugar
1 tsp vanilla
1/2 cup plain yogurt
1/8 cup vegetable oil
1.25 cups pumpkin puree (fresh or canned)
1 cup flour (all white, or 1/2 white 1/2 whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoon fresh grated ginger
2 cups fresh or frozen cranberries
1) Preheat oven to 375 degress. Grease a muffin tray, or line with muffin papers.
2) Toast millet in a hot dry skillet until it's lightly browned and starts to smell toasty. Set aside.
3) Beat together eggs, sugar, and vanilla until well mixed. Then add in yogurt pumpkin, and vegetable oil. Mix.
4) In a different bowl, combine flour, baking soda, cinnamon, and millet.
5) Combine wet and dry, and stir in cranberries. Don't overmix, or muffins will be tough - use minimal stirrage.
6) Bake at 375 for 20-25 mins or until a knife comes out clean.
Approximate Calories, Fat, Fibre, Protein, and Price Per Serving
155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53
NOTE: Calculations are in Canadian dollars. Just add about 10% to convert to USD.
Calculations
1/2 cup millet: 378 calories, 4.2g fat, 8.5 g fibre, 11g protein, $0.50
2 eggs (we used happy-organic-free-range-type, hence the price): 126 calories, 8.7g fat, 0g fibre, 11.1 g protein, $1.75
1/2 cup sugar: 387 calories, 0g fat, 0g fibre, 0g protein, $0.25
1 teaspoon vanilla: 12 calories, 0g fat, 0g fibre, 0g protein, $0.10
1/2 cup plain low-fat yogurt: 77 calories, 1.9g fat, 0g fibre, 6.4 g protein, $0.64
1/8 cup vegetable oil (we used grapeseed): 241 calories, 27 g fat, 0g fibre, 0g, protein, $0.20
1 1/4 cups pumpkin puree: 104 calories, 1g fat, 9g fibre, 3.4g protein, $0.75*
1/2 cup whole wheat flour: 203 calories, 1.1g fat, 7.3g fibre, 8.2g protein, $.0.18
1/2 cup white flour: 228 calories, .5 g fat, 1.7g fibre, 6.5g protein, $0.15
1 teaspoon baking soda: 0g everything, $0.05
1 teaspoon cinnamon: 6 calories, 0g fat, 1.2g fibre, 0g protein, $0.10
2 teaspoons fresh ginger: 12 calories, 0g fat, .5g fibre, .3g protein, $0.35
2 cups cranberries: 87 calories, 0g fat, 8.7g fibre, 0.7g protein, $1.35
TOTALS: 1862 calories, 45.5g fat, 36.6g fibre, 47.5g protein, $6.37
PER SERVING (Totals/12): 155 calories, 3.8g fat, 3.1g fibre, 4g protein, $0.53
Beware of Foot Bone Disease
Beware of Foot Bone Disease - Leg Bone Disease may sound strange to our ears, because if we hear the word bone, we only know about bone loss, or better known as osteoporosis.
But you need to know, the foot bone disease is also dangerous for your health, especially for you who have advanced age. Why? Because the leg bone disease can cause paralysis. So beware of early bone disease leg.
Recognize early
Surely you do not want this disease is not it? For that recognize the signs of this disease early.
1. Sprain
2. Fracture
3. Arthritis
4. Nekrois aseptic
5. Pain in the cartilage
6. Stiff joints when you wake up and people are very difficult to move and activity
This foot bone disease usually attacks in people who have more than 45 years of age due to calcium in the body has been slightly reduced in number, if you find the above symptoms consult your doctor as soon as possible.
The cause of leg bone disease include the following:
1. Likes to wear high heels, since legs will stand not as it should, but legs like a tiptoe through the back heel lifted and cause the leg had to restrain him.
2. Do not like to consume calcium. Most women do not like milk, the reason they are a weight problem, even though milk production may increase the calcium in your body.
Another fact you need to know, that bone disease affects women more vulnerable than men. You can eat low-fat milk to increase calcium in your body.
3. Inflammation of the bone. Other causes that arise because of the occurrence of uric acid in the body.
But you need to know, the foot bone disease is also dangerous for your health, especially for you who have advanced age. Why? Because the leg bone disease can cause paralysis. So beware of early bone disease leg.
Recognize early
Surely you do not want this disease is not it? For that recognize the signs of this disease early.
1. Sprain
2. Fracture
3. Arthritis
4. Nekrois aseptic
5. Pain in the cartilage
6. Stiff joints when you wake up and people are very difficult to move and activity
This foot bone disease usually attacks in people who have more than 45 years of age due to calcium in the body has been slightly reduced in number, if you find the above symptoms consult your doctor as soon as possible.
The cause of leg bone disease include the following:
1. Likes to wear high heels, since legs will stand not as it should, but legs like a tiptoe through the back heel lifted and cause the leg had to restrain him.
2. Do not like to consume calcium. Most women do not like milk, the reason they are a weight problem, even though milk production may increase the calcium in your body.
Another fact you need to know, that bone disease affects women more vulnerable than men. You can eat low-fat milk to increase calcium in your body.
3. Inflammation of the bone. Other causes that arise because of the occurrence of uric acid in the body.
Tuesday, January 25, 2011
Green Kitchen: Roasted Leek and Mushroom Salad
Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.
In the three-and-a-half months my kitchen has been without gas, I’ve gotten creative. I’ve learned the moods of an electric cooktop. I’ve almost set my toaster oven on fire with parchment paper. I’ve microwaved a lot of tea. It’s been an adventure but I can’t say it’s been good, or easy, or fun.
So when my boyfriend, working from home on Friday to let the utility guys into the apartment (and make sure the cat ever came out from under the bed), texted me that we had gas, I was EXCITED! All-caps EXCITED, here. Cookies! Cake! Roasted broccoli! I did not pass many waking hours this weekend without the oven running. (As the temperature’s been hovering around six degrees farenheit today, I don’t feel very bad about that.)
I’ve resigned myself to a nonlocal winter, weighing good Whole Foods produce against its price, against the kinda dodgy broccoli I can get from the supermarket near me. (After nearly four months without roasted broccoli, I’m a little obsessed right now.) But even though it’s, did I mention, six degrees farenheit out, my farmers market is year-round, and not entirely produce-free!
In a month or two it will really be just jam, bison jerky, and onions, but a last few vegetables are still hanging around. The leeks I brought home were maybe a little soft, but once they’re roasted and carmelized and golden, are you drooling yet?
This meal came together by a bit of kismet, and a bit of what-I-had-around. When I was in Whole Foods with my friend J, I think it was as I was bagging these mushrooms that I complained about winter meal planning – in the summer I buy whatever’s cheap and pretty and in-season and build my meals around that. The rest of the year, when seasonal eating shuts down and I hit the supermarket produce aisles, it’s almost like there’s too much choice – everything’s there, everything’s an option. I bought the greenmarket leeks because they’ll probably be gone soon; I bought supermarket mushrooms because, I dunno, because it’s cold? Whatever, it worked out.
I decided to roast the leeks and mushrooms together, and the oniony and rich carmelized flavors do go well together, but it was all a bit savory and heavy. I looked around my fridge and kitchen, brightened things up with some tangy goat cheese and a crisp apple, and voila! It all felt fancy and chic, despite the fact that I ate it from a chipped bowl, in pajamas, on the couch, in front of the TV.
~~~
If this looks tasty, you'll love:
~~~
Roasted Leek and Mushroom Salad
Serves 3-4
1 bunch leeks (5-6 large, 8-10 small)
1 package crimini/baby bella mushrooms
1 Tbs olive oil
salt and pepper to taste
2 oz goat cheese (herbed or plain)
1 medium apple (I like Gala or Empire, nothing mushy or too tart)
1) Pre-heat oven to 400 degrees.
2) Trim ends and dark green bits from leeks. Cut into about 6” pieces, and then in half lengthwise. Soak in a bowl of cool water to remove any grit or sand. Pat dry.
3) Rinse mushrooms and trim ends. Cut any big ones in half.
4) Spread leeks and mushrooms on baking sheet (covered with aluminum foil, perhaps) in a single layer. Drizzle with olive oil, sprinkle with salt (about ¼ tsp) and pepper (a few grinds or shakes). Toss to evenly coat, then make sure leeks are all cut side down.
5) Bake leeks and mushrooms for 20-30 minutes, until mushrooms are done and leeks are tender and caramelized. Toss once halfway through.
