Tuesday, August 31, 2010

Potassium Helps Blood Pressure

A diet that includes natural sources of potassium is important in controlling blood pressure.

The recommended daily intake of potassium for an average adult is about 4,700 milligrams per day.

Potassium-rich foods include fruits and vegetables like sweet potatoes, bananas,citrus fruit, dried apricots, tomatoes, and dark green leafy vegetables.

Sunday, August 29, 2010

Do More

Do more than belong: participate.
Do more than care: help.
Do more than believe: practice.
Do more than be fair: be kind.
Do more than forgive: forget.
Do more than dream: work.

—William Arthur Ward (1921-1994)

Friday, August 27, 2010

Peppermint Tea

The mere scent of peppermint helps you focus and boosts performance, according to researchers. Another study discovered that peppermint tea makes drivers more alert and less anxious.

Other smart sources of peppermint: Peppermint candy and peppermint oil.

Tip: Beware of disastrous drinks that only pretend to be healthy. Avoid 2,000-calorie shakes and 1,500-calorie smoothies.

Tuesday, August 24, 2010

Bok Choy?

Bok choy, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

It is characterized by a loose, bulbous cluster of dark green leaves with firm stems, bok choy has a very mild flavor and a higher concentration of beta-carotene than any other variety of cabbage.

Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Its popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Because bok choy is a member of the cabbage family, you can cook it as you would a cabbage. When cooked, it has a sweet flavor and its stalks are firm. Baby bok choy is best when cooked whole and used as a side dish to a meat entrée. However, when cooking mature bok choy, do not cook it whole. Instead, first remove its leaves from their stalks and cut the stalks into pieces. Next, take the leaves that were removed and cut them into pieces as well. Both the stalks and leaves are edible. Common uses for mature bok choy include steaming or boiling it then adding seasonings to the bok choy such as soy sauce, ginger, or hot peppers. You can also eat the raw stalks of both the baby and mature bok choy.

Sunday, August 22, 2010

Eating Salads to Keep the Calories Down?

Many Americans are enjoying more salads these days. It can be an easy way to get more vegetables. Research shows that moderate amounts of regular or light salad dressing actually promote nutrient absorption more than fat-free varieties.

To help keep salads healthful, consider trying this way of applying the dressing:  Place just 1-2 tablespoonsof salad dressing in a large Ziploc bag or airtight container. Fill with salad, seal and shake away! A small amount of dressing will lightly coat your greens. Get the flavor without excessive calories.

Saturday, August 21, 2010

Moldy Cheese: Is it Safe?

If you notice a spot of mold on your cheese, what should you do? It depends on the type of cheese. Molds are used to make some kinds of cheese, such as Roquefort and Gorgonzola. These molds are safe to eat.

With hard cheese, such as cheddar, it is safe to eat if you cut away the moldy part. Trim off at least one inch of cheese around and below all moldy spots.

If you see mold on a soft, shredded, crumbled or sliced cheese, like cream cheese or cottage cheese, throw that cheese away.

Monday, August 16, 2010


Did you know that cucumbers have actually been found to be up to 20 degrees cooler than the outside air?

It's no wonder that we want to be "cool as a cucumber" during the hot summer months! Cucumbers are great for healthy skin—from both inside and out. While it may be recommended to add cucumbers to your diet to improve the complexion and health of the skin, cucumbers are also used topically to reduce swelling under the eyes and the effects of sunburn.

And for an extra boost of vitamin A, C and potassium, add cucumbers to your favorite summer salads and sandwiches. If you choose organic cucumbers, leave the skin on for extra nutrition—all you have to do is slice and serve!

Sunday, August 15, 2010


1. Is it good if a vacuum really sucks?
2. Why is the third hand on the watch called the second hand?
3. If a word is misspelled in the dictionary, how would we ever know?
4. If Webster wrote the first dictionary, where did he find the words?
5. Why do we say something is out of whack? What is a whack?
6. Why does "slow down" and "slow up" mean the same thing?
7. Why does "fat chance" and "slim chance" mean the same thing?
8. Why do "tug" boats push their barges?
9. Why do we sing "Take me out to the ball game" when we are already there?
10. Why are they called "stands" when they are made for sitting?
11. Why is it called "after dark" when it really is "after light"?
12. Doesn't "expecting the unexpected" make the unexpected expected?
13. Why are a "wise man" and a "wise guy" opposites?
14. Why do "overlook" and "oversee" mean opposite things?
15. Why is "phonics" not spelled the way it sounds?
16. If work is so terrific, why do they have to pay you to do it?
17. If all the world is a stage, where is the audience sitting?
18. If love is blind, why is lingerie so popular?
19. If you are cross-eyed and have dyslexia, can you read all right?
20. Why is bra singular and panties plural?
21. Why do you press harder on the buttons of a remote control when you know the batteries are dead?
22. Why do we put suits in garment bags and garments in a suitcase?
23. How come abbreviated is such a long word?
24. Why do we wash bath towels? Aren't we clean when we use them?

Saturday, August 7, 2010

Greens That Boost Nutrition

Have you head of arugula?

It is a green, leafy vegetable that has more nutrients (such as beta-carotene and Vitamin C) than iceberg lettuce.  It also has about nine times more calcium. 

When making salads remember to choose a variety of leafy greens, such as arugula, romaine, and chicory.  Using these greens in salads and on sandwiches gives you more nutrition.  And, remember to always wash produce before eating.

Wednesday, August 4, 2010

Storing Olive Oil

Olive oil is not like a good wine; it does not improve with age.
According to our registered dietitian, once opened, you should use the
oil within three months for optimum flavor. Store it away from light
and heat, in a tightly sealed container. 
It is OK to store olive oil in the refrigerator.Some believe that this might affect its flavor a little bit, but it also improves the shelf life of your oil.
Substituting olive oil for other fats can be a heart-healthy cooking

Monday, August 2, 2010

Is Rotisserie Chicken Healthy?

Rotisserie chicken sounds pretty healthy, but did you know that it is
only slightly lower in fat than fried chicken? 

You can save about 7 fat grams by removing the skin before eating. You can further cut fat and calories by choosing white meat, such as breast, over dark pieces
like legs or thighs.

Still, the hardest part for most of us is the recommendation that we stick to a 3-ounce portion—about the size of a deck of cards or an average-size palm.