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IN THIS ISSUE:
  • Know About Celiac Disease

    Celiac disease is a hereditary autoimmune disease triggered by eating gluten-containing foods such as wheat, rye, and barley.

  • UV Rays Can Lower Blood Pressure

    Sun exposure may help lower blood pressure, and it’s not because of vitamin D production.

  • Super Foods for Women

    Rather than being told what not to eat, here are some foods you should regularly include in your diet.

  • Why You Should Include Fish Oil In Your Diet

    Omega 3 fatty acids found in oily fish are good for your skin, hair, and overall health.

  • More Teens With Hearing Loss

    If you think your teen just doesn’t listen to you anymore, they might not be able to hear you.

  • Carb-Conscious Delicious Meals

    Whether you’re watching carbs to improve blood sugar control or for weight-management, you’ll love these flavorful entrees that will satisfy the entire family.

  • Learn to Love Lentils

    Lentils are like little beans and come in a variety of colors from black to red to green. They are packed with good nutrition, affordable, and easy to prepare.

  • Extra Fat Leads to Extra Health Problems

    Diabetes, heart disease, stroke, and cancer are just a few of the health problems associated with obesity.

  • Healthy Hair

    Your health can affect the condition of your hair, but so can damage caused from styling, sun, and swimming.

  • Increased Calorie Intake Tied to Early Puberty

    According to a new study, girls may be reaching puberty much earlier than in the past due to increased calorie intake.

  • Magnesium to Better Manage Stress

    Many of us do not consume enough magnesium which may help us better manage the stress in our life.

  • Wine Compound May Help Memory and Brain Function

    The National Institute on Aging is funding a clinical trial to study resveratrol’s impact on the brain function of those with Alzheimer’s.

  • Avoiding Food Sensitivities Boosts Player’s Game

    This professional baseball player is feeling better than ever after figuring out what foods he is sensitive to and strictly avoiding them.

  • Decision To Use HRT Very Individualized

    Because of the health risks associated with hormone replacement, the decision to use this therapy should be highly individualized.

  • Obesity Slows Cognitive Performance in Older Adults

    Overweight seniors with a lot of abdominal fat may experience lower cognitive function than their peers who are at a healthy weight.

  • Get Creative with Cauliflower

    Cauliflower is a cruciferous veggie that can be enjoyed in a variety of dishes whether steamed, roasted, or raw.

  • It’s OK, Play with Your Food

    Touch is as important to food prep as seeing and smelling. This author talks about connecting with food by using her hands in the kitchen.

  • Obesity Slows Cognitive Performance in Older Adults

    Overweight seniors with a lot of abdominal fat may experience lower cognitive function than their peers who are at a healthy weight.

  • Kiwi Salsa

    Kiwi is an interesting little fruit with its fuzzy outside and beautiful green and black inside. Here is a fun kiwi recipe that will definitely be a hit.

  • Be Melanoma Aware

    Melanoma is a very aggressive and deadly form of skin cancer, causing more than 75 percent of skin cancer deaths. Learn how to reduce your risk and identify suspicious moles.

  • Is It an Allergy?

    Allergies to foods can sometimes be hard to pinpoint. A skin test can help determine if it is a “true” food allergy.

  • Anti-Candida Diet

    Overuse of antibiotics and excess sugar consumption may contribute to yeast overgrowth and eating the right diet may be a way to keep the yeast under control.

  • Facts About Body Fat

    Here are some interesting facts on the good, bad, and the ugly of body fat.

  • Vitamin D Debate

    Proponents of higher vitamin D levels say current government recommendations are too low to prevent disease.

  • Food Packaging Concerns

    Food packaging chemicals are being found in blood tests in children and they may impact the immune system.

Know About Celiac Disease

Posted May 17, 2013

The Academy of Nutrition and Dietetics (formerly the American Diatetic Association) issued the following news release:

Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease – it can affect your health or someone you love.

What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten – which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.

“While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives,” says registered dietitian nutritionist and Academy spokesperson Rachel Begun. “Managing celiac disease is not just about eliminating gluten from your diet. It also entails ensuring you get all the vitamins and nutrients your body needs, such as iron, calcium, fiber and B-vitamins like thiamin, riboflavin, niacin and folate.”

An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease.

“Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested,” Begun says. “It’s important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs.”

Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice.

For more information on celiac disease take a look at the Academy’s Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App (https://www.eatright.org/shop/product.aspx?id=6442470637), which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone.

Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area.

TNS mv45 130511-4341443 61MarlynVitin

© 2013 Targeted News Service

The Academy of Nutrition and Dietetics (formerly the American Diatetic Association) issued the following news release:

Celiac disease is estimated to affect one out of 141 of Americans, or just under 1 percent of the population. The Academy of Nutrition and Dietetics encourages Americans to learn about celiac disease - it can affect your health or someone you love.

What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten - which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.

"While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives," says registered dietitian nutritionist and Academy spokesperson Rachel Begun. "Managing celiac disease is not just about eliminating gluten from your diet. It also entails ensuring you get all the vitamins and nutrients your body needs, such as iron, calcium, fiber and B-vitamins like thiamin, riboflavin, niacin and folate."

An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease.

"Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested," Begun says. "It's important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs."

Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice.

For more information on celiac disease take a look at the Academy's Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App (https://www.eatright.org/shop/product.aspx?id=6442470637), which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone.

Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area.

TNS mv45 130511-4341443 61MarlynVitin

© 2013 Targeted News Service

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UV Rays Can Lower Blood Pressure

Posted May 15, 2013

By Sinha, Kounteya

LONDON: Scientists have found that getting even a little bit of sun benefits health tremendously and prolongs life. Exposing skin to sunlight helps to reduce blood pressure and cut the risk of heart attack and stroke.

Researchers from the University of Edinburgh have shown that when our skin is exposed to the sun’s rays, a compound is released in our blood vessels that helps lower blood pressure.

The findings suggest that exposure to sunlight improves overall health, because the benefits of reducing blood pressure far outweigh the risk of developing skin cancer.

Heart disease and stroke linked to high blood pressure are estimated to lead to around 80 times more deaths than those from skin cancer, in the UK. Production of this pressure-reducing compound–nitric oxide–is separate from the body’s manufacture of vitamin D, which rises after exposure to sunshine.

Until now it had been thought to solely explain the sun’s benefit to human health, the scientists add. Researchers studied the BP of 24 volunteers who sat beneath tanning lamps for two sessions of 20 minutes each.

In one session, the volunteers were exposed to both the UV rays and the heat of the lamps. In the other, the UV rays were blocked so that only the heat of the lamps affected the skin.

The results showed that BP dropped significantly for one hour following exposure to UV rays, but not after the heat-only sessions.

Scientists say that this shows that it is the sun’s UV rays that lead to health benefits. The volunteers’ vitamin D levels remained unaffected in both sessions. The landmark proof-of-principle study will be presented on Friday in Edinburgh at the world’s largest gathering of skin experts.

Dr Richard Weller from the University said: “We suspect that the benefits to heart health of sunlight will outweigh the risk of skin cancer. The work we have done provides a mechanism that might account for this, and also explain why dietary vitamin D supplements alone will not be able to compensate for lack of sunlight.”

“We now plan to look at the relative risks of heart disease and skin cancer in people who have received different amounts of sun exposure. If this confirms that sunlight reduces the death rate from all causes, we will need to reconsider our advice on sun exposure,” Dr Weller added.

© 2013 Bennett, Coleman & Company Limited

Times of India

Editor’s note: Health experts still advise caution and to practice sensible sun exposure to reduce the risk of skin cancer. Excessive sun exposure can increase the risk of skin cancer.



By Sinha, Kounteya

LONDON: Scientists have found that getting even a little bit of sun benefits health tremendously and prolongs life. Exposing skin to sunlight helps to reduce blood pressure and cut the risk of heart attack and stroke.

Researchers from the University of Edinburgh have shown that when our skin is exposed to the sun's rays, a compound is released in our blood vessels that helps lower blood pressure.

The findings suggest that exposure to sunlight improves overall health, because the benefits of reducing blood pressure far outweigh the risk of developing skin cancer.

Heart disease and stroke linked to high blood pressure are estimated to lead to around 80 times more deaths than those from skin cancer, in the UK. Production of this pressure-reducing compound--nitric oxide--is separate from the body's manufacture of vitamin D, which rises after exposure to sunshine.

Until now it had been thought to solely explain the sun's benefit to human health, the scientists add. Researchers studied the BP of 24 volunteers who sat beneath tanning lamps for two sessions of 20 minutes each.

In one session, the volunteers were exposed to both the UV rays and the heat of the lamps. In the other, the UV rays were blocked so that only the heat of the lamps affected the skin.

The results showed that BP dropped significantly for one hour following exposure to UV rays, but not after the heat-only sessions.

Scientists say that this shows that it is the sun's UV rays that lead to health benefits. The volunteers' vitamin D levels remained unaffected in both sessions. The landmark proof-of-principle study will be presented on Friday in Edinburgh at the world's largest gathering of skin experts.

Dr Richard Weller from the University said: "We suspect that the benefits to heart health of sunlight will outweigh the risk of skin cancer. The work we have done provides a mechanism that might account for this, and also explain why dietary vitamin D supplements alone will not be able to compensate for lack of sunlight."

"We now plan to look at the relative risks of heart disease and skin cancer in people who have received different amounts of sun exposure. If this confirms that sunlight reduces the death rate from all causes, we will need to reconsider our advice on sun exposure," Dr Weller added.

© 2013 Bennett, Coleman & Company Limited

Times of India

Editor's note: Health experts still advise caution and to practice sensible sun exposure to reduce the risk of skin cancer. Excessive sun exposure can increase the risk of skin cancer.

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Super Foods for Women

Posted May 9, 2013

Times of India

By Mukherjee, Meghna

Feel younger, stay slim and thwart diseases by including these superfoods in your diet. We brought in experts to tell you what you need to eat, to stay fit and healthy. So, sit back and read on as we give you some important tips that work wonders..

Low fat yogurt

High in calcium and protein, low fat yogurt is ideal for women. Nutritionist Pallavi Srivastava says, “Yogurt, being an excellent source of calcium, helps fight osteoporosis. The consumption of yogurt is also said to decrease the risk of breast cancer, reduce irritable bowel syndrome, inflammatory digestive tract disorders — all of which are common in women.” It reduces the risk of stomach ulcers and vaginal infections.

Quantity: 1 bowl every day

Fatty fish

Fatty fish are rich in Omega-3 fatty acids. Salmon, sardines, tuna and mackerel help reduce the risk of blood clot formation that might occur due to the use of contraceptive pills. Bariatric surgeon Dr Abhay Agrawal says, “Fatty fish protects against diseases related to the heart, stroke, hypertension, depression, joint pain, rheumatoid arthritis and reproductive problems, and in some cases even from Alzheimer’s disease.”

Omega-3 helps in optimal brain and vision development of the baby in the case of pregnant or lactating mothers. It is known to boost the level of serotonin, which is a feel-good brain chemical that aids in fighting postpartum depression.

Quantity – 2 to 3 servings every week

Beans

Low in fat and cholesterol; and a good source of protein and fiber, beans fight against heart disease and breast cancer. They are ideal for women who are either affected or have chances of getting colon cancer. An excellent source of vegetable protein, they aid women going through menopause.

Quantity: 3 to 4 servings every week

Dark chocolate

Dark chocolates are said to be rich in protective anti-oxidants that help reduce the risk of stroke and heart disease. It consists of magnesium, manganese, phosphorous and copper zinc, which are important nutrients for maintaining strong bones. Certain studies also suggest that dark chocolate lowers blood pressure, sharpens thinking and hydrates the skin. It’s the perfect stressbuster when a woman is PMSing, and it tastes sensual without being high in calories.

Quantity: One quarter a day

Papaya

An excellent source of potassium and vitamin C, papaya can offset the potentially harmful effects of sodium on blood pressure. A research by the US Department of Health and Human Services suggests that women are at a higher risk of gallstones than men. So, load up on papaya because it helps combat gallbladder diseases. But pregnant women should refrain from papaya (unripe) since it acts as a contraceptive, which can lead to a miscarriage.

Quantity: 2 slices per day

Tomatoes

Tomatoes contain a powerful anti-oxidant — lycopene, which helps reduce the chances of being affected with breast cancer. Nutritionist Mansi Belani says, “Tomatoes are also known to protect from the harmful UV rays of the sun. It helps a woman stay younger and slimmer.”

Quantity: 1 tomato every day

Spinach

Spinach is known to be one of the best sources of folate which prevents birth defects, heart disease, colon cancer and dementia. Spinach also helps our skin from getting damaged due to heat, and delays wrinkling, fine lines and roughness of the skin with comes with age.

Quantity: About 2 to 3 servings a week

Berries

Dr Agrawal suggests, “Like wine, berries protect your body with powerful anti-carcinogenic nutrients — anthocyans, which are believed to play a role in cell repair.” High in vitamin C and folic acid, it is essential for women in their child bearing years. Its powerful anti-oxidant not only protects the heart but also the skin against ageing. Cranberries are known to have a positive impact on your vision, and to help reduce the chances of urinary tract infections which are common in women of all age groups.

Quantity: 3 to 4 servings every week

Whole grains

The consumption of whole grain helps combat blood pressure and a slow metabolism. Srivastava says, “Swapping refined grains like white bread and rice with whole wheat bread, rice, brown rice and oats will add more fibre to your diet and give you a feeling of fullness with fewer calories.” Studies suggest that whole grains help the body retain potassium, which helps in maintaining blood pressure.

Quantity: Once a day

© 2013 Bennett, Coleman & Company Limited

Times of India

By Mukherjee, Meghna

Feel younger, stay slim and thwart diseases by including these superfoods in your diet. We brought in experts to tell you what you need to eat, to stay fit and healthy. So, sit back and read on as we give you some important tips that work wonders..

Low fat yogurt

High in calcium and protein, low fat yogurt is ideal for women. Nutritionist Pallavi Srivastava says, "Yogurt, being an excellent source of calcium, helps fight osteoporosis. The consumption of yogurt is also said to decrease the risk of breast cancer, reduce irritable bowel syndrome, inflammatory digestive tract disorders -- all of which are common in women." It reduces the risk of stomach ulcers and vaginal infections.

Quantity: 1 bowl every day

Fatty fish

Fatty fish are rich in Omega-3 fatty acids. Salmon, sardines, tuna and mackerel help reduce the risk of blood clot formation that might occur due to the use of contraceptive pills. Bariatric surgeon Dr Abhay Agrawal says, "Fatty fish protects against diseases related to the heart, stroke, hypertension, depression, joint pain, rheumatoid arthritis and reproductive problems, and in some cases even from Alzheimer's disease."

Omega-3 helps in optimal brain and vision development of the baby in the case of pregnant or lactating mothers. It is known to boost the level of serotonin, which is a feel-good brain chemical that aids in fighting postpartum depression.

Quantity - 2 to 3 servings every week

Beans

Low in fat and cholesterol; and a good source of protein and fiber, beans fight against heart disease and breast cancer. They are ideal for women who are either affected or have chances of getting colon cancer. An excellent source of vegetable protein, they aid women going through menopause.

Quantity: 3 to 4 servings every week

Dark chocolate

Dark chocolates are said to be rich in protective anti-oxidants that help reduce the risk of stroke and heart disease. It consists of magnesium, manganese, phosphorous and copper zinc, which are important nutrients for maintaining strong bones. Certain studies also suggest that dark chocolate lowers blood pressure, sharpens thinking and hydrates the skin. It's the perfect stressbuster when a woman is PMSing, and it tastes sensual without being high in calories.

Quantity: One quarter a day

Papaya

An excellent source of potassium and vitamin C, papaya can offset the potentially harmful effects of sodium on blood pressure. A research by the US Department of Health and Human Services suggests that women are at a higher risk of gallstones than men. So, load up on papaya because it helps combat gallbladder diseases. But pregnant women should refrain from papaya (unripe) since it acts as a contraceptive, which can lead to a miscarriage.

Quantity: 2 slices per day

Tomatoes

Tomatoes contain a powerful anti-oxidant -- lycopene, which helps reduce the chances of being affected with breast cancer. Nutritionist Mansi Belani says, "Tomatoes are also known to protect from the harmful UV rays of the sun. It helps a woman stay younger and slimmer."

Quantity: 1 tomato every day

Spinach

Spinach is known to be one of the best sources of folate which prevents birth defects, heart disease, colon cancer and dementia. Spinach also helps our skin from getting damaged due to heat, and delays wrinkling, fine lines and roughness of the skin with comes with age.

Quantity: About 2 to 3 servings a week

Berries

Dr Agrawal suggests, "Like wine, berries protect your body with powerful anti-carcinogenic nutrients -- anthocyans, which are believed to play a role in cell repair." High in vitamin C and folic acid, it is essential for women in their child bearing years. Its powerful anti-oxidant not only protects the heart but also the skin against ageing. Cranberries are known to have a positive impact on your vision, and to help reduce the chances of urinary tract infections which are common in women of all age groups.

Quantity: 3 to 4 servings every week

Whole grains

The consumption of whole grain helps combat blood pressure and a slow metabolism. Srivastava says, "Swapping refined grains like white bread and rice with whole wheat bread, rice, brown rice and oats will add more fibre to your diet and give you a feeling of fullness with fewer calories." Studies suggest that whole grains help the body retain potassium, which helps in maintaining blood pressure.

Quantity: Once a day

© 2013 Bennett, Coleman & Company Limited

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Why You Should Include Fish Oil In Your Diet

Posted May 8, 2013

By Rasquinha, Reagan Gavin

Times of India

Fish oil is good for hair, skin and can also combat diseases

For a healthy heart

To protect the heart, one should eat food containing fish oil. It has omega 3 that reduces the risk of heart diseases. It reduces the levels of LDL cholesterol, which is bad cholesterol, and increases the HDL levels or the good cholesterol. Thus fish oil can help to avoid heart strokes.

Go slim, have fish oil

A research in Australia has proved that fish consumption can be used to cure hypertension and obesity. The study has discovered that a weight-loss diet which includes a regular amount of fish consumption can be quite effective.

Fish oil to fight asthma

People who are suffering from respiratory problems like asthma should eat food containing fish oil says a research. Researchers had put a number of children on a high-fish diet while others continued with their regular diet. Results revealed that the participants who ate more fish were less prone to asthma attacks and were able to breathe more easily.

Cures cancer

Omega 3 fish oil can help prevent three of the most common forms of cancer — breast, colon and prostate. They stop the alteration from a normal healthy cell to a cancerous mass, inhibiting unwanted cellular growth and causing apoptosis, or cellular death, of cancer cells.

For shiny hair

Fish oil enhances the lustre of your hair. Omega three has properties that helps faster hair growth and prevents hair loss. Since most fish are rich in protein, eating fish helps in keeping hair healthy.

It cares for your skin

Fish oil helps in improving the condition of dry skin by making it shiny and glowing. It is useful in treating various skin problems such as eczema, psoriasis, itching, redness of skin, skin lesions and rashes.

For a happy pregnancy

Fish oil is good for pregnant women as the DHA present in it helps in the development of the baby’s eyes and brain. It helps to avoid premature births, low weight at birth, and miscarriage.

© 2013 Bennett, Coleman & Company Limited

Times of India

By Rasquinha, Reagan Gavin

Times of India

Fish oil is good for hair, skin and can also combat diseases

For a healthy heart

To protect the heart, one should eat food containing fish oil. It has omega 3 that reduces the risk of heart diseases. It reduces the levels of LDL cholesterol, which is bad cholesterol, and increases the HDL levels or the good cholesterol. Thus fish oil can help to avoid heart strokes.

Go slim, have fish oil

A research in Australia has proved that fish consumption can be used to cure hypertension and obesity. The study has discovered that a weight-loss diet which includes a regular amount of fish consumption can be quite effective.

Fish oil to fight asthma

People who are suffering from respiratory problems like asthma should eat food containing fish oil says a research. Researchers had put a number of children on a high-fish diet while others continued with their regular diet. Results revealed that the participants who ate more fish were less prone to asthma attacks and were able to breathe more easily.

Cures cancer

Omega 3 fish oil can help prevent three of the most common forms of cancer -- breast, colon and prostate. They stop the alteration from a normal healthy cell to a cancerous mass, inhibiting unwanted cellular growth and causing apoptosis, or cellular death, of cancer cells.

For shiny hair

Fish oil enhances the lustre of your hair. Omega three has properties that helps faster hair growth and prevents hair loss. Since most fish are rich in protein, eating fish helps in keeping hair healthy.

It cares for your skin

Fish oil helps in improving the condition of dry skin by making it shiny and glowing. It is useful in treating various skin problems such as eczema, psoriasis, itching, redness of skin, skin lesions and rashes.

For a happy pregnancy

Fish oil is good for pregnant women as the DHA present in it helps in the development of the baby's eyes and brain. It helps to avoid premature births, low weight at birth, and miscarriage.

© 2013 Bennett, Coleman & Company Limited

Times of India

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More Teens With Hearing Loss

Posted March 15, 2013

HIGH POINT — The problem used to be that teenagers wouldn’t listen to their parents. Now the problem appears to be they can’t hear them.

One in five teens has a hearing loss — and the problem appears to be getting worse — according to a study published in the Journal of the American Medical Association (JAMA).

While the study itself did not point fingers at a particular culprit for the increase in teenagers’ hearing loss, professionals within the audiology community think iPods and MP3 players may be to blame, at least in part.

“That’s our main concern, because you’re taking that music and putting it into the ear directly,” explains audiologist Dr. Amy Kirkland, owner of Doctors Hearing Care in High Point. “Any time the music is loud enough to the point that you can’t hear somebody beside you talking to you, you know it’s too loud. So if that person has to raise their voice or even shout, that’s at a very dangerous level.”

According to the JAMA study, which compared teens in 2005 and 2006 to teens tested between 1988 and 1994, researchers found a 30-percent increase in any hearing loss (including mild loss) — and a 50-percent increase in mild or worse hearing loss — among teenagers.

Boys were more likely to have hearing loss than girls, and teens in lower socioeconomic groups were more likely than those from wealthier families to suffer from hearing loss, according to the study.

“We’ve had a lot of parents asking us about it,” Kirkland says. “When we go speak at functions and organizations, it’s a very hot topic. Once that study came out, a lot of people started asking us about how to adjust iPods for their teens.”

That’s the good news: Those omnipresent iPods, which are piping music — often very loud music — directly into teenagers’ ears, can be programmed so they’re not so loud.

“There is a way in the software to limit the volume in their iPod, so we try to give that trick out to as many people as we can,” Kirkland says. “When you have your iPod attached in iTunes, there’s a volume limiter in the settings. It’s very user-friendly, so it’s very easy to do.”

Kirkland says audiologists also can make custom ear molds that have acoustic dampers to help protect their hearing while listening to their iPods.

