Healthy Tidbits

Olive oil
Olive oil is full of heart-healthy monounsaturated fats (MUFAs), which lower “bad” LDL cholesterol and raise “good” HDL cholesterol. It’s rich in antioxidants, which may help reduce the risk of cancer and other chronic diseases, like Alzheimer’s.

Look for extra virgin oils for the most antioxidants and flavor. Drizzle small amounts on veggies before roasting; use it to sauté or stir-fry, in dressings and marinades, and to flavor bread at dinner in lieu of a layer of butter or margarine.

Avocados
These smooth, buttery fruits are a great source of not only MUFAs but other key nutrients as well. One Ohio State University study found that when avocado was added to salads and salsa, it helped increase the absorption of specific carotenoids, plant compounds linked to lower risk of heart disease and macular degeneration, a leading cause of blindness. “Avocados are packed with heart-protective compounds, such as soluble fiber, vitamin E, folate, and potassium,” says Elizabeth Somer, RD, author of 10 Habits That Mess Up a Woman's Diet.

But they are a bit high in calories. To avoid weight gain, use avocado in place of another high-fat food or condiment, such as cheese or mayo.

Spinach
Spinach has serious health muscles. For one thing, it contains lots of lutein, the sunshine-yellow pigment found in egg yolks. Aside from guarding against age-related macular degeneration, a leading cause of blindness, lutein may prevent heart attacks by keeping artery walls clear of cholesterol.

Spinach is also rich in iron, which helps deliver oxygen to your cells for energy, and folate, a B vitamin that prevents birth defects. Cook frozen spinach leaves (they provide more iron when cooked than raw) and serve as a side dish with dinner a few times a week.

Sweet Potatoes
One of the best ways to get vitamin A—an essential nutrient that protects and maintains eyes, skin, and the linings of our respiratory, urinary, and intestinal tracts—is from foods containing beta-carotene, which your body converts into the vitamin. Beta carotene–rich foods include carrots, squash, kale, and cantaloupe, but sweet potatoes have among the most. A half-cup serving of these sweet spuds delivers only 130 calories but 80% of the DV of vitamin A. Replace tonight’s fries with one medium baked sweet potato (1,096 mcg) and you’re good to go—and then some.

Peppers
Citrus fruits get all the credit for vitamin C, but red peppers are actually the best source. Vitamin C may be best known for skin and immunity benefits. Researchers in the United Kingdom looked at vitamin C intake in 4,025 women and found that those who ate more had less wrinkling and dryness. And although getting enough vitamin C won’t prevent you from catching a cold or flu, studies show that it could help you recover faster.

Vitamin C has other important credentials too. Finnish researchers found that men with low levels were 2.4 times likelier to have a stroke, and Australian scientists recently discovered that the antioxidant reduces knee pain by protecting your knees against arthritis.

Figs
When you think of potassium-rich produce, figs probably don’t come to mind, but you may be surprised to learn that six fresh figs have 891 mg of the blood pressure-lowering mineral, nearly 20% of your daily need—and about double what you’d find in one large banana. In a recent 5-year study from the Netherlands, high-potassium diets were linked with lower rates of death from all causes in healthy adults age 55 and older. Figs are one of the best fruit sources of calcium, with nearly as much per serving (six figs) as 1/2 cup of fat-free milk.

Serve by chopping and adding to yogurt, cottage cheese, oatmeal, or green salads. Or enjoy them as a savory snack: Cut a slit in the side and stuff with 1/2 teaspoon of a low-fat version of a soft cheese such as chèvre or Brie.

Blueberries
Blueberries may very well be the most potent age-defying food—they’re jam-packed with antioxidants. When researchers at Cornell University tested 25 fruits for these potent compounds, they found that tangy-sweet wild blueberries (which are smaller than their cultivated cousins) packed the most absorbable antioxidants. Research shows a diet rich in blueberries can help with memory loss, prevent urinary tract infections, and relieve eyestrain.

