10 Salads We Love

 

Fig and Speck Salad: Sweet, jammy figs just long for a salty, meaty partner like speck. Add the fresh kick of a few roughly torn basil leaves, a sprinkle of coarse, crackly, pyramidal Maldon salt, and a drizzle of the best extra virgin olive oil.


Chinese Chicken Salad: There is nothing remotely Chinese about the Chinese Chicken Salad. Originated sometime in the mid-1980s by Wolfgang Puck, it's California cuisine through and through. Chilled chicken is tossed with soy vinaigrette, sesame seeds, orange segments, and crisp fried wonton skins—with a handful of fresh vegetables to up the healthy factor. Creamy avocado and batons of asparagus are mixed in to make for a salad that is nothing if not satisfying (and timeless.)


Spinach Salad with Strawberries and Goat Cheese: This salad starts with fresh chèvre that's coated with panko and fried until crisp and oozing. Underneath you'll find baby spinach leaves, crunchy pine nuts, and sliced strawberries. Tossed with a strawberry vinaigrette that's thickened with fresh strawberries and honey, you have a salad that's sweet, tangy, and full of character.


Salad Nicoise: The essential trick to making a good salad Niçoise is to cook then thoroughly chill the potatoes, eggs and green beans, then to dress all the elements of the salad separately. If all the elements are assembled, then the dressing simply poured over that salad loses a lot of what gives it the refined depth of a good salad Niçoise. A good loaf of crusty bread and a nice bottle of wine round out this meal perfectly.

Yam Neua (Grilled Beef Salad): You'll find that the mix of extreme spice, acid, fat, and sour in Thai salads is completely addicting. Cucumbers, chilies, cilantro, and mint pair with the beef to make a clean, intense dish.

Warm Mushroom Salad with Hazelnuts and Pecorino: The shallots, mushrooms, and pecorino all add meaty undertones to this dish, though no meat is actually involved at all. But it's still filling, and a perfect main course salad. Oh, and those hazelnuts. They provide a pleasing crunch to each bite.

Lobster Corn and Tomato Salad: Lobster might seem like the ultimate indulgence but in the this salad a single lobster goes a long way. Once the lobster is cooled through it is broken down into bite-sized pieces, then mixed with raw corn kernels and juicy heirloom tomatoes in a lemony Champagne vinaigrette with the slightest touch of cayenne.


Spring Turnip Salad: This is a big chopped salad full of tasty bits on a bed of vinegar-wilted greens. Bitter turnip tops are mellowed out by white beans, eggs, bacon, and cornbread.


Spinach Salad with Blood Oranges and Pistachios: This salad features blood oranges, with their sweet-tart taste and pretty ruby hue. Using the citrus fruits two ways gives this salad extra zing: first the oranges are juiced for the blood orange-honey vinaigrette and second, the segments sit on a bed of spinach and pistachios.

Blue Ribbon Market Salad: While this salad is composed of more elements than you can count on two hands, each component is given the right treatment. Beets are roasted, asparagus stalks are blanched crisp-tender, eggs are hard-boiled, and each raw vegetable is cut into the shape that suits it best. It's the ideal mixture of raw, cooked, and preserved ingredients.

American school lunch seems to be healthy

 

Fantastic web design

 

15 Things Your Walk Reveals About Your Health

 
Walk into an exam room and a trained eye can tell a lot about you in seconds: Your stride, gait, pace, and posture while walking can reveal surprising information about your overall health and well-being.

“Many physicians are keenly aware, when they see someone walking down the street, what their diagnosis might be, whether their underlying health is good or bad, and if not good, a number of tip-offs to what might be wrong,” says Charles Blitzer, an orthopedic surgeon in Somersworth, New Hampshire, and a spokesperson for the American Academy of Orthopedic Surgeons.

Find out what the following 15 walking styles may signal about your health.

Walking clue #1: A snail’s pace

May reveal: Shorter life expectancy
Walking speed is a reliable marker for longevity, according to a University of Pittsburgh analysis of nine large studies, reported in a January 2011 issue of The Journal of the American Medical Association. The 36,000 subjects were all over age 65. In fact, predicting survival based on walking speed proved to be as accurate as using age, sex, chronic conditions, smoking, body mass index, hospitalizations, and other common markers. It’s especially accurate for those over age 75.

The average speed was 3 feet per second (about two miles an hour). Those who walked slower than 2 feet per second (1.36 miles per hour) had an increased risk of dying. Those who walked faster than 3.3 feet per second (2.25 miles per hour) or faster survived longer than would be predicted simply by age or gender.

A 2006 report in JAMA found that among adults ages 70 to 79, those who couldn’t walk a quarter mile were less likely to be alive six years later. They were also more likely to suffer illness and disability before death. An earlier study of men ages 71 to 93 found that those who could walk two miles a day had half the risk of heart attack of those who could walk only a quarter mile or less.

Simply walking faster or farther doesn’t make you healthier — in fact, pushing it could make you vulnerable to injury. Rather, each body seems to find a natural walking speed based on its overall condition. If it’s slow, it’s usually because of underlying health issues that are cutting longevity.

Walking clue #2: Not too much arm swing

May reveal: Lower back trouble
“It’s really amazing the way that we’re made,” says physical therapist Steve Bailey, owner of Prompt Physical Therapy in Knoxville, Tennessee. As the left leg comes forward, the spine goes into a right rotation and the right arm moves back. This coordination of the muscles on both sides is what gives support to the lower back, he says.

If someone is walking without much swing to the arm, it’s a red flag that the spine isn’t being supported as well as it could be, because of some kind of limitation in the back’s mobility. Back pain or a vulnerability to damage can follow. “Arm swing is a great indicator of how the back is functioning,” Bailey says.



Walking clue #3: One foot slaps the ground

May reveal: Ruptured disk in back, possible stroke
Sometimes experts don’t have to see you walk — they can hear you coming down the hall. A condition called “foot slap” or “drop foot” is when your foot literally slaps the ground as you walk. “It’s caused by muscle weakness of the anterior tibial muscle or the peroneal muscles,” says podiatrist Jane E. Andersen, who has a practice in Chapel Hill, North Carolina, and is a past president of the American Association for Women Podiatrists.

A healthy stride starts with a heel strike, then the foot slowly lowers to the ground, then it lifts from the toe and slings back to your heel. But with drop foot, muscle control is lost and the foot can’t return slowly to the ground. Instead, it “slaps” the ground.

“This could be a sign of a stroke or other neuromuscular event, or of compression of a nerve,” Andersen says. A ruptured disk in the back is a common cause, since it can compress a nerve that travels down the leg. A rare cause of drop foot is simply crossing your legs, Andersen says, if the common peroneal nerve is disrupted from the pressure.


Walking clue #4: A confident stride (in a woman)

May reveal: Sexual satisfaction
Your stride and gait don’t always indicate bad things. A study conducted in Belgium and Scotland, reported in the September, 2008, Journal of Sexual Medicine, found that a woman’s walk can reveal her orgasmic ability. Women who have a fluid, energetic stride seem to be more likely to easily and often have vaginal orgasms, researchers said. They compared the gaits of women known to be orgasmic (defined as by penile intercourse, not direct clitoral stimulation) with those who were not.

What’s the connection? The theory is that orgasms contribute to muscles that are neither flaccid nor locked. Result: a freer, easier stride, researchers found, as well as greater sexual confidence and better self-esteem.


Walking clue #5: A short stride

May reveal: Knee or hip degeneration
When the heel hits the ground at the beginning of a stride, the knee should be straight. If it’s not, that can indicate a range-of-motion problem in which something is impairing the ability of the knee joint to move appropriately within the kneecap. “Degenerative changes in the knee sometimes need to be addressed by manual therapy to stretch out the tightness and improve that range of motion,” Bailey says.

A similar cause of a short stride is lacking extension, or good range of motion, in the hip. By taking shorter steps, the walker doesn’t have to extend as far. “Unfortunately, that compensation puts more stress on the back,” Bailey says. “In older people, a big issue in the back is having enough space for the joints and nerves as it is. When you don’t have a lot of hip extension, there’s not a lot of room to play with, and it can cause back pain and neural issues, such as drop foot.”

Walking clue #6: Dropping the pelvis or shoulder to one side

May reveal: A back problem
Muscles called the abductors on the outside of the hips work to keep the pelvis level with each step we take. So while we’re lifting one leg and swinging it forward, and standing on the other, the abductors keep the body even — unless those muscles aren’t working properly, Bailey says.

What happens then is that the body compensates. In a common walking pattern known as the Trelendenberg gait, as the heel strikes the ground on the unaffected side, the pelvis drops on that side to try to reduce the amount of force the muscle has to produce on the other side. Sometimes the compensating is so pronounced that the whole shoulder dips as well.

The ultimate cause of the weak abductors is often a back problem, Bailey says.


Walking clue #7: Bowlegged stride

May reveal: Osteoarthritis
“Think of the classic image of the old, slow, bow-legged cowboy,” says orthopedic surgeon Blitzer. “He probably looks that way because of arthritic knees.” Eighty-five percent of people with osteoarthritis (OA), the wear-and-tear form of the disease associated with aging, have a slightly bowlegged walk, he says. Bowlegs (also called genu varum) happen because the body can’t be supported adequately; the knees literally bow out.

Rickets or genes can also produce a bow-legged walking style, but these causes are more commonly associated with kids than grown-ups, and they can be outgrown or corrected with braces.