Otherwise, the teenagers may have to visit an audiologist down the road for a different type of technology — a hearing aid.

“I think this study is kind of the calm before the storm,” Kirkland says.

“I think in the next five to 10 years we’re going to see a lot more noise-induced hearing loss, and that damage is permanent most of the time. That’s what we try to tell young people about their hearing. We have hearing technology to help them hear better, but there’s no medicine and no pill to treat it. Once it’s gone, it’s gone.”

jtomlin@hpe.com — 888-3579

To see more of the High Point Enterprise, or to subscribe to the newspaper, go to http://www.hpe.com.

Copyright © 2010, High Point Enterprise, N.C.

Distributed by McClatchy-Tribune Information Services.

HIGH POINT -- The problem used to be that teenagers wouldn't listen to their parents. Now the problem appears to be they can't hear them.

One in five teens has a hearing loss -- and the problem appears to be getting worse -- according to a study published in the Journal of the American Medical Association (JAMA).

While the study itself did not point fingers at a particular culprit for the increase in teenagers' hearing loss, professionals within the audiology community think iPods and MP3 players may be to blame, at least in part.

"That's our main concern, because you're taking that music and putting it into the ear directly," explains audiologist Dr. Amy Kirkland, owner of Doctors Hearing Care in High Point. "Any time the music is loud enough to the point that you can't hear somebody beside you talking to you, you know it's too loud. So if that person has to raise their voice or even shout, that's at a very dangerous level."

According to the JAMA study, which compared teens in 2005 and 2006 to teens tested between 1988 and 1994, researchers found a 30-percent increase in any hearing loss (including mild loss) -- and a 50-percent increase in mild or worse hearing loss -- among teenagers.

Boys were more likely to have hearing loss than girls, and teens in lower socioeconomic groups were more likely than those from wealthier families to suffer from hearing loss, according to the study.

"We've had a lot of parents asking us about it," Kirkland says. "When we go speak at functions and organizations, it's a very hot topic. Once that study came out, a lot of people started asking us about how to adjust iPods for their teens."

That's the good news: Those omnipresent iPods, which are piping music -- often very loud music -- directly into teenagers' ears, can be programmed so they're not so loud.

"There is a way in the software to limit the volume in their iPod, so we try to give that trick out to as many people as we can," Kirkland says. "When you have your iPod attached in iTunes, there's a volume limiter in the settings. It's very user-friendly, so it's very easy to do."

Kirkland says audiologists also can make custom ear molds that have acoustic dampers to help protect their hearing while listening to their iPods.

Otherwise, the teenagers may have to visit an audiologist down the road for a different type of technology -- a hearing aid.

"I think this study is kind of the calm before the storm," Kirkland says.

"I think in the next five to 10 years we're going to see a lot more noise-induced hearing loss, and that damage is permanent most of the time. That's what we try to tell young people about their hearing. We have hearing technology to help them hear better, but there's no medicine and no pill to treat it. Once it's gone, it's gone."

jtomlin@hpe.com -- 888-3579

To see more of the High Point Enterprise, or to subscribe to the newspaper, go to http://www.hpe.com.

Copyright © 2010, High Point Enterprise, N.C.

Distributed by McClatchy-Tribune Information Services.

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Carb-Conscious Delicious Meals

Posted March 6. 2013

Requests for diabetic recipes abound, so this week’s entree suggestions include Diabetic Exchange information. Fragrant Fish Fillets are simmered in a light wine and tomato sauce. Zucchini Tortellini offers a quick vegetarian option.

Reach Glaze at Beverly.Glaze@mail.wvu.edu or 304-634-8449.

Fragrant Fish Fillets

Makes 4 servings. Source: University of Illinois Extension.

1 tablespoon olive oil

1/2 cup fresh mushrooms, sliced

1/2 cup green onions, chopped

1 clove garlic, minced

12 ounces fish fillets

2 tablespoons blush wine, optional

1 fresh tomato, peeled, cored and sliced

2 tablespoons fresh parsley (snipped)

Lemon slices

HEAT olive oil in a large skillet. Add mushrooms, onions and garlic. Saute for 1 to 2 minutes. Add wine, tomato, parsley and fish. Cover and simmer for 5 to 8 minutes or until fish flakes easily with a fork.

REMOVE fillets to a warm platter. Pour tomato sauce over fish. For a thicker sauce, boil down 1 to 3 minutes first. Garnish with lemon wedges.

Nutrition information: 132 calories, 4 grams total fat, 42 milligrams cholesterol, 59 milligrams sodium, 4 grams carbohydrate, 1 gram dietary fiber, 18 grams protein. Exchange: 2 very lean meat, 1 vegetable.

Zucchini Tortellini Toss

Makes 4 servings. Source: University of Illinois Extension.

1 package frozen tortellini

6 to 8 plum tomatoes, chopped

3 to 4 medium zucchini, chopped

1/2 teaspoon garlic salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 cup shredded Parmesan cheese

COOK tortellini as directed on package. Heat tomatoes, zucchini, garlic salt, basil and oregano in a medium skillet 3 to 5 minutes until zucchini is tender. Stir in tortellini, cooking 2 to 3 minutes. Serve topped with Parmesan cheese.

Nutrition information: 352 calories, 8 grams total fat, 50 milligrams cholesterol, 388 milligrams sodium, 54 grams carbohydrate, 4 grams dietary fiber, 17 grams protein. Exchanges: 3 starch, 2 vegetable, 1 high-fat meat.

Italian Chicken

Makes 6 servings. Source: University of Illinois Extension.

6 4-ounce skinless, boneless chicken breasts

3 tablespoons flour

1 tablespoon olive oil

2 tablespoons onion, minced

1/2 teaspoon minced garlic

1 cup tomato sauce

1/2 teaspoon rosemary

1/4 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon oregano

DREDGE chicken in flour. In a 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and cook 2 to 5 minutes on each side, turning occasionally until lightly browned. Using tongs, remove chicken from skillet. Set aside.

SAUT the onion and garlic in the same skillet until softened. Add tomato sauce and seasonings. Using a wooden spoon, stir well. Cook, stirring frequently until liquid is reduced by half (3 to 4 minutes). Return chicken to skillet.

COOK until sauce thickens and chicken is heated through.

Nutrition information: 234 calories, 6 grams total fat, 96 milligrams cholesterol, 331 milligrams sodium, 6 grams carbohydrate, 1 gram dietary fiber, 36 grams protein. Exchanges: 5 very lean meats, 1 vegetable.

Cinnamon Lime Chicken

Makes 4 servings. Source: University of Illinois Extension.

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon olive oil

1/2 medium white onion, chopped

2 cloves garlic, minced

Juice from 3 limes

HEAT oven to 400 .

COMBINE salt and cinnamon. Rub mixture into chicken breasts. Place chicken on baking sheet and cook in the oven until juices run clear, approximately 15 to 20 minutes.

REMOVE chicken from oven and let cool. While chicken is cooling, mince onion and garlic. Saute in frying pan. Tear cooked chicken into thin strips. Place chicken in pan with onion and garlic. Add lime juice.

SIMMER for about 15 minutes or until hot. Serve by itself or with corn tortillas.

Nutrition information: 198 calories, 7 grams total fat, 74 milligrams cholesterol, 648 milligrams sodium, 8 grams carbohydrate, 2 grams dietary fiber, 28 grams protein. Exchange: 4 lean meat, 0.5 carbohydrate.

Programs and activities offered by the West Virginia University Extension Service are available to all persons without regard to race, color, sex, disability, religion, age, veteran status, political beliefs, sexual orientation, national origin and marital or family status. This material was funded, in part, by the USDA’s Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with limited income. To find out more, contact your local Supplemental Nutrition Assistance Program.

Shopping list

Fresh mushrooms Green onions Plum tomatoes Onion Limes Fresh parsley Zucchini Tomato sauce Manicotti shells Spaghetti sauce Fish fillets Chicken breasts Frozen tortellini Blush wine Mozzarella cheese

Bevery Glaze, MS

Master of science, human nutrition and food science, and WVU Extension specialist, FNP adult program

Posted March 6. 2013

Requests for diabetic recipes abound, so this week's entree suggestions include Diabetic Exchange information. Fragrant Fish Fillets are simmered in a light wine and tomato sauce. Zucchini Tortellini offers a quick vegetarian option.

Reach Glaze at Beverly.Glaze@mail.wvu.edu or 304-634-8449.

Fragrant Fish Fillets

Makes 4 servings. Source: University of Illinois Extension.

1 tablespoon olive oil

1/2 cup fresh mushrooms, sliced

1/2 cup green onions, chopped

1 clove garlic, minced

12 ounces fish fillets

2 tablespoons blush wine, optional

1 fresh tomato, peeled, cored and sliced

2 tablespoons fresh parsley (snipped)

Lemon slices

HEAT olive oil in a large skillet. Add mushrooms, onions and garlic. Saute for 1 to 2 minutes. Add wine, tomato, parsley and fish. Cover and simmer for 5 to 8 minutes or until fish flakes easily with a fork.

REMOVE fillets to a warm platter. Pour tomato sauce over fish. For a thicker sauce, boil down 1 to 3 minutes first. Garnish with lemon wedges.

Nutrition information: 132 calories, 4 grams total fat, 42 milligrams cholesterol, 59 milligrams sodium, 4 grams carbohydrate, 1 gram dietary fiber, 18 grams protein. Exchange: 2 very lean meat, 1 vegetable.

Zucchini Tortellini Toss

Makes 4 servings. Source: University of Illinois Extension.

1 package frozen tortellini

6 to 8 plum tomatoes, chopped

3 to 4 medium zucchini, chopped

1/2 teaspoon garlic salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 cup shredded Parmesan cheese

COOK tortellini as directed on package. Heat tomatoes, zucchini, garlic salt, basil and oregano in a medium skillet 3 to 5 minutes until zucchini is tender. Stir in tortellini, cooking 2 to 3 minutes. Serve topped with Parmesan cheese.

Nutrition information: 352 calories, 8 grams total fat, 50 milligrams cholesterol, 388 milligrams sodium, 54 grams carbohydrate, 4 grams dietary fiber, 17 grams protein. Exchanges: 3 starch, 2 vegetable, 1 high-fat meat.

Italian Chicken

Makes 6 servings. Source: University of Illinois Extension.

6 4-ounce skinless, boneless chicken breasts

3 tablespoons flour

1 tablespoon olive oil

2 tablespoons onion, minced

1/2 teaspoon minced garlic

1 cup tomato sauce

1/2 teaspoon rosemary

1/4 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon oregano

DREDGE chicken in flour. In a 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and cook 2 to 5 minutes on each side, turning occasionally until lightly browned. Using tongs, remove chicken from skillet. Set aside.

SAUT the onion and garlic in the same skillet until softened. Add tomato sauce and seasonings. Using a wooden spoon, stir well. Cook, stirring frequently until liquid is reduced by half (3 to 4 minutes). Return chicken to skillet.

COOK until sauce thickens and chicken is heated through.

Nutrition information: 234 calories, 6 grams total fat, 96 milligrams cholesterol, 331 milligrams sodium, 6 grams carbohydrate, 1 gram dietary fiber, 36 grams protein. Exchanges: 5 very lean meats, 1 vegetable.

Cinnamon Lime Chicken

Makes 4 servings. Source: University of Illinois Extension.

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon olive oil

1/2 medium white onion, chopped

2 cloves garlic, minced

Juice from 3 limes

HEAT oven to 400 .

COMBINE salt and cinnamon. Rub mixture into chicken breasts. Place chicken on baking sheet and cook in the oven until juices run clear, approximately 15 to 20 minutes.

REMOVE chicken from oven and let cool. While chicken is cooling, mince onion and garlic. Saute in frying pan. Tear cooked chicken into thin strips. Place chicken in pan with onion and garlic. Add lime juice.

SIMMER for about 15 minutes or until hot. Serve by itself or with corn tortillas.

Nutrition information: 198 calories, 7 grams total fat, 74 milligrams cholesterol, 648 milligrams sodium, 8 grams carbohydrate, 2 grams dietary fiber, 28 grams protein. Exchange: 4 lean meat, 0.5 carbohydrate.



Programs and activities offered by the West Virginia University Extension Service are available to all persons without regard to race, color, sex, disability, religion, age, veteran status, political beliefs, sexual orientation, national origin and marital or family status. This material was funded, in part, by the USDA's Supplemental Nutrition Assistance Program. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with limited income. To find out more, contact your local Supplemental Nutrition Assistance Program.

Shopping list

Fresh mushrooms Green onions Plum tomatoes Onion Limes Fresh parsley Zucchini Tomato sauce Manicotti shells Spaghetti sauce Fish fillets Chicken breasts Frozen tortellini Blush wine Mozzarella cheese



Bevery Glaze, MS

Master of science, human nutrition and food science, and WVU Extension specialist, FNP adult program

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Learn to Love Lentils

Posted Feb 23, 2013

In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more.

That’s too bad. A smart cook learns to love lentils for their variety of textures and colors — black, pink, red, green and more — good nutrition, ease of cooking and easy-to-swallow prices.

Indian cooks turn them into dals while Moroccans pride themselves on their recipes for the lentil-tomato soup called harira. In Italy, lentils often are cooked with the specialty cotechino. In France, they may appear as a first course or alongside roasted meats. And rare is the vegetarian cook who hasn’t learned to love this legume.

Cookbook author James Peterson includes several lentil recipes in his latest edition of “Vegetables” (Ten Speed Press, $35), from a French-inspired salad on through Indian soups and stews.

“The best lentil interpretations I’ve had are Indian,” he says of the beautifully seasoned dishes often finished with the clarified butter called ghee or coconut milk.

But Peterson was also quick to tell us about a vinaigrette-dressed lentil salad. “We used to serve it with a pate in Paris when I was working there. … That was fabulous.

“And lentils cooked with bacon are heavenly.”

Peterson was not always so enamored with lentils. Recallling his time in Paris: “I was so so poor, but I was at the Cordon Bleu and taking a pastry class and I would come home with these beautiful cakes and we would sit there and have lentils for dinner — my friend, he would stock up on dry goods during periods of being flush — so we’d have these lentils that we’d rush through to get to the cake. But that was an example of not cooking them well when you don’t know what you’re doing.”

He’s mastered cooking them well and no longer associates lentils with poverty, “especially since they have now become chic and show up in fancy restaurants cooked with all sorts of expensive foods.”

Lentils, from the tiny Beluga (yes, they look like the pricey caviar) to the green-black French du Puy and the broad brown, are comfortable sharing plate space with duck, lamb, goose and game, from quail to venison, whether the lentils are served whole or pureed.

It’s time to ditch any outdated notions of the limited potential of lentils. The tiny seed’s versatility lies in its ability to play well with a variety of flavors, herbs and spices, giving cooks a blank canvas for exercising their creativity. Another plus: They don’t require soaking before cooking like other legumes and cook in less than an hour.

Lentils, the seeds found inside the pods on the plant called lens culinaris, have been nourishing folks for thousands of years. A cup of cooked lentils delivers almost 18 grams of protein as well as 15 grams fiber and only 230 calories, according to the USDA Nutrient Database.

Removed from the pods, those seeds are usually found at the market in a dried form. They may be sold whole or split, with the skin on or off — offering cooks four options. Which one you choose can affect how they are cooked and how the finished dish will look. Whole, skin on lentils (Beluga, Puy) will hold their shape when cooked. Split lentils, with their skin off will produce a silkier finished product.

While we found some supermarkets offering more than a half dozen lentil types, sorting through those at markets catering to ethnic communities may present a bit of a challenge. In lentil-loving India, for example, listing all the types is a challenge, according to “The Oxford Companion to Food” author Alan Davidson. “Attempts to list lentils run up against a fundamental difficulty; the use of the word in an Indian context is much looser, spilling over from Lens culinaris into other species, as though lentil had much the same meaning as dal (split pulse).”

Adds cookbook author Anupy Singla (“Vegan Indian Cooking”), “Dal can refer to a soupy preparation made with legumes. It can also refer to dry lentil dishes in some parts of India.”

Don’t let nomenclature confuse you. Instead, go beyond the common brown lentil, so easily found in supermarkets and, give, say, a lovely pink or red lentil a chance.

Here are some lentil types to look for.

–Beluga lentils: Tiny, black, look like caviar.

–Brown lentils: Khaki color. Also called Indian brown lentil, German lentil, green lentil.

–French green lentils: Also called du Puy lentils; named for French region. Peppery flavor. Holds shape.

–Pink lentils: Brown lentils with skin removed. Turn yellow with cooking.

–Red lentils: Turn golden when cooked.

–Yellow lentils: May have skin on or off.

–White lentils: Skinned and split black lentils.

Sources: “The Cook’s Thesaurus,” “Vegetables,” James Peterson

Cooking up lentils

There are many recipes and tips for prepping and cooking lentils, as well as ways to serve them, whether on their own, in tandem with grains or accompanied by meat or fish.

In “Vegan Indian Cooking,” Anupy Singla, a Chicago food writer and cooking teacher, offers some guidance. Here are a few drawn from the book:

Sort before cooking: Singla suggests placing lentils by cupfuls on a white plate, then sorting to remove foreign matter (stones, sticks).

Rinse before cooking: Place them in a sieve, rinse with water, drain.

Storage, cooked: Refrigerate cooked lentils for about three days; store in the freezer up to three months.

Reheat: In a saucepan, heat slowly. Add water if needed; check salt before serving. Can be warmed in the microwave.

Storage, uncooked: In a cool, dark, dry place, ideally in glass containers.

Warm lentils

Prep: 15 minutes Cook: 30 minutes Servings: 6

Note: This classic preparation of lentilles tiedes is adapted from Michael Roberts’ “Parisian Home Cooking.” Serve these as a first course or alongside slices of roast pork or ham.

Ingredients:

1 1/4 cups small French du Puy lentils

4 cups homemade vegetable broth, or low-sodium canned vegetable or chicken broth

1/2 teaspoon salt

Freshly ground pepper

2 sprigs fresh thyme or 1 teaspoon dried

2 bay leaves

3 tablespoons canola oil

2 medium onions, coarsely diced

2 medium carrots, thinly sliced

3 ribs celery, thinly sliced

1/3 to 1/2 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 cup finely chopped fresh flat-leaf parsley

1. Combine lentils, broth, salt, pepper to taste, thyme and bay leaves in a saucepan. Cover; place over medium heat. Heat to a simmer; cook until the lentils are tender, about 30 minutes. Remove from heat; drain. Transfer lentils to a large heatproof bowl. Let cool, unrefrigerated, to room temperature.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, carrots and celery; cook until the carrots are soft, about 12 minutes. Do not allow the onions to brown.

3. Add the contents of the skillet to the lentils; gently mix together. Stir in the vinegar and mustard; mix in the parsley. Serve immediately or chill and serve.

Nutrition information: Per serving: 244 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 34 g carbohydrates, 11 g protein, 461 mg sodium, 12 g fiber.

jhevrdejs@tribune.com

___

©2013 the Chicago Tribune

Visit the Chicago Tribune at www.chicagotribune.com

Distributed by MCT Information Services

In the crowded world of legumes, we may ignore lentils in the rush to buy red kidney beans for chili, navy beans for ham-flavored soup, black beans, pinto beans, split peas and more.

That's too bad. A smart cook learns to love lentils for their variety of textures and colors -- black, pink, red, green and more -- good nutrition, ease of cooking and easy-to-swallow prices.

Indian cooks turn them into dals while Moroccans pride themselves on their recipes for the lentil-tomato soup called harira. In Italy, lentils often are cooked with the specialty cotechino. In France, they may appear as a first course or alongside roasted meats. And rare is the vegetarian cook who hasn't learned to love this legume.

Cookbook author James Peterson includes several lentil recipes in his latest edition of "Vegetables" (Ten Speed Press, $35), from a French-inspired salad on through Indian soups and stews.

"The best lentil interpretations I've had are Indian," he says of the beautifully seasoned dishes often finished with the clarified butter called ghee or coconut milk.

But Peterson was also quick to tell us about a vinaigrette-dressed lentil salad. "We used to serve it with a pate in Paris when I was working there. ... That was fabulous.

"And lentils cooked with bacon are heavenly."

Peterson was not always so enamored with lentils. Recallling his time in Paris: "I was so so poor, but I was at the Cordon Bleu and taking a pastry class and I would come home with these beautiful cakes and we would sit there and have lentils for dinner -- my friend, he would stock up on dry goods during periods of being flush -- so we'd have these lentils that we'd rush through to get to the cake. But that was an example of not cooking them well when you don't know what you're doing."

He's mastered cooking them well and no longer associates lentils with poverty, "especially since they have now become chic and show up in fancy restaurants cooked with all sorts of expensive foods."

Lentils, from the tiny Beluga (yes, they look like the pricey caviar) to the green-black French du Puy and the broad brown, are comfortable sharing plate space with duck, lamb, goose and game, from quail to venison, whether the lentils are served whole or pureed.

It's time to ditch any outdated notions of the limited potential of lentils. The tiny seed's versatility lies in its ability to play well with a variety of flavors, herbs and spices, giving cooks a blank canvas for exercising their creativity. Another plus: They don't require soaking before cooking like other legumes and cook in less than an hour.

Lentils, the seeds found inside the pods on the plant called lens culinaris, have been nourishing folks for thousands of years. A cup of cooked lentils delivers almost 18 grams of protein as well as 15 grams fiber and only 230 calories, according to the USDA Nutrient Database.

Removed from the pods, those seeds are usually found at the market in a dried form. They may be sold whole or split, with the skin on or off -- offering cooks four options. Which one you choose can affect how they are cooked and how the finished dish will look. Whole, skin on lentils (Beluga, Puy) will hold their shape when cooked. Split lentils, with their skin off will produce a silkier finished product.

While we found some supermarkets offering more than a half dozen lentil types, sorting through those at markets catering to ethnic communities may present a bit of a challenge. In lentil-loving India, for example, listing all the types is a challenge, according to "The Oxford Companion to Food" author Alan Davidson. "Attempts to list lentils run up against a fundamental difficulty; the use of the word in an Indian context is much looser, spilling over from Lens culinaris into other species, as though lentil had much the same meaning as dal (split pulse)."

Adds cookbook author Anupy Singla ("Vegan Indian Cooking"), "Dal can refer to a soupy preparation made with legumes. It can also refer to dry lentil dishes in some parts of India."

Don't let nomenclature confuse you. Instead, go beyond the common brown lentil, so easily found in supermarkets and, give, say, a lovely pink or red lentil a chance.

Here are some lentil types to look for.

--Beluga lentils: Tiny, black, look like caviar.

--Brown lentils: Khaki color. Also called Indian brown lentil, German lentil, green lentil.

--French green lentils: Also called du Puy lentils; named for French region. Peppery flavor. Holds shape.

--Pink lentils: Brown lentils with skin removed. Turn yellow with cooking.