6) Core and quarter the apple, then cut into very thin slices. Use a mandoline if you like.
7) Plate leeks and mushrooms. Add crumbled goat cheese, then arrange apple slices on top. Pretend this is Iron Chef: Battle Leeks.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
3 Servings: 278 calories, 11g fat, 5.1g fiber, 10.6g protein, $2.48
4 Servings: 208.3 calories, 8.3g fat, 3.9g fiber, 8g protein, $1.86
Calculations
1 bunch leeks: 271 calories, 1.3g fat, 8g fiber, 6.7g protein, $3.00
1 package crimini mushrooms: 135 calories, 0.5g fat, 3g fiber, 12.5g protein, $2.50
1 Tbs olive oil: 126 calories, 14g fat, 0g fiber, 0g protein, $0.12
¼ tsp salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
¼ tsp pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
2 oz goat cheese: 206 calories, 16.9g fat, 0g fiber, 12.2g protein, $1.50
1 apple: 95 calories, 0.3g fat, 4.4g fiber, 0.5g protein, $0.30
TOTALS: 833 calories, 33.1g fat, 15.4g fiber, 31.9g protein, $7.44
PER SERVING (TOTALS/3): 278 calories, 11g fat, 5.1g fiber, 10.6g protein, $2.48
PER (smaller) SERVING (TOTALS/4): 208.3 calories, 8.3g fat, 3.9g fiber, 8g protein, $1.86
Ask the Internet: Upscale Slow Cooker Recipes?
Today's question comes from reader Marnie:
Q: I have sort of the opposite question from the one posted [last week]. I have several different size slow cookers and a couple of slow cooker recipe books from which I’ve mostly pulled relatively bland recipes. My husband and I are on a tight budget and we like to use fresh whole foods whenever possible. We don’t ever keep canned soups in the house nor jars of salsa or other short cut ingredients that are frequent staples in slow cooker recipes. We love flavor and are happy with meaty or meat free recipes as long as they are not bland and boring.
Any suggestions for great, flavorful and healthy recipes for the slow cooker that don’t use any short cuts?
A: Marnie, I've heard nothing but good things about Not Your Mother's Slow Cooker. The recipes are more complex and take a more international approach than your regular crockpot cookbook. Searching Saveur and Epicurious might also be helpful, since they're a tad more gourmet than say, All Recipe (Which I love! But not for everything.)
Readers?
Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.
Q: I have sort of the opposite question from the one posted [last week]. I have several different size slow cookers and a couple of slow cooker recipe books from which I’ve mostly pulled relatively bland recipes. My husband and I are on a tight budget and we like to use fresh whole foods whenever possible. We don’t ever keep canned soups in the house nor jars of salsa or other short cut ingredients that are frequent staples in slow cooker recipes. We love flavor and are happy with meaty or meat free recipes as long as they are not bland and boring.
Any suggestions for great, flavorful and healthy recipes for the slow cooker that don’t use any short cuts?A: Marnie, I've heard nothing but good things about Not Your Mother's Slow Cooker. The recipes are more complex and take a more international approach than your regular crockpot cookbook. Searching Saveur and Epicurious might also be helpful, since they're a tad more gourmet than say, All Recipe (Which I love! But not for everything.)
Readers?
Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.
Monday, January 24, 2011
Pasta e Fagioli, or: I Succesfully Rehydrate Dried Beans For the First Time, Ever
Up until last night, I've always used canned beans in recipes. I wish I could say it’s because they taste better. Or they’re cheaper. Or they come in prettier colors and sing me neat Pink Floyd songs as I go to sleep at night.
Alas, that ain’t the truth. The truth is more like this: I have never been able to rehydrate dried beans. Ever. Like, in recorded history. Even before I was born, I couldn’t do it. No matter how long I soaked, no matter how many hours I boiled, my dried legumes always stayed dried. Like tiny, grainy BB gun pellets.
Then, I stumbled over The Kitchn's One-Pot Pasta e Fagioli, which uses caramelized onions and a smattering of bacon to flavor a rich broth, in which dried cannellini beans, pasta, and spinach are then cooked to a soft, hearty stew. (Wow, that was a long sentence. Also, A Smattering of Bacon is potentially great title for your next novel about Existentialism.)
And just like that, I have been joined the ranks of the People Who Are Capable of Rehyrdating Beans, or PWACORB. Really, it's kind of a revelation, and not just because dried cannellinis are much creamier than canned. They're also way, way less expensive, use significantly less packaging, and are a comparative breeze to carry. Which? Is important when you're training for the Olympics. (Note: I am not training for the Olympics.)
Back to that recipe, though: I liked it, and it's a wonderful way to incorporate bacon into your diet in a healthy way. However, it did turn kind of mushy. Not unacceptably so. Just more than I would have liked. To remedy this, next time I will:
1) Try using a thicker pasta. I added elbow macaroni, and it softened pretty quickly. A whole-wheat pasta or sturdier mezze penne or orrechiette would have probably held up better.
2) Try adding the pasta last. That way, it won't have so much time to absorb extra water.
Besides that minor issue, we ate it, and have more than enough to last for a week o' office lunches. Not to mention, now I will rehydrate beans with impunity. IMPUNITY, I SAY!
~~~
If this looks tasty, you’ll surely enjoy:
~~~
One-Pot Pasta e Fagioli
Serves 8 to 10
Adapted from The Kitchn.
1 pound dried cannellini beans
5 strips bacon, chopped
2 medium yellow onions, sliced thin
3 medium celery stalks, diced
4 garlic cloves, minced
1 (15-ounce) can chicken broth
1 bay leaf
1/2 pound small pasta (whole-wheat for extra healthiness)
5 thyme sprigs
3 teaspoons salt
10 ounces frozen spinach (fresh would also work)
Kosher salt and freshly ground black pepper
Parmesan cheese, for serving (optional)
1) In a large mixing bowl, add beans and enough water to cover by an inch or two. Let sit overnight.
2) In a large pot or Dutch oven, cook bacon over medium heat until a little crispy. Remove bacon with a slotted spoon or a spider. Set aside. Get rid of all bacon fat in pot, except for one tablespoon. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until caramelized. (This will take anywhere from 20 to 45 minutes, depending on how large you slice the onions and a few other factors.)
3) Preheat oven to 325 °F.
4) Add celery to onion mixture. Sauté 3 minutes. Add garlic. Sauté until fragrant, about 30 seconds. Scoop half of onion mixture into a bowl and set aside with bacon.
5) Deglaze pot with 1 cup chicken broth, making sure you scrape up all the tasty onion bits stuck to the bottom.
6) Drain beans. Add to pot along with bay leaf, remaining chicken broth, and “enough water to cover the beans and onions by 1 inch.” Cover. Stick in oven and braise for 1 hour. If the beans aren’t soft after 1 hour, cook an additional 15 to 20 minutes.
7) Remove pot from oven. Place on burner and turn it up to medium-high heat. Add reserved bacon, reserved onion mixture, thyme, remaining salt, and pasta. Cook until pasta is almost done. Stir occasionally, and don’t be afraid to add more water if things are getting a little dry.
8) Add block of frozen spinach. Cook, stirring often, until spinach is totally defrosted and spread out in stew. Salt and pepper to taste. Serve topped with parmesan cheese.
OTHER SERVING SUGGESTIONS: Try using a thicker, smaller pasta, or perhaps a whole-wheat pasta. If you’d like it to have more of a chew, add it in with the spinach and cook until al dente. The pasta will soften significantly and absorb water as the stew sits, so don't fear adding more H2O as time goes on.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Nine servings: 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
NOTE: Calculations are for Goya cannellini beans, also known as white kidney beans or alubias.