Walking clue #8: Knock-kneed appearance

May reveal: Rheumatoid arthritis
Rheumatoid arthritis (RA), the kind that’s an inflammatory disease, produces a knock-kneed walk, where the knees bend in toward one another. “About 85 percent of people with rheumatoid arthritis are knock-kneed,” Blitzer says. In knock-knee (genu valgum, or valgus knee), the lower legs aren’t straight but bend outward. This can create a distinctive, awkward-looking walk where the knees are close together and the ankles are farther apart. Sometimes osteoarthritis can also result in knock-knees, depending which joints are affected.


Walking clue #9: A shortened stride on turns and when maneuvering around things

May reveal: Poor physical condition
Balance is a function of coordination between three systems: vision, the inner ear, and what’s called “proprioception,” which is the joints’ ability to tell you their position. The joints can do this because of receptors in the connective tissue around them. But the quality of the receptors is related to how much motion the joint experiences. “It’s the old use-it-or-lose-it,” Bailey says. “When you’re active, you lay down more receptors in the connective tissue, so your proprioception is better.”

That means you have better balance. And it’s why someone with balance problems is often frail or in poor physical condition. “If you have trouble balancing, you have a shorter stride, and it’s especially noticeable on turns or when you’re maneuvering around objects. You also have trouble going up steps, which requires balancing on one foot for a longer amount of time,” Bailey says. “You do much better on straightaways.”

Blitzer encourages frail patients who need canes and walkers but avoid them because they “don’t want to look old” to set aside their pride and use them. “Better to use adaptive devices and continue to be active than to be sedentary, which is a vicious cycle that makes you more sedentary,” he says.

Balance problems can be also be related to peripheral neuropathy, a kind of nerve damage caused by diabetes, Andersen says. Other common causes include alcohol abuse and vitamin deficiencies.


Walking clue #10: A flat step without much lift

May reveal: Flat feet, bunions, neuromas
Flat feet are obvious at a glance: There’s almost no visible arch (hence one of the condition’s names, “fallen arches”). But other conditions can also cause a flat walk. When the person takes a step, the foot flattens even as the heel is lifting off the ground, when it would normally be going into an arched position. The heel may also shift slightly to the inside when it comes up, and the toes may flex upward.

These kind of movements are attempts to create better stability where there isn’t any because of a painful bunion (an abnormal enlargement of the bone or tissue around the base of the big toe) or a neuroma (a nerve condition) in the foot. The most common neuroma, called Morton’s neuroma, is extremely painful thickening of the nerve between the third and fourth toes. The stepping pattern changes in order to protect what hurts.


Walking clue #11: Shuffling

May reveal: Parkinson’s disease
Shuffling — bending forward and having difficulty lifting feet off the ground — isn’t an inevitable aspect of aging. It’s a distinct gait that may indicate that someone has Parkinson’s disease. The person’s steps may also be short and hesitant.

“Shuffling is one of the most common manifestations of Parkinson’s, a neuromotor dysfunction in a neuromuscular disease,” says Blitzer. Along with tremors, it can be an early sign of the disease.

People with advanced dementia, such as is caused by Alzheimer’s disease, may also shuffle as a result of cognitive trouble — the brain and musculature don’t communicate well. But by the time this happens, memory loss and problems with thinking skills are far more obvious.

Walking clue #12: Walking on tiptoes, both feet

May reveal: Cerebral palsy or spinal cord trauma
Another distinctive gait owing to an underlying condition is “toe-walking.” The toe reaches the ground before the heel, instead of the other way around. It’s related to overactive muscle tone, caused by stretch receptors that fire incorrectly in the brain. When the toe-walking happens on both sides, it’s almost always because of damage high in the spinal column or brain, such as cerebral palsy or spinal cord trauma.

Note: Sometimes toddlers walk on tiptoe for a while as they’re getting the hang of it, but this doesn’t mean they have a palsy. If you’re concerned, mention it to the child’s doctor, who will assess for other signs of a problem.


Walking clue #13: Walking on tiptoes, one foot

May reveal: Stroke
Doctors assessing toe-walking look for symmetry: Is it happening on both sides or only one? When a person toe-walks only on one side, it’s an indicator of stroke, which usually damages one side of the body. When polio was still a scourge in the U.S., affected people often had one withered extremity and one-sided toe-walking was more common.

Walking clue #14: A bouncing gait

May reveal: Unusually tight calf muscles
One unusual stride is a gait that causes the walker to literally bounce a bit. Specialists can see the heel-off, the first part of a normal step, happen a bit too quickly, because of tight calf muscles. Women are the most vulnerable, because of chronic high heel use, podiatrist Andersen says.

“I’ve seen women in their 60s who have been told to exercise — sometimes for the first time in her life because a doctor is ordering it for a health issue — and she can’t because she can’t comfortably wear a flat shoe,” she says. “The same thing can happen much earlier in life, too, such as with a 25-year-old who’s been wearing stilettos since she was a teenager.”


Walking clue #15: One higher arch and/or a pelvis that dips slightly

May reveal: One leg is shorter than the other
Limb (or leg) length discrepancy simply means that one leg is shorter than the other. Experts can spot this in several different ways. One is by looking at the foot while you take a step, says podiatrist Andersen; one foot will have a higher arch and the other will look flatter. The flatter foot usually corresponds to the longer leg, she says.

Also, because the shorter leg has to go a bit farther to get to the floor, the pelvis may drop down slightly in the stride, adds Bailey. “If you pull up the shirt you can often see changes to the lumbar spine — a horizontal crease along the spine on the side with the longer leg, because the spine is bending in that direction.”

You can be born with limb discrepancy or get it as the result of knee or hip replacements, if limbs don’t line up perfectly after healing. But unless the discrepancy is three-quarters of an inch or more, Blitzer says, studies indicate it probably won’t cause health problems. Shoe inserts usually can make up for a quarter-inch discrepancy; surgery is sometimes recommended for larger differences.

In Case of Emergency, Astronauts Slide Down a Giant Zipline and Drive Away in a Tank

 



You’re sitting on the launch pad, strapped in, diapered, and ready to go to space. And then something goes wrong. Sounds unlikely, but alarms are going off, and Mission Control kindly advises you to get the fuck out. This is what you do:

1) Unplug everything and get the straps off you.

2) Get to the sealed hatch and unseal and open it.

3) Leave the shuttle and stand up on the gantry. Then cross the gantry, avoiding the elevator that brought you up.

4) On the far side of the gantry is an open platform with slots in the floor below and a lot of cables slanting down and away from the whole shebang. These cables are called “Zip lines.”

5) Suspended underneath these zip lines at floor level are wicker baskets. You will climb into these. (Tick, tock, tick, tock… time’s a wastin’.)

6) Did I mention you will get into these wicker baskets backwards? You will. Then you will release the basket.

7) Upon releasing the basket you will be propelled backwards and downwards at a very high velocity along the long slanting cable for some distance towards a massive pile of sandbags.

8) Assuming everything’s been calibrated properly your basket will shoot through an opening in the sandbags and come to a stop next to the entrance to a highly armored and sealable bunker at the bottom.

9) You will then haul your space-suited self out of the basket, open the door to the bunker and go inside. You will close the door leaving it to any of your more tardy fellow astronauts to open and enter the bunker if their “slide for life” has worked out.

10) Once inside the bunker, which is still relatively close to the now about to explode Space Shuttle, you have to ask yourself one question, “Do I feel lucky?”

11) If you do or do not feel lucky, you can either sit in the bunker and hope for the best, or decide to take Option B.

12) Remember those armored personnel carriers above? They are Option B.

13) Should you select to “move away from the vehicle” you, and any other fellow astronauts who have gotten this far, will go out the back door of the bunker and jump into one of two M113 Armored Personnel Vehicles (Vintage 1960s models, low milage). These are buttoned-up, fully-fueled, keys-in-the-ignition, and engine-running set ups. First astronaut in is the driver.

14) Throw it into gear, pedal to the metal, and you are out of there at a top speed of around 40 miles an hour.

And that’s all there is to it. What could possibly go wrong?



Korean Gamers

 

10 Tips for Real Food Newbies

 

If you’re just starting out, just learning and baby-stepping away from packaged and boxed foods into a diet based on wholesome, natural traditional foods, those first few weeks (months? years?) can feel daunting at best, and completely impossible at worst. It’s hard, especially if you were raised on Lean Cuisine, Pop Tarts and Crystal Light. Never mind the conflicting information in the media: the government tells you to stick to low fat, but recently published studies illustrate the importance of high quality fats – including butter. While Nourished Kitchen focuses exclusively on real foods, traditionally prepared to maximize nutrition, the site really centers around the pleasure of cooking – and for those just starting out, just giving up the frozen suppers and drive-thrus, it’s not enough to share recipes or techniques; rather, you need more practical and hands-on advice. So here it is.


1. Learn to read labels, really read them.

My first bit advice to anyone learning how to ditch processed foods and cook from scratch is simple: learn to read labels. When you take the time to actually read labels thoroughly, you’ll find crazy words like disodium guanylate, TBHQ (a form of butane – that’s lighter fluid!), MSG (a neurotoxin), artificial colors, nitrates and nitrites, BHA and BHT, and others. Taking the time to read labels, and then follow up on the ingredients you don’t immediately recognize is often enough to prevent you from tossing those foods into your shopping basket. After all, who wants to serve up a plate of food laced with lighter fluid, neurotoxins and known human carcinogens to their children?