--Red lentils: Turn golden when cooked.

--Yellow lentils: May have skin on or off.

--White lentils: Skinned and split black lentils.

Sources: "The Cook's Thesaurus," "Vegetables," James Peterson

Cooking up lentils

There are many recipes and tips for prepping and cooking lentils, as well as ways to serve them, whether on their own, in tandem with grains or accompanied by meat or fish.

In "Vegan Indian Cooking," Anupy Singla, a Chicago food writer and cooking teacher, offers some guidance. Here are a few drawn from the book:

Sort before cooking: Singla suggests placing lentils by cupfuls on a white plate, then sorting to remove foreign matter (stones, sticks).

Rinse before cooking: Place them in a sieve, rinse with water, drain.

Storage, cooked: Refrigerate cooked lentils for about three days; store in the freezer up to three months.

Reheat: In a saucepan, heat slowly. Add water if needed; check salt before serving. Can be warmed in the microwave.

Storage, uncooked: In a cool, dark, dry place, ideally in glass containers.

Warm lentils

Prep: 15 minutes Cook: 30 minutes Servings: 6

Note: This classic preparation of lentilles tiedes is adapted from Michael Roberts' "Parisian Home Cooking." Serve these as a first course or alongside slices of roast pork or ham.

Ingredients:

1 1/4 cups small French du Puy lentils

4 cups homemade vegetable broth, or low-sodium canned vegetable or chicken broth

1/2 teaspoon salt

Freshly ground pepper

2 sprigs fresh thyme or 1 teaspoon dried

2 bay leaves

3 tablespoons canola oil

2 medium onions, coarsely diced

2 medium carrots, thinly sliced

3 ribs celery, thinly sliced

1/3 to 1/2 cup red wine vinegar

2 tablespoons Dijon mustard

1/4 cup finely chopped fresh flat-leaf parsley

1. Combine lentils, broth, salt, pepper to taste, thyme and bay leaves in a saucepan. Cover; place over medium heat. Heat to a simmer; cook until the lentils are tender, about 30 minutes. Remove from heat; drain. Transfer lentils to a large heatproof bowl. Let cool, unrefrigerated, to room temperature.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, carrots and celery; cook until the carrots are soft, about 12 minutes. Do not allow the onions to brown.

3. Add the contents of the skillet to the lentils; gently mix together. Stir in the vinegar and mustard; mix in the parsley. Serve immediately or chill and serve.

Nutrition information: Per serving: 244 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 34 g carbohydrates, 11 g protein, 461 mg sodium, 12 g fiber.

jhevrdejs@tribune.com

___

©2013 the Chicago Tribune

Visit the Chicago Tribune at www.chicagotribune.com

Distributed by MCT Information Services

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Extra Fat Leads to Extra Health Problems

Posted Jan 20, 2013

Extra body fat increases a person’s risk of diabetes, heart attack, stroke, Alzheimer’s disease, kidney and liver failure, amputation, blindness, early death and a long list of other problems nobody wants. Research tells us that. But how does it actually happen? The Gazette-Mail asked medical experts to explain, in plain language.

“Start with this fact,” Dr. Sally Swisher said. “If you eat more sugar than you burn with exercise, your body generates fat.”

Swisher is a neurologist and bariatric doctor at Charleston’s Medical Weight Loss and Skin Care Clinic.

The body turns food into glucose, she explained. It’s straightforward, almost mathematical. Your muscle cells use most of the glucose for fuel. If you exercise a lot, your muscles burn up a lot of glucose. If you’re a couch potato, your glucose doesn’t burn up – and the body converts it into fat.

Globs of sunny yellow fat – unused glucose – float through your arteries in your blood to the organ or tissues where they are deposited.

“Picture your arteries coming out of your heart like big rivers,” Swisher said. “The farther they are from the heart, the smaller they get, and the easier it is for fat to clog them up. By the time arteries get to your feet and hands, they’re tiny.”

Fat cells float through these arteries. Along the way, they are deposited on tissue and organs. When fat finds a home in an organ, it can cause problems. If enough fat is deposited, it causes big problems.

That’s an “extremely simplified version of the way it happens,” Swisher said.

Inside the arteries, fat aggravates the walls as it floats along, then inflames them, Swisher said. “Fat cells slip underneath the inflamed lining. That constricts the artery. It used to be called hardening of the arteries.”

If the inner artery wall becomes harder and rougher, the blood has a harder time getting through, and blood clots are more likely to form.

“There is bad fat and good fat,” Swisher said. Exercise generates good fat, known as HDL cholesterol. It lowers all kinds of health risks. Bad fat – called triglycerides and LDL cholesterol – inflames artery walls. “It’s not just innocent baby fat,” Swisher said.

“When we are children, our bodies create the number of fat cells we will have for the rest of our lives, research shows,” she said. “If people have too many fat cells when they reach adulthood, they are more likely to have trouble with weight for the rest of their lives.”

What damage can it cause?

Extra weight can raise a person’s risk of many different kinds of problems:

Heart failure: “A hundred extra pounds makes your heart muscle thicken, just like any muscle working overtime,” Swisher said. “A bigger heart eventually leads to heart failure.”

A heart has to work extra hard to pump blood through a large body. The strain can cause a heart attack or stroke.

Fat can be especially dangerous inside arteries that supply the heart. It interferes with heart function and can set off heart attacks.

Sleep apnea, which is almost always caused by obesity, Swisher said. “Obese people often have fat in the back of their throats. When they lie down, the weight of their chest is on top of them. They don’t have enough oxygen, so they wake up tired, or their spouse hears them struggling to breathe.”

Diabetes: Belly fat has a lot to do with Type 2 diabetes, which used to be called “adult onset” diabetes. Thirty years ago, people under 20 almost never got it. Now it is showing up in obese teenagers and children.

Type 2 diabetes – 90 to 95 percent of all diabetes – can be prevented with exercise and healthy diet.

Parkersburg native Dr. Frank Schwartz, who directs the diabetes/ endocrine program at Ohio University, explains the role fat plays in diabetes:

Glucose (digested sugar) can’t enter the cells to provide fuel without insulin, a hormone secreted by the pancreas. Insulin interacts with the glucose and lets it enter the cells, like a key that opens the door to the cell. But fat secretes hormones that can keep the key from working.

When glucose can’t enter the cells, that’s called insulin resistance. The more fat, the more interference. The more interference, the more insulin resistance.

When glucose cannot enter the muscle cells, a person has diabetes. Digested sugar stays in the person’s bloodstream and his or her blood sugar goes up. The body converts much of the sugar into fat.

Type 2 diabetes can start in the body 10 years before a person feels symptoms, research says. If a 30-year-old develops diabetes, it might have started at age 20. When a 15-year-old develops diabetes, it might have started at age 5.

Physical activity counteracts insulin resistance and increases the amount of glucose that can reach the cells. “That’s a major reason why physical activity can prevent diabetes or help make it better,” Swisher said.

Amputation: When little arteries get clogged with fat, circulation is cut off to the body parts farthest from the heart: including feet and hands. They don’t heal well from infection and may get ulcers and gangrene. “That puts you at risk of amputation,” Swisher said.

Kidney failure: “If small arteries leading to the kidneys get clogged, your body tries to overcome it, but after awhile, your kidneys just quit working,” Swisher said. After that, a person needs expensive, time-consuming dialysis – often four hours a day, three days a week, running the entire blood supply through a cleaning machine.

Stroke: Diabetics are more likely to have strokes, caused by constriction of small brain arteries. “That leads to clogging of the carotid arteries, which leads to strokes,” Swisher said. Plaques of inflamed cells and fat build up inside the artery.

“People in their 30s and 40s with high cholesterol who smoke can have a premature stroke,” she said. “If we don’t get a grip on this, it’s a matter of time till teenagers start having heart attacks and strokes.”

Alzheimer’s disease: In 2008, researchers found that obese people are twice as likely to get Alzheimer’s as healthy-weight people are. Healthy-weight people with a “spare tire” are twice as likely to get dementia as healthy-weight people with no spare tire, they found. Nobody knows yet why that happens.

Liver disease: Fat deposited on the liver can lead to cirrhosis of the liver. Obesity causes more liver failure than alcoholism does, according to the Centers for Disease Control and Prevention.

Cancer: Estrogen is stored in fat, so excess fat creates higher estrogen levels in the blood. “Extra estrogen in the blood also puts you at risk of cancers of the breast and uterus,” Swisher said. The lining of the uterus may also get thicker with excess weight, which can cause cancer.

“Colon cancer is also related to obesity, though nobody knows why,” she said.

Sexual dysfunction: Diabetes causes impotence in men, and very obese young women often don’t ovulate. “They’re infertile and have high insulin levels,” Swisher said. “If they lose weight, they can become fertile again. Doctors joke that pregnancy is a side effect of weight loss.”

Incontinence: “If a woman has 50 or 60 extra pounds, and she rides a bike or just sneezes, the pressure of the belly against the bladder can force urine out,” Swisher said. A woman can undergo surgery to lift the bladder – or she can lose weight, making the surgery unnecessary.

Musculoskeletal problems and arthritis: “If weight-bearing joints carry too much weight: knees, feet and, to a lesser extent, hips, the amount of arthritis accelerates as you get older,” Swisher said. “Overweight people don’t get over it as easily. Rehab is harder.”

Blindness: Diabetes also can cause blindness. Fat clogs the artery leading to the retina, and “that can cause stroke in the eye,” Swisher said. Young overweight girls can also go blind with “false tumor” condition, she said, in which fat creates pressure inside the skull, causing severe headaches. The bulge in the optic nerve may resemble a brain tumor.

“None of these things has to happen,” Swisher said. “That’s the important thing to remember. It’s possible to prevent them all with exercise and diet. It’s within most people’s reach.

“If I were queen of the world,” she said, “the first thing I’d do is take control of school lunches and get kids outside playing every day again.”

KATE LONG | Sunday Gazette-Mail I have patients lift this rubber model of five pounds of fat when theyre disappointed that they only lost five pounds, said Dr. Sally Swisher, neurologist and bariatric doctor at Charleston Medical Weight Loss and Skin Care Clinic. They feel how heavy it is and realize that five pounds is a wonderful thing not to have to carry around anymore.

Reach Kate Long at 304-348-1798 or katelong@wvgazette.com.

This story was written with the help of the Dennis A. Hunt Fund for Health Journalism, administered by the California Endowment Health Journalism Fellowships at the USC’s Annenberg School for Communication and Journalism.

Extra body fat increases a person's risk of diabetes, heart attack, stroke, Alzheimer's disease, kidney and liver failure, amputation, blindness, early death and a long list of other problems nobody wants. Research tells us that. But how does it actually happen? The Gazette-Mail asked medical experts to explain, in plain language.

"Start with this fact," Dr. Sally Swisher said. "If you eat more sugar than you burn with exercise, your body generates fat."

Swisher is a neurologist and bariatric doctor at Charleston's Medical Weight Loss and Skin Care Clinic.

The body turns food into glucose, she explained. It's straightforward, almost mathematical. Your muscle cells use most of the glucose for fuel. If you exercise a lot, your muscles burn up a lot of glucose. If you're a couch potato, your glucose doesn't burn up - and the body converts it into fat.

Globs of sunny yellow fat - unused glucose - float through your arteries in your blood to the organ or tissues where they are deposited.

"Picture your arteries coming out of your heart like big rivers," Swisher said. "The farther they are from the heart, the smaller they get, and the easier it is for fat to clog them up. By the time arteries get to your feet and hands, they're tiny."

Fat cells float through these arteries. Along the way, they are deposited on tissue and organs. When fat finds a home in an organ, it can cause problems. If enough fat is deposited, it causes big problems.

That's an "extremely simplified version of the way it happens," Swisher said.

Inside the arteries, fat aggravates the walls as it floats along, then inflames them, Swisher said. "Fat cells slip underneath the inflamed lining. That constricts the artery. It used to be called hardening of the arteries."

If the inner artery wall becomes harder and rougher, the blood has a harder time getting through, and blood clots are more likely to form.

"There is bad fat and good fat," Swisher said. Exercise generates good fat, known as HDL cholesterol. It lowers all kinds of health risks. Bad fat - called triglycerides and LDL cholesterol - inflames artery walls. "It's not just innocent baby fat," Swisher said.

"When we are children, our bodies create the number of fat cells we will have for the rest of our lives, research shows," she said. "If people have too many fat cells when they reach adulthood, they are more likely to have trouble with weight for the rest of their lives."

What damage can it cause?

Extra weight can raise a person's risk of many different kinds of problems:

Heart failure: "A hundred extra pounds makes your heart muscle thicken, just like any muscle working overtime," Swisher said. "A bigger heart eventually leads to heart failure."

A heart has to work extra hard to pump blood through a large body. The strain can cause a heart attack or stroke.

Fat can be especially dangerous inside arteries that supply the heart. It interferes with heart function and can set off heart attacks.

Sleep apnea, which is almost always caused by obesity, Swisher said. "Obese people often have fat in the back of their throats. When they lie down, the weight of their chest is on top of them. They don't have enough oxygen, so they wake up tired, or their spouse hears them struggling to breathe."

Diabetes: Belly fat has a lot to do with Type 2 diabetes, which used to be called "adult onset" diabetes. Thirty years ago, people under 20 almost never got it. Now it is showing up in obese teenagers and children.

Type 2 diabetes - 90 to 95 percent of all diabetes - can be prevented with exercise and healthy diet.

Parkersburg native Dr. Frank Schwartz, who directs the diabetes/ endocrine program at Ohio University, explains the role fat plays in diabetes:

Glucose (digested sugar) can't enter the cells to provide fuel without insulin, a hormone secreted by the pancreas. Insulin interacts with the glucose and lets it enter the cells, like a key that opens the door to the cell. But fat secretes hormones that can keep the key from working.

When glucose can't enter the cells, that's called insulin resistance. The more fat, the more interference. The more interference, the more insulin resistance.

When glucose cannot enter the muscle cells, a person has diabetes. Digested sugar stays in the person's bloodstream and his or her blood sugar goes up. The body converts much of the sugar into fat.

Type 2 diabetes can start in the body 10 years before a person feels symptoms, research says. If a 30-year-old develops diabetes, it might have started at age 20. When a 15-year-old develops diabetes, it might have started at age 5.

Physical activity counteracts insulin resistance and increases the amount of glucose that can reach the cells. "That's a major reason why physical activity can prevent diabetes or help make it better," Swisher said.

Amputation: When little arteries get clogged with fat, circulation is cut off to the body parts farthest from the heart: including feet and hands. They don't heal well from infection and may get ulcers and gangrene. "That puts you at risk of amputation," Swisher said.

Kidney failure: "If small arteries leading to the kidneys get clogged, your body tries to overcome it, but after awhile, your kidneys just quit working," Swisher said. After that, a person needs expensive, time-consuming dialysis - often four hours a day, three days a week, running the entire blood supply through a cleaning machine.

Stroke: Diabetics are more likely to have strokes, caused by constriction of small brain arteries. "That leads to clogging of the carotid arteries, which leads to strokes," Swisher said. Plaques of inflamed cells and fat build up inside the artery.

"People in their 30s and 40s with high cholesterol who smoke can have a premature stroke," she said. "If we don't get a grip on this, it's a matter of time till teenagers start having heart attacks and strokes."

Alzheimer's disease: In 2008, researchers found that obese people are twice as likely to get Alzheimer's as healthy-weight people are. Healthy-weight people with a "spare tire" are twice as likely to get dementia as healthy-weight people with no spare tire, they found. Nobody knows yet why that happens.

Liver disease: Fat deposited on the liver can lead to cirrhosis of the liver. Obesity causes more liver failure than alcoholism does, according to the Centers for Disease Control and Prevention.

Cancer: Estrogen is stored in fat, so excess fat creates higher estrogen levels in the blood. "Extra estrogen in the blood also puts you at risk of cancers of the breast and uterus," Swisher said. The lining of the uterus may also get thicker with excess weight, which can cause cancer.

"Colon cancer is also related to obesity, though nobody knows why," she said.

Sexual dysfunction: Diabetes causes impotence in men, and very obese young women often don't ovulate. "They're infertile and have high insulin levels," Swisher said. "If they lose weight, they can become fertile again. Doctors joke that pregnancy is a side effect of weight loss."

Incontinence: "If a woman has 50 or 60 extra pounds, and she rides a bike or just sneezes, the pressure of the belly against the bladder can force urine out," Swisher said. A woman can undergo surgery to lift the bladder - or she can lose weight, making the surgery unnecessary.

Musculoskeletal problems and arthritis: "If weight-bearing joints carry too much weight: knees, feet and, to a lesser extent, hips, the amount of arthritis accelerates as you get older," Swisher said. "Overweight people don't get over it as easily. Rehab is harder."

Blindness: Diabetes also can cause blindness. Fat clogs the artery leading to the retina, and "that can cause stroke in the eye," Swisher said. Young overweight girls can also go blind with "false tumor" condition, she said, in which fat creates pressure inside the skull, causing severe headaches. The bulge in the optic nerve may resemble a brain tumor.

"None of these things has to happen," Swisher said. "That's the important thing to remember. It's possible to prevent them all with exercise and diet. It's within most people's reach.

"If I were queen of the world," she said, "the first thing I'd do is take control of school lunches and get kids outside playing every day again."

KATE LONG | Sunday Gazette-Mail I have patients lift this rubber model of five pounds of fat when theyre disappointed that they only lost five pounds, said Dr. Sally Swisher, neurologist and bariatric doctor at Charleston Medical Weight Loss and Skin Care Clinic. They feel how heavy it is and realize that five pounds is a wonderful thing not to have to carry around anymore.

Reach Kate Long at 304-348-1798 or katelong@wvgazette.com.

This story was written with the help of the Dennis A. Hunt Fund for Health Journalism, administered by the California Endowment Health Journalism Fellowships at the USC's Annenberg School for Communication and Journalism.

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Healthy Hair

Posted Sept 27, 2012

What you should know

* Ugly hair might not be life-threatening, but it can be disconcerting when hair is a daily embarrassment.

* Your health can affect your hair. Hormonal changes after childbirth or menopause can cause hair to fall out. Certain diseases and conditions such as thyroid disease, diabetes and lupus can also cause hair loss. Yeast and fungal infections and inflammation might affect your hair follicles. A lice infestation can also affect the scalp.

* Some medications cause hair changes or loss. These changes are often temporary. Certain blood thinners, cholesterol-lowering drugs, antidepressants, birth control pills, chemotherapy and too much vitamin A can cause hair loss. Poor nutrition resulting in sudden weight loss or lack of protein can also harm hair.

* Many experts feel that sudden stress such as a death, job loss or surgery can also change your hair.

* Genetics and male sex hormones can cause some people to have male pattern baldness.

* In many cases, the body is quite well, but the hair is not healthy. Excess hair porosity is often the cause of ugly or frizzy hair. Like a fish with scales, each hair has an outer cuticle layer that overlaps. Porosity affects how much water each hair can absorb. If the cuticle is very tight, the hair will often appear shinny and shed water.

* Ugly damaged hair usually has external causes. The sun, heat and processing chemicals can fry your hair. Harsh shampoos with sulfates and soaps can strip hair of lipids and cells that hold the cuticle in place. Hair can also be tortured by excessive brushing, rubber bands and hats.

* Ironically, dry porous hair sponges up too much water and humidity, which makes it frizzy.

* Curly hair curves naturally. Curly hair will appear to be more porous and less smooth than straight hair.

* In the warm and humid Mid-South weather, your hair might need more protein, non-oily serums, pomades or anti-humectants (hair products that repel water) to help lock moisture out of the hairs’ surface. Other techniques to seal gaps in the hair cuticle include clear color products with protein and cool rinses that are slightly acidic.

What you should do

* If hair damage or loss is sudden, get professional advice to find out why. Visit a doctor if hair falls out in wads.

* Protect your hair like your skin. Use gentle products that condition, moisturize and protect. Clean hair after being in chlorine or saltwater. Don’t boil the internal moisture in your hair with irons, curlers or very hot dryers.

* Wear a hat or scarf to shield your hair from the sun. Some hair products also include sunscreen (SPF).

* Trim hair regularly to remove damaged ends. Then baby the healthy new growth.

* Protect your hair from the inside by protecting your overall health. Heart-healthy nutrition can be good for hair. Eat a well- balanced diet with plenty of water, fresh fruits, vegetables providing folate, vitamins and minerals, fish with omega-3 oil, and low-fat protein sources.

* Don’t wash your hair too often. Wet hair thoroughly and wash with lukewarm water and a gentle shampoo. Consider diluting your shampoo. Rinse well with cool water followed by conditioner. Wash more often if you have very oily hair or dandruff. Use a prescribed or dandruff shampoo for a flaky scalp.

* Blot and squeeze wet hair instead of rubbing it dry. Use a wide- tooth comb on wet hair with a detangler product or leave-in conditioner. Air-dry your hair if possible.

* Be careful about processing hair coloring, perms, straightening, flat-ironing and blow-drying to avoid permanent damage to hair. Watch out for hair chemicals with alcohol, ammonia, PPD, peroxide or silicone. Get professional hair coloring and processing help. Be wary of inexpensive home coloring and straightening kits.

* Avoid daily grooming routines that can break, stretch or pull out hair. Avoid hairstyles that require lots of brushing or binding with bands, clips or scrunchies. Consider using old-fashioned cool rollers to shape hair.

* Accept curly hair. Learn to style it naturally. Relaxers, ironing and stretching hair under dryers damage hair.

* If you have ruled out heredity or a specific medical cause for thinning hair, consider seeing a dermatologist. Recommendations might include adding specific vitamins and minerals to your diet. Monoxidil might also help.

* Beware of hair regrowth products sold over the Internet. You might buy an unapproved drug that can affect your blood pressure, cause an irregular heartbeat or cause skin problems.

For more information

Visit nlm.nih.gov/medlineplus/hairproblems.html.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

What you should know

* Ugly hair might not be life-threatening, but it can be disconcerting when hair is a daily embarrassment.

* Your health can affect your hair. Hormonal changes after childbirth or menopause can cause hair to fall out. Certain diseases and conditions such as thyroid disease, diabetes and lupus can also cause hair loss. Yeast and fungal infections and inflammation might affect your hair follicles. A lice infestation can also affect the scalp.

* Some medications cause hair changes or loss. These changes are often temporary. Certain blood thinners, cholesterol-lowering drugs, antidepressants, birth control pills, chemotherapy and too much vitamin A can cause hair loss. Poor nutrition resulting in sudden weight loss or lack of protein can also harm hair.

* Many experts feel that sudden stress such as a death, job loss or surgery can also change your hair.

* Genetics and male sex hormones can cause some people to have male pattern baldness.

* In many cases, the body is quite well, but the hair is not healthy. Excess hair porosity is often the cause of ugly or frizzy hair. Like a fish with scales, each hair has an outer cuticle layer that overlaps. Porosity affects how much water each hair can absorb. If the cuticle is very tight, the hair will often appear shinny and shed water.

