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Monday, March 31, 2008

8 ways to prevent food poisoning at home

From MayoClinic.com
Special to CNN.com

Despite the occasional news report of an outbreak of food poisoning, food supplies in the United States are inspected and generally very safe. But it's impossible to keep the entire food supply completely free of potentially dangerous bacteria. For this reason, you need to take precautions at home to prevent food poisoning.

Food poisoning, also referred to as food-borne illness, is a gastrointestinal disorder caused by eating contaminated food. Most often, food poisoning occurs because the food has been incorrectly handled, improperly cooked or inadequately stored. The following steps can help reduce your chances of getting food poisoning.

1. Wash your hands, utensils and food surfaces often

You've heard it before, but keeping your hands, utensils and food preparation surfaces clean can prevent cross-contamination — the transfer of harmful bacteria from one surface to another. If harmful bacteria spread to your hands, utensils, cutting boards and other foods, you and others stand a greater chance of ingesting those microorganisms and becoming ill.

Wash your hands thoroughly with warm, soapy water before and after handling or preparing food, especially raw meat, poultry, fish, shellfish and eggs. Then use hot, soapy water to wash the utensils, cutting board and other surfaces you used.

2. Keep raw foods separate from ready-to-eat foods

When shopping, preparing food or storing food, keep raw meat, poultry, fish and shellfish away from other foods. This prevents cross-contamination from one food to another. Here are ideas for keeping foods separated:

* Separate your meat and poultry products from the rest of your groceries.
* Tightly wrap raw meat packages in plastic bags so that leaking juices won't contaminate other food.
* Use separate cutting boards for raw meats and other ready-to-eat foods such as breads and vegetables.
* Use one plate for raw meats and use another plate after the meat is cooked.

3. Cook foods to a safe temperature

Cook your food thoroughly. Remember, contaminated food often looks and smells normal. The best way to tell if meat, poultry or egg dishes are cooked to a safe temperature is to use a food thermometer. Using a food thermometer is the only sure way to know if your food has reached a high enough temperature to destroy bacteria. You can kill harmful organisms in most foods by cooking them to temperatures between 140 F and 180 F.

4. Refrigerate or freeze perishable foods promptly

Harmful bacteria can reproduce rapidly if foods aren't properly cooled. Refrigerate or freeze perishable foods within two hours of purchasing or preparing them. If the room temperature is above 90 F, refrigerate perishable foods within one hour. Freeze ground meat, poultry, fish and shellfish unless you expect to eat it within two days. Freeze other beef, veal, lamb or pork within three to five days.

5. Defrost food safely

Bacteria can reproduce rapidly on meat, poultry and fish at room temperature. So, to defrost food safely, use one of these methods:

* In the refrigerator. Tightly wrap meat, poultry and fish so the juices don't drip on other food as they thaw in the refrigerator. Once defrosted, use ground meat, poultry and fish within one or two days, other meat within three to five days.
* In the microwave. Use the "defrost" or "50 percent power" setting to help avoid cooking the edges of the food while the rest remains frozen. If the meat, poultry or fish is in pieces, separate them during the thawing process to ensure that no areas remain frozen. Cook food immediately after thawing in the microwave.
* In cold water. Put food in a sealed package or plastic bag and immerse in cold water; change the water every 30 minutes. Or place the sealed food package under cold, running water. Cook food immediately after defrosting.

6. Use caution when serving food

Harmful bacteria can grow rapidly when prepared food sits without proper heating or cooling — especially during buffets or outdoor parties. Here are tips for serving foods safely:

* Throw out any leftovers that have been at room temperature for more than two hours or in hot weather for more than an hour.
* If cold food needs to sit out for longer than two hours, use a tray of ice (ice bath) under the food to keep it cold. Replace the ice as it melts. When using an ice bath, try to keep the cold food in a shallow container, as this makes it easier to keep all of the food — including the center — properly chilled.
* If hot food must sit out for longer than two hours, use warming trays, slow cookers or chafing dishes to keep the food hot.

7. Throw it out when in doubt

If you aren't sure if a food has been prepared, served or stored safely, discard it. Food left at room temperature too long may contain bacteria or toxins that can't be destroyed by cooking. Don't taste food that you're unsure about — just throw it out. Even if it looks and smells fine, it may not be safe to eat.

8. Know when to avoid certain foods altogether

Food poisoning is especially serious and potentially life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These individuals are at greatest risk of severe health problems from food poisoning and should take extra precautions by avoiding the following foods:

* Raw or rare meat and poultry
* Raw or undercooked fish or shellfish, including oysters, clams, mussels and scallops
* Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream
* Raw sprouts, such as alfalfa, bean, clover or radish sprouts
* Unpasteurized juices and ciders
* Unpasteurized milk and milk products
* Soft cheeses (such as feta, brie and Camembert), blue-veined cheese and unpasteurized cheese
* Refrigerated pates and meat spreads
* Uncooked hotdogs, luncheon meats and deli meats

Preventing food poisoning: The bottom line

Keep hot food hot and cold food cold. And keep everything — especially your hands — clean. If you follow these basic rules, you'll be less likely to become ill from food poisoning.

# Thanksgiving turkey: Can you cook it frozen?
# Food poisoning: Common causes and likely symptoms
# Food poisoning: Prevention includes safe cooking temperatures
# Plastic in the freezer: A source of cancerous dioxins?
# Deep-fried turkey: How to prepare it safely
# Mayonnaise: A common cause of food poisoning?
# Leftovers: How long can you safely keep them?
# Moldy cheese: Is it OK to eat?

July 14, 2006

source from www.cnn.com

full story ...

E. coli and spinach: How to make safe choices

From MayoClinic.com
Special to CNN.com

Fresh spinach has been given the all-clear by federal officials. But in the wake of a nationwide Escherichia coli (E. coli) outbreak, you might have lingering doubts about produce safety.

Here, William Marshall, M.D., an infectious disease specialist at Mayo Clinic, Rochester, Minn., answers questions about E. coli.
How does spinach become contaminated with E. coli?

E. coli refers to a group of bacteria normally found in the intestines of healthy humans and animals. Of the hundreds of types of E. coli, most are harmless. But a few strains of E. coli are responsible for serious food-borne infections — including E. coli O157:H7.

Spinach can become tainted with E. coli by exposure to contaminated water or animal or human waste. Cattle manure that contains E. coli O157:H7 — which can contaminate streams that flow through produce fields — is one possible concern.

Is it safe to eat fresh spinach again?

Yes. Spinach implicated in the fall 2006 E. coli outbreak was traced back to a specific California supplier. All affected spinach has been recalled. As long as you've discarded any fresh spinach or salad blends that may have been affected by the recall, it's safe to begin eating fresh spinach again.

It's important to remember that fresh spinach has been eaten for years. For the most part, the health benefits of eating leafy green vegetables far outweigh the risks.
What about other types of fresh produce?

Fresh spinach was the only type of produce associated with the fall 2006 E. coli outbreak. Lettuce, broccoli, carrots and other types of fresh produce were not affected by the outbreak.
Is organic spinach safer than conventionally grown spinach?

Organic foods are produced without conventional pesticides, antibiotics or growth hormones. Although organic foods haven't been proved safer or more nutritious than other foods, eating organic foods can limit your exposure to pesticides and other potential contaminants in food — but E. coli may remain a concern.

Remember, E. coli is caused by exposure to contaminated water or animal or human waste. Such exposure is possible whether a crop is grown organically or not.
What about homegrown spinach?

For some people, homegrown spinach is an appealing alternative to commercially grown spinach — but the same caveats about E. coli apply. If the spinach is exposed to contaminated water or animal or human waste, E. coli may be a concern.
I've read that simply washing fresh produce doesn't remove E. coli. Is that true?

Bacteria are sticky. Washing produce under running water won't necessarily get rid of E. coli — especially in leafy greens, which provide so many spots for microorganisms to attach themselves to. To kill the bacteria, you must thoroughly cook the produce.

But it's still important to wash all fresh produce under running water before eating, including produce that will be peeled before eating. Careful rinsing can remove dirt and reduce the amount of bacteria that may be clinging to the produce. Plain water is fine. There's no need to use soap or commercial cleaners to wash produce.

As an extra measure of caution, you may want to rinse pre-washed bagged produce before eating. Drying produce with a clean cloth towel or paper towel may help, too.

To avoid contaminating other foods and kitchen surfaces, wash your hands, utensils and kitchen surfaces with hot, soapy water before and after handling fresh produce.
After eating contaminated produce, how long might it take to get sick?

E. coli O157:H7 produces powerful toxins that can cause abdominal cramps and bloody diarrhea. Signs and symptoms of an E. coli infection usually develop within two to three days after exposure. It's possible to get sick up to one week later, however.
How long does an E. coli infection usually last?

Most healthy adults recover completely within a week, but some people — particularly young children and older adults — can develop a life-threatening form of kidney failure called hemolytic uremic syndrome (HUS).
When should I contact my doctor?

If you become ill after eating fresh produce, contact your doctor promptly. Your doctor may want to test a stool sample for the presence of E. coli bacteria. For most people, rest and plenty of fluids are the best treatment for an E. coli infection.
Is there a vaccine for E. coli?

There isn't a vaccine to offer protection from E. coli, nor are there any medications to help prevent infection. The best way to protect yourself from E. coli is to handle your food safely.

* Wash your hands, utensils and food surfaces often.
* Keep raw foods separate from ready to-eat foods.
* Thoroughly cook ground beef to at least 160 F. (Hamburgers should be well-done.)
* Wash fruits and vegetables under running water.
* Avoid unpasteurized milk, juice and cider.

Also make sure that everyone in your family — including children — washes his or her hands after using the toilet or changing diapers and before eating.
# Thanksgiving turkey: Can you cook it frozen?
# E. coli: Dangers of eating raw or undercooked foods
# 8 ways to prevent food poisoning at home
# Food poisoning: Common causes and likely symptoms
# Food poisoning: Prevention includes safe cooking temperatures
# Freezing plastic bottles: Does it release dioxins?
# Deep-fried turkey: How to prepare it safely
# Mayonnaise: A common cause of food poisoning?
# Leftovers: How long can you safely keep them?
# Moldy cheese: Is it OK to eat?
# Green potatoes: Are they OK to eat?

October 04, 2006
source from www.cnn.com

full story ...

Saturday, March 29, 2008

Vegetarian diet: A starter's guide to a plant-based diet

From MayoClinic.com
Special to CNN.com

Adopting a healthy vegetarian diet isn't as simple as scraping meat off your plate and eating what's left. You need to take extra steps to ensure you're meeting your daily nutritional needs.

