Friday, 14 June 2013

Men's Health: What You Are NOT Eating May Hurt You

In honor of Father's Day on Sunday, I am re-posting my blog on men's health. If you are male or have a male in your life (brother, son, son-in-law, father, father-in-law, grandpa), this will be of interest to you.

This is National Men’s Health Week, which culminates with Father’s Day on Sunday.  The focus of week is to heighten awareness of preventable male health problems and to encourage the early detection and treatment of diseases among men and boys.

Since heart disease, specific cancers, and stroke are the top three leading causes of death among American males, what men may be eating, or unfortunately, not eating enough of, may be detrimental to their long-term health.   "A nutrient-rich diet and a healthy lifestyle are your strongest line of defense against [these] preventable illnesses," says registered dietitian and Academy of Nutrition and Dietetics spokesperson Jim White.  Parents with young boys please take note: When it comes to making healthy dietary changes to prevent these diseases, the earlier the changes are made, the better. 

To celebrate Father's Day, here are some food and diet changes that could provide some disease-fighting, health benefit to all men, no matter what the age.  When planning your meal celebration on Sunday, consider putting these foods on the menu.  The recipes provided are guaranteed to please all the men around the table.

Heart Disease Fighting Strategies:     

One of the American Heart Association’s top diet strategies to beat heart disease is to eat two fish (preferably oily fish) meals (3.5 ounces each) weekly to reduce the risk of heart disease.   Fish is not only low in heart-unhealthy saturated fat but also provides heart-healthy, omega 3 fatty acids.  Research shows that these fatty acids may prevent irregular heart-beats, reduce atherosclerosis, and mildly lower blood pressure.  Americans are currently consuming only about 0.1 to 0.2 grams of omega 3s daily, on average, as compared to the 0.5 grams recommended a day.  Two fish meals a week will not only meet this daily recommendation but also displace saturated-fat laden protein-rich food, such as hot dogs, regular ground beef, and fried chicken on the plate.

Father’s Day Menu Ideas:
Photo Source:  My Recipes
Skip the grilled steaks this year and try this easy Grilled Salmon with Tomato Salsa recipe instead as the main course.  To squeeze a second fish meal during the week, pack a tuna fish sandwich at lunch.  Combine drained, canned tuna with light mayonnaise, chopped celery, and a dash of onion powder and stuff along with lettuce and tomatoes or grilled veggies (see below) into a whole wheat pita for a heart disease-fighting lunch.

Cancer Fighting Strategies:

With prostate cancer being the second leading cause of cancer death among American males, the photochemical, lycopene, may be one of best disease-fighting compounds on the plate.  Research suggests that lycopene found in tomatoes and tomato products, may help prevent prostate cancer.   Cooking the tomatoes as well as serving them with a tad of oill has also shown to enhance the body’s absorption of this photochemical.  Watermelon, pink grapefruit, and guava are other delicious food sources of lycopene.

Father’s Day Menu Ideas:
Photo Source:  My Recipes


Serve tomato-rich salsa with wholegrain tortilla chips and or bruschetta on whole grain bread as an appetizer.  Lightly coat tomato halves with olive oil and chopped garlic and grill until lightly seared.  Sprinkle with chopped fresh basil for a savory and colorful tomato side dish.  Make sure watermelon is on the dessert menu.

Stroke-Fighting Strategies:

While limiting the sodium in the diet is important to lower high blood pressure, a risk factor for stroke, eating more potassium-rich foods such as fruits and vegetables can also lower blood pressure.  Unfortunately, many Americans are falling short of the amount of potassium recommended daily as most are not eating the minimum recommended 4.5 cups of fruits and veggies a day.

Father’s Day Menu Ideas:
Photo Source:  My Recipes

While you are cooking the salmon on the grill, leave a space for a variety of grilled veggies.  Toss together fresh broccoli, red peppers, zucchini, portobello mushrooms, and Vidalia onions with your favorite low-fat Italian dressing and grill to perfection.  Make sure there is enough for leftovers to stuff in a pita sandwich for the next day’s lunch.  Here’s another fabulous recipe for Citrus Herb Grilled Vegetables.



