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Kids resist being put on the spot and having to tell you their business, but you need to know what they're doing and thinking.  Here's a solution:  KP Duty Means Kid Patrol, Too.

A lot of people think that the "sell by" date on a perishable food means you cannot eat or drink it after that date.  Not so!  Read "Use Dates and Shelf Life".  More info on the subject can be round at "Ten Commandments for Great Food Handling".

Here's some really great advice, from Dietician Jessica Setnick, on coping with the holidays with less stress and less weight gain.  Surviving the Holidays: Body, Mind and Spirit - Strategies.

A reader says she doesn't understand what is harmful about frankenfoods. Here's more than she probably wanted to know in "Is Frankenfood Really Harmful?"

More on pies:  recently we published a healthier version of pie crust.   Cooking Light has another take on lower-fat pie crust.  It uses a slurry.  See their recipe and take a look at their illustrated step-by-step instructions.   Here's a list of delicious, healthier pies, along with links to the pie crust instructions.

It's soon going to be Halloween.  Decorations are sprouting and plans are being laid.  Read The Changing Face of Halloween and Looking for a Safer Halloween.  Recipes can be found at Cooking for the Holidays:  Halloween.

A reader, Pam, wants a chart showing the amounts of soluble vs. insoluble fiber in foods.  Here's more than she probably wanted to know about fiber.

Did you ever hear about the practice of binding slices of onion to the bottoms of your feet overnight?   Here's some old beliefs about onions and some new beliefs about a surprising health benefit:  Why Eat Onions.

Garlic is believed to lower blood pressure, clean up infections and help prevent plaque build-up on your arteries.  A small German study over 4 years showed that those who ate about 1/2 clove of garlic daily had 18% less plaque in their arteries, as it appears to make plaque less sticky.  Several studies support this, some do not.  But it can't hurt, almost certainly has several health benefits and tastes so good!  For best results, use fresh garlic, not powder, flakes or pre-minced bottled.  Don't sauté until it browns, and add later in the cooking cycle when possible. 

The University of California at Berkeley's School of Public Health has recommended that everyone should get 200 to 800 international units a day of a vitamin E supplement for cardiovascular and general health benefits.  But new studies say that the natural thing-- rather than pills-- is absorbed and utilized much better by the body.  Get extra of this important vitamin by eating nuts and beans, two excellent sources of Vitamin E.

Thanks on the effort to find a recipe for Ginger-Cured Salmon and a request for more info.

From the Practical Kitchen:  "As fall approaches, so does harvest time. Your green beans are just about ready, but what to do with the bushels you'll bring inside? Canning is one option, as is drying, freezing, and of course, eating!"  Read this fabulous page: Bushels of Beans.  Includes recipes.

Two visitors have different questions about measuring the sugar content of soda pop, fruit and juice.  Dietitian Jessica Setnick gives us a hand in How to Measure Sugar.

A visitor, Jan Wigle, wants a recipe for the Ginger-cured Salmon with Wasabi that she was served in Savannah, Georgia.  What a surprise was waiting for us!

Here's more suggestions about avoiding osteoporosis or "brittle bones" at Third Age.

Why eat more fish?  Here's some reasons, warnings, ideas and links to recipes.

Have you ever heard of a watermelon allergy?  A visitor just did.

Excerpts from the Bowditch Group NutriNews:

 "A new study by Canadian researchers finds that fish oils (omega-3) do, indeed, lower triglycerides-- fats that can lead to cardiovascular disease.  Since cardiovascular disease is the cause of death for one in two post-menopausal women, according to the American Heart Association, these findings could impact dietary recommendations for these women.  The fish highest in omega-3 are the ones containing the most fat-- including salmon, swordfish, tuna, mackerel and sardines.  The best way to increase your omega-3 intake is to add fish to your diet."

Most cancer "strikes out of the blue," says Dr. Walter Bortz, ThirdAge Health expert.  But cancer doesn't just happen by chance.  Diet is one of the environmental hazards that lead to it...   Read "Can diet help fight cancer?"

A study at Michigan State University concluded that drinking orange juice cut the incidence of colon cancer in animals by a whopping 22 percent!   Imagine how many colon and cancer specialists would go out of business (or take longer vacations) if everyone substituted orange juice for sodas! 

One of the most common nutrient shortfalls is B-12. Vegetarians are especially at risk, and many others fail to get enough or are slow to absorb it.  Although meat, poultry and fish are touted as good sources,  Katherine Tucker, a nutritional epidemiologist at Tufts University, says that patients who got their B-12 from dairy products like milk or yogurt had the highest levels in their blood, suggesting  that dairy products, fortified cereals, and vitamin supplements are the best sources for B-12.

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