Calculations
1 pound dried cannellini beans: 1500 calories, 10 g fat, 40 g fiber, 100 g protein, $1.59
5 strips bacon, chopped: 230 calories, 17.8 g fat, 0 g fiber, 15.7 g protein, $0.83
2 medium yellow onions, sliced thin: 92 calories, 0.2 g fat, 3.1 g fiber, 2 g protein, $0.50
3 medium celery stalks, diced: 17 calories, 0.2 g fat, 1.9 g fiber, 0.8 g protein, $0.30
4 garlic cloves, minced: 17 calories, 0.1 g fat, 0.2 g fiber, 0.7 g protein, $0.32
1 (15-ounce) can chicken broth: 30 calories, 0 g fat, 0 g fiber, 5.8 g fiber, $0.66
1 bay leaf: negligible calories, fat, fiber, and protein, $0.02
1/2 pound small pasta: 840 calories, 4 g fat, 8 g fiber, 28 g protein, $0.33
5 thyme sprigs: negligible calories, fat, fiber, and protein, $0.50
3 teaspoons salt: negligible calories, fat, fiber, and protein, $0.02
10 ounces frozen spinach: 103 calories, 0 g fat, 3.4 g fiber, 6.8 g protein, $1.00
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
TOTAL: 2812 calories, 32.3 g fat, 56.6 g fiber, 159.8 g protein, $6.09
PER SERVING (TOTAL/9): 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
Alas, that ain’t the truth. The truth is more like this: I have never been able to rehydrate dried beans. Ever. Like, in recorded history. Even before I was born, I couldn’t do it. No matter how long I soaked, no matter how many hours I boiled, my dried legumes always stayed dried. Like tiny, grainy BB gun pellets.
Then, I stumbled over The Kitchn's One-Pot Pasta e Fagioli, which uses caramelized onions and a smattering of bacon to flavor a rich broth, in which dried cannellini beans, pasta, and spinach are then cooked to a soft, hearty stew. (Wow, that was a long sentence. Also, A Smattering of Bacon is potentially great title for your next novel about Existentialism.)
And just like that, I have been joined the ranks of the People Who Are Capable of Rehyrdating Beans, or PWACORB. Really, it's kind of a revelation, and not just because dried cannellinis are much creamier than canned. They're also way, way less expensive, use significantly less packaging, and are a comparative breeze to carry. Which? Is important when you're training for the Olympics. (Note: I am not training for the Olympics.)
Back to that recipe, though: I liked it, and it's a wonderful way to incorporate bacon into your diet in a healthy way. However, it did turn kind of mushy. Not unacceptably so. Just more than I would have liked. To remedy this, next time I will:
1) Try using a thicker pasta. I added elbow macaroni, and it softened pretty quickly. A whole-wheat pasta or sturdier mezze penne or orrechiette would have probably held up better.
2) Try adding the pasta last. That way, it won't have so much time to absorb extra water.
Besides that minor issue, we ate it, and have more than enough to last for a week o' office lunches. Not to mention, now I will rehydrate beans with impunity. IMPUNITY, I SAY!
~~~
If this looks tasty, you’ll surely enjoy:
~~~
One-Pot Pasta e Fagioli
Serves 8 to 10
Adapted from The Kitchn.
1 pound dried cannellini beans
5 strips bacon, chopped
2 medium yellow onions, sliced thin
3 medium celery stalks, diced
4 garlic cloves, minced
1 (15-ounce) can chicken broth
1 bay leaf
1/2 pound small pasta (whole-wheat for extra healthiness)
5 thyme sprigs
3 teaspoons salt
10 ounces frozen spinach (fresh would also work)
Kosher salt and freshly ground black pepper
Parmesan cheese, for serving (optional)
1) In a large mixing bowl, add beans and enough water to cover by an inch or two. Let sit overnight.
2) In a large pot or Dutch oven, cook bacon over medium heat until a little crispy. Remove bacon with a slotted spoon or a spider. Set aside. Get rid of all bacon fat in pot, except for one tablespoon. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until caramelized. (This will take anywhere from 20 to 45 minutes, depending on how large you slice the onions and a few other factors.)
3) Preheat oven to 325 °F.
4) Add celery to onion mixture. Sauté 3 minutes. Add garlic. Sauté until fragrant, about 30 seconds. Scoop half of onion mixture into a bowl and set aside with bacon.
5) Deglaze pot with 1 cup chicken broth, making sure you scrape up all the tasty onion bits stuck to the bottom.
6) Drain beans. Add to pot along with bay leaf, remaining chicken broth, and “enough water to cover the beans and onions by 1 inch.” Cover. Stick in oven and braise for 1 hour. If the beans aren’t soft after 1 hour, cook an additional 15 to 20 minutes.
7) Remove pot from oven. Place on burner and turn it up to medium-high heat. Add reserved bacon, reserved onion mixture, thyme, remaining salt, and pasta. Cook until pasta is almost done. Stir occasionally, and don’t be afraid to add more water if things are getting a little dry.
8) Add block of frozen spinach. Cook, stirring often, until spinach is totally defrosted and spread out in stew. Salt and pepper to taste. Serve topped with parmesan cheese.
OTHER SERVING SUGGESTIONS: Try using a thicker, smaller pasta, or perhaps a whole-wheat pasta. If you’d like it to have more of a chew, add it in with the spinach and cook until al dente. The pasta will soften significantly and absorb water as the stew sits, so don't fear adding more H2O as time goes on.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Nine servings: 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
NOTE: Calculations are for Goya cannellini beans, also known as white kidney beans or alubias.
Calculations
1 pound dried cannellini beans: 1500 calories, 10 g fat, 40 g fiber, 100 g protein, $1.59
5 strips bacon, chopped: 230 calories, 17.8 g fat, 0 g fiber, 15.7 g protein, $0.83
2 medium yellow onions, sliced thin: 92 calories, 0.2 g fat, 3.1 g fiber, 2 g protein, $0.50
3 medium celery stalks, diced: 17 calories, 0.2 g fat, 1.9 g fiber, 0.8 g protein, $0.30
4 garlic cloves, minced: 17 calories, 0.1 g fat, 0.2 g fiber, 0.7 g protein, $0.32
1 (15-ounce) can chicken broth: 30 calories, 0 g fat, 0 g fiber, 5.8 g fiber, $0.66
1 bay leaf: negligible calories, fat, fiber, and protein, $0.02
1/2 pound small pasta: 840 calories, 4 g fat, 8 g fiber, 28 g protein, $0.33
5 thyme sprigs: negligible calories, fat, fiber, and protein, $0.50
3 teaspoons salt: negligible calories, fat, fiber, and protein, $0.02
10 ounces frozen spinach: 103 calories, 0 g fat, 3.4 g fiber, 6.8 g protein, $1.00
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
TOTAL: 2812 calories, 32.3 g fat, 56.6 g fiber, 159.8 g protein, $6.09
PER SERVING (TOTAL/9): 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
Digoxin Medicine | Keep Healthy
Digoxin, derived from the leaves of plants digitalis (leaves used as medicine to strengthen the heart). Digoxin helps make the heart beat stronger and with more regular rhythm.
Indications:
To treat congestive heart failure, is also used to treat atrial fibrillation, heart rhythm disturbances in the atria (the upper porch of the heart that allow blood to flow to the heart).
Dosage:
62.5-250 mcg orally (by mouth), 1 times daily
Side Effects:
1. Side effects are usually due to poisoning or overdose of Digoxin and Digoxin is usually well received if given in accordance with the recommended dose for congestive heart failure (CHF).
2. Digoxin poisoning: Effects of GI (N/V, anorexia, diarrhea, abdominal pain) is usually the first signs of toxicity Digoxin; Other signs of toxicity Digoxin: CNS effects (headache, fatigue, pain in the face, weakness, dizziness, mental confusion), disturbance of vision (blurred vision, impaired color); toxin can cause serious CV effects (worsening heart failure (HF), arrhythmias, conduction were found.)
3. Hypokalemia can affect a person on Digoxin poisoning.
4. Hypersensitivity reactions are rather rare.
Special Instructions:
1. Digoxin low dose (62.5 mcg / day or 125 mcg every other day) should be used in older people, patients with impaired renal function or patients with low body mass (lean).
2. Loading dose is not required in patients with congestive heart failure (CHF).
3. Avoid in patients with obstructive cardiomyopathy unless there were acute heart failure, in patients with syndrome Wolff-Parkinson-White (WPW) may not be used for ventricular arrhythmias.
4. Use with caution in cases of partial heart barrier, impaired trunk sinus, acute myocarditis, MI (myocardial infarction) acute, severe heart failure, acute pulmonary disease, in patients undergoing cardioversion (consider stopping cardioversion within 1-2 days before procedure done) and with other drugs that can suppress the function of sinus and AV nodal function (eg, Amiodarone or beta-blockers).
5. Hypokalemia, hyperkalemia, hipomagnesemia, hypoxia, and hyperthyroidism can affect sensitivity to digoxin.
6. Digoxin level supervision is only required if the alleged poisoning.
10 TIPS HEALTHY WITHOUT DRUGS
10 TIPS HEALTHY WITHOUT DRUGS - Multicomplex life today so I can be knocked-down "disease" strange that difficult to overcome, either by itself or immune drugs. How tricks to keep us healthy without frequent treatment.