* Ugly damaged hair usually has external causes. The sun, heat and processing chemicals can fry your hair. Harsh shampoos with sulfates and soaps can strip hair of lipids and cells that hold the cuticle in place. Hair can also be tortured by excessive brushing, rubber bands and hats.

* Ironically, dry porous hair sponges up too much water and humidity, which makes it frizzy.

* Curly hair curves naturally. Curly hair will appear to be more porous and less smooth than straight hair.

* In the warm and humid Mid-South weather, your hair might need more protein, non-oily serums, pomades or anti-humectants (hair products that repel water) to help lock moisture out of the hairs' surface. Other techniques to seal gaps in the hair cuticle include clear color products with protein and cool rinses that are slightly acidic.

What you should do

* If hair damage or loss is sudden, get professional advice to find out why. Visit a doctor if hair falls out in wads.

* Protect your hair like your skin. Use gentle products that condition, moisturize and protect. Clean hair after being in chlorine or saltwater. Don't boil the internal moisture in your hair with irons, curlers or very hot dryers.

* Wear a hat or scarf to shield your hair from the sun. Some hair products also include sunscreen (SPF).

* Trim hair regularly to remove damaged ends. Then baby the healthy new growth.

* Protect your hair from the inside by protecting your overall health. Heart-healthy nutrition can be good for hair. Eat a well- balanced diet with plenty of water, fresh fruits, vegetables providing folate, vitamins and minerals, fish with omega-3 oil, and low-fat protein sources.

* Don't wash your hair too often. Wet hair thoroughly and wash with lukewarm water and a gentle shampoo. Consider diluting your shampoo. Rinse well with cool water followed by conditioner. Wash more often if you have very oily hair or dandruff. Use a prescribed or dandruff shampoo for a flaky scalp.

* Blot and squeeze wet hair instead of rubbing it dry. Use a wide- tooth comb on wet hair with a detangler product or leave-in conditioner. Air-dry your hair if possible.

* Be careful about processing hair coloring, perms, straightening, flat-ironing and blow-drying to avoid permanent damage to hair. Watch out for hair chemicals with alcohol, ammonia, PPD, peroxide or silicone. Get professional hair coloring and processing help. Be wary of inexpensive home coloring and straightening kits.

* Avoid daily grooming routines that can break, stretch or pull out hair. Avoid hairstyles that require lots of brushing or binding with bands, clips or scrunchies. Consider using old-fashioned cool rollers to shape hair.

* Accept curly hair. Learn to style it naturally. Relaxers, ironing and stretching hair under dryers damage hair.

* If you have ruled out heredity or a specific medical cause for thinning hair, consider seeing a dermatologist. Recommendations might include adding specific vitamins and minerals to your diet. Monoxidil might also help.

* Beware of hair regrowth products sold over the Internet. You might buy an unapproved drug that can affect your blood pressure, cause an irregular heartbeat or cause skin problems.

For more information

Visit nlm.nih.gov/medlineplus/hairproblems.html.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

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Increased Calorie Intake Tied to Early Puberty

Posted Sept 13, 2012

Girls today may be reaching puberty as much as four years earlier than generations before them because their diets are higher in calories, research from the University of Wisconsin-Madison suggests.

The findings — the first in primates to document a connection between diet and body growth and earlier puberty — appear in the journal Endocrinology.

The study does not suggest girls weigh significantly more when they reach puberty. Rather, they hit a weight associated with the start of puberty at an earlier age, said Ei Terasawa, a professor of pediatrics in the School of Medicine and Public Health who has studied puberty in rhesus macaques since the 1970s at the Wisconsin National Primate Research Center at UW.

Rhesus monkeys are studied by biomedical researchers because they are genetically and physiologically similar to humans.

The monkeys in the UW study reached puberty six months to a year earlier than a control group of monkeys the same age that consumed 33% fewer calories. The faster-maturing monkeys were not obese, but their bones and muscles grew faster and larger, said Joe Kurian, an assistant scientist at the center. The faster-maturing monkeys all had consistently higher total body fat and upper abdominal skin folds.

Researchers noted no significant difference in activity levels between the two groups of monkeys, so they suspect the high-calorie-diet animals had an excess energy balance.

The study involved only eight monkeys — four that were fed the high-calorie diet and four fed a controlled diet. But the findings were consistently dramatic, the researchers said.

Environmental pollutants, eating habits, lack of exercise and genetic traits all have been raised as possible causes of earlier onset of puberty in girls.

The new research about earlier puberty onset reinforces why children’s eating behaviors should be balanced with activity. Avoiding early weight gain also reduces the risk of adulthood diseases such as type 2 diabetes, cancer and heart disease.

Emotional implications

Early puberty has emotional implications for girls, as well. A younger girl’s brain isn’t developed enough to handle the intense emotions brought on by puberty, Terasawa said.

“This can be very traumatic physically and psychologically to a young girl who is already showing signs of being a woman at age 8, rather than age 12,” she said.

Puberty is a complex topic not only from a physiologic standpoint, but also a psychological perspective, said Sadhana Dharmapuri, an adolescent medicine specialist at Children’s Hospital of Wisconsin and assistant professor of adolescent medicine at the Medical College of Wisconsin.

The UW study offers insight into the physiologic aspects of early puberty, she said. It’s interesting, Dharmapuri said, that the researchers were able to control environmental, genetic and chemical exposure factors.

“However there is much research that needs to be done in order to account for these other factors and the influence of higher caloric diets that children and adolescents are exposed to,” Dharmapuri said. “More importantly, it is necessary to understand the psychological impact of early pubertal development on children and how we can educate and support them emotionally through these changes.

“This study provides a step in that direction, emphasizing the importance of educating parents and children about what a healthy diet is and how it is important to their overall health and development now, not just 20 years down the road. This study reinforces the need for developing interventions that promote healthy life choices at a young age.”

Researchers in the Madison study noted the faster-maturing monkeys had elevated levels of two hormones leading to puberty onset, which liberates other hormones that trigger changes in the brain while the brain is still maturing in ways such as development of judgment.

A surge of puberty-induced hormones may trigger emotions more quickly, or with greater intensity, causing a girl to become more aggressive or sexually active earlier.

The invasion of hormones also likely structures or permanently programs behavioral dispositions, Kurian said.

“If this happens early, when the brain is still immature, those behaviors may be exaggerated or eliminated. Think sexual behaviors, aggressive behaviors, coping abilities.”

That’s an area of research that still needs more study, he said.

Eating a high-calorie diet also could change the chemical structure of genes, which could be passed on to future generations, said Kurian, making them more prone to earlier onset puberty, too — yet another area for additional research.

Researchers at the UW primate research center began studying the possible diet connection to earlier onset puberty when Terasawa noticed from records kept over the past 30 years that colony females were growing up faster and seemed to reach menstruation at an earlier age.

Before 1995, the monkeys were fed supplemental fruits and/or fresh vegetables three to five times per week. Since 1995, they have been fed daily fresh fruits. Higher-sugar treats such as fruit roll-ups, Fruit Loops cereal, marshmallows and yogurt were added in 2002 for foraging activities and training.

©2012 the Milwaukee Journal Sentinel

Girls today may be reaching puberty as much as four years earlier than generations before them because their diets are higher in calories, research from the University of Wisconsin-Madison suggests.

The findings -- the first in primates to document a connection between diet and body growth and earlier puberty -- appear in the journal Endocrinology.

The study does not suggest girls weigh significantly more when they reach puberty. Rather, they hit a weight associated with the start of puberty at an earlier age, said Ei Terasawa, a professor of pediatrics in the School of Medicine and Public Health who has studied puberty in rhesus macaques since the 1970s at the Wisconsin National Primate Research Center at UW.

Rhesus monkeys are studied by biomedical researchers because they are genetically and physiologically similar to humans.

The monkeys in the UW study reached puberty six months to a year earlier than a control group of monkeys the same age that consumed 33% fewer calories. The faster-maturing monkeys were not obese, but their bones and muscles grew faster and larger, said Joe Kurian, an assistant scientist at the center. The faster-maturing monkeys all had consistently higher total body fat and upper abdominal skin folds.

Researchers noted no significant difference in activity levels between the two groups of monkeys, so they suspect the high-calorie-diet animals had an excess energy balance.

The study involved only eight monkeys -- four that were fed the high-calorie diet and four fed a controlled diet. But the findings were consistently dramatic, the researchers said.

Environmental pollutants, eating habits, lack of exercise and genetic traits all have been raised as possible causes of earlier onset of puberty in girls.

The new research about earlier puberty onset reinforces why children's eating behaviors should be balanced with activity. Avoiding early weight gain also reduces the risk of adulthood diseases such as type 2 diabetes, cancer and heart disease.

Emotional implications

Early puberty has emotional implications for girls, as well. A younger girl's brain isn't developed enough to handle the intense emotions brought on by puberty, Terasawa said.

"This can be very traumatic physically and psychologically to a young girl who is already showing signs of being a woman at age 8, rather than age 12," she said.

Puberty is a complex topic not only from a physiologic standpoint, but also a psychological perspective, said Sadhana Dharmapuri, an adolescent medicine specialist at Children's Hospital of Wisconsin and assistant professor of adolescent medicine at the Medical College of Wisconsin.

The UW study offers insight into the physiologic aspects of early puberty, she said. It's interesting, Dharmapuri said, that the researchers were able to control environmental, genetic and chemical exposure factors.

"However there is much research that needs to be done in order to account for these other factors and the influence of higher caloric diets that children and adolescents are exposed to," Dharmapuri said. "More importantly, it is necessary to understand the psychological impact of early pubertal development on children and how we can educate and support them emotionally through these changes.

"This study provides a step in that direction, emphasizing the importance of educating parents and children about what a healthy diet is and how it is important to their overall health and development now, not just 20 years down the road. This study reinforces the need for developing interventions that promote healthy life choices at a young age."

Researchers in the Madison study noted the faster-maturing monkeys had elevated levels of two hormones leading to puberty onset, which liberates other hormones that trigger changes in the brain while the brain is still maturing in ways such as development of judgment.

A surge of puberty-induced hormones may trigger emotions more quickly, or with greater intensity, causing a girl to become more aggressive or sexually active earlier.

The invasion of hormones also likely structures or permanently programs behavioral dispositions, Kurian said.

"If this happens early, when the brain is still immature, those behaviors may be exaggerated or eliminated. Think sexual behaviors, aggressive behaviors, coping abilities."

That's an area of research that still needs more study, he said.

Eating a high-calorie diet also could change the chemical structure of genes, which could be passed on to future generations, said Kurian, making them more prone to earlier onset puberty, too -- yet another area for additional research.

Researchers at the UW primate research center began studying the possible diet connection to earlier onset puberty when Terasawa noticed from records kept over the past 30 years that colony females were growing up faster and seemed to reach menstruation at an earlier age.

Before 1995, the monkeys were fed supplemental fruits and/or fresh vegetables three to five times per week. Since 1995, they have been fed daily fresh fruits. Higher-sugar treats such as fruit roll-ups, Fruit Loops cereal, marshmallows and yogurt were added in 2002 for foraging activities and training.



©2012 the Milwaukee Journal Sentinel

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Magnesium to Better Manage Stress

Posted Sept 3, 2012

We live in stressful times. Heart disease, diabetes and sky-high blood pressure are your obvious baddies. Then there’s low-level anxiety, insomnia, brain fog, muscle cramps, road rage and other signs of irritability.

Reduce stress, we’re told. Good luck with that. And if you can’t, at least increase your magnesium intake.

Magnesium is your anti-stress trace mineral. We need it for everything, from relaxing our muscles to soothing our nerves. Magnesium is like DSL – it keeps everything running smoothly and is a must for quieting inflammation, your body’s natural reaction to stress.

The RDA for magnesium is 420 milligrams for men, 320 for women. The bad news is, many of us are magnesium-deficient. The good news is, you can have a blast getting all the magnesium your body needs.

Magnesium does not want you to stress. It wants you to have a good time. It cleverly positions itself in the foods you crave. Dark chocolate is magnesium-rich, with more than 100 milligrams per ounce. Almonds are another magnesium goldmine, with 84 milligrams per ounce. Though seriously yummy, chocolate and nuts are also prime sources for calories and fat.

No stress; magnesium is also in spinach and other leafy greens, whole grains, whole soy products like tofu and tempeh, legumes and fruit like summer favorites watermelon, avocado, mango and figs.

Magnesium to your heart’s delight with a bowl of guacamole, black beans, a salad of fresh figs, almonds and spinach, and OK, some dark chocolate. See? Summertime living can be easy, after all.

ALMOND COOKIES

These almond-rich treats are high in magnesium, Chinese in origin, but untraditional, being lardless. You can purchase blanched almonds or, to make your own, cover whole, raw almonds with boiling water, and set aside for 15 minutes. Drain. Pinch almonds between your fingers, and skins will slip off.

1/2 cup vegan margarine or unsalted butter (1 stick)

1 tablespoon almond butter

2/3 cup sugar

2 teaspoons amaretto

2/3 cup almond flour (or finely ground almonds)

2/3 cup unbleached flour

1 teaspoon baking powder

24 blanched almonds

Beat the margarine, almond butter and sugar together until light and fluffy. Stir in amaretto and almond flour. Sift together flour and baking powder; stir into margarine mixture until just combined. Dough will be slightly sticky.

On a lightly floured surface, form into a log about 12 inches long and 1 1/2 inches in diameter. Wrap well in foil and refrigerate until well-chilled, 2 hours or overnight.

When ready to bake, heat oven to 350 degrees. Slice dough into 1/2-inch thick rounds and place on a lightly greased cookie sheet, 2 inches apart. Gently press a blanched almond into the center of each. Bake 10 to 12 minutes, until cookies are just turning golden.

Remove from oven. Cookies come out quite tender but firm up as they cool. Makes 2 dozen.

Per cookie: 97 calories (57 percent from fat), 6.4 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 1.4 g protein, 9.4 g carbohydrates, 0.6 g fiber, 69 mg sodium.

(Ellen Kanner writes about vegetarian concerns. She blogs at www.edgyveggie1.blogspot.com; email her at ellen@ellen-ink.com)

We live in stressful times. Heart disease, diabetes and sky-high blood pressure are your obvious baddies. Then there's low-level anxiety, insomnia, brain fog, muscle cramps, road rage and other signs of irritability.

Reduce stress, we're told. Good luck with that. And if you can't, at least increase your magnesium intake.

Magnesium is your anti-stress trace mineral. We need it for everything, from relaxing our muscles to soothing our nerves. Magnesium is like DSL - it keeps everything running smoothly and is a must for quieting inflammation, your body's natural reaction to stress.

The RDA for magnesium is 420 milligrams for men, 320 for women. The bad news is, many of us are magnesium-deficient. The good news is, you can have a blast getting all the magnesium your body needs.

Magnesium does not want you to stress. It wants you to have a good time. It cleverly positions itself in the foods you crave. Dark chocolate is magnesium-rich, with more than 100 milligrams per ounce. Almonds are another magnesium goldmine, with 84 milligrams per ounce. Though seriously yummy, chocolate and nuts are also prime sources for calories and fat.

No stress; magnesium is also in spinach and other leafy greens, whole grains, whole soy products like tofu and tempeh, legumes and fruit like summer favorites watermelon, avocado, mango and figs.

Magnesium to your heart's delight with a bowl of guacamole, black beans, a salad of fresh figs, almonds and spinach, and OK, some dark chocolate. See? Summertime living can be easy, after all.

---

ALMOND COOKIES

These almond-rich treats are high in magnesium, Chinese in origin, but untraditional, being lardless. You can purchase blanched almonds or, to make your own, cover whole, raw almonds with boiling water, and set aside for 15 minutes. Drain. Pinch almonds between your fingers, and skins will slip off.

1/2 cup vegan margarine or unsalted butter (1 stick)

1 tablespoon almond butter

2/3 cup sugar

2 teaspoons amaretto

2/3 cup almond flour (or finely ground almonds)

2/3 cup unbleached flour

1 teaspoon baking powder

24 blanched almonds

Beat the margarine, almond butter and sugar together until light and fluffy. Stir in amaretto and almond flour. Sift together flour and baking powder; stir into margarine mixture until just combined. Dough will be slightly sticky.

On a lightly floured surface, form into a log about 12 inches long and 1 1/2 inches in diameter. Wrap well in foil and refrigerate until well-chilled, 2 hours or overnight.

When ready to bake, heat oven to 350 degrees. Slice dough into 1/2-inch thick rounds and place on a lightly greased cookie sheet, 2 inches apart. Gently press a blanched almond into the center of each. Bake 10 to 12 minutes, until cookies are just turning golden.

Remove from oven. Cookies come out quite tender but firm up as they cool. Makes 2 dozen.

Per cookie: 97 calories (57 percent from fat), 6.4 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 1.4 g protein, 9.4 g carbohydrates, 0.6 g fiber, 69 mg sodium.

(Ellen Kanner writes about vegetarian concerns. She blogs at www.edgyveggie1.blogspot.com; email her at ellen@ellen-ink.com)

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Wine Compound May Help Memory and Brain Function

Posted Aug 21, 2012

While some people might drink to forget — the drive home, the electric bill, an annoying co-worker — it may be that a substance in wine actually improves memory.

Some small pilot studies in mice have suggested that resveratrol, a compound found in red wine, may play a role in preventing diabetes, heart disease, cancer and memory loss. But there haven’t been any large-scale clinical trials to prove its benefits in humans. Until now.

The National Institute on Aging is funding a 26-center clinical trial to study resveratrol’s effects on memory and brain function in Alzheimer’s disease. Locally, the University of South Florida Health’s Byrd Alzheimer’s Institute is recruiting volunteers for the study who have mild to moderate Alzheimer’s.

“Some of the best researchers in the field will be working on this study and we’re happy to be in their company,” said Dr. Amanda Smith, medical director of the Byrd Institute. “We want to find out whether use of resveratrol can change the course of Alzheimer’s disease and whether it improves or stabilizes memory.”

Red wine isn’t the only way to get resveratrol, but it is a concentrated source. The substance is found in the skins of red grapes and also in berries, tomatoes, peanuts and chocolate.

But before you crack open that cabernet thinking it’s all you need for brain health, read on:

“The concentration of resveratrol that will be in the capsules we’ll use in the study is akin to the amount in about 50 glasses of red wine,” said Smith.

Experts say that men should have no more than two servings of alcohol a day; for women, the recommended limit is just one. More than that, and you run the risk of addiction and numerous other health hazards even if you don’t drive while drinking.

The new study will determine how safe resveratrol is when administered at high doses. If it’s found to be safe, another phase will determine dosing — how much is needed to protect against memory loss or delay progression of dementia.

Resveratrol is widely available in dietary supplements sold over the counter. But Smith cautions against self-medicating, primarily because it isn’t known how much helps and if too much can hurt.

“Also, there are some people who shouldn’t take resveratrol,” said Smith. “Among them: Anyone with estrogen-positive breast cancer, which could be affected (by high doses of resveratrol) and some people with kidney problems.”

Because the supplement industry isn’t regulated like the pharmaceutical industry, Smith notes that over-the-counter products may vary in quality, purity and concentration from bottle to bottle or manufacturer to manufacturer.

The Byrd Institute hopes to recruit 10 volunteers for the year long study; 120 will be recruited nationally. Participants must be at least 50 years old and be willing to undergo MRI scans and two lumbar punctures, one at the beginning and one at the end of the study.

Researchers are always looking for both drug and non-drug methods to treat Alzheimer’s, which afflicts more than 5 million Americans.

About 100 drugs are being tested as possible treatments. Just five have been approved to date, but they only treat symptoms.

Next year, the Byrd Institute will launch a study looking more closely at the effects of aerobic exercise on memory.

While some people might drink to forget -- the drive home, the electric bill, an annoying co-worker -- it may be that a substance in wine actually improves memory.

Some small pilot studies in mice have suggested that resveratrol, a compound found in red wine, may play a role in preventing diabetes, heart disease, cancer and memory loss. But there haven't been any large-scale clinical trials to prove its benefits in humans. Until now.

The National Institute on Aging is funding a 26-center clinical trial to study resveratrol's effects on memory and brain function in Alzheimer's disease. Locally, the University of South Florida Health's Byrd Alzheimer's Institute is recruiting volunteers for the study who have mild to moderate Alzheimer's.

"Some of the best researchers in the field will be working on this study and we're happy to be in their company," said Dr. Amanda Smith, medical director of the Byrd Institute. "We want to find out whether use of resveratrol can change the course of Alzheimer's disease and whether it improves or stabilizes memory."

Red wine isn't the only way to get resveratrol, but it is a concentrated source. The substance is found in the skins of red grapes and also in berries, tomatoes, peanuts and chocolate.

But before you crack open that cabernet thinking it's all you need for brain health, read on:

"The concentration of resveratrol that will be in the capsules we'll use in the study is akin to the amount in about 50 glasses of red wine," said Smith.

Experts say that men should have no more than two servings of alcohol a day; for women, the recommended limit is just one. More than that, and you run the risk of addiction and numerous other health hazards even if you don't drive while drinking.

The new study will determine how safe resveratrol is when administered at high doses. If it's found to be safe, another phase will determine dosing -- how much is needed to protect against memory loss or delay progression of dementia.

Resveratrol is widely available in dietary supplements sold over the counter. But Smith cautions against self-medicating, primarily because it isn't known how much helps and if too much can hurt.

"Also, there are some people who shouldn't take resveratrol," said Smith. "Among them: Anyone with estrogen-positive breast cancer, which could be affected (by high doses of resveratrol) and some people with kidney problems."

Because the supplement industry isn't regulated like the pharmaceutical industry, Smith notes that over-the-counter products may vary in quality, purity and concentration from bottle to bottle or manufacturer to manufacturer.

The Byrd Institute hopes to recruit 10 volunteers for the year long study; 120 will be recruited nationally. Participants must be at least 50 years old and be willing to undergo MRI scans and two lumbar punctures, one at the beginning and one at the end of the study.

Researchers are always looking for both drug and non-drug methods to treat Alzheimer's, which afflicts more than 5 million Americans.

About 100 drugs are being tested as possible treatments. Just five have been approved to date, but they only treat symptoms.

Next year, the Byrd Institute will launch a study looking more closely at the effects of aerobic exercise on memory.

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Avoiding Food Sensitivities Boosts Player’s Game

Posted June 22, 2012

The visiting clubhouse at Tropicana Field in St. Petersburg, Fla., is a sugar lover’s paradise, with big glass jars filled with every type of candy imaginable, from Twizzlers to Twix to M&M’s.

Justin Morneau – who cut gluten, dairy and sugar from his diet last winter after going through food allergy testing – had no problem avoiding Candy Row, when the Twins visited the Rays two months ago. But after the series finale, the real temptation came as workers dished out a catered spread of ribs and macaroni and cheese.