Vegetarian diet planning

A healthy vegetarian diet consists primarily of plant-based foods, such as fruits, vegetables, whole grains, legumes, nuts and seed. Because the emphasis is on nonmeat food sources, a vegetarian diet generally contains less fat and cholesterol, and typically includes more fiber.

Vegetarians fall into groups defined by the types of animal-derived foods they eat:

* Vegans eliminate all foods from animals, including meat, poultry, fish, milk, eggs and cheese. They eat only plant-based foods.
* Lacto-vegetarians consume milk and milk products along with plant-based foods. They omit eggs as well as meat, fish and poultry.
* Lacto-ovo vegetarians omit red meat, fish and poultry but eat eggs, milk and milk products, such as cheese and yogurt, in addition to plant-based foods.


To keep your vegetarian diet on track, you may find using a vegetarian food pyramid helpful. This pyramid outlines various food groups and food choices that, if eaten in the right quantities, form the foundation of a healthy vegetarian diet.

Meatless products, such as tofu dogs, soy burgers, nut loaves or texturized vegetable protein, add variety to your vegetarian diet. These products, found in many grocery stores and health food markets, simulate the taste and texture of meat and usually have less fat and fewer calories. Many of the meatless products, such as tofu or tempeh, are made from soybeans.

If you follow a vegan diet, you may need to find alternatives for eggs and dairy products. Try these suggestions when meal planning or cooking:

* Milk. Drink fortified soymilk, rice milk or almond milk in place of cow's milk.
* Butter. When sauteing, use olive oil, water, vegetable broth, wine or nonfat cooking spray instead of butter. In baked goods, use canola oil.
* Cheese. Use soy cheese or nutritional yeast flakes, which are available in health food stores.
* Eggs. In baked goods, try commercial egg replacers — a dry product made mostly of potato starch. Or you can use the following to replace one egg: 1/4 cup whipped tofu or 1 tablespoon milled flaxseed mixed with 3 tablespoons of water. For an egg-free omelet try using tofu instead of eggs.

Ensuring adequate nutrition

The more restrictive a diet is, the more difficult it is to get all the nutrients your body needs. A vegan diet, for example, eliminates food sources of vitamin B-12, as well as milk products, which are a good source of calcium. Other nutrients, such as iron and zinc, are available in a meatless diet, but you need to make an extra effort to ensure they're in yours.

Here are nutrients that may be deficient in a vegetarian diet and how you can get these nutrients from nonmeat sources:

* Protein. Your body needs protein to maintain healthy skin, bones, muscles and organs. Vegetarians who eat eggs or dairy products have convenient sources of protein. Other sources of protein include soy products, meat substitutes, legumes, lentils, nuts, seeds and whole grains.
* Calcium. This mineral helps build and maintain strong teeth and bones. Low-fat dairy foods and dark green vegetables, such as spinach, turnip and collard greens, kale, and broccoli are good sources of calcium. Tofu enriched with calcium and fortified soymilk and fruit juices are other options.
* Vitamin B-12. Your body needs vitamin B-12 to produce red blood cells and prevent anemia. This vitamin is found almost exclusively in animal products, including milk, eggs and cheese. Vegans can get vitamin B-12 from some enriched cereals, fortified soy products or by taking a supplement that contains this vitamin.
* Iron. Like vitamin B-12, iron is a crucial component of red blood cells. Dried beans and peas, lentils, enriched cereals, whole-grain products, dark, leafy green vegetables, and dried fruit are good sources of iron. To help your body absorb non-animal sources of iron, eat foods rich in vitamin C — such as strawberries, citrus fruits, tomatoes, cabbage and broccoli — at the same time you consume iron-containing foods.
* Zinc. This mineral is an essential component of many enzymes and plays a role in cell division and in the formation of proteins. Good sources of zinc include whole grains, soy products, nuts and wheat germ.

The key to a healthy vegetarian diet — or any diet for that matter — is to enjoy a wide variety of foods. Since no single food provides all of the nutrients that your body needs, eating a wide variety helps ensure that you get the necessary nutrients and other substances that promote good health.

Start with what you know

If you're thinking of switching to a vegetarian diet but aren't sure how to begin, start with what you already know. Make a list of meals you prepare on a regular basis. Some of these may already be meat-free, such as spaghetti or vegetable stir-fry. Next, pick out dishes that could easily become meat-free with a couple of substitutions. For example, you can make vegetarian chili by leaving out the ground beef and adding an extra can of black beans or soy crumbles. Or make fajitas using extra-firm tofu rather than chicken. You may be surprised to find that some dishes require only simple substitutions.

Once you have compiled a list of vegetarian meals, add new meal ideas. Buy or borrow vegetarian cookbooks. Scan the Internet for vegetarian menus or for tips about making meatless substitutions. Check out ethnic restaurants to sample new vegetarian cuisine. The more variety you bring to your vegetarian diet, the better the chance you'll meet all your nutritional needs.

No matter what your age or situation, a well-planned vegetarian diet can meet your nutritional needs. Even children and teenagers can do well on a plant-based diet, as can older people, and pregnant or breast-feeding women. If you're unsure whether a vegetarian diet is right for you, talk to your doctor or a registered dietitian.

# High-fiber foods
# Flaxseed: Is ground or whole better?
# Dietary fiber: An essential part of a healthy diet
# Whole grains: High in nutrition and fiber, yet low in fat
# Healthy diet decisions: Do you know what to eat?

January 06, 2006
source from www.cnn.com

full story ...

Snacks: How they fit into a healthy diet

From MayoClinic.com
Special to CNN.com

Your stomach is growling, but lunch is hours away. You're eyeing the cookies on the counter, but know that you'll feel guilty if you indulge. If you think your best option is to avoid a snack altogether and wait for lunch, think again.

A wide variety of snacks can fit into a healthy diet, so you don't need to avoid snacks. Rather, plan them with variety, moderation and balance in mind.

The benefits of snacks

You may feel guilty about snacking, but snacks aren't necessarily bad. In fact, mini meals several times a day can be beneficial. Here's how:

* Binge control. If eating several low-fat whole-grain crackers, a few pretzels, a piece of fruit or some raw vegetables keeps you from taking second or third helpings at your next meal, you may actually consume fewer total calories for the day.
* Extra energy and nutrients. Traditional, made-at-home meals often lose out to busy schedules. A grab-and-go snack can be the difference between some nourishment and none at all.
* Satisfaction for small appetites. Young children's tiny stomachs can hold only small portions of food at one time. Older adults who are less active and who burn fewer calories also may feel more comfortable eating smaller meals more frequently.

Choose healthy snacks

Select foods that can satisfy your hunger, supply your body with energy and provide important nutrients. Choose a wide variety of these foods to ensure that you get all the necessary nutrients and to make your snacks more interesting. Here are some of your best snack picks:

* Whole grains. Whole-grain snacks are rich in fiber and complex carbohydrates, which give you energy that has some staying power. Look for items such as low-fat whole-grain crackers, whole-grain pretzels and whole-grain crispbreads.
* Fruits and vegetables. Eating fruits and vegetables provides a feeling of fullness with no fat and only a small number of calories. They also provide vitamins, minerals, fiber and other nutrients.
* Nuts and seeds. Nuts and seeds provide protein, which helps keep you feeling fuller longer. Nuts and seeds contain mostly monounsaturated fat, a healthy kind of fat. Nuts and seeds are high in calories, however, so don't eat them in large quantities.
* Low-fat dairy products. Cheese, yogurt and other dairy products are good sources of calcium and protein, plus a variety of other vitamins and minerals. Dairy products can be high in fat, so choose the low-fat versions. Some yogurts have a lot of added sugar, so consider "light" yogurt if you want to limit your calorie intake.

Though snacks can contribute to a healthy diet, they can also be a source of excess calories if not eaten in moderation. For example, a single serving of almonds (about 23 kernels or a handful) contains 164 calories. But if you eat handful after handful until it totals a cup of almonds, the calorie count jumps to 800-plus calories.

So what are your best choices? Here are several suggestions:
Approximate number of calories Healthy snack options
10 calories 1 large stalk of celery
25-30 calories 1 cup raw vegetables
6 medium baby carrots
60 calories 2 cups air-popped or light popcorn
1 cup of cantaloupe or grapes
1 small can of vegetable juice
100 calories 1 cup sliced bananas and fresh raspberries
2 domino-sized slices low-fat Colby or cheddar cheese
1 fat-free chocolate pudding cup
150 calories 1/2 cup frozen, low-fat yogurt topped with 1/2 cup blueberries
1 cup sliced apples with 1 tablespoon smooth peanut butter
4 slices whole-grain crispbread (a wafer-thin cracker)
200 calories 1/4 cup dry roasted soy nuts (calories vary by brand)
1/3 cup granola
1 cup low-fat cottage cheese topped with 1/2 cup sliced fresh peaches

Source: Department of Agriculture — Nutrient Data Laboratory, 2005

Quick, easy-to-prepare snacks

You're more apt to opt for good-for-you snacks if you stock your refrigerator and shelves with foods that are fast — not fussy. These ideas for healthy snacks minimize fat and calories and maximize whole grains, fruits and vegetables.

* Toast one-half of a whole-wheat English muffin. Top with one slice Canadian bacon, a tomato slice and one slice low-fat American cheese. Microwave until the cheese melts.
* Mash half a banana into 2 teaspoons peanut butter and spread onto a whole-grain bagel. Large bagels contain up to 400 calories, so choose a smaller 2-ounce bagel.
* Mix 1/4 cup cold leftover chicken or convenience-type chunk chicken with sliced seedless grapes, 1/2 tablespoon sunflower seeds, 1 tablespoon plain yogurt or fat-free mayonnaise, and a dash of curry powder. Stuff into a hollowed-out green pepper or half of a whole-wheat pita pocket.
* Spread 1 tablespoon part-skim ricotta cheese over one-half of a small cinnamon-raisin bagel. Sprinkle with cinnamon if desired and top with a thinly sliced apple.
* Layer a soft mini corn or flour tortilla with 2 tablespoons shredded low-fat cheddar or Monterey Jack cheese. Microwave until the cheese melts. Slice into bite-sized pie shapes. Dip into some salsa if desired.
* Spread 1 ounce ricotta cheese over a brown rice cake. Layer with fresh strawberries or a tablespoon of sugar-free spreadable fruit. Or try using a spread of herbed goat cheese and sliced olives.
* Top a small baked potato with 2 tablespoons fat-free plain yogurt and sprinkle with Cajun seasoning.
* Spread 1 tablespoon fruit-flavored low-fat yogurt or 100 percent fruit jam over a slice of whole-grain crispbread.