It is no secret that our bodies have immune systems that can protect the body from disease attack. That is if the system works! Sometimes like to crash. If it were so, so what can make! We are forced to seek treatment. However, it would also not hurt, trying various tricks to prevent disease to live without depending on drugs. Everywhere, which can be used to it: to prevent before it happens is better than cure that was already rife.
Here are 10 tips that can help you:
1. Know yourself, whether physical or psychological
This is somewhat philosophical, indeed, but in fact it is precisely here lies the key to everything. By knowing ourselves, we can know the physical weakness of our bodies, and then can decide what is good and don'ts for the body, and what is not. The person who has unwittingly eat foods that are salty delicacy unnecessarily, for example, over time felt his body change, as quickly felt dizzy, his balance is reduced, and often feel various symptoms of not feeling well.
After a doctor examined the body, known to his body began to develop a new "disease" of high blood pressure. If it ever since he tried earnestly to reduce salty foods and fatty foods, while doing moderate exercise regularly, then the "disease" it is not easy to recurrence, and he does not need frequent trips to the doctor again.
2. Not in a hurry to feel pain
Just because a sneeze, cough, or a slight fever, people have decided to take medicine. Though often after left three days, the symptoms of the disease go away. The body does have the ability to heal itself. Only with enough rest, pain symptoms were gone themselves. Dizziness symptoms can sometimes disappear simply by inhaling the fresh air in the park that are not contaminated exhaust air.
3. Eat a varied
Doing variation meal, start from the assumption that there are certain foods that are more useful than ordinary foods daily. If we use this as a distraction to the kind of daily food, then the two groups of materials that can complement each other.
4. Adjusting consumption by age level
The amount of nutrients the body needs varies depending on age, type of activity, and body condition (in sickness or health). In children and adolescents who are aggressive, grow jealous, the five elements in food (carbohydrates, proteins, fats, vitamins and minerals, and water) is necessary, so it does not need to be restricted. Conversely, in adults and elderly, the restriction is absolutely necessary. Carbohydrate and fat as energy producers should be reduced in number, given their physical activity has decreased.
How to reduce carbohydrates and fat is to reduce the portion of rice and fried. In contrast, vitamins and minerals and should be eaten with just water enough. These substances are very necessary to facilitate the body's metabolism, and increase durability. Just keep in mind that the best is to use natural vitamins, such as that contained in fruits and vegetables fresh.
5. Exercise regularly according to ability
6. Always keep cleaning
Clean environment at home, page, and residential complexes to give fresh and comfortable atmosphere.
7. Taking the time to relax
Spending time ask for a break does not mean much more than working productively until beyond propriety. No! Taking the time to break it up a little while, and this is necessary, to set the kendo for a while in between the tension at rush hour to work everyday. This should be done routinely.
8. Back to nature
Trends in the early 1990s in Western countries is based on experience that lifestyle in modern times to encourage people to change their eating habits, such as more frequent eating canned food, bottled chili sauce, or fruit preserved. To return close to nature, we instead have to come into martial arts warriors, but at least avoid canned food, and even multiply eat fresh vegetables and fruit.
9. Treat respiratory
Treat respiratory means regulate the manner and frequency of breathing to be more efficient. By inhaling air (oxygen) slowly in a matter of 15 then slowly release it also in a matter of 15, we can keep the oxygen in the body longer than usual. Oxygen will be used by the body's organs in an effective, albeit only slightly.
10. Fond of reading health
The phrase "Do not know it was love, not love then no love" is very fitting to satirize people who want a healthy body, but did not bother reading about health approach.
It is no secret that our bodies have immune systems that can protect the body from disease attack. That is if the system works! Sometimes like to crash. If it were so, so what can make! We are forced to seek treatment. However, it would also not hurt, trying various tricks to prevent disease to live without depending on drugs. Everywhere, which can be used to it: to prevent before it happens is better than cure that was already rife.
Here are 10 tips that can help you:
1. Know yourself, whether physical or psychological
This is somewhat philosophical, indeed, but in fact it is precisely here lies the key to everything. By knowing ourselves, we can know the physical weakness of our bodies, and then can decide what is good and don'ts for the body, and what is not. The person who has unwittingly eat foods that are salty delicacy unnecessarily, for example, over time felt his body change, as quickly felt dizzy, his balance is reduced, and often feel various symptoms of not feeling well.
After a doctor examined the body, known to his body began to develop a new "disease" of high blood pressure. If it ever since he tried earnestly to reduce salty foods and fatty foods, while doing moderate exercise regularly, then the "disease" it is not easy to recurrence, and he does not need frequent trips to the doctor again.
2. Not in a hurry to feel pain
Just because a sneeze, cough, or a slight fever, people have decided to take medicine. Though often after left three days, the symptoms of the disease go away. The body does have the ability to heal itself. Only with enough rest, pain symptoms were gone themselves. Dizziness symptoms can sometimes disappear simply by inhaling the fresh air in the park that are not contaminated exhaust air.
3. Eat a varied
Doing variation meal, start from the assumption that there are certain foods that are more useful than ordinary foods daily. If we use this as a distraction to the kind of daily food, then the two groups of materials that can complement each other.
4. Adjusting consumption by age level
The amount of nutrients the body needs varies depending on age, type of activity, and body condition (in sickness or health). In children and adolescents who are aggressive, grow jealous, the five elements in food (carbohydrates, proteins, fats, vitamins and minerals, and water) is necessary, so it does not need to be restricted. Conversely, in adults and elderly, the restriction is absolutely necessary. Carbohydrate and fat as energy producers should be reduced in number, given their physical activity has decreased.
How to reduce carbohydrates and fat is to reduce the portion of rice and fried. In contrast, vitamins and minerals and should be eaten with just water enough. These substances are very necessary to facilitate the body's metabolism, and increase durability. Just keep in mind that the best is to use natural vitamins, such as that contained in fruits and vegetables fresh.
5. Exercise regularly according to ability
6. Always keep cleaning
Clean environment at home, page, and residential complexes to give fresh and comfortable atmosphere.
7. Taking the time to relax
Spending time ask for a break does not mean much more than working productively until beyond propriety. No! Taking the time to break it up a little while, and this is necessary, to set the kendo for a while in between the tension at rush hour to work everyday. This should be done routinely.
8. Back to nature
Trends in the early 1990s in Western countries is based on experience that lifestyle in modern times to encourage people to change their eating habits, such as more frequent eating canned food, bottled chili sauce, or fruit preserved. To return close to nature, we instead have to come into martial arts warriors, but at least avoid canned food, and even multiply eat fresh vegetables and fruit.
9. Treat respiratory
Treat respiratory means regulate the manner and frequency of breathing to be more efficient. By inhaling air (oxygen) slowly in a matter of 15 then slowly release it also in a matter of 15, we can keep the oxygen in the body longer than usual. Oxygen will be used by the body's organs in an effective, albeit only slightly.
10. Fond of reading health
The phrase "Do not know it was love, not love then no love" is very fitting to satirize people who want a healthy body, but did not bother reading about health approach.
Sunday, January 23, 2011
Masturbation Not Affect Penis Size
Masturbation as one of actual sexual behavior has nothing to do with raising the size of the penis. Masturbation will not cause sterility. Nevertheless, sexual urges that arise in their teens should be controlled so that masturbation does not become a habit.
Until now there is no scientific evidence that supports the penis enlargement ways, either as pills, creams, injections, or surgery. Indeed, most men expect the size of "combat tool" they can be changed despite the fact that their partner has never complained about the size of its short length.
Dr. Hernando Chaves, an expert in clinical sexology from Beverly Hills, California, said that penis size is not the answer to a woman's sexual satisfaction. "It is important to raise the size of the penis, which must be satisfactory to learn techniques and stimulation points of the body of the couple. Besides course also enhance emotional closeness and communication techniques," he explained.
He said the man who is always worried about the size of its combat equipment would be more likely to experience erectile barriers. "Love yourself, bear in yourself that you are sexy and exciting. Be positive and always confident," he said.
Understanding about Ovulation
Ovulation occurs when a mature egg is released from the ovaries, down into the fallopian tubes, and ready to be fertilized. Lining of the uterus has thickened to prepare for a fertilized egg. If no fertilization occurs, uterine lining and blood will be whole. Decay that has not been fertilized egg and uterine lining is called menstruation.