That used to be one of Morneau’s favorite meals.

“It was difficult,” he said. “But I knew I’d feel like absolute garbage after eating it. I knew my body wouldn’t be recovering because it’s trying to break down food I shouldn’t be eating, so I was better off avoiding it.”

Morneau, 31, isn’t allergic to gluten, dairy and sugar, but he learned his body is sensitive to those foods. He began avoiding them, hoping to stay healthier after going through four surgeries last year and suffering another season-ending concussion.

After losing 20 pounds before spring training, Morneau knew it would be tougher during the season – finding ways to eat healthy on the road and facing skeptics who wondered if this skinny guy could still hit for power.

Morneau hasn’t returned to All-Star form, but he has been healthier, save for a 15-day stretch on the disabled list because of a sore left wrist. He’s batting .238 but has 10 home runs, one triple and 11 doubles, giving him a .470 slugging percentage, not far below his .497 career mark.

“It’s not like I’m down 20 pounds of muscle,” he said. “I think it’s mostly the extra fat that puts pressure on your knees and back. I’m lifting the same weights. I feel strong, and I actually feel lighter on my feet.”

When Morneau arrives at PNC Park in Pittsburgh on Tuesday, he’ll find a cardboard box waiting at his locker. Inside, packed in dry ice, he’ll see his day’s meals made by a chef from Target Field and shipped overnight.

“It’s pretty much just lean proteins, rice, almost any vegetable or fruit,” Morneau said. “It’s pretty much the way everyone should eat. No greasy foods, no fatty foods, or all the rest of that stuff.”

While slowly recovering from his latest concussion last fall, Morneau went through a series of medical tests, looking for answers. He wondered how his diet might be affecting his recoveries, so he took the ALCAT (antigen leukocyte cellular antibody test) to see if he had food allergies.

He stopped eating gluten – a protein found in foods processed from wheat – and cut dairy and sugar with a plan to gradually re-phase them into his diet. In December, he weighed 242 pounds, and by spring training, he was about 10 pounds under his usual 233-pound playing weight.

Carrie Peterson, a University of Minnesota sports nutritionist, said it was important for Morneau to find healthy substitutes to fill the void in his diet. Now, he’s getting a double benefit of cutting foods that are bad for him and adding foods such as fruits and vegetables that do him good.

“Most of those foods are pretty high in phytochemicals and antioxidants, so that also helps reduce any form of inflammation,” Peterson said.

Peterson has done consulting work for the Timberwolves, Wild, Vikings and Lynx. Told about Morneau’s case, she said this doesn’t mean every athlete should eat the way he does, fearing parents might get the wrong idea.

“First and foremost, Justin has a diagnosed intolerance, so he has to work around some things,” she said. “But you can’t make blanket statements that if I cut all these things out, then I can be a better athlete. I’m a firm believer that all food fits into a healthy diet, even Doritos and cookies, periodically. That’s part of being human.”

Morneau showed up at spring training notably thinner and didn’t hit a home run in his first 37 exhibition at-bats. Some wondered if his power-hitting days were over.

“Your swing has nothing to do with strength,” Morneau said. “You can take a body builder, and they’re not going to be able to hit a ball out of the infield. It’s mechanics, it’s technique, and then it’s actually how hard you hit the ball, and where you hit the ball on the bat.

“Not that I would ever compare myself to Ted Williams, but you look at the (red) seat at Fenway Park where he hit that ball (502) feet, and they didn’t have weightlifting or anything like that when he played.”

Morneau quieted the doubters during the season’s second week, when he smashed three homers in a three-game span at Yankee Stadium.

“Those home runs in New York will stay in people’s minds,” Twins hitting coach Joe Vavra said. “And more importantly, his mind, so he knows he can do that. It’s all confidence and trust.”

Morneau ranks third on the team in home runs behind Trevor Plouffe (14) and Josh Willingham (13). But according to ESPN Home Run Tracker, Morneau has the Twins’ two longest homers of the season – a 439-foot shot at Yankee Stadium on April 16, and a 451-foot blast at Chicago’s U.S. Cellular Field on May 24.

Morneau was primarily the designated hitter early in the season, but he has started 23 of the Twins’ past 27 games at first base. He credits the diet for helping him become a full-time first baseman again.

“I’ve done a ton of reading on it, so I could talk for hours about it,” he said. “Half the people look at you like you’re crazy, and half the people are interested and wonder how they would do if they tried it.”

Editor’s note: Mediator Release Testing (MRT) can also be used to identify food sensitivities.

The visiting clubhouse at Tropicana Field in St. Petersburg, Fla., is a sugar lover's paradise, with big glass jars filled with every type of candy imaginable, from Twizzlers to Twix to M&M's.

Justin Morneau - who cut gluten, dairy and sugar from his diet last winter after going through food allergy testing - had no problem avoiding Candy Row, when the Twins visited the Rays two months ago. But after the series finale, the real temptation came as workers dished out a catered spread of ribs and macaroni and cheese.

That used to be one of Morneau's favorite meals.

"It was difficult," he said. "But I knew I'd feel like absolute garbage after eating it. I knew my body wouldn't be recovering because it's trying to break down food I shouldn't be eating, so I was better off avoiding it."

Morneau, 31, isn't allergic to gluten, dairy and sugar, but he learned his body is sensitive to those foods. He began avoiding them, hoping to stay healthier after going through four surgeries last year and suffering another season-ending concussion.

After losing 20 pounds before spring training, Morneau knew it would be tougher during the season - finding ways to eat healthy on the road and facing skeptics who wondered if this skinny guy could still hit for power.

Morneau hasn't returned to All-Star form, but he has been healthier, save for a 15-day stretch on the disabled list because of a sore left wrist. He's batting .238 but has 10 home runs, one triple and 11 doubles, giving him a .470 slugging percentage, not far below his .497 career mark.

"It's not like I'm down 20 pounds of muscle," he said. "I think it's mostly the extra fat that puts pressure on your knees and back. I'm lifting the same weights. I feel strong, and I actually feel lighter on my feet."

When Morneau arrives at PNC Park in Pittsburgh on Tuesday, he'll find a cardboard box waiting at his locker. Inside, packed in dry ice, he'll see his day's meals made by a chef from Target Field and shipped overnight.

"It's pretty much just lean proteins, rice, almost any vegetable or fruit," Morneau said. "It's pretty much the way everyone should eat. No greasy foods, no fatty foods, or all the rest of that stuff."

While slowly recovering from his latest concussion last fall, Morneau went through a series of medical tests, looking for answers. He wondered how his diet might be affecting his recoveries, so he took the ALCAT (antigen leukocyte cellular antibody test) to see if he had food allergies.

He stopped eating gluten - a protein found in foods processed from wheat - and cut dairy and sugar with a plan to gradually re-phase them into his diet. In December, he weighed 242 pounds, and by spring training, he was about 10 pounds under his usual 233-pound playing weight.

Carrie Peterson, a University of Minnesota sports nutritionist, said it was important for Morneau to find healthy substitutes to fill the void in his diet. Now, he's getting a double benefit of cutting foods that are bad for him and adding foods such as fruits and vegetables that do him good.

"Most of those foods are pretty high in phytochemicals and antioxidants, so that also helps reduce any form of inflammation," Peterson said.

Peterson has done consulting work for the Timberwolves, Wild, Vikings and Lynx. Told about Morneau's case, she said this doesn't mean every athlete should eat the way he does, fearing parents might get the wrong idea.

"First and foremost, Justin has a diagnosed intolerance, so he has to work around some things," she said. "But you can't make blanket statements that if I cut all these things out, then I can be a better athlete. I'm a firm believer that all food fits into a healthy diet, even Doritos and cookies, periodically. That's part of being human."

Morneau showed up at spring training notably thinner and didn't hit a home run in his first 37 exhibition at-bats. Some wondered if his power-hitting days were over.

"Your swing has nothing to do with strength," Morneau said. "You can take a body builder, and they're not going to be able to hit a ball out of the infield. It's mechanics, it's technique, and then it's actually how hard you hit the ball, and where you hit the ball on the bat.

"Not that I would ever compare myself to Ted Williams, but you look at the (red) seat at Fenway Park where he hit that ball (502) feet, and they didn't have weightlifting or anything like that when he played."

Morneau quieted the doubters during the season's second week, when he smashed three homers in a three-game span at Yankee Stadium.

"Those home runs in New York will stay in people's minds," Twins hitting coach Joe Vavra said. "And more importantly, his mind, so he knows he can do that. It's all confidence and trust."

Morneau ranks third on the team in home runs behind Trevor Plouffe (14) and Josh Willingham (13). But according to ESPN Home Run Tracker, Morneau has the Twins' two longest homers of the season - a 439-foot shot at Yankee Stadium on April 16, and a 451-foot blast at Chicago's U.S. Cellular Field on May 24.

Morneau was primarily the designated hitter early in the season, but he has started 23 of the Twins' past 27 games at first base. He credits the diet for helping him become a full-time first baseman again.

"I've done a ton of reading on it, so I could talk for hours about it," he said. "Half the people look at you like you're crazy, and half the people are interested and wonder how they would do if they tried it."

Editor's note: Mediator Release Testing (MRT) can also be used to identify food sensitivities.

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Decision To Use HRT Very Individualized

Posted June 15, 2012

Should women who suffer from the demobilizing symptoms of menopause — hot flashes, night sweats, sleeplessness and mood swings — take hormone replacement therapy?

That is the question facing many women, since a groundbreaking study a decade ago turned the tables on the medical approach to relieving the symptoms of menopause with hormones.

The answer: the decision is a highly individualized one, to be determined between each patient and her doctor, South Florida physicians say.

“There is not one answer that fits all women because each woman’s risk is different,” said Dr. Silvina Levis, professor of medicine at the University of Miami Miller School of Medicine and director of its Osteoporosis Center.

In 2002, a study by the Women’s Health Initiative was halted after 5 1/2 years when researchers found that estrogen and progestin supplements significantly increased the rate of heart attacks, stroke, blood clots and breast cancer in healthy postmenopausal women.

The increased risk of a heart attack or stroke began in the first year of hormone use, while the risk of breast cancer jumped after four years on hormones.

While the study’s methodology has been criticized by many, there is no doubt that the conclusions have caused a sea change in how doctors prescribe hormones to their patients, physicians say.

Until then, the prevailing medical belief was that hormone replacement could help prevent such ailments as heart disease and osteoporosis. Women often began taking hormones as soon as they began feeling the symptoms of menopause, and continued them for life.

Now, doctors suggest that women in perimenopause (the period before menopause begins) or menopause, who are suffering from symptoms that are interfering with their daily lives, should consult with their doctor if they wish to consider hormone replacement.

“What changed is the practice — what women choose to do and what doctors prescribe, it changed it significantly,” Levis said. “Now, the pendulum is swinging back a little bit, in that some women do get estrogen.”

Menopausal symptoms vary from woman to woman, doctors say. Some women go through the transition symptom-free, others have symptoms for a year or two, and others experience symptoms that drag on for years.

“If a woman is very symptomatic, can’t sleep at night, has hot flashes through the day and night sweats that really bother her, we try to help her,” Levis said. “Women with severe menopausal symptoms have a very hard time, and hormone therapy can really help them.”

Doctors will weigh the symptoms with the potential risks, looking at a patient’s own medical history as well as family history, particularly for heart disease and stroke.

“It’s a very personal decision,” said Dr. Veronica McCloskey, a cardiologist with the Columbia University division of cardiology at Mount Sinai Medical Center, in Hialeah. “If you have an extensive family history of stroke and we know that in the first year there is an increased risk of stroke, maybe you really shouldn’t take it. If you have a very strong family history of heart disease, maybe it’s not a good idea.”

In fact, heart disease in women before menopause is rare, but after menopause it increases dramatically, and is the No. 1 killer of women in the United States, McCloskey said.

So, along those lines, if a patient is very overweight, has high blood pressure, high cholesterol and has a significant family history for early onset heart disease, she may not be a good candidate, said Dr. Victoria Lopez-Beecham, a gynecologist and obstetrician at Baptist Hospital in Kendall.

So who, then, is a good candidate for hormone replacement therapy?

> Lopez-Beecham cited those patients who are very symptomatic for “vasomotor symptoms,” such as hot flashes and night sweats; those who suffer from severe vaginal dryness from a lack of estrogen; who do not have any contraindications, like a significant family history of breast cancer or high risk for cardiovascular disease; and are relatively young, say 50 to 55.

“The trend is to give as low as dose as you can for as short a duration as possible, to try to alleviate those symptoms,” she said, “provided the medicine you are going to give is not going to put her at significant risk.”

Another reason to take hormone replacement therapy is to slow the aging process, said Dr. Amanda Richards-Bullock, a gynecologist and obstetrician at the University of Miami.

“With the lack of hormones, the body starts to lose calcium from the bones, so women become at risk for osteoporosis and a loss of connectivity from blood vessels and skin — the wrinkles, the drying out, all those fun things,” Richards-Bullock said. “We can’t stop it but we can slow it down a little bit.”

She advises that patients undergo blood tests to see what hormones are lacking, and only replace those that are missing.

©2012 The Miami Herald

Visit The Miami Herald at www.miamiherald.com

Should women who suffer from the demobilizing symptoms of menopause -- hot flashes, night sweats, sleeplessness and mood swings -- take hormone replacement therapy?

That is the question facing many women, since a groundbreaking study a decade ago turned the tables on the medical approach to relieving the symptoms of menopause with hormones.

The answer: the decision is a highly individualized one, to be determined between each patient and her doctor, South Florida physicians say.

"There is not one answer that fits all women because each woman's risk is different," said Dr. Silvina Levis, professor of medicine at the University of Miami Miller School of Medicine and director of its Osteoporosis Center.

In 2002, a study by the Women's Health Initiative was halted after 5 1/2 years when researchers found that estrogen and progestin supplements significantly increased the rate of heart attacks, stroke, blood clots and breast cancer in healthy postmenopausal women.

The increased risk of a heart attack or stroke began in the first year of hormone use, while the risk of breast cancer jumped after four years on hormones.

While the study's methodology has been criticized by many, there is no doubt that the conclusions have caused a sea change in how doctors prescribe hormones to their patients, physicians say.

Until then, the prevailing medical belief was that hormone replacement could help prevent such ailments as heart disease and osteoporosis. Women often began taking hormones as soon as they began feeling the symptoms of menopause, and continued them for life.

Now, doctors suggest that women in perimenopause (the period before menopause begins) or menopause, who are suffering from symptoms that are interfering with their daily lives, should consult with their doctor if they wish to consider hormone replacement.

"What changed is the practice -- what women choose to do and what doctors prescribe, it changed it significantly," Levis said. "Now, the pendulum is swinging back a little bit, in that some women do get estrogen."

Menopausal symptoms vary from woman to woman, doctors say. Some women go through the transition symptom-free, others have symptoms for a year or two, and others experience symptoms that drag on for years.

"If a woman is very symptomatic, can't sleep at night, has hot flashes through the day and night sweats that really bother her, we try to help her," Levis said. "Women with severe menopausal symptoms have a very hard time, and hormone therapy can really help them."

Doctors will weigh the symptoms with the potential risks, looking at a patient's own medical history as well as family history, particularly for heart disease and stroke.

"It's a very personal decision," said Dr. Veronica McCloskey, a cardiologist with the Columbia University division of cardiology at Mount Sinai Medical Center, in Hialeah. "If you have an extensive family history of stroke and we know that in the first year there is an increased risk of stroke, maybe you really shouldn't take it. If you have a very strong family history of heart disease, maybe it's not a good idea."

In fact, heart disease in women before menopause is rare, but after menopause it increases dramatically, and is the No. 1 killer of women in the United States, McCloskey said.

So, along those lines, if a patient is very overweight, has high blood pressure, high cholesterol and has a significant family history for early onset heart disease, she may not be a good candidate, said Dr. Victoria Lopez-Beecham, a gynecologist and obstetrician at Baptist Hospital in Kendall.

So who, then, is a good candidate for hormone replacement therapy?

> Lopez-Beecham cited those patients who are very symptomatic for "vasomotor symptoms," such as hot flashes and night sweats; those who suffer from severe vaginal dryness from a lack of estrogen; who do not have any contraindications, like a significant family history of breast cancer or high risk for cardiovascular disease; and are relatively young, say 50 to 55.

"The trend is to give as low as dose as you can for as short a duration as possible, to try to alleviate those symptoms," she said, "provided the medicine you are going to give is not going to put her at significant risk."

Another reason to take hormone replacement therapy is to slow the aging process, said Dr. Amanda Richards-Bullock, a gynecologist and obstetrician at the University of Miami.

"With the lack of hormones, the body starts to lose calcium from the bones, so women become at risk for osteoporosis and a loss of connectivity from blood vessels and skin -- the wrinkles, the drying out, all those fun things," Richards-Bullock said. "We can't stop it but we can slow it down a little bit."

She advises that patients undergo blood tests to see what hormones are lacking, and only replace those that are missing.

©2012 The Miami Herald

Visit The Miami Herald at www.miamiherald.com

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Obesity Slows Cognitive Performance in Older Adults

Posted June 5, 2012

Seoul (dpa) – Fat people between the ages of 60 and 70 years are less intelligent than thin people, according to a new study published in the South Korean journal Age and Ageing.

There was insufficient evidence to find a correlation with people older than 70, according to the study that found people with a lot of abdominal fat showed lower cognitive performance. The study noted that the fat tissue immediately under the skin – subcutaneous fat – had no such influence.

“Our findings have important public health implications. The prevention of obesity, particularly central obesity, might be important for the prevention of cognitive decline or dementia,” according to Dae Hyun Yoon of the Psychiatric Department of the National University in Seoul.

Avoiding obesity, in particular around the abdomen, could be a way of countering dementia, the study concluded.

The researchers analysed data on weight and waist circumference in 250 subjects older than 60 in South Korea. The study included body mass index (BMI) measurements that relate height to weight, and using computer tomography on the abdominal region.

The researchers found a statistical correlation between abdominal obesity (visceral adiposity) and intelligence in the group, without finding a discernible cause-and-effect relationship.

Although previous studies had discovered a similar relationship, a larger study was necessary to confirm the results, the team said. Abdominal fat, as opposed to subcutaneous fat, tended to lead to problems with metabolizing sugars and fats, it said.

“The study showed that a high BMI was linked to the risk of lower cognitive performance in adults between 60 and 70,” the authors wrote. In the case of participants older than 70, no link could be found between either abdominal fat or subcutaneous fat and intellectual performance.

This showed that the link between visceral adiposity (abdominal fat) and reduced cognitive performance disappeared with age.

Cognitive ability was tested by means of the so-called Mini Mental State Examination, which requires the subjects to answer simple questions that test understanding of time, space, language and motor skills in about 10 minutes.

Seoul (dpa) - Fat people between the ages of 60 and 70 years are less intelligent than thin people, according to a new study published in the South Korean journal Age and Ageing.

There was insufficient evidence to find a correlation with people older than 70, according to the study that found people with a lot of abdominal fat showed lower cognitive performance. The study noted that the fat tissue immediately under the skin - subcutaneous fat - had no such influence.

"Our findings have important public health implications. The prevention of obesity, particularly central obesity, might be important for the prevention of cognitive decline or dementia," according to Dae Hyun Yoon of the Psychiatric Department of the National University in Seoul.

Avoiding obesity, in particular around the abdomen, could be a way of countering dementia, the study concluded.

The researchers analysed data on weight and waist circumference in 250 subjects older than 60 in South Korea. The study included body mass index (BMI) measurements that relate height to weight, and using computer tomography on the abdominal region.

The researchers found a statistical correlation between abdominal obesity (visceral adiposity) and intelligence in the group, without finding a discernible cause-and-effect relationship.

Although previous studies had discovered a similar relationship, a larger study was necessary to confirm the results, the team said. Abdominal fat, as opposed to subcutaneous fat, tended to lead to problems with metabolizing sugars and fats, it said.

"The study showed that a high BMI was linked to the risk of lower cognitive performance in adults between 60 and 70," the authors wrote. In the case of participants older than 70, no link could be found between either abdominal fat or subcutaneous fat and intellectual performance.

This showed that the link between visceral adiposity (abdominal fat) and reduced cognitive performance disappeared with age.

Cognitive ability was tested by means of the so-called Mini Mental State Examination, which requires the subjects to answer simple questions that test understanding of time, space, language and motor skills in about 10 minutes.

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Get Creative with Cauliflower

Posted April 23, 2012

Cauliflower has come a long way from just sitting on a veggie tray. Several years ago, it was popular in low-carbohydrate diets. When cooked and mashed with milk or cream, it has the texture and nearly the taste of mashed potatoes.

Some may wonder whether you should blanch broccoli or cauliflower before freezing, and then, how to cook it.

These cruciferous vegetables contain properties that may help ward off certain cancers. They also are excellent sources of vitamin C and fiber.

Before freezing broccoli or cauliflower, it’s best to blanch or steam them first. For broccoli, trim off the stalks and cut them into pieces; separate the crown into florets. For cauliflower, cut away the stem end and cut the florets from the core, cutting as close to the core as possible.

To blanch, bring a large pot of salted water to a boil and have ready a large bowl of ice water. Place broccoli or cauliflower in the boiling water for about 3 minutes. Drain and immediately plunge into the ice water to stop the cooking. (The icy bath also helps retain the broccoli’s color.)

To steam, cut as directed above and steam for 5 minutes. Chill as above.

Once chilled, pack the vegetables in containers or freezer bags. Keep 10 to 12 months in the freezer.

Boiling can make cauliflower watery because it already contains a lot of water. Sauteing works well, but perhaps the best choice is roasting, which brings out cauliflower’s sweet flavor.

Choose cauliflower heads that are heavy and creamy white with no dark spots or signs of decay. The cabbage-like leaves should be bright green with no yellowing.

Cauliflower, well-wrapped, keeps a good week in the refrigerator.

To use, remove the leaves and trim the stem end from the core. Cut away the florets from the core, cutting as close to the core as possible. You also can cut the core into small pieces.

To roast, preheat the oven to 400 degrees. Place florets on a baking sheet, drizzle with olive oil and sprinkle with a few pinches of kosher or sea salt; toss to coat. Roast about 20 to 25 minutes or until the florets are slightly golden.

Another roasting option is to cut the cauliflower into steaks. Trim the stem end away and steady the whole head, core side down. Slice into 1/2 – to 1-inch-thick pieces. Place on a sided roasting pan that’s been drizzled with olive oil. Give the cauliflower another drizzle of oil and season as desired. Roast until nicely browned on both sides, about 10 minutes per side.

SAUTEED CAULIFLOWER WITH ISRAELI COUSCOUS

Makes: 6 side dish servings / Preparation time: 15 minutes / Total time: 30 minutes

Look for Israeli, also called pearl, couscous in the ethnic aisle of some grocery stores. It’s sold plain or tri-color. Israeli couscous grains are larger than traditional couscous.