2. Ditch the boxes and packages and learn to stick to single-ingredient foods.

So once you’ve read the labels on those boxes, backs, tins and packages of processed foods, it’s time to ditch them. Make the move to single ingredient foods; that is, only purchase foods from the store that contain one ingredient: a bag of brown rice, a bottle of olive oil, a package of butter, a pint of honey.


3. Give up that low-fat mentality, and dive into some butter and olive oil and maybe even tallow.

Do yourself a favor, and give up that low-fat mentality. The low-fat, low-cholesterol dietary dogma of the 70s, 80s and 90s has largely been discredited; moreover, it’s probably worse for our collective health as it ignores our evolutionary heritage and the very foods that nourished the good health of our ancestors who were largely free of chronic diseases like diabetes, cancer and heart disease. Learn to love real fats: butter, coconut oil, olive oil and even grass-fed tallow and pastured lard. They’re rich in fat soluble nutrients – vitamins that are critical to reproductive and cognitive health.


4. Ditch refined sweeteners, and choose unrefined sweeteners in strict moderation.

Ditch the sugar, the high fructose corn syrup and, yes, even the agave nectar. Sugar, natural and traditional or otherwise, is not good for anyone’s health; however, if you need a little something sweet to help you make that transition and reset your tastebuds, add raw honey, molasses, date sugar, unrefined cane sugar, sorghum syrup and brown rice syrup to your basket. Moreover, use these sweeteners in smaller and smaller quantities each time you prepare a dish, whip up a batch of cookies or sweeten your tea.


5. Shop for fresh, local and sustainably grown fruits and vegetables.

Vegetables number among my many not-so-secret loves, but if you’re going to start cooking real food for your family, you need to start to love them too. Don’t be fooled by the seemingly low prices of frozen and tinned vegetables; on a ounce-by-ounce basis, they’re not less expensive than fresh vegetables, purchased on sale and in season. Besides, fresh vegetables – particularly picked recently from local farms practicing sustainable methods – often offer richer and more complex flavors. Good flavor helps you to feed your family foods they’ll actually like – without dousing them in processed food additives or boiling them to death over the range.


6. Shop for fresh milk, or, at the very least, always choose grass-fed.

Fresh milk from grass-fed cows is rich in micronutrients; what’s more, it’s also rich in immune-building beneficial bacteria and food enzymes. If fresh milk just isn’t your style, at the very least choose vat-pasteurized milk from grass-fed cows as it is richer in nutrients and wholesome fats than conventionally produced milk and a far sight better than even most organic milk you find in the dairy case at your grocery store.



7. Learn to love (the right) meats.

Much like choosing milk, the effort you place into choosing the right meats makes all the difference. The conditions of concentrated animal feed operations are deplorable, but there’s an alternative beyond meatless Mondays and out-and-out vegetarianism. Choosing meats from pasture- and grass-based operations ensures that you consume high quality meats from animals that were raised with respect for their natural diets and humane treatment. These meats are richer in micronutrients, less apt to contamination by pathogens like e. coli and salmonella, and are better sources of wholesome fats than their conventionally raised counterparts.


8. Develop a repertoire of fast, easy, simple foods your family actually likes (so you don’t end up in the drive-thru).

Once you’ve figured out what not to buy, and also what it’s best to buy, it’s best to develop a plan that’ll prevent you from relapsing into your old ways and the unhealthy comfort of a standard american diet. We all get stressed. We all become overworked. We all become tired, so it’s important to have a back-up plan – a repertoire of fast, easy and simple foods that your family can appreciate and that keep you from heading to the drive-thru. Things like chicken fingers (made with almond flour, and without TBHQ), or homemade sun tea instead of soda, or, better yet, learn to use your slowcooker to make healthy “no-fuss” meals.


9. Try some super foods. Who knows? You may end up loving them.

Don’t be afraid to try something new. Traditional peoples thrived on foods native to their region and these invariably included some form of a highly nutrient-dense food: liver, roe, shellfish, oily fish, fresh butter, cod liver oil. Sure, liver may not sound appealing initially, but it’s extraordinarily rich in vitamins and you might not even notice it, if you prepare it properly.


10. Give back to the real food community.

Lastly, give back to the real food community. Share with friends – not only articles covering real food, or real food recipes, but also by preparing wholesome meals for your family or for get-togethers. Use social media like twitter and facebook to share articles, your favorite blogs, ideas and activism alerts . Volunteer at your local farmers market. Plant a community garden. Give some real food to your food bank. Teach schoolchildren how to cook. Just give back, because the movement depends on each one of us.

Packing a Lunch: Healthy Food To Go

 
How to Help Kids Participate in Lunch Packing

As I see it, there are two philosophies in packing kids’ lunches:

  1. Let kids help so that they have some agency, some choice in the process. That will encourage them to eat what has been packed, and Mom is more informed about what they like.
  2. Pack kids’ lunches yourself. Then you are in charge not only of what is packed, but portion sizes. Sometimes this is important, but I would tend toward the first philosophy unless you have a strong reason to go with number 2.

Many parents find great success in making a list of foods with the child(ren), organizing it by category (main dish, vegetables, fruits, snacks, fun foods, etc) and allowing the child(ren) to choose an item from each list for the day’s lunch. If this is too complicated for you

Healthy, Packable Foods for School Lunches

(and others who eat away from home)

  • Cut veggies with dip
    • Veggie ideas: cherry tomatoes, carrots, pea pods, cucumbers, cauliflower or broccoli spears, celery, fresh green beans, colored peppers,
    • Dip ideas: hummus, homemade yogurt dip or yogurt cheese dip, ranch dressing, even ketchup if it’ll get them to eat their veggies!
  • Apples and natural peanut butter (kids love to dip!)
    UPDATE: please remember that peanut allergies are very, very serious. The peanut allergen goes airborne, so many who suffer from a peanut allergy cannot even be in the same room as a peanut product. There is a list of substitutes and peanut-free ideas in the comments. If someone in your child’s classroom has an allergy, be sure to protect their health by abstaining from peanuts at school.
  • Frozen peas
  • Homemade yogurt (with frozen fruit and/or granola in it)
    We eat yogurt every day with lunch, and it is packable! That’s one reason I love my glass storage containers in the 1-cup size.
  • Fresh fruit, whole or cut depending on the child
    • Bananas, oranges, apples, pears, plums, melon, grapes, cherries, strawberries, peaches, nectarines…try to stick with what is more or less in season.
  • Dried fruit
  • Homemade whole grain muffins/quick breads
  • Hard-boiled egg with salt and pepper (cut in half is easier to handle)
  • Sandwiches (on 100% whole grain bread or homemade):
    • Natural peanut butter and raw honey
    • PB and jelly (I made honey-sweetened freezer jam this year; just be sure to watch the ingredients for high-fructose corn syrup if you buy it)
    • PB and banana
    • PB and pickle
    • Leftover roast chicken or turkey
    • Egg salad, chicken salad, or tuna salad (even try canned salmon like tuna if the kids like it)
      Be sure not to serve tuna more than once a week or so because of chemical build-up.
    • Cream cheese and jelly
    • PB and cream cheese
    • Son’s new favorite: cream cheese with strawberry slices and raw honey (peaches are good too!)
    • BLT (low- or no-nitrite bacon is best, regular stuff is a compromise food)
    • Bean spreads (search for recipes that used mashed beans as a sandwich spread – a great way to get protein in without breaking the bank or dealing with lunchmeat nitrites/nitrates)
    • Try making a wrap to switch it up, but watch the tortilla ingredients for trans fats.
    • Cold burrito or refried beans with guacamole or salsa on a tortilla.
  • Cheese and whole grain crackers or homemade wheat thin crackers
  • Cottage cheese with various mix-ins
  • Homemade “lunchables” – stack crackers, cheese slices, and meat slices for the child to assemble with apple slices and cream cheese dip.
  • Leftovers that can handle the “thermos” treatment:
    • Homemade soups
    • Homemade mac-n-cheese
    • Many casseroles
    • Spaghetti and other pasta dishes
    • Stir fry with brown rice
    • Of course, heat on the stove before packing in the thermos. Not that I would use the microwave anyway, but mic’d food just doesn’t hold the heat long enough, no matter what.
  • Potato salad
  • Cold grain salads (GNOWFGLINS has an example)
  • Cold bean salad
  • Leftover homemade whole wheat pizza
  • Homemade granola bars
  • Homemade applesauce or storebought natural (no sugar) applesauce. Add cinnamon for your kids to sweeten it up a little without adding a sweetener. My kids also like cinnamon-applesauce stirred into their yogurt.

Working Moms’ Acceptable Shortcuts (or, Compromise Foods for “Sometimes” Lunches)

  • Natural applesauce single cups
  • Goldfish crackers, only the “Made with Whole Grain” version (they’re very good!) UPDATE: I now know that those Goldfish have MSGs…so…make your own call on that.
  • Pretzels, as long as there isn’t HFCS or trans fats in the ingredients
  • Boxed cereal and milk
  • Canned fruit cups (? Maybe ?)
  • Store granola bars…but be wise about reading ingredients
  • Plain yogurt with fruit in it or organic yogurt cups
  • Pita bread and hummus
  • Lunchmeat, as an occasional thing unless you get nitrate-free meats
  • string cheese and real cheese slices (pre-sliced)
  • There have to be more items for this list…help me out, busy mommies!

Unacceptable items (or, This Counts as Dessert if you Pack It!)