Ovulation facts about what you need to know:
• An egg lives 12-24 hours after leaving the ovary
• Usually only one egg is released each time of ovulation
• Ovulation can be affected by stress, illness or disruption of daily routines.
• Some women may experience some light blood spotting during ovulation
• Implantation/attachment of a fertilized egg usually occurs 6-12 days after ovulation
• Every woman is born with millions of eggs that mature to wait for the start of ovulation
• A menstrual period can occur even if ovulation does not occur
• Ovulation can occur even if menstruation does not occur
• Some women may feel a little pain or pain near the ovaries during ovulation called 'mittelschmerz', in German meaning "middle pain"
• If the egg is not fertilized, it split and absorbed into the lining of the uterus
Knowing When Ovulation:
A woman's monthly cycle is measured from the first day of her menstrual period until the first day of the next period. The average woman's monthly cycle normally is between 28-32 days, but some women may have shorter cycles or much longer.
Ovulation can be calculated from the first day of last menstrual period (HPHT) or by calculating 12-16 days from the next expected period. Most women ovulate anytime between day ke11 - 21 st day of their cycle, counting from the first day of last menstruation. This is what many people refer to as "fertile period"of the woman's cycle, because sexual intercourse during this period increases the possibility of pregnancy. Ovulation can occur at various times during the cycle, and may occur on different days each month.
Ovulation Cycle divided into two parts:
The first part of the ovulation cycle is called the follicular phase. This phase begins the first day of last menstrual period (HPHT) and continues until ovulation. This first half of the cycle, this can be very different for every woman that lasted approximately 7 days to 40 days.
The second part of this cycle is called luteal phase and lasts from ovulation until the next period begins. Luteal phase have a better time and usually only 12-16 days from ovulation. This shows that the day of ovulation will determine how long your cycle. It also means that outside factors like stress, illness, and the usual routine disruption, may cause the occurrence of ovulation which then effect changes in your menstrual period to come.
So the notion that stress can affect the menstrual cycle is only partially true. Stress can affect ovulation which ultimately determines when your period will come, but stress around the expected time period (luteal phase) will not make your cycle too late, because it was determined when it would come 12-16 days earlier!
From Menstruation to Ovulation (the details you may not know!)
When your menstrual cycle begins, your estrogen levels low. Your hypothalamus (which is responsible for maintaining your hormone levels) sends out a message to the pituitary gland which then sends the hormone FSH (follicle stimulating hormone). This FSH triggers some of your follicles to develop into mature eggs. One of these will develop into the dominant follicle, which will release a mature egg and the other will be destroyed. Once the follicles mature they send out another hormone, estrogen. High levels of estrogen will tell the hypothalamus and pituitary gland that there is a mature egg.
Luteinizing hormone (LH) is then released, referred to as the LH surge. Surge of LH causes the egg burst through the ovary wall within 24-36 hours and begin its journey down the fallopian tube for fertilization. Egg follicle is released is called the corpus luteum, and it will release progesterone that helps thicken and prepare the uterine lining for implantation. The corpus luteum will produce progesterone for about 12-16 days (the luteal phase of the cycle you are.) If the egg is fertilized, corpus luteum will continue to produce progesterone for the developing pregnancy until placenta takes over. You can begin looking for pregnancy symptoms as early as one week after conception. If no fertilization egg dissolves after 24 hours.
At this time your hormone levels will decrease and your uterine lining will begin to shed about 12-16 days from ovulation. This is menstruation (menstrual cycle) and bring us back to day 1 of your cycle. The journey then begins again. ayahbunda.net
First Week Pregnancy
First Week Pregnancy - Here is a description of the development process as well as a pregnancy that your baby's growth every week. Please remember that every pregnancy is different and growth rate varied, so you can talk to your doctor.
Actually a bit strange too, if we count the weeks of gestation from last menstrual period. But because most women almost can not be sure exactly when they started to contain (and that's fair), so it's better doctors calculate from your last menstrual period even though you are not pregnant at least until 2 weeks later. For example, if your physician says that you are pregnant 12 weeks (based on your last menstrual period), then you begin to contain 10 weeks ago.
This is a very early weeks, if you are planning a pregnancy, you should start by thinking that you are pregnant. This means eating healthy foods, take vitamins for pregnancy that contain folic acid quit drinking and drugs, smoking, alcohol and other unhealthy foods.
Actually a bit strange too, if we count the weeks of gestation from last menstrual period. But because most women almost can not be sure exactly when they started to contain (and that's fair), so it's better doctors calculate from your last menstrual period even though you are not pregnant at least until 2 weeks later. For example, if your physician says that you are pregnant 12 weeks (based on your last menstrual period), then you begin to contain 10 weeks ago.
This is a very early weeks, if you are planning a pregnancy, you should start by thinking that you are pregnant. This means eating healthy foods, take vitamins for pregnancy that contain folic acid quit drinking and drugs, smoking, alcohol and other unhealthy foods.
7 Safe Food Additive | Healthy Lifes
Food additives, was actually part of the raw materials of food, but added to food to affect the nature or form of food. Which includes, among other dyes, preservatives, flavorings, antigumpal material, bleaching materials and thickeners.
Here is a safe food additive by SK Menkes no.722/Menkes/Per/IX/88:
1. Food preservatives - Acid benzoate as much as 1 g per 1 kg of dough. - Sodium benzoate as much as 1 g per 1 kg of dough. - Acid Propionate as much as 3 g per 1 kg of dough (for bread). - Sulfur dioxide of 500 mg per 1 kg of dough.
2. Food dyes - Ponceau 4 R to dye chilli sauce with a dose of 300 mg per 1 kg of food or 70 mg per 1 kg of beverages. - Red allura/allura red with a dose of 70 mg per 1 kg of food or 300 mg per 1 kg of dough.
-Erytrosine with a dose of 300 mg per 1 kg body weight per day. - Yellow FCF. - Sunset Yellow.
3. Sweeteners - Sakarin with a dose of 2.5 mg per 1 kg body weight per day. - Sodium cyclamate with a dose of 11 mg per 1 kg body weight per day. - Aspartame at a dose of 40 mg per 1 kg body weight per day. - Sorbitol (used for diabetics and people who need low calorie).
4. Flavor and aroma - MSG (mono sodium glutamate) micin/MSG at a dose of 120 mg per kg of body weight per day.
5. Bleach and bund powder - Ascorbic acid/ascorbic acid/vitamin C dose of 200 mg per kg of body weight per day. - Acetone peroxide taste.
6. Thickener - Pectin dose of 10 g per kg (there are 2 kinds of apple pectin and citrus pectin). - Gelatin dose of 5 mg per kg. - CMC/carboxy Methyl Cellulose.
7. Antioxidants - Acid ascorbat/Ascorbic acid/vitamin C dose of 500 mg per kg for meat products. - BHT dose of 200 mg per kg as antitengik for cooking oil. - TBHQ dose antitengik for cooking oil. KOMPAS.com
1. Food preservatives - Acid benzoate as much as 1 g per 1 kg of dough. - Sodium benzoate as much as 1 g per 1 kg of dough. - Acid Propionate as much as 3 g per 1 kg of dough (for bread). - Sulfur dioxide of 500 mg per 1 kg of dough.
2. Food dyes - Ponceau 4 R to dye chilli sauce with a dose of 300 mg per 1 kg of food or 70 mg per 1 kg of beverages. - Red allura/allura red with a dose of 70 mg per 1 kg of food or 300 mg per 1 kg of dough.
-Erytrosine with a dose of 300 mg per 1 kg body weight per day. - Yellow FCF. - Sunset Yellow.
3. Sweeteners - Sakarin with a dose of 2.5 mg per 1 kg body weight per day. - Sodium cyclamate with a dose of 11 mg per 1 kg body weight per day. - Aspartame at a dose of 40 mg per 1 kg body weight per day. - Sorbitol (used for diabetics and people who need low calorie).
4. Flavor and aroma - MSG (mono sodium glutamate) micin/MSG at a dose of 120 mg per kg of body weight per day.
5. Bleach and bund powder - Ascorbic acid/ascorbic acid/vitamin C dose of 200 mg per kg of body weight per day. - Acetone peroxide taste.
6. Thickener - Pectin dose of 10 g per kg (there are 2 kinds of apple pectin and citrus pectin). - Gelatin dose of 5 mg per kg. - CMC/carboxy Methyl Cellulose.