1 1/2 cups Israeli (pearl) couscous

1 tablespoon olive oil

4 cups cauliflower florets

1 small shallot, peeled, sliced

Sea salt and freshly ground black pepper to taste

Pinch of cinnamon, optional

1/4 cup dried tart cherries or golden raisins

1 tablespoon red wine vinegar

1/4 cup chopped parsley or snipped chives

Cook the couscous according to package directions until just tender. Drain if needed; set aside.

In a large skillet, heat the olive oil. Add the cauliflower and shallots and saute about 5 minutes or until the florets are slightly browned. Season with salt and pepper and cinnamon, if using. Add the cherries and saute about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.

Adapted from Food Network magazine, January/February 2011 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

110 calories (21 percent from fat), 3 grams fat (0 grams sat. fat), 19 grams carbohydrates, 3 grams protein, 67 mg sodium, 0 mg cholesterol, 3 grams fiber.

MAC AND CHEESE-STYLE CAULIFLOWER

Makes: 8 (1 cup servings) / Preparation time: 15 minutes

Total time: 1 hour

Look for nutritional yeast at health food stores and some grocery stores. It’s adds a cheesy and nutty flavor to many dishes. It’s optional in this recipe. To make your own bread crumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

8 heaping cups cauliflower florets

2 tablespoons butter or margarine

1 shallot, peeled, minced

2 cloves garlic, peeled, minced

3 tablespoons all-purpose flour

2 cups 1 percent low-fat milk

2 cups grated extra-sharp Cheddar cheese

1/2 cup nutritional yeast, optional

1 pinch cayenne pepper

2 egg yolks

1 1/2 cups fresh bread crumbs or panko bread crumbs

Fresh chopped parsley or snipped chives for garnish, optional

Preheat oven to 350 degrees. Coat the bottom of a 13-by-9-inch baking dish with cooking spray and set aside. Bring a large pot of salted water to a boil. Add cauliflower florets and boil 5 to 7 minutes or until just tender. Drain and reserve 1 cup cooking liquid; set aside.

In the same pot, melt the butter over medium heat. Add shallots and garlic and saute about 2 minutes. Whisk in flour and cook 1 minute, stirring constantly. Whisk in milk and 1/2 cup of the reserved cooking liquid; cook 7 to 10 minutes or until sauce is thickened, whisking constantly. If the sauce is too thick at this point, add more of the reserved cooking liquid. Remove from heat and stir in cheese, nutritional yeast, cayenne pepper and egg yolks until cheese is melted. Fold in cauliflower.

Spread cauliflower mixture in the baking dish. Sprinkle with bread crumbs. Spray bread crumbs with cooking spray. Bake 30 minutes or until casserole is hot and bubbly and #bread crumbs are crisp and brown. Garnish with fresh chopped parsley or chives, if desired.

Adapted from Vegetarian Times magazine, January/February 2012 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

273 calories (53 percent from fat), 16 grams fat (9 grams sat. fat), 18 grams carbohydrates, 16 grams protein, 314 mg sodium, 94 mg cholesterol, 4 grams fiber.

CRISPY CHEESE CAULIFLOWER

Serves: 4 / Preparation time: 15 minutes / Total time: 35 minutes

To toast the panko bread crumbs, use a toaster oven. Or place them on a small pan and toast in the oven while it’s preheating. Watch carefully, because they burn easily.

Nonstick cooking spray

2 egg whites

1/2 cup freshly grated or shredded Parmesan cheese

1/2 cup plain panko bread crumbs, toasted

1/8 teaspoon cayenne pepper, or to taste

1 teaspoon Italian seasoning

Salt and black pepper, to taste

1/2 large head cauliflower, separated into medium-size florets (about 3 1/2 to 4 cups)

1/2 cup finely chopped parsley

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Place the egg whites in a bowl and whisk until frothy. In a pie plate, combine cheese, panko, cayenne, Italian seasoning, salt and pepper.

Dredge cauliflower florets in egg white and then roll in the cheese mixture.

Place on the baking sheet. Bake 15 minutes. Remove to plate and sprinkle with parsley. Serve as a side dish.

Adapted from USA Weekend magazine.

Tested by Susan Selasky in the Free Press Test Kitchen.

148 calories (29 percent from fat), 5 grams fat (2 grams sat. fat), 16 grams carbohydrates, 11 grams protein, 414 mg sodium, 11 mg cholesterol, 4 grams fiber.

Cauliflower has come a long way from just sitting on a veggie tray. Several years ago, it was popular in low-carbohydrate diets. When cooked and mashed with milk or cream, it has the texture and nearly the taste of mashed potatoes.

Some may wonder whether you should blanch broccoli or cauliflower before freezing, and then, how to cook it.

These cruciferous vegetables contain properties that may help ward off certain cancers. They also are excellent sources of vitamin C and fiber.

Before freezing broccoli or cauliflower, it's best to blanch or steam them first. For broccoli, trim off the stalks and cut them into pieces; separate the crown into florets. For cauliflower, cut away the stem end and cut the florets from the core, cutting as close to the core as possible.

To blanch, bring a large pot of salted water to a boil and have ready a large bowl of ice water. Place broccoli or cauliflower in the boiling water for about 3 minutes. Drain and immediately plunge into the ice water to stop the cooking. (The icy bath also helps retain the broccoli's color.)

To steam, cut as directed above and steam for 5 minutes. Chill as above.

Once chilled, pack the vegetables in containers or freezer bags. Keep 10 to 12 months in the freezer.

Boiling can make cauliflower watery because it already contains a lot of water. Sauteing works well, but perhaps the best choice is roasting, which brings out cauliflower's sweet flavor.

Choose cauliflower heads that are heavy and creamy white with no dark spots or signs of decay. The cabbage-like leaves should be bright green with no yellowing.

Cauliflower, well-wrapped, keeps a good week in the refrigerator.

To use, remove the leaves and trim the stem end from the core. Cut away the florets from the core, cutting as close to the core as possible. You also can cut the core into small pieces.

To roast, preheat the oven to 400 degrees. Place florets on a baking sheet, drizzle with olive oil and sprinkle with a few pinches of kosher or sea salt; toss to coat. Roast about 20 to 25 minutes or until the florets are slightly golden.

Another roasting option is to cut the cauliflower into steaks. Trim the stem end away and steady the whole head, core side down. Slice into 1/2 - to 1-inch-thick pieces. Place on a sided roasting pan that's been drizzled with olive oil. Give the cauliflower another drizzle of oil and season as desired. Roast until nicely browned on both sides, about 10 minutes per side.

SAUTEED CAULIFLOWER WITH ISRAELI COUSCOUS

Makes: 6 side dish servings / Preparation time: 15 minutes / Total time: 30 minutes

Look for Israeli, also called pearl, couscous in the ethnic aisle of some grocery stores. It's sold plain or tri-color. Israeli couscous grains are larger than traditional couscous.

1 1/2 cups Israeli (pearl) couscous

1 tablespoon olive oil

4 cups cauliflower florets

1 small shallot, peeled, sliced

Sea salt and freshly ground black pepper to taste

Pinch of cinnamon, optional

1/4 cup dried tart cherries or golden raisins

1 tablespoon red wine vinegar

1/4 cup chopped parsley or snipped chives

Cook the couscous according to package directions until just tender. Drain if needed; set aside.

In a large skillet, heat the olive oil. Add the cauliflower and shallots and saute about 5 minutes or until the florets are slightly browned. Season with salt and pepper and cinnamon, if using. Add the cherries and saute about 2 minutes. Stir in the cooked couscous and red wine vinegar. Taste and adjust seasoning if needed. Sprinkle with chopped parsley or chives and serve hot.

Adapted from Food Network magazine, January/February 2011 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

110 calories (21 percent from fat), 3 grams fat (0 grams sat. fat), 19 grams carbohydrates, 3 grams protein, 67 mg sodium, 0 mg cholesterol, 3 grams fiber.

MAC AND CHEESE-STYLE CAULIFLOWER

Makes: 8 (1 cup servings) / Preparation time: 15 minutes

Total time: 1 hour

Look for nutritional yeast at health food stores and some grocery stores. It's adds a cheesy and nutty flavor to many dishes. It's optional in this recipe. To make your own bread crumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.

8 heaping cups cauliflower florets

2 tablespoons butter or margarine

1 shallot, peeled, minced

2 cloves garlic, peeled, minced

3 tablespoons all-purpose flour

2 cups 1 percent low-fat milk

2 cups grated extra-sharp Cheddar cheese

1/2 cup nutritional yeast, optional

1 pinch cayenne pepper

2 egg yolks

1 1/2 cups fresh bread crumbs or panko bread crumbs

Fresh chopped parsley or snipped chives for garnish, optional

Preheat oven to 350 degrees. Coat the bottom of a 13-by-9-inch baking dish with cooking spray and set aside. Bring a large pot of salted water to a boil. Add cauliflower florets and boil 5 to 7 minutes or until just tender. Drain and reserve 1 cup cooking liquid; set aside.

In the same pot, melt the butter over medium heat. Add shallots and garlic and saute about 2 minutes. Whisk in flour and cook 1 minute, stirring constantly. Whisk in milk and 1/2 cup of the reserved cooking liquid; cook 7 to 10 minutes or until sauce is thickened, whisking constantly. If the sauce is too thick at this point, add more of the reserved cooking liquid. Remove from heat and stir in cheese, nutritional yeast, cayenne pepper and egg yolks until cheese is melted. Fold in cauliflower.

Spread cauliflower mixture in the baking dish. Sprinkle with bread crumbs. Spray bread crumbs with cooking spray. Bake 30 minutes or until casserole is hot and bubbly and #bread crumbs are crisp and brown. Garnish with fresh chopped parsley or chives, if desired.

Adapted from Vegetarian Times magazine, January/February 2012 issue.

Tested by Susan Selasky in the Free Press Test Kitchen.

273 calories (53 percent from fat), 16 grams fat (9 grams sat. fat), 18 grams carbohydrates, 16 grams protein, 314 mg sodium, 94 mg cholesterol, 4 grams fiber.

CRISPY CHEESE CAULIFLOWER

Serves: 4 / Preparation time: 15 minutes / Total time: 35 minutes

To toast the panko bread crumbs, use a toaster oven. Or place them on a small pan and toast in the oven while it's preheating. Watch carefully, because they burn easily.

Nonstick cooking spray

2 egg whites

1/2 cup freshly grated or shredded Parmesan cheese

1/2 cup plain panko bread crumbs, toasted

1/8 teaspoon cayenne pepper, or to taste

1 teaspoon Italian seasoning

Salt and black pepper, to taste

1/2 large head cauliflower, separated into medium-size florets (about 3 1/2 to 4 cups)

1/2 cup finely chopped parsley

Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Place the egg whites in a bowl and whisk until frothy. In a pie plate, combine cheese, panko, cayenne, Italian seasoning, salt and pepper.

Dredge cauliflower florets in egg white and then roll in the cheese mixture.

Place on the baking sheet. Bake 15 minutes. Remove to plate and sprinkle with parsley. Serve as a side dish.

Adapted from USA Weekend magazine.

Tested by Susan Selasky in the Free Press Test Kitchen.

148 calories (29 percent from fat), 5 grams fat (2 grams sat. fat), 16 grams carbohydrates, 11 grams protein, 414 mg sodium, 11 mg cholesterol, 4 grams fiber.

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It’s OK, Play with Your Food

Posted April 11, 2012

OK, admit it: The only carrots you eat are pre-peeled and bagged. You’ve been buying chicken tenders so long you’ve forgotten that the bird comes with bones and skin. And the only dough you ever touch these days has George Washington’s face on it.

Maybe it’s time to get back in touch with food and let your fingers do the learning.

“Your hands are your most important tools,” says chef Daniel Patterson of San Francisco’s Michelin-starred COI. “You don’t understand ingredients unless you touch them.

“Technology is very good,” adds Patterson, who lets machines aerate, puree and vacuum-seal foods at his restaurant. “But technology is not as good as the human body. The information that you get from your hands, from all your senses, really, is vastly more complex and textured than from a machine.”

Cookbook author Pam Anderson heartily endorses the use of one’s hands in the kitchen.

“Often in interviews, one of the questions people ask me is, ‘What’s your favorite kitchen tool?’ and I say, ‘My favorite kitchen tool is my hands.’ Any tool beyond that is simply an extension of my hands,” she says. “People are always amazed.”

In Anderson’s latest book, “Cook Without a Book: Meatless Meals” (Rodale, $32.50), her hands show up in many photos, from mixing scones to pressing liquid in chopped cucumbers through a sieve.

“When you go in the kitchen, wash your hands and touch, smell, taste, look, freely,” the Connecticut mom says. “That’s definitely my philosophy and my approach. My kids will vouch for that.”

Along with your sense of taste, says Patterson, touch is one of the most important ways you can understand food if you pay attention and develop a “sensory memory.”

“When you touch a vegetable and it’s limp – a carrot or beet – you know what that’s going to do to the final product because you’ve cooked those kind of carrots and you have this memory that connects something that’s too soft with an end product that’s diminished in its spirit,” he says. “The sensory experience of touch becomes linked to taste. It’s one of the first ways you learn what things taste like without even tasting them.

“There’s an intimacy with touch,” adds Patterson. “There’s an engagement on a very close level. And if you don’t have that connection or you’re not willing to make that connection, what you’ve lost – it’s like having a relationship with somebody you never touch.”

Using your hands to mix a biscuit or cookie dough, or using a knife and your hands to cut a hunk of beef into stew cubes or whole chicken into quarters, elevates cooking beyond following a recipe.

Yet learning that can be a challenge. At The Culinary Institute of America, or CIA, in Hyde Park, N.Y., students work on learning the degree of doneness of different foods, from fish to vegetables, and the correct feel of a variety of doughs.

Occasionally, chef Howard “Corky” Clark, a CIA culinary arts professor, undercooks, overcooks and correctly cooks pieces of fish so students can feel each. “It’s not easy to get people to not look, but to feel,” he says.

And when students knead doughs, “chefs will walk by and say it needs more flour, then come back in a minute and say, ‘I could tell it needed more flour by the way it looked and the way it handled. Now do you feel the difference between what you were kneading and what it is now?’ so they can actually feel the difference,” Clark adds. “With vegetables, we teach them to stick a knife in it. Then I say, check one. Feel it. With a broccoli stem, you have to know that it’s going to break apart but not be mushy.”

“Don’t look, learn to feel,” says Clark. “How do I know that there’s not enough flour or too much flour? How do I know that? How do I know that I’ve developed enough gluten? It’s in the way it feels.”

TV’s renowned kitchen geek-cookbook author Alton Brown understands the importance of touch in the kitchen. In “I’m Just Here for More Food” (Stewart, Tabori & Chang, $35), he writes about trying to replicate his grandmother’s biscuits.

“For years I tried to clone the tender little jewels of goodness that came out of her oven.” He tinkered with everything – ingredients, oven temps, etc. – without success. One day, he watched her make them: Her arthritic fingers, unable to knead the dough, simply patted it. “It’s the detail that made all the difference in the world.”

REACH OUT AND …

Cookbook author Pam Anderson suggests:

Toss a salad: It’s a good way “to evenly coat and spread oil and salt and pepper over all my salad greens and get them well coated. Then add your vinegar and get that evenly coated. You can feel it. With tongs, you’re about 8 inches away from the source.”

Knead it: Use a food processor to make yeast doughs, “but there’s nothing like pulling pizza dough or bread dough out of the food processor, pouring it onto the countertop and giving it that final 30 seconds to a minute kneading to pull it into that baby’s-butt smooth texture.”

Brush vs. hands: “I use a brush for egg washes on bread and pastries, (but) if I’m coating meat with oil and salt and pepper before searing it, that’s generally a hand process for me. You’re more efficient with your hands usually than a tool.”

OK, admit it: The only carrots you eat are pre-peeled and bagged. You've been buying chicken tenders so long you've forgotten that the bird comes with bones and skin. And the only dough you ever touch these days has George Washington's face on it.

Maybe it's time to get back in touch with food and let your fingers do the learning.

"Your hands are your most important tools," says chef Daniel Patterson of San Francisco's Michelin-starred COI. "You don't understand ingredients unless you touch them.

"Technology is very good," adds Patterson, who lets machines aerate, puree and vacuum-seal foods at his restaurant. "But technology is not as good as the human body. The information that you get from your hands, from all your senses, really, is vastly more complex and textured than from a machine."

Cookbook author Pam Anderson heartily endorses the use of one's hands in the kitchen.

"Often in interviews, one of the questions people ask me is, 'What's your favorite kitchen tool?' and I say, 'My favorite kitchen tool is my hands.' Any tool beyond that is simply an extension of my hands," she says. "People are always amazed."

In Anderson's latest book, "Cook Without a Book: Meatless Meals" (Rodale, $32.50), her hands show up in many photos, from mixing scones to pressing liquid in chopped cucumbers through a sieve.

"When you go in the kitchen, wash your hands and touch, smell, taste, look, freely," the Connecticut mom says. "That's definitely my philosophy and my approach. My kids will vouch for that."

Along with your sense of taste, says Patterson, touch is one of the most important ways you can understand food if you pay attention and develop a "sensory memory."

"When you touch a vegetable and it's limp - a carrot or beet - you know what that's going to do to the final product because you've cooked those kind of carrots and you have this memory that connects something that's too soft with an end product that's diminished in its spirit," he says. "The sensory experience of touch becomes linked to taste. It's one of the first ways you learn what things taste like without even tasting them.

"There's an intimacy with touch," adds Patterson. "There's an engagement on a very close level. And if you don't have that connection or you're not willing to make that connection, what you've lost - it's like having a relationship with somebody you never touch."

Using your hands to mix a biscuit or cookie dough, or using a knife and your hands to cut a hunk of beef into stew cubes or whole chicken into quarters, elevates cooking beyond following a recipe.

Yet learning that can be a challenge. At The Culinary Institute of America, or CIA, in Hyde Park, N.Y., students work on learning the degree of doneness of different foods, from fish to vegetables, and the correct feel of a variety of doughs.

Occasionally, chef Howard "Corky" Clark, a CIA culinary arts professor, undercooks, overcooks and correctly cooks pieces of fish so students can feel each. "It's not easy to get people to not look, but to feel," he says.

And when students knead doughs, "chefs will walk by and say it needs more flour, then come back in a minute and say, 'I could tell it needed more flour by the way it looked and the way it handled. Now do you feel the difference between what you were kneading and what it is now?' so they can actually feel the difference," Clark adds. "With vegetables, we teach them to stick a knife in it. Then I say, check one. Feel it. With a broccoli stem, you have to know that it's going to break apart but not be mushy."

"Don't look, learn to feel," says Clark. "How do I know that there's not enough flour or too much flour? How do I know that? How do I know that I've developed enough gluten? It's in the way it feels."

TV's renowned kitchen geek-cookbook author Alton Brown understands the importance of touch in the kitchen. In "I'm Just Here for More Food" (Stewart, Tabori & Chang, $35), he writes about trying to replicate his grandmother's biscuits.

"For years I tried to clone the tender little jewels of goodness that came out of her oven." He tinkered with everything - ingredients, oven temps, etc. - without success. One day, he watched her make them: Her arthritic fingers, unable to knead the dough, simply patted it. "It's the detail that made all the difference in the world."

REACH OUT AND ...

Cookbook author Pam Anderson suggests:

Toss a salad: It's a good way "to evenly coat and spread oil and salt and pepper over all my salad greens and get them well coated. Then add your vinegar and get that evenly coated. You can feel it. With tongs, you're about 8 inches away from the source."

Knead it: Use a food processor to make yeast doughs, "but there's nothing like pulling pizza dough or bread dough out of the food processor, pouring it onto the countertop and giving it that final 30 seconds to a minute kneading to pull it into that baby's-butt smooth texture."

Brush vs. hands: "I use a brush for egg washes on bread and pastries, (but) if I'm coating meat with oil and salt and pepper before searing it, that's generally a hand process for me. You're more efficient with your hands usually than a tool."

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Obesity Slows Cognitive Performance in Older Adults

Posted April 11, 2012

Seoul (dpa) – Fat people between the ages of 60 and 70 years are less intelligent than thin people, according to a new study published in the South Korean journal Age and Ageing.

There was insufficient evidence to find a correlation with people older than 70, according to the study that found people with a lot of abdominal fat showed lower cognitive performance. The study noted that the fat tissue immediately under the skin – subcutaneous fat – had no such influence.

“Our findings have important public health implications. The prevention of obesity, particularly central obesity, might be important for the prevention of cognitive decline or dementia,” according to Dae Hyun Yoon of the Psychiatric Department of the National University in Seoul.

Avoiding obesity, in particular around the abdomen, could be a way of countering dementia, the study concluded.

The researchers analysed data on weight and waist circumference in 250 subjects older than 60 in South Korea. The study included body mass index (BMI) measurements that relate height to weight, and using computer tomography on the abdominal region.

The researchers found a statistical correlation between abdominal obesity (visceral adiposity) and intelligence in the group, without finding a discernible cause-and-effect relationship.

Although previous studies had discovered a similar relationship, a larger study was necessary to confirm the results, the team said. Abdominal fat, as opposed to subcutaneous fat, tended to lead to problems with metabolizing sugars and fats, it said.

“The study showed that a high BMI was linked to the risk of lower cognitive performance in adults between 60 and 70,” the authors wrote. In the case of participants older than 70, no link could be found between either abdominal fat or subcutaneous fat and intellectual performance.

This showed that the link between visceral adiposity (abdominal fat) and reduced cognitive performance disappeared with age.

Cognitive ability was tested by means of the so-called Mini Mental State Examination, which requires the subjects to answer simple questions that test understanding of time, space, language and motor skills in about 10 minutes.

Seoul (dpa) - Fat people between the ages of 60 and 70 years are less intelligent than thin people, according to a new study published in the South Korean journal Age and Ageing.

There was insufficient evidence to find a correlation with people older than 70, according to the study that found people with a lot of abdominal fat showed lower cognitive performance. The study noted that the fat tissue immediately under the skin - subcutaneous fat - had no such influence.

"Our findings have important public health implications. The prevention of obesity, particularly central obesity, might be important for the prevention of cognitive decline or dementia," according to Dae Hyun Yoon of the Psychiatric Department of the National University in Seoul.

Avoiding obesity, in particular around the abdomen, could be a way of countering dementia, the study concluded.

The researchers analysed data on weight and waist circumference in 250 subjects older than 60 in South Korea. The study included body mass index (BMI) measurements that relate height to weight, and using computer tomography on the abdominal region.

The researchers found a statistical correlation between abdominal obesity (visceral adiposity) and intelligence in the group, without finding a discernible cause-and-effect relationship.