Here's to good health for all men, young and old.

                                                  Follow Joan on Twitter at: joansalgeblake



Tuesday, 11 June 2013

When is Greek Yogurt Really NOT Greek Yogurt?

What’s not to love about nonfat Greek yogurt?   It is deliciously creamy and a six-ounce container has a whopping 18 grams of protein, over 50 percent more than regular yogurt.  Since protein helps increase satiety, or that feeling of fullness, a carton with a balanced breakfast could help you avoid the mid-morning hungry horrors, or as an afternoon snack, to help you bypass a vending machine raid at the office.   The friendly bacteria in the yogurt not only can provide some health benefits in your gastrointestinal tract, but since it is a good source of calcium, it is also good for your bones.   To keep up with consumer demand, the dairy aisle is overflowing with a wide variety of Greek yogurts.

To capitalize on its popularity, same manufacturers are adding Greek yogurt to products such as cereals, frozen yogurt, and even covering pretzels with it.   Unfortunately, the amount of Greek yogurt actually in the product is minuscule but the extra added sugar and fat in the product isn’t. 

I was recently interviewed as part of a WBZ TV segment on these Greek yogurt-infused products.  Click HERE to view the segment and to find out how to tell if a product that is advertised as containing Greek Yogurt is actually providing the real thing.



If you really want the creamy, health benefits of Greek yogurt, eat it right out of the container or use it as a lower fat alternative to sour cream in dips, mayonnaise in salads, and light cream in sauces and salad dressings.  In this way, you will gain all the benefits that it has to offer as well as reduce many calories in your favorite dishes.   Substituting a half cup of nonfat Greek yogurt for an equal amount of sour cream, mayonnaise, or light cream will save you anywhere from over 150 calories to 675 calories per recipe.

Here are some quick and easy recipes courtesy of Chobani Greek yogurt:








Creamy Basil Dressing over Heirloom Tomatoes









Grilled Chicken with Mustard-Tarragon Chobani Sauce





Coleslaw








Chipotle Dip







Enjoy!

Follow Joan on Twitter at:  joansalgeblake

Monday, 10 June 2013

Free Herbal Books for Kindle ~ June 10th

I found some free books  for Kindle today. I haven't read them yet so I cannot tell you if they are any good but they seem interesting. The titles are linked back to Amazon. Keep in mind that these books are free as of today, June 10th so check the price before you download. Some books stay free for a longer time.


I






William Thomas Fernie (Author)









Bach Flower Remedies [Kindle Edition]
Shalini Kagal (Author)





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Johanna is an aromatherapist and an independent distributor of Young Living Essential Oils  She is passionate about educating people about health, essential oils, real food, natural remedies, and nutrition so they make healthier choices in their lives. She also runs Naturally Sports & Wellness together with her husband.  
Follow Johanna on twitter and facebook for more health tips and information.






Thursday, 6 June 2013

Is Your Local Restaurant Serving Locally Sourced Foods?

Photo Source:  USDA
Dining out at a local restaurant is getting more local than you think.  According to the National Restaurant Association (NRA), the current top two trends this season on restaurant menus are serving up locally sourced meat and seafood and locally grown produce. 

Eating “locally” is being supported by customers as a recent NRA survey uncovered that over 55 percent of adults say they’re more likely to visit a restaurant that offers foods that are grown/raised in an environmentally friendly way.  Locally grown food can be healthier for the environment as it typically requires the use of fewer natural resources to get the food to your plate.   The less your food travels to get to you, the less energy is being used and the less greenhouse gases being produced.