7. Antioxidants - Acid ascorbat/Ascorbic acid/vitamin C dose of 500 mg per kg for meat products. - BHT dose of 200 mg per kg as antitengik for cooking oil. - TBHQ dose antitengik for cooking oil. KOMPAS.com
Saturday, January 22, 2011
Saturday Throwback: Cheap Healthy Salad Dressings - 102 Recipes
Every Saturday, we post a piece from the CHG archives. This one came from April 2008. (See: The immediate Spring reference.)
Ah, Spring - the birds are singing, the trees are budding, the construction next door has resumed, the writers’ strike is over, and last but not least, salad season is finally upon us. So gather ‘round, my leafy green-lovin’ compatriots, and let’s talk dressing.
Much like marinades and mixes, making your own salad dressing is a frugal, delicious, and preservative-free exercise. The problem, alas, is the fat content, as homemade toppings generally contain a small tureen of olive oil. While the heart-healthy liquid can have enormous health benefits in moderation, let’s face it – sometimes you just want (need?) to pile the stuff on.Subsequently, as a naked salad is a dinnertime tragedy, listed below are 102 recipes for lightened dressings of all colors, shapes, consistencies, and flavors. They come from a variety of sources, including Eating Well and Cooking Light, both of which have dozens more deep within their recipe pages. And for those of you wishing to branch out? Fatfree.com is another excellent resource, and includes a long inventory of options that haven't been added here. If anyone out there knows of other neato sites, please share! (The comment section is waiting for your call.)
Oh yeah - one more thing: many of the dressings have good-to-excellent ratings on their home sites, but I haven’t tried a single one myself. Thus, this a strictly try-at-your-own-risk adventure. (A saladventure?) Like an Indiana Jones movie, only with lettuce.
Now, go forth and eat salad!
Asian-inspired Dressings
Cooking Light: Ginger-Sesame Vinaigrette
Epicurious: Spicy Vietnamese Dressing
Mayo Clinic: Ginger-Miso Dressing
Recipe Zaar: Asian Ginger Dressing
Balsamic Vinaigrette Dressings
Cooking Light: Balsamic Vinaigrette
Maple Balsamic Vinaigrette
Serious Eats: Light Balsamic Vinaigrette
Blue Cheese Dressings
All Recipes/Taste of Home: Low-Fat Blue Cheese Dressing
Cooking Light: Blue Cheese Salad Dressing
Cooking Light: Blue Cheese-Buttermilk Dressing
Eating Well: Creamy Blue Cheese Dressing
Epicurious: Blue Cheese Dressing
Buttermilk Dressings
Epicurious: Buttermilk Dressing
Mayo Clinic: Buttermilk Dressing
Recipe Zaar: Cayenne Buttermilk Dressing
Caesar Dressings
Alton Brown: No Guilt Caesar Dressing
Cooking Light: Caesar Dressing
Cooking Light: Creamy Caesar Dressing
Eating Well: Caesar Salad Dressing
Curry Dressings
All Recipes/USA Weekend: Non-Fat Curry Dressing
Epicurious: Curry Dressing
King County: Curry Dressing
French Dressings
CD Kitchen: Low-Calorie French Dressing
Eating Well: French Dressing
Recipe Zaar: Makeover Creamy French Dressing
Fruit-based Dressings
All Recipes: Orange Vinaigrette
All Recipes: Raspberry Vinaigrette
Cooking Light: Citrus Vinaigrette
Cooking Light: Cranberry Vinaigrette
Cooking Light: Vanilla-Pear Vinaigrette
Dottie’s Weight Loss Zone: Ginger Orange Dressing
Dottie’s Weight Loss Zone: Raspberry Vinegar Dressing
Dottie’s Weight Loss Zone: Garlic-Lemon Dressing
Eating Well: Moroccan-Spiced Lemon Dressing
Eating Well: Orange-Oregano Dressing
Eating Well: Orange-Sesame Dressing
Ellie Krieger: Apple Cider Dressing
Epicurious: Creamy Lemon Dressing
Epicurious: Creamy Mango Dressing
Epicurious: Grapefruit-Ginger Dressing
Epicurious: Tangerine Dressing
Recipe Zaar: Honey Lime Dressing
Recipe Zaar: Lemon, Orange, and Dill Salad Dressing
Recipe Zaar: Lemon Yogurt Vinaigrette
Recipe Zaar: Orange Honey Vinaigrette
Recipe Zaar: Strawberry Vinaigrette
Green Goddess Dressings
Cooking Light: Green Goddess Dressing
Epicurious: Green Goddess Dressing
Recipe Zaar: Green Goddess Salad Dressing
Herb-based Dressings
Dottie’s Weight Loss Zone: Basil Vinaigrette
Dottie’s Weight Loss Zone: Creamy Herb Dressing
Eating Well: Creamy Tarragon Dressing
Epicurious: Creamy Basil Dressing
Epicurious: Mint Dressing
Recipe Zaar: Dijon Herb Dressing
Honey Mustard & Mustard Dressings
All Recipes: Mustard Salad Dressing
Alton Brown: Honey Mustard Dressing
Cooking Light: Creole Honey Mustard Dressing
Cooking Light: Dijon Vinaigrette
Cooking Light: Honeyed Lemon-Dijon Vinaigrette
Dottie’s Weight Loss Zone: Honey-Mustard Dressing
Epicurious: Honey-Mustard Dressing
Kathleen Daeleman: Mustard Vinaigrette
Recipe Zaar: Creamy Mustard Dressing
Italian Dressings
All Recipes: Italian Dressing Mix
Juan Carlos Cruz: Creamy Italian Dressing
Recipe Zaar: Creamy Italian Dressing
Recipe Zaar: Italian Dressing
Poppy Seed Dressings
Cooks Recipes: Honey Poppy Seed Dressing
Dottie’s Weight Loss Zone: Poppy Seed Dressing
Recipe Zaar: Lowfat Poppyseed Dressing
Russian Dressings
Eating Well: Russian Dressing
Geocities: Russian Dressing – Low-Fat
Geocities: Russian Dressing Lo-Cal
Ranch Dressings
All Recipe/Taste of Home: Low-Fat Ranch Dressing
Cooking Light: Ranch Dressing
Eating Well: Buttermilk Ranch Dressing
Eating Well: Creamy Dill Ranch Dressing
Ellie Krieger: Ranch Dressing
Epicurious: Low-Fat Herbed Ranch Dressing
Recipe Zaar: Creamy Ranch Dressing
Recipe Zaar: Healthy Homemade Ranch Dressing
Recipe Zaar: Ranch Dressing
Thousand Island Dressings
Cooking Light: Thousand Island Dressing
Epicurious: Low-Fat Thousand Island Dressing
Recipe Zaar: Extreme Low-Fat Thousand Island Dressing
Sara Moulton: Low Fat Thousand Island Dressing
Vegetable-based Dressings
Cooking Light: Roasted Shallot Vinaigrette
Cooking Light: Sun-Dried Tomato Vinaigrette
Dottie’s Weight Loss Zone: Creamy Garlic and Chive Dressing
Dottie’s Weight Loss Zone: Fresh Tomato Vinaigrette
Epicurious: Creamy Chive Dressing
Recipe Zaar: Creamy Cucumber Dressing
Recipe Zaar: Onion Garlic Low Cal Salad Dressing
Other Dressings
Cooking Light: Honey Vinaigrette
Dottie’s Weight Loss Zone: Basic Vinaigrette
Eating Well: Creamy Feta Dressing
Eating Well: Warm Maple Dressing
Ellie Krieger: Greek Dressing
Epicurious: Tamarind Dressing
Epicurious: Tasty Diet Dressing
Recipe Zaar: Golden Middle-East Dressing
(Photos courtesy of DNROnline.)
Friday, January 21, 2011
Guest Post: Chocolate Granola
Jerimi Ann Walker a math professor living in the Chicago area and founder of Math Bootcamps. When not doing math, she enjoys trying to put new and hopefully healthier spins on common recipes.
My husband and I love finding ways to satisfy our collective sweet tooth without eating food that's over-the-top sweet or too heavily processed. Last year, this lead us to experiment with recipes for different type of granola. Eventually, we decided that any old granola wouldn’t do. We had to find a recipe for chocolate granola. I mean, think about it - the best of all worlds!
After a couple of duds (okay - way more than a couple of duds), we finally found a recipe that has become a staple of our household. Just a few simple and easy-to-find ingredients makes an amazing sweet and salty mixture that always has our friends asking us when the next batch will be ready. Compared to granola from the store, which is expensive and often comes in small packages, this turns out to be a great deal. When we are being selfish and keeping it for ourselves, it can easily last a week.