Add up to 1/2 cup of blueberries to your diet a day for maximum health benefits, recommends Ronald Prior, PhD, adjunct professor of food science at the University of Arkansas in Fayetteville. This alone provides just about double the amount of antioxidants most Americans get in 1 day. Try dried blueberries, they are great and last a long time in the cupboard as does all dried fruits which are great snacks and can be added to all kinds of recipes.

Apples
One of the healthiest fruits you should be eating is one you probably already are: the apple. The Iowa Women’s Health Study, which has been investigating the health habits of 34,000 women for nearly 20 years, named apples as one of only three foods (along with pears and red wine) that are most effective at reducing the risk of death from heart disease among postmenopausal women. Other massive studies have found the fruit to lower risk of lung cancer and type 2 diabetes—and even help women lose weight.

In fact, one of the only things that could make an apple unhealthy is mixing it with sugar, flour, and butter and stuffing it into a mile-high pie. Instead, have one as an afternoon snack with a tablespoon of peanut butter, or add slices to sandwiches or salads.

Guava
Native to South America, this tropical fruit is an excellent source of skin-healing vitamin C, with 250% of your RDA per serving. One cup of guava has nearly 5 times as much C as a medium orange (377 mg versus 83 mg)—that’s more than 5 times your daily need. It’s also loaded with lycopene (26% more than a tomato), which may help lower your risk of heart disease. And according to research by microbiologists in Bangladesh, guava can even protect against foodborne pathogens such as Listeria and staph.

You can buy guava juice, or simmer chunks in water as you would to make applesauce. Guava also makes a super smoothie: Blend 1/2 banana, 1/2 ripe guava, a handful of strawberries, 1/2 cup soy milk, and a few ice cubes.

Chocolate
Thank you, dark chocolate, for making us feel good—not guilty—about dessert. Dark chocolate is filled with flavonoid antioxidants (more than 3 times the amount in milk chocolate) that keep blood platelets from sticking together and may even unclog your arteries.It may also help with weight loss by keeping you feeling full, according to a study from Denmark. Researchers gave 16 participants 100 g of either dark or milk chocolate and 2 hours later offered them pizza. Those who consumed the dark chocolate ate 15% fewer calories than those who had milk chocolate, and they were less interested in fatty, salty, and sugary foods.

Try a chocolate with 70% or more cocoa. Two tablespoons of dark chocolate chips with fresh berries as a midafternoon snack or after-dinner dessert should give you some of the heart-healthy benefits without busting your calorie budget.

(From Prevention Magazine)

Healthy Tidbits

More great tidbits to share...

Eggs
Egg yolks are home to tons of essential but hard-to-get nutrients, including choline, which is linked to lower rates of breast cancer (one yolk supplies 25% of your daily need) and antioxidants that may help prevent macular degeneration and cataracts. Though many of us have shunned whole eggs because of their link to heart disease risk, there’s actually substantial evidence that for most of us, eggs are not harmful but healthy.

Greek yogurt
Yogurt is a great way to get calcium, and it’s also rich in immune-boosting bacteria. But next time you hit the yogurt aisle, pick up the Greek kind—compared with regular yogurt, it has twice the protein (and 25% of women over 40 don’t get enough). Look for fat-free varieties. My new favorite is "Siggi's yogurt.

Salmon
Salmon is a rich source of vitamin D and one of the best sources of omega-3s you can find. These essential fatty acids have a wide range of impressive health benefits—from preventing heart disease to smoothing your skin and aiding weight loss to boosting your mood and minimizing the effects of arthritis. Unfortunately, many Americans aren’t reaping these perks because we’re deficient, which some experts believe may be at the root of many of the big health problems today, like obesity, heart disease, and cancer.
Omega-3s also slow the rate of digestion, which makes you feel fuller longer, so you eat fewer calories throughout the day.