Heed your hunger pangs, but forget the guilt. With planning and a little preparation, you can have healthy foods on hand, so you're ready when temptation strikes.
source from www.cnn.com

full story ...

Thursday, March 27, 2008

Healthy meals: Cooking for one or two

From MayoClinic.com
Special to CNN.com

Fed up with limited healthy meal options? Tired of eating leftovers all the time? Annoyed that you must throw food away because the package contained more than you could eat?

If you usually cook for one or two people — or if members of your family rarely have time to eat together — you probably face such frustrations. But small-quantity cooking can be made easier and more interesting even for small numbers. Here's how:

* Shop with convenience in mind. Purchase foods that are individually frozen, such as fruits, vegetables, chicken breasts or fish fillets. These foods allow you to thaw out only the amount you need. Also, keep on hand low-fat frozen meals and prepackaged single-serving foods, such as ready-to-eat, low-fat, reduced-sodium canned soups, seasoned rice, pasta and instant hot cereals.
* Take advantage of your freezer. Storing food in your freezer helps prevent waste and keeps foods fresher longer. Most foods freeze well, including breads, meats, fruits, vegetables, whole grains, and nuts and seeds. For best quality, freeze food while it's fresh. Don't wait until it's been refrigerated or on your counter for several days.
* Cook meals in advance and freeze single-size portions. For example, make a casserole or stew and freeze individual-size servings. Then take out only the food you need. Be sure to write the date and contents on packages and move older packages forward as you add food to your freezer.
* Prepare one-dish meals. For quick and simple cooking, choose a dish that serves as the meal. A good choice is one that includes foods from several food groups, such as meats, whole grains, legumes and vegetables. Healthy examples include beef, barley and vegetable stew; chicken, vegetable and rice casserole; turkey and bean casserole (made with turkey breast, white beans and tomatoes); or vegetarian chili with diced vegetables.
* Use leftovers wisely. Plan meals so that you can use the extra food in other dishes. For example, cook rice as a side dish for one meal, then use the leftover rice in a casserole or rice pudding. Bake chicken breasts for a meal and use what's left in sandwiches, soup or a stir-fry. Or make a meatloaf mixture and bake some as a meatloaf and freeze the uncooked portion for later use in meatballs or stuffed peppers.
* Redefine a 'meal.' If you're short on time or energy, make a nutritious snack rather than a full meal. For example, spread a brown rice cake with ricotta cheese and fresh strawberries or low-sugar, spreadable fruit. Or try spreading it with herbed goat cheese and sliced olives. Other snack-turned-meals are corn muffins served with apple and cheese slices; or fat-free refried beans mixed with salsa, a small amount of low-fat sour cream and baked tortilla chips.
* Invite others to eat with you. Make cooking more rewarding by inviting friends or relatives to join you for a meal. Or recruit people for a cooking club, which provides a good opportunity to try new recipes and makes preparing meals more enjoyable.
* Look into cookbooks designed especially for one to two people. Not only are cookbooks a good source for recipes, they also can provide practical advice and helpful tips on such things as selecting healthy foods, planning menus, shopping and reading food labels.

If you're cooking for one or two, don't settle for peanut butter and jelly sandwiches or a bowl of cereal every night. Get creative. Try new recipes and experiment with what works for you. With a little planning and some quick cooking, you can create healthy meals for you and your dining partner.

# Recipe makeovers: 5 ways to create healthy recipes
# Ingredient substitutions: Make the switch for healthier recipes
# Adjusting the servings: Considerations for scaling a recipe
# Herbs and spices: A cook's guide to common seasonings
# Grilling tips: Creative and healthy options for the grill
# Healthy cooking quiz: How sharp are your skills?
# Healthy cooking techniques
# Microwave cooking: Does it destroy nutrients in vegetables?
# A course on cookbooks: How to select one that suits your needs

September 06, 2005

full story ...

Grilling tips: Creative and healthy options for the grill

From MayoClinic.com
Special to CNN.com

Grilling today goes way beyond just hamburgers, hot dogs and steaks. Backyard chefs are firing up their grills for vegetables, fruits, pizzas and even desserts. Just about anything goes. Here are some tips for creating tasty, healthy dishes on the grill.

Main entree alternative: Pizza anyone?

Make your next meal a grilled meatless pizza:

1. Cut up an assortment of favorite vegetables for the topping. Coat the vegetables lightly with olive oil. Roast the vegetables on the grill using a special grill pan or a metal colander, or grill them directly on the grates if they're large enough. Set the vegetables aside.
2. Use ready-made pizza crusts or make your own. Because of the high direct heat of a grill, start with a thin crust. Thick crusts tend to burn on the outside before the inside is cooked through. If the crust is pre-baked, this isn't a concern. Lightly brush one side of the crust with olive oil. Then place the crust directly on the grill oiled-side down. Oil keeps the dough from sticking to the grate. If you prefer, place the oiled crust on a perforated pizza pan before adding it to the grill.
3. Over medium-hot coals, grill the pizza crust for one to two minutes, watching it carefully so that it doesn't burn. Lift the crust off the grill with tongs and place it on a cookie sheet, grilled side up. Spread 1/4 cup to 1/2 cup pizza sauce or low-fat Alfredo sauce on the crust.
4. Place the vegetables on top of the sauce and move it from the cookie sheet back onto the grill to allow the other side to cook for two to three minutes. Sprinkle on a small amount of part-skim mozzarella or low-fat cheese and cook for another minute to allow the cheese to melt.
5. Keep checking the pizza to prevent burning.

Side dishes: Try fruits and vegetables

Eggplant, yellow squash, zucchini, bell peppers, sweet onions, small tomatoes, mushrooms, pears, pineapple and peaches all cook well on the grill. Be sure to put fruits and vegetables on a liberally oiled grate to avoid sticking.

Grill the fruits or vegetables until they're lightly browned. You want them to be tender but not mushy when gently pierced with a sharp knife. The key to grilling fruits and vegetables is to use low heat. Coals are ready when you can hold your hand safely about 5 inches above the heat for about five seconds.

Fruits
Slice fruit in half and remove pits and cores, if any. Grill with pulp side down to start, then turn over. Sprinkle a small amount of brown sugar after grilling if you want a little extra sweetness.

Fruits generally take three to five minutes to cook. Thinly sliced fruit may take less time. Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Keep in mind that fruit can burn easily because of its sugar content, so watch it closely.

Here are some ideas for grilling fruits:

* Cut fruit, such as apples, pears and peaches, into chunks, brush lightly with canola oil, and place on skewers or wrap in foil before grilling. A sprinkle of cinnamon before grilling adds a flavorful touch.
* Slice bananas with their peels lengthwise and brush the cut side with canola oil. Place cut-side down on the grill and cook until lightly browned, about two minutes. Turn and grill until the bananas begin to pull away from the peel, about two to four minutes more.
* Sprinkle brown sugar onto 1/2-inch-thick pineapple slices. Grill the slices, turning a few times, until browned, about five minutes.
* Brush pear wedges with lemon juice and grill, turning a few times, until they begin to brown, about two to four minutes. Add to a mixed green salad.

Vegetables
Cut vegetables into 1/2-inch slices or large chunks and baste with a light salad dressing, or brush them with canola or olive oil. Grill until tender, turning only once.

Fast-grilling vegetables take about five to seven minutes to cook. These include asparagus, broccoli, baby carrots, eggplant, okra, onion slices, pepper chunks, strips of summer squash and tomato wedges. Root vegetables, such as beets, winter squash, potatoes and sweet potatoes, take about 20 to 45 minutes to cook, depending on whether they're whole, halved or cut in slices. Wrap these types of vegetables in foil with a drizzle of oil and a sprinkling of spices and herbs.

Try these ideas for cooking vegetables on the grill:

* Marinate a large portobello mushroom in French or Italian dressing — or make your own dressing with 1 1/2 tablespoons balsamic vinegar, 1 1/2 tablespoons olive oil, a clove of minced garlic, salt and pepper — and grill it like a burger. Serve on a bun or alone.
* Soak ears of corn in water for 30 minutes then grill in the husk for 15 to 20 minutes. Remove the silk before grilling.
* Cut vegetables such as squash, peppers, onions and mushrooms into equal-sized pieces. Place on a skewer with shrimp or chunks of turkey breast. Brush with fresh fruit juice or broth and grill. These can also be wrapped in aluminum foil before grilling.
* Cut tomatoes in half crosswise, brush with canola or olive oil, and add salt, pepper and your favorite spices. Wrap in foil and grill sliced side up for six to eight minutes.
* Cut a head of radicchio into quarters and brush with a mixture of orange juice, olive oil and orange zest. Grill until tender, about eight to 10 minutes.

Finally: Don't forget dessert

Try grilled fruit instead of fat-laden ice cream or cake. The dry heat of grilling intensifies and caramelizes the natural sugars in fruit. Favorite desserts include halves or slices of apricots, peaches, plums and nectarines. For something different, try sliced apples, figs and pears. A banana cooked slowly in its peel results in a custard-like delicacy — perfect for the end of a meal.

Here are some other ideas for grilled desserts:

* Grill slices of angel food cake for one to three minutes or until golden brown on both sides. Top with chilled strawberries, blueberries or raspberries.
* Make cantaloupe kebabs. Brush with a mixture of honey, butter and chopped mint. Cook three to four minutes, turning the fruit to grill each side.
* Fill peach halves with blueberries and sprinkle with brown sugar and lemon juice. Wrap in aluminum foil and grill for 15 to 20 minutes, turning once.

# Recipe makeovers: 5 ways to create healthy recipes
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# Adjusting the servings: Considerations for scaling a recipe
# Herbs and spices: A cook's guide to common seasonings
# Healthy meals: Cooking for one or two
# Healthy cooking quiz: How sharp are your skills?
# Healthy cooking techniques
# Microwave cooking: Does it destroy nutrients in vegetables?
# A course on cookbooks: How to select one that suits your needs

April 14, 2006

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Wednesday, March 26, 2008

Child safety: Prevent burns

From MayoClinic.com
Special to CNN.com

Babies and toddlers find out about the world through their sense of touch. One of the first things they learn is that some things can be painfully hot. Many items, such as stoves and radiators, are cool at some times and hot at others — which complicates the lesson.

And then there's fire. It dances and flickers so enticingly. Surely something so pretty can't be harmful. And it can be created, like magic, with matches and lighters.

Each year, thousands of house fires are caused by children playing with matches or lighters. Even worse, instead of escaping the house, many young children tend to hide under a bed or in a closet during house fires — especially fires they've started.

But there are ways to protect your children from fires and burns. Keeping one step ahead of their natural curiosity is the key to success.

Household hazards

Many ordinary things in your home — bath water, electrical outlets, even some food — can burn your child. Follow these tips to keep your little ones safer.