Before I present the recipe, I do want to make two comments:
1) You really have to try it with the sea salt. I know it seems strange and even I was skeptical of the thought at first, but now I won't eat this granola without it. It will work with regular table salt as well, but the sea salt is a step up.
2) Don't expect granola bars. This will come out more like the granola in a cereal, with some large and some small pieces.
With that said, here's the recipe!
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If this looks good, you'll love:
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Chocolate Granola
Serves 4
2 1/4 cups of oats
3/4 cup sesame seeds
1/4 cup cocoa powder
1 teaspoon sea salt (optional)
5 tablespoons butter
1/2 cup CRUNCHY peanut butter (Note: I do not think natural peanut butter would work here.)
1/2 cup brown sugar
You will also need a 9x9 casserole dish, a large mixing bowl, and a pot for melting the butter.
1) Preheat the oven to 375 degrees and butter the casserole dish.
2) Mix the oats, sesame seeds, cocoa powder, and salt together in large mixing bowl.
3) Place the butter and peanut butter in a medium sized pot on the stove and melt both together over low heat. Once they have melted, remove from heat and mix in the brown sugar.
4) Pour the butter, peanut butter, and brown sugar mixture over the dry ingredients in the mixing bowl and mix thoroughly.
5) Take mixture and put into baking dish pressing it down and flat. Bake for 10-15 minutes or until browned on top. Once you remove it from the oven, allow it to cool COMPLETELY for the best results. In fact, we will often let it cool a bit then put in the freezer for about 15 minutes to really set it.
After it cools, it is ready to go, simply use a spoon to break it into pieces and eat by itself in a bowl, or even with milk or ice cream (I need to try this!). You will find that it is not only really good – but also VERY
filling for a snack!
Thursday, January 20, 2011
Veggie Might: Baking and Cooking for the Sensitive and Cleansing
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
Cooking is an act of giving as much as survival. We eat to live, and those of us who love to cook, cook to love.
Many people in my life have so-called restrictive diets—I say “so-called” because once you get used to a change in your eating habits, it doesn’t feel challenging anymore. As a 20-year vegetarian (in a few short months!), my diet is varied and imaginative. I ate a mostly meat and potatoes diet in my youth, and I’m a much more adventurous eater now. But I digress...
Factoring in other food-related disorders, sensitivities, intolerances, and allergies, life can look pretty bleak at first glance. Change is scary, and adjusting to life with a new diet is challenging. Among my loved ones I count many vegetarians and vegans, a mother with sugar and gluten sensitivities, friends with Celiac disease, severe lactose intolerance, hypoglycemia, and people in my circle are forever doing cleanses. Whether the restrictions are born of preference or necessity, I try be understanding and creative. Try, Helen Reddy, I love it.
Getting creative in the kitchen it is what I live for. It’s way more fun, and often way more delicious, than making the same old boring recipes all the time. And usually healthier too.
Let’s take a general look at food sensitivities to begin. According to WebMD, a food allergy is a response of the immune system and a food intolerance is a response of the digestive system. For example, Celiac disease is an autoimmune reaction to the proteins in wheat gluten. The small intestine refuses to absorb nutrients from food, causing intestinal discomfort, malnutrition, and all manner of bad stuff. Lactose intolerance is a digestive rejection to lactose, milk sugar, and casein, the protein in dairy products, causing nausea, gas, and diarrhea. Symptoms of food allergies and intolerances can both trigger nausea, gas, bloating, and diarrhea; but allergic responses can also evoke respiratory distress, such as shortness of breath and anaphylaxis.
Food-related disorders, like diabetes and hypoglycemia, are linked to sugar, and more specifically carbohydrates. In Type 1 diabetes, formerly known as Juvenile diabetes, the body does not produce insulin, a hormone that converts sugar to energy. In Type 2 diabetes, also known as Adult-onset diabetes, the body doesn’t produce enough insulin to convert the sugar to energy. Too much sugar can enter the blood stream and havoc ensues: frequent urination, thirst, hunger, weight loss, blurred vision, fatigue, and irritability.
Hypoglycemia works in the opposite way. The pancreas releases to much insulin in reaction to the presence of sugar (glucose) in the blood, sending the blood sugar level down too far. Equal and opposite havoc: fatigue, insomnia, headaches, blurred vision, and heart palpitation.
But cutting back on added sugar and simple carbs, like white potatoes and white rice, help keep people with diabetes and hypoglycemia out of the fog. A common misconception about both sugar-related disorders is that sufferers can never have sugar. They can, in moderation, as part of a well regimented, low-carb, high-protein diet. It’s all about making choices that work for the person and his or her body.
Suggested Diets/Food Lists
Here are links to the “official” food recommendations for people with specific allergies, intolerances, or disorders, or folks who just want to take a break from the ordinary. When in doubt, speak to a health professional.
Celiac Disease Quick Start Guide from Celiac Foundation *If you think you have, but not been diagnosed with, Celiac disease, consult a physician before going on a gluten-free diet. Gluten must be present in your system to test properly for Celiac.
What Can I Eat? from American Diabetes Association
The Hypo Diet from the Hypoglycemia Support Foundation
Milk Allergy Facts from Food Allergy and Anaphylaxis Network
Egg Allergy Facts from Food Allergy and Anaphylaxis Network
Cooking and Baking for the Sensitive and Cleansing
So now that you know what your friends can and can’t eat, you’re dying to get down to recipe renovation, right? But where to start? The web is crawling with amazing food blogs, recipes, and tips for modifying and creating amazing meals and desserts.
For all your vegan, dairy-free, and egg-free baking needs, I can’t recommend enough the Post Punk Kitchen’s Guide to Vegan Baking. It’s my go-to every time I need to remember how much tofu equals an egg or if flax seeds are a good idea in a particular recipe.
Nondairy plant milk, like soy, almond, and rice, can be substituted 1:1 for cow’s milk in any recipe. If your recipe calls for buttermilk, add 1/4 tsp of vinegar for every 1/2 cup of nondairy milk and you’re good to go. For yogurt, sour cream, and cream cheese, you can find all manner of nondairy substitutes in the refrigerated section of your local natural foods market. Vegan cheese is still something I personally avoid, but apparently the folks at Daiya are doing weird and wonderful things with soy cheese these days. Butter is easily replaced with nonhydrogenated margarines, like Earth Balance, or coconut oil in moderation.
Dairy- and Egg-free Resources from Around the WebFat-free Vegan
Vegan Yum Yum
The Messy Cook
Post Punk Kitchen
Dairy- and Egg-free Recipes
Rice Pudding
Ginger Cookies
Pumpkin Pie
Tofu Scramble
My friend and former co-worker Erin was diagnosed with Celiac disease as a child, and has been a lifelong advocate for Celiac awareness and a shining example of how the right attitude (and fun sunglasses) can make up for a life without Eli’s Health Bread. Before her, I’d never heard of Celiac; but her stories started filling in some gaps for me. I thought of my mom, who stopped eating wheat several years before I met Erin.
Mom has a severe sensitivity to wheat, which exacerbates her rheumatoid arthritis, increasing the inflammation and discomfort. Whenever she has even a little bit of wheat, her arthritis flares up and she feels fatigued and achy for days. She has never been diagnosed with Celiac, though I suspect its because the tests are unreliable when you are on a low-gluten or gluten-free diet at the time of the test.
Diagnosis or no, she feels much better when she avoids gluten. So she eats other whole grains, like quinoa, millet, and lots and lots of rice. Just last week she called to tell me how much she loved the Mushroom Quinotto recipe I posted back in the summer. Even indirectly, I can feed my loved ones!
Gluten-free Resources Around the Web
Erin’s Gluten-Free Fun
Gluten-Free Girl and the ChefDelectably Free
Julia and Julieta
Gluten-Free Goddess
Gluten-freen Recipes (also dairy- and egg-free)
Spaghetti Squash Puttanesca
Mushroom Quinotto
Carrot Cake
Snickerdoodles
Here’s where I have the least personal experience, at least as far as baking goes. You know I love to whip up a whole grain dish, heavy on the veg. But sweets without sugar... I don’t know where to begin. Here’s what the American Diabetes Association has to say about the matter: “For many people, having about 45 to 60 grams [of carbohydrates] at meals is about right. Serving sizes make a difference. To include sweets in your meal, you can cut back on the other carb-containing foods at the same meal.”
