Thursday, September 10, 2009
The Future Of Food
Ths is a very , very interesting, and somewhat scary video, enough so that I embbeded it in my blog. But I thought i would also post it. Don't worry, there is nothing graphic or anything. I sugget it is worth watching though.
http://www.youtube.com/watch?v=jNezTsrCY0Q&feature=player_embedded
http://www.youtube.com/watch?v=jNezTsrCY0Q&feature=player_embedded
A Buyers Guide To Sugar Substitutes
Below are a couple links with some very good information on artificial sweeteners. Hope you find this information useful.
http://www.eatingwell.com/blogs/brierley_wright/2009_08_31/the_new_zero_calorie_sweetener_is_it_safe?utm_source=EWDNL
http://beta.eatingwell.com/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/a_buyers_guide_to_sugar_substitutes
http://www.eatingwell.com/blogs/brierley_wright/2009_08_31/the_new_zero_calorie_sweetener_is_it_safe?utm_source=EWDNL
http://beta.eatingwell.com/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/a_buyers_guide_to_sugar_substitutes
We Need To Ban Prescription Drug Commercials
AN EXCERPT FROM DR. WEIL'S NEWSLETTER ON OVER USE OF PRESCRIPTION DRUGS
A main engine behind this overuse is direct to consumer (DTC) pharmaceutical marketing (think of Sally Fields' Boniva commercials). In 2004, American drug companies spent nearly 25 percent of their sales revenues on promotion, versus only 13.4 percent for research and development.
Pharmaceutical manufacturers wouldn't invest so much money in TV commercials and advice to "ask your doctor" about a drug if it didn't pay off. In 2000, every $1 drug companies spent on DTC advertising yielded an additional $4.20 in sales.
Here's what's wrong with DTC ads:
1. They strengthen belief in pharmaceutical drugs as cure- all's, but no drug can overcome the consequences of poor lifestyle choices.
2. Many advertised drugs are ineffective and, worse, have serious side effects that frequently are played down (and occasionally concealed). But because of their enormous profit potential, these drugs may be sped to market without sufficient scientific scrutiny.
3. Ads circumvent better sources of health information. TV spots that trade on emotion and celebrity contribute little or nothing of value to patient education.
The free market works well in many ways but has failed us here. We need to go the route of the rest of the developed world and ban direct-to-consumer advertising of prescription drugs.
A main engine behind this overuse is direct to consumer (DTC) pharmaceutical marketing (think of Sally Fields' Boniva commercials). In 2004, American drug companies spent nearly 25 percent of their sales revenues on promotion, versus only 13.4 percent for research and development.
Pharmaceutical manufacturers wouldn't invest so much money in TV commercials and advice to "ask your doctor" about a drug if it didn't pay off. In 2000, every $1 drug companies spent on DTC advertising yielded an additional $4.20 in sales.
Here's what's wrong with DTC ads:
1. They strengthen belief in pharmaceutical drugs as cure- all's, but no drug can overcome the consequences of poor lifestyle choices.
2. Many advertised drugs are ineffective and, worse, have serious side effects that frequently are played down (and occasionally concealed). But because of their enormous profit potential, these drugs may be sped to market without sufficient scientific scrutiny.
3. Ads circumvent better sources of health information. TV spots that trade on emotion and celebrity contribute little or nothing of value to patient education.
The free market works well in many ways but has failed us here. We need to go the route of the rest of the developed world and ban direct-to-consumer advertising of prescription drugs.
CRUNCHY PEAR & CELERY SALAD
Crunchy Pear and Celery Salad
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish. - white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
Ingredients
* 4 stalks celery, trimmed and cut in half crosswise
* 2 tablespoons cider, pear, raspberry or other fruit vinegar
* 2 tablespoons honey
* 1/4 teaspoon salt
* 2 ripe pears, preferably red Bartlett or Anjou, diced
* 1 cup finely diced white Cheddar cheese
* 1/2 cup chopped pecans, toasted (see Tip)
* Freshly ground pepper, to taste
* 6 large leaves butterhead or other lettuce
Directions
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Nutrition Information
Per serving
Calories: 221
Carbohydrates: 20g
Fat: 14g
Saturated Fat: 5g
Monounsaturated Fat: 4g
Protein: 6g
Cholesterol: 20mg
Dietary Fiber: 4g
Potassium: 234mg
Sodium: 244mg
Nutrition Bonus: Calcium (15% daily value).
Bartlett or Anjou pears are used in this salad for their crisp texture. The nut and cheese combination sets the tone of the dish. - white Cheddar and pecans is decidedly American. For an Italian twist, try a good Parmesan with some toasted walnuts.