  • Potato chips
  • Lunchables
  • HFCS-laden yogurt cups and Gogurts (sorry, I know kids love these, but they’re not worth it!)
  • “Fruit Snacks” (this stuff is candy!!!)
  • Fruit Roll-ups and similar (see above)
  • Little Debbie anything
  • Pudding cups (is there any “real food” in pudding cups?)
  • Jello cups (ditto)
  • Processed cheese slices or cheese and cracker packages
  • Processed beef jerky
  • Storebought cookies
  • Pop-tarts
  • Pastries, crescent rolls, biscuits from a can (trans fat alert!!)
  • I’ve been away from school lunches long enough that I’ve forgotten some of the atrocities passed off as “food” that don’t fit into any food groups. What else should be banned from healthy school lunches?

Remember the Goal

The purpose of lunch is to provide the person with brain food and energy for the rest of the day. Learning happens all day long at school, and it’s so important that kids don’t have a “brain drain” between the hours of 1-3:00 because their lunch didn’t provide them the fuel they needed. Many kids also need energy for after-school sports or playtime. It’s okay to constantly remind your kids that good food makes you feel good, think better and get stronger. Someday they’ll thank you for it, and for now, you’ve been charged with your family’s nutrition. What a blessing and a responsibility!

Top 10 Foods for Endurance Athletes

 

Low energy is simply not an option for an Endurance Athlete! In my series "Eating for Energy: Teleclass for Endurance Athletes" Here is a quick look at the top 10 foods every endurance athlete should have on their shopping list.



1. Quinoa (pronounced KEEN-wah), also known as a "super food" for its high nutritional profile, is my favorite fast cooking grain. It cooks in just 10-15 minutes. Quinoa is an ancient high-energy grain from South America. The Incas used it to increase the stamina of their warriors and allow them to run long distances at high altitudes. It is an ideal food for endurance. Quinoa is a complete protein; meaning is has all 9 essential amino acids comparable to milk! Therefore. it is perfect for vegetarians concerned with protein intake. It is also a good source of manganese, magnesium, iron, zinc, potassium and calcium. Because it is gluten free, it is very easy to digest. Quinoa has a slight nutty flavor and crunchy texture.



2. Almond Butter is a great, healthy alternative to traditional peanut butter. Almond butter is a nutritional powerhouse that contains significant amounts of protein, calcium, fiber, magnesium, folic acid, potassium, and vitamin E. Nut butters are a great source of protein, and will keep you full. Try them on bananas, bagels, or sprouted grain toast.



3. Leafy greens (kale, swiss chard, collard greens) are the number one food missing from most of our diets, yet should be the most consumed. They are chock full of nutrients vital for athletic performance - high in calcium, vitamin c, magnesium, zinc, iron and many other nutrients. Including more greens in your daily diet will increase your energy and crowd out other foods that aren't as nutritious. Plus, greens cook fast! Sauté them with some garlic and olive oil or add your favorite condiments.



4. Salmon is a great source of protein that won’t leave you feeling sluggish plus is one of the best sources of the essential fatty acid omega 3. Essential Fatty Acids help you burn excess fat, restore health to the cardiovascular system, relieve arthritis pain and inflammation, strengthen the immune system, improve oxygen transport and muscle maintenance. Try salmon grilled with some soy or teriyaki sauce.



5. Oatmeal is another great source of complex carbohydrates and one of my personal favorites before any race. It is easily digested and does not seem to ever cause discomfort. Try adding nuts, fruit, and cinnamon for a warm, tasty breakfast. Rolled oats will cook in about 10 minutes making this a great option before a long workout. You can also bake rolled oats with apples, pears, maple syrup, and cinnamon for a yummy fruit crisp.



6. Brown Rice Pasta is my favorite traditional pasta alternative. It tastes much better then the typical whole grain pastas and is better for you. Brown rice pasta does not contain any gluten so those who have a gluten sensitivity or who wish to not eat wheat can greatly enjoy this pasta. Lundberg family farms brand makes great brown rice pasta.



7. Sprouted grain bread is a better alternative to whole grain breads as they are very easy to digest and contain few ingredients (only the grains, no flour). You can find them in the freezer section of your local health food store. You can use the bread and wraps for sandwiches and english muffins for breakfast.



8. Raw Superfoods- Cacao, Hemp and Maca. These raw Superfoods are known for their high nutritional profile. Cacao, or raw chocolate is the actual fruit where chocolate comes from. It is the HIGHEST antioxidant food on the planet and the #1 source of magnesium and iron. You can find raw cacao in powder or nib form. Use it in baking, smoothies and more. Hemp is one of my favorite protein alternatives- loaded with omega 3’s, its also very easily digested. It comes in a powder and seed form and can be added to foods like smoothies and oatmeal. Maca is another raw superfood. Grown in Peru, you can find it here in health food stores in powder form. Maca is an incredible root vegetable that helps to increase energy, endurance and strength. Maca is a powerful adaptogen, which means it has the ability to balance and stabilize the body's systems



9. Fruit: Any kind of fruit will do. Use the sweet taste of fruit to satisfy your sugar cravings, without adding to your waistline. Add a variety of colors to your palate to get the most benefits- from vitamin c, to other potent antioxidants. Frozen fruits are also great to stock up on, just make sure there isn’t any added sugar.



10. Vegetables should be an athlete’s best friend. Add as many as possible to your diet depending on what is in season. In the fall, root veggies like carrots and parsnips are in season - as well as sweet veggies like yams and sweet potatoes. In the spring, green vegetables like broccoli, asparagus, and spinach are in season. If you don't have a lot of time, making a stir-fry with your favorite veggies is the best way to get in those 5-9 servings each day.

8 Signs of Alzheimer’s

 

Applying the word “Alzheimer’s” to your parent can be uncomfortable, even if the signs, or symptoms, have been adding up for some time. It’s much easier to gloss over strange behavior: “Oh, Mom’s just getting older.”Or to rationalize: “Well, we all forget things sometimes.”

Only a qualified physician can conclude with high certainty that a living person has Alzheimer’s disease. But the following eight symptoms are strongly associated with the disease. If you detect these signs in your parent, it would be wise to seek a medical evaluation.


1. Memory lapses

  • Does your parent ask repetitive questions or retell stories within minutes of the first mention?
  • Does she forget the names of recent acquaintances or younger family members, such as grandchildren?
  • Are memory lapses growing progressively worse (such as affecting information that was previously very well known)?
  • Are they happening more frequently (several times a day or within short periods of time)?
  • Is this forgetfulness unusual for your parent (such as sudden memory lapses in someone who prided herself on never needing grocery lists or an address book)?

Everyone forgets some things sometimes. But a parent may have Alzheimer’s disease if you notice these kinds of lapses. Having problems with memory is the first and foremost symptom noticed. It’s a typical Alzheimer’s symptom to forget things learned recently (such as the answer to a question, an intention to do something, or a new acquaintance) but to still be able to remember things from the remote past (such as events or people from childhood, sometimes with explicit detail). In time, even long-term memories will be affected. But by then other Alzheimer’s symptoms will have appeared.


2. Confusion over words

  • Does your parent have difficulty finding the “right” word when she’s speaking?
  • Does she forget or substitute words for everyday things (such as “the cooking thingamajig” for pot or “hair fixer” for comb)?

Of course it’s normal for anyone to occasionally “blank” on a word, especially words not often used. But it’s considered a red flag for Alzheimer’s if this happens with growing frequency and if the needed words are simple or commonplace ones.

This can be a very frustrating experience for the speaker. She may stall during a conversation, fixating on finding a particular word. She may replace the right word with another word. This substitute could be similar enough that you could guess at her meaning (“hair dryer” instead of “hairdresser”), especially early on in the disease process. Or it could be completely different (“bank” instead of “hairdresser”) or nonsensical (“hairydoo”).


3. Marked changes in mood or personality

  • Is your usually assertive parent more subdued (or vice versa)?
  • Has your usually reserved parent may become less inhibited (or vice versa)?
  • Does your parent withdraw, even from family and friends, perhaps in response to problems with memory or communication?
  • Has she developed mood swings, anxiety, or frustration, especially in connection with embarrassing memory lapses or noticeable communication problems?
  • Has she developed uncharacteristic fears of new or unknown environments or situations, or developed a distrust of others, whether strangers or familiar people?
  • Do you see signs of depression (including changes in sleep, appetite, mood)?

Mood shifts are a difficult sign to link decisively to Alzheimer’s disease because age and any medical condition may spark changes in someone’s mood, personality, or behavior. In combination with other Alzheimer’s symptoms, however, changes such as those described above may contribute to a suspicion of the disease.

A person with Alzheimer’s may also become restless and/or aggressive, but usually in later stages of the disease.


4. Trouble with abstract thinking

  • How well does your parent handle relatively simple mathematical tasks, such as balancing a checkbook?
  • Is she having trouble paying bills or keeping finances in order, tasks she previously had no problem completing?
  • Does she have trouble following along with a discussion, understanding an explanation, or following instructions?

Abstract thinking becomes increasingly challenging for someone with Alzheimer’s, especially if the topic is complex or if the reasoning is sequential or related to cause and effect.




5. Difficulty completing familiar activities

  • Has your parent begun to have trouble preparing meals?
  • Is she less engaged in a hobby that once absorbed her (bridge, painting, crossword puzzles)?
  • Does she stop in the middle of a project, such as baking or making a repair, and fail to complete it?
  • Has she stopped using a particular talent or skill that once gave her pleasure (sewing, singing, playing the piano)?