Taste has always been king when it comes to eating.   Locally grown produce is harvested at peak ripeness and deliciously eaten soon after.   Let’s face it, a summer tomato locally grown is much more flavorful than one that has been shipped in a refrigerated truck for 2,000 miles.   Just ask Barry Maiden, the owner and chef of Hungry Mother in Cambridge and past recipient of the Food & Wine Magazine’s Best New Chef Award.  “I buy my produce locally from area growers such as Drumlin Farm and Verrill Farm, both in Concord, MA, in order to work with that fresh, peak flavor in the kitchen,” states Maiden.
 
Keep in mind that when it comes to nutrition, the food preparation method will greatly impact the calories in the finished product.  “While there isn’t any research to date that indicates that locally sourced foods are more nutritious, consumers equate “local” and “fresh” with good nutrition," claims Joy Dubost, Ph.D., RD, and Director of Nutrition at the NRA.   Unfortunately, potatoes that are deep fried and then seasoned with fresh herbs will still be hefty in the calories and fat department no matter where they were grown.  Grilling, roasting, poaching, and steaming are still important lower fat buzz words to look for on the menu to help control the calories.

If you are interested in savoring more local fare the next time you dine out, here are some other area restaurants that are committed to using locally sourced foods on their menus:

51 Lincoln, Newton, MA:

Owner and Chef Jeff Fournier changes the menu daily based on what is seasonally available and locally sourced.  On Wednesday evenings, the restaurant offers a Farm to Fork program, which is a three-course meal that showcases the freshest ingredients from local purveyors, such as Allandale Farm in Brookline.

EVOO, Cambridge, MA:

Evoo’s menu features organic, local, and sustainable ingredients from area farms such as Pineland Farm, Pete & Jen’s Backyard Birds, and Kimball Fruit Farm.  Their Home Grown seasonal menu changes daily.

Henrietta’s Table, Cambridge, MA:

Henrietta's Table prides itself on "Fresh from the Farm and Honest to Goodness Home Cooking." Chef Davis and his staff are committed to finding the best regional and organically grown produce.  The  Chef’s Collaborative, which is a nonprofit network of chefs awarded  Davis “The Sustainer of the Year.”  This award recognizes a chef who emphasizes a menu of delicious, locally grown, seasonally fresh, and whole or minimally processed foods that are good for the consumer, local farming communities, and the planet.

Ledge, Dorchester, MA:

This Dorchester restaurant houses a 4000-square foot Rooftop Food Garden allowing them to bring the freshest and most local ingredients to their guests.    Ledge’s menu specials throughout the growing season are dictated by the weekly harvest of their garden.

Oleana, Cambridge, MA: 

Oleana not only serves local foods but also grows them.  As part of the Oleana family businesses, Siena Farms in Sudbury, MA, grows organic produce using sustainable methods free of chemical herbicides, pesticides, and synthetic fertilizers.  The produce from the farm will appear on the Oleana menu.

Does your local restaurant serve locally sourced foods?  Please share!

                                          Follow Joan on Twitter at:  joansalgeblake

Thursday, 30 May 2013

Rosemary ~ Rosmarinus officinalis CT 1,8 cineol



Rosemary is one of the best known and most used of aromatic herbs. The Greeks and the Romans considered it a sacred plant and it symbolized love and death. Traces of rosemary has been found in the Egyptian dynasty tombs. Hippocrates recommended to cook rosemary with vegetables to overcome spleen and liver disorders.

Rosemary has several chemotypes and the three principal chemotypes are:
  • 1,8 cineole
  • verbenone
  • camphor-borneol
The different chemotypes can be applied for different purposes to achieve maximum efficiency. According to Battaglia, the 1,8 cineole type rosemary is best used in connection with pulmonary congestion and to faciliate elimination from the kidneys and the liver. The camphor type is most suited for muscular aches and pains. The verbenone rosemary is great for high quality skin care preparations since it is a safe and non-irritant oil. 

Rosemary 1,8 cineole is what I'm going to focus on today.

Origin 
Rosemary is originally from Asia but is now grown in the Mediterranean region. Much of the oil today comes from France, Spain or Tunisia. 