Beef
Lean beef is one of the best-absorbed sources of iron there is. (Too-little iron can cause anemia.) Adding as little as 1 ounce of beef per day can make a big difference in the body’s ability to absorb iron from other sources, says Mary J. Kretsch, PhD, a researcher at the USDA-ARS Western Human Nutrition Research Center in Davis, CA. Beef also packs plenty of zinc (even minor deficiencies may impair memory) and B vitamins, which help your body turn food into energy.
If you can, splurge on grass-fed. Compared with grain-fed beef, it has twice the concentration of vitamin E, a powerful brain-boosting antioxidant. It’s also high in omega-3 fatty acids. Because this type of beef tends to be lower in overall fat, it can be tough—so marinate it, and use a meat thermometer to avoid overcooking.

Beans
It’s hard to imagine a more perfect food than beans. One cooked cupful can provide as much as 17 g fiber. They're also loaded with protein and dozens of key nutrients, including a few most women fall short on—calcium, potassium, and magnesium. Studies tie beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers.

The latest dietary guidelines recommend consuming at least 3 cups of beans a week. Keep your cupboards stocked with all kinds: black, white, kidney, fat-free refried, etc. Use them in salads, stuffed baked potatoes, and veggie chili or pureed for sandwich spreads.

Nuts
In a nutshell: USDA researchers say that eating 1½ ounces of tree nuts daily can reduce your risk of heart disease and diabetes. Walnuts are rich in omega-3s. Hazelnuts contain arginine, an amino acid that may lower blood pressure. An ounce of almonds has as many heart-healthy polyphenols as a cup of green tea and 1/2 cup of steamed broccoli combined; they may help lower LDL cholesterol as well.

The key is moderation, since nuts are high in calories. Keep a jar of chopped nuts in your fridge, and sprinkle a tablespoon on cereal, salads, stir-fries, or yogurt. Or have an ounce as a snack most days of the week.

Soy
Soy’s days as a cure-all may be over—some claims, such as help for hot flashes, don’t seem to be panning out—but edamame still has an important place on your plate. Foods such as tofu, soy milk, and edamame help fight heart disease when they replace fatty meats and cheeses, slashing saturated fat intake. Soy also contains heart-healthy polyunsaturated fats, a good amount of fiber, and some important vitamins.

Soy’s isoflavones, or plant estrogens, may also help prevent breast cancer. Some researchers believe these bind with estrogen receptors, reducing your exposure to the more powerful effects of your own estrogen, says Prevention advisor Andrew Weil, MD. But stick with whole soy foods rather than processed foods, like patties or chips, made with soy powder. Don’t take soy supplements, which contain high and possibly dangerous amounts of isoflavones.

Flax
Flaxseed is the most potent plant source of omega-3 fats. Studies indicate that adding flaxseed to your diet can reduce the development of heart disease by 46%—it helps keep red blood cells from clumping together and forming clots that can block arteries. It may also reduce breast cancer odds. In one study, women who ate 10 g of flaxseed (about 1 rounded tablespoon) every day for 2 months had a 25% improvement in the ratio of breast cancer–protective to breast cancer–promoting chemicals in their blood.

Sprinkle 1 to 2 tablespoons of flaxseed a day on your cereal, salad, or yogurt. Buy it preground, and keep it refrigerated.



(Prevention magazine)

Double Dipping

Another great one from "Prevention" magazine.

"Double dipping" spreads germs from one chip to another.

Verdict: FACT. In a classic episode of Seinfeld, a partygoer accused George Costanza of spreading germs by "double-dipping"--swiping a chip into a bowl of dip, taking a bite, and then dipping the same chip again. Having settled the 5-second rule debate, Clemson University's Dawson decided to do the same recently with this alleged party faux pas. It turns out that George really was contaminating the other guests: Using Wheat Thins and various dips, Dawson found that a double-dip deposited thousands of saliva bacteria into the dip--and of those, 50 to 100 were later transferred through the dip to a clean cracker, presumably destined for another guest's mouth. Still unknown, however, is how long such bacteria can survive in the dip or if they can actually infect another dipper upon ingestion.
Think about the dip at the end of an evening, gives me the chills...