Activities with various different steps, however routine and familiar, can become difficult to complete for a person with Alzheimer’s. Your parent might become distracted or lose track of where she is in the process, feeling confused. Or she might just lose interest altogether and leave a project unfinished.

Alzheimer’s or some other form of dementia is especially suspect when the difficult or abandoned activity is something the person formerly delighted in and excelled at, or used to engage in frequently.


6. Disorientation

  • Has your parent begun to be disoriented in new or unfamiliar environments (such as a hospital or airport), asking where she is, how she got there, or how to get back to a place she recognizes?
  • Has she become disoriented in an environment she knows well?
  • Does she wander off and get lost in public (or get lost when driving or after parking)?
  • Does she lose track of the time, day, month, or year? For example, after being reminded about a future doctor’s appointment over the phone, she may start getting ready for the appointment right away. Or she may have trouble keeping appointments and remembering other events or commitments.

These examples of disorientation are all typical Alzheimer’s symptoms, more so in later stages of the disease but sometimes early on as well.


7. Misplacing items

  • Does your parent “lose” items often?
  • Do they turn up in unusual places (such as finding a wallet in the freezer)?

Losing track of glasses, keys, and papers happens to most adults sometimes, whether due to age or just a busy lifestyle. However, it may be a symptom of Alzheimer’s if this behavior escalates and if items are sometimes stored in inappropriate or unusual places, and your parent doesn’t remember having put them there.


8. Poor or impaired judgment


Has your parent recently made questionable decisions about money management?
Has she made odd choices regarding self-care (such as dressing inappropriately for the weather or neglecting to bathe)?
Is it hard for her to plan ahead (such as figuring out what groceries are needed or where to spend a holiday)?

Difficulty with decision-making can be related to other possible symptoms of Alzheimer’s, such as lapses in memory, personality changes, and trouble with abstract thinking. Inappropriate choices are an especially worrisome sign, as your parent may make unsound decisions about her safety, health, or finances.

Many of these Alzheimer’s symptoms go unnoticed for a long time. That’s because they’re often subtle or well concealed by your parent (or the other parent), who may be understandably freaked out by the changes she’s noticing in her own behavior. Some patterns of behavior take time to make themselves obvious.

If you suspect Alzheimer’s, keep track of what you’re noticing. Ask others who know your parent what they think. Encourage your parent to see her doctor.




4 Foods That Can Never Be Green

 
Bananas
Consumed in larger quantities than apples or oranges are, bananas are the most popular fruit in America. But they’re also one of the most labor-intensive products, and they have one of the largest carbon footprints. One big problem is that in the United States, there’s almost no such thing as a local banana—the fruit grows only in tropical climates. The vast majority of bananas for sale in America come from Ecuador or Costa Rica, so they’ve been packaged, refrigerated and treated to prevent ripening, and transported thousands of miles, using up large quantities of fuel and energy.

On the plantations where they’re grown in Central America, South America, the Philippines, and elsewhere in Asia, growers use massive amounts of pesticides. The banana’s thick skin makes the pesticides only a minor threat to humans, but the runoff harms the region’s soil and wildlife. Not to mention that the growers clear rain forest away for banana cultivation, further harming the land, and that the main banana-growing companies have a long history of human-rights violations due to their inhumane treatment of their mostly poor and indigent workforce.


Beef
It’s no secret that beef consumption takes a pretty serious toll on the planet. According to the United States Department of Agriculture (USDA), about 33.3 million cattle were slaughtered in 2009 in America, and that only accounts for a third of the total number of cows being raised on farms and feedlots all over the world. Beef production is especially resource-intensive; not only does it consume fuel and energy to raise, tend, slaughter, package, and distribute the beef, but commercial cattle also consume a staggering amount of corn, which consumes its own resources in the form of fertilizer, production energy, and water.

Cows are also costly to raise, and they generate a lot of waste. Manure from feedlots has infected groundwater in many rural communities, and the cows themselves excrete methane gas, which is about twenty-three times more potent than carbon dioxide. The Environmental Protection Agency (EPA) estimates that around the world, the 1.2 billion heads of cattle being prepared for market emit about eighty million metric tons of methane every year. In fact, many environmental scientists recommend restricting beef consumption as a powerful weapon against climate change.


Orange Juice
American supermarkets often obscure the fact that oranges—all citrus fruits, really—are a delicacy. In the United States, they’re only grown in the hot climates of Florida (and to a lesser extent in California and Arizona). That means that after transporting the raw fruit to the processing plant and then getting the juice to market, the product has already traveled thousands of miles. Oranges are also very thirsty crops, often consuming hundreds of thousands of cubic feet of water per hectare, and they’re usually heavily treated with pesticides. One estimate from Treehugger.com put the amount of greenhouse gas emissions caused by Tropicana Pure Premium orange juice at 3.6 times the emissions created by bottled water.

Although all commercial orange juice undergoes processing, packaging, pasteurization, and refrigeration, not-from-concentrate juices are the least environmentally damaging, since they’re spared the energy costs of the dehydrating machinery that concentrated orange juice is put through. The worst kind of all is from-concentrate juice that’s been rehydrated and packaged by a distributor (such as Minute Maid). The only truly green way to enjoy orange juice is juicing local oranges yourself.


Soybeans
Sorry, lovers of edamame. Despite the health benefits of eating tofu and soy products instead of animal proteins, the cultivation of soybeans isn’t very good for the environment. Soybeans are huge in Brazil, and the boom has resulted in the deforestation of the Amazon rain forest in order to make way for farmland. The Nature Conservancy estimates that since 2000, acreage of soybean fields in Brazil has increased 13.6 percent every year. They also report that one-seventh of the Amazon has already been clear-cut to make way for soybeans, along with cattle ranching. World soybean production has quintupled since 1950, and the versatile legumes are now used for just about everything—human food products, animal feed, biofuel, cosmetics, soap, and plastics. Growers moved large parts of the operations to China, India, and Brazil because of the looser environmental regulations and worker protections in place there.

The Nature Conservancy also reports that 87 percent of the soybeans grown in the United States (50 percent worldwide) are genetically modified, and that although they’ve supposedly been engineered to resist pests, they actually require more pesticides than traditional beans do. In the United States, soybeans are the second-most pesticide-intensive crop grown after corn, and the pesticide runoff infects groundwater, poisoning other plants and animals.

In an increasingly diverse and globalized world, it’s difficult to acquire everything from local, sustainable, organic, fair-trade, and cruelty-free means, but we do what we can, when we can. And for these four troublesome foods, perhaps the only positive thing we can do is eat less of them.

5 Foods to Fight Insomnia

 

If you’re having trouble catching some Zzzs, the solution could be as close as your kitchen.

Sleep restores us. And not getting enough of it can put us at greater risk of heart disease and cancer. Sleep even makes us smarter. Yet researchers are finding that more than 10 percent of the population is chronically sleep deprived. If you’re having trouble slipping into and remaining in Dreamland, don’t dart straight to prescription sleep drugs, which can be habit-forming, harmful if you live with certain conditions, and even downright bizarre! (Some people develop sleep-eating and sleep-driving habits when using prescription sleeping pills.) The good news is, science has found that many foods, drinks, herbs, and other natural sleep aids can help put you to sleep naturally. In fact, just this summer, researchers made the connection between tart cherry juice and getting adequate shut-eye. Here are some natural food- and drink-based sleep aids.


Cherries

In the small study, participants drank eight ounces of the tart cherry (also known as sour cherry) juice in the morning, and another eight ounces in the evening, for two weeks and reported better sleeping habits. Since all cherries are naturally high in melatonin, a compound that makes us sleepy, you can try eating a cup as a snack before it’s time for shut-eye if you’d rather not drink the juice.


Fish

Certain fish and sea creatures contain sleep-inducing tryptophan, including shrimp, cod, tuna, and halibut. But since not all seafood choices are healthy for us (some are high in contaminants) or for the planet (many are overfished, or methods for catching them kill other species), stick to catches like Pacific cod from Alaska or pole-caught Albacore tuna from the U.S. or British Columbia.



Carb/Protein Combo

If keeping track of the latest safe seafood guidelines is too complicated, you can get your tryptophan fix from other things. You’ve probably heard that warm milk can help you sleep, since milk contains tryptophan. But the key is to combine carbs with a protein containing tryptophan to help your body better utilize the sleep inducer. Try pairing a cup of whole grain cereal with organic milk before bedtime.


Lemon Balm

This lemon-scented member of the mint family has been a sleep-inducing superstar for ages. Other benefits include better digestion and decreased agitation. Try making lemon balm tea by steeping 1 to 2 teaspoons of the dried herb in 1 cup of hot water for 5 to 10 minutes. (If you take thyroid meds, talk to you doctor…drinking the tea could mean you’ll have to adjust your dosage.)


Other Herbs

If lemon balm’s not your thing, another herb, sage, also works as a natural sleep aid. Just steep 4 tablespoons in a cup of hot water, steep for four hours, strain, and reheat to drink. Chamomile tea and valerian teas, other sleep inducers, are also more widely available pre-bagged in natural food stores, if you don’t want to fuss with the aforementioned straining herbs.


20 Reasons to Love Bacteria

 
1. Digestion and Nutrition

Certain types of bacteria help ensure that food is adequately broken down and that the nutrients are synthesized and absorbed by the body.