* Reduce water temperature. Set the thermostat on your hot water heater to 120 F or lower. Generally, a child's bath water should be no hotter than 100 degrees Fahrenheit. Don't let children play with the water faucets. They may turn on the hot water and scald themselves.
* Avoid hot spills. Don't drink or carry hot beverages or soup while holding a child. Turn the handles of your pots and pans inward on the stove. Avoid using a tablecloth with toddlers around. If they pull the tablecloth, hot or heavy items could fall on them.
* Establish a 'No Zone.' The area in front of your stove can become a kid-free zone, marked with yellow tape or a piece of bright carpet. Also, don't store cookies near the stove, to reduce the risk of children climbing onto the stove to get a treat.
* Unplug irons. Items designed to get hot, such as curling irons and clothes irons, should be unplugged when not in use. Keep the cords out of children's reach.
* Test food temperature. Microwaves have a tendency to heat things unevenly. For example, the jelly inside a doughnut can be scalding while the pastry is only warm. Liquids heated in a microwave may be much hotter than their containers. Sample microwaved food to make sure it's not too hot before giving it to your children.
* Screen heat sources. Place safety screens around fireplaces, wood stoves, space heaters, radiators and baseboard heaters.
* Cool mist vs. steam. Choose a cool-mist humidifier instead of a steam vaporizer. The steam from the vaporizer can burn a child if he or she gets too close.
* Childproof outlets. Place plastic plugs in electrical outlets to prevent children from inserting metal objects such as forks or keys, which can result in electrical burns.

Outdoor hazards

* Watch barbecue grills. Never leave a grill unattended when children are near.
* Check metal slides. Metal playground equipment, especially slides, can become hot enough to cause burns. Very young children are most at risk because they typically don't pull away from hot surfaces as quickly as older children do.
* Feel car seats. Before you place a child in a car seat, check the temperature of the seat. Hot straps or buckles can cause burns. If you park in direct sunlight, cover the car seat with a towel or blanket.
* Forgo fireworks. Firecrackers, rockets and sparklers cause most of the injuries associated with fireworks and children. A sparkler burns at more than 1,000 F. The safest way to enjoy fireworks is to leave them to the trained professionals.

Playing with fire

Children have a natural curiosity about fire. By the age of 12, half of all children have played with fire. Child-play home fires tend to begin in bedrooms where children are left without supervision. Nearly a third of the fires that kill children start when children play with fire. Follow these tips to protect your children from their own curiosity:

* Lock away matches and lighters. Store matches and lighters out of sight and out of reach, preferably in a locked cabinet or drawer. Because wooden "strike-anywhere" matches are so easy to light, avoid keeping them in your home. Use book matches instead.
* Lighters aren't toys. Never use a lighter as a toy to amuse a child. Instruct young children not to touch any matches or lighters that they find, but to quickly tell an adult.
* Teach fire safety. Older children should be taught how to use matches safely. In many cases, a child's curiosity is satisfied if he or she is entrusted to use matches in appropriate situations. Children must promise to use fire only in the presence of a parent.
* Seek burned matches. Check under beds and in closets for burned matches, evidence that your child is playing with fire. Some children who start fires have a history of fire setting. Many fire departments offer counseling programs for children who set fires.

Prevent home fires

Fires and burns cause more than 4,000 deaths and more than 50,000 hospitalizations every year. More than half of all fatal fires occur in the home. Children under the age of 6 are more than twice as likely to die in a fire as the rest of the population.

All sorts of things can cause residential fires — everything from cigarettes and candles to space heaters and wood stoves. Prevent home fires by taking the following steps:

* Be careful with cigarettes. Residential fires caused by cigarettes are the leading cause of fire-related death. Quitting smoking can protect both your health and your home. Until you quit, use deep ashtrays and flood cigarette ashes with water before putting them in the trash. Both for the sake of safety and health, never smoke inside your home or car, and especially not in bed.
* Supervise young children. In addition to possibly playing with fire, unattended children can accidentally start fires by attempting to cook or by using a heater or electrical appliance in the wrong way.
* Use space heaters with care. Keep the heater at least three feet away from bedding, drapes, furniture, or other flammable materials. Never leave a space heater on when you go to sleep or leave the room. Be aware that fuel-burning space heaters can also cause carbon monoxide poisoning.
* Enjoy candles cautiously. Before you leave a room where candles are burning, make sure you extinguish them completely, and don't leave a candle burning when you fall asleep. Use sturdy candleholders on uncluttered surfaces in places where children or pets can't knock them over.

Check smoke alarms

About 90 percent of U.S. households have smoke alarms installed. In about 20 percent of those households, the alarms are out of order — primarily because of dead or missing batteries. For safety's sake, change the batteries in your smoke detectors at least once a year. Pick a special date, such as your birthday or the night you set your clocks back in the fall.

One smoke detector is not enough for your whole house. You should have at least one smoke detector per level of your home, preferably installed near bedrooms since most fatal fires occur when the household is asleep. Children can help test the smoke detectors once a month. This helps them become familiar with the sound the alarm makes.

Devise an escape plan

Waking up in the middle of the night to a house full of thick, black smoke would disorient anyone. You may be blinded, unable to find your way without visual clues. That's why it's so important to develop an escape plan and to have fire drills.

* Draw a floor plan. Every member of your family needs to know at least two exits, including windows, from every room in your house. Someone should be assigned to assist family members with mobility limitations, such as grandparents or infants.
* Keep low. Room temperatures in a fire can be 100 degrees Fahrenheit at floor level and 600 F at eye level. This heat can scorch your lungs and melt your clothes to your body. Smoke contains deadly fumes. Never stand up during a fire. Crawl on the floor, under the smoke.
* Choose a meeting site. Agree on an outside meeting site where everyone can gather after they escape. Get out first, then call 911 from a neighbor's home. Never go back into a burning building.
* Practice, practice, practice. Once everyone feels comfortable with the escape plan, hold fire drills at least twice a year. Holding fire drills at night, when the children are asleep, may be especially beneficial. It's OK to warn children about night fire drills. The objective is to practice, not frighten.

You can do it

Fire can blaze a trail of damage, destruction and death. Protecting your family against this voracious monster may seem daunting. But a plan of prevention and preparedness can help keep you and your children safe from harm.

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# Child safety: Prevent falls
# Child safety: Prevent drowning

February 14, 2005

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Childhood immunizations: First line of defense against illnesses

From MayoClinic.com
Special to CNN.com

Immunizations are one of the best ways to protect children from a multitude of serious diseases. Children in the United States routinely get vaccines that protect them from more than a dozen diseases. Some vaccines are given in combination with others. Most vaccines require multiple doses given at various intervals.

For the sake of your child's health, take the time to understand the benefits and risks of vaccines. Jay Hoecker, M.D., a pediatrician at Mayo Clinic, Rochester, Minn., responds to questions and concerns you might have about your child's immunizations.

Why are vaccines given to children when they're so young? Why can't you just wait until your child is school-age?

The majority of vaccines protect against serious, potentially fatal diseases that are most likely to occur when children are very young. And the immune systems of infants are still developing and may need help fighting serious infection. If we wait until the child is older, we may return to an era of high infant mortality — and many children may never reach school age.

What are the legal requirements for immunizing children? How do you find out about your own state's regulations?

Each state has its own immunization requirements that must be met before your child can enter school. You may need proof — such as an immunization record obtained from your doctor's office — at the time of school registration. Your local school system can inform you about relevant state laws. Most states have religious-exception clauses if your faith prohibits immunization.

Is the immunity you get from a vaccine as strong as the immunity you get from being naturally infected?

For most vaccine-preventable diseases, immunity from the vaccine is as strong as immunity following the natural disease. Furthermore, vaccines can be administered without risk of the serious effects of disease, which might include permanent disability and even death.

Why are booster shots necessary?

Some vaccines, such as tetanus and pertussis, don't provide lifelong immunity. Booster shots are necessary to raise (boost) immunity in high-risk age groups. The practice of administering regular booster shots also keeps as large a portion of the population as possible vaccine-protected. Such vaccine protection establishes "herd"immunity. This refers to how an individual has a lowered risk of catching a disease, not specifically because he or she has been immunized, but because so many others have been immunized that there are few people left who can spread the disease.

Why are some vaccines administered in combination? Isn't that a lot for your child's immune system to handle at one time?

Every day, children survive constant exposure to many different germs. A child's immune system can handle the introduction of several weakened or killed disease strains in a vaccine at the same time. Only vaccines that have proved safe, after years of research and testing, are given in combination.

Are there times when your child should not be vaccinated?

Few circumstances require that immunizations be postponed or avoided. If your child has a serious illness, it may be important to wait until he or she has recovered before receiving certain vaccines. The common cold or an ear infection isn't a reason to avoid or defer immunization. If a child developed a life-threatening reaction to a particular vaccine, further doses of that vaccine would not be given.

How do you catch up on the immunization schedule if you've had to cancel a doctor visit or have missed an appointment?

Your doctor is familiar with catch-up immunization schedules that address this problem. It usually isn't necessary to repeat earlier doses to resume the schedule.

Is it OK not to vaccinate your child with a particular vaccine if you have safety concerns?

In general, it's not advisable to skip any recommended vaccines. This can leave your child vulnerable to a potentially serious disease that could otherwise be avoided. You have a responsibility to ensure the extent of your child's vaccine-built immunity. If you have reservations about particular immunizations for your child, discuss your concerns with your child's doctor.

What's the best way to comfort your child while a vaccine is being administered?

Your child may be able to perceive any fears that you have, so try to stay calm and relaxed. Hold your child and talk with him or her during the shot.

To minimize discomfort, you can give your child acetaminophen (Tylenol, others) or ibuprofen (Advil, Motrin, others) before or after a shot. Follow the label instructions for the correct dose. You can also use an ice pack on the injection site to reduce redness and swelling.

Do vaccines have any side effects?

Vaccine side effects may be different for each particular immunization, but they fall into two general categories: Common but not serious and rare but serious.

Common side effects include:

* Low-grade fever
* Soreness at the injection site

In rare circumstances, a child may experience:

* Serious allergic reactions (anaphylaxis)
* Neurological side effects

However, for healthy children, the benefits of vaccine protection far outweigh these rare risks of vaccination.

What do you do if you think your child is having a serious reaction to a vaccine?

Fortunately, serious reactions are extremely rare. But if you're concerned that your child might be having a reaction related to an immunization, contact your doctor immediately or go to an emergency room.