Five Second Rule

I had to share this from "Prevention" magazine.

It's safe to follow "the 5 second rule" for food dropped on the floor.

Verdict: FICTION. It's probably not even safe to follow a 1-second rule: The transfer of bacteria from a contaminated surface to food is almost instantaneous--or, at the very least, quicker than your reflexes. In a recent study, Clemson University food scientist Paul Dawson, PhD, and students contaminated several surfaces (ceramic tile, wood flooring, and carpet) with Salmonella. They then dropped pieces of bologna and slices of bread on the surfaces for as little as 5 seconds and as long as 60 seconds. After just 5 seconds, both food types had already picked up as many as 1,800 bacteria (more bad bugs adhered to the moisture-rich bologna than the bread); after a full minute, it was up to 10 times that amount.

Education

I am enrolled in the program offered through the California Institute of Integral Studies in San Francisco. It is a program to further education in the area of complimentary/alternative medicine. I have always wanted to explore the holistic side of health.
I attended my second class on Tuesday afternoon on 'consciousness, spirituality and healing'. The class is an exploration of the connection between science and spirituality in the healing arts. Our teacher will be talking about the scientific view of mind-body-spirit health and wellness. It is all very interesting and and bit mind boggling. So far I learned two new things, the possibility of another dimension out there, and a new word for my vocabulary,'ineffable' which means 'that which cannot be understood'. Hummm... that could apply to a great many situations! This class definitely stimulates the brain cells.

Speaking of trying something new I plan to try a new bread recipe from Jim Lahey's 'my bread' cookbook.

Healthy Tidbits

I was just cooking up some Kashi brand 7 whole grain Pilaf. If you like wild rice blends, you must try this. My husband has this for breakfast once a week. It takes about 25 minutes to cook so I plan to prepare it the day before and he can heat it in the microwave for breakfast. It is made up of oats, brown rice, rye, wheat triticale, buckwheat, barley, and sesame seeds. Very healthy and tasty! He likes it plain, but I would add nuts, dried fruits, honey or brown sugar, or fresh fruits, what ever you 'fancy', just keep it healthy.

BRAISED LAMB SHANKS

These lamb shanks are slow-cooked until the meat is almost falling off the bone. They are delicious paired with roasted baby potatoes.
Ingredients:
• 6 lamb shanks, 1 per person
• Salt and freshly ground pepper, to taste
• 1/4 cup vegetable oil, as needed
• 2 yellow onions, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 4 large garlic cloves, minced
• 1 cup red wine
• 2 cups diced canned tomatoes
• 2 1/2 cups beef stock
• 2 tsp. minced fresh rosemary
• 1 tsp. minced fresh thyme
• 2 bay leaves
• 1 can of white beans
• 1-2 tbsp of corn starch
• 2 lb. baby new potatoes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper

• Minced fresh flat-leaf parsley for garnish

Directions:
Preheat an oven to 400ºF. I cook on the stove top.

Reserve ½ cup beef stock.
Generously season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, warm the 1/4 cup vegetable oil or use Pam cooking spray with less oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total. Transfer to a platter. Pour off the excess fat from the pan.

Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Add the tomatoes, stock, rosemary, thyme, bay leaves and lamb shanks and bring to a boil. Cover the pan, transfer to the oven or simmer on stove top and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. The last half hour add the white beans to heat through. Just before serving mix corn starch and the ½ cup of cold beef broth and add to thicken the stew. Simmer for another 5 minutes till thickened.

In a large bowl, stir together the potatoes, olive oil, 1 tsp. salt and 1/2 tsp. pepper. Arrange the potatoes on the prepared pan. Roast along side lamb if using the oven, stirring and turning the potatoes occasionally, until tender when pierced with a fork, 35-45 minutes.