2. Anti-Toxic Effects

Probiotic bacteria help to ensure that toxins are not absorbed into the blood and at the same time, help keep harmful bacteria in check. This aids gut and immune system health.

3. Allergies

Research by scientists at the Osaka University School of Medicine found that certain probiotics were effective in the treatment of nasal and sinus symptoms linked to allergies. Published in International Archives of Allergy and Immunology , the specific strains they found to be effective include: Lactobacilli casei, Lactobacillus paracasei, L. acidophilus, and Bifidobacterium longum.

4. Inflammation

Research conducted at the Yakult Central Institute for Microbiological Research in Tokyo, Japan and published in the journal Gut Microbes found that certain bacteria can reduce the inflammatory response in the body. Since inflammation has increasingly been linked with many chronic diseases, effective anti-inflammatories like probiotic bacteria may play an important role in the natural treatment of conditions like diabetes, heart disease, and others.

5. Susceptibility to Colitis

Researchers at the University of British Columbia, Canada, have linked susceptibility to this serious bowel disorder to the types and quantities of flora found in the intestines. Since supplementation of probiotics can positively influence the bowel flora, taking beneficial bacteria may play a role in the likelihood of developing colitis.


6. Celiac Disease

Research published in the Scandinavian Journal of Immunology showed a significant improvement in immune-system markers in animals with celiac disease—an immune system disorder in which an individual is unable to digest gluten and/or gliadin, common components of many grains. Probiotic supplementation may aid in the treatment and management of celiac disease.

7. Rheumatoid Arthritis

Probiotic supplementation resulted in functional improvements in people suffering from rheumatoid arthritis, according to scientists at the University of Western Ontario, Canada. Published in the June 2011 edition of the Medical Science Monitor, improved function was observed in participants within three months.

8. Breast Milk Nutrition

Scientists at the University of Turku, Finland published research in the European Journal of Nutrition that indicated improved nutritional quality in the breast milk of women who supplemented their diet with the probiotics Lactobacillus rhamnosus and Bifidobacterium lactis and canola oil.

9. Anti-Viral Activity

Scientists at Sapienza University, Italy, found that the bacteria Lactobacillus brevis showed significant anti-viral activity against the herpes simplex type 2 virus. Their research was published in the May 2011 journal Anaerobe.

10. Anti-Aging Effects

Lactobacilli and bifidobacteria can also act as antioxidants in the body. Antioxidants are substances that reduce free radical damage in the body. Free radicals are highly reactive molecules that result from normal metabolic processes, harmful toxins, and other substances. They cause damage to otherwise healthy tissue in the body, depending on where they are found. Free radicals cause oxidative stress and have been linked to virtually all diseases and the aging process. They speed up aging and disease.


11. Depression

Studies show that probiotic bacteria lower negative immune system com­pounds called “cytokines,” not only in the gut, but also throughout the bloodstream. Cytokines are linked to anxiety and symptoms of depression, among other symptoms in healthy adults.

12. Colon Cancer

Research at the International University of Health and Welfare Hospital, Japan found that probiotic supplementation improved the bowels of people suffering from colon cancer. The scientists concluded that their findings “suggest the possibility of preventing colorectal carcinoma with probiotics.”

13. Brain Health

In the American Journal of Clinical Nutrition, Swedish researchers showed that oral administration of a strain of lactobacillus plantarum, resulted in a thirty-seven percent reduction in chemicals that mark oxidative stress in the body and are elevated in many brain and neurological diseases.

14. Ulcers

The bacteria helicobacter pylori (or H. pylori) that has been linked to stomach ulcers, have also been associated with a greater risk for Alzheimer’s disease, among other health problems. At least four research studies demonstrate that various strains of probiotic bacteria can inhibit the growth of H pylori.

15. Liver Function

Research at the University Clinical Centre Tuzla, Bosnia and Herzegovina found that probiotic supplementation improved the recovery of liver function after surgery for liver cancer patients.


16. Reduces Symptoms from Chemotherapy and Radiation

Scientists at the University of Alberta, Canada, found that probiotic supplementation may reduce the gastrointestinal (GI) complications linked to chemotherapy. Since GI complications can compromise the efficacy of chemotherapy, probiotic supplementation may play a role in improving the effectiveness of chemotherapy treatments in people suffering from cancer. Additional research at St. Peter’s University Hospital in New Brunswick, Canada, found that probiotics aided in the prevention of diarrhea caused by radiation therapy in the treatment of cancer.

17. Anti-Cancer Effects

Scientists at Harvard Medical School found that Lactobacillus acidophilus bacteria may induce tumour cell death in colon cancer cells. Published in Letters in Applied Microbiology, their research suggests a possible role for supplementation with L. acidophilus in the prevention or treatment of colon cancer.

18. Obesity and Overweight

Research in the journal Internal and Emergency Medicine indicated that probiotics may help balance the intestinal bacterial flora in humans, with promising preliminary results in the prevention and treatment of obesity and metabolic disorders.

19. Urinary Tract Infections and Other Infections

Research published in the British Journal of Nutrition indicates that urinary tract infections, respiratory infections, and other types of organ and tissue infections may be helped through probiotic supplementation.

20. Your Body is Made Up of Bacteria

This is probably the most surprising reason to love bacteria: over one trillion bacteria of more than four hundred different species reside in your intestines. Actually, there are more micro-organisms found in your digestive tract than there are cells in your body.

An exasperated Sean Connery gives Steve Jobs a piece of his mind

 

Choosing a Healthy Breakfast Cereal

 

Choosing a healthy breakfast cereal is not a simple task. The cereal aisle is a long one, full of contradictions. You'll find cereals made with refined grains with nearly no fiber, and cereals made with whole grains and bran boasting 7 grams or more of fiber. There are cereals with so much sugar they seem more like boxes of little cookies. And there are cereals with sugar listed far down on the ingredient list.


But it's well worth the effort, experts say. If you eat cereal almost every day, either for breakfast or as a snack, the cereal you choose can say a lot about your health. It can add a lot of good stuff to your diet -- or it can add a whole lot of nothing.


Experts say that choosing a healthy breakfast cereal is mainly about getting some whole grains. There's no excuse not to get at least one serving of whole grains if you eat cereal for breakfast. And it's well worth the effort; recent research suggests those who eat more whole grains are at lower risk of diabetes and heart disease.


"Consumers should aim to select cereals that are high in fiber, ones that are made with whole grains," says Sandra Affenito, PhD, RD, CDN, an associate professor in the department of nutrition at Saint Joseph College. "Americans of all ages do not consume the recommended fiber intake."

Cereals made with refined grains have generally not been linked to health benefits, like a lower risk of death from heart disease, as whole-grain breakfast cereals have. Refined-grain cereals do not lower the risk of gaining weight or having a higher BMI (body mass index), but whole grain-rich cereals do.


Choosing a Healthy Breakfast Cereal: Taste or Nutrition?

The trick is finding a breakfast cereal that is full of healthful attributes, low in sugar, and has no saturated fat and trans fat -- but still tastes great! It doesn't matter how good for you a cereal is; if it doesn't taste good, you're probably not going to eat it day after day.


Of course, one person's perfect whole-grain cereal with less sugar is another person's bowl of sawdust. If you like breakfast cereals that come in lots of colors and artificial flavors, then yes, you probably do have to choose between taste and nutrition. But if you like a cereal with natural flavors from toasted whole grains, and maybe some nuts and dried fruit, you'll have many healthful cereals to choose from.


And yes, dried fruits do add nutrition to your cereal. A quarter of a cup of raisins, for example, has about 1 1/2 grams of fiber plus 4% of the Recommended Daily Value for vitamin E and about 6% each of the Daily Value for vitamins B-1, B-6, and iron, magnesium, and selenium. But when you look on the nutrition facts label for Raisin Bran, for example, you might be shocked to see there are 19 grams of sugar in a 1-cup serving. What's going on is that any sugars -- even those from natural sources like dried fruit -- are counted in the sugar grams listed on the label.

"It may be helpful for the consumer to review the ingredient listing of a Nutrition Fact label to identify added sugars rather than reading the amount of total sugars in the product," Affenito says .


Choosing a Healthy Breakfast Cereal: Does Bran Matter?

There are plenty of breakfast cereals with the word "bran" in the title, or at least on the box. Bran's biggest benefit is boosting the grams of fiber per serving. This makes the cereal seem more filling, both in the short run and a couple hours.

This staying power may have something to do with the lower glycemic index of bran cereals. One study noted that the glycemic index of corn flakes was more than twice that of bran cereal.

Other recent research found that adding bran to the diet reduced the risk of weight gain in men aged 40-75. Another study, in women aged 38-63, reported that as intake of fiber and whole-grain foods went up, the rate of weight gain tended to decrease. Eating refined grains had the opposite effect. As the intake of refined-grain foods increased, so did weight gain.


Choosing a Healthy Breakfast Cereal: How Much Sugar?

Does the ingredients list for your cereal look a lot like that on, say, a box of cookies? One ounce of Mini Oreo cookies has 11 grams of sugar and 130 calories (34% of its calories come from sugar). And sugar is the second ingredient listed (enriched flour is first). Lots of cereals have ingredient lists that look similar -- like Cookie Crisp Cereal, with 44% calories from sugar.

The U.S. Government's Dietary Reference Intakes recommend that added sugars not exceed 25% of total calories (to ensure sufficient intake of micronutrients). And while there isn't a specific guideline for cereal, it makes sense to aim for a cereal that gets 25% or less of its calories from sugar. (If the cereal contains dried fruit, this could be a pinch higher.)