# Vaccines schedule for children
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August 01, 2006

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Tuesday, March 25, 2008

E. coli: Dangers of eating raw or undercooked foods

From MayoClinic.com
Special to CNN.com

Eating unwashed produce, such as spinach, lettuce or green onions, or undercooked beef, especially hamburger, can increase your risk of infection with Escherichia coli (E. coli) bacteria. E. coli are a broad group of bacteria that live in the intestinal tract of healthy people and animals. Most of the bacteria are harmless and play an essential role in absorbing certain vitamins. But a few strains of E. coli are responsible for serious food-borne infections.

A particularly virulent strain of E.coli, called E. coli O157:H7, can cause severe, bloody diarrhea, kidney failure and even death. Most cases of E. coli O157:H7 have been traced to undercooked ground meat, but the bacteria can also contaminate raw fruits, particularly melons, and vegetables, such as lettuce, sprouts, tomatoes, spinach and green onions. Prepackaged vegetables and salad mixes may present a particular risk. Although it's not always possible to prevent food poisoning, knowing how E. coli spreads and how to handle food safely can help you avoid getting sick.

Dissecting the bad bugs

Not all disease-causing E. coli bacteria are created equal. One strain, enterotoxigenic E.coli, is a leading cause of diarrhea in children in developing nations. It's also responsible for most cases of traveler's diarrhea and is an increasing source of food-borne infection in industrialized countries.

Enterotoxigenic E.coli bacteria spread in contaminated food — including raw fruits and vegetables, raw seafood, and unpasteurized dairy products — and in contaminated water. Signs and symptoms, which include watery diarrhea and abdominal cramping, usually last just a few days. The infection normally clears on its own without treatment, and most adults and children have no lasting ill effects.

But E. coli O157:H7 is different. It produces a toxin that damages the lining of the small intestine, leading to intense abdominal cramps and severe, bloody diarrhea. You may have 10 or more bowel movements a day, some consisting almost entirely of blood. The marked loss of fluids and electrolytes causes dehydration and fatigue.

Nevertheless, many people recover completely from the infection in five to 10 days. But others, especially older adults, children under the age of 5 and people with weakened immune systems, may develop a serious complication called hemolytic uremic syndrome. This syndrome damages the lining of the tiny blood vessels in the kidneys, sometimes leading to kidney failure.

Even with the best of care, including blood and platelet transfusions and kidney dialysis, a few children die every year of hemolytic uremic syndrome. Others may have lifelong kidney problems or require long-term dialysis. Still others develop further complications such as high blood pressure, seizures, blindness and paralysis.

How E. coli spreads

You develop an E. coli infection when you accidentally ingest the bacteria. These are the most common sources of infection:

* Contaminated food. E. coli bacteria exist naturally in the intestine of many animals, including cattle. Meat can become contaminated with fecal matter containing the bacteria when cattle are slaughtered or processed. The problem is particularly serious in modern feedlots, where animals spend their lives in crowded, filthy conditions. Although beef in general may be contaminated, ground meat is a special concern because grinding combines meat from different animals and transfers bacteria from the meat's surface to its interior. The bacteria also can spread from one surface to another, which means that bacteria on a cow's udder or on equipment can end up in milk. Pasteurization kills the bacteria, but raw milk can be a source of infection. Other foods that may become contaminated with the bacteria include dry cured sausage, salami, alfalfa sprouts, lettuce, and unpasteurized apple juice and apple cider.
* Contaminated water. Runoff from feedlots can contaminate ground and surface water, including water used to irrigate crops. Drinking or inadvertently swallowing untreated water from lakes and streams can cause infection. So can eating unwashed raw fruits and vegetables. And although public water systems use chlorine, ultraviolet light or ozone to kill E. coli, some outbreaks have been linked to contaminated municipal water supplies. Private wells are a greater cause for concern. If you have a private well, have it tested once a year for pathogens, including E. coli. Your state health department can help you find a laboratory certified to conduct the tests.
* Person-to-person contact. E. coli bacteria can easily travel from person to person, especially when infected adults and children don't wash their hands properly. Family members of young children with the infection are especially likely to become sick themselves. Children can shed the bacteria in their stools for up to two weeks after symptoms improve.

Keeping E. coli at bay

It's not always possible to avoid food poisoning, but common-sense precautions can go a long way toward preventing infection with E. coli O157:H7 bacteria.

* Cook all ground meat, hamburger or roast beef thoroughly. Meat, especially if grilled, is likely to brown before it's completely cooked, so use a meat thermometer to ensure that meat is heated to at least 160 F at its thickest point. If you don't have a thermometer, cook ground meat until no pink shows in the center.
* To prevent the growth of bacteria in your kitchen, thoroughly wash anything that comes in contact with raw meat, including your hands, counters and utensils. Use hot, soapy water, bleach or disinfecting wipes. Never put cooked hamburgers on the same plate you used for raw patties.
* Order beef cooked medium or well-done when eating out. Be persistent about getting what you ask for, even if it means sending your food back more than once.
* Drink pasteurized milk, juice and cider. Any boxed or bottled juice kept at room temperature is likely to be pasteurized, even if the label doesn't say so.
* Wash raw produce thoroughly, using plenty of running water and a scrub brush or a vegetable wash. Children, older adults and people with weakened immune systems should avoid alfalfa sprouts.
* Avoid drinking untreated water from lakes and streams and swallowing water when swimming — even pool water, which can be contaminated with feces.
* Make sure that family members, including children, wash their hands after using the bathroom, changing diapers and before eating.

You're sick: Now what?

Most E. coli infections — even those caused by E. coli O157:H7 — aren't life-threatening. But the bacteria can cause serious and even fatal illness in some people. If you're at high risk of hemolytic uremic syndrome, see your doctor at the first sign of profuse or bloody diarrhea. If you're not at risk, seek medical advice if your symptoms are severe or persistent. You should have your stool checked for E. coli bacteria.

Most cases of traveler's diarrhea clear up on their own in a few days, although doctors sometimes prescribe a short course of the antibiotic rifaximin (Xifaxan), which reduces the number of E. coli bacteria in the gut. When it comes to more severe infections such as O157:H7, however, no current treatments can cure the infection, relieve symptoms or prevent complications.

Anti-diarrheals can make O157:H7 worse by preventing your body from eliminating the toxins. And antibiotics increase the risk of hemolytic uremic poisoning. For most people with O157:H7 infection, rest and plenty of fluids to prevent dehydration are the best option.

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December 11, 2006

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Trans fat: Avoid this cholesterol double whammy

From MayoClinic.com
Special to CNN.com

When it comes to fat, trans fat is considered by some doctors to be the worst of them all because of its double-barreled impact on your cholesterol levels. Unlike other fats, trans fat — also called trans fatty acids — both raises your "bad" (LDL) cholesterol and lowers your "good" (HDL) cholesterol.

A high LDL cholesterol level in combination with a low HDL cholesterol level significantly increases your risk of heart disease, the leading killer of men and women. Learn more about trans fat and how to avoid it.

What is trans fat?

Trans fat comes from adding hydrogen to vegetable oil through a process called hydrogenation. Trans fats are more solid than oil, making them less likely to spoil. Using trans fats in the manufacturing of foods helps foods stay fresh longer, have a longer shelf life and have a less greasy feel.

Initially, trans fats were thought to be a healthy alternative to animal fats because they're unsaturated and come primarily from plant oils. However, in 1990 scientists made a startling discovery: Trans fats appeared to both increase LDL cholesterol and decrease HDL cholesterol. More studies over the years confirmed this.

Trans fat in your food

Commercial baked goods — such as crackers, cookies and cakes — and many fried foods such as doughnuts and french fries — contain trans fats. Shortenings and some margarines also are high in trans fat.

Trans fat used to be more common, but in recent years food manufacturers have used it less. Since January 2006, manufacturers in the United States have been required to list trans fat content on nutrition labels. Manufacturers in other countries have taken similar steps. As a result, some companies have changed their manufacturing process to use little or no trans fat.

In the United States, the labeling requirement has a caveat. Trans fat that amounts to less than 0.5 grams per serving can be listed as 0 grams trans fat on the food label. Though that's a small amount of trans fat, if you eat multiple servings of foods with less than 0.5 grams of trans fat, you could exceed recommended limits.

Reading food labels

How do you know whether food contains trans fat? Look for the words "partially hydrogenated" vegetable oil. That's another term for trans fat. The word "shortening" is also a clue: Shortening contains some trans fat.

It sounds counterintuitive, but "fully" hydrogenated oil doesn't contain trans fat. Unlike partially hydrogenated oil, the process used to make fully hydrogenated oil doesn't result in trans fatty acids. However, if the label says just "hydrogenated" vegetable oil, that usually means the oil contains trans fat.

Although small amounts of trans fat occur naturally in some meat and dairy products, it's the trans fats in processed foods that seem to be more harmful.

Trans fat and cholesterol

Doctors worry about trans fat because of its unhealthy effect on your cholesterol levels — increasing your LDL and decreasing your HDL cholesterol. There are two main types of cholesterol:

* Low-density lipoprotein (LDL). LDL, or "bad," cholesterol transports cholesterol throughout your body. LDL cholesterol, when elevated, builds up in the walls of your arteries, making them hard and narrow.
* High-density lipoprotein (HDL). HDL, or "good," cholesterol picks up excess cholesterol and takes it back to your liver.

A high LDL cholesterol level is a major risk factor for heart disease. If your LDL is too high, over time, it can cause atherosclerosis, a dangerous accumulation of fatty deposits on the walls of your arteries. These deposits — called plaques — can reduce blood flow through your arteries. If the arteries that supply your heart with blood (coronary arteries) are affected, you may have chest pain and other symptoms of coronary artery disease.

If plaques tear or rupture, a blood clot may form — blocking the flow of blood or breaking free and plugging an artery downstream. If blood flow to part of your heart stops, you'll have a heart attack. If blood flow to part of your brain stops, a stroke occurs.

Cholesterol levels are expressed as milligrams per deciliter of blood, or mg/dL:

LDL targets

* 160 mg/dL is considered a high LDL.
* 130 mg/dL and lower is a good target for most healthy people.
* 100 mg/dL is the target if you have other risk factors for heart disease.
* 70 mg/dL is the target if you already have heart disease.

HDL targets
With HDL cholesterol, higher is better. HDL helps remove excess cholesterol from your body. Higher levels of HDL are associated with a lower risk of heart disease.

* 40 to 50 mg/dL is normal for healthy men.
* 50 to 60 mg/dL is normal for healthy women.
* 40 mg/dL and lower for men or women is considered risky, and the lower the value, the greater the risk.