CB’s mom has hypoglycemia, and she can have about 100 grams of carbs per day, when the average woman takes in over 300. Otherwise, she gets terrible headaches and fatigue. So even though people with diabetes and hypoglycemia can have sugar on occasion, they have to be selective about it. Eating a diet that’s high in protein, vegetables, and complex carbohydrates keeps folks with sugar issues on track.
One obstacle to sugar-free baking is texture and bulk replacement. I tried to make a batch of stevia cookies for CB’s mom when we visited last weekend. While they tasted good, the texture was more like a biscuit than a cookie. Granulated sugar is what gives cookies their chewy texture, and it didn’t help that I replaced the bulk (1 1/2 tsp of stevia = 1 cup of sugar) with tofu.
I’ll be going back to Angel Food Laboratories for more sugar-free baking experiments, and when I’ve perfected the stevia cookie, you’ll be the first to hear about it.
Sugar-free ResourcesThe Sweet Stuff: A New Color in the Packet Rainbow
Diabetes.org Recipes
Gita’s Kitchen
Savvy Vegetarian: Sugar Free Desserts with Stevia
Sugar-free/Low-carb Recipes
Oatmeal Apple Muffins(also dairy- and egg-free)
Crustless Spinach Quiche
Lentil, Spinach, and Bulgur Stew
Gentle Readers, what are your favorite food-issue resources? Got any great tips for specialty cooking or baking? I’d love to hear from you in the comments. You are so wise and I have much to learn.
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If you dig this article, you may also dig:
Vegetarian Meal Planning for Meat Eaters
Serving Sizes and Portion Control: A Primer
Ewww...That’s Not Vegetarian 101
Wednesday, January 19, 2011
Guest Post: Cheap Healthy Carnivore
Alexandra is a Certified Personal Trainer and dancer-with-a-day-job who blogs about health, fitness, and ballroom dancing at Ombailamos.
Once upon a time, cereal bowls and takeout menus were the most-used items in my kitchen. Then came a voluntary downsizing, followed by a layoff, followed by four months of unemployment. It is amazing how motivating a drastically-reduced income can be!
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| From Flickr's procsilas |
Now: how to do that in the half-hour that is my self-imposed weeknight dinner prep time? Because let's face it, I don't want to spend more time than that in the kitchen after a full day's work plus commute.
When it became clear that our $1200/mo food expenditure needed to be more like $400, I got in the kitchen. I scorched a few things. I learned not to use "soup mix" in any preparation except dip. And over time, I gradually accrued some actual cooking skills and lost my fear of spices. Here are three of my big winners for the carnivore who needs some meat fast, healthy, good - and relatively cheap.
Pan-grilled Chicken Breast
Generally speaking, I consider chicken one small step up from tofu. I have never had the opportunity to try a heritage bird, so it's just not very exciting for me. However, it's a good source of lean protein and in my area, organic cuts are readily available, so it does come into the house occasionally.
Years ago I discovered a recipe that produced a tolerable breast. (It was from a magazine, I think, so apologies to whoever wrote it, but I just don't remember.) I ended up changing it anyway, because it was a baked recipe and it just took too long. My oven is 30+ years old and takes twenty minutes to heat; baking for another 40 on top of that was not working for me.
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| From Flickr's larryjh1234 |
Ingredients: two boneless, skinless chicken breasts totaling about one pound (and about $7 max). Bread crumbs or panko. Olive oil. Spices.
Prep: Remove the chicken from packaging, rinse, and pat dry. Rinse off their styrofoam tray as well and dry it. (If the chicken did not come in a tray, just use a plate.) Put the chicken back on the tray, pour a little olive oil on top and rub it in; turn the breasts over and repeat the treatment. While doing this, preheat the pan to medium.
Cooking: right before adding the chicken to the pan, lightly coat both sides with bread crumbs and seasoning. I apply both straight from their containers, and my seasonings are typically garlic powder (not salt) and paprika. Then lay the breasts in the pan and cook for 7-8 minutes. (Use a paper towel to brush off your plate into the trash - crumbs and oil really shouldn't go down the drain.) Turn the breasts over, reduce the heat to medium-low, place a large lid loosely over the pan to hold some of the steam, and cook for another 7-8 minutes. Note: this is not about getting a crispy coating on the chicken, it's about getting moist chicken fast without using a gallon of oil!
After 15-16 minutes total cooking time, I usually cut the breasts lengthwise to check for doneness, as medium-rare chicken is not too appetizing, and my goal with weeknight food is to get it on the table expeditiously, not prepare a magazine photo. (Which explains why I have no photos.) Cook a little longer, under the lid, if necessary.
After the turn, prepare your side - in my case, nearly always a salad or a package of frozen veg. This preparation makes four servings.
The pairing: I like a bright red wine with chicken, like Sangiovese or Garnacha (Grenache). On the white side of the spectrum, this holds up well to chardonnay, verdejo, or pinot grigio.
Pineapple Pork Pot Roast
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| From Fresh Direct |
With that in mind, and with the memory of a rather dry pork loin haunting me, I went looking for a piece of nice fat pig. I took home a four-pound pork shoulder roast, with about a one-centimeter layer of fat on its base (we'll say, a strip about three inches by eight), at a cost of less than three dollars a pound. Pork shoulder does have the fat and it does have a chunk of bone in it. After slow cooking, the net serviceable result was about 2.5 lbs - easily enough to feed eight.
This preparation cooks during the day, and if you like "Hawaiian" pizza, you will Love. It. For quick and easy assembly, peel the onion and garlic the night before, wrap in a damp paper towel, and leave in the refrigerator till morning.
Ingredients: 1 c. crushed pineapple, in juice. 1 6-oz can of tomato paste. 1 large onion, peeled and cut in eighths. 8 to 10 cloves of garlic, peeled, smashed, and roughly chopped (or not. Chopped, they will dissolve entirely, so if you like a bite of garlic, use more and don't chop them). Spices to taste: I used red curry, paprika, nutmeg, and chipotle - about 1/2 teaspoon of the first two, and 1/4 tsp. of nutmeg and chipotle. Plus, of course, the pig.
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| From Flickr's norwichnuts |
When you get home, roll the pig around a little to make sure the onions get thoroughly mixed into the sauce. The pork will probably fall apart at this point. Pick out the bone and let the pot roast continue to cook, with the lid off, until you are ready to eat. I served this with absolutely nothing else, but rice or quinoa or even couscous can be easily (and more or less negligently) prepared while you are decompressing.
The pairing: any chilled rose or sparkling wine, gewurtztraminer, or riesling.
Broiled Beef Tri-Tip
Tri-tip is most often seen at barbecues and in a mushroom sauce at Sizzler. But it is also a great steak substitute. I picked up a pound of tri-tip roast at my grocery store, on a night when they had no acceptable tenderloin, for less than ten dollars with my loyalty card - the same price as a pair of wimpy ribeyes that weighed in at a mere .6 pounds. This particular cut was about two inches thick at its deepest point, which dictated the cooking time. Less thick = less time.
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| From Flickr's arnold | inuyaki |
Now take a look at it. If the edges are slightly carbonized, the top is lightly browned, and the meat springs back under your finger (presuming a silicone glove, here), it's done. If it looks mostly gray and feels spongy, give it two or three more minutes. When it's done, place the hot broiler pan on your stovetop and let the meat rest for at least five minutes. Then move it to a board and carve it into centimeter-thick slices. Because a tri-tip roast doesn't contain much fat or any bones, this will provide four servings of just under four ounces each.
A note on the nutritional value of meat. The oft-recommended four-ounce serving contains between 28 and 32 grams of protein. It just so happens that 30 grams of protein is the maximum that the average person can metabolize at one sitting. Anything more than that is excreted, or converted to glycogen (carbohydrate) and stored in the muscles for future short-term energy demands. So this is really all the meat you need in a given meal.
But this is a small amount of food, so you will want some additional ... something ... on your plate. I recommend a separate bowl, actually, with a nice big green salad in it. Or you could put the slices of tri-tip right on top of that salad. Or throw a package of frozen veg in the microwave after turning the roast.
The pairing: your hearty red wine of choice. I am fond of blended reds under $8.
If you are cooking for two, these three low-salt preparations will see you through 6-7 days with cooking only necessary on three days, for a meat cost of less than $30. If you try 'em and like 'em, I'd love to hear about it!
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