Aroma
Rosemary has a strong, penetrating and clear aroma. It is a refreshing and stimulating herbal fragrance. It is said to overcome mental fatigue and to improve mental clarity and focus.

Historical and traditional uses
Grave robbing bandits used a blend called "Marseilles Vinegar" or "Four Thieves Vinegar" to protect themselves from the plaque. Rosemary was part of this vinegar. Rosemary has been used medicinally for centuries. Dioscorides and Theophastrus both recommended it as a powerful remedy for liver and stomach problems. Rosemary originally had white flowers according to folklore, but they turned red after Virgin Mary laid her cloak over the bush. Rosemary has also been burnt as an incense to ward off devils, which later become a practice by the sick to protect against infection.

Indications, therapeutic actions and traditional uses
According to Battaglia, rosemary is considered one of the best tonics for central nervous system. He says it strengthens mental clarity and awareness. It is an excellent brain stimulant and has traditionally been used to improve memory. According to Battaglia,  it has also historically been a valuable oil for respiratory problems such as  catarrh, sinusitis, common cold and asthma. He also says it is an analgesic oil and as such it has historically ben used in massage, compresses and bath to relieve pain in arthritis, rheumatism or stiff, tired and overworked muscles.

According to Battaglia, rosemary is a good remedy for low blood pressure since it stimulates blood circulation. He also said it is an excellent tonic for the liver and gall bladder, and it has traditionally been used for the treatments of biliary colic, gall stones and gall bladder infections. According to Battaglia, rosemary helps lower high blood sugar.

According to Gary Young, rosemary is also indicated for myalgia, menstrual disturbances, indigestion, bronchitis, respiratory and lung infections, hair loss and hepatitis. Young also says rosemary improves concentration.



Safety
If pregnant or under a doctor's care, consult your physician. Epileptics should use with caution. It is best not to use rosemary with high blood pressure.

Possible skin sensitivity. If pregnant or under a doctor's care, consult your physician. Dilution recommended for both topical and internal use. Dilute before using on sensitive areas such as the face, neck, genital area, etc. Keep out of reach of children. Do not use on children under 4 years of age.

Before you leave:

I recommend that you always perform a skin patch test when you try a new oil.


Check out my safety page to make sure you are aware of any contrindications before you use essential oils. Some oils are not suitable when suffering from certain conditions. AlsoRead this Before You Start Using Essential oils. Some oils should not be applied prior to sun exposure so make sure you check this list before spending time in the sun.

Not sure how to apply the oils? Visit these pages to learn how to apply the oils:
If you're new to essential oils you might want to check out my Getting Started Guide. 

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Johanna is an aromatherapist and she is passionate about educating people about health, essential oils, real food, natural remedies, and nutrition so they make healthier choices in their lives. 
Follow Johanna on twitter and facebook for more health tips and information.






Sources:
Gary Young, ND (2006). Essential Oils, Integrative Medical Guide. Essential Science Publishing
Salvatore Battaglia (1995). The Complete Guide to Aromatherapy. The Perfect Potion Pty Ltd




The Best Frozen Desserts for Less Than 125 Calories

Photo Source: MyRecipes.com
Last week, I blogged about how to avoid the humongous portions (and calories) at local frozen yogurt eateries.  This week, I have moved to the frozen dessert aisle in the supermarket. 

According to the Center for Science in the Public Interest (CSPI), frozen novelties, better known as single-serving frozen yogurt and ice cream sticks, cones, cups, and sandwiches, garner about 20 percent of the supermarket frozen dessert market.   This is good news as the beauty of these babies is that they are portion-controlled so the hazards of over-scooping from a large container or dispenser are eliminated as long as you don’t eat multiple single servings in one sitting.

Alas, not all single serving frozen novelties are low in calories or heart-healthy.  According to CSPI, a Ben & Jerry’s ice cream bar averages 320 calories, 12 grams of heart-unhealthy saturated fat, and 5 teaspoons of added sugars.   (For comparison, individuals who need to consume 2,200 calories daily to maintain their weight should consume no more that 24 grams of saturated fat and 6 teaspoons of added sugars a day.)  Interestingly, dairy desserts are one of the top five sources of added sugars in the diets of Americans, and they actually provide more added sugars than candy.