Other effects of trans fat

Doctors are most concerned about the effect of trans fat on cholesterol. However, trans fat has also been shown to have some other harmful effects:

* Increases triglycerides. Triglycerides are another type of fat found in your blood. A high triglyceride level may contribute to hardening of the arteries (atherosclerosis) or thickening of the artery walls — which increases the risk of stroke, heart attack and heart disease.
* Increases Lp(a) lipoprotein. Lp(a) is a type of LDL cholesterol found in varying levels in your blood, depending on your genetic makeup. It's unclear how high levels of Lp(a) — independent of other cholesterol levels — increases your risk of heart disease. More research is needed.
* Causes more inflammation. Trans fat may increase inflammation, which is a process by which your body responds to injury. It's thought that inflammation plays a key role in the formation of fatty blockages in heart blood vessels. Trans fat appears to damage the cells lining blood vessels, leading to inflammation.

Avoiding trans fat

The good news is trans fat is showing up less in food, especially food on grocery store shelves. If you eat out a lot, however, be aware that many restaurants continue to use trans fat. Trans fat is often a part of the oil restaurants use to fry food. A large serving of french fries at some restaurants can contain 5 grams or more of trans fat.

Some restaurants put nutritional information on their menus, but most aren't required to list trans fat content. But, things may be changing. New York City recently banned trans fat from being used in restaurants.

How much trans fat you can consume without any negative impact on your cholesterol level is debatable. However, there's no question you should limit trans fat, according to the Food and Drug Administration and the American Heart Association (AHA).

In the United States, food nutrition labels don't list a Percent Daily Value for trans fat because it's unknown what an appropriate level of trans fat is, other than it should be low. The AHA recommends that no more than 1 percent of your total daily calories be trans fat. If you consume 2,000 calories a day, that works out to 2 grams of trans fat or less.

What should you eat?

Don't think a trans fat-free food is automatically good for you. Food manufacturers have begun substituting other ingredients for trans fat. However, some of these ingredients, such as tropical oils — coconut, palm kernel and palm oils — contain a lot of saturated fat. Saturated fat raises your LDL cholesterol. A healthy diet includes some fat, but there's a limit.

In a heart-healthy diet, 30 percent or less of your total daily calories can come from fat — but saturated fat should account for less than 7 percent of your total daily calories. Monounsaturated fat — found in olive, peanut and canola oils — is a healthier option. Nuts, fish and other foods containing unsaturated omega-3 fatty acids are other good choices.

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December 21, 2006

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Monday, March 24, 2008

Cervical cancer vaccine recommended for girls

From MayoClinic.com
Special to CNN.com

What happened? A new weapon in the fight against cervical cancer will soon appear on the official childhood immunization schedule.

The Food and Drug Administration (FDA) has given its approval to Gardasil, a vaccine that prevents the most common types of human papillomavirus (HPV) — the virus that causes most cervical cancers and genital warts. Following FDA approval of the vaccine, the national Advisory Committee on Immunization Practices unanimously voted to recommend routine vaccination for girls age 11 and 12, as well as girls and women ages 13 to 26 if they haven't received the vaccine already. Final recommendations from the Centers for Disease Control and Prevention are pending.

HPV spreads through sexual contact. The vaccine is most effective if given to girls before they become sexually active. The vaccine could be given to girls as young as age 9 in three doses over six months. Although HPV infection affects both males and females, the vaccine is currently available only to females.

In a two-year study involving more than 12,000 women, Gardasil was 100 percent effective against four types of HPV. Two of these cause about 70 percent of cervical cancers, and all four cause about 90 percent of genital warts.

What does this mean to you? This vaccine doesn't offer protection from all types of HPV — nor does it offer protection from other sexually transmitted diseases (STDs). Routine Pap tests to screen for cervical cancer remain important.

To reduce your risk of developing cervical cancer and STDs, practice safe sex. Limit your number of sexual partners. Unless you're in a monogamous relationship with a partner who's free of STDs, use a condom each time you have sex.

full story ...

Sunday, March 23, 2008

Alzheimer's: Dealing with daily challenges

From MayoClinic.com
Special to CNN.com

People with Alzheimer's disease often need help handling routine daily activities, such as bathing, dressing, eating and using the bathroom. If your loved one needs this type of care, balance the loss of privacy and independence with gentleness and tact. Consider these tips to make everyday activities easier.




Bathing

Bathing may be a challenge for a person who has Alzheimer's disease. Not understanding the process may leave your loved one angry or afraid.

* Find the right routine. Some people prefer showers, while others prefer tub baths. Time of day is often important as well. Experiment with morning, afternoon and evening bathing.
* Make it comfortable. Make sure the bathroom is warm, and keep towels or bath blankets handy.
* Keep it private. If your loved one is self-conscious about being naked, provide a towel for cover when he or she gets in and out of the shower or tub.
* Help your loved one feel in control. Explain each step of the bathing process to help your loved one understand what's happening.
* Be flexible. If daily bathing is traumatic, alternate tub baths or showers with sponge baths.

Dressing

The physical and mental impairment of Alzheimer's can make dressing a frustrating experience. But helping your loved one maintain his or her appearance can promote positive self-esteem.

* Limit choices. Offer no more than two clothing options each morning. Clear closets of rarely worn clothes that may complicate the decision.
* Provide direction. Lay out pieces of clothing in the order they should be put on. Or hand out clothing one piece at a time as you provide short, simple dressing instructions.
* Be patient. Rushing the dressing process may cause anxiety.
* Consider your loved one's tastes and dislikes. Don't argue if your loved one doesn't want to wear a particular garment or wants to wear the same outfit repeatedly. You may even want to buy duplicates of a few favorite outfits.

Eating

A person with Alzheimer's may not remember when he or she last ate — or why it's important to eat.

* Eat at regular times. Don't rely on your loved one to ask for food. As Alzheimer's progresses, your loved one may not respond to hunger and thirst.
* Vary the menu. Offer limited but healthy food choices with varied textures, colors and spices .
* Choose foods that contrast with the color of the plate. Alzheimer's disease may compromise your loved one's visual and spatial abilities — sometimes making it tough to distinguish food from the plate.
* Serve things one at a time. Putting only one item on the plate at a time can help keep meals pleasant and simple.
* Be careful when serving hot food. Your loved one may not recognize that a food is too hot to eat.
* Limit distractions. Turn off the television or radio and the ringer on the telephone to help your loved one focus on the task at hand.
* Eat together. Make meals an enjoyable social event so that your loved one looks forward to the experience. Offer encouragement and praise during the meal.

Toileting

As Alzheimer's progresses, problems with incontinence often surface. Help your loved one maintain a sense of dignity despite the loss of control.

* Make the bathroom easy to find. A sign on the door that says "Toilet" may be helpful. You can even use a picture of a toilet.
* Be alert for signs. Restlessness or tugging on clothing may signal the need to use the bathroom.
* Establish a schedule. Schedule bathroom breaks every two hours, before and after meals and before bedtime.
* Make clothing easy to open or remove. Replace zippers and buttons with Velcro. Choose pants with an elastic waist.
* Take accidents in stride. Praise toileting success — and offer reassurance when accidents happen.

Patience is key

As you help your loved one meet daily challenges, be patient and compassionate. If a certain approach stops working, don't be discouraged. Simply try something new. As Alzheimer's progresses, every bit of understanding, flexibility and creativity you can muster will make life easier for both you and your loved one.

# Alzheimer's caregiving: Maintain your support network
# Alzheimer's: Planning for the holidays
# Alzheimer's caregivers: Dealing with repeated questions
# Alzheimer's: When to stop driving
# Communicating effectively with a person who has Alzheimer's
# Alzheimer's care: Practical tips
# Alzheimer's: Balancing needs of caregiver and loved one
# Alzheimer's: Long-term care options
# Alzheimer's: Understand and control wandering
# Alzheimer's: Dealing with family conflict
# Alzheimer's: Smoothing the transition on moving day
# Alzheimer's: How to help the caregivers
# Alzheimer's: Helping children understand the disease
# Alzheimer's: Making mealtimes easier
# Alzheimer's: Mementos help preserve memories
# Alzheimer's: Spirituality can be comforting
# Early-onset Alzheimer's: Financial challenges
# Anticipating end-of-life needs of people with Alzheimer's disease

November 18, 2005

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Alzheimer's: Balancing needs of caregiver and loved one

From MayoClinic.com
Special to CNN.com

As an Alzheimer's caregiver, you may feel as if you're riding a roller coaster — never sure of what the next curve may bring. It's incredibly stressful; yet it can also be rewarding.

Rocked by this dizzying mix of emotions, you walk a tightrope, balancing your own needs against those of your loved one. Learning to recognize and defuse stress can make it easier to keep your balance. Focusing on the rewards from your efforts also helps.



The rewards of caregiving

"Two of the main things I hear people talk about are feelings of satisfaction in making good on a commitment and in paying back loved ones," says Glenn Smith, Ph.D., a neuropsychologist at Mayo Clinic,Rochester, Minn.

Another reward Dr. Smith notes is a sense of accomplishment. "People often express that they realize they are stronger than they ever thought they could be," he says.

The benefits of caring for someone with Alzheimer's disease won't always be obvious to you. That's normal.

"It's important that people don't try to deny the grief that they may feel," says Dr. Smith. "To work through that grief is part of the growth a person can experience."

According to Dr. Smith, some of the ways in which you can address your grief — and still reap rewards — include:

* Accept your grief and understand it as a normal process.
* Set realistic goals and recognize that at some point you may not be able to continue to provide total care.
* Take stock of what you have accomplished and the goals you have met.

Are you a 'hidden patient'?

Caring for someone with Alzheimer's can be all-consuming. The stress of caregiving makes you more likely to become ill or depressed. This is especially true if you're older or if you don't get enough help. Even in situations when friends and family are able to help, many caregivers insist on doing everything themselves. Doctors often think of such caregivers as hidden patients.

Common signs of caregiver stress include:

* Depressed mood
* Frequent crying
* Decrease in energy
* Sleeping too little or too much
* Unintended weight gain or loss
* Increased irritability and anger

Taking care of yourself

If you're like a lot of people, you probably take better care of your car than you do yourself. Eating healthy foods, getting enough sleep and staying in touch with friends are just routine maintenance for the average person.

When you're stressed, you need to take even better care of yourself. Schedule times when you can take regular breaks. Maybe a friend can spend time with your loved one, reading a book aloud or watching a movie together, while you get out of the house. Or you might place your loved one in elder care two or three days a week.

Where can you find help?

The National Eldercare Locator can link you to local organizations that provide services to seniors. This site is especially useful for family members who may live some distance from the person with Alzheimer's. All you need is a ZIP code to find the services for that region.

A service of the Administration on Aging, the Eldercare Locator can be accessed via the Internet or by phone. The toll-free number, (800) 677-1116, has operators available Monday through Friday, from 9 a.m. to 8 p.m. Eastern time.