Ingredients
* 4 stalks celery, trimmed and cut in half crosswise
* 2 tablespoons cider, pear, raspberry or other fruit vinegar
* 2 tablespoons honey
* 1/4 teaspoon salt
* 2 ripe pears, preferably red Bartlett or Anjou, diced
* 1 cup finely diced white Cheddar cheese
* 1/2 cup chopped pecans, toasted (see Tip)
* Freshly ground pepper, to taste
* 6 large leaves butterhead or other lettuce
Directions
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Nutrition Information
Per serving
Calories: 221
Carbohydrates: 20g
Fat: 14g
Saturated Fat: 5g
Monounsaturated Fat: 4g
Protein: 6g
Cholesterol: 20mg
Dietary Fiber: 4g
Potassium: 234mg
Sodium: 244mg
Nutrition Bonus: Calcium (15% daily value).
Caramelized Onion & White Bean Flatbread
Caramelized Onion and White Bean Flatbread
This recipe uses mashed beans as a base rather than the usual tomato sauce or pesto. The delicious result is more protein and a very tasty pizza.
Ingredients
* 3 tablespoons extra-virgin olive oil
* 1 each large onion, thinly sliced lengthwise
* 1/4 teaspoon salt
* 20 ounces prepared whole-wheat pizza dough, thawed if frozen (see Ingredient notes)
* 2 tablespoons minced fresh oregano
* 1/2 teaspoon freshly ground pepper
* 1 15-ounce can white beans, rinsed
* 3 tablespoons water
* 2 teaspoons white-wine vinegar
* 2 each plum tomatoes, thinly sliced
* 1 cup finely shredded smoked Gouda or Cheddar cheese
* 2 tablespoons pepitas (see Ingredient notes), optional
Directions
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
Nutrition Information
Per serving
Calories: 361
Carbohydrates: 51g
Fat: 11g
Saturated Fat: 3g
Monounsaturated Fat: 5g
Protein: 13g
Cholesterol: 10mg
Dietary Fiber: 6g
Potassium: 296mg
Sodium: 575mg
Nutrition Bonus: Fiber (24% daily value).
This recipe uses mashed beans as a base rather than the usual tomato sauce or pesto. The delicious result is more protein and a very tasty pizza.
Ingredients
* 3 tablespoons extra-virgin olive oil
* 1 each large onion, thinly sliced lengthwise
* 1/4 teaspoon salt
* 20 ounces prepared whole-wheat pizza dough, thawed if frozen (see Ingredient notes)
* 2 tablespoons minced fresh oregano
* 1/2 teaspoon freshly ground pepper
* 1 15-ounce can white beans, rinsed
* 3 tablespoons water
* 2 teaspoons white-wine vinegar
* 2 each plum tomatoes, thinly sliced
* 1 cup finely shredded smoked Gouda or Cheddar cheese
* 2 tablespoons pepitas (see Ingredient notes), optional
Directions
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
Nutrition Information
Per serving
Calories: 361
Carbohydrates: 51g
Fat: 11g
Saturated Fat: 3g
Monounsaturated Fat: 5g
Protein: 13g
Cholesterol: 10mg
Dietary Fiber: 6g
Potassium: 296mg
Sodium: 575mg
Nutrition Bonus: Fiber (24% daily value).
Keeping the Mind Sharp
To help preserve mental function and protect against age-related cognitive decline including dementia and Alzheimer's disease, make these simple, healthy lifestyle choices part of your daily routine:
1. Get 30 minutes of physical activity per day. Regular physical exercise, especially aerobic exercise, can help slow memory loss and improve mental function.
2. Develop healthy habits in all aspects of life. Not smoking, drinking only in moderation, staying socially involved, managing stress, getting adequate rest, and cultivating a positive attitude and outlook - have all been associated with a lowered risk of Alzheimer's.
3. Keep an active mind. "Use it or lose it" applies to mental as well as physical health. Do crossword puzzles, mind games, challenging reading, and take educational classes.
1. Get 30 minutes of physical activity per day. Regular physical exercise, especially aerobic exercise, can help slow memory loss and improve mental function.
2. Develop healthy habits in all aspects of life. Not smoking, drinking only in moderation, staying socially involved, managing stress, getting adequate rest, and cultivating a positive attitude and outlook - have all been associated with a lowered risk of Alzheimer's.
3. Keep an active mind. "Use it or lose it" applies to mental as well as physical health. Do crossword puzzles, mind games, challenging reading, and take educational classes.
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