Although previous studies had discovered a similar relationship, a larger study was necessary to confirm the results, the team said. Abdominal fat, as opposed to subcutaneous fat, tended to lead to problems with metabolizing sugars and fats, it said.

"The study showed that a high BMI was linked to the risk of lower cognitive performance in adults between 60 and 70," the authors wrote. In the case of participants older than 70, no link could be found between either abdominal fat or subcutaneous fat and intellectual performance.

This showed that the link between visceral adiposity (abdominal fat) and reduced cognitive performance disappeared with age.

Cognitive ability was tested by means of the so-called Mini Mental State Examination, which requires the subjects to answer simple questions that test understanding of time, space, language and motor skills in about 10 minutes.

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Kiwi Salsa

Posted April 10, 2012

The exterior of kiwifruit may be unappealing, but the inside is bright green speckled with tiny black seeds and an arrangement of white veins that display a sunburst pattern when the fruit is sliced through the middle. The vivid color of the flesh makes it an attractive garnish on a plate and a bright addition to a fruit salad.

Originally discovered in ancient China, the fruit made its way to other countries and became known as the Chinese gooseberry. In 1962, a California produce dealer imported the fruit from New Zealand and dubbed it kiwifruit because it resembled the funny-looking bird of New Zealand — the fuzzy brown kiwi. In the late 1960s California farmers began growing kiwifruit, and in the 1980s I was seeing the curious-looking fruit in local grocery stores. I used a vegetable peeler to remove the skin before serving the fruit to my family.

Now shoppers are bringing home the familiar kiwi, not only for its sweet refreshing flavor, but also for its nutritional benefits. Kiwi is packed with more vitamin C than an equivalent amount of fresh orange. It’s a very good source of dietary fiber and potassium.

Unusually warm days in March fooled my food cells into thinking it was chips and salsa season. Without garden-fresh tomatoes, I used chopped kiwi instead. With the addition of red onion, jalapeno, garlic, some spicy heat and a touch of honey, Kiwi Salsa is a remarkably satisfying substitute for tomato-style salsa.

Mix up some Kiwi Salsa and grab a bag of tortilla chips. It’s a spicy surprise rolled up in a tortilla with some brown rice and slices of avocado and anything else you enjoy in a wrap.

Get your family into the kitchen and start slooping some kiwi. You’ll have it mastered in no time.

Kiwi Salsa

5 or 6 kiwifruit, firm but ripe

1/4 cup finely chopped red onion

1 jalapeno, seeds removed, minced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon honey

Remove skin from the kiwifruit, or sloop the kiwis. Chop the fruit and transfer to a medium-sized bowl. Add red onion, jalapeno, garlic, cumin, chili powder and honey. Use a spoon to gently toss the ingredients, being sure seasonings and honey are evenly dispersed throughout.

Cover and chill until serving time.

Tips from the cook

–For this recipe, use kiwis that yield slightly to pressure when gently squeezed between your thumb and forefinger.

–I use up to a teaspoon each of the ground cumin and chili powder for extra spicy heat.

–Kiwi Salsa is best eaten the day it is made.

–Find more recipes using kiwi at kiwifruit.org.

©2012 The Daily Republic (Mitchell, S.D.)

Visit The Daily Republic (Mitchell, S.D.) at www.mitchellrepublic.com

Editor’s note: Edited for length

The exterior of kiwifruit may be unappealing, but the inside is bright green speckled with tiny black seeds and an arrangement of white veins that display a sunburst pattern when the fruit is sliced through the middle. The vivid color of the flesh makes it an attractive garnish on a plate and a bright addition to a fruit salad.

Originally discovered in ancient China, the fruit made its way to other countries and became known as the Chinese gooseberry. In 1962, a California produce dealer imported the fruit from New Zealand and dubbed it kiwifruit because it resembled the funny-looking bird of New Zealand -- the fuzzy brown kiwi. In the late 1960s California farmers began growing kiwifruit, and in the 1980s I was seeing the curious-looking fruit in local grocery stores. I used a vegetable peeler to remove the skin before serving the fruit to my family.

Now shoppers are bringing home the familiar kiwi, not only for its sweet refreshing flavor, but also for its nutritional benefits. Kiwi is packed with more vitamin C than an equivalent amount of fresh orange. It's a very good source of dietary fiber and potassium.

Unusually warm days in March fooled my food cells into thinking it was chips and salsa season. Without garden-fresh tomatoes, I used chopped kiwi instead. With the addition of red onion, jalapeno, garlic, some spicy heat and a touch of honey, Kiwi Salsa is a remarkably satisfying substitute for tomato-style salsa.

Mix up some Kiwi Salsa and grab a bag of tortilla chips. It's a spicy surprise rolled up in a tortilla with some brown rice and slices of avocado and anything else you enjoy in a wrap.

Get your family into the kitchen and start slooping some kiwi. You'll have it mastered in no time.

Kiwi Salsa

5 or 6 kiwifruit, firm but ripe

1/4 cup finely chopped red onion

1 jalapeno, seeds removed, minced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon honey

Remove skin from the kiwifruit, or sloop the kiwis. Chop the fruit and transfer to a medium-sized bowl. Add red onion, jalapeno, garlic, cumin, chili powder and honey. Use a spoon to gently toss the ingredients, being sure seasonings and honey are evenly dispersed throughout.

Cover and chill until serving time.

Tips from the cook

--For this recipe, use kiwis that yield slightly to pressure when gently squeezed between your thumb and forefinger.

--I use up to a teaspoon each of the ground cumin and chili powder for extra spicy heat.

--Kiwi Salsa is best eaten the day it is made.

--Find more recipes using kiwi at kiwifruit.org.

©2012 The Daily Republic (Mitchell, S.D.)

Visit The Daily Republic (Mitchell, S.D.) at www.mitchellrepublic.com

Editor's note: Edited for length

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Be Melanoma Aware

Posted April 6, 2012

Skin cancer is the most common form of cancer in the U.S. Skin damage from the sun is the biggest cause.

Sun damage to the skin grows over time. For many people, severe sunburns during youth set the stage for moles, dark blotches and ugly keratoses (rough pre-cancerous black spots often seen on mature adults). These spots can mutate into cancers later in life.

Melanoma is a very aggressive form of deadly skin cancer. The risk of death from melanoma increases with late treatment of the cancer and also with age. When melanoma is treated in its earliest stage, the chance of a cure is very good. While melanoma accounts for fewer than 5 percent of skin cancers, it causes more than 75 percent of skin cancer deaths.

Everyone is at risk for melanoma – even Hispanics and African- Americans. Heredity (genetics) is a big risk factor. The death rate from all U.S. cancers has declined in recent years, but the incidence rate of melanoma has increased.

Risks rise with increased sun exposure, a high number of moles on the skin, light skin and eyes, and a family history of skin cancer. Risks also increase for those with weak immune systems. Examples are patients who have undergone chemotherapy or an organ transplant, or who have HIV/AIDS or lymphoma.

An unusual mole (dysplastic nevi) can be the first sign of a problem. Unusual moles often have irregular shapes and colors. Most melanomas start on the top layer of skin. Surgery at a doctor’s office or outpatient surgery center can often remove a melanoma in its early stage. The cancer can grow deeply into the skin and spread if not removed promptly.

Normally, melanoma is found where people have been exposed to the sun – the scalp, face, ears, legs, arms, upper back and trunk.

African-Americans and Asians might find melanoma on the palm of a hand, on the sole of a foot, or under a nail. The cancer might be advanced before diagnosis, which reduces the chances of survival.

Wealthier, educated people are more likely to be diagnosed with melanoma. Yet they are less likely to die from it than poorer people, who might be diagnosed later or have fewer treatment options.

Many experts think hormone changes can make moles more active, causing them to grow or change color. For instance, moles might be more likely to change during pregnancy or puberty. Since moles and dark spots change over time, regular self-exams are recommended. Periodic full-body scans by a physician are good ideas, especially for children and adults in melanoma-prone families.

Regular tanning to darken the skin is a dangerous habit. Ultraviolet radiation (UVR) can mutate skin cells that increase the risk of cancer.

Tanning beds are especially harmful. They tend to emit far more UVR than the sun for the same exposure time.

What you should do

Wear protective clothing, a hat, sunglasses, and a UVR- protective sunscreen to avoid getting too much sun. Teach children to cover up routinely.

Sit or dine in the shade when you are outdoors. Encourage kids to play in the shade.

Avoid being in the sun during peak sun hours.

Regularly check for moles and for sores that won’t heal. Visit your care provider or a dermatologist for a full-body scan to discover unusual moles and dark spots, especially if you have fair skin or skin cancer runs in your family.

Get prompt professional treatment for any suspected skin cancer.

Ask family members to stop going to tanning salons or using sun lamps.

Schools, teachers and caregivers should include the importance of sun protection in lessons. The EPA’s SunWise program, described at epa.gov/sunwise, includes lesson and activity plans.

Consider artificial tanners (sprays and lotions) if you want a tanned look. This is a smarter way to look bronzed in a prom dress, bathing suit, shorts, wedding attire or sundress.

For more information

Visit aad.org/skin-conditions/skin-cancer-detection; cancer.gov/ cancertopics/types/ melanoma; and skincancer.org/ skin-cancer- information.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

Skin cancer is the most common form of cancer in the U.S. Skin damage from the sun is the biggest cause.

Sun damage to the skin grows over time. For many people, severe sunburns during youth set the stage for moles, dark blotches and ugly keratoses (rough pre-cancerous black spots often seen on mature adults). These spots can mutate into cancers later in life.

Melanoma is a very aggressive form of deadly skin cancer. The risk of death from melanoma increases with late treatment of the cancer and also with age. When melanoma is treated in its earliest stage, the chance of a cure is very good. While melanoma accounts for fewer than 5 percent of skin cancers, it causes more than 75 percent of skin cancer deaths.

Everyone is at risk for melanoma - even Hispanics and African- Americans. Heredity (genetics) is a big risk factor. The death rate from all U.S. cancers has declined in recent years, but the incidence rate of melanoma has increased.

Risks rise with increased sun exposure, a high number of moles on the skin, light skin and eyes, and a family history of skin cancer. Risks also increase for those with weak immune systems. Examples are patients who have undergone chemotherapy or an organ transplant, or who have HIV/AIDS or lymphoma.

An unusual mole (dysplastic nevi) can be the first sign of a problem. Unusual moles often have irregular shapes and colors. Most melanomas start on the top layer of skin. Surgery at a doctor's office or outpatient surgery center can often remove a melanoma in its early stage. The cancer can grow deeply into the skin and spread if not removed promptly.

Normally, melanoma is found where people have been exposed to the sun - the scalp, face, ears, legs, arms, upper back and trunk.

African-Americans and Asians might find melanoma on the palm of a hand, on the sole of a foot, or under a nail. The cancer might be advanced before diagnosis, which reduces the chances of survival.

Wealthier, educated people are more likely to be diagnosed with melanoma. Yet they are less likely to die from it than poorer people, who might be diagnosed later or have fewer treatment options.

Many experts think hormone changes can make moles more active, causing them to grow or change color. For instance, moles might be more likely to change during pregnancy or puberty. Since moles and dark spots change over time, regular self-exams are recommended. Periodic full-body scans by a physician are good ideas, especially for children and adults in melanoma-prone families.

Regular tanning to darken the skin is a dangerous habit. Ultraviolet radiation (UVR) can mutate skin cells that increase the risk of cancer.

Tanning beds are especially harmful. They tend to emit far more UVR than the sun for the same exposure time.

What you should do

Wear protective clothing, a hat, sunglasses, and a UVR- protective sunscreen to avoid getting too much sun. Teach children to cover up routinely.

Sit or dine in the shade when you are outdoors. Encourage kids to play in the shade.

Avoid being in the sun during peak sun hours.

Regularly check for moles and for sores that won't heal. Visit your care provider or a dermatologist for a full-body scan to discover unusual moles and dark spots, especially if you have fair skin or skin cancer runs in your family.

Get prompt professional treatment for any suspected skin cancer.

Ask family members to stop going to tanning salons or using sun lamps.

Schools, teachers and caregivers should include the importance of sun protection in lessons. The EPA's SunWise program, described at epa.gov/sunwise, includes lesson and activity plans.

Consider artificial tanners (sprays and lotions) if you want a tanned look. This is a smarter way to look bronzed in a prom dress, bathing suit, shorts, wedding attire or sundress.

For more information

Visit aad.org/skin-conditions/skin-cancer-detection; cancer.gov/ cancertopics/types/ melanoma; and skincancer.org/ skin-cancer- information.

Better Health: Take Charge! is provided by the Healthy Memphis Common Table: healthymemphis.org. This article supports the care and advice of your doctor.

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Is It an Allergy?

Posted April 5, 2012

Dear Doctor K: I have always loved shellfish. But lately when I eat it, I break out in hives. Could I be allergic?

Dear Reader: You sure could be. Such an allergy could cause more symptoms than just a rash, including low blood pressure and difficulty breathing, so you need to find out if you are allergic to shellfish. See an allergist, a doctor who specializes in diagnosing and treating allergies.

Before your appointment, put together a description of your symptoms and the situations that triggered them. For example, are there foods other than shellfish you might be allergic to? Are there any other things that cause a rash — medicines, skin creams or deodorants, exposure to particular animals or plants? Jot down what you think are the likely allergens.

Once you and your allergist agree on a list of suspects, it is time for allergy testing.

Testing usually begins with a skin prick test. This is safe, easy and inexpensive, and the results are apparent within minutes.

For this test, your doctor will puncture the skin on your forearm. He or she will then put a small amount of the allergen being tested onto the puncture site. If an allergic reaction is triggered, you will have an itchy, swollen, red spot on your forearm within 15 minutes.

Several types of blood tests are sometimes used as alternatives to a skin prick test, although they aren’t as reliable. One test measures levels of specific antibodies to the suspected food. A certain amount of antibodies indicates an allergy.

But interpreting a positive blood or skin test isn’t as straightforward as you might think. Even a positive test doesn’t prove that you will have a reaction if you consume the food.

A more reliable test is a food challenge. You eat small amounts of a suspected food until you begin to have an allergic reaction. If you can eat a normal serving without consequences, the doctor can rule out an allergy to that food.

Editor’s Note: Skin prick tests can diagnose type 1 IgE ” true” food allergies which are often associated with difficulty breathing and anaphylactic shock. This test cannot diagnose delayed onset food sensitivities which contribute to more mild and chronic conditions such as IBS and migraines. Mediator Release Testing is more reliable for uncovering reactive foods that cause food sensitivities. Megan Witt, RD, LD

Dear Doctor K: I have always loved shellfish. But lately when I eat it, I break out in hives. Could I be allergic?

Dear Reader: You sure could be. Such an allergy could cause more symptoms than just a rash, including low blood pressure and difficulty breathing, so you need to find out if you are allergic to shellfish. See an allergist, a doctor who specializes in diagnosing and treating allergies.

Before your appointment, put together a description of your symptoms and the situations that triggered them. For example, are there foods other than shellfish you might be allergic to? Are there any other things that cause a rash -- medicines, skin creams or deodorants, exposure to particular animals or plants? Jot down what you think are the likely allergens.

Once you and your allergist agree on a list of suspects, it is time for allergy testing.

Testing usually begins with a skin prick test. This is safe, easy and inexpensive, and the results are apparent within minutes.

For this test, your doctor will puncture the skin on your forearm. He or she will then put a small amount of the allergen being tested onto the puncture site. If an allergic reaction is triggered, you will have an itchy, swollen, red spot on your forearm within 15 minutes.

Several types of blood tests are sometimes used as alternatives to a skin prick test, although they aren't as reliable. One test measures levels of specific antibodies to the suspected food. A certain amount of antibodies indicates an allergy.

But interpreting a positive blood or skin test isn't as straightforward as you might think. Even a positive test doesn't prove that you will have a reaction if you consume the food.

A more reliable test is a food challenge. You eat small amounts of a suspected food until you begin to have an allergic reaction. If you can eat a normal serving without consequences, the doctor can rule out an allergy to that food.



Editor's Note: Skin prick tests can diagnose type 1 IgE " true" food allergies which are often associated with difficulty breathing and anaphylactic shock. This test cannot diagnose delayed onset food sensitivities which contribute to more mild and chronic conditions such as IBS and migraines. Mediator Release Testing is more reliable for uncovering reactive foods that cause food sensitivities. Megan Witt, RD, LD

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Anti-Candida Diet

Posted March 29, 2012

A reader writes: “I struggle with reoccurring yeast infections. The doctor gave me an oral medication for them about 5 years ago and I didn’t have them for a year. Then my body started to be allergic to that medicine.

“I’ve always known I can change my diet, but you know how hard that is! I know I need to cut out refined sugar and starches. Again not so easy!

“Can you give me some ideas as to what to eat for breakfast? It’s hard to go to the store with four kids and actually read the labels.”

Dear Reader,

Fascinating information out there about this condition. Suffice it to say, some diet changes can help prevent yeast infections. But it may not be as drastic as you have been led to believe. Here’s why:

Yeasts are everywhere. They live in soil. They reside on the skins of fruit and berries. And they live in the body. Some yeasts are good and others are not.

The yeast most often responsible for infections in the body is Candida albicans (aka Candida). Although a normal resident of the body, Candida is considered an “opportunistic pathogen” which means it is only harmful if it is allowed to grow out of control.

The most common cause of yeast infections? Antibiotic use, say experts. Antibiotics kill good bacteria (which protect the body from yeast overgrowth) as well as bad bacteria. Other conditions that may promote the abnormal growth of yeast in the body include pregnancy, hormone replacement therapy, diabetes and HIV infections.

Yeasts in food, however, are entirely different species from the pathogen Candida albicans. Nutritional yeasts are “friendly fungi” much like mushrooms and other “organisms” we add to food for one reason or other. Saccharomyces cerevisiae (abbreviated S. cerevisiae) is a common yeast that has been used to make bread for thousands of years. Other strains of Saccharomyces are used to ferment grape juice into wine. Kombucha is a fermented sweetened tea made with a nutritional yeast. Some yeasts are even used to turn corn into ethanol fuel. But I digress.

Although the internet is full of diet advice on how to prevent yeast infections (one site says you must eliminate everything but garlic, spices, herbs and vegetables), here are some reliable remedies:

Increase your intake of Lactobacillus acidophilus (L. acidophilus). These good bacteria in the gut keep Candida yeast cells from growing out of control. Sorry, but you will need to look at food labels to find foods such as milk, kefir, or yogurt that contain Lactobacillus acidophilus as an ingredient.

Keep up your defenses. Protein-containing foods strengthen our immune system so it can thwart the growth of wayward yeast cells. Include at least one of these at each meal: fish, poultry, meat, eggs, low-fat cheese, yogurt, milk, beans, nuts or nut butters.

Make half your plate vegetables. (Have we heard this before?) Cooked or raw, these foods feed the beneficial bacteria in the gut that keep the bad Candida boys under control.

Add some raw garlic to your diet. Garlic has proven anti-fungal and anti-bacterial properties. Smash it up and add it to salad dressings and other fresh foods.

Consider taking a probiotic supplement that contains Lactobacillus – the good guys shown to control the growth of Candida. One trustworthy brand is Culturelle which, contains Lactobacillus GG.

Cut extra sugar from your diet. Eat whole fruit and avoid excessive amounts of juice and other sugared beverages. This is a good recommendation for all of us.

Ideas for breakfast? Try plain or low-sugar yogurt made with Lactobacillus “live active” cultures. And sprinkle with some raw garlic … just kidding.

Bottom line: Avoid the overuse of antibiotics. Replenish your gut with good bacteria in the form of active live Lactobacillus-containing foods. Eat some protein at each meal. Load up with vegetables. If you haven’t already, let your doctor know about your symptoms so he can prescribe necessary medical therapy.

And don’t believe everything you read on the internet.

(Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Email her at HYPERLINK “mailto:bquinn@chomp.org”

A reader writes: "I struggle with reoccurring yeast infections. The doctor gave me an oral medication for them about 5 years ago and I didn't have them for a year. Then my body started to be allergic to that medicine.

"I've always known I can change my diet, but you know how hard that is! I know I need to cut out refined sugar and starches. Again not so easy!

"Can you give me some ideas as to what to eat for breakfast? It's hard to go to the store with four kids and actually read the labels."

Dear Reader,

Fascinating information out there about this condition. Suffice it to say, some diet changes can help prevent yeast infections. But it may not be as drastic as you have been led to believe. Here's why:

Yeasts are everywhere. They live in soil. They reside on the skins of fruit and berries. And they live in the body. Some yeasts are good and others are not.

The yeast most often responsible for infections in the body is Candida albicans (aka Candida). Although a normal resident of the body, Candida is considered an "opportunistic pathogen" which means it is only harmful if it is allowed to grow out of control.

The most common cause of yeast infections? Antibiotic use, say experts. Antibiotics kill good bacteria (which protect the body from yeast overgrowth) as well as bad bacteria. Other conditions that may promote the abnormal growth of yeast in the body include pregnancy, hormone replacement therapy, diabetes and HIV infections.

Yeasts in food, however, are entirely different species from the pathogen Candida albicans. Nutritional yeasts are "friendly fungi" much like mushrooms and other "organisms" we add to food for one reason or other. Saccharomyces cerevisiae (abbreviated S. cerevisiae) is a common yeast that has been used to make bread for thousands of years. Other strains of Saccharomyces are used to ferment grape juice into wine. Kombucha is a fermented sweetened tea made with a nutritional yeast. Some yeasts are even used to turn corn into ethanol fuel. But I digress.

Although the internet is full of diet advice on how to prevent yeast infections (one site says you must eliminate everything but garlic, spices, herbs and vegetables), here are some reliable remedies:

Increase your intake of Lactobacillus acidophilus (L. acidophilus). These good bacteria in the gut keep Candida yeast cells from growing out of control. Sorry, but you will need to look at food labels to find foods such as milk, kefir, or yogurt that contain Lactobacillus acidophilus as an ingredient.

Keep up your defenses. Protein-containing foods strengthen our immune system so it can thwart the growth of wayward yeast cells. Include at least one of these at each meal: fish, poultry, meat, eggs, low-fat cheese, yogurt, milk, beans, nuts or nut butters.

Make half your plate vegetables. (Have we heard this before?) Cooked or raw, these foods feed the beneficial bacteria in the gut that keep the bad Candida boys under control.

Add some raw garlic to your diet. Garlic has proven anti-fungal and anti-bacterial properties. Smash it up and add it to salad dressings and other fresh foods.

Consider taking a probiotic supplement that contains Lactobacillus - the good guys shown to control the growth of Candida. One trustworthy brand is Culturelle which, contains Lactobacillus GG.

Cut extra sugar from your diet. Eat whole fruit and avoid excessive amounts of juice and other sugared beverages. This is a good recommendation for all of us.