Area Agency on Aging (AAA) offices can be found through the Eldercare Locator or in the phone book, under "Aging" or "Social Services."

In addition to senior centers, subsidized housing and adult day care services, AAAs also offer a wealth of in-home services, including:

* Meals-On-Wheels
* Homemakers, who help with such tasks as grocery shopping and housekeeping
* Chore Services, which include minor home repairs and yardwork
* Personal Care Services, which assist with bathing and feeding
* Respite Care, to provide a short break for caregivers

The Alzheimer's Association offers a wide variety of programs, educational materials and support services. Most communities have a regional chapter of the organization, which sponsors local support group meetings.

The Alzheimer's Association also provides:

* A 24-hour, toll-free Contact Center (800) 272-3900 that links callers to information about the disease, treatments, care strategies and community programs.
* The nation's largest Alzheimer's library, containing more than 5,000 books, journals, audiocassettes, videotapes and CD-ROMs. After browsing the online catalog, you can arrange for interlibrary loans through your local library.
* The Safe Return program, which helps families locate loved ones who have wandered off. More than 100,000 individuals with Alzheimer's have been registered in the program nationwide.

A heartbreaking journey

Watching a loved one travel through the stages of Alzheimer's is heartbreaking. Caring for them during this time is one of the hardest jobs imaginable. It requires an abundance of physical and emotional energy. Accepting help and taking care of yourself are crucial to success.

full story ...

Saturday, March 22, 2008

Antihistamine promethazine: Warning for kids under 2

From MayoClinic.com
Special to CNN.com

What happened? Federal health officials are warning parents and doctors not to give medications containing the antihistamine promethazine, marketed as Phenergan, to children younger than 2 years old.



The Food and Drug Administration has issued a safety alert describing a link between promethazine and severe breathing problems in children younger than age 2 — leading to a number of deaths. Other side effects may include drowsiness, changes in blood pressure and skin reactions.

Promethazine is a prescription antihistamine commonly used to treat allergy signs and symptoms, such as a stuffy or runny nose. It can also be used to treat allergic skin reactions that cause itching and swelling. The warning covers all forms of the drug, including syrups, tablets, suppositories and injectables.

What does this mean to you? Promethazine is not safe for children younger than age 2. If your child needs an antihistamine, ask your child's doctor about the options.

April 27, 2006

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"Yếu" - Nguyên nhân và khắc phục

Đây là nỗi lo và trăn trở rất lớn của phái “mày râu” trong thời đại công nghiệp hiện nay. Nhiều người rất thành đạt trên bước đường công danh, nhưng trong việc chăn gối thì “trên bảo dưới không nghe”. Vì sao vậy?

Chúng ta đều biết giao hợp là hiện tượng sinh lý tự nhiên của con người nhằm duy trì nòi giống. Giao hợp là sự kết hợp nhịp nhàng giữa hệ thần kinh trung ương, hệ tuần hoàn và hệ nội tiết.

Trong hoạt động tình dục, hệ tim mạch và hệ hô hấp của phái mày râu “vào cuộc” rất tích cực, mạch đập nhanh lên đến 150 nhịp/phút, huyết áp tối đa lên đến 200mmHg, tần số hô hấp tăng gấp đôi, bài tiết mồ hôi tăng.

Quá trình “giao thoa” giữa 2 phái nam và nữ trải qua 3 giai đoạn: ham muốn sắc dục, cương dương vật và cảm giác cực khoái kèm theo phóng tinh.

Cương dương vật giảm theo lứa tuổi, ở lứa tuổi trẻ (20-30 tuổi), vỏ não chỉ huy ý muốn sắc dục, chỉ cần những kích thích nhỏ qua thị giác hoặc xúc giác đã làm cương dương vật. Ở lứa tuổi trên 50 đã có hiện tượng giảm cương, 45% nam giới không thỏa mãn sắc dục của mình.

Nguyên nhân gây yếu sinh lý: Có nhiều nguyên nhân gây yếu sinh lý ở nam giới bao gồm các yếu tố thần kinh - tâm lý, nội tiết, các yếu tố xã hội, bệnh tật...

- Do thần kinh căng thẳng, làm việc quá sức dẫn đến stress. Trong thời đại công nghiệp hiện nay, nhiều công việc khó, phức tạp đòi hỏi phải tập trung sức lực, trí tuệ cao để giải quyết công việc một cách có hiệu quả. Quá trình này kéo dài sẽ dẫn đến rối loạn giấc ngủ, rối loạn sinh lý và mất ham muốn tình dục.

- Do cảm xúc âm tính kéo dài. Cảm xúc âm tính bao gồm: lo sợ quá mức, người nhà bị bệnh nan y, gia đình lục đục, hay cãi cọ, thường xuyên “cơm không lành, canh không ngọt”, con cái hư hỏng, công danh trắc trở, bất mãn với cuộc sống... Những người làm việc khuất tất (trộm cắp, giết người, tham ô bớt xén của công...) thường có tâm lý lo sợ, tinh thần bất an dẫn đến mất ngủ, rối loạn tâm - sinh lý có thể dẫn đến liệt dương.

- Do yếu tố nội tiết: Testosteron là kích tố nam duy trì sự phát triển của dương vật, kích thích các trung tâm điều phối quá trình tình dục ở não. Khi tỷ lệ kích tố nam testosteron huyết tương giảm dưới 2mg/ml (trung bình 6mg/ml) sẽ làm giảm hưng phấn và giảm ham muốn tình dục.

- Do bệnh tật: Một số người bị bệnh tim mạch, huyết áp, đái tháo đường... cũng bị yếu sinh lý. Một số loại thuốc điều trị huyết áp như reserpin, dopegyt, thuốc an thần loại barbiturric cũng gây ảnh hưởng đến quá trình cương dương vật.

Ở những bệnh nhân đái tháo đường thường bị rối loạn thần kinh ngoại biên, chủ yếu thần kinh thực vật, dẫn đến rối loạn tuần hoàn, tiêu hóa, niệu sinh dục, làm rối loạn sinh lý và ham muốn tình dục giảm.

Các biện pháp khắc phục yếu sinh lý: Muốn khắc phục hiện tượng yếu sinh lý ở nam giới, cần tìm hiểu rõ nguyên nhân gây mất ham muốn tình dục.

- Trước hết người nam giới cần phải có sức khỏe tốt. Để tăng cường sức khỏe, ăn uống và vận động đóng vai trò rất quan trọng. Nên ăn đủ chất như thịt, cá, rau, hoa quả, đặc biêt là giá đỗ và hành củ.

Trong củ hành (hành hoa, hành tây) có rất nhiều vitamin E, giúp cho dương vật cương cứng nhanh hơn. Ăn uống tốt kết hợp với thể thao sẽ giúp cho cơ thể khỏe mạnh, nhất là đối với những người làm việc ở văn phòng hay phải ngồi nhiều. Nên chọn môn thể thao phù hợp với lứa tuổi như bơi lội, cầu lông, bóng bàn, bóng chuyền, tennis.

Vận động thể thao sẽ giúp cho người ta giải tỏa được những căng thẳng về thần kinh - tâm lý, giải tỏa được stress trong công việc và cuộc sống hằng ngày. Tạo không khí vui vẻ trong gia đình, vợ chồng yêu thương nhau. Sức khỏe tốt, đầu óc thoải mái, loại bỏ được stress sẽ giúp cho nam giới đủ tự tin thực hiện chức năng “đàn ông” của mình trong phòng the.



- Chế độ làm việc và nghỉ ngơi hợp lý. Không nên làm việc quá sức dẫn đến lao lực, làm việc kết hợp với nghỉ ngơi, tuân thủ chế độ ngủ, nghỉ trong ngày, nếu công việc quá căng thẳng nên đổi công việc khác phù hợp hơn với tuổi tác và sức khỏe. Không nên dùng các chất kích thích (rượu, thuốc lá, ma túy...) vì rượu và ma túy làm giảm ham muốn tình dục, giảm khoái cảm và gây rối loạn phóng tinh.

- Sử dụng các bài thuốc y học dân tộc để củng cố và nâng cao sức khỏe. Nên sử dụng cá ngựa, tắc kè, bìm bịp, sao biển... ngâm rượu trong 6 tháng, trước bữa ăn uống 1 chén nhỏ. Đối với những người bất lực nên đến khám bác sĩ chuyên khoa nam học để được tư vấn cách chữa trị.
(Theo Sức Khoẻ & Đời Sống)
Việt Báo (Theo_24h)

full story ...

Bí quyết làm đẹp của siêu mẫu Lâm Chí Linh

29 tuổi mới nổi tiếng, Lâm Chí Linh được coi là người mẫu số 1 của Đài Loan với thân hình tuyệt đẹp! Vậy đâu là bí quyết của 3 vòng thiên sứ?

Ngoài việc thường xuyên tập một số động tác thể dục với máy tập như: chạy bộ, leo núi, lắc eo…, mỗi khi ngủ dậy, Lâm Chí Linh còn có một số bí quyết nho nhỏ dưới đây, các bạn cùng tham khảo nhé!

Massage da mặt

Theo Lâm Chí Linh, khi còn trẻ không nên sử dụng quá nhiều mỹ phẩm, kem dưỡng da... Chỉ dùng một lượng vừa phải cùng với một số động tác massage sẽ có hiệu quả mà rất an toàn. Lâm Chí Linh hay để nước tẩy trang trong tủ lạnh để bôi mặt mỗi khi tắm xong.

Cô cho biết nước tẩy trang rất tốt cho da mặt, thêm vào một chút nước ấm sẽ làm se lỗ chân lông. Sau khi rửa mặt, cô cũng hay dùng đá lạnh massage lên mặt khoảng 30 giây, đá lạnh sẽ giúp cho da được căng mịn, khỏe khoắn.

Tắm với… sữa bò

Lâm Chí Linh thích nhất là tinh chất sữa bò trong dầu tắm – dưỡng chất không thể thiếu mỗi khi cô ngâm mình trong bồn nước. Cô còn cho biết, có lần đã mua cả một bình sữa tươi đổ vào bồn tắm. Tắm với sữa, cơ thể của cô luôn thoang thoảng hương vị sữa – hương vị mà theo các fan hâm mộ tiết lộ đã làm say lòng không biết bao nhiêu đấng mày râu.

Lông mi là linh hồn của đôi mắt

Khi trang điểm, Lâm Chí Linh luôn tập trung nhấn vào đôi mắt vì đôi mắt là cửa sổ tâm hồn của mỗi con người. Nhưng đối với cô thì linh hồn của đôi mắt là cặp lông mi. Vì vậy, cô thường dùng kem chuốt mi để chăm sóc cho lông mi luôn được đen, dày. Khi kẹp mi, cô lấy máy sấy sấy nhẹ qua một lát, khi có nhiệt độ nóng lông mi sẽ giữ nếp tốt, giúp cho đôi mắt đẹp bền.