So which are the healthier novelties to buy and enjoy?  Here’s a sampling of CSPI’s better picks, which are featured in the June issue of their Nutrition Action Healthletter:

Source: CSPI

If you really get ambiguous, you can make your own.  Click here for a recipe.

                                                 Follow Joan on Twitter at:  joansalgeblake

Thursday, 23 May 2013

Your Guide To Grilling Fruits and Veggies

Source: AICR
If you are finding it challenging to fill half your plate each meal with fruits and vegetables – a recommendation of the 2010 Dietary Guidelines for Americans, both the Academy of Nutrition and Dietetics and the American Institute for Cancer Research encourage Americans to add both color and nutrients to their cookouts by grilling with a variety of healthy fruits and vegetables.

“Fill up on fewer calories with nutrient-rich, low-calorie produce,” says registered dietitian nutritionist and Academy spokesperson Judy Caplan. “It’s not only good for your waistline, but water-rich produce will also help keep you hydrated on hot summer days.”   A quick, easy and colorful way to pack nutrients into your grill-centered meal is to skewer marinated vegetables like red, yellow or orange bell peppers, mushrooms, eggplant, cherry tomatoes and onions into a tasty kabob. Simply brush the vegetables with olive oil and your favorite herbs and spices, and grill over medium heat; turning until marked and tender (about 12 – 15 minutes and 8 – 10 minutes for cherry tomatoes and pre-boiled potatoes).

“For a sweet treat, grill sliced watermelon for about 30 seconds on each side,” says Caplan.  “Some of the water will evaporate over the heat, which leaves an intensely flavored watermelon slice to savor and enjoy.”   Grilled sliced pineapple and fresh mango slices can double as a side dish or a  dessert topped with a scoop of light vanilla ice cream. 

Here are some more tips from the American Institute for Cancer Research to help you become a veggie grill master: 

Asparagus – Plunge spears into boiling water for 1 minute. Blot dry with paper towels. Line up 3-4 spears like soldiers and insert a toothpick through them 1-inch below the tips. Insert another toothpick 1-inch above the bottom. Brush lightly with olive oil. Grill for 2 minutes, turn and grill 2 minutes.

Broccoli – Select spears with fat stems. Cut off the stems 2 inches below the crown, then stand spears on end and cut them vertically into 3/4-inch slices. Blanch for 1 minute. Blot dry with paper towels. Brush slices lightly with olive oil. Grill for 1 1/2 - 2 minutes on each side.

Carrots – Cut off the top and bottom of a fat, medium-large carrot. Cut lengthwise into 1/4-inch slices. Brush lightly with olive oil. Grill slices for 3 minutes, turn and grill for 2 more minutes.

Onions (red, yellow or sweet) – Cut crosswise into 1/2-inch slices. Insert 2 toothpicks crosswise into slices to hold them together on the grill. Brush lightly with olive oil. Grill for 2 minutes on each side.

Portobello Mushrooms – Select mushrooms about 3-inches across. Discard the stems and use a small knife to pare away ragged edges. Brush lightly with olive oil. Grill the mushrooms gill side up for 2 minutes, turn and grill for 2 minutes, or until no longer raw-looking inside at the thickest point.

Sweet Peppers – Choose peppers that are as square or triangular as possible, with sides that are flat. Standing a pepper on its bottom, hold a large knife and vertically cut off each side as a slab. Brush pepper pieces lightly with olive oil. Grill for 3 minutes, turn, and grill for 2 minutes.

Zucchini Squash – Cut off the top and bottom off a fat, medium-large squash. Cut the squash lengthwise into 1/2-inch slices. Brush lightly with olive oil. Grill for 2 minutes on each side.

Enjoy!

                                       Follow Joan on Twitter at: joansalgeblake