To calculate the percentage of calories from sugar in your cereal:

  • Multiply the grams of sugar per serving by 4 (there are 4 calories per gram of sugar).
  • Divide this number (calories from sugar) by the total number of calories per serving.
  • Multiply this number by 100 to get the percentage of calories from sugar.

While you can find plenty of cereals with 5 grams of fiber per serving or more, some of them go a little bit over the "25% calories from sugar" guideline. But if the percentage of sugar calories is still below 30%, the first ingredient is a whole grain, and the cereal tastes good, it may still be a good choice overall. Here are two examples:


  • Kellogg's Frosted Mini-Wheats Strawberry Delight, with 5 grams of fiber and 12 grams of sugar per serving (about 27% calories from sugar). The first three ingredients are whole-grain wheat, sugar, and strawberry-flavored crunchlets (sugar, corn cereal, corn syrup are the first three ingredients for these). A pleasant surprise: The strawberry coating creates a strawberry-flavored milk when you pour milk in your cereal.
  • Kashi GoLean Crunch, with 8 grams of fiber and 13 grams of sugar per serving (27% calories from sugar). The first three ingredients are Kashi Seven Whole Grains & Sesame Cereal (whole oats, long grain brown rice, rye, hard red winter wheat, triticale, buckwheat, barley, sesame seeds); textured soy protein concentrate; and evaporated cane juice. This is basically a kashi-fied version of granola, and 3 grams of the 8 grams of fiber is from soluble fiber (thanks to the oats and barley).

Choosing a Healthy Breakfast Cereal: 8 Good-Tasting Picks

After some taste testing and input from acquaintances, I came up with eight picks for the best-tasting healthful breakfast cereals. The cereals on my list had to have a whole grain as the first ingredient and 5 grams of fiber per serving. Sugar had to be around 25% calories from sugar or less, unless dried fruit was among the top three ingredients. I also tried to choose cereals that are easily found in the supermarket.

  1. Post Grape-Nuts Trail Mix Crunch: 5 grams fiber, and 22% calories from sugar. The first three ingredients are whole grain wheat, malted barley, and sugar, followed by raisins and wheat bran.
  2. Fiber One Bran Cereal: 14 grams fiber, 0% calories from sugar. First three ingredients are whole-grain wheat bran, corn bran, and cornstarch. This cereal only appeals to some people. I would suggest enhancing the flavor with cinnamon, fresh or dried fruit, and/or roasted nuts.
  3. Fiber One Honey Clusters: 13 grams fiber, 15% calories from sugar. The first three ingredients are whole-grain wheat, corn bran, and wheat bran.
  4. Quaker Oatmeal Squares: 5 grams fiber, 19% calories from sugar. The first three ingredients are whole oat flour, whole-wheat flour, and brown sugar.
  5. Shredded wheat: 6 grams fiber, 0% calories from sugar (for a generic brand). The only ingredient is 100% whole grain cereal. I enjoy this with added fresh or dried fruit and nuts. If you opt for the frosted variety, it has 6 grams fiber and gets 23% of its calories from sugar.
  6. Frosted Mini Wheats: 6 grams fiber, 24% calories from sugar. The first three ingredients are whole-grain wheat, sugar, and high-fructose corn syrup.
  7. Raisin Bran: 7 grams fiber, 40% calories from sugar (in Kellogg's brand). The first three ingredients are whole wheat, raisins, and wheat bran). Sugar is listed fourth in the ingredient list, but many of the calories from sugar come from the raisins.
  8. Kashi Heart to Heart Honey Toasted Oat Cereal: 5 grams fiber, 18% calories from sugar. The first three ingredients are whole oat flour, oat bran, and evaporated cane juice. This is a higher-fiber alternative to Cheerios. I think they taste better, too. But that may be because there is more sweetener added (the evaporated cane juice).

Read It and Weep: Decoding Nutrition Labels

 

The key to healthy eating is learning how to read nutrition labels. Food companies use popular claims and eye-catching promises that are deceiving if not entirely untrue. Just because a product says “organic”, “fat-free”, “sugar-free”, etc. does not mean it is healthy. Usually in order for those claims to be true, the makers had to sacrifice something else like higher processed carbs or calories making it worse for you than if you went for the original! The point is reading the nutrition facts can be like trying to read Swahili, and food companies are taking full advantage of consumers who fall for the gimmicks. Here is the breakdown of what to look for so you don’t fall for them:


1. Starting from the top of the label, you want to check out the Serving Size. Portion sizes are likely half, if not less, than that of what we expect or are used to. The serving size listed will give you everything listed below that. If you eat two serving sizes, you have to double everything else. That means 1 tbsp of nut butter (the average serving size) is about the size of both thumbs. A lot of people eat 3,4 or even 5 times this amount on their toast.


2. Next you’re going to check out the Total Fat. This is tricky because some fat is good for you. This is where you need to use common sense. A half cup of Haagen-Dazs Chocolate Peanut Butter ice cream has 24 grams of fat and a medium sized avocado has 30 grams of fat. Which is better for you? Obviously the avocado because it consists of monosaturated fat which is the healthy kind. The key here is moderation, good fat is only good if you eat it in small amounts. Bad fat is just better left on the shelf.


3. Moving on down to Sodium. The USDA recommends we eat no more than 2,400 mgs of sodium a day. That equals about a teaspoon. A Chipotle Mexican Grilled Chicken Burrito has 2,656 mgs of sodium alone! Too much sodium will dehydrate you and actually trigger your brain to encourage you to eat more! Keep this in check by flavoring your food with herbs and spices rather than table salt.


4. The biggie for me is Total Carbs. If you are looking at a packaged food item you want to keep these moderately low. High processed carbohydrate food is found in “white stuff” (white bread, pasta and rice). They can also be found in snack bars, cereals, beverages, among many other products so watch out. I like to keep these below 15-20 grams, and the more you become aware of it, the more shocked you will be.


5. A very overlooked component on the label is the grams of Sugar. Not all sugars are bad (there are natural sugars found in milk, fruits, etc that are essential to your body), so you need to look at the ingredients to differentiate the good and the bad. The ones to avoid are Sucrose, cane juice and high-fructose corn syrup. You should stay away from anything that contains 5 g or more of these per serving.


6. Last but certainly not least you want to check out the protein and fiber. These components are an essential part of your diet and help to keep you full longer. The higher the fiber count typically means the healthier the food, especially since the average American doesn’t get their DRA (Daily Recommended Amount) of either of these in their diets.

Cutting 100 Calories Each Day

 

Diet is DIE with a T on the end of it… How many times have you heard that one? As the temperature rises, we start to think a little bit more about those extra few pounds that have snuck on around our middles and we start throwing around that D word. The last thing any of us want to do is go on a diet, right? Luckily there are ways to ban that bulge without taking drastic measures. The trick: Eat just a little bit less every day at every meal.



In fact, by cutting out just 100 calories each day, you'll lose more than 10 pounds a year. Up that to 250 calories and you're down 26 pounds! Need it gone sooner? Cut 500 calories daily and you'll drop those 26 pounds in half the time. Keep reading for some easy ways to give up a little to lose a lot.


At Breakfast:

  • Use skim milk in place of cream in your coffee.
  • Eat a bowl of high-fiber cereal and you'll consume fewer calories all day.
  • Order bacon, not sausage, with your eggs.
  • Order your toast dry and put on your own butter- just one serving

At Lunch:

  • Use 1 tablespoon of mayo and 1 tablespoon of low-fat cottage cheese to make tuna salad.
  • Put barbecue sauce, not honey mustard, on your chicken sandwich at your favorite fast food joint.
  • Top your burger with onions, lettuce, and tomato and skip the cheese.
  • Ask for the 12-ounce small soda instead of the 21-ounce medium at the drive-through.
  • Slim down your sandwich by using Arnold Select 100% Whole Wheat Sandwich Thins instead of whole wheat bread.
  • Toss your salad with 1 tablespoon of dressing until every lettuce leaf is coated. You'll get away with using half the usual serving size. Try this trick at dinner too.
  • Choose thin crust pizza with veggies on top instead of regular with meat toppings

At Dinner:

  • Choose EITHER butter OR sour cream for your potato
  • Skip the bread before the meal OR if the bread is your favorite part, skip the potato that comes with your entrée
  • Ask for sauces on the side and when you prepare food at home, go easy on the oil, cream and butter in your sauce- use stock instead
  • Have a big salad before you start your entrée
  • Drink water with dinner instead of something caloric
  • Stop eating after your first helping and wait at least 15 minutes before helping yourself to seconds. If you are eating out, eat half of what’s on your plate and do the same thing.

Liver Detoxification - What You Need To Know

 

The liver is a very important body organ and many people don't realize that you should undergo a liver detoxification at least twice a year. Many studies have shown that impaired liver can lead to fatigue and autoimmune disease - both major factors in overall health. Bad habits such as eating fats and processed foods can lead to the need to undergo a detoxification.

Liver detoxification helps and supports the liver.

It is a process that can minimize the buildup of toxins. Symptoms that may indicate reduced liver function are general malaise, fatigue and digestive disturbances including constipation, allergies and chemical sensitivities.