Ideas for breakfast? Try plain or low-sugar yogurt made with Lactobacillus "live active" cultures. And sprinkle with some raw garlic ... just kidding.

Bottom line: Avoid the overuse of antibiotics. Replenish your gut with good bacteria in the form of active live Lactobacillus-containing foods. Eat some protein at each meal. Load up with vegetables. If you haven't already, let your doctor know about your symptoms so he can prescribe necessary medical therapy.

And don't believe everything you read on the internet.

(Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Email her at HYPERLINK "mailto:bquinn@chomp.org"

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Facts About Body Fat

Posted March 17, 2012

Q: I’ve lost some weight, but am still unhappy with the way I look. It seems like there is still too much fat around my waist and I am not sure what to do.

A: Body fat loss involves three components, carried out on a consistent basis: Strength training for building calorie-burning muscle, cardiovascular exercise and adherence to a healthy, well-balanced diet.

Take a tape measure and check your waist size. Studies show that women with a waist circumference more than 35 inches and men with a waist circumference more than 40 inches are at increased disease risk.

There are different types of fat, and, depending on your body type, you may find you have a harder time losing weight around the middle.

The most visible type of fat is subcutaneous fat, which is located just under the skin. An example are the “love handles” that men tend to have; for women, this is often noticeable in the hips and thighs. This type of fat is easy to see and to grab, as in skinfold caliper measuring.

A more dangerous type of fat is visceral fat, which lies much deeper, around the internal organs, and cannot be measured with skinfold caliper testing.

Subcutaneous fat accumulates slowly over time and can be very hard to get rid of once it is stored. Visceral fat is very easily stored, but also easily released. When visceral fat is released into the blood stream, it can lead to problems such as high blood pressure, elevated cholesterol, diabetes, stroke and even dementia.

Brown fat is important for regulating body temperature. It is more prevalent in children, and the amount decreases as we age. Scientists continue to study its effects, and have found that lean people tend to have more brown fat than people who are overweight or obese. Unlike other types of fat, research shows that when stimulated, brown fat actually burns calories.

Much more plentiful than brown fat, white fat helps the body to regulate temperature, store energy and produce hormones that are then secreted into the bloodstream. In contrast to brown fat, white fat shows very littl metabolic activity.

It is thought that insulin resistance, related to excess abdominal fat, may cause as much as 25 percent of heart disease seen in men and 60 percent of that found in women. Exercise can prevent and treat insulin resistance syndrome, which has been associated with type II diabetes and heart disease. Research shows that a brisk 45-minute walk can lessen a diabetic’s resistance to his own insulin.

Marjie Gilliam is a personal trainer and fitness consultant. E-mail: marjie@ohtrainer.com. This article appeared in the Dayton Daily News.

Q: I've lost some weight, but am still unhappy with the way I look. It seems like there is still too much fat around my waist and I am not sure what to do.

A: Body fat loss involves three components, carried out on a consistent basis: Strength training for building calorie-burning muscle, cardiovascular exercise and adherence to a healthy, well-balanced diet.

Take a tape measure and check your waist size. Studies show that women with a waist circumference more than 35 inches and men with a waist circumference more than 40 inches are at increased disease risk.

There are different types of fat, and, depending on your body type, you may find you have a harder time losing weight around the middle.

The most visible type of fat is subcutaneous fat, which is located just under the skin. An example are the "love handles" that men tend to have; for women, this is often noticeable in the hips and thighs. This type of fat is easy to see and to grab, as in skinfold caliper measuring.

A more dangerous type of fat is visceral fat, which lies much deeper, around the internal organs, and cannot be measured with skinfold caliper testing.

Subcutaneous fat accumulates slowly over time and can be very hard to get rid of once it is stored. Visceral fat is very easily stored, but also easily released. When visceral fat is released into the blood stream, it can lead to problems such as high blood pressure, elevated cholesterol, diabetes, stroke and even dementia.

Brown fat is important for regulating body temperature. It is more prevalent in children, and the amount decreases as we age. Scientists continue to study its effects, and have found that lean people tend to have more brown fat than people who are overweight or obese. Unlike other types of fat, research shows that when stimulated, brown fat actually burns calories.

Much more plentiful than brown fat, white fat helps the body to regulate temperature, store energy and produce hormones that are then secreted into the bloodstream. In contrast to brown fat, white fat shows very littl metabolic activity.

It is thought that insulin resistance, related to excess abdominal fat, may cause as much as 25 percent of heart disease seen in men and 60 percent of that found in women. Exercise can prevent and treat insulin resistance syndrome, which has been associated with type II diabetes and heart disease. Research shows that a brisk 45-minute walk can lessen a diabetic's resistance to his own insulin.

Marjie Gilliam is a personal trainer and fitness consultant. E-mail: marjie@ohtrainer.com. This article appeared in the Dayton Daily News.

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Vitamin D Debate

Posted March 1, 2012

Claims about vitamin D are everywhere: on the Internet, on medical TV talk shows and, it seems, in the news nearly every week with the release of one study after another.

The sunshine vitamin, as it’s been called, is getting lots of exposure and has been linked to lowering the risk of breast cancer, depression and multiple sclerosis, among other illnesses. Two weeks ago, a report stated that pregnant women who are vitamin D deficient put their children at risk for language problems. This week, another study linked vitamin D levels to workplace productivity.

All this attention has boosted U.S sales of vitamin D nearly 30 percent in 2010 to almost $550 million, according to the Nutrition Business Journal. But the growth and hype have fueled a debate within the medical community over the benefits of vitamin D, as well as how much a person needs.

“There are no clinical trials that show vitamin D is a benefit for these conditions,” said Christopher Gallagher, professor of medicine at Creighton University in Omaha and board member of the Institute of Medicine, which reviewed vitamin D intake last year. “The only data we have at this time is that vitamin D has an effect on bone health.”

Proponents of higher vitamin D levels point to promising research and say the federal guidelines for daily vitamin D requirements are too low. They say the deficiency is costing Americans time, money and, sometimes, their health.

“This deficiency has been linked to a lot of serious health problems,” said Dr. John Cannell, a retired physician living in San Luis Obispo.

For years, Cannell gave his patients the same advice that doctors have been giving for decades: Stay out of the sun.

“We should have added, ‘But don’t forget to get your vitamin D,’ ” he said.

Though he has retired from practicing medicine, Cannell works full time promoting vitamin D as the executive director of the Vitamin D Council, a nonprofit he founded in 2003. “We have a deficiency epidemic,” he said.

Last year, in response to the debate about vitamin D, the Institute of Medicine, the health arm of the National Academy of Sciences, updated the official federal recommendations for vitamin D intake for the first time since 1997.

A 14-member committee concluded that most Americans up to age 70 need no more than 600 international units of vitamin D per day. The elderly may need as much as 800 units. The report challenged claims that Americans are vitamin D deficient.

“The majority of Americans and Canadians are getting enough vitamin D and calcium, the committee determined from reviewing national surveys of blood levels,” read the November 2010 report.

Some maintain the recommended levels are too low.

“They still don’t have it right,” said Cannell, who takes 5,000 international units daily. He said it would be difficult to have too much vitamin D. “Worrying about vitamin D toxicity is like worrying about drowning in a desert when you’re dying of thirst.”

Why all the fuss about vitamin D?

Vitamin D is an essential nutrient the skin produces when hit by sunlight. The amount produced varies, depending on skin pigmentation, age and where you live, among other factors. Foods such as milk, yogurt, cereal and orange juice also contain vitamin D.

Nowadays, people go outdoors less and cover up with sunscreen more and may not be getting as much vitamin D as they need, said Ishwarlal Jialal, professor of pathology and laboratory medicine at the UC Davis Health System.

That may be what has happened in the Sacramento area.

Last year, UC Davis researchers found a surprising result in the first study to examine vitamin-D status in patients with metabolic syndrome living in Northern California, said Jialal. Metabolic syndrome is a name for risk factors, such as extra weight around the waist, which could lead to coronary disease, stroke or diabetes.

Researchers were surprised to learn that Sacramento-area residents had lower vitamin D levels on average than Southern California residents. Jialal said the study did not specifically link vitamin D deficiency and metabolic syndrome but that the results were noteworthy.

“Thirty percent of patients with metabolic syndrome have vitamin-D deficiency, and even many subjects in the control group had inadequate levels,” said Jialal.

“Considering our climate and healthy lifestyles here, these findings were unexpected,” he said. “We have an illusion that people in California go out and get sunshine, but that’s not that case here.”

Some contend that increasing vitamin D levels can be the answer to increasing worker productivity.

“We found a strong relationship between low vitamin D (levels) and working effectively,” said Jeff Erydske of the Penny George Institute for Health and Healing in Minneapolis. He said low levels of vitamin D have been attributed to migraines, diabetes and other maladies.

Erydske said inexpensive vitamin D pills can play a role in reducing “presenteeism,” where employees show up for work but don’t get much done. Some studies say the problem costs U.S. employers more than $150 billion a year, according to the institute. Its study will be released in the March issue of the Journal of Occupational and Environmental Medicine.

Those on both sides of the vitamin D debate said they are waiting for the results of the most comprehensive study on the issue. Brigham and Women’s Hospital and Harvard Medical School in Boston are conducting the VITAL study. In the project, 20,000 men and women across the U.S. are taking daily dietary supplements of vitamin D3 (2000 IU) or omega-3 fatty acids to see if they reduce the risk of developing cancer, heart disease and strokes. Recruitment was completed last year, and results are expected to take several years.

For now Gallagher of the Institute of Medicine advises caution.

“There are some people who act as if vitamin D is the cure for everything,” he said. “Remember the same was said about vitamin A and vitamin E,” nutrients ultimately found to be harmful to some people.

“This thinking can be dangerous,” he said. “You have to do the trials.” Call The Bee’s Jennifer Garza, (916) 321-1133.

©2012 The Sacramento Bee (Sacramento, Calif.)

Visit The Sacramento Bee (Sacramento, Calif.) at www.sacbee.com

Distributed by MCT Information Services

Claims about vitamin D are everywhere: on the Internet, on medical TV talk shows and, it seems, in the news nearly every week with the release of one study after another.

The sunshine vitamin, as it's been called, is getting lots of exposure and has been linked to lowering the risk of breast cancer, depression and multiple sclerosis, among other illnesses. Two weeks ago, a report stated that pregnant women who are vitamin D deficient put their children at risk for language problems. This week, another study linked vitamin D levels to workplace productivity.

All this attention has boosted U.S sales of vitamin D nearly 30 percent in 2010 to almost $550 million, according to the Nutrition Business Journal. But the growth and hype have fueled a debate within the medical community over the benefits of vitamin D, as well as how much a person needs.

"There are no clinical trials that show vitamin D is a benefit for these conditions," said Christopher Gallagher, professor of medicine at Creighton University in Omaha and board member of the Institute of Medicine, which reviewed vitamin D intake last year. "The only data we have at this time is that vitamin D has an effect on bone health."

Proponents of higher vitamin D levels point to promising research and say the federal guidelines for daily vitamin D requirements are too low. They say the deficiency is costing Americans time, money and, sometimes, their health.

"This deficiency has been linked to a lot of serious health problems," said Dr. John Cannell, a retired physician living in San Luis Obispo.

For years, Cannell gave his patients the same advice that doctors have been giving for decades: Stay out of the sun.

"We should have added, 'But don't forget to get your vitamin D,' " he said.

Though he has retired from practicing medicine, Cannell works full time promoting vitamin D as the executive director of the Vitamin D Council, a nonprofit he founded in 2003. "We have a deficiency epidemic," he said.

Last year, in response to the debate about vitamin D, the Institute of Medicine, the health arm of the National Academy of Sciences, updated the official federal recommendations for vitamin D intake for the first time since 1997.

A 14-member committee concluded that most Americans up to age 70 need no more than 600 international units of vitamin D per day. The elderly may need as much as 800 units. The report challenged claims that Americans are vitamin D deficient.

"The majority of Americans and Canadians are getting enough vitamin D and calcium, the committee determined from reviewing national surveys of blood levels," read the November 2010 report.

Some maintain the recommended levels are too low.

"They still don't have it right," said Cannell, who takes 5,000 international units daily. He said it would be difficult to have too much vitamin D. "Worrying about vitamin D toxicity is like worrying about drowning in a desert when you're dying of thirst."

Why all the fuss about vitamin D?

Vitamin D is an essential nutrient the skin produces when hit by sunlight. The amount produced varies, depending on skin pigmentation, age and where you live, among other factors. Foods such as milk, yogurt, cereal and orange juice also contain vitamin D.

Nowadays, people go outdoors less and cover up with sunscreen more and may not be getting as much vitamin D as they need, said Ishwarlal Jialal, professor of pathology and laboratory medicine at the UC Davis Health System.

That may be what has happened in the Sacramento area.

Last year, UC Davis researchers found a surprising result in the first study to examine vitamin-D status in patients with metabolic syndrome living in Northern California, said Jialal. Metabolic syndrome is a name for risk factors, such as extra weight around the waist, which could lead to coronary disease, stroke or diabetes.

Researchers were surprised to learn that Sacramento-area residents had lower vitamin D levels on average than Southern California residents. Jialal said the study did not specifically link vitamin D deficiency and metabolic syndrome but that the results were noteworthy.

"Thirty percent of patients with metabolic syndrome have vitamin-D deficiency, and even many subjects in the control group had inadequate levels," said Jialal.

"Considering our climate and healthy lifestyles here, these findings were unexpected," he said. "We have an illusion that people in California go out and get sunshine, but that's not that case here."

Some contend that increasing vitamin D levels can be the answer to increasing worker productivity.

"We found a strong relationship between low vitamin D (levels) and working effectively," said Jeff Erydske of the Penny George Institute for Health and Healing in Minneapolis. He said low levels of vitamin D have been attributed to migraines, diabetes and other maladies.

Erydske said inexpensive vitamin D pills can play a role in reducing "presenteeism," where employees show up for work but don't get much done. Some studies say the problem costs U.S. employers more than $150 billion a year, according to the institute. Its study will be released in the March issue of the Journal of Occupational and Environmental Medicine.

Those on both sides of the vitamin D debate said they are waiting for the results of the most comprehensive study on the issue. Brigham and Women's Hospital and Harvard Medical School in Boston are conducting the VITAL study. In the project, 20,000 men and women across the U.S. are taking daily dietary supplements of vitamin D3 (2000 IU) or omega-3 fatty acids to see if they reduce the risk of developing cancer, heart disease and strokes. Recruitment was completed last year, and results are expected to take several years.

For now Gallagher of the Institute of Medicine advises caution.

"There are some people who act as if vitamin D is the cure for everything," he said. "Remember the same was said about vitamin A and vitamin E," nutrients ultimately found to be harmful to some people.

"This thinking can be dangerous," he said. "You have to do the trials." Call The Bee's Jennifer Garza, (916) 321-1133.

©2012 The Sacramento Bee (Sacramento, Calif.)

Visit The Sacramento Bee (Sacramento, Calif.) at www.sacbee.com

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Food Packaging Concerns

Posted Feb 29, 2012

Is food packaging compromising the effectiveness of your child’s vaccines?

A recent Harvard School of Public Health study suggesting that it might be has rocked parents and pediatricians nationwide.

The study looked at PFCs — perfluorinated compounds — a group of chemicals that are used in many kinds of food packaging.

They’re useful because they resist heat, oil, stains, grease, and water. They keep the microwave popcorn inside the bag and the pizza cheese inside the box instead of leaking out and staining your car seat.

PFCs also are in clothing, furniture, and nonstick cooking surfaces.

But PFCs don’t go away. They persist in the environment, including fish, and they’re in us.

In a survey of more than 2,000 people, the Centers for Disease Control and Prevention found four different PFCs in the blood serum of nearly all of them.

The Harvard scientists, led by Philippe Grandjean, of the school’s department of environmental health, decided to study 656 children born in the Faeroe Islands — in the Norwegian Sea between Scotland and Iceland — because the people there eat a lot of fish known to have lots of PFCs.

They looked at prenatal and postnatal exposure and then measured how well the diphtheria and tetanus vaccines worked at ages 5 and 7.

They concluded that when the postnatal exposure doubled, the “antibody concentration” in the child, an indication of the vaccines’ effectiveness, was halved.

This was merely an association, not a cause, but “we believe that we have very strong evidence that there is something here that we need to be aware of,” said Grandjean, a physician who is also associated with the University of Southern Denmark.

“Some of these kids had been vaccinated four times, and at age 7, they weren’t even protected,” he said. “This is mind-boggling.”

No one is really worried about diphtheria and tetanus, as such, because they’re so rare. But the vaccines are markers of the immune system’s response to vaccines.

So even more worrisome, Grandjean said, is the possibility that the children’s immune systems overall are sluggish.

The study was published in the Jan. 25 issue of the Journal of the American Medical Association.

Not everyone is rushing to ditch the microwave popcorn.

Paul Offit, who directs the Vaccine Education Center at Children’s Hospital of Philadelphia, said he was disappointed in the study.

Suggesting that PFCs depress a child’s response to a vaccine “is an extraordinary claim,” he said. “And should be backed up by extraordinary evidence.”

Offit felt the researchers should have made more of an effort to weed out other possibilities — “that those people with higher PFCs are less well-nourished, for example, and would not have as good an immune response.”

“It’s like saying that people with yellow hands are likely to get lung cancer, when it’s the nicotine that causes the lung cancer,” Offit said.

Grandjean said they had done so, as much as possible.

They looked at birth weight, duration of breast feeding, age, gender, and time since the last immunization, as well as exposure to mercury and PCBs — other chemicals of concern that are common in fish.

“We did the best kinds of statistics that you can do, and we came up empty-handed,” Grandjean said. “All we found was this strong association with PFCs.”

Offit also said he didn’t think two related studies the Harvard researchers cited lent enough plausibility to their conclusions.

In one, mouse immune systems were shown to be highly sensitive to some PFCs.

In another, human white blood cells in petri dishes were affected by the addition of PFCs. Signals they normally would have been sending to other cells to trigger a response to a foreign microorganism were inhibited.

Grandjean concedes: “You can always say, ‘Yes, but.’ Just because you can do this in a petri dish doesn’t prove the point. On the other hand . . . I think this is very meaningful.”

The Environmental Protection Agency recently reported “excellent progress” on a voluntary reduction program among companies that use PFCs. However, Grandjean noted that products from China still contain PFCs.

Meanwhile, Sen. Bob Casey (D., Pa.) was worried enough that he wrote to Health and Human Services Secretary Kathleen Sebelius, asking for officials to review the data and consider replicating the study.

In his own household, Grandjean intends to limit exposure to PFCs.

“But of course, it is difficult,” he said. “Much of the consumer products, from microwave popcorn bags to rain gear, are not labeled.”

Contact staff writer Sandy Bauers at 215-854-5147, sbauers@phillynews.com, or @sbauers on Twitter. Visit her blog at philly.com/greenspace.

©2012 The Philadelphia Inquirer

Visit The Philadelphia Inquirer at www.philly.com

Is food packaging compromising the effectiveness of your child's vaccines?

A recent Harvard School of Public Health study suggesting that it might be has rocked parents and pediatricians nationwide.

The study looked at PFCs -- perfluorinated compounds -- a group of chemicals that are used in many kinds of food packaging.

They're useful because they resist heat, oil, stains, grease, and water. They keep the microwave popcorn inside the bag and the pizza cheese inside the box instead of leaking out and staining your car seat.

PFCs also are in clothing, furniture, and nonstick cooking surfaces.

But PFCs don't go away. They persist in the environment, including fish, and they're in us.

In a survey of more than 2,000 people, the Centers for Disease Control and Prevention found four different PFCs in the blood serum of nearly all of them.

The Harvard scientists, led by Philippe Grandjean, of the school's department of environmental health, decided to study 656 children born in the Faeroe Islands -- in the Norwegian Sea between Scotland and Iceland -- because the people there eat a lot of fish known to have lots of PFCs.

They looked at prenatal and postnatal exposure and then measured how well the diphtheria and tetanus vaccines worked at ages 5 and 7.

They concluded that when the postnatal exposure doubled, the "antibody concentration" in the child, an indication of the vaccines' effectiveness, was halved.

This was merely an association, not a cause, but "we believe that we have very strong evidence that there is something here that we need to be aware of," said Grandjean, a physician who is also associated with the University of Southern Denmark.

"Some of these kids had been vaccinated four times, and at age 7, they weren't even protected," he said. "This is mind-boggling."

No one is really worried about diphtheria and tetanus, as such, because they're so rare. But the vaccines are markers of the immune system's response to vaccines.

So even more worrisome, Grandjean said, is the possibility that the children's immune systems overall are sluggish.

The study was published in the Jan. 25 issue of the Journal of the American Medical Association.

Not everyone is rushing to ditch the microwave popcorn.

Paul Offit, who directs the Vaccine Education Center at Children's Hospital of Philadelphia, said he was disappointed in the study.

Suggesting that PFCs depress a child's response to a vaccine "is an extraordinary claim," he said. "And should be backed up by extraordinary evidence."

Offit felt the researchers should have made more of an effort to weed out other possibilities -- "that those people with higher PFCs are less well-nourished, for example, and would not have as good an immune response."

"It's like saying that people with yellow hands are likely to get lung cancer, when it's the nicotine that causes the lung cancer," Offit said.

Grandjean said they had done so, as much as possible.

They looked at birth weight, duration of breast feeding, age, gender, and time since the last immunization, as well as exposure to mercury and PCBs -- other chemicals of concern that are common in fish.

"We did the best kinds of statistics that you can do, and we came up empty-handed," Grandjean said. "All we found was this strong association with PFCs."

Offit also said he didn't think two related studies the Harvard researchers cited lent enough plausibility to their conclusions.

In one, mouse immune systems were shown to be highly sensitive to some PFCs.

In another, human white blood cells in petri dishes were affected by the addition of PFCs. Signals they normally would have been sending to other cells to trigger a response to a foreign microorganism were inhibited.

Grandjean concedes: "You can always say, 'Yes, but.' Just because you can do this in a petri dish doesn't prove the point. On the other hand . . . I think this is very meaningful."

The Environmental Protection Agency recently reported "excellent progress" on a voluntary reduction program among companies that use PFCs. However, Grandjean noted that products from China still contain PFCs.

Meanwhile, Sen. Bob Casey (D., Pa.) was worried enough that he wrote to Health and Human Services Secretary Kathleen Sebelius, asking for officials to review the data and consider replicating the study.

In his own household, Grandjean intends to limit exposure to PFCs.

"But of course, it is difficult," he said. "Much of the consumer products, from microwave popcorn bags to rain gear, are not labeled."

Contact staff writer Sandy Bauers at 215-854-5147, sbauers@phillynews.com, or @sbauers on Twitter. Visit her blog at philly.com/greenspace.

©2012 The Philadelphia Inquirer

Visit The Philadelphia Inquirer at www.philly.com

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