Chăm sóc đôi chân

“Muốn biết một người phụ nữ có thường xuyên chăm sóc cơ thể hay không thì hãy nhìn vào đôi chân của cô ấy” là quan niệm làm đẹp của Lâm Chí Linh. Với một người mẫu chuyên nghiệp, thường xuyên trình diễn trên sàn catwalk như cô, thì nỗi khổ nhất của nghề này là luôn phải đi lại trên đôi giày cao gót lênh khênh. Điều đó không tốt cho sự tuần hoàn máu và làm ngón chân xấu đi.

Vì vậy, một lần nữa Lâm Chí Linh khuyên các bạn gái nên sử dụng tinh chất sữa để ngâm chân trước khi đi ngủ. Và cũng nên đi tất cotton khi ngủ để giữ ấm cho đôi chân. Mỗi tuần, Lâm Chí Linh đều mua một bình sữa tươi về để ngâm chân. Mặc dù bị mẹ cười vì người lúc nào cũng có mùi sữa nhưng cô lại cảm thấy mùi vị này rất đáng yêu!

Những sản phẩm cô hay dùng là kem dưỡng chân tay tinh chất hoa hồng Jurlique, kem dưỡng chân tinh chất sữa LOccitane.

Ánh Phượng

Việt Báo (Theo_Tien_Phong)

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Friday, March 21, 2008

Kiểm chứng tình yêu đích thực



Dưới đây là những điều để bạn cân nhắc trước khi đi đến quyết định có nên gắn bó tình cảm với người mà bạn tự cho là "một nửa" của riêng mình:

1. Bạn có những những điều tốt nhất đến với người đó không hay bạn muốn người đó có thể giúp bạn những gì? Chẳng hạn nếu người ấy có cơ hội nhận được một công việc tốt ở thành phố khác, bạn có sẵn lòng thay đổi công việc của mình để đi theo người ấy không hay bạn sẽ chờ đợi một cơ hội việc làm khác sẽ đến với bạn? Tình yêu có nghĩa là dám đặt những nhu cầu của người khác lên trên những nhu cầu của bạn, ngay cả khi điều đó gắn liền với sự hy sinh.

Mặc dù việc chấp thuận một cách mù quáng với bất cứ quan điểm khác biệt nào là phi lý và phi hiện thực nhưng rõ ràng, cần phải có một sự trao đổi chín chắn về điều gì là tốt hơn cho mỗi người và cho cả hai.




2. Bạn có thích ngắm nhìn người ấy hoặc nói chuyện với người ấy không? Cả hai điều này đều rất quan trọng trong một quan hệ tình cảm chín chắn. Nhưng nếu bạn chỉ cảm thấy mình lưu luyến với những vẻ đẹp ngoại hình, người ấy hấp dẫn bạn bởi gương mặt, vóc dáng, hình thức thì cũng có thể bạn chỉ mới đang đánh giá người ấy ở những khía cạnh hời hợt.

Thêm một điều nữa là bạn không muốn bị đánh lừa bởi những lời tâng bốc hay xu nịnh. Nếu người ấy của bạn chỉ biết nói và nói mà không đi đôi cùng hành động thì đó có thể là dấu hiệu cảnh báo bạn nên chấm dứt mối quan hệ trước khi phải chịu đựng hết những lời hứa suông này đến lời hứa suông khác. Sự cân bằng trong sức hấp dẫn về thể chất và tinh thần là một tín hiệu khả quan.

3. Bạn có sẵn lòng chờ đợi cho tới khi mối quan hệ chín muồi hay không? Chẳng hạn nếu người ấy thúc ép bạn phải làm những điều bạn không thích thì bạn có kiên quyết nói “không” không? Phản ứng của bạn có được đón nhận bằng lòng tôn trọng và kiên nhẫn không? Điều này cần ở cả hai phía.

Bạn có sẵn lòng chờ đợi cho tới khi người ấy sẵn sàng hay bạn mong muốn có thêm những tác động can thiệp lúc này? Bạn có thể chờ để kết hôn cho tới khi người đó học xong hay bạn sẽ thúc ép người ấy phải “sống thử” trước? Kiên nhẫn là một phẩm chất quan trọng có mối liên hệ chặt chẽ với những mối quan hệ lâu dài, thành công.

4. Hai người có giúp đỡ nhau bằng cách hiểu rõ và đáp ứng những mong muốn của nhau không? Chẳng hạn nếu bạn cần phải làm thêm giờ để thanh toán các khoản nợ trước khi kết hôn, người ấy của bạn có hiểu rằng tình cảnh này chỉ là tạm thời và sẵn lòng chờ đợi khi bạn phải làm thêm việc hay sẽ liên tục phàn nàn về sự vắng mặt của bạn? Nều người ấy phải giải quyết hàng đống công việc trước khi hai người có thể sống chung với nhau thì bạn có sẵn sàng hỗ trợ không?

5. Hai người có phải là bạn bè của nhau không? Nói chung tình bạn bao giờ cũng trường tồn hơn tình yêu đôi lứa. Những người ở độ tuổi “xưa nay hiếm” có thể không còn những ham muốn về mặt thể xác nhưng họ vẫn luôn tìm kiếm niềm vui và sự chia sẻ cho tới hơi thở cuối cùng. Bạn và người ấy có cười thật vui khi ở bên nhau không? Hai người có thích những hoạt động giống nhau không? Hai người có vui vẻ bên những người bạn và người thân của mỗi người không? Bạn có mong chờ người ấy sẽ dành riêng tất cả những thời gian rảnh rỗi cho bạn không?

Yêu một người có nghĩa là phải biết hy sinh bản thân và biết chấp nhận. Nếu bạn cảm thấy ai đó hấp dẫn với bạn nhưng bạn lại không thể kiên nhẫn và chia sẻ tất cả phần đời của bạn với họ, có thể bạn sẽ có rất nhiều việc phải giải quyết sau đó hoặc sẽ cảm thấy thất vọng sau hôn nhân. Thế nên bây giờ hãy dành thời gian để đánh giá lại mối quan hệ của bạn với những điều ở trên để xem cuộc hôn nhân của bạn có thể kéo dài được bao lâu nhé!

Đỗ Dương

Theo Essortment

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Bí quyết hâm nóng tình yêu


Massage là giây phút thư giãn hạnh phúc

Thay đổi thời khóa biểu

Một thời gian dài theo một lịch trình có sẵn sẽ khiến bạn cảm giác nhàm chán. Tuần nào cũng vậy, ngày đi làm, tối về nhà rồi xem tivi, đi ngủ cứ thế, bạn sẽ mệt mỏi. Hãy thử một lịch làm việc mới và mỗi tuần có một kế hoạch khác nhau.

Khen ngợi

Đừng bao giờ quên những câu khen ngợi đối phương. Bắt đầu một ngày mới bằng sự khen ngợi sẽ giúp cả hai có thêm hưng phấn. Rất đơn giản chỉ là: “Trông em hôm nay thật tuyệt”, “Anh thích kiểu váy của em”. Các nàng chỉ cần nịnh bằng câu: “Không có anh em chẳng biết làm thế nào”.




Lãng mạn

Đó là thứ không thể hiếu được trong hạnh phúc vợ chồng. Sau một thời gian dài cảm xúc ấy phai nhạt dần. Để thổi bùng ngọn lửa tình yêu đang nhen nhóm, bạn thử bằng một bữa ăn dành cho hai người. Một chút rượu nhẹ cùng nến sẽ làm ấm tình cảm của bạn.

Hàng ngày, hai bạn có thể đi cùng xe tới chỗ làm việc. Chàng hãy gửi cho nàng một bó hoa đầy bất ngờ và một tấp thiệp nói về tình cảm của mình. Các bà vợ thì có thể tặng chồng một chiếc áo sơ mi, cà vạt,…và câu khen ngợi “trông anh thật bảnh bao”.

Massage

Mời người ấy tận hưởng những phút giây massage thoải mái quên đi những lo lắng và công việc thường ngày. Vài động tác massage đơn giản, bạn có thể tự thực hiện hoặc hướng dẫn cho bạn đời của mình để thư giãn và phục hồi sức khỏe.

Tắm chung

Tắm chung là một chuyện rất lãng mạn cho một cặp mới yêu nhau hay yêu nhau đã lâu, giúp vợ chồng có cảm giác gần gũi, thân thiết với nhau hơn vì nó có thể bày tỏ sự chăm sóc lẫn nhau qua cách kỳ cọ, vuốt ve, và xoa xà bông lên cơ thể.

Nói chuyện

Trò chuyện và lắng nghe mỗi ngày cũng là cách củng cố mối quan hệ. Nhưng bạn cần chú ý đừng trở thành những “ông tám bà tám”. Hãy tập trung lắng nghe và trả lời câu hỏi của người ấy, đừng bao giờ vờ là mình đang nghe nhưng chẳng biết người ấy đang nói gì.

Vui cùng gia đình

Dành chút thời gian trong tuần, cả hai vợ chồng cùng chơi với bọn trẻ. Đừng bao giờ ngồi một chỗ mà phàn nàn người khác. Những trò chơi như xếp tranh, đánh bài, ghép hình, cả gia đình có thể chơi cùng nhau.

Gửi tin nhắn

Khi đã lập gia đình, các đôi vợ chồng thường quên đi thói quen nhắn tin tình cảm cho nhau. Mỗi ngày hãy gửi cho nhau một tin nhắn với những lời yêu thương nồng ấm. Khi bạn không thể giao tiếp mặt đối mặt, hãy gửi một tin nhắn diễn tả tình cảm của bạn, lúc đó bạn sẽ không e thẹn trước mặt người ấy.

Chung sở thích

Hãy tìm một việc gì đó để làm vào lúc thời gian rảnh rỗi. Hai vợ chồng, mỗi người một tờ giấy nhỏ viết ra những việc mình thích làm sau đó so sánh tìm ra sở thích chung của cả hai người. Học nhẩy, đi bơi, câu cá, chăm sóc cây cảnh, dã ngoại đó là vài ý tưởng để bạn bắt đầu.

Hoạt động ngoài trời

Vào dịp cuối tuần, cả gia đình cùng đi chơi đâu đó như công viên, bảo tàng, trung tâm giải trí. Những hoạt động tập thể ngoài trời này giúp củng cố tình cảm giữa thành viên và niềm tự hào về gia đình.
DK
Theo SM
source from www.dantri.com

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