The liver has a triple role in carbohydrate metabolism, detoxification and regulation of hormones. With a liver detoxification process you can help to make sure your metabolism remains in balance. During a detoxification, you will be taking all natural ingredients to help flush out your body. Without this detoxification, it's difficult for the liver to eliminate toxic wastes. It helps support the liver in its many essential functions, and so improve digestive and overall health.


There are of 3 types of toxins: dietary, household and environmental. Toxins are converted into less harmful compounds and excreted via stools or urine. Toxins are building up in our bodies all the time.

The importance of a detoxification every six months cannot be overly stressed. You need to flush you liver to allow it to work properly and to be able to function efficiently so it can act your body's natural filter. The benefits of a proper detoxification may be evident, but finding the best one isn't nearly as clear. The vast majority of us won't follow through with it if it puts us through torture. The Master Cleanse, also known as the lemonade diet, requires fasting that involves drinking only lemonade, grade B maple syrup, and cayenne pepper. Some might believe the cure is worse than the disease. Diet is restricted mainly to raw vegetables and fresh fruits and lots of juices are taken.

Foods that support detoxification will be outlined below.

Vegetables particularly beneficial to liver detoxification are members of the Brassica family-broccoli, cauliflower, cabbage, Brussels sprouts and kale. Milk thistle is a primary ingredient in many herbal detoxification supplements.


Many antioxidants support detoxification, including vitamin B3 and B6, vitamins A and C, zinc, calcium, vitamin E, selenium and L-cysteine. Good sources of protein for liver detoxification are salmon, mackerel, herring, halibut, free-range, extra-lean chicken, turkey, free-range, extra-lean beef, and egg on occasion. What you eat the day of your detoxification program is very important too. Herbs are also beneficial to liver detoxification, such as milk thistle and dandelion roots.


Nutrition, toxin exposure and genetics are all key factors in detoxification. Remember that herbs alone cannot be the mainstay of a natural liver detoxification regimen. A healthy liver can clean away toxins but sometimes it needs help. Liver detoxification can help clean and restore itself and it can be done without undergoing any painful side effects. When the liver is compromised by environmental pollutants and more, liver detoxification is in order to rid itself from toxins which cause diseases like acute hepatitis or cirrhosis.


If you are someone who is currently struggling with depression, going through a good liver detoxification could be a smart choice for you to do if you want to get help. Alcohol and drug abuse play a large part in problems with liver function and diseases, and liver detoxification may be advised to help clear out the overload of substances and toxins in your body.


Your liver is a crucial organ that performs more than two hundred different jobs in your body, and liver detoxification can help with improved function and efficiency of these operations. Vitamin C, beta carotene, vitamin E and selenium are all powerful antioxidants that can help in the liver detoxification process. Experience demonstrate that at the least three to seven days of fasting with juice is an ideal way to begin of on your dieting.


Under normal circumstances, the liver wouldn't need any help, but in today's environment, your liver is stressed with toxic overload. A liver detoxification diet should contain sufficient vitamins that will feed and nurture the liver as well as other organs. The majority of individuals simply ignore their everyday health nuances- things like sluggishness, aches and pains, anxiety, skin issues, headaches, colds and random bowel movement all contribute to their chaotic days, and liver detoxification is not considered as a possible alternative by most.


A lot of people in need of detoxification possess a liver that doesn't regulate fat metabolism very well. Instead of burning fat or removing fat and cholesterol through the intestines, the liver stores fat in the form of fatty tissue within the liver, which further impairs its capacity to work properly. Another of the health benefits of a liver detox is to restore the liver to its previous condition, which will make healthy fat reduction much less difficult.

4 Herbs to Cleanse Your Liver

 

The liver is arguably your body’s most important detoxification organ. It helps with the digestion and metabolism of fat, and detoxifies your body of harmful pollutants, food additives, and other toxins. Here are four herbs to help cleanse your liver:


Milk Thistle (Silybum Marianum)
The primary medicinal ingredient in milk thistle is called silymarin. This compound protects the liver by inhibiting damaging substances in the liver that cause liver cell damage. Silymarin also stimulates liver cell regeneration to help the liver rebuild after it has been damaged. Silymarin also helps to prevent the depletion of the nutrient glutathione—one of the most critical nutrients for liver detoxification.

Silymarin in milk thistle seeds is not very water-soluble so does not extract well into tea. Instead, take a standardized extract containing about 140 mg of silymarin for liver cleansing and protection.


Dandelion Root (Taraxacum Officinale)
Nature grows a liver-cleansing pharmacy every spring. It is the dreaded weed that most people curse as it pokes its yellow-flowered head through the green of their lawn. Dandelion is one of Mother Nature’s finest liver herbs.

The Australian Journal of Medical Herbalism cited two studies that showed the liver regenerative properties of dandelion in cases of jaundice, liver swelling, hepatitis, and indigestion. If you choose to incorporate dandelion root into your liver cleansing efforts, take 500 to 2000 mg daily in capsules. Alternatively, you can make a decoction by using two teaspoons of powdered dandelion root per cup of water. Bring to a boil and simmer for fifteen minutes. Drink one cup, three times daily.


Globe Artichoke (Cynara Scolymus)
Globe Artichoke contains compounds called caffeylquinic acids which have demonstrated powerful liver regenerating effects similar to milk thistle. Globe artichoke is usually found in capsule form. Doses range from 300 to 500 mg daily.


Turmeric (Curcuma longa)
A commonly-used spice in Indian curries, turmeric helps regenerate liver cells and cleanse it of toxins. Turmeric also increases the production of bile to help expel toxins and may help reduce liver inflammation. In studies turmeric has also been shown to increase levels of two liver-supporting enzymes that promote Phase 2 liver detoxification reactions. Turmeric comes in capsules and tablets, sometimes under the label, “curcumin,” which is the key ingredient in turmeric. Follow package instructions. You can also add ground turmeric to soups, stews, and curries.

Always consult your holistically-minded physician prior to taking any herbs. This article is provided for informational purposes only and is not intended to diagnose or treat illness.


The flipping ship

 



The FLIP research vessel (Floating Instrument Platform) is the only ship in the world having the ability to flip from a horizontal position to a vertical position while at sea.


The FLIP ship is designed to study wave height, acoustic signals, water temperature and density, and for the collection of meteorological data.


FLIP is 108 meters long and weighs 700 long tons. According to Alan Bellows, "when in horizontal traveling mode, the long, hollow ballast area trails behind. When it reaches the desired location, the "tail" is flooded until the nose sticks straight up into the air, taking about twenty-eight minutes to reach vertical position". You can see the process in this video:


Even in stormy conditions, it is as stable as a fencepost, because most of its length lies in the untroubled waters beneath the waves.






During the flip, the crew stand on the outside decks. Scientists and crewmembers literally walk up the walls to stay upright. Suddenly, the aft side of the barge becomes its floor. That makes for some ingenious engineering feats in equipping its bridge, galley, crew quarters and scientific laboratory. Even its head, or bathroom, had to be constructed to operate in a vertical and horizontal position.





As you can see in the video, some of FLIP's furnishings are also built so they can rotate to a new position.



In 1995, FLIP received a $2,000,000 modernization. The structural build is currently excellent and instrumentation will allow FLIP to be an oceanographic powerhouse in the future.

5 Fruits and Veggies for Fresh Summer Skin

 
With the summer sun shining you might be tempted to tanning in order to give your skin a glow. However, it’s no secret that sun exposure increases your risk for skin cancer. That’s why we want to recommend a safer way to give your complexion a healthy glow this season.

We know that water flushes toxins from the skin cells to give that glowing complexion we all yearn for. In addition to water, there are many fruits and vegetables you can eat to achieve that look, too.

We spoke with Dr. Brooke Jackson, a board certified dermatologist and founder of The Skin Wellness Center of Chicago, who says fresh fruits and vegetables found at farmers markets not only taste delicious, but are ideal for improving your skin’s condition and overall appearance.

Making these five fruits and vegetables part of your daily routine can improve your complexion, but also be a simple way to control your diet, meet daily requirements for fruits and vegetables, and keep a beauty regimen budget under control.


Berries: Blueberries, black currants, blackberries, raspberries, cranberries and strawberries help the body produce collagen, responsible for giving skin that supple and smooth look. “Berries, especially blueberries, are loaded with antioxidant compounds that are very effective in neutralizing damaging free radicals,” said Jackson. “Free radicals are generated in the skin by excessive UV exposure and lead to skin cell damage, premature skin aging.”


Carrots: It’s no secret that carrots improve vision, but less known is that carrots can prevent dry skin. They contain beta-carotene, which the body uses to produce vitamin A, which moisturizes the skin. Carrots are also a good source of vitamin C, an antioxidant removes free radicals, such as those produced by too much sun exposure, which can lead to premature aging. Vitamin C also aids in skin collagen formation, which declines as we get older.


Sweet Potatoes: A favorite at Thanksgiving dinners, sweet potatoes should be enjoyed throughout the year. Sweet potatoes provide vitamin E, which the body uses to regenerate and maximize the effectiveness of vitamin C, very effective antioxidants for skin protection.


Mangoes: Per the National Mango Board, this tropical fruit contains more than 20 varieties of vitamins and minerals. Mangoes have a fruit acid enzyme profile and contain Beta-C and vitamin A derivatives that activate cell regeneration.


Mushrooms: Mushrooms are one of the only food sources for vitamin D, contain antioxidants, and have anti-inflammatory properties. All of this helps the skin remain strong and youthful, as inflammation plays a role in aging and may increase risk for some skin cancers.